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Sweet potatoes Ελληνικά: Γλυκοπατάτες

Sweet potatoes Ελληνικά: Γλυκοπατάτες (Photo credit: Wikipedia)

Well it’s a week away and I still don’t know what I’m bringing as an hors d’ouevres since that is my assignment for Thanksgiving dinner.  This year we will be sharing the annual feast  with my daughter’s in-laws and other relatives of her husband.  It’s seems like there will be  a lot of famiglia!

But I digress, this post is about delicious and not quite ordinary side dishes.  I really wish I was supposed to bring one of them instead because most appetizers don’t travel well and it’s a 2 1/2 hour trip!

Since oven space is always at a premium Thanksgiving Day, you can make this dish ahead of time and reheat covered in microwave at dinner time.  

SWEET POTATOES with HONEY and LIME

Preheat oven 450 degrees

1 TBS plus 1 tsp coarse salt

6 sweet potatoes, peeled and quartered lengthwise

6 TBS honey

1/4 cup freshly squeezed lime juice

1 small fresh red chile pepper, thinly sliced

2 TBS unsalted butter, melted

1/4 tsp freshly ground pepper

2 TBS fresh cilantro leaves

Bring a large sauce-pot of water to a boil, add 1 TBS salt.  Add sweet potatoes and boil 4 minutes.  Drain and set aside.  

In a bowl combien honey, lime juice, chile, butter and remaining teaspoon of salt and the pepper.  Add the sweet potatoes and coat with the marinade.  Put potatoes and any excess marinade in a 17″x12″ roasting pan.  Roast in oven 20-30 minutes, turning occasionally, till tender and caramelized.  Garnish with cilantro. 

Serves: 6-8  – Recipe from Martha Stewart Living

 

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With only 8 days left to Thanksgiving, I hope you have ordered your turkey already, made out your grocery lists and then gone over them again because running out on Thanksgiving morning for an ingredient is usually a good way to start a fight with your husband!

Today’s side dish is again an old favorite – like anyone would want to have Thanksgiving dinner without Mashed Potatoes! So of course we are having some and believe me no one savours the flavors of butter and cream more than me (and I have the hips to prove it) so when I found this recipe and tried it, I knew it was going to be a hit with everyone at the table including those who are always on a diet  or watching their cholesterol.  AND read the recipe thoroughly because I’m going to also list the ingredients that make it NOT SO HEALTHY and where to substitute them.  Either way, these are delicious mashed potatoes and actually I think the techniques used are probably what makes the potatoes even better than the recipe ingredients themselves.  And the best part is you can make them a day ahead!!!!

GARLIC-AND-CHIVE MASHED POTATOES

1  1/2  cups skim milk  (1  3/4 cup half & half)

2 garlic cloves smashed   (omit)

3 lbs Yukon Gold potatoes, peeled and cut into 2-inch cubes  (4 lbs )

3 TBS unsalted butter (4 TBS-1/2 stick)

1/4 cup 2% or 0% Greek yogurt (omit)

1 TBS chopped fresh chives (I always use more)  (2 TBS chopped chives) and (2 TBS chopped parsley)

Coarse salt and freshly ground pepper

Garnish: 2 tsp chopped fresh chives  (and 2 tsp chopped parsley)

Bring milk and garlic to a boil in a small saucepan; remove from heat and let stand.  Meanwhile, place potatoes in a medium pot, and cover with water by 2 inches.  Bring to a boil.  Cook until tender, 10-12 minutes.  Drain, and pass through a ricer or food mill.  Return to pot.

Heat potatoes over medium heat, stirring constantly with a wooden spoon, until slightly dried out, about 2 minutes or less.  Strain milk mixture into pot .  Discard garlic.  Stir in butter.  Remove from heat.  Stir in yogurt, chives and 1 tsp salt;  season with pepper.  Garnish with chives. Do NOT garnish if you are storing for a day.

