Traditional Adobo (Filipino Stew)

I'd like to continue the family tradition of making this dish, so this was my first attempt at making Filipino-style adobo.  It is so simple to make and turned out really well, although still not as good as when my mom and 93-year-old grandma make it.  :)

2-1/2 lbs. country-style pork ribs, boneless (do not remove fat), cut into 2 in. cubes plus 2-1/2 lbs. mixed chicken drumsticks and skin & bone-in thighs*

Marinade

1-1/3 cups store-brand red-wine vinegar

8 TBSP. light soy sauce
4 tsp. salt

12 medium-large garlic cloves, minced & smashed

4 bay leaves

1 heaping tsp. black pepper

5 heaping TBSP. light-brown sugar
2 cups water

Combine all ingredients in a large ceramic baking dish or dutch oven. Cover and refrigerate for 12 hours.  Preheat oven to 325 F.  Bake for 1 hour, uncovered.  Turn meat and bake for another hour.  Turn meat again skin-side up and bake until they are are a nice golden brown and meat is tender.  Discard bay leaves and skim off some of the fat.  Serve meat and sauce over hot rice.  Enjoy!

 *Or use 4-1/2 to 5 lbs. of chicken or pork only, if you prefer.  Serves a small crowd!

Curried Chicken Pitas with a side of Whole-Wheat Couscous

This recipe comes from the cookbook ‘Cooking With All Things Trader Joe’s.  I won’t add the recipe since I couldn’t find it online already, but you can send me a message if you want it.  I really like it and especially how the flavors in it are not typical of what I usually eat.  Finally, you can buy whole-wheat couscous at Trader Joe’s.

Spaghetti and Meatballs

I liked these meatballs and think that even though they aren’t outstanding, they are my favorite meatballs so far.  This was also the first time I had made marinara sauce, and I liked this sauce a lot.  I would recommend adding garlic to the sauce, though.

http://www.marthastewart.com/337274/spaghetti-and-meatballs

Ingredients

• 1 medium onion, grated (1 cup)
• 4 teaspoons Italian seasoning
• 1/4 cup grated Parmesan cheese, plus more for serving (optional)
• 1/4 cup plain dried breadcrumbs
• 1 large egg
• Coarse salt and ground pepper
• 1 pound ground beef sirloin
• 1 tablespoon olive oil
• 1 medium carrot, grated
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 12 ounces spaghetti

Directions

1. Heat broiler with rack 4 inches from heat source. In a medium bowl, mix 1/4 cup onion, 2 teaspoons Italian seasoning, Parmesan, breadcrumbs, egg, 1 teaspoon coarse salt, and 1/2 teaspoon pepper until combined. Add beef; mix gently until combined. With moistened hands, form beef mixture into 16 balls (each equal to 2 level tablespoons). Place on a rimmed baking sheet, and broil until lightly browned, 10 to 12 minutes.
2. Bring a large pot of salted water to a boil. Heat oil in a large saucepan over medium. Add carrot, remaining 3/4 cup onion, and remaining 2 teaspoons Italian seasoning; season with salt and pepper. Cook until vegetables are tender, 3 to 4 minutes. Add crushed tomatoes and tomato sauce; bring to a boil. Reduce to a simmer, and add meatballs. Cook, stirring occasionally, until sauce has thickened, 20 to 25 minutes.
3. Ten minutes before meatballs are cooked, add pasta to boiling water; cook until al dente, according to package instructions. Drain and return to pot. Add meatballs and tomato sauce to pasta; toss to combine. Serve, with additional Parmesan if desired.

Peppercorn Fish with Zucchini and Oven-Browned New Potatoes

Two more of my very favorite recipes.  The fish recipe comes from the summer 2013 Penzeys Spices catalog.  Nico loves cod prepared this way.

Peppercorn Fish

2 6-oz. fish filets (cod or tilapia are great)

1 TB. Flour

1-2 tsp. CREAMY PEPPERCORN (you buy this in a jar at Penzey’s Spices)

1/3 Cup olive oil

Rinse the fish and pat dry.  In a wide bowl, combine the flour and CREAMY PEPPERCORN.  Place the fish in the mixture and coat well on both sides.  Heat the olive oil over medium-high heat in a large skillet.

Oven-Browned New Potatoes

4 to 6 new potatoes, thinly sliced

2 tablespoons vegetable oil

1 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon pepper

Combine all ingredients in a large bowl, then pour them out in a single layer on a jellyroll pan lined with aluminum foil.  Bake, uncovered, at 400 F for 30 minutes.  I double the spices, because I like lots of flavor.  This recipe comes from the Southern Living Our Best Easy Weeknight Favorites cookbook.

Baked Prosciutto and Brie with Apple Butter

Another absolute favorite!  These may not be the healthiest, but they are home-cooked and totally worth splurging on.  We usually make them as an appetizer, but you could eat them for breakfast or whenever.  We’ve always made them with apples instead of pears, and we leave out the butter.  We’ve had a lot of people rave about these.  But, it’s brie and cured pork – how can you go wrong?

You can find affordable brie at Trader Joe's.  I've found that the tastiest and most affordable cheeses can be found at Trader Joe's.  Oh, how I love that store!

Orange and Almond Salad

We always pair this with the pan seared salmon listed in the previous post, and it is my favorite salad I’ve ever made.  Tarragon vinegar can be a bit tricky to find, but it is completely worth it for this salad if you can find it.

http://www.foodnetwork.com/recipes/rachael-ray/orange-and-almond-salad-recipe/index.html