Dinner Recipes – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Wed, 07 Feb 2018 20:52:30 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.3 http://www.unclematts.com/wp-content/uploads/2017/11/cropped-umo-logo-on-wood-e1511126022201-32x32.png Dinner Recipes – Uncle Matt's Organic http://www.unclematts.com 32 32 Triple Citrus Glazed Grilled Salmon http://www.unclematts.com/2017/08/14/triple-citrus-glazed-grilled-salmon/ Mon, 14 Aug 2017 00:48:00 +0000 http://www.unclematts.com/?p=2533 more]]> Uncle Matt’s Orange Juice, lemon juice, orange marmalade and savory ingredients pair to make a bold and nutritious accompaniment to salmon fillets. Perfect for any kind of gathering.

Ingredients

Triple Citrus Glaze:
3/4 cup fresh Uncle Matt’s Organic orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup chicken stock
1 garlic clove, minced
2 tablespoons orange marmalade
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1 tablespoon butter
Pinch kosher salt and freshly cracked black pepper

Grilled Salmon:
Extra-virgin olive oil, for brushing
4 (6-ounce, 1-inch thick) salmon fillets
Kosher salt and freshly cracked black pepper

Glaze:
Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.

Salmon:
Heat a grill to medium-high heat.

Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.

Recipe courtesy of The Neelys

Source: Food Network

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Chicken with Honey-Orange Sauce http://www.unclematts.com/2017/05/09/chicken-with-honey-orange-sauce/ Tue, 09 May 2017 21:58:58 +0000 http://www.unclematts.com/?p=2640 more]]> Here we combine raisins, cinnamon, honey and almonds with orange juice, zest, wine and broth to make a rich, savory pan sauce for chicken. There’s plenty of the gorgeous sauce, so be sure to serve whole-wheat egg noodles, couscous or rice on the side.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

2 Uncle Matt’s Organic navel oranges
2 tablespoons all-purpose organic flour
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed
1 cup reduced-sodium organic chicken broth
1 tablespoon canola oil
1 cup white wine
1/2 cup golden organic raisins
2 tablespoons honey
1 3-inch cinnamon stick
1/2 cup slivered organic almonds, toasted

Preparation

  1. Zest and juice one orange. Remove the skin and white pith from the other orange, then halve and slice. Reserve zest and juice separately from the orange slices.
  2. Combine flour, 1/4 teaspoon salt and pepper in a shallow dish. Dredge chicken in the flour, shaking off any excess. Transfer the remaining flour to a small bowl, add broth and whisk to combine.
  3. Heat oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer to a plate. Add wine to the pan and cook for 1 minute. Add the flour-broth mixture, the reserved orange zest and juice, raisins, honey, cinnamon stick and the remaining 1/4 teaspoon salt; bring to a boil. Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165°F and the sauce has thickened, 10 to 12 minutes.
  4. Transfer the chicken to a serving platter. Discard the cinnamon stick. Spoon the sauce over the chicken and garnish with the reserved orange slices and almonds.

Nutrition

Per serving : 420 Calories; 13 g Fat; 2 g Sat; 7 g Mono; 74 mg Cholesterol; 37 g Carbohydrates; 31 g Protein; 3 g Fiber; 395 mg Sodium; 587 mg Potassium

From EatingWell:  March/April 2009

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Citrus Marinated Grilled Shrimp http://www.unclematts.com/2017/04/12/citrus-marinated-grilled-shrimp/ Wed, 12 Apr 2017 22:30:34 +0000 http://www.unclematts.com/?p=2808 more]]> If you’re looking for an easy breezy weeknight meal with all of the flavor with little to no clean-up, this is it. Shrimp are a healthy protein low in fat and when marinated in a yummy combo of Uncle Matt’s Orange Juice, herbs, and honey, it’s a mouth-watering winner.

Ingredients:

2 pounds fresh unpeeled jumbo shrimp
1 cup Uncle Matt’s Organic Orange Juice, divided
1/4 cup organic honey
2 tablespoons water
1 tablespoon organic fresh basil, chopped
1 tablespoon organic fresh thyme, chopped

Peel and devein shrimp. Wash and pat dry. Put in heavy-duty Ziplock bag.

Combine 1/2 cup orange juice, honey, and next three ingredients. Pour over shrimp. Seal bag and refrigerate for 1 to 2 hours.

Take a water pan and position it on the grill, either down in the fire area or on a lower rack. Put remaining orange juice in the pan and
drain off marinade into the pan as well.

Thread the shrimp onto skewers that have been soaked for at least 30 minutes in water or place the shrimp on a small-holed grill rack.
Cook on low heat over the pan until shrimp are opaque. Discard liquid in pan.

Yield: 8 appetizer servings

Source: Beverly Bailey

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Sautéed Chicken with Fresh Blueberry Sauce http://www.unclematts.com/2017/04/08/sauteed-chicken-with-fresh-blueberry-sauce/ http://www.unclematts.com/2017/04/08/sauteed-chicken-with-fresh-blueberry-sauce/#respond Sat, 08 Apr 2017 16:55:26 +0000 http://unclematts.com/?p=1856 more]]> An easy, savory and sweet weeknight meal that will satisfy the pickiest eaters. And great news, this recipe is easy on the waistline, too!

Ingredients

2 large skinless, organic boneless chicken breast halves (7 oz. to 8 oz. each)
salt
pepper
2 tablespoons organic flour
1 tablespoon organic olive oil
1 chopped organic shallot
1/3 cup dry white wine
1 cup organic reduced-sodium chicken broth
2/3 cup fresh organic blueberries
pinch sugar
1 tablespoon organic unsalted butter

Directions

Season 2 large skinless, boneless chicken breast halves (7 oz. to 8 oz. each) with salt and pepper. Coat with 2 Tbsp. flour; shake off excess.

