- a deep, dark, delicious, warming chili with a healthy dose of minced jalepenos (minus 8 temps call for heat)
- a lovely help-clean-out-the-fridge soup with minced bacon, chopped ham, black beans, rice, veggies and a dollop of tomato sauce
- Ambrosia for dessert; and these yummy double chocolate banana muffins for school lunches (and sneaking while I blog!)
Sunday, February 5, 2012
Sunday with Shef Sandy!
Today was meal prep day for the week. (Well, not all the meals, of course. We can eat chicken nuggets and/or grilled cheese some nights, right!) And my little Japanese daughter - who's never seen or tasted any of this food - is my new cooking sidekick!
On today's "Sunday with Shef Sandy" we prepared:
And then there was this new dish for dinner: Chicken Adobo. I found the recipe online looking for crockpot recipes.
Marinate 3-5 lb of chicken (4 thighs for me) in 1/4 cup soy sauce, lots of minced garlic, 1/4 cup apple cider vinegar (or regular), 2-4 bay leaves, salt and pepper. Marinate for a good long while: 7 hr for me; recipe says overnight. When ready to bake, the chicken gets baked on a bed of shredded carrots (1-1.5 cups) and an onion sliced in rings. Pour the marinade over this, cover with foil and bake for an hour to 1.5 hr (or cook in the crockpot on low for 7-8; high for 4-5).
I served this with rice and a simple spinach salad. And it was absolutely delicious! The chicken was tender and infused with flavor; and the carrots and onions had a sweet 'n' sour flair.
A definite YES recipe!