pollo glzeado copyIngredients

1 whole Chicken

2 sprigs parsley

2 sprigs mint

6 oranges, pressed for juice

2 cups assorted root vegetables

Salt and pepper

Orange Butter:

1 stick (1/2 cup) butter

1 tablespoon finely grated orange zest

Orange Glaze:

2 cups freshly squeezed orange juice

1/2 cup dark brown sugar

1/4 cup honey

1 tablespoon dark soy sauce

2 teaspoons finely grated fresh ginger

1 clove crushed garlic

1 tablespoon sesame oil

Salt and pepper


Grate orange zest. Cut oranges in half and squeeze out the juice. Save the pressed oranges for later. Mix butter and grated orange zest. Wash and dry  the chicken and rub the outside of the chicken wit the butter. Salt and pepper the chicken. Fill the chicken with the fresh herbs and half of the pressed oranges. Tie it up  wit a string; insert a meat thermometer in the thickest portion of the breast and place on top the root vegetables i a baking dish.

Roast chicken at 350 degrees for 45 minutes. Make glaze while the chicken roasts. Put all ingredients in a sauce pan, with the exception of sesame oil. Heat on medium heat, stirring until the sugar has melted. Increase the heat and boil until half has evaporated creating a syrup. Stir in sesame oil. Then, brush the entire chicken with the marinade and bake it for an additional 30 minutes, brushing the glaze over the chicken every 10 minutes. Cook until meat probe registers 160 degrees.




1/2 cup  mayonnaise
1 tablespoon  fresh orange juice
3 cups  chopped cooked turkey
1 apple, chopped
2 green onions, finely chopped
1/4 cup  finely chopped celery
1/4 cup  coarsely chopped pecans, toasted
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MIX mayo and orange juice until blended.

COMBINE remaining ingredients in large bowl. Add mayo mixture; mix lightly.



Frozen Sunset is a wonderfully delicious orange smoothie that is perfect when you need a refreshing drink.


1 cup orange juice
1/4 cup French Vanilla Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
2 cups ice cubes


PLACE orange juice, Coffee-mate and ice in blender; cover. Blend until smooth.

Makes 2 servings


This traditional slow-roasted pork dish from Mexico’s Yucatan Peninsula is usually wrapped in softened banana leaves as it cooks. This streamed version is made in the slow cooker. Although, you absolutely can warp the pork and spice mixture first in banana leaves, before adding to the slow cooker, if you have them available.


1 medium onion, chopped

1/2 cup chicken stock

1/3 cup frozen orange juice concentrate, thawed

5 garlic cloves, chopped

1 chipotle pepper in adobo sauce, plus 1 teaspoon sauce

2 tablespoons apple cider vinegar

1 tablespoon annatto powder or paste

1 tablespoon tomato paste

1 1/2 teaspoon salt

1 teaspoon dried Mexican oregano

1/2 teaspoon ground coriander

1/4 teaspoon black pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon ground clove

1 boneless pork butt (about 4 lbs.)

1 handful cilantro chopped

1 red onion, sliced

lime wedges  and tortillas for serving



In a blender or food processor, purée onion, chicken stock, orange juice concentrate, garlic, chipotle pepper with sauce, vinegar, annato powder or paste, tomato paste, salt, oregano, coriander, black pepper, cinnamon, clove, and black pepper until smooth.

Place the pork butt in the slow cooker. Pour the seasoning mixture over the pork. Cover and cook high until the pork is tender and shreds easily with a fork, about 8 hours.

Serve topped with cilantro and red onion slices with warm tortillas. Garnish with lime wedges. Refrigerate any leftovers.

Makes 6 to 8 servings.

Cochinita Tacos with flour tortillas (You also can use corn tortillas)