Mango Banana and Orange Smoothie

Ingredients

• 1 banana
• 1 cup frozen mango chunks
• 1 cup orange juice
• 1 cup Greek Yogurt
• 1 teaspoon of your favorite sweetener if needed

Instructions

1. Blend all ingredients in a blender until smooth. Serve.
   

Lemon-Rosemary Roast Chicken

Ingredients

• 1 (3¾-pound) whole roasting chicken
• 1 tablespoon olive oil,
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon grated lemon rind
• juice of 1 lemon
• ½ teaspoon salt,
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• Cooking spray

Instructions

1. Preheat oven to 375F.
2. 
   
3. Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, looseskin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
4. 
   
5. Combine oil, rosemary, rind, lemon juice, salt, paprika, garlic powder, pepper, and garlic in a small bowl. 
6. 
   
7. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray, and place rack in a roasting pan.
8. 
   
9. Bake at 375° for 40 minutes.
10. 
    
11. Increase oven temperature to 425F, and bake an additional 20 minutes or until a thermometer inserted in meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes.
12. 
    
    

Orange Cranberry Tea Bread

Ingredients

• ¾ cups all-purpose flour
• ¼ cup whole wheat pastry flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ½ cup granulated sugar
• ½ cup Plain Greek Yogurt
• ¼ cup chopped pecans, toasted
• 3 tablespoons 1% low-fat milk
• 3 tablespoons melted butter
• 3 tablespoons orange marmalade
• 2 teaspoons grated orange rind
• ½ cup dried cranberries
• 2 large eggs
• Cooking spray
• 3 Tablespoons brown sugar

Instructions

1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine sugar and the next 7 ingredients (sugar through eggs), stirring with a whisk; add to flour mixture, stirring just until moist, fold in the cranberries.
3. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle the brown sugar on top. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack
4. 
   
5. 

绿豆汤

绿豆
常食绿豆，对高血压、动脉硬化、糖尿病、肾炎有较好的治疗辅助作用。

此外，绿豆也能能清热解毒，还有消肿、散翳明目等作用。


材料∶

1. 绿豆 100g
2. 黑糖 50g
3. sagu 30g
4. 水 2l

做法∶

1. 把 sagu 浸在水里1个小时，绿豆经浸在水里3个小时。
2. 把绿豆洗净，然后把它放进锅里。
3. 把水放入，开火开始煮。
4. 煮到绿豆软了，就把黑糖放入。
5. 过后把 sagu 放入，滚了2分钟就把火关上。

清热莲藕汤

莲藕
清热凉血，通便止泻、健脾开胃，益血生肌，止血散瘀。

老幼妇孺、体弱多病者尤宜，特别适宜高热病人、吐血者、高血压、肝病、食欲不振、缺铁性贫血、营养不良者多食用。

莲藕性偏凉，产妇不宜过早食用。

材料∶

1. 莲藕（切片）200g
2. 冰糖 适量
3. 水 1L

做法∶

1. 把莲藕片放入水里煮大约1个小时半，关火。
2. 然后把适量的冰糖放入。
3. 搅致冰糖溶为此就可以喝。

Corn Tonic Soup (玉米滋补汤)

材料1 (洗净, 切段)
玉米 : 3 – 4条 Corn
红萝卜 : 2条 Carrots

材料2
枸杞子 : 15 – 30g Wolfberries
玉竹 : 30g P. odoratum

材料3
鸡肉/排骨 : 200 – 300g (川烫过) chkn meat/pork ribs (washed and scalded)

方法

1) 枸杞子, 玉竹洗净, 用水浸泡30分钟
Wash ingredients (2), then soak in water for abt 30mins

2) 加入玉米, 红萝卜和鸡肉, 大火煮开后, 转小火煮2 – 3 小时, 加入少许盐即可
Add rest of d ingredients, bring to boil be4 switching to low heat for 2-3hrs. Add salt if desired.

功能
有滋补强壮, 健脾开胃的功效
There has strengthening and nourishing effect on the spleen, efficacy in whetting/increase one’s appetite.

可日常饮用, 不燥不滞
Can be taken daily, it’s not dry/parched or sluggish

Honey Soy Chicken

Ingredients :

1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)

3 tbsp. vegetable oil

3 tbsp. low sodium soy sauce

1 tsp. sesame oil

5 tbsp. honey

4 cloves of garlic, minced

1/2 tsp. ground ginger

1/2 tsp. ground black pepper

Instructions :

Preheat oven to 425 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil. I HIGHLY advise using foil in this dish because soy sauce & honey are STICKY and tend to adhere heavily on glass dishes when cooked at high temperatures. Unless you want to be scrubbing forever, use the foil!
In small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger, and pepper.
Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
Bake, uncovered, for 40 minutes, checking occasionally to make sure the tops are not browning too quickly. If they are, cover with foil and resume baking until chicken is done.
Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
Immediately after plating chicken, pour sauce over top of chicken. It’s delicious so you want all the sauce you can get!Sprinkle rosemary on top before serving.
Serve with white or brown rice and some steamed veggies.
Notes: You may use chicken breasts if you prefer it. I would reduce cooking time by 10-15 minutes if you’re using chicken breasts as they dry out faster. I wouldn’t use thick chicken breasts – use thin ones. Butterfly/cut them in half if you need to. Also, everyone’s oven temperature varies slightly. Mine cooked perfectly after 40 minutes. Yours may cook faster or slower. Keep an eye on it. Check up on it every 20 minutes or so!

Chicken Lollipop Recipe

Ingredients:

10 chicken drumettes (skin attached), cleaned and pat-dry

Ginger Hoisin Marinade:

2-inch ginger, peeled and minced
1 clove garlic, peeled and minced
3 tablespoons Hoisin sauce
1/2 tablespoon chili sauce (optional)
1/2 tablespoon Maggi soy sauce or light soy sauce
1/2 tablespoon honey or sugar
1/2 tablespoon water

Method:

Using a pair of scissors or knife, cut the skin and tendons around the base of each drumette. Peel, scrape and push the meat down to the thick end, from top to bottom making into a ball of lollipop shape. Cut off knuckle end with scissors or knife. Repeat with remaining chicken drumettes.

In a bowl, prepare the Marinade ingredients. Add in the chicken drumettes, coat well and marinade for at least 1 hour, best overnight.

Preheat oven to 350°F. Arrange the chicken on the wire rack set over a sheet pan. Bake until the chicken is browned and completely cooked through, for 35 minutes.

Serve with or without dipping sauce of your choice.

风味冷盘吃绍兴醉鸡

　　用料:

　　1、鸡腿5个500克。

　　2、绍酒2大匙，盐1.5茶匙。

　　3、绍酒1杯，清鸡汤1/2杯，盐1茶匙。

　　4、纱布，棉线适量。

　　做法：

　　1、鸡腿洗净小心从上端用刀划开剔去骨头，注意不要弄破皮，将鸡腿肉翻转朝外加绍酒2大匙和盐1.5茶匙拌匀腌20分钟。

　　2、接着将鸡腿肉翻转过来皮朝外，用纱布将每个鸡腿裹紧，用线绑紧，上笼大火蒸20分钟，冷凉待用。