Showing posts from March, 2010

Adobo Chicken

I took and adapted this recipe from Kayln's Kitchen. It is a South Beach Phase 1 meal. And was DELICIOUS. The kids scarfed it. I made plenty for leftovers so that I could have a quick lunch this week.

6 chicken thighs (with skin and bone)
1 cup soy sauce (low-sodium soy sauce or Tamari is probably best, since the sauce gets reduced)
1/2 cup white wine vinegar (I used half white vinegar and half white cooking wine since our commisary did not have this)
1 1/4 cup water
2 tsp. garlic puree
3 bay leaves
1 small onion, sliced in large slices
fresh ground black pepper to taste

Trim excess skin and fat from chicken, but leave some on. Put chicken in single layer, skin side down, in heavy pan on Med High. Brown on each side.

Mix other ingredients and pour over chicken. Simmer for 1/2 hour or so until cooked nearly cooked through, turning once. Remove chicken and place on broiler tray or in shallow glass casserole which will fit under your broiler.

Strain liquid to remove onion pieces and…

Dessert Pineapple Enchiladas with Vanilla Macadamia Sauce

This is a creation I thought up. The tortillas were good, but I think puff pastry or phyllo dough would be really good too. I was inspired by a sauce used in Kailua at BOOTS & KIMOS restaurant that is served over pancakes. I adapted the sauce recipe from one I found online.

1 fresh pineapple (you could use a large can of crushed too)
1/4 c brown sugar
1 tsp vanilla
2 tbsp cornstarch

Peel and core pineapple, chop finely or put in a food processor/blender to make crushed.
Put in a pot and cook over medium heat with brown sugar and vanilla. Cook for 5-10 minutes, then add corstarch mixed with a little water to thicken. You don't want it totally dry, but not watery either.

In a smaller pot, melt 1/2 stick of butter with a few tbsp sugar (brown or white) and stir until sugar is melted.

Take approximately 8 snack size flour tortillas (or dough, pastry) and fill with pineapple filling. Roll into enchiladas and place in a 9x9 pan. (you may have a lot of pineapple leftover and could e…