I’ve come around to liking water, but for a while I wasn’t the biggest fan of the plain stuff. I wanted more flavor. Enter infused water recipes. Let me introduce you to this delicious drink. It’s an easy homemade blood orange cucumber water that’ll make your tastebuds dance with joy.

This water is the perfect way to stay refreshed and revitalized. With a delightful blend of citrusy blood orange, crisp cucumber, and fragrant mint, this infused water is tasty without adding in a bunch of unhealthy stuff.

As the warm weather approaches, there’s nothing quite like a flavorful, chilled beverage to keep you hydrated throughout the day. This infused water recipe is also incredibly easy to make.

Bursting with citrusy zing from juicy blood oranges, complemented by the crisp coolness of cucumber, and rounded out with a hint of fresh mint, this infused water is a true flavor sensation.

This thirst-quenching infused water recipe is about to become your new warm-weather essential. Cheers to a refreshing sip of goodness!

Preparing Ingredients for Blood Orange Cucumber Water

Luckily, infused water recipes are simple in both ingredients and prep work. Start by picking the best produce. This can make a world of difference, trust me. We’ll also touch on the best ways to clean and slice them. A little time spent on this can elevate your drink from good to great. Let’s dive in.

Selecting the Best Produce

With fresh ingredients being the highlight of this infused water recipe, it is important to choose the finest produce. When it comes to picking blood oranges choose the ones with firm, glossy skin. They should feel heavy for their size, indicating a juicy fruit inside. The color should be bright, though there will likely also be darker spots of red on the outside – a hint of what is inside.

Blood oranges are typically available between December and April. Any other orange will also work, but the bright orange and dark red make for a unique look. But to truly make this a blood orange cucumber water, you need the real deal.

With cucumbers, opt for the ones that are firm to the touch. Avoid soft spots at all costs, blemishes can be fine as long as they aren’t soft underneath. A consistent green color is also a good sign. If you can find them, English cucumbers are a top-notch choice for this concoction due to their thin skin and sweet flavor.

Finally, choose mint that is bright and crisp. Try to avoid any limp leaves and stems. Even better if you have mint fresh from the garden.

Washing and Slicing

First off, wash all of your fresh produce thoroughly under cold running water. Gently using a soft vegetable brush can help. For the mint, I like to put them into a small colander and run water over them while lightly shaking to remove any dirt or debris. Dry everything off with a clean kitchen towel.

Yes, we’ll even wash the oranges because we are leaving the skin on for this infused water recipe. It looks real pretty in a glass pitcher and just holds together better that way.

Remove the mint leaves from the stem.

Next, it’s time for some slicing. The true key here is to try and get even slices. Both the cucumber and the blood orange should be sliced into 1/4 to 1/2-inch rounds. Keeping the rind on the oranges. The rind releases a lovely citrusy aroma.

Making the Infused Water Recipe

Now for the fun part – blending these lovely flavors together. We’ll mix everything and then allow for some chilling time to let the flavors steep. Remember, patience is key when you’re aiming for a delicious drink. So, let’s get into actually making this infused water recipe.

Combining the Flavors

With everything washed, cut, and prepped, we’re ready to combine all these delicious ingredients together.

Start with a large pitcher or water dispenser. I like to use glass or clear plastic because the vibrant colors really add some flair to this drink. You’ll need a container that can hold 1.5 gallons.

As we look at the vibrant slices of blood oranges and crisp cucumber, let’s start layering them in our pitcher. You can attempt to arrange and organize the orange, cucumber, and mint but I don’t think it matters. Just add all of it into the container, top it with ice, and then pour the water over it all.

Remember, it’s your creation, so you can play around with the proportions until you find your perfect balance. I originally started this recipe with a whole cucumber, but it’s flavor overpowered everything else so I cut it back.

Refrigeration Time for Optimal Infusion

Part of what makes this such a refreshing blood orange cucumber drink is its temperature. Cold water is quite refreshing indeed. Our infused water recipes is currently mixed together but not quite ready to serve if we want its full potential.

It’s best to let the flavors sit together.

Give it at least half an hour. And, if we’re already letting it sit, might as well let it chill too.

So, put the pitcher or water dispenser in the fridge. Then kick back, relax, and let the fridge do the work. After all, the best things in life are worth waiting for, right?

