1 package fast cooking long-grain and wild rice mix

2 cups Natalie’s Orchid Island Orange Juice

¼ cup chopped pecans

4 skinless, boneless chicken breast halves

Heat oven to 350 degrees.  Grease square pan, 8 x 8 x 2 inches.  Mix uncooked rice, contents of seasoning packet, orange juice, and pecans in pan.

Place chicken on rice mixture.

Cover and bake 35 to 45 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

Makes 4 servings.

2 cups cubed cooked chicken breast

2 apples, cored and cubes

2 Tbs. Natalie’s Orchid Island Lime Juice

2 Tbs. Natalie’s Orchid Island Orange Juice

1 ½ Tbs. light sesame oil

1 Tbs. light soy sauce

1 Tbs. mirin

1 tsp. ginger

¼ cup chopped parsley

¼ cup chopped fresh cilantro

3 scallions, thinly sliced baby spinach

Put the chicken and apples in a large bowl.  In a small bowl mix together the lime juice, orange juice, oil, soy sauce, mirin, and ginger.  Pour over the chicken mixture.  Sprinkle parsley, cilantro and scallions over the top.  Gently toss to mix.

Cover and refrigerate up to several hours, if desired.

Serve over spinach on individual platters.

2 tsp. olive oil

2 tsp. curry powder

1 tsp. ground ginger

¼ tsp. ground cinnamon

1 c. chopped dried pineapple

½ cup Natalie’s Orchid Island Orange Juice

1 Tbs. Cider vinegar

2 Tbs. Pineapple preserves

4 boneless pork top-loin chops, cut 1 inch thick salt and ground pepper

Preheat broiler to high.  Sprinkle pork chops with salt and pepper to taste.  Brush with oil.  In a bowl combine dry spices, setting aside t tsp.  Rub the chops with the remainder, thoroughly coating each side.  Place chops on a rack of a broiler pan and boil 4 inches from heat for 9 to 11 minutes, turning once, or until an inserted instant-read thermometer registers 160 degrees.

To make the sauce, stir together pineapple, orange juice, vinegar and reserved spice mixture in a small saucepan.  Bring to boiling.  Stir in pineapple preserves.  Remove from heat, cover and let stand for 5 minutes.  Serve sauce over pork.

Makes 4 servings.

¼ cup Natalie's Orchid Island Lime Juice

1 cup Natalie's Orchid Island Orange Juice

Salt and pepper to taste

6 springs parsley

½ cup extra-virgin olive oil

Place garlic in medium bowl. Pour lime juice over it and let stand 15 minutes. Whisk in the remaining ingredients.

Set out in small bowls for dipping forkfuls of roast chicken.

Makes about 2 cups. Keeps up to 4 days in the refrigerator.