Your Favorite Recipe(s)

[not2late]

1. What is it?
2. When did you first eat it?
3. Why do you like it?

Here's one of mine.

Chicken Adobo

Chicken adobo is a Filipino dish. It's a garlicky, tangy, type main course. According to my Filipino friends, anything can be made into adobo: chicken, pork, beef, vegetables like eggplant, etc.

I first ate it when I was working at a hospital. For Thanksgiving and Christmas, we would have a staff potluck where everyone (including the doctors) would bring something in. One of the dishes was chicken adobo. Mind you it's not the prettiest looking dish, but it was tasty. The nurse who made it used a whole chicken cut up and everything was so tender and flavorful. I asked to the recipe and was shocked that it was so easy to make.

It's a one pot meal and it tastes better the next day. There's a variation in which you add coconut milk to the basic recipe and that's very yummy too. When my Filipino friends make the version with the coconut milk they add the young, tender leaves of the pepper plant (didn't know it was edible until I had some!) or even some fresh green chiles for a spicy kick or some thick slices of eggplant and slices of bell pepper. Pork adobo is good too.

This is the recipe I use. It doesn't contain as much vinegar, soy or garlic that other recipes do. Most recipes I've seen use equal parts of vinegar, soy and water and up to 1 head of garlic!!!!

Chicken Adobo
1 whole chicken cut up (or use chicken pieces of your choice)
1/2 cup vinegar (I use cider vinegar)
1/4-1/2 cup soy sauce
3-4 garlic cloves, smashed
1 1/2 cups water
1 teaspoon whole peppercorns
3 bay leaves
1-2 tablespoons oil

Heat a pot, add oil and brown the chicken pieces. Add the rest of the ingredients. Bring to a boil. Lower to a simmer and cook uncovered for about 15 minutes. Add more water if the water boils out.

Cover and simmer until the chicken is tender about 30-45 minutes.

Chicken Adobo with coconut
Follow the above recipe but replace 1/2 cup coconut milk for 1/2 cup of water. Add the vegetables halfway though the cooking time.

Pork Adobo
Follow the same recipe for Chicken Adobo. Allow longer cooking time. 1-2 inch cubes of pork shoulder are the best cuts of pork to use for this. Leaner cuts tend to be dry.

[Origam]

Oh gosh.. this one is hard! :nono

I love them all.. it's kind of like having me pick between my kids. :sadblinky Dang.. couldn't have done a whats your least favorite one? :geek

My favorite one is what my kids call Magic Meatballs. I discovered the recipe on an Atkins site (don't remember which!) and tweaked it a bit for my tastes. :yes First ate it in February of this year.

3lbs ground beef
1 small onion diced fine
1/2 cup parmesan cheese
2 eggs
1 cup shredded cheddar cheese (I use pepperjack to give them a kick!)
1.5 - 2 teaspoons minced garlic (the kind in a jar)
Cajon or season pepper to taste

Preheat oven to 425degrees
In a small skillet heat some butter until the bottom of the pan is coated, add in onion and garlic and let cook until the onion is soft, just before it turns golden brown. Drain and add put in a large mixing bowl. Add beef, parmesan, eggs, cheddar, and seasoning. Mix well (use your hands!!). Spray a cookie sheet with non-stick spray. Make 1inch balls with meat mixture, place them on a sheet and bake for 20-25 minutes (or until done).

I make mini meatballs sometimes, the kids really like them.

[leslie0021]

I have so many...but one I'm eating right now is so delish -

put a cup of fresh spinach in a bowl.

top with crumbled bacon, diced hardboiled egg, and shredded chedder.

drizzle a mix of mustard, splenda, and either canola oil or bacon grease on top for dressing.

It's so yummy.....

Tonite for dinner is chicken enchiladas, minus the tortilla. I boil chicken in water, salt, onion, garlic and cumin.

Shred the chicken and mix with jack cheese and/or cream cheese and more garlic and cumin.

Layer a baking dish with the chicken, then grated jack cheese, then green tomatillo salsa. Make 2 or 3 layers.

THEN top with Heavy CREAM...and bake at 350 for about 25 min.

You can serve it with a side of shredded lettuce topped with sour cream (or softened cream cheese) and a little of the green salsa...

