Perfect Pot Roast

This is the best recipe for the Perfect Pot Roast you will ever make, cooked slowly on the stove top
or put it in the oven on a cold day and let it cook. Amazing flavor, greatest gravy you will ever make with a roast.

Ingredients

1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
2 whole Carrots
1 stalk celery chopped
 turnips, carrots, potatoes(your choice)
mushrooms(optional)
Salt To Taste
Pepper, cayenne, paprika, garlic powder, oregano and parsley To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

Fresh vegetables such as turnips, carrots, potatoes
Add mushrooms the last 15-20 minutes

Preparation Instructions
First and foremost, choose a nicely marbled piece of meat. This will enhance the
flavor of your pot roast like nothing else. Generously salt and Pepper, cayenne, paprika, garlic powder, oregano and parsley To Taste on both sides of your chuck
roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons
of olive oil (or you can do a butter/olive oil split).
Next put your meat in the pot and liten for that sizzle, yeah you know that's what sears the meat and all the flavors into it. Now don't get in a hurry to turn that meat, let it sear for a few minutes, when you go to turn the meat, if it doesn't easily lift, let it cook until it releases from the pan easily to flip over and do the same on all 3 sides until all is seared.

Cut two onions in half and cut 2 carrots into 2-inch slices (you can peel
them, but you don’t have to). Add in the halved onions, and a couple cloves of garlic browning them on one side and then the other, Toss in the chopped celery and let them all cook about 4-5 minutes.
Once these veggies have cooked and started to brown nice, add 2-3 cups of broth to
deglaze your pan, turn fire down to medium low add the rest of the spices, and herbs and let his all cook for at least 2 hours, keep an eye on the pot so all the juices do not cook down too much.

*You can Put the lid on, then roast in a 275 F oven for 3 hours (for a 3-pound roast). For
a 4 to 5-pound roast, plan on 4 hours.Or simmer slowly on top of stove.

Add the rest of the vegetables that you want for this dish the last hour to 1 1/2 hours of cooking Save the quicker cooking veggies for last 20 minutes like brussel sprouts
Add mushrooms the last 15-20 minutes

To make gravy remove meat to platter, and vegetables to bowl
Mix 2 tsp cornstarch in a measuring cup add just a small amount of water, milk or broth
to mix into a paste.
Put pot on top of stove and bring juices to boil
then add the cornstarch paste whisking into the hot liquid in pot and keep
stirring until it thickens. Plate the meat and slice. Serve over Pot Roast and veggies.

How to Smoke Chicken Thighs and Legs

I like to smoke foods, chicken is a favorite all around. Here are 2 recipes
to cook chicken thighs and legs.

If you like dark meat that is packed full of flavor, chicken thighs that are
hot off the smoker are an inexpensive way to feed  everyone. The
other nice thing about cooking just the thighs is they tend to cook faster
than smoking a whole bird, yet still provide adequate meat on the bone
versus smaller cuts like chicken wings.

Thighs are a popular cut to smoke due to their fattier content than white
meat and their relatively low time to smoke. Typically thighs can be smoked
in 3 hours or less compared to 4 for a breast and 5 for a whole bird.

Smoked Chicken Thigh Ingredients
6 chicken thighs with the skin on
1 cup olive oil
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon thyme
1 tablespoon garlic powder
2 tablespoons cayenne
1 tablespoon salt
2 tablespoon black pepper

Smoked Chicken Thigh Directions
Light your smoker and allow it to come up to a temperature of 250-275 F
degrees.
Mix all dry rub seasoning ingredients thoroughly.
Rub olive oil to fully coat the chicken thighs.
Sprinkle the mixed seasonings all over the chicken thighs to ensure they are
fully coated with rub.
Lay your chicken thighs on the smoker rack and add smoker wood chips at the
same time you add the meat. Apple, pecan, or cherry wood is ideal for this
ecipe.
It is recommended to ensure there is enough wood every hour. Smoke your
chicken thighs for 2 hours and rotate them to ensure they cook evenly.
Total cooking time is 3 to 4 hours total depending on a variety of factors
such as size of the thighs, temperature of the grill and outside, how windy
it is, and how often you open the smoker lid which will let the heat out.
Use an instant-read meat thermometer to check for an internal temperature of
165 degrees.

