Tangerine Chicken

This dish is perfect for the end of summer, the heat of the cinnamon and the dark orange of the sauce perfectly compliments the spirit of Lughnasadh. Wonderful served over rice or with rustic bread and a garden fresh salad.

Ingredients:

• 3 Tbsp Butter
• 4 Chicken Breasts
• Salt & Pepper to taste
• 2 Tbsp flour
• 1 cup frozen orange juice concentrate
• 1/2 cup water
• 1/4 tsp cinnamon
• 2-3 Tangerines, peeled and sectioned
• 1 Tbsp Tangerine zest

Directions:

1. In a large skillet melt butter. Add chicken and season with salt and pepper. Brown chicken on both sides until chicken is thoroughly cooked. Remove chicken and set aside
2. Add flour to skillet. Cook over low heat for 1-2 minutes stirring constantly. Add orange juice concentrate, water and cinnamon. Simmering, stirring until sauce is thickened.
3. Return chicken to skillet, spooning sauce over chicken. Cover and simmer 5 minutes or until heated through. Add tangerine sections and zest. Stir and serve.

Easy Battered Fish

Have you tried going out for fish and chips lately, Good Goddess it is expensive. Being the money conscious Witch that I am I just don't see spending so much money for a nice piece of battered white fish and potatoes, at the very least not when I can make something just as good at home. I was sent this recipe a while ago and it never fails. The biggest trick to making it perfect however is making sure you have the oil at the right temperature. There are three easy ways to check the temperature of the oil.

1. Toss in a chunk of potato, if it turns golden and rises to the surface the oil is the right temperature, if doesn't cook fast enough it's not hot enough and if it cooks too fast it's too hot, remove it from heat for a minute or two and turn down the stove.
2. Use the same method from above but instead of using a chunk of potato use a drop of batter
3. Stick the handle of a wooden spoon or a chopstick in the oil, If bubbles begin to form around the spoon it's ready, if not it's still to cold, if bubbles seem to be rising at lightning speed, begin cool down method. (This is the trick that I use)

Now on to the recipe.

Ingredients:

• 1 1/2 pounds Fish (white fish is usually best)
• 1 Cup Flour
• 1 1/2 Cups Pancake mix
• 1 1/2 Cups Club Soda
• 1/2 Tsp Onion Powder
• 1/2 Tsp Season Salt

Directions:

1. Dip moist pieces of fish into the flour and dust off any excess.
2. Beat club soda and pancake mix to the consistency of buttermilk, add onion powder and season salt to the batter.
3. Dip fillets into batter and fry about 4 minutes per side
4. Bake in a 325 degree oven until cooked through.

This is one of those recipes that is fun to play with. You can mix up the flavors as much as you want as long as you keep the measurements of the base ingredients the same. You can swap plain club soda for lemon flavored club soda, or you can swap out the onion powder and season salt with different spices. Make it your own.