Filipino Chicken Adobo

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filipino chicken recipe

This recipe has a unique combination of flavors – a mixture of coconut milk and other spices finished off with cider vinegar, and garnished with scallions.

If you’re in the mood to try a recipe that’s different, but really good, give this Filipino Chicken Adobo a try.

This is a simple recipe that doesn’t require a lot of prep work, cooks fairly quickly, and can be on the supper table in less than an hour.

I served this dish over white rice.

Filipino Chicken Adobo
 
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Author:
Recipe type: Main
Serves: makes 4 - 8
Ingredients
  • 4 – 8 bone in chicken thighs. (Just use the number of thighs to match the number you are serving, but don’t change the amount of sauce.)
  • 1 tablespoon olive oil
  • ½ cup low sodium soy sauce
  • 1 can coconut milk (13.5 ounces)
  • ¾ cup apple cider vinegar
  • 8 garlic cloves (crushed and minced)
  • 4 bay leaves
  • 2 teaspoons black pepper
  • 1 scallion (sliced)
Instructions
  1. Place chicken in a large bowl, pour the soy sauce over the top, and toss to coat. Marinate in the refrigerator for 30 – 60 minutes. Remove chicken from soy sauce and set aside.
  2. In a large skillet over medium high heat, using the olive oil, brown chicken skin side down. Drain any excess fat from the pan and add the reserved soy sauce into the skillet along with the vinegar, pepper, bay leaves, and garlic. Bring the mixture to a boil and reduce the heat to a high simmer. Continue cooking chicken for 20 minutes, flip chicken and continue cooking until chicken reaches an internal temperature of 175F. Remove chicken and tent with aluminum foil.
  3. Remove bay leafs from the sauce mixture and spoon off any excess fat. Bring the mixture to a boil and continue cooking until mixture is slightly thickened.
  4. Serve sauce over chicken and rice, garnished with the sliced scallion.

Adapted from Cooks Country cookbook, 100 recopies

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Slow Cooker Chicken Marsala Recipe

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slow cooker chicken marsala recipe

If you’re tight on time here’s a delicious slow cooker recipe that has very little prep time.
I have a busy week scheduled and needed to free up some time so I turned to the slow cook. The chicken is moist, and the sauce is exceptional. I decided to serve this dish with hash browns and it turned out to be a perfect match.
It was just my wife and I for dinner, so I used 3 boneless skinless chicken breasts instead of the 8 the recipe calls for – but I did not change the amount of sauce.
If you like chicken Marsala give this slow cooker recipe a try – it’s delicious.

Slow Cooker Chicken Marsala Recipe
 
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Author:
Recipe type: Main
Serves: 3 - 8
Ingredients
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 4 – 8 boneless skinless chicken breasts (depending on number you are serving)
  • Salt and pepper
  • 2 cans portabella chunky style mushrooms (4 ounces each)
  • 1 cup sweet Marsala wine
  • ½ cup cold water
  • ¼ cup cornstarch
  • 3 tablespoons fresh parsley (chopped)
Instructions
  1. Lightly spray slow cooker with cooking spray. Place oil in the bottom of the slow cooker and add the garlic. Salt and pepper the chicken breasts and place them on top of the garlic and oil. Place the mushrooms over the chicken and pour in the Marsala wine.
  2. cook on low for 5 – 6 hours or until chicken is done. Remove the chicken to a plate and cover with aluminum foil to keep warm.
  3. In a small bowl mix together the cornstarch and water until cornstarch is dissolved. Stir the mixture into the chicken juices, set the slow cooker on high, and continue cooking until mixture is thickened into a gravy. Add chicken back into the slow cooker and cook until heated through.
  4. Serve chicken topped with the gravy, and garnished with the parsley.

Adapted from Tablespoon.com

Chinese Fried Rice Recipe

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chinese fried rice recipe picture

This is a great side dish recipe, especially if you have left over rice from another meal. I used fresh cooked rice for this recipe, but from experience it does cook a little better with rice that is precooked and allowed to cool; if you use left over rice break up any large clumps with a spoon before cooking.

