TART ORANGE MARMALADE
8-10 medium oranges (6 cups sections + 1 1/2 cups juice + 2 cups small cut rind slices)
2-3 medium lemons, sectioned and reserve juice
7 cups sugar
1 cup QUALITY honey
1 liquid pectin pouch (3 ounces)
1 tablespoon butter
- Peel oranges and lemons, reserving rinds for later.
- Using a cutting board with a reservoir to catch the juices, cut sections into small chopped pieces. You should have 6 cups of chopped fruit.
- Pour off juice to measure. Off set with FRESH squeezed to equal 1 1/2 cups.
- Slice rinds from both the lemons and oranges into VERY thin strips until you have 2 cups worth.
- Add fruit, juice, rinds, sugar and honey to large stock pot. Bring to a FULL ROLLING boil.
- Add pectin continuing to boil for 2 minutes.
- Stir in butter and skim any remaining froth.
- Immediately ladle into hot sterilized jars.
- Process in water bath for 15 minutes.
- Cool jars inverted on a towel until cool.
HONEY ORANGE PINEAPPLE CHICKEN ala SLOW COOKER serves 6-8
6 boneless, skinless chicken breasts
1/2 cup orange pineapple juice
Juice of 1 LARGE lemon
1/2 cup chicken broth
1/4 cup QUALITY honey
1/4 cup apricot pineapple preserves
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/4 cup teriyaki sauce
1/4 cup Country Bob’s All Purpose Sauce
1/4 cup Heinz Chili sauce
8 ounce can crushed pineapple
1 small can Mandarin orange segments, drained WELL
1 small onion, finely chopped
1 cup sliced carrots
chopped green onions for garnish
- In a mixing bowl whisk together orange pineapple juice, lemon juice, chicken broth, honey, preserves, brown sugar, cornstarch, teriyaki sauce, Chili sauce, Country Bob’s sauce and crushed pineapple.
- Spray slow cooker insert with non-stick cooking spray.
- Place chicken breasts in slow cooker in as shallow a layer as possible.
- Top with onion and carrot pieces.
- Pour juice mixture over top.
- Cover and cook on low for 4 hours.
- Cover and cook 1 hour more.
- Top with Mandarin orange segments, turn off heat, cover and let sit 5 minutes.
- Serve over hot cooked rice. Top with fresh chopped green onions.
This recipe is tender, juicy, looks elegant and pairs wonderfully with any green vegetable. It is truly my intention to try AT LEAST 1 recipe a week from my RECIPE SCRAPS. I now have one more scrap of paper gone!
CREAMSICLE CHICKEN – PAN SEARED CHICKEN with CREAMY ORANGE SAUCE serves 4
4 boneless, skinless chicken breasts (see notes)
3 tablespoons brandy
1 1/4 cups orange juice (see notes)
4 green onions, minced
2-3 cloves garlic, minced
6 ounce orange yogurt (see notes)
FRESH ground salt and pepper, to taste
2 teaspoons cornstarch
1 teaspoon water
scant tablespoon avocado oil
Orange slices for garnish
Jasmine rice, prepared per package
- Heat avocado oil in a heavy skillet over medium high heat.
- Generously season chicken pieces with FRESH ground salt and pepper.
- Saute’ chicken breasts 2-3 minutes per side until golden.
Remove chicken to plate, tent with foil and keep warm.
- De-glaze pan with brandy.
- Add orange juice, garlic and green onions.
- Bring to a boil for 2 minutes.
- Reduce heat to simmer 2-3 minutes.
- Whisk together cornstarch with water.
- Whisk cornstarch mixture into yogurt.
- Whisk yogurt mixture into pan sauce and adjust seasoning.
- Simmer until thickened and cooked through.
- If you prefer 8 thighs can be substituted easily.
- I sometimes use a pineapple orange juice to alter the flavor a bit.
- YOPLAIT orange cream works beautifully.
BAKED PINEAPPLE ORANGE CHICKEN serves 6
2 pounds boneless, skinless chicken breast, cut into large bite sized pieces
1/2 cup + 2 tablespoons cornstarch
4 egg whites, beaten until foamy
1 cup FINELY GROUND Panko crumbs
1 cup Wondra flour
1 cup orange pineapple juice
1/2 cup packed brown sugar
1/2 cup rice wine vinegar
1/2 cup Bragg’s Liquid Aminos
1 teaspoon fresh grated ginger
2 cloves garlic, finely minced
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Buttered rice (I use chicken broth and scallion whites while cooking)
1/2 cup sliced scallions
- Preheat oven to 400°.
- Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
- Use 3 shallow prep dishes – 1 for the cornstarch, 1 for the egg whites and 1 for the Panko Wondra combination.
- Coat chicken pieces 1st in cornstarch, then in egg whites and finally in bread crumb mixture.
- Place chicken pieces on baking sheet.
- Bake 15-20 minutes or until cooked through.
- While chicken is baking, prepare sauce.
- In a medium sauce pan combine, 3/4 cup of the juice, se sugar, liquid aminos, ginger, garlic, sesame oil and red pepper flakes and bring to a simmer over medium heat.
- In a small bowl whisk together 2 tablespoons cornstarch and 1/4 cup juice until smooth.
- Stir into sauce pan and simmer until thickened.
- Transfer chicken pieces to a large bowl, pour sauce over and GENTLY toss until chicken pieces are well coated.
- Serve over rice and top with scallions.
Linking up with Julie over at Back to My Southern Roots.