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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Orange Jalapeno Shrimp & Broccoli

Published by: Sarah

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comments:
  • May
  • 29

My husband pulls recipes from the news paper every week. When he pulled this one he was insistent on making it right away. It’s the BOMB!! The fresh OJ makes all the difference. Be sure to use Naval’s & not Valencia’s. 1# Raw Shrimp, peeled & de-veined ¾ tsp. Salt ¼ tsp. Black Pepper ¾ […]

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My husband pulls recipes from the news paper every week. When he pulled this one he was insistent on making it right away. It’s the BOMB!! The fresh OJ makes all the difference. Be sure to use Naval’s & not Valencia’s.

1# Raw Shrimp, peeled & de-veined
¾ tsp. Salt
¼ tsp. Black Pepper
¾ c. Fresh NAVAL Orange Juice (about 3 oranges)
2 T Honey
1 tsp. Lite Soy Sauce*
2 T Grape Seed Oil (may sub vegetable or canola oil)
2 tsp. Fresh Jalapeno, minced
2 cloves Garlic, finely minced
3 c. Broccoli Florets
1 Naval Orange, sectioned
2 c. Cooked Brown Rice*

Season shrimp with salt & pepper & set aside.
Combine the fresh OJ & honey in a sauce pan & bring to a boil.
Boil to reduce by half.
Remove from heat & set aside.
Heat oil in a large skillet.
Add the jalapeno & garlic.
Cook & stir 2 minutes.
Add the shrimp & cook to opaque.
Add the orange juice reduction, soy & cook 3-4 minutes more.
Remove the shrimp & add the broccoli & orange sections.
Cook about 4-5 minutes until broccoli is just tender.
Return the shrimp to the pan, stir to combine & serve over rice.

*Original recipe measurements & ingredients. We used regular soy & white rice. I recommend more soy to taste & precooking the broccoli for 4 – 5 minutes.

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Roasted Beet & Orange Salad

Published by: Sarah

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comments:
  • Jan
  • 13

4 Beets, greens trimmed 2 Naval Oranges ½ c. Good Extra Virgin Olive Oil Salt & Pepper Good Romano Cheese Preheat oven to 400°. Place beets on foil & drizzle with oil. Season with salt & pepper. Close foil tightly around beets. Roast 1 hour. Allow to cool well enough to handle. Remove the skin […]

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4 Beets, greens trimmed
2 Naval Oranges
½ c. Good Extra Virgin Olive Oil
Salt & Pepper
Good Romano Cheese

Preheat oven to 400°.
Place beets on foil & drizzle with oil.
Season with salt & pepper.
Close foil tightly around beets.
Roast 1 hour.
Allow to cool well enough to handle.
Remove the skin & cut into 1” cubes.
Place into a bowl.
Cut the rind from the oranges removing all of the white pith.
Segment the oranges over a bowl to catch the juice – putting segments in with beets.
Squeeze the juice from into “catch” bowl.
Whisk in olive oil & season with salt & pepper.
Pour dressing over salad.
Shave the Romano on top & serve.

NOTE: To segment the orange, cut between the orange & the membrane using a paring knife.

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Asparagus with Citrus Cream Sauce

Published by: Sarah

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comments:
  • Dec
  • 14

This delicious side dish & sauce pairs beautifully with “Citrus Chicken.”   Give it a try & let me know what you think! 2 T Unsalted Butter 3 T Flour 2 T White Wine 1 (6 oz.) can Mandarin Oranges, drained with juice reserved ¼ c. Pineapple Juice ½ – ¾ c. Fat Free Half & Half […]

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This delicious side dish & sauce pairs beautifully with “Citrus Chicken.”   Give it a try & let me know what you think!

2 T Unsalted Butter
3 T Flour
2 T White Wine
1 (6 oz.) can Mandarin Oranges, drained with juice reserved
¼ c. Pineapple Juice
½ – ¾ c. Fat Free Half & Half (use more if necessary)
Salt & Pepper
2 lbs. Asparagus, trimmed **

Melt butter & whisk in flour.
Whisk in orange & pineapple juices and wine (sauce will be very thick).
Whisk in enough milk to make smooth.
Season with salt & pepper.
Crush ½ the oranges into a bowl saving the juices.
Add to the sauce & stir.
Set aside & keep warm.
Blanch the asparagus in boiling water for 3-5 minutes
   – depending on how thick the spears – you want them tender crisp.
Place asparagus on a serving patter & top with sauce.
Top with remaining ½ can of orange segments & serve.

** To easily trim the asparagus, simply bend one spear until it breaks. As long as they all are close in diameter, that is where you should cut them. 

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Zucchini Bread with Orange Cream Cheese

Published by: Sarah

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comments:
  • Sep
  • 27

This delicious bread will tempt anyone. It’s easy to make & freezes beautifully. But it may not last that long to make to there 🙂 For the Bread 1½ c. Sugar 3 c. Flour 4½ tsp. Baking Powder 1 tsp. Salt 4 Eggs 2/3 c. Salad Oil 2 c. Zucchini, shredded 2 tsp. Lemon Zest Preheat […]

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This delicious bread will tempt anyone. It’s easy to make & freezes beautifully. But it may not last that long to make to there 🙂

For the Bread
1½ c. Sugar
3 c. Flour
4½ tsp. Baking Powder
1 tsp. Salt
4 Eggs
2/3 c. Salad Oil
2 c. Zucchini, shredded
2 tsp. Lemon Zest

Preheat oven to 350°.
Spray two glass 8½” X 4½” loaf pans with non stick cooking spray.
Set aside.
In a bowl, mix together sugar, flour, baking powder & salt.
In a separate bowl, beat together eggs & salad oil .
Mix in zucchini & lemon zest.
Mix flour mixture into egg mixture and incorporate completely.
Divide batter equally between the 2 pans and bake 1 hour or until a knife inserted in the center comes out clean.
Cool 10 minutes & remove from pan.
Serve with “Orange Cream Cheese” below.

For the Cream Cheese
6 oz. Cream Cheese, room temp.
1 T Orange Zest
1 T  Orange Juice
1/3 c. Super Fine Sugar**

Beat together all ingredients.

**If you don’t wish to purchase fine sugar, just zap regular sugar in a food processor.

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