As I am sure you are all aware that Don is the “Chef of Chefs” and this dish is beyond anything. Arroz Con Pollo has always been my favourite Mexican dish and boy oh boy did he do it up right. This is now on our list for ‘do agains’.
- 2 cups uncooked instant rice
- 3 skinless chicken breasts, slice in half lengthwise, then in thirds
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 1/2 tsp salt
- 3/4 box of chicken broth (about 26 oz.)
- 1 8 oz. can tomato sauce
- 3/4 jar of garlic Classico sauce (secret ingredient here)
- 1/2 finely chopped onion
- 1/4 cup loosely chopped fresh parley
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 3/4 cup Mozzarella cheese
- 3/4 cup Cheddar cheese
Preheat oven to 350 degrees.
Spray a 13 x 9 baking dish with cooking spray (even a 14 x 10 Le Creuset casserole dish works well).
Add the rice to the baking dish. Sprinkle both sides of the chicken with garlic powder, salt and pepper and place evenly over the rice.
In a large bowl, combine the broth, tomato sauce, Classico sauce, onion, parsley, chili and cumin, stirring until well combined. Spoon over the chicken and rice, making sure to cover it all.
Cover with foil and bake until thermometer reads 165 degrees (about 60-70 minutes). Remove the foil, and sprinkle the cheeses over the surface. Bake uncovered until the cheese has melted and is starting to show a dark caramelized colour. this will take about 7 minutes.
Let stand a few minutes and serve.
I promise you, you will roll your eyes in pure delight.
Creamy Potatoes Au Gratin
This is a real oldie but goodie. If you have not made these before, try it and it just might become a favourite.
- 12 large potatoes, cleaned, peeled and cut in thick rounds
- 1 large onion, grated
- Bechamel Sauce – recipe follows
Butter a large oval casserole baking dish and set aside.
Drop the potatoes in a pot of boiling water and cook until tender and this should take about 5 minutes. Drain well.
Make up the sauce and assemble by making a single layer of rounds in the dish, sprinkle half of the onion over and with half the sauce. Repeat the layers and finish with the remaining sauce.
Bake in preheated oven of 375 degrees for 40 minutes until nicely browned. Settle for 10 minutes before serving.
Bechamel Sauce
- 3 tbsp. butter
- 2 tbsp. flour
- 2 1/4 cups half and half cream
- 1 small garlic clove, crushed
Melt butter in saucepan and add garlic, stirring for one minute.
Stir in the flour and cook for two minutes until completely blended and no lumps remaining.
Whisking quickly, slowly add the cream until it thickens and is smooth.
*Like with all sauces, strain for a totally silky smooth sauce.
Red Velvet Cake
- 2 1/4 cups sifted cake flour, sift first, then measure.
- 2 tbsp. unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1 cup buttermilk
- 1 tbsp. red food colouring
- 1 tsp. distilled white vinegar
- 1 tsp pure vanilla extract
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
Preheat oven to 350F.
Sift the flour, adding cocoa powder, baking powder, baking soda and salt in a medium bowl and set aside.
Whisk buttermilk, food colouring, vinegar and vanilla in a small bowl to blend.
Using a mixer, beat sugar and butter mixture in a large bowl until well blended and fluffy. Add eggs one at a time, beating well after each addition. Add the dry ingredients alternately with the buttermilk mixture, finishing with flour.
Divide batter between 2 8-inch round pans. Bake approximately 27-30 minutes. Cool on rack for 10 minutes and turn cakes out, cooling completely.
Cream Cheese Buttercream Icing
- 1 package cream cheese, softened
- 8 tbsp. unsalted butter, softened
- 2 tsp. vanilla extract
- 4 cups sifted icing sugar
In a large bowl cream all the ingredients except for the icing sugar until light and fluffy. Gradually add the sifted icing sugar and beat to a spreading consistency.
This is one of the better cake recipes for company. It is perfect.
Taste Rating: 9.5