|
| Posted By |
Message |
| Pages: 1 [2] |
maybeamommy
Blessed beyond belief
Member since 10/07 17048 total posts
Name:
|
Re: *WEEKLY MENUS - 6/19
LISA - thanks!!!!!!!! 
Shapla - do you have a recipe for your arroz con pollo?
Rojerono - MMMM tequila lime chicken  It was really delicious! I only marinated it for 2 hours, but it was still juicy and the citrus from the lime mixed with the cilantro was just perfect!
|
Posted 6/22/10 10:52 AM  |
| |
|
Long Island Weddings
Long Island's Largest Bridal Resource |
stickydust
Now a mommy of 2!!!
Member since 4/06 3164 total posts
Name:
|
Re: *WEEKLY MENUS - 6/19
Sunday: Ribs, corn on the cob, dijon potato salad, arugula salad, watermelon slices
Monday: Grilled chicken sausages, roasted vegetable and polenta bake.
Tuesday: Arroz con pollo, tostones, avocado salad
Wednesday: Arroz con picadillo, arugula salad
Thursday: Spaghetti with turkey meatballs, salad
Friday: Chicken with mushrooms and asparagus over orzo.
|
| Posted 6/22/10 4:15 PM |
| |
|
shapla79
Where Does The Time Go?
Member since 11/07 4619 total posts
Name:
|
Re: *WEEKLY MENUS - 6/19
Posted by maybeamommy
Shapla - do you have a recipe for your arroz con pollo?
Below is what I'm planning on doing. I have a Le Creuset dutch oven that I've been meaning to use for this purpose! I'll probably tweak the recipe once I make it this week:
Arroz con Pollo
Ingredients:
3 lb. chicken thighs and drumsticks
Salt and freshly ground pepper, to taste
5 Tbs. achiote oil
3/4 cup sofrito (see recipe below)
1/4 tsp. saffron threads, crushed
2 cups long-grain white rice
3 cups chicken broth
2 Tbs. chopped fresh oregano
1 can (14 1/2 oz.) diced tomatoes with juices
Directions:
Preheat oven to 350°F.
Heat oil on medium-high heat in a dutch oven. Season chicken with salt and pepper and brown the chicken. Chicken should be golden brown on both sides. Remove chicken from pan.
Add sofrito to pan and reduce heat to medium. Saute sofrito until soft (about five minutes).
Stir the saffron into the sofrito, then add rice to coat. Add chicken broth and oregano. Bring to a simmer and add browned chicken. Cover the pan, transfer to the oven and bake for 45 minutes.
Then add a can of diced tomatoes. Cover and continue to bake until the rice is tender and most of the liquid is absorbed (about 15 minutes).
Note: Feel free to substitute some white wine in place of some of the chicken broth! Some of my friends like to add a little beer instead of using so much broth.
***********************
Sofrito Recipe is from allrecipes.com:
Note: It makes 5 cups worth, so you can either freeze the unused portion or just alter the measurements.
2 green bell peppers, seeded and chopped
1 red bell pepper, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads of garlic, peeled
25 cilantro leaves with steams
25 leaves of recao or culantro
1 Tbsp salt
1 Tbsp black pepper
In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a ziplock freezer bag, and use as needed, or freeze in portions.
Note if you can't find ajies dulces you can add extra red bell pepper. If you can't find recao or culantro, add extra cilantro. These ingredients are available in Latin grocery stores.
Message edited 6/22/2010 10:27:16 PM.
|
| Posted 6/22/10 10:20 PM |
| |
|
stickydust
Now a mommy of 2!!!
Member since 4/06 3164 total posts
Name:
|
Re: *WEEKLY MENUS - 6/19
Posted by shapla79
Posted by maybeamommy
Shapla - do you have a recipe for your arroz con pollo?
Below is what I'm planning on doing. I have a Le Creuset dutch oven that I've been meaning to use for this purpose! I'll probably tweak the recipe once I make it this week:
Arroz con Pollo
Ingredients:
3 lb. chicken thighs and drumsticks
Salt and freshly ground pepper, to taste
5 Tbs. achiote oil
3/4 cup sofrito (see recipe below)
1/4 tsp. saffron threads, crushed
2 cups long-grain white rice
3 cups chicken broth
2 Tbs. chopped fresh oregano
1 can (14 1/2 oz.) diced tomatoes with juices
Directions:
Preheat oven to 350°F.
Heat oil on medium-high heat in a dutch oven. Season chicken with salt and pepper and brown the chicken. Chicken should be golden brown on both sides. Remove chicken from pan.
Add sofrito to pan and reduce heat to medium. Saute sofrito until soft (about five minutes).
Stir the saffron into the sofrito, then add rice to coat. Add chicken broth and oregano. Bring to a simmer and add browned chicken. Cover the pan, transfer to the oven and bake for 45 minutes.
Then add a can of diced tomatoes. Cover and continue to bake until the rice is tender and most of the liquid is absorbed (about 15 minutes).
Note: Feel free to substitute some white wine in place of some of the chicken broth! Some of my friends like to add a little beer instead of using so much broth.
***********************
Sofrito Recipe is from allrecipes.com:
Note: It makes 5 cups worth, so you can either freeze the unused portion or just alter the measurements.
2 green bell peppers, seeded and chopped
1 red bell pepper, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads of garlic, peeled
25 cilantro leaves with steams
25 leaves of recao or culantro
1 Tbsp salt
1 Tbsp black pepper
In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a ziplock freezer bag, and use as needed, or freeze in portions.
Note if you can't find ajies dulces you can add extra red bell pepper. If you can't find recao or culantro, add extra cilantro. These ingredients are available in Latin grocery stores.
I HIGHLY recommend adding a full bottle of beer towards the end. You literally just open up the pot pour in the entire bottle of beer (do not stir) cover and let sit for 20 minutes. It really gives it an authentic flavor. Also, traditionally you would also add peas at the end.
|
| Posted 6/23/10 2:36 PM |
| |
|
shapla79
Where Does The Time Go?
Member since 11/07 4619 total posts
Name:
|
Re: *WEEKLY MENUS - 6/19
Posted by stickydust
I HIGHLY recommend adding a full bottle of beer towards the end. You literally just open up the pot pour in the entire bottle of beer (do not stir) cover and let sit for 20 minutes. It really gives it an authentic flavor. Also, traditionally you would also add peas at the end.
Thanks for the tip! I will definitely give it a try!
|
| Posted 6/23/10 6:26 PM |
| |
|
| Pages: 1 [2] |
Potentially Related Topics:
Currently 644128 users on the LIFamilies.com Chat
|
Long Island Bridal Shows
|