Serves 8 – recipe from Martha Stewart Living

Cook potatoes in cold salted water, bring to boil, reduce heat to medium-low and simmer till potatoes are tender 15-18 minutes. Drain, return potatoes to pot.

Stir potatoes over medium heat until dry, a film of starch will form on bottom of pot. Remove from heat.

In small saucepan, combine half & half and butter;  bring to a simmer over medium.  Pour half of hot liquid over potatoes.  Mash just until smooth, adding more liquid to reach desired consistency.  Stir in parsley and chives.  Season with salt and pepper. Garnish.  Do NOT garnish if you are storing for a day. 

Serves: 8 – recipe from Martha Stewart Every Day Food

NOW here’s the good part.  Put your mashed potatoes into a bowl that you know will sit in large pot as if it were a double boiler.  The bowl must be able to withstand some heat although it will not be in boiling water.  Cover your potatoes tightly with Saran wrap and refrigerate overnight.   On Thanksgiving Day, place the unwrapped bowl of potatoes over a pot of soft-boiling water.  Do not rush the process. Let the potatoes warm through while you go about the other hundred details of a Thanksgiving Dinner.

Martha Stewart, Whole Living, Thanksgiving dinner, mashed potatoes, garnish

Heart Healthy Mashed Potatoes

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Thanksgiving Turkey

Thanksgiving Turkey (Photo credit: Wikipedia)

Most people think of Thanksgiving dinner as the ultimate American meal.  After all, wasn’t it first celebrated with Native Americans and the Pilgrims?  Well that’s what I was told in grammar (age-related term) school.

However, this country is a melting pot, a diverse population made up of so many different ethnicities, I wouldn’t begin to try to number them.  I grew up in an Italian family (more about the German side later).  My first husband was also from an Italian family so for the first half of my life, Thanksgiving was tweaked to keep all the paisans happy.  When we celebrated Thanksgiving with my grandparents, the cry at the table was, “When do we eat the turkey”?   I wonder how many of you had to eat your way through several courses BEFORE the turkey made it to the table?  When you walk into most homes on Thanksgiving Day, the savory odor of roasting turkey greets you, or the sweet aroma of an apple pie baking in the oven.  When you entered my grandmother’s apartment, it was the rich simmering smell of tomato sauce that assaulted your nose.  The meal started with Baccala, a dried codfish served with greens.  I think it was served like a salad.  Then we had ravioli; big fat pasta puffs filled with cheese and a bowl of meatballs and sausages on the side.  I guess at some point the turkey came out but I really don’t remember it much.  

Once I was married, the Italian Thanksgiving took on another level of ethnicity.  Now there were side dishes that only would appear on an Italian table.  The stuffing was heavily flavored with grated Parmesan cheese, parsley and garlic.  We had stuffed mushrooms and stuffed artichokes right along with candied sweet potatoes, mashed potatoes and salad with Italian dressing!  

Then came the period in my life where I spent Thanksgiving with my Aunt Marian and my cousins in New Jersey.  Aunt Marian was married to Uncle Henny who was German and so Red Cabbage was always a side dish on Thanksgiving.  The creamed onions, turnips and candied sweets were there and because my cousins and myself were all adults, we made culinary contributions.  Peter insisted on a green vegetable and in those days, the only green vegetable he acknowledged was broccoli so I always steamed or sautéed some.  My cousin Marian liked to bring a lentil salad, cousin Janet baked pies.  I have five girl cousins, all with spouses and some with children.  Thanksgiving dinner was a BIG deal at Aunt Marian’s with about 20 people!

I’m actually half Italian and half German so I fit in wherever we went!  As for my own Thanksgiving meals, I often went for something different, whether it be various stuffings or the  year I tried brining the bird.  I’ve made seasonal soups and  lots of sides.  Earlier today I posted one of my favorite Thanksgiving side dishes and decided that for the count down to turkey day, I’d post a recipe a day.  I hope you enjoy them and would love it if my readers would send in comments about their favorite Thanksgiving side dish or dessert or ethnic accompaniment.  

