Last weekend we had the pleasure of attending a BBQ hosted by our friends Andrew and Heide called “United Steaks of America”. I thought that name was pretty clever.

I didn’t bring my camera, so unfortunately I can’t say a lot about the BBQ except it was really good food, good people and those people seemed to like the appetizer I brought.  Therefore, I am posting the recipe for the world to see.  These roll-ups were really very simple, fresh tasting and inexpensive to make.  You can probably tell from the picture that I used some dry, almost inedible tortillas – It will be a lot easier if you don’t follow my lead on this one.  Fresh tortillas are much easier to roll.

Zesty Turkey Roll-Ups

Printable recipe here

Makes about 45-50 pieces (sushi roll bite size)

5 Flour Burrito Sized Tortillas

1 8oz Package Cream Cheese – Room Temp

½ Cup Sundried Tomatoes (drained of oil) Chopped

4-5 Tablespoons Thinly Sliced Green Onions

¼ Cup Sour Cream

½ Cup Grated White Cheddar (I used Tillamook)

1 Tablespoon Lemon Juice

Dashes of Tabasco

10 Slices of thinly slice turkey or ham  

1 Cucumber Peeled

1 Bell Pepper

1 Avocado Diced

Toothpicks

In a mixer or with hand mixer, beat cream cheese, sundried tomatoes, onions, sour cream, lemon juice, Tabasco and white cheddar on low for about 1 minute. 

Set aside.

Slice cucumber and red pepper into matchstick size pieces.

Spread tortilla with cream cheese mixture.

Then add two slices of turkey or ham. 

Add a few cucumber and pepper strips, and avocado dices. 

Roll up tortilla tightly.   Slice into 1 inch wide pieces and stick each slice with a toothpick.

A serrated knife works best to keep the roll in tact.  Cover and refrigerate until ready to serve.

Enjoy!

Love,

Lindzee

Well, this is about a week late, but better late than never.  I was lucky enough to have my mom, my brother Travis, his Wife CJ and their son (my nephew) Cooper come visit on the 4^th. 

 It was a packed house but we had a blast! We experienced a lot of what Boise has to offer including floating the river, visiting the zoo and going to the Saturday market.  Unfortunately, a damper was put on the trip to the zoo when Jav told us all that the Giraffes died last year.  Apparently, Giraffes are really hard to take care of….Cooper loves animals and was very sad.  Well… Jav thought they had died, but really they were alive and well!  Phew! Pretty funny.

On the actual 4^th, we had a barbeque and invited some friends/family over to light off some fireworks and enjoy lots of food and drink.  Here are some pics from the night:

I made a few different salads, but decided to post this Pasta Salad with Sundried Tomato Dressing as I thought it turned out the best.  It was darn pretty good and very easy to make. 

Hope you enjoy!

Pasta Salad with Sundried Tomato Dressing
Printable recipe here

16oz Penne Pasta Cooked

1.5 Cups Grape Tomatoes Halved

1 Red Pepper Chopped

1 Green Pepper Chopped

½ Cup Fresh Basil Chopped

1 Can Artichoke Hearts (not marinated) drained and chopped

½ Sundried Tomatoes Packed in Oil (drained)

1 Shallot Chopped

4 Tablespoons Balsamic Vinegar

1 Tablespoon Lemon Juice

¼ Cup Olive Oil

¼ Cup Grated Parmesan

½ Cup Feta Cheese Crumbled

Mix penne, tomatoes, peppers, basil and  artichokes in a large bowl.  Set aside. 

 In a blender, blend sundried tomatoes, shallot, vinegar, lemon juice, olive oil and parmesan. 

 Blend until smooth.  Pour over pasta mixture along with feta.  Mix well.  Serve cold. 

Enjoy!

Love,

Lindzee

PS, Thanks mom, Travis, CJ and Cooper for coming to visit! I had such a good time! Hope to see you around these parts again soon :0.

My dog Maverick is in a deep depression.

  His other mom, Katie, decided to leave us for the great north Idaho.  He is so sad, he can barely bark when people leave the house anymore.  Before Katie left, she and Maverick were able to have one last photoshoot.   Here are some of my favorites:

 Twins!

I am not sure what this has to do with pineapple, coconut and shrimp fried rice, but I just really wanted to post this modeling session. 

 Katie, if you are reading this please come back soon.  We miss you very much!

