Adobo Chicken with Rice

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It has been a long time!  It's been awhile since posting as well as preparing this recipe.  I guess it is only fitting that I revive my postings with this recipe.  This recipe is from Cooking Light's October 2009 issue is quite simple to make.  The recipe serves 4, but there is only two of us.  I prepared 3 chicken thighs, but the entire sauce recipe.  It allowed us to have a little extra sauce with our rice.  The oranges pictures are optional.  I can't get the husband to eat fruit with a meal unless it is breakfast.  
An adobo is actually from the Phillipines and means to cook in vinegar or the marinade.  It is about the process and not just for meats.  Adobos are typically meats cooked slowly in the sauce.  We all know that cooking slowly means cooking for a long time.  This recipe is a shorten version of traditional adobo recipes and the use of chicken thighs gives the impression of slow cooked meat because of the tenderness of chicken thighs.  

Ingredients

• 1 tablespoon canola oil
• 8 bone-in chicken thighs, skinned
• 2 cups chopped onion
• 5 garlic cloves, minced
• 6 tablespoons low-sodium soy sauce
• 3 tablespoons water
• 3 tablespoons white vinegar
• 2 tablespoons honey
• 1/2 teaspoon black pepper
• 1 bay leaf
• 3 cups hot cooked rice
• 
  
Procedure
• 1.  Heat oil in a nonstick pan on medium-high heat.  Add chicken.  Brown on each side for about 3-4 minutes.  Remove chicken from the pan.  Add the onions.  Saute for about 4 minutes or until they begin to soften.  Add garlic and saute for 1 minute longer while stirring frequently. 
• 2.   Add soy sauce, water, vinegar, honey, pepper, and bay leaf to the pan.  Scrape any browned bits from the bottom of the pan and combine the ingredients.  Return the chicken to the pan.  Allow to simmer on medium heat covered for about 20 minutes or until the sauce has thickened.  Turn the chicken over about halfway through cooking.  Discard the bay leaf.
• 3.   Serve over rice.  

Notes: 

1.  I only used 3 chicken thighs that were boneless and skinless, but used the same sauce measurements.

Tacos with Homemade Seasoning

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I have made tacos since I was a kid.  It was always a store bought seasoning packet and following the directions on the package.  These directions usually involved browning your meat, skimming the fat, adding the seasoning and water, and simmering.  When I started making my own homemade seasoning about a year ago, I found it to be just as simple, but better.  Recently, I observed a new method of preparing the ground beef.  Boiling the meat, not frying the meat.  It sounds gross to say "boil the meat", but the resulting flavors and textures are contradictory.  It is now the preferred method for making more authentic taco meat in my kitchen.  

Ingredients

Taco Seasoning
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon sea salt or 1/2 teaspoon of regular table salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (can adjust according to taste)
1/4 teaspoon dried oregano

1. In a small bowl, mix together the seasoning ingredients.  Can be stored in an airtight container

Taco Meat

1 lb. lean ground beef

3 tablespoons taco seasoning

1 1/2 to 2 cups of water

Taco shells of choice

Toppings of choice for tacos

1. Heat large skillet over medium-high heat.  Add ground beef, taco seasoning, and water.  Break the meat up with a spoon, and allow to simmer for about 15-20 minutes or until all of the water has evaporated.
2. Serve on taco shells of choice with toppings.

Notes:

• The taco seasoning recipe makes about two taco meat recipes.  I store the seasoning in an airtight container for up to a month.  After a month, it begins to loose its flavor.  
• The taco meat can be used for other dishes such as nachos, burritos, or enchiladas.  
• When preparing the ground beef, I will often run a knife through it to break it up before cooking it.  It makes it more tender.  

