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Copycat recipe of the popular orange chicken at Panda Express. No soy sauce! Watch me make it here! Serves: 4 Prep Time:  30 minutes Cook Time:  20 minutes Ingredients (Marinade) Instructions (Marinade) 6 boneless skinless chicken thighs (cut into bite-sized pieces) Step 1 Mix all ingredients in a bowl with the cut chicken. juice of 1 orange Step 2 Cover and refrigerate at least 1 hour or up to overnight. 1 Tbsp rice vinegar 3 garlic cloves (minced) 1 inch ginger piece (peeled and minced) 1 Tbsp fish sauce 1 tsp salt 1 tsp pepper Ingredients (Breading) Instructions (Frying) 1 egg Step 1 In one bowl, whisk the egg. 1/2 cup cornstarch Step 2 In a second bowl, whisk together cornstarch, flour, and salt. 1/2 cup all-purpose flour Step 3 Fill the bottom of a frying pan with oil and heat on high until 350 degrees. 1/2 tsp salt Step 4    Dip each chicken piece in egg then coat in flour mixture. Place gently in the frying oil. canola or vegetable oil for frying Step 5    Fry chicken on both sides until golden brown and chicken is cooked through. Place fried chicken pieces on a plate lined with paper towels to soak any extra oil. Ingredients (SAUCE) Instructions (SAUCE) 1 cup orange juice (freshly squeezed) Step 1 Mix all ingredients (except cornstarch), and place in a sauce pot. 1/2 cup honey Step 2 Cook on medium heat until the sauce begins to simmer. 2 Tbsp rice vinegar Step 3 In a separate bowl, mix cornstarch and a splash of water. 2 Tbsp fish sauce Step 4    Once sauce is boiling, slowly pour in the cornstarch mixture. This will thicken the sauce to a gummy texture. If you want the sauce thicker, add a little more cornstarch mixture. 5 cloves garlic, minced Step 5    Toss fried chicken in the sauce and mix to coat each piece. 1 inch piece of ginger, minced zest of 1 orange Optional: red pepper flakes for some spice 2 Tablespoons cornstarch If you make this recipe, I want to see! Tag @thatcountrycook on Instagram.

Appetizer for anyone looking for a drink-inspired tasting. Watch me make it here! Serves: 10 meatballs Prep Time:  15 minutes Cook Time:  45 minutes Ingredients (MEATBALLS) Instructions (MEATBALLS) 1/2 lb ground beef (80/20) Step 1 Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. 1/4 cup panko breadcrumbs Step 2 Combine all ingredients in a bowl. Squish and mix together thoroughly. 1 egg Step 3 Roll into 10 meatballs (about 1 Tablespoon size), and place on aluminum-lined baking sheet. 1 Tbsp Bloody Mary mix Step 4    Bake 14-16 minutes, until meatballs are firm and cooked through (no pink). While baking, make the sauce. 1.5 tsp Worcestershire sauce 1/2 tsp salt 1/2 tsp smoked paprika sal1/4 tsp black pepper 1/4 tsp cayenne pepper 1.5 tsp prepared horseradish 1 Tbsp finely minced celery 1 Tbsp finely minced onion 1 clove garlic (finely minced) Ingredients (SAUCE) Instructions (SAUCE) 3/4 cup Bloody Mary drink mix Step 1 Simmer Bloody Mary mix in a pot over medium heat for 8-10 minutes. This reduces the liquid and concentrates the flavor. 1/2 Tbsp tomato paste Step 2 Combine remaining ingredients in a separate bowl to make a paste. 1/2 Tbsp Worcestershire sauce Step 3 Add the paste to the reduced Bloody Mary mix.  1/4 tsp salt Step 4    Add baked meatballs to the pot and coat them in the sauce. 1/4 tsp smoked paprika Step 5    Remove meatballs from sauce and place on a plate in the refrigerator for 10-15 minutes. 1/4 tsp black pepper Step 6    In the meantime, prepare bacon and olives. Cook bacon to preferred doneness (slightly crispy is best). Then cut into inch squares. Remove olives from container so they are ready for assembly. 1/4 tsp prepared horseradish Step 7    Remove meatballs from the refrigerator and assemble the skewers. Olive first, then cut bacon, and lastly skewer the meatball. Enjoy hot or cold! 1/2 - 1 tsp hot sauce 1/2 tsp hot sauce 1 Tbsp butter Juice of 1/4 lemon 1 Tbsp finely minced onion 1 clove garlic (finely minced) Toppings: 2-3 slices bacon, green olives If you make this recipe, I want to see! Tag @thatcountrycook on Instagram.

