LAST EDITED ON 08-12-11 AT 07:22 PM (EST)

LAST EDITED ON 08-12-11 AT 07:20 PM (EST)

Put OTCC in the title as per weltek's request? CHECK
Put in enough substitutions to keep Fro happy? Well, I gave it my best shot.

Yes, I know most of you are still in the grips of a heat wave, but I saw some yellow leaves on the trees yesterday. (DENIAL MECHANISM KICKING IN!) but soon it will be back to school time.
OVEN CRISPED ORANGE CHICKEN
I love this recipe because it is so easy and versatile. When Sammo Whammo was on a gluten-free casein-free diet I made this a lot because as long as the soy sauce and cereal were gluten free (we grind this in a clean coffee grinder) we were good to go. I actually prefer the ground up cereal to bread crumbs so we still make it this way. I usually double the breading because I always run out.

Ingredients:

1 Egg; beaten
1/3 cup Frozen orange juice concentrate thawed (about 1/2 can)
2 TBSP Soy sauce (or sodium reduced soy sauce)
1/2 cup (1 cup) Fine dry bread crumbs (or ground up cornflakes or other similar cereal)
1 tsp (2 tsp) Paprika (Or basil! Or oregano! Or Italian spice! Or greek spice!)
¼ tsp salt*
3 TBSP butter; melted*
Chicken parts (breasts, thighs, legs, skin on, skin off) (apprx.1 ½ pounds)

Method:

Preheat oven to 375 F.

1. Combine the egg, orange juice concentrate, and soy sauce; stir to mix well.
2. In a small bowl, combine the bread crumbs and paprika.
3. Put melted butter in a 13 x 9 x 2 baking pan. Dip chicken pieces in the orange-soy mixture, then coat with crumbs. (I usually wear vinyl gloves to keep the coating off my hands)
4. Place chicken skin side up in baking pan. Sprinkle with any remaining crumbs. Bake uncovered for 50 minutes. Do not turn.
*I usually omit the salt (I’m getting enough from the soy sauce) and use less butter.
Here I've served the chicken with Redemption 'Slaw and sauteed beet greens. Now if you find that certain umm 'by-products' have turned a different colour, it has nothing to do with eating beets and everything to do with the impure thoughts you keep having.

I sauteed the beet leaves and stems in some olive oil, onions and garlic until tender. Sprinkle with parmesan cheese. They remind me a bit of swiss chard.

• Redemption 'Slaw,qwertypie, 04:02 PM, 08-12-11
• Easy Fruit Pizza,qwertypie, 04:09 PM, 08-12-11
  • pretty pretty pretty!,jbug, 04:39 PM, 08-12-11
    • RE: pretty pretty pretty!,qwertypie, 04:57 PM, 08-12-11
• RE: OTCC Oven Crisped Orange Chicken, Redemption 'Slaw and Fruit Pizza,arkiegrl, 04:42 PM, 08-12-11
  • RE: OTCC Oven Crisped Orange Chicken, Redemption 'Slaw and Fruit Pizza,samboohoo, 04:50 PM, 08-12-11
    • RE: OTCC Oven Crisped Orange Chicken, Redemption 'Slaw and Fruit Pizza,qwertypie, 06:25 PM, 08-12-11
  • RE: OTCC Oven Crisped Orange Chicken, Redemption 'Slaw and Fruit Pizza,frodis, 04:59 PM, 08-12-11
• RE: OTCC Oven Crisped Orange Chicken, Redemption 'Slaw and Fruit Pizza,kingfish, 06:58 PM, 08-12-11
• RE: OTCC Oven Crisped Orange Chicken, Redemption 'Slaw and Fruit Pizza,weltek, 08:55 PM, 08-14-11
• Bump it!,qwertypie, 08:28 PM, 08-17-11
• RE: OTCC Oven Crisped Orange Chicken, Redemption 'Slaw and Fruit Pizza,weltek, 11:30 AM, 08-24-11
• RE: OTCC Oven Crisped Orange Chicken, Redemption 'Slaw and Fruit Pizza,PepeLePew13, 12:06 PM, 08-24-11
  • RE: OTCC Oven Crisped Orange Chicken, Redemption 'Slaw and Fruit Pizza,qwertypie, 07:21 PM, 08-24-11
• RE: OTCC Oven Crisped Orange Chicken, Redemption 'Slaw and Fruit Pizza,Puffy, 02:13 AM, 08-25-11

LAST EDITED ON 08-12-11 AT 06:24 PM (EST)

Redemption Coleslaw
(loosely based on McCall’s New Revised Cookbook)
Supposedly makes 12 servings, but it makes a LOT of slaw.
We nicknamed this redemption coleslaw because the addition of raw beets adds antioxidants and all sorts of good stuff. http://www.menshealth.com/nutrition/best-healthy-foods. It makes the slaw a lovely magenta colour.

Ingredients
1 large head of green cabbage
½ head of purple cabbage
½ pound carrots
1 cup radishes
2 med. raw beets (you can reserve the stems and leaves to saute)
Dressing
2 cups mayonnaise (I used light miracle whip)
¼ - ½ cup prepared horseradish
1 TBSP sugar
1 TBSP lemon juice
1 TBSP grated onion
2 tsp salt
½ tsp paprika.