I saw an idea for shrimp fried rice in a cute hollowed out pineapple on Rasa Malaysia and thought I would try to expand on her recipe.  If you haven’t been to Rasa Malayasia and you like Asian food, please go now, you will never look back! She is amazing.  Anyways, I made a few additions (coconut, pecans) and scrapped the shrimp paste, because I think that stuff smells disgusting.  This makes a great side dish or even a meal if you add a salad.  And for all of my seafood phobic friends out there, you can certainly substitute the shrimp with chicken, beef or tofu.

Pineapple, Coconut and Shrimp Fried Rice

Printable recipe here

1 whole pineapple
8 oz of raw shrimp chopped (deveined, tails and shells removed)
8 oz. steamed white rice
2 cloves garlic chopped
1 fresh red chili (seeded and cut into small pieces)
1 tablespoon fish sauce
1 cup coconut milk (lite or regular)
½ cup sweetened shredded coconut
1 tablespoon pineapple juice
1/2 teaspoon dark soy sauce
2 tablespoons pecans chopped
2 tablespoons canola or vegetable oil
Cilantro leaves for garnishing

Cut pineapple in half.  Carefully cut around the edges of the pineapple while still keeping the out skin in tact.  Reserve half of the pineapple shape for a serving dish.  Use about 1 cups of chopped pineapple for the rice. 

 Set aside.

Heat oil in large fry pan over medium heat.  A wok is best, but a frying pan will definitely work great.   Saute garlic and red chili until just fragrant.

Add shrimp and stir-fry until shrimp is almost all the way pink. Add rice, pineapple pieces, pineapple juice, coconut milk, coconut and stir.

  Then add fish sauce and dark soy sauce and stir.  Let cook about 5 minutes and then stir in pecans.  Spoon into pineapple half and serve immediately garnished with cilantro.

Happy father’s day to all of the wonderful dads out there!  Today was a little rough for me.  I can’t believe it has already been five months since my dad passed away.  I miss him so much everyday – sometimes it seems like he was making Jav and I margaritas and ribs just yesterday.  He was the best dad in the whole wide world and I still feel so lucky to have had him as a dad even our time together was cut short. 

I thought I would pay tribute to my dad today by posting his favorite barbequed salmon recipe.  For the longest time, this is the ONLY way I would eat any seafood.  I would always ask for extra sauce and loved it because it tastes just like candy.  My dad always said that he got the recipe from an old Native American friend who cooked it on the reservation – I am not sure how true that is, but the recipe is fantastic. The ingredients might seem a little strange, but I promise it is great! 

Salmon Buying Tip (my humble opinion):

For this recipe I used Atlantic salmon from Costco, only because it was convenient.  However, I would have preferred to use Wild Alaskan Sockeye Salmon – Skin-on.  Why skin-on you might be asking?  Because it is much better for the grill and I think it has better flavor.  You will notice I don’t have grill marks in the photos.  It is because I used a skinless fillet and that makes it not conducive to turning skin side down on the grill.  The skin will hold the meat together.  Also, please do not fall into the trap of buying $25-30/lb Copper River Salmon.  The Copper River just has great marketing, not necessarily the best fish.  My favorite brand of frozen fish is Orca Bay – I am a little biased because I did used to work for them, but they process great fish!  I personally prefer to buy frozen salmon unless I know it just came off the boat.  The freezing process is incredible now and locks in freshness that is hard to beat.  Plus a lot of the fish labeled fresh at the seafood counter in the grocery store is actually just thawed out.  You never know how long it has been sitting there.  Sorry for the rant.  More questions? Just ask.

Hope you enjoy the recipe as much as I do! Love you dad!!

My Dad’s Barbequed Salmon

Printable recipe here

1 Large Fillet of Salmon

½ Cup Brown Sugar

Juice of two lemons

2 Tablespoons Worcestershire Sauce

2 Cloves Garlic minced

Couple of good shakes of Lawry’s seasoning salt

¼ Cup Olive Oil

Whisk all ingredients together until well blended. 

Pour ¾ of mixture over salmon in a large dish.

 Reserve the rest of the sauce. Marinate for 30 minutes.  Preheat grill.  If you aren’t using skin-on salmon then lay your fish on a sheet of double-thick aluminum foil. 

Cook salmon for 3-5 minutes per side (if you can’t flip it then 6-10 minutes total). If you use skin-on then cook directly on the grill without the foil. Baste fish with remaining sauce. 

 Don’t overcook the salmon.  It should be flakey and juicy. 

Enjoy!