Serving Suggestions

Creating the Perfect Presentation

Now that we’ve discovered how to make our easy homemade blood orange cucumber water, let’s delve into crafting an eye-catching presentation that’ll wow your guests! A perfect presentation amplifies the experience of sipping your lovingly prepared beverage.

As I stated above, start by selecting a clear pitcher or glass jar. This shows off the bright oranges, reds, and deep greens. 

Next, elect for some interesting glassware to serve drinks. Some mini black straws can also add a bit of elegance.

Allow for garnishing individual glasses. Add a splash of color with a garnish of fresh mint leaves or blood orange slices. It’s a simple addition that can elevate your presentation to the next level. Remember, when it comes to creating the perfect presentation, it’s all about the details. So, have fun and let your creativity flow!

Make Infused Water Recipes a Part of Your Routine

You’re probably wondering how to incorporate this tasty concoction into your everyday hydration routine, right? Well, it’s simpler than you think.

This infused water recipe is quite simple and easy to make. So, just have this made and ready to drink in the fridge – we’ll get to some tips on making ahead in the next section. Then whenever you need something refreshing, you’ll have this water on hand and ready to go.

Carry a bottle or cup of this flavorful water with you wherever you are. Around the house, on the go. Not only will it remind you to hydrate, but you’ll also be more inclined to drink it because of its delicious taste.

Just remember, staying hydrated doesn’t have to be boring. So, make this your new daily ritual, and your body will thank you.

Storing and Making Ahead

Now, let’s chat about how long your flavored water stays fresh, making larger quantities, and tips to keep it tasting great. Keeping it fresh is key, especially if you’re preparing a big batch for a gathering or just for the week ahead. I’ve got some handy tips up my sleeve to ensure your hydrating treat tastes as lovely on day three as it did on day one. It’s easier than you might think!

How Long Infused Water Lasts

Infused water can last up to 6 days in the fridge, but it’s best when consumed within the first 48 hours. After this time, the flavors begin to fade. I’d say it’s a real test of willpower to keep it that long, given how tantalizing the taste is. So, if you’ve got guests coming over or just want to ensure you have a refreshing sip on hand, making this a day ahead will work. Just remember to keep it chilled and covered.

Preparing Large Batches

Making a big batch of this delightful drink is not much more effort than a single batch. Just a little more ingredient prep work and a lot more water.

First things first, you’ll need a sizeable pitcher or container. Consider investing in a large glass dispenser if you’re a regular sipper—it’ll make the process a breeze. Once you’ve chosen your container of choice, simply multiply the quantities in your recipe by however many servings you need. Remember, the beauty is in the balance so stick to the general ratios.

Keep in mind that the longer your fruits and veggies steep, the stronger the flavors will be. So, if you’re prepping for an event, make your batch the night before for a flavor-packed punch. Just like that, you’re a master of large-batch hydration. What a breeze.

Tips for Keeping it Fresh

To keep your blood orange cucumber water tasting fresh and vibrant, here are a few ideas I’ve picked up.

First and foremost, always use fresh ingredients. The fresher the produce, the more flavor it will impart to your drink.

Next, be mindful of the temperature. Cold water tends to extract flavors more slowly, but it also preserves them for longer. It’s best to store your concoction in the fridge, rather than leaving it out at room temperature.

Lastly, remove everything from the water after 12 hours. Leaving it all in longer may make too strong or off flavors. Plus they can start to decompose and spoil the flavor. The great part is that the flavor will stay, even with the ingredients removed.

This delectable beverage can be tweaked to suit your preferences, and it keeps well too, making it a convenient choice for those hectic days. So go ahead, give this recipe a whirl—I promise you won’t regret it. Enjoy and stay hydrated!

How did yours turn out?

I’d love to hear when you try out this blood orange infused water recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Blood Orange Cucumber Mint Infused Water

Recipe by Marc PetersonCourse: DrinksDifficulty: Easy

Servings

20

servings

Prep time

10

minutes

Cooking timeminutes

Resting Time

30

minutes

Total time

40

minutes

Discover a refreshing twist with our blood orange cucumber water recipe. Stay hydrated and energized with this delectable beverage!

Ingredients

• 20 cups water

• 2 large blood oranges, thinly sliced

• 1/2 cucumber, thinly sliced

• 20 fresh mint leaves

• Ice for serving

Directions

• Add all ingredients to a large pitcher or dispenser and let it chill in the refrigerator for at least 30 minutes to allow the flavors to infuse properly
• Pour over ice in individual glasses and serve, keep refrigerated for up to 6 days

Notes

• Remove the orange, cucumber, and mint from the water after 12 hours.

