Posted in Dinner, Quick

Easy Orange Chicken

My kids love orange chicken! Even my self proclaimed 10 year-old vegetarian will take a night off for the sweet and spicy chicken. I surfed the internet for an easy recipe and every one I tried has not compared to take-out, or it took forever to make. So…I created my own that was super fast. I also took a short cut and bought precooked organic chicken strips that I threw in the oven while I zapped up the orange sauce. Because… When I want orange chicken… I want it now. Seriously…now! Easy Orange Chicken

By: Bekie A

1 cup of orange marmalade

2 garlic cloves minced or pressed

1/4 low sodium fermented soy sauce

A Splash of Worcestershire sauce (about 2-3 tsp)

Dash Red pepper flakes

1/2 tsp of Chili powder

Dash of salt if needed depending on the saltiness of the soy sauce

2 Tbsp Terra Verde Mandarin balsamic vinegar (or use regular balsamic vinegar if you don’t have orange balsamic)

1/4 Tsp of ground ginger

Dash of cayenne or siracha hot sauce

2 Tbsp of garlic Grapeseed oil (or Olive oil with an extra garlic clove minced)

2 Tbsp of cornstarch mixed with 1 Tbsp of water

Sesame seeds for garnish

For extra fancy– garnish with sliced oranges and chives too.

Mix everything together in a large glass measuring cup.  Microwave for 1 minute. Stir. Microwave for 45 more seconds. For stove stop, combine in a small pot and stir constantly on medium high heat for 2-3 minutes until thoroughly infused. Allow to sit a couple of minutes and pour over the chicken and toss. 

Bake chicken strips as directed

cut into chunks

pour this glorious sauce over the top and toss

sprinkle sesame seeds on the top

Posted in Dinner, Quick, Seafood

Kim’s Cookin’ School Linguini

Linguini with Shrimp, Mushroom and Fresh Peas
Serves 4

1 1/2 lbs medium shrimp, peeled and de-veined
Salt, pepper and paprika
1 cup sliced mushrooms (any variety)
1/4-1/2 cup fresh garden peas  (how much do you like peas?)
4 large garlic cloves crushed, then chopped
Extra virgin olive oil
Red hot pepper flakes
28 oz can whole tomatoes, crushed by hand in their juices
1/3 cup heavy cream
1/4 cup or more to taste grated Parmesan cheese
1 lb fresh of dried linguini, cooked al dente

Warm a large skillet over med heat.  Heat a large stock pot of water to boil for the
pasta. Once pasta water starts to boil, add 3 large pinches of salt to the water. Cook linguini as per box instructions for pasta until just al dente, firm to bite, as it will finish cooking in the sauce.

If using fresh pasta, cook the noodles after the sauce is put together. Fish out the pasta as it floats to surface and add to the sauce.

Reserve about two cups of pasta water to loosen the sauce if necessary.

shrimpRinse shrimp under cold water, drain, than pat dry.  Cut into bite-size pieces.  Season with salt, pepper and paprika. Using half of the chopped garlic, rub into the seasoned shrimp, then set aside.

seasoned shrimpIn the warm skillet add 1 tablespoon olive oil and increase heat to med high. Add 1 tablespoon butter, a dash of pepper flakes and the shrimp. Stir and cook shrimp until just pink, about 2 minutes, as they will finish cooking in sauce.  Remove to a bowl and set a side.

sauceIn the same pan add another tablespoon olive oil, heat to medium and add 1 tablespoon butter. Put in the remaining garlic, and if you like spicy, another dash of red pepper flakes. Sauté and stir until garlic is fragrant then add the mushrooms. Continue cooking until mushrooms are lightly brown and have released their juices, about 5 minutes.

mushroomsIncrease heat to med high, add tomato sauce, cream, and peas, and stir until sauce come to a boil. Then reduced heat to a simmer and cook until peas are tender and sauce has reduced, about 5-7 minutes.  Taste for seasoning.

pasta in sauceReturn shrimp to sauce, stir to combine. Add cooked pasta to sauce, tossing to coat all the pasta with the sauce over medium heat. If pasta sauce is dry, add some of the pasta cooking water to loosen. Taste for seasoning.  Turn off heat and toss in cheese.  LinguiniServe promptly in warm pasta bowls.  Bon Appetite!

