Chicken with Couscous and Orange

In a medium bowl, pour 1 c. boiling water over 1 c. couscous. Cover and let sit for 5 minutes. Fluff with a fork. In another bowl, combine 1 c. shredded chicken, 1/3 pistachios that have been toasted and coarsely chopped, I navel orange that has been peeled and coarsely chopped, 2 heaping t. minced garlic, 2 T. chopped fresh mint leaves and 2 t. each olive oil and red wine vinegar. Season with coarse salt and ground pepper. Toss chicken mixture with couscous and serve.

Orange Coconut Pancakes

• ¾ cups All-purpose Flour
• 2 Tablespoons Sugar
• 2 teaspoons Baking Powder
• ½ teaspoons Salt
• ¼ cups Coconut
• ¾ cups Milk
• 1 whole Egg
• 1-½ Tablespoon Butter, Plus More For Skillet
• ½ teaspoons Vanilla Extract
• 1 Tablespoon Freshly Squeezed Orange Juice
• 1 Tablespoon Orange Zest

Combine the flour, sugar, baking powder, salt and coconut. Set aside.

In a separate bowl, combine the milk, egg, butter, vanilla and orange juice. Add these wet ingredients to the dry ingredients, and stir to combine. Fold in the orange zest.

Heat a little butter in a skillet over medium heat. Once melted, drop as many small, one-tablespoon-sized dollops onto the skillet as will fit.

Let cook for about two minutes or until they start bubble, then flip and let cook for another minute or two. This was delicious with coconut syrup.

Spicy Orange Garlic Shrimp

• 24 whole Shrimp
• ¾ cups Orange Juice
• 3 t. minced garlic
• 3 Tablespoons Butter, divided
• 1 teaspoon Old Bay Seasoning
• ½ teaspoons Cayenne Pepper

Add garlic to 3/4 cup orange juice. Use a good quality O.J. for this! Measure out and add all of the spices to the orange juice as well.

In a large skillet – melt 2 tbsp. butter over high heat. Once the butter has melted, add shrimp and cook for 30-60 seconds and begin flipping them over, cooking for an additional 30-60 seconds until shrimp become opaque. Remove shrimp from pan, leaving it on high heat.

Once the butter and drippings begin to smoke ever so slightly, add the spicy orange garlic mixture to the pan and give it all a good stir. Add the last tbsp. butter to the sauce and after a couple minutes of cooking and stirring the sauce should be slightly thicker.

Return the cooked shrimp to the pan to give them a nice coating of the sauce. Allow this intermingling of souls to take place for a few seconds and then it’s time for the fireworks.

Pacific Pork Kebabs with Pineapple Rice

1 lb. pork tenderloin, cut into cubes

2 medium red bell peppers, cut into pieces

2/3 c. honey

4 T. pineapple juice, reserved from canned pineapple for rice

1/2 t. crushed red pepper

1 t. minced garlic

coarse salt

freshly ground pepper

1 lime, cut into 4 wedges

Heat grill to medium; lightly oil grates. Alternate pork and peppers onto skewers. Mix remaining ingredients in a bowl. Grill skewers, brushing occasionally with honey mixture until pork is done and peppers start to char. Serve with pineapple rice.

Pineapple Rice

1 c. white rice

1 T. olive oil

1 can pineapple chunks, drained and coarsely chopped (reserve juice)

2 scallions, thinly sliced

1 t. grated fresh ginger

coarse salt and pepper

Cook rice according to directions. Gently stir in remaining ingredients. Serve with skewers and lime wedges.

Lemon Cream Cheese Cake

Cake:
1 cup butter, softened
2 cups sugar
4 egg yolks
2 eggs
1 1/2 t. vanilla extract
zest of one lemon
2 t. baking powder
1/2 t. salt
3 cups all purpose unbleached flour
1 cup milk

Cream Cheese filling:
8 ounces cream cheese
zest of one lemon
3 T. freshly squeezed lemon juice
1 egg
1/3 cup sugar

Glaze:
1/4 cup freshly squeezed lemon juice
1 1/2 cups powdered sugar

Preheat the oven to 350 degrees. Spray a bundt pan generously with cooking spray or grease and flour it.

Prepare the cream cheese filling by beating the cream cheese until smooth, then beating in the remaining ingredients.

In another medium mixing bowl, beat the butter and sugar together until fluffy. Beat in the eggs and egg yolks, then the vanilla, baking powder, salt and lemon zest. Beat the flour and milk in alternately. Pour half the batter into the bundt pan, then spoon the cream cheese mixture in, avoiding the edges of the pan, if possible. Pour the remaining batter on top, making sure to cover the cream cheese completely.
Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean. The crust will be deeply golden, and that is just what you're looking for. Cool for 10 minutes, then invert on a wire rack. In a small bowl, mix the glaze ingredients and brush over the cake, making sure to completely coat it, until it is used up. Cool for another 30-45 minutes, then refrigerate for 2-3 hours before serving. May be served chilled or at room temperature.

Key Lime Coconut Bars

• 1 cup shredded sweetened coconut
• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar, plus more for dusting tops
• 6 large egg yolks
• 10 tablespoons unsalted butter, cut in small pieces
• 2 cans (14 ounces) sweetened condensed milk
• 4 teaspoons grated key lime or regular lime zest, plus more for garnish (optional)
• 1 cup key lime or regular lime juice

1. Preheat the oven to 350 degrees. Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven; transfer to a plate to cool.
2. In a large mixing bowl, combine flour and sugar, and add half the toasted coconut. Using two knives or a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9-by-13-inch pan, and bake until golden, 20 to 25 minutes. Allow to cool slightly.
3. Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes. Cool completely, then chill until ready to serve. Cut into six 2 1/3-inch rows; cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners' sugar, and garnish with lime zest, if desired.