orange juice – Buen provecho…2022

Baked Pork Tenderloin

Normally when I prepare pork tenderloin, I make a marinade, meaning it needs to sit in the marinade for several hours or overnight. NOT this one, which makes it very simple. The end result was juicy and very flavourful. We like to remove ours from the oven while it is still slightly pink in the middle, so you need to adjust the timing. This one reached 140 F between 15 and 20 minutes and I removed it from the oven and let it sit about 10 minutes. It was perfectly a little pink inside.

Baked Pork Tenderloin

Ingredients

1 or 2 ½ pound pork tenderloins
1 tablespoon oil
2-3 tablespoons fresh lemon, lime, or orange juice (or 1 tablespoon of each)
2 teaspoons Italian seasoning
1 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon smoked paprika (optional but highly recommended)
¼ teaspoon black pepper

1. Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.

2. Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.

3. Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).

4. Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1-inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.

Chilled Asparagus with Citrus Dressing

For a great summer lunch try this chilled asparagus with some salmon poached in wine. I usually do the salmon with cold green beans (blanched), but not having found any at Costco, I went for using asparagus, which I believe you northerners are seeing IN SEASON. We started the meal with a cold strawberry soup ( which is somewhere on this blog if you do a search). The great thing about this meal is that you can easily prepare it all in the morning and just plate it up when company arrives.

Chilled Asparagus with Citrus Dressing

INGREDIENTS

1-pound asparagus, woody ends cut off
1 teaspoon orange zest
Juice of an orange
Juice of half a lemon
1 tablespoon Dijon mustard
2 teaspoon white wine vinegar
1 teaspoon extra virgin olive oil
1 teaspoon honey
1/4 teaspoon kosher salt
Black pepper to taste

INSTRUCTIONS

1. Bring a large pot of salted water to a boil.

2. Add in the asparagus and cook for 2 minutes.

3. Immediately remove the asparagus from the boiling water and place it into an ice bath to stop the cooking process.

4. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a large bowl.

5. In a glass measuring cup combine the remaining ingredients (everything from zest down to pepper) and whisk together to form the citrus vinaigrette.

6. Pour the desired amount of vinaigrette over the asparagus and toss to coat.

7. Cover and refrigerate until ready to serve, then top with a little more salt and pepper.

Marinated Red Onions

This is an older recipe which I did not realize I had never posted before. I served this with my Slow Cooker Pulled Pork which was posted last year I believe. I served the pork on a ciabatta bun topped with a little sauce, the red onions and slices of avocados. Hope you might try this semi-Mexican dish. FYI…this recipe will last a couple of weeks in the fridge. Drain off the liquid before serving.

And here is the recipe…

Marinated Red Onions (LCBO Food and Drink)

1 lb. red onions sliced (2 large)

2 cups white wine vinegar

¼ cup cilantro sprigs

½ cup lemon OR lime juice

½ cup orange juice

½ tsp. salt

Put all of the ingredients together and marinade for at least 24 hours. The acid cooks down the onions… remember to drain it off before serving.

Serve with my Slow Cooked Pulled Pork!!

Baked Shrimp Scampi…BONUS – Orange Rice with Celery!

So today you get two for one recipes. These went so well together I decided to share them together. First up is the baked scampi, breaded with lots of garlic and butter and a lemony flavor. It goes well with the orange and garlic in the rice, with a touch of crispiness from the celery. I see no reason why you could not substitute asparagus pieces for the celery…peas would not cut it in this recipe…LOL

Baked Shrimp Scampi (Ina Garten – Food Network)

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell

3 tablespoons good olive oil

2 tablespoons dry white wine

Kosher salt and freshly ground black pepper

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

4 teaspoons minced garlic (4 cloves)

1/4 cup minced shallots or green onions

3 tablespoons minced fresh parsley leaves

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 extra-large egg yolk

2/3 cup panko (Japanese dried bread flakes)

Lemon wedges, for serving

Directions Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on.

Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.

Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp.

Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. …and now for the Orange Rice…

Orange Rice With Celery (Rio Caliente Hot Springs Spa – Guadalajara)

1 cup brown rice (I used Jasmine)

1 cup celery chopped

½ cup green onions chopped

2 cloves garlic chopped

2 T sunflower oil ( I used avocado oil)

1 cup water

1 cup fresh orange juice

Brown the rice, celery, green onions and garlic in the oil. When vegetables are tender, add water and orange juice. Cover. Cook 40 minutes, covered, over LOW flame. Let stand for 5 minutes. This rice dish goes so well with fish, etc.

Crock Pot Orange Chicken

Crock Pot Orange Chicken

Ingredients
• 1½ pounds boneless chicken, cut in 2-inch chunks or slivers
• ½ cup flour
• ½ cup panko (Japanese bread crumbs)
• ½ cup milk
• 1 egg
• 2 TB olive oil (I prefer peanut oil)
• 1 TB kosher salt
• 6 ounces (1/2 can) frozen orange juice concentrate (no pulp), thawed
• 3 TB brown sugar
• 1 tsp. balsamic vinegar
• 3 TB ketchup
• 6 ounces (other 1/2 can) orange juice concentrate

one green onion chopped
Instructions
1. In a small bowl mix egg and milk.
2. In a separate bowl, mix your flour and panko. In 5-10 piece batches, soak chicken chunks in milk mixture then in flour mixture, Repeat this twice.
3. In a large skillet, heat olive oil on the stove and brown your chicken on all sides. You will not be fully cooking the chicken, just giving it a nice coat. Place the chicken pieces into your slow cooker
4. In a small mixing bowl, combine 1/2 of the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Add more sugar if you prefer a sweeter taste. Pour sauce evenly over the chicken, and carefully toss to coat.
5. Cover and cook on low for 6 hours, or on high for 3 to 4*. Serve warm over the rice of your choice.
6. Just before finishing add the remainder of the orange juice and continue to heat.