Get recipes like this straight to your inbox:

The post Delicious Blood Orange Cucumber Mint Infused Water appeared first on Do You Roux?.

I love salmon. But unfortunately, my wife is not a big fan. So it tends to be a special occasion when I make salmon for myself. And this time I decided to go big with a grilled cedar plank salmon and a sticky-sweet honey orange glaze.

The cedar plank lends an aromatic smokiness when used as a cooking base on the grill. You’ll be able to smell the cedar as it cooks. Mmmmm. This cedar plank salmon recipe is sure to impress when you bring in a plank of wood to set the table.

This is a delicious twist on a favorite recipe that’s perfect for a summer meal. The honey orange glaze is a great complement to the flavor of the salmon. The glaze is similar to the sauce I use with my orange maple soy salmon recipe.

Salmon, a grill, a plank of wood, and a sweet glaze. What could be better? This is a great way to cook salmon on the grill and make it special.

And this cedar plank salmon recipe is perfect for a special occasion.

Cedar Planks for Salmon – Their Purpose and Use

Cedar planks give off smoky, sweet notes that pair well with salmon. The trick to grilling with cedar planks is to soak them beforehand. This prevents the wood from burning too quickly or adding too much smoke flavor to the fish.

Cedarwood gives off a lot of smoke, and since that’s a natural flavor enhancer, you can use it to give your food some extra flavor. The salmon will also absorb the wood’s smoky, smoky flavor.

You may be able to find cedar planks at your local grocery store near where charcoal is kept. Many hardware stores also stock them near the grills in the store. Or, you can resort to buying cedar planks online like I did for this recipe.

Grilling salmon on a cedar plank is the perfect way to cook salmon on the grill. The fish won’t tear on the grill and fall through the grates. And the cedar planks also help block the direct heat of the grill, which helps the fish to cook without drying out.

But like I said, soaking is the key to success. Soaking the cedar planks is pretty easy. Just put them in a shallow dish with water and let them soak for at least one hour. I like to let them soak for a few hours.

You will likely need to weigh the planks down in the water since they tend to float and won’t be fully submerged. I use some mugs to hold the planks down in a baking sheet filled with water.

After soaking the plank, take them out of the water and dab them down with a cloth or paper towel. The cedar plank is now ready to use.

Prepping the Honey Orange Glaze

While the cedar planks are soaking, we can get started on the actual cooking by making the glaze.

I wanted a thick, flavorful glaze that would truly coat the salmon. So, rather than just mixing together the ingredients and brushing it over the salmon, we heat it up in a separate saucepan first.

This will help reduce the sauce so that it truly becomes a glaze.

Add the orange juice, orange zest, honey, soy sauce, and thyme to a small saucepan over medium to medium-low heat.

Simmer the sauce for about 15 minutes, stirring occasionally. The sauce will reduce a bit and thicken up.

Remove the saucepan from the heat and let the glaze cool.

Once the glaze is cool, we can use it to glaze the salmon.

Grilling Cedar Plank Salmon

Once the cedar planks are soaked and the glaze is prepared and beginning to cool, we can start grilling.

For this recipe, I’m using a large cedar plank. It’s perfect for grilling a whole side of salmon.

I recommend cooking the entire piece of salmon together, laid out on the cedar plank. But you can also slice the salmon into individual portions before placing it on the plank.

You’ll want to preheat the grill to medium-high heat.

When the grill is ready, lay the salmon on the cedar plank. In my experience, the planks will tend to have one rough and one smooth side.

Cover the salmon with the cedar plank and cook for about 10 to 12 minutes per side.

Now serve it up with an orange wedge and some of the following sides for a complete meal:

• Twice Baked Potatoes
• Simple Parmesan Risotto
• Oven Roasted Asparagus
• Pan-Glazed Carrots

The cedar plank will give the salmon a beautiful smoky flavor. And since the cedar plank is soaked, the salmon will absorb the wood’s smoky flavor without burning up.

Once the salmon is done cooking, remove the cedar plank from the grill and let the salmon rest for about 5 minutes. Once it has rested, you can slice and serve it. Note that cedar planks are one-time use for cooking. So, toss them out when you’ve finished cooking.

You can make salmon just as delicious at home as you would have at your favorite restaurant. It’s so easy and it works. Now I’m hooked. I’ve had a lot of fun trying new salmon recipes. Enjoy this simple recipe for cedar plank salmon with honey orange glaze.

