Date post: | 07-Apr-2018 |
Category: |
Documents |
Upload: | sandy-pollock |
View: | 230 times |
Download: | 0 times |
of 10
8/6/2019 Recipes From Casserole Queens
1/10
8/6/2019 Recipes From Casserole Queens
2/10
CLARKSON POTTER/PUBLISHERS
NEW YORK
sandy pollockcrystal cook
&
put some lovinin your ovenWITH 100 EASY ONE- DISH RECIPES
Cookbook
CASSEROLECASSEROLE
QUEENSQUEENS
The
8/6/2019 Recipes From Casserole Queens
3/10
8/6/2019 Recipes From Casserole Queens
4/10
50 THE CASSEROLE QUEENS COOKBOOK
Valley-Style
ArrozconP
ollo
MAKES 6 TO 8 SERVINGS
1 (3-pound) chicken, cut into8 pieces, skin removed
2 teaspoons salt, plus morefor chicken
2 teaspoons freshly groundblack pepper, plus more forchicken
3 tablespoons olive oil
1 cup long-grain white rice
1 (14Bc-ounce) can dicedtomatoes
1 (8-ounce) can tomato sauce
1 cup finely chopped onion
1 cup finely chopped green bellpepper
1 cup frozen peas
2 tablespoons tomato paste
3 garlic cloves, minced
3 bay leaves
2 teaspoons ground cumin
1 (32-ounce) carton chickenbroth (see page 200), or asneeded
The Valley is what we, in Texas, call the Rio Grande Valley. Its
located on the southernmost tip of the state, bordering Mexico,
and its where Sandy grew up. The Valley is a melting pot of
American and Mexican cultures, and is known for its festivals,
architecture, and cuisine. So when Sandy talks about comfort
food, she thinks of dishes that are often heavily influenced by
traditional Mexican flavors. Arroz con Pollo (rice with chicken)
is one of her favorites. Many Spanish-speaking countries claim
this dish, so there are many different ways to prepare it. This
particular recipe is served up Valley style and is uniquely Texan.
1 Preheat the oven to 350F.
2 Season the chicken with salt and pepper. Heat the olive
oil in a large saut pan set over high heat, and add 4 pieces
of the chicken. Fry the chicken until browned, about
5 minutes on each side. Transfer the chicken to a papertowellined plate and set aside. In small batches, continue
to fry the remaining pieces of chicken.
3 Add the rice to the oil remaining in the pan and fry over
medium-high heat until it is golden brown, about 10 minutes.
Add the tomatoes, tomato sauce, onion, bell pepper, peas,
tomato paste, garlic, bay leaves, cumin, 2 teaspoons of salt,
2 teaspoons of black pepper, and 2Bccups of the broth.
Bring to a boil, then transfer to a 9 x 13-inch casserole dish.
8/6/2019 Recipes From Casserole Queens
5/10
FUN FOR THE WHOLE FAMILY. NEAT-O! 51
4 Add the chicken to the casserole dish, nestling the white
meat into the rice to prevent it from overcooking, and
place the dark meat on top of the rice. Cover the dish with
foil and bake until the rice is tender and the chicken is no
longer pink, 40 to 50 minutes. If needed, add more chicken
broth, 1 cup at a time, to the dish during baking to keep the
chicken and rice moist.
8/6/2019 Recipes From Casserole Queens
6/10
8/6/2019 Recipes From Casserole Queens
7/10
128 THE CASSEROLE QUEENS COOKBOOK
Herb-Baked
CapreseToma
toStacks
MAKES 8 SERVINGS
Cooking spray
3 medium tomatoes, cut intoBe-inch-thick slices
Salt and freshly ground blackpepper
8 Be-inch-thick slices freshmozzarella
1 tablespoon chopped freshbasil
Bdcup seasoned bread crumbs(see page 196)
2 teaspoons unsalted butter,melted
This dish is so simply prepared, yet yields amazingly complex
flavors. Sandy was inspired to make these tasty stacks from
ingredients that seemed always to be on hand in her and Michaels
home. Because there are so few ingredients in this dish, it is
imperative that your ingredients are quality. We also recommend
that you take the time to make your bread crumbs from scratch,
as it adds that extra something to the dish. And dont worry about
any extra bread crumbs getting stale; just store them in the
freezer and they will stay fresh for months. If you find yourself
with extra basil, dont waste it! Use it to make some tasty pesto
(see opposite).
1 Preheat the oven to 425F. Coat a 9 x 13-inch casserole
dish with cooking spray.
2 Arrange one layer of tomatoes (do not overlap) in the
bottom of the casserole dish. Season the tomatoes with
salt and pepper. Put a slice of fresh mozzarella on top of
each tomato, then top each with basil. Top each stack with
another slice of tomato, and season with salt and pepper.
3 Combine the bread crumbs and butter in a small bowl.
Sprinkle the crumbs over the stacks.
4 Bake for 5 to 10 minutes or until the tomatoes are heated
through, the bread crumbs are lightly browned, and the
mozzarella just starts to melt. Serve hot.
Vegetarian friendly!
8/6/2019 Recipes From Casserole Queens
8/10
SIDES THAT TAKE FRONT AND CENTER 129
MAKES 1BcCUPS
4 large garlic clovesDecup toasted pine nuts
Decup grated Parmesancheese (3 ounces)
1Bcteaspoons salt
Bcteaspoon freshlyground black pepper
3 cups loosely packedfresh basil
Cdcup extra-virginolive oil
Place ingredients in a food processor and blend. If not
using immediately, put the pesto in a zip-top plastic
bag and freeze for up to 2 months.
Pesto
When a recipe calls for just a bit of fresh basil, dont let
the rest go to wastein fact, buy a little extra (three
bunches total) and make a delicious pesto. Its easy!
8/6/2019 Recipes From Casserole Queens
9/10
CLARKSON POTTER/PUBLISHERS
NEW YORK
sandy pollockcrystal cook
&
put some lovinin your ovenWITH 100 EASY ONE- DISH RECIPES
Cookbook
CASSEROLECASSEROLE
QUEENSQUEENS
The
8/6/2019 Recipes From Casserole Queens
10/10
http://itunes.apple.com/us/book/isbn9780307717856http://books.google.com/ebooks?as_brr=5&q=9780307717856http://www.indiebound.org/book/9780307717856http://search.barnesandnoble.com/Casserole-Queens-Cookbook/Crystal-Cook/e/9780307717856?afsrc=1&isbsrc=Y&r=1&cm_mmc=Random%20House-_-RandomHouse.com%20Outbound%20Link-_-RandomHouse.com%20Outbound%20Link-_-RandomHouse.com%20Outbound%20Linkhttp://www.amazon.com/gp/product/0307717852?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307717852