A Portuguese Delight!

Paella

Ingredients:

2 lbs. Mussels

3/4 lb. Cod

3 links Chorizo

1 lb. Shrimp

1 cup dry white wine

2 packages Goya Spanish yellow rice

1 can Peas

1 handful of Basil

Directions:

Using directions from the box, cook the Goya rice. Boil water in a saucepan to cook shrimp. Add oil to a frying pan, cook Chorizo links. Remove and drain on a paper towel. In a saucepan, add mussels and 1 cup of wine and basil. Cook until mussels open, then drain. Add more oil and fry cod in the same frying pan. Slice Chorizo into bite sized pieces. Add can of peas to the finished rice. Add Chorizo and mussels. Drain shrimp and remove tails before adding them to the rice mixture. Gently toss together. Lastly add the cod to the top. Enjoy!

Slicing Chorizo in half helps it cook
more quickly

Cook shrimp thoroughly and remove
tails after

Cooking mussels in wine adds a nice flavor

Cod is done cooking when it starts to
flake into small pieces

What a lovely mixture of flavors!

A little Austrian nostalgia

Chicken & Mushrooms

Ingredients:

2 lbs. Chicken breast or tenders

2 cans chicken broth

3 cups rice

2 Shallots

1/2 lb. Chanterelle mushrooms

1/2 lb. Oyster mushrooms

1 cup dry white wine

1/2 cup flour

Directions:

In a saucepan add 3 cups of rice with 6 cups of water. Heat on medium. Coat chicken in flour. Heat oil in a fry pan. Add chicken in 1-2 batches. (You only need to brown the chicken, it doesn't have to be cooked through just yet.) Remove chicken and drain on a paper towel. Add sliced shallots to the frying pan. Slice the mushrooms into even sized pieces and add them to the frying pan. Once the mushrooms begin to lose water, add the chicken back into the pan along with the two cans of chicken broth and 1 cup of wine. Cook until chicken is cooked thoroughly and the alcohol has burned off. Serve atop a bed of rice. 

Chanterelle & Oyster Mushrooms

Coat chicken in flour before cooking

Finished product, delicious!

Southern Sunday

Southern Fried Chicken

Ingredients:

4 Chicken Leg quarters

2 cups buttermilk

Flour

1 tsp Cayenne Pepper

1 tsp Thyme

1 tsp Rosemary

Canola Oil

Directions:

Prepping the chicken: cut the quarters in half. Place in a large bowl with buttermilk, cayenne pepper, thyme, and rosemary. Cover with plastic wrap and put in the refrigerator for 4 hours.

Take chicken from refrigerator. Coat each piece with flour. Place chicken on a baking sheet and let sit for 30 minutes for the coating to settle. Preheat your oven to 400 degrees. In a frying pan or cast iron skillet pour 1/4 inch of canola oil. Keep on high heat and fry each piece in several batches (do not crowd in pan). Flip it once until golden brown. Place on a baking sheet. Once all of your chicken is fried, place in over for about 20 minutes, or until chicken is cooked threw.

Buttermilk Marinade

Coat with flour

Let it sit for 30 minutes before frying

Fry for 10 minutes then bake for 20
minutes at 400 degrees

A Veggie Sensation

Ratatouille 

Ingredients:

1 medium eggplant 

2 Zucchinis

2 medium onions

2 bell peppers (red, yellow, or orange)

5 tomatoes

1/2 cup tomato purée 

2 tsp chopped garlic 

1/4 cup chopped parsley

1/4 cup chopped basil 

1 tsp thyme 

Salt

Pepper 

Directions:

Dice onions and bell peppers. Sauté in vegetable oil. Set aside. Cut eggplant into quarters lengthwise then cut each quarter into 1/4 inch pieces. Sauté with 1 tsp garlic until tender but not brown. Slice zucchini into thin pieces. Sauté until tender. Combine onions, peppers, eggplant, and zucchini together. Add the remaining garlic. Peel tomatoes (see instructions for this step below). Slice into bite size pieces and add them to the veggies along with any juice. Once combined, add parsley, basil, and tomato purée. Lid your pan and simmer for approximately 10 more minutes or until the juices look soup-like. Serve with rice or by itself. 

Onions sauteed in vegetable oil

Peeling tomatoes isn't as hard as it sounds!

Once the sauce is soupy you know it's ready!

Peeling tomatoes:

Core your tomatoes. Place in a large bowl. Boil water and pour over tomatoes. Use a lid to trap the steam inside and this will loosen the tomatoes' skin. You'll only need to leave them for a minute or two. Use a knife to peel the skin off completely.