How did yours turn out?

I’d love to hear when you try out this cedar plank salmon along with the glaze. Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Cedar Plank Salmon with Honey Orange Glaze

Recipe by Marc PetersonCourse: DinnerDifficulty: Intermediate

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Soaking Time

1

hour 

Total time

1

hour 

40

minutes

Simple salmon that’s sweet and smoky, this cedar plank salmon with honey orange glaze is sure to impress

Ingredients

• 1 large cedar plank (about 15 by 5 inches)

• 1/2 cup fresh-squeezed orange juice

• 2 tablespoons honey

• 2 tablespoons soy sauce

• 1/2 tablespoon orange zest

• 1 teaspoon fresh thyme, minced

• 2 pounds salmon fillet, skin removed

• 1 orange, sliced

Directions

• Soak the cedar plank in water for at least 1 hour
• While the cedar plank is soaking, add the orange juice, honey, soy sauce, orange zest, and thyme to a small saucepan
• Place the saucepan on the stovetop over medium heat and bring it to a boil, stirring frequently
• Turn the heat to low and simmer for 5 minutes while stirring
• Remove the saucepan from the heat and let the glaze cool
• Preheat the grill to medium-high heat
• When the cedar plank is done soaking, remove it from the water and pat it dry with a towel
• Place the salmon fillet on the smooth side of the cedar plank and brush it with the cooled glaze
• Put the cedar plank and salmon on the grill and let it cook with the lid closed for 13 to 15 minutes until the salmon is just cooked through and the edges have begun to brown
• Remove the salmon and plank from the grill, let it rest for 5 minutes, then slice the salmon into individual servings and plate it with an orange wedge for squeezing on top

Get recipes like this straight to your inbox:

The post Cedar Plank Salmon with Honey Orange Glaze appeared first on Do You Roux?.

I know it is only just barely April, but I’m kind of already looking forward to summer. This kiwi mango smoothie recipe makes a refreshing drink that you can enjoy any time of day to add a bit of summer flair to your life.

The tropical essence of mangoes, kiwis, and pineapple all bring some bright fruity flavor to this drink. And all that happy tropical partying in your cup is a blast of summer. Blend it up in a cool beverage and it is *chef’s kiss*.

I love love love mango but hate dealing with the pits. And so, I go hard on the frozen mango. Which works perfectly in a smoothie where it’s all blended together. Just check out my orange creamsicle smoothie for a blended drink that hides some mango within.

You have to have flavors that complement each other well in a smoothie. And that is what this fruit combo brings.

This delicious smoothie has just the right amount of sweetness. Smooth and creamy, it’s the perfect way to get your morning started with a bit of sunshine.

Kiwi Mango Smoothie Ingredients

A smoothie is a wonderful treat, and there are basically infinite combinations available. With kiwi, mango, and a few other key ingredients, we can make this tasty, healthy drink.

There are many smoothie recipes out there, but this recipe is unique in its simplicity. This green smoothie recipe uses three main ingredients. A blend of mangoes, pineapple, and kiwis lend the bulk of the flavor.

You can find frozen mangoes and frozen pineapple at most grocery stores – though I’ve had a tough time finding frozen pineapple in stock lately. It’s been difficult to find for making this recipe or my pina colada.

Kiwi and spinach give the green to this green kiwi mango smoothie recipe. Spinach is smoothies does some heavy lifting for both the nutrients and color in the drink. But it does the perfect job of staying hidden in the background with basically no taste change at all when added.

For the milk in the recipe, I used 1% dairy that I usually have on hand as my go-to gallon of milk. But you can easily substitute whatever dairy you prefer to use and it shouldn’t change the flavor much.

Smoothie Prep

This recipe uses frozen mangoes and pineapple. Make sure that you use some frozen fruit. This helps make smoothie prep easier and it also lends iciness to the drink. If you use fresh fruit, you’ll end up with a smoothie that’s more watery. You can use frozen fruit straight from the freezer. It’s ready to use right away.

You’ll also want a powerful blender on hand to make sure that you get things perfectly smooth. I love my Vitamix, and it just seems to pulverize anything I throw at it.

Prep your ingredients. Before you begin to make the smoothie, it’s a good idea to get everything out and ready to go. Then get out your blender and start filling the container with all of our fruity goodness.

