Archive for orange
Porchetta-Style Pork Loin with White Beans
Posted by: | CommentsHello All! And welcome back to Food~Flavor~Fun!
A great place to find and share some great FREE recipes, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives. Why? ‘Cause few things in life beats a great tasting meal! I’m so glad you have found your way here. Welcome! Welcome! Welcome!
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Alright, on to today’s post. Here are the beginning of the year, with so many healthy resolutions still in place, I thought I’d share this tastey recipe for Pork Loin. This is a lean, tender cut of pork. Take advantage of that and add some great flavors around it. The white beans are a great healthful pairing too. This meal just yell warm and cozy. Give it a try. Your going to call this one a keeper!
Porchetta-Style Pork Loin and White Beans
Ingredients:
- 3 cloves garlic, minced
- grated zest from 2 oranges
- 1 tablespoon fennel seeds
- 1 1/2 tablespoons chopped fresh rosemary (split use)
- 1 tablespoon olive oil
- salt and fresh ground pepper to taste
- 1 pork loin (about 2 pound and preferably with a thin layer of fat still attached)
- 2 cans cannellini beans, drained (also called great northern or white beans)
- juice of 1 lemon
Directions:
Preheat the oven to 450°F.
On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of the rosemary. Chop the mix until it forms a paste. Spoon it up and mix it in a bowl with the oil.
Season the pork loin well with salt and pepper and rub it all over with the paste. For even more flavor, let it marinate covered in the fridge for up to 4 hours before cooking. Place the pork loin in a roasting pan and back until a thermometer inserted into the middle reads 160°F, about 25 to 30 minutes. Take the meat out and let it rest for 10 minutes. Save the pan juices to spoon over the pork when served.
In a saucepan, heat the beans, lemon juice and remaining rosemary until warmed through. Season with salt and pepper. Slice the pork with the beans and spoon some of the juices over the meat. Enjoy!
Oh, if you like this one, substitute lemon zest and sage instead of orange and rosemary. That’s really good too. It’s a two-fer. Enjoy Both!
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I’d love to hear from you! Please let me know how these recipes work for you by using the comment box below. Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.
I hope you’ll come back often and try many of the great recipes available. Tell you friends about the site! Help me spread the word about Food ~ Flavor ~ Fun!
Bye for now!
Thanksgiving Feast – Part Three: Cranberries and Pumpkin
Posted by: | CommentsHello All! And welcome back to Food ~ Flavor ~ Fun!
A great place to find and share some great FREE food ideas, to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives. Why? ‘Cause few things in life beats a great tasting meal! I’m so glad you have found your way here. Welcome! Welcome! Welcome!
Be sure to check out the Gourmet Essentials Shop! I’ve added a full line of fantastic specialty food items. Find some of the best Caviar from around the world, terrific Smoked Salmon, Foie Gras, Pate and Truffle Oils. That’s real food with great taste. I’ll be having caviar on blini with creme fraiche tonight. How ’bout you? You’ll also find Gift Baskets! Great for holiday gift giving. Click the SHOP tab above to get there. Just browse the categories or choose from some of the key words or tags to find items in the store. And 10% of profits are going to feed the hungry and house the homeless. Checkout the links on the home page to find out more about the charities that we support.
To find other recipes and past posts, you can either enter search terms and hit enter. A filtered list will be returned for you. You can also find the most popular tag words in the left nav. If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.
What Thanksgiving Feast would be complete without Cranberries and Pumpkin? I’ve got a couple of great recipes for you. The Cranberry-Orange Relish goes very well with the super dressing and turkey recipes from the last couple of days. Then for dessert, a great Pumpkin-Butter Cake. Texture like a cheese cake with a cookie/cake crust. Unbelievable. Find the details below.
Cranberry-Orange Relish
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons grated fresh ginger
- 1/2 cup dark brown sugar
- 1 cup orange juice
- 16 ounces cranberries, fresh or frozen
- 3/4 cup orange marmalade
- 1/2 teaspoon black pepper
- 2 tablespoons minced fresh cilantro (optional)
Directions:
Melt the butter in a saucepan over medium heat. Add the ginger and cook, stirring for 2 minutes. Add the sugar, orange juice and cranberries. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade. Turn off the heat. Sir in the pepper and cilantro just before serving. Serve either warm or at room temperature. Makes 2 1/2 cups, about 8 servings.
