This post is sponsored by Florida Department of Citrus.

When I think of Florida, I think of the sunshine and Florida Orange Juice. When I think of Florida Orange Juice, I think of being able to get my vitamin C and potassium! What about you?

I'm so excited to be working again with the Florida Department of Citrus to bring you this recipe for orange mint tea! May 4th is National OJ Day and I'm celebrating with this orange mint tea drink!

It's so easy to make and I KNOW your family and friends will love this, you can make it for a family and friends gathering or enjoy it after a workout! It stores well in the refrigerator so you can make it ahead of time!

Citrus goes so well with mint so of course I knew Florida Orange Juice would pair well with mint!

How to make orange mint tea

First, you're going to need 1 1/2 cups of Florida Orange Juice.

I love the taste of Florida Orange Juice! It tastes great and it’s naturally sweet, which means it contains no added sugar.

Add 4 cups of water to a tea kettle and bring it to 176 degrees F. (You can also boil the water. Bring the water to a boil in a saucepan. Once it boils, remove from heat and let it sit for 5 to 10 minutes.) Once it’s done, pour the water into a heat proof glass measuring cup.

Add 4 green tea bags to the measuring cup and steep for 2 to 3 minutes.

How to make mint simple syrup

While you’re making the tea, add equal parts sugar and water to a saucepan.

Bring to a boil, mixing with a rubber spatula until the sugar has dissolved. Once it comes to a boil, lower to a simmer. Simmer for 5 to 6 minutes, until thickened.

Remove from heat and add two bunches of mint to the simple sugar. Allow to cool for 5 to 10 minutes.

Pour the green tea into a pitcher.

Add the Florida Orange Juice and stir with a spatula (I use a chopstick).

Then, add the mint simple syrup to taste.

Serve with ice and a couple of mint leaves.

This recipe is so easy! It's really refreshing and the Florida Orange Juice is good for you! I love it and I drink it every day!

Did you know that May 4th is #NationalOJDay? I’m going to be drinking this orange mint tea to celebrate! How will you celebrate National OJ Day?

While you're enjoying time with the family and having fun this summer, don't forget you can rehydrate and enjoy a glass of Florida Orange Juice!

Be sure to Follow the Florida Department of Citrus on facebook, twitter and instagram! They are always sharing great Florida OJ inspired recipe ideas!

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Orange Mint Tea Recipe

Servings 4 to 5 drinks

Ingredients

• 4 green tea bags caffeinated or decaf
• 1/4 to 1/2 cup granulated sugar
• 2 bunches of fresh mint plus extra for serving
• 1 1/2 cups Florida Orange Juice

Instructions

• Add 4 cups of water to a tea kettle and bring it to 176 degrees F. (You can also boil the water. Bring the water to a boil in a saucepan. Once it boils, remove from heat and let it sit for 5 to 10 minutes.) Once it’s done, pour the water into a heat proof glass measuring cup.
• Add 4 green tea bags and steep for 2 to 3 minutes. Remove and throw away the tea bags. Allow the tea to cool for at least 20 minutes.
• Make the mint simple syrup. While you’re making the tea, add equal parts sugar and water to a saucepan. Bring to a boil, mixing with a rubber spatula until the sugar has dissolved. Once it comes to a boil, lower to a simmer. Simmer for 5 to 6 minutes, until thickened.
• Remove from heat and add two bunches of mint to the simple sugar. Allow to cool for 5 to 10 minutes.
• To make the orange mint tea, pour the green tea into a pitcher along with the Florida Orange Juice and stir. Add the mint simple syrup to taste.
• Pour into glasses with ice and garnish with a couple of mint leaves.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Mint Tea appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I love working with the Florida Department of Citrus because I love love Florida Orange Juice. We always have some in our refrigerator and I try to drink a glass each day! I love the taste, there's nothing like it! Not only am I getting my much needed Vitamin C, I'm also getting potassium and folate, without any added sugar.

I'm so excited to share this recipe with you for this spinach salad made with an orange-ginger dressing, of course I used Florida Orange Juice in the dressing! I topped the salad off with a panko-crusted chicken breast. It's so so good and better yet, you can even make it ahead of time while you're meal prepping for lunches or dinners during the week!

First, we're going to make the orange-ginger salad dressing! Put some Florida Orange Juice into a jar.

