Baked Chicken and Spanish RIce

Dear Readers,

On a rainy fall day there is nothing better than the smell of chicken baking in the oven. I wanted to bake them whole and watch as the skin browned just to the perfect shade of delectable brown. But, what to pair the chicken with.....Spanish rice.

Recipes:

Baked Chicken

Place two chickens in a roaster and lightly cover with olive oil. Sprinkle garlic salt and pepper on top of the chicken and bake at 350 for around 2 hours.

Spanish Rice


1 Large Chopped Onion, Saute in olive oil with sea salt, marjoram, and pepper
1 cup chopped mushrooms
1 cup chopped tomatoes
1 can chili beans
1 can refried beans
2 cups rice, cooked to perfection, sprinkled with marjoram

Mix together


Bon Appetit!

Pork Stew

Dear Readers,

What beautiful fall weather we have been having! The chill in the air at night and in the morning remind me that it is time again for some stew. This stew is a plain, but satisfying mix of vegetables that will delight even the most discerning of taste buds.

Recipe: Pork Stew

1 large onion, chopped
3-4 celery stalks- chopped
3 tbls. minced shallots
4 carrots- chopped
3 cups chopped mushrooms
1 1/2 pound pork roast
2 1/2 cups chopped tomatoes
1 8oz can tomato paste
1 can black beans
salt and pepper to taste


Cook on high in crock pot for 4 hours. Enjoy with homemade bread!

Bon Appetit!

Cassoulet

Dear Readers,

During the chilly mornings when the frost is just sparkling in the sun, I am reminded that it is soup weather. So, I made Cassoulet!

Recipe:

1 pound ground turkey-browned
1 pound chicken sausages-cooked and sliced
4 chopped tomatoes
4-6 stalks celery chopped
3-4 Carrots-diced
1 onion-diced
2 Tbls. chopped garlic
2 Tbls. Caribbean spice
salt and pepper to taste

Cook in crock pot on high for 4-5 hours and serve with bread and hot cider.