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Tuesday, September 25, 2012

It's Emily's Birthday!




Hello, my dear ones:
Last week was Emily's 21st birthday and I decided to make her an intimate family dinner.  By the way, Emily is my second cousin, a darling young girl, who always has a smile on her face.
I baked her a simple 6 inch vanilla cake dressed in fondant, with turned out pretty decent. Main course was a very easy to make, Arroz Imperial, accompanied by Herb Marinated Tomatoes, and Cheesy Potatoes With Bacon.
Arroz Imperial is very similar to Arroz Con Pollo, with the exception of a few added ingredients that you'll see below.  I assure you it will be a crowd pleaser.

                                                      Arroz Imperial    (Imperial Rice)


                                                          Herbed Marinated Tomatoes  (excuse bad picture)


                                       Vanilla Cake Covered In Fondant

Arroz Imperial                                   Yield: 10 Servings

4 chicken breasts, boneless and skinless

1/3 cup olive oil

1 large onion, diced

1 green bell pepper, diced

2 canned red roasted pimentos (one to cook chicken and the other for garnish)

3 garlic clove, minced

1 cup tomato sauce

1 bay leaf

1/2 cup dry cooking wine

Salt and pepper to taste

4 cups chicken broth

4 cups rice

1 teaspoon salt



To make chicken:
 In large dutch oven,  pour olive oil; cook onion, green bell pepper, and  garlic for 4 minutes at medium high temperature.  Add chicken breasts, tomato sauce, 1 roasted pimento diced,  bay leaf, salt, pepper, and dry wine.  Stir all ingredients, reduce to low-medium temperature; cook for approximately 30 minutes or until chicken is tender.
Once chicken is done, remove breasts from pan,  (do not discard sauce) let cool a bit. Shred chicken breasts, put aside.

To make rice:
In medium pan, bring chicken broth to a boil, add rice, 1/2 teaspoon saffron or yellow food coloring, salt, and sauce from chicken; stir, close lid and reduce to simmer for 20 minutes.

Preheat oven to 350 degrees
Spray 13 x 9 baking pan with vegetable spray
Place half rice in baking pan, pressing with ladle for  to make it even, follow by adding shredded chicken; cover with remaining rice. Add the following topping.

Topping

1/2  - 3/4 cup mayonnaise

1/2 cup grated parmesan cheese

Instructions:  With rubber spatula, lightly spread mayonnaise on top of rice mixture.  Sprinkle with parmesan cheese.  Bake for 20 minutes.  Garnish with red pimento.
Cut into squares and serve.

Buen Apetito!


                                                Herb Marinated Tomatoes


Ingredients:                                                       Yield: 8 Servings

4 large tomatoes, sliced into 1/2 inch

4 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

2 tablespoons fresh lemon juice

2 teaspoons balsamic vinegar

Salt and pepper to taste


Instructions:

On a platter, arrange tomatoes overlapping each other.  Sprinkle basil and parsley.
Combine lemon juice and vinegar; drizzle over tomatoes.  Cover and chill for 1 hour.
Sprinkle with salt and pepper.
Arrange like image above or however your little heart desires.



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