Archive of ‘Oranges’ category

Orange And Rosemary Glazed Salmon

I tried a new recipe for Orange And Rosemary Glazed Salmon the other evening for our dinner. Whoa! It tasted absolutely fantastic, so I want to share the recipe on my blog today. Hopefully you will be inspired to make it for your own dinner… you won’t regret it!Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!
My husband and I love salmon, so I am constantly on the search for new ways to prepare it. I found this recipe on Pinterest, and it is now quite possibly one of my favorite recipes for  salmon.  It’s SOOOO good!  The original recipe was inspired by Cooking Light, and features pan-seared salmon fillets covered with a fresh, thickened citrus glaze. It’s delicious, and so very easy to prepare!  The recipe makes 4 servings – I only cooked 2 salmon fillets since only two of us were eating, but I kept the sauce amount the same as written (and saved the extra sauce for another time).  Here’s how to make this delicious entree:

Heat olive oil on medium-high heat in a large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is really hot (but not smoking), add the salmon to skillet (it should sizzle when it hits the pan).  Cook salmon for 3-4 minutes, then carefully turn salmon over and cook the other side for 3-4 minutes until fully cooked. When done and golden brown, remove the salmon from skillet (leaving the hot oil in the skillet). Keep salmon warm.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Add 1/4 cup (4 Tablespoons) chicken broth. Stir to combine. Cook on a low simmer until most of the liquid has reduced.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Add orange zest, lemon juice, honey and orange juice to skillet. Stir to combine.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

In small cup, stir together remaining Tablespoon of chicken broth with the cornstarch until smooth.  Pour this into skillet, stirring as you add it.  Season with salt and pepper, to taste.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Return the cooked salmon to the skillet. Spoon some of the sauce over each piece to cover. Garnish each fillet with a thin slice of orange, and a sprig of fresh rosemary (if desired).

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Carefully remove salmon and garnish to each serving plate.  Spoon additional sauce over each piece, if desired (it’s good- highly recommend).  Serve and enjoy this wonderful dinner!

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

I really hope you will try this recipe for salmon. The fresh citrus glaze tastes absolutely delicious on the salmon, and really enhances it.  I found myself saying “this is REALLY good” several times while eating it, and are confident you will enjoy it, as well! Have a wonderful day.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Recipe Source:  http://www.cookingclassy.com/orange-rosemary-glazed-salmon/

Orange And Rosemary Glazed Salmon
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 teaspoons olive oil
  • 4 (6 ounce) skinless salmon fillets (about 1 inch thick)
  • Salt and ground black pepper
  • 2 cloves garlic, minced
  • 2½ teaspoons minced fresh rosemary
  • 5 Tablespoons chicken broth (divided-4 T. in one cup, 1 T. in another))
  • 1½ teaspoons orange zest
  • ⅔ cup fresh squeezed orange juice
  • 1½ Tablespoons honey
  • 2½ teaspoons cornstarch
  • Orange slices (thinly sliced) and sprigs of fresh rosemary for garnish (if desired)
Directions
  1. Heat olive oil on medium-high heat in large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is hot (but not smoking), add salmon to skillet (it should sizzle when it hits the pan). Cook salmon for 3-4 minutes, then carefully turn salmon over and cook other side for 3-4 minutes, until fully cooked. When done and golden brown, remove salmon from skillet (leaving hot oil in the skillet). Keep salmon warm.
  2. Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds. Add ¼ cup chicken broth (4 Tablespoons of the original 5). Stir well. Cook on a low simmer until most of liquid has reduced. Add orange zest, lemon juice, honey and orange juice to skillet. Stir.
  3. In small cup, stir together remaining Tablespoon of chicken broth with cornstarch. Pour into skillet, stirring as you add it. Add salt and pepper to taste.
  4. Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks. Return cooked salmon to skillet. Spoon sauce over each piece to cover. Garnish each fillet with a thin orange slice, and a sprig of fresh rosemary (if desired). Carefully remove salmon and transfer to individual serving plates. Spoon additional sauce over each piece. Serve and enjoy!

 

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Orange Julius (copycat)

When I was growing up, one of the treats my parents would buy for us occasionally was an Orange Julius, at the local Mall. I loved the cold, thick, frothy orange drink… it was a great “smoothie” before smoothies became the rage! This copycat version I found online comes pretty close to the original, and makes 4 generous servings!Orange Julius (copycat) / The Grateful Girl Cooks!

I discovered from searching it’s history that the original Orange Julius was created by a small business owner named Julius Freed in 1926. He opened an orange juice stand in Los Angeles. A friend (who happened to be a chemist) suggested a way to make the orange juice more frothy and thick, and once Mr. Freed began making drinks that way, sales skyrocketed. The rest is history!

