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Tag: blood orange juice

Pulled Chicken Tacos

May 23, 2017

I love making tacos- especially pulled chicken or pork… chicken being healthier, I tend to make them more often. I made a delicious crunchy cole slaw to go on top…

  • 1 pound chicken thighs, skinless, with bones

Spice Rub

  • 2 teaspoons ancho chili powder
  • 2 teaspoons chipotle powder
  • 2 teaspoons salt

Mix all the spices in a small bowl. Sprinkle all over the chicken thighs and marinate for 2 to 3 hours in the fridge.

  • 2 tablespoons extra light olive oil
  • 1 medium onion, sliced thin
  • 3 garlic cloves, grated
  • 1 cup blood orange juice (regular orange juice will work as well)
  • 2 cups tomato sauce (preferably homemade)
  • ½ cup cilantro, chopped
  • Salt
  • Pack of small tortillas

Heat a medium saucepan with olive oil. Brown the chicken pieces on high heat on both sides. Reduce heat and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the orange juice to deglaze. Mix well and add the tomato sauce. Bring to a boil and cover with lid. Lower to a simmer and cook for 25 minutes. Take the lid off and turn the heat off. Let the chicken pieces cool. Take out the pieces and shred with a fork. Return to the pan and bring back to a boil to cook any extra moisture. Check for salt and garnish with cilantro. Assemble the tacos with the pulled chicken and top with cabbage slaw.

 

 

Seared Cod with Blood Orange Reduction

February 27, 2017

Blood oranges are in season right now- do take advantage of them. They are most delicious oranges you will ever taste and the color is fascinating!! I have been using them for salad dressings, sauces, desserts.. the list goes on…

  • 4 wild caught cod fillets
  • Salt
  • Pepper
  • 2 tablespoons extra light olive oil
  • 1 cup blood orange juice
  • 2 teaspoons white wine vinegar
  • 2 teaspoons honey
  • ½ cup blood orange segments
  • 3 to 4 green onions, chopped
  • ½ cup green and black olives, chopped

Sprinkle salt and pepper on to the fillets on both side. Keep aside. Heat a non stick pan with the olive oil. Sear the fillets on both sides for about 2 to 3 minutes each. Take out of the pan and transfer to a lined cookie sheet and finish off in a 350 degrees oven. The time will depend on how thick the fillets are. Careful not to overcook the fish.

In the meantime add the orange juice, vinegar, honey, orange segments, green onions and olives. Simmer on a medium heat and reduce by half. The sauce should be thickened and taste tangy and sweet. Pour over the fillets and serve.

Tofu and Broccoli Stir Fry with Blood Orange Sauce

February 26, 2017

Perfect thing to make for Meatless Mondays- and it has blood oranges which are in season!

  • 1 cup blood orange juice
  • 2 tablespoons low sodium soy
  • 2 teaspoons honey
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon Thai chili paste
  • 1 inch fresh ginger, grated
  • 3 garlic cloves, grated

Bring the juice, soy, honey, vinegar, chili paste, ginger and garlic to a boil. Simmer and reduce by half. Keep aside.

  • 4 tablespoons extra light olive oil
  • 1 large yellow onion, sliced
  • 1 cup Cremini mushrooms, sliced
  • 3 cups broccoli florets
  • 1 package firm tofu, cut into cubes
  • 2 teaspoons corn starch

Heat a wok like pan with 2 tablespoons oil. Add the onions and sauté on high heat for 2 to 3 minutes. Add the mushrooms and sauté for another 2 to 3 minutes. Add the florets and sauté on medium heat for 4 to 5 minutes. Take the vegetables out, add the remaining oil to the pan and reheat. Sprinkle the cornstarch on the tofu cubes. Brown the tofu on high heat for 3 to 4 minutes. Add the vegetables back to the pan. Add the sauce and bring to a boil. Mix well and check for seasonings. Serve with brown rice.

Filet Mignon with an Orange Glaze

May 20, 2015

This is a great way to eat a filet- with an orange glaze. I am a bit crazy about blood oranges.. they are now out of season but I bought some blood orange juice cartons and froze them.. so if you are not as crazy, just use regular orange juice.. it will be just as good. I served the steak with sautéed mushrooms and roasted potatoes in liquid gold.. er.. I mean duck fat!!!

