Orange, Chili and Lime Chicken

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For reasons unknown to me, Orange Marmalade reminds me of vacation. It’s like sunshine on toast.  However, I keep it on hand for more than just breakfast. I add water or fruit juice to make a great dipping sauce for shrimp or coconut chicken.  In this recipe, I use it as a base for my sauce.

Recipe:

½ cup orange marmalade

1/3 cup bottled chili sauce

1 ½ t.  Lime oil

1 pkg. boneless skinless chicken thighs

Place chicken in large round or Grande mold placed on a perforated baking sheet. (or use your favorite casserole dish)

Mix sauce ingredients together and pour over chicken. Bake at 350 degrees for 30 minutes.

This sauce is excellent basted on grilled chicken as well.

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Fresh Strawberry Cake

Fresh Strawberry Cake

1 box yellow cake mix

1 cup sour cream or plain yogurt

½ cup water

¼ oil (veg. or DAH Meyer Lemon Oil)

3 eggs.

1 ½ cups chopped fresh Strawberries

2 T. flour

Zest of one large lemon

 

Place a Demarle at Home Sunflower Mold on a perforated baking sheet. Preheat oven to 350 degrees.

Whisk together cake mix, sour cream, water, oil and eggs. Mix in lemon Zest. Toss Strawberries with flour and gently fold into batter.

Pour batter into mold and bake for 35 minutes or until toothpick inserted comes out clean.

Cool and invert onto plate. Drizzle with Glaze.

Lovely served with whipped cream and fresh strawberries.

Glaze:

1 cup powdered sugar

Juice of one large lemon

1 T. milk

Whisk together until it is the right consistency to drizzle. Swirl on top of Cake and serve.

This is a great spring cake. It is very moist!!

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