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Better then Takeout Orange Chicken

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Better then Takeout Orange Chicken | LeMoine Family Kitchen #chinese #easychicken #recipe #bestchicken #easydinner

 

Ok you guys, how fabulous does that chicken right there look?!?! This Orange Chicken is so much better then takeout and I love that making it at home means we control the quality of the ingredients! Lets be honest, we all do it, order in on those crazy days but really the amount of salt in Chinese take out is crazy and I know it because my fingers turn fat! Tender pieces of chicken breast in a very light coating, fried until golden and tossed in an incredibly yummy homemade asian orange sauce! …

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Asian Chicken Lettuce Wraps

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lettuce wraps

 

I thinks its time for a recipe that isn’t pie! I mean I love me some pie and the peach pie & apple pie recipes I posted over the last few days were fantastic but lets take a little break from dessert and get to these Asian Chicken Lettuce Wraps! Sure, they are a little, ok a lot messy to eat but so worth it! Lean ground chicken in a simple homemade asian sauce, a crunchy piece of romaine lettuce, topped with carrot matchsticks, shredded red cabbage and cilantro! This one is so incredibly easy to throw together on a weeknight and all those colors means were on the healthy side of things. …

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Thai Lemon Shrimp :: A Guest Post

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  • 2 lbs. shrimp, peeled and deveined
  • 2/3 cup sweet chili sauce
  • 2 lemons, juice and zest
  • zest of 1 lime
  • 2 tsp chili sauce
  • 1-2 tbsp. fish sauce
  • 6 garlic cloves, chopped
  • 2 tsp. brown sugar
  • 1/2 cup coconut milk
  • 1/2 cup fresh cilantro, chopped
Instructions
  1. In a large glass measuring cup add the sweet chili sauce, lemon juice, lemon zest, lime zest, chili sauce, fish sauce and sugar. Mix well. Add shrimp to a ziploc bag and pour in marinade. Marinate in the refrigerator for about 20 minutes or so.
  2. Heat up a large saute pan over medium heat and add the shrimp along with the marinade. Add the coconut milk and simmer until the shrimp are cooked and turn pink, about 3 minutes. Be careful not to overcook or they will be tough.
  3. Remove from heat and sprinkle with chopped cilantro. Enjoy!
Where to follow Sandi from A New York Foodie :: 
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Pan Fried Pork Dumplings

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pan fried pork dumplings

 

Lets keep this Super Bowl Eats Week going! I started it out with dessert, my sinfully delicious S’mores Cookies! No exaggeration here on how good they are… to quote two friends that made them today on a very snowy day… “Wholly wow woman!!!!” and “perfect, perfect, perfect snow day cookie!!!”. This makes me smile, so if you haven’t yet checked out the recipe, what are you waiting for?

Now, Pan Fried Pork Dumplings, one of my very favorite picky foods! Crisp and tender wonton stuffed with a mixture of ground pork, shredded cabbage and carrots, garlic, scallion, sesame oil and soy sauce. I will tell you, these are a bit time consuming but you can make them ahead of time and then warm them up on the day of the big game! A flavorful dipping sauce on the side and these are a perfect crowd pleaser!

A little trick for you… the key to getting these to come out well is a good non stick pan and some neutral oil, like canola or vegetable oil. The wontons want to stick so make sure that doesn’t happen and you end up looking like a pro!  …

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Teriyaki Chicken Burger with Asian Slaw

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teriyaki chicken burger with asian slaw

 

How incredibly gorgeous is this Teriyaki Chicken Burger with Asian Slaw?!?! The bright colors of the Asian slaw overtop a big fat juicy chicken burger, almost too pretty to eat. I haven’t had a beef burger in months and I honestly don’t miss them at all! There is so much you can do to ground chicken and ground turkey and the results are still an incredible burger, just with a whole lot fewer calories!…

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Asian Roasted Chicken Thighs

