Orange Chicken

4 Boneless skinless chicken breasts cubed
3/4 cup Freshly squeezed orange juice
1 tbs. Orange zest
Sesame oil
Cooking oil of choice
Dried ginger
Garlic Powder
Red pepper flakes
Sweetener of choice, I used Monk fruit sugar in the raw
Oyster sauce
Soy sauce
Rice wine vinegar
Cornstarch
Water

Cube chicken in small pieces and put in a bowl. Sprinkle cornstarch over chicken and stir to completely coat each piece of chicken. In a large wok heat cooking oil on medium high, I used Thrive algae oil, along with the sesame oil. Approximately 2 tablespoons of each oil to fry up chicken until browned crisp and cooked through. You might need to add a little more of both oils if it looks like your chicken is not frying up. Once the chicken is done remove onto a plate and set aside. Lower wok heat and add the orange juice, about 1/2 a teaspoon of garlic powder about a tablespoon of sugar, a tablespoon of soy sauce, a tablespoon of the rice wine vinegar, the orange zest, a tablespoon of oyster sauce about 1/2 teaspoon of dried ginger. Add red chili flakes to your liking. In a small bowl combine about a teaspoon of cornstarch with a tablespoon of water and stir until dissolved. Raise wok heat and pour cornstarch mixture into sauce. Make sure you stir sauce continuously as it will thicken up quickly, once it does add chicken back into the sauce and stir so that it is well coated with the sauce. Serve with rice and/or veggies.


This was a big hit with everyone, Penelope even had 3 servings of chicken!

Penelope and I made a Chicken Potpie for dinner tonight, or as she likes to call it a chicken "pop" pie.


Chicken "Pop" Pie

2 Sticks of butter
2-3 Chopped green onions
1 cup Flour
1 3/4 tsp. Salt
1 tsp. Thyme
3/4 tsp. Pepper
3 cups Chicken broth
1 cup Milk
2 Boneless skinless chicken breasts cooked and cubed
1 cup Canned peas drained
1 cup Canned corn drained
Refrigerated pie crust, I used a store bought rolled crust that comes to sheets in a package.

First to cook your chicken season the breasts with a little salt, pepper, garlic powder and parsley. In a large skillet heat your oil of choice. I used Thrive algae oil. Cook chicken breasts on medium high to medium heat for 10 minutes per side and then cube.

Next in another large skillet, heat butter over medium high heat until melted. Add the onion and stir. Add the flour and seasonings and stir. Slowly stir in the broth and milk while you continue to stir. Bring to a boil and then lower heat and cook for around 2 minutes until thickened. Add the peas and corn and turn heat off. This will make enough filling for two 9 inch pie pans or you can use a large oval casserole dish like I did. Unroll your pie crust and form onto the bottom of your baking dish. pour filling to the top of the dish and then cover with remaining pie crust. Cut some slits on top and then bake in the oven at 425 for 40 minutes. Chris said this was the best potpie he has ever eaten.

We had yummy battered langoustine tacos and sopa de arroz for dinner last night. I battered the langoustine with a beer better made from a box mix and dropped them in my deep fryer for 2 minutes. We topped our tacos with fresh salsa, lettuce and crema.

Fresh Salsa
4 Roma tomatoes chopped
4 Green onions chopped
About a 1/2 cup of chopped cilantro
1 and 1/2 chopped serrano peppers, seeds and all.

Mix everything together and enjoy.

I also added corn and peas to my rice at the same time that I put in the water. Just make sure if you use canned that you completely drain them.

Notice the cocktail in the background of my photo? It's called a Hanky Panky. I bought Chris  this Vintage Spirits and Forgotten Cocktails book for Christmas.


It has some pretty unusual recipes along with some written history on when and how the drinks came to be.

Hanky Panky

1 1/2 ounces of gin, we used Brokers
1 1/2 ounces of sweet vermouth
A dash of Fernet Branca, a type of bitter herbal liquor

Pour everything in your cocktail glass on the rocks with a twist of orange peel.  It is herbal and surprisingly refreshing.