Family recipe for Kolacky - a jam-filled croissant-like mini pastry. These are so delicious! Watch me make it here! Yield: Depends on size of cookies Prep Time: 1.5 Hours Rest Time: Overnight Ingredients Instructions 1/2 teaspoon vanilla extract Step 1 Cream together butter, cream cheese, and vanilla extract using hand mixer  (Affiliate link) or paddle attachment of stand mixer (Affiliate link). 6 oz cream cheese Step 2 Separate egg yolk and egg white into two separate bowls. Cover egg white bowl with plastic wrap and place in the refrigerator. Add egg yolk to butter and sugar mixture and combine. 12 tablespoons unsalted butter + extra for buttering baking dish Step 3 In a separate bowl, combine sugar, salt, flour, and baking powder. Whisk to combine. 1 egg Step 4    Using the dough hook on a stand mixer or a hand mixer, slowly add dry ingredients to cream cheese mixture. 1 tablespoon sugar Step 5     Once fully combined, split mixture in half and cover each completely with plastic wrap, forming each into a ball. Refrigerate overnight. pinch salt Step 6     On a generously-floured surface, roll one ball out until the dough is about 1/4 inch thick. Cut into squares using a pastry cutter (Affiliate link). The bigger the squares, the bigger the cookies. I recommend about 2 inch squares. 1.5 cups all-purpose flour Step 7     Preheat oven to 350 degrees. 1/4 teaspoon baking powder Step 8     Add 1 teaspoon water to egg white. Your Favorite Jam (I like apricot) Step 9 Put a small amount of jam in the middle of each square (diagonally). Step 10     Fold one corner of the square over the jam, then brush the top of that corner with egg white. Also brush the opposite corner. Now fold the opposite corner over the one you just folded (see above picture for reference). Brush egg white on top of each cookie once folded. Step 11     Butter a baking sheet and place cookies 1 inch apart. Bake for about 15 minutes, but check periodically to be sure they are not burning. Step 12     Optionally cover with powdered sugar and enjoy! If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

If you make this dish with Linguica, it becomes a popular breakfast dish in Cape Verde! But it also makes an easy and healthy weeknight dinner recipe. Watch me make it here! Serves: 4 Prep Time:  15 minutes Cook Time:  45 minutes Ingredients Instructions 1 pound chorizo (or linguica) Step 1 In a pan with tall sides, add chorizo. Brown the chorizo by cooking on medium-high heat for about 10 minutes. Be sure to turn the chorizo to brown every side (including top and bottom). Remove chorizo and cut into slices (coins). Set aside. 2 tablespoons olive oil Step 2 In the same pan, heat the olive oil over medium heat. Add the peppers. Cook 2 minutes, stirring occasionally. 1 large tomato, cut into small pieces Step 3 Add onions and cook until they begin to soften, stirring often (about 5 minutes). 2 tablespoons tomato paste Step 4    Add garlic, salt, pepper, paprika, garlic powder, and onion powder. Mix to combine and let cook 1 minute. 1 yellow onion, halved and sliced Step 5     Add tomatoes and tomato paste. Mix to combine and cook for 5 minutes, stirring occasionally. 7 garlic cloves, sliced Step 6     Add in the sliced chorizo, mix into the other ingredients, then cook for two minutes, mixing often. 1 green bell pepper, sliced Step 7     Add the water, cover and simmer for 10-15 minutes or until the chorizo is cooked. Stir once or twice during this time. 2 teaspoons paprika Step 8     Add salt and pepper to taste! Serve over white rice and with a fried egg! 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 cup water Serve with: white rice + fried egg If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases, at no extra cost to you!

Malaysian spicy coconut noodle soup with tofu puffs. Lunch recipe or dinner recipe. This dish can be made as a weeknight dinner! Watch me make it here! Full Recipe: https://www.recipetineats.com/laksa-soup/#wprm-recipe-container-25080

A delicious German pasta and cheese dish! This can be a side dish recipe or as a main lunch or dinner recipe! Either way, SO delicious! Watch me make it here! Full Käsespätzle Recipe: https://www.daringgourmet.com/kasespatzle-swabian-german-macaroni-and-cheese/#recipe