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Gone are the days of the green bean and Campbell’s soup casserole, known in my house as White Trash Green Beans.  SOOoooo politically incorrect – my kids named it, not me. 

I grew up with the usual suspects on the Thanksgiving table.  It was Mashed Potatoes, Mashed Turnips, Candied Sweet Potatoes, Stuffing, Green Bean French Onion casserole,  Creamed White Onions,canned jelled Cranberry Sauce.  Not too exciting, but oh so familiar 

I said good-bye, farewell to those dishes years ago!!  And I love side dishes so over the years I have collected a lot of recipes.  If you are making the BIG meal at home, you might find one or two to try out and if you’ve been invited to a feast, why not bring a really special dish?

Old habits die hard so here is a modernized version of the traditional Green Bean Casserole.  It is Green Beans with Carmelized Onions and Tarragon. 

1 TBS plus 1 Tsp extra virgin olive oil

2 large sweet onions such as Vidalia, thinly sliced

coarse salt and ground pepper

2 lbs green beans trimmed

4 tsp chopped fresh tarragon leaves

In a large nonstick skillet, heat 1 TBS oil over medium-high.  Add onions and season with salt and pepper.  Cook, stirring often, until softened and just beginning to brown, 10 minutes.  Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown and very soft, 30 minutes.  (Refrigerate in an air-tight container, up to 1 day.  Bring to room temperature before using).

Meanwhile, in a large pot of boiling, salted water, cook green beans until crisp-tender and bright green, about 6 minutes.  Drain and toss with tarragon and 1 tsp oil; season with salt and pepper.  Transfer beans to a platter and top with onions.

Recipe from Martha Stewart‘s Every Day Food

Green Bean Casserole with French Onions

The OLD Green Bean Casserole with French Onions (Photo credit: Moomettes)

martha stewart, every day food, white trash casserole,

The NEW Green Bean Casserole – Martha Stewart Every Day Food

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English: "V" icon as as symbol for v...

English: “V” icon as as symbol for vegetarianism/veganism. (Photo credit: Wikipedia)

I’m not a Vegan or a Vegetarian however sometimes I make an entire meal from garden-fresh vegetables!  This weekend turned out to be one of those inspirational meal-making events.  I found a vegan recipe for Sicilian Chickpeas with Escarole and Carmalized Onions.  Sounded intriguing and decided it would be a great side dish.  After all it had a green vegetable and also chick peas which provided the carb factor.  Of course if we were real vegans that would have been the main dish, maybe the only dish and I would be a thinner person!  But I know my husband and he might say something like “is this the whole meal” ?  So I made him two salmon burgers and myself two veggie burgers.  Not vegan and in most eyes, not even vegetarian – it was those salmon burgers that did us in….

Saturday night turned into a different kind of culinary adventure.  We were at the shore battening down the hatches so to speak as were our friends, Joe and Michael.  Hurricane Sandy was on her way to the Jersey Shore and Governor Christie declared a State of Emergency that morning so we had a lot of work to do putting furniture away, tying down covers, securing everything and anything that might become a missile!  Joe called and offered to help us in any way, good neighbor and friend.  I suggested we might meet up for breakfast on Sunday morning.  Joe said how about a pasta dinner since he had a lot of gravy.  He’s Italian and I’m Italian and if you’re Italian you know what we’re talking about.  Sounded like a plan to me BUT I had my own ideas about the kind of pasta I was going to make.

I mentioned that I thought I would make a Pancetta and Fennel Pasta, a very delicious and elegant dish.  There was a notable silence at the other end of the phone and then I heard the words, ” I don’t like pancetta, what is fennel”?  REALLY?  After a bit of back and forth and some input from Michael in the background, it was agreed that I would make the pasta, they would bring some wine and dessert!  I still wasn’t sure that Joe would like this dish and he did mention Classico sauce SO I decided to make two pasta dishes; my own Pancetta and Fennel and also a bowl of penne and pomodoro sauce.  Add an arugula, grape tomato and red onion salad and a loaf of semolina bread and we were in business.  Turns out that Joe really was kinda, sorta kidding about the Classico sauce (he claims he doesn’t really  like it).  Well, he dug right into the Pancetta and Fennel and after a couple of  helpings, he  said it was delicious!  See I told you it was good!