YUMMY.

[Luvschweetheart]

not2late, now if only there was a way to make low carb lumpia...mmmmmm I'd be in heaven!!

[leslie0021]

MMmmm, Lumpia...SHHHHHHHHHHHHHHH....stop it! LOLOLOL.

[Luvschweetheart]

I'm going through all the seach engines now to see if it's possible!! That would be too great! lol

[sadie147]

My favorite one is what my kids call Magic Meatballs

That was well timed..i was looking for a meatball recipe to have as an appetizer for new years for company..think i may try that one it sounds awesome!

My recipe i couldn't live without is the microwave flax bun..though i have to watch how often i have it cause flax causes cravings for me. But it made having burgers at bbq's at the cottage so much easier.was a lifesaver!

My favorite dinner recipe righ now is one i just made up:

In a tbsn or two of olive oil or butter, saute 1/2 a sweet red/green pepper and some diced onion.

when soft add chicken tenders ( i keep some already poached in the fridge so they're precooked) and brown

Add one tbsn of Carb options teriyaki sauce and cook for a couple of mins till warmed and all mixed well. If it's too thick i add some chicken stock to make the sauce go farther.

Serve over a cup of mashed/riced cooked cauliflower.

I love to have this for a quick dinner. [/quote]

[not2late]

not2late, now if only there was a way to make low carb lumpia...mmmmmm I'd be in heaven!!

The filling can be low carb. But the wrapper.....I have ideas for that but they aren't Induction or OWL friendly. One alternative is yubba or tofu skins. It works so-so because it doesn't stay crispy.

On the other hand, I've been pretty successful with pancit---subbing shiritake noodles for the regular noodles.

(Yes, I'm one of those people who'll track down someone at a potluck or any party and get the recipes to the dishes I like---so watch out! :guns )

[Heidi3]

Curry Chicken of course..this is my favorite all time dish ..it is NEVER the same twice you can curry just about anything!!! and it is easy to get the hang of...once you do it is very quick to make!....no recipe just toss and saute' :icondance the following
in order and quantities vary according to what you have or want to put into it!...just make sure it is going to fit in your pan in plain vegetable oil.
onion diced
bell pepper sliced
celery sliced
(any combo of at least three veggies)
saute' :icondance saute' when still crisp but hot add
smashed garlic 1:1 with grated fresh ginger
your favorite curry spices
I use this for the quick lunch time curry
saute' :icondance with the veggies
1 T black mustard seeds
1tsp ground cumin
1/8 cup curry powder (check label should NOT have fillers only spices no salt or sugar make sure because some do!)
1/8 cup hot New Mexican Red chile
pinch of tumeric
saute' :icondance saute' :icondance
add a package of diced chicken breasts (or if you are nuts like me and insist on creating work for yourself...you can bone an entire chicken and use that! then toss the bones and skin in a bag in the freezer for soup later!)
then add one diced tomato some salt and pepper
saute' :icondance saute' :icondance
cover and let sit for a few moments when the chicken is just barely cooked through!...
if you want you can add cream before serving

you can also make this into a seafood curry!!! or ...just veggies ...

or with that wonderful stock you are going to make with your trimmings of veggies and chicken in the freezer and the rest of the ingredients above make an awesome curry soup!!! ...just make the above and had hot stock right before you serve it....serve in bowls with chopped cilantro and sour cream....

[Moochiecat]

We have a LOT of variety in our meals, because I get bored of things if we eat them too often. Bf, on the other hand, could subsist on a menu alternating between beef tacos, meatloaf and chicken tacos.
I had to put the kibosh on tacos one time when he had a week off and cooked dinner for us...beef tacos in hard shell, then chicken tacos in soft shell "Oh they're not tacos, they're fajitas!" :sarcasm

But getting to the point:
Our latest fave is SUPER simple and I guess you'd call it swiss steak. It's definitely an OWL recipe.

Brown up some simmering steak and put it in a caserolle dish, and in the oven at 350 with the lid on.
In the same frying pan, add some olive oil and saute up some onion, peppers, celery and mushrooms until the peppers are softened. Add a can of diced tomato, juice and all, and whatever spices your heart desires. I like a big big TBS of chili powder, but italian spices are also good. Pour this over the steak, and bake covered for about 2 hours till meat is tender.
This would be a great crockpot recipe as well.
I serve it over lightly sauteed zucchini 'noodles' and grate some parmeson on it.

