Tangycitruspots Recipes

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TANGY TROPICAL CHICKEN



Tangy Tropical Chicken image

In this colorful dish, exotic fruits such as mango and pineapple beautifully complement the chicken and lend a pleasant hint of sweetness that's balanced by a bit of soy sauce. -Christina Aho, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into 1-inch strips
2 cups chopped peeled mangoes
1 medium onion, chopped
1 medium sweet red pepper, sliced
1 garlic clove, minced
1 cup unsweetened pineapple juice
1 cup orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons Thai chili sauce
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice and thinly sliced green onions

Steps:

  • Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

Nutrition Facts : Calories 299 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 760mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 3g fiber), Protein 26g protein.

TANGY CITRUS POTS



Tangy Citrus Pots image

A perfect balmy spring dessert using those lovely ripe lemons and navel oranges. You can prepare this dish the night before.

Provided by Rhiannon and Matt

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups freshly squeezed orange juice
1/2 cup fresh lemon juice
1 piece lemon rind
2 tablespoons sugar
1/3 cup cornflour
1/3 cup skim milk
1/2 cup low-fat plain yogurt

Steps:

  • In a saucepan bring the juices, rind and sugar to the boil. Remove from heat and remove rind.
  • Dissolve the cornflour in the milk and gradually add to the juices.
  • Return to a medium heat and cook, stirring continually, until mixture thickens and returns to the boil then simmer for 2-3 minutes then remove from heat.
  • Place in a blender, add yogurt and puree for 10 seconds.
  • Pour mixture into individual dishes or teacups, or one large bowl, and refrigerate until set and cold.
  • Serve with a few raspberries.

Nutrition Facts : Calories 149.7, Fat 1.2, SaturatedFat 0.4, Cholesterol 2.2, Sodium 35.6, Carbohydrate 32.1, Fiber 1.1, Sugar 19.7, Protein 4.1

PERFECT CITRUS TURKEY AND GRAVY



Perfect Citrus Turkey and Gravy image

Provided by Danny Boome

Categories     main-dish

Time 30m

Yield 8 to 12 servings

Number Of Ingredients 12

1 (12-pound) turkey, with giblets (see cooking notes at bottom of recipe)
1/2 cup unsalted butter (1 stick), softened, plus 1 tablespoon
2 lemons, zested
1/2 cup chopped chives
2 tablespoons coarse salt
Freshly ground black pepper
1 small orange, halved
1 small grapefruit, halved
1 cup white wine
2 cups chicken stock
1 tablespoon Dijon mustard
2 tablespoons cornstarch

Steps:

  • Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees F.
  • In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of 1 lemon half into the butter. Stir to combine. Season with salt and pepper.
  • Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
  • Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top.
  • Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.)
  • Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey.
  • Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.)
  • Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving.
  • Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.
  • Bring your turkey to room temperature to ensure that the bird will cook evenly.
  • Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy.
  • Stuffing butter between the skin and the flesh, keep the meat moist and flavorful. The butter and salt on the outside help create a tasty, crispy skin.
  • I like to use the giblets as a platform for the bird. It stops the bottom of the bird from burning and adds flavor to the pan juices.
  • A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound.
  • A meat thermometer is the best tool for figuring out if your turkey is fully cooked.

CRISPY TOFU WITH SWEET & TANGY GLAZE



Crispy Tofu With Sweet & Tangy Glaze image

This is another way to eat tofu. I just experimented one day and came out pretty good. Very easy to prepare and quick to make. I serve with hot rice. This makes very good vegetarian dish also. I usually eyeball the amount on each ingredients. Easy to increase or decrease depends on your tastes. Make sure you get a firm tofu. Soft tofu won't work well.

Provided by asiaford1

Categories     Soy/Tofu

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 (8 ounce) package firm tofu
2 tablespoons canola oil
3 tablespoons soy sauce
2 tablespoons ketchup
1 -2 tablespoon brown sugar
1/2 tablespoon prepared mustard
2 teaspoons white vinegar
1 tablespoon chili sauce (I use Thai sweet chilly sauce)
1/4 teaspoon chili powder
2 teaspoons minced garlic
1 teaspoon sesame seeds
1 green onion, chopped (optional)

Steps:

  • Slice the tofu into desired size, about 3/8" thick.
  • Heat canola oil in the non stick skillet over medium heat and fry the tofu slices for 2-3 minutes on each sides until they get golden brown. They should be crispy on the outside but soft inside.
  • Meanwhile, in a small ball combine soy sauce, ketchup, sugar, mustard, vinegar, chilly sauce, chilly powder, garlic, sesame seeds and set a side.
  • When tofu slices are fried, transfer them on to another plate, keep the skillet on the medium heat.
  • Add the soy sauce mixture into the hot skillet and let them bubble and thicken for about 1-2 minutes.
  • Return the fried tofu slices back into the skillet with sauce and tossed them well. Transfer them on the serving plates and sprinkle chopped green onion on top. Serve warm and enjoy.
  • Notes: I usually blot the tofu slices with paper towel to avoid oil splash when I add to the hot skillet and it also helps to create crispiness.

Nutrition Facts : Calories 286.2, Fat 19.8, SaturatedFat 2.1, Sodium 1854, Carbohydrate 17.3, Fiber 2.3, Sugar 12.3, Protein 13.3

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