What's Cooking?

[Anonymous]

http://www.tartineandapronstrings.com/wp-content/uploads/2012/11/IMG_1836-copy-wp3.jpg">

What is it?

Welcome reformed socialist.

 ac_hithere

[@realAzhyaAryola]

What is it?

Chicken Adobo

http://www.tartineandapronstrings.com/2012/11/23/chicken-adobo/">http://www.tartineandapronstrings.com/2 ... ken-adobo/">http://www.tartineandapronstrings.com/2012/11/23/chicken-adobo/



Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

An authentic heirloom Filipino recipe.

Serves: 4



Ingredients

2 pounds chicken, preferably thighs (but can be made with legs)

8 tablespoons soy sauce, preferably a Filipino brand (or Kikkoman will do)

6 cloves garlic, mashed

1 to 2 cups water

2-3 tablespoons cooking oil (olive oil or grapeseed is fine)

6 pieces fresh or dried bay leaves

a handful of whole peppercorns (give about 3 per piece of thigh)

4 tablespoons vinegar, preferably Filipino kind, like cane or coconut vinegar



Instructions

In a large container, combine soy sauce and garlic, then marinade the chicken for at least 3 hours or up to 24 hours.

Heat the oil in a large sauté pan on medium heat.



When the oil is hot, place the chicken on the pan and brown all sides, about 2 minutes per side. You might have to work in batches for this, as you do not want to over crowd your pan. Set aside browned chicken.



Pour in the remaining marinade of soy sauce and garlic into the pan. Add the water one cup at a time and bring to a boil. Taste and adjust by adding the rest of the water.



Add the bay leaves and whole peppercorns. Add the chicken back and simmer on medium-low to low for 30 minutes, or until tender. Do not let it come to a hard boil.



Stir in vinegar and shake the pan around to disperse it. Simmer for another 10 minutes, or until tender.

Serve hot.

[Anonymous]

What is it?

Chicken Adobo

http://www.tartineandapronstrings.com/2012/11/23/chicken-adobo/">http://www.tartineandapronstrings.com/2 ... ken-adobo/">http://www.tartineandapronstrings.com/2012/11/23/chicken-adobo/



Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

An authentic heirloom Filipino recipe.

Serves: 4



Ingredients

2 pounds chicken, preferably thighs (but can be made with legs)

8 tablespoons soy sauce, preferably a Filipino brand (or Kikkoman will do)

6 cloves garlic, mashed

1 to 2 cups water

2-3 tablespoons cooking oil (olive oil or grapeseed is fine)

6 pieces fresh or dried bay leaves

a handful of whole peppercorns (give about 3 per piece of thigh)

4 tablespoons vinegar, preferably Filipino kind, like cane or coconut vinegar



Instructions

In a large container, combine soy sauce and garlic, then marinade the chicken for at least 3 hours or up to 24 hours.

Heat the oil in a large sauté pan on medium heat.



When the oil is hot, place the chicken on the pan and brown all sides, about 2 minutes per side. You might have to work in batches for this, as you do not want to over crowd your pan. Set aside browned chicken.



Pour in the remaining marinade of soy sauce and garlic into the pan. Add the water one cup at a time and bring to a boil. Taste and adjust by adding the rest of the water.



Add the bay leaves and whole peppercorns. Add the chicken back and simmer on medium-low to low for 30 minutes, or until tender. Do not let it come to a hard boil.



Stir in vinegar and shake the pan around to disperse it. Simmer for another 10 minutes, or until tender.

Serve hot.

My husband loves Filipino chicken and pork adobo Azhya.

 ac_smile

[@realAzhyaAryola]

http://www.royrogersrestaurants.com/sites/default/files/banner/slide_2.png">

[Anonymous]

http://www.royrogersrestaurants.com/sites/default/files/banner/slide_2.png">

I never saw a Roy Rogers chicken restaurant or food court outlet.

[@realAzhyaAryola]

What is it?

Chicken Adobo

http://www.tartineandapronstrings.com/2012/11/23/chicken-adobo/">http://www.tartineandapronstrings.com/2 ... ken-adobo/">http://www.tartineandapronstrings.com/2012/11/23/chicken-adobo/



Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

An authentic heirloom Filipino recipe.

