Tag Archives: orange

Orange Chicken Lettuce Wraps

22 May

Orange Chicken Lettuce Wraps 2
I love a good lettuce wrap. They are light and healthy yet still filling. Joel on the other hand, does not share my sentiments. He put on his super sad face when he found out what we were having for dinner. And instead of being a sweet, caring wife I kind of laughed at said sad face. He’ll survive.
Orange Chicken Lettuce Wraps 5
The combination of the cool, crisp cucumber slaw and the hot, orange sesame chicken is out of this world good. I’m pretty sure I dreamed about them that night. Then I wanted to make them for dinner the next night….I didn’t but that would have been funny!
Orange Chicken Lettuce Wraps 3
These are perfect for summer. Serve alongside some grilled zucchini for the ultimate light, healthy and delicious meal.

Orange Chicken Lettuce Wraps
recipe adapted from Alexandra Cooks

1 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
2 Tbsp. orange juice
1 Tbsp. olive oil
2 tsp. sesame oil
1 (2-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
2 cloves garlic, minced
1/4 tsp. dried chili flakes
1 green onion, green and white parts, sliced
8 to 12 ounces boneless, skinless chicken thighs, cut into small cubes or strips

For the cucumber slaw:
3 Tbsp. rice wine vinegar
2 Tbsp. orange juice
1 tsp. soy sauce
1/4 tsp. dark sesame oil
1/2 tsp. salt
1/4 tsp. grated fresh ginger
1 thick carrot (about 4 ounces), cut into 1/8-inch strips
1 cucumber, cut into 1/8-inch strips
2 to 3 green onions, white and green parts, sliced on the diagonal
16 lettuce leaves (romaine, Boston, Bibb, or green or red leaf)

1. First make the marinade. Whisk together soy sauce, vinegar, orange juice, oils, ginger, garlic, chili flakes and green onions. Pour into a zip top bag and add chicken. Marinate in the refrigerator for at least 30 minutes (I marinated for 3 hours).

2. Meanwhile, make the cucumber slaw. In a medium bowl, whisk vinegar, orange juice, soy sauce, sesame oil, salt and ginger. Stir in the carrot, cucumber and green onions. Let sit in the refrigerator until ready to use.

3. To cook the chicken, heat a skillet over medium high heat; add 2 teaspoons olive oil. Cook chicken in one layer at a time until browned and cooked through.

4. To assemble, lay a lettuce leaf on a plate then top with cucumber slaw and chicken.

Double Orange Muffins

6 May

Double Orange Muffins 6
I’m sure it’s no surprise to you all by now that we enjoy our fair share of muffins around here. I mean, just look at all the muffin recipes I have shared with you over the years….14! And now 15 with these double orange muffins.
Double Orange Muffins 3
I love how easy muffins are to mix up and have on hand for easy breakfasts and snacks. Noah loves helping me cook so they are simple enough that he can help through the whole process (with the exception of the oven).
Double Orange Muffins 4
These muffins are definitely more dense in texture than the typical muffin but the sour cream lends so much moistness that it’s not a heavy, dry dense. They are bursting with bright orange flavor from all the fresh juice and zest, making them feel a bit lighter and very summery.

Luckily, I gave most of these away otherwise I probably would have hid them from the husband and son I love so much so that I could eat all of them myself. Ok, maybe I would have saved one for them….maybe.

Double Orange Muffins
recipe from Damn Delicious

1 3/4 cups all-purpose flour
2/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup sour cream
1 large egg
1/4 cup freshly squeezed orange juice
Zest of 1 orange

For the glaze:
1 1/2 cups powdered
1/4 cup freshly squeezed orange juice (I didn’t quite use it all)
2 tsp. fresh orange zest

1. Preheat oven to 400 degrees F. Line a 12 cup muffin tin with paper liners or grease generously with non-stick spray.

2. In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl, whisk together melted butter, sour cream, egg, orange juice and zest. Pour wet ingredients into dry ingredients and mix until just combined (stirring too much will result in tough muffins).

3. Scoop into prepared muffin tin (I use an ice cream scoop to ensure all muffins are of equal size and bake evenly). Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let cool.

4. Meanwhile, stir together the powdered sugar and orange zest. Slowly drizzle in orange juice, whisking, until desired consistency has been reached.

5. Dip cooled muffins in prepared glaze and place on a cooling rack with parchment underneath (to catch drips). Allow glaze to set and store in an airtight container.