The best soup for a cold day! Perfect as a lunch or dinner dish. It does not need much seasoning because the root vegetables provide so much flavor! Watch me make it here! Serves: 6 Prep Time:  30 minutes Cook Time:  2 hours Ingredients Instructions 4 large carrots, peeled and sliced into coins Step 1 In a large pot, melt butter on medium heat. Once melted, add cut meat. Season meat with salt, pepper, and dried parsley, then brown meat on all sides. 2 parsnips, peeled and cut into 1/2 inch cubes Step 2 When very little red is visible on the meat, add the carrots, parsnips, rutabaga, potatoes, and turnips. Cover completely with water and mix. Bring to a boil then cover the pot with a lid and lower heat to medium-low. Simmer for 75 minutes. 1 rutabaga, peeled and cut into 1 inch cubes Step 3 After the 75 minutes, add the leeks and cabbage to the pot. Stir, cover, and simmer for another 20 minutes or until leeks and cabbage have softened. 3 large potatoes, peeled and cut into 1/2 inch cubes Step 4    Optionally top with fresh-chopped parsley and enjoy! I like to serve with fresh bread as well. 2 turnips, washed and cut into 1/2 inch cubes 2 pounds lamb or beef (stewing meat like chuck roast), cut into bite-sized pieces 2 tablespoons butter salt and pepper 1 teaspoon dried parsley 2 leeks, washed and white part cut into thin slices 1/2 small cabbage, sliced thin Optional: fresh parsley for topping If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases, at no extra cost to you!

Thick-cut pork chops with an orange and rosemary glaze. Perfect for an easy weeknight dinner recipe! I get tired of regular pork chops, so why not spice it up?? Watch me make it here! Serves: 4 Ingredients Instructions 4 pork chops (I recommend cutting Sam's Club pork loin into chops) Step 1 Pat pork chops dry with paper towel. Season with salt, peppers, onion and garlic powder. 2 oranges Step 2 Heat oil in a large pan. Once oil begins to move on its own, add pork chops and rosemary. 2 green onions, sliced and separated into whites and greens Step 3 Cook for 3 minutes then flip pork chops over and add 1 tablespoon butter. Cook an additional 3 minutes then transfer pork chops and rosemary to a plate and cover tightly with aluminum foil. 2 tablespoons canola oil Step 4    Zest one orange and collect zest in a bowl. Slice both oranges in half. salt, black pepper, garlic powder, onion powder, and white pepper (enough to season pork chops) Step 5 In the same pan, add the whites of the onions and lemon zest. On medium-low heat, saute them for one minute. 1 tablespoon honey Step 6 Squeeze in the juice of both oranges and add honey. Reduce the sauce on medium-low heat until it becomes thicker, about 6 minutes. Stir often so the sauce does not burn. 2 sprigs fresh rosemary Step 7 Add the rosemary and pork chops back into the sauce, along with 1 tablespoon of butter. Coat the pork chops in the sauce and cook on medium-low heat for 2 minutes. NOTE: Pork chops should be cooked to an internal temperature of 145 degrees. Use a kitchen thermometer to be sure they are cooked thoroughly before eating. 2 tablespoons butter Step 8 Remove the pork chops, top with greens of onions, and serve with your favorite side dish. Enjoy! If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

South African donuts with curried mince! Ground beef and vegetables flavored with curry powder and a donut-like bun for the outside. A popular street food in South Africa! Dinner recipe to try if you're feeling adventurous! Watch me make it here! Full Recipe: https://www.foodleclub.com/vetkoek-and-curried-mince/

