Author: Nicole

• 1 Can Pillsbury Grand’s Biscuits
• 1 Cup sugar
• 4Tbs Cinnamon
• Vegetable Oil for Frying
• 1 zip bag
• 1 soda bottle cap (I used my red wine vinegar cap)

1. Heat your vegetable oil to 350 degrees about 3-4 inches deep
2. In a zip bag add cinnamon and sugar, zip up the bag and shake, set aside
3. Open up the can of biscuits and flatten them slightly
4. Take your soda bottle cap and punch out a hole in the middle of your biscuits. (Don’t throw away the center hole they make great donut holes)
5. Cook donuts until they are golden brown on each side cooking long enough to insure they are done in the middle. Flip several times during the cooking process. Make them in small batches to insure you are not crowding the oil. I made 2 at a time.
6. As each donut comes out of the oil add it to the cinnamon sugar filled zip back, close up and shake, then set the now cinnamon sugar aside and continue the process until you are done. 

• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 teaspoons salt
• white pepper
• oil (for frying)
• 1/2 cup cornstarch, plus
• 1 tablespoon cornstarch
• 1/4 cup flour
• 1 tablespoon gingerroot, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed hot red chili pepper
• 1/4 cup green onion, chopped
• 1 tablespoon rice wine
• 1/4 cup water
• 1/2 teaspoon sesame oil

 Orange Sauce for Stir Fry

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons water
• 5 tablespoons sugar
• 5 tablespoons white vinegar
• 1 orange, zest of

1. Make Orange Sauce for Stir Fry adding all the ingredients to a bowl, mix, and set aside.
2. In a large bowl place egg, salt, pepper and 1 tablespoon oil and mix well. 
3. Cut chicken into bite sizes pieces and place them in the bowl with the egg mixture.
4. In another bowl mix cornstarch and flour together. 
5. Take one piece of chicken at a time and roll it in the Mix flour mixture then set the well coated chicken aside. 
6. Heat oil in a frying pan or dutch oven to 375 degrees. 
7. Add chicken in small batches, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). 
8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside. 
9. Clean frying pan and heat 15 seconds over high heat. Add 1 tablespoon oil. 
10. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. 
11. Add and stir-fry crushed chilies and green onions. 
12. Add rice wine and stir 3 seconds. 
13. Add Orange Sauce and bring to boil. 
14. Add cooked chicken, stirring until well mixed. 
15. Stir water in remaining 1 tablespoon cornstarch until smooth 
16. Heat until sauce is thickened. 
17. Stir in sesame oil and orange zest if desired. 
18. Serve over jasmine rice.

• Pam
• 2 Cups of Shredded Cheddar Cheese 
• 1 4oz Can diced green chilies (drained)
• 19oz can of Chili 
• 8 corn tortillas (6inch)
• 2TBS Water

1. Pre-heat oven to 375 Spray a 11×7 inch pan with Pam or some other non-stick spray. Stir together cheese and green chilies in a medium bowl.
2. Spoon 2 tbs of chili and 2 tbs of the cheese mixture onto each tortilla. Roll up and place seam side down in prepared baking dish. (If you tortilla tears don’t worry about it because it will be covered in chili and cheese anyway. You can also soften then with warm or or chicken broth to make them easier to handle)
3. Combine the remaining chili and the remaining water and spoon over the top of the enchiladas. Top with extra cheese if you would like. (I added an extra cup of cheese)
4. Cover with foil and bake for 25 minutes or until enchiladas are hot and the cheese is melted.
5. Remove foil and bake another 10 minutes and Serve.