After getting tons of request to bring back an edition of “Cooking with DazeRoc” I finally wrote down what I cooked last night for my daughter and myself. Here we got Grilled chicken breast strips, grilled zucchinis, grilled corn on the cob, and yellow rice with corn criollo style. Here is a list of the ingredients and a how to for each item. Hope you like the recipe. My 3 year old daughter said to me: ”The rice is good, the corn is good, the zucchinis are good, & the pollo is good. Papi this is the best day ever.” God bless her and her heart. Lol. So if your asking if this meal is approved, there you go right there. She ate everything on her plate. Till the next episode of cooking with DazeRoc, be good to each other and "Buen Provecho…"
BBQ/Grilled Chicken, Grilled Zuchinnis, Grilled Corn on the Cob, & Yellow Rice Criollo.
Rice - Ingredients:
1-Cup of rice.
1 Small(8.5oz.) can of corn.
1-Packet of “Sazon” Goya or any other brand.
2-Cups of water.
2-Tbls. of extra light olive oil.
4-“Zee's” of Salt. (Between 1 to 2 teaspoons of salt, depending on your taste.)
2-“Zee's” of black pepper.
1-“Zee” of garlic granules or 1 large garlic clove.
How to:
Rinse rice. In a small to medium size rice sauce pan heat up oil in medium-high heat. Stir in rice and stir, coating the rice with the oil. (App. 1- 1 ½ minutes.) Turn heat to high and add water. Continue to stir. Add salt, black pepper, garlic granules, drained can of corn, & packet of “Sazon”. While stirring, bring to a boil and allow top water to evaporate till it’s even with rice. Lower temperature to Low-Med. heat, cover and cook for 18 minutes. Do not take top off while cooking. Stir before serving.
Grilled Zucchinis - Ingredients:
2-small zuchinis.
Extra light virgin oil.
Salt.
Black pepper.
Garlic granules.
How to:
Rinse and clean zucchinis. Cut long-ways and lighly coat both sides with extra light virgin oil. Season to taste with the salt, black pepper, & garlic granules. Grill zuchinis over hot coals for approximate 4 minutes per side.
Grilled Corn on the cob. - Ingredients:
2-Corn on the cob with the husk stillintact.
Butter.
Salt.
Black pepper.
Prior to cooking corn put into a juice pitcher upright and fill with water. Let them soak the water up for at lest 1 hr. This will help the corn not burn, stay moist and kind of steam the corn while cooking. Place corn in your grill over hot coals and cook for at least 1 hr. turning over once during cooking. Pull back husk being careful not to be burned by the steam and season to taste with butter, salt, & black pepper.
Chicken - Ingredients:
4-large chicken strips.
Adobo Criollo seasoning.
Black pepper.
Garlic granules.
Ground oregano.
How to:
Lightly coat both sides of chicken with the Adobo seasoning. Do not over do it. This stuff is very concentrated and high in sodium. Optional – add a “zee” of black pepper, garlic granules, & ground oregano per side. Place chicken on grill using the indirect method of cooking. For those of you that do not grill regularly, that means putting and even amount of coals on opposing sides and placing the chicken over the middle of the grill that would not have hot coals over it. To cook with the indirect method you will need to keep the top on and not peek. Put the cover on your grill and cook for 45 minutes. I like my chicken well done. If your not sure if your chicken is done you can always check using a meat thermometer. Internal temperature needs to be at least 165 degrees.
