Roasted Chicken Thigh

Hooray I got to cook dinner!!! It's been a rarity since I usually get home so late from teaching and I've started working at Kohls on the weekends. I made this during one of my work from home days. This recipe was not only easy but very delicious.

1. Heat oven to 400F. Thoroughly clean the chicken legs with warm water and drain. Make a couple of slits on the meaty part of chicken thighs. Peel 2-3 potatoes and cut into wedges.
2. Cut up about a cup of butternut squash, 3 garlic cloves, and one onion. Place everything in a shallow baking dish.
3. Place the cleaned chicken legs on top of the potatos, rub some poultry seasoning on the chicken and place the bacon strips on top of the chicken.  Add in rosemary sprigs and salt and pepper to taste.
4. Bake for 35-45 minutes until chicken and potatoes are fork tender. Brush the chicken with maple syrup and broil for 5-10 minutes.

Mango Scones

Ingredients:

• 2 cups whole wheat flour
• 1 ½ tsp baking powder
• ½ salts
• ¼ cup cold butter cut into ¼ inch cubes
• 1/3 cup sugar
• ½ cup + 2 tbsp milk
• 1 tsp vanilla
• 7-8 tbsp mango jam for filling (or if you prefer a different flavored jam that works too)

Instructions:
1. Combine the flour, salt, and baking powder.

2. Now add the butter and use a fork to incorporate the butter till it resembles bread crumbs.

3. Add the sugar.

4. Pour ½ cup milk and mix till it forms dough. If the mixture is looking too dry add the remaining 2 tbsp milk.

5. Transfer the dough to a floured surface. Divide it into 2 equal parts. Roll them both into roughly 6 inch circles of ½ inch thickness. I used just my hands by you can also roll it with a rolling pin.

6. Spread a thick layer of mango jam on one circle then cover it with the other circle.

7. Cut it into 8 triangular pieces.  Place them on the baking sheet with some room between the pieces.

8. Bake them at 350°F for 15-20 minutes till the bottom is golden brown and the top looks cooked.

Pumpkin bread

It feels like fall in the northern hemisphere. What a better way to celebrate than with some yummy pumpkin bread. This recipe only makes 1 loaf.

Ingredients:

• 2 eggs
• 1 stick of butter
• 1 1/2 cups sugar
• 1 cup (8 oz) of pumpkin puree
• 2 tsps cinnamon
• tsp allspice
• tsp ginger
• tsp nutmeg
• 2/3 cups of light cream
• 1 3/4 cup whole wheat flour
• tsp baking soda
• 1/2 tsp salt
• 1/2 tsp baking powder

Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9 x 5″ loaf pan.
3. In large bowl, combine sugar, oil and eggs; beat until smooth.
4. Add milk and beat until well blended.
5. Stir in pumpkin, ginger, allspice, cinnamon, and nutmeg.
6. In medium bowl, combine flour, baking soda, salt, and baking powder.
7. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
8. Bake in preheated oven at 350 degrees for 1 hour, or until toothpick inserted in center of the loaf comes out clean.
9. Let the loaf cool in pans for about 5 minutes, then remove from pans.

Kinilaw

I <3 Kinilaw!! For those that are familiar with ceviche it's pretty much the filipino variation. It's a really quick recipe and you can use other types of fish, depending on your preference.

Ingredients:

• 2 tomatoes 
• 1 lb tuna steak
• 1 red onion  
• 4-5 tbsp vinegar
• 5 tbsp coconut milk
• 3 tsps salt
• 1 inch ginger
• 1-2 jalapenoes depending on spice preference
• 5 limonsitos

Toss all of the ingredients together and let sit for at least 15 minutes before serving.

Chimichurri

Chimichurri is a simple sauce that can be used as a marinade or a dipping sauce for grilled meat. It is originally from Argentina, home of the tastiest meat I've ever tasted. It has quite a kick to it, from all of the garlic. So be aware of the garlic breath that will result after consuming.

