Showing posts with label Oranges. Show all posts
Tangy Tilapia
in Entree, Fish/Seafood, Honey, Lemons, Oranges, Sauces/Marinades, Tilapia on Thursday, February 16, 2012
Most people are fans of tilapia and it is one of the most versatile, mild-flavored fish that I can think of. The price is usually right and is readily available. It is un-fishy and tends to take on the flavor of whatever sauce you use.
There are more uses for tilapia than just dining on them. They are becoming the plant control method of choice due to their consumption of undesirable plants and algae. Arizona stocks tilapia in the canals that provide water to Mesa and Phoenix, among others. The water is purified by the tilapia ingesting the vegetation and detritus. Arkansas
This citrus tilapia is filled with just that ~ lots of good lemon, lime and orange flavors blended with honey that combine perfectly with the fish. There’s a hint of spiciness with the garlic and chili powder. What I really like is adding the panko bread crumbs before baking; it gives the fish a little crunch texture on top and I love the way this blackens a touch due to the honey.
Tangy Tilapia
Ingredients:
1½ pounds tilapia
2 tablespoons butter, melted
3 garlic cloves, minced
¼ teaspoon chili powder
¼ teaspoon lemon zest
¼ teaspoon orange zest
¼ cup lime juice
¼ cup orange juice
¼ cup lemon juice
1/3 cup honey
Salt and pepper, to taste
¼ cup panko bread crumbs
Method:
Melt butter in micro or a saucepan.
Add the remaining ingredients, except salt, pepper and bread crumbs.
Blend well.
Place fish in a baking dish.
Pour sauce over the fish.
Season with salt and pepper.
Sprinkle with bread crumbs.
Bake at 400 degrees for about 15-20 minutes or until fish flakes easily with a fork.
It’s refreshingly delicious!
Kathryn’s Orange Cake
in Cakes/cupcakes, Desserts, Lemons, Mom's recipes, Oranges on Saturday, November 26, 2011
Photo credit ~ Al Hopkins
Kathryn was a cousin of Mom’s, Ez’s daughter. I don’t remember her and think she probably died before I was even born; however, I heard Mom talk about her many times ~ what a great cook and baker she was. Mom learned a lot about cooking from Kathryn and prepared many of her recipes, including this cake.
I do remember Ez Courtright though. He was a small bald man with a moustache, wore glasses and smoked cigars. What I remember most about him was his laugh. I can hear him now with his soft deep laugh and he was always jovial with something funny to say. And he adored his grandchildren!
To tell you how old this recipe is, it includes Spry as an ingredient. Do you remember Spry? It’s a vegetable shortening first produced in 1936. It lost its appeal in the early 1950’s because mainly of Crisco. As I remember it, it was very yellow but, I’m not sure about that. Spry’s mascot was Aunt Jenny with her saying, “We can afford to have cake oftener.”
It seems we seldom hear of orange cakes anymore but, if you love oranges, this is the cake for you! It’s moist and delicious with a delicate citrusy taste thanks to the orange juice and grated rind. Plus, it’s very fragrant! It’s light and refreshing and a great cake for springtime. How about your dessert at your Easter dinner table?
Kathyrn’s Orange Cake
Ingredients:
¾ cup Spry shortening (Crisco works!)
¾ teaspoon salt
Grated rind of 1 orange
1½ cups sugar
3 unbeaten eggs
3 cups sifted flour
3 teaspoons baking powder
Juice of 1 orange
2 tablespoons lemon juice
Water
Icing:
2 tablespoons Spry and 1 tablespoon butter
1 teaspoon grated orange rind
¼ teaspoon salt
1 egg yolk
2 tablespoons orange juice
1 teaspoon lemon juice
1 pound powdered sugar
Method:
Preheat oven to 350 degrees
Grease and flour two cake pans.
Combine Spry, salt and grated rind.
Add sugar and cream well.
Add eggs, mix well.
Sift flour and baking powder.
Add enough water to orange juice and lemon juice to make 1 cup.
Alternately, add flour and juice mixture, beating after each addition.
Spoon batter into prepared pans.
Bake at 350 degrees for about 30 minutes until top is golden and when toothpick inserted in center comes out clean.
Cool in pans on wire rack for 10 minutes.
Remove from pans and cool.
Meanwhile, prepare icing.
Combine all ingredients, except powdered sugar and cream well.
Add powdered sugar and beat until smooth.
Assemble cake:
Place one layer on cake plate and spread icing.
Add top layer.
Spread icing over all.
It’s a perfect dessert or snack!
A Special Salad for Company
in Bell peppers, Celery, Fruit, Lettuce, Onions, Oranges, Salad dressings/Vinaigrettes, Salads, Vegetables on Tuesday, November 1, 2011
Sunlight Beams on a Table Set for Dinner
This is not an everyday salad! It’s something that is a little special and perfect for company.
The addition of sugared pecans for some crunch and mandarin oranges for a citrusy tang make this salad a great starter for a dinner party. And the good thing about it is that it is easy with the calories and fat grams. A 1¼ cup equals 134 calories with 7 grams fat and 14 grams carbohydrate. That is amazing with how delicious it is. To make it have even lower counts, I use Splenda in replacing the sugar in the dressing and you would never know by the taste.
It’s great just as a salad for your family or even as lunch, the recipe can always be halved. The dressing can be made ahead of time and the salad, except for the pecans and oranges can be prepped early also and put together just before serving. It has simple ingredients but, it’s high on taste and is even delicious left over the next day. Try it, if you’re a salad lover and looking for something different!
