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.

Spice Rubbed Citrus and Garlic Fresh Ham Roast and Roasted Fingerling Potatoes Day 26

I had a fresh ham roast in the freezer from Angel Food Ministries that came in the November box that needed to be used. I had no idea what to do with it since I had never made one before so I tried to google recipes but there were not many to choose from so I had to come up with one on my own. I also had a lot of citrus that I have gotten tired of eating and juicing so I decided to cook the roast in citrus juice instead of chicken broth--turned out wonderful.

Spice Rubbed Citrus and Garlic Fresh Ham Roast

1 (4-5) lb fresh ham roast

Rub:
2 Tbsp kosher salt
2 Tbsp. thyme
1 Tbsp sage
8 garlic cloves, minced

Combine all the rub ingredients in a small bowl and rub all over the pork roast. Place the pork roast in a bowl and let sit overnight in the refrigerator.

2-3 lbs assorted citrus

Heat oven to 400 degrees. Place ham in a roasting pan and pour 1 C of juice from the citrus around it. Add any extra citrus cut  into slices around the roast. Place ham in the oven and cook for 10 minutes. Turn down the oven to 325 degrees and cook roast for 90 minutes or until it reaches an internal temperature of 165 degrees. Slice and serve.

Roasted Fingerling Potatoes

2 lbs. fingerling potatoes, cut any large ones in half (can substitute small new potatoes)

5 cloves garlic, minced

3 Tbsp oil

2 tsp lemon juice

½ tsp thyme

Pepper and Cajun seasoning to taste

Nonstick cooking spray

Heat oven to 450 degrees. Sprasy a 9 x 13 inch baking dish with nonstick cooking spray and set aside. In a large bowl, combine garlic, oil, lemon juice, thyme, pepper, and Cajun seasoning. Toss potatoes in bowl with seasonings until well coated. Pour potatoes into baking dish in a single layer. Bake for 25-30 minutes or until potatoes are tender when pricked with a fork.