Once again listened to The Splendid Table podcast. This week their podcast was ‘A Guide to Eating Filipino in the US’. This recipe was so simple and delicious. Here it is;
Filipino Chicken Adobo
8 Bone in chicken thighs, trimmed (I used 6 skinless boneless thighs and 2 bone in skinless thighs. That’s what I had.)
1/3 cup soy sauce
1 (13 1/2 ounce) can unsweetened coconut milk
3/4 cup apple cider vinegar
8 garlic cloves, minced
4 bay leaves
2 teaspoons pepper
1 scallion, sliced thin
2 onions, sliced
1 Tablespoon butter
- Toss chicken with soy sauce in large bowl. Refrigerate 30 minutes to 1 hour.
- Remove chicken from soy sauce allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12 Inch nonstick skillet; set aside excess soy sauce. (I used skinless chicken pieces.)
- Place skillet over medium high heat and cook until chicken skin is browned, 7-10 minutes. (I know, I used skinless. That’s okay too) While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper into left over soy sauce.
- In the meantime; Melt 1 Tablespoon butter in saute pan. Add sliced onion and saute on low until translucent. 10-15 minutes. (I added this step after looking at other Filipino Adobo recipes. Onion is always a great addition to a recipe.)
- Transfer chicken to plate and discard fat in skillet. Return chicken to skillet, add coconut milk mixture and bring to boil. Reduce heat to medium low and simmer, uncovered for 20-30 minutes. Flip chicken and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. (If boneless, less time) Transfer chicken to platter. Add onions. Cook until sauce thickens.
- Pour sauce over chicken, sprinkle with scallion and serve. (Kent does not like scallions so we skipped this step. I do like them and think you should go for it!)
- We served over rice. You can do whatever you want!
I have been baking this recipe for a few years now. Found on America’s Test Kitchen website. It takes some time and attention. Give yourself 3 hours and it should be enough time to bake this delicious bread. You can do rolls or a couple of loaves of bread. I generally make the rolls. Today I made loaves of bread. There are no leftovers. Here is the recipe;
Rustic Dinner Rolls/Bread
1 1/2 cups plus 1 Tablespoon water (12 1/2 ounces -I always weigh my ingredients if the recipe calls for it), room temperature
1 1/2 teaspoons instant or rapid rise yeast
2 teaspoons honey
3 cups plus 1 Tablespoon bread flout (16 1/2 ounces), plus extra for forming rolls
3 Tablespoons whole wheat flour (1 ounce)
1 1/2 teaspoons table salt
- Whisk water, yeast and honey in bowl of stand up mixer until well combined, making sure no honey sticks to bottom of bowl. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
- Remove plastic wrap and evenly sprinkle salt over dough. Knead on low speed (speed 2 on Kitchen Aid) 5 minutes. Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1-2 Tablespoons flour and continue mixing 1 minute.
- Lightly spray 2 quart bowl with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap. Let dough rise in warm, draft free place util doubled in size, about 1 hour. (I use my microwave for a draft free place.)
- Fold dough over itself; rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap and let rise 30 minutes. Repeat folding, replace plastic wrap, and let dough rise until doubled in volume, 30 minutes will be enough time.
- Spray two 9 inch round cake pans with nonstick cooking spray and set aside.
- Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper or knife, cut dough in half and gently stretch into 16 inch cylinders. (Or cut in half and make 2 small loaves.). If making rolls, divide each cylinder into quarters, then each quarter into 2 pieces. You should have 16 pieces total. Dust top of each piece with more flour. With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared pan. Arrange 8 dough pieces in each cake pan, placing one piece in middle and others around it, with long side of each piece running from center of pan to edge and making sure cut side faces up. Loosely cover cake pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes. 30 minutes before baking, adjust racks to middle position and heat oven to 500 degrees.
- Remove plastic wrap from cake pans, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls/bread are brown; remove from oven. Reduce oven temperature to 400 degrees; using oven mitts, invert rolls from both cake pans onto rimmed baking sheet. When rolls are cool enough to handle, turn right side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10-15 minutes; rotating baking sheet halfway through baking time. (If baking 2 loaves of bread check at 10 minutes. That should be enough time. 15 minutes is maximum for bread.) Transfer rolls to wire rack and cool to room temperature; about 1 hour. (We never cool to room temperature. We give it 5 minutes, slice it up or take a roll, slather with butter and we’re good!)
