Recipe(tried): Cuban Skillet Chicken, Squash Casserole, Tomato Salad with Basil-Honey Vinaigrette

Good Morning,

Yesterday it rained buckets here in Central Florida and it is forecasted to rain even more today. You know what that means, time to curl up with a good book or drag out a few classic videos as the rains come down.

On days like this, I like to make some good old fashioned comfort food. One of my favorites is the Cuban Skillet Chicken my Mom used to make when I was a little girl in New York. The aroma of the chicken as it browns is just exquisite! I like to combine this dish with a good vegetable casserole that is creamy and has texture such as the Luby Cafeteria Squash Casserole. It is just delicious and one of my favorite recipes copied from TKL's Copy Cat section. It is a sure winner. I will also serve a nice tomato salad since tomatoes are in great abundance this summer at my favorite road side stand. For dessert, a few cold chunks of cantalope.

Enjoy your Wednesday, Gina

Cuban Skillet Chicken with Spices and Lime
serves 2

2 boneless, skinless chicken breasts
1 sour oranges or 1/2 cup orange juice mixed with 1/2 cup lemon juice
1/2 tsp. salt
1/2 tsp. black pepper
2 garlic cloves, pressed
1 tsp. ground coriander
1 tsp. dried cilantro
2 Tbsp. olive oil
1 onion, thinly sliced

Use a plastic container with a lid so that the chicken can be marinated for at least 4 hours in refrigerator.

Put chicken in container, drizzle oil over to coat, pour juice over, add garlic and all other ingredients and toss lightly to cover completely. Cover with lid and let marinade.

In a skillet with a little bit of olive oil, put chicken in to brown with marinade, cook over med heat for about 10 mts. Put onion slices in and cook til nicely browned. Cover with a lid and watch chicken does not burn. Delicious and tasty.

Luby's Cafeteria Mixed Squash Casserole
Serves 8

1 cup carrot slices, 1/8-inch thick
4 cup yellow squash slices, 1/4-inch thick
4 cup zucchini slices, 1/4-inch thick
1/2 cup chopped onion
2 T. butter**
3 garlic cloves, minced**
1 can (10 1/2 ounces) condensed cream of chicken soup
1/2 cup sour cream
1 tsp. salt
1/2 tsp. pepper
2/3 cup crumbled corn bread
2/3 cup torn or chopped dry white bread in 1/4-inch pieces
2 Tbsp. butter or margarine, melted
1 small can of chopped water chestnuts, drained**
1 T. mild Avjar**

**My own additions to the original recipe

Heat oven to 350 degrees. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, and zucchini. Continue simmering uncovered 3-4 minutes or until carrots are tender crisp. Saute onions in about 2 T. butter, when they begin to turn golden, add the garlic and cook for two more minutes.

Drain and transfer to a large bowl. In a small bowl whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2 quart baking dish. Cover with foil. Bake 30 minutes.

In medium bowl combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.

Tomato Salad with Basil-Honey Vinaigrette
Serves 6

4 tbsp. balsamico vinegar
1 tbsp. honey
1/2 tsp. salt
3/4 cup olive oil
1/2 cup chopped fresh basil leaves
3-4 tomatoes sliced and layered in serving platter

In a small bowl whisk together the vinaigrette, honey and salt. Add the olive oil and basil and whisk to blend. Taste and adjust seasonings. Drizzle over tomatoes and serve.