Orange Dream Tarts

I love fruits of all kinds when learning to bake.  I love the fresh smell of lemons and limes and especially oranges when using the peel.  Just gives you a fresh scent when baking.  I almost wished I would have added more to this recipe so the flavor would burst through a bit more.  But either way, these tarts are a fresh dessert for any occasion.  Such as baking at 9:30 pm to have a little snack??  Yep, that’s a good idea..

I cheated a bit on this one.  Not afraid to mention that.  I had some pastry puffs in the freezer and thought, well I sure can’t let those go to waste.  I’ll include the recipe for the pastry, but if you’re feeling like me and wanting to add just a bit of home made to it, go right on ahead.   I don’t think there’s anything wrong with that at all!  Why would I?  I just did it!

These would be fun little desserts for a baby shower or a bridal shower.  Or….as I said, just because you need to bake something to have on hand for a little snack!!

Pastry

1/2 cup butter or margarine, softened
1/3 cup sugar
3 tablespoons milk
1/4 teaspoon vanilla
1/4 teaspoon salt
1 1/3 cups Gold Medal® all-purpose flour
Filling
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
3 tablespoons Gold Medal® all-purpose flour (or whatever you have on hand)
1 egg yolk  
1/2 teaspoon grated orange peel
2 teaspoons orange juice
1/4 cup flaked coconut
Citrus peel cutouts, if desired (I didn’t have anything to cut out the peel so I didn’t get to do this)   😦
  • 1 Heat oven to 375ºF. In medium bowl, mix 1/2 cup butter, 1/3 cup sugar, the milk, vanilla and salt with spoon. Stir in 1 1/3 cups flour.
  • 2 Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4×1 inch, ungreased or lined with paper baking cups.
  • 3 In medium bowl, mix cream cheese, 1/4 cup sugar, 3 tablespoons flour, the egg yolk, orange peel and orange juice. Spoon slightly less than 1 tablespoon mixture into each cup. Sprinkle with coconut.
  • 4 Bake 15 to 20 minutes or until pastry is light brown around edges and filling is set. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour. Top with citrus peel just before serving. Store covered in refrigerator.
Have a great rest of the week.
Patricia – Two Girls Cooking 😉
Source:
Betty Crocker

Citrus Crunch Chicken

It’s that time of the week for a chicken dinner.  We have them a couple of times per week and this one sounded really good.  I have a hard time getting Brooklyn to eat chicken because she says she feels bad for the bird that walks around.

Now for those that are vegans or vegetarians, I applause you.  I’m not sure I could do it.  I have a hard time trying to fit healthy meals into my daily menu.  But I do tell Brooklyn that she should try all types of foods.  When she gets older she can make a choice to eat what she wants or doesn’t want.  But I did find this one on that app I’ve been talking about lately.  Do I really need to tell you what it is?  Well sure, there may be a new reader here!  Big Fork Little Fork.

Super easy to make.  The fruit flavor is amazing.  I squeezed the juice from the orange, lemon and lime over the chicken prior to cooking to add more zest to it!

what you need

1 lemon
1 lime
1 orange
1 pkt. SHAKE ‘N BAKE Chicken Coating Mix
4 small boneless skinless chickenbreast halves (1 lb.)

make it

HEAT oven to 400°F.

GRATE zest from half of each of the fruit pieces; mix with coating mix. Use to coat chicken as directed on package.

CUT fruit into thin slices; arrange, slightly overlapping, on bottom of foil-lined 13×9-inch pan. Top with chicken.

BAKE 30 min. or until chicken is done (165°F). Serve topped with fruit slices.

The kids didn’t want to help me cook dinner tonight.  The weather just so happens to be outside so they wanted to hang out there instead of in the kitchen with Nana.  Fine whatever!!

Have a great week and if you haven’t checked out that app, do so.  You’ll find great recipes.

Patricia – Two Girls Cooking 😉

Source

Big Fork Little Fork

Sweet Orange Chicken

Spring has sprung and so has sport season.  Lucky for me the times have changed from dinner time to a bit later.  Good because I get to make a good dinner still, but bad because it changes the kids’ routine at night.