Method
1. Wash cabbages, slice into wedges and remove core. Wash carrots and cut into food processor manageable pieces. Wash radishes and beets, removed stems and annoying root tips at the base.
2. Shred cabbages and radishes with shredding or slicing disc or your food processor (I used shredding) and shred the beets and carrots.
3. Mix well in a large bowl and refrigerate.
4. Mix dressing ingredients together.
5. Drain vegetables and toss with dressing.*

NOTES:
* I reserve some of the dressing to mix in if I am having some the next day, because if you drain slaw before serving, the flavor is not as sharp.

LAST EDITED ON 08-12-11 AT 04:36 PM (EST)

LAST EDITED ON 08-12-11 AT 04:26 PM (EST)

(adapted from Taste of Home, Farmer’s Market Cookbook)
This always gets rave reviews when I bring it for pot-luck.
Ingredients
2 tubes Pillsbury refrigerated crescent rolls (I used the reduced fat version)
1 pkg (8oz) cream cheese softened (I used light)
1 cup confectioners’ (icing) sugar
2 TBSP raspberry jam (the recipe calls for seedless, but I had regular. I don’t think it makes much of a difference)
1 tub Cool Whip, thawed (I used light, 33% less fat. I haven’t tried the 95% fat-free version)
4 medium kiwis (fruit, not the bird or the people) peeled and sliced
1-1/3 cup sliced strawberries
1-1/3 cup raspberries
1-1/3 cup blackberries
1-1/3 cup blueberries
2 sliced bananas
½ cup flaked coconut, toasted

Method
1. Unroll the crescent dough and place in a greased 15-inx10-inx1-in baking pan. Press onto the bottom and up the sides of pan; seal seams.
2. Bake at 375 F for 15-20 minutes or until golden brown. Cool on a wire rack.
3. Meanwhile, in a small bowl, beat the cream cheese, sugar and jam until smooth. Fold in whipped topping.
4. Spread over crust. Arrange fruit over top. Sprinkle with coconut. Chill until serving.

NOTES:
1. If you are going to use bananas, then put them and the coconut on just before serving
2. The more chilled your dough, the better. I find that rolling out one tube lengthwise on the baking sheet, cutting the second one in half along the middle perforations and rolling one half lengthwise and the other crosswise. Really press those seams. This is one time when I wish I had the pampered chef seam sealer.
3. Check early the crust early and often. You want the crust golden brown and a bit crispy but not burnt.
4. I toast the coconut in a skillet, but you have to really watch it continually. Don't blink, don't sneeze, don't let your attention wander. Stir constantly, when it first starts turning a light colour, stir for a few more seconds, pull off heat and continue to stir for a another 20 seconds or so then remove coconut from pan to a cool bowl. Better yet, find some place that sells toasted coconut and buy it.

Cool Whip also now comes sugar free

I haven't seen it up here yet. I'll hve to keep an eye out for it.

Put in enough substitutions to keep Fro happy? Well, I gave it my best shot.
Nice try, but I'd be willing to bet Fro rejects your substitutions and uses her own.

*like*

I love that you say, "Method."

Samboobree, brought to life by Arkie

Can you tell I was a chem teacher in a previous life?

My reputation for substitution goes well beyond food.

My shining moment at work today was that I suggested that a document be renamed to Product Order Planner as opposed to Product Order Organizer, so that it will referred to as "the POP" as opposed to "the POO."

I use my powers for good.

Cake Haiku. Motion by Snidget/Shrunken down by Moonbaby/Ice Cat legal-sized.

And yes, I am considering using Panko and doing this with pork chops instead of chicken.)

At times like this I wish I lived near Qwerty.

Although as a Southern boy I have my doubts about Beets in slaw, I'd give it a go.

I thank you, my dear.

That chicken is drool-worthy! I have a plethora of boneless skinless chicken, so I might try it with that.

-A Tribetastic Creation

I just gotta

http://www.youtube.com/watch?v=55JkPn3bGm8

LAST EDITED ON 08-25-11 AT 09:46 AM (EST)

LAST EDITED ON 08-24-11 AT 11:30 AM (EST)

I'm not a big greens or slaw fan, so I just made the chicken. I used boneless, skinless breasts (baked for 30 minutes at 350), panko for the coating, and added cayenne pepper. ETA: I also added some orange peel to the coating.

OMH-yum! And so easy! This is going to be a staple recipe in our house.

ETA: I'm using the leftover egg/oj/soy mixture to marinade pieces of chicken for stir fry tonight.

-A Tribetastic Creation

Looks great! I just added this to my family meal plan for this weekend.

Now... a challenge - what to make for my turn on the OTCC this coming Friday? It's been a challenge to go through every single OTCC to make sure there isn't a repeat of a recipe idea, and I'm running out of recipe ideas that is different enough from everyone else!

I don't mind if a recipe is similiar to another. Some of us make so many substitutions (and you know who you are!), that the recipe becomes totally new anyway.

I struggled with this when you posted your moroccan pork recipe, since I was planning to do moroccan shrimp and my other recipes were more cold weather ones. I say post a favourite of yours, they have always been big hits here.

LAST EDITED ON 08-25-11 AT 02:14 AM (EST)

Love you ideas and your pictures. As a minimal-cooker, I think I may even try the chicken and the dessert. I like using Pillsbury dough in recipes.