Tag: blood orange

Blood Orange Endive Salad

A simple salad made with endive lettuce, blood oranges, Gorgonzola with a blood orange vinaigrette.

Yesterday I had the honor of being the Godmother to my beautiful niece, Mia Rose. After the church, there was a reception dinner where I totally indulged on some not-so-light dishes and of course, cake.

I need to brag about this cake for a minute because my very talented
aunt made this, although my iPhone really doesn’t do it justice… So pretty you almost don’t want to eat it!

This morning I ran 2 miles and after my run I did some grocery shopping (best time to go food shopping BTW, I always make the best choices after working out) and found these beautiful blood oranges. I love the color of blood oranges and I seldom see them, so a salad is today’s light lunch.

This is also great with goat cheese in place of gorgonzola, and you can use raspberries or strawberries in place of the oranges.

Blood Orange Endive Salad
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 salad • Old Points: 6 pts • Weight Watchers Points+: 5 pts
Calories: 256 • Fat: 8.5 g • Protein: 10 g • Carb: 40.5 g Fiber: 23 g • Sugar: 16 g
Sodium: 246.5 mg (without salt)

Ingredients:

  • 1 head endive
  • 1 blood orange
  • 1 tbsp crumbled gorgonzola

For the vinaigrette:

  • 1 tbsp fresh squeezed blood orange juice
  • 1 tsp extra virgin olive oil
  • 1/2 tsp white balsamic
  • salt and fresh pepper to taste

Directions:

Peel the orange and cut into sections.

Remove the outer leaves of the endive and fan them on the plate. Chop the remaining smaller leaves and place them in the center of the plate. Top with crumbled cheese.

Combine the vinaigrette ingredients and whisk; drizzle over salad.

Incoming search terms:

Blood Orange and Poppy Seed Muffins AND Giveaway Winner!

Blood Orange and Poppy Seed Muffins AND Giveaway Winner!

by Pam on February 3, 2013

Guess what?  I cooked today!!!! I also swept my kitchen floor without pain and I was able to pick up anything I dropped on the floor by myself (my children are especially happy about this since they were constantly having to do that for me for the last 6 weeks). My back is feeling SO GOOD (I am knocking on wood so I don’t jinx myself). We all are also feeling much better from our flu last week.  Life is good my friends!  I can’t tell you how great it feels to be back in the kitchen!  Thanks again for all of your kind words, positive thoughts, and sweet e-mails… you are truly the best readers a girl could ask for!

I accidentally bought blood oranges last week and it turned out to be a great thing. Both of my kids absolutely loved them! I had two left in the fruit bowl this morning and decided to make blood orange and poppy seed muffins. They were a snap to make, smelled amazing while they baked, and my family loved them! I am told they were moist, flavorful, and delicious.

Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.

Combine the sugar with the blood orange zest together in a bowl with your fingertips until the sugar is moist and the blood orange fragrance is strong. Mix the flour, baking powder, baking soda, and salt together in a separate bowl until well combined.

Beat the sour cream, blood orange juice, eggs, vanilla extract, softened butter, and blood orange sugar together in a bowl with a mixer until creamy and smooth. Slowly combine the flour mixture with the sour cream mixture. Add the poppy seeds and mix well.

Scoop the batter evenly into the muffin cups in the tray.

Place into the oven and cook for 16-18 minutes, or until a tester inserted in the center comes out clean. Let the muffins cool on a rack before serving. Enjoy.



Print[1]

Save[2]



Blood Orange and Poppy Seed Muffins




Yield: 12

Prep Time: 10 min.

Cook Time: 16-18 min.

Total Time: 26-28 min.



Ingredients:

2/3 cup of white sugar
Zest of two small blood oranges
2 cups of flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup of sour cream
Juice of two small blood oranges
2 eggs
1 tsp vanilla extract
1/2 cup of unsalted butter, softened
2 tbsp poppy seeds

Directions:

Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.
Combine the sugar with the blood orange zest together in a bowl with your fingertips until the sugar is moist and the blood orange fragrance is strong. Mix the flour, baking powder, baking soda, and salt together in a separate bowl until well combined.

Beat the sour cream, blood orange juice, eggs, vanilla extract, softened butter, and blood orange sugar together in a bowl with a mixer until creamy and smooth. Slowly combine the flour mixture with the sour cream mixture. Add the poppy seeds and mix well.

Scoop the batter evenly into the muffin cups in the tray.

Place into the oven and cook for 16-18 minutes, or until a tester inserted in the center comes out clean. Let the muffins cool on a rack before serving. Enjoy.



Recipe and photos by For the Love of Cooking.net

GIVEAWAY WINNER:

The winner of the Spicy Apron Giveaway (valued at $29.99) is comment number 111.

Stephanie — February 2, 2013

Will definitely be making your chicken wings…can’t wait! And I LOVE the aprons, so cute. I think my favorite is the Splash of Spring. Thanks for the great recipes:-)

Congratulations Stephanie!!! Please e-mail me your mailing address and which apron you would like, valued at $29.99 or less.  See the Spicy Apron’s Etsy page[3] to choose your apron.

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  3. ^ Spicy Apron’s Etsy page (www.etsy.com)

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close