orange juice - Annette's Sweet Treats

Citrus Salmon with Orange Relish

August 19, 2015 Leave a Comment

Citrus Salmon with Orange Relish

This recipe, Citrus Salmon with Orange Relish, I wanted something different for dinner, so I looked through all my recipes (over 100). I came across a small pamphlet from McCormick Spices for Health, which I’ve had for at least 12 years, and I haven’t looked through it since I picked it up at the A & P. Well, you had to put the salmon in a marinade for up to 30 minutes or longer. Of course I choose the latter, because I HAVE NEVER HAD SALMON BEFORE. Well, it was SO GOOD, that I made it the next day, and have bought more salmon because I’m making it this week again.

Citrus Salmon with Orange Relish Recipe

Citrus Salmon with Orange Relish

¼ cup orange juice

2 Tbsp. olive oil

1 1/2 tsp. McCormick Thyme Leaves, divided

4 salmon fillets (about 1 lb.)

1 Tbsp. brown sugar

1 tsp. McCormick Perfect Pinch Garlic & Herb SALT FREE Seasoning

** I DIDN’T INCLUDE THE RELISH IN THE SALMON I MADE **

Orange Relish

½ tsp. grated orange peel

2 seedless oranges, peeled, sectioned and cut into ½ inch pieces

2 Tbsp. chopped red bell pepper

1 Tbsp. honey

1 Tbsp. chopped red onion

1 Tbsp. chopped fresh parsley

½ tsp. McCormick Ground Ginger

FOR THE SALMON: Mix orange juice, oil, and 1 teaspoon of the thyme in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. For the relish, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve.

MIX brown sugar, Perfect Pinch, remaining ½ teaspoon thyme in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with the Perfect Pinch marinade. Place salmon on foil-lined baking dish.

BAKE in preheated 400 F. oven 10 to 15 minutes or until fish flakes easily with a fork. Or grill salmon over medium-high heat 6 to 8 minutes per sides or until fish flakes easily with a fork. Serve with Orange Relish. 4 servings

(Recipe for Citrus Salmon with Orange Relish, McCormick Spices for Health, 2015)

Filed Under: Savory Tagged With: chopped red pepper, dried thyme, garlic & herb salt free seasoning, grated orange peel, ground ginger, olive oil, orange juice, orange peel & sectioned, salmon fillets

Chicken Honey Nut Stir-Fry

July 22, 2015 Leave a Comment

Chicken Honey Nut Stir-Fry

This recipe, Chicken Honey Nut Stir-Fry, came from Diabetic Living Online.

Chicken Honey Nut Stir-Fry Recipe

Chicken Honey Nut Stir-Fry

2 tsp. vegetable oil

¼ cup diagonally sliced carrot

¼ cup chopped celery

8 oz. skinless, boneless chicken breast halves, cut into 1 inch pieces

¼ cup orange juice

1 tsp. cornstarch

1 Tbsp. reduced-sodium soy sauce

1 tsp. honey

¼ tsp. grated fresh ginger

2 Tbsp. cashews

2 Tbsp. thinly sliced green onion

2/3 cup hot cooked brown rice

In a wok or large skillet heat 1 teaspoon of oil over high heat. Add carrot and celery; stir-fry for 2 minutes. Add the remaining 1 teaspoon oil. Add chicken; stir-fry for 3-5 minutes more or until chicken is done.

In a small bowl, whisk together orange juice and cornstarch. Add soy sauce, honey and ginger; whisking until well mixed. Add soy sauce mixture to chicken mixture in wok. Cook and stir over medium heat until thickened. Cook for 1 minute more. Top with cashews and green onion. Serve over hot cooked brown rice. 2 servings

(Recipe for Chicken Honey Nut Stir-Fry, Diabetic Living Online, 2015)

Filed Under: Savory Tagged With: brown rice, carrot, cashews, celery, chopped green onion, orange juice, reduced-sodium soy sauce, skinless boneless chicken breast halves

Citrus-Raspberry Coffee Cake

March 18, 2015 Leave a Comment

Citrus-Raspberry Coffee Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Orange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners’ sugar for a pretty finishing touch.

