Recipe of the Day: Citrus Chicken and Rice

It is Friday and it is the last working day of the week. Like other mothers and wives, I like trying new recipes everyday for our family to enjoy. Here is one recipe of rice and chicken that I would like to share for us to try together this weekend. I love rice and chicken. My weekly menu is useless without these two.

4 skinless, boneless chicken breasts
1 ¾ cups Swanson chicken broth
½ cup orange juice
½ cup chopped onion
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley
Sauteed orange slices


  1. Cook chicken in medium nonstick skillet over medium-high heat 10 min. or until browned. Set chicken aside.
  2. Add the broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 min.
  3. Return chicken to skillet. Cover and cook 10 min. or until the chicken and rice are cooked. Stir in parsley.

For a special touch, saute orange slices in a hot nonstick skillet until lightly browned. Garnish chicken with slices.

Source, March 2008

Pool Party Nibbles

I love weekends. These are the days to bond with family and friends and do the things of your interest. Personal invitations are to be considered too.
As I mentioned from my previous blog, I was invited to a Pool Party last Saturday (June 7) in Plano. It was the 10th birthday of Emily’s (one of my Filipina friends) youngest daughter Mira. We were few at the party because she didn’t invite a lot. She prepared delicious foods for the party. The cake was courtesy of June, who told Emily that she will take care of the cake for the birthday girl. It was pretty good. It is a chocolate cake with a Hawaiian motif. The kids liked it and they called it the “donut cake” because the style looked like a donut.
One dish caught our interest at the party was Emily’s Thai salad. Oh it was good! It has a little spicy taste but she said the original taste of it is spicier. And it will really heighten your appetite.
She also had “lechon kawali”, “Chinese adobo”, and grilled salmon at the party. June also brought baked sweet potato aside from the cake. It was fun. I enjoyed some girl talk with the ladies and swimming with the kids in the pool too. The party ended at 4:00 PM with our bellies full.

Recipe of the day: Peel-and-Eat Shrimp

While I was sitting on the couch watching The Incredible Hulk classic show this afternoon, I asked myself what particular dish I will cook for dinner. It is undeniable that, as wives, we have to take care of the cooking stuff. But for a newly wed woman like me, it is challenging yet remarkable. It is part of the adjustment period…they say. I tried browsing some of the papers in one of our magazine racks and I saw an interesting recipe for shrimps. Good. I still have shrimps left in the fridge. Here is to share with you a must-try recipe.

Peel-and-Eat Shrimp

2 cups chicken broth or clam juice
1 cup white wine
3/4 stick butter
1/2 cup Italian dressing (not the creamy variety)
3 cloves garlic, minced
Juice from 2 lemons
Juice from 1 orange
1 (2-pound) bag easy-peel frozen shrimp (Captain’s Choice brand; see note)
1/8 cup minced parsley
1 loaf ciabatta bread

Preheat oven to 375 F. Combine broth, wine, butter, Italian dressing, garlic and juices in large saucepan and bring to a simmer. Pour into an oval baking dish.
Place the frozen shrimp in a colander and rinse thoroughly. It is not necessary to thaw them. Add the shrimp to the broth and bake, uncovered, for 20 minutes. Toss at least once to coat the shrimp.
During the last 10 minutes of cooking time, heat the bread and cut into thick slices.
Stir in the parsley when removing the shrimp and broth from the oven. (Be sure to use hot pads as the pan will be hot. If you add the parsley earlier, it tends to lose its vibrant color.)
Place the shrimp on a trivet in the middle of the table and use a slotted spoon or tongs for serving. You can dip the bread in the flavorful broth.
Makes 4 servings
Note: If you choose to peel the shrimp before cooking, reduce the baking time to 8 minutes.

Source, 6/04/08