1、Orange-Bourbon Glaze

Yield Makes 1/4 cup

Orange-Bourbon Glaze recipe

Ingredients

Method

Remove orange juice mixture from heat, and stir in bourbon.
https://www.truecookbook.com/recipe/orange-bourbon-glaze-75787/

2、Jerk-Style Turkey Tenderloins with Orange Mojo Glaze

  • Makes: 8 servings
  • Serving Size: 4 ounces cooked turkey each
  • Carb Grams Per Serving: 4
  • Jerk-Style Turkey Tenderloins with Orange Mojo Glaze recipe

    Ingredients

    Method

    1. For glaze, in a small saucepan whisk together orange juice, lime juice, honey, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until reduced to 1/4 cup. Remove from heat. Whisk in oil and jalapeno pepper; set aside.
    2. For rub, in a small bowl stir together jerk seasoning, brown sugar, and salt. Sprinkle seasoning mixture evenly over turkey; rub in with your fingers.
    3. For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above pan. Place turkey on grill rack over drip pan. Cover and grill 25 minutes, turning occasionally and brushing with glaze every 5 minutes. Cover and grill 5 to 10 minutes more or until done (165 degrees F). (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place turkey on grill rack over burner that is off. Cover and grill as above.)
    4. Transfer turkey to a cutting board. Cover with foil; let stand 5 minutes. Thinly slice turkey across the grain.

    3、Turkey Kabobs with Orange-Mustard Glaze

  • Makes: 6 servings
  • Serving Size: 3 kabobs each
  • Carb Grams Per Serving: 13
  • Turkey Kabobs with Orange-Mustard Glaze recipe

    Ingredients

    • 2/3 cup orange juice
    • 3tablespoons Dijon-style mustard
    • 1/2 teaspoon dried thyme, crushed
    • 12 shallots
    • 1 1/2 pounds turkey breast tenderloin, cut into 1-inch cubes
    • 2 medium yellow summer squash, cut crosswise into 1-inch slices
    • 18 cherry tomatoes
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 cup snipped fresh Italian (flat-leaf) parsley
    • Grilled oranges and/or fresh Italian (flat-leaf) parsley (optional)

    Method

    1. For marinade, in a small bowl, stir together orange juice, mustard, and thyme. Peel and trim shallots, leaving stem ends intact. Cut shallots lengthwise in half; quarter any large shallots. In a large, resealable plastic bag, combine shallots, turkey, squash and tomatoes. Pour marinade over turkey and vegetables; seal bag and turn to coat. Place in a shallow bowl. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
    2. Drain turkey mixture, reserving marinade. On 18, 10- to 12-inch metal or bamboo* skewers, alternately thread turkey, shallots, and squash pieces, leaving 1/4-inch space between each piece and leaving 2 inches at the pointed end of each skewer. Sprinkle kabobs with salt and pepper. Set tomatoes aside.
    3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 5 minutes, turning once. Brush with reserved marinade. Discard any remaining marinade. Grill 7 to 11 minutes more or until turkey is no longer pink and vegetables are crisp-tender, turning once and adding a tomato to the end of each skewer for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)
    4. Transfer kabobs to a serving platter; sprinkle with parsley. If desired, serve with grilled oranges and/or additional fresh parsley.

    4、Seared Pork Chops With Orange-Chipotle Glaze

  • Makes: 4servings
  • Prep:10 mins
  • Cook:10 mins
  • Carb Grams Per Serving: 70
  • Seared Pork Chops With Orange-Chipotle Glaze recipe

    Ingredients

    Method

    1. Place the potatoes in a medium saucepan and fill with water until just covered. Set pan over high heat and bring to a boil. Boil 10 minutes or until potatoes are fork tender. Drain, return potatoes to pan, add 3 teaspoons of the oil and mash until just chunky. Season to taste with salt and black pepper.
    2. In a medium bowl, combine the orange marmalade, cilantro and chipotle chilies with adobo sauce. Set aside.
    3. Heat remaining oil in a large skillet over medium heat. Season both sides of the pork chops with salt and black pepper to taste; add to pan. Cook 1 to 2 minutes per side or until golden brown. Remove pork from pan; set aside.
    4. Add orange marmalade mixture to the pan. Simmer, stirring frequently, 2 to 3 minutes or until mixture thickens and reduces slightly.
    5. Return pork chops to pan and cook 1 minute or until tender but still slightly pink in the middle. Spoon glaze over the pork and serve with smashed potatoes.

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