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. 

Easy No Bake Delites

Banana Split Cake

1 carton (16 ounces) frozen whipped topping, thawed (or use 3 batches of homemade whipped cream which is about 6 cups of whipped cream)

1 cup (8 ounces) sour cream

1 package (3.4 ounces) instant vanilla pudding mix

1 can (8 ounces) crushed pineapple, drained

24 whole graham crackers

2 medium bananas, sliced thin

Toppings: additional sliced bananas and sliced fresh strawberries

Chocolate Drizzle: 1/4 cup heavy cream + 1/4 cup semi-sweet chocolate chips
 
In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag.On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.Before serving, make the chocolate drizzle. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.Arrange sliced fruit on top. Drizzle with chocolate and serve

Recipe from Taste of Home

Mini S'mores Pies
6 mini graham cracker pie crusts, they come in a package of 6
8 oz. cream cheese, slightly softened
1 cup cool whip
1 cup powdered sugar
1/2 cup marshmallow creme/fluff
1 tsp. marshmallow flavoring, optional
6 oz. semi-sweet chocolate, chopped into small pieces
1/2 cup heavy cream
marshmallow bits, optional

In a medium bowl, combine cream cheese, cool whip, powdered sugar, marshmallow creme and marshmallow flavoring and beat until well combined.
Evenly distribute the creme filling into the 6 graham cracker pie crusts.
Pour heavy cream in to a small saucepan and heat on medium-high heat until it reaches a boil. Remove from heat and stir in chopped semi-sweet chocolate until it melts and combines evenly. Let it cool almost completely.
Spread equal amounts of chocolate ganache onto each pie to cover top.
Sprinkle with marshmallow bits if desired.

Recipe from Chef In Training

 

Cake Batter Fudge

1 14oz can sweetened condensed milk

3 1/2 cups white chocolate chips

3 tsp Vanilla extract

1/2 tsp Almond extract

Sprinkles

Pour milk and white chocolate chips into microwave safe cowl and heat on intervals for 2-3 minutes. Stir and then remove when white chocolate chips completely melt and it's mixed with with the milk. Do not overheat

Add vanilla and almond extract and mix together. Add a small amount of sprinkles to the batter and fold carefully. Do it quickly so that sprinkles don't melt and cause your fudge to be and ugly gray color. 

Transfer to a non stick tinfoil lined 8x8 pan and then add some extra sprinkles on top. Let it set at room temp or in the fridge until solid. Cut into whatever shape you desire. This is very rich, a little bit goes a long way.   

Recipe adapted from ourtriftyideas

Fondue Fanatic

Do you Fondue? Whether it's a fun couples dinner or the big game, fondue feeds a crowd and it's just plain fun. Try it, the possibilities are endless. Try combining your favorite cheeses and play around with your seasoning. It's easy cheesy!


The Cheddary Basic

8 oz Monterey jack cheese, shredded 8 oz Cheddar cheese, shredded 2 tbsp cornstarch (or potato starch) or 1 1/2 Tbsp flour 1 c Apple Cider, dry white wine, gluten-free beer, or sparkling cider 1 1/2 tsp minced garlic (optional) 1/3 tsp salt
1 small shallot, minced  1/4 tsp white pepper 1/16 tsp ground nutmeg
Bacon* Optional

Combine shredded cheeses with your corn starch or flour. Heat your fondue pot on medium, add garlic, shallot, apple cider/wine etc. Heat until a slight bubble and then slowly start adding your cheeses. Stir constantly until it's smooth and gooey. Add seasonings and dip away.  


Try the following cheese combinations. Simply add shallots, garlic, apple cider, stock or wine and make sure you cornstarch your flour and you're a fondue expert!

Emmenthaler Swiss, Edam, and White Cheddar, add walnuts, nutmeg, a pinch of cayenne
Fontina, Sharp White Cheddar and Parmesan, add pimento
Pepper Jack, Monterey Jack, Medium Cheddar, rotel tomatoes and green onions
Aged Canadian Cheddar, Gruyere, cinnamon, pepper and bacon
White American, White Cheddar, can of crab, ole bay seasoning, green onions, garlic
Gouda, Swiss, beer, bacon, nutmeg
Asiago, Parmesan, White American, Italian seasoning, lemon and beef stock




Super Pizza Fondue
1 tsp olive oil
2 garlic cloves
1 jar (Barilla or chunky garden Prego) marinara sauce
3 cups mozzarella cubes
1 cup cheddar
1 cup parmesan
1 tbsp cornstarch
1/4 cup chicken stock/beef stock
2 tbsp chopped fresh basil

Combine cornstarch with your cheeses. Do not use flour in this recipe, it will gunk up and be gross. 
Heat your fondue pot on medium, add olive oil, garlic, stock and cook on a bubble. You can add red pepper flakes if you want some heat. Add your cheese mixed with the corn starch and stir with a spoon in a figure 8 until the cheese is melted and combined. Leave the mozzarella in cubes so they will be long stringy bites like a real pizza. Add basil and it's done.  



