recipes

1.. Toast pine nuts in a 350 degree oven for 3-4 minutes until golden. Remove, cool and chop.

2. With a meat mallet, pound chicken breasts to 1/2-inch thick and season with salt and pepper.

3. Dust both sides in flour, and pat so flour stays on

4. Heat sauté pan and coat with canola oil spray. Place chicken in hot sauté pan and spray uncooked side of chicken with canola oil in the pan. Sear chicken for one minute on both sides, and remove from pan

5. In the same sauté pan, add shallots and sauté briefly. Add roasted red peppers, capers, olives and raisins and sauté briefly until shallots are translucent.

6. Deglaze pan with orange juice. Add chicken stock and lemon juice and reduce heat slightly when ingredients come to a boil.

7. Add chicken back to the pan to cook until completely cooked through, and sauce is slightly thickened.

8. Stir in salt, pepper and parsley.

9. Top each serving with 1 teaspoon of chopped toasted pine nuts.

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	Mediterranean Orange Chicken
	Using authentic ingredients such as pine nuts, roasted red peppers and capers, this unique, yet easy-to-prepare, chicken recipe pairs a bold palate of international flavors with simply nutritious 100 percent orange juice. This soon-to-be favorite will help keep your family healthy with key nutrients such as folic acid, potassium and vitamin C! Prep time: 20 minutes Cook time: 20 minutes Makes: 4 servings
		4 teaspoons pine nuts, toasted and chopped 1 pound skinless chicken breast, boned and trimmed 2 tablespoons all-purpose flour, for dusting chicken Canola Oil Spray 1/4 cup minced shallots, or red onion 1/4 cup chopped roasted red peppers 2 tablespoons chopped capers 2 tablespoons chopped olives 2 tablespoons chopped raisins 3/4 cup 100% Florida orange juice 1 tablespoon fresh lemon juice 1 cup low-sodium chicken stock 1/2 teaspoon salt, plus more to taste 1/4 teaspoon black pepper, plus more to taste 2 tablespoons fresh chopped parsley
	1.. Toast pine nuts in a 350 degree oven for 3-4 minutes until golden. Remove, cool and chop. 2. With a meat mallet, pound chicken breasts to 1/2-inch thick and season with salt and pepper. 3. Dust both sides in flour, and pat so flour stays on 4. Heat sauté pan and coat with canola oil spray. Place chicken in hot sauté pan and spray uncooked side of chicken with canola oil in the pan. Sear chicken for one minute on both sides, and remove from pan 5. In the same sauté pan, add shallots and sauté briefly. Add roasted red peppers, capers, olives and raisins and sauté briefly until shallots are translucent. 6. Deglaze pan with orange juice. Add chicken stock and lemon juice and reduce heat slightly when ingredients come to a boil. 7. Add chicken back to the pan to cook until completely cooked through, and sauce is slightly thickened. 8. Stir in salt, pepper and parsley. 9. Top each serving with 1 teaspoon of chopped toasted pine nuts.
	Orange-Chocolate Cake
		Nonstick spray coating Unsweetened cocoa powder 1 package 2-layer-size devil's food cake mix 1 8-ounce carton plain low-fat or nonfat yogurt 2 tablespoons finely shredded Florida Orange Peel (set aside) 1/2 cup Florida Orange Juice 1/2 cup water 1 egg 2 egg whites 2 tablespoons cooking oil 1 teaspoon ground cinnamon Chocolate Icing Orange Icing
	Spray a 10" fluted tube pan or a 13"x9"x2" baking pan with nonstick coating; dust with unsweetened cocoa powder. Set aside. In a large mixing bowl combine cake mix, yogurt, orange juice, water, egg, egg whites, cooking oil, and cinnamon. Beat with an electric mixer on low speed for 4 minutes. Stir in orange peel. Pour into prepared pan. Bake in a 350 degree oven for 40 to 50 minutes for tube pan or 35 to 40 minutes for a 13"x9"x2" baking pan or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from tube pan or leave in 13"x9"x2" pan; cool completely. Drizzle icings over cake. Makes 12 servings. CHOCOLATE ICING: In a small bowl combine 1/2 cup sifted powdered sugar, 1 tablespoon unsweetened cocoa powder, 2 teaspoons Florida Orange Juice, and 1/4 teaspoon vanilla. Stir in enough additional Florida Orange Juice to make a drizzling consistency. Makes about 2 tablespoons. ORANGE ICING: In a small bowl combine 1/2 cup sifted powdered sugar, 1 teaspoon Florida Orange Juice, and 1/4 teaspoon vanilla. Stir in enough additional Florida Orange Juice to make a drizzling consistency. Makes about 2 tablespoons.
	Asparagus Stir Fry with Grapefruit and Almonds
	This fresh take on asparagus is quick, easy and delicious. Try it as a side for grilled salmon, roasted chicken or pork tenderloin, or toss it over couscous for a modern addition to a salad buffet.
		1 large pink Florida grapefruit 1 tablespoon olive oil 1/2 cup slivered almonds 3 cloves garlic, minced 1 pound asparagus, trimmed and cut into 2 to 3-inch pieces Pinch of salt
	Cut grapefruit in half. Squeeze juice into measuring cup to make about 1/2 cup (125 mL). With small spoon, scrape pulp from grapefruit into separate bowl to make about 1/2 cup (125 mL). Set aside. Swirl oil into large skillet or wok set over medium-high heat. Stir-fry almonds and garlic until golden-brown, about 30 seconds. Add asparagus and salt; stir-fry 1 minute. Add grapefruit juice and 1/4 cup (50 mL) water. Cook asparagus, stirring occasionally, until tender-crisp. Stir in reserved grapefruit pulp.

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