The recipe for the Pancetta and Fennel dish can be found in a previous blog: https://pbenjay.wordpress.com/2012/08/28/pancetta-and-fennel-pasta/

Before I give you the Sicilian Escarole recipe, I have to tell you about the bonanza of desserts.  In true Jersey fashion, we had a dozen of Dunkin’ Donuts, many festively decorated for Halloween.  I will admit to eating a Boston Creme and at least half of a jelly doughnut.  AND then we had apple cake from Freedman’s Bakery in Belmar which was SOoooo good.  Thanks guys!

Sicilian Chickpeas with Escarole and Carmalized Onions

1  large escarole (1 1/2  lbs) I used a large bag chopped escarole

1/4 cup olive oil

2 medium onions halved and sliced thinly. I used 1  large Vidalia onion thinly sliced.

2 tsp sugar –  I used 1 tsp.

1/4 cup dark raisins

3 cups drained chickpeas – reserve 1/3 cup bean liquid

Heat oil over medium heat in large  saute pan.  Add onions and stir often till golden – about 15 minutes.  Add sugar and cook another 5 minutes till dark golden brown.

Add raisins and escarole.  Stir occasionally till leaves are tender, about 6 minutes.  Season with salt and pepper

Add chickpeas and their liquid.  Simmer till flavors have blended, about 3 minutes.  Adjust seasonings.

 

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English: Meals on Wheels 'HotShot' delivery ve...

English: Meals on Wheels ‘HotShot’ delivery vehicle, Hamburg Township, Michigan (Photo credit: Wikipedia)

I knew I was getting old (-er by the day) and certainly not making the money I once was BUT I didn’t know I qualified for Meals On Wheels!!  Apparently I do because yesterday my cousin Janet (you know the one I like to call Janie) called in the morning and asked Peter if he would like to have a dinner with the most delicious sauce and the pasta of his choice.  That was pretty sexy in Peter’s mind –  and the fact that he found that sexy is yet another story.

We knew we were in for an all-around great day.  We love when Danny and Janet come because we can talk about so many things.  First of all we always like to spend a little time discussing her sister Marian ( my cousin) and the ongoing saga of what to do with the house in Vermont?  Whether to sell the condo in Florida and why not buy or rent something in Ocean Grove?  You know how easy it is to talk about someone else’s business lol lol.

But most of all we love our political conversations.  We are kindred spirits when it comes to politics and as the current presidential election draws closer and the antics escalates, we have much to talk about.  We breezed through the RNC which amounted to a substance-lacking, misinformation fest and liars convention and moved onto talking about the DNC.  Of course since we are all Democrats, it was a lovely conversation praising the eloquence of Bill Clinton, the directness of John Kerry and intelligence, demeanor and character of President Obama.  No surprises there, as I said, we are all Democrats.

However, before we convened on the front porch with drinks and a fabulous antipasto, we spent a couple of hours on the beach.  Is there anything better than sitting on a virtually empty beach on a beautiful warm sunny September afternoon?  Hard to beat that not-too-hot, not humid, soft warmth of the September sun.  The sun has quickly shifted to a new slant in the sky, it knows summer is over even if we don’t want to believe it!  Did you ever notice your shadow at about 11am during this month?  I did a few days ago and realized how intensely dark and visibly outlined your shadow is.  This doesn’t happen during the long hazy lazy days of summer.

