Arroz con Pollo

3 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
1 cup apple cider vinegar, or as needed
1/4 cup canola oil
1/4 pound salted pork, chopped into bite-sized pieces
1/4 pound cooked ham, chopped into bite-sized pieces
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, diced
1/4 cup sofrito (such as Goya®)
1/4 cup recaito (such as Goya®)
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon capers
6 cloves garlic, diced
1 (8 ounce) can tomato sauce
1/4 cup rinsed and diced Spanish olives
3 cups chicken broth
1 (1.41 ounce) package sazon seasoning with coriander and achiote
3 cups uncooked white rice

Place chicken in a large bowl and cover with apple cider vinegar.
Set aside.
Heat oil in a large, heavy-bottomed pot over medium heat.
Add pork and ham; cook and stir for 5 minutes.
Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute.
Stir in sofrito and recaito and cook for 1 minute.
Season with oregano, cumin, and pepper.
Add capers and garlic and cook for 1 minute.
Pour in tomato sauce and olives; cook for another minute.
Strain chicken and discard vinegar.
Add chicken to the pot.
Bring to a simmer, cover, and cook for 15 minutes.
Adjust heat as need to simmer but not boil.
Add broth, sazon, and rice to the pot.
Stir until well mixed and return to a simmer.
Cover, reduce heat to low, and cook for 20 minutes.
Remove pot from heat and stir.

Lighthouse Inn Potatoes

2 ounces Parmesan cheese, grated (1 cup)
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces
Salt and pepper
2 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
3 cups light cream
⅛ teaspoon baking soda

Adjust oven rack to middle position and heat oven to 375 degrees. Combine Parmesan, panko, melted butter, and 1/4 teaspoon salt in bowl; set aside.

Bring potatoes, 2 1/2 cups cream, baking soda, 2 teaspoons salt, and 1 teaspoon pepper to boil in large saucepan over medium-high heat. Reduce heat to low and cook at bare simmer, stirring often, until paring knife slides easily into potatoes without them crumbling, 20 to 25 minutes.

Off heat, stir remaining 1/2 cup cream and remaining 6 tablespoons butter into potato mixture until butter has melted, about 1 minute. Transfer potato mixture to 13 by 9-inch baking dish. Sprinkle Parmesan-panko mixture over top. Bake, uncovered, until bubbling around edges and surface is golden brown, 15 to 20 minutes. Let cool for at least 15 minutes.

Savory Leek and Bacon Bread Pudding

1/2 French baguette, cut into cubes
1/2 tablespoon olive oil
3/4 cup diced leek
1/2 cup milk
2 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch ground nutmeg
olive oil cooking spray
1 cup shredded Gruyere cheese
4 slices bacon, cooked and diced

Preheat the oven to 350 degrees F (175 degrees C).
Place baguette cubes onto a baking sheet.
Bake in the preheated oven until dry, about 15 minutes.
Remove bread and set aside.
Meanwhile, warm oil in a skillet over medium heat.
Add leeks and cook until softened but not brown, 2 to 3 minutes, remove from heat.
Whisk milk and eggs together in a bowl.
Season with salt, pepper, and nutmeg.
Grease a casserole dish with cooking spray.
Sprinkle a thin layer of Gruyere cheese on the bottom of the casserole dish.
Top with 1/2 the toasted bread cubes.
Spread leeks over bread cubes and sprinkle diced bacon on top.
Top with more cheese, reserving about half.
Ladle 1/2 the milk mixture over bread, leeks, bacon, and cheese.
Slightly press bread cubes down into the milk.
Layer remaining bread across the top, and continue layering leeks and bacon.
Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole.
Again, slightly press bread cubes down into the milk.
Let casserole sit for 15 minutes.
Cover casserole very loosely with aluminum foil so cheese does not melt against it.
Place casserole dish on a baking sheet.
Bake in the preheated oven for 20 minutes.
Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

Boudreaux's Zydeco Stomp Gumbo

1 tablespoon olive oil
1 cup skinless, boneless chicken breast halves - chopped
1/2 pound pork sausage links, thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 tablespoons minced garlic
3 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
4 roma (plum) tomatoes, diced
1 sweet onion, sliced
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
2 tablespoons chopped fresh red chile peppers
1 bunch fresh parsley, chopped
1/4 cup Cajun seasoning
1 pound shrimp, peeled and deveined

Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Using mj while pregnant

Me and my boyfriend got broke up when i found out that I am pregnant and before i knew that it, i go out with my friends and went to a bar and use marijuana as one of the pain relievers for what happened to me. Then one day before we go out i am felt dizzy and not feeling well. I vomit a lot and my headaches. Then my friend told me if i already use a PT because of the signs that maybe I am pregnant then after we checked it. It's positive, i am very happy when i found out that i am pregnant and my boyfriend doesn't know about this. I came across this article Is it safe to consume CBD during pregnancy? | blimburn.tv that some people have a negative thought about marijuana and i am just curious about it. But my question is, i take marijuana last week and i don't know that I am pregnant that time. Is it safe for my baby? I am afraid maybe it will have a bad effect.

Basic Sugar Glaze

Basic Sugar Glaze

1 1/2 cups confectioners' sugar, sifted to remove any lumps
3 to 4 tablespoons milk or water
2 teaspoons vanilla extract (optional)

Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

Perkins Everything Sunrise Skillet

6 bacon strips
6 cups frozen cubed hash brown potatoes
3/4 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
6 large eggs
1/2 cup shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 2 tablespoons of drippings. Add the potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are browned and tender, stirring occasionally.

Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.