PINOY READERS

INGREDIENTS Nutrition SERVINGS   3 UNITS   US 1 garlic clove, minced 1 teaspoon salt 1 ⁄ 2 teaspoon white pepper 1 ⁄ 4 teaspoon thyme 1 lb pork tenderloin 1 tablespoon olive oil DIRECTIONS Mix garlic, salt, pepper & thyme in small bowl. Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight. Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total. Remove pork and place in a 9x13x2 pan. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water. Cover with foil and bake at 350 for approximately 45 to 50 minutes. Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.

I wanted a basic way to cook drumsticks since they are cheaper than the breasts. I didn't want alot of spice or sauce on it so if you are looking that, this is not the recipe for you. We found it just right for us, the flavor of the chicken really comes through. I served with corn and twice baked potato casserole. INGREDIENTS Nutrition SERVINGS   2-3 UNITS   US 5 -6 chicken drumsticks garlic powder pepper salt olive oil DIRECTIONS Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on ). Add drumsticks (space enough apart so they aren't touching each other). Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Bake another half an hour (or until cooked til 160 degrees)).

INGREDIENTS Nutrition SERVINGS   8-10 UNITS   US 2 tablespoons extra virgin olive oil 1  1 ⁄ 2 lbs boneless skinless chicken thighs 1 lb andouille sausage, cut into 1/4 inch slices 1 large onion, chopped 2 celery ribs, diced 1 ⁄ 2 green bell pepper, diced 1 ⁄ 2 red bell pepper, diced 1 ⁄ 2 teaspoon dried thyme 1 ⁄ 4 teaspoon dried oregano 1 ⁄ 4 teaspoon sweet paprika 1 ⁄ 2 teaspoon salt 1 ⁄ 4 - 1 ⁄ 2 teaspoon cayenne pepper(optional) 1  1 ⁄ 2 cups long grain rice 1 (14 ounce) can tomatoes, chopped,with juice 2 cups chicken broth or 2 cups stock 8 ounces medium shrimp, peeled and deveined 2 tablespoons chopped fresh parsley 3 green onions, finely chopped DIRECTIONS Preheat oven to 350 degrees F. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking a...

INGREDIENTS Nutrition SERVINGS   8-10 UNITS   US 12 ounces tomatoes, very ripe and cored 1 medium white onion 3 medium jalapenos 2 cups long grain white rice 1 ⁄ 3 cup canola oil 4 minced garlic cloves 2 cups chicken broth 1 tablespoon tomato paste (may omit if using canned tomatoes) 1  1 ⁄ 2 teaspoons salt 1 ⁄ 2 cup fresh cilantro, minced 1 lime DIRECTIONS Adjust rack to middle position and preheat oven to 350. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR ...