Citrus Marinated Chicken and Orange Salad

Ingredients
1. 3 oranges
2. 3 garlic cloves (chopped)
3. 7 tbsp extra virgin olive oil
4. 14 tsp cayenne pepper
5. 1 pinch cayenne (dressing)
6. salt
7. black pepper
8. 28 oz breasts halves (boneless skinless chicken)
9. 1 head radicchio
10. 1 red onion (thinly sliced)
11. 1 bunch arugula (stemmed and thoroughly cleaned)
12. 3 sprigs fresh oregano (stripped of leaves then chopped)
13. 2 tbsp honey
14. 1 tbsp Dijon mustard
15. 4 slices crusty bread




Directions:
1. Preheat a grill pan or outdoor grill on high.
2. Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest.
3. To the zest and juice, add the garlic, 3 Tbs olive oil, 1/4 t. cayenne, salt, and pepper, and stir to combine.
4. Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
5. While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl.
6. Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges.
7. Add the red onions and arugula.
8. To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining Tbs of olive oil.
9. Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through.
10. Remove from the grill and let rest for a few minutes. Lightly toast the bread.
11. Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.

Honey Glazed Squash Rings

Servings 6

Ingredients
3 (1 to 1 1/3 lb.) acorn squash (butternut squash can be used)
1/2 cup apple cider
2 tablespoons unsalted butter
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Step-by-step
1. Heat oven to 400°F. Line large rimmed baking sheet with foil; spray with cooking spray. Trim ends of squash; cut each squash crosswise into 6 rings. Remove seeds; trim edges cleanly. (A large round cookie cutter works well.) Arrange rings on baking sheet, overlapping slightly if necessary.

2. Bring cider to a boil in small saucepan over high heat; boil 3 to 4 minutes or until reduced to 1/4 cup. Remove from heat; whisk in all remaining ingredients. Lightly brush some of the mixture over squash.

3. Bake 20 minutes; lightly brush cider mixture over squash. Bake an additional 20 minutes or until squash is tender. Arrange squash on platter; drizzle with any remaining cider mixture.


** Variations - You can use butternut squash in place of the acorn squash. 

Crunchy Potato Bites

Ingredients
1/2 cup Dijon-style mustard
1/3 cup honey
2 tablespoons plus 1/2 cup mayonnaise, divided
2 large potatoes or 2 cups mashed cooked potatoes
2 cups finely chopped ham
1 cup shredded Swiss cheese
1/4 cup milk
1/4 cup finely chopped onion
1 large egg, beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 cups crushed cornflakes or Panko

Step-By-Step
For sauce, combine Dijon-style mustard, honey and 2 tablespoons mayonnaise in a small bowl and mix well.Chill, covered, to allow the flavors to blend, about 2 hours

For potato balls, peel the potatoes and cut into chunks, Combine the potatoes with enough water to cover in a medium saucepan. Bring to a boil. Boil until easily pierced with a fork but not mushy, about 20 minutes; drain well.

Preheat the oven to 350 degrees. Grease baking sheet

Mash potatoes in a medium bowl with a masher. Stir in ham, Swiss, remaining mayonnaise, milk, onion, egg, mustard, salt and pepper; mix well.

Shape the potato mixture into 1 inch balls. Roll the balls in the cornflakes or panko. Arrange the balls 1 inch apart on prepared baking sheets.

Bake until browned, about 30 minutes. Arrange on a serving platter. Serve with the sauce.