Blog Archives

Chicken Adobo

1/31/2023

SERVINGS: 2-4
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 15 min/30 min

Marinade

Cooking and Garnish

In a large bowl, combine the vinegar, soy sauce, garlic, peppercorns, bay leaves and brown sugar. Add the chicken and toss to coat. Cover the bowl and place it in the refrigerator for at least one hour, and up to three.
In a large skillet over medium-high heat, warm the canola oil until glistening. Add the chicken (letting as much marinade drip off as possible) to the pan. Brown the chicken thighs on both sides, about 6 minutes total.Remove from pan and set aside.
Add the diced onions and caramelize on medium heat and cook for 5 minutes, or until translucent.
Add the remaining marinade to the skillet and bring to a boil. Add the chicken back to the pan. Lower the heat to medium or medium low to maintain a heavy simmer for 10 minutes. Flip the chicken thighs. Simmer, stirring occasionally, until the sauce has reduced by half and is beginning to thicken, about 10 more minutes. When the chicken thigh reads 165°F on an instant-read thermometer, remove from the heat.
Serve the chicken thighs over cooked rice, sprinkled with green onions.

1/24/2023

SERVINGS: 2
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/25 min

Romesco

Feta Turkey Meatballs

Pasta

Preheat oven to 400 degress F.
Combine turkey, seasonings, oil, and feta cheese in a mixing bowl. Mix together until all components are evenly distributed but don’t over mix.
Spray a baking sheet with oil and form 2 oz. balls from the turkey mixture. Should make about 7-8 meatballs. Place them evenly on the pan.
Bake the meatballs for 15 minutes, remove from the oven and flip them, and cook for an additional 5 minutes. Remove from oven and set aside.
While the meatballs are baking, put all of the romesco sauce ingredients into a blender and blend until smooth. Set aside until ready to use.
Place a large pot of heavily salted water on the stove on high heat. Once the water comes to a boil, add the pasta and reduce down to low heat for 10 minutes. Test a piece of pasta to ensure it has a bite to it, but not too hard. Remove from the heat, save a half cup of pasta water, and strain the pasta. Set aside.
Put a large pan on the stove on medium heat and place a tbsp. of olive oil in the pan. Once the oil looks viscous and becomes thin, add the peas and a pinch of salt. After 1 minute add the pasta. Cook for an additional minute then add the romesco sauce. Evenly distribute the sauce and then add the half a cup of pasta water. Cook until the pasta is evenly coated then remove from the heat.
Place a portion of the pasta on a plate with as some meatballs. Good garnishes would be basil, arugula, and blanched peas. Serve warm and enjoy.