Tag: orange juice
Chicken Mushroom and Chorizo Stew
- One whole chicken, cut into 8 to 10 pieces, skin off
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon smoked paprika
Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.
- 2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
- 2 chorizo links, casings off and crumbled
- 2 large parsnips, peeled and chopped
- 2 large carrots, peeled and chopped
- 4 garlic cloves, grated
- 10 ounces, Cremini mushrooms, sliced
- 10 ounces, Shitake mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ cup fresh orange juice
- 3 to 4 cups mushroom or chicken stock
- ½ cup cilantro, chopped
Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.
Easy Citrus Chicken
Here is another yummy, healthy chicken dish. This particular one has Latin flavors. I started with marinating the chicken- I do think it is the key to amazing flavor every time. I marinated the chicken in orange juice, lime juice, agave, smoked paprika and garlic. I later made a sauce out of the left over marinade- always a good idea! To thicken the sauce, I dredged the chicken pieces in a bit of flavor before cooking. The dish came together in no time at all and it was delicious.
I served the healthy chicken breasts with citrus broccoli and some sweet potato oven fries.
- 3 to 4 chicken breast filets, boneless, skinless and pounded thin (about ½ inch)
Marinade
- 1 cup orange juice
- Juice of one lime
- 1 to 2 tablespoons agave
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 3 garlic cloves, grated
Add the orange juice, lime juice, agave, salt, paprika and garlic in a small bowl and mix well. Add the marinade and chicken to a zip lock bag and marinate for 3 to 4 hours in the fridge.
- 2 tablespoons extra virgin olive oil
- 1 cup all purpose flour
- 1 teaspoon salt
Heat a large frying pan with the olive oil. Take the chicken filets out of the marinade and dredge in flour and salt (save the marinade for later). Brown the chicken on high heat for 2 to 3 minutes on each side. Take the filets out and add the marinade into the frying pan. Bring to a boil and reduce the heat. Add the chicken filets and cook on a medium flame until chicken is done (time will vary according the chicken thickness). Serve hot with pan sauce on top of the chicken.
Crispy Tofu with Lemon Grass and Snow Peas
- 1 (12 to 16 ounce) block firm tofu, drained and cut into 1 inch
- 3 tablespoons corn starch
- 1 teaspoon salt
Add the cornstarch and salt into a zip lock bag. Add the tofu and shake the bag until well coated.
- 2 tablespoons extra light olive oil
Heat a non-stick frying pan. Saute the tofu till all sides are golden brown, about a minute or two on each side. Place the tofu on to a lined plate.
- 4 stalks fresh lemon grass, tender part only, minced
- 3 garlic cloves, minced
- 1 large yellow onion, cut into 1 inch pieces
Sauce
- 2 tablespoons tamari
- 2 tablespoons fish sauce
- 1 tablespoons chili paste
- 2 tablespoons palm sugar (or 1 tablespoon honey)
- Juice of one navel orange
- 1 teaspoon corn starch
Mix the tamari, fish sauce, chili paste, palm sugar, orange juice and corn starch in a small bowl. Keep aside.
- 2 tablespoons extra light olive oil
- 2 cups snow peas
- Juice of a lemon
Heat a wok like saucepan and add the oil. Add the lemon grass and garlic. Saute on high heat for a minute. Add the onion and sauté for another minute.
Add the snow peas and sauté for 2 to 3 minutes. Add the sauce and bring to a boil. Add the tofu and mix well – gently, making sure not to break the tofu.
Sprinkle the lemon juice and serve.
Apple Cranberry Salad
Starting to think about Thanksgiving recipes..my favorite time of year. This is a great, simple salad to start off the big meal…
- 4 cups mixed greens
- 1 large honey crisp apple, sliced thin
- ½ cup dried cranberries
Dressing
- 1 large navel orange, juiced
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- Salt
- Pepper
In a small bow, add the orange juice, vinegar, honey, salt and pepper. Whisk well and slowly drizzle the olive oil until thick and incorporated.
In a large bowl, add the greens, apples and cranberries. Add half of the dressing and mix well right before serving.
Bok Choy and Tofu Stir Fry with Tamarind and Orange Sauce
- 2 tablespoons extra light olive oil
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 medium yellow onion, sliced
- 2 bunches baby bok choy, chopped, whites and greens separated
- 1 10 oz pack of Cremini mushrooms, sliced
- 1 package firm tofu, crumbled
- ½ cup cilantro, chopped
Sauce
- 1 teaspoon tamarind concentrate
- 2 teaspoon orange marmalade, melted
- 1/2 cup orange juice
- 3 tablespoons tamari
- 1 teaspoon corn starch
Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.
Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.
Latin Style Roast Chicken
- One 4 to 5 pound whole chicken
- 2 tablespoons butter
- Zest and Juice of a Navel orange (save the oranges)
- Zest of 1 Lemon (save the lemon)
- 3 garlic cloves, mined
- 2 teaspoons salt
- 2 teaspoons Mexican rub (or smoked paprika)
- Salt
Mix the butter, zests, juice, garlic, salt and the rub in a small bowl. In the meantime, place the chicken in a roasting pan on a roasting rack. Spread the butter mixture on top and under the skin. Sprinkle with more salt and pepper inside the cavity as well as outside.
- 4 cups chicken broth
- 2 yellow onions, sliced
Preheat oven to 400 degrees F.
Pour the chicken broth at the bottom of the roasting pan. Add the sliced onion. Place the juiced orange and lemon into the cavity. Tie the chicken legs together and tuck the wings in. Roast the chicken until the dark meat registers 160 degrees F. Take the chicken out and cover with aluminum foil.
- 1 cup orange juice
- 1 tablespoon olive oil
- 1 tablespoon all purpose flour
Take the onions out and keep aside to serve with the chicken. Take the liquid out and get rid of excess fat. Heat the roasting pan on the stovetop and add the olive oil and the flour. Stir and cook the flour on medium heat for a minute and add liquid and orange juice. Bring to a boil and let the liquid thicken. Check for seasonings and serve on top of the sliced chicken and the onions.
Steak and Mushroom Tacos
Another delicious summer recipe…
- 1 pound skirt steak
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Mix the salt, smoked paprika and garlic powder together. Sprinkle all over the steak and marinate for 2 to 3 hours.
- 2 tablespoons extra virgin olive oil plus more
- 2 cup shitake mushrooms, cleaned and sliced thin
- 1 medium yellow onion, sliced
- 2 garlic cloves, sliced
- ½ cup orange juice
- 2 teaspoons chipotle in adobo sauce
- Salt
Heat a wide frying pan with the olive oil. Brown the steak on both sides on high heat. Keep aside. Cut into bit sized pieces. Add the mushrooms and add more oil if needed. Saute on medium high heat for a minute. Add the onion and garlic. Saute for 3 to 4 minutes on medium high heat, stirring constantly. Deglaze with orange juice and scrape the bottom of the pan. Add the adobo sauce. Mix well. Add the steak pieces and heat through. Serve on top of corn tortillas.