Photo from: http://lutongpinas.com/tag/ground-beef-tacos/

Brussel Sprouts Hash

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To get to work, I am usually out of the house by 6:30 a.m.  With my already tight morning routine, I rush out the door with some oatmeal or guzzle down a bowl of cereal before leaving.  With breakfast at 6:30, I am definitely starving by lunchtime.  Now why don't I grab a snack you say? Well, between classroom management and teaching reading there is little time to snack, and as soon as I send the kids off to their PE class, it is time for lunch.  So, I have been on a scavenger hunt for healthy, hot breakfast and lunch ideas.  I stumbled across this Brussel Sprout Breakfast Hash at How Sweet It Is. This is definitely not a recipe I can whip up as I run out the door, but I can reheat it, and add an egg for a hearty, warm, and healthy breakfast, not to mention that I get in some extra vegetables.  

Ingredients
4 slices of bacon, chopped
1/2 cup diced onion
1 cup 1/2" cubed sweet potato
1 cup 1/2" cubed butternut squash
2 cloves of garlic, minced
10-12 brussel sprouts, stems removed and roughly chopped
salt and pepper to taste
1/2 cup chicken broth
4 eggs

Procedures

1. Heat a skillet over medium heat.  Add bacon; cook until crispy and the fat is rendered.  Remove the bacon from the pan with a slotted spoon, and drain on a paper towel.  
2. Reduce the heat and add onion to the pan with bacon grease.  Cook until the onion is translucent, about 5-6 minutes.  Add sweet potatoes and butternut squash.  Stir to coat; add 1/2 chicken stock.  Cover and allow the stock to simmer cooking the sweet potatoes and butternut squash, about 6-8 minutes.  When potatoes and squash are tender, remove lid and add garlic and brussel sprouts.  Season with salt and pepper and allow the chicken stock to cook off, stirring the brussel sprout mixture occasionally.
3. When the stock has cooked out and the brussel sprouts are tender, add the bacon back to the skillet and raise the heat to medium-high.  Brown the brussel sprout mixture, about 2-3 minutes. 
4. Divide mixture into four servings and add a fried egg on top with a piece of toast.  Enjoy!

Makes 4 servings.  

Notes:

• I made this the Sunday evening before my work week started.  I cooked the recipe through step 3 and then refrigerated it.  I reheated the hash by putting one serving into a skillet at medium-high heat and warming it through.  This also restored the crunch to the bacon.  I removed the hash from the pan, added some butter, and fried my egg.  I then finished off step 4.
• The original recipe only called for sweet potatoes, but I only had one very small one.  I did have the butternut squash which I used as well.  This could be made using only sweet potatoes or butternut squash.  
• The original also didn't call for chicken broth.  I added that to help the sweet potato and butternut squash soften.  

Photo from: http://www.howsweeteats.com/2012/10/brussels-sprouts-breakfast-hash-for-dinner/

Skillet Chicken Souvlaki with Greek Salad

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I love going to Greek restaurants for chicken and pork souvlaki.  This is a lighter version of what is found in restaurants, and is easy to make.  The recipe originally comes from Cooking Light's August 2009 edition.  

Ingredients 

1 tablespoon olive oil

1 pound boneless, skinless chicken breast finely sliced

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cup thinly sliced onion

1 cup thinly sliced green pepper

2 teaspoons minced garlic

1/2 teaspoon dried oregano

Sauce

1/2 cup grated English cucumber

1/4 cup plain Greek yogurt

1/4 cup sour cream

1 tablespoon fresh, chopped parsley

1/2 teaspoon grated lemon rind

1 teaspoon lemon juice

1/8 teaspoon salt

4 6-inch pitas cut in half

2 plum tomatoes, sliced

Procedures

1. Combine cucumber and next 6 ingredients to make the sauce.  Set aside.
2. Heat 2 teaspoons olive oil in medium skillet over medium-high heat.  Add chicken and season with salt and pepper.  Saute' about 5 minutes or until cooked through.  Remove the chicken from the pan.
3. Heat 1 teaspoon olive oil in same pan.  Add onion and pepper to pan.  Saute' 3 minutes.  Return chicken to pan and add garlic and oregano.  Cook 30 seconds.
4. Serve chicken mixture with yogurt, warmed pita, and tomato slices.  