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Chicken thighs are a great thing… 1: they are cheap and 2: they stay nice and juicy! The possibilities on how to flavor chicken are endless…. BBQ sauce, Italian marinade, lemon and herb, Indian spice or like I made tonight, Asian style. The marinade I made is really simple and flavorful. The chicken really took on the flavors after several hours of marinading.
While I roasted the chicken, you can easily turn this into a slow cooker meal, skip the marinading period and just throw everything in, cook on low for 6 hours until the meat is falling off the bones. Either way, you end up some delicious Asian flavored chicken! The asparagus on the side was delish and simple too, I’ll post that one next. …

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Easy Asian Meatballs

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Easy Asian Meatballs | LeMoine Family Kitchen #porkmeatball #bestasianmeatball #appetizer #easyappetizer
No exaggeration, these Easy Asian Meatballs are amazing!!! I love making fun but sized appetizers or hors d’oeuvres and these are always a huge hit with my friends and family! The base is a pork meatball with Asian flare, seasoned with ginger, garlic, scallion, sesame oil and panic breadcrumbs. The sauce, oh. my. The sauce is so incredibly flavorful, this dish is so perfectly balanced in flavor. These are a go to party food recipe for me!

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Teriyaki Chicken Bowl

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Teriyaki Chicken Bowl
If you live near the Jersey Coast then you know Surf Taco. They serve up fresh coastal cuisine. One of my favorites is their Hawaiian Chicken; Teriyaki chicken breast served over rice with pineapple chunks. Me being me I pour their mild salsa all over top! So I figured why not do my own version! It turned out to be a perfect weekday meal!!! Quick and flavorful!  I made a big batch of the teriyaki chicken, used 1/3 and froze the rest in two separate batches… double duty baby! Suggestions for the extra…. Asian style nachos, Teriyaki  pizza or throw it over a salad!

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Meatless Monday :: Shrimp Fried Rice

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Looking for a super quick weeknight meal… this one comes together in no time and is delicious! It is my take on a basic fried rice topped off with succulent shrimp and a little extra kick of garlic! You don’t  need a fancy wok, just a large sauté pan and a handful of flavorful ingredients. This one is great for the whole family too!
My 1 year old devoured a bowl of it!  Picture it, rice stuck in the hair, on his nose and miraculously
in his shorts too- but hey, he enjoyed it right!
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Shrimp Fried Rice
5 Tbsp low sodium soy sauce (i use La Choy)
3 tsp rice vinegar
3 tsp sesame oil
4 Tbsp water
8 Tbsp scallion, chopped, divided
10 garlic cloves, sliced, divided
1/4 large onion, diced
3 eggs, lightly scrambled
1 1/2 cups frozen peas and carrots
2 lbs large shrimp, peeled and deveined, tail on
3 cups cooked rice
Lets start with the sauce! Grab a small bowl, mix the soy sauce, rice vinegar, sesame oil, water, 5 cloves of sliced garlic and 4 Tbsp worth of chopped scallion. Whisk until well combined.
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For the shrimp, I always rinse and pat them dry prior to cooking. Toss the shrimp with a few pinches of slat and pepper. In a large pan over medium high heat, heat a couple Tbsp of olive oil and place the shrimp in. If you don’t hear a slight sizzle when you place the shrimp in the oil may not yet be hot enough.  Cook about 2 minutes per side, until the tails have curled in slightly and the shrimp have a light golden crust. Remove the shrimp and set aside on a plate.
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Lower the heat to medium and add another couple Tbsp olive oil. Add in the onion and the remaining 5 cloves of sliced garlic. Once softened add in the eggs and cook all the way through, breaking it up with a spoon. Add in the peas and carrots and cook until softened. Toss in the cooked rice and the sauce. Mix everything until it is all coated in the sauce. Remove from heat, toss in the remaining 4 Tbsp of scallion and top with shrimp.
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HAPPY EATS!!!
*this is my original recipe*

PS…. TODAYS THE DAY!!!! 1ST ANNUAL LEMOINE FAMILY KITCHEN COOKOFF!!! KEEP CHECKING BACK! HOPING ILL BE ABLE TO GET A GREAT VIDEO IN ADDITION TO PICTURES!!! WISH ME LUCK 😉