Saturday, March 14, 2009

Chicken Jumbalaya

2 cups uncooked rice
2 cloves garlic finely chopped
1 bunch scallions diced
1 tsp paprika
8 hot cherry peppers sliced and the juice
1 lb chicken breast
1 green pepper chopped
1 tsp thyme
1 tsp flaked red pepper
4 greek peppers sliced
2 8oz cans chicken broth
salt and pepper
1 tsp rosemary
¼ cup olive oil

In olive oil, brown the meat first. Combine all ingredients in a large pot. Bring to boil. Reduce to low and simmer for about an hour, until rice has absorbed all liquid.

Lemon Bars

1 ½ cups all purpose flour
2/3 cup confectioners sugar
¾ cup butter or margarine softened
3 eggs lightly beaten
1 ½ cup sugar
3 tbsp all purpose flour
¼ cup lemon juice additional confectioners sugar

Combine flour sugar butter. Pat into a grease 9x13 baking pan. Bake at 350 degrees for 20 minutes. Meanwhile in a bowl whisk the eggs, sugar, flour, lemon juice until frothy. Pour over hot crust. Bake at 350 degrees fro 20-25 minutes or until light brown. Dust with confectioners sugar, and cut into squares.