Orange Cardamom Loaf

 My niece had made these and brought one over. It was pretty good so I wanted to find a recipe for it. Not sure if this is the one she used but she did say it was Orange Cardamom. I made this for work and had lots of people say they really enjoyed it.  I had some oranges so this recipe came to mind. It is moist and so full of orange flavor. This recipe came from thegoldlininggirl.com. You can get to the original recipe HERE. 

INGREDIENTS

For Orange Cardamom Loaf Cakes:

3 c. all-purpose flour

1 tsp. salt

1 1/2 tsp. baking powder

1-1/4 tsp. cardamom

2 1/2 c. sugar

1 1/2 c. whole milk

1 c. vegetable oil

3 large eggs

zest of 1 large orange about 2 tbsp.

2 tsp. orange extract (I didn't have this so I didn't add it - I added more zest)

2 tsp. vanilla

For Orange-Honey Glaze:

zest of 1 large orange about 2 tbsp.

juice of 1/2 orange about 1/4 cup

3 tbsp. honey (I did not add this it was sweet enough for me)

3 c. powdered sugar

For Orange Cardamom Loaf Cakes:

In a medium bowl, combine flour, salt, baking powder, and cardamom.
In a large bowl, whisk together sugar, milk, oil, eggs, orange zest, orange extract, and vanilla.
Add the dry ingredients to the wet ingredients, stirring until just combined.
Divide batter evenly between two well-greased or parchment paper-lined 8x4-inch loaf pans. (The loaves are sticky, so I prefer parchment paper, so they lift right out after cooling.)

Bake at 350 degrees for 50-60 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.

Cool in pans for 15 minutes before removing to wire racks to cool completely.
Meanwhile, prepare the glaze.

For Orange-Honey Glaze:

Whisk together glaze ingredients, adding a little water if needed to achieve desired consistency.
Spread cakes with orange-honey glaze. Cut and serve.

Creamy Herb Chicken

 Made this for my family and it was super quick and super yum.  Especially leftovers the next day! We had this with a side of fresh steamed artichoke (Costco had some huge ones which we were thrilled about!)

I got this recipe from cafedelites.com if you want the original recipe it is HERE. 

Hope you enjoy!

INGREDIENTS

For The Chicken:

- 4 chicken breasts cut in half lengthwise 

 - sprinkle each side with onion powder, garlic powder, and herb combination of your choice. I used Herbs de Provence from Pampered Chef which includes a combination of thyme, basil, fennel seed, savory, rosemary, tarragon, marjoram, and lavender. You certainly don't need all of these. Basil and rosemary or marjoram or parsley would be good enough

 - salt and pepper, to season

For The Sauce:

 - 4 cloves garlic, minced (or 1 tablespoon minced garlic)

 -  1-2 tsp of herb combination again

 - 1 cup milk with 1/2 cup cream or you can use half and half  *I did more to put on pototoes

 - Salt and freshly ground black pepper, to taste

 - 2 tsp of Better Than Boullion, chicken paste 

 - 1-2 teaspoon cornstarch mixed with enough water to make it smooth

INSTRUCTIONS

 - Coat chicken breasts with onion and garlic powders and herbs. Season generously with salt and pepper.

 - Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.

 - To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with the herb combination until fragrant. 

 - Stir in milk (or cream); season with salt and pepper, to taste.

 - Bring to a boil; making sure to scrape up any chicken bits on the pan for flavor.

 - add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly.

 - Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.

 - Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.