5 Dinner Recipes with Florida Orange Juice

With the end of summer nearing, we’re doing all that we can to savor the feeling of the warm season for as long as possible. Luckily, it is easier than ever with Florida Orange Juice. With just a single sip, you are instantly transported to bright sunshine in mid-July. To wiggling your toes on the sandy beach. To the sweet scent of orange blossoms. Wouldn’t it be nice if this summer feeling could last forever?

While fall inevitably has to come, we’ve partnered with our friends at Florida Orange Juice to come up with five recipes to keep the summer spirit year-round. With meals such as Butternut Squash Orange Risotto and Orange Glazed Chicken Thighs, every bite of these dinners will be bursting with summer flavor! Along with that, each glass of orange juice is packed full of essential nutrients to make sure you keep your summer glow well into winter.

What are you waiting for? Pour yourself a glass today!

Slow Cooker Carnitas Rice Bowl

Difficulty: Easy • 10 Servings • Total Time: 1 Hour 15 Minutes

Ingredients:

• 10- 12” Large Flour Tortillas
• 4 lb. pork shoulder skinless and boneless
• 3 teaspoons cumin 
• 3 teaspoons smoked paprika 
• 1 teaspoon cayenne pepper
• 2 ½ teaspoons salt 
• Pepper 
• 1 tablespoon dried oregano
• 2 tablespoons olive oil  
• ½ sweet onion, diced 
• 1 jalapeno, deseeded and diced
• 3 garlic cloves minced 
• 1 cup Florida Orange Juice 

Bowl ingredients

• 1 cup chopped little gems lettuce 
• 2 cups charred corn 
• 3 avocados, sliced
• 2 cups pickled red onions (see below)

Cilantro lime rice 

• 2 tablespoons unsalted butter 
• 3 cups long-grain white rice 
• 6 cups water
• 2 teaspoons salt
• Finely grated zest of two limes
• 6 tablespoons lime juice
• 1 ½ cups cilantro, chopped

Pickled Red Onions 

• 3 large red onions
• 3 cups white vinegar
• 3 cups water
• 2/3 cup cane sugar
• 2 tablespoons sea salt
• ¼ cup whole peppercorns 

Directions:

1. Clean and dry the pork shoulder thoroughly and season generously with salt and pepper.
2. In a hot cast iron with oil, sear pork on all sides until browned, remove, and set aside. Add onions, jalapeño, and minced garlic. Saute for 2 minutes, or until softened, and remove from the pan.
3. Place the seared pork in the slow cooker followed by the sauteed vegetables, Florida Orange Juice, cumin, dried oregano, cayenne pepper, and smoked paprika. Cover and slow cook on low for 10 hours or high for 7 hours. When ready, pork should be tender enough to shred. Remove from the slow cooker and let cool slightly before shredding with two forks. Note: if there’s too much liquid let the juices simmer until reduced.

For Cilantro-Lime Rice

1. Cook rice according to the package instructions. Once the rice is cooked add in lime juice, zest, and butter and mix until combined. Set aside until serving.

Pickled Red Onions

1. Add thinly sliced onions, garlic, and peppercorns to a mason jar and set aside.
2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour hot (not boiling) vinegar mixture over the onions. Close the jar with a lid and set it aside. Cool to room temperature, then store in the fridge.
3. Your pickled onions will be ready to eat once they’re bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thickly sliced onions. Pickled onions can last up to 2 weeks.

Tortilla Bowl

1. Preheat the oven to 325˚F.
2. Place the tortilla into a large oven-safe bowl and mold it into a bowl. Use a second, smaller oven-safe bowl to weigh it down and maintain the bowl shape. Spray the tortilla with a light coating of cooking spray before placing it in the oven.
3. Bake for 8-12 minutes or until golden brown.

Bowl Assembly

1. Fill the base of the tortilla bowl with cilantro-lime rice followed by the desired amounts of cooked carnitas, charred corn, pickled onions, and avocado. Enjoy!

Butternut Squash Orange Risotto

Difficulty: Easy • 4 Servings • Total Time: 30 Minutes

Ingredients:

• 1 ½ cups butternut squash, cubed
• 3 tablespoons olive oil, divided 
• Sea salt to taste 
• White pepper to taste 
• 2 cups vegetable stock 
• 1 cup of Florida Orange Juice 
• 1 large sprig of fresh sage 
• ½ sweet onion, diced  
• 1 cups Arborio rice 
• 2 tablespoons butter

Garnish

• ⅓ cup parmesan cheese and extra for garnish 
• Fresh Sage sprigs  

Directions:

1. Preheat the oven to 400˚ F.
2. Toss butternut squash chunks lightly with 1 tablespoon olive oil and season with sea salt and black pepper. Spread on a roasting pan and bake until fork tender, 15 to 20 minutes.
3. Saute onions over medium heat until soft and translucent. Then set aside. 
4. Pour the rice into the rice cooker and drizzle it with a little oil and stir to coat. Add Florida Orange Juice, vegetable stock, salt, white pepper, and a sprig of sage. Cover with the lid and cook for 20 minutes. 
5. Once the rice is done stir in butternut squash, parmesan cheese, and butter. Garnish with more parmesan and sage. Enjoy it while it’s hot! 

