Marinade for Grilled Pork Chops

1 medium onion
1/3 cup oil
1/4 cup pineapple juice
1/8 tsp garlic powder
1/2 cup soy sauce
2 tbsp brown sugar

4- 6 chops

Orange Chicken Stir Fry

 

 

 Ingredients

 

2 cup orange juice

1 tablespoon grated orange zest

1/4 cup soy sauce

3 cloves garlic, chopped

2 Red /Yellow/Orange/ Green Peppers

1 Broccoli head

2 tablespoon brown sugar

3 tablespoons vegetable oil

4skinless, boneless chicken breast halves - cut into 1 inch cubes

4 tablespoons all-purpose flour or use 2 tablespoon cornstarch

 

 

Directions

1. In a small bowl combine the orange juice, orange zest, soy sauce, garlic and brown sugar. Mix well.
2. Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
3. Set Chicken aside and cook veggies
4. Add orange sauce mixture to chicken/ and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add veggies and cook for 1 minute; serve over rice.

Perch and Salsa

The Fish:
1 package of perch
2 tablespoon canola oil
2 tablespoons lime juice
1 teaspoon ancho chili powder

The salsa:

1 tablespoon lime juice
1 tablespoon honey
1/2 cup chopped peeled oranges
1/4 cup pineapple tidbits, drained
1 tablespoon red onion
chopped fresh cilantro
salt and pepper to taste

Directions for fish:

Place fish in a medium size dish.  Whisk together the oil, lime juice and chili powder.  Pour mixture over fish let marinated for betweeen 15 - 30 minutes.  Remove the fish and grill or broil on medium high heat for at least five minutes on each side or until cooked through.  Let set for a couple of minutes before serving.  Put on plate and top with salsa.

Directions for the salsa:

Combine the lime juice and honey in a bowl first, then add the rest of the ingredients and gently toss together.  Let sit while the fish is marinating.