Pancakes with a Mandarin Orange Reduction Sauce

I woke up this morning with Mandarin oranges on my mind (yes I'm strange). Becky had called out to everyone that pancakes were cooking and to get up or eat them cold. She had told me last night that she was going to fix pancakes for breakfast, and is often the case, they were the 'normal' variety that you put sugar or syrup on.

Not being normal, I guess, is what caused my creative side to emerge from the cobwebs of sleep and inspired this morning's breakfast variation. Mandarin oranges are a staple in our house, and many time the kids will open up a can and eat them one by one. Oranges in general are also high in vitamin C and with several kids down with colds this seemed like a fun way to incorporate today's secret ingredient (I guess I watch too many cooking shows).

I have to thank a good friend, Lisa Luke with DoTerra Essential Oils, for giving me the Wild Orange Oil I used. If you don't have any, you can use an orange extract, orange zest or just omit, but for the health benefits and fullness of flavor, I do recommend finding some food grade essential oil.

Pancakes with a Mandarin Orange Reduction and a Wild Orange Cream

Make your favorite pancake mix or waffles according to package directions.

Mandarin Orange Reduction Sauce:

2 (11 oz) cans of Mandarin Oranges (including juice)

1 (11 oz) can of Mandarin Oranges, drained and set aside

5 drops DoTerra Wild Orange Essential Oil

1/8 tsp Nutmeg

1/8 tsp All Spice

1/4 tsp Cinnamon

2 Tbsp Agave Nectar (you can substitute honey or sugar)

Combine all ingredients (except 1 can of oranges) in medium sauce pan and boil on med-high heat until reduced to a syrup (about 7-10 minutes). Add remaining can of oranges. Chill and reserve.

Wild Orange Cream:

2 cups Heavy Whipping Cream

8 drops DoTerra Wild Orange Essential Oil

1 tsp vanilla

2 Tbsp Splenda (or Powdered Sugar for non diabetics)

Whip until peaks form.

Ladle Mandarin Orange Sauce over Pancakes and top with Wild Orange Cream for a delicious morning breakfast. Enjoy.

Warm Panko Chicken Salad with a Sesame Vinegrette

As is often the case I started out with the idea to make one thing and ended up making something completely different. I believe that one must experiment and take risks in order to become a good cook. Learn by trial and by example about what ingredients go together, and quite frankly, what doesn't. Proverbs teaches us that through wisdom is a house [built], and by understanding is it established: And by knowledge shall chambers be filled with all precious and pleasant riches [foods] (not an exact quote).

A friend yesterday told me that she loved the recipes I keep publishing but she has not yet tried any of them because she often didn't have one or another ingredient for that days recipe. Many of my recipes started out as someone else's but ended up as mine. Not because I prepared them, but because I was missing an ingredient or two or just wanted to add this or take away that ingredient. Too be fair, I did attend culinary school, apprenticed at a major hotel and did run my own catering company for over ten years, which has give me a lot of intuition and experience. I also love to watch cooking programs and I read cook books for fun. But I've also made mistakes (as my wife can attest) and have made some things that even our dog wouldn't eat.

Today's recipe turned out quite good, excellent in fact if you ask my opinion and is one that I'll make again. I especially liked the dressing and will use this for other salads. I believe this is probably best Asian Sesame Dressing I've ever tasted and it is all natural without any MSG, Corn Syrup, stabilizers, or other questionable or un-pronounceable ingredients. Feel free to experiment with the ingredients (especially with the salad). Add sliced red onions if you like them. Take out the mushrooms if you want. The point is have fun and enjoy the journey as well as the destination.

Warm Panko Chicken Salad with Sesame Vinaigrette

Serves 8-12 hungry people

Chicken:

5-6 boneless, skinless chicken breasts, washed and dried

Panko Breading (Japanese breadcrumbs, if you don't have these you can use any breadcrumbs you want but I would recommend keeping this versatile ingredient on hand as a staple ingredient)

Oil for cooking

Coat the chicken with the Panko and deep fry until golden brown and cooked through. Drain, slice thinly on a bias. Add to finished salad and toss with dressing when ready to serve.

Salad:

1/2 lb fresh baby spinach

1 lb pre-made garden salad blend

1 head romaine lettuce

3-4 medium carrots, peeled and sliced thinly on a bias (diagonal)

1 red, 1 yellow sweet bell pepper, thinly sliced

1/2 lbs baby portabello mushrooms (or favorite variety)

2 stalks celery, sliced

1/4 cup toasted sesame seeds

1 can mandarin oranges, drained

Dressing:

2 Tbsp rice wine vinegar

2 Tbsp balsamic vinegar

2 Tbsp lime juice (the juice from one lime)

1 Tbsp candied ginger

1/4 cup agave syrup (or honey)

2 Tbsp soy sauce

2 Tbsp sesame seeds

2 tsp garlic, minced

1 tsp red pepper flakes

1 Tbsp sesame oil

3/4 cup extra virgin olive oil

Combine sesame oil and olive oil and set aside

In a food processor (or blender), combine all ingredients except the oil. Using the puree blade and on low speed, mix all ingredients, slowly drizzling oil while blending. Can be made in advance and kept refrigerated. You may need to shake if the dressing separates (this is normal). Dressing may be kept for several weeks.