Double Orange Muffins 7

Chicken Satay with Spicy Peanut Sauce

2 Apr

Chicken Satay with Spicy Peanut Sauce 1
I love cookbooks. Seriously. LOVE. I have a ton and am running out of room to store them in my kitchen. I’m starting to consider a bookshelf or wire baskets hung on the wall so that I can continue my obsession collection. Wouldn’t three of those baskets hung vertically on the wall be really cute! I think I’m going to do it in my dining room since I don’t have any real wall space in my kitchen.
Chicken Satay with Spicy Peanut Sauce 2
But in the meantime I should probably stop purchasing them. The addiction still calls my name so when I take Noah to the library every couple weeks, I always hit the cookbook section and borrow a few. When I recently spotted Michael Symon’s 5 in 5, I snatched it up since I’m a big fan of The Chew and his 5 in 5 segments.
Chicken Satay with Spicy Peanut Sauce 3
Let me start off by saying this recipe is delicious but it definitely took me more than 5 minutes to make. Maybe it was because I move too slow or perhaps because my sous chef is 3 years old rather than a culinary trained celebrity chef. Either way, it was still a quick weeknight meal that was packed with bright flavors.
Chicken Satay with Spicy Peanut Sauce 4
Citrus, jalapeno, peanuts and cilantro all combine to create a zippy Thai flavor profile. And have I told you that I love chicken thighs. I’ve always been a white meat kind of girl (and still would usually choose it) but it’s a nice change every once and awhile. So much more flavor and juiciness. To make it a bit healthier, you could switch to boneless, skinless breasts but I think the extra fat is totally worth it here.

Chicken Satay with Spicy Peanut Sauce
recipe from Michael Symon’s 5 in 5

2 Tbsp. peanut butter
Grated zest and juice of 2 oranges
1 jalapeno, minced
1/4 cup soy sauce
1/4 cup olive oil
8 (4 oz.) boneless, skinless chicken thighs, halved
Kosher salt and freshly ground pepper
1/4 cup roughly chopped cilantro

1. Preheat grill or grill pan to medium-high heat.

2. In a small bowl, whisk together peanut butter, orange zest, orange juice, jalapeno, soy sauce and olive oil. Season chicken with salt and pepper. In a medium bowl, toss the chicken with half the peanut sauce.

3. Thread 2 pieces of chicken onto skewers (I skipped the skewers but it would make it easier). Grill for 3 minutes, flip and cook another 2 minutes.

4. Remove chicken from grill and drizzle with some reserved peanut sauce and top with cilantro.

Cuban Pork Chops with Mojo

24 Feb

Edited-3
So, I’ve been trying to write this post for about two hours but I’m just drawing a blank. Probably because the little miss has been waking up about every 10 minutes so I have to go in her room and pop her pacifier back in her mouth. You could guess that sleep has been a precious commodity around here lately. One that I’m not getting. Noah has been sleeping more than she has….there is something majorly wrong with that picture. Luckily, she’ll sleep for a few hours straight at night but naps have been non-existent.

No sleep = unhappy, grumpy mama. You know what does make me happy though? These pork chops. They have a warm smokiness due to the cumin and spices and a yummy zip from the citrus. It really is a perfect combination.
Edited-1
Plus they are pretty quick and easy to make. If you don’t count the marinating time, I would say they only take about 15 minutes from start to finish. A perfect weeknight meal with some major Cuban flair.

Cuban Pork Chops with Mojo
recipe from Food Network

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup  vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried  oregano
3 tablespoons canola oil
2 cloves garlic, chopped
1/4 cup white wine

1. In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar.  Add pork and let it sit and marinate for about 1 hour in refrigerator.

2. In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

3. Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

4. Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half.  Pour over the chops and serve immediately.

Creamy Citrus Vinaigrette

10 Feb

Creamy Citrus Vinaigrette Since starting this blog, I’ve began making a lot more things from scratch and dressings are one of my favorites. It’s amazing how much healthier and cheaper it is to make your own. And bonus, it’s incredibly easy. Creamy Citrus Vinaigrette

This weekend I tried a new pork chop recipe that incorporated lots of citrus so I wanted to serve a simple salad alongside them to get in our greens for the day. I did a little searching and found this simple, delicious vinaigrette. It’s creamy, zingy and perfect atop some mixed greens sprinkled with toasted pecans. Just throw everything in your blender and let her run for a few seconds. Way better than buying a bottle! Creamy Citrus Vinaigrette

Creamy Citrus Vinaigrette
recipe from The Kiwi Cook

½ cup olive oil
2 tablespoons apple cider vinegar
Zest + Juice of 1 orange
Juice of 1 small lemon
1 teaspoon Dijon mustard
1 tablespoon honey
Grated ginger (to taste – I used 1/2 teaspoon)
1 clove garlic, minced
Salt & freshly ground black pepper
1 teaspoon finely chopped fresh herbs (like flat-leaf parsley, basil, lemon basil, chives, etc.)

