Mediterranean Orange Chicken

(makes: 4 servings)
4 teaspoons pine nuts, toasted and chopped
1 pound skinless chicken breast, boned and trimmed
2 tablespoons all-purpose flour, for dusting chicken
Canola Oil Spray
1/4 cup dark rum
1/4 cup minced shallots, or red onion
1/4 cup chopped roasted red peppers
2 tablespoons chopped capers
2 tablespoons chopped olives
2 tablespoons chopped raisins
3/4 cup 100% orange juice
1 tablespoon fresh lemon juice
1 cup low-sodium chicken stock
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 tablespoons fresh chopped parsley

1. Toast pine nuts in a 350 degree oven for 3-4 minutes until golden. Remove, cool and chop.

2. With a meat mallet, pound chicken breasts to 1/2-inch thick and season with salt and pepper.

3. Dust both sides in flour, and pat so flour stays on.

4. Heat saute pan and coat with canola oil spray. Place chicken in hot sautŽ pan and spray uncooked side of chicken with canola oil in the pan. Sear chicken for one minute on both sides, and remove from pan.

5. In the same sautŽ pan, add shallots and saute briefly. Add roasted red peppers, capers, olives and raisins and saute briefly until shallots are translucent.

6. Deglaze pan with orange juice. Add chicken stock and lemon juice and reduce heat slightly when ingredients come to a boil.

7. Add chicken back to the pan to cook until completely cooked through, and sauce is slightly thickened.

8. Stir in salt, pepper and parsley.

9. Top each serving with 1 teaspoon of chopped toasted pine nuts. (Recipe by The Florida Department of Citrus, Cocktail Times.com)

Cosmopolitan Turkey Panini

Ingredients: (Makes 2 sandwiches)
- 2 ciabatta or foccacia rolls or 4 thick slices Italian bread
- 1/2 oz citrus flavored vodka
- 2 tablespoons mayonnaise
- 1 chipotle chile canned in adobo sauce, finely chopped
- 1/2 cup fresh spinach
- 2 slices onion
- 2 tablespoons Ocean Spray whole berry cranberry sauce
- 8 ounces sliced turkey
- 2 1-ounce slices Monterey Jack or Pepper Jack cheese
- 3 tablespoons olive oil

Directions:
1) Cut rolls in half lengthwise. Stir cranberry sauce, citrus flavored vodka, mayonnaise and chipotle in small bowl until well mixed.

2) For each sandwich, spread cut surfaces of roll with cranberry mayonnaise mixture. Place 1/4 cup spinach, an onion slice, 4 ounces of turkey and a slice of cheese on bottom half of roll. Place top of roll on sandwich and flatten. Brush both sides of sandwiches with olive oil.

2) Heat sandwiches in panini press according to manufacturer's directions. Or heat sandwiches in a large skillet over medium heat. Place a heavy pan on sandwich and cook 10 minutes, turning once or until sandwich is toasted and hot throughout.

Chicken and Fig Smoky Quesadilla

Ingredients:
Makes 4 main course servings or 32 appetizers
- 10-12 fresh California chicken tenders
- Olive oil, as needed
- 1/8 cup tequila
- 2 chipotle chiles, diced (canned smoked jalapeno peppers)
- 8-10 dried California Mission Figs, diced
- 1/2 cup finely chopped California Walnuts
- 2 cups shredded Real California Monterey Jack Cheese
- 8 large flour tortillas (8-10")
- Avocado, for garnish
- Chopped cilantro, for garnish
- Sour Cream, for dipping sauce
- Ranch Dressing, for dipping sauce

Heat olive oil in a 12-inch pan over medium-high heat. Add chicken tenders and saute until cooked through, about 5-6 minutes. Remove from pan and thinly slice. In medium bowl, combine sliced chicken, chiles, figs and walnuts.

To assemble and cook one quesadilla, spray non-stick spray in a medium-heat 10-inch or larger skillet. Lay flour tortilla in pan and spread on one half 1/2 cup cheese. Top with chicken mixture; fold tortilla in half. Cook until tortilla is browned on bottom. With large spatula, gently flip and brown remaining side until cheese is melted. Repeat process 7 more times with remaining tortillas and chicken mixture. To serve, cut each quesadilla into 4 pieces. Arrange on platter. Garnish with avocado slices and chopped cilantro. Serve with sour cream and ranch dressing.

Gourmet Pita Toast with Figs and Black Olive Tapenade

Tapenade
Ingredients:
- 6 ounces black olives, pitted
- 2 anchovy fillets
- 1 clove garlic
- 3 tablespoons capers, rinsed
- 2 teaspoons brandy (optional)
- 3 teaspoons lemon juice
- Salt, to taste
- Freshly ground black pepper
- 6 tablespoons olive oil

Blend all the ingredients except oil in food processor until smooth. With processor still running, slowly add oil and process until smooth. Set aside.

Caramelized Onions
- 1 1/2 pounds pearl onions
- 1 1/2 tablespoons unsalted butter
- 3/4 cup California figs, diced
- 2 tablespoons bourbon
- 1 teaspoon sugar
- Salt, to taste
- Freshly ground black pepper
- 4 whole wheat pita breads
- 4 ounces shredded Mozzarella

Peel and slice the onions. In a heavy-bottomed saute pan or skillet in which onions will fit in a single layer, melt the butter over medium heat. Add the onions and saute until they are well coated with the butter. Add water to a depth of 1 inch. Cook, turning the onions occasionally, until they begin to soften, about 10 minutes.

Add the figs, vinegar, sugar, salt and pepper to taste and stir well. Saute the mixture and add water, as needed, until the onions are golden and caramelizes, about 10 minutes. Increase the heat to medium-high and cook the onions, turning once or twice, until most of the liquid evaporates. Adjust the seasonings. Set aside.