Orange Chicken

Orange ChickenWhat is with me and oranges lately? I made this yummy chicken along with a side of orange stir fried broccoli, plus two batches of orange flavored muffins in the last two weeks. I guess you could say I have been craving citrus! Maybe the last of the summer flavors to enjoy before I fully completely give our kitchen over to fall and all the yummy flavors that entails! Anybody else excited for turkey? How about apple pie? Pumpkin bread? I sure am! This chicken would be great anytime of year, it’s a snap to put together and makes your house smell wonderful while it’s cooking. Enjoy!

Recipe from Allrecipes

  •                     1 (6 ounce) can frozen orange juice concentrate, thawed
  •                     1 packet dry onion soup mix
  •                     1 teaspoon poultry seasoning
  •                     1 tablespoon cornstarch
  •                     4 chicken legs

1. Place chicken legs in 13×9 inch pan.

2. Mix together the orange juice, soup mix, poultry seasonings and cornstarch pour over chicken. Cover with foil.

3. Bake for 45 minutes at 375 degrees. remove foil bake additional 15 minutes or until cooked through.

4. Eat and enjoy!


Hearty Bean & Barley Soup

SoupI really do enjoy having a vegetarian night once a week. It is yummy! Although I do seem to be in a soup and muffin rut, mostly because I am longing for fall, and hoping to help it along with the yummy fall food. Fall food, so yummy, comfort food at it’s finest. Although summer is still here, it is definitely on its way out, I may just hold onto this little soup/muffin rut I’ve got going a little longer. It’s just to delicious to pass up.

What is your favorite soup/muffin combo?

Recipe from Campbell’s 3 Books in 1

  • 1 Tbsp olive oil
  • 2 large carrots, coarsely chopped
  • 2 stalks celery, chopped
  • 1 large onion chopped
  • 3 cloves garlic, minced
  • 3 1/2 cups vegetable broth
  • 1 can red kidney beans
  • 1 can diced tomatoes (14 1/2 ounces)
  • 1/4 cup pearl barley
  • 2 cups firmly packed spinach leaves
  • black pepper

1. Heat olive oil in large soup pot, cook carrots, celery, onion and garlic until tender.

2. Add broth, beans, tomatoes, and barley, bring to a boil, reduce heat to low. Cook , covered, for 30 minutes, or until barley is cooked.

3. Add spinach, cook until just wilted, add pepper.

4. Eat and enjoy!

August Favorites- 2012

Autumn DuckYeah, it’s September, fall my very favorite season is just around the corner. I am so ready for apple pie, pumpkin muffins and as much soup as my belly can handle. Also coming my way lots of glorious afternoons spent in my library with my fireplace on! Yes, fall I love you. Summer, well it was okay too, lots of fun, lots of great food. Even a few cute pictures of my kids like the one above of Autumn doing duck face, it must be human nature to do duck face when the camera is pointed your way. She’s cute, so I will share her all with you! Now on to the best of the best for August!

Quiche for dinnerBest Cooking – Vegetarian Quiche, so tasty so delicious! One of my favorite foods (eggs) in it’s best form (Quiche). I love Quiche, and the addition of puff pastry in this recipe just made it oh so delectable!



Orange MuffinsBest Baking- Maybe cuz these are so fresh in my mind, as we just had them yesterday, but this recipe for Orange Muffins is so good. Great for a lunch side dish or a quick snack on the go, you just need to make these muffins. Trust me, have I ever lead you wrong before?



FamosoBest Dining Out- Don’t you just love eating out at a new restaurant and instantly you know it will become a family favorite. That is exactly what happened when we decided to try out the new pizzeria that just opened right by our house. Famoso not only had great pizza, soup, salad, it also serves a free scoop of gelato to anyone under age 12 who orders a meal. Happy kids equal happy mom. We will be back! Soon I hope!


See you next month!