I did this the other day with chicken and hot italian sausage and called it jambalaya, and we loved it as well!

One of our favourite Induction recipes was the Chicken with Lemon and Capers off of www.atkins.com. We still have that once in a while and it's absolutely delicious and worth looking up! It looks fancy but it's a one pan thing that's easy to do...and I like easy!

[byugrad]

Mine is Hungarian Sausage/Cabbage Soup. All I did to make it Atkins-friendly is not add the 4 sliced potatoes. (I have substituted turnips on occasion with great success.)

10 oz bulk sausage, browned
1 garlic clove, minced
1 medium onion, sliced (original recipe called for 4, but not necessary; I add onion powder to add more onion flavor)
1 large green pepper, chopped
1 medium head of cabbage, sliced
2 T paprika
1 T marjoram
1 tsp salt
1 tsp pepper
3 qts water
1 qt chicken stock (or boullion)
1 c sour cream

Brown the sausage in stock pot. Add garlic, onion, green pepper and cook until tender (about 6 minutes). Add cabbage and cook (stirring occasionally) until it becomes limp. Add seasonings and cook 3 minutes. Add water, chicken stock (and sliced turnips if desired). Simmer for about 20 minutes. Whisk sour cream into soup and simmer another 10 minutes. Even better the next day.

Yummmm, I just might have to make this tomorrow. I have all the ingredients!

BTW, I found the recipe in a Cuisinart food processor cookbook -- probably because of all the slicing and chopping it requires. Every time I've made it for guests, it has been a huge hit! I like it because it is really comfort food at its best -- flavorful, warm, and filling!
Enjoy.
Nancy

[Heidi3]

SELFISHLY BUMPING TO GET MORE FAVORITE RECIPE IDEAS!!!

[Origam]

My new favorite dish.. is more of a side dish, but it's yummy yummy yummy.

2 cans petite diced tomatos (drained really well!)
1/4 cup of some really good Italian dressing
1.5 cups mozzarella cheese
a sprinkle of parmesan/romano shredded cheese

I do mine under the broiler, but I guess you could bake it. Preheat the broiler to high. Put the tomatos in a baking dish and pour the dressing on top (you can use more or less dressing.. I use just enough to cover the top!) and top with mozzarella, sprinkle the parmesan/romano on top and broil for about 7-8 minutes or until the top is golden brown.

Mmmmmmmmmm!

[Heidi3]

My new favorite dish.. is more of a side dish, but it's yummy yummy yummy.

2 cans petite diced tomatos (drained really well!)
1/4 cup of some really good Italian dressing
1.5 cups mozzarella cheese
a sprinkle of parmesan/romano shredded cheese

I do mine under the broiler, but I guess you could bake it. Preheat the broiler to high. Put the tomatos in a baking dish and pour the dressing on top (you can use more or less dressing.. I use just enough to cover the top!) and top with mozzarella, sprinkle the parmesan/romano on top and broil for about 7-8 minutes or until the top is golden brown.

Mmmmmmmmmm!

YUMMMMMMMM!!!!!!

[Origam]

My new favorite dish.. is more of a side dish, but it's yummy yummy yummy.

2 cans petite diced tomatos (drained really well!)
1/4 cup of some really good Italian dressing
1.5 cups mozzarella cheese
a sprinkle of parmesan/romano shredded cheese

I do mine under the broiler, but I guess you could bake it. Preheat the broiler to high. Put the tomatos in a baking dish and pour the dressing on top (you can use more or less dressing.. I use just enough to cover the top!) and top with mozzarella, sprinkle the parmesan/romano on top and broil for about 7-8 minutes or until the top is golden brown.

Mmmmmmmmmm!

YUMMMMMMMM!!!!!!

You can do this with fresh tomatos too.. just slice them up and do as above. Thats yummy if you can find a decent tomato! All the fresh tomatos I've been able to find are really disappointing lately. :no Our tomato bush is doing good, we should have a few in a couple weeks (assuming skunks and possums leave them alone).