Orange Chicken

Sauce and Marinade:
1-1/2 cups water
2 TBS orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (or white vinegar)
2-1/2 TBS soy sauce
1 TBS grated orange zest
1 cup brown sugar
1/2 tsp. minced fresh ginger
1/2 tsp. minced fresh garlic
2 TBS chopped green onion
1/4 tsp. red pepper flakes
3 TBS cornstarch
2 TBS water

Chicken:
2 lbs. boneless skinless chicken breasts or thighs, cut into bite size cubes
1 egg
1-1/2 tsp. salt
1/2 tsp. pepper
1 TBS oil
1/2 cup cornstarch
1/4 cup flour
oil for frying

1.  Pour 1-1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.  Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.  Bring to a boil.  Remove from heat and allow to cool for 10- 15 minutes.

2.  Place chicken cubes into a resealable plastic bag.  When sauce is cool, pour 1 cup of it into the bag, reserving the remainder.  Seal the bag and place in fridge for at least 2 hours or overnight.  Refrigerate remaining marinade in separate container.

3.  Using a slotted spoon, remove chicken cubes from marinade to a large bowl.  Throw used marinade away.  Stir in the egg, salt, pepper and 1 TBS of oil.  Mix well.  In a separate large shallow bowl, mix the cornstarch and flour together until well blended.  Add the chicken a few at a time to the cornstarch/flour mixture.  Stir to coat evenly and tap off excess.

4.  Pour about 1 inch of oil in a wok or deep heavy skillet and heat to 375℉.  If you do not have a thermometer, heat the oil until it starts to ripple in the pan.  Add the chicken cubes, a small handful at a time and fry until golden and crisp, about 3-4 minutes.  Remove the chicken with a slotted spoon onto a paper towel lined plate.When cooking the remainder batches, you may need to turn down the heat a little to keep the chicken from cooking too fast and possibly add a little more oil.

5.   Once all the chicken is cooked, return to the reserved sauce.  Put the sauce in a skillet and bring to a boil over medium- high heat.  Mix together the 3 TBS cornstarch and 2 TBS water, stir into the sauce.  Reduce heat to medium- low, add the chicken pieces, and simmer, about 5 minutes, stirring every once in a while.  Remove from heat and serve over sticky rice.  Garnish with sesame seeds and sliced green onions if desired.

Navajo Taco Meat

1 lb. ground beef
1 onion diced
Brown burger and onion.

Add:

1 can brown gravy (I use a brown gravy packet and water)
1 can kidney beans
2 Tbsp. chili powder
2 Tbsp. ketchup
1/8 tsp. garlic powder



Simmer for 15 minute.
Serve over Navajo Fry Bread (see Breads and Rolls)

Navajo Fry Bread

4 c. flour
1 tsp. salt
1 Tbsp. baking powder

Sift together, then add

2 1/4 c. milk
3 Tbsp. oil

Mix well.  Shape into scones.  Deep fry.

Flower Cupcake Birthday Cake

1 batch of cupcakes
Pink, purple, green and brown frosting

Chicken Bacon Ranch Pasta

1 pound mostaccioli or other short pasta 

6 strips of bacon, diced

1 TBS butter

2 boneless skinless chicken breast halves, cut into bite-size pieces

2 TBS all-purpose flour

1 packet ranch dressing mix

2 cups milk

1 cup shredded cheddar cheese

Salt and pepper to taste

green onions, optional

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

5. Add the cheese sauce to the reserved pasta and stir to combine. Serve each plate of pasta with more bacon sprinkled over the top and green onions if desired.

Football Pizza

1 package pizza crust or make your own

1 can tomato sauce

1 tsp. garlic

1 tsp. pizza seasoning

Mozerella cheese

erella cheese

Pepperoni

One string cheese

Mix the pizza crust according to directions.  Add the garlic, pizza seasoning, and tomato sauce.

Spread sauce on dough.  Cover with cheese.  Put pepperoni onto pizza in shape of football.  Use pieces of string cheese to make the laces.  Bake according to directions on dough package.