I love Chinese take out.  I rarely get to have it, but I do love it when I get it.  Making it at home is even better because you control what goes into the dish.  Take out food tends to have a ton of sodium in it.   At least I think it does.  This way I put what I wanted in it and didn’t feel the need to have a gallon of water with dinner!

This recipe was originally called “Sweet and Spicy Orange Chicken” but because the kiddos were eating, I left out the spicy.  I, however, would have liked the spicy.  I suppose I could have added some pepper flakes to my own plate!  Next time.

We eat a lot of chicken at our house so I try to find as many different recipes to change up the week so that it doesn’t feel like we’re having the same thing over and over.  This was a really good, sweet, fun to make dinner.  We will be making this again.

Here’s what you need:

1 egg white

2 tbs olive oil

1 tbs cornstarch

2 tbs honey

Zest of 1 and juice of 3-4 oranges

(If you’re going to use the spicy)

1 jalapeño, Serrano, or habanero chili pepper, seeded and minced

1 tsp kosher salt

2 cups frozen sugar snap peas, broccoli florets, or other vegetable (I used fresh green beans)

1 lb boneless, skinless chicken breasts cut into 2 inch pieces

fresh ground pepper to taste

How to:

1 Whisk the egg white, cornstarch, 1 tablespoon orange juice, and kosher salt together until slightly foamy. Add the chicken and toss to coat. Marinate at room temperature for 15 minutes or overnight in the refrigerator.

2 Heat the canola oil in a large cast iron or nonstick skillet over medium low heat. Shake the excess marinade off each chicken piece before adding to the skillet. Brown the chicken on each side, about 3-4 minutes. Add the remaining orange juice, orange zest, honey, and chili pepper. Bring to a simmer.

3 Add the frozen vegetables and simmer for about 5 more minutes, until the sauce is thickened and the vegetables are tender. Season with additional salt and pepper as needed.

I added a bit more orange juice before it was done cooking.  I felt it needed a bit more sweetness to it.  Then I topped with a bit more of the zest too to add a bit more zing to it!  You could replace the orange with lemons too if you prefer that over orange.  This was different for us so I thought I’d give it a try.  Craig ate his with some white rice on the side.  The kids and I chose not to have rice.  I’m not a huge fan of rice so I tend to skip that with dinner.

Instead of takeout, make this in your own kitchen.  Saves time and money.  This was a great dinner for us.

Have a great week and let us know what you like about this meal.  What would you change?  What would you add?  Or would you just keep it the way it is?

Patricia – Two Girls Cooking

Source

iVillage

 

Rainbow Gelatin Orange Wedges

 

When I saw these on Pinterest I knew I had to try these.  Not just to eat them but to have a fun time in the kitchen with the kids!

And besides that, they are one of the most beautiful pieces of fruit I’ve seen!  Super easy to make, super easy to eat!

All we did was wash up 6 oranges and cut them in half.  I don’t have an electric juicer, though I wish I did at this point!  So we had to cut out the insides.  We didn’t have anything pretty to save for eating because we tore the inside of that orange apart!

We bought 4 different colors of jello for this.  We got Lime, Cherry, Grape and Raspberry.

We prepared the jello per the instructions on the package.  Caleb poured the jello in the bowl, I did the hot water, he did the cold water and mixed it up.

I did the jello first, but should have done the oranges first because then bottom of the jello started to set while we were cleaning out the oranges.

After we got them cleaned out Nana poured in one color of each of the jello flavors into 3 oranges.  (Be careful when taking the inside out of the orange not to poke a hole in it, the jello will slowly leak out).  We lost two oranges in the process but recovered with a Cutie!

We used the cupcake pan as seen on Pinterest.  Put the orange peels inside and poured the jello inside.  Put them in the fridge to set over night.

Slice with a knife into 3-4 slices and stare at the pretty fruit before your eyes.

6-9 oranges cut in half with the inside removed

4-6 flavors of Jello

These were amazing.  I had so much fun with these simply because I knew this was a great photo opportunity.  I can’t ruin these pictures if I tried!  They make them pretty all by themselves!

Have a great day and a wonderful weekend.

Patricia – Two Girls Cooking