Roast chicken is a classic.
It is the one recipe we all have tucked away in our collections (usually committed by heart and prepared by instinct) that is always reliable and delicious. I tend to rely on roast chicken for weeknight dinners as well as my occasional entertaining needs. It is that versatile! I have a lemon roast chicken recipe that I seriously make every single week but something about a sweet twist on this classic appealed to me.
I knew as soon as I saw the Honey Roast Chicken recipe on BHG.com that I located exactly what I was looking for. Honey always lends such a naturally sweet touch to poultry that enhances any other flavors it is coupled with. I thought orange flavor would be a beautiful compliment to its taste.
I simply made the following small changes to the recipe:
- I added 1 tablespoon of fresh orange zest to the honey before brushing it on the chicken. I also omitted the tarragon.
- I replaced spring peas with string beans and carrots.
- I also replaced 1/2 of the champagne with fresh orange juice in the vegetable instructions to enhance the orange flavor even more.
The final result was a glorious blend of citrus enhancements and sweet decadence. The chicken was wonderfully moist with a fantastic crispy skin (my favorite part), and the best part was how complete the meal was with its surrounding tender and well flavored vegetables. I am so in love with this recipe. I definitely plan on making it again and again with new pairings for the honey this Spring!
Switch up your dessert with these Orange Cream Pop Cupcakes. The swirled vanilla and orange frosting is a perfect complement to the orange cupcake.
Hey there! I am Julianne from Beyond Frosting and I am here today to bring you these Orange Cream Pop Cupcakes. I bake to share my love of sugar and sweets with others. I love classic desserts like cheesecake, but I am always up for a cookie dough stuffed donut. My blog features easy to create desserts with the novice chef in mind. Stop by for ice creams, cookies, cupcakes and more.
I originally started my blog with cupcakes on my mind. I love to come up with unique frosting recipes to complement my cupcakes. I was never really a fan of frosting growing up, but now that I have learned to make my own, I love it!
When I was looking for a recipe from Better Homes and Gardens to recreate, I saw these Orange Cream Pop Cupcakes and thought they were just adorable! I was intrigued that the orange flavor comes from a gelatin mix!
The original recipe was made with an orange flavored cream cheese frosting. I made a couple alternations to the frosting recipe. I cut the amount of cream cheese in half and added a lot more butter. I used only 4oz of cream cheese and I used 1 ½ sticks of butter. I used cold cream cheese and cold butter and beat on medium high speed until it was lightly and fluffy. The longer you beat the frosting, the lighter it will be.
Half the frosting is vanilla and half the frosting is orange. Once you make the vanilla frosting, split it in half and mix in three tablespoons of the orange gelatin and a couple drops of food coloring.
You have a couple options when combining the two frostings together. You can take a large piping bag and fill each side with one of the frostings, and it will naturally swirl when you pipe it on the cupcakes.
The second option is to begin with three separate piping bags. Fill two bags each with a different frosting and cut off the tip about a half-inch up. Then take a third piping bag and cut off the tip. Put a large piping tip in the bottom of the third bag. Drop the two frosting filled bags into the third. The large piping tip will naturally fit both of the frosting filled bags and as you squeeze the frosting from the bag, it will swirl together.
The key to a successful swirled frosting is that both colors have the same consistency. If one of the frostings is a lot thinner, then it will not hold up as nicely.
These cupcakes taste so refreshing. They remind me of an orange sherbet milkshake! See ya later winter! It’s time for spring with Orange Cream Pop Cupcakes.
For the cupcake recipe, be sure to use the original ingredients from the Orange Cupcakes and allow them to cool completely before frosting. To make the frosting, make the adjustments as shown here.
- 4 oz cream cheese (half a block)
- 3 sticks (1 ½ C) Unsalted butter
- 1 ½ tsp vanilla extract
- 5-6 cups of powdered sugar
- Divide the frosting in half. Add 3 tablespoons of orange gelatin to half the frosting along with a couple drops of orange food color.
The New Year is almost here! I can’t believe my 2014 is wrapping up so soon. It has been such a great year that I am a bit sad to see it leave me. This year was filled with amazing experiences, opportunities and friends. The only thing that is cheering me up is this Pomegranate Orange Champagne Cocktail.
New Year’s Eve is always filled with the best cocktails around. I love seeing the ingenuity and seasonal fruit shine in delicious holiday drinks. When I started looking for a holiday drink to serve tomorrow, I was totally drawn in by this Pomegranate Champagne Cocktail on BHG’s site.
The beautiful color is gloriously festive, the bits of pomegranate are like perfect ruby pearls, and the beautiful bubbles scream celebration time! I loved the drink as is but wanted to add a mimosa twist.
Adding just a couple of tablespoons of fresh orange juice was just the ticket in creating the perfect holiday drink that could be served for brunch or your holiday party tomorrow!
