DEPLOYMENT 2014

DEPLOYMENT IS OVER!

SAN DIEGO 2014

Sea World & Beaches

September 9, 2014

Sea world, La Jolla & Coronado Beach

MT.ZION 2014

Camping & Hiking Trip

September 2 2014

Our first family trip to Mt. Zion Utah while my husband is on RnR.

We camped for one night, the campground was so nice & there's a river near by. It got so windy that night. the next day, we explored and hiked. It was such a good family trip!
so glad we get to check that off our family bucket list (:

  

RECIPES : ORANGE CHICKEN

Orange Chicken

Ingredients:

Sauce:

1 1/2 cups water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon grated orange zest

1 cup packed brown sugar

1/2 teaspoon minced fresh ginger root

1/2 teaspoon minced garlic

2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

Chicken:

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

Directions:

• Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
• Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce.
• Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

RECIPES: SALSA VERDE CHICKEN

Crockpot Salsa Verde Chicken

Ingredients:

1 1/2 lbs skinless chicken breast

1/4 tsp garlic powder

1/8 tsp oregano

1/8 tsp ground cumin

16 oz. Roasted Salsa Verde

Salt to taste

Directions:

• Season chicken with garlic powder, oregano, cumin and salt 
• and place in the bottom of the slow cooker
• Cover Chicken with Salsa Verde. Cover & Cook high for 2 hours (or so)
• Shred with 2 forks. Serve as Tacos or w/ Rice
• Adjust seasoning to taste & Keep Warm