Orange Marmalade

I found a jar of Orange Marmalade in my fridge that I just haven't used in the last couple of months. I thought I should think up some tasty recipes to use it up. 

Orange Honey Chicken

2 chicken breasts or 6-8 chicken drums
1 1/2 tsp honey mustard
1/2 tbsp honey
1 sprig of rosemary removed from stem and sprinkled over chicken
1 tsp season salt + pepper, salt, garlic powder and a squeeze of lemon
1/2 tbsp cider vinegar
1/2 cup orange marmalade
1 tbsp coconut aminos or soy

You can either put the seasoned chicken in the crock pot and cook on low for about 3 hours, cut it or shred it and then combine all other ingredients and mix into chicken, cook for an additional 30 minutes. OR place chicken breasts in a glass dish sprayed with coconut oil or pam, season chicken and bake for 30 minutes. Combine all other ingredients and pour over chicken, bake for another 15 minutes until lightly browned. 

I served this with some buttered rice, broccoli and a salad. It's one of our favorites. 



This pizza is being served at Settabello pizza and it's super yummy! I found a great recipe for it at aducksoven.com 

Brie, Bacon and Orange Pizza

*1 round of pre-made dough. I purchased a gluten free dough from my favorite bakery
1 4 oz wedge brie cheese, diced into 1/2 inch pieces
1/4 cup shredded mozzarella cheese
6 slices thick cut pepper bacon, cooked and roughly crumbled
2-3 tbsp orange marmalade
1 tbsp white truffle oil or white balsamic oil which is easier to get
6 large leaves basil, chiffonade

Preheat oven to 450o Roll the dough out until 1/4-1/2 inch thick, leaving the edges a little thicker to make a crust.
Remove pizza stone from oven and carefully transfer the crust to the stone. If you're not using a stone, use a baking sheet and modify the shape of your pizza. Top with mozzarella cheese, brie cheese, and bacon. Evenly drizzle orange marmalade over the top.
Bake in preheated oven for 12-15 minutes, or until crust is just golden and cheese is melted.
Let cool for 5 minutes, then top with basil and drizzle white truffle oil over the top.


If you'd like to make your own dough here is a great recipe

Pizza Crust

1 cup warm water
1 tablespoon active dry yeast
1 tsp sugar
2 tsp salt
1 tsp garlic powder
1 tsp Italian seasoning
2 tablespoons olive oil
2 1/2 – 3 cups flour

Gently whisk the water, yeast, and sugar together. Let sit until proofed and foamy, about 10 minutes.
Add the salt, garlic powder, Italian seasoning, and olive oil and mix until combined.
Using the dough hook on your standing mixer, slowly add the flour, ½ cup at a time, until dough pulls away from the sides of the bowl and is no longer sticky.
Using the dough hook, knead the dough for 4 minutes. Let rest for 3 minutes. Knead for another 4 minutes.
Coat a bowl with olive oil, add the dough, and turn to coat. Cover the bowl with saran wrap and let rise until doubled, about 1 hour.



This recipe is really yummy. It's not to overly sweet and it can be equally converted with Pillsbury gluten free flour. I adapted this recipe from EverythingBritish

Orange Marmalade Cake
2/3 cup orange marmalade, divided 12 tablespoons unsalted butter, softened, set  1/2 tablespoon for glaze, and more for greasing pan 3/4 cup granulated sugar 2 teaspoons grated lime zest 1/2 teaspoon grated orange zest 3 large eggs, at room temperature 2 tablespoons fresh orange juice
1 1/2 cups all-purpose flour or equal Pillsbury gluten free flour blend 1 1/2 teaspoons baking powder 3/4 teaspoon fine sea salt 4 tablespoons confectioners’ sugar


Heat oven to 350 degrees. Chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.