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It’s President’s Day. I am enjoying the time off from work today. It’s cold here today, but will lookup for the heating effect since we live in a warm area of the country later in the week.

My grandsons loved one of my recipes for Chicken and Yellow Rice, which I thought I would share with all of you.

Chicken and Yellow Rice

Yield: 7-10 servings, depending on portion sizes


1 whole chicken
1 family size Vigo Yellow Rice
3 chicken bouillon cubes
Adobo Seasoning

Step 1:

Take out the inside bag of the chicken. If you wish to put any of these parts (usually neck, gizzards, and liver) in your yellow rice, place in pan with the whole chicken. Place whole chicken in pan (dutch oven type). Season chicken on both sides with Adobo seasoning, Salt, and Pepper. Cover the chicken with water close. Place another teaspoon of Adobo seasoning and 3 bouillon cubes in the water (this gives the chicken meat additional flavor). Leave one to two inches from top of pan. Boil for 2 hours or until tender and falls of bone, turn occasionally.

Step 2:

Remove chicken from pan and place on plate to cool. Leave the water that the chicken was cooking in, as this has created a broth that the yellow rice will be cooked in.

Step 3:

Once the chicken is cool, pull the skin, fat, and bones from the chicken meat and discard. Pull the meat into small pieces and place into the chicken broth.

Step 4:

Heat pan with broth (broth should be half in the pan, if not add additional water) and meat. Place in rice and cook until rice is tender.

Serve once the rice is tender.

The leftovers can be placed into freezer containers and frozen for another delicious night’s meal. Enjoy!!

This can be served with a side vegetable. I prefer sugar snap peas with this on the side.



Good Morning to all.
The sun is shining here today. Last weekend, my husband and I had our very first vacation with our two grandsons. It was so very nice to spend time with them and my daughter. This is one of my favorite places to visit, Elizabeth Pointe Lodge in Amelia Island. It is on the beach and just very quiet and quaint. Here is a picture of the Inn. The staff is very friendly.

Every year Amelia Island’s Bed & Breakfast organization hosts a Cookie Tour. It’s one of those things that I like to do just before the holidays get crazy. Which is how I found this Inn. Below is a link to the annual Cookie Tour if you are interested in going.


Cilantro Lime Rice


1 Tablespoon Olive Oil

2 cups of Minute Premium Rice

One can of chicken broth

2 Teaspoons of garlic powder

Juice of two large limes (if small use three)

Juice from one lemon

1/2 cup of Cilantro (chopped)

1/2 teaspoon salt

Cook all the ingredients together for about 15-20 minutes.

My husband and I just have this rice and bake some egg rolls for a meal. It is perfect. You can also use this as a side dish for your dinner.