ORANGE CHICKEN BREASTS

4 large chicken breasts (24-0z total)
salt to taste
1/4 cup flour
2 tbsp butter
1 tbsp canola oil
2 green onions, chopped fine
1/3 cup chicken broth
1/3 cup fresh squeezed orange juice
1 tbsp balsamic vinegar
1 tsp sugar or Splenda granulated

Pound chicken to a thickness of 1/2-inch.  Sprinkle the salt over the chicken and dredge in the flour.
Shake off any excess flour.

Melt half the butter with the oil in a large skillet over medium-high heat until the butter foams.  Add the chicken and cook until cooked through and golden brown.  Turn once during cooking to brown both sides.  This will take 8 to 10 minutes.

Remove from skillet to a plate and cover with foil; set aside.

Add the green onions to the skillet and saute about a minute.  Add the broth, orange juice, vinegar, and sugar or Splenda; cook while stirring until slightly reduced, about a minute or two.  Remove from the heat and stir in the other half of the butter.  Stir until thickened.

To serve, slice the chicken and pour the sauce over chicken.

Yield: 4 servings.

Serving suggestions: Serve with potatoes or rice and steamed broccoli.

FRIED BOW-TIE PASTA SNACK

8-oz bow tie pasta
1/3 cup cornmeal (yellow preferably)
3 tbsp Creole seasoning
Canola oil

Cook the pasta according to package directions, omitting the salt.  Drain well and blot dry with paper towels.

In a large bowl combine the cornmeal and seasoning.  Toss pasta, a handful at a time, in the mixture to coat; shake off excess.

In a Dutch oven, pour oil to a depth of 2-inches.  Over medium heat, heat the oil to a temperature of 375 degrees.

Fry the pasta in batches 3 to 4 minutes or until golden brown; drain on paper towels.

Cool completely and store in an airtight container for up to a week.

Note: This is a recipe from Southern Living a few years ago.

SPICY AMBROSIA

1/2 cup water
1/2 cup sugar
1 piece (1 to 2-inches) fresh ginger, peeled and sliced thin
1 tbsp grated orange zest
1 cinnamon stick
3 whole black peppercorns
1/2 tsp vanilla
10 navel oranges, peeled, sectioned
1 can (8-oz) pineapple tidbits in juice
3/4 cup flaked coconut
1/4 cup maraschino cherries

In a small saucepan, over medium heat, bring the water, sugar, ginger, orange zest, cinnamon stick, and peppercorns to a boil; remove from the heat and stir in the vanilla.  Cover and allow to stand for half an hour.

Poor the cooled syrup through a strainer into a small bowl.  Discard remains in the strainer.  Allow to cool completely and refrigerate.

Combine the oranges sections and pineapple tidbits, undrained, in a large bowl.  Gently stir in the chilled syrup.  Spoon into individual servings clear glasses dishes.  Sprinkle the coconut evenly over the tops and then add the cherries. 

Note: This is another of my old Oxmoor House recipe ideas.