Feast your eyes on these three recipes from FloridaJuice.com that are perfect winter recipes
The perfect dinner for a chilly winter night. The classic duo of cranberry and orange updates Northeastern comfort food.
Yield: Makes 6 servings
1 whole chicken
4 cups Florida orange juice
3 cups onion, chopped
1 cup carrot, cut into ½-inch slices
1 cup celery, cut into ½-inch slices
6 cloves garlic
1 teaspoon ground cumin
Water as needed
Corn Pot Pie:
2 cups leeks, chopped
8 tablespoons butter, divided
1 tablespoon garlic, chopped
8 tablespoons flour
1 cup Florida orange juice
1 cup cream
2 cups whole kernel corn, frozen
1 cup peas, frozen
1 cup carrot, chopped
¾ cup dried cranberries
1 bay leaf
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon orange zest, chopped
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 sheet puff pastry
2 large eggs, beaten
2 tablespoons milk
Florida orange slice, for garnish
Fresh thyme, for garnish
For Florida-Orange Chicken: Rinse chicken under cold water. Place chicken in large stock pot; add orange juice, onions, carrots, celery, garlic and cumin. Add enough water to just cover chicken; bring to a simmer, then lower heat to a light simmer. Cook until thermometer inserted in center of chicken breast reads 155°F. Remove stockpot from heat; cover and let stand for 45 minutes.
Remove chicken from stock; cool slightly. Remove breasts and legs from chicken; shred breast meat and leg meat into 1-inch pieces. Reserve chicken. Strain stock; discard any bones and vegetables. Reserve stock.
For Corn Pot Pie: Place leeks, 2 tablespoons butter and garlic in large saucepan over medium heat. Cook for 4 to 5 minutes, until leeks are tender and garlic is fragrant. Add remaining 6 tablespoons butter; stir until melted. Add flour; stir to form a paste. Add reserved stock one-third at a time, stirring well after each addition. Cook for 15 minutes over low heat, stirring often. Add orange juice, cream, reserved chicken, corn, peas, carrots, cranberries, thyme, rosemary, orange zest, nutmeg and cloves; cook for additional 15 minutes. Remove from heat; remove bay leaf.
Place 8-inch round casserole dish on top of puff pasty. Cut puff pastry in circle 1 inch wider than casserole dish on all sides. Spoon pot pie filling into baking dish; cover with puff pastry circle. Fold pastry dough down over outside rim of dish; press to seal. Whisk eggs and milk together; brush puff pastry with egg mixture.
Bake at 375° F for 20 to 25 minutes, until crust is golden brown. Remove from oven; cool slightly. Garnish with orange slice and fresh thyme. Using large spoon, place filling and some crust into serving dishes.
Serve up some fun bite-sized appetizers with these Turkey Orange Meatballs basted in a tangy citrus sauce.
1 pound lean ground turkey
1 cup whole rolled oats
1 Florida orange, peeled and diced
1 egg, beaten
1 ½ teaspoons Italian seasoning
2 ½ teaspoons coarse salt, divided
1 ½ teaspoons ground black pepper
2 cups 100% Florida orange juice
6 tablespoons rice wine vinegar
½ cup tomato paste
4 teaspoons cornstarch
1 teaspoon black pepper
Fresh herbs for garnish, optional
In large bowl, combine turkey, oats, orange, egg, Italian seasoning, 1½ teaspoons salt and ½ teaspoon pepper; mix well. Roll mixture into walnut-sized balls, making approximately 28 meatballs. Place meatballs in large, nonstick skillet over medium heat; cover and cook, turning occasionally until browned on all sides. Meatballs should be cooked through with no pink remaining in the center.
Whisk together orange juice, vinegar, tomato paste, cornstarch, 1 teaspoon salt and 1 teaspoon pepper. Add orange juice mixture to cooked meatballs in skillet; continue cooking and stir gently until sauce becomes clear and coats meatballs, about 5 minutes. Serve meatballs on toothpicks garnished with fresh herbs, if desired.
Refresh your dinner with our Pan-Asian Orange Poached Fish topped with a sweet and tangy marmalade
1-3/4 cups Florida orange juice*
1/4 cup fresh lime juice
2 tablespoons low-sodium soy sauce
2 tablespoons firmly packed brown sugar
2 tablespoons minced scallions
2 tablespoons firmly packed minced ginger
1 tablespoon firmly packed minced garlic
1 tablespoon firmly packed minced cilantro
4 (4-ounce) fillets of Florida mahi mahi or another firm, white fish like Halibut
2 cups broccoli florets
Prepared brown rice (optional)
*May substitute Florida Orange Juice from Concentrate
Place all ingredients for poaching liquid in a large sauté pan. Bring to a boil and simmer for 10 to 15 minutes until slightly thickened. Place fish fillets skin side up, into sauté pan. Poach on low heat uncovered for 5 minutes. Turn fish over, cover and poach 2 to 3 minutes more.
Add broccoli, cover and poach for 2 to 3 minutes. Remove pan from heat and let sit covered for 2 to 3 minutes. Serve immediately. Best served with brown rice.