Cranberry Orange Muffins with Walnuts

3 c unbleached or whole wheat flour
2 t baking powder
1/2 t salt
1/4 c coconut oil, melted
2 T applesauce
2 eggs
1/2 c milk
1/2 c orange juice
zest of one orange
1 c chopped walnuts
1 c craisins

Preheat oven to 350. Line 12 muffin cups with cupcake liners and spray lightly with cooking spray. Mix dry ingredients, add oil, applesauce, eggs, milk, and orange juice. Stir just until combined. Fold in zest, walnuts, and craisins. Mix just until incorporated. Divide between prepared muffin cups and bake 18-20 minutes.

Grilled Chicken with Citrus Marinade

2 T olive oil
1 c orange juice
1/2 c lemon juice
4 garlic cloves, minced
2 T fresh rosemary, minced
2 t kosher salt
4 boneless skinless chicken breasts

Whisk olive oil, orange juice, lemon juice, garlic and rosemary in a large bowl. Stir in salt. Add chicken breasts, turn chicken to coat. Cover and chill 30 minutes to 2 hours.

Heat a gas grill to medium. Remove chicken breasts from marinade, set marinade aside. Place chicken breasts on grill. Cover and grill, about 20 minutes. Turn chicken over and continue grilling until cooked through, about 10 minutes more.

While chicken is cooking, bring marinade to a boil in a small saucepan and cook until reduced to glaze consistency (about 1/3 cup). Serve chicken with citrus glaze.

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Orange Hazelnut Hot Cocoa

2 c milk
peel from one orange
6 rounded tablespoons Hazelnut Hot Cocoa, recommended: Ghiradelli
1/8 t fresh ground nutmeg

Place milk in microwave safe 2-cup measuring cup. Using vegetable peeler, remove peel from orange, taking care not to remove too much white pith with the peel, and place in milk. Microwave milk and orange 2 to 3 minutes or until desired warmth. Carefully remove orange peel and discard. Add cocoa and nutmeg and stir well to combine. Pour into two mugs and serve immediately. Serves 2.

Chicken a l'Orange

3 skin-on bone-in chicken breast halves
1 T vegetable oil
salt and freshly ground black pepper, to taste
1/2 c frozen orange juice concentrate
1/4 c honey

Preheat oven to 375. Salt and pepper chicken breast halves. Heat oil in large saute pan over medium-high heat and sear chicken, skin side only, until brown.

In small saucepan, heat orange juice concentrate, honey, salt and pepper over medium heat. Bring to boil for 3 minutes, remove from heat. Turn chicken skin side up and brush with glaze.

Transfer pan to oven and bake until juices run clear when pierced. Brush on half of remaining glaze halfway through cooking. Remove chicken from pan and rest 10 minutes. Return sauce to boil and reduce by 1/2. Remove bone and slice meat on the bias. Serve chicken with sauce over steamed rice. Serves 4.

Chinese Chicken Salad

Sesame Ginger Dressing, recipe to follow
2 cooked chicken breasts, cooled
1 head Romaine lettuce
1/4 c toasted slivered almonds
1 green onion, chopped
15 oz. can Mandarin oranges, drained

Chop Romaine into bite-sized pieces, wash and dry. Cube chicken and place on lettuce, add dressing to taste and toss in large bowl. Top with oranges, almonds and chopped onion. Serve immediately. Serves 4.

Sesame Ginger Dressing
1/2 c canola oil
1/4 c rice wine vinegar
1/4 c pineapple juice
2 T sesame oil
1 T soy sauce
1 t ground ginger
1 t honey

Whisk together until well blended.

Tropical Party Punch

Dole 100% orange~pineapple juice concentrate, prepared
Lemon~lime soda
Pineapple sherbet

Fill tall glass 1/2 way with orange~pineapple juice. Drop in one scoop pineapple sherbet, top with lemon~lime soda. Serve immediately.

To serve at a party, pour orange~pineapple juice in punch bowl. Place 6 to 8 scoops pineapple sherbet in bowl, pour 2 liters lemon~lime soda over sherbet to make a foamy punch.