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Orange chicken recipe

11 Sep
Tried this recipe the other night and it was awesome!  However, there are sooo many steps.  I cut to the chase and made sauce ahead of time and put it on top of chicken in casserole dish.  I heated up dish in oven at 350 degree’s for 15 minutes prior to dinner.

Better Than Takeout Orange Chicken

by Meseidy on March 19, 2010

Orange Chicken 550

Yesterday  as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius.  I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea.  Then I saw the oranges and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent.

I love orange chicken and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home.  This recipe most definitely delivered!   Ha ha chinese food…delivered….get it?  Am I a dork?

The sauce is sweet, tangy, there is no lack in orange flavor and the red pepper flakes give it just a touch of heat.  I thought I would dredge the chicken in corn starch instead of flour to keep it light and also in panko breadcrumbs to give it a little crunch.  It was the right call, the chicken came out lightly breaded and still held up a bit of a crunch when tossed in the sauce.  Delicious!

Combine corn starch, salt, and pepper.  Prepare a bowl with beaten eggs, panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside.  Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.

Orange Chicken

As you finish each batch drain cooked chicken in a paper towel lined plate.

Orange Chicken

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.  Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens.

Orange Chicken

Pour sauce over breaded chicken, and if desired garnish with green onions, which I would have used but I didn’t have any.

Orange Chicken

We loved, loved, loved this and I had to refrain totally gorging myself.  At first I wasn’t even trying to make something with posting it in mind, I was just trying to make “something” for dinner, but it was so good I had to share it.  I have to say that this is definitely better then takeout.  Enjoy!

Orange Chicken 550


  • 2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
  • 1 ½ cups corn starch
  • 1 cup panko bread crumbs
  • 2 eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Oil (for frying)

Orange Sauce

  • 1 ½ cups water
  • 1/4 cup orange juice
  • 1/3 cup rice vinegar
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon orange zest, grated
  • 1 cup packed brown sugar
  • ½ teaspoon ginger root, minced
  • ½ teaspoon garlic, minced
  • 2 tablespoons green onion, chopped
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water

Combine corn starch, salt, and pepper.  Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside.  Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

World’s best chicken recipe

6 Aug
The weekend was crazy busy again with running, kids birthday parties and my husband getting ready to travel again for work.  Saturday’s dinner was thrown together last-minute after I googled ‘quick and easy chicken recipe’ and this caught my attention.  Even my little food critic Rosie thought this was a winner, winner chicken dinner.  I discovered this awesome diddy on  You should check out her site because it’s cute and user-friendly.  I included a picture of Rosie post dinner who had just told me she made up a song called ‘hey, hey, hey, I like chicken a lot and Anni a little.’



Pour mustard mixture over chicken. No need to marinate. I love that because I hate marinating/often forget to until it’s too late.



Bake for 40 minutes or until meat thermometer reads 165 degrees. Season with rosemary. Prepare for people to ask you to make it again!



Cuban pork sandwich recipe

3 Aug

This was on the menu tonight and it was amazing.  I adjusted the recipe a bit; mainly added the dry rub the prior evening and then threw pork into crock pot with marinade.  Lastly, added coleslaw to homemade buns.  This is my daughter performing after dinner dance show.  Impromptu dance numbers are really adorable although a tad lengthy would be my critique. 


7 lbs pork shoulder
1 cup dried ancho chile (powder)
13 cup paprika
3 tbsps oregano (ground)
3 tbsps ground coriander
3 tbsps dry mustard
1 tbsp ground cumin
1 tbsp kosher salt
1 tbsp black pepper (fresh ground)
2 tsps chiles (arbol)
6 lbs pork shoulder
black pepper
14 cup rice wine vinegar
2 tbsps dijon mustard
2 tsps honey
12 tsp peppercorn (black)
12 canola oil
1 cup green onion
14 cup red wine vinegar
2 serrano chilies
2 tbsps mayonnaise
black pepper
12 cup pure olive oil
1 head cabbage (purple, finely shredded)
1 red onion (halved and thinly sliced)
14 cup cilantro
1 tsp honey