PS and by the way, did you know that drinking a glass of 100% orange juice gives you one of your daily recommended servings of fruit? (That's an 8-ounce glass!)

Add the soy sauce, olive oil, salt and pepper to the jar with Florida Orange Juice.

Next grate the ginger and add it. Close the jar and shake it really well. I love making salad dressings this way!

Then, add the honey to taste. Depending on your preference!

Close the jar and shake it again to make sure it's mixed all the way! And then put it in the refrigerator.

Cut the chicken length-wise into cutlets. You'll now have four pieces.

I put Florida Orange Juice into the egg mixture!

Dip the chicken into the egg-OJ mixture and then into the panko breadcrumbs.

It's really really easy!

Cook in a nonstick skillet with olive oil and they look golden brown delicious like this! (Be sure to let that chicken rest before slicing it.)

You can use a grater to grate the carrot or after you have peeled it, you can peel long strips and then cut them up for your salad. I love serving carrot this way in salads!

Put the salad together. You can totally toss the dressing into the spinach salad. You can add sliced almonds if you want to!

And then top with the chicken but be sure to add that amazing orange-ginger dressing to the chicken too!

It's an easy meal to make and I know your family and friends will LOVE it! Perfect for summer and a wonderful way to use the Florida Orange Juice you have in your refrigerator!

For more information about Florida Orange Juice along with recipes and videos, be sure to visit the Florida Department of Citrus' website! And follow them on Instagram and check out the hashtag #AmazingInside!

Be sure to check out my other recipes where I use Florida Orange Juice!

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Spinach Salad with Panko Chicken and Orange-Ginger Dressing Recipe

Ingredients

Orange-Ginger Dressing

• 1/3 cup Florida Orange Juice
• 1 teaspoon low sodium soy sauce
• 2 Tablespoons olive oil
• 2 teaspoons grated ginger
• pinch of black pepper
• 1/8 teaspoon salt
• 1/4 to 1/2 teaspoon honey

Chicken

• 1 pound boneless skinless chicken breast about 2
• 1 large egg beaten
• 1 Tablespoon Florida Orange Juice
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• olive oil

Salad

• 5 ounces baby spinach
• 1 carrot peeled and grated or shredded with a peeler
• sliced almonds

Instructions

Orange-Ginger Dressing

• Place all of the dressing ingredients (except the honey) into a jar that has an airtight lid. Put the lid on tightly and shake. Add the honey to taste. Close the jar again and shake until the honey is mixed in. Place the jar in the refrigerator while you're prepping the rest of the salad.

Chicken

• Add 1 large egg and Florida Orange Juice to a shallow dish. Beat egg and orange juice together.
• In another shallow dish, add the panko breadcrumbs along with salt and pepper.
• Prep chicken. I like to cut the chicken lengthwise so it makes two cutlets. Now you'll have four pieces.
• Add chicken to the dish with the egg mixture. Flip chicken over so it's covered in the egg mixture.
• Dip the chicken in the panko breadcrumb mixture. Shake off any excess and keep covering the chicken with breadcrumbs until it's cover. Fip over and repeat. Repeat with all of the pieces of chicken.
• Heat 2 tablespoons of olive oil in a nonstick skillet on medium high for 3 minutes. Add two pieces of chicken and cook for 4 to 5 minutes. Turn the chicken and add more olive oil if needed and cook for another 3 to 4 minutes. Remove chicken and place on a paper towel lined plate.
• Lower heat if necessary. Wipe pan with a paper towel. Add 2 tablespoons of olive oil to the skillet. Cook the remaining pieces of chicken as directed above. Let the chicken cool and rest at least 4 to 5 minutes before cutting.

Salad

• Prep salad. Clean the spinach, peel the outer peel off the carrots. Using a grater or peeler, grate or peel the carrot. Mix in with spinach. Add sliced almonds and toss.
• Using a sharp knife, cut the chicken into slices and serve on top of the salad.
• Add the desired amount of dressing to your salad.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Spinach Salad with Panko-Crusted Chicken and Orange-Ginger Salad Dressing appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I'm always excited to work with the Florida Department of Citrus. You all know I live in Florida and I love my Florida Orange Juice! I love cooking and baking with it too! Check out my other recipes that use orange juice!

