Support Hawkeyes by eating oranges day of bowl game

Among all of the black and gold, Hawkeye fans will add a little orange to the mix Jan. 5 as the Iowa football team takes on Georgia Tech in the Orange Bowl in Miami.

To show your support for the Hawkeyes and bring a little South Florida sunshine to snowy Iowa, try to incorporate oranges in all your meals and snacks the day of the game.

For breakfast, have a fresh orange with eggs and bacon or top orange sections on waffles or pancakes. Wash it down with a glass of orange juice. If you don't have to work that day, liven up your orange juice by adding Champagne to make a mimosa. If a little bubbly won't work with your Tuesday morning schedule, add Sprite, 7-Up or Sierra Mist for a sparkling drink.

Having the same old salad for lunch? Top it with mandarin oranges for a colorful and tasty twist.

Treat yourself to orange chicken for dinner. You can order the popular dish from a Chinese restaurant, buy why not make your own?

As you prepare the sauce while the chicken cooks, pour yourself a beer. Many Belgian wheat beers, like Blue Moon, are brewed with spices and orange peel, making an orange slice a natural garnish.

Tequila Marinated Shrimp, which can be an appetizer or a snack for the game, can be served in scooped-out oranges.

To satisfy that sweet tooth, dip orange sections in melted chocolate for a light, yet tasty, dessert. Simple to make, they don't have to look perfect.

During the game you may want to have a few more beers garnished with orange slices. But remember, the holiday season is over and it is the middle of the week, so don't overdo it.

MIMOSA

Champagne2 ounces of cold orange juiceOrange slice for garnishCrushed ice (optional)Pour orange juice into a Champagne flute. Add Champagne to fill the glass. Garnish with a slice of orange. For a non-alcoholic drink, use 7-Up, Sprite or Sierra Mist instead of Champagne.

NAVEL ORANGE WAFFLES with BLUEBERRY SAUCE

1 3/4 cups unbleached, all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt2 tablespoons granulated sugar1 3/4 cups buttermilk1/4 cup unsalted butter, melted1/2 teaspoon orange extract2 eggs2 tablespoons grated navel orange zestVegetable oilNavel orange segmentsPreheat waffle iron. In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Stir to mix. Add buttermilk, orange extract, eggs and zest and beat until smooth.When waffle iron is ready, brush it lightly with oil and pour batter into the center until it spreads within 1 inch of the edge. Cover and bake following manufacturer's instructions.When done, carefully lift the cover and loosen the waffle with a fork. Serve immediately, garnished with orange segments and Blueberry Sauce (recipe follows). Or hold briefly, uncovered, on a baking sheet in a preheated warm oven until all waffles are done.1 pint blueberries, washed and de-stemmed1/2 cup granulated sugar1 tablespoon freshly squeezed lemon juiceIn a small saucepan over medium heat, combine the blueberries with sugar, lemon juice and 1/4 cup water. Bring to a boil and lower heat. Simmer for 5 minutes. Serve warm.

MANDARIN ORANGE SALAD

1/2 head lettuce1 can (11 ounces) mandarin oranges2 green onions, cut up1/2 cup slivered almonds2 tablespoons sugar2 tablespoons vinegar1/2 teaspoon salt1/8 teaspoon pepper1 tablespoon chopped parsley1/4 cup vegetable oilAssemble salad and pour dressing over it.

ORANGE CHICKEN

2 pounds boneless skinless chicken breasts (cut into 1 1/2-inch cubes)1 1/2 cups all-purpose flour1 egg (beaten)1/4 teaspoon salt1/4 teaspoon pepperOil (for frying)1 1/2 cups water2 tablespoons orange juice1/4 cup lemon juice1/3 cup rice vinegar2 1/2 tablespoons soy sauce1 tablespoon orange zest (grated)1 cup packed brown sugar1/2 teaspoon ginger root (minced)1/2 teaspoon garlic (minced)3 tablespoons cornstarch2 tablespoons water2 tablespoons green onion (chopped)1/4 teaspoon red pepper flakesCombine flour, salt and pepper. Dip chicken in beaten egg and shake in flour mixture to coat.Deep fry chicken in batches at 375 degrees in a deep fryer (or a wok) until completely cooked.Meanwhile, in a large saucepan combine 1 1/2 cups water, lemon juice, orange juice, rice vinegar and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and onion. Bring to a boil.Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired, add red pepper flakes and garnish with green onions.

TEQUILA MARINATED SHRIMP

3 tablespoons onion, finely chopped5 cloves garlic, minced1/4 cup olive oil2 pounds fresh shrimp, medium, peeled, deveined, tails intact1/4 cup tequila1/4 cup lime juice1/8 teaspoon salt2 tablespoons cilantro, chopped (optional)Cook onion and garlic in olive oil in large skillet over medium heat for about 3 minutes or until tender. Add shrimp and tequila; bring to boiling. Boil gently, uncovered, 3 to 5 minutes or until shrimp turns pink, stirring occasionally.Transfer mixture to bowl. Add lime juice, salt and cilantro and toss to mix. Cover and refrigerate 2 to 24 hours, stirring occasionally. Drain before serving. Put in scooped-out oranges.