Posted in Quick

Almost Hamlin’s White Dip

This is for all of my Muskogee friends and family that grew up like me thinking all Mexican Restaurants were supposed to have a white dip. The glorious white dip must have been a sister to the red dip with a hefty amount of salty chip relatives to accompany. The first time I ate at a Mexican Restaurant outside of Muskogee, I was so confused by the lack of white dip. Here is a recipe that strongly favors the dip. It is kicked up with jalapeños and lightened with a little Greek yogurt because the thought of dipping chips into straight mayonnaise seems so wrong in many ways. Don’t worry, you won’t miss it.  

Almost Hamlin’s White Dip

By: Bekie A

2/3 cup of Faga 2% Greek yogurt or 0% will work too

2/3 Cup of mayo

1-2 Tbsp of bleu cheese (how strong do you want it)

2 Tbsp feta

1 Tbsp of relish

1 Tbsp of diced pickled jalapeños

2 Tbsp of diced black olives

1-2 tsp of garlic salt

1 tsp of onion powder

Salt & pepper

Pinch of sugar

1/2 tsp of vinegar

2-3 Tbsp of milk

Combine the mayo and Greek yogurt first. Add in vinegar. Stir baby stir. Add in remaining ingredients. Garnish with cilantro and paprika. The flavor will build in the refrigerator as it sits. 

Warning: if you are not a former Muskogeean, you may not get it. But try it anyway. 

Posted in Quick

Chipotle-Garlic Hot Sauce

Need a kick in your dip? How about a smokey sauce that won’t run screaming off your chip? The spicy-sweet marriage of chipotle and garlic will be perfect on any Texas dish. Top it on tacos, eggs, chips, enchiladas, or whatever your Texan heart desires.

finally a sauce that matches my personality
because it’s nice to share

Chipotle-Garlic Hot Sauce

By: Bekie A

2 Tbsp of dried cilantro or 1/2 cup fresh chopped

4 garlic cloves

28 oz can of Crushed tomatoes (I like Cento)

1 roasted jalapeño (broil in oven or over stove top) remove the stem and if you prefer mild, remove the seeds as well.

1 roasted poblano or banana pepper  (broil in oven or over stove top) remove stem

1/2 Tbsp smoked paprika

1/2 Tbsp onion powder or 1/4 cup of chopped onion

1 tsp of ground chipotle chili pepper

5 Tbsp of vinegar

1 Tbsp sea salt

Cracked pepper to taste

Place in a good blender/processor and pulse until it becomes a chunky sauce. Serve immediately or store in the refrigerator for up to 2 weeks. This is also a great recipe to can.

Posted in Quick

Strawberry Herb Champagne Vinaigrette

Strawberry Champagne? Yes please! My greens look better in pink! This strawberry dressing screams “summer, summer, summer-time” with the girls. Slice some fresh pears, toss in the toasted walnuts, and a sprinkle of feta cheese for one fancy Tea-Room salad. Can’t find champagne vinegar? Don’t stress, now you have an excuse to buy a bottle of champagne. Just reserve 2 cups and set aside in a wide glass jar for 2-3 weeks.Then…🌟BOOM👉👇Champagne Vinegar.   

Hello beautiful!


Strawberry Herb Champagne Vinaigrette

By: Bekie A

1/3 cup of honey

1/3 cup of champagne vinegar

2 basil leaves

3 mint leaves

2 tsp of raw sugar

1/3 cup of lemon Olive oil (don’t have it? Add 1 Tbsp of lemon zest or 2 tsp of lemon juice to regular Olive oil)

1/3 cup of regular Olive oil plus 3 Tbsp

1/2 tsp salt

Cracked pepper

4 large strawberries plus 1 separated

-Put all of the ingredients except for the separated strawberry in a blender and purée until smooth. Dice the separated strawberry finely and add to the dressing.