Pat Harlow Cataldo, Idaho

Citrus-Raspberry Coffee Cake Recipe

Citrus-Raspberry Coffee Cake

3 cups flour

2 cups sugar

3 tsp. baking powder

1 tsp. salt

4 eggs

1 cup canola oil

½ cup orange juice

1 tsp. lemon extract

2 cups fresh or frozen unsweetened raspberries

Confectioners’ sugar

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, oil, orange juice and extract. Stir into dry ingredients just until moistened.

Pour half of the batter into a greased and floured 10 inch fluted tube pan. Sprinkle with raspberries. Top with remaining batter. Bake at 350 F. for 55-65 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. 16 servings

(Recipe for Citrus-Raspberry Coffee Cake was in www.tasteofhome.com, 2015)

Filed Under: Cake Recipes Tagged With: baking powder, canola oil, Eggs, flour, frozen unsweetened raspberries, lemon extract, orange juice

Dark Chocolate and Pumpkin Swirl Cake

November 15, 2014 Leave a Comment

Dark Chocolate and Pumpkin Swirl Cake

This recipe, Dark Chocolate and Pumpkin Swirl Cake, was in the November issue of Better Homes and Gardens. With Thanksgiving only weeks away, it might be something that you will add to your dessert table.

Dark Chocolate and Pumpkin Swirl Cake Recipe

Dark Chocolate and Pumpkin Swirl Cake

1 ¾ cups flour

2 tsp. pumpkin pie spice

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 large eggs

1 ¼ cups sugar

½ cup unsalted butter, melted

½ cup buttermilk

2 tsp. vanilla

1 cup canned pumpkin

3 oz. dark chocolate, melted

2 Tbsp. unsweetened cocoa powder

1 ½ cups powdered sugar

1 tsp. finely shredded orange peel

2 to 3 Tbsp. milk or orange juice

Preheat oven to 350 F. Coat a 9×5 inch pan with nonstick cooking spray. Line pan with parchment; coat with nonstick cooking spray; set aside.

In a large bowl whisk together flour, spice, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together eggs and sugar. Add butter, buttermilk and vanilla. Whisk until combined. Fold in pumpkin.

Add wet ingredients to dry ingredients all at once; whisk just until no lumps remain.

Divide batter in half. Add melted chocolate and cocoa powder to half to batter; stir to combine.

Alternately add batters to pan. Using a knife, swirl through batter. Bake 55 to 65 minutes until cake has risen and cracked, and a toothpick inserted near center comes out clean. Remove; let cool 20 minutes. Invert onto wire rack; cool completely.

For orange glaze, in a small bowl stir together powdered sugar, orange peel and orange juice. Spoon over cooled cake. 12 servings

(Recipe for Dark Chocolate and Pumpkin Swirl Cake was in www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: buttermilk, canned pumpkin, dark chocolate, orange juice, pumpkin pie spice, shredded orange peel, unsalted butter, unsweetened cocoa powder

Shrimp Stir-Fry

September 14, 2014 Leave a Comment

Shrimp Stir-Fry

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

When I need to fix a quick meal, I frequently turn to this well-loved dish that takes only a few minutes to cook. I’ve also used chicken instead of shrimp with delicious results. I enjoy preparing holiday meals for my family when everyone can be together.

Shrimp Stir-Fry Recipe

Shrimp Stir-Fry

1 ½ cups broccoli florets

1 small sweet red pepper, julienned

1 small green pepper, julienned

1 to 2 Tbsp. vegetable oil

1 lb. cooked shrimp, peeled and deveined

1 Tbsp. cornstarch

2 tsp. brown sugar

1 to 1 ½ tsp. ground ginger

1 cup orange juice

¼ cup soy sauce

Hot cook white or brown rice

In a skillet, stir-fry broccoli and peppers in oil until tender. Add shrimp; stir-fry for 3-5 minutes or until shrimp turn pink.

Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. 3-4 servings

(Recipe for Shrimp Stir-Fry was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: broccoli florets, green pepper, ground ginger, orange juice, raw shrimp, red pepper, rice, soy sauce

Tropical Fruit Smoothie

August 30, 2014 Leave a Comment

Tropical Fruit Smoothie

This recipe, Tropical Fruit Smoothie is from Diabetic Connect. This smoothie makes a great dessert any time of the day!

