Ready, Set, Weekend with Simply Beautiful Eating

Can we first talk a little bit about Snapchat before we jump on the chicken bandwagon? For those of you who don’t know what it is, let me tell you. Snapchat is a mobile app that allows users to send and receive “self-destructing” photos and videos. Photos and videos taken with the app are called Snaps. The videos remain on your “story” for 24 hours and then POOF they’re GONE.

I was a bit hesitant to add another platform to my ever growing and time consuming repertoire of social media apps. Between the blogging, facebooking, tweetering (or twittering?),tumbling, googling, pinning and instagramming……I just want to lie down and look up at the sky.

I don’t know why I downloaded this Snapchat thing but to be honest, it’s fun. My niece said it very accurately the other day, it’s a “visual diary” and much easier to put together than writing a long story about what you did today. The little snaps of my life “behind the scenes”is something that I wanted to share with all of you. Oh, and you can find me at simplybe123!

Being a food stylist, blogger and photographer isn’t just about the final “Kodak moment or in other words the “money shot”.

It’s really not that glamorous here in the SBE kitchen. There is usually a tornado style mess, spills, and a whole lot of chaos. What you see appear on this blog takes endless amounts of time to create. I have it pretty much down to a science now. Dontcha think?

When I do have time to Snap my “story” and I’m alone with an iPhone in one hand, a spatula in the other, I have two challenges.

1. I can’t stir and Snap at the same time. I must not be that dexterous  or perhaps I’m just an idiot with this snapping and chatting thing.

2. 10 seconds of “speaking” isn’t enough time for me. It just ISN’T. I can’t explain a recipe or even a portion of it in 10 seconds. Impossible. For those of you who know me, I talk a lot. I mean A LOT! What the heck is 10 seconds going to do for me? Nothing. I may need to write to the CEO of Snapping & Chatting (S & C) and ask for an extra 10 seconds….I mean….come on….even 20 seconds is dumb.

To sum it all up, I snapped this whole chicken story the other day and it ended up being 30 snippets or snappits of 10 second videos. My son, who is travelling in Asia right now said “Mom? Why did you make a chicken movie?”

Now the truth. I’m already a bit addicted to Snapchat. One more thing that annoys Steve. But then again…..I like to annoy him. He now has to endure me snapping at him, with him and around him.

How does he even live with me? I dunno.

I can’t believe this but I almost forgot about this recipe. And I’ve made you listen to me for more than 10 seconds while scrolling through all these luscious pictures of chicken….baaaa ha ha!

All I can say is this. THIS CHICKEN WAS DELICIOUS. No, I mean it. I’m not just saying this because I would eat just about anything, this was one of the best chicken dishes I have ever made in my entire life. Where did I get the idea? My mama of course! She always made what she called “Orange Chicken”. It was sweet, sticky, tangy and citrusy all mixed into one dish.

I took her simple recipe and kicked it up with a combo of  freshly squeezed oranges, honey, mustard, Cajun & Mango Chipolte spices and brown sugar for the marinade and basting sauce.

Winner winner orange chicken dinner!


-12 chicken thighs, washed and dried

Marinade -⅓ cup honey -⅓ cup freshly squeezed orange juice -¼ cup extra virgin olive oil -2 tablespoons brown sugar -3 tablespoons mustard, Dijon or honey mustard -3 tablespoons yellow mustard -1 tablespoon Cajun seasoning -1 tablespoon Mango Chipolte seasoning -½ teaspoon salt -½ teaspoon garlic powder -¼ teaspoon pepper

Basting sauce -½ cup of reserved marinade mixed with 1 tablespoon honey and 1 tablespoon brown sugar

1) In a small bowl, whisk marinade ingredients together. Add marinade to a large freezer bag along with chicken. Reserve ½ cup of marinade separately to use for basting and add in honey and brown sugar prior to broiling the baked chicken. 2) Marinate the chicken 1 hour up to overnight (the longer the better). 3) Preheat oven to 350F. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes. 4) Heat a large non-stick skillet over medium high heat. Once very hot, remove chicken from marinade and pat dry. Add chicken and sear 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. 5) Turn chicken over, cover, and reduce heat to medium. Cook for approximately 3 minutes more. 6) Once chicken is seared, place into an oven safe dish or foil lined baking sheet. Baste with reserved marinade mixture and bake for 35 minutes. 7) Finish under broiler just to crisp up the skin and garnish with additional orange slices if desired.

RecipesDebi TraubComment