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Showing posts with label orange. Show all posts
Showing posts with label orange. Show all posts

Tuesday, February 10, 2015

All Things Orange SundaySupper Featuring Pumpkin Maple Oatmeal

The perfect way to warm up on cool Fall mornings:
Pumpkin-Maple Oatmeal!
The theme for this weeks #SundaySupper is All Things Orange, so were celebrating Fall-inspired ingredients -- from breakfast, to main dishes, to desserts! Our hostess this week is Pam from The Meltaways blog. She challenged us to share a recipe that features any orange-colored ingredient. This could include pumpkin, butternut squash, oranges, etc. Were actually having our first big cool snap in Central Texas this weekend, so I wanted to make something with pumpkin to celebrate the cool breezes! I was looking around at the Food Network website a few days ago and stumbled across a fun recipe for pumpkin oatmeal. I played around with the recipe a bit, making a few additions and tweaks along the way.

I doubled the cinnamon of the original recipe and added a bit of cardamom and freshly grated nutmeg to up the spice quotient a bit. I also added maple syrup to the baking liquid, along with a bit of brown sugar for a touch of sweetness. Add in some golden raisins and chopped pecans for a bit of texture, and youve got a fantastic Fall breakfast on your hands! This hearty dish serves approximately six people.

Pumpkin-Maple Oatmeal
adapted from Food Networks website

 Step 1: Combine the following ingredients in a 4-cup measuring cup: 2 cups vanilla almond milk, 1/2 cup pure maple syrup, 1 tbs. vanilla, and 1.5 cups water. Pour into a large pot and place over high heat. Slowly whisk in a 14-ounce can of pure pumpkin (not pie filling!) and 1/3 cup packed brown sugar, until the pumpkin is fully incorporated and bring the mixture to a boil.


Step 2: Add 1/2 cup golden raisins, 1/3 cup chopped pecans and 2 tbs. butter; stir to combine. Add 2 cups quick-cook oats (not instant...), 1 tsp. Vietnamese high-oil cinnamon, 1/2 tsp. ground cardamom, and 5-6 grates of fresh nutmeg. Lower the heat to med-low and cook uncovered for about 15 minutes, stirring every few minutes, until the oatmeal is thickened and completely cooked.


 Step 3: Let the oatmeal cool for about five minutes so it can continue to thicken a bit. Spoon the oatmeal into bowls. Top each serving with a pat of butter, some chopped glazed pecans, and a drizzle of maple syrup. Eat and enjoy!


This oatmeal is fabulous...it tastes like pumpkin pie, but its much healthier! Its sweet -- but not TOO sweet -- homey, and satisfying. The recipe says leftovers refrigerate and reheat well. I can definitely see myself making up a batch of this on Sundays in the fall months and packing individual plastic containers to take to work for breakfast during the week. 

 Make sure to join us for the All Things Orange tweet chat on Twitter this evening at 600 CST/700EST. In the meantime, make sure to go visit the rest of the #SundaySupper gang to see what Fall delights they have cooking in their kitchens this weekend!!


Sunrise  (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Kris from In The Kitchen with Audrey and Maureen  is making her Sweet Potato Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing Classic Orange Marmalade
Claire from The Realistic Nutritionist is baking up some Spiced Low-Fat Pumpkin Biscuits
Sunithi from Sue’s Nutrition Buzz is making Spice Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Sweet Potato Salad
Megan from I Run For Wine is making Roasted Butternut Squash and Italian Sausage Soup With Adult Grilled Cheese
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Quinoa Salad
Susan from The Wimpy Vegetarian is making Spiced Sweet Potato Cider Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Pumpkin Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)
Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli in Sage Butter Sauce
Pam from The Meltaways is making some Spooky Stuffed Peppers
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Patsy from Famfriendsfood is bringing her Carrot Souffle
Elizabeth from The Hand That Rocks The Ladle is making Baked Sweet Potatoes with Maple Pecan Shallot Butter
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar

By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean  is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Bree from Bree’s Bites is bringing Peanut Butter Pumpkin Bites
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread Reisipe
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Pumpkin Cream Cheese Fruit Dip
Laura from Family Spice is making some Gluten Free and Unprocessed Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries





