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Ok .....I am going to try to make all the favorites people post unless it has flax or protein powder in it!!!....Megs Chicken Adobo is in the oven (I had so much to do this morning I shoved all of it in a dutch oven and cranked the oven up ...hope it works) .....it smells HEAVENLY in here...on thing I did (jeez can't I do any recipe to the "T"?????) was to use a can of coconut water instead of regular water it has 6 carbs in the whole thing so that in benign!....second thing was to use ground bay...I quit buying bay leaves and found a tree I pick off or use the powdered they just loose flavor too quickly!!!...and the dutch oven thing...but everything else was Exactly the same!!!!....DH ran some errands and will be thrilled as he LOVES Adobo and I never make it!!!....but as easy as this one is I just may start!....the other recipe I have calls for marinating it and lemons and some other stuff it is good but not at all easy!...thanks Megs I am sure this will be great!
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I never thought about cooking that in the oven. I bet you can cook it in a crock pot too.
Fresh bay leaves are terrific if you can get it. I've been trying to grow a bay laurel tree for a long time without any luck....~Megs~
242/141/160 (130)
dress size 26/10/8
5'4", Female, May 2, 2003
My blog:
http://mformiscellaneous.blogspot.com/Comment
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me either that is why I mentioned "finding" a tree ...it is at my son's old school I go and "prune" it on occasion ...I have tried to grow three of them and killed them all poor things!...I have a HUGE her garden but fail at the tender herbs and bay leaves!Originally posted by not2lateComment
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Oh, I get it...you're providing a free and valuable service to the school by "pruning" their tree. It saves them from hiring a gardener to do it....Originally posted by nurselady
~Megs~
242/141/160 (130)
dress size 26/10/8
5'4", Female, May 2, 2003
My blog:
http://mformiscellaneous.blogspot.com/Comment
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EXACTLY!!! and I alway prune at the right spot with snippers (that is also how I "collect" cuttings for my garden on walks...if it happens to be growing into the street I will take a snip ...root it ...and there I go!!!....I NEVER leave home with out my snippers!!!....I just found out with out knowing it that my grandfather did the same thing!!!...Originally posted by not2lateOh, I get it...you're providing a free and valuable service to the school by "pruning" their tree. It saves them from hiring a gardener to do it....Originally posted by nurselady
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Ok feedback on Megs Chicken Adobo
:icondance :icondance :icondance
I was eating it at my desk and a patient came in and was drooling she made me write down the recipe that moment.....
Need I say more ....and there are leftovers for dinner!!!...it is easy ....and yummy...(I myself had to add some hot sauce!! but you all know I am a hot sauce whore!!!)
Thanks Megs and even if you guys are vinegar shy ...try it ...you hardly notice it ...it just all comes together!!!...Comment
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I think I wrote in my earlier post about it that my Filipino friends add fresh or frozen chilis to it (particularly those tiny, bright colored, very spicy Asian chilis).
The dish improves with time too so it tastes better the next day.~Megs~
242/141/160 (130)
dress size 26/10/8
5'4", Female, May 2, 2003
My blog:
http://mformiscellaneous.blogspot.com/Comment
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I made my chicken adobo in the crockpot, first time I ever made it or had it but it seemed good to me. Although I have no comparrison here. lol Next time I will try your recipe though, it looks really really good.Comment
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it does and it did I ate it for lunch and dinner and it was great...yep chiles make it perfect for me!!!.....thanks so much ....we had jicama with lemon on in last night with the last of it and it was a nice contrast...crunchy, tart with the spicey warm rich chicken!.....Originally posted by not2lateComment
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PS it would be a big fat lie if I did not say I longed for the rice with it!!!...I made a small pot for my husband but....really wanted some myself!!!....Comment
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Ok, I just made a shopping list with all these recipes and since today is Friday for me, I am going to cook all weekend and then yum, Ill let you know which one that I love the best.
41 pounds down and counting
If you don't know where you are going, you will wind up somewhere else. - Yogi BerraComment
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My Favorite main dish is: Chicken Cordon Bleu
2 - chicken breasts
2 - 1oz. slices of SMOKED Gouda Cheese (gives the chicken a great smoked flavor)
2 - slices of ham
4 - slices of bacon
Slice chicken breasts in half (do not cut all the way through). Stuff chicken breasts with ham and cheese. Wrap bacon around chicken. Heat in the oven for 55-65 minutes at 350 degrees.
Sauce that I used with chicken cordon bleu:
2 oz. heavy cream
2 oz. smoked gouda
1 oz. bacon bits
1 tsp. pepper
In a sauce pan heat heavy cream and pepper until it comes to a boil, add Smoked Gouda cheese and bacon bits. The sauce is ready when all the cheese mixes evenly with heavy cream. YUM....best sauce ever (very similar to carbonara sauce)
Or when all else fails buffalo chicken wings are runner up! :icondanceFemale 5'4 - 237 (Started 11-1-04)
221 (12-28-04)
135 (?)
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Make some faux rice! That's what I did when I made adobo chicken. It was pretty good actuallyPS it would be a big fat lie if I did not say I longed for the rice with it!!!...I made a small pot for my husband but....really wanted some myself!!!....
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Another favorite of mine. It's a two-in-one deal. I get two different foods from 1 cooking. I have the "plain" version here. But sometimes I add herbs and other flavorings, like a big chunk of ginger or garlic or mushrooms.
I use one of those collapsible metal basket steamers and a small chicken. I've never tried it in a bamboo steamer, so I don't know how that would work.
I always clean my chickens too, something I learned from my mom, who probably learned it from her mom. I rub some salt all over it including the inner cavity, then rinse it off in cool running water.
Steamed Chicken
1 whole fryer chicken (about 3 pounds)
1/2 onion or 2 green onions sliced in half
salt and pepper to taste
water
large pot with a cover
Rub the chicken with the salt and pepper. Put the onion or green onion halves into the chicken's cavity.
Fill the bottom of the pot with water. It's okay for it to barely cover the bottom of the steamer basket. But you don't want much more than that.
Put the steamer basket into the bottom of a large pot. Put the chicken on top.
Bring the water to a boil. Then cover the pot and turn the heat so you get a low simmer. Let this simmer about an hour, checking the water level to make sure it hasn't boiled out.
At the end of the hour, remove from heat. Keep the pot covered for another hour.
Carefully lift the chicken out of the pot. At this point you can eat it as is, shred the meat for chicken salad, chicken patties, etc.
For the broth, pour it out of the pot into a container(s). Put them in your frig and let the fat harden, you can remove the fat (and save that to use for sauteeing vegetables or frying eggs). Either freeze the broth in smaller portions or use immediately for soup.~Megs~
242/141/160 (130)
dress size 26/10/8
5'4", Female, May 2, 2003
My blog:
http://mformiscellaneous.blogspot.com/Comment
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Speaking of Philipino cuisine, I found a can of something called 'Bicol Express' at an asian market the other day. Apparently it is some form of cocunut milk mixed with chiles and spices. Haven't tried it yet, but I plan on basing a chicken curry on it tonight, so, I will report back on how it goes.
15 months and Counting! (Dec Update)
Male, 23, 6'
380(ish)/189/185
Brennie got run over by a Dawndeer!Comment
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