Atasteofflorida Recipes

A TASTE OF FLORIDA

A Taste of Florida image

Make and share this A Taste of Florida recipe from Food.com.

Provided by Mirj2338

Categories Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups grapefruit juice
1 1/2 cups tangerine juice
1 cup apricot nectar
1 cup seltzer water or 1 cup club soda
crushed ice
1 slice pink grapefruit, halved

Steps:

Mix together grapefruit and tangerines juices, apricot nectar and seltzer.
Pour over crushed ice in tall pitcher.
Garnish with slices of pink grapefruit.

Nutrition Facts : Calories 83.3, Fat 0.2, Sodium 15.6, Carbohydrate 20.4, Fiber 0.5, Sugar 19.9, Protein 0.8

PORTOKALOPITA RECIPE BY TASTY

Portokalopita Recipe by Tasty image

Learn how to make Madame Ginger's authentic portokalopita, or Greek orange phyllo pie. Fresh orange batter entwined with buttery phyllo dough brings you to a custardy heaven you never thought possible.

Provided by Jasmine Pak

Categories Desserts

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

Ingredients

nonstick cooking spray, for greasing
1 lb phyllo dough sheets, frozen
1 cup sugar
4 large eggs, room temperature
¾ cup sunflower oil, plus 2 tablespoons
1 ½ tablespoons baking powder
2 teaspoons vanilla extract
3 unwaxed oranges, zested
1 ¼ cups full fat greek yogurt
1 ½ cups fresh orange juice
1 cup water
1 lemon, juiced
1 orange peel
1 ½ cups granulated sugar

Steps:

Preheat the oven to 350°F (180°C). Line 2 large baking sheets with parchment paper. Grease a 9 x 13-inch (22 x 33 cm) baking dish with nonstick spray.
Tear the phyllo sheets into uneven pieces, separating the layers, and evenly spread across the prepared baking sheets.
Bake for about 20 minutes, until the phyllo is lightly toasted and hardened. Set aside to cool.
Meanwhile, in a large bowl, use a whisk or electric hand mixer on medium-high speed to whip the sugar and the eggs together until doubled in volume, pale yellow, and thick, about 5 minutes.
Add the sunflower oil, baking powder, vanilla, orange zest, and Greek yogurt. Beat for 1-2 minutes, until smooth.
Crush the toasted phyllo into small pieces, then use a rubber spatula to fold into the egg mixture until well incorporated.
Transfer the orange pie mixture to the prepared baking dish and spread in an even layer.
Bake for about 40 minutes, until the top is golden and the filling is set. If the surface is browning too quickly, cover the pan with foil.
While the pie is baking, make the orange syrup: In a medium saucepan, combine the orange juice, water, lemon juice, orange peel, and sugar. Bring to a low boil over medium low heat and cook until the sugar is dissolved and the syrup is slightly thickened, 10-12 minutes.
Remove the orange pie from the oven and poke the surface all over with a fork.
Slowly ladle the orange syrup over the cake, letting the pie soak up the syrup.
Let the pie sit for about 1 hour to fully absorb the syrup, then slice and serve.
Enjoy!

Nutrition Facts : Calories 635 calories, Carbohydrate 91 grams, Fat 26 grams, Fiber 4 grams, Protein 12 grams, Sugar 52 grams

KALAMATA OLIVE TAPENADE

Kalamata Olive Tapenade image

An olive tapenade without anchovies.

Provided by TERESITA79

Categories Appetizers and Snacks Vegetable Olives

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

3 cloves garlic, peeled
1 cup pitted kalamata olives
2 tablespoons capers
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper to taste

Steps:

Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g

FLORIDA JAMBALAYA

Florida Jambalaya image

Provided by Linda Archer

Categories Pork Potato Rice Quick & Easy Sausage Shrimp Potluck Bon Appétit Florida

Yield Serves 4

Number Of Ingredients 14

Ingredients

3 tablespoons butter
1/2 cup chopped onion
3 garlic cloves, chopped
1/2 pound smoked sausage (such as kielbasa), cut into 1/2-inch pieces
1 cup long-grain white rice
2 medium potatoes, peeled, cut into 1/2-inch cubes
2 1/4 cups canned chicken broth
1/2 cup dry white wine
1 4-ounce jar sliced pimientos with juices
1/2 teaspoon turmeric
Cayenne pepper
1/2 pound large uncooked shrimp, peeled, deveined
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs

Steps:

Melt butter in heavy large saucepan over medium heat. Add onion and garlic and sauté until just soft, about 5 minutes. Add sausage; sauté until beginning to brown, about 5 minutes. Add rice and stir to coat with pan juices. Mix in potatoes, broth, wine, pimientos with juices and turmeric. Season with salt, pepper and cayenne. Bring to boil; stir well. Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed, about 20 minutes. Mix in shrimp and chopped cilantro. Cover and cook until shrimp are just cooked through, about 4 minutes.
Mound jambalaya on large platter. Garnish with cilantro sprigs and serve.

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