Chicken with Honey-Orange Sauce

Chicken with Honey-Orange Sauce
• 2 navel oranges
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
• 1 cup reduced-sodium chicken broth
• 1 tablespoon canola oil
• 1 cup white wine
• 1/2 cup golden raisins
• 2 tablespoons honey
• 1 3-inch cinnamon stick
• 1/2 cup slivered almonds, toasted (see Tip)

Zest and juice one orange. Remove the skin and white pith from the other orange, then halve and slice. Reserve zest and juice separately from the orange slices.

Combine flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge chicken in the flour, shaking off any excess. Transfer the remaining flour to a small bowl, add broth and whisk to combine.

Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to the pan and cook for 1 minute. Add the flour-broth mixture, the reserved orange zest and juice, raisins, honey, cinnamon stick and the remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165°F and the sauce has thickened, 10 to 12 minutes.

Transfer the chicken to a serving platter. Discard the cinnamon stick. Spoon the sauce over the chicken and garnish with the reserved orange slices and almonds.
Tip: To toast slivered almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Tonight we are pairing this chicken dish with butter noodles, steamed broccoli, garden salad and fresh fruit compote.

Super Juicy Pork Chops

Super Juicy Pork Chops
4 bone-in pork chops (3/4-inch thick)

4 tablespoons Mustard

2 tablespoons McCormick® Grill Mates® Sweet & Smoky Rub


Coat pork chops evenly with mustard. Sprinkle with Rub on both sides.

Grill pork chops over medium heat 5 to 7 minutes per side or until desired doneness.
Tonight, I’m serving with Yellow rice, green beans wrapped in bacon and sprinkled with sliced almonds, garden salad and fruit compote

Creole Jambalaya (Easy Method)

Creole Jambalaya

2 tablespoons olive oil
1 rib celery, coarsely chopped
1 medium onion, coarsely chopped
4 boneless skinless chicken thighs, cubed
2 cups cubed andouille sausage Substitutions
2 1/2 cups water
1 can (14 1/2 ounces) diced tomatoes, drained
1 package ZATARAIN’S® Jambalaya Mix, Original

Heat oil in large deep skillet or Dutch oven on medium heat. Add celery, onion, chicken and sausage; cook and stir 7 minutes or until meat is lightly browned.

Stir in water and tomatoes. Bring to boil. Add Rice Mix; mix well. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.

Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

Tonight, I’m serving with  garden salad and fresh fruit compote.

Grilled Steak with Garlic-Yogurt Marinade (Steak Tandoori)

Grilled Steak with Garlic-Yogurt Marinade (Steak Tandoori)

1 cup plain yogurt
1⁄4 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon paprika
1 tablespoon minced garlic
1 teaspoon salt
4 (4 -6 ounce) beef steaks
1⁄4 cup mayonnaise

In small bowl mix yogurt, parsley, lemon juice, paprika, garlic and salt.

Divide mixture in half. Place steaks in mixture and place all in a Ziploc bag. Turn to coat.
Refrigerate at least 1 hour or overnight.

Stir mayonnaise into remaining mixture; cover and refrigerate.

Remove steaks from marinade; discard marinade. Grill steaks over medium heat for 7-10 minutes per side, for medium rare.

Serve with remaining sauce.

Tonight, I’m serving with toasted garlic bread, grilled zucchini, garden salad and fresh fruit compote