But back to the porch…we feasted on exquisite semolina bread brought from upstate – thank God because for some unknown reason, here in the heart of the Jersey shore, I can’t find decent Italian bread.  Janet brought the bread AND everything else you can imagine or will read about in the next few lines.  Perhaps you remember that this cousin Janet, is the one I  have referred  to in a previous blog as the one with the traveling pantry and bar.  Add to that, she arrived with a change of clothes and make-up!  Here’s what came out of that cavernous trunk: A liter of white rum, 2 limes, a cucumber, 3 packages of mint leaves, 2 quarts of her famous homemade macaroni gravy, 2 lbs of spaghetti, the loaf of semolina Italian bread, a container of simple syrup, a container of pre-washed lettuce, a container of tomatoes, special salad seasoning, a stick of pepperoni, a jar of fried Italian peppers, a jar of roasted red peppers, a chunk of provolone cheese and a package of brie, 2 bottles of water for the beach, and 2 quarts of seltzer for the Mojitos.  Gosh I hope I didn’t forget anything!!!  This is serious packing!  And so you can only imagine this delightful antipasto which we relished along with Danny’s famous Mojitos.  Added to all the delicacies she brought, we added Greek olives, green olives, olives stuffed with blue cheese, dolmades and stuffed red cherry peppers.  I am surely prejudiced but seriously you can’t beat a great Italian antipasto!

When the pesky mosquitos started nibbling on Janet and I, we quickly retreated inside where while they watched MSNBC (WHAT ELSE?) I set the table and prepped the dinner.  Eventually we sat down to dinner and once again just kvelled ( a Yiddish word meaning gushing, praising) over Janie’s fantastic sauce (aka gravy).  It was dark, dark red indicating how long it had simmered into a thick rich ragu laden with sausage, meatballs and pieces of pork. OMG! we ate a whole pound of spaghetti!  The salad was barely touched because there really wasn’t much room left after all the pasta we ate.  Except of course we found a bit of room about an hour later for some cookies, dark chocolate and tea.

Thank you Danny and Janet for making my day in not quite Clint Eastwood style – although he did make quite a few spaghetti westerns before he made an ass out of himself at the RNC.

With meals this good, I’m calling to sign up for regular delivery!

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Fennel CDC

Fennel CDC (Photo credit: Wikipedia)

OMG! This dish is so simple yet the flavors were deliciously complex.  I could not stop eating it last night and I will be making it again soon.  I think it’s  a dish to serve to company, Peter thought otherwise.  He said he loved the taste but felt it didn’t have enough substance. MMMMmmmm I thought about that and then decided he wasn’t the person to judge a pasta dish like this one because he would never order a pasta with an alfredo sauce, or spaghetti carbonara, or linguine aglio e olio.      For him, pasta has sausage, meatballs or vegetables or clams or mussels.

My cousin Janet (I like to call her Janie)  gave me this recipe.  When I was making it, I realized that the directions mentioned butter but I hadn’t written butter in the ingredient list – what to do?  I went online of course and found a recipe that was almost identical to hers minus the native seasoning, which is a blend of herbs produced by a company founded by  her sister (my cousin) and her husband.

Thanks Janet.

Here it is:

1 lb of Farfalle or Penne

A slab of pancetta about 3″ by 1/2″ – diced – you can also buy pancetta already diced in a package

1 bulb of fennel – chopped including fronds

1 TBS dried fennel seeds

1/2 cup of cream or half & half – I used about 3/4 cup

1-2 minced garlic cloves

1/2 onion chopped – I used a whole small one

3 TBS unsalted butter

grated Parmesan or Parmigiano Reggiano cheese

Saute pancetta in sweet butter till crisp, add garlic, onion, fennel, fennel seeds to pan.  I used a braising pan.  Stir frequently till all is soft .  Cover pan.  

Add cooked pasta to the pan and toss with mixture.  Add the cream.  Sprinkle liberally with grated cheese.

Enjoy!

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English: American cook, author, and television...

