Orange Cashew Chicken

Ingredients:

1 lb. boneless, skinless chicken

Salt and pepper to taste

1 cup orange juice (fresh squeezed is the best)

2 tbsp. honey

1 tbsp. cornstarch

1 cup fresh snow peas (or to taste), rinsed

1/2 cup cashews (to taste, I use about a cup)

Directions:

Cut chicken into bite size pieces, season with salt & pepper, and sauté in pan until just cooked thru. Mix orange juice, honey and cornstarch well and add to pan with chicken. Cook until sauce thickens slightly. Add Snow peas. Simmer until sauce is desired thickness (2-5 minutes.) Add cashews; allow sauce to coat and cashews to warm slightly. Serve over white rice. Enjoy!!

**I always double the OJ, honey & cornstarch cause I LOVE the sauce.

Variations:

Add broccoli, diced red or green peppers, zucchini, or really any veggie you want.

Delicious with thinly sliced and sautéed beef or shrimp

Switch from white to brown rice for healthier version

From the kitchen of Carey H.

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Lime Chicken Fajitas

Had these for dinner last night - YUMMY!! Leftovers make a great pasta dish the next day.

Ingredients:

1 lb chicken pieces, sliced into strips

Marinade - see below

1 onion, sliced

1 red pepper (or any color), sliced into strips

Tortilla shells (see hint below)

Cheese, grated

Avocado/guacamole

Sour cream

Salsa

Marinade:

1/3 - 1/2 C. lime juice - fresh or bottled

1-2 tbsp. honey

1-2 clove fresh garlic, minced fine

2 tsp. cumin

Fresh cilantro to taste, chopped (I use a small handful)

Pinch red pepper flakes - optional, for heat

1/8 C. vegetable oil

Salt and pepper to taste

Directions:

Whisk marinade ingredients in a small bowl, and then pour over chicken in glass dish or Ziploc bag. While meat is marinating, chop up other ingredients and get skillet/pan ready. Heat pan on medium high until pan is hot. Add chicken, all the marinade, onion, and pepper. Stir/toss often to cook chicken through - this should only take 10-15 minutes with chicken that is sliced small. While cooking, the marinade should thicken to create a nice glaze/sauce for the meat and veggies. Once done, assemble fajitas as desired.

Chef preferences:

I also love to add black beans or prepared Spanish rice.

Fresh cilantro leaves

Squirt of fresh lime adds a nice flavor to the fajita.

Hint: To warm up flour shells, put 3-4 in a packet of tin foil and place in 300-350 degree oven while meat is cooking (10-15 minutes). If you need more shells, do as many as desired, but just try to keep 3-4 per packet. If your shells are dry to begin with, add a few drops of water to help moisten.

From the kitchen of Carey H.

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Grandma Hubbard's Chocolate Chip Oatmeal Cookies

Ingredients:

1 C. Shortening

3/4 C. Brown Sugar, packed

3/4 C. Sugar

2 Eggs

1 1/2 C. Flour

3/4 tsp Salt

1 tsp Baking Powder

1 tsp Vanilla

1 tsp Baking Soda dissolved in 1 tsp warm water

1 C. mini Chocolate Chips

2 C. Oatmeal

Directions:

Mix chocolate chips and oatmeal in separate bowl.

Mix flour, salt, and baking powder in separate bowl.

Preheat oven to 350.

Mix shortening, sugars, and eggs until well mixed. Gradually add flour mixture and mix well. Then add baking soda/water mixture and vanilla. Add chocolate chips and oatmeal - in mixer or by hand.

Bake 8-10 minutes on ungreased cookie sheet.

Best if allowed to cool a few minutes on cookie sheet and then moved to wire rack.

From the kitchen of Carey H.

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