Chunks of boneless chicken breast simmer with an Asian-inspired sweet, tangy orange sauce, and are served over hot cooked rice with a sprinkling of green onions.
Salmon is marinated overnight in soy sauce, brown sugar, orange juice, spices, and fresh ginger; then broiled to perfection! My family and friends rave about this fish.
This delectable salad is comprised of romaine hearts tossed with golden, caramelized pears and walnuts, strips of succulent prosciutto and a full-bodied orange vinaigrette.
Showcase the season's first berries in this rich, not-too-sweet dessert. Be sure to use Greek yogurt, which has been strained and is thus very thick and creamy.
Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
'Heaven on a spoon' is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie.
Bananas are cooked in a bubbling pan of dark brown sugar, butter, rum and cinnamon and served over ice cream with walnuts in this elegant, quick dessert.
Cooking the salmon at a low temperature ensures moist results. This is ideal for a dinner party--just serve with hot jasmine tea and offer ginger sorbet for dessert.
Change up this dessert by layering pear filling between purchased pizzelles (Italian waffle-style cookies) and then topping with Praline Sauce and toasted pecans.
This salad looks and tastes great and can be varied with the seasons. In summer use your favorite type of berry along with the grilled chicken, and in winter use orange segments (or try dried apricots or cranberries. The dressing is a sweet vinaigrette, and complements both the fruit and the poultry.