Finally, you’ll need to measure out the smoothie ingredients you’ll need or you can always just eyeball it like I tend to do. Then dump them in the blender and turn it up.

I typically layer everything in the blender in a specific order. Liquids first, then any fresh fruits and vegetables, and then finish it with frozen fruits and ice. This seems to help everything blend easier with fewer air pockets around the blades.

Serving Your Kiwi Mango Smoothie

Once you’ve made the smoothie, it’s time to enjoy it.

I recommend drinking the smoothie right away. The longer you wait, the more it will begin to melt. You can put the smoothie into the freezer to save it for later, but it will freeze and lose the consistency of a fresh drink.

You can also garnish the smoothie with some cut fruit as a bit of decoration. Let’s face it – we’re kind of used to fruity drinks being dressed up and presented in a pretty glass.

So bust out your finest glassware and get to drinking your summer flavors straight from a cup.

How did yours turn out?

I’d love to hear when you try out this kiwi mango smoothie recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Green Kiwi Mango Smoothie

Recipe by Marc PetersonCourse: Breakfast, DrinksDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

A quick and easy green kiwi mango smoothie recipe that you can make in under 5 minutes for a tropically-charged drink.

Ingredients

• 3 kiwi fruits

• 1 large apple

• 1 cup milk

• 1 cup packed spinach

• 1/2 an orange

• 1 cup frozen pineapple

• 1 cup frozen mango

Directions

• Add all of the ingredients to a blender in the order listed
• Blend until smooth, then pour and serve

Get recipes like this straight to your inbox:

The post Quick and Easy Green Kiwi Mango Smoothie Recipe appeared first on Do You Roux?.

Growing up we always called this recipe frog eye fruit salad. Maybe that’s just because it is a fun name for a kid, and it really just sticks with you. I can’t seem to find any other name for it, so I guess that one is gonna stay.

Fruit salad is my preferred kind of salad. I’ve noted before that I haven’t always been the biggest salad fan. But give me a sweet and juicy salad full of fruit, with no greens in sight, and I am in.

But this is not your typical fruit salad. Included in the mixed bowl of fruits is a wide range of fresh-cut fruits along with a mixed sweet whipped topping and the big secret ingredient.

The secret to this fruit salad recipe – pasta. So, I guess that makes this a pasta salad?

Pasta, marshmallows, pineapple whipped cream dressing, and a whole heap of fresh fruit make this a fruit salad you won’t want to miss.

Why is it Called Frog Eye Fruit Salad?

The secret ingredient itself is what causes the unique recipe name.

Acini di pepe means seeds of pepper in Italian – and they are about the size of peppercorns so the name holds true. When the cooked acini di pepe pasta is added to the dish, it ends up looking kind of like frog eyes. I guess. I mean, I haven’t looked at a whole lot of frog’s eyes in my day. So I’ll take this recipe’s word for it.

You should be able to find acini di pepe pasta in a smaller, dense box in the pasta aisle. Or you can buy some online.

Because I make a few adjustments to the recipe (i.e. adding in a lot more fresh fruit), it loses a little bit of the look. In a more traditional frog eye fruit salad the dressing-covered pasta is a lot more evident.

If you were to mix together just the whipped cream dressing with the cooked pasta it would look similar to a tapioca pudding.

Ingredients of Frog Eye Fruit Salad

Fruit.

You can really choose what fruits you prefer, but I have suggestions for what seems to work best in this salad.

The more traditional recipes typically call for canned pineapple and canned mandarin oranges. Which is okay if you are in a rush, but I thought I’d try using fresh fruit to make it.

And I added a whole lot more than just pineapple and mandarin oranges. My recipe includes grapes, apples, strawberries, kiwis, and bananas along with the pineapple and orange slices. I think this all adds a lot more variety in both taste and texture to the fruit salad.

I also elected to include mini marshmallows. Because marshmallows are delicious.

Also, if you have the time to make homemade whipped cream, I highly encourage it. Since that is part of the main dressing for all of the other ingredients, a homemade one kicks everything up a notch.

You can also feel free to try any of the following when mixing up your own batch:

• Blueberries
• Blackberries
• Cherries (fresh or maraschino)
• Shredded coconut
• Watermelon
• Honeydew melon

How did yours turn out?

I’d love to hear when you try out this frog eye fruit salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Delicious Frog Eye Fruit Salad

Recipe by Marc PetersonCourse: Dessert, Sides, AppetizersDifficulty: Intermediate

Servings

20

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Pasta, marshmallows, pineapple whipped cream dressing, and a whole heap of fresh fruit make this a fruit salad you won’t want to miss.

