RINA’S BAKED MUSHROOM WILD RICE, BAKED CHICKEN & ROASTED BRUSSELS SPROUTS

PHOTO SUBMITTED BY Rina Castillo Trochman

MY DINNER

The smells of mushroom wild rice, baked chicken and roasted Brussels sprouts is driving me wild.

Rina Castillo Trochman Roasted Brussels sprouts
Ingredients:
2 lbs. Brussels sprouts
Olive oil
Fresh cracked pepper and salt to taste
½ cup chicken stock
Directions:
Wash sprouts thoroughly. Discard outer leaves and trim the root end as they can be tough. Cut sprouts in half and place them onto a baking sheet. Pour a small amount of olive oil on sprouts, just enough to coat them lightly. Add salt and pepper and bake them for 1 hour on 350. They should be caramelized and sweet by them. Add ½ cup of stock to them and coat them, then place back into oven for 8 minutes. Serve and enjoy.

Mushroom Wild Rice
Ingredients:
2 teaspoons butter
1 lb. of mushroom chopped
2 cloves of garlic, minced
1 teaspoon of dried onions
½ teaspoon garlic powder
1/8 teaspoon of cayenne pepper
¼ teaspoon of Worcestershire sauce
1 green onion, finely chopped
2 cups chicken broth
1 cup wild rice (you can use just plain rice if you like or brown rice)
1/2 teaspoon chopped fresh parsley
Salt and pepper to taste

Directions:
Melt butter in a saucepan over medium heat. Cook mushrooms until they are deep brown in color (may take a few minutes). Add the garlic and green onion and cook until the liquid has evaporated. Stir in chicken broth and rice. Season with above seasonings, minus the parsley. Reduce heat, cover and simmer for 40 minutes. When rice is done mix in the fresh parsley and fluff to serve.

Baked Chicken:
Ingredients:
1 2-3 lb. fryer
1 lemon zested and juiced
2 springs fresh thyme (1/2 teaspoon dried)
1 spring rosemary (1/4 teaspoon dried)
8 garlic cloves
¼ cup red wine vinegar
1 teaspoon yellow mustard
¼ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 onion chopped roughly
¼ cup Worcestershire sauce

Directions:
Take the back bone out of the fryer and save for a later stock. You can use a pair of kitchen shears or a sharp nice. After back bone is removed flatten chicken out. Put all ingredients minus chicken into a blender and blend on high until all ingredients are liquid. Pour marinade over chicken and let sit for 2 hours in refrigerator or overnight. After chicken has marinated take out of marinade and pat dry. Season the chicken to taste, with salt and pepper. Place onto a baking sheet and bake uncovered for an hour and half.
*I often bake chicken with just creole seasoning or dry ranch dressing mix spread all over chicken. Then bake for 1 hour to 1 ½ hours depending on size of chicken. It renders the fat out of chicken and gives it a nice crispy skin. You decide. Both are awesome .