Filipino Chicken Adobo

Ingredients:

6 skin-on, bone-in chicken thighs
1 teaspoon (2 g) whole black peppercorns
8 cloves garlic, smashed with the side of a knife and peeled
2 bay leaves
1/4 cup (65 mL) soy sauce
1/2 cup (125 mL) distilled white vinegar

Method:

In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid. Cook on high for 5 hours.

Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.

Remove the chicken from the oven and serve.

Serve with rice, fresh mangoes, chopped tomatoes and scallions.  

Arugula salad with parmesan cheese

I saw Tiffani Thiessen make this salad on her show Dinner at Tiffani's.

I modified it a little because she uses nuts and I don't like nuts!

2 Tbls freshly squeezed lemon juice

2 tsp Dijon mustard

Kosher salt and freshly ground black pepper

6 Tbls extra-virgin olive oil

5 ounces arugula, thick stems trimmed

1/3 cup sunflower seeds

1/3 cup golden raisins

1/3 cup Parmesan cheese shavings

Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.

Add the arugula, sunflower seeds, and raisins.  Toss gently to coat.

Transfer to a serving platter.  Top with Parmesan cheese.  

Halibut with charred tomatoes and dill

Total time 12 minutes

4 (6 oz) halibut fillets, skinned - if you have them
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbls butter
1/2 cup dry white wine
1 1/2 cups cherry, pear, or grape tomatoes (varied colors preferred)
1 tsp olive oil
1 Tbls chopped fresh dill
Oregano leaves

1.  Heat a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper.  Add butter to pain; swirl until butter melts.  Add fish.  Cook 1 minute.  Add wine; cover, reduce heat to medium-low, and cook 7 minutes or until fish flakes easily when tested with a fork.

2.  Heat a small skillet over high heat.  Combine tomatoes and oil. Add to pan; cook 3 minutes or until lightly charred and beginning to soften.

3.  Place 1 fillet in each of 4 shallow bowls; spoon cooking liquid evenly over fillets.  Divide tomatoes among dishes.  Sprinkle each dish with 1/4 teaspoon salt and dill.  Garnish with oregano, if desired.  

Fennel-Crusted Pork Chops with Potatoes and Shallots

1 1/2 Tbls. fennel seeds
2 garlic cloves
1 tsp. hot smoked Paprika
3 Tbls. vegetable oil - divided
2 1" thick bone-in pork chops
Kosher salt
Pepper
1 lb. small Yukon Gold potatoes
2 large shallots, cut into quarters with roots attached
1/2 cup fresh parsley leaves
2 tsp red wine vinegar

Preheat oven to 450 degrees.
Toast fennel seeds in a small dry skillet over medium heat tossing often, until fragrant, about 4 min. Let cool.
Combine fennel seeds, garlic, paprika and 2 Tbls oil in a small bowl. Season pork with salt and pepper and place in a resealable bag.  Add spice mixture, seal bag and turn to coat.  Let sit at least 30 minutes.

Heat remaining oil in a large oven-proof skillet, preferably cast iron, over medium-high heat. Cook pork chops until golden brown on 1 side about 4 minutes, turn.  Add potatoes and shallots to skillet; season with salt and pepper and toss to coat in pan drippings.  Cook, tossing potatoes and shallots occasionally, until pork is gold brown on second side - about 4 minutes.

Transfer to oven and roast until potatoes are tender. If meat is ready and potatoes need more time, then transfer the pork chops to a place and continue cooking the potatoes.   Remove skillet from oven and mix in parsley and vinegar.  Let pork chops rest 5 minutes in skillet.

Transfer chops to a cutting board; cut meat from bones and slice against the grain.  Serve with potatoes, shallots and any pan juices.

Pork chops can be marinated one day ahead.  

Chicken with Creamy Mustard-Tarragon Sauce

4 large boneless, skinless chicken breasts
1/4 cup flour
1/2 tsp salt
ground pepper
2 tbls butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup half and half (or whole milk)
2 tsp Dijon mustard
1 tsp dried tarragon
1 Tbls chopped parsley

Place chicken breasts between 2 pieces of plastic wrap about pound thin.  Cut into bite-sized pieces.  On a large piece of wax paper, mix flour, salt and pepper.  Add chicken and turn to coat.

In a large skillet over medium heat, melt butter.  Add chicken and brown, about 5 minutes.  Transfer to a plate.  Add wine and broth to skillet.  Raise temperature to high and boil until liquid is reduced by half, about two minutes.  Reduce heat to medium and whisk in half and half, mustard, tarragon, parsley, salt / pepper  and butter to taste.  Blend.  Return chicken to pan and reheat several minutes.  Serve chicken with sauce.

Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

Copyright 2006 Robin Miller
Chicken Recipe

(this is how I make it)
1/2 cup sliced onion
1/2 cup leeks
1/2 cup chopped carrots
2 pounds (or a little less) skinless chicken thighs
salt and fresh ground pepper
1 8 oz can of tomato sauce
1/4 cup lime juice
1 1/2 tablespoons chipotle chiles in adobo sauce with 1 tsp sauce from can
1 clove garlic
1 avocado (diced)
some chopped fresh cilantro
lime wedges

Arrange onion, celery and carrots in bottom of slow cooker.  Season chicken thighs with salt and pepper and arrange over vegetables.

In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.

Cook and cover on high for 2 1/2 - 3 hours (or 6 hours on low).   Serve over rice of your choice, topped with diced avocado, cilantro, and lime wedges.  

Guacamole Salad (From the Barefoot Contessa - Food Network)

**Serves 6 - I have always doubled this recipe for gatherings because it goes quickly!!

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2 inch diced

1 (15 oz) can black beans, rinsed and drained

1/2 cup small diced red onion

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic (I just press mine)

dash of red pepper flakes

2 Haas avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, and lime zest in a large bowl.  Whisk together the lime juice, olive oil, salt, black pepper, garlic and red pepper flakes.  Pour over the vegetables and toss well.

 Just before you are ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temp.