Adobo Chicken

Ingredients

• Chicken breasts or thighs, cut up
• 8 cloves Garlic, Peeled And Smashed
• ½ cups Soy Sauce (If Using Kikkoman, Use Low-sodium Soy Sauce)
• ½ cups Vinegar
• ½ cups Water
• 1 Tablespoon Packed Brown Sugar
• 1 Tablespoon Sweet Chili Sauce (or An Additional Tablespoon Of Brown Sugar)
• 1 teaspoon Black Peppercorns, Half Left Whole, Half Slightly Cracked
• 2 whole Bay Leaves

Directions

Add the chicken with all of the ingredients in the pot it will be cooked in. Let the chicken marinate for at least 20 minutes, and up to overnight.

When ready to cook, put the pot on the stovetop and bring to a boil over medium heat. (Start rice around this time as well). Once boiling, lower the heat slightly and cook, covered, for about 15 minutes. Remove the cover. Flip the chicken pieces and continue to simmer, uncovered, to reduce the sauce, lowering the heat if necessary. If the sauce is too thick or too salty, add 1/4 cup to 1/2 cup of water. After about 8 minutes, flip the chicken again. Taste the sauce again and add more water if needed. Don’t worry if you accidentally add too much water—the simmering will take care of that.

Continue to simmer until chicken is fully cooked and has released its oils into the sauce, and the sauce has thickened slightly and taken on a rich, dark brown color.

Serve over rice. To cook rice, put rice in saucepan and add 2 cups water, 1 teaspoon olive oil and a pinch of salt. Place saucepan uncovered over high flame and bring to a boil. Stir occasionally. Let water reduce slightly and then lower the flame, place lid on the saucepan and simmer for 20 minutes. Do not remove cover while cooking. Fluff with fork and serve.

Frozen Mamas Directions

Defrost chicken and sauce. Follow directions above.

Oven burgers

2lbs ground beef

Onions

Salt 

Pepper

1/4 c bread crumbs

Mix together press into 9x13 pan sprinkle with cheese

Bake at 400 for 20 min. Cut into sliders and serve on slider buns

December RSVP

RSVP here for the exchange on Wednesday, dec 11th at 6:30. We will make an extra meal for Michelle and Naomi this month.

Chicken Enchiladas

Ingredients:
1 cup diced sweet onion
3 garlic cloves, minced
1Tbsp. canola oil or EVO
2 cups chopped fresh baby spinach
2 (4.5 oz.) cans chopped green chilies, drained
3 cups shredded cooked chicken
1 (8 oz.) package of cream cheese, cubed and softened
2 cups (8 oz.) shredded pepper jack cheese
Optional:  1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
Cooking spray

Filling steps:
1.  Saute onion and garlic in hot oil in a large skillet over medium heat - 5 minutes or until tender.
2.  Add spinach and green chilies - saute 1 to 2 minutes or until spinach is wilted. 
3.  Stir in chicken and next 3 ingredients, and cook, stirring constantly - 5 minutes or until cheeses melted.
4.  Cool filling and place in Ziploc bag to freeze.

Serving day:
1.  Completely thaw filling bag.
2.  Preheat oven to 350 degrees.
3.  Spoon about 3/4 cup chicken filling down center of each tortilla.
4.  Roll up tortilla and place rolled tortillas - seam sides down in a lightly greased 9x13 inch baking dish.
5.  Lightly coat tortillas with cooking spray.
6.  Bake at 350 degrees for 30 to 35 minutes or until golden brown.

Sloppy Joes

Ingredients
1 lb. lean ground beef
Large jar of salsa
Worcestershire sauce
Random spice mix

Frozen Mama Instructions
Defrost meat and bread
Heat up the meat on the stovetop or microwave
Place meat on buns

October RSVP

RSVP here for October exchange on Wednesday the 23rd at 6:30 pm. RSVP by Friday the 18th.

Tomato soup

Ingredients

3 tablespoons good quality extra virgin olive oil
2 large shallots, minced
3 large cloves of garlic, minced
1 thick slice of good bread, diced
650 grams (23 ounces) fresh tomatoes, diced (if available, otherwise use canned)
400 grams (14 ounces) good canned tomatoes
2 tablespoons tomato paste
1 teaspoon salt (to taste)

Directions

Add 2 tablespoons of olive oil to a pot along with the shallots and garlic and sauté over medium-heat until the shallots just start to turn brown around the edges.
Add the bread, and then continue to sauté, stirring constantly, until the bread starts to turn brown around the edges and the shallots are fully caramelized.
Add the fresh tomatoes, canned tomatoes, tomato paste and salt. Cover and simmer over low heat for 20 minutes.
Add the soup to a heat resistant blender (or use an immersion blender) along with the remaining olive oil. Puree the soup, strain if you prefer.*
    Taste the soup and adjust seasoning to taste.

Frozen mamas: Thaw & reheat.
 
*I didn't bother with straining so it's a bit of a thicker soup.

From (with a couple slight changes): http://www.pbs.org/food/recipes/creamy-tomato-soup/