My husband loves Chinese food. I do too but lately I don’t wanna leave my air conditioned house 🤣 So I figured…you know what? Why not make our own.

I truly love Orange Chicken. I think I could just drink the sauce and be satisfied – but of course it even better over chicken.

This is the best homemade orange chicken recipe and it’s now a “go to” in our house. My hubby now requests it every week 🤣

And the best thing? Can make it from home without going out into the heat. Major kudos!

Homemade Orange Chicken

Ingredients

For the chicken

4 Boneless and Skinless Chicken Breasts (cut into bite-size pieces)

3 Eggs, whisked

1/3 cup Cornstarch

1/3 cup Flour

Pinch of salt

Oil for frying

For the orange sauce

1 cup Orange Juice

1/2 cup Sugar

2 Tablespoons Rice Vinegar or White Vinegar

2 Tablespoons Soy Sauce

1/4 teaspoon Ginger

1/4 teaspoon Garlic Powder

1/2 teaspoon Red Chili Flakes

Orange Zest from 1 orange

1 Tablespoon Cornstarch

Directions

To make the orange sauce

In a medium pot, add the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes.

Heat for at least 3-4 minutes.

In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste.

Add the cornstarch mixture to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.

Set aside.

To make the chicken

Place the flour and cornstarch in a medium bowl. Add a small pinch of salt. Mix the ingredients.

Whisk the eggs in a small bowl.

Dip the chicken pieces into the egg mixture and then into the flour mixture.

Heat oil in a pan over medium-high heat.

Into the pan, add several chicken pieces at a time. Cook for 2 – 3 minutes, turning often until golden brown on each side.

Place chicken on a paper-towel-lined plate. Repeat if necessary.

Toss the chicken pieces with the orange sauce. You may reserve some of the sauce to place on rice or vegetables.

Optional: Serve it with a sprinkling of green onion and orange zest.

Hello everyone! ❤️

And Happy National Chocolate Pudding Day! 

Really…for you chocolate lovers out there… today is a special (and oh so sweet) day. 

Since childhood I’ve always been about pudding. Everyone has there preference. My husband’s favorite is pistachio. Pistachio puffing…cake…pie…he’s all about everything pistachio.

Homemade chocolate pudding…it’s probably my favorite “go to” when I’m having a rough day and need a good old sweet treat that makes my heart happy. Netflix + pajamas + chocolate pudding = happy me. 

Homemade Chocolate Pudding

Ingredients

2 Large Egg Yolks

2 TBSP Cornstarch

2 Cups of Whole Milk, Divided

1/2 Cup Sugar

1/4 Cup Unsweetened Cocoa Powder (I prefer Hershey’s but other brands work too!) 

1/4 tsp Salt 

2 tsp Vanilla or Chocolate Extract (I used vanilla)

Directions

In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.

Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don’t scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.

Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn’t form. Refrigerate for an hour or two until chilled.

Scoop into small cups and add a dab of Cool Whip and Hershey’s chocolate bar shavings (if you desire) or just eat it plain. Yummy yummy 😋 

Serve and enjoy!

(I used/adapted The Pioneer Woman’s recipe which can be found here)

Today in American history…Richard and Pat Nixon were married on June 21, 1940 at the Mission Inn in Riverside, California.

In 1942, Richard Nixon received a commission in the U.S. Navy and was assigned to duty in the Pacific during World War II.

In later years when writing his personal memoirs, The Memoirs of Richard Nixon, he recalled the time spent serving overseas:

“Letters from home were the only thing we really had to look forward to, and I wrote to Pat every day during the fourteen months I was away.”

Thanksgiving Day, 1943

Dearest

On this day when I think of what I am most thankful for I have no difficulty whatever in finding the answer.

It is all wrapped up in you. Your letters which are so full of life and spirit that they never fail to lift me in every way.

Your thoughtfulness-doing things for me which I do not deserve-giving up things which would mean much to you.

Your intelligence-about which I never cease to marvel. Your creative ability which has contributed so much to our happiness. Your beauty-which is the result of all the other traits and which always makes me so proud.

Most of all dear one I am thankful that you still love me and that we have so much to look forward to-together. That we ever met at all was the first break for me-after that I loved you so much that we just had to belong to each other.

There can never be another like you.