Chinese Fried Rice Recipe
 
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Author:
Recipe type: Side Dish
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1⅓ cups water
  • ¾ cup rice
  • 3 tablespoons canola oil
  • 4 green onions (chopped/ white and green parts)
  • ¼ teaspoon salt
  • 2 carrots (finely chopped)
  • 1 green pepper (finely chopped – about ½ cup)
  • ½ cup frozen peas
  • 1 large egg
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • ¼ cup chopped parsley
Instructions
  1. Mix together the water and rice in a medium sauce pan over high heat. Bring mixture to a boil stirring constantly, cover, reduce heat to simmer, and cook rice until tender and liquid is absorbed. (About 20 minutes)
  2. In a large skillet or wok over medium high heat using the oil, add the rice and cook until lightly browned. Add the green onions, carrots, peppers, peas, and salt; cook until tender – crisp.
  3. Spread the mixture out to form a pocket in the bottom of the skillet, crack the egg into the center and scramble the egg while it cooks. Mix the scrambled egg into the vegetable mixture.
  4. Mix in the soy sauce, sesame oil, and parsley – serve immediately. Enjoy

 

Adapted from Mayo Clinic

Maple Glazed Brussels Sprouts Recipe

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brussels sprouts recipe

Brussels sprouts don’t seem to be one of the most popular vegetables in the world, but they are one of my favorites. The combination of maple syrup, vinegar, and butter turn these Brussels sprouts into a delicious side dish.

If you like Brussels sprouts give this Maple Glazed Brussels Sprouts recipe a try. You’ll love them.

Maple Glazed Brussels Sprouts Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter
  • 1 pound Brussels sprouts (trimmed and cut in half through the core)
  • ¼ cup chicken broth
  • 1 tablespoon maple syrup
  • ½ teaspoon fresh thyme (minced)
  • Pinch of cayenne pepper or to taste
  • 2 teaspoons cider vinegar
  • Salt and pepper to taste
Instructions
  1. In a large skillet over medium high heat cook Brussels sprouts in 1 tablespoon of melted butter until browned. Stir in the thyme, cayenne pepper, chicken broth, and ½ tablespoon of maple syrup. Cover and cook over medium low heat until almost tender.
  2. Uncover, increase heat to medium high, and continue cooking until liquid is almost evaporated.
  3. Add the rest of the butter, maple syrup, and vinegar; salt and pepper to taste and serve hot.

Adapted from Cooks Country

 

Brown Sugar Oat Muffins

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brown sugar oat muffins recipe

This is a simple and quick muffins recipe you can have on the breakfast table in less than a half an hour. The best part is chances are you will have all the ingredients on hand in your refrigerator, and pantry.

Brown Sugar Oat Muffins
 
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Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 cup old fashion oats
  • ¾ cup whole wheat flour
  • ¾ cup all-purpose flour
  • ¾ cup brown sugar (packed)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together all the dry ingredients. In a medium size bowl whisk together the eggs, oil, milk, and vanilla; stir the wet ingredients into the dry ingredients until just moistened.
  3. Spoon mixture into lightly greased muffin cups (or use liners) to about ¾’s full. Place muffins on lower middle rack of oven and bake for 15 – 17 minutes or until a tooth pick inserted comes out clean.
  4. Remove to wire rack to cool.
  5. (These are really good served warm with butter.

Adapted from Taste of Home Cookbook

Chicken Cacciatore Recipe

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chicken alla cacciatore recipe

This Chicken Cacciatore Recipe is a simple recipe to put together. It does require quite a bit of cooking time, but it is well worth it. I followed the recipe and kept it simple. If you wanted to you could add red and green sweet peppers, and maybe a sliced zucchini to fancy it up a little bit. I used canned chopped tomatoes that had Basil, Oregano, and garlic already added but you could change this by using pure chopped tomatoes, and then adding your own seasoning.
The next time you can’t figure out what to put on the menu for supper give this Chicken Cacciatore Recipe a try; it’s really good.

