Add some sun-kissed fruit to your recipes
There’s something about citrus that adds a fresh, bright taste to recipes. Sliced lemons or limes for beverages, peeled oranges or cut grapefruit also bring back thoughts of summertime meals outdoors and wedding showers. Citrus can add great flavor to any meal because they’re both tart and sweet. So grab your favorite citrus fruit and allow its unique qualities to add new zesty flavors to your next meal.
Coconut Citrus Bars
2 cups sweetened flaked coconut, toasted
1 1/2 cups flour
3/4 cup powdered sugar
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1 cup cold butter, cut into chunks
1/4 cup flour
2 cups sugar
4 large eggs
1 tablespoon lime zest
1 tablespoon lemon zest
1/4 cup lime juice
1/4 cup lemon juice
Powdered sugar for garnish
Heat oven to 350 degrees
For crust: Pulse all ingredients except butter in a food processor. Add butter and pulse until crumbly and butter is in small pieces. Grease a 9-by-13-inch pan. Press crust into bottom and slightly up sides. Bake until lightly golden, 20 minutes. Allow to cool 15 minutes.
For filling: Combine flour and sugar in a medium bowl, then whisk in eggs and citrus zest and juice to blend. Pour over crust and bake until slightly jiggly in center, 20 to 22 minutes. Let cool, chill several hours or overnight, then cut into bars. Dust with powdered sugar when serving.
Pork Tenderloin with Citrus Salsa
1 to 1 1/2 pound pork tenderloin
1/4 cup extra-virgin olive oil, divided
2 1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
3 teaspoons lime zest
1/3 cup lime juice
1/4 cup honey
1/2 tablespoon fresh lemon juice
Peeled segments from 4 pink grapefruits, drained
Peeled segments from 2 navel oranges, drained
1 tablespoon fresh thyme, chopped
Heat grill to medium heat, 350 to 400 degrees. Rub pork with half of the olive oil, 1 teaspoon salt and 1/4 teaspoon pepper.
To prepare glaze: In a bowl, whisk together lime zest, juice, honey and 1 teaspoon salt, then divide mixture evenly between 2 small bowls.
Grill pork, turning occasionally and brush with half the lime glaze, grilling until a thermometer inserted in the thickest part of tenderloin reaches 145 degrees, about 20 minutes.
Transfer pork to a platter, tent with foil and let rest about 10 minutes. Meanwhile, over medium-high heat cook remaining glaze in a small saucepan, stirring until thickened, about 5 minutes. Set aside.
In a small bowl, combine remaining 2 teaspoons olive oil, lemon juice, grapefruit, oranges, thyme and remaining salt. Slice tenderloin, brush with thickened glaze and serve with fresh citrus on the side.
Baked Chicken with Lemon Rice Pilaf
1 tablespoon butter
1 tablespoon olive oil
1/2 cup carrots, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
3 tablespoons garlic, chopped
1 cup long-grain rice, uncooked
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Italian herb blend, divided
2 lemons, one zested and juiced, one sliced
4 tablespoons fresh lemon juice
2 cups chicken stock
4 boneless chicken breasts
Extra lemon for garnish
Heat oven to 375 degrees. In large skillet, melt butter and add olive oil. Saute carrots, onion, celery, garlic and uncooked rice until vegetables are soft and rice is slightly brown, about 8 to 10 minutes.
Add salt, pepper, Italian herb blend, lemon zest and lemon juice. Pour rice mixture into 9-by-13-inch pan.
Heat chicken stock for two minutes in microwave and pour over rice mixture. Place chicken breasts on top of rice. Season with additional salt, pepper and Italian herb mix, if desired.
Top with sliced lemon. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes or until chicken is cooked through and no liquid remains in the pan.
Orange Thyme Muffins
2 1/2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon fresh thyme, minced
1/2 teaspoon salt
2 large eggs
3/4 cup milk
1/2 cup plus 3 tablespoons orange juice (with or without pulp), divided
1/4 cup butter, melted
2 teaspoons orange zest
1/2 cup powdered sugar
Heat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
In a large bowl, whisk together flour, sugar, baking powder, thyme and salt. Make a well in dry ingredients. In a small bowl, whisk together eggs, milk, 1/2 cup orange juice, butter and orange zest. Add egg mixture to center of flour mixture, stirring just until combined. Spoon batter into prepared muffin cups. Bake for 15 to 18 minutes or until a toothpick inserted in center comes out clean.
To prepare glaze: In a small bowl, whisk together powdered sugar and remaining 3 tablespoons orange juice. Spoon mixture onto hot muffins and let cool in pans for 5 minutes.