Chicken Adobo

As I'm writing this, I'm 31 of the longest weeks ever pregnant. Hopefully by the time this is published I'll have this babe out of me. That's right, I'm currently blogging 9 weeks in advance to give myself a maternity leave. How dorky is that.

I can't bend over, breathe very well, or wrap my head around what it's going to be like having two kids but I know I'll be repeating this recipe in the survival mode days. You literally throw everything in the pot, stirring optional, flip it once, serve over rice an hour (or thirty minutes) later.

Chicken Adobo
Adapted from Chinese Grandma

• 5 to 6 drumsticks (about 2lbs)
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1/2 teaspoon black pepper, finely ground
• 2 bay leaves
• 1/3 cup soy sauce
• 1/3 cup apple cider vinegar
• 1/3 cup water

Place all ingredients in a large pot or dutch oven and bring to a boil over medium-high heat.

Turn the chicken, reduce to a simmer, and cover. Cook between 30 minutes to 1 hour 30 minutes based on how long you have. If you want a thicker sauce leave lid ajar so water can escape.

Serve chicken and sauce over rice.

Hash browns, avocado and fried egg

Our breakfasts during the week become super routine. Scrambled eggs or cereal. Everyday.  I've been trying to spruce up our breakfasts on Saturdays or Sundays and it is paying off. It takes a little longer for everyone to get up, dressed, and fed but after a big breakfast we are ready to go!

Hash browns, avocado and fried egg
Adapted from Shutterbean

• 1 baking potato, shredded and patted dry with a paper towel
• 1 small yellow onion, grated
• 3 tablespoons olive oil
• 1 avocado, sliced
• salt and pepper
• 4 eggs
• hot sauce

In a medium bowl mix potato, onion, 1 tablespoon of olive oil, pinch of salt and pepper.

Coat a large, nonstick skillet with a tablespoon of olive oil and turn heat on medium-high.  Cook potato mixture in the skillet in a thin (as possible) layer.  Cover with foil and let cook without touching it for 6 minutes.  Flip and cook for 6 more minutes. Plate the hashbrowns on two plate and add a half of avocado to each plate.

Put the last tablespoon of olive oil in the same skillet, add the eggs without breaking the yolk. Then add 1/4 cup of water, cover the skillet, and cook for 3 minutes.  Place on top of the avocado, add salt, pepper, hot sauce and serve!

Baby Wade

This is Baby Wade.  He is tiny and a little yellow* and I love him.  He is out and I'm overwhelmed as expected, but I've set myself up a tiny blog maternity leave so the posts written in the future are actually from the past, make sense? If I sound a little angry and hungry in them its because I was very pregnant (and hungry and probably angry) when I wrote them.

*we are working on the tiny and yellow part

Pizza Bagels

When pizza is a bagel, you can eat pizza anytime. And when you are 8 months pregnant, you truly need pizza anytime.

Pizza Bagels
Adapted from Shutterbean

• mini bagels, sliced in half
• marinara sauce
• mozzarella, shredded
• pepperoni

Lay sliced bagels on a baking sheet. Place a pepperoni over the hole. Top with marinara sauce, more pepperoni, mozzarella.  Repeat for each bagel half.  

Cover in plastic wrap and push down so the cheese and toppings stick the marinara sauce. Freeze for 2 hours.  Remove from freezer and put in freezer bags.

To bake, preheat oven to 400 degrees F. Cook for 14 minutes until cheese is golden.

Shrimp Bruschetta

This is a recipe to save. I am always on the look out for the perfect party recipe. It's harder than it looks and the more recipes you have like this, the easier throwing a party is. 

Qualifiers:

1. easy to make (you are stressed out enough, and I'm pretty sure that's your baby crying.)
2. can be made ahead (save all your last-minute time for everything you'll will forget about)
3. isn't cream cheese or cheese based (we have a zillion of those recipes already)

This hits all three. Make it early and keep it chilled, then put it in a bowl for people to scoop onto their crostinis. No one likes a soggy crostini.

Shrimp Bruschetta
16 pieces
Adapted from Delicious on a Dime

• 1 pound shrimp, cooked, peeled, deveined, and chopped
• 2 small tomatoes, chopped (about 1 cup)
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons olive oil
• 1 1/2 tablespoon rice vinegar
• 16 slices of french bread, toasted to crostinis or grilled

Mix all the ingredients in a medium bowl. Cover and chill while you make the crostinis.  Spoon shrimp mixture on crostini and consume.  For an appetizer I would recommend keeping the shrimp mixture in a bowl next to the crostinis for people to spoon on as needed so the bread doesn't get soggy.

Almond Joy Energy Bites

I have food processor problems. I am missing the blade for my giant processor so I grate with the big one, always give the blender a feeble attempt, then I whip out my baby processor and do batch, after batch, after batch. The amount of dirty dishes I accumulate when I go to process food is incredible.  These guys took 7 batches in my mini processor and were definitely worth it.

