Orange Sesame Chicken

I love everything about Asian food; from the soft crunch of a water chestnut to the sweet and spicy sauces, I love it all! What I love about this particular dish is the sweet and tangy elements it yields.  And if you'd like, you can even make it a little spicy.
Orange chicken is super easy to make at home because it doesn't require some of the more difficult-to-find ingredients like some others.  Most of the ingredients in this dish I keep on hand but you may want to check your kitchen before hand.  

**Ingredients**

2 Chicken breast (cut into bite sized pieces)

1 cup jasmine rice

1 tbsp flour

1/2 tbsp cornstarch

1 tbsp sesame seeds

2 tbsp red chili sauce

2 tbsp orange marmalade

1/4 cup soy sauce

1 tbsp brown sugar

1/2 tbsp agave nectar or honey

1/2 cup orange juice

1/4 tsp sesame oil

Green onion for garnish

Drizzle of olive oil for cooking chicken

1. In a large plastic bag combine chicken with flour and corn starch.  Shake until chicken is coated.
2. In a large sauce pan, drizzle olive oil, enough to cover entire pan and turn on med-high heat.
3. While your oil is heating up, get your rice going.
4. Using tongs, add chicken to pan making one layer.  Cook on all sides until golden brown.  (you'll probably have to do two batches) 
5. After your chicken is golden brown, place on a paper toweled plate.  Repeat until all chicken is used.  
6. Set your chicken aside and add all other ingredients, except sesame seeds and green onions to the pan.  Simmer on low until thickened, whisking every few minutes.  If you find it to be too thin after about 7 minutes, stir in a little cornstarch.  
7. Once your sauce has thickened, add your chicken and sesame seeds to the pan and stir until coated.
8. Serve over rice and garnish with sliced green onion.  

Carrot-Ginger Soup

Hello all!! Been a while.  I hope everyone had a great Turkey day! Are ya'll ready for Christmas?  Christmas!! I cannot believe it's only 10 days away, so crazy! The time is just flying by.  None of this has anything to do with the recipe I am about to post but as I sit here in my kitchen looking at all my Christmas decor, I just can't help but think how it feels like the Holidays were just here!
Anyway, in the midst of all this crazy holiday business, here's a super yummy and quick soup you can whip up on those nights or days, you don't feel like spending a lot of time on a meal.
I love creamy soups and bisques and this hit the spot! I bought a bunch of carrots for beef stew but didn't end up making it so I decided I'd just make a carrot soup.  I had intentions on a carrot thai soup using coconut milk but forgot it at the store!! I swear, in my older age, if I don't make a list I will surely forget at least one item, dives me nuts! I luckily had some cream to help make it a bit smoother.  Cream is something that I went from never having in my fridge, to having all the time since Fall began...not complaining though.
The thyme and truffle oil really help give this a woodsy taste that goes great with this "cold" weather we are having here GA. And the greek yogurt is a cool compliment to the kick the cayenne gives.

**Ingredients**

3 large carrots (peeled and chopped into similar sized pieces)

1/2 shallot (thinly sliced)

1 garlic clove (roughly chopped)

1 tsp cayenne pepper

1/2 tbsp ground ginger

Sprinkle of Paprika

2 sprigs thyme

2 1/2 -3 sups veggie stock

Splash of cream

Dolop of ff greek yogurt

Drizzle of olive oil

Truffle oil

1. Drizzle olive oil in a soup pot over medium heat.
2. Add shallot and garlic.  Saute until tender.
3. Add veggie stock and carrots.  Bring to a low boil and then let simmer until carrots are tender.
4. Once carrots are tender, turn off heat and let cool for about ten minutes.
5. Using a blender or food processor, add mixture and blend until smooth.   
6. Add mixture back to pot over low heat and add cayenne, ginger, a splash of cream and the leaves of 1 thyme sprig.  Stir together and let heat back up. 
7. Serve with a dollop of greek yogurt, more thyme leaves, drizzle of truffle oil and a sprinkle of paprika on top.