Serves: 4



Ingredients

2 pounds chicken, preferably thighs (but can be made with legs)

8 tablespoons soy sauce, preferably a Filipino brand (or Kikkoman will do)

6 cloves garlic, mashed

1 to 2 cups water

2-3 tablespoons cooking oil (olive oil or grapeseed is fine)

6 pieces fresh or dried bay leaves

a handful of whole peppercorns (give about 3 per piece of thigh)

4 tablespoons vinegar, preferably Filipino kind, like cane or coconut vinegar



Instructions

In a large container, combine soy sauce and garlic, then marinade the chicken for at least 3 hours or up to 24 hours.

Heat the oil in a large sauté pan on medium heat.



When the oil is hot, place the chicken on the pan and brown all sides, about 2 minutes per side. You might have to work in batches for this, as you do not want to over crowd your pan. Set aside browned chicken.



Pour in the remaining marinade of soy sauce and garlic into the pan. Add the water one cup at a time and bring to a boil. Taste and adjust by adding the rest of the water.



Add the bay leaves and whole peppercorns. Add the chicken back and simmer on medium-low to low for 30 minutes, or until tender. Do not let it come to a hard boil.



Stir in vinegar and shake the pan around to disperse it. Simmer for another 10 minutes, or until tender.

Serve hot.

My husband loves Filipino chicken and pork adobo Azhya.

 ac_smile

Very good, Fash. Those are all yummy!

[@realAzhyaAryola]

http://www.royrogersrestaurants.com/sites/default/files/banner/slide_2.png">

I never saw a Roy Rogers chicken restaurant or food court outlet.

Very few are left. There are still a few here.

[Anonymous]

http://www.royrogersrestaurants.com/sites/default/files/banner/slide_2.png">

I never saw a Roy Rogers chicken restaurant or food court outlet.

Fuck, that looks like tasty fried chicken.

[Anonymous]

I'm making spaghetti Bolognese and steamed broccoli with lemon garlic crumb topping tonight.

 ac_smile

http://www.errenskitchen.com/wp-content/uploads/2015/02/spaghetti-bolognese-8-of-1.jpg">

[Anonymous]

I'm making spaghetti Bolognese and steamed broccoli with lemon garlic crumb topping tonight.

 ac_smile

http://www.errenskitchen.com/wp-content/uploads/2015/02/spaghetti-bolognese-8-of-1.jpg">

I thought you only cooked Chinese food.

[@realAzhyaAryola]

I'm making spaghetti Bolognese and steamed broccoli with lemon garlic crumb topping tonight.

 ac_smile

http://www.errenskitchen.com/wp-content/uploads/2015/02/spaghetti-bolognese-8-of-1.jpg">

I first had this in the Côte d'Azur and was completely sold. It is a slight diversion from your usual spaghetti.

[Anonymous]

I'm making spaghetti Bolognese and steamed broccoli with lemon garlic crumb topping tonight.

 ac_smile

http://www.errenskitchen.com/wp-content/uploads/2015/02/spaghetti-bolognese-8-of-1.jpg">

I first had this in the Côte d'Azur and was completely sold. It is a slight diversion from your usual spaghetti.

My family likes it Azhya.

 ac_smile

[Anonymous]

I promised my children chicken fajitas tonight.

http://cdn1.tmbi.com/TOH/Images/Photos/37/300x300/exps12540_BOS3149327B02_08_5b.jpg">

[Anonymous]

I made chicken fajitas with a Chinese twist..



They are simple, healthy and my children love them.

[ELPHUPPHY]

Here's something quick and easy...



get several pounds of pork fillets - pork chops without the bone.



Grease a 9x13 and brown the pork in a pan, then throw the pork right on in with a little salt, pepper, etc.



Add 1 can of cream of asparagus soup and 1 can of cream of chicken soup.



Cook on 375 for an hour or so.I tend to cook pork well done because it's pork.



Serve with mashed taters, corn, hot rolls, whatever.



Stay tuned for some crock pot recipes...