Citrus Chocolate Chip Bread Pudding

Ingredients:

Bread Pudding:
1 3/4 Cups Milk
1 whole egg & 1 egg white
6 tbs sugar
2 tsp vanilla
1 tsp grated orange peel
1 tsp grated lemon peel
1/2 tsp cinnamon
5 cups soft bread cubes
1/2 cup semi-sweet chocolate chips
1 tbs butter, melted

Citrus Sauce:
1/2 cup Orange Juice
3 Tbs sugar
1 Tbs butter
1/4 tsp grated lemon peel
dash of cinnamon
1/4 cup water
2 tsps cornstarch

Directions:
Preheat oven to 350

In large bowl whisk together milk, eggs, sugar, vanilla, orange & lemon peels & cinnamon.  Stir in bread & chocolate chips.  Let stand for at least 25 minutes to allow the bread to soak in the milk mixture.  Stir melted butter into bread mixture.  Spoon into 8 inch square baking pan sprayed with baking spray.  Bake 35-45 minutes, until browned and toothpick comes out of center clean.

While the bread is cooking, make the citrus sauce.  In a small sauce pan mix together orange juice, sugar, cinnamon, lemon peel and butter until butter is melted and sugar dissolved (over medium heat).  In a separate container dissolve cornstarch into the water.  While whisking orange juice mixture add in cornstarch mixture, whisking continuously until sauce boils and thickens.

Drizzle sauce over warm bread pudding & serve.

shards

A vase shatters
Pieces blanket the ground
Thousands of shards
All out of reach
A broom sweeps
But a few remain behind,
Forever lost

Latest Food Drivel

Pan Cooked Citrus Chicken over Salad with Citrus Vinaigrette

I needed an easy lunch to make and decided to create a light and simple chicken salad dish.  I had a couple of chicken tenders, oj, salad greens (local lettuces from a farm share), baby portabello mushrooms red wine vinegar and some spices, so here is what I came up with:

Ingredients:

For Chicken:
chicken
Orange Jucie
pinch of Indian Chili Powder
Canola Oil

For Salad Dressing:
Orange Juice
Red Wine Vinegar
Cilantro
Salt
Pepper
Garlic Powder

My chicken tenders were already in a zip lock bag, so I poured a small amount of oj and a pinch of Indian Red Chili powder into the bag, closed it, shook it up a bit and let it sit for about 5 mins while I worked on the rest of the salad

I had a variety of salad greens, so I cleaned those, placed some mushrooms on top and set the salad base aside.  I then poured probably under 1/8 cup of orange juice into a bowel.  Next I added a dash of salt, pepper, cilantro and garlic powder.  Finally, I added probably 1/2 tbs of red wine vinegar, stirred and set aside. 

I then heated up some canola oil in a pan, added the marinated chicken and cooked the chicken through.  Once cooked, I sliced the chicken, placed it on the salad greens and topped all with my dressing.  Was delicious.