Shrimp Fried Rice, Roasted Red Chicken, MoJo Potatoes, and Green Salad with Celery Seed Dressing Day 27

I made this fried rice for lunch just like I made it here except I added peas and carrots instead of peas and at the end of cooking I added some cooked shrimp I found in the freezer.

Roasted Red Chicken

1 Tbsp packed brown sugar

1 Tbsp paprika

1 Tbsp red wine vinegar

2 tsp dried oregano

1 garlic clove, minced

1/2 tsp ground cumin

1/2 tsp salt

1 (3-4 lb) whole chicken

1 onion, quartered

Heat oven to 400 degrees. Place chicken in a roasting pan and place onion inside the cavity, set aside. Combine brown sugar, paprika, red wine vinegar, oregano, garlic, cumin and salt in a small bowl. Paint chicken with mixture all over. Roast for about 1 ½ hours or until a thermometer reads 180 degrees. Remove from oven and let stand 10 minutes, discard onion; carve and serve.

MoJo Potatoes

4-5 medium russet potatoes, scrubbed well, but not peeled, cut into wedges

½ C butter, melted

½ C bread crumbs

½ C. Parmesan cheese, shredded

2 Tbsp. flour

2 tsp. paprika

½  tsp. salt

½  tsp. garlic powder

¼  tsp. celery salt

Pepper and cayenne pepper to taste

Nonstick cooking spray

Heat oven to 400 degrees. Place bread crumbs, cheese, flour, paprika salt, garlic powder, celery salt and peppers in a resealable plastic bag. Close and shake to mix well. Place melted butter into a large bowl and add potatoes, toss to coat potatoes well.  Add a few potatoes at a time to the bag and shake to coat with breading. Place potatoes, skin side up on a baking sheet that has been sprayed with nonstick cooking spray. Repeat until all potatoes have been coated and placed on the baking sheet. Bake for 35 minutes or until tender and browned.

Celery Seed Dressing

1 tsp salt

1 tsp mustard

1 tsp paprika

1 tsp celery seed

½ tsp white pepper

1/3 C sugar

4 Tbsp lemon juice

1 Tbsp white vinegar

1 C oil

Combine everything in a blender until smooth. Keep bottled in refrigerator and serve over green salad.