Rachel Adams

Cookbook: Frugal Gourmet On Our Immigrant Ancestors
Page: 232

1 4lb. chicken cut up into 8 serving pieces 
Juice of 1 lime
onion powder ( or 2 med. onions, peeled and chopped)
2 ripe tomatoes, coarsely chopped
3 cloves of garlic, peeled & crushed
3 scallions, chopped
11/2 tsp. dried thyme, whole
1/2 tsp. rosemary(I added this)
salt and pepper to taste
2 Tbsp. peanut oil
1/2 cup water

  • Toss all ingredients together except for the oil and water, in large bowl and marinate for 1/2 hour or more.
  • Drain chicken, reserve marinade and veggies.
  • Brown chicken in peanut oil. You should do this in batches (2).
  • Place chicken in a 6-8 quart dutch oven or stove top casserole dish and add marinade with the veggies, plus the 1/2 cup water. Cover and simmer 1 hour. Add salt and pepper to taste.
  • Serve with red beans and rice.
Rachel Adams
MMMMM this was super good!

I got this recipe from Food.com and gave me an excuse to buy my first dungeness crab ever!


1 dungeness crab...you might want to buy 2 of them
2 cup fresh mushrooms (I used portabellas)  2 cup fresh spinach ( I used baby)
1 box fettuccine noodles, cooked
1 cup parmigiana or mixed with romano( what ever you have in the fridge is good)
1 cup heavy cream (If you want to make this lighter use low fat half & half)
2 Tbsp. Extra virgin olive oil  1 garlic, clove mined (I used more)
1 tsp. lemon zest  salt and pepper to taste


  1. Cook noodles according to package directions. Drain and set aside. *Tip: To keep from sticking keep a little water in the pot till pasta is needed*
  2. In large skillet, heat oil over high flame and add garlic. This helps to give the garlic a smokey flavor, The add mushrooms to sweat out the moisture (add salt to help speed this process up).
  3. Add cream or half and half and bring to a boil, then simmer with cover over medium heat for 3 min. Add crab meat, spinach and lemon zest and cook until spinach is wilted. Add salt and pepper to taste.
  4. Then toss in pasta, after being drained and mix with parmesan cheese. Serve immediately with garlic bread.