Spanish Oven Baked Roast Chicken

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 whole chicken, cut up
• 3 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• 1/3 cup red wine vinegar
• 1/3 cup medium sherry (spanish if you can find it)
• 1/2 onion, cut in chunks
• 5 cloves garlic, crushed
• 1 tablespoon dried parsley
• 6 bay leaves
• 1/8 cup butter

Recipe

• 1 cover the bottom of a 10 x 18 x 2 1/2 inch oval clay cooking pan (or a comparable glass or ceramic pan) with the olive oil.
• 2 place cut up chicken in pan skin side up.
• 3 place a bay leaf and chunk of onion under each piece.
• 4 dot chicken with butter pieces.
• 5 mix together tomato sauce, wine vinegar, sherry and crushed garlic.
• 6 pour mixture over chicken and sprinkle parsley on chicken.
• 7 bake uncovered at 250 degrees for 4 t0 5 hours.
• 8 baste frequently.

Spanish Paella

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup fresh parsley, chopped
• 1/2 cup lemon juice, divided
• 1 1/2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 cup water
• 1 teaspoon saffron
• 6 cups chicken broth
• 8 jumbo shrimp
• 2 chorizo sausages
• 4 ounces prosciutto
• 1 lb chicken breast (chicken thighs or both)
• 2 cups onions, chopped
• 1 cup red bell pepper, chopped
• 1 cup tomato, chopped, fresh (or canned)
• 1 teaspoon paprika
• 3 garlic cloves, minced
• 3 cups arborio rice
• 1 cup peas, frozen
• 8 mussels, fresh

Recipe

• 1 combine parsley; 1/4 cup lemon juice, 1 tbsp olive oil and garlid to make herb blend. set aside.
• 2 prepare broth - mix together water saffron and chicken broth in saucepan.
• 3 heat 1/2 tbsp oil in large skillet over medium heat.
• 4 saute chicken and remove.
• 5 saute sausage and prosciutto and remove.
• 6 saute shrimp and remove.
• 7 reduce heat to medium low.
• 8 add onions and peppers and saute for 10 min or until soft.
• 9 add tomatoes, paprika and garlic and cook for 5 min.
• 10 add rice, cook for 1 min.
• 11 add meat (not seafood), rice, herb blend, and broth.
• 12 simmer on low for 10 minutes
• 13 add mussels - cook 5 min.
• 14 add shrimp and peas- cook 5 min.
• 15 sprinkel 1/4 cup lemon juice on top.
• 16 remove pan from heat, cover with a towel (or similar) and let sit for 10 minutes.

Rustic Village Pizza

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 1/2 cups water (105 f to 115 f)
• 2 (1/4 ounce) packages dry yeast
• 1 teaspoon sugar
• 4 teaspoons olive oil
• 1/2 teaspoon salt
• 2 1/2 cups flour (approx)
• 1 1/2 cups whole wheat flour
• olive oil, to coat the bowl
• 2 tablespoons olive oil
• 3 green onions, chopped finely
• 3 large mushrooms, sliced
• 2 garlic cloves, minced
• 1 cup alfredo sauce
• 2 tablespoons lemon juice
• 1 lemon, zest of
• 2 tablespoons parsley, chopped fresh
• 1/2 cup spinach, chopped fresh
• 5 slices bacon, fried crisply and crumbled
• 1 cup chicken breast, cooked and chopped
• 1 (20 ounce) package simply potatoes diced potatoes with onion
• 3 tablespoons rosemary
• 3 tablespoons olive oil
• pepper, freshly ground to taste
• 4 ounces mozzarella cheese, fresh sliced
• 1/4 cup parmesan cheese, shredded

Recipe

• 1 you may use a purchased pizza crust or prepare your own. to make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
• 2 stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
• 3 place 1 1/2 cups of flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
• 4 place one cup of regular flour on work surface.
• 5 mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
• 6 stir until as combined as possible.
• 7 turn out onto floured surface.
• 8 with well floured hands, knead dough to work in the cup of flour on the board.
• 9 continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
• 10 place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
• 11 dough should double (at least).
• 12 while the dough is rising, prepare the sauce.
• 13 heat the olive oil in a skillet on medium high heat.
• 14 add green onion and garlic to the pan, and cook for approximately 2 minutes.
• 15 add mushroom and cook until most of the water has cooked out of them.
• 16 add the alfredo sauce and stir.
• 17 add lemon juice and zest, and set aside.
• 18 mix potatoes, olive oil and rosemary in a bowl. season with freshly ground black pepper.
• 19 use half the dough to form a large pizza crust (15 inch round), crimp the edges, brush edges with olive oil. use the other half for another pizza.
• 20 place all of the sauce on the dough (less if you like, but i use it all).
• 21 sprinkle with cooked chicken, chopped parsley, spinach, bacon and parmesan cheese.
• 22 top with potato mixture.
• 23 top with slices of mozzarella cheese.
• 24 bake on pizza stone, vented pizza pan or ceramic tile coated with cooking spray at 425 f for approx 15-20 minutes until the potatoes begin to brown.