An Austrian meal for the entire family! Thin, breaded pork and savory potatoes! Watch me make it here! Servings: 2-4 Ingredients Instructions 1/3 cup (45 g) all-purpose flour Step 1 Wash potatoes then boil for 25-30 minutes, or until tender and can be easily pierced with a fork, but it is better to undercook than overcook! Drain the potatoes and set aside to cool slightly. 1 large egg Step 2 When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside. 1 tablespoon milk (or substitute water) Step 3 Heat butter in a pan with tall sides over medium heat, add diced onion and cook until translucent, 3-4 minutes. 3/4 cup plain dried breadcrumbs (fine) Step 4    Add apple cider vinegar, vegetable broth, and salt to the onions. 1 pound thin-cut pork cutlets/chops OR cut them into 1/2 inch thick Step 5     Bring the liquid to a boil and let it cook over medium-low heat for 3 minutes. 5.5 tablespoons vegetable oil + vegetable oil for frying Step 6     Add sliced potatoes to vinegar broth. Mix to coat potatoes completely (carefully), then add oil and mix again (carefully). 10 medium potatoes Step 7     Cover pan with a lid and let rest for at least 30 minutes so the potatoes are able to absorb some of the dressing. 1 yellow onion, diced Step 8     While potatoes are resting, make the schnitzel. Set up three bowls for flour, egg, and breadcrumbs. Put flour in a wide shallow bowl or on a plate. Lightly whisk egg and milk (or water) in another wide shallow bowl, just until combined. 2 tablespoons unsalted butter Step 9     Thoroughly pound cutlets to 1/4"-1/8" thickness using a meat mallet. Use the flat side of your meat mallet, if it has one. Lightly season the meat evenly with salt on both sides. 1/3 cup apple cider vinegar Step 10     Dredge each cutlet in flour, then shake off excess. Dip in egg, turn to coat, letting excess egg drip back into the bowl before breading in breadcrumbs. Press lightly to adhere, then shake off excess. 3/4 cup vegetable broth Step 11     Once all cutlets are breaded, pour oil into a large skillet and heat it over medium heat. Add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets one by one if they are large or a few at a time if they are smaller. Sauté 3-4 min per side or until cooked through and the breading is golden brown. Adjust heat as necessary. Transfer to a paper towel-lined plate. 3/4 tablespoons spicy brown mustard Step 12 Before serving, stir the potato salad. Top potatoes with chopped parsley and serve the dish with lingonberry jam and a lemon wedge. Never ketchup! Enjoy! 1 teaspoon table salt fresh, chopped parsley for topping lingonberry jam and lemon for garnish/topping If you make this recipe, I want to see! Tag @thatcountrycook on Instagram. This article contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jamaica's most popular meal. It is so delicious! You can even make this meal at home without a grill! Cuisine:  Jamaican Course:  Dinner Serves: 4 Prep Time: 20 min Total Time: 1 hour Ingredients Instructions 4 bone-in skin-on chicken thighs Step 1 Preheat oven to 375 degrees. 2 green plantains Step 2 Combine wet and dry jerk seasoning in a large bowl. 1 cup Jasmin rice Step 3 Cover chicken thighs thoroughly in combined jerk seasoning. I highly recommend using gloves for this step because the jerk seasoning is spicy. If you get it on your hands then touch your face it can be painful. 3 green or spring onions Step 4 Spray glass baking dish  with cooking spray or use extra vegetable oil to grease pan and prevent sticking. Place chicken thighs in the greased glass baking dish. Try not to overlap them so they cook evenly throughout. 1 green scotch bonnet pepper Step 5 Once oven is preheated, bake chicken for 45 min - 1 hour or until the internal temperature is between 175 -185 degrees Fahrenheit. I used this thermometer  to check my chicken. 4 garlic cloves Step 6 While the chicken is cooking, wash and dry green onions, thyme, the scotch bonnet pepper, and the bay leaf. Separate whites and greens of the onions. Slice whites of the onions and chop greens into 2-inch sections. 6 allspice berries Step 7 Clean garlic. You can use this trick or just leave the cloves whole. 1 bay leaf Step 8 Wash rice in a glass bowl. Add water, swirl with your hand, and drain. Repeat until the water is clear after swirling with your hand. 2 sprigs of fresh thyme (or 1 teaspoon of dried thyme) Step 9 Slice plantains. Chop off both ends and make a small slice in the skin from top to bottom. You should be able to peel the skin off the plantain. It might be a bit tricky. Once the skin is removed, cut the plantain in half and make 1/4 inch thick slices (longways). 3 teaspoons dry jerk seasoning  (I recommend getting the smaller size if you can find it at a grocery store, but this is the type of seasoning I used) Step 10 Add olive oil, onion greens, onion whites, and garlic to a pot. Cook on medium-high heat for 1 minute. Add in allspice berries, salt, bay leaf, thyme, and the scotch bonnet pepper (it should be whole). Stir lightly to combine. It is key that you do not pop the scotch bonnet pepper open (THE SEEDS ARE HOT HOT). Cook for 2-3 minutes or until the onions and garlic start to get soft. 140g wet jerk seasoning  (half the glass bottle) Step 11 Add coconut milk to the pot with spices. Once coconut milk is in, quickly fill up 2/3 of the can with water and add that to the pot as well. This will prevent the coconut milk from burning. At this time, you can also add the rice and beans (this is the best can opener  I've ever had by the way!). Gently mix ingredients. When the pot begins to bubble, turn it down to low heat and cover with a lid. Cook for about 20 minutes or until you see no more bubbling. 400ml coconut milk (1 can) Step 12 Heat a pan on high heat with vegetable oil (enough to cover the bottom for plantains). Fry plantains until they are golden brown on both sides. Add salt if desired. Plate and enjoy! 2 tablespoons olive oil 1/2 cup vegetable oil (or enough to fill the bottom of a frying pan) cooking spray or additional 2 tablespoons vegetable oil 1/2 teaspoon salt If you make this dish, I want to see! Tag @thatcountrycook on Instagram. This page includes affiliate links.

This combination of flavors is amazing! Baleadas are a Honduran street food that are similar to tacos. Watch me make it here! Full Recipe: https://dinnerbydennis.com/baleadas/