I made these for Steven's soccer team and they asked if they were cake balls.  Um if I made dates tastes like cake balls then I think we are winning.

Almond Joy Energy Bites
Adapted from Gimme Some Oven

• 12 ounces Medjool dates, pitted
• 2 cups almonds
• 1/2 cup shredded coconut
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon coconut oil
• 1 tablespoon vanilla extract

Add everything to a food processor. Pulse to combine then blend for about 3 minutes.  The mixture will be crumbly for a while then all of a sudden start to clump and stick.  That's good!

Use a cookie scoop or your hands to measure out your balls to desired size. Roll into balls. Keep in the refrigerator for up to two weeks in an airtight container.

Next time: roll the balls in some coconut flakes for extra flair

Sunny Side Up Onion Rings

This isn't really a recipe but was cute and delicious.  The onions sizzled up nicely and added a tangy taste to the eggs.

Sunny Side Up Onion Rings

• oil
• onions, sliced into 1/2 inch rings
• eggs

Heat oil in a skillet over medium heat. Throw on some onion rings. When slightly browned flip!

Crack an egg in the middle of each ring. Add a tablespoon of water or two to the skillet and cover. Cook until your egg is at desired done-ness.

Pizza Sauce

Going for a truly homemade pizza is a three-step process.  The cheese/topping layer is a given, the crust level is the hardest, and my first attempt at the sauce level was a triumph! This recipe is the perfect amount for a 9 by 13 pizza with a little left over for dipping. Its thick, hearty, and saucy.

Pizza Sauce
Adapted from Cooking Light (don't judge, my mother in law loves them)

• 2 tablespoons extra virgin olive oil
• 5 cloves garlic, minced
• 28 ounce can San Marzano tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon oregano

Heat olive oil in a medium skillet over medium heat.  Add garlic and cook until fragrant. Add the San Marzano tomatoes and juice.  Crush tomatoes with a potato masher or fork.  Add salt and oregano. Bring to a boil then reduce to a simmer for 30-40 minutes (stirring occasionally) until the consistency of pizza sauce.

French Bread

Whelp there goes any chance I had of being skinny. How did I not know how easy it was to make french bread. EASY. You need a couple of hours and some flour then bam - french bread. 

French Bread
Makes 2 small loaves
Adapted from Praire Homestead

• 1 1/4 cup warm water
• 2 teaspoons sugar
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon kosher salt
• 3 1/2 cups flour
• 1 egg, beaten with a tablespoon of water

In a large bowl stir warm water, sugar, and yeast until everything is dissolved.  Stir in salt and then as much flour as you can- you might not need the full amount or you might need a little more.

Knead on a lightly floured surface for 7 minutes - dough should be smooth and elastic. Roll in a ball and place back the bowl. Cover with a kitchen towel and let rise for an hour. It should double in size.

Place dough back on the counter and divide in half.  Rolls each half to a 10" by 8" rectangangle. Roll longwise to form a log. Wet your hands and pinch the ends together and also pinch the seam of the end of the roll together. Place on a greased pizza stone, cover, and let rise for 30 minutes.

Preheat the oven to 375F and prepare the egg wash - one egg beaten with a tablespoon of water.  Brush the top of the loaves and make four cuts along the top of each loaf with a serrated knife. 

Bake for 20-25 minutes until the top is golden brown.  Serve warm with lots of butter.

Very Veggie Spaghetti Squash

Obviously, this is for Steven. Vegetable on vegetable on vegetable in a bed of vegetables. He was so pleased. And I was so pleased that I made it with a batch of french bread. You have to have something to sop up the extra vegetable juices.

Very Veggie Spaghetti Squash
Adapted from Iowa Girl Eats

• medium sized spaghetti squash
• italian seasoning, garlic salt and pepper
• olive oil
• 1/2 small red onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2 cups spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted and sliced kalamata olives,
• 1/4 cup lightly packed fresh basil, chopped

Preheat the oven to 400 degrees. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and place cut side down on a baking sheet.  Roast for 30 to 40 minutes until you can push on the skin and it gives. Let cool for 10 minutes Then use a fork to pull the spaghetti into a bowl. 

Meanwhile, heat a couple of glugs of olive oil into a large skillet over medium-high heat.  Add onion, sprinkle of italian seasoning, garlic salt, and pepper.  Stir until onion is tender- 5 minutes.  Add garlic and saute for a minute more.  Add tomatoes and saute until they start breaking down - 2 minutes. Add spinach and saute it starts to wilt - 1 minute.  Add the rest of the ingredients stir to mix and serve.

Cream Cheese Icing

In my head I know exactly what I want some foods to taste like. Carrot cake, lemon pound cake, biscuits, and spaghetti meat sauce. I just haven't been able to nail my perfect version. The icing for the carrot cake, however, has been achieved.  Just need the perfect carrot cake to put under it. And I may have gotten a bit carried away with the nuts....

