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.

Spinach and Artichoke Dip

My husband and I love Spinach and Artichoke Dip, yet I have never tried making it before today. I can still remember eating it together in Applebee’s restaurant when we were dating. I was flipping through the Crock-Pot cookbook looking for new recipes to try and I came across this dip. It is easy and delightful. We ate it with Triscuits, which I can only imagine is somewhat healthier than potato chips or corn chips, and my mom topped her hamburger with it. Anyway you eat it it tastes good. Ours definitely had more onion and garlic than the actual recipe calls for. Mmmmmm. 

Spinach and Artichoke Dip

2 8 oz. packages of cream cheese, softened

3/4 C. half and half

1/2 small onion, finely chopped

3 cloves of garlic, minced

1/2 C. Parmesan cheese, grated

1 10 oz. box frozen cut spinach, thawed and well drained

1 13 oz. can quartered artichoke hearts, rinsed, drained and chopped

2/3 C. Monterey Jack cheese, shredded (We used Pepper Jack cheese)

  • Combine the cream cheese and half and half (or 1/2 C. heavy whipping cream and 1/4 C. whole milk) in a bowl until well blended. I used a potato masher to blend it as well as I could without splashing milk all over the place. 
  • Add the remaining ingredients and stir well.
  • Pour the mixture into crock pot; cook on High for 1 1/2- 2 hours, or until warm. 
Adapted from the Crock-Pot recipe booklet.