I made these even more festive by serving them in fun martini glasses! These were perfect for girly sipping because of the beautiful pink color. And I love the bursts of deliciousness when I tasted a bit of pomegranate seeds.
This is the perfect drink for getting your New Year up and running! Serve this, and get 2015 off to a great start!
Chocolate Crinkle Cookies are a Holiday classic, and this version, with a hint of Orange and Hazelnut, are sure to become a yearly tradition!
Hey there, Delish Dish readers! I’m Allie and I usually blog over at Baking a Moment. I’m a mom of two and I just love spending time in my kitchen, baking up scrumptious desserts for my loved ones to enjoy.
Now that the holidays are upon us, all I want to do is cozy up and make cookies. When I spotted this recipe on the Better Homes and Gardens website, it instantly brought back so many memories.
There’s something about that soft and chewy chocolate interior, with its slightly crisp and crackly crust, that’s just so nostalgic. You’ve probably enjoyed this kind of cookie many times before, but this version offers a little something different to tease your tastebuds.
I’m always a fan of cooking and baking seasonally, so I took the original recipe and added in the zest of one clementine. I also cut back the flour to just 1 1/2 cups, and swapped in 3/4 cup of finely ground hazelnuts for a bit of a nutty bite. Two tablespoons of hazelnut liqueur intensifies the wintry flavor, and I also replaced the demerara sugar coating with powdered (aka: confectioner’s) sugar, for a soft and snowy effect.
The cookies came out just as perfectly as I remembered them always being, but with a seasonal flavor that my whole family really enjoyed!
Chocolate Cookies, Chocolate Desserts, Christmas Cookies, Cookies, Delish Dish | Tags:
chocolate, christmas, Cookie, cookies, crinkle, frangelico, hazelnut, Holiday, orange, Recipe
A Quadruple-Citrus Pound Cake in late September? I know that seems weird but there is a reason why I was craving citrus cake.
The weather in Chicago has been its usual unpredictable self. In early fall, it has dipped way below the average, and I can feel a cold winter coming my way soon enough. I wanted to create a recipe that would give me a little sunshine, and this cake is definitely it.
The original BHG recipe I found was for Triple-Citrus Pound Cake. I kept the recipe very similar and only added some lemon flavor to make the cake even brighter.
- I added two teaspoons of fresh lemon zest.
- I also added two teaspoons of fresh lemon juice but I adore lemon so I really loved this addition!
This Quadruple-Citrus Pound Cake was just what I needed to get over my summer saying goodbye. It perked me up with a slight pucker. The bright flavors of grapefruit, orange, lime and now lemon are just perfect in this light, fluffy and beautifully textured cake. This treat is perfect with a cup of coffee or after a delightful dinner. Either way, make this cake, and I am sure your Fall season will be much brighter.
Hi, I’m Julie Deily, a former software engineer turned freelance recipe developer and food photographer. I’ve been blogging at The Little Kitchen since December 2009 and love to share easy to make meals that are indulgent enough to call comfort food. Follow me on twitter and instagram.
I saw the recipe on the Better Homes and Garden website for Tangerine Tare-Glazed Grilled Chicken Salad back in May and I printed it out immediately. I wanted to try it because I have never made a salad with udon noodles before. Once I had the wonderful opportunity to guest post on Delish Dish, I knew what recipe I wanted to blog about!
I couldn’t find tangerines or snow peas at my grocery store so I opted to change it up by using oranges and asparagus. This salad is bursting with flavor and has so many different textures, I’m completely in love with it. From the udon noodles to the orange slices, the crunch napa cabbage and the wonton crisps.
I made the glaze and salad dressing and then boiled the noodles. After I boiled and drained the noodles, I returned the pot to the stove with water and once the water was boiling, I added the asparagus (cleaned and cut into thirds) and only cooked it for about 60 seconds. (Drain it and run it over cold water to stop the cooking.)
I refrigerated the dressing so it would be cold. And while the chicken was grilling, I toasted the wonton shells to make crisps.
I’m completely obsessed with the wonton crisps and by the way, so is my dog, Angel. She knows when I’m snacking on them, she comes running over and asks for a bite!
For the amount of ingredients in this salad, it’s surprisingly quick to make and if you want to make it even quicker for a fast lunch or dinner, grill the chicken indoors using a grill pan.
I will be making this recipe again and again. I know you’ll enjoy it if you try it!
For the entire recipe, please visit Tangerine Tare-Glazed Grilled Chicken Salad.
All Grilling, Asian Recipes, Boneless Chicken, Chicken, Chicken Breasts, Chicken Salad, Chicken Salad Recipes, Delish Dish, Grilled Chicken | Tags:
Asian, Better Homes and Gardens recipes, chicken, Dressing, orange, Party recipes, salad, summer