Garlic and Citrus Chicken

Cook Time: 1 hr 50 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
* Salt and freshly ground black pepper
* 1 orange, quartered
* 1 lemon, quartered
* 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
* 2 (14-ounce) cans reduced-sodium chicken broth
* 1/4 cup frozen orange juice concentrate, thawed
* 1/4 cup fresh lemon juice
* 2 tablespoons olive oil
* 1 tablespoon chopped fresh oregano leaves
* Kitchen string or butcher twine

Directions

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper.
Stuff the cavity with the orange, lemon, and garlic halves. Tie the
chicken legs together with kitchen string to help hold its shape.
Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side
up, on the rack in the pan. Roast the chicken for 1 hour, basting
occasionally and adding some chicken broth to the pan, if necessary,
to prevent the pan drippings from burning. Whisk the orange juice,
lemon juice, oil, oregano, and chopped garlic in a medium bowl to
blend. Brush some of the juice mixture over the chicken, after it has
baked 1 hour. Continue roasting the chicken until an instant-read meat
thermometer inserted into the innermost part of the thigh registers
170 degrees F, basting occasionally with the juice mixture and adding
broth to the pan, about 45 minutes longer. Transfer the chicken to a
platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any
remaining broth and simmer until the sauce is reduced to 1 cup,
stirring often, about 3 minutes. Strain into a 2-cup glass measuring
cup and discard the solids. Spoon the fat from the top of the sauce.
Serve the chicken with the pan sauce.

From: foodnetwork.com

Fusilli with Shrimp, Orange and Arugula

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

Pasta:

* 1 pound fusilli pasta
* 2 tablespoons extra-virgin olive oil
* 2 shallots, minced
* 1 clove garlic, minced
* 1 pound medium shrimp, shelled and deveined
* Salt and freshly ground black pepper
* 2 tablespoons white wine

Vinaigrette:

* 1 teaspoon lemon zest
* 1/4 cup lemon juice (about 1 lemon)
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* Salad
* 2 large oranges
* 5 ounces arugula
* 15 (5 ounces) large pitted green olives, halved

For the Pasta:

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain the pasta reserving about
1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the
shallots and garlic. Cook until soft, about 2 minutes. Season the
shrimp with salt and pepper, Add the shrimp and white wine to the pan.
Saute for 2 to 3 minutes or until the shrimp are pink and cooked
through.

For the Vinaigrette:

Combine the lemon zest and lemon juice in a small bowl. Slowly add the
oil, whisking constantly, until mixture is smooth, Season with salt
and pepper, to taste.

For the Salad:

Using a paring knife, remove the peel and white pith from the oranges.
Over a large serving bowl, cut between the membranes of the oranges to
form segments. Allow the juice from the oranges to drip into the
serving bowl. Add the arugula and olives to the serving bowl. Toss
lightly to combine.

Add the hot pasta and the vinaigrette to the serving bowl and toss
until arugula is wilted and all the ingredients are combined.

From: foodnetwork.com

Ricotta Orange Pound Cake with Strawberries

Cook Time: 45 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

* 1 1/2 cups cake flour
* 2 1/2 teaspoons baking powder
* 1 teaspoon kosher salt
* 3/4 cup (1 1/2 sticks) butter, room temperature, plus more to
grease the baking pan
* 1 1/2 cups whole milk ricotta cheese
* 1 1/2 cups sugar, plus 1 tablespoon
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 orange, zested
* 2 tablespoons Amaretto
* Powdered sugar, for dusting
* 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan
with butter. In a medium bowl combine the flour, baking powder, and
salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar
until light and fluffy, about 3 minutes. With the machine running, add
the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until
combined. Add the dry ingredients, a small amount at a time, until
just incorporated. Pour the mixture into the prepared pan and bake
until a toothpick comes out clean and the cake is beginning to pull
away from the sides of the pan, about 45 to 50 minutes. Let the cake
cool in the pan for 10 minutes then transfer to a wire rack to cool
completely. Using a mesh sieve, dust the cooled cake with powdered
sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl
with the remaining 1 tablespoon sugar. Let sit until the juices have
pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and
their juices over the top of the cake.

From: foodnetwork.com

Swordfish with Citrus Pesto

Cook Time: 10 min
Level: Easy
yield: 4 servings

Ingredients
Citrus pesto:

* 1 bunch fresh basil, stemmed (about 3 cups)
* 1/2 cup pine nuts, toasted
* 1 clove garlic
* 1 lemon, zested and juiced
* 1 orange, zested and juiced
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup extra-virgin olive oil
* 1 cup grated Parmesan

Swordfish:

* 4 (6-ounce) swordfish steaks
* Extra-virgin olive oil
* Salt and freshly ground black pepper

Directions

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in
a food processor until the mixture is finely chopped. With the machine
running, gradually add the olive oil until the mixture is smooth and
creamy. Transfer to a bowl and stir in the Parmesan.

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Brush both sides of the swordfish fillets with olive oil and
season with salt and pepper. Grill the swordfish about 3 to 4 minutes
on each side for a 1-inch thick fillet.

Transfer the grilled swordfish to serving plates, top with the citrus
pesto, and serve.