Naranja Chicken

This is from Scott's *beloved* Savor the Flavor of Oregon cookbook.

4 chicken breasts
1 cup freshly squeezed orange juice (I've always used Minute Maid)
1/2 cup soy sauce
1/3 cup packed brown sugar
10 thin slices fresh ginger root (I grate a healthy amount on my Pampered Chef micrograter)
3 stalks celery, sliced in small pieces (I always omit; I almost never have celery on hand)
2 tablespoons cornstarch, mixed with 1/2 cup water

Arrange chicken in a single layer in a large shallow baking dish. Mix orange juice, soy sauce and brown sugar; pour over chicken. Sprinkle ginger root and celery around chicken. Bake in preheated 350* oven for 50 minutes. Remove chicken and stir cornstarch mixture into pan juices. Return chicken to baking dish and bake an additional 10 minutes until sauce thickens and chicken is tender when pierced.

Crock-pot Lemon Garlic Chicken

Crock Pot Lemon Garlic Chicken

2 lbs. chicken breasts boneless and skinless
1 1/2 t. oregano leaves crushed
1/2 t. seasoned salt
1/4 t. pepper freshly ground
2 T. butter
1/4 C. water
4 T. fresh lemon juice
4 cloves garlic minced
2 t. chicken bouillon
2 t. fresh chopped parsley

Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small bowl. Sprinkle on the chicken and pat it in.

Fry the chicken breasts until browned in the butter. Transfer chicken to the crockpot.

Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any browned bits from the bottom of the pan. Bring mixture to a boil and pour over the chicken.

Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours. Baste chicken. Cover and cook another 15 - 30 minutes.

Serve with Rice Pilaf. This just falls apart when it's done.

Marinated Flank Steak

1/3 cup soy sauce
1 tablespoon balsamic vinegar
1 tablespoon olive oil
4 cloves of garlic, crushed
1 teaspoon ground ginger
1/2 teaspoon black pepper
1.5 pound flank steak

Mix first six ingredients, then add steak and marinate in the fridge for an hour or more. Feel free to adjust to your family's tastes. I always use more garlic, and I don't think I've ever used the ground ginger. I'm probably a little heavy-handed on the balsamic vinegar, too. Grill the steak until it's done to your liking and serve. It's good with brown gravy (Sorry, Beau)

Shrimp Etouffee

2 pounds shrimp (precooked with tails is fine. Just thaw under cold running water and remove tails.)
1/4 pound butter or 3 T. oil
1 cup chopped onion
1/2 cup celery, chopped fine
1/2 cup bell pepper, chopped fine
4 cloves garlic, pressed
3 Tablespoons cornstarch
1 1/2 cups water
Salt, pepper & cayenne pepper to taste

Season shrimp generously with salt, pepper and cayenne. (Well, go easy w/ cayenne unless you like it hot) Set aside.
Add onions, celery, bell pepper and garlic to oil or butter. Cook slowly until wilted. Add shrimp and let simmer on low heat for 20 minutes. Dissolve cornstarch in water and add to mixture. Cook 15 minutes longer. Stir occasionally. Add 1 heaping tablespoon of tomato paste. Serve over rice.

Fiery Fettucine

This one's quick & easy.

Drain a 7 ounce jar of roasted red peppers and puree it in the blender with 1 cup of whipping cream and 1 tablespoon or so of cajun seasoning. (Tony Chachere's is perfection.) While the pasta is boiling, heat the sauce over medium heat until it thickens. Don't let it boil. When it thickens, add 1/2 pound sliced sausage and heat through. Serve over the pasta and sprinkle with sliced green onions if you have them. Crusty bread is good with this, but you probably already guessed that.