This past weekend was filled with baking and holiday cheer! One of the items we baked was Cranberry Orange bread. It is an easy recipe that will have your guests in awe and wanting more. The orange zest and juice gives this bread a moist texture as well as a refreshing flavor. Its the perfect holiday gift or treat this season!
Cranberry Orange Bread
-2 cups flour
-1 cup sugar
-1 ½ teaspoons baking powder
– 1 teaspoon salt
– ½ teaspoon baking soda
– ¾ cup orange juice
– 1 Tablespoon grated orange peel
– 2 Tablespoons shortening
– 1 egg,
– 1 ½ cups fresh Cranberries, coarsely chopped
1. Preheat oven to 350ºF.
2. Mix together orange juice, orange peel, shortening and egg using a KitchenAid mixer or handmixer. Mix well. Stir flour, sugar, baking powder and baking soda in a medium mixing bowl. Stir in cranberries and nuts. Spread evenly in loaf pan. (T.W.O. used a food processor to chop the cranberries.)
3. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely.
Orange Rosemary Fish en papillote
-⅓ cup orange preserves
– 1 cup white wine
– ⅓ cup water
– 4-5 sprigs of fresh rosemary
– 1 orange, peeled & sliced into wedges
– 3 large fish fillets*, cut in half
– Salt & Pepper
– Rotisserie twine
– Parchment paper
*T.W.O. used rockfish
1. Preheat oven to 350⁰F.
2. Season fish with salt and pepper. Set aside.
3. Combine orange preserves, wine, water, 2-3 springs of rosemary and ½ of the orange slices in a sauté or sauce pan over medium heat and stir.
4. Bring to a boil, reduce heat and simmer until reduced by half. Meanwhile, cut 3 large squares of parchment paper.
5. Place the fish (2 halves/paper) onto the parchment paper. Add a spring of rosemary and 1-2 slices of oranges. Baste the fish with the orange glaze. Wrap the fish up in the parchment paper and secure with rotisserie twine. Repeat process for the 2 other filets.
6. Place the fish into the oven. Bake for about 20-25 minutes. Plate and serve while hot!
Orange Chicken. Yes – the popular dish people order for take-out or pick up in the frozen section at the market. Well, now it’s time to learn how to cook it! T.W.O. whisks up this recipe, the healthy way. There is no deep-frying or added fat, but T.W.O. can assure you that after you try this easy recipe, you won’t want to eat the bad stuff. It’s an easy dish the whole family will love!
-1 tablespoon olive oil
-1 pound boneless, skinless chicken breasts
– 2/3 cup orange juice
– 3 Tablespoons honey
– 3 Tablespoons soy sauce
– 2 Tablespoons rice vinegar
– 1 teaspoon chili sauce (sriracha or sambal oele)
– 1 Tablespoon orange zest, grated
– 1 clove garlic, minced
– 1 teaspoon fresh ginger, grated
– 1 Tablespoon water
– 1 Tablespoon cornstarch
– 1/4 cup green onion, diced
Cut the chicken into 1-inch cubes. In a sauté pan, heat the olive oil and 1/3 cup orange juice over medium heat. Add the chicken cubes and cook for about 6 minutes. Make sure to mix the chicken so it cooks on all sides.
While the chicken is cooking, begin mixing the wet ingredients together. In a bowl, add the remaining orange juice, honey, soy sauce, rice vinegar, chili sauce, garlic, orange zest, ginger, water and cornstarch. Mix well.
Add the wet ingredients to the chicken and cook for about 4 minutes on medium to low heat. The sauce will thicken. Make sure to coat the chicken in the sauce when cooking.
Remove from heat and put over a bed of quinoa, rice, and sautéed vegetables or even rice noodles. Top the dish off with green onions. T.W.O. put theirs over quinoa and added a side spinach salad.
See, we told you this was going to be an easy recipe for your weeknight or weekend dinner. Warning – make extras so people can go back for seconds!
I don’t know what’s in T.W.O.’s family’s soil, but our orange tree is producing a ton of oranges. Like our lemons, we have more harvest than usual this year and don’t want our oranges to go to waste- must be the warm weather! Let’s get creative. T.W.O. will feature two recipes that include oranges, both drink recipes.
-4 orange ice cubes *
-1/2 cup nonfat Greek yogurt
-1 banana, frozen
-4 strawberries, sliced
-1/4 cup freshly squeezed orange juice
*Freshly squeeze orange juice using a juicer. Add liquid to an ice try and freeze to make the cubes.
In a blender, mix together the orange cubes, yogurt, banana, strawberries and orange juice. Make sure all the ingredients are blended well. You might have to stop the blender and mix the fruit to ensure that there are no chunks.
Pour the liquid into a cup and top with blackberries. There you have it- breakfast, snack or even a dessert! Sometimes T.W.O. adds some dark chocolate chips to satisfy their sweet tooth!!
Citrus Wine Spritzer
-4 lemon ice cubes*
-Orange Pin Wheel Slices
**We like to use a Sauvignon Blanc or Pinot Grigio for our wine spritzers
Begin by places 3 orange ice cubes into a wine glass. Next add your wine and Pellegrino. Ratios of wine to Pellegrino vary depending on the person pouring, but T.W.O. likes to use a ratio of 1:2, wine to sparkling water. Got to stay hydrated! Add 2-3 slices of orange and you have yourself a wine spritzer! It’s a perfect drink to enjoy on a warm day!