Tag Archives: orange

Charred Broccoli with Orange Browned Butter

I mentioned yesterday that I served the Nut-Crusted Chicken with an orange-flavored broccoli but my puny description didn’t do this dish justice. I’m pretty used to roasting broccoli and do it more often than steaming it. But this Charred Broccoli with Orange Browned Butter takes it a step further before taking it another step further.

Broccoli florets are roasted and then put under the broiler for a few minutes until nice and dark before being tossed in a mixture of browned butter, orange zest and orange juice. The roasted broccoli alone is flavorful enough but the browned butter and the addition of orange makes this an even fancier side dish than plain old steamed broccoli. I loved this dish with the chicken from yesterday because they both had hints of orange and paired well together but this broccoli will be a perfect addition to any meal.

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Preheat oven to 450°F. Arrange broccoli on a foil-lined baking sheet; coat with cooking spray. Bake at 450°F for 12 minutes or until crisp-tender and lightly browned, stirring once. Heat broiler to high, leaving pan in oven; broil 2 minutes or until lightly charred.

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Melt butter in a small skillet over medium heat; cook 3 minutes or until browned. Remove from heat. Stir in rind and juice.

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Combine broccoli and butter mixture in a large bowl.

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Sprinkle with salt and pepper; toss to coat.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Nut-Crusted Chicken

I was away for work all of last week and even though I had made food to post ahead of time, I just never got around to it. I flew in on Friday and woke up on Saturday to having zero food in the house so I bundled myself up (seriously, why is it so cold??) and went to the grocery store, list in hand. After eating catered food for lunch and restaurant food for dinner every day, I was ready to eat some home-cooked meals and fresh produce. I’ve been eyeballing this recipe for Nut-Crusted Chicken for a while and decided it was time to get it done.

Dijon mustard, fresh orange juice, salt and pepper coat one side of boneless chicken breasts before being coated in chopped pistachio nuts and baked until perfect. The tang of the mustard and saltiness of the pistachios pack this chicken with flavor leaving it anything but boring. I served mine with some orange-flavored broccoli which I’ll post tomorrow but by all means, try out the rest of the recipe by making the carrots included.

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Preheat oven to 425°F. Line a baking sheet with parchment paper. Place pistachios in a shallow bowl. Whisk together mustard, orange juice, salt, and 1/4 teaspoon pepper in a second shallow bowl.

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Coat 1 side of each chicken breast with mustard mixture, and dip coated side of chicken in chopped nuts. Place chicken, nut sides up, on prepared baking sheet. Sprinkle with remaining 1/4 teaspoon pepper.

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Bake 20 minutes or until chicken is cooked through and nuts are lightly browned. Sprinkle chicken with orange zest, if desired.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Coastal Living magazine

 

Banana Pumpkin Smoothies

After all of the cheese and wine I consumed last week in Buenos Aires, I need to get it together. Quite frankly, I’m tired of chicken, have no desire for salads, and can’t eat any more eggs. When I get into an eating rut like this, where I want to eat healthy but can’t stand to eat the same old, same old, I like to replace a meal with a smoothie a few times a week. It’s the middle of October so it feels completely appropriate to break out the pumpkin. This Banana Pumpkin Smoothie is the perfect fall meal that tastes more like a treat and keeps my pants fitting.

Vanilla yogurt, canned pumpkin, orange juice, and frozen banana are the basis of this smoothie which is jazzed up with warm spices and a hint of brown sugar. Right around now, you can find all kinds of recipes for pumpkin pie smoothies but what makes this one unique and different is the addition of the banana and fresh orange juice. I always have slices of frozen banana in my freezer just for smoothies like this but if you don’t, a fresh banana will work fine, you just may want to add extra ice. I never thought to combine orange and pumpkin together but the flavors marry perfectly, giving this drink a light freshness you don’t typically get with fall pumpkin flavors. I’m sold.

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Combine yogurt, pumpkin, ice, orange juice, brown sugar, spices, and banana in a blender, and process until smooth.

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Garnish with dash of ground cinnamon, if desired. Serve immediately.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

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