****************************

Smoked Chicken Legs

Kicked Up Drumstick Rub
1 Tablespoon dried garlic flakes
1 Tablespoon granulated onion
1 Tablespoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon black pepper
Each batch of legs rested at room temperature for 30 minutes before being
placed on the smoker.
I took both batches of legs to 170 F.  Chicken is “done” at 165 F but I prefer to cook
them a little more to make sure they are done and tender through.  I take smoked
chicken thighs up a little higher to 180 F but they have more fat and deal
with the higher heat better.

The legs smoked at 275 F took 2 hours 30 minutes to reach 170 F. 
The big point here is to always use a digital
thermometer to measure internal temperatures and do not rely solely upon
time and temperature guides.

The legs got dressed with a little barbecue sauce and were plenty tasty
for such a simple technique. Allow to sit at room temperature for 30 minutes
before placing it on your smoker

Smoked Chicken Legs
All it takes is a simple brine to create the
best smoked legs your guests have ever tried.

Brine for Chicken Legs
Using a brine on these drumsticks has two benefits.  The chicken will be
even juicier and you can cook it to a higher temperature without it drying
out.  The higher final temperature will make the meat even more tender.

Smoked Chicken Leg Brine Recipe

1 quart water
1/4 cup salt
1/4 cup brown sugar
Mix the ingredients and allow the chicken to brine in the refrigerator for
3-4 hours.

Remove the chicken from the brine, rinse with cold water and then pat dry
with paper towels.

Place the legs on your smoker set at 275 F and cook them for an hour to give
the rub time to set up and form a crust.

After 2 hours, brush the meaty section of the drumsticks with
barbecue sauce.  Return the drumsticks to the smoker and allow them to smoke
another 30-45 minutes until they reach an internal temperature of 185 F.
Once the legs hit 185
F remove them from the smoker, let cool a bit before
serving.

I put my chicken in a lined pan during bbq sauce time to keep the smoker cleaner

Zucchini Bread or Muffins

★★★★★

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This Bread or Muffins are so good, Filled

with brown sugar and cinnamon, you can’t taste the zucchini!

servings 1 loaf or 12 muffins

Ingredients

1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins,etc)
1/2 cup (120ml) canola or vegetable oil
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup grated zucchini (about 1 medium)*

Instructions

Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See
notes for muffins.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and
chocolate chips together in a large bowl until thoroughly combined. Set
aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg,
vanilla, and zucchini together until combined. Pour the wet ingredients into
the dry ingredients. Gently whisk until *just* combined; do not overmix.
Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (I like
to loosely cover the bread with aluminum foil halfway through to prevent
heavy browning on top.) Baking times vary so keep an eye on yours. The bread
is done when a toothpick inserted in the center comes out *mostly* clean
with zero raw batter. Remove the bread from the oven and set on a wire rack.
Allow to cool completely before slicing.
Cover and store leftover bread at room temperature for up to 3-4 days or in
the refrigerator for up to 1 week.

Notes
Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake
it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole.
Allow to thaw overnight in the refrigerator and bring to room temperature
before slicing and serving. Freezes well up to 3 months.
Special Tools: Melamine Mixing Bowls | Glass Mixing Bowls | Rainbow Whisks |
Loaf Pan | Paper Muffin Liners | Muffin Pan
Blot Zucchini: Very lightly blot the zucchini. Do not squeeze moisture out,
just give it a light blot to rid some, especially if your zucchini is extra
wet.

Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in
step 2. Spoon the batter evenly into each liner, filling each all the way to
the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the
muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for
an additional 13-16 minutes or until a toothpick inserted in the center
comes out clean. The total time these muffins take in the oven is about 18-
21 minutes, give or take. Allow the muffins to cool for 5 minutes in the
muffin pan, then transfer to a wire rack to continue cooling.

Mashed Cauliflower

Instead of Mashed Potatoes try Mashed Cauliflower, lower in calories, lighter and these are cheesy with three kinds of cheese. Great Keto food too See the other recipes from this Meal below

Ingredients
4 servings 98 cals

What you need:
1 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
1/4 cup grated Parmesan cheese
1/8 cup of grated Asiago cheese
1 tablespoon cream cheese
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, Asiago cheese and cream cheese, salt, and black pepper.

