recipes from casserole queens

8/6/2019 Recipes From Casserole Queens

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CLARKSON POTTER/PUBLISHERS

NEW YORK

sandy pollockcrystal cook

&

put some lovinin your ovenWITH 100 EASY ONE- DISH RECIPES

Cookbook

CASSEROLECASSEROLE

QUEENSQUEENS

The


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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.


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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.


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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!


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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!


9/10

CLARKSON POTTER/PUBLISHERS

NEW YORK

sandy pollockcrystal cook

&

put some lovinin your ovenWITH 100 EASY ONE- DISH RECIPES

Cookbook

CASSEROLECASSEROLE

QUEENSQUEENS

The


10/10
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