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Saturday, February 7, 2015

Roasted Chicken with Orange Ginger Buttah aka Aartis I Aint Chicken Chicken

Roasted Chicken with Orange Ginger Buttah


Compound butters are so remarkably simple to make, you almost want to tap yourself on the head and say, "Why didnt I think of that?" Of course, you can make your own butter first, then add the other ingredients, but regular store-bought butter which youve allowed to sit out and soften works just as well. Basically, you add whatever herbs and seasonings youd like to the softened butter and mix well (Basil Lime Buttah, anyone? Excellent over grilled corn on the cob!).
In this case, Aarti Sequeira..you know her, shes that excellent new chef they have over there at the Food Network..well, Aarti takes an ordinary piece of chicken and elevates it to another level with her I Aint Chicken Chicken recipe. Fresh orange zest and freshly grated ginger, along with flowery cardamom spice infuse this extremely moist chicken with its flavor.

orange, ginger root, cardamom spice
orange, ginger and cardamom compound butter
Serves 4
Grill or Oven 500 degrees F (Aartis recipe calls for roasting in the oven, however I prepared using an outdoor grill and I lined my baking sheet with foil. Expect splatter and smoking.)
Ingredients:
4 Tablespoons (1/2 stick) butter, softened at room temperature
1/2 teaspoon ground cardamom
zest of 1 large orange
2 teaspoons freshly grated ginger
4 chicken breasts, skin on (Aartis recipe calls for bone in and skin on)
To make compound butter - in small bowl place butter, cardamom, orange zest, and grated ginger and mix well. Then add salt and pepper to taste. (Next time I make this I will also add freshly minced garlic.) Set aside.
Line a baking sheet with foil and place a cooling rack on top of that. Generously salt and pepper chicken breasts on both sides. On the skin side make a pocket between the skin and the flesh. Place butter in pocket, close and massage to distribute butter evenly under skin. Place chicken skin side up on rack fitted inside baking sheet and drizzle with olive oil.
Place pan on grill, close lid and cook for approximately 18-25 minutes or until internal temperature reaches 160 degrees, or juices run clear. Remove from grill and allow to rest a few minutes before serving.

ready to go on grill
coming off grill
lining your baking sheet with foil will make for much easier clean-up

Note: Butter will drip down and when it makes contact with your very hot pan, there will inevitably be splatter and smoke. If I were going to make this in my oven next time, I would use a roasting pan fitted with a rack and still line the roasting pan with foil for easier clean-up. The deeper roasting pan should help prevent over-splatter.

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Friday, January 23, 2015

Red Currant Coconut Muffins with Orange Glaze

Red currants and shredded coconuts dont belong in a muffin?!...of course they do! Its so yummy!  These muffins are perfect for breakfast or brunch, but who can resist them for afternoon, evening, and even midnight snacks? Theyre just too good.
 
 


Muffin Ingredients

  • 1 cup of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 cup of sugar
  • 8 tablespoons or 1 stick of butter, softened
  • 2 eggs
  • 1 tablespoon of orange rind
  • 2 tablespoons of orange juice
  • 2 tablespoons of sweetened coconut
  • 1 cup of red currants (fresh or frozen)
Kitchen Utensils
  • electric mixer
  • 1 large bowl
  • 1 wooden spoon
  • muffin pan
  • muffin cups 
  • measuring cup
  • measuring spoon

 Muffin Instructions 
  1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine the flour, baking powder and salt in a small bowl.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs into the creamed mixture until blended
  5. Add flour mixture.  Mix some more.
  6. Add orange rind, coconut and orange juice.  Mix some more.
  7. Fold in gently the red currants with a wooden spoon.
  8. Fill greased or paper-lined muffin cups two-thirds full. 
  9. Bake at 375° for 20-25 minutes  Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean. 
  10. Allow to cool.

Orange Glaze Instructions
  • 1 cup of confectionery sugar
  • 2 to 3 tablespoon of orange juice
Glaze the muffins with orange glaze.
  1. In a small bowl, combine confectioners sugar and 2 to 3 tablespoons of orange juice. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
  2. Sprinkle with coconut over the glaze.  Add one red currant in the center of the muffin.
 Happy Spring lovelies!!! :)
xoxo,
Karen Grete & Heidi. 

We hope you enjoyed our Red Currant muffin video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including
*Red Currant Strawberry Smoothie Recipe Using Typical Scandinavian Flavors
*How to Make Rhubarb Syrup For Your Cool Summer Cocktails and Drinks.
*Black Cherry Strawberry Smoothie Recipe Using Icelandic Yogurt
*Wild Blueberry Smoothie Using Icelandic Yogurt
*Rhubarb Strawberry Smoothie! A Great Summer Drink With Typical Scandinavian Flavors
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://.blogspot.com/

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