Ingredients:

• 4 minced garlic cloves  
• 2 tbsp chopped onion
• 1 cup of parsley
• 2 tbsp olive oil
• 1 tbsp vinegar
• lemon juice (optional)
• 1/2 tsp salt
• 1/2 tsp cumin
• tsp red pepper flakes

Instructions:

1. Chop up all of the parsley, onion, and garlic. If you have a food processor you can also pulse the ingredients until they are all chopped but it shouldn't look like puree.

2. Incorporate the olive oil, vinegar, and lemon juice.

3. Season with salt, cumin, and red pepper flakes.

Grilled steak with some chimichurri sauce.

Filipino Adobo

Adobo is a very popular dish in the Philippines with each island and often times familes having their own take on the dish. Although the word adobo comes from the Spanish this cooking technique ,which involves marinating a meat in vinegar and garlic, browning in oil and simmering in marinade, does come from the indigenous people.  This is my family's version on this Filipino classic.

Ingredients:

• Chicken
• 3 cloves crushed garlic
• 1 whole roughly chopped onion
• 2 tbsp Vinegar
• 2 tbsp Soy Sauce
• 2 Bay leaf
• Whole pepper corn
• 3 diced Tomatoes

Instructions:
1. Heat the oil and saute the garlic, chicken, and onions together for about 3 minutes.
2. Add the other ingredients and let simmer until the sauce becomes thick, about 30 minutes.
3. Serve over steamed rice.

Pie de Limon

So Pie Approximation Day came around last month and I was seriously craving something a little tart. I was also feeling rather nostalgic so I decided to whip up some pie de limon. Sadly I no longer have Jessie and Alvaro around to help me make the merengue but I have been reunited with my Kitchen aide mixer.

Crust Ingredients: 2 cups flour, pinch of salt, 1/2 cup of butter, 1/4 cup of powdered sugar, 1 egg, 1 tsp of baking powder

Crust Instructions:

1. Preheat the ovento 375 F
2. Sift the flour, baking powder and salt into a large bowl or food processor.
3. Cut the butter into small cubes and rub into the flour either with your hands or using your food processor, until it resembles fine breadcrumbs.
4. Whisk the powdered sugar, eggs together and add to the mixture to make a firm dough.
5. On a lightly floured bench or board knead the mixture until it forms a smooth ball.
6. Handle as little as possible to prevent the pastry from becoming hard when baked.
7. Cover with plastic wrap and refrigerate for 20 minutes.
8. On a lightly floured board or bench carefully roll out half of the pastry until it’s approximately 5 mm thickness.
9. Line a 23cm pie dish and prick the surface with a fork, line the inside of the pie shell and fill with baking beans or rice.
10. Bake for 10 to 15 minutes until the crust is golden and cooked through.
11. Remove the baking beans and set aside.

Lemon Filling Ingredients: 1 cup sugar, zest from 2 lemons, 3 egg yolks, 1/2 cup freshly squeezed lemon, 4 tbsp of butter, tbsp of cornstarch, 1.5 cup of water


Filling Instructions:

1. Place the sugar, cornflour, cold water and finely grated zest in a medium-sized saucepan.
2. Over a gentle flame heat the curd, stirring continuously until it begins to thicken.
3. Add the beaten eggs and butter and continue to heat and stir through until very thick.
4. Remove from the heat and add the lemon juice, adding more to taste as desired.
5. Pour the lemon curd into the cooked pastry shell and top with the following meringue.

Merengue Ingredients: tsp cream of tartar, 3 egg whites, 1/2 cup powdered sugar, 1/2 tsp of vanilla extract

Merengue Instructions:

1. In a very clean and large bowl or the bowl of a stand mixer place the 3 egg whites and cream of tartar.
2. Whisk until soft peaks form and then gradually add in the sugar a little at a time until the meringue is thick, smooth and glossy and all of the sugar has dissolved.
3. Spoon or pipe the meringue over the lemon curd filled pie shell and bake for a further 8 to 10 minutes until the meringue is golden.