Greek Salad

Combine 5 cups of romaine lettuce, 1/3 cup thinly sliced red onions, 3 sliced pepperoncini, and 1/2 cup sliced cucumbers.  Combine 2 tablespoons red wine vinegar, 2 tablespoons olive oil, and 1/4 teaspoon salt.  Toss with lettuce mixture, 1/4 crumbled feta cheese, and 3 tablespoons sliced kalamata olives.  Serve immediately.

Serves 4.

Notes:

• The original recipe calls for bottled minced garlic, but I like to use fresh minced garlic.  
• If I can find it, I like to use naan instead of pitas.  I cut the naan, wrap in a damp paper towel, and microwave for about 10 seconds.  
• Pork tenderloin can be substituted for the chicken.

Grilled Pork Tenderloin with Ginger Dipping Sauce

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I am not consistent with many things, but maintaining my scrap cookbook is one of them. I collect recipes from family and friends, magazines, and websites.  In this large, green three-ring binder, I copy, clip, and print recipes that I am eager to try or have prepared many times.  
While flipping through my binder of recipes, I came across this recipe that I have prepared several times with much excitement and success.  I must have clipped this recipe after my return from China in 2008 when I yearned for Chinese food.  It isn't a traditional Chinese dish, but is inspired by Asian flavors.  This recipe was originally published by Hunt's in October 2008.  
The original recipe calls for specific brands when preparing this dish, but I use what I have.

Ingredients
Marinade
1 cup sliced green onions
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 tablespoons minced jalapeno pepper
1 tablespoons grated fresh ginger
1 tablespoon sesame oil
1 tablespoons fresh lime juice
1 1/4 pounds pork tenderloin, cut into 1-inch pieces

Ginger Dipping Sauce
1 tablespoon vegetable oil
1/2 cup chopped red onion
1 tablespoon grated fresh ginger
2 teaspoons minced garlic
1 can (14.5 oz) petite diced tomatoes
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
1/8 teaspoon red pepper flakes (can be adjusted for more heat)

10 wooden skewers soaked in warm water

1. Prepare the marinade.  Place green onions, oil, garlic, jalapeno, ginger, sesame oil, and lime juice in a large resealable plastic bag.  Close and shake to combine.  Add pork; turn to coat evenly with marinade.  Refrigerate for at least 4 hours.
2. Prepare sauce.  Heat small saucepan over medium heat; when hot add oil and onion.  Cook 4 minutes stirring occasionally or until the onion is tender.  Add ginger and garlic; cook 1 minute or until aromatic (don't cook too long, or the garlic will burn).  Add undrained tomatoes, rice vinegar, soy sauce, sugar, and red pepper flakes to pan; stir to combine.  
3. Bring the sauce to a simmer; simmer 10 minutes over medium-low heat stirring occasionally.  Carefully pour sauce into a blender; puree until smooth.  Keep warm.  
4. Place marinated pork on skewers leaving a little space between each piece.  Discard the marinade.  Preheat a grill or grill pan over medium-high heat.  When hot, add skewered pork.  Cook 3 to 5 minutes on each side, or until pork is cook and no longer pink.  Serve with warm dipping sauce.

Serving: 2 skewers and 1/4 cup dipping sauce

Makes 5 servings.

Notes: 

• The dipping sauce makes more than 2 people can eat.  I prepare the whole recipe and then freeze about half of it for next time.  
• I have found with many recipes that require meat to marinate that the longer it marinates, the better.  One time saver I use is preparing the marinade the night before when I am cooking dinner.  I put the meat in the marinade and don't have to think about it again until it is time to cook.  
• This recipe calls for seasoned rice vinegar which can be found in the Asian isle of most supermarkets.  I, however, do not keep seasoned rice vinegar on hand.  I use it if I have it, or use just regular rice vinegar.
• To keep the sauce warm, I return it to the saucepan over low heat.
• I usually make this as part of dinner, but it would be a great appetizer.  