Tropical Fruit Smoothie Recipe

Tropical Fruit Smoothie

1 ½ cups orange juice

1 can crushed pineapple, undrained

1 medium mango, peeled cut into chunks

1 cup halved strawberries

2 medium kiwifruit, peeled and quartered

1 Tbsp. honey

14 ice cubes

½ cup club soda, chilled

Place ½ of the orange juice, pineapple, mango, strawberries, kiwi, honey and ice cubes in a blender; cover and process until blended.

Stir in ¼ cup soda. Pour into chilled glasses; serve immediately.

Repeat with remaining ingredients. 7 servings

(Recipe for Tropical Fruit Smoothie came from Diabetic Connect, 2014)

Filed Under: No-Bake Recipes Tagged With: crushed pineapple, fresh strawberries, honey, kiwifruit, Mango, orange juice

Lazy Man’s Ribs

August 14, 2014 Leave a Comment

Lazy Man’s Ribs

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender! I’ve made them for a lot of my buddies – including my preacher – and some have even suggested that I try bottling my sauce and selling it to the public!!!

Allen Stackhouse Jr. Jennings, Louisiana

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

¼ molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. barbecue sauce

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

Rub ribs with Cajun seasoning. Layer ribs and onion in a 5 quart slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke and salt.

Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. 4 servings

(Recipe for Lazy Man’s Ribs was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: barbecue sauce, cajun seasoning, cider vinegar, cornstarch, ketchup, Liquid Smoke, molasses, orange juice, packed brown sugar, pork baby back ribs, sliced onion, stone-ground mustard, Worcestershire sauce

Summer Dessert Pizza

July 11, 2014 Leave a Comment

Summer Dessert Pizza

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

My family enjoys this dessert anytime of the year, but it’s especially refreshing during the hot months. You can use whatever fruits are in season.

Ida Ruth Wenger Harrisonburg, Virginia

Summer Dessert Pizza Recipe

Summer Dessert Pizza

¼ cup butter, softened

½ cup sugar

1 egg

¼ tsp. vanilla extract

¼ tsp. lemon extract

1 ¼ cups flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

Glaze:    ¼ cup sugar

2 tsp. cornstarch

1/4 cup water

¼ cup orange juice

Topping:    4 oz. cream cheese, softened

¼ cup confectioners’ sugar

1 cup whipped topping

1 firm banana, sliced

1 cup sliced fresh strawberries

1 can (8 oz.) mandarin oranges, drained

2 kiwifruit, peeled and thinly sliced

1/3 cup fresh blueberries

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour, baking powder, baking soda and salt; add to creamed mixture and beat well. Cover and refrigerate for 30 minutes.

Press dough into a greased 12 x 14 inch pizza pan. Bake at 350 F. for 12-14 minutes or until light golden brown. Cool completely on a wire rack.

For glaze, combine sugar and cornstarch in a small saucepan. Stir in the water and orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool at room temperature, about 30 minutes.

For topping, in a small bowl, beat cream cheese and confectioners’ sugar until smooth. Add whipped topping; mix well. Spread over crust. Arrange fruit on top. Brush glaze over fruit. Store in the refrigerator.         12-16 servings

(Recipe for Summer Dessert Pizza was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: banana, confectioners' sugar, cornstarch, cream cheese, fresh blueberries, kiwifruit, lemon extract, mandarin oranges, orange juice, sliced fresh strawberries, whipped topping

Wake-Up Smoothie

March 29, 2014 Leave a Comment

Wake-Up Smoothie

This recipe, Wake-Up Smoothie is from Diabetic Connect. With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just minutes. It provides vitamin C, fiber, potassium and soy protein.

Wake-Up Smoothie Recipe

Wake-Up Smoothie

1 ¼ cups orange juice, preferably calcium-fortified

1 banana

1 ¼ cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries

½ cup low-fat silken tofu, or low-fat plain yogurt

1Tbsp. Splenda Granular or sugar (optional)

Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy. Serve immediately. 1 serving

(Recipe for Wake-Up Smoothie came from Diabetic Connect, 2014)

Filed Under: Savory Tagged With: banana, frozen berries, low-fat silken tofu, orange juice

Citrus Salmon with Orange Relish

Chicken Honey Nut Stir-Fry

Citrus-Raspberry Coffee Cake

Dark Chocolate and Pumpkin Swirl Cake

Shrimp Stir-Fry

Tropical Fruit Smoothie

Lazy Man’s Ribs

Summer Dessert Pizza

Wake-Up Smoothie

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