BYU Broadcasting | Culinary Creations

Directions: Place orange juice, zest, mustard, salt and pepper in food processor bowl. Pulse. With machine running slowly add both oils. Store, covered, in refrigerator up to one week. Toss with salad ingredients just before serving.

Salad...
Printable Version

Ingredients:

2 small cans mandarin oranges (drained)

2 bulbs fennel (cleaned and thinly sliced)

2 bunches watercress

1 pound mixed baby greens

Directions: Gently mix all ingredients together. Toss with about half of the dressing. Save the rest for a great marinade to chicken. Serve immediately.

Grilled Vegetables and Andouille Sausage with Mango Chutney Salsa
Printable Version

Ingredients:

1 zucchini (sliced diagonally)

1 yellow squash (sliced diagonally)

1 red pepper (cored and cut into eight strips)

1 green pepper (cored and cut into eight strips)

1 bunch green onions (cleaned and leave whole)

1 small can baby corn (drained)

dried basil

lemon pepper

1 pound andouille sausage

2 cups mango chutney salsa

1 bunch decorative kale

Directions: Heat grill and lightly oil. First, grill sausage until browned. Without cleaning grill, grill each variety of vegetables and season with dried basil and lemon pepper. Line a large serving platter with kale. Arrange grilled vegetables in sections with sausage separating each section. Leave a space in the center of the platter to place a bowl of the salsa.

Mango Chutney Salsa
Printable Version

Ingredients:

8 oz. bottle of mango chutney

2 cups purchased salsa

1 fresh mango (cut into small chunks)

Directions: In small bowl, mix chutney and salsa. Fold in the mango. Serve with grilled vegetables. May be refrigerated up to one week.

Summer Sesame Ginger Chicken
Printable Version

Ingredients:

3 pounds boneless chicken (breasts or thighs)

1/4 cup soy sauce

1 tablespoon sesame oil

1 bunch green kale

1 orage sliced for twists

1 orange in wedges for sun bursts

2 tablespoons toasted sesame seeds

1 bunch green onions (chopped)

sesame orange dressing

Directions: In glass bowl, marinate chicken in soy and sesame at least 4 hours or overnight. Preheat oven to 350 degrees. Spread chicken on baking sheet and cover with parchment paper. Bake for 20-30 minutes until cooked through with no pink. Cool. Cut chicken in thin strips about the size of your finger. Toss with dressing. Serve immediately, or cover and refrigerate overnight.

Line serving platter with kale. Mound chicken in center of platter. Garnish with orange twists around kale border. Sprinkle chicken with green onions and sesame seeds. Garnish with orange sunburst pinwheel in middle of chicken. Serve chilled or at room temperature.

Sesame Orange Dressing
Printable Version

Ingredients:

2 inches fresh ginger root (peeled and cut in slices)

2 cloves garlic

segments from one orange

1/4 cup orange juice concentrate

2 tablespoons soy sauce

1 cup red wine vinegar

1 tablespoon whole grain mustard

1 teaspoon tabasco sauce

1 cup canola oil

2 tablespoon sesame oil

salt and pepper to taste

Directions: Pulse ginger and garlic in food processor. Add oranges, zest, orange juice, soy sauce, vinegar, mustard, and tabasco sauce. Pulse. With machine running, slowly add both oils. Salt and pepper to taste. Will keep one week in refrigerator.

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