I recently made this wonderful orange glazed ham recipe. It's sooo good! We always make a ham for our annual holiday party. We serve it with little sweet rolls along with coarse ground mustard and slices of cheese. I have it all laid out and everyone can make their own little sandwiches. It always goes over really well!

And if we have them, we use the leftovers to make this fried rice too!

First, I put foil on the counter, that helps make clean up really easy. Remove the plastic piece over the bone before baking.

See how easy it is?

Place the ham in a roasting pan and add water.

Then, cover it with foil. Bake in the oven for 1.5 hours.

Prep your other ingredients. Luckily, it's four ingredients that you'll need including Florida Orange Juice.

Pour in the orange juice.

Add the honey and the rest of the ingredients.

That's what it looks like once it's reduced.

Remove the ham from the oven and the foil.

Add the glaze and put it back in the oven.

This is what it looks like when it's all done!

I used turkey lifters to remove the ham. Slice it and serve!

This is a super simple recipe and with the Florida Orange Juice…it makes it so so good!!

Be sure to check out the official website for Florida Orange Juice for more amazing recipes and tag your posts with #AmazingInside so I can see what you make this holiday season!

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Orange Glazed Ham Recipe

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8 to 10

Ingredients

• 6 pound cooked smoked boneless or semi-bone-in ham
• 1/2 cup Florida Orange Juice
• 1/2 cup packed light brown sugar
• 2 Tablespoons orange marmalade
• 1 Tablespoon honey

Instructions

• Heat the oven to 325 degrees F. Place the ham with the cut side down into a roasting pan. Add water about 1 inch deep. Cover the ham tightly with a piece of foil. Bake for about 1 1/2 hours. (You may need to do less time or more depending if your ham is smaller or larger. The package of ham that I bought said bake for 20 minutes per pound, that’s the total time. You’ll see later on, we continue to bake it.)
• Add Florida Orange Juice, brown sugar, marmalade and honey to a saucepan. Whisk together and cook for 10 to 15 minutes on medium, until thickened.
• Remove ham from the oven. Turn the oven up to 425 degrees.
• Using a silicon brush, add the glaze you made to the ham. Cook for another 30 minutes. Adding more glaze every 5 to 10 minutes. When the ham is done roasting, be sure to place it on a cooling rack and allow it to rest at least 15 to 20 minutes before slicing.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Glazed Ham Recipe appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

What's perfect for summer? A light and fresh cold noodle dish and citrus right? These orange sesame noodles with vegetables fit that bill!

They are light and easy to make! You can use soba noodles or thin spaghetti, whichever you prefer!

I love cooking and baking with Florida orange juice. Did you know it was so easy to cook with? (If you missed out my orange tres leches cake…you need to check it out!)

Prep the veggies.

Boil the noodles and then parboil the veggies.

I like these noodles cold, so refrigerate the noodles and the vegetables.

Mix up the sauce…

then add the Florida orange juice!

Whisk it all together!

Mix the vegetables up with the noodles.

What I love about this dish is that you can make it ahead! If you do make it ahead, don't add the sauce until you're ready to serve.

I can't wait for you to make this…I know you'll love it!!!

Make sure you follow the hashtag #AmazingInside on on Facebook, Twitter and Instagram and join in on the conversation! Be sure to follow Florida Orange Juice on Facebook, follow on twitter and on instagram!

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Orange Sesame Noodles with Vegetables Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 to 6

Ingredients

• 1/2 pound soba noodles or thin spaghetti cooked al dente according to package instructions
• 2 carrots peeled and sliced at an angle
• 1 broccoli head cut into bite-sized florets
• 1 red pepper sliced and then cut in thirds
• 1/2 cup snap peas
• 1 garlic clove peeled and minced
• 1 teaspoon sesame oil
• 2 Tablespoons low sodium soy sauce
• 1 1/2 teaspoons sriracha
• 1/4 cup orange juice
• 1 green onion sliced
• sesame seed to garnish

Instructions

• Bring a pot of water to a boil. Cook pasta according to package instructions. Remove pasta with tongs and place in a medium sized mixing bowl. Allow it to cool on the counter for a few minutes and then put it in the refrigerator.
• Add broccoli to boiling water and cook for one minute. Remove with a slotted spoon. Rinse carefully with cold water (to stop the cooking). Add carrots and cook for about four minutes. Remove with a slotted and rinse carefully with cold water. Do the same for the snap peas, cook for just one minute.
• Place the cooked vegetables in the refrigerator while you prepare the sauce.
• Add minced garlic, sesame oil, soy sauce and sriracha to a small bowl. Whisk together and then add orange juice. Whisk together.
• Take pasta and vegetables and mix together. Add orange sesame sauce and mix together. Garnish with green onions and sesame seed.

