Spicy Pollo al Fuego (Fiery Citrus Chicken), Made by Ethan Philips, Easter 2026.

 

Johnny Philips in town for Ethan's rugby tournament.  Rob's 45th birthday, Holy Saturday.

Ingredients:

• 2 1/2 # chicken breasts
• 3 Tbsp olive oil
• 1 lime, juiced 
• 1 orange, juiced (or 1/2 cup fresh orange juice)
• 5 cloves garlic, minced
• 1 small red onion, finely chopped 
• 1 jalapeño or serrano pepper, minced (use 2 for extra heat)
• 1 tsp smoked paprika 
• 1 tsp ground cumin 
• 1/2 tsp oregano (preferably Mexican oregano)
• 1/2 tsp chili powder 
• 1/2 tsp black pepper 
• 1 1/2 tsp kosher salt 
• 1/4 cup fresh cilantro, chopped 
• Optional: a splash of white vinegar or apple cider vinegar for extra bite

Instructions:

1. Marinate the chicken (at least one hour, or overnight): In a large bowl, whisk together olive oil, lime juice, garlic, onion,  jalapeño, and all the spices. Add chicken breasts and toss until coated. Cover and refrigerate. 
2. Sear for flavor: Heat a large skillet or cast-iron pan over medium-high heat. Add oil and sear chicken skin-side down down until golden (4-5 minutes). Flip and cook another 3-4 minutes.
3. Simmer in the marinade: Pour remaining marinade into the pan. Reduce heat to medium-low, cover, and simmer 20-25 minutes, until fully cooked (175 degrees F internal temp).
4. Finish and serve: Uncover, spoon pan juices over the chicken, and let reduce to a glaze. Sprinkle with chopped cilantro before serving. 

Serving Ideas:

Serve with yellow rice or cilantro-lime rice

Add black beans or fried sweet plantains (maduros)

Cool crema or avocado salsa balances the heat perfectly

 

Crockpot modification: 
 Mix chicken breasts well with marinade; add to crockpot & set on high for 2 1/2 to 3 hours.  I added OJ and white wine vinegar at the end.  Stir and break up breasts to smaller chunks (assure they are cooked through).  Serve over rice/beans and top with cilantro!

Censored Munky Beer Tasting for Rob's birthday celebration!

First Easter Elle at FUS.  We missed her!

Glorified Brownies, Grandma Doug's; Provided by Ruby Morris.

                         

                                                    May 2, 2026; Celebrating Dad's 80th.

Preheat to 350 degrees.

9 x 13" pan

Bake for 20-25 minutes.

1. Melt 2 sticks (1c.) + 3 Tbs. butter.
2. Add & Mix: 
• 2 c. sugar
• 4 eggs
• 1/2 c. cocoa
• 1 1/2 c. flour
• 4 tsp. vanilla extract
• 1 tsp salt
1. FROSTING:
• 1/2 stick butter (1/4 c.)
• 2 squares (1 oz. squares) melting chocolate
• 1 1/2 c. powdered sugar
• 1 t. vanilla extract
• add evaporated milk until desired consistancy

Sesame Beef & Broccoli, Mini Meatloaf Dinner, Orange-Glazed Salmon; Quick Meals from Magnolia Magazine.

Ruby made me commit to making these!  Ruby's 8th Graduation, May 2025.

 

Sunday Pot Roast, from Magnolia Table Cookbook, Vol. 2. Delicious!!

FUS, Alum weekend, Sept. 2025: Elle's Freshman Year

 

5 # chuck (pot) roast

3 T olive oil

1 T salt

1 T pepper

4 large russet potatoes, peeled/cut into 2" chunks

8 large carrots, 2-3" chunks

1 white onion, halved

2 garlic cloves, smashed

2 c beef broth

1/4 c Worcestershire

4 thyme sprigs (or a generous shake of dried spice)

1. Preheat to 300 degrees
2. rub roast with oil and evenly with salt/pepper
3. sear roast on all sides
4. Add to roasting pan: roast, potatoes, carrots, onion, garlic, broth, Worcestershire, and thyme.  Cover and cook until meat falls apart, 4 hrs min.

Gram Gross & Conall O'Brien