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Phillipino Chicken

2 lbs chicken thighs
1 T olive oil
1/2 c water
1/2 c white vinegar
1/2 c soy sauce
2 bay leaves
2 cloves garlic, minced
1 T freshly ground black pepper
1 red chili pepper, sliced (optional)
1/4 c toasted unsweetend shredded coconut (optional)

Remove skin from chicken, then rinse and pat dry with paper towels. In a large skillet brown chicken on all sids in hot oil.

Once the chicken is evenly browned, add water, vinegar, soy sauce, bay leaves, garlc and black pepper to skillet. Stir and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until chicken is cooked through. Remove chicken and place in covered dish to keep warm.

Bring remaining liquid to a boil, uncovered, and continue sirring, until it has the consistancy of chocolate syrup. This takes about 5 minutes.

Drizzle a spoonful over each chicken thigh and sprinkle with chili pepper and coconut shavings.


I always serve this on top of coconut rice.


Coconut Rice

2 cans coconut milk (can be found with asian foods)
2 cans water
2 cans instant white rice

Bring 2 cans coconut milk and 2 canfulls of water to a boil. Once boiling add 2 canfulls of instant white rice and stir vigorously until all rice is moistened. Cover, remove from heat and let sit for approx 5 mins.

Place spoonful of rice on plate. Rest chicken thigh on top of rice and drizzle sauce over rice and chicken, followed by red chilis and coconut flakes.

Now thats something new and different for me to try. I dont normally cook with instant rice, have you ever made it with regular rice?

Heinz baked beans on toast....

The trick is to get the bread nice and dry before applying the margarine and THEN putting the beans across the middle so the dry melted crunchiness can be enjoyed as the beanzes melt through the core in the centre of the toast.

Thanks for this, Flav. Where do you get your seafood stock and where does it come in on the recipe? Am guessing that it's simmering while the seafood and veggies are cooking and added to it?

They don't have seafood stock at my grocery if it's with the regular bouillon stock, but see where it can be bought online. Maybe I'm not looking in the right area of the grocery?

There was a recipe for it, but if I cook fish heads and shrimp shells, it's going to detract considerably from enjoying this nice recipe. 8)

Summer Squash Frittata

3 tablespoons butter
2 small zucchini, chopped into 1/2-inch cubes (about 2 cups)
2 small summer squash, chopped into 1/2-inch cubes (about 2 cups)
1 small onion, coarsely chopped (1/2 cup)
12 large eggs, lightly beaten
1/2 cup sour cream
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
1/3 cup chopped fresh basil leaves

Preparation

1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.
2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.
3. Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.


Breakfast, lunch, or dinner.

Apologies ahead of time if this is too off topic.

Has anyone else been craving/ making comfort food more often than usual?
I'm having strawberry shortcake as I type this. Not usual for me, but something I had as a kid.

Thanks :)

Apologies ahead of time if this is too off topic.

Has anyone else been craving/ making comfort food more often than usual?
I'm having strawberry shortcake as I type this. Not usual for me, but something I had as a kid.

Thanks :)

I find myself doing the same thing. I think the world has gone plum crazy so we revert to the foods that remind us of a happier time.

Thanks for replying :) You make a good point. I've made recipes in the last two weeks that I haven't had in 30 years! Just realized the pattern with the strawberry shortcake though. Maybe that'll be the last one :)

Not usual for me, but something I had as a kid.

Thanks :)