Filipino Chicken Adobo

Filipino Chicken Adobo Recipe courtesy of Corinne Domingo

4-5 lbs. chicken thighs 1/2 cup white vinegar 1/2 cup soy sauce 4 cloves garlic, crushed 1 tsp. black peppercorns 3 bay leaves Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

Corny Chicken Enchiladas

I requested that my sister-in-law Kandice post this recipee. She made it last year at a family get together, and I've been thinking about eating it every since. So, now we'll share it with everyone!Dear Amy, this is my recipe for chicken enchiladas. I think they are super yummy.

Ingredients:

• 6 chicken breasts, boiled and shredded (This is a lot of chicken, so you can use less if you want. I often use the meat from a rotisserie chicken which is easy and gives you plenty of chicken. I have also used canned chicken (about 2 cans), which works just fine too. I say use what you have.)
• 1 can creamed corn
• 2 cans Hatch brand Green Chile Enchilada Sauce (I prefer the Hatch brand, for obvious reasons and it's really good, but other brands would work well I'm sure.)
• 3-4 cups shredded cheddar cheese
• 1 can Salsa Verde (this is what gives the recipe some spice so I only use a half of the can, and my kids still think it's a bit on the hot side. Use more or less depending on your taste.)
• 1 small can diced green chiles (This is optional and I always omit it)
• 1 pkg. small (5 inch) white corn tortillas
  

Preparation:

• Mix enchilada sauce, salsa verde, corn, chicken and chiles in a large bowl
• Fry tortillas in vegetable oil (until they bubble)
• Drop a spoonful of sauce onto each fried tortilla, add cheese, and roll
• Fill a casserole dish with the rolled tortillas, smother top with extra sauce, sprinkle on some cheese and top with small mounds of sour cream. (I bake the dish with sour cream. You can always add the sour cream later if you don't like your sour cream warm.)
  

Bake:

• Bake in a 350 degree oven for 20 to 25 minutes

This recipe fills a large casserole dish with about 15 rolled tortillas. I always have gobs extra, so if you want to make 2 casserole dishes with about 15 rolled tortillas in each dish just be a little conservative when filling the tortillas and topping the finished dish. And you might need a little extra cheese. I usually just save the extra sauce in a ziploc bag and stow in the freezer for another casserole later, or share with neighbors.

Kid Friendly Supper

I am always looking for new ways to get more veg into my families meals, and these were awesome! Although, I'm not sure they still belong in the veg category after what you do to them- they were more like a dessert. But they really dressed up our Sloppy Joe dinner. Don't be afraid to try them even though they sound strange- they are really good and super easy (but don't substitute the Coke with diet or any other variety-- blaugh.) My kids really enjoy them and they've been a hit at many a cub scouting banquet over the years.

Roasted Sweet Potatoes With Honey Butter

4 sweet potatoes,peeled and cut into 1-inch cubes
1/4 c extra-virgin olive oil,plus more for drizzling potatoes after cooking
1/4 c honey
2 t ground cinnamon
Salt and freshly ground black pepper

Preheat oven to 375 degrees F. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Mortimer's Sloppy Joes

1 1/2 lb Ground Beef
1 Onion,Diced
1 T Worcestershire
1 c Catsup
6 oz Coca-Cola
Salt And Pepper

Saute onions until translucent in a little olive oil. Add beef and
brown, adding Worcestershire, salt and pepper to season. Drain grease
if desired. Add catsup and Coca-Cola, and simmer until thick (These
amounts are approximate). Serve on hamburger buns with sliced cheese
if desired.

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We made this the other night and the chicken was so moist and yummy!

Ingredients: Serve 6 1 cup finely crushed plain tortilla chips (for best results, crush in food processor or blender) 2 tablespoons vegetable oil 2 tablespoons lime juice 1 tsp. honey 6 boneless, skinless, chicken breasts (about 6 oz. each) 1 can (14.5 oz.) Mexican stewed tomatoes 1 teaspoon dried cilantro (or 2 tablespoons fresh) ¼ teaspoon chili powder ¼ teaspoon garlic powder 1 cup grated Jack cheese Place finely crushed tortilla chips on plate.

Combine oil, lime juice and honey in a shallow bowl. Dip chicken breasts in oil mixture, then press in chips. Place on a greased jelly roll pan with sides. Bake at 350 degrees for 25 minutes or until chicken is cooked through. While chicken bakes, puree tomatoes, cilantro, chili powder and garlic powder together in food processor or blender to make a sauce. Remove chicken from oven and spread evenly with sauce. Sprinkle with cheese. Continue baking until cheese melts, about 5-8 minutes.

Tamale Pie Casserole

Tamale Pie Casserole. This recipe came from the FOOD section of the paper as well. It is from "The essential food storage cookbook"

Pre-heat Oven to 350.

3/4 C. cornmeal

1 large egg 1 1/2 C. milk

2 T vegetable oil 1 lb grnd beef or turkey (I use 2 cannery cans of pork)

1 med onion chopped 1 can enchilada sauce

14.5oz can diced tomatoes 15 oz can corn

1 1/2 C grated jack or cheddar cheese

Combine cornmeal egg & milk. Set aside. Brown Meat add onion, enchilada sauce, oregano, tomatoes & corn. Simmer over med heat for 5 min. Stir meat mixture into corn meal mixture. Pour into greased casserole dish. Bake 45-50 min. Sprinkle with cheese until melted. I will sometimes add another can of corn for extra texture.

Chicken Satay

I was lucky enough to just get home yesterday from a scrapbooking weekend with some fabulous ladies! We always have tons of fun and eat lots of great food. My sister Carol gave me this recipe that my friend Kiley Patano and I used for our lunch offering on the trip. (p.s. this picture is borrowed from an internet cooking site and NOT actually a picture that I took. They were too yummy to take the time to photograph them, but this is pretty close!)

Chicken Satay Wraps

2 boneless skinless chicken breast halves- grilled with grill seasoning and sliced (or you can substitute Costco rotisserie chicken- which is what I usually do).
Whole wheat tortillas
Assorted vegetables; we used sliced red pepper, cucumber, shredded carrot and sliced green apple. You can pretty much use anything you like.

Wrap the chicken and vegetables in the tortilla and slather with the Satay sauce. White rice is also good added to the wrap to make it more filling.

Satay Sauce
3 T Chunky Peanut Butter
3 T Dark Soy Sauce
1/4 c Apple Juice
2 t Hot Sauce (sarachi)
Juice of 1 Lime

Heat peanut butter in microwave. Stir with soy sauce, juices and hot sauce.
(Note: I have found that it works best to put the other ingredients into the peanut butter- if you try to put the peanut butter in last, it kind of seizes up and won't mix in very well.)
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