With citrus season here, try some of these recipes
As promised a couple weeks ago, this column will include some delicious citrus recipes in celebration of the peak citrus season.
And speaking of citrus, record-breaking cold temperatures have created great concern for the Florida citrus business.
The news reminds me of a time that I, along with others in the grocery business, visited Florida orchards and the families who run and/or own them and learned how the citrus was handled from orchards to stores.
I learned that Florida produces about 75 percent of the U.S. orange crop and about 40 percent of the world’s orange juice supply.
Citrus crops in California, Arizona and Texas look pretty good as I write this, so who knows how much prices will be affected.
Living in an agriculture area, we can sympathize with the growers and hope for the best for them.
“Quick and Easy” Citrus Skillet Chicken
2 large chicken breasts split
1 tablespoon light olive oil
1 medium onion, sliced
Zest of 1/2 Navel orange
1 to 2 cloves garlic, finely minced
2 Navel oranges, peeled, cut in cartwheels
Pepper/salt to taste
In large non-stick skillet, lightly brown chicken in oil; pour off any fat. Add zest, onion, tarragon and garlic. Cover and cook over low to medium heat for approximately 35–45 minutes or until done. Remove chicken to serving dish; keep warm. Add orange slices to pan drippings and heat. Serve orange slices, onions and sauce over chicken. If desired, thickened sauce. Try recipe using Cara Cara or Moro Oranges or make with tangerines.
Orange Flavored Rice
One package rice mixture
1/3 cup finely diced onion or more to taste
1/2 diced green bell pepper
Mix rice mix with half the water called for in the instructions, add orange juice for the rest of the liquid. Mix onions and bell peppers in and cook following the package instructions. This is delicious. Serve with a wedge of lemon or lime. Top with toasted sliced or slivered almonds.
1 pork tenderloin (1 pound)
1 tablespoon cooking oil
1/2 fresh squeezed orange juice
1/4 orange marmalade
1 teaspoon prepared horseradish
1/2 teaspoon cinnamon
2 tablespoon fresh lemon juice
1 tablespoon cornstarch
1 1/2 cups fresh mandarin orange slices — membrane removed
Slice tenderloin crosswise into 8 pieces. Flatten slightly. Heat oil in large heavy skillet over medium high heat. Brown pork quickly, one minute per side. Mix thoroughly remaining ingredients except mandarin oranges; add to skillet. Cook and stir until sauce thickens, simmer 3–4 minutes. Add mandarin orange slices and heat, remove, place chops/sauce on plate and garnish with oranges. May use canned mandarin oranges.
Fresh Tangerine Sauce
1 tablespoon cornstarch
2 tablespoon sugar or sweetener your choice
3 teaspoon tangerine zest
1 cup fresh tangerine juice (sooo good)
1 tablespoon fresh lemon juice
2 medium Sunkist tangerines, peeled, sectioned, seeded
Mix cornstarch/sugar; blend in 1/4 cup tangerine juice; stir smooth. Add rest of ingredients except tangerine slices. Add to hot drippings of skillet from cooking chicken, meat balls, pork chops, fish, ham, etc. Bring to boil over medium heat; stirring constantly, simmer 3 minutes, add tangerine sections, heat through. Serve with meat.