Dick

The Nixon’s were married until Pat Nixon’s death on June 22, 1993. President Nixon passed away a few months later on April 22, 1994.

“I’ve been blessed with a wonderful husband, two caring daughters and sons-in-law, and four really special grandchildren. They have each enhanced my life.” – Pat Nixon

Today in American history…former President George H.W. Bush was born on June 12, 1924 in Milton, Massachusetts.

He served as our 41st U.S. President from January 20, 1989 – January 20, 1993.

To celebrate his birthday today, I made a batch of his favorite cookies: Barbara Bush’s Chocolate Chip Cookies. I read a wonderful story on how he enjoyed these cookies so much and would often eat the cookies on the campaign trail. His other favorite snack? Pork Rinds.

And of course anyone who knew anything about President Bush knew he would never let broccoli cross his mouth. Absolutely disliked it (fun fact! 🥦 )

Barbara Bush’s Chocolate Chip Cookies

Ingredients

1 cup butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 cups instant oatmeal

2 teaspoons vanilla extract

1 package (12 ounces) chocolate chips

Directions

Blend the butter, granulated sugar and brown sugar. Beat in the eggs. Sift and add the flour. Add the baking soda and salt. Add and mix in the oatmeal, vanilla and chocolate chips.

Drop by teaspoonfuls onto cookie sheet and bake for 10 minutes at 350 degrees.

Strawberries Romanoff was on the menu at The White House on May 24, 1961 for a special luncheon hosted by President and Mrs. Kennedy in honor of Prince Rainier and Princess Grace of Monaco.

The delicate and simple dessert consists of a scoop of vanilla ice cream topped with marinated strawberries and a spoonful of sweet cream. I also added a little bit of orange zest just to make it extra yummy 😋

Strawberries Romanoff

Ingredients

2 cup sliced fresh strawberries

1/4 cup orange-flavored liqueur

2 tablespoon granulated sugar

1/2 cup heavy cream

2 tablespoon confectioners’ sugar

1/2 teaspoon vanilla extract

4 scoops vanilla ice cream

1 orange for orange zest (optional)

Directions

In a small bowl, combine the sliced strawberries, liqueur, and granulated sugar.

Mix well and set aside for 30 minutes.

In a medium bowl, use an electric mixer to beat the heavy cream, confectioners sugar and vanilla until slightly thickened.

Place ice cream scoops in individual dishes, top with the strawberry mixture, then spoon cream mixture on top.

Optional: Top with orange zest if desired.

We’re trying to eat healthier at home – which can be a challenge! I have the worst sweet tooth and carbs are my enemy. To be honest, if I could live my life by just eating waffles, cinnamon rolls and Reese’s Peanut Butter Cups I would be a happy camper.

I’m always trying to find new healthier versions of my favorite recipes that don’t taste weird. Like I said…it’s a challenge.

Last night I had a few very ripe bananas that I wanted to use for banana bread so instead of my usual carb heavy recipe – I found a delicious (and healthier) recipe online. It actually came out quite delicious and I was pleasantly surprised. Was also approved by my favorite food critic/official taste tester/husband.

Low Carb Banana Bread

Ingredients

3 medium-large very ripe bananas, mashed

3 large eggs

1/4 cup sweetener (I used honey. You can also use maple syrup)

1/4 cup any mild oil or melted butter (I used light olive oil)

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

3 cups almond flour not almond meal

Directions

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan and line with parchment paper.

In a large mixing bowl, add mashed bananas. Add eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder and salt.

Whisk until combined.

Add the almond flour. Stir and mix gently to combine all of the ingredients.

Pour batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the middle comes out clean.

Remove the banana bread from the oven and cool for a few minutes before removing from the pan.

Slice and serve 😋

Today in American history…our 35th U.S. President, John F. Kennedy, was born on May 29, 1917 in Brookline, Massachusetts.

To celebrate and remember President Kennedy today, I made waffles this morning using his personal family recipe. The waffles were so delicious, light and airy. I believe this to be our family’s “go-to” waffle recipe from now on.

During his time as a Senator and into his Presidency, letters were often written to President and Mrs. Kennedy inquiring about their favorite personal recipes. They both replied with the same response which was a recipe for waffles.

President Kennedy was a man of light and simple tastes when it came to cuisine.

The John F. Kennedy Presidential Library and Museum doesn’t specifically name President Kennedy’s favorite dishes but instead, they have a list of foods he was known to enjoy.

