organic recipe – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Tue, 19 Jun 2018 18:21:43 +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 organic recipe – Uncle Matt's Organic http://www.unclematts.com 32 32 Orange Turmeric Popsicles http://www.unclematts.com/orange-turmeric-popsicles/ Mon, 22 Jan 2018 21:41:05 +0000 http://www.unclematts.com/?p=3156 more]]> Got a craving for something sweet and refreshing? Perfect for any time of season, these Orange Turmeric Popsicles are a kid favorite and an easy way to get more Vitamin C, antioxidants, anti-inflammatory turmeric and potassium into your kid’s diet. Plus, grown-ups like ’em too!

What you’ll need to for this recipe: Popsicle molds, popsicle sticks

Ingredients:

1 cup organic pineapple chunks, fresh or frozen
1/2 cup Uncle Matt’s Organic orange juice or Uncle Matt’s Organic Orange Turmeric with Probiotics
1 – 1 1/2 inch fresh organic ginger root, skin removed
1 tsp organic ground organic turmeric

Directions:

In high speed blender, mix pineapple, Uncle Matt’s Organic orange juice, ginger & turmeric till smooth. Pour evenly into molds, insert sticks & freeze till firm.

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Triple Citrus Glazed Grilled Salmon http://www.unclematts.com/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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Grilled Baby Back Ribs with Basil Chile Lemonade Glaze http://www.unclematts.com/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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