Spinach Artichoke Fondue adapted from Melting Pot

1/2 C vegetable broth or apple cider (I used cider)
1 C spinach, frozen and squeezed of water
1 small jar or 1/2 can of artichoke hearts, chopped
1 heaping tbsp garlic, minced
1/4 C Butterkase cheese
1/2 C Fontina cheese
1 tbsp Parmesan/Asiago cheese
Couple shakes of onion powder and celery salt
1 tbsp corn starch
Black pepper to taste

Shred your cheeses, and combine with cornstarch, set aside. In your fondue pot, combine liquid with garlic, artichokes and spinach. Add cheese and stir in a figure 8 pattern until smooth. Add seasoning and keep warm. It's that easy.


If you're GF there are plenty of options, just be mindful of the label, which I know you already are. 

Dippers for Cheese Fondue:
Bread 
Pretzels 
Cherry tomatoes Pears
Figs
Radishes  Apples 
Asparagus
Button Mushrooms
Celery
Artichokes
Olives
Carrots
Broccoli Florets, blanched or steamed
Seedless Grapes
Cauliflower, blanched
Raw Zucchini
Bell Pepper
Baby Red Potatoes
Ham
Cooked Shrimp (Make sure you keep them on ice)
Meatballs (GF)
Smoked Sausage
Ham cubes
 
For the Kids:
Hotdogs (Kosher)
Chicken Fingers, cubed
Raviolis or Tortellini (precooked) 
Gummy Bears
Cinnamon Bears
Tator Tots
Cheesy Garlic Bread Bites
Taquitos
Waffle stix
Orange sliced/cuties
Dried Mangos
Bread sticks or Italian sticks
 
Dippers for Dessert Fondue"
Pineapple
Marshmallows (GF)
Graham Crackers (GF)
Strawberries
Bananas
Cherries
Cheesecake Bites Recipe Here
Pretzels
Angel Food Cake recipe below 


 

Creamy Caramel
1 pkg  caramels, unwrapped (14oz bag)
1 can evaporated milk
1/2 C semi sweet chocolate chips (do not use milk chocolate, they wont melt right)
1/2 tsp vanilla or almond extract (if GF, watch for gluten in your extract)

Combine all ingredients and microwave in 30-45 second intervals, stirring until all the caramel and chocolate is smooth. Pour into fondue dish and heat on low.  

White Chocolate Amaretto
6oz White Chocolate chips
3 T Coconut Milk or Heavy Cream
1 T Amaretto syrup (top shelf of the coffee section)





Angel Food Bites

10 egg whites

3/4 c and 1/4 c confectioners sugar

1/4 c. white rice flour

1/4 c. corn starch

1/4 c. tapioca flour

1/4 c. potato starch

1 1/2 tsp vanilla

1 tsp salt

1 1/2 tsp cream of tarter

Separate the egg yokes from the egg whites. Let the egg white warm to room temperature as you collect your other ingredients and pre heat your oven to 350 degrees.Sift together the following dry ingredients: 3/4 c. confectioners sugar, white rice flour, tapioca flour, potato starch, corn starch. Beat room temperature the egg whites along with vanilla, salt, and cream of tarter. Mix on medium speed until the egg whites make soft peaks. Gradually add remaining 1/4 c. confectioners sugar and increase speed of mixer to high. Continue beating until stiff peaks form. Then stir in sifted dry ingredients. Use a ziplock bag as a make shift piping bag or just spoon batter into greased muffin pan. Bake for 16 to 20 min in 350 degree oven. When hey come out of the oven, drop them onto a wrack to cool.

 




If you don't have the option to make fondue, just try this fruit dip, it's really awesome and your little ones will love you to the moon. 

Orange Yogurt Dream 
1 package dream whip (this is not gluten free sorry)
2-3 Tsp orange sugar free jello mix, or your favorite flavor
1 T orange juice or apple juice
1 Cool Whip container (smaller container)

Combine all ingredients and dip your flavorful fruit until you are stuffed!