Diced Grilled Chicken with Citrus Marinade and Citrus BBQ Sauce

Friday, May 8th, 2015

Winner in the 2015 Taste of Oviedo Celery & Citrus Cookoff

from the Kitchen of Mike Carman (Citrus 2015)

Chicken Ingredients:

4 split chicken breasts

4 chicken thighs – bone in


1/12 cups fresh squeezed Orange juice

1/4 cup fresh squeezed Lemon juice

4 Tbs orange zest

2 tbs minced shallots

1/4 cup red wine vinegar


  1. Add all ingredients into large  plastic resealable bag or covered bowl
  2. Refrigerate for 6 to 8 hours
  3. Grill all the chicken till cooked through and let stand till cool enough to handle then chop into small pieces. set aside

Sauce Ingredients:

2 tbs olive oil

1 sweet red bell pepper finely chopped

3 celery stalks finely chopped

2 tbs minced shallots

3 tbs 3 citrus marmalade (orange,lemon & grapefruit)

1/2 cup sweet chili sauce I used Mae Ploy

1/4 cup red wine vinegar

1/2 cup reserved marinade

1 15oz can or jar of no sugar added mandarin oranges drained and wedges cut in half

3 tsp salt one of fresh ground pepper you can add more to taste


  1. In a large pot heat the olive oil.
  2. Sauté the shallots, celery and red pepper until tender. Do this over medium heat as you do not want to caramelize the veggies.
  3. Add the remaining ingredients except the oranges and bring to a slow boil then reduce heat. This is necessary because of using some of the marinade.
  4. Add the diced chicken and stir in. (Optional: add 1 tsp chicken bouillon at this point stir to dissolve.)
  5. Just before serving stir in the orange wedges.
  6. Serve on a plate with rice and pineapple or make sandwiches.

Quick and Easy Pickling Recipe

Thursday, May 7th, 2015

Pickle your favorite vegetables in no time at all in this versatile sweet and tangy brine. Toss in a few jalapeno slices with any vegetable to make it spicy!


For pickling solution:
4 cups white vinegar
1 ½ cups sugar
1 teaspoon celery seed
2 tablespoons minced garlic

For each pint jar:
7 stalks celery, chopped OR
1 ½ heads (about 15 medium) radishes, sliced thinly OR
1 ½ cups chopped jalapenos or banana peppers

For solution:

1. Combine vinegar and sugar in small saucepan over medium heat. Stir occasionally until sugar is completely dissolved. Remove from heat.
2. Add celery seed and garlic.
3. Gather and loosely pack vegetables into your pint sized mason jars.

For each pint jar:

For tender vegetables such as radishes and celery dilute this solution 1:1 with water. Firm vegetables like peppers and carrots use it full strength.

1. Pour vinegar (and water if using) over vegetables leaving ½ inch of room to top.
2. Cap with lid and twist down ring firmly.
3. Leave for 24 hours at room temperature and then refrigerate.

Radishes and celery can be used as quickly as 6-12 hours later and are best served within 2 days. Peppers and firm vegetables can be stored for weeks in this solution.

Time: 30 minutes

Yields: 4-8 pints

Recipe by The Adventure Bite.

Cranberry Mandarin Dressing

Thursday, March 20th, 2014


2 Dandy mandarins, peeled and seeded
1/2 bag of frozen but thawed cranberries
about 15 fresh cherries-pitted
3 tbs of sugar
1/3 cup of vegetable oil
1/4 cup of vinegar
1/2 cup sliced almonds


Blend together all ingredients except almonds for about 2-3 minutes and serve over your favorite salad. Top with almonds if desired. You can even serve this over turkey as well. The choice is yours and the possibilities are endless. Enjoy!

Recipe provided by Cooking Guru: Juliana Palmcook

Bright and Fresh Mandarin Marinade

Thursday, March 20th, 2014

Makes: One Ziploc bag
Perfect for chicken or fish!


15 ea Dandy Mandarin oranges
3 ea Dandy Lemon
8 ea Cloves chopped garlic
1 bunch Dandy Cilantro
1 ea White onion
Heavy pinch salt
Heavy pinch pepper


  1. Zest 4-5 of the mandarins prior to squeezing juice.  Juice all mandarins.
  2. Add juice to a large one gallon Ziploc bag.
  3. Slice lemon and onion thinly and add to bag.
  4. Chop garlic and cilantro, and add to the bag.
  5. Add salt, pepper and your protein.
  6. Massage marinade into protein thoroughly and let rest for at least 1 hour, maximum of 3 hours.
  7. Remove protein from bag and grill or sauté to perfection.