There are many copycat versions online (the original recipe for the powdered thickening compound is still a secret), many which use egg products (raw, pasteurized or egg substitute). This recipe uses no egg products, but it is delicious just the same! The recipe makes 4 eight ounce servings. Hope you enjoy it!

Orange Julius (copycat) / The Grateful Girl Cooks!

Recipe Source: http://www.lynnskitchenadventures.com/2010/06/copycat-orange-julius.html

Orange Julius (copycat)
 
Prep time
Total time
 
Cold, thick, and frothy orange beverage, very similar to an Orange Julius.
As Prepared By:
Serves: 4 servings
Ingredients
  • 2 cups orange juice
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar
  • 1½ cups ice cubes
Directions
  1. Place all ingredients in blender and blend on high until all ingredients are fully incorporated and mixture is smooth, thick and frothy!
  2. Pour yourself a glass, and enjoy!

 

 

 

 

 

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Cranberry Orange Muffins

Do you enjoy the flavor combination of cranberries and oranges? Well, I sure do! I’ve been making cranberry orange muffins for almost 40 years now with the same recipe, BUT I recently found a new recipe, tried it… and loved these muffins more than my old trusty recipe!Cranberry Orange Muffins / The Grateful Girl Cooks!The muffins are really easy to make, and I think you will love them, too! They are loaded with cranberries and the flavor of orange in the cupcakes AND the glaze make them “practically perfect in every way” (to quote good old Mary Poppins)!

Here’s how you make them:

Beat butter until creamy. Add granulated and brown sugars; beat until well combined.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Add eggs, plain yogurt, and vanilla; beat these until creamy and well combined.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Add in the zest from 2 oranges (boy, does it smell good!).

Cranberry Orange Muffins / The Grateful Girl Cooks!

In separate bowl, whisk together dry ingredients. Pour the wet ingredients into the dry ingredients.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Cranberry Orange Muffins / The Grateful Girl Cooks!

Stir in milk and orange juice. Mix well.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Add fresh or frozen cranberries to the batter (set enough aside (24) to put on TOP of muffin batter for garnish later). Fold them in gently, to combine.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Spoon batter into sprayed and paper lined muffin pan, filling them almost up to the top. Please ignore my really old and dingy muffin pan. It works great, but looks horrible (Dear Santa… what would I like for Christmas?). **By the way, I sprayed the paper muffin cup holders with non-stick spray, as well (an old secret I learned from a friend whose hubby was a professional baker).  Put a couple cranberries on top of each muffin for garnish.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Bake in preheated 425 degree oven for 5 minutes, then reduce heat to 350 degrees and continue baking for an additional 18-20 minutes (or until done/light golden color). Let muffins cool for a minute or two, then remove them to wire rack to cool. I also put a sheet of aluminum foil under the rack, to help catch any drips when I glaze them later.

Cranberry Orange Muffins / The Grateful Girl Cooks!

While the muffins are cooling off a bit, make the orange glaze by mixing orange juice and powdered sugar together in a bowl.

Cranberry Orange Muffins / The Grateful Girl Cooks!

Cranberry Orange Muffins / The Grateful Girl Cooks!

Once muffins have cooled off, it’s time to glaze them. I simply drizzled glaze over the top of each muffin going side to side. I then turned rack one quarter turn and drizzled them again going the opposite direction (side to side, then top to bottom).

Cranberry Orange Muffins / The Grateful Girl Cooks!

Let the glaze firm up, then the muffins are ready to enjoy! Hope you will give these delicious muffins a try. They are packed with flavor!

Cranberry Orange Muffins / The Grateful Girl Cooks!

Have a great day- God Bless You!

Cranberry Orange Muffins / The Grateful Girl Cooks!Recipe Source: http://sallysbakingaddiction.com/2014/11/06/cranberry-orange-muffins/