Chicken Cacciatore Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 frying chicken (cut into pieces – breast pieces cut in half cross wise)
  • ½ cup all-purpose flour
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ¼ cup cooking oil (divided)
  • 2 tablespoons butter (divided)
  • 4 cloves garlic (crushed and minced)
  • 1 medium onion (cut in half and sliced thin)
  • 1 package fresh mushrooms (8 ounces sliced thin)
  • 1 can diced tomatoes with Oregano, Basil, and garlic (14.5 ounces)
  • ½ cup red wine
Instructions
  1. In a 9 inch pie dish whisk together the flour, salt, and pepper.
  2. Place ½ the oil in a large skillet with 1 tablespoon of butter over medium high heat. Roll the chicken in the flour mixture to coat, and brown the chicken until golden on both sides.
  3. browning chicken
  4. In a separate skillet using the rest of the oil, and butter, cook the onion and mushrooms until mushrooms have given up most of their moisture and are tender. Spread the mushroom mixture out to form a pocket in the center of the pan, add the garlic, and continue cooking until fragrant – about 1 minute. Mix the garlic into the onion mixture.
  5. cooking mushrooms and onions
  6. Spoon the mushroom mixture over the top of the chicken. Distribute the chopped tomatoes over top and then gradually pour in the wine. Cover, reduce the heat to simmer, and cook until chicken is done. (About 1 ½ hours)
  7. cooking chicken cacciatore skillet

chicken cacciatore skillet

Oven Roasted Teriyaki Chicken Recipe

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17298368062_22dfe4dca6_zOven Roasted Teriyaki Chicken recipe

It has been a crazy day – which made it go by really quick. I needed a recipe that is simple and quick to put together. This Oven Roasted Teriyaki Chicken Recipe looked pretty good and didn’t require a lot of ingredients. The recipe called for using Splenda, or sugar, as one of the ingredients so I opted to use the Splenda to cut down on our sugar intake a little bit. I have never found it to be quite as good as sugar, but it does make a close second in my opinion. Anyway, the result was really good, and I had a chicken dinner on the supper table in about an hour.

Oven Roasted Teriyaki Chicken Recipe
 
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Author:
Recipe type: Main
Serves: Makes 8 - 12
Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup sugar or granulated sweetener like SPLENDA®
  • ½ cup low sodium soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic (minced)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 8 - 12 skinless chicken thighs (depending on how many you are feeding)
Instructions
  1. Preheat oven to 425F.
  2. In a small glass mix together the cornstarch and water until cornstarch is dissolved. In a small sauce pan over medium heat mix together the sweetener, soy sauce, vinegar, garlic, black pepper and ginger. Stir in the cornstarch mixture and cook until thickened.
  3. Arrange chicken in a lightly greased 13 x 9 casserole dish. Brush the chicken on both sides with the sauce. Bake for 30 minutes; brushing every 10 minutes. Flip the chicken and continue brushing and cooking until chicken is done. (185F.)

Adapted from Allrecipes.com

Fish Veracruz Recipe

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fishveracruzrecipe

In an attempt to keep things on the healthy side I decided to put this Fish Veracruz Recipe on the supper menu for Friday. This recipe is high on protein and low on saturated fat.

This recipe surprised me; it was a lot better tasting then I thought it was going to be. I used mild salsa in this recipe because I though the spicier salsa would over power the fish. For the fish I decided to use Tilapia, because of its mild flavor and usually low price, which worked out really well. Most of the seasoning for the recipe comes from the salsa which will have a major impact on how the dish is seasoned. (I used Chi Chi mild chunky style salsa) Use your favorite brand of chunky style salsa, and it should work out fine. The salsa also goes real good over baked potatoes which make an ideal side to serve with this dish. I listed the lime slices and cilantro as optional because my wife and I thought the dish was really good without these 2 ingredients that are added at the end of the recipe.

If you are looking for a health conscious dish to put on the supper table give this Fish Veracruz Recipe a try; it’s really good. Enjoy

Fish Veracruz Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 2 pound white fish fillets (Tilapia, halibut, cod, Pollock)
  • ¼ cup lime juice (I used 2 large limes one for the juice and 1 for the slices)
  • 1 medium lime (sliced into 8 pieces – optional)
  • ½ tablespoon canola oil
  • 1 small onion (thinly sliced)
  • 1 small green bell pepper (seeded and cut into strips)
  • 2 jalapeno peppers (seeds removed and diced)
  • 2 cups chunky salsa
  • ½ cup no salt added tomato sauce
  • ½ cup black olives (sliced)
  • 1 tablespoon capers
  • 4 tablespoon fresh cilantro (chopped - optional)
Instructions
  1. Arrange the fish in a 13 x 9 casserole dish lightly sprayed with cooking spray. Pour the lime juice over the fish and marinate in the refrigerator for 20 minutes.
  2. Preheat oven to 425f.
  3. While the fish is marinating heat oil in a large skillet over medium high heat. Cook the onion, green pepper, and jalapeno until crisp tender. Stir in the tomato sauce, black olives, and capers. Bring the mixture to a boil, reduce heat to simmer, and cook for an additional 1 minute. Spoon the mixture over the top of the fish and bake for 20 minutes or until fish flakes easily with a fork. (Instant read thermometer should read 145F.)
  4. If using - garnish dishes with cilantro serving with the lime wedges on the side.

