Ricky Ricardo's Fave

Arroz con Pollo, whether the Cuban, Spanish, or Mexican version, is an old favorite of mine.  In an episode of I Love Lucy, the two switch roles and Ricky tries to prepare his favorite dish (Arroz con Pollo), using the measurements of one pound of rice per person... see what happens when you try to follow recipes?!

This is the quickest, need-to-whip-something-delicious-up meal out there!  You could even do it all in one pot.

I'm sure you're familiar with the American version - Chicken and Rice... throw in some spices from what ever latin country you like - BAM - Arrrrrrrrrroz con Pollo!

I tossed some brown rice in the rice-cooker to start. 

Heat skillet and add a dash of oil

(I chose olive oil)

Add spices

(I chose red onions, garlic)

Season chicken and add to skillet

(I sprinkled lemon pepper, and sea salt)

Squeeze of citrus while it cooks

(I chose oranges)

Slice fresh produce for salad on top

(I chose tomatoes, onions)

Add grilled veggie if you have it

(I had grilled asparagus)

Squeeze of citrus over dish

(I chose lime to make it tangy)

Turn on some Babalu and enjoy!

GUEST BLOGGER: Chef Andie Pfleger

My 13 year old niece Andie is a cooking machine.  When I developed this food blog, I had her in mind, as we would talk on a weekly basis about how awesome it is to cook with fresh ingredients.  I am now proud to introduce to the food blogging world - Chef Andie Pfleger.




"Potsuba" a blog and a dish by Andie 

Last night we had Potsuba for dinner- it's bowtie pasta with edamame, olives, tomato, bacon, and basil. 

I thought that my family needed more veggie intake, so this really helped.... this is my favorite because it's easy and we grow some of the stuff in it.  It's light, but gives you energy and it's super healthy but tastes great.  It can be a hot dinner or a cold salad - it's good both ways.

Cut 2 packages of baby tomatoes in two, cut 1 can black olives in fours,
steam edamame, add bacon bits, cook bowties in pot, pour in skillet, add
tomatoes, olives, edamame, bacon, pine nuts, and basil to skillet, serve hot or cold.

Way to go Andie!  I can't wait to try this dish myself.