Chicken Adobo

Chicken Adobo

 

Ingredients:

 

1 cup water

1/2 cup vinegar

1/2 cup soy sauce

2 tsp ground ginger

1 can pineapple chunks

6-8 chicken breasts

 

 

Directions:

 

Brown the chicken

Combine vinegar, soy sauce, ginger, and pineapple and add to chicken

Cook medium/low for 1 hour

Serve with fried rice

*****See previous post for a Quick and Easy Fried Rice recipe to compliment the Chicken Adobo!



Quick and Easy Fried Rice

Quick and Easy Fried Rice

Ingredients:

 

Brown rice- instant

3 tbsp. soy sauce

1 lb. bacon

2 cups chopped celery

1 cup chopped green onion

2 eggs scrambled

 

Directions:

 

Make rice and set it aside.

Brown bacon then drain.

Brown celery and onions in 2 tbsp. bacon grease

Add rice, bacon, soy sauce, and scrambled eggs.

Mix together and serve.
*****Goes well with Chicken Adobo. See next post for Chicken Adobo recipe!

Creamy Tomato Tortellini Soup

 

Creamy Tomato Tortellini Soup

Ingredients

2	whole large Cloves Of Garlic Minced
2	Tbl Olive Oil
2	10¾ oz Cans of Condensed Tomato Soup
¼	cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
2	cups Half-and-half
2	cups Chicken Stock
1	tsp Onion Powder
1	Tbl Italian Seasoning
½	tsp Salt
½	tsp Pepper
1	whole 9 Oz Package Of Cheese Filled Tortellini (I usually add more)
½	cup Shredded Parmesan Cheese, for garnish

 

 

Directions

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with parmesan cheese

Strawberry Chocolate Chip Muffins

Strawberry Chocolate Chip Muffins

Ingredients:

2 cups all-purpose flour
1 Tablespoon baking powder
1/2 tsp salt
1 large egg
1 cup granulated sugar
4 Tablespoon (1/2 stick) unsalted butter, melted and cooled slightly
1 and 1/4 cups sour cream (I used light sour cream - regular or nonfat would work too)
1 cup chopped fresh strawberries (thawed frozen would work too)
3/4 cup semi-sweet chocolate chips
CHOCOLATE DRIZZLE
3 Tablespoons semi-sweet chocolate chips
1/2 Tablespoon butter
Directions:

Preheat the oven to 425F. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
Whisk the flour, baking powder, and salt in a medium bowl until combined. In a separate bowl, whisk the egg until the yolk & white are combined and light-colored. Add the sugar and stir until the mixture is thick. Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition. Add the sour cream and whisk until JUST combined. Do not overmix.
Add the strawberries and chocolate chips to the dry ingredients. Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition. Stir until the batter comes together, but try not to over mix. The batter will be very, very thick.
Spoon the batter into prepared muffin tins. Fill the tins all the way to the top. Not 2/3 or halfway filled, ALL the way to the brim. Bake at 425F for 5 minutes. Reduce oven temperature to 350F and continue to bake for 20-22 more minutes. Allow to cool for 5 minutes.