When I did a 30-day Paleo challenge years ago, I went to a lot of different blogs for advice, recipes and info. And one of my favorites that I’ve come back to time and time and time again (even for non-Paleo special occasions!) is Nom Nom Paleo.
TV CHEF CLAIRE ROBINSON’S TIPS FOR COOKING WITH OJ!
Food Network Star Shows How to Naturally Add More Sweetness to Your Meals
Plus: An Excellent Recipe for Balsamic Orange Citrunette Dressing from Florida Orange Juice
Months ago I gave the Paleo lifestyle a whirl and was surprised to find out how much I enjoyed cooking with orange juice—they give my recipes a natural sweetness that is actually good for me. (I was a big of sugar-holic before.)
Well the good folks at the Florida Department of Citrus asked me to be an ambassador to help promote the “Just Add OJ” program and it has been a total hoot so far!. It’s been interesting checking out their official web site and try out the cool recipes such as this one for a crazy, delicious Balsamic Orange Citrunette.
Balsamic Orange Citrunette
1/2 cup Florida orange juice
1/4 cup vinegar
2 ounces balsamic vinegar
1/2 teaspoon coarse kosher salt
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 cup extra virgin olive oil
Briefly mix the orange juice, vinegars, salt, mustard and garlic with an immersion blender, food processor or blender, or with a fork or wire whisk. Slowly add the oil in stream (drop by drop if whisking) until an emulsion forms; or just whisk everything together briefly. Add the remaining oil faster, but still in a stream.
Taste to adjust salt and add more oil, vinegar or freshly ground black pepper if needed.
Makes 1-1/4 cup
But wait—there’s more to this post!
Today I also have Food Network celebrity chef Claire Robinson (who also created recipes for the web site) on how you can add a little OJ to your daily meals and make them sweeter and sunnier than ever. (Couldn’t we all use some more sun?!)
Now, without further ado…
Culinary Tips from TV Chef Claire Robinson
- Grilling or Roasting: When grilling or roasting meat or vegetables, brush with Florida orange juice to keep moist and give your food an added layer of flavor.
- Poultry: Add Florida orange juice to the bottom of a pan to help steam and moisten poultry as it roasts. You can also reduce the drippings for a lovely orange-scented gravy.
- Fish: Poach fish, shrimp or salmon in Florida orange juice and water for a gourmet-tasting meal with little effort.
- Sauce: Make a quick sauce for almost any dish by pouring Florida orange juice into a pot, bringing it to simmer, and allowing it to naturally thicken as it reduces. Garlic, ginger, jalapeños, sugar, honey or fresh herbs are all nice additions to infuse flavor to a sauce as it reduces to the desired consistency.
- Dessert Glaze: Spruce up a plain cookie or cake with a quick, sweet glaze by adding a splash of Florida orange juice to powdered sugar. It can jazz up last-minute dessert preparations into something spectacular.
- Fruitful Marinades: Simmer honey and Florida orange juice with any desired accompaniments, such as vanilla bean, mint or cinnamon, until the sugar dissolves. Toss seasonal fruit into the flavorful infusion for a delicious meal enhancer.
So check out the web site today and let me know what you think. (This is a sponsored post but do know I love OJ and cooking with it has been a boon to my daily meal plans.)
Brooklyn Fit Chick
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