1 Pork shoulder dry rub.
2 Add, ancho chili powder, paprika, ground dried oregano, ground coriander, dry mustard, ground cumin, kosher salt, freshly ground black pepper, chile de arbol, Salt and freshly ground black pepper.
3 combine all these dry ingredients and rub the pork shoulder with it. I let it sit in the fridge for about 24 hours but you can use immediately if you like. If you do refrigerate it, make sure one you remove it from the refrigerator you let it come to room temperature before you start cooking it.
4 soak your wood chips in water for about half an hour before use.
5 Smoke it for about 5 or 6 hours at about 225 degrees.
6 Add fresh wood chips every 45 minutes or so.
7 Cook until internal temperature reads about 155 or 160.
8 let it sit for about half an hour before pulling the meat.
9 Black pepper vinegar sauce.
10 1/4 cup rice wine vinegar.
11 2 tablespoons Dijon mustard.
12 2 teaspoons honey.
13 1/2 teaspoon whole black peppercorns.
14 Salt.
15 1/2 cup plus 2 tablespoons canola/olive oil blend Water, if needed.
16 Add Rice wine Vinegar, Dijon Mustard, honey, peppercorns and salt in a blender and drizzle the oil until a good consistency is reached. if its too thick add some water.
17 Slaw.
18 Cut all vegetables and put in large bowl.
19 combine vinegar, mayonnaise, salt and pepper, and honey in a blender. while blending the dressing, slowly drizzle in the olive oil to emulsify.
20 Toss vegetation with the dressing and it should be ready to go.
21 maybe add salt and pepper to taste but that should be a good amount.
22 Pull the pork and put it on buns of your choice. Add the Black pepper vinegar sauce on the meat and then finish with a heap of the slaw.

Chicken roll recipe

3 Aug

I need to preface these instructions by first telling you my six-year-old took one look at this dinner and exclaimed “chicken and broccoli, nothing could be grosser!”  Yep, not a kid’s favorite, although my husband and I loved it.  My three-year old followed suit with Anni and also claimed “it’s isgusting!”  This is Rosie talk for disgusting.  Give this website try though because it is filled with tasty and healthy meals

Stuffed Chicken Rolls

Stuffed Chicken RollsMakes 4 servings
4 5-oz boneless chicken breasts, no skin
1/2 cup shredded mozzarella
1/3 cup ricotta cheese
1/3 cup frozen chopped spinach or broccoli
2 tablespoons grated Parmesan cheese
1 beaten egg white
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon each salt & pepper
Here’s a favorite “good enough for company” chicken dish. An added bonus is the nutritional punch of spinach. Cube leftovers to top garden salads for work lunches, too!
Preheat oven to 350 F.  Coat a shallow baking pan with cooking spray or use a nonstick Silpat liner.
Pound the chicken breasts 1/4″ thick. Sprinkle on both sides with salt, pepper and onion powder.  In a medium bowl mix together the mozzarella, Parmesan, egg white and garlic powder.  Stir in the spinach or broccoli, set aside.
Place 1/4 of the cheese mixture at one end of each chicken breast and roll up burrito style, tucking in the sides.  Place seam side down on baking sheet treated with cooking spray or . Spray tops of chicken with nonstick spray or a money saving Misto oil sprayer.
Bake 50-60 minutes or until golden and cheese begins to ooze. Remove from heat, let sit for 5 minutes and serve!

Delic Quiche recipe

26 Jul
I search for projects or recipes under the heading ‘quick and easy.’ I could reference other things with the same adjectives, but I am a mother and wife now:) Found this recipe and it’s awesome! I used ingredients from our garden; tomatoes, peppers and cilantro. I added feta and it worked!
2 c. chopped zucchini
1 c. chopped tomato
1/2 c. chopped onion
1/3 c. Parmesan cheese
1 1/2 c. milk
3/4 c. Bisquick
3 eggs
1/2 tsp. salt
1/4 tsp. pepper
Grease 10 inch quiche or pie plate. Sprinkle veggies and cheese in plate. Beat remaining ingredients until smooth (15 seconds in a blender). Pour into plate. Bake at 350 to 375 degrees, until knife in center comes out clean, about 30 to 40 minutes. Cool 5 minutes and serve. Your favorite veggies may be substituted.

Sweet and sour pork recipe

22 Jul

Big hit with my six year old the other night!  Blogging a bit on the back burner with marathon training under way.  Also apparently the storm we had the other night knocked my computer off line and it really stumped the linguistic challenged employee’s at comcast.  Fred in “New Mexico” (i.e. outsourced to India) was baffled that my internet was out because he was unaware of any storms taking place in the midwest.  UUUUG-what the hell comcast, why are your IT phone service technicians not in country!  Why does this nonsense happen!  Call Michael Moore!

