Daily Independent (Ashland, KY)


May 15, 2012

Jarring approach to slaw; barbecue ideas; healthier pancakes


ASHLAND — Place the swordfish fillets in a large plastic storage bag. Add ¼ cup San-J Orange Sauce and gently shake to coat the fillets with sauce. Marinate in the refrigerator fro 30 minutes. Heat grill to medium high heat (450°F).

Cut the oranges into segments over a plate or bowl to catch the juice. Measure 1 tablespoon of orange juice and combine with 2 Tablespoons San-J Orange Sauce, olive oil, salt and pepper in a medium mixing bowl. Add the sliced fennel and toss gently to combine. Cover and refrigerate until serving time.

Remove swordfish from marinade and discard marinade. Brush grates of the grill with some oil. Grill for 8 minutes with the lid closed, turning once.

Place the orange and fennel salad on plates and top with the swordfish fillets and serve.

Makes 4 servings.



6 boneless, skinless chicken thighs

½ cup San-J Orange Sauce ½ cup honey

2 teaspoons sesame seeds

Cut chicken into 1½ inch pieces. Combine the San-J Orange Sauce and honey and put half in a medium mixing bowl, reserve the rest for later. Add the chicken pieces to the bowl and toss to combine. Let chicken marinate for 20 minutes at room temperature or for up to 4 hours in the refrigerator. (If marinating in the refrigerator, let come to room temperature for 20 minutes before grilling.) If using wooden skewers, soak four in water for 20 minutes. Pre-heat the grill to moderately high heat (450°F on a gas grill).

Divide chicken pieces onto 4 skewers allowing the chicken to touch but do not cram the pieces together. Brush grates of grill with oil.

Grill for 4 minutes with the lid to barbecue closed. Turn skewers over and grill another 4 minutes covered. Brush the reserved sauce onto the chicken and cook for another 2 minutes, turning several times, or until the chicken is cooked through but still juicy. Sprinkle with sesame seeds and serve.

Makes 4 servings.


Our Tri-State has a large number of diabetics. Eating too much sugar isn’t good for anyone anyway. One painless way to cut down on sugar is to use sugar-free syrups on your pancakes, French toast and waffles. One to try is Ali’s All-Natural Pancake Syrups, which are available in five flavors — strawberry, blueberry, banana, maple and boysenberry. The company also offers this recipe to go with their product.



4 organic egg whites Dash of cinnamon

1 tablespoon ground flax seed

1 packet of stevia

1/2 scoop of protein powder

1/2 small organic banana

Handful of organic blueberries

2 teaspoons Ali’s All Natural Sugar-Free Maple Flavored Pancake Syrup

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