Love,

Lindzee

Hi All! I know it has been forever, but unfortunately life has gotten in the way of blogging.  Between traveling for work and moving in with Jav, I have been too busy/lazy to write about my favorite recipes.  However, I am back! I can’t wait to share all of the yummy recipes I have been working on the past month or so. 

For Memorial Day, Jav and I went to my mom’s house in Wenatchee to relax and enjoy the holiday.  Here is the view from her house…isn’t it amazing?

 Here she is after we did some wine tasting. 

If you ever go to Wenatchee, you must go to Dutch John’s winery.  It is in a old warehouse/strip mall, but so great!

 My mom got a new job and is working like crazy, so Jav and I made a yummy dinner for her when she returned from work. I love potato salad – I mean I actually love everything with potatoes, but a good potato salad can make a winter day feel like summer.  It is the quintessential barbeque side (I hate coleslaw).  This version is a little different because the potatoes are roasted first with herbs and then smothered with the standard mayo-based dressing.  It adds depth that your average potato salad doesn’t have and with the extra flavor you don’t need to use as much mayo.  Also, I use my mom’s top-secret ingredient (not really, but it is a MUST), pickle juice. 

 We served the potato salad with ribs, green salad and a patriotic tres leches cake.  MMMMMMMMM.

  It felt like summer even though it was cold and rainy.

Hope you enjoy! Go Potatoes!!

Roasted Potato Salad

Serves 10-12

3 Pounds russet potatoes (preferable Idaho born), cubed (you can leave skin on depending on your taste preference).

Handful chopped fresh thyme and rosemary leaves

3 Garlic cloves chopped

3 Tablespoons Olive Oil

1 teaspoon salt

1/2 teaspoon ground pepper

¾ Cup mayonnaise

½ Cup sour cream

4 Tablespoons yellow mustard

Pickle Juice

4 or 5 chopped dill pickles

1/2 cup chopped celery

1/2 cup chopped red onion

4 or 5 hardboiled eggs chopped

Salt and pepper to taste

Preheat oven to 375

Mix together herbs, garlic, olive oil, salt and pepper. 

Toss over potatoes and spread on baking sheet. 

 Bake potatoes for 45 – 50 minutes until golden brown but not dried out.  Set aside to cool a bit.  In a small bowl mix mayo, sour cream, mustard and pickles.  Add a little pickle juice to taste (3 or 4 tablespoons – more if you want it tangy). 

Add potatoes, onion, celery, eggs and mayo mixture to large bowl and mix, gently smashing some of the potatoes. 

 Salt and pepper to taste. Chill in fridge until ready to serve.  I serve mine cold, but you could serve it warm too. Garnish with any extra herbies.

Enjoy!

Love,

Lindzee

I served this salad twice this past weekend.  Two times when Crissie from Design Eat Play was at my house. Once for Easter and once for a bachelorette party for my friend Julie.  Here she is prior to our cowgirl extravaganza:

 More on her wild party in a later post.

Crissie will not leave me alone until I post the recipe.  Apparently she liked it. She even shot and edited the pics for me in hopes that I would post it.

She sent me this message yesterday:                 

 Dear Cordon Pink,

I was thinking of making your salad as a main dish with steak. Wouldn’t that
be yummy? Like a big, fat steak salad. Or actually I have pork in the crock
pot today…that could be good.

Ah hem. Recipe?

Give it to me or you will never see your dog again…(this part may have been exaggerated)

This salad is wonderful for entertaining because you can make the two parts in advance and just combine them when you are ready to serve.  No worries about your salad getting soggy prior to your main dish being ready etc.  Plus, it is very refreshing and light for spring.

Avocado, Orange and Fennel Salad with Citrus Vinaigrette

2 Avocados Diced

3 Oranges Cut into segments with white pith removed

½ Fennel Bulb chopped into small pieces

Citrus Vinaigrette (Recipe below)

2 Heads of romaine or any mixed greens washed and cut into bite size pieces

Add avocados, oranges and fennel to a small container with a lid.  Pour dressing over fruit and fennel.  Let marinate in the fridge for 2-3 hours.

  When ready to serve, remove from fridge and pour entire mixture over the mixed greens.  Mix well and eat!

Citrus Vinaigrette

Zest of one lemon

Juice of one lemon

1 Tablespoon Red Wine Vinegar

1 Teaspoon Dijon Mustard

1 Tablespoon White Sugar

1 Clove Garlic Minced

Lawry’s seasoning salt to taste (or any seasoning salt)

¼ Cup Olive Oil

Add zest, lemon juice, red wine, mustard, sugar, garlic and seasoning salt to a small mixing bowl. 