See the other recipes from this dish here

Mustard Herb Chicken Breasts and Garlic Spinach and Kale

This is a healthy Keto Friendly meal that is full of flavor that you should try. Even if you are not on a diet this food is tasty, and has a great sauce.

serves 4

What you need:
Mustard Herb Chicken Breasts:
Four 6-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 tablespoons salted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 cup dry white wine
2 heaping tablespoons grainy brown mustard
1 cup low-sodium chicken broth
1/2 cup chopped mixed fresh herbs, such as dill, parsley or chives, plus more for garnish

Garlic Spinach and Kale:
2 tablespoons olive oil
2 garlic cloves, minced
2 Cups fresh spinach or 2 10 oz boxes frozen
1 Cup fresh young Kale stems removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon

How to make it:
Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.

Garlic Spinach and Kale:
Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the kale first give it 2 minutes head start then add spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a few minutes.
Cook until completely wilted, a minute or two more, then season with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.

See my recipe for the Mashed Cauliflower here

Basil Pesto

Serve pesto on fresh pasta, spread on a halved baguette and broiled, or as a 

pizza topping. This recipe calls for basil, but you can experiment with 

other herbs such as parsley, thyme, tarragon, and cilantro. If you’re a 

garlic fan, feel free to use more.

Ingredients
3 cloves garlic
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup good-quality olive oil
3 ounces Parmesan cheese, grated

Instructions
In a blender or food processor, combine garlic, basil, nuts, salt, pepper,
and half of the oil. Puree, then slowly add remaining oil. If using
immediately, stir in Parmesan; if not, freeze mixture in a resealable
plastic bag, squeezing out any air. (Pesto turns brown when exposed to air.)
Add Parmesan before serving.
Yield:
1 to 1-1/2 cups

CREAMY TOMATO and Roasted Chicken SPINACH PASTA

So savory so zesty it's a delicious meal with a whole lotta flavor oh so

cheesy good and you get a good serving of vegetables too.

INGREDIENTS
1/2 lb penne pasta
1 small onion
1lb baby bella mushrooms
2 cloves garlic
1 Tbsp olive oil
15 oz can diced tomatoes
1 can of rotel spiced tomatoes
1 jar of roasted red tomatoes
1 jar of roasted green peppers*(any color will work)
1/2 tsp dried oregano
1/2 tsp dried basil
1 pack of Lipton onion  soup*(I make my own using chicken broth minced dried onions and poultry season)
pinch red pepper flakes (optional)
1/2 tsp salt
freshly cracked pepper to taste
2 Tbsp tomato paste
2 oz cream cheese
1/4 cup grated Parmesan
1/4 cup grated Asiago Cheese
1/2 9 oz. bag fresh spinach
1 rotisserie herb chicken

INSTRUCTIONS
Bring a large pot of water plus onion soup to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander. Keep 1 cup of pasta water to add to the recipe.

While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent add mushrooms last cook till soften (about 5 minutes).

Add the diced tomatoes (with juices), pasta water, and the Rotel tomatoes, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.

Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Add the 4 cups of the rotisserie herbed chicken, than Add the roasted red peppers , and the roasted dried tomatoes, fold in. Serve warm.

Hint you can use store bought rotisserie or make your own. I make my own,  recipe follows.

HERB ROASTED CHICKEN
  1 Whole chicken
INGREDIENTS
4 Tbsp butter, room temperature
1 tsp dried parsley
1/2 tsp dried oregano
2 tbs kosher salt
2 tbs high quality  smoked paprika
3 tsp onion powder
1½ tsp garlic powder
3 tsp thyme
1½ tsp black pepper
3 tsp white pepper
1½ tsp cayenne pepper
1 tsp crushed dry rosemary
crushed dried tarragon
3 sprigs of thyme
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp onion powder
1 pack of onion soup powder
1/4 tsp salt
freshly cracked pepper
1 whole fryer chicken
1/2 cup oil
2 tablespoons honey
2 tablespoons lime juice
bottle Sam Adams Boston Lager

INSTRUCTIONS
Prepare the Chicken by washing and tap drying completely

Ahead of time prepare rub. parsley, oregano, basil, garlic powder, onion powder, onion soup powder salt, and some freshly cracked pepper (about 15 cranks of a pepper mill) add until well combined add all the other dry spices listed in ingredients mix together.  rub well  on chicken completely
Inside and out.

