Citrus Roasted Chicken with Citrus Glaze

No picture...sorry...although it is very pretty when it's done ;0)

1 Whole Chicken, gizzards removed
2 Tbsp unsalted butter
salt/pepper to taste
Emeril's Essence (see Cajun Pork Chops Recipe below)
1 yellow onion, quartered
3 tangerines or small oranges quartered
4 sprigs fresh rosemary
1 cup fresh tangerine or orange juice
1 Tbsp honey

Preheat over to 400 degrees.
Rub entire chicken with the butter. Season with salt, pepper and Essence including cavity and area between skin and breast meat. Stuff cavity tangerines/oranges, onion and fresh rosemary.

Place chicken on rack in roasting pan. Place in oven. Roast for 45-60 minutes or until juices run clear. After it has roasted for 20 minutes, baste with pan drippings. Baste every 10-15 minutes.

Remove chicken and allow to rest, reserve pan drippings. In a hot saute pan, add pan drippings, tangerin/orange juice and honey. Season with salt and pepper. Reduce to 1/2 cup, about 8-10 minutes.

Put chicken on platter and drizzle glaze.

Cajun Pork Chops

3-4 tsp cajun spice, depending on your taste (look for it in the spice section, Old Bay is a good one)

or Emeril's Essence is what I use:

• 2 1/2 tablespoons paprika


• 2 tablespoons salt


• 2 tablespoons garlic powder


• 1 tablespoon black pepper


• 1 tablespoon onion powder


• 1 tablespoon cayenne pepper


• 1 tablespoon dried leaf oregano


• 1 tablespoon dried thyme
  Combine all ingredients thoroughly and store in an airtight jar or container.

4 boneless pork chops

1Tbsp olive oil

1 onion chopped

1 bell pepper, chopped

1 can 19 oz. black beans, drained (don't rinse)

1 can 80z. corn niblets (no salt added), drained

2 Tbsp your favorite BBQ sauce, more if you want

Sprinkle cajun spice on both sides of chops. Heat oil in nonstick skillet over medium heat. Add chops, cook 3 mins. Turn over. Add onion and peppers around meat; cover and cook 7 minutes or until pork is almost cooked in center.

Stir in remaining cajun spice; cook 1 min. Add black beans, corn and BBQ sauce. Simmer 2-3 minutes or until heated through. Serve with rice.

RATATOUILLE

2 Tbsp Olive Oil

3 cloves of garlic, minced

2 tsp dried parsley

1 eggplant, cut into 1/2 inch cubes, skin on

salt to taste

1 cup grated Parmesan cheese

2 zucchini, sliced

1 large onion sliced into rings

2 cups sliced fresh mushrooms

1 green bell pepper sliced

2 large tomatoes, chopped

2 Tbsp italian seasoning

Preheat to 350 degrees. Coat bottom and sides of 9 x 13 or 1 1/2 qt casserole dish with 1 Tbsp olive oil.

Heat remaining olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 mins. Season with salt.

Spread eggplant mixture evenly across bottom of casserole dish. Sprinkle with a few tbsp of Parmesan. Spread zucchini in an even layer over top of eggplant. Lightly salt, sprinkle more cheese and a little italian seasoning. Continue that pattern layering onion, mushroom, bell pepper and tomatoes, remembering to sprinkle with salt, cheese and italian seasoning.

Bake for 45 minutes.

Tastier than you might think! I served with a simple marinara sauce (you can use store bought spaghetti/marinara sauce. I used tomato sauce, italian seasoning, chopped garlic, a tiny bit of sugar and a bay leaf and let it simmer while ratatouille was baking. Even Brad ate it!