Category: Chicken

Baked Orange Chicken: Recipes At My Table

Baked Orange Chicken

Baked Orange Chicken

Sometimes we want something sticky, familiar and comforting.  I love Baked Orange Chicken because it reminds me of being at a Chinese restaurant.  I play with a combination of flavours in the kitchen and arrive at one I am happy with.  Tonight we served this with pasta pesto and glazed brussels sprouts.  It is also nice with rice or buttered noodles.

Most of the orange chicken recipes in restaurants are in a batter, but with all of us at home we don’t need the extra calories.  Of course, I am not sacrificing flavour.  This dish starts with butter and olive oil which gives the chicken a spectacular colour.  Just a little salt and pepper to brown the chicken.  The sauce packs the rest of the bold flavours into this dish.

Growing up we didn’t go out to restaurants much.  I can still here my nonna, ” I don’t know how they cook.  I don’t know how they clean.”  However, we were at the Marconi or Verdi Halls every weekend for weddings.  The women would discuss the quality of the food.  The kids all played in the balcony at the Marconi Hall.  I can still here the laughter and the joy that permeated those gatherings.  Long tables set with not any of the fancy stuff we have now, but those were the best meals ever.  I can still smell the soup as it hit the table, and nothing compares to the aroma of their roast chicken and potatoes.

Anyway, back to my orange chicken.  I think you will like it and my grandson is my new taste tester these days and it has his approval.  His fingers were really sticky.  LOL

If you want a more formal meal try my https://recipesatmytable.com/citrus-chicken-with-brussels-sprouts/

Ingredients

  • 1/2 cup chicken barbecue sauce
  • 3/4 cup orange marmalade
  • 1/8 cup olive oil
  • 1 tbsp Worcestershire  sauce
  • 1/4 cup catalina dressing
  • 1 garlic minced
  • 1 tbsp soy sauce
  • 1/4 cup onion flakes
  • salt and pepper
  • 1 tbs Montreal chicken spice
  • 2 tbsp butter and 1/4 cup olive oil for frying
  • 8 chicken thighs
  • 4 chicken breast cut in half

The Process

Combine the barbecue sauce, orange marmalade, olive oil, Catalina dressing, garlic, soy sauce, Worcestershire sauce and onion flakes.  Mix and put in the refrigerator.

Salt and pepper the chicken pieces on both sides.

 

In a large skillet brown the chicken. First warm up the olive oil and butter.

 

 

Place all the chicken in one layer if possible in a large dish.  I love my Pampered Chef baking dish; it has been with me for thirty years.  It is well loved. Pour the sauce over the chicken, sprinkle with the Montreal chicken spice and place in a 375 F oven for 1 hour.

A peek into the oven.

Baked Orange Chicken: Recipes At My Table

On a platter for the table.

Baked Orange Chicken: Recipes At My Table

 

 

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Roasted Chicken With Vegetable Gravy

Roasted Chicken With Vegetable Gravy

Roasted Chicken With Vegetable Gravy allows me to use the pan vegetables and make a delicious sauce.  By now you know, I am all about puréeing.  I love roasting chicken on Sunday and always look for ways to change it up.  Usually I scoop out my carrots, celery, garlic and onions out of the pan before making gravy, but today I decided to purée them with the juices.  What an amazing gravy!  I didn’t have to add flour; and so, this is a great alternative to all my gluten free followers.

There is something extra comforting of roasting a chicken.  My nonna loved cooking chicken.  In the early 60’s, chickens were delivered to the house live.  My grandfather would slaughter it and I still picture nonna plucking the feathers.  There was a different taste to the chicken and the process made us appreciate the meal even more.  I don’t pluck chickens, but do try to buy locally grown ones.  You would be surprised if you look in your area what you can find.  Here is a list of community farmers for Ontario and there is one close to you: https://artisanalchicken.ca/About/Artisanal-Farmer-Database.aspx

If you have never tried chicken baked with citrus go to:  https://recipesatmytable.com/citrus-chicken-with-brussels-sprouts/

The Ingredients

  • I chicken  4 to 5 lbs
  • 8 medium potatoes ( washed, peeled and cut in quarters)
  • 2 celery stalks cut in quarters
  • 1 large onion cut in quarters
  • 2 medium carrots cut in quarters
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup white wine

The Process

I place all the vegetables including the garlic on the bottom of a 9 X 13 pan.

Prepare the chicken by patting it dry.  Discard the giblets.

 

Rub the chicken with the olive oil. Mix the 1 tbsp Italian seasoning,1/2 tsp oregano,1 tsp paprika, 1 tsp salt and 1/2 tsp black pepper and rub on the chicken.

Place the chicken on top of the vegetables. Pour the white wine over the bottom of the pan and the vegetables.

Cover the Pan with foil and place in a 375 F oven for 30 minutes.

Uncover and cook for another 40 minutes.

Remove chicken and potatoes from the pan and place on a platter.  Cover the platter.

Scrape all the remaining vegetable from the pan with their juices and purée.  Serve with chicken.  

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Agrodolce Tomato Basil Turkey Meatballs

Agrodolce Tomato Basil Turkey Meatballs

 

Agrodolce Tomato Basil Turkey Meatballs

Agrodolce Tomato Basil Turkey Meatballs make a great dish any time of the year.  This isn’t your old sweet and sour sauce, but one infused with basil and of course tomatoes.  There is just something about the tomato flavour that draws me to a dish.  I know, it’s the Italian in me.  LOL  In Italian we call it Agrodolce and we simply add vinegar and sugar to make the sauce. 

I decided to add it to my turkey meatballs because this type of meat needs a pick-me-up.  We really enjoy this dish.  Try it at your table and drop me a line on how your family likes it. 