Combine remaining ingredients in a saucepan over medium heat. Mix until honey is completely melted and mixture is smooth.Stir in the  the butter,

Preheat the oven to 400ºF.
prepare roasting pan with dripping rack
place chicken on the wire rack

Spread the honey, ail larger garlic thyme butter over the surface of prepare chicken

Cook for about 45 to 50 minutes at a temperature around 400 F, basting occasionally with sauce.

When done (internal temperature of 165

remove from grill and wrap tightly in foil. Let sit for about 15 minutes.
Then carve, serve, and enjoy!

**
You could cook your chicken in an Air Fryer or Smoker for this recipe too.

Dirty Tater Tot Casserole

This is a quick and easy comfort food staple recipe all over the country. This casserole is full of meat, veggies, soup, cheese, and topped with tater tots for a super satisfying meal, then one step more of making it a Dirty Tater Tot One Dish Meal. Top this with Queso Cheese and any toppings that you can think of it's delicious.

SERVINGS: 8

Ingredients
32 Ounce Package Frozen Tater Tots
1 Pound Lean Ground Beef
1/2 White onion, Diced
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Teaspoons Worcestershire Sauce
1/3 Cup Sour Cream
1 can (10 ounces) Condensed Cheddar Cheese Soup
1 can (10 ounces) Cream of Mushroom or Chicken Soup
1 can (15.25 oz) corn(or other vegetable) drained
1 cup chopped fresh Zucchini
2 Cups Shredded Cheddar Cheese
1 Jar of white queso
optional toppings: sliced ripe olives, onions. chives, green onions, tomatoes

Instructions
Preheat oven to 350°F.  Grease a 9x13 inch baking dish with non-stick cooking spray and set aside.

In a large skillet brown the ground beef along with the onion, garlic powder, salt, pepper, and Worcestershire sauce cook until just pink, add in chopped zucchini and cook just till beef is no longer pink.  Drain grease if necessary.

Now while this mixture cooks I pop my tater tots in the oven for about 10-15 minutes to crisp up nice.

In a large bowl mix together the beef mixture with the sour cream, 2 cans of soup, corn, and 1 cup of the shredded cheese. 

Spread the beef mixture into the prepared pan.  Top with an even layer of tater tots and bake in the preheated oven for 40 minutes, until tater tots are brown and the casserole is bubbling.

Top the Casserole with the remaining shredded cheese and bake for 5 minutes longer until cheese is melted. Then when you take it out of the oven drizzle white queso cheese over all, top with sliced green onions or chives, you can also add olives, tomatoes, more fresh onions or anything you like, Make em dirty and delicious.

CHEESEBURGER TATER TOT CASSEROLE

Quick and easy meal and on the list of comfort foods, one the kids really like to eat If you love cheeseburgers put this on your to do list.


Serves: 6
INGREDIENTS
2 lbs of ground beef
½ onion, chopped
⅛ cup of Worcestershire sauce
1 tablespoon steak Seasoning
½ teaspoon of salt
½ teaspoon of pepper
1 bag of tater tots (32 oz)
8 oz of shredded Monterey jack cheese
8 oz of shredded Cheddar Cheese

INSTRUCTIONS
Brown the ground beef. Add in the chopped onions and cook until soft.
Stir in the steak seasoning, salt, pepper and Worcestershire sauce.
Place at the bottom of the greased 9x13 baking pan.
Spread out the Monterey jack cheese over the ground beef.
Place one layer of tater tots over the casserole.
Baked at 375 degrees for 25 minutes uncovered.
Sprinkle with the shredded cheddar cheese and put back in the oven until melted.
Serve immediately with your favorite burger toppings.
Add more onions, tomatoes, bacon, or pickles! The possibilities are endless!

