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Tuesday 5th October 2021.

October 5, 2021


My guests today, in the eight o’clock hour Maestro Victor Mata and Maestra Evelyn Estava (Violinist) who talk to us about the upcoming events. Evelyn will be here in Panama to take part in the Concierto de Gala on the 24th of October.







Feisty Foodie Sara is back with us in the last hour today. Today we are talking about a hearty Chicken and Rice Casserole (since Gerry was asking about one last week).  The rice cooks with the chicken, so it’s made in just one pan.  Clean up can’t get easier than that!  To go with it, I’m offering up some delicious Brussels Sprouts with Bacon.  Start cooking these about a half an hour before the chicken is done to time everything to be ready on time.  Since fall is in the air here, I thought we could make a nice fall cocktail…a tasty Apple Cranberry Moscow Mule!  What a yummy dinner for you to try this week!

Chicken and Rice Casserole 
Extra-virgin olive oil, for baking dish
2 c. white rice, rinsed well and drained
large onion, chopped
2 c. low-sodium chicken broth
(10.5-oz.) cans cream of mushroom soup
Kosher salt
Freshly ground black pepper
large bone-in, skin-on chicken thighs (about 2 lb.)
2 tbsp. melted butter
2 tsp. fresh thyme, finely chopped
clove garlic, finely minced 
1 tbsp. Freshly chopped parsley, for garnish
Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.
Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.
Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.
Garnish with parsley before serving.

Brussels Sprouts with Bacon
4 strips bacon
2 tbsp. butter
1 lb Brussels sprouts, halved
1/2 medium onion, chopped
clove garlic, finely minced 
Salt and pepper
Cook  bacon in a large skillet over medium high heat until crispy.  Remove and put on a paper towel lined plate.  IN the bacon fat, melt the butter over high heat.  Add onion, garlic snf brussels  and cook, stirring occasionally until sprouts are golden brown, 8-10 minutes.  Season with salt and pepper to taste and add bacon back into the pan.  Serve immediately.

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Apple Cranberry Moscow Mule
4 ounces vodka
¼ cup cranberry juice
½ cup sparkling apple juice
1 can ginger beer
fresh cranberries and sliced apples for garnish
INSTRUCTIONS   Freeze 2 copper mugs (if you have them).  Fill with ice and add equal amounts of the vodka, cranberry juice and sparkling apple juice to the glasses. Stir to combine.   Fill the remaining space of the glasses with the ginger beer and stir gently to combine. Serve immediately. Garnish with cranberries and apples and a rosemary stick as desired.




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