Posts Tagged ‘oranges’

Orange Pecan-Crusted Chicken

This oven-fried chicken is packed with flavor while remaining light on your waistline. Crispy, spicy, and citrusy. Perfect served with a spinach salad.

Orange Pecan-Crusted Chicken

Nut-crusted chicken is one of my favorite ways to prepare chicken. This obsession started when I first made this recipe with my friend Brandi years ago, pre-blogging years. While unpacking, sifting through a pile of recipes long forgotten, I rediscovered this guy and it quickly was thrown onto the menu. This time I combined it with another one of my favorite chicken-cooking techniques: oven-frying. The result? Crispy, citrusy, spicy. Serve along with a spinach salad and it’s healthy dinner time!

P.S. The Weber root beer gets special mention for being one of the best root beers I have had from my Seattle root beer shopping spree. I still need to unpack all my bottles to fill in more of my root beer collection list.

One year ago: Cream Cheese and Bell Pepper Stuffed Chicken

Three years ago: Buttermilk Pecan Waffles

Four years ago: Spaghetti with Feta and Sun-Dried Tomatoes
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Pomegranate Sangria

Sangria isn’t just for the warm summer months. Mix up with winter pomegranate sangria and it may be your new favorite holiday beverage.

Pomegranate Sangria

Another pomegranate alcoholic beverage? Another sangria? Why yes! Not to down play any of the other sangrias I have shared but this one is my favorite so far. Maybe I am partial to pomegranate, maybe it’s the seasonally delicious citrus fruits, or maybe you need to stir this up for your New Year’s party tomorrow. Serve it garnished with some bubbly for some extra festive flair.

One year ago: Best of 2013

Three years ago: Best of 2011
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Orange Glazed Green Beans and Butternut Squash

Citrus is a great compliment to ham but instead of glazing your ham, glaze your green beans and butternut squash in this festive side dish.

Orange Glazed Green Beans and Butternut Squash 1

Lesson learned: get a flu shot every year. This year was the first in 8 that I did not get a flu shot, mainly because I couldn’t get it for free anymore (oh how I miss the perks of being a student), and sure enough the flu found me on Christmas Eve of all days. I’ve been slowly recovering since with my biggest achievement coming in the form of a shower. Hooray cleanliness!

Before I realized what my sniffles were leading up to, I did help cook dinner on Christmas Eve for my parents (thankfully they had already passed the illness, likely to me). The menu consisted of smoked country ham from Benton’s, my dad’s homemade applesauce, cheddar biscuits, rosemary mac and cheese, and orange glazed green beans and butternut squash. I often pair ham with a citrus glaze but since we went with a smoked ham this year the citrus element went into the side dish instead. And it was the favorite part of the meal.

Orange Glazed Green Beans and Butternut Squash 2

One year ago: Almond-Pear Panino

Three years ago: Creamy Grape Dessert
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Spatchcocked Turkey with Champagne-Thyme Gravy & #OXOTurkeyDay Giveaway

The biggest Thanksgiving problem is always how much oven space and time the turkey hogs. Try this sptachcocked turkey that not only takes up less space but is done in 90 minutes!

Friendsgiving 3

Turkey, the Thanksgiving staple. However I actually did try to convince my parents into having smoked ham this year instead but that was meat with instant dismissal. Maybe for Easter. It is true though, all the potatoes, green beans, and stuffing seems better fit for turkey. So a turkey is what I cooked when I hosted Friendsgiving at my friends home, marking only the second time I have ever cooked a Thanksgiving meal and both times in someone else’s kitchen. Thankfully I brought along some trusty OXO tools to make this adventure less stressful than the last time, because cooking in someone else’s kitchen is never as easy as your own.

  • Poultry Lifter – This is one heavy duty tool used to lift your turkey unscathed onto the serving platter.
  • Twine Dispenser – Although I did not need twine for a spatchcocked turkey this is a really handy tool if you do truss your turkey or use twine in other baking/cooking adventures. Pork loin roulade anyone?
  • Angled Baster with Cleaning Brush – Whether you are basting your turkey or sucking up the pan drippings everyone needs a good baster. It even has little feet for resting on the counter.
  • 2 Cup Fat Separator – Easily removes fat from pan drippings, comes with it’s own stopper and strainer, had measurement markings, and is heat-resistant.
  • Stainless Steel Butter Dish – Pass the butter! And don’t worry about butter fingers with this good grips butter dish.