Tortellini with Creamy Mushrooms and Asparagus

I made this for Meatless Monday, it's Cheesy good with Mushrooms and Asparagus
and a creamy sauce over all. I drizzle some fine shredded Parm-Asiago cheese all over the top before serving too., Mmmmm Yum

SERVES 4
What you need:
1 20-oz pkg. cheese Tortellini
2 Tbsp olive oil, divided
1 lb  mushrooms,trimmed and quartered
8 oz asparagus, trimmed and thinly sliced
2 shallots, finely chopped
Kosher salt and pepper
½ cup dry white wine
⅔ cup crème fraîche or sour cream
2 Tbsp chopped chives
Fine Shredded Parm and Asiago Cheese for topping

How to make it:

Cook tortellini per pkg. directions.

Heat 1 Tbsp oil in a large skillet on medium-high. Add the mushrooms and cook, tossing once,

until golden brown and crisp, about 5 minutes. Transfer to a bowl

Return skillet to medium-high, add asparagus and remaining Tbsp oil,

if necessary, and cook, tossing until just tender, about 2 minutes; transfer

to bowl with mushrooms.

Add shallots to pan, season with ½ tsp each salt and pepper, and cook on medium, stirring occasionally until translucent, about 2 minutes.

Add wine and simmer until reduced to 2 Tbsp, 2 minutes more. 

Stir in 1 cup half and half stirred up with 1 tb corn starch and heat up over low heat so it will

not curdle once it begins to thicken, add crème fraîche and stir till mixed in nice and creamy but don't let it curdle so keep heat turned down, simmer slowly till thick then; toss with vegetables. 

Spoon over tortellini and sprinkle with chives and the finely shredded cheese.

A salad goes well with this.

Sauteed onions with garlic and green onions

Pumpkin Bars with Cream Cheese Frosting

It's Pumpkin Spice Time!

Prep Time: 15 minutes Cook Time: 25 minutes Yield: 24 large bars, 48 small bars 1x

Light, fluffy, moist pumpkin bars (like cake!) topped with a rich, creamy, decadent cream cheese frosting. It’s an exquisite, heavenly dessert. They’ll disappear right before your eyes!

PUMPKIN BARS:

2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 2/3 cup sugar
1 cup vegetable oil
1 can (15 ounces) pure pumpkin (not pie filling!)

CREAM CHEESE FROSTING:

8 ounces cream cheese, room temperature
12 Tablespoons butter, softened at room temperature
2 teaspoons vanilla extract
2 Tablespoons cream, half-and-half, or milk
6 cups unsifted powdered sugar

Pre-heat oven to 350°F. Sift together the flour, baking powder, cinnamon, salt, and baking soda.
In a large mixing bowl, beat eggs, sugar, oil, and pumpkin until light and fluffy. Add mixed dried ingredients into pumpkin mixture, beating until fully combined.
Spread batter in an ungreased 17×12 inch jelly roll pan. Bake for 20-25 minutes (adjust if your pan is a different size!), until the edges begin to brown slightly and a toothpick comes out clean. Cool completely before frosting.

Combine cream cheese, butter, vanilla, and cream in a mixing bowl. Beat with electric mixer on medium speed. Add powdered sugar 1 cup at a time, mixing between each addition, until all cups are added and frosting is smooth. Spread evenly on cooled pumpkin bars.

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Sweet Orange Chicken Noodle Bowl

A really good Chicken Asian Noodle Bowl, easy to cook and change up the veggies to fit your tastes or what you have on hand. To spice it up a bit add a few drops of Sriracha Sauce if you like

Ingredients
2 stalks celery cut in slices
1 small onion cut in chunks
2 cups brocolli
1 cup mushrooms sliced
1 cup carrots sliced(precooked or frozen)
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves, cubed


Directions
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined. Stir in chicken and let sit 30 minutes to marinate.
Remove chicken and save marinate.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Next add onions, garlic, carrots, celery cook 5-8 minutes.
Pour the sauce mixture over the chicken and veggies, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the water to a boil in a saucepan over high heat, add noodles and cook for 6 minutes or until al dente
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time.  Lastly add the broccoli and mushrooms and let cook for about 5 minutes to thicken, then stir in noodles and serve sprinkled with green onions.