Cream Cheese Icing
Makes enough for a 2 layer cake or 9 by 13 sheet cake.

• 16 ounces of cream cheese, softened and cut into pieces
• 6 tablespoons unsalted butter, softened and cut into pieces
• 1 1/2 teaspoons vanilla extract
• 4 1/2 cups powdered sugar

With an stand mixer, beat the cream cheese and butter on medium speed until smooth - 3 minutes.  Add vanilla and beat well. Gradually add the sugar a cup at a time on medium speed until creamy.  Taste between each cup to reach desired sweetness.

Cover and refrigerate for 2-3 hours before using. Don't refrigerate longer or it will be too hard to frost.

Bacon Jam

Bacon is still trendy right?? This tasted disappointing when it was first cooked but once it cooled down in the fridge was amazing! We put it on toast, in scrambled eggs, in a simple pasta dish- anything that needs to be a little more meaty. It would be easy to make ahead for a party or give as a gift. Bacon Jam.

Bacon Jam
Adapted from I am a food blog

• 1/2 pound bacon, chopped
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons maple syrup
• red pepper flakes

Cook bacon in a medium saucepan over medium high heat, stirring occasionally, until its crispy and lightly browned. Transfer to a paper towel lined plate.

Sponge off all buy 1 tablespoon of bacon drippings. Add onions, garlic, and the desired amount of red pepper flakes. Cook until onions are translucent.

Add vinegar, brown sugar, and maple syrup.  Bring to a boil and scrape up any brown bits. Add the bacon back in then reduce heat to a simmer.  Cook for 30 minutes until liquid is syrupy and thick.

Transfer to a food processor and pulse until jam. Refrigerate until cool and thick. Add to everything: pasta, eggs, toasts, crostinis.

Spam and Pineapple Fried Rice

You guys! I got Steven to eat Spam! And, he liked it! He stole took my leftover kimbap (korean seaweed rolls) that I made at Kim's house and deep inside, unbeknownst to him, lied SPAM.  I was hoping it would unleash a hidden monster craving all things sweet and fattening, but he is still a veggie eater.

I however, now retain the right to cook with it and he better be damn excited about it.

Spam and Pineapple Fried Rice
Adapted from I am a Food Blog
Total time: 45 minutes
Serves 4

• 1 can spam, cubed
• oil
• 4 eggs, beaten
• 1 onion, diced
• 3-4 cups, cold, day old, cooked rice
• 1 small pineapple, diced
• 1/2 bunch green onions, sliced (optional)
• 1 cup frozen peas
• sriracha
• fried egg

Bring out your largest skillet and a large serving bowl. Heat over medium-high heat.

Add the spam cubes and cook until crispy and browned. Remove to large bowl.

Heat oil and add eggs.  Scramble and remove to the large bowl while still a little runny.

Add more oil then add the onions. Cook until translucent.  Add more oil and add the rice.  Fry while stirring occasionally until it's heated through.

Add the spam, eggs, pineapple, green onions, and peas. Stir and cook until everything is heated through. Then remove to the large bowl.

Meanwhile, in a different skillet fry up an over easy egg for each person eating.

Serve rice, topped with a fried egg over easy, topped with a sriracha drizzle.

Update 7/5/2017- use canned chucks of pineapple drained in a pinch. Fresh rice can be used but old is better.

Chicken Schnitzel

Slowly but surely we are swearing off our favorite restaurants because I can make their signature dish just as well and a lot cheaper.  This schnitzel took off King's Biergarten- we will just have to buy our own giant glass boots for our beer.

This recipe involved a mallet and smashing some chicken.  I thought it would be a tough job and swung a little to hard the first round. The chicken breast may have exploded. Gentle taps, people, gentle taps.

Chicken Schnitzel
Adapted from What's Gaby Cooking

• 2 skinless, boneless chicken breasts
• kosher salt and ground pepper
• 1 cup all purpose flour
• 1 lemon worth of zest <--secret ingredient
• 1 teaspoon garlic powder
• 2 large eggs
• 2 cups panko breadcrumbs
• oil
• freshly chopped chives
• lemon wedges

Place chicken breasts in a plastic bag one at a time, zip it up, and pound it with a rubber mallet until they are 1/2 inch thick.

Prep three bowls: 1) flour, salt and pepper, lemon zest, garlic powder  2) eggs, beaten 3) panko breadcrumbs. Also prep a plate with paper towels on it next to the frying pan.

Heat a half of inch of oil in a frying pan over medium high heat. It should be hot and shimmering before you add the chicken.

Then the dunking process. I like to get my hands in there to make sure every crevice is floured, egged, and breaded. Do this part right, it's important. Then into the frying pan. Cook until it's golden brown about 2-3 minutes then flip and 2-3 on the other side. Cut a little piece to make sure it's cooked through. Remove to the power towel lined plate.

Serve with chives and a squeeze of lemon.