Tsr Version Of Kraft Shake'n Bake (original) By Todd Wilbur

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup corn flake crumbs, plus
• 1 tablespoon corn flake crumbs
• 2 teaspoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Recipe

• 1 combine all ingredients in a small mixing bowl and stir to combine.
• 2 make sure the corn flakes are crushed.
• 3 they should be a course powder, and the whole mixture should be rather fine, and should be well mixed.
• 4 at this point you may package and store the resulting mixture away in any cool place.(makes 1/2 cup).
• 5 you can use this homemade shake’n bake® wherever the real product is called for.
• 6 or, continue to make shake’n® chicken.
• 7 prepare chicken following the same technique as described on the box of the original mix using 21/2 lbs.of bone-in chicken (6 to 8 pieces, with or without skin) or 2 lbs. boneless skinless chicken breast halves.
• 8 preheat your oven to 400 degrees fahrenheit then moisten the chicken with water.
• 9 use a large plastic bag for the coating and use the same steps as described on the original package: "shake the moistened chicken, 1 to 2 pieces at a time, in shaker bag with coating mixture.".
• 10 discard any remaining mixture and the bag.
• 11 bake at 400 degrees fahrenheit in an ungreased or foil-lined.
• 12 15 x 10 x 1-inch baking pan until cooked through:.
• 13 bone-in: 45 minutes boneless: 20 minutes.

Spinach And Goat Cheese Stuffed Chicken Breast

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 chicken breasts, pounded thin
• 1/2 cup goat cheese (such as chevre)
• 1 (10 ounce) box frozen spinach, thawed and drained
• 1 small onion, diced
• 2 cups chicken broth
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/2 cup flour
• 2 garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• 2 teaspoons dried thyme
• 4 tablespoons roasted red peppers, diced
• 3/4 teaspoon salt
• 1 teaspoon pepper
• 12 toothpicks

Recipe

• 1 preheat oven to 300.
• 2 in a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons salt and pepper until well combined.
• 3 lay pounded chicken breast out and place 1/4 of cheese mixture on top. roll chicken breast and secure with toothpicks (i usually use about 3 each piece).
• 4 dredge chicken in flour and brown on all sides in heated skillet.
• 5 remove chicken and place in oven while completing dish.
• 6 add 2 tbs. oil in skillet and add garlic, onion, thyme, 1/8 teaspoons salt and red pepper flakes. cook 3-4 minute then add 1 tbs. flour. cook 1 minute more.
• 7 whisk in stock and cook 4-5 minute until thickened.
• 8 add lemon juice, parsley and roasted peppers.
• 9 when plating, slice each breast about 1/2 inches thick and spoon sauce on top.

Spanish Garden Rice

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 cup rice, uncooked
• 1/4 cup onion, chopped
• 1 yellow pepper, small &,chopped
• 1 green pepper, small &,chopped
• 1 red pepper, small &,chopped
• 1 tomato, small,seeded &,chopped
• 3 cloves garlic, pressed
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon chili pepper
• 1 tablespoon cumin, ground

Recipe

• 1 saute rice in olive oil for 3 minutes.
• 2 add onion, peppers, tomato, garlic,& chicken broth.
• 3 bring to a boil.
• 4 season with salt, pepper, chili pepper,& cumin.
• 5 cover and simmer until rice is tender and liquid is absorbed, approximately 20- 25 minutes.

Tsr Version Of Chili's Southwestern Egg Rolls By Todd Wilbur

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 1 chicken breast fillet
• 1 tablespoon vegetable oil
• 2 tablespoons minced red bell peppers
• 2 tablespoons minced green onions
• 1/3 cup frozen corn
• 1/4 cup canned black beans, rinsed and drained
• 2 tablespoons frozen spinach, thawed and drained
• 2 tablespoons diced canned jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1 dash cayenne pepper
• 3/4 cup shredded monterey jack cheese
• 5 (7 inch) flour tortillas
• 1/4 cup smashed fresh avocado (about half of an avocado)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon buttermilk
• 1 1/2 teaspoons vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• 1 dash dried dill weed
• 1 dash garlic powder
• 1 dash pepper

Recipe

• 1 preheat barbecue grill to high heat.
• 2 rub the chicken breast with some vegetable oil then grill.
• 3 it on the barbecue for 4 to 5 minutes per side or until done.
• 4 lightly salt and pepper each side of the chicken while it cooks.
• 5 set chicken aside until it cools down enough to handle.
• 6 preheat 1 tablespoon of vegetable oil in a medium-size skillet.
• 7 over medium-high heat.
• 8 add the red pepper and onion to the pan and sauté for a couple.
• 9 minutes until tender.
• 10 dice the cooked chicken into small cubes and add it to the pan.
• 11 add the corn, black beans, spinach, jalapeno peppers, parsley,.
• 12 cumin, chili powder, salt, and cayenne pepper to the pan. cook.
• 13 for another 4 minutes. stir well so that the spinach separates.
• 14 and is incorporated into the mixture.
• 15 remove the pan from the heat and add the cheese. stir until the.
• 16 cheese is melted.
• 17 . wrap the tortillas in a moist cloth and microwave on high.
• 18 temperature for 1 1/2 minutes or until hot.
• 19 spoon approximately one-fifth of the mixture into the center.
• 20 of a tortilla. fold in the ends and then roll the tortilla over.
• 21 the mixture. roll the tortilla very tight, then pierce with a.
• 22 toothpick to hold together. repeat with the remaining ingredients.
• 23 until you have five eggrolls. arrange the eggrolls on a plate,.
• 24 cover the plate with plastic wrap and freeze for at least 4 hours.
• 25 overnight is best.
• 26 while the eggrolls freeze prepare the avocado-ranch dipping.
• 27 sauce by combining all of the ingredients in a small bowl.
• 28 preheat 4-6 cups of oil to 375 degrees.
• 29 . deep fry the eggrolls in the hot oil for 12-15 minutes and.
• 30 remove to paper towels or a rack to drain for about 2 minutes.
• 31 . slice each eggroll diagonally lengthwise and arrange on a.
• 32 plate around a small bowl of the dipping sauce. garnish the.
• 33 dipping sauce with the chopped tomato and onion.