Arroz Con Pollo

Arroz Con Pollo

Arroz Con Pollo

This is a Peruvian recipe that I learned from watching a couple different times from different Peruvian ladies. Neither had recipes, so this is my attempt at trying to get it into recipe form.

1/2 onion
1 to 2 garlic cloves
1/2 bag of spinach
1 bunch of cilantro
1 TBL of chicken bouillon
1 - 2 tsp of Cumin
1 tsp Oregano
1/2-1 tsp of pepper
5 - 6 cups of water
4 cups of Rice
1 to 2 lbs of chicken
1 cup of diced carrots
frozen peas (optional)

Brown chicken in large skillet.  I usually use olive oil, fresh garlic, and lightly salt/pepper.  While browning chicken I put 1 cup of water in my blender with the following ingredients:  onion, garlic, washed spinach, cilantro, bouillon, cumin, oregano, & pepper. Blend well.  Once blended you should have 2 cups of very green liquid. Add remaining water so that you have 6 cups total.  Put rice in large skillet with the chicken.  Chicken does not need to be fully cooked.  Pour green sauce over rice and chicken. Stir & put in the carrots.  Cover for 20 minutes.  Be careful!  This tends to burn quickly.  Most Peruvians will put in the frozen peas just a few minutes before serving, just to get warm.

FREEZER MEAL INSTRUCTIONS:

Thaw green liquid. Be careful, I am afraid this will leak.  Place chicken in large skillet with rice. Pour liquid over rice and chicken and cook on low for 20 minutes.  Stir periodically so that it won't burn.

Side dishes:  
When I make this I usually use the other 1/2 of bag of spinach and make a spinach salad to go with.

Chili

I'll be doing Chili this month!
Recipe to follow! :)

FEBRUARY - Hoisin Pork and Rice Noodles

I am doing Hoisin Pork with Rice noodles for the meal this month. Recipe to follow.

Johnny Carino's Bowtie Festival Pasta

(from diaryofarecipeaddict.blogspot.com)

2 oz. melted butter

2 tsp. minced fresh garlic

1/4 c. diced red onion

1/4 c. diced cooked bacon

1/2 c. diced Roma tomatoes, diced

1/2 lb. sliced, cooked chicken

2 oz. heavy whipping cream

6 oz. Alfredo sauce (recipe follows)

1/4 c. Asiago cheese

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic salt

1 lb. bowtie pasta, cooked

In a heated saucepan, combine butter, garlic, onions, bacon, tomatoes, chicken, and spices.

When onions begin to turn translucent, and heavy cream and Asiago.

Once cheese and cream have reduced by half, add alfredo sauce and bowtie pasta. Toss until well-combined and remove from heat. Allow to cool for a few minutes so the cheese and sauce can thicken.

Alfredo Sauce

2 c. Heavy whipping cream

1/2 c. parmesan cheese

1/2 Tbsp. black pepper

1/8 c. whole milk

Bring heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in fridge until use.

If you have extra alfredo sauce (which you should) you may want to serve it as a dipping sauce for some french bread or breadsticks. (You could also half the recipe for the alfredo sauce.)

Navajo Tacos- Lyndi Sutton

(I chose this recipe because we like to put chili on scones and then top with your normal taco toppings, like lettuce, cheese, sour cream, salsa, etc. Also the servings are less but you only need a little chili to put on each scone. You can choose to eat the Chili alone with the Scone on the side. Either way enjoy!!)

Hearty Bean Chili

*Serves 4-6

INGREDIENTS:

1 pound ground turkey or beef

1 medium yellow onion, chopped

1 yellow or red bell pepper, seeded and chopped

2 cloves of garlic, finely minced or pressed through a garlic press

2 (14.5-ounce) cans diced tomatoes

2 (16-ounce) cans tomato sauce

1 (15-ounce) can red kidney beans, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon black pepper

1/4 teaspoon dried basil

1 teaspoon salt

1 teaspoon brown sugar

DIRECTIONS:

In a large pot, brown the turkey with the onion and garlic over medium heat, until cooked through, breaking up the ground turkey into pieces as it cooks. Drain off extra grease. Add the chopped bell pepper and cook 1-2 minutes until slightly tender. Add the rinsed and drained beans. Stir. Add the remaining ingredients and spices. Stir well. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat and simmer for 15 minutes (or upwards of an hour if you have more time), stirring occasionally and making sure the chili isn’t sticking to the bottom of the pot.

Serve with sour cream, shredded cheese and tortilla chips, if desired.

Freezer Directions: Let chili cool and put in gallon size freezer bags. To serve thaw and reheat on stove.