Special Salad for Company
Ingredients:
2 tablespoons sugar
½ cup pecans, coarsely chopped
1 package (5 ounces) spring mix salad greens
6 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
2 celery ribs, thinly sliced
1 small red onion, chopped
2 green onions, thinly sliced
Dressing:
3 tablespoons oil
2 tablespoons cider vinegar
5 teaspoons sugar (I use Splenda)
2 garlic cloves, chopped
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoons finely chopped parsley
Method:
In a small skillet, cook and stir the sugar over medium-low heat until melted.
Stir in pecans, cook for 1 minute until lightly browned.
Spread onto foil coated with cooking spray and set aside.
In large bowl, combine the greens, oranges, bell pepper, celery and onion.
In a small bowl, whisk together the oil, vinegar, sugar, garlic cloves, salt and pepper.
Drizzle dressing over salad.
Add pecans and toss to coat.
Serve immediately.
8 servings
ENJOY!
Roasted Pork Loin with Citrus and Onions
in Entree, Limes, Oranges, Pork, Sauces/Marinades on Thursday, October 27, 2011
I feel like I’m Dorothy in a scene from the “Wizard of Oz!” There is nothing magical about this storm front passing through “Chicagoland” though. The wind is howling and the only good thing is that it is not frigid cold ~ it’s in the high 50’s with wind chill in the low 40’s; our first wind chill reading since April.
I’m used to this area being a little windy, especially regarding Chicago politics, but yesterday was a little too much and more strong wind is in the forecast for today with sustained winds of 40 MPH with gusts of 65 MPH. The barometric pressure readings were the lowest ever in a non-tropical storm in the mainland United States.
There were times yesterday when I thought our house would be carried away. Tornado warnings abounded and fortunately no tornadoes touched down in this area; however, our subdivision looks like a war zone. Trees are down, large branches are everywhere along with debris. And then there are the power lines. We were without power for most of yesterday and you don’t realize how vital that is until you don’t have it!
Dinner last night ~ no electricity, no cooking ~ so it was fast food. We had this savory roasted pork loin Monday evening. The recipe was in our local newspaper, The Northwest Herald a while back and it is outstanding to say the least! The onions and citrus juices were the perfect combination and I have a feeling I will be making this again soon! Wonder if I should go back to cooking with gas…
Roasted Pork Loin with Citrus and Onions
Ingredients:
2 tablespoons olive oil
1 large white onion, diced medium
1 head garlic, cloves peeled and medium chop
1¼ cups orange juice
1/3 cup lime juice
Salt and pepper
1 teaspoon oregano
1 (3-4 pounds) pork loin roast
Method:
Preheat oven to 350 degrees.
In large skillet, heat oil over medium-high heat.
Add onions and garlic.
Cook until onion begins to soften, about 4-5 minutes.
Cook until onion begins to soften, about 4-5 minutes.
Pat pork dry with paper towels.
Season with salt and pepper generously and place in a roasting pan.
Pour onion mixture on and around pork, leaving some on top.
Ladle onion and juices over pork.
Cook covered until an instant-read thermometer reaches about 160 degrees, about 2-2½ hours.
Baste frequently and spoon onions over top.
Remove lid near end of cooking time to brown further, if desired.
To serve, skim fat from cooking juices and spoon sauce over sliced pork.
This is delicious!!!
Do you prefer gas or electric ranges?
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Bill, Jr.’s Citrus Tilapia
in Bubba's recipes, Entree, Fish/Seafood, Oranges, Sauces/Marinades, Tilapia on Wednesday, September 21, 2011
Catch from Billy's first fishing trip, 1975
When Bill (Jr.) has the appetite for a light seafood dinner, he turns to tilapia. It is the perfect fish that you can dress up or down, depending upon your taste buds and the occasion. It can even convert that non-seafood lover you know.
Tilapia recipes vary from spicy to mild; remember, he loves spicy and hot as in his chili (see Nov. 21st post) and enchilada (see Jan. 12th post) dishes. This one falls close to the middle. It is a hugely popular fish and due to its mildness, it needs extra help. Bill is a lover of seafood and fish and he knew just how to help this tilapia out with a wonderful citrus flavor combining orange juice with lemon and a little added tang with the ginger. If you like more of a kick, add a little more ginger and garlic.
Tilapia is very adaptable and any number of combinations works with it; base it on what is on your cabinet shelf and in the refrigerator, even adding chopped pecans for a unique twist. It also has the added bonus of being a healthy, good protein, low-calorie fish. And, last but not least, it is absolutely delicious! This is a very easy and delicious creation, Bill!
Bill’s Citrus Tilapia
Ingredients:
1 pound tilapia (2 fillets)
2 tablespoons flour
2 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon butter
Salt and pepper, to taste
1/2 - 3/4 cup orange juice
1 lemon, quartered
1 teaspoon ground ginger
1/2 - 3/4 cup orange juice
1 lemon, quartered
1 teaspoon ground ginger
½ teaspoon paprika
1 teaspoon garlic powder
1 teaspoon garlic powder
Method:
Quarter the lemon.
Place olive oil and butter in skillet on medium heat.
On a plate, dredge tilapia in flour.
When the oil & butter have melted, add tilapia to skillet.
Place olive oil and butter in skillet on medium heat.
On a plate, dredge tilapia in flour.
When the oil & butter have melted, add tilapia to skillet.
Season with salt and pepper.
Cook about three minutes each side until golden.
Remove fish, add orange juice and ginger to skillet.
Squeeze lemon quarters into skillet.
Turn heat up and stir until it starts to thicken (2-3 minutes.)
Return the tilapia back to skillet, cook for a couple of minutes on each side.
Cook about three minutes each side until golden.
Remove fish, add orange juice and ginger to skillet.
Squeeze lemon quarters into skillet.
Turn heat up and stir until it starts to thicken (2-3 minutes.)
Return the tilapia back to skillet, cook for a couple of minutes on each side.
Place on platter and serve.
It is a guiltless feast!
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