OXO Turkey Day 1
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Sweet Potato Chips with Thyme

Once you learn how to easy it is to make your own potato chips at home, you may never go back to the store. 

Sweet Potato Chips with Thyme 1

For Secret Recipe Club this month I was assigned to Kim’s blog Feed Me Seymour. She has so many great fall recipes to choose from with homemade pumpkin spice marshmallows, stuffed maple vanilla spice cupcakes, and butternut biscuits with vanilla bean butter. And all of her recipes are geared towards all skill levels so no matter your experience, her recipes should not scare you away. Unless of course scary is what you are going for and then you should check out all of her awesome Halloween creations such as her broken glass cupcakes or toxic swap cupcakes. Obviously I had a tough decision.

Sweet Potato Chips with Thyme 2

Homemade potato chips have been on my list of things to make for quite some time. When I found her recipe for sweet potato chips I knew now was the thyme, I mean time (pause to bask in the glory of my corny pun). These sweet potato chips are seasoned with fresh orange zest and thyme resulting in the prefect fall snack and, if I can be so bold, are better than store-bought sweet potato chips. The pandora’s box of homemade potato chips possibilities has just been opened and I have Kim to blame/thank!

Sweet Potato Chips with Thyme 3

One year ago: Pizza for One

Two years ago: Buckeye Rice Krispies Treats

Three years ago: Pumpkin Spice Cream Cheese
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Fruity Sangria

Warm weather means it’s time for sangria. This red wine based sangria has oranges, lemons, strawberries, and nectarines. Drink up and then enjoy the fruit!

Fruity Sangria 1

You know that 1 hour and 45 minute phone interview I had last week? I just got an e-mail saying I am one of their top 10 candidates, but the earliest they can arrange the in-person interview is sometime in July so I won’t know more for a little while. I will keep you posted (btw it’s in Des Moines, Iowa). In the meantime I have reached my farthest destination on my journey, Rochester, NY. Time to enjoy not driving for a couple days and see my friend Adrienne get married!

Since I had all of these fun things to share with you today and it’s Friday, I decided it was a good day to post a cocktail recipe. I made this with Trader Joe’s Charles Schwab cabernet sauvignon. Cheap wine is always great for sangria because you don’t have to feel guilty about “ruining” it. Feel free to serve this with a splash of lemon-lime soda or another bubbly additive if you prefer such a thing in your sangria but I like mine without carbonation. Go ahead and eat the fruit floating in your drink too. You better believe I did, except for the lemons.

Fruity Sangria 2

One year ago: Coconut Pecan Cookies

Two years ago: Spicy Avocado Chicken Enchiladas
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Rainbow Fruit Pizza Tart

This Rainbow Fruit Pizza Tart will create spontaneous smiles with a sugar cookie crust, vanilla Greek-cream cheese filling and a rainbow of fruit.

Rainbow Fruit Pizza Tart 3

Silly me forgot to tell you something last week – I had a phone interview for a job! I thought it went very well and was also given a writing assignment afterwards to complete within a week. I sent it back a day early and am now waiting to see if I make it into the next stage of the interview process. Of course in the mean time I am still working on other applications. The job market is too rough out there to be idle between interviews.

Rainbow Fruit Pizza Tart 1

I also have not been idle in the kitchen department. I thought for sure I would have to cut back on the amount of posts per week but I’ve been able to coast along as normal. Thank goodness because ideas have started coming out of my ears. This fruit pizza isn’t a novel concept but that doesn’t mean it is any less fun. I technically made the rainbow backwards since red has a longer wavelength than violet and therefore would be on the outer edge of a rainbow (nerd alert). I prefer purple over red anyway, but regardless of technicalities you cannot help but feel happy from just looking at this colorful fruit tart.

