Tinolang Manok

Pronounced: Tee-no-long mah-noke. 

I have been blessed that my husband is such a terrific cook, and sous chef. After serving in the Philippines for 2 years he came home with a love for the people, culture, and especially the food. Over time we have been cooking more of the recipes that he loved when he was living there, and this particular recipe has been made, remade, and tweaked to be the delicious recipe it is now. My almost 1 year-old son gobbled it up, and fussed when it was all gone. I love finding happiness through food in items that are peculiar to the American kitchen- like the chayote. We do not have any problem finding the chayote in your average grocery store, though you can substitute a green papaya if you like. My husband does not like their flavor and prefers the chayote, and I agree. It is a squash that doesn’t taste overly squashy, if that is a real term. We substituted the fish sauce for soy sauce, which is used in place of salt, and adds a little more flavor. If you are looking for a meal that is new to your routine then give this a try. You will not be disappointed. 

Tinolang Manok

2 boneless, skinless chicken breast, cut into bite size pieces

1 medium red onion, finely chopped

5 garlic cloves, minced

.3 lbs ginger, peeled, bruised, and chopped into large pieces

A few Tbs. of canola oil

26 oz. chicken stock (1 box)

14 oz. chicken broth

soy sauce, as desired

2 large or 3 medium chayote, peeled, removing the pit and surrounding white part from the center, and cubed

a couple handfuls of baby spinach, washed

white rice, cooked

  • Heat the oil over medium heat. Add the onions and saute a couple minutes, until beginning to be translucent. Add in the garlic and saute for about 30 seconds, after which add the ginger. Saute together until fragrant, about 2-3 minutes.
  • Add the chicken pieces, and desired amount of sea salt and pepper. Cook the chicken until it is done, aprox. 3 minutes, and add a dash or two of soy sauce, stock and broth. Bring to a boil, put a lid on it and turn the heat on a low setting. Simmer for 30 minutes.
  • Add in the chayote, turn the heat up to medium, recover the pot and cook until the chayote is soft, about 15 minutes.
  • Stir in the baby spinach and turn the heat off. Scoop out the pieces of ginger, and serve over white rice.

From our kitchen to yours.

Red Onion and Rosemary Focaccia

We have been enjoying Jamie Deen’s new show in the Food Network, and I have begun trying out his recipes. We love focaccia and have a delicious, artisan pizza dough that we knew would perfectly compliment the toppings of a focaccia. Initially we tried baking it in the cast-iron skillet, however my husband did not like the lip of thick dough that happened when we cooked ours. I might try it again in the skillet, using a smaller piece of dough. I know that my husband just loves our pizza stone and that is good enough for me. Coming up next: Caramelized Onion and Pecan Focaccia. 

Red Onion and Rosemary Focaccia

pizza dough

all purpose flour

extra virgin olive oil

1/4 red onion, thinly sliced

2 Tbs. fresh rosemary, chopped

1/4 C. parmesan cheese, finely grated

  • Preheat the pizza stone in the oven at 400°.
  • Dust the baking peel with flour.
  • Roll out the pizza dough to desired thickness; It should not be paper thin, nor too thick. Press fingertips into dough creating many craters spread evenly over the whole disc of raw dough. 
  • Lightly brush olive oil over the dough. Sprinkle on the rosemary. Place the slices of red onion, and finish by sprinkling on the parmesan cheese. 
  • Slide focaccia onto hot pizza stone and bake for 20 minutes, or until the dough is cooked and golden brown. 

Slightly Adapted from Jamie Deen’s Cast-Iron Skillet Focaccia.

Bacon and Cheese Frittata

This recipe was dinner last night. It was an easy meal night, an eggy kind of night, so the original plan was bacon omelets. I was not to keen on the thought of having to make individual omelets, especially since we were not sure who was going to be eating with us. I thought of changing the meal to a frittata; I had never made one before, though I knew it couldn’t be too difficult. I looked at a variety of recipes to get the sense of making one. I love dishes where you can add or subtract anything you want except the eggs. Both my husband and I do not like sausage very much, so I thought why not make a bacon frittata? Mmm, bacon! It is basically the omelet that I was going to have to make individually, and now it was a dish I could cut into slices to serve. Plus, it’s always a bonus to be able to go directly from the stovetop into the oven; I have really been enjoying the stainless steel pots and pans. Breakfast, Lunch, Dinner, or any time in-between is a good time to eat a frittata. Especially when it has bacon in it. 

Bacon and Cheese Frittata

2 Tbs. butter

12 eggs

1/2 C. milk

1/2 packaged bacon, cooked and crumbled

salt & pepper to taste

1 3/4 C. sharp cheddar cheese, grated

1 medium onion, chopped small

  • Preheat oven to 350°.
  • In the same pan that you cooked the bacon in (preferably oven safe), after draining out most of the fat, heat to medium heat, adding in the butter until melted and cook the onion. I cooked mine until it was delightfully soft, but not caramelized, though it was still too cooked for my husband’s sensitive-to-sweet tastebuds. Next time I’ll cook them less, just because I love him. 
  • Beat the eggs with the milk, and salt and pepper. Pour part of this onto the cooked onions, add the crumbled bacon and cheese, and pour the remainder of the egg mixture over that. 
  • Cook on the stovetop pulling back the sides to allow uncooked egg to run to the bottom. 
  • Transfer the pan from the stovetop into the oven to cook for about 25 minutes, until the egg is set and fully cooked.

Cumin Spiced Beans

This is an easy and delicious side dish to make with beans. We loves beans, especially pinto beans, and this recipe is my husband’s invention from last night. We ate this as a side dish to our leg quarters with grilled chicken sauce, and my personal cornbread (to which I added 2 Tbs. melted bacon grease I had saved in the refrigerator).  

Cumin Spiced Beans

2 15 oz. cans pinto beans

1 medium onion, minced

1 1/2 tsp. cumin

1 tsp. salt

1/4 C. butter

  • Melt the butter in a saucepan over medium heat. 
  • Saute the onion in the melted butter until translucent. Add salt.
  • Pour in the pinto beans. Stir until combined, then add in the cumin.
  • Stir until ingredients are well incorporated, and everything is nice and hot.