Chicken Adobo

Chicken Adobo

Serves 4


2 tablespoons vegetable oil

4 chicken breast, boneless and skinless

1 cup onion, quartered and sliced

1 tablespoon ginger, minced

2 tablespoons minced garlic

1/3 cup white vinegar

2/3 cup low sodium soy sauce

1 tablespoon garlic powder

1 teaspoon black pepper

1 tablespoon sugar

1 bay leaf


Heat the vegetable oil in a large skillet over medium-high heat

Add chicken and onion to skillet

Sautee until chicken is golden brown on both sides

Add ginger and garlic to skillet

Pour in vinegar and soy sauce

Season with garlic powder, black pepper, sugar, and bay leaf

Increase the heat to high, and bring to a boil

Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 15 to 20 minutes


We served ours over rice

Vegetable Chowder

Vegetable Chowder

Serves 4


1 tablespoon butter

1 cup carrots diced

1 cup celery diced

1/2 cup onion

2 cloves chopped garlic

1 teaspoon Italian seasoning

1/8 teaspoon thyme

1/8 teaspoon paprika

1/8 teaspoon cayenne

Salt and pepper

18 ounces chicken or vegetable broth

1/2 cup corn

1 1/2 cups broccoli florets

3/4 cup cauliflower florets


3 tablespoons butter

3 tablespoons flour

1 1/2 cup milk

1/4 cup heavy cream

Salt and pepper

1 cup shredded cheese


Melt 1 tablespoon butter in stock pot over medium-high heat

Sauté onion, carrot and celery 6-8 minutes or until softened

Add garlic, Italian seasoning, thyme, paprika, cayenne, salt and pepper

Pour in broth and corn

Bring to a boil then reduce heat and simmer 15-20 minutes

Add broccoli and cauliflower; cook another 6-8 minutes

In a saucepan over medium heat, melt 3 tablespoons butter and whisk in flour

Cook mixture for 2-3 minutes or until golden brown

Whisk in milk

Bring to a gentle boil then reduce heat and let thicken, stirring frequently

Stir in heavy cream, salt and pepper

Whisk mixture into soup

Add cheese, stir until melted

Enjoy!

Buttermilk Chicken and Corn Flake Baked Casserole

Buttermilk Chicken and Corn Flake Baked Casserole

Serves 4



1 pound skinless, boneless chicken breast, cut into 1-inch pieces

1 tablespoon olive oil

1/2 cup each of carrots, celery, and onion, all diced

1/4 teaspoon salt

1/2 teaspoon Cajun seasoning

2 tablespoon all-purpose flour

1/4 cup orange juice

1 cup chicken broth

1/2 cup frozen peas

1/4 cup buttermilk

2 cups corn flakes cereal

2 tablespoons butter, melted



Preheat oven to 375 degrees

Heat olive oil in a large skillet over medium heat

Add chicken and sauté until lightly browned, 7-9 minutes, remove from pan and set aside

Stir carrots, celery, onion, and salt into hot skillet

Cover the skillet, and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes

Stir Cajun seasoning into vegetables

Sprinkle flour over vegetable mixture in the skillet; cook and stir about 1 minute

Gradually stir orange juice and broth into vegetable mixture; bring to a boil

Stir chicken and peas, into broth mixture; remove from heat

Stir in buttermilk, and then pour mixture into a baking dish

Top with corn flakes and melted butter

Bake for 8-10 minutes until corn flakes are golden and casserole is bubbling

Let rest 5 minutes before serving

French Toast Casserole

French Toast Casserole

1/2 cup butter, melted

1 cup brown sugar

1 loaf of thickly sliced bread

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling

Cinnamon for sprinkling

Melt butter then stir in brown sugar until mixed well

Evenly coat the bottom of a 9×13 baking pan with the mixture

Beat eggs, milk and vanilla together in a bowl

Lay a single layer of bread in pan

Spoon 1/2 of egg mixture on bread layer

Sprinkle cinnamon over bread

Add 2nd layer of sliced bread

Spoon remaining egg mixture on bread

Cover and place in fridge overnight

Bake at 350 for 45 minutes (covered for the first 30 minutes)

Sprinkle with powdered sugar & cinnamon

Serve with warm maple syrup



We enjoyed ours with a side of Skillet Fried Potatoes.

This was even better the following day!