 This sweet and sour pork is made with pork loin, pineapple, light soy sauce, vinegar, onion, green pepper and red pepper, and rice!


  • 1 large can (20 ounces) pineapple chunks
  • 1/4 cup vinegar
  • 2 tablespoons light soy sauce
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground ginger
  • 1/2 cup water
  • 2 pounds boneless pork loin, trimmed, cut into 1-inch cubes
  • 1 large onion, cut in chunks
  • 1 medium green bell pepper, cut in chunks
  • 1 medium red bell pepper, cut in chunks
  • 3 tablespoons cornstarch
  • hot cooked rice


Drain juice from pineapple; pour juice in a Dutch oven. Add vinegar, soy sauce, salt, ginger, and 1/2 cup water; stir until smooth. Add pork and bring to a boil. Reduce heat, cover, and simmer for 1 hour, or until meat is tender. Add onion, green pepper, red pepper, and pineapple chunks. Simmer 10 minutes longer, or until onion and peppers are just tender. Put cornstarch in a cup and stir in 3 tablespoons water. Stir into pork and juices; heat to boiling, reduce heat, and simmer the sweet and sour pork for 1 minute. Serve sweet and sour pork with rice.

Balsamic flavored pasta salad

17 Jul
Balsamic Pasta Salad. Photo by mightyro_cooking4u I made this the other night and it’s awesome!  I found the recipe to be common sense; nothing really unusual.  I think to kick it up a notch feta cheese and roasted pred pepper would add flavor!
  • 1/3 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 2 teaspoons dry basil
  • 2 teaspoons parmesan cheese
  • 1 1/2 cups small shell pasta, of choice uncooked
  • 3/4 cup broccoli, chopped into small flowerettes
  • 1 red pepper, chopped fine
  • 1 green onion, sliced fine


  1. Whisk first 6 ingredients together to prepare the dressing mix, set aside.
  2. Cook the pasta of your choice.
  3. While pasta is cooking, chop broccoli and blanch for 2 minutes.
  4. Combine cooked pasta, blanched broccoli, chopped red pepper and sliced green onion.
  5. Pour dressing mix on top of pasta mixture; toss to coat.
  6. Chill until ready to serve.
  7. **Note: Preparation can be accomplished while pasta is cooking, making this a very quick dish**.

Cilantro Pesto recipe

10 Jul
 I made this for dinner tonight with cilantro from the garden and it was a big hit!  My stepmom makes the best cilantro sauce and this recipe I found on is almost as tasty!


  • 1 (16 ounce) package farfalle pasta
  • 1 bunch fresh cilantro
  • 5 cloves garlic minced
  • 1 tablespoon white wine vinegar
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup walnuts or pecans
  • salt to taste
  • 1/2 cup olive oil


  1. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
  2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
  3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Blackeyed pea salad recipe

8 Jul

Just made this for a quick, light dish and Oh  MY!!  Yum!!

2 – 15 oz cans black-eyed peas (drained and rinsed well)
1/2 cup finely chopped onion
1 green pepper, diced
1 red pepper, diced
1 jalapeno pepper, seeded and diced (or leave the seeds in for extra heat)
1/2 cup chopped cilantro
2 cloves garlic, minced
1/2 cup olive oil
1/2 to 2/3 cup red wine vinegar
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper
Combine all ingredients in a large bowl and refrigerate overnight.

Lemon garlic shrimp recipe

19 Jun

The other night I made this recipe from for friends.  It was so amazing and I cannot believe it was low in fat content and healthy!

Lemon-Garlic Shrimp & Vegetables

4 teaspoons  extra-virgin olive oil, divided
2   large red bell peppers, diced
2 pounds  asparagus, trimmed and cut into 1-inch lengths
2 teaspoons  freshly grated lemon zest
1/2 teaspoon  salt, divided
5 cloves  garlic, minced
1 pound  raw shrimp, (26-30 per pound), peeled and deveined
1 cup  reduced-sodium chicken broth
1 teaspoon  cornstarch
2 tablespoons  lemon juice
2 tablespoons  chopped fresh parsley
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.