The Brit Awards are tonight in London and my insiders say organizers have had the difficult challenge to keep Taylor Swift and her X-Harry Styles apart because no one wants anything awkward to happen. They had their rehearsal times changed yesterday so they wouldn’t run into each other and they have Harry’s dressing room in a place that would be hard for Taylor to find.
Taylor Swift Kept Away From X-Harry Styles
Pre-Order Blake Shelton’s Upcoming Record
You can now pre-order Blake Shelton’s upcoming album, ‘Based On A True Story,’ but it’s only at BlakeShelton.com. Speaking of Blake, early on his advisors said what he was writing on Twitter would destroy his career. Blake says, “you’re not contributing anything if you’re afraid all the time that you’re going to offend someone.”
Lady Antebellum’s 'Golden' Out May 7
We’re just hearing Lady Antebellum’s upcoming record is called, ‘Golden’ and it’s out May 7.
Jake Owen's Dad Starts Cancer Treatment Today
Jake Owen's father Steve starts radiation for throat cancer today at the Mayo Clinic. To keep his spirits high, Jake got him a little dog that doesn't shed to keep him company.
Martina Makes a Delicious Orange Chicken
Finally – Martina just made a great recipe she got from Pinterest; Chinese Orange Chicken and I have it here, just look at my previous post.
This is the recipe Martina made recently and loved!!
Chinese Orange Chicken
1 1/2 lbs boneless skinless, chicken breast halves, diced into 1 - 1 1/2-inch pieces
1 cup low-sodium chicken broth
1 Tbsp finely grated orange zest (zest of 1 1/2 fairly large oranges)
1/2 cup freshly squeezed orange juice
1/3 cup white vinegar
1/4 cup soy sauce
2/3 cup granulated sugar
1/4 tsp dried ginger
2 Tbsp grated yellow onion (be sure to get some of the juices when measuring)
2 cloves garlic, finely minced
1 tsp Sriracha hot sauce (optional)
Freshly ground black or white pepper, to taste
1 1/4 cups + 2 Tbsp cornstarch
2 Tbsp cold water
2 large eggs
Vegetable or peanut oil, for frying
Chopped green onions and sesame seeds, for garnish (optional)
Place chicken pieces in a gallon size resealable bag, set aside. In a medium saucepan combine chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha and pepper. Whisk mixture well, then measure out 2/3 cup of the mixture and pour it over the chicken in resealable bag. Seal bag while pressing excess air out, and press chicken into marinade. Place bag in a bowl or baking dish and refrigerate 30 minutes. Meanwhile, return remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. In a small bowl whisk together 2 Tbsp cornstarch with 2 Tbsp water then stir mixture into sauce. Reduce heat to medium-low and cook 1 - 2 minutes longer, stirring constantly, until thickened, remove from heat. Pour vegetable oil into a large cast iron dutch oven, filling pot about 1 1/2 - 2-inches deep and heat oil to 350 degrees. Meanwhile, whisk eggs in a shallow dish until well blended. Pour remaining 1 1/4 cups cornstarch into a separate shallow dish. Remove chicken from refrigerator and drain and discard marinade from chicken. Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 6 - 8 minutes until golden, turning once during cooking. Using skimmer, remove fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil. Repeat process with remaining chicken working in two more batches. Pour drained fried chicken into a bowl and toss with sauce. Serve warm over white or brown rice garnished with green onions and sesame seeds if desired.