Orange Juice Chicken
4 skinless, boneless chicken breast halves
2 tablespoons prepared Dijon-style mustard
1/2 cup chopped onion
1/2 cup packed brown sugar, divided
2 cups orange juice
2 tablespoons butter
2 tablespoons all-purpose flour
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.
Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.
Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.
OVEN BAKED PORK CHOPS
4 thick pork chops (1¼ inches)
1 cup orange juice
½ cup sherry or vermouth (or an additional 1/2 c. orange juice)
2 tablespoons flour
1. Pre-heat oven to 350° F
2. Place chops in baking pan or an iron skillet.
3. In a separate container, mix the flour with a little orange juice to make a smooth paste. Add rest of orange juice, wine (if using), and mix well. Pour mixture over chops.
4. Bake in 350 degree oven for 1 hour or until chops are browned and sauce thickened.
5. If desired, potatoes and carrots can be baked in the pan along with the chops for a one-pot dinner.
6. Serves 4.
ORANGE GLAZE SALMON
1 LB. SALMON FILLET
¼ Cup Orange Marmalade
1 Tablespoon Dijon Mustard
½ Cup Freshly Squeezed Orange Juice
1 teaspoon ginger
1 teaspoon lemon pepper
Rinse salmon fillet under cold water and pat dry with paper towels.
Cut into 4 equal portions and place salmon pieces in a large zip-top bag. Set aside.
In a small bowl, stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator for at least one hour.
Line a baking sheet with aluminum foil and turn on your oven's broiler. Remove salmon from marinade and place on baking sheet.
Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through.
Makes four servings.
BAKED ALASKA GRAPEFRUIT
4 large Florida fresh grapefruit
2 teaspoons rum extract
½ cup heavy whipping cream, whipped
3 egg whites
1 teaspoon cornstarch
¼ teaspoon cream of tartar
¼ cup sugar
8 maraschino cherries
1. Pre-heat oven to 350°
2. Halve grapefruit and section; remove membranes. Return grapefruit sections to grapefruit halves.
3. Drizzle ¼ teaspoon rum extract over each. Top with 1 rounded tablespoon of whipped cream; Place on an un-greased foil-lined baking sheet.
4. In a large mixing bowl, beat the egg whites, cornstarch, and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Mound ½ cup on each grapefruit half; spread meringue to edges to seal.
5. Bake at 350 degrees F for 15 minutes or until meringue is browned. Top each with a cherry.
Makes 8 servings.