You have to pay attention and set your timer so you keep on task. It is well worth the effort. Whether you make the rolls or loaves of bread you will be happy you spent that time wisely. Simple and Delicious!
Found this recipe by listening to my favorite podcast, The Splendid Table. This weeks episode was “Mexican Food in America”. I went on their website to see if there were any taco recipes from Wesley Avila. He was interviewed this week. He is well know in L.A. for his taco food truck called, Guerrilla Tacos. He also has a book out called “Guerrilla Tacos: Recipes from the Streets of L.A”. You should check out the menu on his website, it may give you some great “Taco Tuesday” ideas. I did not find one of his recipes but I did find this one which I thought would be quick and easy. I bought the roasted chicken at the grocery store this afternoon. It took under an hour to make dinner. Don’t you love it?!
Chicken Tacos with Chipotle Sour Cream
2 Tablespoons extra virgin olive oil
1 medium red onion, chopped (I used a sweet onion, forgot to grab a red one at the store!)
1/2 red bell pepper (I used a whole one. Why not?)
2 teaspoons smoked sweet paprika (You don’t have smoked, that’s okay, use sweet. You could add a touch of adobo sauce from the chipotle can. That is smoky too.)
2 teaspoons chili powder (I used 1 Tablespoon)
1 teaspoon oregano
1/2 teaspoon cumin (I used 1 1//2 teaspoons,1/2 teaspoon is a crime!)
1/2 teaspoon kosher salt (I used 1 teaspoon. That worked for us.)
2 garlic cloves, minced
1 medium tomato, chopped
2 cups shredded chicken
2 teaspoons minced, canned chipotle peppers in adobo sauce
1/2 cup sour cream
3 green onions, chopped – white and green parts
Crumbled queso fresco (I forgot that at the store too. I used shredded cheddar.)
- In a saute pan over medium heat, warm the oil and cook the onion, bell pepper, paprika, chili powder, oregano, cumin and salt until the veggies are soft, 7-10 minutes.
- Add the garlic and cook until fragrant, 30-60 seconds
- Stir in tomato and chicken, and cook until filling is heated through, stirring frequently. About 5-7 minutes.
- Warm 6 – 6 inch flour tortillas. Microwave, oven or dry skillet. Whatever method works for you!
- While warming mix the sour cream and chopped chipotle peppers together.
- Pile the filling into the tortillas, topping with the chipotle sour cream, lettuce, scallions and choice of cheese.
I kind of changed the recipe up a bit, didn’t I?! All I can say it we really enjoyed this recipe and will make again very soon. Looking forward to another new taco recipe next Tuesday!
Also, if you don’t want to make your own tacos you should check out Vintage Cantina in Green Bay. They have some great taco choices too. Click on the link to check out their menu. Again, this can give you ideas for home or to go out to eat for a fun evening!
I love soup. Especially when it is January in Green Bay WI! This soup takes under an hour. You can serve it as is or top with crushed tortilla chips and taco cheese. Whatever works for YOU!
1 pound ground beef
1 large onion, chopped
1 15 ounce can diced tomatoes
1/2 cup chunky salsa or 1 small can of Rotel tomatoes and chilies
1 15 ounce can kidney beans, undrained (or whatever you have in your cupboard)
1 can corn, undrained (You can use frozen but you may need to add water later)
1 envelope taco seasoning
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper
- Brown ground beef and onions until meat is no longer pink.
- Add remaining ingredients.
- Simmer 30 minutes, stirring occasionally. If it seems too thick add some water to your liking.
Also, I added the cumin and chili powder for a little more zip. You don’t need to add if you don’t want to. The taco seasoning envelope may be all you need.
It can’t get any easier than that. I love those quick recipes after a busy day at work, don’t you?!
I had some cabbage left over that I didn’t want to throw away. Checked Google and put these ingredients in the search bar; cabbage, onions and carrots. The first recipe that came up was this Ethiopian Cabbage Dish. I always enjoy making recipes from different parts of the world. Ethiopia works for me. I served with fried bone-in pork chop seasoned with salt and pepper. This meal took under an hour from prep to serving. Simple and Delicious!!
Ethiopian Cabbage Dish
(compliments of Allrecipes.com)
1/2 cup olive oil (It may seem like a lot but it works with this recipe)
4 carrots, thinly sliced
1 onion, thinly sliced
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1 inch cubes (I used Russet. They were small to medium in size)
1 teaspoon salt (I used coarse ground sea salt. If you use table salt, start with 1/2 teaspoon. Taste before adding the potatoes. If you need more add another 1/2 teaspoon)
1/2 teaspoon black pepper (I used coarse ground pepper. You may want to use 1/4 teaspoon if you are using finer ground pepper.)
