Tangycitruspots Recipes

TANGY CITRUS PUNCH

Tangy Citrus Punch image

Here's a refreshing beverage that's quick to mix up for any occasion.

Provided by By Betty Crocker Kitchens

Categories Beverage

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

1 can (12 oz) frozen pineapple-orange juice concentrate, thawed
1 can (12 oz) frozen limeade concentrate, thawed
1 can (12 oz) frozen lemonade concentrate, thawed
3 cups cold water
1 bottle (1 liter) lemon-lime carbonated beverage (4 1/4 cups), chilled
Lime, lemon and orange slices, if desired

Steps:

In punch bowl, mix juice concentrates and water. Stir in carbonated beverage. Float fruit slices in punch. Serve immediately.

Nutrition Facts : Calories 125, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (3/4 Cup), Sodium 5 mg

TANGY CITRUS POTS

Tangy Citrus Pots image

A perfect balmy spring dessert using those lovely ripe lemons and navel oranges. You can prepare this dish the night before.

Provided by Rhiannon and Matt

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups freshly squeezed orange juice
1/2 cup fresh lemon juice
1 piece lemon rind
2 tablespoons sugar
1/3 cup cornflour
1/3 cup skim milk
1/2 cup low-fat plain yogurt

Steps:

In a saucepan bring the juices, rind and sugar to the boil. Remove from heat and remove rind.
Dissolve the cornflour in the milk and gradually add to the juices.
Return to a medium heat and cook, stirring continually, until mixture thickens and returns to the boil then simmer for 2-3 minutes then remove from heat.
Place in a blender, add yogurt and puree for 10 seconds.
Pour mixture into individual dishes or teacups, or one large bowl, and refrigerate until set and cold.
Serve with a few raspberries.

Nutrition Facts : Calories 149.7, Fat 1.2, SaturatedFat 0.4, Cholesterol 2.2, Sodium 35.6, Carbohydrate 32.1, Fiber 1.1, Sugar 19.7, Protein 4.1

SWEET AND TANGY PULLED CHICKEN SANDWICHES

Sweet and Tangy Pulled Chicken Sandwiches image

I created this just by messing around in the kitchen and craving a sweet meal for supper. My friends and family love it! Can be served with French fries, veggies, or mac and cheese.

Provided by MissPreNintendo

Categories Chicken Sandwiches

Time 4h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds skinless, boneless chicken breast
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage (such as Coca-Cola®)
1 ½ cups barbeque sauce
½ cup raspberry walnut vinaigrette
¼ cup light brown sugar
3 tablespoons honey
2 tablespoons teriyaki marinade (such as Kikkoman®)
½ teaspoon ground cardamom
¼ cup mayonnaise, or to taste
8 medium hamburger buns, split

Steps:

Place chicken in a slow cooker and pour cola-flavored beverage around it. Turn slow cooker to High and cook for 3 hours.
Meanwhile, mix barbecue sauce, vinaigrette, brown sugar, honey, teriyaki marinade, and cardamom in a mixing bowl until well blended. Place in the refrigerator.
After 3 hours, remove chicken from the slow cooker and shred. Set aside 1/2 cup of the cooking juices and discard the rest.
Return chicken and 1/2 cup juice to the slow cooker; stir to combine. Remove barbecue sauce from the refrigerator and pour and blend it into the chicken. Cook for 1 more hour.
Spread mayonnaise on hamburger buns and fill with pulled chicken and sauce.

Nutrition Facts : Calories 757.5 calories, Carbohydrate 116.7 g, Cholesterol 61.1 mg, Fat 15.6 g, Fiber 4.4 g, Protein 35.1 g, SaturatedFat 3.3 g, Sodium 1839.1 mg, Sugar 36 g

PORK WITH TANGY CITRUS SAUCE

Pork with Tangy Citrus Sauce image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 20m

Number Of Ingredients 9

Ingredients

3 oranges
1/3 cup fresh lime juice (from 4 limes) plus wedges for serving
4 boneless pork loin chops (1 pound total)
Coarse salt and pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large red onion, thinly sliced
2 to 3 garlic cloves, minced
Sugar (optional)

Steps:

Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.
Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.

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