Filipino Adobo

Ingredients

3 – 4 lbs. whole chicken, cut into serving pieces
1/2 cup soy sauce
4 cloves garlic, minced and divided
2 bay leaves
1/2 cup white vinegar
1 tablespoon peppercorns
1 Tablespoon olive oil
2 medium onions, thinly sliced
1 cup water
1/2 tablespoon brown sugar
Cooked jasmine rice, for serving
Thinly sliced scallions, for serving
  • In a bowl, combine chicken parts, soy sauce, 3 cloves garlic, bay leaves, vinegar, and peppercorns. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
  • Remove chicken, reserving the marinade. In a large skillet, heat oil and sauté onions and remaining garlic until onions are opaque and fragrant. Add chicken and cook until lightly browned. Pour in reserved marinade juices, water and sugar; bring to a boil uncovered for 3 to 5 minutes.
  • Lower the heat, cover and simmer for 20 to 30 minutes, or until chicken is cooked through (safe internal temperature of 165ºF) and sauce thickens to a rich, brown color.
  • Let cool, discard bay leaves and serve over a bed of jasmine rice. Garnish with thinly sliced scallions. Refrigerate leftovers.

Basil and Strawberry Infused Chia Seed Water

Ingredients:

  • 5 Tbsp. chia seeds
  • 30 fresh basil leaves, trimmed
  • 5 fresh strawberries
  • Water

Directions:

  1. Rinse basil and slice strawberries, then add to an airtight container.
  2. Add chia seeds to the container with about 24 ounces of filtered water and cover with the lid.
  3. Let sit overnight or until the chia seeds have expanded.
  4. Pour and enjoy!

 

From: http://kroger.inspiredgathering.com/recipes/basil-and-strawberry-infused-chia-seed-water?cid=ema.pro.News_January_20170107_KRO_B

Volcano Grilled Steak Tacos

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Ingredients

7 Roma tomatoes

2/3 onion, divided

2 green chiles, seedless

1 garlic clove

1 teaspoon beef bouillon powder

3 ribeye steaks

2 tablespoons white vinegar

1 pkg. mozzarella or asadero cheese

12 corn tortillas

1 tablespoon olive oil

1 tablespoon Worcester Sauce

Lime juice from 2 or 3 limes, plus more for serving

Finely chopped cilantro, to taste

Salt, black pepper, and fajita seasoning

  • Fresh Salsa: Dice 3 tomatoes, 1/3 onion, and 1 green chile. Mix together, adding salt, olive oil, pepper, cilantro, and lime juice. Refrigerate until serving.
  • Roasted Salsa: Place 4 tomatoes and 1 green chile on a baking sheet and broil, turning once, until slightly blackened. Blend  together tomatoes and green chile, garlic clove, and 1/3 onion, salt, and bouillon.
  • Steak Volcano: Rub steak with salt, pepper, fajita seasoning, and Worcester Sauce. Grill over medium-high heat, turning once, steak is cooked. Meanwhile, add cheese to tortillas and grill until cheese is melted and tortillas are lightly charred. Cut steak into small pieces and place on top of tortilla; serving with warm roasted salsa, fresh salsa, and limes, if desired. Serve immediately, refrigerate leftovers.

Serves 4.

 

 

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Waffled Churros

CHURROS

1/2 cup water

4 Tbsp. unsalted butter

1/4 tsp. table salt

1/2 cup all-purpose flour

1/4 tsp. grated nutmeg

1/4 tsp. grated lemon zest

2 large eggs

Nonstick cooking spray

TOPPING

1/4 cup granulated sugar

1/2 tsp. ground cinnamon

2 Tbsp. unsalted butter, melted

  1. Preheat a waffle iron. Meanwhile, make the batter by combining the water, butter, and salt in a medium sauce pan. Bring to a boil over high heat. Stir with a wooden spoon until butter is melted.
  2. Reduce the heat to medium and add all the flour at once, followed by the nutmeg and lemon zest. Beat vigorously with the spoon; cook for 1 minute, Remove the pan from heat; let cool 5 minutes. Thoroughly beat in the eggs, once a time. The finished dough will be pasty and tacky.
  3. Grease the hot waffle iron with cooking spray. Spoon about 2 tablespoons of the dough (this will expand a lot as it cooks) on each section of the iron. Close and cook until the churros are golden brown on the outside, about 5 minutes. While cooking churros, combine sugar and cinnamon. Immediately after removing the cooked churros from the iron, brush their top sides with melted butter and sprinkle them with cinnamon-sugar mixture.
  4. You can keep the cooked churros in a warm (less than 200ºF) oven on a baking sheet for about one hour. They are best eaten shortly after they’re made. Refrigerate any leftovers.

BAKED EGGS WITH CREAMED KALE AND TURKEY BACON

Ingredients

  • 1 unsalted butter
  • 3 slices thick-cut turkey bacon, diced
  • 1 medium yellow onion, thinly sliced
  • dry white wine
  • 2 bunches kale, tough center ribs discarded, chopped
  • Pinch of freshly ground nutmeg
  • 1 heavy cream
  • 8 oz cherry tomatoes, halved (about 1½ cups)
  • ¼ cup grated Parmesan cheese
  • 6 large eggs

Directions

  1. Melt butter in a large skillet with a lid over medium heat. Add bacon and cook uncovered, stirring occasionally, until crisp, about 3 minutes. Add onion and season with salt and pepper. Cook uncovered, stirring occasionally, until onion is soft and golden, 10 to 15 minutes.
  2. Add wine, set heat to medium-high, and bring to a simmer. Stir in kale and season with salt and pepper. Cover skillet and cook 5 minutes, then uncover and cook 5 more minutes, stirring occasionally, until pan is nearly dry. Add nutmeg and cream. Bring to a low simmer and cook until slightly thickened, about 3 minutes. Stir in cherry tomatoes. Remove from heat and spoon evenly into a 9-by-13-inch baking dish. Smooth top and sprinkle with Parmesan. Cover and refrigerate up to 24 hours, or proceed.
  3. Preheat oven to 350°F. Make 6 wells in kale mixture. Crack eggs into wells. Season eggs with salt and ­pepper. Bake until egg whites are set, 25 to 30 minutes.

MINT PESTO SEASONING FOR MEATS

Using a food processor, process 3 cloves garlic, 3 cups mint leaves and 1 cup basil leaves. Add 1/4 cup pecans, salt and pepper to taste, and enough oil to form a thick pesto. Taste, and add a pinch of brown sugar if desired. Refrigerate overnight to allow flavors to mellow. Rub all over the lamb or steak 45 minutes before grilling.

Adapted from Civello’s Raviolisimo, Dallas

 

SPINACH AND GREEK YOGURT DIP

Ingredients

1 Package (10 oz.) frozen chopped spinach, cooked, cooled, and squeezed dry.

1 Container (16 oz.) nonfat, plain Greek yogurt

1 cup light mayonnaise

1 package Knorr Vegetable recipe mix

1 can (8 oz.) water chestnuts, drained and chopped (optional)

Preparation

Combine all ingredients in a medium bowl. Chill, if desired. Serve with your favorite dippers.