Cranberry Orange Muffins
 
Prep time
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Breakfast muffins featuring the flavors of cranberries and oranges, drizzled with a citrus glaze!
As Prepared By:
Recipe type: Breakfast
Serves: 1 dozen
Ingredients
For the muffins:
  • ½ cup unsalted butter (room temperature/soft)
  • ½ cup granulated sugar
  • ¼ cup light or brown sugar, packed
  • 2 large eggs (room temp. is best)
  • ½ cup plain yogurt (I used Greek)
  • 2 teaspoons vanilla extract
  • zest from 2 oranges
  • 1¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 Tablespoons orange juice
  • 2 Tablespoons milk
  • 1½ cups fresh or frozen cranberries (if frozen, do not thaw!)
For citrus drizzle:
  • 1 cup powdered sugar
  • 3 Tablespoons orange juice
Directions
  1. Line a 12 count muffin pan with paper liners. Spray each liner with non-stick spray. If not using liners, spray pan with non-stick spray. Set muffin pan aside.
  2. Preheat your oven to 425 degrees F.
  3. In the bowl of a stand mixer (or in a medium sized bowl using a handheld mixer), beat soft butter until smooth (on high speed), for about one minute. Add the granulated and brown sugars and continue beating for approximately 1-2 minutes, until fully combined. Add eggs, yogurt, and the vanilla extract; beat until combined. Scrape down the sides of the bowl, if needed. Add the orange zest and combine. Remove bowl and set aside.
  4. In a large mixing bowl, whisk together all purpose flour, baking powder, baking soda, cinnamon and salt. Pour the wet ingredients into the bowl of dry ingredients and mix well. Add the orange juice and the milk; stir until fairly smooth (you might have some little lumps (that's okay).
  5. Fold in the fresh or frozen cranberries (saving 24 to garnish muffins with), only until mixed in. Do not overmix.
  6. Distribute the batter into the muffin cups (they will almost be filled to the top). Add a couple of cranberries to the top of each muffin.
  7. Bake muffins at 425 degrees for 5 minutes, then reduce heat in oven to 350 degrees, and bake for an additional 18-20 minutes, until done and golden in color. Remove pan from oven. After muffins have cooled a couple minutes, remove them to a wire rack (with aluminum foil or wax paper underneath to completely cool.
  8. While muffins are cooking or cooling, make the citrus drizzle by mixing orange juice and powdered sugar together in a small bowl. Decoratively drizzle the glaze over warm muffins. Let muffin drizzle cool and firm up before serving! Enjoy!
Notes
If you wrap the muffins really well with plastic wrap and aluminum foil, you should be able to freeze them for up to 2 months.

 

 

 

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Sticky Orange Chicken

Good morning!  It’s going to be a great day in the Pacific Northwest… we’re headed into several days in a row of warm, sunny weather for Memorial Day weekend. With temps in the mid 70’s and higher, it could even get to be warm and “sticky” outside… which is my horrible line to transition over to this wonderful entree I made last night… “Sticky Orange Chicken”!Sticky Orange Chicken / The Grateful Girl Cooks!
I found this recipe from Rachael Ray (celebrity cook) on Pinterest a while back, but finally took the opportunity to make it last evening. This chicken entree was so easy to make, and it really has a great fresh flavor, thanks in part to the orange marmalade sauce, which is infused with extra flavor from chicken stock, fresh rosemary and thyme. YUM! The whole dish took under 30 minutes to prepare, from start to finish, and was absolutely delicious! This would be a great meal to fix, at the end of a long and busy day!

Note: The recipe as written serves 4.  My pictures only show 2 pieces of chicken. I only prepared 2 chicken breasts for my husband and myself, but kept the original quantity of sauce (just a little Public Service Announcement).

Here’s what you do to make this simple dish… first, gather ingredients together.  I’m fortunate enough to make my own orange marmalade, and I grow rosemary and thyme in my garden, so gathering this part of the recipe was a cinch! I also grabbed some apple cider vinegar, salt, and chicken stock from our pantry.

Sticky Orange Chicken / The Grateful Girl Cooks!
I heated olive oil in a skillet until very hot. I lightly salted the chicken, then added them to the hot skillet. (The chicken breasts should sizzle as you put them into the hot skillet).  I let them sear, untouched, for 5 minutes, then turned them to other side and cooked them for another 5 minutes.  The chicken was cooked for 10 minutes total.

Sticky Orange Chicken / The Grateful Girl Cooks!
Once the chicken was seared and browned on BOTH sides, I removed the chicken to a plate.

Sticky Orange Chicken / The Grateful Girl Cooks!
I added apple cider vinegar to the hot skillet to de-glaze the pan. I then added the orange marmalade, chicken stock, fresh chopped rosemary and thyme.

Sticky Orange Chicken / The Grateful Girl Cooks!
I whisked the sauce together and continued cooking it for 2-3 minutes. The sauce began to thicken up just a bit.

Sticky Orange Chicken / The Grateful Girl Cooks!
I added the chicken breasts back into the sauce. I continued to cook the chicken in the sauce for 5-6 additional minutes, spooning the sauce over the tops of the chicken continuously as it cooked.

Sticky Orange Chicken / The Grateful Girl Cooks!
Once the chicken was done cooking, I removed it to individual serving plates. I spooned a little of the sauce over the top of each chicken breast (then froze the rest of the sauce for another time), and served it with a side of rice, and broccoli. YUM!

Sticky Orange Chicken / The Grateful Girl Cooks!
I sure hope you will give this recipe a try. Really EASY, QUICK, and YUMMY! Have a great day!