CHOCOLATE-DIPPED CITRUS SECTIONS

6 ounces semisweet or bittersweet chocolate4 tablespoons unsalted butter2 cups mixed citrus sections such as navel oranges, tangerines and clementinesMelt chocolate and butter in the top of a double boiler over simmering water, stirring to mix thoroughly. Remove any white pith from citrus sections, and any seeds by making a small slit in the membranes with a sharp knife and popping the seeds out.Dip each section into the chocolate, coating about half of its length. Place the dipped sections on parchment paper or foil and refrigerate until chocolate is set.Source: “Citrus: A Cookbook” by Ford Rogers

MIMOSA

Champagne

2 ounces of cold orange juice

Orange slice for garnish

Crushed ice (optional)

Pour orange juice into a Champagne flute. Add Champagne to fill the glass. Garnish with a slice of orange. For a non-alcoholic drink, use 7-Up, Sprite or Sierra Mist instead of Champagne.

Source: http://allrecipes.com

NAVEL ORANGE WAFFLES with BLUEBERRY SAUCE

Makes 4 to 6 waffles

1 3/4 cups unbleached, all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons granulated sugar

1 3/4 cups buttermilk

1/4 cup unsalted butter, melted

1/2 teaspoon orange extract

2 eggs

2 tablespoons grated navel orange zest

Vegetable oil

Navel orange segments

Preheat waffle iron. In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Stir to mix. Add buttermilk, orange extract, eggs and zest and beat until smooth.

When waffle iron is ready, brush it lightly with oil and pour batter into the center until it spreads within 1 inch of the edge. Cover and bake following manufacturer's instructions.

When done, carefully lift the cover and loosen the waffle with a fork. Serve immediately, garnished with orange segments and Blueberry Sauce (recipe follows). Or hold briefly, uncovered, on a baking sheet in a preheated warm oven until all waffles are done.

Blueberry sauce:

1 pint blueberries, washed and de-stemmed

1/2 cup granulated sugar

1 tablespoon freshly squeezed lemon juice

In a small saucepan over medium heat, combine the blueberries with sugar, lemon juice and 1/4 cup water. Bring to a boil and lower heat. Simmer for 5 minutes. Serve warm.

Source: “Citrus: A Cookbook” by Ford Rogers

MANDARIN ORANGE SALAD

Salad:

1/2 head lettuce

1 can (11 ounces) mandarin oranges

2 green onions, cut up

1/2 cup slivered almonds

Dressing:

2 tablespoons sugar

2 tablespoons vinegar

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon chopped parsley

1/4 cup vegetable oil

Assemble salad and pour dressing over it.

Source: www.cooks.com

ORANGE CHICKEN

Chicken:

2 pounds boneless skinless chicken breasts (cut into 1 1/2-inch cubes)

1 1/2 cups all-purpose flour

1 egg (beaten)

1/4 teaspoon salt

1/4 teaspoon pepper

Oil (for frying)

Orange sauce:

1 1/2 cups water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon orange zest (grated)

1 cup packed brown sugar

1/2 teaspoon ginger root (minced)

1/2 teaspoon garlic (minced)

3 tablespoons cornstarch

2 tablespoons water

2 tablespoons green onion (chopped)

1/4 teaspoon red pepper flakes

Combine flour, salt and pepper. Dip chicken in beaten egg and shake in flour mixture to coat.

Deep fry chicken in batches at 375 degrees in a deep fryer (or a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 1/2 cups water, lemon juice, orange juice, rice vinegar and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired, add red pepper flakes and garnish with green onions.

Source: http://blogchef.net/

TEQUILA MARINATED SHRIMP

Serves 10 to 12

3 tablespoons onion, finely chopped

5 cloves garlic, minced

1/4 cup olive oil

2 pounds fresh shrimp, medium, peeled, deveined, tails intact

1/4 cup tequila

1/4 cup lime juice

1/8 teaspoon salt

2 tablespoons cilantro, chopped (optional)

Cook onion and garlic in olive oil in large skillet over medium heat for about 3 minutes or until tender. Add shrimp and tequila; bring to boiling. Boil gently, uncovered, 3 to 5 minutes or until shrimp turns pink, stirring occasionally.

Transfer mixture to bowl. Add lime juice, salt and cilantro and toss to mix. Cover and refrigerate 2 to 24 hours, stirring occasionally. Drain before serving. Put in scooped-out oranges.

Source: Chef2Chef

CHOCOLATE-DIPPED CITRUS SECTIONS

Serves 6 to 8

6 ounces semisweet or bittersweet chocolate

4 tablespoons unsalted butter

2 cups mixed citrus sections such as navel oranges, tangerines and clementines

Melt chocolate and butter in the top of a double boiler over simmering water, stirring to mix thoroughly. Remove any white pith from citrus sections, and any seeds by making a small slit in the membranes with a sharp knife and popping the seeds out.

Dip each section into the chocolate, coating about half of its length. Place the dipped sections on parchment paper or foil and refrigerate until chocolate is set.