Ingredients

• 1 cup dry acini di pepe pasta

• 2 cups pineapple, chopped

• 1 and 1/2 cups grapes, halved

• 1 and 1/2 cups strawberries, sliced

• 4 mandarin oranges, peeled and sectioned

• 3 large kiwi

• 1 large apple, chopped

• 1 banana, sliced

• 2 cups mini marshmallows

• Pineapple Whipped Cream Dressing

• 1 cup pineapple juice, divided

• 4 teaspoons cornstarch

• 1/3 cup lemon juice

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 5 cups prepared whipped cream

Directions

• Boil the pasta according to package directions and drain it in a fine-mesh strainer
• Rinse, peel, cut, chop, and slice the fruit into bite-sized pieces
• Pineapple Whipped Cream Dressing
• make pineapple sauce, reserve 1 tbsp juice
• combine with whipped cream
• add in the pasta and fruit

Get recipes like this straight to your inbox:

The post The Secret To This Delicious Frog Eye Fruit Salad appeared first on Do You Roux?.

I love salmon. Unfortunately, my wife isn’t as big of a fan (she had a bad experience…). But that makes it feel extra-special when I decide to make it for myself. So I hope you enjoy this orange maple soy glazed salmon recipe as much as I do.

Fresh salmon is one of the tastiest fish available at the market. It can also make for an incredibly healthy meal – though maybe this preparation isn’t really health-focused. We’ll complement the salmon with orange juice, maple syrup, and soy sauce to enhance the flavor and bring out the natural sweetness. This glazed sauce is very simple and easy to prepare.

The glazed salmon is very light and mild and is cooked to perfect flakiness. First, the salmon is pan-seared. Then it is finished in the oven along with the sauce. After removing the salmon from the oven, reduce the sauce on the stovetop to thicken it up into a glaze. It is an amazing balance between sweet and savory.

This recipe will become your next go-to seafood dish, and a must-try if you’re a lover of salmon and want to impress your friends with a delicious fish.

The Type of Fish and Sauce Ingredients

When it comes to glazed salmon, fresh fish is best. When looking for salmon, avoid dull, pale, or discolored fish. It should smell slightly of the sea, but not overly fishy. The fish should be firm and kind of bounce back once poked. For even more details on picking out salmon, check out this guide.

You may also use frozen salmon filets, but I recommend that only if you cannot find fresh salmon nearby.

This salmon has a delicate, sweet taste. It’s cooked for a perfectly silky smooth and flaky texture. It is one of my absolute favorite ways to cook a piece of fish and use a simple combination of ingredients for the sauce.

The key to a delicious glaze is in combining flavors and ingredients that complement each other well. Maple syrup has robust flavor and sweetness. So it’s a perfect match for the savory and salty flavors of soy sauce. Orange juice is also a natural partner to soy sauce. It’s sour and tangy, and it complements both the soy and maple perfectly.

This recipe uses a simple glaze made with maple syrup, soy sauce, and fresh-squeezed orange juice as the main ingredients. Sweet, salty, and tangy, it is the essence of a balanced recipe. Add honey, brown sugar, ginger, garlic, and sesame oil to round out the flavors in the glaze.

Serving Your Glazed Salmon

After cooking the salmon, you’ll reduce the sauce over the stove for a few minutes so it can thicken up. Then you will have a nice glazed sauce to add to your salmon. You have to be careful not to go overboard on the sauce. Don’t drown the fish in it. Make sure the sauce is thick enough to coat the fish and use just enough to complement the flavors, rather than overpower them.

When it comes to pairing food, the best combination is often simple. Salmon, a rich, protein-rich fish, is a good match for both sweet and spicy foods. The maple syrup and soy glaze create a delicious sweet and savory flavor.

Pair this salmon with just about anything you want. I love this recipe with wild rice, asparagus, and sugar snap peas, but I’ve also served it with mashed potatoes, green beans, roasted broccoli or cauliflower, and even sauced udon noodles.

Try the following side dishes:

• Slightly Spicy Sugar Snap Peas
• Creamy Parmesan Risotto
• Oven Roasted Asparagus
• Wild Rice
• Steamed Vegetables

Try out the recipe below, and you won’t be able to resist this mouthwatering salmon. It’s full of flavor, simple to make, and will have you coming back again and again for more.

