Filipino Chicken Adobo

Adobo is one of the authentic, most popular staple dishes in my mother county, the Philippines. There is no one way in cooking this Filipino delicacy as adobo is very versatile. Every region in the islands have their own versions  on how they want to cook it. You can use pork instead of chicken, or use them altogether. Some people boil the meat until almost dry or pan-fry the meat after being marinated for few hours. Some put brown or white sugar while others add onions, potatoes, boiled eggs, even chilies to give it a nice, spicy kick. Although there are many different variations on how to cook adobo, the standard ingredients mainly consist of soy sauce, vinegar, peppercorns, garlic and bay leaves.

Ahhh, smelling the adobo cooking in the kitchen enveloping the whole house of its aroma, enjoying it on the plate full of rice smothered with sauce, tasting every bite of its yummy goodness...it surely reminds me of my childhood!

FILIPINO CHICKEN ADOBO (ADOBONG MANOK)

Prep time: 10 minutes
Inactive: 1 hour
Cook: 50 minutes
Total: 2 hours
Yields: 6-8 servings

INGREDIENTS:

4 to 5 pounds chicken thighs 

1/2 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, crushed

1 teaspoon black peppercorns

3 bay leaves

Steamed rice, for serving

DIRECTIONS:

Combine chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.

Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. 

Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. 

Serve with steamed rice.

Recipe from Corrine Domingo

Yield: 6 to 8 ServingsPin it

Filipino Chicken Adobo

Prep time: 10 minutes 

Inactive: 1 hour 

Cook time: 50 minutes

ingredients:

• 4 to 5 pounds chicken thighs
• 1/2 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, crushed
• 1 teaspoon black peppercorns
• 3 bay leaves
• steamed white rice, for serving

instructions:

1. Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
2. Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20  more minutes. Serve with steamed rice.

notes

I used Datu Puti vinegar and Datu Puti soy sauce for more authentic Filipino adobo taste. You can find them in any Filipino asian store or can be ordered online.

https://gourmetplatter.blogspot.com/2018/04/filipino-chicken-adobo.html

Recipe from Corinne Domingo

Created using The Recipes Generator

Southern Buttermilk Biscuits

My husband and kids love, love, love biscuits! They will eat them any time, any day, even everyday if I let them. They will eat them plain, with butter, or with egg & breakfast sausage, with gravy, biscuits slathered with jam/jelly. Did I tell you they love biscuits?  

 I love making them from scratch because for me, nothing beats homemade, freshly baked bread straight from the oven.
I came across this recipe from The Genuis Kitchen several months ago. These buttermilk biscuits are superb! I have made many different biscuit recipes and this
is by far the best. The biscuits rise beautifully, they're tender, moist, flavorful and I love the color of golden light brown when they are done. The trick really is to not overwork the dough or you'll end up having tough biscuits. This recipe right here is a keeper for sure!

Southern Buttermilk Biscuits

Prep Time: 10 minutes

Total Time: 22 minutes

Yield: 10 biscuits

Ingredients:

2 cups unbleached all-purpose flour, plus more for dusting the board

1/4 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon kosher salt or 1 teaspoon salt

6 tablespoons unsalted butter, very cold

1 cup buttermilk (approx)

Directions:

 Preheat oven to 450°F.

Combine the dry ingredients in a bowl, or in the bowl of a food processor.

Cut the butter into chunks and cut into the flour until it resembles course meal, (I always use a pastry blender instead of a food processor). If using a food processor, just pulse a few times until this consistency is achieved. 

Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit of more buttermilk. It should be very wet.

Turn the dough out onto a floured board. Gently pat (do not roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more. Place the biscuits on a cookie sheet - if you like soft sides, put them touching each other. If you like "crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.

Bake for about 10-12 minutes - the biscuits will be a beautiful golden brown on top and bottom. Do not overbake.

Recipe from Genius Kitchen

Yield: 10 biscuitsPin it

Southern Buttermilk Biscuits

prep time: 10 MINScook time: 12 MINStotal time: 22 mins

ingredients:

• 2 cups unbleached all-purpose flour, plus more for dusting the board
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon kosher salt or 1 teaspoon salt
• 6 tablespoons unsalted butter, very cold
• 1 cup buttermilk (approx)

instructions:

1. Preheat oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal (I always use my pastry blender). If using a food processor, just pulse a few times until this consistency is achieved.
4. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit of more buttermilk. It should be very wet.
5. Turn the dough out onto a floured board.
6. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
7. Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more.
8. Place the biscuits on a cookie sheet - if you like soft sides, put them touching each other. If you like "crusty" sides, put them about 1 inch apart - these will not rise as high as the biscuits put close together.
9. Bake for about 10-12 minutes - the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake.

notes from the author:

1. The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits. You also must pat the dough out with your hands, lightly. Rolling with a rolling pin is a guaranteed way to stimulate the gluten, resulting in a tougher biscuit.

