Dalila Tackling
Picture
DALILA'S TROPICAL STUFFING

Dalila's Tropical  Stuffing

INGREDIENTS

1 small Red Onion, Sliced
1 Orange, Peeled
1 Tangerine, Peeled
1 cup chopped Fresh Pineapple
1 Tbsp Honey
1 Tbsp Balsamic Vinegar
2 Tbsp Dried Italian Herbs

DIRECTIONS

  1. Add the the Honey and Balsamic to a bowl and whisk until well combined.
  2. Add the herbs and mix well, finally mix all the ingredients together and refrigerate until needed.

Dalila's Whole Roasted Chicken

INGREDIENTS

  • 1 Small Whole Roasting Chicken, fresh or 
  • defrosted to room temperature
  • 1/2 cup Vinegar
  • 1 Oven Bag
  • 1 Tbsp Flour
  • 6 Tbsp Olive Oil
  • Salt & Pepper

DIRECTIONS

  1. Wash the chicken thoroughly with vinegar, rinse with water, pat dry with paper towel and set a side.
  2. Get your Tropical Stuffing, this should be room temperature. (Recipe Above)
  3. Take the Oven Bag and add the tablespoon of flour as directed on the box.
  4. Rub the chicken with the olive oil thoroughly and season with salt and pepper.
  5. Stuff the chicken with the citrus mixture and place in cooking bag.
  6. Seal the Oven bag as directed on the box and place into a baking pan.
  7. Bake at 200 Celsius or 400 Fahrenheit for 50 to 60 minutes or until done. Ovens may vary.
  8. Serve with Potatoes and Asparagus.

Frozen Malibu Pineapple

INGREDIENTS

  • 1 cup cubed fresh pineapple
  • 1/2 cup Pineapple juice
  • 1/3 cup Coconut water
  • 1/3 cup Malibu Rum
  • Crushed ice, to taste

DIRECTIONS

  1. Purée all ingredients in a blender until smooth.
  2. Serve immediately, Makes two drinks.
Make it a virgin, Omit the Malibu and add the same amount in Coconut Water.

Dalila's Roasted Asparagus

INGREDIENTS

  • 1 lb asparagus spears (thick spears are best for roasting)
  • 1-2 Tbsp olive oil
  • 2 cloves garlic, minced
  • Kosher Salt
  • Freshly grated black pepper
  • Balsamic vinegar

DIRECTIONS

  1. Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
  2. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
  3. Place pan in oven and cook for approximately 10 to 15 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little Balsamic before serving.

Dalila's Roasted Potatoes

INGREDIENTS

  • 1 pound potatoes, chopped
  • 1 pound purple potatoes, chopped
  • 2 Red or Orange Bell Peppers
  • 1 large onion, cut into 8 wedges
  • 1/4 cup olive oil
  • 8 cloves garlic, cut in half
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper

DIRECTIONS

  1. Preheat oven to 400ºF.
  2. Combine all the ingredients in a large bowl and mix until well coated.
  3. Add mixture to a roasting pan. Do not over-crowd the pan.
  4. Place on bottom rack of oven.
  5. Roast mixture for 15 minutes and then stir.
  6. Continue to bake until potatoes are tender and lightly browned, about 15 to 20 more minutes.
Picture
ROASTED CHICKEN BREAST MEAT WITH ROASTED VEGETABLES AND ASPARAGUS
Picture
DALILA TACKLING

Contributor: Dalila Tackling