Combine all ingredients in a blender or food processor and blend until incorporated and creamy.

White Chocolate Oatmeal Craisin Cookies {Christmas Tray 2013}

11 Nov

White Chocolate Oatmeal Craisin Cookies
Now that it’s November, I think it’s acceptable to start talking Christmas and I’m very excited to be sharing my first treat of the season. My dad loves these kind of cookies so when I came across a recipe in one of my favorite baking cookbooks, I knew it would be a great cookie to whip up and share with you all for your Christmas baking (and take to my parents so that I wouldn’t eat them all).
White Chocolate Oatmeal Craisin Cookies
The original recipe called for cranberries and raisins but I decided to change it up a bit and use craisins instead. The thing that really jumped out at me with this recipe is the use of orange zest. I knew it would be amazing with the tart craisins and it totally is. I love the texture of the oatmeal and the sweet, creaminess of the white chocolate too. They are basically perfect for Christmas. You have to make them, mmkay?
White Chocolate Oatmeal Craisin Cookies
White Chocolate Oatmeal Craisin Cookies
recipe adapted from Best Loved Cookies and Bars

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 cups quick-cooking oats
1 1/2 cups craisins
1 Tbsp. orange zest
1 pkg. (12 oz.) white chocolate chips

1. Preheat oven to 350 degrees F. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, salt and baking soda in a mixing bowl then add to creamed mixture. Stir in oats, craisins, orange zest and white chocolate chips.

2. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
White Chocolate Oatmeal Craisin Cookies

Spring Sangria

24 Apr

Spring Sangria 3
Looking for the perfect cocktail to serve at all your spring and summer barbeques? Well, I’m sharing it with you today! While I can’t report on the full tastiness of this because of that big news I told you on Friday I can say I sampled it before the wine was added and it was so yummy. I can only imagine how much more tasty it was with the Moscato.
Spring Sangria 4
But, don’t worry, I got the full report from the peeps I made it for and I totally trust their opinions! It was light, refreshing, citrusy, bubbly and (a bit to Joel’s disappointment) not very boozy. It’s a wine cocktail for goodness sakes, it’s just supposed to taste good. That’s what I think at least. I personally really don’t like the taste of any kind of alcohol and would almost always opt for a cherry coke over a cocktail. I’m not a big wine fan (and now you are wondering why I’m writing about wine) but if I am going to drink it, I like the fruity, bubbly, juice tasting variety. So, I know I would have liked the spiked version of this.

It was just amazingly refreshing and will be especially perfect once the hot, humid weather strikes! I can’t wait to be able to try the full version of this.
Spring Sangria 2
Spring Sangria
recipe from Eat, Drink, Love

1 (750 mL) fruity white wine (I used Moscato)
3 cups lemon lime soda
2 cups pineapple juice
1/2 cup orange juice
Sliced lemons, limes and oranges
Sugar, optional

1. In a large pitcher, stir together the wine, lemon lime soda, pineapple juice and the orange juice. Then gently stir in the slices of fruit.

2. Place the sangria in the refrigerator for about 2 hours and serve. This is something you don’t want to make ahead of time because of the fruit. If you do need to make this more than two hours in advance, mix all the liquid ingredients together and chill. Then right before serving, add the sliced fruit.

3. If you want to pretty up the rims of your glasses, dip them lightly in water then in a shallow dish filled with sugar. Then fill ‘em up and enjoy!

Spring Sangria 1

Orange Blueberry Muffins

21 Jan

Orange Blueberry Muffins 1
I was in the baking mood recently and had a big container of blueberries that I needed to be used up so I went on the hunt for something sweet to whip up. Whenever I think of blueberries, muffins immediately pop into my mind. They are my favorite kind and there are so many different varieties out there.
Orange Blueberry Muffins 4And as you all know, Noah is an enormous fan of the muffin. If he could choose, it would always be chocolate but he’s down with blueberries too. He has been wanting one at every meal so he runs to the kitchen, grabs the big bowl of them and brings them to the table, prying the lid off to help himself. All the while he is saying “Noah want a muffin….Noah have a muffin for {insert meal time here}.” He is a bit addicted to food like his mama!