Adapted from Mayo Clinic

Oven Baked Panko Crusted Salmon

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oven baked panko crusted salmon recipe

From the stove top to the oven this Oven Roasted Panko Crusted Salmon is a great recipe to prepare during Lent. The salmon is rich in omega 3’s and protein. This is a quick recipe with only a few ingredients. You can have this dish on the table in less than 30 minutes.

If you like salmon next Friday give this Oven Roasted Panko Crusted Salmon a try; it’s really good.

Oven Baked Panko Crusted Salmon
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ⅔ cups panko bread crumbs
  • 2 tablespoons parsley (finely chopped)
  • 1 teaspoon lemon zest (grated)
  • Salt and pepper
  • 2 tablespoons of olive oil
  • 2 tablespoons of vegetable oil
  • 4 salmon fillets (about 1 pound - skin on)
  • 2 tablespoons Dijon mustard
  • Lemon wedges
Instructions
  1. In a medium size bowl whisk together the panko bread crumbs, lemon zest, ½ teaspoon salt, ½ teaspoon pepper, and parsley. Drizzle the olive oil over the top and mix to coat the breadcrumb mixture. Set aside.
  2. Rinse the salmon fillets and pat them dry with paper toweling; place them on a platter skin side down. Using a pastry brush, generously brush the salmon with the Dijon mustard. Top the salmon with the panko mixture, gently pressing it into the mustard to help secure the coating.
  3. Add the vegetable oil to a large oven proof skillet. (Cast iron is great for this) heat the oil over medium high heat until very hot. Place the salmon in the skillet skin side down and cook until skin is crispy.
  4. Move the skillet to the oven to finish cooking the fish. Bake until fish flakes easily with a fork and bread crumbs are browned. (I used an instant read thermometer to an internal temperature of 145F.) About 10 minutes.
  5. Serve hot with lemon wedges.

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Reduced Fat Baked Macaroni and Cheese Recipe

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low fat baked macaroni and xheese recipe

I really like Mac and Cheese, so when I saw this recipe for Reduced Fat Baked Macaroni and Cheese I decided to give it a try. I have tried some low fat recipes in the past and was not very satisfied with the results. Basically this recipe is lowering the fat content by using low fat cheese and milk.
If you like macaroni and cheese, and want to lower your fat intake a little bit, give this Reduced Fat Baked Macaroni and Cheese Recipe a try. It’s not quite the same; but is really good.

Reduced Fat Baked Macaroni and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 1 pound of elbow macaroni
  • 3 cans 2 percent low fat evaporated milk
  • ¾ teaspoons dry mustard
  • ½ teaspoon garlic powder
  • Pinch cayenne pepper
  • 1 tablespoon cornstarch
  • 3 cups shredded 50 percent light cheddar cheese
  • 1 cup panko bread crumbs (toasted)
  • 1 tablespoon of unsalted butter (melted)
  • Salt and pepper
Instructions
  1. Cook macaroni according to package direction for al dente. Reserve ½ cup of the cooking water from the pasta – drain and rinse.
  2. Preheat oven to 350F.
  3. In the same kettle used to cook the pasta mix together the milk, mustard, garlic powder and cayenne pepper. Dissolve the cornstarch into ¼ cup of the pasta water until dissolved.
  4. Bring the milk mixture to a simmer and whisk in the cornstarch. Cook until mixture starts to thicken. Remove the mixture from the heat and stir in the cheese and macaroni. Stir in the rest of the pasta water to make the macaroni mixture kind of soupy. (I did not need the rest of the water)
  5. Place the macaroni and cheese in a 13x9 casserole dish. Toss the toasted Panko bread crumbs with the melted butter, salt and pepper to taste, and spread them over the top of the casserole.
  6. Bake for 20 minutes or until mixture is bubbly around the edges.