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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 suffer from severe mental illness and sometimes healthy choices are not an option and quick easy meals are the only way. Today just happened to be one of those days and our emergency meal was put into play. Scalloped potatoes and ham.

The ham is precooked and just needs warmed in the oven while the grocery store boxed scalloped potatoes are rehydrated and cooking. I like to cook I love to bake. I don’t look forward to non healthy.

I’ve lived to many years on extra non-healthy. My life is changing. My health is improving the health of the people in my household is improving. Just need more protien.



Trying to think healthy so I though a nice chicken salad would go far in thinking about this.

what you need:
3-4boneless skinless chicken breasts
1 green apple
2 red apples
1 8oz tub ofplain yogurt

You may also add halved grapes, nuts, craisens, raisens, celery

To make:
1. Boil chicken then shred. I find a hand mixer shreds hot, easy, and quick.

2. Add 8oz yogurt to shredded chicken.

3. Now you can sliver, cube, or grate your apples.

4. Add other extras if you want now.

5. Serve on lettuce, in a tortilla wrap, or on bread as a sandwich.

Just experiment and enjoy. Lunch or dinner. Chilled or Hot.


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



apple pie cookies

So as I begin my holiday cooking I find new ways to cook old favorites, I make old favorites from recipe cards that are so old they belonged to my Great-Aunt Lula. Tonight’s Recipe is a mish mash of an old recipe with little shortcuts here and there. My Great-Aunt called them Apple pie Delights, after researching pictures the newer name for these beauties are Apple Pie Cookies, her is the recipe, made easier with modern tips along they way.

Apple Pie Cookies
4 cups of small diced Granny Smith Apples
1/3 cup packed brown sugar
1 tsp apple pie spice
1/2 tsp cinnamon
pinch of salt
1 egg
2 TBSP butter melted and hot
1 TBSP Corn Starch
2 premade pilsbury pie crusts.
1 lg round cookie cutter
basting brush (or small 1″ paint brush for egg wash)


1: cube your apples, mix in brown sugar, apple pie spice, and cinnamon don’t forget your dash of salt for taste.

2: Melt your butter in a sauce pan ad once melted and bubbly add pie filling mixture, mix in well, stirring watchfully until your filling looks perfect to you.

3 Roll out one layer of the dough. Take a spoon and put the filling spaced evenly apart on the bottom sheet. Mix your egg with a tbsp of water and wipe down uncovered dough. Now get your second crust and lay it out on the filling and first layer. pat around every mound to insure no air and proper seal.

4: Take a large round cookie cutter and cut the pinched up mounds and move them to a cookie pan until you have all of them, crimp the edges together with a form just like you would a large pie. Egg wash each little pie then cut X’s on the tops of the cookies and cook in oven for 10-15 minutes or until golden brown.



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.



Halloween is here and that means that Thanks giving is coming so you got a tiny baby pumpkin you didn’t carve up.

“What do I do with this little guy?” Why scrub off the plate and let plan for fresh pumpkin pie of course, fresh pumpkin pie is outrageously good.

Now I am not your pumpkin spice loving girl but for pumpkin spice I’m a all in girl. So here is a fresh pumpkin pie recipe just for you:

Pastry for single crust pie:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 1/2 tablespoons cold water

2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can of evaporated milk
2 eggs, beaten 3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt Add all ingredients to list


Prep:20 m
Cook:40 m
Ready In: 1 h
Preheat oven to 400 degrees F (200 degrees C).
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
With lightly floured, hands shape dough into a ball. On a lightly floured board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust. Bake 40 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

Cook’s Notes:
If your pumpkin is large enough, you may double this recipe to make two pies.

To Prepare the Mashed Pumpkin:
Use 1 1/2 pounds of skin-on, raw pumpkin to yield 2 cups of mashed. Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks. In saucepan over medium heat, in 1 inch of boiling water, heat the pumpkin to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until tender. Drain, cool and remove the peel. Return pumpkin to the saucepan and mash with a potato masher or use a food mill.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. I made it!



Love ranch? Me too! Baked Ranch Pumpkin Seeds will hit the spot.

Original recipe makes 6 servings

2 cups raw pumpkin seeds, or to taste

1/4 cup vegetable oil

1 (1 ounce) package ranch dressing mix


Preheat oven to 400 degrees F (200 degrees C).

Mix pumpkin seeds, oil, and ranch dressing mix together in a bowl until seeds are evenly coated; spread onto a baking sheet.

Bake in the preheated oven until seeds are lightly browned, about 10 minutes.



You may have noticed I like a bit of spice to my seeds, I do but you can never have to many ways to make them. Caramelized Spicy Pumpkin Seeds today!

Original recipe makes 2 cups

3 tablespoons white sugar

1/4 teaspoon cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 pinch cayenne pepper

2 cups raw whole pumpkin seeds, washed and dried

cooking spray

2 teaspoons salt, or to taste

1 tablespoon olive oil

2 tablespoons white sugar


Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.

Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.

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