These were bright, moist and yummy. I liked the idea of the sugar topping but I think a streusel topping with some grated orange peel mixed in would be amazing. I kind of have a thing for streusel.
Orange Blueberry Muffins 5
Orange Blueberry Muffins
recipe from Taste of Home Cupcakes, Muffins and More

1 cup quick-cooking oats
1 cup orange juice
3 cups all-purpose flour
1 cup sugar
2 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 cup canola oil
3 eggs, beaten
1 1/2 cups fresh or frozen blueberries*
1 1/2 tsp. grated orange peel

Topping:
1/2 cup chopped walnuts
1/3 cup sugar
1 tsp. ground cinnamon

1. In a small bowl, combine the oats and orange juice. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Combine the oil, eggs and oat mixture; stir into dry ingredients until moistened. Fold in blueberries and orange peel.

2. Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire rack.

*If using frozen blueberries, do not thaw before adding to batter.
Orange Blueberry Muffins 3

Almond Poppyseed Bread {Christmas Tray 2012}

4 Nov

Almond Poppyseed Bread
I came across this recipe via Pinterest and it went to the top of my “to make” list immediately. I love love love almond flavoring and it looked so moist (and it was). This recipe came from a blog I follow and absolutely adore, The Girl Who Ate Everything. If you aren’t familiar with it, you need to check it out asap.
Almond Poppyseed Bread
Although I love making cookies, I wanted to give you all a variety of options to bake for the upcoming holidays. Sweet breads are great to give away at Christmastime because they last for several days and are a nice change to the traditional treats. Plus, you can buy cute mini loaf pans to bake them in so it’s like a double gift. I found cute ones for $1 each at Michael’s last year (I haven’t looked yet this year).
Almond Poppyseed Bread
I loved the combination of the almond and citrus flavors in this bread. I replaced the orange with lemon juice since I didn’t have any oranges and I loved the zip the lemon gave the bread. I do think it would be amazing with the orange juice and will be trying it that way next time.

Almond Poppyseed Bread
recipe from The Girl Who Ate Everything

Bread:
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/2 tsp butter extract (or 1 1/2 tsp melted butter can be substituted)

Glaze:
1/4 cup orange juice (I subbed lemon juice since I didn’t have any oranges)
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)
For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.
For the Glaze:
Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Spicy Orange Teriyaki Marinade and Glaze

8 May

Spicy Orange Teriyaki Marinade

Do you live in a house divided? Divided between sweet and spicy? I know I sure do. I love spicy food while Joel is definitely more of a sweet kind of guy (that’s my nice way of saying he’s kind of wimpy). Well, this is a nice marinade to know if you have a similar situation because it gets sweetness from orange marmalade and pineapple juice and a spicy kick from the chili paste. It’s the perfect compromise for our family. What makes it even better for us is that it consists of things I almost always have stocked in the kitchen.

I have tried this marinade on pork loin, boneless skinless chicken breasts and even salmon and it has been great on all three! I would have to say my favorite was the chicken with the pork a close second. This marinade also does double duty as a glaze. The glaze part is totally optional but totally worth it in my book because it adds so much more flavor. You can really taste the citrus and it’s yummy to have little bites of pineapple with the chicken. It’s almost like an updated version of sweet and sour sauce. Plus, who doesn’t love a little sauce for dipping? Noah is in a dipping stage right now so it’s pretty much a requirement around here to have a little dip dip as he would say.

Spicy Orange Teriyaki Marinade and Glaze
recipe from allrecipes.com

1/2 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons chili paste with garlic
2 teaspoons ground ginger
2 teaspoons garlic powder
2 teaspoons sesame oil
1 tablespoon Chinese cooking wine
1/3 cup orange marmalade
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon chopped fresh cilantro (optional)
Chicken, pork loin or chops

1. For marinade: In a small, nonporous bowl, combine the soy sauce, brown sugar, garlic chili paste, ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks and cilantro, if desired. Mix well and pour over pork or chicken. Marinate covered in the refrigerator for at least 2 hours, or overnight.

2. Reserve marinade then grill chicken or pork until cooked through. Meanwhile, place reserved marinade and pineapple chunks in a small saucepan and bring to a boil. Lower to a hard simmer and cook for at least 5 minutes. Drizzle meat with glaze then top with chopped cilantro.

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