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Archive for the ‘Oranges’ Category

Makes 4 side-dish servings

  • 1 8-ounce can pineapple chunks (juice pack), drained
  • 1/2 cup miniature marshmallows
  • 1/2 cup light dairy sour cream
  • 1 11-ounce can mandarin orange sections, drained
  • 1 tablespoon coconut, toasted
  1. In a medium bowl stir together pineapple chunks, miniature marshmallows, and light dairy sour cream. Gently fold in mandarin orange sections.
  2. Cover and chill the salad for 2 to 24 hours. Before serving, sprinkle with the coconut.
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Makes 6 servings

  • 1 small (2 1/2 lb) golden sweet pineapple, crown and rind removed, “eyes” cut out
  • 6 seedless clementine oranges, peeled, separated into segments
  • 1 pint strawberries, hulled, halved
  • 2 kiwifruit, peeled, halved lengthwise, cut into slices
  • 3/4 cup dried unsweetened coconut chips or shavings
  • vanilla yogurt or sweetened sour cream
  • fresh mint leaves, for garnish (optional)
  1. Quarter pineapple lengthwise; remove core.  Cut crosswise into small chunks.  Place in large serving bowl.  Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 
  2. Spoon into dessert glasses.  Top with a dollop of vanilla yogurt or sweetened sour cream.  Garnish with mint sprigs, if desired.

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Makes 8 servings

  • 1/2 cup Catalina dressing
  • grated peel and juice from 1 medium orange
  • 2 green peppers, chopped
  • 1/2 tsp pepper
  • 1/2 tsp garlic salt
  • 1 boneless beef sirloin steak (2 lb)
  1. Mix dressing, orange peel, orange juice, onions, pepper and garlic salt in large shallow dish until well blended.  Remove 1/4 cup of the dressing mixture; set aside for later use. 
  2. Add steak to remaining dressing mixture; turn to evenly coat both sides.  Refrigerate at least 1 hour to marinate. 
  3. Preheat broiler.  Drain steak; discard marinade.  Place steak on rack of broiler pan.  Broil, 2-3 inches from heat source, 8 minutes on each side for medium doneness (160°F).  Cut steak into 8 pieces.  Serve with reserved 1/4 cup dressing mixture.

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Serves 6

  • 2 bananas
  • 2 cups fresh pineapple chunks or 1 (20 oz) can pineapple chunks, drained
  • 1 (10 oz) can mandarin oranges, drained
  • 2 cups chopped Granny Smith apples (about 2 medium apples)
  • 1 cup sliced strawberries
  • 1/2 cup thawed frozen limeade concentrate
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 tsp poppy seeds or papaya seeds
  1. Slice bananas.  Combine pineapple, mandarin oranges, apples, bananas and strawberries in a large bowl; mix gently.  Tightly cover; refrigerate. 
  2. Combine limeade, honey and oil in a small bowl; whisk until well blended. 
  3. Stir poppy seeds into limeade mixture.  Pour over fruit salad. 
  4. Gently mix fruit salad.  Spoon into individual dessert glasses.  Serve immediately. 

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Serves 4

  • 1 1/2 lbs chicken wings, tips removed
  • salt and freshly ground black pepper
  • 4 tuna steaks (6 oz each)
  • 1 tbsp vegetable oil
  • 1/4 cup plus 1 tbsp rice-wine vinegar
  • 1/2 cup plus 1 tbsp soy sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 1/4 cup orange marmalade
  • 1 tsp chile paste or pinch of red pepper flakes
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated or minced
  • zest of 1 orange (about 1 tbsp)
  • juice of 1/2 orange
  • 4 slices fresh pineapple
  • 4 slices mango
  • 1 cup pea shoots
  • 2 cups quick pickles (recipe follows)
  1. Preheat oven to 400°F.  Cut each chicken wing into two pieces.  Rinse well and pat dry on paper towels.  Spray a baking pan with nonstick spray and arrange the wings on it.  Season with salt and pepper and bake until skin is crispy, 45-50 minutes, turning halfway through baking. 
  2. While wings are in oven, place tuna steaks in a glass dish and pour 1 tbsp oil and 1 tbsp each of rice-wine vinegar and soy sauce over them.  Turn to coat and marinate in refrigerator for 45 minutes. 
  3. Next, make a glaze by combing ketchup, honey, marmalade, 1/4 cup rice-wine vinegar, 1/2 cup soy sauce, chile paste, garlic, grated ginger, orange zest and fresh orange juice in a medium saucepan.  Bring to a boil.  Reduce heat and simmer, stirring occasionally until glaze is thickened, about 30 minutes.  Set aside. 
  4. When the wings are crispy, toss them in glaze (reserving 3 tbsp in pan) and remove with tongs to a foil-lined glass baking dish.  Reduce oven heat to 375°F.  Return wings to the oven for another 10-15 minutes, checking frequently to make sure they don’t burn. 
  5. Heat an outdoor grill and brush with oil.  Grill tuna, 2-3 minutes per side for rare, 4-5 minutes per side for medium.  Grill fruits 2-3 minutes.  Brush tuna with reserved glaze and arrange on each plate with the chicken wings, grilled fruit, pea shoots and chilled quick pickles. 

Quick Pickles

  • 1/2 cup rice-wine vinegar
  • 3 tbsp sugar
  • pinch of red pepper flakes
  • 1 seedless or Kirby cucumber, thinly sliced
  1. Combine vinegar, sugar, and red pepper flakes in a small saucepan and bring to a boil.  Place cucumber slices in a medium bowl and pour boiling liquid over them.  Cool; chill for an hour before serving. 

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Make 4 servings

  • 2 cups raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1/3 cup orange juice
  • 1/2 cup sugar
  • 3 cups frozen whipped topping, thawed
  • 1 container (6 oz) mixed berry yogurt
  • additional berries for garnish, optional
  1. In a small saucepan, combine raspberries, blackberries, blueberries, orange juice and sugar.  Bring to a boil over high heat, then reduce heat to medium-high and simmer for 10 minutes.  Carefully add fruit mixture to food processor and puree until smooth.  Strain through a fine mesh strainer and place in the freezer for about 50 minutes, or until very cold. 
  2. Place thawed whipped topping in a medium-size bowl; fold in yogurt and cooled fruit puree until just combined.  Serve immediately.  Garnish with berries, if desired. 

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Serves 4-6

  • 1 1/2 – 2 lbs tenderloin
  • 2 tbsp olive oil
  • 1 1/2 cup beef broth
  • 1/4 cup seedless blackberry jam
  • 2 tbsp balsamic vinegar
  • 1 tbsp grated orange zest
  • coarse salt and freshly ground pepper
  • cooking spray
  • thickening flour (optional)
  1. Preheat oven to 450°F. 
  2. Brush the pork with olive oil and season with salt and pepper.  Spray a large ovenproof skillet with cooking spray.  Place the pork in the skillet and place on the burner over medium-high heat.  Brown well on all sides, approximately 5-10 minutes. 
  3. Set the pan in the oven and bake until the meat is no longer pink in the center, about 20 minutes.  Using an oven mitt, remove the skillet from the oven and transfer the pork to a cutting board and tent with foil. 
  4. Place the same skillet with the drippings on the burner over medium heat.  Add the broth and stir to remove brown bits then add the jam, vinegar and orange zest.  Simmer for 5 minutes, if the sauce needs to thicken, whisk in 1 tsp of thickening flour. 
  5. Slice the tenderloin and arrange on individual plates.  Drizzle the blackberry sauce over the top and serve. 

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