Sprinkle with chopped green onions.
I found that this recipe was actually done in a little over 1 ½ hours on LOW. Maybe its because I am at sea level…LOL

Onion Orange Chicken

Onion Orange Chicken This one has been around for quite a few years. Simple enough for kids, supervised by parent….

1 pkg. Lipton Onion soup mix

1 can frozen orange juice, thawed

2 1/2 lb, chicken cut up*

Preheat oven to 400 F.

Blend soup and juice. Pour 1/2 of it over the chicken pieces in a baking dish. Bake, basting frequently with the other half of the juice mixture. Cooking time about one hour. Serve with rice of your choice, along with some vegetables.

* I used boneless chicken thighs and the cooking time was around one half hour.

Prosciutto Chicken with Orange Sauce

Getting tired of turkey yet? Looking for a simple New Years Eve dish. This recipe fits both criteria and it tastes great with some Jasmine rice! If you have never looked at the Canadian Living website, you should…most of the recipes are Tested Till Perfect.

http://www.canadianliving.com/food/

Prosciutto Chicken with Orange Sauce
Ingredients
• 1/4 cup (60 ml) chopped fresh parsley
• 2 garlic cloves, minced
• 4 tsp (18 ml) olive oil
• 2 tsp (10 ml) grated orange rind
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) pepper
• 4 boneless skinless chicken breasts
• 8 slices prosciutto
• 1 tbsp. (15 ml) white wine vinegar or cider vinegar
• 1/2 cup (125 ml) orange juice
• 1/2 tsp (2 ml) granulated sugar
• 2 tsp (10 ml) butter

Preparation

In small bowl, mix together all but 2 tsp (10 ml) of the parsley, the garlic, oil, orange rind, salt and pepper; divide over chicken breasts. Wrap each in 2 slices prosciutto; place in greased ovenproof skillet.

Bake in 450°F (230°C) oven for 20 minutes or until chicken is no longer pink inside. Remove skillet from oven; transfer chicken to serving plate and keep warm. Add vinegar to pan, scraping up any brown bits from bottom with wooden spoon.

Place over high heat. Add orange juice and sugar; boil for 1 minute. Remove from heat; stir in butter until melted. Pour over chicken; garnish with remaining parsley.

Marinated Tuna Steaks

With the medical community and health-conscious Americans becoming more aware of the many benefits of omega-3 fatty acids and low fat proteins, tuna steak is an increasingly popular item on menus and in grocery stores around the country. In addition to its almost “meaty” flavor and texture, tuna steak is highly versatile, lending itself well to many different seasonings and flavor combinations.Read more : http://www.ehow.com/about_4740858_tuna-steak.html

Although we do not eat a lot of it, we certainly do enjoy fresh tuna steak (save the canned stuff for tuna noodle casserole). This is the second tuna steak recipe I have posted here. Check out Rachel Ray’s Tuscan tuna steaks for an unmarinated style.

Marinated Tuna Steaks

¼ cup orange juice
¼ cup soy sauce
2 Tablespoons olive oil
1 Tablespoon lemon juice
2 Tablespoons chopped parsley
1 clove garlic minced
½ teaspoon oregano
½ teaspoon white pepper
Few drops of sesame oil
Sprinkle of toasted sesame seeds
½ teaspoon fresh ginger gratedMarinate the tuna steaks for about 30 minutes.
Grill in a hot pan for 5 to 6 minutes per side, basting with remaining sauce.

Smothered Pork Chops

Going way back into my memory bank, this recipe was always one of my favourite Mom dishes. She wasn’t a great cook, but this recipe still gets an A in my books! Some 50 years later I am still making this… a true comfort food! Serve them with mashed potatoes and enjoy the sauce…

Smothered Pork Chops

4 medium thick pork chops

1 or 2 white onions sliced

1/2 cup ketchup

1/2 cup orange juice

1 orange sliced

In a fry pan, brown the pork chops with a little oil. Add the sliced onions and cook on low for about 5 to 10 minutes till they appear transparent. Pour in the ketchup and orange juice. Reduce heat to simmer for about 30 minutes. Check to see that the sauce does get too thick. If so, add a little more orange juice. When the chops are ready, they should be a little pink in the middle still. (Mother always overcooked pork back in those days). Add the slices of orange to heat.

Serve the chops with the mashed potatoes, pouring the sauce over the potatoes.

Thanks Mom…

Orange Chicken

I came across this recipe from my friend in Toronto who has a blog, Closet Cooking. Indeed, it was great! Check out Kevin’s blog at www.closetcooking.com

Orange Chicken
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
A quick, easy, light and tasty Chinese orange chicken dish that is way better than takeout!
Ingredients
• 1 tablespoon oil
• 1 pound boneless and skinless chicken breasts or thighs, cut into 1 inch pieces
• 1/3 cup orange juice
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon chill sauce such as sambal oelek or sriracha
• 1 tablespoon orange zest, grated
• 1 clove garlic, grated
• 1 teaspoon ginger, grated
• 1 tablespoon water
• 1 tablespoon cornstarch
• 1/4 cup green onion, sliced (optional)

Directions
1. Heat the oil in a pan over medium-high heat, add the chicken and cook until cooked through, about 2-4 minutes per side.
2. Add the mixture of the orange juice, honey, soy sauce, rice vinegar, chill sauce, garlic, ginger and the mixture of the water and the corn starch, toss to coat and cook until the sauce thickens, about a minute.
3. Remove from heat and serve garnished with sliced green onions.

Option: Replace some or all of the honey with orange marmalade.
Option: Add some vegetables to the mix such as broccoli, peas, peppers, etc.