Sticky Orange Chicken / The Grateful Girl Cooks!Recipe Source: http://www.rachaelrayshow.com/recipe/14441_Sticky_Orange_Chicken_with_Herbs_and_Sweet_Potatoes_with_Cider/

Sticky Orange Chicken
 
Prep time
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Pan-seared chicken breasts, cooked in an orange marmalade, chicken stock, and herb based sticky sauce!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 boneless, skinless chicken breasts
  • Salt (just a pinch, to season each chicken breast lightly)
  • 2 Tablespoons apple cider vinegar
  • ⅓ cup (heaping) orange marmalade
  • 1 cup chicken stock
  • 1 Tablespoon fresh rosemary leaves, finely chopped
  • 2 Tablespoons fresh thyme leaves, finely chopped
Directions
  1. Coat a stainless steel skillet with the olive oil. Heat until very hot.
  2. Lightly sprinkle each chicken breast with a tiny bit of salt. Add the chicken breasts to hot skillet. You should hear the oil sizzle when you add the chicken. Sear the chicken breasts, without moving them, for 5 minutes. Turn chicken over and continue to cook for 5 more minutes. Chicken should be golden brown on BOTH sides. When cooking time (total of 10 minutes) is done, remove chicken to a plate. Set aside.
  3. Add the apple cider vinegar back into the skillet and de-glaze the pan.
  4. Add the orange marmalade, chicken stock, chopped rosemary and thyme. Whisk these together to combine. Continue cooking on medium heat for 2-3 minutes. The sauce will slightly thicken just a bit.
  5. Add the chicken breasts back into the sauce in the skillet. Continue to cook for 5-6 more minutes, spooning the sauce over the tops of each chicken breasts continuously, as they cook. Once chicken is done, remove chicken breasts to serving platter or individual plates. Spoon some of the sauce over each chicken breast.
  6. Serve with a side of rice or potatoes, and a veggie... and ENJOY!

 

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Cranberry-Orange Scones

I love the flavor combination of oranges and cranberries. That flavor combo has been a favorite of mine for years, and helps enhance these amazing, absolutely yummy Cranberry-Orange Scones! I’ve been making these for years and years, and absolutely LOVE them!Cranberry-Orange Scones / The Grateful Girl Cooks!I love making scones, because they are a wonderful breakfast treat or afternoon snack, when enjoyed with a good cup of coffee or tea. I like to make scones (and do so often), because they are so delicious, quick, and easy to prepare. I also love the fact that I save lots of money making them myself and not buying them already prepared at a coffee house (plus I know exactly what is in them). THAT is another winning combination, in my humble opinion!

If you would like to see pictures of the “process” of how you make scones, I would invite you to view my post for Chocolate Chip Orange Scones, which I posted last year, for pictures of the “how-to’s”. This recipe for Cranberry-Orange Scones is very similar; I just didn’t take any pictures (except the finished product) while making this particular scone. Follow the pictures for the process, and you’ll be a master scone baker in NO time!  All that said, these Cranberry-Orange Scones are DELICIOUS, and I sure hope you will give them a try!

Cranberry-Orange Scones / The Grateful Girl Cooks!Original Recipe Source: unknown

Cranberry-Orange Scones
 
Prep time
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These delicious Cranberry-Orange Scones are perfect for a breakfast treat, or an afternoon snack! Yum!
As Prepared By:
Recipe type: Breakfast
Serves: 8 scones
Ingredients
For Scones:
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 cube) unsalted butter, very cold
  • 2 large eggs
  • ¼ cup orange juice
  • 1 teaspoon vanilla
  • ½ teaspoon grated orange peel (finely grated; I use a micro-plane zester)
  • ¾ cup dried cranberries
  • 1 egg white + ½ tsp. water
For Glaze:
  • 1½ cups powdered sugar (can always add more if you need extra)
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon orange extract (I use it for enhanced flavor, but optional)
  • 1 teaspoon finely grated orange zest
  • 3-4 teaspoons orange juice (until you get the right consistency glaze to
  • "paint" on the scones)
Directions
  1. Preheat oven to 425 degrees.
  2. In a food processor (or cut in by hand with a pastry blender in a large bowl), mix flour, sugar, baking powder, salt and chilled butter together until well combined.
  3. In a separate bowl, mix together the eggs, orange juice, vanilla, and grated orange peel.
  4. Add egg mixture to the flour mixture; combine till fully blended.
  5. Stir in dried cranberries until fully incorporated into dough.
  6. Pour the dough out onto a lightly floured work surface.
  7. Knead the dough with floured hands until the dough comes together...(continue to sprinkle the dough and surface with additional flour as needed, as dough is usually fairly "sticky"-I usually do this 3-4 times).
  8. Shape dough into an 8" circle with your hands.
  9. Mix the egg white and water together in small bowl. Using a pastry brush, brush the tops of the scones with this mixture.
  10. Using a pizza cutter or very sharp knife, cut the scones into 8 equal-sized wedges.
  11. Spray a baking sheet with cooking spray. Place wedges on baking sheet and bake at 425 degrees for 20-25 minutes (mine are usually ready at the 20 minute mark), or until golden brown on top.
  12. Remove scones from oven to a wire rack, with foil or parchment paper underneath.
  13. When scones have slightly cooled, "paint" the glaze on with a pastry brush (glaze is made by mixing up the ingredients listed, in a small bowl). Completely cover the tops of the scones with the glaze. Let scones cool until glaze has hardened. ENJOY!