Notes

Note: If you’re making it a day ahead, keep the sauce separated from the noodles and veggies until you’re ready to serve!

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Sesame Noodles with Vegetables appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

First off, I'm excited to be working with the Florida Department of Citrus to bring you a couple of Florida orange juice recipes! I love Florida orange juice and drink it practically every day!

I love tres leches cakes…so I thought I would combine it with my love of Florida orange juice. And it turned out amazingly! Adding citrus to it…kicks it up another notch!

You'll want a slice of cake and another.

Sift the flour and baking powder and set aside.

I creamed the butter and the sugar together and then add eggs and vanilla extract…mix with an electric hand mixer.

I baked the cake with Florida orange juice!

Pour it in to the batter and then mix.

Then, add the flour mixture and mix with a rubber spatula.

After the milk mixture cools, pour in the Florida orange juice and mix.

Pour the milk & orange juice mixture into the cake.

All done. Now let it soak on your kitchen counter for at least 45 minutes to an hour.

After the liquid has soaked into the cake for 45 minutes. Don't skip this step because the cake needs to soak it all in at room temperature.

Whipped cream topping is all done!

I use an angled spatula to spread the whipped cream on top of the cake.

The cake is so pretty!

Look at that cake! I hope you make it for family and friends soon!

Today is National OJ Day! Make sure you follow the hashtag #AmazingInside on on Facebook, Twitter and Instagram and join in on the conversation! Be sure to follow them on Facebook, follow on twitter and on instagram!

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Orange Tres Leches Cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 16 Makes 1 cake

Ingredients

Orange Vanilla Cake

• nonstick baking spray
• 1 3/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter 1 stick, softened
• 1 cup granulated sugar
• 5 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup Florida orange juice

Milk and orange juice soaker

• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/2 cup whole milk
• 3/4 cup Florida orange juice

Whipped Cream Topping

• 2 cups heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

For soaker

• (Prepare before baking the cake or while it’s in the oven.)
• In a medium saucepan, add sweetened condensed milk, evaporated milk and whole milk. Mix well and cook over medium heat, 8-10 minutes. (Do not bring to a boil.)
• Set aside to cool. After it’s cooled, add Florida orange juice and mix together. Set aside until needed.

For orange vanilla cake

• Heat oven to 350 degrees F. Generously spray a 9-inch square pan with nonstick baking spray on the inside bottom and sides. Set it aside.
• Sift the flour and baking powder into a medium-sized mixing bowl. Set aside.
• In a large mixing bowl, add butter and sugar. Cream the butter and sugar using an electric hand mixer, until fluffy, about one minute. Add the eggs, vanilla extract and Florida orange juice to creamed butter mixture. Beat 1-2 minutes, until well mixed.
• Add the flour mixture in batches, about 1/2 at a time. Mix until blended with a rubber spatula, but don’t overmix.
• Pour batter into prepared pan and level out the top with your spatula.
• Bake for 20 to 21 minutes at 350 degrees F, until a toothpick inserted in the center comes out clean.
• Remove cake from the oven and place on a cooling rack. Cool the cake for at least 30 minutes to an hour.

For whipped cream

• Add heavy cream, powdered sugar, and vanilla to a large mixing bowl (with high sides). Whip using an electric hand mixer, 5 to 6 minutes, until soft peaks form.

To assemble

• Poke holes all over the cake with a fork. Make sure you poke holes all over the cake!
• Slowly pour the cooled orange-milk soaker mixture about 1/4 of the mixture at a time, allowing the soaker to be absorbed each time. You can use a rubber spatula to spread it and gently push the soaker into the cake. Repeat until finished.
• Allow the cake to sit and absorb the soaker for 45 minutes to an hour (on your counter). (This is an important step. The cake needs to absorb the milk and orange juice before you refrigerate it.)
• Cover cake with plastic wrap and refrigerate cake for at least one hour. Remove and frost with whipped cream as desired. The cake is now ready to serve.
• Be sure to refrigerate any leftover cake.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Tres Leches Cake appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I love to bake and I love the idea of baking with Florida orange juice. Have you baked with orange juice before? I would love to hear about it!

