Episode Two ~ Fresh Winter Citrus

Tangy Tangerine Chicken

1/4 C Flour
1 T Citrus Dill Blend
1 t Table Salt
1/4 t Tricolore Peppercorns freshly cracked
1 1/2# Chicken Tenders, or breasts cut into 1" thick strips
2 t TSG Lemon Oil
1/4 C Red Onion, chopped
1 C Low Sodium Chicken Broth
1C Tangerine or Tangerine/Orange Juice
2 Tangerines, peeled, seeded and cut into pieces

In a large zipper bag, add Flour, Citrus Dill Blend, Salt and Pepper. Zip the bag closed and shake to mix. Add chicken tenders and shake to coat. Set aside.

Add Lemon Oil to a large frying pan over medium-high heat. When hot, add entire contents of zipper bag and cook chicken on one side until it is golden brown (about 7 minutes.) When the
chicken releases from the pan, turn each tender over to cook on the other side for 5 minutes.

Add the onion, broth and juice to the pan. Turn down the heat to medium and let simmer until liquid reduces to 1/2 its original volume. After that happens, add the tangerine pieces and
cook an additional 2 minutes or until tangerines are soft. Serve immediately.

Zesty Lemon Green Beans

1 16 oz. Package of Baby Green Beans, or french style green beans (frozen)
Juice of 1/2 of a large or 1 small lemon
1 T Lemon Zest
Sea Salt and Peppercorns to taste

With a hand-held citrus reamer or a juicer, extract the juice from the lemon and put it into a pot over medium-high heat.

Add the bag of green beans and toss to coat with the lemon juice. Let the beans steam for 5-7 minutes until fork tender and

place into your serving dish. Garnish with lemon zest and add salt and pepper to taste. Enjoy!

Citrus Pucker Cake

1 angel food cake or vanilla bundt cake
1/4 C Milk
1/2 of a lemon, sliced very thin (reserve the other 1/2 for the frosting)
1/2 of a lime, sliced very thin (reserve the other 1/2 for the frosting)
1/2 of an orange, sliced thin, reserve other 1/2 for juice

Cut the cake in half so you have two circles. Squeeze the juice from the uncut orange over the bottom layer of cake. Next, arrange the fruit slices over the bottom layer of cake.
When finished, finish the cake with the frosting recipe below.

Frosting

3 C Powdered Sugar
Juice from 1/2 of a lemon
Juice from 1/2 of a lime

Put the powdered sugar in a bowl and add the juices. Stir gently to incorporate all the juice into the sugar to form a frosting the consistency of paste. If it is too thick, gradually
add more juice. Slather the frosting generously over the cake, slice and serve!