English: American cook, author, and television personality (August 15, 1912 – August 13, 2004). (Photo credit: Wikipedia)

Today Julia Child would have been 100 years old!  I wonder what she would have cooked for breakfast? This post is in honor of a great lady, a wondrous cook and wise woman.  I was never a fan of her food. I don’t own any of her cookbooks not even the famous Mastering the Art of French Cooking!  I like French food but I guess as a young 20 year old bride I was more concerned with mastering cooking first and learning more about Italian dishes than French.  

However, I have always admired her quick wit and sharp to the point remarks.  So in honor of that laudable characteristic of hers, I am posting some of her famous remarks.

1. “The only time to eat diet food is while you’re waiting for the steak to cook.”

2. “Cooking is like love; it should be entered into with abandon or not at all.”
3. “If you’re afraid of butter, use cream.”
4. “The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appetit.”
5. “I think every woman should have a blowtorch.”
6. “Fat gives things flavor.”
7. “Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed. Eh bien, tant pis. Usually one’s cooking is better than one thinks it is. And if the food is truly vile, then the cook must simply grit her teeth and bear it with a smile, and learn from her mistakes.”
8. “I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.”
9. “I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it — and, more important, I like to give it.”
10. “I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a Valentine as you can give.”
11. “You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients.”
12. “Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”
13. “I just hate health food.”
14. “Learn how to cook — try new recipes, learn from your mistakes, be fearless and above all have fun.”

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New York times, tomatoes, Jersey tomatoes, figs, blue cheese

Tomato, Fresh Fig and Blue Cheese Salad

We had worked last night and all day today and the last thing I wanted to do was cook.  At least that’s what I started out thinking and saying.  We bandied about a few places we might go to eat but it was still early and although neither of us had anything to eat all day except a few bites of some leftover tea sandwiches and I had a piece of watermelon, we weren’t ready to commit. AND we still had a few errands to run before we went home…. Somewhere between going to Walgreens and Wegman’s I got the idea that if we hurried we could get to Matt’s Vegetable and Fruit Stand before they closed and buy some corn.  The corn we had last night was Silver Queen and it’s like candy on a cob.  With that memory fresh in mind, I decided I would cook tonight IF Peter would agree to a simple meal of hot dogs.  And I mean simple – no grilling.  I would boil them which actually is the way we prefer them cooked anyway.

But I wanted some hot dog rolls tonight and sauerkraut and baked beans as well as the corn and we should pick up some tomatoes too.  When we got to Matt’s, the display of Jersey tomatoes was unbelievable. There was a 10′ table laden with bright red fleshy globes of sweet juiciness.  Hundreds of tomatoes to pick from and so I did – pick a few perfect specimens.  Peter grabbed 4 ears of corn using a tried and true technique for picking the best ears.  Well a farmer told me and it’s always worked for me so I’ll pass it on to you.  No need to strip the corn down a bit.  Besides that’s is just so rude.  Pick the ears that have long very dark tassels.  I spied some zucchini and yellow squash and remarked that we had not  had any other fresh vegetables this summer other than corn and tomatoes, so bought some squash too.

And now this is how I made the meal into a great dinner.

The corn was steamed, the baked beans heated up in the microwave along with the sauerkraut. I sliced up the squash and sautéed the slices in olive oil and garlic.  Then, I found the dining section from this week’s New York Times and proceeded to follow a fantastic recipe listed there in the glory of tomatoes.  I should check to see if the writer is from New Jersey – HEY, we all know that BEST tomatoes are Jersey Tomatoes.  I want to share the recipe with you in case you threw out the paper or can’t find it on the web.

Tomato, Fresh Fig and Blue Cheese Salad

1 TBS balsamic vinegar

1/4 tsp fine sea salt

1/2 cup olive oil

2 TBS pine nuts (I didn’t have quite that much, so just tossed the rest of the bottle in pan)

1 large or 2 small ripe tomatoes about 8 ounces, thinly sliced

1/2 pound fresh figs, cut into quarters (I used 2)

1 ounce crumbled blue cheese or to taste

1 tsp fresh thyme leaves (I had some frozen but they were more like dried)

Black pepper

1. In a small bowl, whisk together vinegar and salt. Whisk in oil

2. In a small skillet over medium-low heat, toast pine nuts; shaking the pan occasionally until light golden, about 2 minutes.