Florida orange juice…I love the taste and I drink it pretty much every day! I'm so excited to work with the Florida Department of Citrus…sharing with you recipes that I made with Florida orange juice! Be sure to check out these orange shrimp tacos I shared recently!

This cake is so amazing…and with the dark chocolate ganache…if I made this cake for you, I think I would become your new best friend!

First things first, mix the flour, salt and baking soda together.

Add the softened butter and sugar to a large mixing bowl.

Cream together. Add vanilla extract and mix together.

Add eggs.

And mix thoroughly. Be sure to scrape the bottom and sides of the bowl.

Here's where the Florida orange juice comes in!

Add the orange juice.

When you mix it together, you'll notice the batter will look curdled.

Add the flour mixture in two batches.

Don't overmix it but make sure the flour is incorporated into the rest of the batter.

Spray a 12-cup bundt cake pan…generously. You don't want the cake sticking to the pan!

Pour in the batter.

Smooth the top with your spatula and tap the pan on the counter to remove any air bubbles.

Bake for 45 to 50 minutes. And you'll have this beauty!

Pour the ganache on the cake slowly.

It's so luxurious!

Chocolate and orange go together so nicely!

This orange bundt cake with chocolate ganache is the perfect thing to share with family and friends during your next summer get together. Seriously, they will love it!

Definitely check out the Florida Department of Citrus' website and facebook page to get more recipes and learn more about the nutritional benefits of Florida orange juice!

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Orange Bundt Cake with Dark Chocolate Ganache

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Resting Time 50 minutes minutes

Total Time 2 hours hours

Servings 8 to 10

Ingredients

Orange Bundt Cake

• 3 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2 sticks unsalted butter, room temperature
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 3/4 cup fat-free plain yogurt
• 3/4 cup Florida orange juice

Dark Chocolate Ganache

• 8 ounces semisweet or bittersweet chocolate chopped
• 1 1/2 teaspoons corn syrup optional
• 3/4 cup heavy cream

Instructions

• Preheat oven to 350 degrees F.
• In a medium bowl, mix together flour, baking soda and salt. Set aside.
• Using a stand mixer with paddle attachment or large bowl and electric mixer, cream butter and sugar until fluffy and light, about 2 to 3 minutes. Add vanilla extract and mix well. Add eggs and mix well, being sure to scrape the bottom and sides of the bowl. Add yogurt and mix thoroughly. Add Florida orange juice and mix well (the batter will look curdled).
• Add 1/2 of the flour mixture and mix, to combine with a rubber spatula. Repeat & combine (be careful not to overmix but ensuring the batter is thoroughly incorporated). As you’re mixing, use a rubber spatula to scrape the bottom of the bowl.
• Spray a 12-cup bundt cake pan thoroughly with baking spray (make sure every inch is covered).
• Pour the cake batter into the prepared bundt cake pan and smooth out the top of the batter with your spatula. Carefully tap the pan several times on the counter to ensure cake batter is evenly distributed and air bubbles are removed.
• Bake for 45 to 50 minutes until a toothpick inserted in several places comes out clean and cake edges are golden brown. Remove cake pan from the oven and allow to cool on a cooling rack for 10 minutes.
• Lay a sheet of parchment paper on a cooling rack and place on top of the bundt pan. Flip the pan over and remove the pan, leaving the cake to cool on the parchment paper (on top of the cooling rack). Allow to cool at least 30 to 45 minutes before pouring ganache frosting on top of the cake.

Dark Chocolate Ganache

• Add heavy cream and corn syrup (if using) to a stainless steel pot and bring it to a boil over medium high heat. Once it starts boiling, remove the pot from heat immediately.
• Place the chocolate in a large stainless steel mixing bowl. Pour the heavy cream over the chocolate and allow to sit for 10 minutes.
• After waiting, stir with a rubber spatula, until thoroughly mixed together. Then, pour the ganache over the cooled cake. Cut cake and serve.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Bundt Cake with Dark Chocolate Ganache appeared first on The Little Kitchen.