Caramel Apple Cream Cheese Crescent Ring

Caramel Apple Cream Cheese Crescent Ring

2 cans Crescent Rolls

8 oz softened Cream Cheese

21 oz Apple Pie Filling

1/4 cup Caramel Sauce

1/2 cup Sugar

1 tsp Vanilla

1 cup Powdered Sugar

1 tbsp Milk, more if needed

Preheat oven to 350

Beat cream cheese with sugar and vanilla until fluffy

Unroll crescent dough and separate

On a pizza pan place triangles overlapping with long pointed ends outward

There should be about a 6″ circle left in the middle of the pan

Spread apples over the lapped dough area

Drizzle caramel sauce over apples

Spread dollops of cream cheese mixture over the apple filling

Fold pointed ends of crescents over the filling and pinch into lapped dough to seal

Bake for 18-20 minutes or until golden brown

Mix Powdered sugar and milk until smooth glaze forms

Drizzle glaze over ring

Creamy Carbonara

Creamy Carbonara

8 ounces spaghetti

6 oz ham, chopped

1/2 cup onion, chopped

2 cloves garlic, minced

2 cups half and half

2 large egg yolks

1 1/2 cups Parmesan cheese freshly grated, plus more for garnish

1 tsp pepper freshly ground

4 tbsp basil chopped

In a large pot of salted boiling water, add pasta and cook according to package instructions

Drain and set aside

Add ham to a large skillet and sauté over medium-low heat until crisp, about 5-8 minutes

Transfer ham to a bowl and set aside

Add half and half to the skillet and bring to a simmer

Whisk the egg yolks into the half and half

Whisk in the Parmesan cheese

Stir in the black pepper

Add the cooked spaghetti, ham and basil to the skillet and toss well to combine 

Garnish with more Parmesan cheese if desired and serve immediately

You can also use bacon instead of ham in this dish

Bruschetta topped Naan Bread

Bruschetta topped Naan Bread

Naan Bread

Goat Cheese, crumbled

Tomatoes, chopped

Basil

Balsamic Glaze

Preheat oven to 350 degrees

Lay Naan Bread on a baking sheet

Bake for about 5-8 minutes

Remove from oven and top with goat cheese and tomatoes

Bake for another 5-8 minutes

Remove from oven and top with basil and balsamic gaze

Enjoy!

Pan-Fried Honey-Sesame Chicken

Pan-Fried Honey-Sesame Chicken

Serves 4

1/2 cup water

1/3 cup chicken broth

1/4 cup ketchup

1/4 cup low-sodium soy sauce

1/4 cup honey

2 cloves garlic, crushed

1 tablespoon rice vinegar

2 teaspoons Sriracha sauce

2 teaspoons sesame oil

1 teaspoon grated fresh ginger root

1/4 teaspoon crushed red pepper flakes, or to taste

2 tablespoons vegetable oil

4 boneless chicken breast, cut into bite-size pieces

3 tablespoons water

2 tablespoons cornstarch

Combine water, chicken broth, ketchup, soy sauce, honey, garlic, rice vinegar, Sriracha, sesame oil, ginger root, and red pepper flakes for sauce in a medium bowl

Heat vegetable oil in a wok or large skillet over medium-high heat

Add chicken, and stir-fry chicken, 2 to 3 minutes. Transfer chicken to a plate

Reduce heat to medium and add the sauce to the wok

Whisk together water and cornstarch in a small bowl and add to the sauce, stirring constantly until the sauce starts to thicken, 3 to 5 minutes

Add chicken back to the wok, stir, and cook until reheated, about 2 minutes

Enjoy with a side of broccoli and rice

Slow Cooker Brown Sugar & Balsamic Glazed Pork Tenderloin

Slow Cooker Brown Sugar & Balsamic Glazed Pork Tenderloin

Makes 6 servings

1/2 teaspoon garlic powder

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 garlic clove, crushed

1/2 cup water/broth

2 pounds pork tenderloin

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water/broth (optional: use liquid from slow cooker)

2 tablespoons soy sauce

1 tablespoon honey

Rinse and paper towel dry the pork tenderloin

Mix together garlic powder, sage, salt, pepper and garlic, and rub over the tenderloin

Place 1/2 cup water/broth in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours

1 hour before the roast is finished, in a small sauce pan, mix together the brown sugar, cornstarch, balsamic vinegar, water/broth, soy sauce and honey

Heat over medium and stir until mixture thickens, about 4 minutes

Pour glaze over tenderloin

Spoon glaze 2 or 3 times during the last hour of cooking

Slice and serve with remaining glaze on the side

Sweet Tomato Relish

Sweet Tomato Relish

Makes 12 Half Pints

10 cups tomatoes, skinned, seeds removed then chopped

2 cups onion, chopped

8 cups apple, tart, peeled and chopped

2 cups cider vinegar

8 cups sugar

2 tablespoons salt

2 tablespoons mustard, dry

1/2 teaspoon cinnamon

1 teaspoon clove, powdered

1/2 teaspoon allspice, powdered

1/2 teaspoon ginger, powdered

Remove skins and seeds from tomatoes by blanching

Mix ingredients together in a large roasting pan

Bake in a 350 degree oven for 1 hour then lower to 300 for 2-3 hours

Stir often with a spatula to help prevent sticking and burning

Reduce until it reaches the consistency of applesauce. It will turn a dark red color

Spoon relish into each jar up to 1/4 inch headspace

Remove air bubbles and add more sauce if needed to bring it back up to 1/4 inch headspace

Wipe rim, apply lid and ring

Process for 20 minutes in a boiling water bath canner

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars