now THIS is how you make a cheap, easy, and healty dinner. **PICS**

made a little ‘orange chicken’ stirfry last night. VERY simple.

take 2-3 boneless/skinless chicken breasts – cut ’em up into ~1" cubes. Marinate them with 2 tbsp rice wine, and 2 tbsp corn starch. let ’em marinate for 30 minutes.

sauce: ~1/2cup OJ, 2tbsp soy sauce, 1tsp sesame oil (yum), 2tsp brown sugar, 1tsp chili oil or flakes. I put a tbsp of corn starch in the sauce as well – really helps to thicken it up. If you like more orange flavor (this just has a hint of orange), put some orange marmelade in the sauce. that’ll really kick it up a notch

Chocolate water = Nasty Churros

My friends and I were trying to make churros last night for the hell of it.

The dough came out pretty well, despite the fact we didn’t have a pasty bag, but a zip lock with a scissor snip at the bottom piped out the dough just fine.

They fried up pretty well, but my friend kept turning up the heat, and the oil began to burn. The odd thing was the fact that after I turned down the heat, the olive oil began to foam up like some sort of angry, nasty crab. Does any one know why it would do that?

Searing Steak and cooking in over…how to?

I have seen several people using this method to cook a steak. Sadly I have moved into an apartment complex and do not have access to any sort of grill so I would like to see if anyone can give me suggestions. I have a cast iron skillet for searing. Recommend times per side, time/temp in oven?
Items needed:
Heavy well "seasoned" cast iron skillet (cast iron is a must)
peanut oil (or other oil with high smoke point)
butter (optional)