Orange Nut Bread with Orange Marmalade Butter

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Well, it’s hurricane season and Hurricane Bertha is churning out in the Atlantic. I hope it doesn’t affect anyone on the east coast ~ especially me! Time to get my hurricane kit together.

I really like citrus in anything ~ orange is probably my favorite flavor. This bread is delicious and would be great for breakfast or teatime. I never add the nuts because DH doesn’t like them in baked goods but I think they would be a wonderful addition. I bake it in 8×5 pans instead of the smaller pans and check it after 50 minutes but it usually takes about one hour to bake.

Orange Nut Bread with Orange Marmalade Butter

Bread:

1 1/2 cups sugar
1 cup butter, softened
4 eggs
1 cup sour cream
1/2 cup orange juice
2 tablespoons freshly grated orange peel
3 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped walnuts

Orange Marmalade Butter:

1/2 cup butter, softened
1 tablespoon powdered sugar
3 tablespoons orange marmalade

Heat oven to 350°. Grease bottom only of 5 mini (5 1/2×3-inch) loaf pans or other sized pans. Set aside.

Combine sugar and 1 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add sour cream, orange juice and orange peel; continue beating until well mixed. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Gently stir in nuts by hand.

Divide batter evenly among prepared pans. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.

Meanwhile, for butter, combine 1/2 cup butter, powdered sugar and marmalade in small bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.

Happy Cooking!

Grilled Bourbon Chicken #1

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Before I get into today’s recipe, I have a food dilemma ~ DS’s friend gave me 8 heads of cabbage…besides cole slaw and cabbage rolls, does anyone have any ideas for me? Please?

On to the recipe……

I say #1 because I have a couple recipes for grilled bourbon chicken that are similar but not exactly the same and this helps me to keep them straight.

The weather was weird yesterday so I used my indoor grill pan and I used thin sliced chicken which only takes a couple of minutes on each side. Gosh, I LOVE thin-sliced chicken. Has anyone else noticed how HUGE chicken pieces are now? The thin sliced are nice and small and trimmed ~ YAY!

I love cooking with bourbon ~ the flavor is just terrific.

On the grill:

Ready to eat:

Grilled Bourbon Chicken #1

1 1/2 lbs boneless skinless chicken breast halves
2 tbsps olive oil
2 tbsps Dijon mustard
1/4 cup bourbon
2 tbsps red wine vinegar
2 tbsps Worcestershire sauce
2 tbsps soy sauce
1/4 cup brown sugar
2 garlic cloves, minced

Combine olive oil and the next 7 ingredients in a ziplock bag. Add the chicken and marinate in the refrigerator for at least 2 hours or as long as overnight.

Remove chicken from marinade and discard the marinade.

Place chicken on the grill and cook over medium heat. Grill for 15-20 minutes, turning once, until chicken is cooked through and no pink remains.

Serves 4

My zucchini plants have exploded in my garden so I threw some zucchini slices on the grill pan ~ I just used olive oil, salt and pepper on each side and grilled until softened.

I also made some delicious zucchini bread ~ you can find the Zucchini Bread recipe on Recipezaar

This quick bread is so nice and spicy ~ it’s my favorite and even my zucchini-hating DH eats it 🙂

Happy Cooking!