Adobo

Adobo

I grew up eating this recipes; my mom submitted this to me and I happily post it:

One chicken cutup or chicken breast/thighs-enough for six or eight people(12 pieces)
One cup white vinegar
One half cup of soy sauce ( you can use low sodium soy sauce)
Six to eight pieces of garlic smashed or as much as you like
Six or eight pepper corns ( you can smash them or use them whole-if you don't have them use regular pepper )

Wipe chicken pieces and put in big pot. Add vinegar and soy sauce, garlic and pepper.
Bring to a boil, them turn down and simmer for an hour or until the chicken is tender.
You can substitute pork loin cut up or a combination of both.
Serve with rice and use juice to put on rice and chicken. Make sure to cook on low so you have enough juice left. There are other adobo recipes with different additives: potatoes, vegetables, etc.

Chicken Rice Bake

One chicken cut up or chicken breasts/thighs
One packet of onion soup mix
One cup raw rice
One can mushroom soup (maybe two depending on how much you make)
One to one and half cup water

Use a 12" x 9 ? pan (tin or pyrex)
Grease botton with butter or oil
Sprinkle raw rice on bottom evenly
Pour water on rice
Mix soup with 1/2 cup milk or water for spreading consistency
Place chicken pieces in pan and spread mushroom soup on chicken as evenly as possible. You can sprinkle the onion soup mix on top or you can mix it in with the soup
Bake in 375 oven until done-1 hour?


thanks mom

Mango Mousse

If you like Mangos, try this most delicious recipe:

2 Ripe mangos

1/4 cup orange juice

50 grams (4 tablespoons) sugar

1 tbsp gelatin

300 ml (1 cup or so) whip cream

1. Peel mangos and puree

2. Place the orange juice in a small bowl and sprinkle the gelatin over it and leave to soak for 5 minutes. Place the bowl over a sauce pan of simmering water and stir until dissolved. Keep aside to cool.

3. Lightly whip the cream, adding sugar as you go. Then, using a metal spoon, lightly fold half of the cream into the mango mixture and keep the rest covered in frig.

4. Gently stir the gelatin into the mango mixture

5. Pour the mixture into two liters serving dish. Chill for several hours, or overnight.

6. Spoon the rest of the whipping cream onto mousse

Enjoy!

Kate's Yoga Weekend Frittatas

FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL
from: epicurious.com

Thanks Kate for submitting this -- they were very good --

10 large eggs
1/4 cup whipping cream
1 1/2 cups crumbled feta cheese (about 6 ounces)
10 drained oil-packed sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
1/3 cup fresh basil leaves, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup (1/2 stick) butter
1/3 cup pitted Kalamata olives, thinly sliced
3 tablespoons freshly grated Parmesan cheese

Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.

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Submit your favorite by posting a comment and I will publish it.

Corn Pones

This was submitted by my father. He writes: “This recipe is as much a part of my childhood as it is the simple and perfect accompaniment to homemade chili.”

Preheat the oven to 450 degrees.Lightly coat a standard metal cookie sheet with canola oil.Bring about 5 cups of water to a boil. I use an electric kettle.

Measure 1 1/2 cups yellow corn meal into a glass bowl (or other container that can take boiling water). Add a dash of salt.

Using a ladle, add the boiling water to the corn meal about 1 cup at a time, stirring the corn meal to mix thoroughly.

Continue adding the boiling water until the corn meal is a smooth, even consistency. The right amount of water will create a pone that holds together in the next step, with texture on top from the ladle rather than smoothing out flat.

Ladle the corn meal onto the cookie sheet, making pones in 3 to 4 inches ovals. Pones can be rearranged on the cookie sheet so they don't touch, but this is not important.

Bake on a middle rack at 450 degrees for 20-25 minutes, or until the pones turn golden brown with some darker brown ridges.Serve hot from the oven with butter. Timing the corn pones to sitting down at the table with the rest of the meal is the goal. Serves 4-5.

Jen's Stew

A really good beef stew recipe is easy!

Thanks Jen for your addition:

2pkgs Durkee or McCormick Beef or Brown Gravy mix

3pkgs Durkee or McCormick Stew seasonings

3lbs stew meat

1/2cup chopped celery

1cup chopped or baby carrots

12 red potatoes cut in half or 5 white potatoes quartered

1 med. onion cut in half and each half quartered

Slightly brown meat, place meat & veggies in a crock pot or large pot.

Mix seasonings with 2 cups of warm water, pour over veggies & meat, add more water, just enough to cover veggies and meat.~~~

For the crock pot I start it on HIGH & after about 2 hours I turn it down to low and let it go. I usually start it at about 8 am so it cooks all day & we are able to eat around 4 or 5.~~~

For the stove top I start it around the same time but I bring it to a hard boil and let it boil like that for 20 mins, then turn it as low as I can & let it cook like that till dinner.~~~

If you don't have all day, then follow the same directions only boil on stove top till all veggies are cooked completly, the meat may be a little tough, depends on the cut of the stew meat you buy.

Remember you can change the recipe, don't be afraid to add different veggies, or add more of the veggies you use, if you like lots of potatoes then add more...the seasonings are the key!!! I have tinkered around and I personally only use 2 packets of each.

Summer Salads With Flavor

What better way to celebrate summer than with some great summer salads. These are my two favorite salads of all time --- you will love them. I got both of them from one of my cookbooks, and luckily the book is online:

Shrimp and Orzo Salad with Greek Flavors ---

I absolutely love this one. Light and tangy, this is great alone or as a side dish. Here's the link:

http://www.foodandwine.com/recipes/invoke.cfm?label=shrimp-and-orzo-salad-with-greek-flavors

Chicken and Rice Salad With Pesto Yogurt Dressing

This second one is also very delicious. This is more heavy and probably is best as a main dish. I add more lemon juice than listed to give it a little more flavor:

Here's the link: http://www.foodandwine.com/recipes/invoke.cfm?label=chicken-and-rice-salad-with-pesto-yogurt-dressing

Try these for a great surprise ---

Let me know if you try these by adding a comment --