 

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Citrus Vinaigrette

If you’re looking for a delicious, light and ridiculously EASY Vinaigrette, bursting with citrus flavor, then may I suggest this Citrus Vinaigrette? It can be made in 5 minutes or less!Citrus Vinaigrette / The Grateful Girl Cooks!I made this easy salad dressing from scratch, to use on a salad I made last year. It’s so easy to make, and has a light, refreshing citrus flavor that paired well with the salad.  To make the vinaigrette, I whisked olive oil, fresh squeezed orange juice, white wine vinegar, garlic powder, orange zest, salt and pepper in a small bowl until fully combined. Then I covered the bowl with plastic wrap, and refrigerated the dressing for a couple hours to let the flavors fully develop. I served it with a great salad (Spring Greens with Citrus Vinaigrette), that also contained fresh orange slices, feta cheese, roasted almonds, cranberries, and red onions…and the pairing of the two was lovely,

Citrus Vinaigrette / The Grateful Girl Cooks!Sure hope you will try making this salad dressing.  It’s a great dressing – using fresh ingredients, and without all the chemicals and shelf-stabilizers typically found in processed salad dressings. I think you will really like this!

Citrus Vinaigrette / The Grateful Girl Cooks!Recipe Adapted From: Kristin Bataille, Taste of Home Magazine, Feb./March 2012 Issue

Citrus Vinaigrette
 
Prep time
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Delicious, light, and citrus flavored, this salad dressing will be a great accompaniment to any mixed green salad.
As Prepared By:
Recipe type: Salad Dressing
Serves: 4 servings
Ingredients
  • 2 Tablespoons olive oil
  • 2 Tablespoons fresh squeezed orange juice
  • 1 Tablespoon white wine vinegar
  • ⅛ teaspoon garlic powder
  • 1 teaspoon orange zest (approx. amount from 1 orange)
  • dash salt (to taste)
  • dash pepper (to taste)
Directions
  1. In a small bowl, mix together all ingredients until fully blended.
  2. Cover the bowl with plastic wrap and refrigerate for several hours so the flavors can fully develop.
  3. When ready to serve, uncover, stir well to re-combine ingredients, and pour over salad. Enjoy!
Notes
The amount of dressing this makes is enough for a family sized salad (4 servings). The recipe is easily doubled or tripled to make the quantity you wish.

 

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Southwestern Cobb Salad with Chili-Rubbed Steak

Last summer I found a Food Network cookbook in a used bookstore. The original price was listed as $29.95, but because it was used, I only paid $1.99 for it. SCORE!  I’ve marked several recipes in it that I want to try… the first one that I’ve “officially” tried is this one for a delicious Southwestern Cobb Salad with Chili-Rubbed Steak.Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!
I made it for our dinner a couple of nights ago. It was fantastic… as well as a gorgeous looking salad!  The salad was fairly easy to prepare, and the tastes were amazing! From the homemade salad dressing with a touch of spice and orange burst of freshness, to the simple chili-rubbed steak, this salad is filled with fresh, wonderful flavors! Those flavors I described are the supporting stars of this salad, which features Romaine lettuce, feta cheese, fresh orange slices, jicama, tomatoes and avocado. My husband and I both LOVED it, and he’s already asked me to prepare it again soon.

This salad has it all… meat, veggies, fruit, cheese, sweet, crunch, spicy… WOW!  It’s an all in one dinner salad, and it is delicious! Hope you will give it a try. I think you will LOVE it!

Here’s how you put this salad together: First thing I did was make the salad dressing.

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Making the salad dressing is easy. I loved the addition of orange zest to it… made it so fresh tasting!

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Give the salad dressing ingredients a good whisking, and it’s done! Time to refrigerate it!

Then I made the quick chili-rub, and covered both sides of the steaks…

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Simple rub of olive oil and chili powder…

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Put a little bit of the rub on the steaks. (Hint: it’s fairly spicy, so be careful how much you put on the meat.)

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Rub the chili powder/oil mixture onto both sides of the meat, before cooking.

I put the salad dressing in the refrigerator to chill, and I set the meat aside until I was ready to grill it. Now it was time to chop the fresh veggies and fruit.

