Filipino Chicken Adobo

adobo-chicken

When I was growing up, my dad would make a delicious dish that he called “Filipino Chicken,” which was basically a bunch of dark meat chicken pieces cooked up with potatoes in a savory/sour sauce with bay leaves and whole peppercorns. I never did get the recipe from him (I don’t think he ever writes¬†his recipes down, they’re all in his head), but as an adult I came across recipes for “Filipino Chicken Adobo,” which seemed to have a fairly similar flavor profile, and I really enjoyed them.

This particular recipe is an adaptation of one I found somewhere but can no longer locate the source for (my apologies, unknown recipe creator!), and it’s a wonderful, warming dish to serve when the weather turns chilly. Juicy chicken thighs are bathed in a rich, creamy coconut-milk sauce that’s seasoned with soy, garlic, and bay leaves, sharpened with a healthy dose of vinegar, and spiced with plenty of black pepper. It’s a one-pan recipe so it’s easy to make, and while you’ll have a ton of leftover sauce you won’t regret it! Served over steamed rice with some snowpeas or broccoli on the side, it’s a perfect weeknight dinner.

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Sweet and Spicy Pickled Grapes

pickled-grapes

My first try at pickled grapes was a few years ago– I’d come across a recipe from (you guessed it) Deb at Smitten Kitchen and was determined to give it a shot. I’d never tried pickling anything before, so it seemed like as good a reason as any to start! They turned out to be absolutely amazing– sweet, tangy, and refreshing, with a hint of spice to tweak the palate from being dessert-ish to savory cheese plate-ish. I vowed to make them again at some point… and promptly forgot about them.

Still, some vestige of memory must have remained, because when I volunteered to bring a cheese plate to a gathering of my best foodie friends, a little bell in my head went “ding!” and I knew I’d have to try making these again.

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Bacon Jam

bacon jam cracker

So I had a lot of extra bacon, and with its expiration date fast approaching I didn’t want to let all that salty, smoky, fatty goodness go to waste. What to make? Bacon jam. And it’s AMAZING. Seriously, I’ve tried other bacon jam recipes before, but this one was a standout– I tasted it and immediately declared it one of the best things I’d ever made. It’s incredibly delicious, and while it may seem like a lot of work for a condiment, this is no ordinary jam!¬†This sweet-savory spread (with a hint of spice at the end) goes on anything, from grilled cheese sandwiches (my favorite) to crackers and peanut butter.* Try it, you’ll wonder how you ever lived without it!

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