Adobo chicken

Ingredients:

½ cup reduced-sodium soy sauce

1 tablespoon light brown sugar

6 cloves garlic, smashed 

¼ teaspoon black pepper

2 tablespoons canola oil

6 bone-in, skin-on chicken thighs (about 2½ -3 pounds)

4 skin-on chicken drumsticks (about 1½ pounds)

5 bay leaves 

¾ cup distilled white vinegar or cane vinegar

1 green onion, thinly sliced 

Instructions: 

In a large bowl whisk together the soy sauce, sugar, garlic and peppercorns. Add the chicken to the bowl and turn to coat the chicken. Let marinate for at least 30 minutes and up to overnight.

Heat a 7-quart Dutch oven over medium heat, add the oil and heat through. Add the chicken thighs skin side down and drumsticks to the pot. Sear, until golden brown, about 5 minutes. Flip the chicken then pour the marinade into the pot as well as the bay leaves and simmer for 15 minutes. Add the vinegar then lower the heat to medium-low and cover the Dutch oven, cooking until the chicken is completely cooked through, about 20 to 25 minutes. 

Remove the chicken from pot and set aside. Continue to cook the sauce until syrupy and reduced, about 10 minutes. Return the chicken to the sauce and top with green onions. 

Serve chicken over rice.

Butter cookie banana pudding

• 

Ingredients

• 2 Blue tins of Danish Butter Cookies
• 6-8 bananas  sliced
• 2 cups  milk
• 1 pkg (5 oz) French Vanilla flavored Instant Pudding Mix
• 1 pkg (8 oz) cream cheese at room temperature 
• 1 can (14 oz) sweetened condensed milk
• 1 bowl (8 oz) Cool Whip thawed 

Instructions

• Line the bottom of a 13X9-inch pan with Danish cookies. Layer sliced bananas on top of cookies. 
• In medium bowl, mix together milk and pudding mix. In separate bowl, use a hand mixer to mix together cream cheese and sweetened condensed milk. Stir in Cool Whip. Add cream cheese mixture to pudding and stir well. 
• Pour pudding mixture over bananas and top with remaining cookies. Refrigerate until ready to serve. At least until cookies are soft.

Orange Chicken

 

Ingredients

• Canola Oil for frying
• 1 egg
• 1/3 cup corn starch
• 1/3 cup flour
• 3 tbsp soy sauce
• 2 lbs. boneless skinless chicken thighs, cut into bite sized pieces

For the Sauce:

• 1 1/2 tsp fresh orange zest
• 2 tbsp fresh orange juice
• 3 tbsp soy sauce
• 3 tbsp water
• 1/3 cup Brown sugar
• 1/3 cup rice wine vinegar
• 1/3 cup chicken broth
• 2 tbsp corn starch
• 1 tsp canola oil
• 1 1/2 tsp minced ginger
• 3 cloves garlic, finely minced
• pinch of red pepper flakes, optional

For the Garnish:

• sliced green onions

Instructions

• Pour 1 to 2 inches of canola oil in a small deep fryer or deep pot and heat to 375 degrees F.*
• In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and 1/3 cup corn starch and flour until a thin batter forms. Toss in the chicken pieces and let sit for a few minutes while the oil heats up. Fry the chicken in batches and drain on a paper towel lined plate. Meanwhile, prepare the sauce.

For the Sauce:

• Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar , 1/3 cup chicken broth and 2 tbsp corn starch in a bowl and set aside.
• Once chicken is finished cooking, heat 1 tsp canola oil in a large skillet over medium high heat. Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds. Pour in the sauce and cook over medium heat until thickened, stirring occasionally.
• Once thickened (about 3 to 4 minutes) add the chicken to the pot and stir to coat with sauce. Garnish with sliced green onions and serve over hot steamed rice if desired. Enjoy!

Cajun Chicken and Shrimp

Ingredients

For Cajun Seasoning:

• 2 teaspoons brown sugar KETO: use brown sugar substitute

• 1 1/2 teaspoons mild paprika

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/2 teaspoon each garlic powder and onion powder

• 1/2 teaspoon each chili powder and cayenne pepper, add more if you like heat

• 1/4 teaspoon cracked black pepper to taste

        1 bag of deveined shrimp. Rinse and peel the shrimp.  Mix one tablespoon of Cajun season and toss shrimp into Cajun mixture. Cook shrimp in one tablespoon of butter and one teaspoon of garlic powder.

For Chicken: 

• 2 large chicken breasts (8-11oz | 250-300g each), sliced horizontally in half to make 4 steaks

• 1 1/2 tablespoons canola oil, divided

• 1/4 cup butter

• 4 cloves garlic, finely chopped

• 1/2 cup low sodium chicken stock/broth

Instructions

• Combine cajun seasoning ingredients and toss chicken in the seasoning. Drizzle with 1/2 tablespoon of oil and rub seasoning all over to evenly coat. 


• Heat remaining oil and 1 tablespoon butter in a skillet or pan over medium-high heat until combined and hot.


• Sear chicken in batches for 5-7 minutes each side until golden or internal temperature is 165°F / 75°C using a meat thermometer. Remove from pan; set aside to rest for 5 minutes.


• While chicken is resting, make the sauce. 

Reduce heat to medium. Melt remaining butter in the pan. Sauté garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan. Pour in the broth and let reduce for 2-3 minutes, while stirring occasionally.


• Take the pan off the heat. Drizzle sauce over the chicken.


• Serve warm.

Chorizo and Bacon Omelette

Ingredients

• 3 large eggs
• 1/4 teaspoon  salt
• 1/8 teaspoon black pepper
• 1 teaspoon olive oil or butter
• 1/4 cup thinly sliced onions (2 oz)
• 1/4 cup spicy chorizo sausage link fully cooked, chopped (1 oz)
• 1/4 cup shredded cheddar cheese (1 oz)
• 3 slices of cooked diced bacon 

Instructions

• In a small bowl, beat the eggs with the salt and pepper. Set aside.
• Heat a 10-inch nonstick skillet over medium heat, about 3 minutes. Brush it with olive oil. Add the onions and cook, stirring occasionally, until golden, about 5 minutes. Add the chorizo and cook, stirring occasionally, 1 more minute.
• Pour the eggs on top and gently stir, using a heat-resistant spatula, to distribute the onions and chorizo evenly. Add cooked diced bacon and  Cook 2-3 minutes, until the bottom is starting to set. Gently lift the omelet's edges and allow uncooked egg from the top to slide under, where it will cook faster.
• When the bottom is set, use two wide spatulas to flip the omelet. 
• Cook 1-2 more minutes on the second side. Sprinkle the shredded cheddar on half of the omelet and fold. Remove from heat and allow the cheese to melt from the residual heat, then slide the omelette onto a plate and serve.