Mix well. 

 Slowly drizzle in olive oil whisking well to combine until it emulsifies. 

Enjoy!

Love,

Lindzee

What is it about Kale? Everywhere I turn it seems I hear about Kale.  Kale is all over the place!  It is on all the food trend lists and it seems every food blogger is coming up with their own version of kale chips.   The fact that I am talking about Kale being trendy probably means that it has reached its tipping point and it is no longer cool to cook with Kale.  Oh well.  I still thought this recipe was pretty good and thought I would share. 

Awhile back, some girlfriends and I went to a super duper Boise restaurant called Red Feather for dinner.  It is a very cute place with great food.  I ordered the grilled Kale Caesar to start and it was AMAZING.  At least, I thought it was amazing.  Some of the other girls thought it tasted like burnt lettuce, but I thought the smokey greens were fantastic.  Of course, I went home and tried to copy the recipe.  I hope you like the result!

Grilled Kale Caesar

Printable recipe here

1 or 2 bunches of Kale (don’t cut into bite sizes pieces until after grilling)

Shaved Parmesan

Garlic Croutons – Recipe below

Caesar Dressing – Recipe below

Pre-heat grill to medium heat.  Grill Kale over medium for 30 seconds – 1 minute each side. 

 Watch carefully, because it will burn and not be edible.  A few of the edges should be crispy and a little burnt, but the leaves should mostly be green.  Remove from heat and toss with dressing, croutons, Caesar and parmesan shavings.  Enjoy!

Caesar Dressing

2 Cloves Garlic

2 Tablespoons Mayo (I use this in place of a raw egg)

½ Teaspoon Dijon Mustard

3 Tablespoons Fresh Lemon Juice

1 Teaspoon Worcestershire Sauce

1 Teaspoon Anchovy Paste (this won’t make it fishy.  At least I don’t think it does.)

5 Tablespoons Olive Oil

¼ Cup Freshly Grated Parmesan plus another ¼ cup for top of salad.

Salt and Pepper to taste

In a food processor grind up garlic, mayo, Dijon, lemon juice, Worcestershire and anchovy paste. Salt and pepper to taste, but it won’t need much due to the cheese and anchovy paste.    Pour over Kale.

Croutons

1 Loaf of Fresh Sourdough bread chopped into small crouton sized cubes. (I like sourdough, but you can use any kind you want.)

¼ Cup Olive Oil

2 Cloves Garlic Crushed

Lawry’s Seasoning Salt to taste

Preheat oven to 350 degrees.  Mix olive oil, garlic and seasoning salt together in a small bowl.  Put 1/3 of the bread cubes in a large bowl and pour 1/3 of oil mixture over the bread. Mix well. Continue this process until all the oil and bread cubes are used.  Add to a cookie or baking sheet and bake for 15-20 minutes until hard and toasty brown.  Watch carefully or you might burn.

You can probably tell by how much of it I post on this blog, but I absolutely love Mexican food.  I am starting to think I should rename the blog Pink Burrito.  Yes, I said burrito and not taco .  Jav loves Mexican food too, which make it easy to please him with my cooking.  I don’t think he ever met a taco that he didn’t like.

It is also fairly easy to prepare and simple to make healthy and low-calorie with a few substitutions.  The key to this recipe is making your own salsa.  I personally am not a big fan of any jarred salsa since it is so easy to make.  But, if you really feel like you want a shortcut, then go ahead and purchase a salsa verde to substitute for the green chile tomatillo salsa in the recipe. However, please don’t tell me about it.  It will make me sad.

The sweetness of the pork contrasts well with the sharpness of the cheese and salsa in this recipe.  To make it healthier than your average enchi,  I used low-fat cheese and purchased a package of low-fat pork sirloins from Costco.  It is a very lean cut of meat with only about 100 calories per 4oz serving.  Plus it is yummers when cooked in the slow cooker!  I would recommend putting the pork in the slow cooker in the morning and letting it cook for 6 hours or up to 10 on low if you need to leave the house.  It will do its magic while you are away!

Sweet Pork Enchiladas with Roasted Green Chile Tomatillo Salsa

Pork

2lb Pork Sirloin Roast

1 Cup Roasted Green Chile and Tomatillo Salsa (Recipe below)

2 Cups Orange Juice

½ Cup Brown Sugar

1 Tablespoon Cumin

1 Tablespoon Chipotle Chile Powder or regular Chile Powder

Put all ingredients in the slow cooker and cook on low for 6-10 hours.  Once cooked, remove from cooker.  It will just fall apart like this if cooked enough.

