Friday, August 16, 2019

Sunday Dinner August 14, 2019

Citrus Roasted Chicken Legs and Vegetables
Serves 4

Juice of 2 large Valencia oranges (½ cup)
Juice of 1 lemon
Juice of 1 lime
¼ cup olive oil
2 teaspoons Cajun Seasoning
½ teaspoon thyme
½ teaspoon ground rosemary
½ teaspoon oregano
½ teaspoon basil
1 teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
8 chicken legs
4 carrots
2 medium sweet potatoes, chopped into 1” pieces
1 large onion, chopped into 1” pieces
1 large bell pepper, chopped into 1” pieces
4 – 8 cloves garlic, halved

In a large bowl, combine orange juice, lemon juice, lime juice, olive oil, Cajun seasoning, thyme, rosemary, oregano, basil, sea salt, granulated garlic and granulated onion and mix thoroughly.  Add the chicken legs to mixture and toss well. Cover with plastic wrap and let chicken marinate in the mixture 1 hour turning periodically. For maximum flavor let the chicken  marinate overnight.
Preheat oven to 350 degrees F.
In a 9” x 13” oven-proof dish, add the vegetables, sprinkle them lightly with sea salt, mix then spread them out evenly.
Arrange the chicken legs on top of the vegetables, pour the citrus marinade over the legs and sprinkle Cajun Seasoning to taste over the top.
Bake at 350 degrees uncovered for 35 minutes, occasionally basting the chicken with the citrus mixture.  Increase heat to 400 degrees F and bake for another 15 minutes.

Note: This recipe will work for lamb, beef, veal and pork.

 Sautéed Crazy Corn
4 Servings
3 – 4 ears fresh corn on the cob
1 tablespoon olive oil
1 large red bell pepper, diced
1 large jalapeno pepper, seeded, diced
1 medium red onion, diced
1 tablespoon garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red chili peppers
1 teaspoon oregano or thyme

Clean corn by removing husk and silk.  Rinse corn and scrub with a vegetable brush to remove all of the silk.
Using a sharp knife, cut the corn off of the cob
In a large skillet, heat the oil, add the peppers, onions, garlic and a pinch of salt and saute 3 minutes.
Add the corn and remaining seasonings and saute until corn is tender, approximately 15 minutes, stirring occasionally.

  Sautéed Red Cabbage
6 Servings
3 pounds red cabbage- coarsely shredded
1 lemon. juiced
1 tablespoon olive oil
1 medium onion sliced thin
2 granny smith apples, cored, sliced thin
1 cup orange juice
¼ cup 100% maple syrup [grade B]
1 tablespoon cider vinegar
½ teaspoon sea salt
½ teaspoon pepper
1 bay leaf
¼ teaspoon ground cloves
Squeeze the lemon juice into a large pot of boiling water then add the lemon. The juice is important as it seals the color in the cabbage.
Add the cabbage to the boiling water and boil approximately 3 minutes then drain thoroughly, discard the lemon.
In a skillet over medium heat add the olive oil and onions; sauté stirring frequently until onions are caramel in color.
Add the apples and cook until apples are slightly softened.
Add the juice from the orange, maple syrup, vinegar, salt, pepper,bay leaf and cloves, mix thoroughly.
Mix in cabbage and cook 13 minutes stirring frequently. 
Remove bay leaf before serving.

Fresca Salad
4 Servings
12 ounces arugula or baby spinach
1 hot house cucumber, sliced
2 Roma tomatoes, quartered
2 Oranges, peeled segmented and diced
   For the Dressing
juice of 1 lemon/lime
just of 1 large Valencia orange
¼ cup white wine vinegar
½ cup Extra Virgin Olive Oil
½ - 1 teaspoon granulated garlic
½ - 1 teaspoon granulated onion
½ teaspoon crushed chili peppers
¼ - ½ teaspoon sea salt
1 - 2 tablespoons finely chopped cilantro

On a platter or serving dish, place down a bed of lettuce.  Neatly arrange the cucumber slices, tomato wedges and diced oranges, refrigerate until ready to serve.
Meanwhile whisk together all of the salad dressing ingredients and refrigerate until time to serve.  
To serve, divide salad into 4 servings use 1 - 2 tablespoons of dressing per serving.  

Store leftover dressing in an airtight container 3 - 4 weeks.
Dressing can also be used as a marinade for vegetables, fish, chicken or beef.

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