  • 3 to 4 filets
  • Salt
  • Pepper
  • 2 tablespoons extra virgin oil
  • 1 large shallot, sliced
  • 1 cup blood orange juice or regular
  • 1 to 2 teaspoons honey
  • Salt
  • ¼ cup parsley, chopped
  • 1 tablespoon butter

Sprinkle generously with salt and pepper and marinate for 2 to 3 hours. In the meantime heat a small pan with the oil and add the shallot. Saute on medium heat for 3 to 4 minutes. Add the blood orange juice and honey. Bring to a boil and lower the heat to a simmer and reduce the juice to about 3/4 cup. Check for seasonings and add salt and parsley. Keep aside.

Heat a heavy pan with one tablespoon oil and brown the steaks on both side for a minute each. Lower the heat to a simmer and add the blood orange juice. Bring to a boil and cover with lid and cook for 4 minutes on each side or until desired doneness. Take the steaks out to rest and reduce the sauce more if needed. Check for seasonings and serve on top of steaks.

Salmon with Blood Orange Glaze

March 16, 2015

This is a very simple and flavorful dish. I served it with black rice and roasted butternut squash- absolutely delicious!!

  • 1 large salmon filet, 3 to 4 pounds
  • 1 cup blood orange juice
  • 1 tablespoon tamari
  • Juice of half a lime
  • 2 teaspoons honey
  • 2 teaspoons smoked paprika

Transfer all the ingredients to a saucepan. Bring a boil and simmer and reduce by half. Place the salmon filet on a lined cookie sheet and pour the glaze all over. Broil on high for 5 to 6 minutes or till just cooked through. Serve warm.

Spiced Rub Steak with Blood Orange Sauce

April 14, 2014

Nothing like a delicious steak- especially if it is smothered in some delicious spices and complemented with my favorite, blood orange infused sauce!!! It is absolutely delicious! I also made my new favorite starch- black rice and of course, I can’t have steak without some yummy roasted potatoes!!

  • 2 to 3 large strip steaks (I made 2 steaks for 3 people)
  • Drizzle of extra virgin olive oil
  • 2 teaspoons ground coriander powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt

Mix the spices in a small bowl. Drizzle the steaks with olive oil and rub the spice rub on both sides and marinate for 2 to 3 hours.

  • 2 tablespoons olive oil
  • 2 tablespoons butter

Blood Orange Sauce

  • 1 cup blood orange juice
  • 1 cup tomato sauce, preferably homemade
  • ½ to 1 teaspoon smoked paprika
  • Salt
  • ½ cup cilantro, chopped

Heat a cast iron pan with the olive oil. Sear the steaks on both sides on high heat for about 2 to 3 minutes each. Take out of the pan and rest. Add the blood orange juice and bring to a boil. Simmer for about 5 minutes till the liquid is reduced by half. Add the tomato sauce, smoked paprika and salt. Bring to a boil and cook for another 2 to 4 minutes. Check for seasonings and garnish with cilantro. Transfer the sauce in a bowl and clean the pan with a paper towel and reheat the pan. Slice the steak into 1 inch slices and return to the pan. Top the steak with butter coating evenly. Cook till the desired doneness.

Serve with the blood orange sauce.

 

Roasted Broccoli with Blood Orange Juice and Pine Nuts

March 12, 2014

I served this with the pasta from yesterday instead of a salad. I used delicious blood orange juice and zest although regular oranges can be substituted… it was delicious!!

  • 3 cups broccoli florets
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper

Preheat oven to 400 degrees.

Place the broccoli on a lined cookie sheet and roast for about 20 to 25 minutes or till the broccoli is golden brown. Take out.

  • Zest and juice of 2 blood oranges
  • ½ cup pine nuts, toasted
  • 1 tablespoon extra virgin olive oil

Sprinkle the zest and drizzle the blood orange juice on the warm broccoli. Add the pine nuts and olive oil. Mix well and serve warm.