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Cut the top and bottom peel off of an orange. Then cut down the sides of the orange, removing all peel and white “pith”. You’ll be left with something that looks like this. Use a sharp knife and cut between each of the sections and remove the orange slices for the salad. Get the white membrane cut off the orange slices. It’s not too difficult.

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

This ugly thing is a jicama. It has the texture of a raw potato. Use a sharp knife and cut the peel off; slice the jicama into 1 inch slices, then cut into cubes.

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Cut the jicama into slices, then cut into small cubes.

I cubed the jicama, sectioned the orange, chopped the tomatoes, and cubed the fresh avocado. I then layered the ingredients (including the feta cheese in sections on top of the romaine lettuce (as you can see from the picture). I then put the platter back into the refrigerator to keep cold while I cooked the steak.  I cooked it per recipe instructions in the broiler of our oven. It was convenient and delicious… next time I make it I will throw the steaks on our Weber grill  for even more smoky taste!

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Here’s the steak right after coming out of the broiler. Let it rest for 5 minutes, then cut into small cubes.

After the steaks have cooked, it is important to let the meat rest for about 5 minutes. This will keep most of the good juices inside the meat, instead of all over the pan. Once the meat has rested, cut it into bite sized cubes. Remove the salad from refrigerator, and assemble the salad, as shown (It sure is pretty to look at!). Pour dressing over the top of salad and toss  to combine. That’s it!

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!

Here’s the lay of the land: Romaine lettuce on bottom of platter, then from left to right: Strips of Feta cheese crumbles, chopped tomatoes, orange slices, steak cubes, jicama cubes, chopped avocado, more steak cubes. Top with salad dressing, toss, and you’re ready for this amazing salad!

Enjoy!  Here’s the recipe…

Southwestern Cobb Salad with Chili-Rubbed Steak / The Grateful Girl Cooks!Recipe Source: “Food Network Kitchens Cookbook”, published 2003, The Meredith Corporation, page 78.

Southwestern Cobb Salad with Chili-Rubbed Steak
 
Prep time
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Total time
 
The flavors of the Southwest permeate this twist on a traditional Cobb Salad. It's delicious!
As Prepared By:
Recipe type: Entree/Salad
Serves: 4 servings
Ingredients
For the dressing:
  • 2 garlic cloves
  • ½ teaspoon salt
  • ⅓ cup mayonaise
  • ⅓ cup buttermilk
  • 1 Tablespoon chipotle hot sauce (I used sauce from a can of adobo chiles)
  • 3 Tablespoons fresh minced cilantro
  • 1 scallion (use the white and green parts of the onion), thinly sliced
  • 1 teaspoon finely grated orange zest
For the steak:
  • 1 tri-tip steak or other sirloin steak ( I used 2 steaks), for a total of about 1¾ pounds meat
  • 1 Tablespoon olive oil
  • 1½ Tablespoons chili powder
For the salad:
  • 1 head Romaine lettuce, torn or chopped
  • 1 ripe avocado
  • 2 ripe medium tomatoes, diced
  • ½ - ¾ cup crumbled feta cheese (can also use Cotija cheese)
  • 1 orange, peeled, cut into sections
  • ½ medium jicama, peeled and cubed (about 1½ cups)
  • Salt and freshly ground black pepper
Directions
  1. Make the salad dressing: Smash the garlic cloves with the flat side of a butcher knife, then sprinkle with salt. Mix together to form a thick paste. Put the garlic "paste" into a msall bowl, then add the rest of the salad dressing ingredients (mayo, buttermilk, chipotle hot sauce, cilantro, scallion and orange zest). Whisk ingredients together until thoroughly combined. Cover and refrigerate.
  2. Prepare the steak: Lightly salt and pepper the steak. In a small bowl, mix the chili powder and olive oil together until combined into a thick paste. Put this on the meat, and rub the spices into both sides of the meat. If you are grilling steak outside, put on grill and cook until medium. If you are going to be broiling the steak (as per recipe), here's what you need to do: Put a broiler rack and pan about 6 inches away from the broiler in your oven. Turn broiler on and let the pans PREHEAT for several minutes before putting the meat on the pan. When the broiler pan is really HOT, add the steak. (You should hear it sizzle as it hits the broiler pan). Cook for 7-8 minutes on each side for medium, turning once. When done, remove the steak to a cutting board. Let the meat rest for about 5 minutes, then cut into cubes.
  3. To make the salad: Halve, seed, peel and cube the avocado. Peel and section the orange. Peel and cube the jicama. Chop the tomatoes. Put the chopped Romaine lettuce onto a large serving platter (or in a large salad bowl). Arrange the feta, chopped tomatoes, orange sections, steak, jicama and avocado in strips on top of the lettuce. Sprinkle with salt and pepper. Pour the salad dressing over the salad, and toss to combine. (if making individual serving plates, use 3 Tablespoons of dressing per salad).
Notes
Serves 6, if you make smaller portion sizes.

