Stacey's Arroz con Pollo

The rice has such depth of flavor!

• 8 chicken thighs, with skin & bone
• salt and pepper
• olive oil for the dutch oven
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 slices of smoked ham (or bacon), chopped
• 1 tsp cumin
• 1 generous pinch of crumbled saffron threads
• 1 tsp paprika (sweet paprika if you have it- I used regular)
• 1 red pepper, chopped
• 2 cups chicken stock
• 1 1/2 cups of chopped canned tomatoes
• 1 cup long grain rice
• 1 1/2 cups frozen peas, thawed

Season chicken thighs with salt and pepper. In a heavy dutch oven heat olive oil and add your chicken. Brown on both sides for about 8 minutes, or until skin is getting crispy. Remove chicken from the pan with tongs and set aside. ( I did this in two batches)

Pour off all but 2 tbl. of the oil in the pan. Add your onions to the pan, smoked ham, garlic and red peppers. Saute a few minutes and add your saffron, cumin, a pinch of salt, and the paprika. Coat the onion mixture with the spices for a minute or two. Add the stock and tomatoes. Bring to a boil. Add rice to the pot and place the chicken thighs back in the pot on top of the rice. Simmer on low, partially covered for about 25-30 minutes. (I simmered for 40 due to the liquid not being absorbed enough yet). Scrape the brown bits on the bottom of the pan once or twice by moving a wooden spoon through the rice gently while simmering. Garnish with peas, fresh parsley and roasted red pepper strips if desired.

Cole Slaw aka Sumi Salad

Very light and refreshing. Good with leftover grilled chicken too as a meal.

• 1 pkg angel hair cut cabbage (angel hair is better than chunky cut)


• 3 green onions, sliced -use both green and white part


• 1/4 - 1/2 cup of sliced almonds


• 1 tbl. toasted sesame seeds (can buy already toasted in the jarred spices)


• 1 pkg. top ramen soup (chicken flavor) -use dry uncooked noodles only -broken up into small bits

Dressing:

• 1/4 -1/3 cup extra virgin olive oil


• 1/4 - 1/3 cup rice vinegar


• black pepper to taste

**some people add the chicken flavor packet that comes with the the top ramen soup in the dressing, but I don't.

Put cabbage, green onion, and top ramen noodles in a bowl. Mix dressing ingredients together in a separate bowl. Pour dressing over just before serving and toss together. Sprinkle with almonds and sesame seeds.

Lemon Coconut Bars

I wanted to see if I could add coconut to the lemon bar recipe. It is good for coconut lovers. I used the lemon bar recipe posted on this site and toasted the coconut separately and just before the lemon filling completely set while cooking in the oven (about 15 minutes baking time) I sprinkled on the toasted coconut and finished baking for an additional 7 minutes.

Crock Pot Chocolate Cake

yes! Cake in the crockpot! Talk about your house smelling divine with the smell of the cake in the crock!

• 1 pkg chocolate cake mix
• 8oz sour cream
• 1 cup chocolate chips
• 1 cup water
• 4 eggs
• 3/4 cup vegetable oil
• 1 large pkg instant chocolate pudding mix

Spray crock pot with nonstick cooking spray. In a bowl mix dry cake mix, sour cream, chocolate chips, water, eggs, oil and pudding in a bowl with a wooden spoon. Pour mixture into the crock pot. Cover and cook on low 6-8 hours, or high 3-4 hours.

Chicken Noodle Soup (with Grandma's noodles)

This is a very good soup! Make this when you are craving a yummy chicken noodle soup, or when people are starting to get sick around you. Fix yourself a bowl of this, and hopefully the shot of penicillin will keep the sickness away from you. 

Try making grandma's noodles from scratch ( recipe in the side bar), or use "Grandma's" Brand frozen egg noodles - thawed according to package directions ( they are good. Found in the frozen section next to Texas Toast in my local store - not sure what section of your store)

If I use chicken from a rotisserie chicken I will throw a whole leg in the pot -skin and all - from the start when I add the broth, so it can flavor the soup

1- 32oz box of Kitchen Basics brand, or Swanson chicken broth

4 cups water

2 tsp chicken bouillon, or chicken bouillon base 

2 tsp olive oil

1 medium onion, chopped

3 carrots, sliced

2 celery stalks, sliced ( I like to use the small inner leaves too)

1 cup dried homemade noodles ( or use the Grandma brand frozen noodles)

1 large boneless chicken breast, *cooked, cut into cubes ( or use chicken from a rotisserie chicken)

salt and pepper to taste

fresh flat leaf parsley, chopped

In a large stock pot heat olive oil, add onions, carrots, celery and saute for about 3 minutes. Add broth, water and bouillon and bring to a boil. Add noodles, bring broth down to a simmer and simmer for 25-30 minutes. Adjust salt and pepper to taste, sprinkle in some flat leaf parsley for color. Add cubed chicken breasts. Serve hot.

* the best way I've found to cook chicken for soups, or to add to casseroles is to poach it. Place 2 boneless skinless chicken breasts in a pan big enough so the chicken is laying flat. Add just enough water to cover completely. Add 1 heaping tsp chicken bouillon and a bay leaf. Bring almost to a boil, just enough so the bubbles start to break on the surface, reduce heat to simmer and simmer for 3 minutes. (boiling makes the meat tough) Turn heat off, cover pan and let sit for 20 minutes. Let chicken cool in broth. The chicken will take in all the flavors of the broth and be nice and tender. Use the broth for the soup in place of some of the water.

** I like a squeeze of lemon and a few slices of jalapenos in my bowl of soup.