Shred with two forks.

For extra sweetness and flavor, add the shredded pork back in the slow cooker and cook in the juices for about 20 more minutes on low.  Drain juices and set aside.

Enchiladas

12 Corn Tortillas

1 Can Fat Free Vegetarian Refried Beans

1 Cup 2% Shredded Mexican Cheese (I used Kraft)

Shredded Pork (Recipe above)

Roasted Green Chile and Tomatillo Salsa

Preheat oven to 400.

Cover bottom of casserole dish with a thin layer of green chile salsa. 

Place one tortilla in dish and rub bottom in the salsa. 

 Spoon 1-2 Tablespoons of the refried beans onto the tortilla.  Place 1 oz of shredded pork on top of beans.

  Roll up.  Repeat process until all tortillas are used. 

Cover all of the enchiladas with remaining salsa (or less) depending on preference.  Sprinkle with cheese. 

 Bake for 20 minutes until cheese is melted and bubbly.

Roasted Green Chile and Tomatillo Salsa

2 Pasillo Peppers (These are mild)

10-12 Medium Tomatillos peeled

1 Jalapeno seeded and deveined

½ White Onion cut into chunks

1 Clove Garlic

Couple of Handfuls of Cilantro

Juice of ½ Lime

1 Teaspoon Salt

Roast peppers and tomatillos on the BBQ over medium heat.

 I only roast the tomatillos for about 5 minutes turning halfway through.  They should look like this when done.

I roast the peppers for 8-10 minutes until the skin turns completely black. 

 Remove from heat and let cool.  Rub and Peel off the charred skin.  It should come off fairly easily. 

 Cut off stems and remove seeds.

Add peppers, tomatillos, onion, garlic, cilantro, lime and salt to the blender. 

Blend until smooth. 

If you want it more chunky then do this in a food processor and pulse into rough chunks.  I like mine smooth.  Keep tortilla chips nearby for tasting. 

 It might need more salt…add more if necessary after tasting.   Chill in fridge to let flavors marry.

Enjoy!

Love,

Lindzee

Happy St. Patrick’s day!  And happy birthday to my dad! He would have been 66 this year.  As many of you know, my dad passed away about two months ago after a relatively short battle with cancer.  I miss him so much.  I was very lucky to have him for a dad for the amount of time I did.  In order to celebrate his birthday and St. Patty’s day, my fabulous friend and wonderful cook Cristopher Wobbin hosted a little shindig at her house.  She is on the left, Katie is in the middle, and Cortnay is on the right.

She made these fantastically good pizzas.  Here is the fig, pistachio and goat cheese. This was my favorite. So creative.

Also, a blue cheese, fresh mozzarella, beef filet and onion pizza. Holy lord.

Everyone ate a lot.  In fact, I ate way too much and almost had to be carried home by Jav.

Michelle brought her cute little puppy Charlie.

Maverick got scared with Crissie’s huge chocolate lab Gus and Charlie running around, so he got on the table.

He then needed a Guinness to recover.

My contribution to the meal was my dad’s favorite meal ever.  The Caesar salad. Everywhere we went, no matter the restaurant, he would order a Caesar salad.  He judged every restaurant by the quality of their dressing and usually ordered an extra side of dressing.   It was also the first thing I learned to make at my dad’s restaurant when I was 15.  I was also in charge of cooking the chicken on the grill and served many raw in the middle chicken breasts.  I am not kidding.  My dad was always so complimentary of my cooking and really enjoyed my Caesar, which is fairly lemony. I hope you enjoy it too!

The secret is the homemade garlic croutons. Store bought croutons suck.  You can quote me on that.   If you do one thing while making salad, please don’t ever buy store bought croutons.  They taste like cardboard bits of toasted cardboard.  Homemade croutons are very quick and inexpensive to make and keep well in a sealed container.    Thank you for your cooperation in advance of this matter.

Caesar Salad with Homemade Garlic Croutons
Printable recipe here

Salad and Dressing

1 Head of Romaine Lettuce washed and torn into bite size pieces

Croutons (recipe below)

2 Cloves Garlic

2 Tablespoons Mayo (I use this in place of a raw egg)

½ Teaspoon Dijon Mustard

3 Tablespoons Fresh Lemon Juice

1 Teaspoon Worcestershire Sauce

1 Teaspoon Anchovy Paste (this won’t make it fishy.  At least I don’t think it does.)

5 Tablespoons Olive Oil

¼ Cup Freshly Grated Parmesan plus another ¼ cup for top of salad.

