Heartland Living Apr-May Issue 2014

Page 80

Southern Recipes by Layne Prescott

e c i R w o l l e Y d n Chicken a

th n stock or bro 5 cups chicke SAZON seasoning (Goya) 1-2 envelopes ) butter (divided) p 1-stick (1/2 cu English Peas n ze o fr s p cu - to taste 1-2

n 1 small onio epper /skin w ts lp as el re b b n en icke ½ gre 4 bone in, ch n thighs w/skin epper p l el b d ke re 4 bone in chic obo, garlic powder, ½ , Pepper, Garlic powder d lt Seasoning: A ing, smoked paprika Sa lb pkg. VIGO Yellow Rice n 1 chicken. o 1 as poultry se . Season il o e v li o h ppings. of pan wit Olive oil t bottom om pan leaving dri a o c , n e v ove fr utch o In heavy d ken on all side, rem ic h c er in pot. Brown t instrucl just tend ti n u rs rice packe tter). e p to p n e o p iti ll e d b d a p bu ns and to 1 cup in and ½ stick (1/4 cu inutes. ½ id Sauté onio u q li (Increase k for 21 m seasoning th to pan. dd rice and Sazon re and cover. Coo ro b r o k c a tu boil, mpera Add sto ng broth to . Lower te tions). Bri ken into liquid/rice ic Nestle ch

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4 medium zu 1 small swe cchini 1-2 cups s Wash z ucchini ea Salt & Pep et onion 1 and rem slice zu -2 cups As soned bread crumb p e r to cchini a o ta s v s te e ends, p 1 pint Hea iago Cheese nd onio at dry. v n. y C re a U m sing a m Spray 9 andolin x (or sim crumbs 9 baking dish ply slice , arrange asiago cheese with butter sp thinly) r , a z a y u n . c d c Layer zu hini and Drizzle cheese cch he on , then b read cr ion slices dec avy cream. Co ini, season, sp umbs. orative ly. Top ntinue layerin rinkle bread Bake at g. layer on 350 deg ly, drizz On top layer, rees for le cream approxim first, ately 30 minute s or unti l golden and bub bly.

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Heartland LIVING April May 2014

80

gar 3 Cups su ) Dash salt illa extract (pure n a V . s a te 2

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