Monday, April 18, 2011

Richie's Orange Chicken

I know all you girls are sad about the fact that there's not a Panda Express around for miles like me!!! If you are having a craving for the orange chicken, here's a recipe that can help ya out. it does take quite a while to make though so make sure you have about an hour to prepare. We just bought a small fryer though and that makes the chicken nice and crispy.

2 Lbs boneless skinless chicken, chopped into bite sized pieces
1 Egg
1 1/2 Tsp salt
White pepper
(oil for frying)
1/2 C Cornstarch, plus
1 Tbs Cornstarch
1/4 C Flour
1 Tbs Ginger root, minced
1 Tsp Garlic, minced
1/2 Tsp Crushed hot red chili pepper
1/4 C Green onion, chopped
1/4 C Citrus juice (orange or grapefruit)
1/2 Tsp Sesame oil

Orange Sauce for Stir Fry:
1 1/2 Tbs Soy Sauce
1 1/2 Tbs Citrus juice (orange or grapefruit)
5 Tbs Sugar
Zest of an orange

1. Place chicken pieces in large bowl
2. Stir in egg, salt, pepper, and 1 Tbs of oil and mix well
3. Stir cornstarch and flour together
4. Add chicken pieces, stirring to coat
5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees
6. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp
7. Remove chicken from oil with slotted spoon and drain on paper towels; set aside
8. Clean wok and heat 15 seconds over high heat
9. Add 1 Tbs oil
10. Add ginger and garlic and stir-fry until fragrant; about 10 seconds
11. Add and stir-fry crushed chiles and green onions
12. Add Orange Sauce and bring to boil
13. Add cooked chicken, stirring until well mixed
14. Stir citrus juice (orange or grapefruit) into remaining 1 Tbs cornstarch until smooth adn add to chicken
15. Heat until sauce is thickened
16. Stir in orange zest
17. Serve over rice

Sorry no picture, the next time he makes it I'll try to get a picture. Trust me though, it's delicious.

Monday, April 4, 2011

Banana Cake

I got this recipe from my Friends Blog
It is the same blog where I found my favorite browned butter cookies.
Banana Cake

1 1/2 cups bananas, mashed, very ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

-Preheat oven to 275°.
-Grease and flour a 9 x 13 pan or bundt pan.
-In a small bowl, mix mashed banana
with the lemon juice; set aside.
-In a medium bowl, mix flour, baking soda and salt; set aside.
-In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
-Beat in eggs, one at a time, then stir in 2 tsp vanilla.
-Beat in the flour mixture alternately with the buttermilk.
-Stir in banana
-Pour batter into prepared pan and bake in preheated 275 F. degree oven.
Check it in about one hour (my 9x13 took closer to 1 1/2 hours, and I heated the oven to 290 because I was getting impatient), Bake until a toothpick inserted in center comes out clean.

-Remove from oven and place directly into the freezer for 45 minutes. This will make the cake
soooooo moist and easy to frost.

* I dont know how my friend does it but I take the cake out of the pan and wrap in plastic wrap before I put it in the freezer. I do this whenever I bake any cake because I love moist cakes!

Cream Cheese Frosting
8 ounces cream cheese , softened but still cool
5 tablespoons unsalted butter softened, but still cool
1 tablespoon sour cream

2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar (4 1/2 ounces)

* I did this amount of frosting for book club, and I didn't feel like it was enough. When I brought it to institute I doubled this recipe and I thought it was perfect, but I LOVE frosting. I also didn't add any milk.

Mix all ingredients in a medium bowl with a hand mixer until smooth. Icing will be thick. Spread on the cake as is or add additional milk by the tablespoons until it is a consistency you like. Spread on cooled cake.