Orange-Chicken Fried Rice

With all the great weather we have been having lately, the random days where it decides to rain- or hail, i’m left to scrambling to come up with some various dishes. With what I had in the pantry I knew I had to be a tad creative (as the wife is not a huge fan of rice), so I had to kick up the flavor intenstity. In the end, I wound up making my own version of orange-chicken fried rice with broccoli and asparagus.

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The rice part was simple enough. Boil it like you normally would, drain it, and then set aside. Similar regards with the vegetables as i steam em first (not quite all the way) and then set aside. The main component of chicken had already been packaged with diced garlic and soy sauce before I froze the package. Once thawed out, I took the pieces and cut into smaller cubes. I tossed these in a bowl along with some chili powder, a little pineapple juice (optional), a little more soy sauce, some cor starch (give the chicken a crispyt coating while cooking), and I zested two oranges. All of this was mixed thoroughly and I proceeded to cook on my 2-burner griddle in some grapeseed oil (slightly higher smoke point). As this was getting close to the point that I wanted (slight crispiness) I then tossed in the vegetables to finsih cooking them through and for the flavors to soak in.

At this point, I also cleared off a portion on the front of the griddle, tossed on some oil, and poured on the rice to start “frying” it. Once it got to a point I was happy with, I then proceeded to mix all of the ingredients together on the griddle.

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Enjoy.

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Cavatappi with Grilled Chicken and Sauteed Shrimp in a Light Sauce

With grilling season in full swing, I felt it was time to combine a few different cooking styles to form a dish that breaks away a little bit from traditional grilling.

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I started off with some boneless thighs which I seasoned lightly and then tossed on the grill. While on the grill, I basted them with a combination of balamic vinegar, honey, and chili powder. Upon completion I put them on a cutting board and cut into small pieces/strips and set aside.

In my double burner griddle, I poured in a little oil and a teaspoon of butter and put the heat on low. I then tossed in some diced garlic and let simmer for 1-2 minutes. I then tossed in some broccoli and let cook for a few minutes and then tossed in some cooked baby shrimp. At this point, I added in 2 more teaspoons of butter, 1/4 cup of diced up parsley, and stirred around. I When it was close to being done, I threw in the chicken, some heavy cream, and  grated on some fresh pepito cheese.

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After the cavatappi was done cooking in a separate pot of water, i drained it, poured in the mixture with the sauce, mixed well and served.

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Enjoy.

Stuffed Flank Steak

For tonight’s dinner I went with one of my many meals I prepare ahead and freeze so that way it is quick and easy when I may be eating later or do not have a lot of time. In this instance, I went with Flank steak that was rolled with mozzarella and spinach leaves.

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With the steak prepped ahead, all I had to do for it was place it in a stoneware dish (I had already threw in some oil and red wine for it to cook in) and then sprinkled some salt and pepper on top.

I had boiled the potatoes ahead of time and then used my mandoline to slice them. I then put them on an oiled sheet pan and placed in the oven when the meat was about halfway done. When the potatoes were close to being finished I pulled the tray out and sprinkled on some cheddar cheese and put back in the oven until melted. The broccoli I had steamed in a pot.

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Enjoy.