In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Brown chicken, turning once, about 10 minutes. Transfer chicken to a plate and cover with foil.

Add 1 chopped shallot to skillet and cook on medium heat, stirring, for 1 minute. Pour in 1/3 cup dry white wine and boil for 2 minutes. Add 1 cup reduced-sodium chicken broth and bring to a boil. Add 2/3 cup fresh blueberries and a pinch of sugar and simmer until reduced by half, about 3 minutes. Remove from heat and stir in 1 Tbsp. unsalted butter; season with salt and pepper.

Arrange chicken on plates. Top with sauce.

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Chicken with grapefruit pan sauce http://www.unclematts.com/2016/09/16/chicken-with-grapefruit-pan-sauce/ Fri, 16 Sep 2016 01:14:33 +0000 http://www.unclematts.com/?p=2557 more]]> Cut away the peel and pith of 1 Uncle Matt’s Organic grapefruit; cut into segments.

Season 8 chicken cutlets and cook in olive oil in batches, until cooked through, 3 minutes per side.Then remove.

Add 1/2 cup grapefruit juice and 1 1/4 cups organic chicken broth to the pan. Simmer for 6 minutes.

Next, stir in 3 tablespoons of organic butter. Top the chicken with the sauce and grapefruit segments, toasted walnuts and chopped parsley.

Services 4.

Recipe credit: Real Simple

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Grilled Baby Back Ribs with Basil Chile Lemonade Glaze http://www.unclematts.com/2016/05/14/grilled-baby-back-ribs-with-basil-chile-lemonade-glaze/ Sat, 14 May 2016 21:57:16 +0000 http://www.unclematts.com/?p=2637 more]]> With garden-fresh basil, pure organic olive oil, just-picked organic lemons, zesty chili flakes, and Uncle Matt’s organic homestyle lemonade, you’ll be running to fire up the grill for this mouth-watering and deliciously-unexpected take on baby back ribs.

Ingredients

5 pounds pork baby back ribs, cut into half-racks if needed to fit on grill $
4 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon cayenne
Basil Chile Lemonade Glaze

Preparation

1. Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off (it’s okay if membrane breaks and bits remain).
2. In a small bowl, mix salt, pepper, and cayenne. Put ribs on a baking sheet and sprinkle on both sides with salt mixture. Snugly wrap each rack in heavy-duty foil. Let sit 30 minutes at room temperature.
3. Meanwhile, prepare a charcoal or gas grill for indirect medium-low heat (300° to 350°; you should be able to hold your hand 5 in. above cooking grate only 6 to 7 seconds). If using charcoal, light 60 briquets in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a sturdy drip pan on grate between mounds. The area over the drip pan is the indirect heat area. Add 3 or 4 more unlit briquets to each mound when ribs go on and every 30 minutes while cooking. If using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn center burner(s) off and reduce heat of other burner(s) to medium-low. Place a sturdy drip pan under the turned-off burner(s). The area above the drip pan is the indirect heat area.
4. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cook ribs until fairly tender when pierced through foil, 50 to 70 minutes.
5. Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
6. Spoon about 1/4 cup glaze into a small bowl and set aside. Using a silicone brush, baste ribs with remaining glaze. Cover grill and cook ribs 10 minutes. Brush melted glaze from center of each rack up along sides of meat, turn ribs over, and baste with more glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30 to 40 minutes total.
7. Remove ribs from grill. Cover loosely with foil and let sit about 10 minutes. Stir reserved 1/4 cup glaze and brush over ribs. Cut between bones to serve.

Basil Chile Lemonade Glaze

¾ cup (6 oz.) Uncle Matt’s organic lemonade
¼ cup chopped fresh organic basil leaves
1 tbsp. organic olive oil
Finely shredded zest of 4 organic lemons
¼ c. of fresh organic lemon juice
1/1/2 tsp. red chile flakes

Preparation

In a medium bowl, combine all ingredients.

Adapted from MyRecipes.com

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Apple Honey Chicken Drumsticks http://www.unclematts.com/2015/09/16/apple-honey-chicken-drumsticks/ Wed, 16 Sep 2015 21:49:48 +0000 http://www.unclematts.com/?p=2626 more]]> Apple honey chicken drumsticks are your go-to meal when you need a healthy option for dinner. Featuring honey, red pepper flakes, Uncle Matt’s Organic Apple Juice and sesame seeds, the flavors are a marriage that will delight your taste buds!

Ingredients

12 skin-on chicken drumsticks
Kosher salt and freshly ground pepper
2 cups Uncle Matt’s Organic apple juice
1/2 cup apple cider vinegar
1/4 cup low-sodium soy sauce
2 teaspoons honey
Grated zest of 1 lemon
1/8 to 1/4 teaspoon red pepper flakes
2 teaspoons sesame seeds (optional)
1 tablespoon unsalted butter

Directions

Preheat the oven to 450 degrees F. Set a wire rack on a rimmed baking sheet. Put the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes.

Meanwhile, make the sauce: Bring the apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes and a pinch of salt to a high simmer in a large skillet over medium-high heat. Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done.

Stir the sesame seeds into the sauce, if using, and warm over medium heat, if necessary. Transfer the chicken to a large bowl. Add the sauce and butter and toss to coat. Season with salt and pepper. Transfer the chicken to a platter and drizzle with any remaining sauce from the bowl.

SERVES 6

Photograph by Kang Kim

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