Strawberry Agua Fresca

Agua Fresca is a simple drink that originated among the street vendors of Mexico. Literally translated it means "fresh water" and over the past few years, this delightfully refreshing beverage has spread throughout the Americas and to the United States. Simply put, agua fresca is a fruit-infused drink that is clean, fresh and flavorful. Today's variety pays homage to the Strawberry, one of my favorite fruits and one that is at the peak of ripeness this time of the year.

Strawberry Agua Fresca

Yields: 6-8 cups

4 cups water

1/2 cup sugar (or sugar substitute)

6 cups hulled strawberries

1/4 cup fresh lime juice (about 2 limes)

Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender and blend until smooth. Combine sugar water, strawberry puree, and lime juice. Stir well and enjoy.

CALORIES 71; FAT 0.4 g; PROTEIN 0.8 g; FIBER 2.3 g; CHOL 0 mg; IRON 0.5 mg; SODIUM 4 mg; CALC 21 mg.

Recipe from Cooking Light, Cooking through the Seasons; Photo: Becky Luigart-Stayner

My favorite thing about the modern crock pot is that once all the ingredients are thrown together and it has been turned on, you can walk away and slowly the sacred vessel turns that hodge podge of simple ingredients into something truly special. Many a time I've left the crock pot to the muses of time only to come home to the wonderful smells wafting throughout the house with a promise of a gourmet meal waiting at the appointed time.

Today's dinner is a bastion of homemade goodness transporting one back to a simpler time and stems from my southern roots on the farm. (Ok, so I'm not really from the South and I've never lived on a farm, but I did live in the Virginia / North Carolina area for two years and I have ancestors that were gentleman farmers in Kentucky).

Southern Style Chicken & Dumplings

2 lbs, boneless, skinless chicken (breasts and/or thighs)

6 cups chicken stock (can be quickly made with chicken base (or bouillon) and water)

6 carrots, peeled and sliced

3 med. potatoes, peeled and diced

3 stalks celery, chopped

1 medium onion, quartered

2 tsp parsley, chopped

1 tsp. poultry seasoning

Salt and Pepper to taste

Biscuit Topping (see below)

Roux as needed to thicken (See post on Roux if you don't know about this wonderful thickener).

Peas can be added if desired at the end. (optional)

Place all ingredients in crock pot except Biscuit Topping and Roux. Cook on high for 4-5 hours or low for 7-8 hours. Prepare Biscuit Topping and spoon over chicken mixture. Thicken with roux until desired consistency (caution, this will continue to thicken slightly as it cook). Tilt lid to vent steam and cook on high for 30 minutes or until biscuits are cooked in the center (caution #2 biscuits will also thicken sauce).

Biscuit Topping:

2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

2 Tbsp sugar

1/2 cup butter or shortening (cut in until coarse and crumbly)

2/3 cup cold milk (add and stir until completely moist)

Roux (as a thickener)

One of the first things I learned in culinary school was how to make roux. This basic ingredient is a common thickener in many sauces (including three of the classic sauces of French cuisine), gravies, soups and stews. The two keys to a making a good roux is to incorporate the ingredients by weight and to cook until the floury taste is gone and the desired color is reached.

At it's simplest, roux is just equal parts flour and fat (most commonly clarified butter), by weight. The fat is heated in a pan until melted (if necessary) and the flour is incorporated. It is cooked to at least the point the raw flour taste is no longer apparent and the desired color is reached. Results can range from nearly white, to blond, brown and even black, depending on the length of cooking time and how it is to be used.

A roux can be stored for quite some time either on the counter or refrigerated (depending on the type of fat used).

Basic Roux

1 lb Clarified Butter

1 lb White Flour

Melt butter and stir in flour, incorporating until the flour is blended and cooked until desired taste and color is reached.

Quick and Easy Chicken Pot Pie

Just like last nights Jambalaya, there are probably as many different chicken pot pie recipes as there are mom's (and dad's) who make it. Tonight's dish is an all American classic taken from that iconic first lady of home style cooking, Mrs. Better Crocker. This is a great recipe to use when you need a quick dinner, that is also tasty and nutritious. Feel free to make any substitutions based on what you have in your pantry. This would also work well with food storage items, like freeze dried carrots, onions, celery and peas.

Quick and Easy Chicken Pot Pie

Serves 8-12

Prep time: 15 minutes

Totals time: 45 minutes

Ingredients:

2	package (16 ounces) frozen mixed vegetables, thawed
2	cup cut-up cooked chicken
2	can (10 3/4 ounces) condensed cream of chicken soup
2	cup Original Bisquick® mix
1	cup milk
2	eggs

1.

Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 9 x 12 cake pan.

2.

Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.

3.

Bake 30 minutes or until golden brown.

High Altitude (3500-6500 ft) Heat oven to 425ºF.

Serve and Enjoy.

Nutrition Information:

1 Serving: Calories 225 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 3 g); Cholesterol 60 mg;Sodium 710 mg; Total Carbohydrate 27 g (Dietary Fiber 4 g); Protein 13 g Percent Daily Value*: Vitamin A 70 %; Vitamin C 2 %; Calcium 8 %; Iron 10 % Exchanges: 1 Starch; 2 Vegetable; 1 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.

REFERENCE SITES

• Bell Institute for Health and Nutrition
• |
• General Mills

Recipe and picture provided by http://www.bettycrocker.com/recipes/hearty-chicken-pot-pie/07ca9e43-c96f-4540-991c-564ee78bd768 with slight modifications.