Filipino Chicken Adobo

Filipino Chicken Adobo

It has been way too long since I have posted here and I feel really bad about that because I have so much to share.  With two sixteen year old daughters needing rides to meetings and lacrosse practice and weekend car washes time just seems to get away from me.  I am not complaining though.  When they are driving themselves I will miss hearing everything that is going on in their lives (that they won't share with me)  as they chat with their friends in the back seat and forget I am in the car. 


Here I am today though with a recipe that couldn't wait.  Spring break was a few weeks ago and we went on a 7 night cruise on the Norwegian Epic.  It was really nice and really relaxing.  The girls were off mingling with other teens on the ship and my husband and I relaxed and did our own thing.  Most of the crew were from the Philippines.  We frequented a lounge on the ship called Maltings where we met and befriended Rowena, who worked there.


Adobo is the national dish of the Philippines and I have made it before but really could not see what all the fuss was about so I asked Rowena about this and she said she would write down her recipe for me.  Well now I know.  I made her recipe tonight and as my girls entered the house they oooed and ahh'd at how good the house smelled.  Then everyone oooed and ahh'd over how good it was.  Here is her recipe.  It is delicious and I am so thankful for my new friend and that she provided me with this wonderful dish to share.


Although Rowena did not say to do this I think it adds more flavor to the chicken to start the dish early in the day and let it marinate in the sauce before cooking.

Ingredients:


4 to 5 pounds chicken, cut up
1/2 cup white vinegar (see picture above)
1/2 cup Soy Sauce (see picture above)
1 whole head garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
3 pieces star anise
2 tablespoons brown sugar
2 cups of water


4-5 cloves crushed garlic for finishing


Directions:


Early in the day thoroughly wash and drain chicken.  Combine all ingredients except chicken and the last 4-5 cloves garlic.  Add the chicken and marinate in the fridge for several hours.  When ready to cook bring everything to a simmer and cook, covered, over medium heat until the chicken is tender, 30 to 40 minutes.


Remove the chicken to a non-stick skillet and brown well on all sides.


Meanwhile strain the sauce and return it to the pan and continue to reduce it slightly. Add the remaining garlic to the strained sauce.  When the chicken is browned return it to the pan with the sauce and cook 2-3 minutes.


Serve with rice and garnish with chopped scallion.


Enjoy!

Fruit Tarts

I made these Fruit Tarts for our Easter dinner dessert.

They are so easy and delicious.  You can use any combination of fruit that is in season and of course you can just make one big pie instead of tarts which is way easier! 

Fruit Tarts

Ingredients:

1 refrigerated pie crust

1/4 cup sugar
1 tablespoon cornstarch
dash of salt
1/3 cup orange juice
3 tablespoons water

1 cup grapes, halved
1 1/2 cups diced strawberries
1 small banana, diced
1 six ounce pack blueberries

Prepare the pie crust as directed on the package for an empty shell.  You can either use tart shells or one pie pan.  I got 20 tarts out of the crust.  Set aside to cool.

Mix together the sugar, cornstarch and salt.  Add the orange juice and water.  Stirring constantly bring the mixture to a boil and cook until it is thick.  Set aside to cool.

Once the glaze is cool mix it into the diced fruit.  Fill the baked pie crust or tart shells with the fruit.  Cover and refrigerate several hours to firm up.  Eat these within a day for best flavor.

Enjoy!

 

Mamey and Nut Tea Bread

Yesterday I posted a recipe using this wonderful tropical fruit in a delicious pie.  Today I will give you the recipe for a Mamey Tea Bread.  I love a little something sweet with my coffee or tea in the morning and this is the prefect compliment.  Mamey is so sweet that I was able to reduce the sugar in the recipe it came out just right.

Keep watching because I am still eyeballing the pumpkin roll made with Mamey idea I mentioned yesterday.  My family and friends just love that roll and so I think I will make it this weekend and pump it up with some pineapple tidbits...  Funny story -  I brought the pumpkin roll to a potluck once and early on a woman came up to me and asked if she could take whatever was leftover home.  Hmmm.  Sure I said.  Well quite frankly there was not a crumb left!  I have a funny feeling if I make it with the Mamey I might have to make 2...or 3!

Mamey and Nut Tea Bread

Ingredients:

2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup sugar
1 1/2 cup Mamey puree
1/2 cup milk
2 eggs
1/4 cup vegetable oil
1 cup nuts, chopped

1.  Preheat oven to 350.  Sift together dry ingredients.
2.  Combine Mamey, milk, eggs and oil and mix well.
3.  Add dry ingredients to Mamey mixture and combine.  Stir in nuts.
4.  Pour into a well greased and floured bread pan and bake for 50-55 minutes.


Enjoy!