2. You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

https://gourmetplatter.blogspot.com/2018/04/southern-buttermilk-biscuits.html

Recipe from Genius Kitchen

Created using The Recipes Generator

Brown Sugar Meatloaf

This is my family's favorite meatloaf recipe. It is a sweet version of a regular meatloaf, easy to make and really tasty. My boys love it and they will eat it any time of day. Give this a try!

BROWN SUGAR MEATLOAF
Prep Time: 20 minutes
Cook Time: 1 hour
Ready in: 1 hour 30 minutes
Servings: 8

INGREDIENTS:

1/2 cup packed brown sugar

1/2 cup ketchup

 1 1/2  pounds ground beef*
3/4 cup milk

2 eggs

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger

3/4 cup finely crushed saltine cracker crumbs*

DIRECTIONS:

1. Preheat oven to 350°F (175°C). Lightly grease a 5x9-inch loaf pan.

2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.

4. Bake in preheated oven for 1 hour or until juices are clear.

Enjoy!

Notes:
*For this post I used ground chuck and pork
*If saltine crackers are not available, regular breadcrumbs can be substituted

Recipe from All Recipes

Yield: 8 servingsPin it

Brown Sugar Meatloaf

prep time: 20 MINScook time: 1 hour and 10 MINStotal time: 1 hours and 30 mins

This is a sweet version of a regular meatloaf; easy to make and really tasty. My boys love it and they will eat it any time of day.

ingredients:

• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon  ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 5x9-inch loaf pan.
2. Press the brown sugar in the botoom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear. 

https://gourmetplatter.blogspot.com/2018/04/brown-sugar-meatloaf.html

Recipe from All Recipes

Created using The Recipes Generator

Ichiban Chinese & Japanese Buffet

Of all the asian buffet restaurants that my family and I have been to, Ichiban Buffet in Leesburg is by far our most favorite. We always enjoy ourselves whenever we eat in this place, usually lunch time. The restaurant is big, very clean and the staff is polite, attentive and accomodating.

  They have a large buffet with an amazing array of tasty food to choose from. We have noticed that there is always a frequent rotation of fresh food.

Ichiban also has a great sushi bar...

and their hibachi grill is me and my husband's favorite. We select the ingredients and the food is prepared while we wait and is simply awesome!

Our sons' favorite is the dessert bar. They have variety of sweets to choose from: fruits, puddings, cookies, mini cakes, cream puff, eclair, donuts and ice cream.

The restaurant, food and staff never fails to deliver any time we pop in.  For me, it is the best asian buffet restaurant in the area and well worth the time when we're in Leesburg!

Ichiban Chinese & Japanese Buffet 

10301 US-441, Leesburg, FL 34788

Butter-Basted Rosemary Steak

This is another rib eye steak recipe that I thought you would like to try. Cooking the steaks slowly and basting it in butter creates a succulent interior and fragrant exterior; a traditional steakhouse preparation. 

BUTTER-BASTED ROSEMARY STEAKS

INGREDIENTS:

cooking spray

1/2 teaspoon cracked pepper

1 1/2 pounds boneless grilling steaks (such as rib eye, New York strip, or tenderloin)

3 cloves garlic, smashed

4 tablespoons salted butter

2 sprigs fresh rosemary

1/2 teaspoon coarse sea salt

DIRECTIONS:

1. Coat steaks with spray, then season with pepper. Preheat large, nonstick saute pan on medium-high 2-3 minutes. 

2. Place steaks in pan; sear 2-3 minutes on each side, or until browned. Remove steaks from pan; reduce heat to medium. Lightly smashed garlic cloves.

3. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan. 

4. Return steaks to pan; cook for 3-5 minutes on each side and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done), basting steaks with butter mixture by brushing tops with rosemary sprigs. 

5. Remove steaks from pan. Let stand for 5 minutes before serving. Brush steaks with remaining butter mixture from pan; sprinkle with salt. Serve.

Enjoy!

Recipe from Publix Aprons Simple Meals

Author: Zee H.Pin it

Butter-Basted Rosemary Steaks

ingredients:

• cooking spray
• 1/2 teaspoon cracked pepper
• 1 1/2 pounds boneless grilling steaks (such as rib eye, New York strip, or tenderloin
• 3 cloves garlic, smashed
• 4 tablespoons salted butter
• 2 sprigs fresh rosemary
• 1/2 teaspoon coarse sea salt

instructions:

1. Coat steaks with spray, then season with pepper. Preheat large, nonstick saute pan on medium-high 2-3 minutes.
2. Place steaks in pan; sear 2-3 minutes on each side, or until browned. Remove steaks from pan; reduce heat to medium. Lightly smashed garlic cloves.
3. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan.
4. Return steaks to pan; cook for 3-5 minutes on each side  and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done), basting steaks with butter mixture by brushing tops with rosemary sprigs.
5.  Remove steaks from pan. Let stand for 5 minutes before serving. Brush steaks with remaining butter mixture from pan; sprinkle with salt. Serve. Enjoy!

https://gourmetplatter.blogspot.com/2018/04/butter-basted-rosemary-steak.html

Recipe from Publix Apron Simple Meals

Created using The Recipes Generator