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Baked orange chicken on a bed of brown rice


Trying to get my gran to eat healthier so trying to get her into more chicken and especially hriwvricebinstead if white.


So here is a favorite recipients!



3 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 3/4 cups low sodium chicken broth

1 cup Brown basmati rice

Zest and juice of 2 naval oranges

Kosher salt

4-6 chicken breasts or thighs, skinless boneless


2 tablespoons chopped fresh mint

2 tablespoons toasted pine nuts



Preheat oven to 375F.

Heat one tablespoon of the olive oil, add onions and cook, stirring until soft and brown (takes about 5 minutes)

Add onions and chicken broth, rice, 1/4 cup orange juice, 2 teaspoons zest, 1 tablespoon oil, and 3/4 teaspoon of salt to a two quart cooking dish and stir to combine.

Toss chicken with remainingboil salt and pepper in some medium bowl.  Nestle chicken in rice mixture.  Cover dish with foil and transfer it to oven being careful not to spill.

Bake 55 minutes. Remove foil and drizzle the chicken with 2 tablespoons of orange juice.  Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.

Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts, and desired amount of remaining orange zest over the dish and serve.


I did not grab a photo of my dinner I will try tomorrow.

I made twice baked potatoes.

1-2 large potatoes per person you are cooking for.
1 stick butter
2 cups milk (we use 2%)
lowfat sour cream
green onions cut on the bias (at a diagonal)

I/picked 8 large potatoes, gave them a scrub with my veggie scrubber. coated them in vegetable oil and a goood sprinkling of salt.

I baked them 45 minutes at 425.

pulling them/ out I cut them in half scooped out te centers and put them in my mixer bowl.

once all potatoes were hollowed I put the butter, milk, and salt in and mixed till creamy.

once potatoes reach creamy you take a spoon and restuff the shells and pop/them backk /in the oven for 20 minutes until tops are toasty.

serve with a topping bar we chose sour cream, bacon bits, and green onion salt and pepper to aste and remember n
hot. hot. hot.

enjoy, quick and easy.

I will get my pictures figured out. ttfn for now.


fry bread1

Indian Fry Bread, a staple in the small town I grew up in, and now a very popular fried state or county fair treat is very simple to make and here is the recipe I have used in my kitchen for a long while.

3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.

Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.

The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.

frybread 2




I know the Holidays are just around the corner and it is time for me to start making candy and cookies, after being derailed from my writing and over loaded on other fronts, I admit I got no baking done. But I have the stuff to make my wonderful Fantasy Fudge, you know the fudge recipe that used to be on the back of the glass jars of Marshmallow fluff. They’ve changed the recipe and call it by a new name, but for today’s purposes we are making Fantasy Fudge the Anah way. So come on check out the pictures and lets get to moving on making fudge so easy its fun.



This last picture just shows you all the different ways of making fudge of the fantasy fudge base. So here goes my burned into my brain recipe, I’ve been making it every year.

The original Fantasy Fudge Recipe.

3 cups sugar
3/4 cup margarine or unsalted butter
2/3 cup evaporated milk
1 12oz bag semi sweet chocolate chips (or dark, or peanut butter, or white, or milk)
1 jar Marshmallow Fluff
1 teaspoon vanilla
(and if you prefer 1 cup walnuts, pecans, crumbled oreo cookies)


Grease a 9×13-inch pan. (I prefer lining with foil and coooking spray spritzing the foil)

Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly.

Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.



There are many ways to catalog your home books and I myself use both this version and a version still on pen and paper. So here you go instead of a recipe this Friday I will give you a home library cataloging instructional.

Collect all of the books you wish to catalog and decide how you would like to organize them. For example, by author, title or genre.

Separate the books into piles according to how you have decided to catalog them. Each pile will have an assigned letter. For example, if you are cataloging by author use the first letter of the author’s last name such as “W” for Walker. To catalog by title use the first letter of the title such as “C” for The Color Purple. For cataloging by genre, use separate piles for fiction or feminist fiction, mystery, romance, history, or other genres in your collection.

Create a document on your personal computer, listing your books based on how you sorted them. For example, if you are cataloging your books by author name, you will begin listing your books with the “A” names and continue through “Z”. Include information from each book in the document that is appropriate for your catalog system. For example, author, title and year published. You may also include the date the book was added to your collection (if known). Save the document on your hard drive and another location, such as a flash drive or CD.

Sort your books, using your catalog document as a guide, and arrange them in order on the bookshelf. Remove from your collection and from your catalog document any books you know you will not read again. Donate your unwanted books to Goodwill or the local public library.

Add new books you acquire to your computer-designed catalog document before putting them on the appropriate shelf. This will keep your books organized as well as help you to find a specific book when you are searching for it.



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