 

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Rise n’ Shine Juice

The other day I wanted a healthy, filling, and BIG blended juice for my breakfast. I ended up juicing a ruby red grapefruit, mandarin oranges, valencia oranges, half a lemon, and then… if that wasn’t enough, I added apples, carrots, fresh ginger, half a frozen banana, and a handful of crushed ice into the mix. I called it “Rise n’ Shine Juice”! YUM!Rise n' Shine Juice / The Grateful Girl Cooks!

I juiced the citrus fruits, strained out the pulp, then added the juice, along with sliced raw carrots, a small knob of fresh ginger, 2 sliced apples, and half a frozen banana into my food processor (we don’t own a juicing machine).

Rise n' Shine Juice / The Grateful Girl Cooks!

That’s a lot of citrus pulp strained out of the juice…

I blended all the ingredients up, then added a small handful of ice to get it really cold, and mixed that in, as well. The beauty of it is that it actually tasted good, after completely pulverizing it! The result was a delicious, slightly thicker than normal juice (thanks to the apple and carrots).  I liked it, certainly got my fruit requirement for the day in, it filled me up, and I froze the leftovers (recipe makes enough for 2!) for another day! Hope you enjoy it!

Rise n' Shine Juice / The Grateful Girl Cooks!

Rise n' Shine Juice
 
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This delicious, citrus-based juice will really help you to "Rise n' Shine"!
As Prepared By:
Recipe type: Beverage
Serves: 2
Ingredients
  • 1 Ruby red grapefruit
  • 3 oranges
  • 2 mandarin oranges
  • 2 small apples, peeled, seeded, cored, and sliced
  • 6-7 mini-carrots, sliced
  • ½ banana (frozen)
  • 1" knob of fresh ginger
  • handful of ice
Directions
  1. Juice the grapefruit, oranges, and mandarin oranges. Pour juice through a strainer to remove pulp. Pour juice into food processor (or heavy duty blender).
  2. Add apple slices, sliced carrots, frozen banana and ginger to processor. Process for several minutes until almost all of the apples and carrots have broken down.
  3. Add a handful of crushed ice to the processor. Process again, until ice is fully incorporated into liquid.
  4. Pour into serving glasses. Garnish with an orange slice, if desired.
  5. Enjoy your fruit fix for the day!

 

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Homemade Cranberry-Orange Sauce

The Thanksgiving and Christmas holidays are now in the history books, but wanted to publish this recipe for Homemade Cranberry-Orange Sauce on the old blog, so I will have it handy for the future.Homemade Cranberry-Orange Sauce / The Grateful Girl Cooks!
My mom used to make this (in a chunky version) as I was growing up, but I’d never made the recipe for this delicious sauce until this Christmas, when I found the index card the recipe was written on years ago!

For years my “go to” for cranberry sauce has been the blob found in a can (cranberry jelly), or the whole cranberry sauce (also found in the can). Guess I was just in the habit of grabbing a can while doing my grocery shopping for holiday meals and never gave it another thought. Truthfully, I was always a bit grossed out as that gelatinous blob of cranberry jelly came sliding out of the can… but that’s another story…I still bought it, and would always add just a tiny bit to my plate, but that was just because that’s what you’re supposed to do at Thanksgiving, right?

Well, my tastes have certainly changed. Enter this amazing, fresh, citrus-infused cranberry sauce. Did I mention FRESH?  It’s ridiculously easy to prepare, and the taste is light-years ahead of the canned stuff. I LOVE IT, and can eat it right out of the bowl (shhh… my little secret!)  You don’t have to wait for the holidays to make this sauce. It would be a delicious accompaniment to many pork or chicken dishes. It’s vibrant flavors will add to the meal, trust me! Truthfully, I don’t know what took me so long to get on board with this, but now that I have, I don’t think I will ever buy canned cranberry sauce for a holiday meal ever again.

This sauce can be made chunky or semi-smooth (photo is semi-smooth sauce). Fresh cranberries, an apple, an orange and a bit of sugar are the only ingredients necessary to make this fresh, delicious cranberry sauce. Sure hope you’ll give it a try…

Homemade Cranberry-Orange Sauce / The Grateful Girl Cooks!Recipe Source: My Mom

Homemade Cranberry-Orange Sauce
 
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Fresh cranberry sauce, infused with fresh orange zest. Why buy it, when you can make your own better tasting sauce?
As Prepared By:
Recipe type: Side Dish
Serves: 2 cups
Ingredients
  • 1 bag fresh cranberries
  • Zest of 1 orange
  • Juice of 1 orange
  • 1 apple (any variety), peeled, cored, seeded, and cut into chunks
  • ¼ cup granulated sugar (plus more to taste, if desired)
Directions
  1. Place all ingredients into a food processor (or heavy duty blender).
  2. Process until all ingredients are mixed and consistency is to your liking... chunky or semi-smooth.
  3. Taste. Add additional sugar, if desired.
  4. Place sauce into serving bowl; Cover and keep refrigerated until ready to serve.
  5. Enjoy!