For an example, breakfast was often a poached egg, crispy bacon and a glass of orange juice. Lunch was most likely a sandwich, bowl of soup (New England Clam Chowder was his favorite) and fruit. For dinner, he most likely enjoyed lamb chops, baked beans, corn muffins, and white meat turkey.

Pasta Salad is the perfect dish to bring to a Summer barbecue or cookout. What’s even better? A Bacon Ranch Pasta Salad! It has all of my personal favorite ingredients (I can’t ever get enough bacon!) and the sweetness of the homemade ranch dressing is so tantalizing and delicious.

Bacon Ranch Pasta Salad

Ingredients

1 (12-oz.) package bacon

1 lb. cavatappi pasta (or your personal favorite for making pasta salad)

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk

1/4 cup parsley, chopped

1/4 cup fresh dill, chopped

1 1/2 Tbsp lemon juice

1 tsp. salt and pepper for seasoning

1 pint grape tomatoes, halved

6 oz. sharp or regular cheddar cheese, cut into 1/2 inch cubes (I used Monterey Jack)

1 cup frozen peas, thawed at room temperature

1 (3.8-oz.) can sliced black olives, drained

4 green onions, thinly sliced

Directions

Prepare your pasta according to package directions, drain and rinse with cold water. Set aside.

In a large skillet, cook the bacon until the bacon is golden and crispy. Drain the bacon on a paper toweled lined plate to drain the excess grease. Let the bacon cool to room temperature and crumble up into bite-sized pieces.

In a large bowl, combine the mayonnaise, sour cream, buttermilk, parsley, dill, lemon juice, salt and pepper.

Add the pasta, tomatoes, cheese, peas, black olives, green onions and half of the crumbled bacon.

Mix well until well combined.

Add more salt and pepper for extra seasoning.

Top the salad with the remaining crumbled bacon and refrigerate until it’s time to serve. Enjoy!

My mother used to carry a prayer card with a faded picture in her prayer book for years. As a child, I remember being at Mass every Sunday with my mother and flipping through her book and always coming across the same prayer card with the faded picture.

One day my mother shared the story with me. This was her Uncle (my great-Uncle). His name was Delfo Marini.

He was young, handsome and newly married with a newborn baby when he signed up to defend our country. Many men (including his brother, my grandfather) were sent overseas to fight in this Great War.

My mother was a small child and remembered vividly, even decades later, the day her grandmother received visitors at the door to inform her that her son was deceased. Killed in action. My mother remembered the screams and tears of her grandmother and the tears of family members gathering at the house.

Today is the day to honor all of those who made the ultimate sacrifice for the defense of our beloved country – including my Uncle Delfo.

“Greater love has no one than this: to lay down one’s life for one’s friends.” (John 15:13)

Today in American history…Dolley Madison was born on May 20, 1768 in New Garden, North Carolina (present day Greensboro, North Carolina). 

She married James Madison on September 15, 1794. 

She was First Lady from March 4, 1809 to March 4, 1817. 

She was a very popular First Lady and hostess and was known for her social graces and hospitality which helped contribute to her husband’s popularity while he was President. 

Known for her love of entertaining and afternoon tea, one of the items at her famous tea parties were her Woodbury Cinnamon Tea Cakes.

Woodbury Cinnamon Tea Cakes

Ingredients

1 large egg, separated

Pinch of salt

1 cup granulated sugar

1 cup milk

1 tsp vanilla extract

1 cup of flour

2 TBSP melted butter

1 tsp baking powder

1 TBSP ground cinnamon

Directions

Preheat the oven to 350 degrees and grease either a bundt pan or mini bundt pan (I used mini loaf pans). You can also use a square baking pan.

Butter and then flour the pan so the cake will easily come out of the forms after bak-ing.

Beat the egg white with a pinch of salt until still soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.

In a separate bowl, whisk together the milk, egg yolk, and vanilla; slowly fold it into the egg whites.

Fold in the flour, melted butter, baking powder, and cinnamon until just combined.

Pour mixture into prepared baking pan or mini pans.

Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Invert the cake onto a metal rack for cooling.

Immediately, while the cake is still warm from the oven, brush on the additional 2 tablespoons melted butter. Then sprinkle the cinnamon-sugar mixture over the cake.