Ingredients will feed 4 people
Orange Juice reduction:
1-12 ounce cans of frozen orange juice concentrate.
2 tablespoons butter
1/2 cup chicken drippings
Ingredients for Orange Chicken:
1- whole chicken cut in half with back removed
2 ounces olive oil
2 tablespoons garlic powder
2 tablespoons kosher or sea salt
2 tablespoons black pepper
Frank's Sprinkling Spice
1 fresh juicy orange cut in half
1 fresh lemon cut in half
Ingredients for Dirty Rice:
1 box 'your favorite' dirty rice mix
1 pound of green onion sausage removed from casings.
1/2 small onion coarsely diced
1/2 green bell pepper coarsely diced
1 stalk celery coarsely diced
2 cloves garlic minced
2 1/2 cups chicken stock
1/2 container of Richard's or Savoie's dressing mix
Cook orange juice concentrate in a sauce pan on a medium heat until the consistency is like a light syrup. About 20 minutes.
Add 2 tablespoons of butter and some of the chicken drippings with fats removed.
Keep warm to serve over chicken.
Brush chicken halves with olive oil.
Season with salt, pepper, garlic powder and Frank Davis' Sprinkling Spice., and brown in a 12 inch skillet. Brown chicken on both sides.
Add lemon and orange juices from fresh cuts.
Slide *frying pan into a 350 degree oven for 45 minutes.
Check temperature after 30 minutes.
Chicken should be at least 175 degrees before removing from oven.
Tent chicken with aluminum foil until serving.
Fry green onion sausage until cooked.
Remove sausage and let cool.
Chop sausage in a food processor until medium fine.
Saute' chopped onion, garlic, bell pepper, and celery for 3 to 4 minutes in olive oil.
Add chopped green onion sausage and mix well.
Remove from heat.
In a large pot, add rice mix, chicken stock, onions, bell pepper, celery, garlic and chopped green onion sausage and dressing mix.
Stir well and bring to a boil.
Lower heat to simmer for about 25 to 30 minutes.
Salad - Lettuce and Tomato Salad with creamy artichoke guacamole dressing.
Romain lettuce, onion and tomato.
Dressing made from:
1 bottle regular Ranch dressing, 1 cup guacamole, one 10 ounce jar marinated artichoke hearts, add garlic to taste.
Blend entire mix in food processor and chill.
Serve over Salad.
Chef's Notes: *Make sure your fry pan is oven safe to 350 degrees or use a roasting pan that is oven safe. All fry pans are not oven safe.