Honey Orange Chicken

I love trying to figure out how to use ingredients that I already have, especially ones that I am trying to use up. (e.g. frozen veggies on their last leg, that can of beans that's been sitting around forever, a bag of crushed tortilla chips)

We have a giant container of honey that we purchased awhile back and haven't quite finished. It's getting to that stage where we have to microwave the container everytime we want to pour it, so I'm trying to use it up as fast as I can. Thus, adding it to chicken seemed a good idea. The rest of the recipe sort of came together as I looked around the kitchen.


NOTE: Yes, a better picture would have been nice, but we dished it up so fast that night (it was a quick dinner) that I didn't even think to take a picture.

Honey Orange Chicken
2 large boneless chicken breasts
1/4-1/2 C. honey (don't measure, just pour enough to cover the chicken)
2 clementines (small, easy-peel oranges)
1 scallion
Onion
Apples
Salt

In a dutch oven (or deep pan with a lid), place frozen chicken breasts side by side. Pour on the honey and sprinkle in a pinch of salt. Juice clementines into the pan, getting all the pulp you can onto the chicken as well. Cover.

Cook on medium-high heat for 15-20 minutes, then turn. Add thinly sliced onion, apples, and scallions. Cook the other side for 10 minutes.

When the chicken is done, turn off the heat, remove chicken from the pan and slice somewhat thinly across the grain of the meat. Return to pan and toss to coat in the velvety, sweet honey-orange sauce. Serve over rice if desired.

Aunt Karen's Fruit Salad

Many years ago, my aunt Karen visited and shared with us her famous fruit salad recipe. I loved it so much that I asked her to write it down for me. My mom laminated it, and I have had it in my arsenal ever since. This recipe makes a LOT of fruit salad, so it's great for potlucks or big groups and families.

Aunt Karen's Fruit Salad

1 pkg. vanilla pudding (cook & serve kind)
1 pkg. tapioca pudding (cook $ serve kind)
1 lg. can peaches
1 lg. can mandarin oranges
1 lg. can pineapple tidbits
3 barely under-ripe bananas

Drain juice from the cans into a bowl or large measuring cup. Add enough water to make 3 cups. Whisk in both pudding mixes and microwave on high for 3 minutes. Stir, then microwave for another 3 minutes. Allow to cool completely.

Cut up any canned fruit halves or slices into bite-sized pieces. Mix the cooled pudding with the canned fruit. Add sliced bananas and toss gently. Serve chilled.

You could add maraschino cherries, and the temptation is great let me tell you, but it will turn the pudding a strange reddish pink color that resembles the gel in "salmon egg" fish bait, so I don't recommend it. ;o)