3. Spread tomato slices on a large plate.  Scatter fig quarters and pine nuts over tomatoes.  Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.

recipe from New York Times

This was really a feast and in very short order too.  Life is good in The Garden State in the summer.

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Gosh, I don’t know what to celebrate first!
I guess I could wear a sombrero to the races or eat quesadillas while placing a bet. Or wear a fabulous floral creation like the ones in one of my previous http://wp.me/pNyWj-2SH, which featured Kentucky Derby hats by Dee, to a Cinco de Mayo celebration.
As it turns out, I’m opting to cook a Cinco de Mayo meal tonight and invited some friends over.

The menu for tonight is Mexican beer ( they all opted out for Magaritas) with chips and salsa and quesadillas.
I’m serving Arroz con pollo et frijoles, steamed asparagus and dessert from a Mexican bakery.

Well I started this post Saturday afternoon, then in the midst of prepping, I had to stop and watch the Derby.  I love watching that race!  I didn’t have any favorites and apparently the favorite to win, Urban Rags, didn’t even place.  It was so exciting to see “I’ll Have Another” come from behind.  There really is something thrilling about horse racing.

So onto the meal….

I had never made Arroz con Pollo so I researched a few recipes online and came up with three that I liked or at least part of each so I did what any good cook does, I combined them and created my own.  AND I will be the first to admit, that I don’t often do that.  If you read this blog regularly then you know that I find a recipe I like, make it and if I post it, I always credit the source.

Cinco de Mayo, Kentucky Derby, saffron, Viga rice, chicken dinner, one-pot meal, arroz con pollo, black beans,

Arroz con Pollo*

* This is NOT a photo of my dish. Note there are no black beans! But it is similar and gives you an idea of what it should look like when done.

Arroz con Pollo con Frijoles Negros

2 1/2 -3 lb. chicken; I used skinless boneless thighs

1/2 cup flour for dredging

Salt, ground pepper, paprika and chili powder (optional)

2 cups long grain rice (I used a package of Viga yellow rice)**

1 medium onion chopped

3 -4 garlic cloves minced

1 green bell pepper chopped ( I used an orange pepper)

1 14.5 oz can diced  or stewed tomatoes.  I used a can of Del Monte petite cut tomatoes with jalapeno – was not too  hot.

4 cups chicken broth* The Viga rice called for 4 cups water – substitute broth

black olives (handful – I used what was leftover from making quesadillas

1 cup frozen peas (optional) ( I had a half pkg in the freezer)

** Follow directions for whatever rice you are using and substitute broth for the water.

Heat 3 TBS olive oil in large skillet ( I used a braising pan). Rinse chicken, pat dry and dredge through flour.  Season chicken with salt, pepper, paprika  and chili powder. Brown the chicken about 3-4 minutes per side.  Remove and set aside.

Add the onions, pepper and garlic to the pan, scraping up brown bits. Cook about 5 minutes till onion and pepper are softened.

Add the rice and cook till rice becomes slightly opaque and browns. Stir a bit, then let it brown  and then stir some more.  If you use the Viga rice, you won’t see it turn opaque, just lightly browned. Lower heat if rice begins to stick to pan.  Add the broth and bring to boil.  Lower to simmer, cover pot, cook for about 10 minutes.

Layer the chicken on top of the rice mixture, pour tomatoes over the chicken, add the black beans.  Cover pot and cook till chicken and rice are done.  About 15 minutes before done, toss in olives and peas.

Recipe by Lori-adapted from Simplyrecipes.com, allrecipes.com, weheartfood.com

One of the best parts of this dish for me was that I made it slightly ahead of time and just before serving , I heated it up.  It’s not so often that I actually sit with my dinner guests for drinks and hors d’ouevres  and Saturday night I did!

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