Recipes from Previous Shows

Crispy Chicken in Orange Sauce

Serves 2 generously

  • 1 lb Boneless breasts or thighs, cut into bite size pieces
  • ½ cup cornstarch, sifted
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 cup vegetable oil
  • ½ cup seasoned rice wine vinegar
  • ½ cup Asian Orange Sauce with Ginger
  • ¼ cup low sodium soy sauce
  • ¼ teaspoon toasted sesame oil
  • 4 scallions, sliced thin
  • 1 Tablespoon toasted sesame seeds


Trim and cut the chicken into bite size pieces.

Combine the cornstarch, garlic powder, onion powder, salt and white pepper in a bowl. Run it through a wire mesh strainer to remove any lumps.

Place the oil in a deep sauté pan, heat over medium high heat.

Toss the cut chicken in the cornstarch mixture.

Cook in the hot oil until golden brown.

Drain, set aside and keep warm.

Pour off all oil from the pan.

Return the pan to the heat, deglaze with the seasoned rice wine vinegar, add the Asian Orange Ginger sauce, add the soy sauce and the toasted sesame oil, then stir to combine.

Return the cooked chicken to the sauce, stir to coat each piece.

Sprinkle the sauced chicken with sliced scallions and sesame seeds.

Serve over Basmati Rice and Peas.

Basmati Rice and Peas

Serves 2 generously

  • 2 cups water
  • 1 cup basmati rice
  • 1 teaspoon salt
  • ½ cup green peas, frozen
  • 1-2 tablespoons seasoned rice wine vinegar


Bring water to a boil, add salt and rice. Return to a boil, cover the pot with a tight fitting lid. Reduce heat and simmer for 20 minutes. Lift lid, all water should have been absorbed.

Add peas and vinegar, fluff with a fork.

Kale Salad

Generously serves 2

  • 1 lb fresh raw kale, young rather than mature leaves
  • Juice from 1 fresh lemon
  • 2 tablespoons extra virgin olive oil,
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • ½ cup dried cranberries
  • ¼ cup toasted pine nuts
  • ¼ cup shredded parmesan cheese


Wash the kale leaves well to remove any dirt or garden friends. Soaking the leaves in a deep sink of salt water will get rid of most, rinsing will remove the rest of anything that remains.

Remove the stems from the kale, chop into bite size pieces.

Place the kale into a bowl. Season the kale with lemon juice, oil, salt and pepper.

Either use a mixer with a dough hook or use your hands to massage the kale for 3-4 minutes.

The texture and color of the kale will change to bright green, tender leaves.

After giving the kale a good massage, add the remaining ingredients, toss well and serve.

This salad makes a great base for grilled items to make a main meal.