Summer Rolls with Thai Orange Peanut Sauce

Difficulty: Medium • 12 Servings • Total Time: 1 Hour

Ingredients:

• 2 cups vermicelli noodles, cooked   
• 2 tablespoons sesame oil 
• 1 teaspoon sea salt 
• 1 cup red cabbage, sliced thin
• 2 medium carrots, peeled and julienned 
• 2 Persian cucumbers, thinly sliced
• 2 medium jalapeños, thinly sliced rounds 
• 2 red bell peppers, thinly sliced
• ¼ cup green onions, thinly sliced 
• ¼ cup cilantro, roughly chopped
• 1 cup watermelon radishes, thinly sliced and cut into quarters 
• 12-16 sheets of rice paper (spring roll wrappers)
• 2 avocados, thinly sliced
• Warm water for soaking rice paper 

Orange Peanut Sauce

• 1  cup peanut butter
• ½ cup Florida Orange Juice 
• 2 tablespoons soy sauce
• 3 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 3 tablespoon water
• 1 tablespoon brown sugar
• 1 clove garlic minced

Spicy Orange Sambal mayo 

• 1 cup mayo
• ½ cup Florida Orange Juice 
• 1 clove garlic minced
• 2 teaspoon fish sauce
• 2  teaspoon sambal oelek
• 1 teaspoon honey

Directions:

For Orange Peanut Sauce & Spicy Orange Sambal Mayo 

1. Combine all ingredients in a bowl and whisk until combined. Enjoy with fresh summer rolls. 

For Summer Rolls

1. To make the summer rolls: Bring a pot of water to boil and cook the noodles until al dente, according to package directions. Drain, and rinse under cool water. Toss the noodles with the sesame oil and salt, and set aside.
2. Place a piece of rice paper in hot/warm water for about 3-5 seconds. The sheet should be pliable but not floppy. Carefully lay it flat on a wet cutting board. 
3. Leaving about 1 inch of open rice paper around the edges add a handful of cooked rice noodles to the lower third of the rice paper, followed by your desired amount of carrots, cucumbers, bell pepper, and cilantro. Place watermelon radish, avocado, or jalapeño on the top third of the rice paper. 
4. Fold the bottom edge over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides; like you would make a burrito, and finish rolling it up tightly, yet gently to not tear the rice paper. Repeat with the remaining ingredients. 
5. Enjoy immediately and dip summer rolls in the sauces and enjoy!  

Sticky Orange Beef Lettuce Wraps

Difficulty: Easy • 6 Servings • Total Time: 35 Minutes

Ingredients:  

• 1 head of butter lettuce
• 2 lb lean ground beef 
• 1 cup Florida Orange Juice
• 2 tablespoon reduced-sodium soy sauce
• ½  teaspoon sesame oil
• 2 tablespoon smoked paprika
• 1 teaspoon fish sauce 
• ¼ teaspoon crushed red pepper flakes
• 2 teaspoons canola oil
• 2 cloves garlic, minced
• 2 teaspoons ginger, grated 
• ½ red onion, diced and sauteed 
• ½ cup cilantro, chopped 
• ¼ cup red Thai chiles, thinly sliced
• Crushed peanuts

Directions:

1. Rinse lettuce leaves and pat dry, being careful not to tear them and set them aside.
2. Heat a large skillet over medium-high heat with cooking oil. Add beef to the hot skillet and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease; leaving the beef in the skillet.
3. Add sauteed onion, ginger, and garlic followed by soy sauce, sesame oil, Florida Orange Juice, water, and crushed red pepper flakes.
4. Bring to a boil, cook, and stir for about 2-5 minutes until thickened. 
5. Arrange by placing the meat mixture in the center of lettuce cups and garnishing with red Thai chiles, crushed peanuts, and cilantro! 

Orange Glazed Chicken Thighs with Orange Miso Broccoli Slaw

Difficulty: Easy • 12 Servings • Total Time: 35 Minutes

Ingredients:

• 2 pounds of chicken thighs
• 2 tablespoons chili powder – divided 
• 1/2 cup brown sugar packed
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• ½ cup Florida Orange Juice
• ½  cup apple cider vinegar
• ¼  cup honey
• 1 tablespoon olive oil
• salt and pepper
• 1 ½ teaspoon cayenne pepper – divided 

Orange Miso Broccoli Slaw

•  2 cups broccoli 
• 2 Julienned carrots
• 1 cup Red cabbage, thinly sliced 
• 1 cup Green Cabbage, thinly sliced  
• ⅓ cup sliced almonds
• ⅓ cup Cranberries 

Dressing

• ½ cup Florida Orange Juice
• 1 tablespoon honey
• 4 tablespoons white wine vinegar
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ½ teaspoon fresh black pepper
• 3 tablespoons white miso paste

Directions:

Broccoli slaw

1. Assemble the dressing by combining all ingredients and mixing well until combined.
2. Using the largest holes on a box grater, grate broccoli, including the stem in a large bowl.
3. To the broccoli, add carrots, cabbage, cranberries, and almonds in a large bowl pour the desired amount of dressing and mix well and enjoy!

Orange Glazed Chicken Thighs

1. Clean chicken thighs well and pat dry.
2. Season with1 tablespoon chili powder, ¾ teaspoon cayenne pepper, coriander, cumin, salt, and pepper, and mix until well combined.  
3. In a medium saucepan over medium-high heat, add olive oil and sear the chicken thighs skin side down until golden brown. Flip and continue to sear the underside for another 3-5 minutes until browned. Remove chicken from the pan and set aside.
4. To the same pan, add Florida Orange Juice, apple cider vinegar, honey, and remaining spices to the pan. Simmer until thickened, add the chicken back to the pan, coat with the glaze, and bake for 30-40 minutes or until the chicken reaches 165˚F. 
5. Serve alongside the broccoli slaw and enjoy!