Pumpkin Butter Cake
Ingredients:
- 1 (18.25 ounce) box yellow cake mix
- 1 egg
- 1 cup butter, melted (divided use)
- 1 (8-ounce) package cream cheese, softened
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 (16 ounce) box powdered sugar
- 1 (15 ounce ) can pumpkin pie filling
Preheat oven to 350°F.
Using an electric mixer, combine the cake mix, 1 egg and 1/2 cup melted butter; mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat the cream cheese until smooth. Add the eggs and vanilla. Dump in the sugar and beat well. Reduce the speed of the mixer and add the pumpkin filling and the remaining 1/2 cup of butter. Mix well. Pour filling onto the cake mixture and spread evenly. Bake for 45-50 minutes; do not over bake. Remove from the oven and let cool completely. Cut into squares. Makes 20 to 24 squares.
I’d like to wish each and every one of you a very Happy Thanksgiving! Take the time to enjoy the food, the flavor, the fun and most importantly the connection with family and friends.
I’d love to hear from you! Please let me know how these recipes work for you by using the comment box below. Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.
I hope you’ll come back often and try many of the great recipes available. Tell you friends about the site! Help me spread the word about Food ~ Flavor ~ Fun!
Bye for now!
Orange Chicken
Posted by: | CommentsHello All, and welcome back to Food~Flavor~Fun. A place to find and share some great food ideas that are loaded with flavor, to be prepared and shared with family and friends to bring a lot of fun and joy into our lives. I’m so glad that you’ve joined me today. Welcome! Welcome! Welcome!
Last post was a great Japanese Fried Rice recipe. I paired that up with this post: Orange Chicken. This is a low calorie, low fat version of Orange Chicken. If you like things light with a lot of flavor, give this one a try. And serve it with the Fried Rice. It will make one heck of a great meal. Give this one a try!
- 1 medium orange
- 1 teaspoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried rosemary, crumbled
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 6 skinless, boneless chicken thighs, trimmed of visible fat
Directions:
I’d love to hear from you! Please let me know how these recipes work for you by using the comment box. Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.
I hope you’ll come back often and try many of the great recipes available. Tell you friends about the site! Help me spread the word about Food ~ Flavor ~ Fun!
You can also find my podcast on iTunes. Look it up and join me in making and sharing some great tasting meals.
By for now!
Japanese Fried Rice
Posted by: | CommentsHello All,
And welcome back to Food~Flavor~Fun! This is a place to find and share some great food ideas that are loaded with flavor, to be prepared and shared with family and friends to bring a lot of fun and enjoyment into our lives. I’m really glad that you came for a visit.
The recipes on the blog have been broken down into categories. If this recipe isn’t exactly what your looking for, choose a category and do a little exploring. I’m sure that you will find something new to try. So join me, sit down and make this weeks menu and your grocery list.
Today I’m going to share my Japanese Fried Rice recipe. Its oh so simple. And I think it adds a lot more flavor to an oriental dish than plain white rice. I made this earlier this week for my family and poured a real nice orange chicken over this rice. Great Flavor. Hmmm, I guess I’ll have to put the Orange Chicken recipe out here to. Stay tuned for that tomorrow. Here you go…
- 4 cups cooked rice or 1 cup uncooked rice (either white or brown rice)
- 1 cup frozen peas, thawed
- 2 tablespoons carrots, finely diced
- 2 eggs, beaten
- 1/2 cup onion, diced
- 1 1/2 tablespoons butter
- 2 tablespoons soy sauce
- salt
- pepper
- Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes).
- Pour rice into a large bowl to let it cool in the refrigerator.
- Scramble the eggs in a small pan over medium heat.
- Separate the scrambled chunks of egg into small pea-size bits while cooking.
- When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
- Carefully toss all of the ingredients together.
- Melt butter in a large frying pan over medium/high heat.
- When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.
- Cook rice for 6-8 minutes over heat, stirring often
Enjoy!
I’d love to hear from you! Please let me know how these recipes work for you by using the comment box. Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.
I hope you’ll come back often and try many of the great recipes available. Tell you friends about the site! Help me spread the word about Food ~ Flavor ~ Fun!
You can also find my podcast on iTunes. Look it up and join me in making and sharing some great tasting meals.
By for now!
