Honey Shellacked Orange Chicken on the Grill

Honey Shellacked Orange Chicken on the Grill

2 cups orange juice for marinade

1/3 cup vegetable oil

2-1/2 cups pineapple-orange juice (not from concentrate)

1/2 cup apricot brandy

5 fresh thyme sprigs

1 orange, zest of

2 Tbsp butter

1/3 cup clover honey

Kosher salt and black pepper

2 Tbsp smoked paprika

1/2 Tbsp ground cumin

1/4 cup brown sugar

1 Tbsp onion powder

2 tsp chipotle chile powder

1 pinch cayenne pepper or to taste

4 boneless, skinless chicken breasts (about 8 oz. each)

1 green onion, thinly sliced, for garnish or thin orange slices

Combine the pineapple-orange juice, orange zest and thyme in a medium saucepan and bring to a boil over high heat. Cook, stirring occasionally, until reduced to about 3/4 cup; remove from heat; remove the thyme stems and discard. Whisk in the butter; add honey and brandy and mix well; season to taste with salt and pepper. Transfer to a bowl and let cool to room temperature. Store in refrigerator.

Mix the remaining dry seasonings, oil and brown sugar with the orange juice to make the marinade.

Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator overnight.

Preheat an outdoor grill for medium heat and lightly oil grate.

Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat. Liberally brush the chicken with the shellac the last few minutes of cooking. Turn and coat the other side. Remove from grill, tent will foil and allow to rest for 5 minutes before serving.
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A fun dinner party setting for a group of friends created by J Kent Freeman Florals & Designs. Kent is one of the most talented designers in the Mid-South. He was chosen to create the table designs for the annual First Ladies Luncheon which takes place in Washington DC every year. For spring, it doesn't have to be formal, just colorful, fun and classic. Bon Appetit Everyone! Hope the Easter Bunny hops to your door.

Glitterati Gathers for Fashion to Benefit the Homeless, the Hungry, the Hurt, and the Handicapped.

Just wanted to share with you an exciting fundraiser and party I am co-chairing to benefit some of the most noble and deserving charities in our area. Southern Supper at Sunset in late May and then a Fashion Show and Apres Dinner the night before Halloween. More to come and any of you who want to be part of one of the most glamorous nights ever in the Mid-South and help the homeless, the hungry, the handicapped and the hurt - Join us in Jackson on 10/30/10. I'd love to roll out the red carpet for any of my TwirlandTaste friends.There will be plenty of champagne, Cinderella pumpkins, tulle, antique lace, and cameras for the Glitterati!

“For I was hungry and you gave me something to eat, I was thirsty and you gave me something to drink, I was a stranger and you invited me in, I needed clothes and you clothed me, I was sick and you looked after me, I was in prison and you came to visit me . . . whatever you did for one of the least of these brothers of mine, you did for me.” Matthew 25: 35-40

Low Carb & Sugar Free Cheese Cake with Caramel - Classic, Decadent & Delicious

Low Carb & Sugar-Free Cheese Cake with Caramel

1 pound cream cheese, softened

1 pound ricotta cheese

2-1/2 cups Splenda

4 extra large eggs, slightly beaten

1 teaspoon vanilla

3 tablespoons flour

2 tablespoons cornstarch

3 tablespoons fresh lemon juice

1/2 cup butter, melted

2 cups sour cream

Topping

1 cup sour cream

3 tablespoons Splenda

1 tablespoon caramel syrup, sugar free

Blend cream cheese and ricotta cheese in a large mixing bowl. Gradually cream in sugar, add eggs and beat well until smooth. Stir in vanilla, flour, cornstarch, and lemon juice. Add butter and mix until smooth; blend in sour cream.

Bake in a greased springform pan for 1 hour in a 325 degree oven. After baking 1 hour, turn oven off and leave in oven for 2 hours. Remove from oven and spread topping over cheesecake. Bake in a preheated 425 degree oven for 5 minutes. Cool; then refrigerate 8 hours or overnight before serving. Before serving drizzle with sugar free caramel syrup.

OPTIONS- add a sugar free cookie crust on the bottom; crumble sugar free cookies over top of cheese cake for garnish. Add 1/2 cup cocoa to cheesecake for chocolate lovers.

Ambrosia and Coconut Macaroons - Food of the Gods

Ambrosia

This traditional Southern salad takes its name from what was called the ‘food of the gods’ in Greek mythology. It is typically served chilled in a crystal or glass bowl and has long been a Southern staple. Serve with a Macaroon for a nice dessert.

4 medium oranges, peeled and sliced

1 medium banana, peeled and sliced

1 can crushed pineapple with juice

1/4 cup honey

2 tablespoons lemon juice

1/2 cup flaked coconut

1/2 cup pecans, coarsely broken

Gently combine orange slices and banana slices. Combine the orange juice with honey and lemon juice; pour over fruit. Sprinkle with coconut. Chill before serving. Some recipes call for green or red grapes while others include miniature marshmallows, a can of fruit cocktail or a garnish of maraschino cherries.

Macaroons

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1/2 teaspoon pure vanilla extract

2 extra-large egg whites, at room temperature

1/8 teaspoon kosher salt

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop. Bake for 25 to 30 minutes in 325 degree oven, until golden brown. Drizzle a little melted milk chocolate across the tops.

Gooseberries and Buttermilk Make The Best Pies - Both are Tennessee Traditions

Gooseberry Pie

My mother, Faye Carter of Rector Arkansas gave me this recipe. It’s been a favorite of mine ever since I can remember. There’s no telling how many of these pies she’s made or I’ve eaten! Serve it with a scoop of vanilla ice cream and it doesn't get any better.

2 cans Oregon Gooseberries

1/2 – 1 cup sugar, to taste

2 – 3 tablespoons cornstarch

1/8 teaspoon salt

1 tablespoon butter for double crust 9 inch pie pastry
Double crust pastry

Preheat oven to 400 degrees. Drain syrup from gooseberries; save 1/2 cup. Combine the sugar, cornstarch and salt. Mix the reserved syrup into the dry ingredients and cook until thickened. Remove from heat and gently stir in gooseberries.

Pour mixture into pastry lined pie pan; adjust top crust, seal, vent and dot with butter. Bake 30 minutes or until crust is golden brown.

Bill Carter, Mt. Juliet TN

Buttermilk Pie

3 eggs

1 1/2 cups sugar

1 stick butter, melted

1/2 cup buttermilk

1 teaspoon vanilla

1 tablespoon flour

Preheat oven to 450 degrees. Beat eggs and add flour and sugar which have been mixed together, then add remaining ingredients. Pour into unbaked deep dish pie crust.

Reduce temperature to 325 degrees when you place pie in the oven. Cook for forty minutes or until center of pie is no longer soft, reduce to lower temperature if needed or lay piece of foil around edges of pie to prevent crust and outer edges from browning.

Carol Lashlee, Humboldt TN

Pork Roast with Apple Pie Mustard

Pork Roast with Apple Pie Mustard

2-1/2 pound boneless pork loin roast

1-1/4 cups brown sugar, firmly packed

3/4 cup granulated sugar

1 tablespoons black pepper,

coarsely ground

2 tablespoons kosher salt

2-1/2 teaspoons garlic powder

2 tablespoons onion powder

1 teaspoon dry mustard

1/3 cup grain mustard

1/3 cup Dijon mustard

1 tablespoon Worcestershire sauce

1/2-1 teaspoon cayenne pepper

1-1/2 teaspoons dried sage, crushed

1 teaspoon dried thyme, crushed

1-1/2 teaspoons paprika

1/2 cup oil

1/2 cup vinegar

Mix all ingredients together and mix well with a whisk incorporating oil into mixture (everything except pork roast.) Put pork into plastic bag; add marinade mixture. Seal bag and refrigerate; leave to marinade at least 8 hours, better if it’s 24 hours.
Remove roast from marinade. Place roast on rack in shallow roasting pan. Pour marinade over the roast. Lay a piece of foil loosely over the pork. Roast in a 200 degree oven for 2 hours. Increase temperature to 250 degrees and cook for another 1-1/2 hours or until tender when you stick a fork in it. Remove foil, spoon marinade over the meat and run under the broiler to crisp any fat on the roast. Remove from oven. Cover with foil; let stand 15 minutes before slicing.
Slice and serve with yeast rolls and apple pie mustard.

Apple Pie Mustard

Mix equal amounts of Dijon mustard and apple pie filling.