Arroz con Pollo

Arroz con Pollo

1/4 cup olive oil
Ground Annato Anchiote ( found in latin section)
Whole chicken cut into parts. Remove skin to reduce fat
1 large yellow onion diced
10 cloves garlic, minced
1 green pepper diced
1 jar capers or green olives(optional)
2 cups long grain rice
12 basil leaves cut into strips
Fresh Parsley Handful, cut up
4-5 cups chicken broth
3 bay leaves
Salt and pepper to taste ( 1/2 teaspoon I used)
1/2 cup frozen peas
Garnishes: Pimentos or roasted red peppers in jar

Directions

Place 1/4 cup of olive oil in large stockpot. Heat oil on high and place chicken pieces in pot and brown - this is done just to brown chicken NOT to cook it. Add enough Annato Anchiote to slightly cover all the chicken. Brown chicken, but do not burn. Remove chicken from pot and place onion, garlic, green pepper in pot. Cook for awhile until soft, but do not burn garlic. Put capers in pot. Add rice to the pot with onion, garlic and pepper, then swirl rice into the mixture. Allow rice to cook for a few minutes. Place cut up basil and parsley in pot. Add broth, bay leaves, salt and pepper and simmer. Cook until rice is soft and tender. If needed add more broth if you would like recipe to be more juicy.
Add peas before serving.

Serve by placing the rice and chicken on a large platter and decorate with slice of pimentos or roasted red peppers.

Soy-Honey Pork with Sweet Potatoes

1/4 cup(s) lower-sodium soy sauce
2 tablespoon(s) hoisin sauce
2 tablespoon(s) honey
1 tablespoon(s) rice vinegar
1 teaspoon(s) grated peeled fresh ginger
2 clove(s) garlic, crushed with press
1 whole pork tenderloin 1 1/4 lbs.
1 1/2 pound(s) sweet potatoes
1 tablespoon(s) vegetable oil
Salt
Pepper
2 green onions

Directions

Preheat oven to 475 degrees F. In small bowl, whisk soy sauce, hoisin, honey, vinegar, ginger, and half of garlic until well blended. Pour into gallon-size resealable plastic bag. Add pork; seal bag and turn until pork is well coated. Set aside.

While pork marinates, peel sweet potatoes. Cut each into 1/2-inch-thick rounds. In large bowl, combine oil and remaining garlic. Add sweet potatoes, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Toss until well coated.

Transfer pork from marinade to center of 18 inch by 12 inch jelly-roll pan, shaking any excess marinade off into bag. Tuck tapered ends under pork to ensure even cooking. Arrange sweet potato rounds in single layer on pan around pork. Roast 10 minutes.

Meanwhile, transfer marinade to 2- qt. saucepan. Heat to boiling and simmer gently for 3 minutes or until syrupy.
Transfer half of marinade to small serving bowl and set aside. Turn sweet potatoes and pork over and brush remaining marinade on pork. Roast 10 to 15 minutes longer. or pork registers 155 F.

Cover and let stand for 5 minutes.

Cut green onions crosswise and sprinkle across dish and serve.

PLEASE NOTE: I doubled the marinade and used to 2 lbs. of pork and it was So worth it. I also doubled the garlic. enjoy

Roasted Chicken with Winter Vegetables

Winter Vegetables are absolutely scrumptious! I must say I have never had turnips before and now I am hooked! The more veggies the yummier. I added more carrots from the garden too. Why not? They are the best when roasted. Oh, so tender on the inside and crunchy around the edges. I even added some beets straight out of the garden. DEEELICIOUS :)

Thanks to a Good Housekeeping magazine at the doctors office was I able to find this meal and some more. I'll post more as I go along. Bon Appetit!


1 large (10- to 12-ounce) onion, cut into 1/2-inch-thick slices
1 pound(s) baby red potatoes, each cut in half or quarters if large
4 large (1/4 pound each) carrots, each cut 2-inch-long pieces
2 small (2 ounces each) turnips, peeled and each cut into 6 wedges
1 small (6-ounce) fennel bulb, trimmed, cored, and cut into 6 wedges
8 sprig(s) fresh thyme, plus additional for garnish
7 clove(s) garlic, crushed with side of knife, peel discarded
1 tablespoon(s) olive oil
1 teaspoon(s) olive oil
Salt
Pepper
1 whole(s) (3- 3 1/2-pound) chicken

Directions

Preheat oven to 450 degrees F. In 18 inch by 12 inch jelly-roll pan, arrange onion slices in single layer in center. In large bowl, toss potatoes, carrots, turnips, fennel, 4 thyme sprigs, 3 garlic cloves, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Spread in even layer around onion slices in pan.

If necessary, remove bag with giblets and neck from chicken cavity; discard or reserve for another use. Rub chicken cavity with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place remaining 4 thyme sprigs and 4 garlic cloves in cavity and tie legs together with kitchen string. Rub remaining 1 teaspoon oil on chicken and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.

Place chicken, breast side up, on onion slices in pan. Roast 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F. Let chicken stand on pan 10 minutes to set juices for easier carving.

Meanwhile, transfer vegetables around chicken to serving platter, leaving space in center for chicken. Transfer chicken and onion to serving platter with vegetables, tilting chicken slightly as you lift to allow any juices inside to run into pan. Skim and discard fat from juices in pan; pour into small bowl and serve with chicken. Garnish with additional thyme sprigs.

Cabbage Potato Soup by Emeril

Okay ladies and gentleman as most of you know I would rather be a vegetarian, but this soup was amazing. My husband picked it out since we had a whole fresh cabbage from our garden. How could I say no to his efforts. I hope you enjoy it on a wintery day like today in Florida.

Ingredients

2 tablespoons oil
3 cups chopped onion
3 cups shredded white cabbage
2 cups grated Idaho potatoes
2 quarts chicken stock
8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
2 cups grated carrots
1 cup cream
Salt and pepper ( tons of peppercorn)
I added a bay leaf

Directions
In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper. ( I actually let it simmer VERY low for several hours. It allowed the corn beef to get tender.)