Orange Walnut Chicken – Skillet Version

Looks deliciously delectable!

Realistic Cooking Ideas

Orange Walnut Chicken in Skillet Final Cover Picture

One of my favorites (and yes I have many favorites) dinner is Orange Walnut Chicken with Jasmine rice. This version is similar to my slow-cooker version except I make it on the stovetop, which adds a different flavor than in the slow cooker. Making it in the slow cooker is nice when you want to add all your ingredients and walk away. Years ago I did a lot of my cooking with the slow cooker. I took a lot of my stovetop recipes and converted them for the slow cooker. Now I am going back to the stovetop and am converting my slow cooker recipes back to the stovetop! This is one of my favorite “go to” recipes especially since I have enough left overs for a few days.

The chicken has the flavor from simmering the onions and browning the chicken. There are a lot of ways to present…

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Home Made Chicken Stock/Soup


I start with the remains of a roasted chicken that has been put in the fridge overnight so that the fat from the juices can be removed by scraping it off the top layer.



3 scallions

bunch of fresh cilantro

bunch of fresh dill (can also use the paste)

1 onion, diced

3 celery stalks, diced

3 cloves of garlic, minced

3 carrots, diced

5-6 mushrooms, diced

2 potatoes, diced (optional, adds starch, thickens stock/soup)

1 tub of extra firm tofu (for soup)

extra virgin olive oil



Cover the base of a 12 Qt./11.7L/48cups stock pot with 3mm/1/8″ of EVOO

Add the scallion, carrots, onions and garlic and brown

Scrape the fat off of the roasted chicken pan


Debone the chicken from the carcass (be careful to not leave any bones–especially if you are serving it to children!), and throw away the carcass (I actually use it, especially if I am careful later to remove any bones, but it is not always easy to do so, so best to discard it)

Dice the chicken and put in pot

Remove the roue form the bottom of the pan and add to the stock pot

Fill the stock pot 2/3 to the top wit water and bring to a boil, let simmer for 40 minutes

At the 40 minute mark, add the chopped mushrooms, cilantro and dill (can add a TBSP of paste in stead of fresh dill)

Add taragon to taste ( 2 pinches); salt and pepper to taste

Let simmer for another 25 minutes

(If you left the carcass–remove it and filter any bone out of the broth as best you can)

Voila–the stock is done!

You can serve the broth or cook some “pastina” in a 4Qt. sauce pan, drain it and cover with the broth and serve as soup

Shred some fresh parmigiano reggiano and enjoy!



You can make it as much broth or soup as you like!  Store the stock in the fridge or freezer to use, as needed.



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Burrito Believer


I love burritos.  They are easy to make and put together with left overs.  The above image is a veggie broccoli rabe with swiss chard and risotto rice filled buritto.


10 minute prep using left overs!



Shredded Cheese of any kind: Cheddar, mozzarella, pepper jack

Brown rice, risotto rice, quinoa, bulger wheat (see recipe links below for these staples!)

Salsa verde,  any red salsa (home made or from a jar)

For meat lovers:  left over chicken, beef, medallions

Veggie variety: left over vegetables

8″ tortillas


place a tortilla on a dish

fill the tortilla with rice, bulger wheat or quinoa

add cheese


add meat or veggies

add salsa



microwave for 1-2 minutes depending on microwave

Variation With Vegetable Bulger Wheat Tabouleh:




Turkish Style Bulger Wheat Vegetable Tabbouleh Recipe:

Quinoa Stuffed Peppers With Tamarind Marinated Halibut:

Lime & Crushed Hot Red Pepper Broccoli Rabe With Creamy Mushroom Carrot Rissotto And Freshly Grated Parmigiano Reggiano


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Turkish Style Bulger Wheat Vegetable Tabbouleh Recipe


Tabbouleh as a side to simply grilled, skinless, breaded, chicken thighs, wings, and legs



1 onion

3-4 muschrooms

1 carrot

3 scallions

fresh cilantro chopped rinse and wash sand off it)

3 cloves garlic

Extra Virgin Olive Oil

2.5 cups of bulger wheat

5 cups chicken stock (1 cup = 236.5 mL = @1/4 L)

1 can (15.5 oZ/439g) Goya Black Beans and/or 1 can mixed vegetables

1 can (14.5 OZ/ 411 g) DelMonte Stewed Italian Recipe with Basil & Oregano


chop the garlic, scallions, mushrooms, carrot and onions to your liking (fine for the garlic, rings for onion)

add 3 TBSP of Extra Virgin Olive Oil or Cannola Oil to a saucepan (4 Qt./@4L/ 16 cups)

stir fry the vegetables for 5 minutes on high

add 2.5 cups of bulger wheat (I like the coarser #3, you can use the finer #2, cooking times will vary on grain size)

and 5 cups chicken stock

bring to a boil

add 1 can of  black beans, fill the can with water and add to the mix

add 1 can (14.5 OZ/ 411 g) Del Monte Stewed Italian Recipe with Basil & Oregano; fill the can with water and add to the mix

Bring to a boil

Add chopped mushroom and cilantro (to taste)

Simmer, slowly and partially covered for 25 to 35 minutes, depending on the coarseness of the grain, checking every 10 minutes that the water is not totally absorbed and stirring! Add more water if needed; should end up with a creamy consistency not a soup!  Stir from base of pan to top as it sticks to the bottom otherwise.  Be careful–lower heat and stir–son’t burn! Let rest covered for 10 minutes.

Can serve hot as a side dish to meat, chicken and fish.  Store left over in the fridge; can re-heat or serve cold as a pilaf. Serve with a decorative sprig of cilantro on top.


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Check out the following:

Turkish Style Bulger Wheat Vegetable Tabbouleh Served Up With Grilled Tilapia And Quinoa Stuffed Pepper

Quinoa Stuffed Peppers With Tamarind Marinated Halibut

And don’t forget our general knowledge section on quinoa and tabbouleh: