Orange Turkey Meatballs and the Weekly Menu

Tender turkey meatballs seasoned with Asian flavors, covered with a delicious orange sauce, served over rice for an easy, delicious dinner.

Orange Skillet Cake #SummerDessertWeek

This Orange Skillet Cake is chock-full of flavor from the zest and puree of Navel Oranges.  It is a wonderful coffee cake served up as is, or an amazing dessert with the addition of whipped cream or, as I topped it, Orange Sherbet.

We are sharing Summer Desserts this week.......

Orange Sherbet #IceCreamSocial

Only 3 ingredients, an ice cream maker, and a little bit of time provide you with this sweet treat that will have you reminiscing about those push-ups that you adored as a child.

Welcome to our Ice Cream Social.......

O is for Oranges and a book review

This pulled pork, seasoned with Cara Cara oranges and chili powder is made in a slow cooker, making it perfect for serving at your next gathering without heating up the house.

O is for Oranges......

Orange Salad with Spanish Pork #EattheWorld

Pork Tenderloin marinades overnight in a savory, slightly sweet sauce and then is chargrilled before being sliced and served on a salad of oranges and cucumbers. 

I served a side of Quinoa and Brown Rice with it but it's not necessary if you are trying to lighten up for the New Year......

Pumpkin, Orange, and Date Muffins, A Book Review and the Weekly Menu #MuffinMonday

These muffins are an explosion of flavor with citrus in the forefront and earthy pumpkin and dates in the background.

It's time for Muffin Monday.......

Chile Infused Honey Madeleines #CakeSliceBakers

Tender, little, hold-in-your-hand cakes that will wow you with their strong citrus and slight heat.  These little darlings require the batter to refrigerate overnight and are best served warm from the oven so plan accordingly.

It's time for the Cake Slice Bakers........

Torijas with Orange Honey Syrup #SundayFunday

This Spanish Style French Toast is soaked in milk and cream flavored with orange and cinnamon, then dipped in egg and fried before being topped with an Orange Honey Syrup.  Perfect for Spring Brunch or as the start to your Cinco de Mayo Fiesta.

The Sunday Funday Bloggers are sharing Spring Brunch Recipes today.

Orange Hot Chocolate #SundayFundayBloggers

Every holiday season I look forward to buying those Chocolate Oranges that they sell wrapped in foil.  You crach them on the table and they break into segments.  I think chocolate and orange is one of my favorite flavor profiles.  

So I decided to ask Frank to jazz up my hot chocolate with a splash of Grand Marnier last night.  

Orange Pound Cake #CakeSliceBakers

This delicious pound cake, flavored with pure orange extract and orange zest in both the cake and the frosting is a wonderful way to start your holiday baking.

It's time for the Cake Slice Bakers..........

Greek Orange Phyllo Cake #CakeSliceBakers

Orange soaked cake of phyllo dough, eggs, greek yogurt and sugar topped with whipped cream and candied orange slices.

It's time for the Cake Slice Bakers......

Tang Cheesecake #FoodnFlix

How about a blast from the past with this Easy No Bake Tang Cheesecake.  Do you remember Tang from when you were a child?  They still sell this iconic orange drink and it makes a wonderful sweet and tart cheesecake.

It's time for FoodnFlix.......

Orange Poppy Seed Muffin Bundt #BundtBakers

These wonderful little Bundt Muffins are flavored with orange zest and juice and then given a wonderful crunch with the poppy seeds.

Join the Bundt Bakers as we celebrate National Muffin Day.......

Easy Candied Orange Peel Sticky Rolls #ChristmasSweetsWeek

These easy to make sticky rolls start of with a can of refrigerated crescent rolls and are scrumpdillyicious.  Perfect for Christmas morning or as part of a Holiday Breakfast Buffet.

This is my second recipe that I am sharing during Christmas Sweets Week.....

Chocolate Orange Shortbread #BakingBloggers

Tender shortbread cookies flavored with orange zest and juice, baked to perfection and dipped in lavender chocolate melts before being decorated with sprinkles. 

The Baking Bloggers are having a Tea Party and I'm bringing these delightful little cookies.......

Roasted Beet and Citrus Salad #HolidaySideDishes

This delicious salad combines the earthiness of the beets with the bright acidity of the citrus for a perfect, seasonal side this Holiday season.

Please join the Festive Foodies as we share our favorite Holiday Side Dishes........

Halloween Marble Bundt #Choctoberfest #BundtBakers

Starting with 2 boxed cake mixes makes this cake quick and easy.  Perfect for surprising your little ghosts and goblins this Halloween.  As an added bonus you will have enough batter left for a dozen cupcakes.

This wonderful bundt cake starts with an orange flavored batter and then has rich chocolate batter marbled throughout for a classic flavor profile.

Orange Cranberry Bundt Cake #BundtBakers #CranberryWeek

Happy Bundt Day!  Each month a group of us get together over at Bundt Bakers to bake a cake that matches the theme chosen by the host of the month.  This month's host is Sue of Palatable Pastime and she chose a pretty open theme of "Punt the Bundt".

Sue said we could make any Bundt that would be good to serve up on a game day. To me that meant something without any frosting or glaze so that it could be easily eaten out of hand.

It just so happens that we are also celebrating Cranberry Week, hosted by Caroline of Caroline's Cooking.  Bloggers in this event have been sharing their favorite recipes using Cranberries all week long.  I shared a Cranberry Coffee Cake on Monday and I will be back tomorrow with a recipe for a wonderful Holiday cocktail.

Tonight we are celebrating our Little Miss Melody's Christening Anniversary over at Amy's house.  Amy, being Melody's Godmother, celebrates with a dinner each year to commemorate this joyous event.

I volunteered to make dessert and then went on a search for a Bundt cake containing cranberries that would meet our Angel Face's standards.  I found this Orange Cranberry Bundt by Jeff Mauro of The Kitchen.

I adapted it slightly by omitting the orange liqueur and adding orange extract since it was meant for a three year old.  If you are making this for a Football Party feel free to omit the orange extract and replace with 2 teaspoons of orange liqueur.

Melody and I got up early and started baking. The batter was light and fluffy and seemed to fit perfectly in my pan.

Then, while the cake was baking, I could smell something burning.  I opened the oven and the cake had overflowed.  Of course, I had no baking sheet under it to catch the spills.  The overflow started burning, my house filled with smoke.  There was nothing to be done but turn on exhaust fans, open windows and pray for the best.  

I pulled it out of the oven and allowed it to cool for about 20 minutes.  Then I went to work trying to rectify the situation.

I trimmed off all of the burnt overflow and held my breath while I turned it out of the pan.  It slipped out beautifully.  I LOVE baking spray, especially when making Bundt cakes.

I dusted it simply with powdered sugar after it had cooled completely.  It was the perfect cake for transport to our Christening party or your Tailgate party.

I served it up with a dollop whipped cream but that is not necessary at all if you are in a situation where you aren't using plates and utensils.

Orange Cranberry Bundt Cake

slightly adapted from Jeff Mauro of The Kitchen

1 c. fresh cranberries

2 1/2 c. + 1 T. flour

zest and juice of  2 oranges

1/2 t. orange extract

4 large eggs

2 c. sugar

1 t. baking powder

1 t. kosher salt

1/2 t. baking soda

2 1/4 stick butter, room temperature

Toss the cranberries with the 1 tablespoon of flour, set aside.

Whisk together the orange juice and zest, orange extract and eggs. Set aside.

Place the remaining flour, sugar, baking powder, salt and baking soda in large bowl of stand mixer, fitted with the paddle attachment.  Turn on low speed and combine dry ingredients.  Start adding the butter, a little at a time, until it becomes crumbly with pea size pieces.  Turn the speed to medium and slowly add the orange mixture until combined.  Increase the speed to med high and beat for 2 minutes until light and fluffy.  Fold in the cranberries.

Pour into a Bundt pan that has been liberally treated with baking spray.  Place on a baking sheet and bake in a preheated 350* oven for 50-60 minutes, until a skewer inserted removes cleanly.  Print Recipe

More "Punt the Bundts"

• Boston Cream Mini Bundts from Patty's Cake
• Brown-Sugar Ripple Buttermilk Bundt Cake from All That's Left Are The Crumbs
• Bundt cake de platano from La mejor manera
• Chili Cheese Corn Dog Bundt from Food Lust People Love
• Chocolate Coffee Bundt Cake with Espresso Glaze from Cookaholic Wife
• Chocolate Guinness Bundt Cake with Cheesecake Filling from Nunca es demasiado dulce
• Chocolate, Walnut and Prune Bundt Cake from Katin špajz
• Cranberry & Beer Breakfast Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cranberry Pound Cake from Palatable Pastime
• Giant Party Sub Bundt from Making Miracles
• Lemon and Praline Cold Bundt Cake from Bizcocheando
• Maple Bundt with Cinnamon Glaze from Sweet Sensations
• Orange Cranberry Bundt from A Day in the Life on the Farm
• Yellow Vanilla Bundt Cake with Hot Fudge Sauce from Tartacadabra
• Yogurt Bundt Cake from Sneha's Recipe

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

More Cranberry Creations

• Apple Cranberry Crisp from Everyday Eileen
• Cranberry Apple Jam from Cookaholic Wife
• Cranberry Chicken from Frugal Pantry
• Banana Cranberry Pistachio Muffins with Chocolate Glaze from The Crumby Kitchen
• Cranberry Pound Cake from Palatable Pastime
• Cranberry Tandoori Chicken from Sew You Think You Can Cook
• Oatmeal Cranberry Pancakes from Jonesin' For Taste
• Orange Cranberry Bundt Cake from A Day In The Life On the Farm
• Sparkling Bay Breeze from Family Around The Table

Orange Creamsicle Martini #DairyMonth #NationalMartiniDay

Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses.  We can't wait to share them with you.

Today is also National Martini Day and Ellen of Family Around the Table invited us to post a Martini recipe to celebrate.

I decided to combine both events by sharing a creamy, smooth, and delicious Orange Creamsicle Martini.  Remember those wonderful push-up concoctions you would get when the ice cream truck came around?  Well this is the adult version of that refreshing, tasty treat.

It is a fast and easy recipe and fun to make and share.  It is simply equal parts of orange juice, light cream and vanilla vodka, shaken over ice and strained into a glass.

Garnish with an orange peel and toast to the good old days.  I served these up as an after dinner drink with friends.  

I think it would be fun to make a punch bowl of these and float some orange sherbet in it.  This would be perfect for a summer shower or brunch.  

More Cocktails Celebrating National Martini Day

Welcome to #NationalMartiniDay Whether you enjoy your martini with vodka or gin, shaken or stirred, we’ve got some libations for your happy hour.

• Blueberry Lemon Vodka Martini from Family Around The Table
• Mermaid Martini from Amy’s Cooking Adventure
• Orange Creamsicle Martini from A Day In The Life On The Farm
• Pomegranate Grapefruit Vodka Martini from Books n’ Cooks
• Thai-Tini from Culinary Adventures with Camilla
• The Jasmine Martini from Karen’s Kitchen Stories
• Vesper Martini from Potable Pastime
• Watermelon Strawberry Martini from A Kitchen Hoor’s Adventures
• White Peach and Honeysuckle Martini from Palatable Pastime

We are going to be sharing Dairy Recipes each day this week.  I will be back tomorrow with a Cheese and Spinach Souffle.  In the meanwhile, I am sharing the links to the other recipes submitted in celebration of Dairy Month.

Delicious Dairy Delights

• Avocado Ranch Dressing by Tip Garden
• Frosty Chocolate Pie by Jolene's Recipe Journal
• Gluten Free Penne with Brie, Fig and Rosemary by Culinary Adventures with Camilla 
• Jalapeno Bacon Cheddar Grilled Cheese with Rhubarb Sauce by Grumpy's Honeybunch 
• Orange Creamsicle Martini by A Day in the Life on the Farm
• Orange Creamsicle No Bake Cheesecake by Cooking With Carlee
• Peaches and Cream Smoothie from Feeding Big 
• Strawberry Crisp Milkshake by From Gate to Plate 
• White Cheddar and Bacon Pasta Salad by Palatable Pastime 
• Whole Milk Yogurt Banana Cream Muffins by Corn, Beans, Pigs and Kids 
• Milk Braised Chicken Thighs from A Kitchen Hoor's Adventures 

Orange Creamsicle Martini

For each drink:

1 jigger orange juice
1 jigger half and half
1 jigger vanilla vodka

Fill a cocktail shaker with ice.  Add the orange juice, cream and vodka.  Shake to combine and chill. Strain into a chilled martini glass and garnish with an orange peel, if desired. Print Recipe

Orange Shortbreads for a #CooktheBooks and #FoodnFlix joint event

My friend Debra of Eliot's Eats is hosting both Cook the Books and Food n Flix this period.  For CtB she invited us to read  The Secret Life of Frida Kahlo and for FnF she invited us to watch the film Frida.

images taken from Google images

I must confess that before these events I had never even heard of Frida Kahlo before these announcements and from the excitement of others in the groups I think I am the only one that was out of the loop.

In the book, a novel based on a diary of sorts that was discovered holding Frida's notes and recipes was a little confusing to me.  It started during the 1920's in Mexico when Frida was a young college student who had just discovered the painter, Diego Rivera.  Shortly thereafter she is involved in a horrendous accident that nearly costs her her life but she makes a "deal with death" and the story goes on to cover the remainder of her life.  The book was filled with surrealism and magic.  It was hard for me to determine what was based on true fact and what was just the author's wonderful imagination. The book takes you through the tumultuous relationship between Kahlo and Rivera.  It blends politics and historical figures but I have no idea if these figures really had a relationship with Frida.  I enjoyed the book but I was left wanting to know more about the "true" Frida Kahlo.

I liked the movie, starring Selma Hayek and Alfred Molina, more than the book.  It is said to be the "true story" of the lives of Frida and Diego.  The movie did have some surrealism but mostly it portrayed, very well, the eccentricities and the upheavels in the marriage between the two.  It also touched on several affairs in which each had been involved that correlated with the novel.  While the book left me feeling ambivelant towards Frida and Diego, the movie had me wishing I had known them.  It portrays humanness at it's best and at it's worst with love that endures throughout a lifetime of anger, jealousy, heartbreak and tragedy.

I had chosen the recipe I was going to make early in the reading of the novel.  The novel did contain recipes in the body of the story as well as recipes recreated to be user friendly at the back of the book. This recipe was not one of those reproduced by the author, however it spoke to me as it was Frida's childhood favorite....before the accident, before her marriage, before life turned south on her.

These cookies were left for Frida by her eldest sister, Matilde, who was estranged from the family. Matilde was never mentioned in the movie so I don't know if she really existed or if she really left these cookies for Frida.  In the novel, a note was attached "I made you some shortbreads, because you gave yours to that rebel".

I did not follow the directions in the novel but I did grab the idea to create these cookies from those in the book.

I adapted this recipe from epicurious.com, cutting them into rounds instead of making bars so that they more closely resembled those spoken of in the novel. I also used the zest of a Mandarin orange, since that was what I had on hand and added a little pure orange extract. I adjusted the baking time to allow for the difference in size ( I thought) but evidently I still kept them in too long at 10 minutes.

They weren't burnt but they were very brown on the edges.  I adjusted the recipe I am sharing for a bake time of 8 minutes, but keep an eye on them.

I dipped the cookies in tempered dark chocolate because I LOVE citrus and chocolate and I wanted to cover the darkened areas of the cookies.

They were still absolutely delicious and looked nice enough to serve to guests with coffee after dinner.

I am also linking up over at Foodies Read 2016 where we share all of our food related reads each month.

Polvorones de naranja (Orange Shortbreads)
inspired by The Secret Life of Frida Kahlo
adapted from epicurious.com

1 stick butter, room temperature
1/4 c. sugar
zest of 1 Mandarin Orange (Clementine)
1/4 t. pure orange extract (optional)
dash of salt
1 c. flour
1 (3 oz) bar dark chocolate (I used Ghiradelli, 60% cacoa)

In small bowl of stand mixer, fitted with the paddle attachment, cream together the butter, sugar, zest and salt.  Sift the flour over the butter mixture and mix on low speed until combined.  Add the extract and mix in completely.  Roll out the dough to 1/4" thickness, cut into 2" rounds and place onto a baking sheet covered with parchment or a silicone baking pad.  You should have 12 cookies.  Place cookies on baking pan into the refrigerator while oven preheats to 375*.  Bake cookies for 8 minutes, until light golden brown.  Transfer to wire rack to cool.  While cookies are cooling temper the chocolate by breaking it into small pieces.  Place 2/3 of the chocolate in a double boiler over hot, not boiling water.  Stir constantly until melted.  Remove from heat and stir in the remaining chocolate until smooth.  Dip cookies into the melted chocolate and place onto the cooled baking pan still covered with parchment.  Drizzle remaining chocolate over the cookies, if desired.  Place cookies in the refrigerator until chocolate is set. Print Recipe