How did yours turn out?

I’d love to hear when you try out this glazed salmon recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Orange Maple Soy Glazed Salmon

Recipe by Marc PetersonCourse: Dinner, LunchDifficulty: Intermediate

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Fresh salmon served glazed with a sauce made from oranges, maple syrup, and soy sauce. It’s the perfect balance between sweet and savory.

Ingredients

• 1/2 cup soy sauce

• 1/3 cup maple syrup

• 1/3 cup fresh-squeezed orange juice (1 to 2 oranges)

• 2 tablespoons honey

• 2 tablespoons brown sugar

• 1 clove garlic, minced

• 1/4 teaspoon ground ginger

• 1 and 1/2 tablespoons sesame oil, divided

• 2 pounds salmon, skin removed, sliced into 6 filets

Directions

• Preheat the oven to 375°F (190°C)
• In a medium bowl, mix together soy sauce, maple syrup, orange juice, honey, brown sugar, garlic, ginger, and 1/2 tablespoon sesame oil
• Add the remaining tablespoon of sesame oil to a large, oven-safe frying pan over medium heat
• When the pan has warmed up, sear the salmon in the sesame oil for 4 to 5 minutes, flipping halfway through
• Pour the mixed sauce over the salmon
• Slide the pan with the salmon and sauce into the preheated oven for 7 to 10 minutes, until the salmon is cooked through and flakes easily with a fork
• Remove the pan from the oven, take the salmon out and cover to keep it warm
• Place the pan back on the stove at medium to medium-high heat and reduce sauce 5 to 10 minutes until thickened, stirring frequently
• Drizzle the reduced glaze over the salmon and serve

Get recipes like this straight to your inbox:

The post Delicious Orange Maple Soy Glazed Salmon Recipe appeared first on Do You Roux?.

This punch comes courtesy of my wife’s family. Obviously, it doesn’t need to be reserved for a single holiday every year. But somewhere down the line, this became my wife’s family Thanksgiving punch recipe.

However, the most memorable time we shared this punch together was during a Thanksgiving get-together when we lived in Texas.

My sister-in-law does Thanksgiving right.

Often meal-prepping in July or August, it is clearly an important day. From pumpkin pie to dinner rolls to the specific turkey recipe and all of the sides, everything food-related is divine. The big day arrived with family gathered from Indiana, New York, and Texas, and we began to dig in. So, after enjoying a plateful (or two, or three…), we were sitting around relaxing, loosening belts, and changing into sweat pants.

All of a sudden we turn around and my four-year-old nephew is leaning down, mouth puckered, slurping straight from the punch bowl. Surprised, we pried him away from the bowl and served him his own cup after recovering from all the laughter.

Note to self – always place the punch bowl higher than slurp access.

Thanksgiving Punch

Punch is just mixing together a bunch of stuff into a drink. Hopefully, the stuff you mix up actually goes well together. In those cases, you have a tasty party punch.

But for those times that you aren’t feeling like living on the edge with a brand new concoction, turn to this tried and true family thanksgiving punch recipe. It is simple to make, comes together in minutes, and can serve a lot of people.

Note – just like in Jaws, you’re gonna need a bigger bowl. This recipe makes a whole lot of punch, about 1.5 gallons.

That’s around 23 8-ounce servings. So I rounded it down to about 20 servings per batch. Estimate how many cups people at your party, holiday, or event will drink and do a little quick math to see if you need more than one batch.

The great part is, once the punch bowl is running low you can easily just have extra juice and ginger ale waiting in the fridge or cooler to mix up some more.

Floating Sherbet

Sherbet should not be confused with sorbet. Sorbet does not contain any dairy, while sherbet does. And I’m all about that dairy. Also, note that there’s no real amount of sherbet to put in. Just add as many scoops as you want. See what feels right.

And make sure that when you are ladling yourself up some Thanksgiving punch, you scoop some of that sherbet into your cup.

The most difficult and at times frustrating part of this recipe will be before you ever start making it. Apricot juice can be quite elusive. It sometimes takes knowing the right grocery store, so if you find it in-store then make sure to note which one had it for next time.

In the rare case that there happens to be any leftover Thanksgiving punch, you can store this in any container with a lid in the fridge. Keep it for up to 4 days. It will still be safe to drink after that, but it is best before that time. Note – I typically will keep one or two of the bottles used while making the punch to store any potential leftovers.