Photograph from: http://www.myrecipes.com/recipe/grilled-pork-tenderloin-with-ginger-dipping-sauce-10000001847406/

1st Annual Cookie Exchange

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I held my first ever cookie exchange with much success this past weekend. Until last year, when I overheard co-workers discussing a cookie exchange, I had never heard of such a party.  My experiences with Christmas parties don't really go beyond ones involving a Yankee Swap or White Elephant Gift Exchange.  Out of curiosity, I began researching cookie exchanges, and decided to host one this year.  Below are some of the websites that I gathered my information from.

Good Housekeeping-Host a Cookie Swap Party
http://www.goodhousekeeping.com/holidays/christmas-ideas/cookie-party#slide-1

The #1 Cookie Exchange
http://www.robinsweb.com/cookies/index.html

Pinterest
http://pinterest.com/search/pins/?q=cookie+exchange

How to Host a Cookie Exchange
http://allrecipes.com/howto/how-to-host-a-cookie-exchange-party/

Cookie Exchange Games (We didn't play any games this time, but definitely planning on it for the 2nd Annual Cookie Exchange.)
http://www.robinsweb.com/cookies/games.html

During my research, I came across many versions of an exchange with many different rules and protocols.  Some of them were quite strict.  I am only that strict with 2nd graders, and can't find myself imposing such rules on adults, much less friends.  I made the expectation pretty simple, bake a batch of your favorite cookies and come enjoy the party.  From some of the information I read, I gathered that you don't actually eat the cookies at the party, but with so many delicious cookies staring at us, we said forget the rules, and dug in.  We spent about 45 minutes sampling, taste testing, and sampling some more with cups of coffee and glasses of mulled wine in between.  After all of the tasting, there were still plenty for people to take home.  I have been snacking on cookies since Saturday, and can't seem to stop. 

My friends shared their delicious recipes with me, which are linked below.  I hope they bring you as much joy and laughter as they did for me.

Oreo Cheesecake Cookies

Chocolate Chocolate Chip Cookies

Gingerbread Cookies

Lemon Tea Cookies

White Chocolate Candy Cane Drops

Snowy Lemon Cookies

Chewy Peanut Butter Chocolate Chip Cookies

Olive Cream Cheese Spread

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In a much delayed update, I am back with more recipes.  I held my first cookie exchange recently, and made one of my favorite party foods.  I loved this appetizer long before I liked olives.  There is something about the interaction between the tanginess of cream cheese and the salty, brine flavor of olives that compliment each other and turn this into a favorite.  Many tasters have said they really like it, yet they didn't like olives.  I found this recipe in Southern Living's April 2007 issue.  Usually, I find something in a recipe to adjust, but this one stands as is.  Out of laziness or lack of time, I will eliminate the pecans and chives to serve a naked cheese log, but it is still just as good.  

Ingredients
8 oz. cream cheese, softened
1/2 cup finely chopped pimento-stuffed Spanish olives
1 tablespoon mayonnaise
1/2 cup chopped, toasted pecans
1/4 cup finely chopped fresh chives

Directions

1. Stir together the cream cheese, olives, and mayonnaise.  Shape cream cheese mixture into an 8 inch log.  Wrap in plastic wrap and refrigerate at least 30 minutes.  It can be stored up to 2 days in an airtight container.
2. In a shallow dish, combine pecans and chives.  Remove from plastic wrap, and roll the log in the pecan mixture just before serving.
3. Add your favorite crackers and enjoy.

Tips

• I like to use about 3/4 cups of chopped olives.
• This is best if made the day before.  The flavors have more time to come together.
• When rolling the log in the pecan mixture, I find that I have to press the pecans and chives into the log to get an even layer.

Picture from: http://www.myrecipes.com/recipe/cream-cheese-olive-spread-10000001616855/