This Week’s Menu: Poultry and Seafood Recipes

In a large Dutch oven or heavy stockpot, heat olive oil and saute onions until just turning golden. Add garlic and spices, cooking until garlic is fragrant, stirring continuously. Add stock and wine, and simmer for 5 minutes. 

Stir in chicken, beans, and chiles. Simmer for 10 minutes, stirring every few minutes. 

Turn heat to low and add the cheese slowly, stirring until it melts. Add salt and pepper, to taste. Stir in lime juice and add cilantro, simmering for 5 minutes. 

Top with favorite garnishes, like chopped tomatoes, green onions, sour cream, or broken tortilla chips. 

Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt.

Heat a large stainless-steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Place chicken in pan, rounded side down, and cook for 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes more, or until done. Remove chicken from pan; let stand 5 minutes on a plate or platter covered with foil.

Add remaining oil, onion, and garlic to pan; sauté 1 minute. Next, add flour and sauté 30 seconds. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 3 minutes or until reduced to 1/2 cup, stirring occasionally. Remove pan from heat; stir in remaining pepper, salt, butter, and sugar. Sprinkle with parsley before serving. 

Cook your rice, according to directions. This recipe calls for 2 cups of prepared rice.

Stir in lime juice, lime zest, and chopped cilantro. Serve.

Combine turkey, bread crumbs, egg, 1/4 cup of the ketchup, Worcestershire sauce, salt, and pepper with onion mixture. I use a food processor, pulsing until mixed. 

Press meatloaf into an 8×4-inch loaf pan. Spread remaining ketchup on top.

Bake in a 350 degree oven for 50-55 minutes. (Internal temperature should reach 165 degrees.)

Preheat oven to 450. 

Spread beans in a single layer on a foil-lined baking sheet, and drizzle with olive oil. Use hands to toss the beans to spread oil evenly, season with salt and pepper, and bake for 20 minutes or until dark gold.

Combine everything except for the olive oil and allow to marinate up to 1 hour. Thread shrimp onto wooden skewers.

Heat the milk and butter together in the microwave until the butter is melted and the mixture is warm to touch (about 110°F). Stir in the orange juice, 1 Tbsp. orange zest, and the egg. Combine the butter mixture and the flour mixture and stir until it forms a soft dough that is smooth and bounces back when you poke it. If not, stir in 1 Tbsp of flour at a time until it is. 

On a lightly floured surface, knead the dough for 1 minute. Place in a lightly greased bowl and let rest for about 10 minutes.

After 10 minutes, roll the dough out in a 14×8 inch rectangle. Mix the softened butter and orange oil together and spread on top. In a small bowl, mix together the cinnamon, sugar, and remaining orange zest. Sprinkle it over the dough with a spoon.

Roll up the dough tightly and pinch down the edge to seal it. Cut into 10-12 even rolls (using dental floss will make cutting easier) and arrange in a lightly greased 9-inch round cake pan or pie pan. Loosely cover the rolls with aluminum foil or plastic wrap (so the risen dough won’t stick to it) and allow to rise in a warm, draft-free environment for 60-90 minutes. After the rolls have doubled in size, preheat the oven to 375°F.

Bake for 25-28 minutes until lightly browned. If the rolls brown too quickly, cover them with foil.

Make the glaze: Whisk the confectioners’ sugar, remaining orange juice, and extract together until smooth. Drizzle or spread over warm rolls.