1 teaspoon cumin
1/2 teaspoon turmeric
- Heat the olive oil in a skillet over medium heat. Cook the carrots and onion 5-7 minutes.
- Stir in salt, pepper, cumin, turmeric and cabbage. Cook 10 to 15 minutes.
- Mix in the potatoes and cover. Reduce the heat to medium-low and cook until the potatoes are done. This will take 15-20 minutes. Check halfway through cooking time to stir from the bottom of the skillet. It may stick, so you should check it.
I started the pork chops when I added to potatoes to the skillet. This was a simple and tasty meal. Hope you try it and ENJOY!
Eric suggested this pizza. He heard about it on one of his podcasts. I am glad he remembered it, that is for sure. I checked online to investigate 🙂 and the recipe I decided to follow was from #SeriousEats. The secret ingredient; Wisconsin Brick Cheese (NOT the aged one). It is simple and very DELISH!
Detroit Style Pan Pizza
300g Bread Flour (about 2 generous cups)
5g instant yeast (or about 1 teaspoon. I used a heaping teaspoon)
9g salt (1 1/2 teaspoons of table salt or 1 Tablespoon Kosher. I used Kosher)
220g water (about 1 cup minus 1 1/2 teaspoons)
Extra-virgin olive oil, as needed
I make my dough in a food processor. You can use a stand up mixer or your muscles. Whatever works for you!
- Combine flour, yeast, and salt in bowl of food processor and pulse to combine.
- Turn on processor and add water until the dough forms a ball that rides around the bowl of the processor.
- Transfer dough to a greased bowl, form into tight ball and cover with plastic wrap.
- Set aside in a warm place until doubled in volume. About 2 hours.
2 Tablespoons olive oil
2-3 garlic cloves
2 teaspoons dried oregano
Dash red pepper flakes
28 ounce can crushed tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon sugar
Kosher salt to taste (I used 1/2 teaspoon)
- Adjust oven rack to lowest position and preheat to 550 degrees or as close to it as your oven gets.
- Heat 2 Tablespoons olive oil in a medium sauce pan over medium heat until shimmering.
- Add minced garlic, oregano and pepper flakes and cook, stirring until fragrant. 30 seconds works.
- Add crushed tomatoes, garlic powder, onion powder and sugar.
- Bring to a simmer and cook until reduced to about 3 cups. Takes about 30 minutes. Add salt to taste.
- If I am lazy I just mix the pizza sauce ingredients in a bowl and set aside. It is a very delicious pizza sauce cooked or not. If you don’t cook on the stove you do not need the olive oil or both the minced garlic or garlic powder. I will usually use the garlic powder over minced garlic with the uncooked method.
- You will need a 13×9 inch cake pan, 2 Tablespoons olive oil and 12 ounces Wisconsin Brick Cheese cut into 1/2 inch cubes. If you want to add pepperoni you can. I only made the cheese pizza this time. Next time Boars Head pepperoni. (I bought it this weekend!)
- Put 2 Tablespoons olive oil in 13×9 inch cake pan and spread oil in pan. (I used my aluminum pan. I would not use a glass pan.)
- Transfer dough to pan and turn to coat in oil. Press down on dough and spread it toward the edges. It will not go all the way to the edges this time and that is fine. Spread it as much as you can without tearing, cover tightly with plastic and set aside for 30 minutes to rest.
- 30 minutes have passed!! Press down on the dough with your fingertips to remove any large bubbles, pushing toward edge. (For me 30 minutes was enough of a rest. If it doesn’t go to the edges you can let it rest a little longer.)
- Lay half of pepperoni (if using) evenly over face of dough. (As I mentioned, I did not use pepperoni.)
- Top with cheese cubes, spreading it evenly all the way to the very edges of the pan. The photo below is how you want it to look. (If using pepperoni, lay rest of pepperoni down)
- Spoon sauce over surface in 3 even rows, lengthwise. (You will only use half of the sauce. You can make another pizza or freeze for the next time.)
- Transfer to oven and bake until edges are black and bubbly and exposed cheese on top is starting to lightly brown, 15-20 minutes.
- When you take out of oven, run a thin metal spatula all the way around the edges of the pan to loosen the pizza. Carefully lift it out and slide onto cutting board.
- Cut pizza and serve.
You will love it! Guaranteed. ENJOY!!