Parts of the drink will likely settle when it is stored in the fridge. Give the bottle a light turn or two (no violent shaking) and it will mix together enough that when you begin pouring out it will fully mix.

So get ready to make this slurpable Thanksgiving punch recipe.

Family Thanksgiving Punch

Recipe by Marc PetersonCourse: DrinksDifficulty: Easy

Servings

20

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

An extremely slurpable Thanksgiving punch recipe with rainbow sherbet, ginger ale, orange, apricot, and pineapple juice

Ingredients

• 52 ounces orange juice

• 32 ounces pineapple juice

• 32 ounces apricot juice

• 2 liters ginger ale

• 1 pint rainbow sherbet

• (Optional) orange slices

• (Optional) pineapple wedges

Directions

• Add the orange juice, pineapple juice, apricot juice, and ginger ale to a large punch bowl
• Right before serving, scoop rainbow sherbet into the punch and garnish with pineapple and orange slices if desired

Notes

• Store it in a closed container in the fridge for up to 4 days

Get recipes like this straight to your inbox:

The post Family Thanksgiving Punch Recipe appeared first on Do You Roux?.

Ice cream + popsicle = creamsicle. And orange is the most iconic flavor. In order to imitate the orange creamsicle flavor in our own smoothie recipe, we’ll use oranges, yogurt, vanilla, cream, and frozen mango. I mean, the easiest way might be to just throw some of the frozen treats into the blender. But it would also be rather sweet, and I am trying to keep it a bit healthier.

I say a bit healthier because smoothies tend to have a lot of fruit. Which is good, but they also do have a high sugar content. So you have to be careful. Though it is possible to hide other things within smoothies as well. We had some friends who would add spinach to make green smoothies and call them Hulk smoothies so their kids would love them. And it worked.

For this smoothie, I have added carrots into the mix before if I have them on hand and wanted an extra punch of veggies. The Vitamix does quick work of everything and you are left with a delicious drink.

Smoothie Recipes

Smoothies are some of my favorite things to make. In fact, I first created a website dedicated to smoothies long before starting this one. It may or may not still be up and running today. And this recipe may or may not be adapted from one I have on that site. Because it is important to recycle.

But making smoothies is easy peasy lemon squeezy. Or I guess orange squeezy in this case. You don’t need to be extremely accurate in measurements and it will still taste basically the same. And to make it you basically just toss it all in the blender, fire it up, and it does all the work.

The hardest part may be remembering to clean up the blender after making the smoothie. The easiest way to do this is by throwing some water and dish soap into the blender container after having poured out the smoothie. Then put it on the blender and turn up the power to have it almost wash itself. A little more scrubbing and rinsing and it is basically done. Except for if you ever blend up blueberries. Cause little pieces of blueberry skin seem to stick to the sides of the blender no matter what.

Orange Creamsicle as a Smoothie

Anyone could probably guess a lot of the ingredients for this smoothie recipe. Oranges, obviously because of the whole orange part of orange creamsicle. Vanilla for the vanilla ice cream center. The yogurt and cream for the creaminess factor. And ice to make the smoothie thicker.

But the mango is a bit of a surprise. I mean why is there mango in an orange creamsicle smoothie recipe?

I think that it helps with the texture, lending to the smooth creaminess of it all. In my opinion, it also has a complementary flavor. Though if you are like my mom and hate mango then it may be best to leave it out and substitute more ice to replace it. I, on the other hand, love mango. And it is always welcome in my smoothies.

So let me know what you think of having mango in this smoothie. And whether or not you think that the ratio is off and it overpowers the orange too much. Tell me if you change or adapt the amount of mango at all when you try this recipe for yourself. Then pair it with some german pancakes to make it a full brunch spread.

Mouthwatering Orange Creamsicle Smoothie

Recipe by Marc PetersonCourse: DrinksDifficulty: Easy

Servings

3

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

A deliciously quick smoothie recipe that tastes like the signature orange creamsicle frozen treat

Ingredients

• 3 large oranges

• 2/3 cup vanilla yogurt

• 1 tsp vanilla extract

• 2 cups frozen mango

• 1/3 cup heavy whipping cream

• 1 cup ice cubes

Directions

• Peel the oranges and throw them whole into the blender
• Add all remaining ingredients to the blender
• Blend on high until smooth
• Pour and enjoy

The post Mouthwatering Orange Creamsicle Smoothie Recipe appeared first on Do You Roux?.