Rainbow Fruit Pizza Tart 2

One year ago: Guiltless Avocado Alfredo Pasta with Spicy Chicken
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Review: The Dollop Book of Frosting & Orange Cut-Out Cookies with Orange Cardamom Icing

Before I defended my dissertation a couple months ago several people came to my rescue with guest posts, including Heather Saffer, winner of Cupcake Wars author of The Dollop Book of Frosting. This cookbook is not only full of fun and creative frosting flavors, but also novel ways to enjoy frosting – because frosting should not be restricted to cakes and cookies. Today her holiday blog tour stops here and I am sharing a recipe from this cookbook that would be perfect to make this holiday.

DollopBookofFrosting
As I expressed previously, Heather’s Ultimate Dude Peanut Butter Cookie Dough Cupcakes with Peanut Butter Buttercream stole my heart upon first sight. I can see why they were the big winner in Cupcake Wars. Flipping through the rest of the recipes I was also drawn to the Strawberry Spinach Cheesecakes with Strawberry Balsamic Goat Cheese Frosting and Vanilla Buttermilk Waffles with Maple Bacon Frosting. Frosting is now for breakfast kids, rejoice! Her recipes will take frosting down avenues you never thought possible. So if you love frosting and are looking for creative recipes then you really need to snatch this up. It would also be a great gift to grab for the sweet-tooth in your life ;-).

Orange Cut-Out Cookies 2

Now I know that I said frosting goes beyond cakes and cookies, but cut-out cookies were a staple for every holiday when I was growing up. We had scads of cookie cutters shapes, food coloring, and festive sprinkles for every occasion. These cut-out cookies pump up your traditional sugar cookie cut-outs with the flavors of orange and cardamom – a combination that will leave your palate both refreshed and comforted. For the upcoming winter holidays, I decided to cut mine with snowflakes and they tasted better than any snowflake that has ever landed on my tongue.

Orange Cut-Out Cookies 1

One year ago: Maple Breakfast Sausage
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Orange Chicken with Asparagus

The whole finishing one’s PhD is quite anticlimactic. Especially when you still have to go through the month-long formatting review process, complete a couple more experiments per reviewers requests for a paper, fill out scads of paperwork which includes acquiring several signatures from departments around campus (some of which cannot be completed until I am ready to turn in my badge and keys), and don’t have a job lined up yet. So guess what have I been doing post-defense? Don’t get me wrong, there have definitely been celebrations but I don’t feel relieved just yet.

That being said, enjoy this easy, single-serving recipe for orange chicken with a lot of asparagus! Don’t like asparagus? Swap out with snow peas, green beans or broccoli. And as usual, you could also use your multiplication tables to prepare this for multiple people.

Orange Chicken with Asparagus

One year ago: Buckeye Monkey Bread Muffins

Two years ago: Oatmeal Meatballs with Spinach
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Orange Creamsicle Cupcakes

I wish all lotions, soaps, etc came in bottles that did not use pumps or wands. Why? Because they NEVER reach all the way to the bottom, forcing you to either throw away several uses of perfectly good product, or feel like a penny-pincher for trying to scrape out every last bit. I fall into the latter category and I am not ashamed. I bought the stuff and you better believe I am going to use every last drop that I can get. People say that when I am no longer living on a grad student stipend, my time and effort won’t be worth it anymore but I disagree. It’s less about the money and more about the fact that I don’t like to waste things. This is true of food items as well, as I am constantly finding ways to use up leftover ingredients from a recipe that did not use it all. I call it resourceful.

Orange Creamsicle Cupcakes 1

Anyway, that rant has little to do with these cupcakes although the heavy cream I used for the frosting was leftover from all my ice cream adventures last week. I made these cupcakes for Beth’s non-baby shower themed lunch (she’s not into the whole baby shower/gift opening thing even though she’s about to pop). When I asked what flavor cupcakes she was craving she said orange or something tropical, but nothing fancy. Well you know I can’t make a cupcake and not make it a least a little special, so I made orange creamsicle cupcakes with a swirl of two different frostings on top: orange and vanilla buttercreams. And in case the flavor wasn’t obvious enough I topped them off with orange gummies.

Orange Creamsicle Cupcakes 2

One year ago: Mango Frozen Greek Yogurt
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