Yesterday I was searching the internet for inspiration for a new dish and I came across coffee coated steak. It sounded interesting, so I decided to try it out, only instead of using plain coffee, I used hazelnut. It came out interesting to say the least. If I were to make it again I would come up with some sort of sauce to put on it because the coffee made it too grainy for my taste. My friend, Amanda, suggested a honey BBQ sauce to play on the flavor of the hazelnut. To find out more of her suggestions and thoughts, check out her blog, Amandalandish. I’ll share the coffee coated steak recipe at a later date, once I’ve perfected it.
Today, I chose to share a recipe which one of my friends gave me, which I only slightly modified. I am not a big fan of citrus chicken recipes but I did enjoy this one.
Ingredients:
2 oranges
Chicken on the bone, skin removed
1 can whole cranberries or cranberry sauce
1 cup French salad dressing
1 small packet of onion soup mix (about 2 ½ tablespoons)
Directions:
- Zest one orange and reserve the zest
- Slice the oranges into thin slices
- Place the slices on the bottom of a tin and place chicken on top
- Mix the rest of the ingredients and the orange zest together. Pour over the chicken
- Cook at 375° for 1 ½ hours, uncovered
Have a great weekend everyone!
xoxo,
Carrie
No comments:
Post a Comment