Orange and Ginger Chicken

The rice was amazing and really easy to dress up.  The chicken was good too but I cut myself doing the dishes and got side tracked with the bleeding and forgot about the chicken.  It got a little too done and the orange zest lost its flavor.  I will for sure make the rice again and probably the chicken again when I'm not bleeding. I would also put more ginger in the breading that the recipes says.  All in all... it was a good dinner.

Ingredients:

1          cup uncooked basmati or regular long-grain white rice

2          cups Progresso® chicken broth (from 32-oz carton)

1          egg

2          tablespoons milk

1          cup Original Bisquick® mix

1/2       teaspoon ground ginger

1 1/2    teaspoons grated orange peel

4          boneless skinless chicken breasts (about 1 1/4 lb), each cut in half

1/3       cup canola or vegetable oil

3          tablespoons orange marmalade

1/4       cup sliced almonds

1          tablespoon chopped fresh parsley

1          medium orange, cut into 8 slices

Directions:

1. In 2-quart saucepan, heat rice and broth to boiling; reduce heat. Cover; simmer 20 minutes.

2 .Meanwhile, in small bowl, beat egg and milk with fork or wire whisk. In shallow dish, mix Bisquick mix, ginger and orange peel. Dip chicken into egg mixture, then coat with Bisquick mixture.

3. In 12-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until browned on outside and juice of chicken is clear when center of thickest part is cut (170°F).

4. When rice is cooked, fluff with fork and stir in orange marmalade. Place rice on serving platter; arrange chicken on rice. Sprinkle with almonds and parsley. Garnish with orange slices.

Recipe courtsey of Betty Crocker

Orange Rhubarb Spread

Who doesn't have a bunch of extra rhubarb laying around?  Ok, well I don't but I know people or I can go to the farmer's market and get some for cheap.  I'm not a fan of rhubarb cakes or anything that has chucks of rhubarb in it so when my sister came across this recipe in my freezer meal cookbook I had to try it.  I think it has great flavor.  The orange juice offsets some of the sweetness from the 4 cups of sugar in the spread.  Dont let the color turn you off... my rhubarb was more green than red so it looks like pea soup.  I added a little red food coloring to make the color a little more presentable.

Ingredients

4 cups diced fresh or frozen rhubarb

2 cups water

1 can (6 ounces) frozen orange juice concentrate, thawed

1 package (1-3/4 ounces) powdered fruit pectin

4 cups sugar

Directions

• In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature.

• Place the rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to the saucepan.

• Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from the heat; skim off foam.

• Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks and freeze for up to 12 months.