Salt and Pepper to taste

In a food processor grind up garlic, mayo, dijon, lemon juice, Worcestershire and anchovy paste.

Slowly drizzle and mix in olive oil.  Turn off processor and stir in ¼ cup parmesan. 

 Salt and pepper to taste, but it won’t need much due to the cheese and anchovy paste.    Pour a little over romaine and mix up with croutons and extra parmesan.  Taste for flavor and if needed add more dressing.  You can always add more, but you can’t remove dressing.  Made this mistake a few times . 

Croutons

1 Loaf of Fresh Sourdough bread chopped into small crouton sized cubes. (I like sourdough, but you can use any kind you want.)

¼ Cup Olive Oil

2 Cloves Garlic Crushed

Lawry’s Seasoning Salt to taste

Preheat oven to 350 degrees.  Mix olive oil, garlic and seasoning salt together in a small bowl.  Put 1/3 of the bread cubes in a large bowl and pour 1/3 of oil mixture over the bread. Mix well. Continue this process until all the oil and bread cubes are used.  Add to a cookie or baking sheet and bake for 15-20 minutes until hard and toasty brown.  Watch carefully or you might burn.

Love,

Lindzee

.

Gooood Evening!!  It has been entirely too long since my last post.  Unfortunately, a person who shall go unnamed dropped my camera on the hardwood floor and smashed my cute little lens to smithereens. I had to hold back the tears when it happened. RIP little guy.  I shall always remember you.  Fortunately, I received my new lens in the mail just the other day.  So here I am, back at da food blogging.

I have been waiting for this day to come for years.  I am dead serious.  I have been trying to make a healthier version of Chinese restaurant style orange chicken for many moons. I am in love with Chinese food, especially the dishes with deep-fat fried breaded pieces smothered in sugary sauces (yes, I know this is Americanized Chinese food for you food snobs who will undoubtedly leave a nasty comment correcting me).  Regrettably, I know from experience that if you eat this type of thing every night you will gain weight.  So, I have tried and tried to come up with a recipe that is sort of lightened up and tastes like the real thing. The sauce is the key to making this dish work. No store-bought sauce will do.  I even tried the new Panda Express Orange sauce from Costco.   Ladies and Gentlemen, I am here to tell you after countless attempts, I think I am finally satisfied.!While it might not be super healthy, it is healthIER than the restaurant versions.  I hope you enjoy this recipe as much as I did!

Chinese Orange Chicken Lightened-Up

Chicken

1 lb Skinless Boneless Chicken breasts cut into bite size pieces

4 Tablespoons Flour

Salt and Pepper

1 Tablespoon Vegetable or Canola Oil

Optional:

Steamed Broccoli

Whole Wheat Noodles

Add flour, salt and pepper to a medium ziplock bag.

  Add chicken and toss until all chicken pieces are evenly coated.

  Heat oil over medium high heat in a large skillet. 

 Add chicken pieces and cook for 3 minutes until browned on one side and then turn over and cook another 3 minutes until cooked through. 

 Turn heat down to very low and add enough sauce to fit your tastes. 

I serve mine over broccoli and whole wheat spaghetti. 

Orange Sauce

(Depending on your tastes, this probably makes way more sauce than you will need for this recipe)

1/3 Cup Orange Juice

½ Cup Rice Wine Vinegar (Must be rice wine and not regular white vinegar)

½ Cup White Sugar

2.5 Tablespoons Soy Sauce

1 Tablespoon Orange or Lemon Zest (I use lemon)

½ Tablespoon Toasted Sesame Oil

2 Teaspoons Corn Starch

1 Tablespoon Red Pepper flakes (more or less depending on your preference for heat)

Mix corn starch into orange juice until lumps are gone.  Add orange juice mixture and rest of the ingredients together in a small sauce pan over medium heat. 

 Bring to a boil and cook until sauce thickens and coats the back of a spoon – about five minutes. 

 If it doesn’t get thick, then add a little more cornstarch mixed in water. Set aside.

Thanks to my friends over at Spark Recipes I was able to calculate the calories in each serving (this is using all the sauce).  Pretty good compared to the typical 400 calories and 20 grams of fat in the same serving size at a restaurant.

Holy yum!

Love,

Lindzee