Gourmet Mom on-the-Go A Cozy Kitchen Good Southern Food Closet Crafter Tasty Kitchen – Favorite Recipes from Real Kitchens Everywhere! Birthday Cinnamon Rolls – Using The Pioneer Woman Ree Drumond’s Recipe I’ve had had so many requests for my cinnamon roll recipe that I had to let you all know that it’s not mine, it’s the work of Ree Drummond, The Pioneer Woman. And it is insanely delicious. I started making cinnamon rolls using this recipe a few years ago, and they have become a holiday staple. The good news is that they freeze very well, which makes this giant recipe not such a bad idea. The recipe over on Pioneer Woman’s site walks you through this beautifully, step by step, photo by photo. My rolling it out technique is not quite what Ree’s is. Cinnamon rolls contain butter. Whoops, a hole in the dough. Hole still there. This pan went into the freezer, to freeze the cinnamon rolls individually on the pan and once frozen to be wrapped up and put in a freezer bag. Happy Birthday!
Better Than Takeout Orange Chicken 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? The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. Ingredients Chicken Orange Sauce
eighteen25 Restaurant Style Orange Chicken Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant. I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! It was perfectly crispy and crunchy and the sauce was right on point; sweet and tangy and with a little bit of heat. I honestly can’t emphasize how good this orange chicken is. Your ingredients. Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour. Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat. Turn the heat to medium-high and fry the chicken in small batches so it cooks evenly. In one more bowl, zest your orange. Cook time: Total time:
Lil Blue Boo - Part 5 I’m scared to see the movie Wolf, because I’m worried it might trigger PTSD. I read the recent NYT article for For the Love of Money and I had flashbacks of an earlier life. It would take years to tell the whole story. It’s all a huge circus under a tent called “investment banking.” But I can condense some of it into a quick short story…with a few pages from my journal at the time: Imagine you are in a conference room with a deal team making a $50 million dollar pitch based off of a spreadsheet that has been together in haste. That’s a true story. By my third year as an associate, I was one of the highest paid associates in the bank. I had two bosses who ran the investment banking division I was in. It would take the equivalent of an entire novel to explain what happened, but basically I slowly lost it. I was working for several managing directors by this point, this particular one I’ll call MD5. The interaction with MD5 made me a rock star for a few days. Ah ! P.S.
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