Scones

Add the following ingredients in the order listed: (this recipe makes a good dough in a mixer such as a Bosch or Kitchenetics)

1 cup potato flakes or 2/3 cup potato buds

2/3 cup sugar

2 Tablespoons yeast

2 teaspoons baking powder

1 teaspoon soda

2 teaspoons salt

1/3 cup powdered milk

5 ½ cups water (water should be really warm, add all at once to above mixture)

½ cup oil

8 or 9 cups bread flour (if you are not using bread flour, it may take a little more)

In a bread mixer add all of the seven items first, add water and add oil

Mix in about 4 or 5 cups of flour with beaters until soft dough forms.

Change to bread hook and add the remainder flour. Check occasionally before adding all of the flour to see if bread has lost the sticky feel and you can put your hand or finger on it without sticking.

Transfer dough from bowl to oiled surface and divide dough into four pieces and put in to four 1 gallon freezer bags (lightly oil the inside of the bag). Be sure all of the air is out of the bag and put into the freezer. (Check bags to make sure they are not rising too rapidly for the bag, punch down if necessary.)

This dough can be kept in the freezer and taken out about 6-8 hours before you need to cook the scones. You may need to punch the dough down a couple of times. Roll out on slightly floured surface and cut into 3x4 squares and then pull the dough thin and cook in hot oil. Drain on paper towel and enjoy with jam, honey butter, or marshmallow butter.

One recipe will make about approximately 75 to 100 scones. Enjoy!!

Beef Enchildas by Angela Rydalch

Beef Enchiladas

Ingredients
Tortillas
Hamburger
Salsa (Your favorite)
2 Cans green Chilies
Monterey Jack Cheese
2 cans Cream of Chicken Soup
16 0z. Sour cream

Cook and drain hamburger. Add Salsa, 1 can green chillies and about 1 cup Monterey Jack Cheese. Scoop into tortillas and roll up. Place in a 9 x 13 pan.

Sauce
Mix together 1 can green chillies, Cream of Chicken soup and sour cream. Pour over the top of the enchiladas put about another cup of cheese on the top of the enchildas and cook at 350 degrees for 30 minutes.

I like to serve these with Spanish Rice and some tortilla chips. We also like to cut up some avocado's or make some guacamole to put on top of the enchiladas. I hope you enjoy them as much as my family does.

Crock Pot Buffalo Chicken

Crock Pot Buffalo Chicken

Alissa Allen

(330) 245-9872

Ingredients:

• 3 lb. bag of frozen chicken
• Frank’s Red Hot Wings Buffalo Sauce
• 1 packet of Hidden Valley Ranch Dip Mix
• Sandwich Rolls
• Lettuce
• Blue Cheese Dressing

Instructions:

• Place chicken, Buffalo sauce and Ranch packet in Crock pot
• Set crock pot on low and cook for 6 hours
• pull the chicken breasts out of the crock pot and pull them apart with two forks
• Return shredded chicken to crock pot and let simmer for one hour
• Serve on rolls with lettuce and blue cheese dressing

February 2012 - Jen Kempton

I'll be making Apricot Chicken for February. The recipe is so easy, hope you all enjoy it as much as my family does. 3lb chicken breasts, each cut into 2 or three pieces, 8 oz apricot jam, 8 oz Catalina dressing, 1 package Lipton onion soup mix, and 1 tsp curry powder. Combine jam, dressing, soup mix and curry. Pour over chicken and cook in crock pot on low for 6-8 hours or in a covered pan in the oven at 300 for 1 1/2 hours.
We like to eat this with rice and a green veggie. My sister-in-law makes this in the crock pot and then shreds it to eat in buns. Lots of possibilities. Looking forward to seeing you all on the 18th.

Moist Garlic Chicken - Tisha Flora

Moist Garlic Chicken

¼ cup butter, melted

2 garlic cloves, minced

1 tsp. garlic powder

½ tsp. salt

Dash pepper

½ cup seasoned bread crumbs

¼ cup finely shredded cheddar cheese

2 TBL grated Parmesan Cheese

6 boneless skinless chicken breast halves

In shallow bowl, combine butter, minced garlic, garlic powder, salt and pepper. In another bowl combine bread crumbs and cheeses. Dip chicken in butter mixture then into bread crumbs. Place in greased 9 x 13 inch baking pan. Cover. Bake at 350° for 45-50 minutes or until juices run clear. Tips: I know the recipe calls for breast halves, but I always cut the breasts into strips

Side dishes:

Rice

Potatoes (My kids love when I make homemade french fries with this because they think they are getting chicken nuggets and french fries)

Green Salad

Veges

Side dish recipe:

Mediterranean Roasted Potatoes

3 lbs of small red or white-skinned potatoes (or mixture)

¼ cup of good olive oil

1 ½ tsp. of salt

1 tsp. of freshly ground pepper

2 TBL of minced garlic (5-6 cloves)

4 TBL of fresh rosemary leaves (I just use dried rosemary and it works fine)

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out in 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to prevent burning.