Working with vinegar reminds me of my nonno Salvatore.  September was wine making time at our house, and we all loved walking into the house after school and checking out the basement.  The wine press was going and the house smelled of crushed grapes.  As much as nonno like wine, he prided himself on his vinegar making skills.  His red wine vinegar was the best.

If you like this, don’t forget to check out my Drunken Turkey Meatballs : https://recipesatmytable.com/drunken-turkey-meatballs/

I chop up the onions and put them into a pan with some olive oil for a few minutes.

Leave the tomatoes chunky.  These tomatoes are sweet.

Into the pan they go and I let them hang out there for about 5 minutes.

The sugar, tomato paste and red wine vinegar go in next.  I like the tube tomato paste because it goes a long way.

Everything in the pan and it come together easily.  This sauce is great on pork or chicken too. The dry basil and spices go in next, and I add the fresh basil just before serving.

Agrodolce Tomato Basil Turkey Meatballs

Turkey meatballs are easy to assemble.  This recipe makes about 18.

Add a little white win and you get flavour and moisture.  Make sure it is good white wine.

Agrodolce Tomato Basil Turkey Meatballs

You can serve the sauce on the side, but when you immerse the meatballs into this sauce the magic happens.

This dish is good for family or entertaining.  I served it with a carrot/potato mash, but you could serve it with polenta or rice.

Agrodolce Tomato Basil Turkey Meatballs

 

The Agrodolce

  • 2 medium tomatoes ( chop into chunks)
  • 2 tbsp olive oil
  • 1 medium onion ( finely chop)
  • 2 tbsp each of red wine vinegar, sugar and tomato paste
  • 1/2 tsp dried basil
  • 1 tsp dried Italian spices
  • 1/2 tsp red pepper chilli flakes (optional)
  • 2 tbsp fresh chopped basil
  • Sauté the onion in the olive oil for a few minutes
  • Add the chopped tomatoes and simmer for 5 minutes
  • Add the remainder of the ingredients except the fresh chopped basil
  • Cook for a few minutes and set aside.

Turkey Meat balls

  • 500 gr. ground turkey
  • 1 clove garlic
  • 1 egg
  • 1/4 cup cold water
  • salt and pepper (1 tsp salt, 1/4 tsp black pepper)
  • 3/4 cups fresh bread crumbs
  • 1/4 cup grated parmesan cheese
  • freshly chopped parsley
  • Mix everything together and roll into 1 inch balls
  • Place on a cookie sheet lined with parchment
  • This makes 18 meatballs.
  • Place in a 375 F oven for 15 minutes

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Ravioli Style Chicken Rolls

Ravioli Style Chicken Rolls

Many of my friends love the inside or filling of the ravioli, but can’t eat the pasta.  This is a low carb dinner option.  I decided to use lean protein such as chicken breast to make these Ravioli Style Chicken Rolls.  They aren’t hard to make and it looks like a 5 star restaurant dish.  This recipe gives you an even cook and keeps the breast meat succulent.

The most famous chicken roll is the Codon Bleu and if you want to give it a try, this is a good recipe:  https://tasty.co/recipe/crispy-creamy-chicken-cordon-bleu

Chicken breasts are a good way of getting good lean protein onto the family table.  The stuffing and the sauce make these kid friendly.  Kids love spaghetti sauce.  If you are in a hurry, use jarred marinara; I always keep some in the pantry for quick pizza etc.  This dish may be served with pasta or rice.

If you like chicken rolls try these too:  https://recipesatmytable.com/chicken-involtini-with-feta-and-asparagus/

I cut the chicken breast lengthwise and then pound them with a mallet.

The ricotta mixture comes together.

Place the stuffing in the middle of each breast.

Rolled up and tied with string.

Into a hot pan they go.

Nice and golden brown.

Let the rolls cool before taking off the string.

Place some marinara of the bottom of a baking sheet.  Don’t worry if some stuffing comes out.

Pour some marinara over the rolls

Baste the rolls half-way through cooking.

Up close!!

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Ravioli Style Chicken Rolls

Ravioli stuffing inside a chicken breast

Prep Time 30 minutes
Cook Time 55 minutes
Servings 6
Author Renata Solski

Ingredients

  • 3 large boneless chicken breasts cut into two and pounded
  • 3 tbsp canola oil frying
  • 1 cup marinara sauce
  • 1 cup 250 grams ricotta
  • 1/2 tsp salt
  • freshly grounded black pepper
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp nutmeg
  • bundle fresh basil leaves basil chiffonade
  • 1 clove garlic minced
  • 1 egg

Instructions

  1. Slice the chicken breasts lengthwise and pound with a mallet until thin.

    Set aside.

    In a small bowl mix the ricotta, salt, pepper, parmesan, nutmeg, basil, garlic and eggs.

    Refrigerate filling for about 30 minutes.

    Divide the filling into six equal parts and place the filling in the centre of each piece of chicken.

    I used string, but you can also use toothpicks to secure the rolls.

    Roll up the rolls tucking in all the pieces of meat.

    Don't worry if some filling is exposed, a little may leak out.

    Heat the frying pan with the canola oil.

    Make sure it is really hot before you put in the chicken rolls.

    Don't overcrowd your pan. You want a nice colour on these rolls.

    Cook on each side for 4 minutes.

    Remove to a plate and if you used string, cut it away.

    If you used toothpicks, remove them.

    Lay the chicken rolls in a baking pan covered with 1/2 a cup of marinara sauce.

    Pour the remainder of the sauce over the rolls.

    Place in a 375F oven uncovered for 45 minutes.

    Check at the half way mark and baste with some of the tomato sauce.

    Remove and serve with pasta or rice.

    I made some Saffron Risotto with this.

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