 

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Cranberry-Orange Pinwheel Cookies

Every time Christmas rolls around, I prepare lots of our family’s “traditional” must-have cookies and goodies. I also try a new recipe or two each year. This year I tried a new recipe I found (on Pinterest!) for Cranberry-Orange Pinwheel Cookies.Cranberry-Orange Pinwheel Cookies / The Grateful Girl Cooks!

I think they’re so festive looking! And here’s the good news… they are delicious! A big shout out goes to Rachel at bakedbyrachel.com for the recipe for this yummy batch of Christmas cookies!

The cookies not only look good… they smell good, too. They have a light citrus aroma from the orange zest; and the filling in the middle is made from chopped cranberries and pecans, for extra flavor. These are wonderful little cookies; I gave away lots of them on plates of Christmas goodies given to our neighbors and friends this year.

Sure hope you will give these cookies a try!

Cranberry-Orange Pinwheel Cookies / The Grateful Girl Cooks!

Chopping up the cranberries, pecans and brown sugar…

Cranberry-Orange Pinwheel Cookies / The Grateful Girl Cooks!

Mixing up the dough… smells so good from the orange zest!

Cranberry-Orange Pinwheel Cookies / The Grateful Girl Cooks!

Dough is rolled out; cranberry/pecan mixture is spread on top…

Cranberry-Orange Pinwheel Cookies / The Grateful Girl Cooks!

Dough is carefully rolled up into a log shape, then refrigerated overnight.

Cranberry-Orange Pinwheel Cookies / The Grateful Girl Cooks!

Cookie dough is sliced into 1/4″ slices, then baked…

Cranberry-Orange Pinwheel Cookies / The Grateful Girl Cooks!

Voila! Cranberry-Orange Pinwheel Cookies, ready to eat!

Cranberry-Orange Pinwheel Cookies / The Grateful Girl Cooks!Original Recipe Source: http://www.bakedbyrachel.com/a-tradition-cranberry-orange-pinwheels/

Cranberry-Orange Pinwheel Cookies
 
Prep time
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Delicious citrus spiral pinwheel cookies, with cranberry-pecan filling. They look pretty, and taste yummy!
As Prepared By:
Recipe type: Cookies
Serves: 4 dozen
Ingredients
  • 1 cup cranberries (fresh or frozen)
  • 1 cup pecans
  • ¼ cup brown sugar (light or dark)
  • 1 cup butter (2 cubes), softened
  • 1½ cups granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 2 teaspoons grated orange zest
  • 3 cups all-purpose flour
Directions
  1. Place the cranberries, pecans and brown sugar in a food processor (or high-powered blender/chopper). Process until ingredients become small pieces. Set aside.
  2. In a large mixing bowl (or stand mixer), cream the butter and granulated sugar together until well combined. Add the baking powder, salt, eggs, and the orange zest. Beat this mixture on low/medium for about a minute. Add the flour (by spoonfuls) to the mixture, while mixing on medium speed, until all ingredients have been thoroughly combined. Once combined, cover the bowl and refrigerate dough for 1 hour.
  3. Divide chilled dough in half. Place one half in between sheets of wax or parchment paper. Roll dough out into a rectangle, approximately ¼ inch thick. Remove the top layer of paper. Spread half of the cranberry-pecan mixture evenly over the top of the dough to within ½ inch of all edges. Roll up dough (begin with the SHORT side of dough). Guide the dough with your hands and use the wax or parchment paper to pull the dough up as you form a "log-shaped" roll. Pinch dough to seal ends. Repeat with other half of dough. Transfer each "dough log" onto a clean sheet of wax or parchment paper. Seal dough in paper. Tape shut. Refrigerate overnight. (Dough must be thoroughly chilled to cut clean, nice even slices...).
  4. When you are ready to bake the cookies, preheat your oven to 375 degrees. Using a very sharp knife, slice the cookie dough into ¼ inch slices. Place slices 1-2 inches apart on a parchment paper lined baking sheet. Bake the cookies for 8-10 minutes (mine took 10), or just until the bottoms of the cookies begin to turn golden brown. Remove from oven. Let the cookies "rest" for a few minutes before you remove them from the baking sheet. Let the cookies cool completely on wire racks.
  5. Enjoy!
Notes
Don't be scared away from making these due to the long refrigeration time. I made the dough up the day before I wanted to bake them. Then I baked them up the next day... no trouble!

 

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