When I introduced Roselyn’s Chicken or Pork Adobo recently there were two other dishes pictured … A delicious Chicken Soup (eliminate the chicken for a delicious medicinal ginger version) and Chop Suey. Enjoy these wonderfully simple recipes. Thank you again my friend.
Can be served icy cold or spicy hot. Creamy Roasted Red Bell Pepper Soup!
Yep! Add a little Tabasco to give it some kick. Or if you want a little smoky flavor add a sprinkle of Spanish smoked sweet paprika. Here we come Fall, ready or not.
Sometimes the recipe has an outcome you hadn’t expected. Good or bad! This time it’s somewhere in-between. The cookie flavor is lacking ‘though a tablespoon of vanilla is used, and all the nuts and chocolate chips can’t help. So … rather than sharing a recipe I doubt I will ever try again I’d like to share some of my favorite chocolate chip recipes.
Thanks neighbors for being my taste testers.
Another great Filipino recipe from Roselyn, my neighbor, who loves to cook as much as I do. This is an amazing chicken and shrimp version. Delicious! And if you aren’t careful you might find yourself saying,”I can’t believe I ate the whole thing!”
Roselyn’s putting the recipe together for me. I hope she doesn’t keep us in suspense long!
Here it is! Roselyn’s Pancit!
Chocolate is still my favorite dessert flavor. I can go days without it. But then thoughts of chocolate begin to circle and are relentless until I meet the craving. My recipe for this rich and moist chocolate pound cake does the trick. One must, the chocolate (for me) must be very very good if not the best. This recipe uses an entire cup of cocoa and it will drive the taste of this cake. You want the best available cocoa. If you haven’t an idea about what’s the best unsweetened cocoa ingredient to use check out Cook’s Illustrated’s ratings here.
Devil’s Food Chocolate Pound Cake, a great treat for those Halloween visitors!
Delicious Filipino Dish with few ingredients! I like the idea of pork ribs instead but suit your meat preference. Because this recipe uses pickling spices I relate the meat taste to some Portuguese dishes. I just love it! Enjoy! And thanks Roselyn … Hoping for more.
Here is another adobo recipe you may enjoy. And I love Margaret’s Spareribs too!
Winding down … Summer about to end. Squeezing in as many barbecues as possible. Enjoying icy wines in the now less than 3 digit heat. If you’re doing the same and need a new quick dip recipe here it is! This recipe is inspired by the 3 ingredient dip recipe in the latest Wine Enthusiast magazine. The September edition has a beautiful Porchetta, a Beer Braised Chicken and so many more delicious recipes. It’s an amazing issue!
I’ve changed up the recipe because I love Greek olives but any black olive will do. I’ll bet homemade green olives would work, Leonard! (My cousin, who cures his own.) Instead of Parmesan (I was fresh out) I used Asiago. Take a look at this easy recipe. You’ll love it!
Light, quick, vegetarian easy … Spicy Chick Pea Pasta e Fagioli. Use vegetable broth or stock for a true vegan experience or add chicken broth if you prefer this taste.
Just a little something different for my guests. This has something for everyone from chicken to lobster. Never miss a beat sipping on wine and schmoozing … Have all the ingredients prepped. We love scallops and lobster … Clams on a lesser scale. If you’re into clams you can add to the mix easily. Serves a group well.
Faster than going through the drive-thru you can create a Cold Pasta Salad. If you have pasta (fusilli to shell to wagon wheel and much more works) in your pantry you are more than half-way there. Freely make substitutions to this salad to make it a family favorite. All sorts of room for creativity. I just love these salads year ’round.
Be fearless and give this a try!