Adobo (Spanish for marinade, sauce, seasoning) is the immersion of raw meat in a stock or sauce, composed of paprika, salt, oregano, garlic & vinegar to preserve and enhance the flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice is native to Iberia, namely Spanish & Portuguese cuisine. It was widely adopted in Latin America & other Spanish/Portuguese colonies, including the Azores and Madeira. In the Philippines, the name adobo was given by Spanish colonists to an indigenous cooking method that also uses vinegar.
A’ight guys, here’s the plan. Gettin’ back on track, no more meltdowns. The cat’s fine! I repeat–the cat is fine!
Here’s the drill for the new faces! Purchased items are bolded, all others were already in my pantry, fridge, or freezer.
Breakfast: I’m going straight to my basic protein bomb. I’ve experimented a lot with breakfast lately and I’m super thankful for branching out, but the other plans I made this week leave an opening for my tofu and eggs to tick all the right boxes for breakfast. I also have some frozen bananas and “spinach cubes” hanging out in my freezer so I grabbed some frozen cherries and think I’m going to blend that all up with some almond milk and chia seeds to make sure a fresh and fibrous component still starts out the day–I suppose a smoothie.
Lunches: I’m making black bean soup. This was actually the original bulk cooking meal I started doing all the way back in college. If you’re ever asking yourself “how can I make a ridiculous amount of food for about $10?” it’s right here. I never ended up making my soup last week (oops) so I still have stock in the pantry. I had half a yellow onion, garlic, and carrots in the fridge already so I only had to pick up dried black beans, diced tomatoes, bell peppers (green/red), and jalapenos. It will be flavored up with cumin, Mexican oregano, salt, black pepper, apple cider vinegar, and sherry wine.
Dinner: I’m feeling salad. Many great ingredients were on sale and instantly the idea of a Southwest style salad with an avocado dressing and some corn tortilla crumbles popped in my head. I’m using romaine, spinach, and a few tablespoons of cilantro for salad greens. I’m going to pickle some red onions, cucumbers, and poblanos. I’ll marinade some chicken in lime, salt, black pepper, and garlic. Cook that up. Then I’ll finish it off with some red kidney beans and toasted corn tortillas. The dressing will use an avocado, salt, lemon, apple cider vinegar, garlic, and olive oil.
Snacks: Protein shakes and chia seed pudding. My fruit is going into my smoothie. Can you believe I didn’t buy any new bananas?
After coupons and store rewards, my total came out to $57.68
I chopped up some chicken thighs and marinaded them for a while in a mixture of soy sauce, root ginger, garlic, thyme and a little honey, then threw in some spring onions. Then I sautéed the chicken in a little olive oil until cooked through. I also quickly boiled some wholewheat noodles, which I then drained and stirred through the chicken mixture before sprinkling over some reserved spring onions and serving.
Ok the major lesson I have learned so far is on a clean diet you can’t buy a ton of groceries in advance. I have spent most of my time trying to eat food before it goes bad. This is a result of that. I had chicken tenders to use, so I combined Balsamic and apple cider vinegars, my steak sauce, rosemary and other spices and set the strips to marinate. I had asparagus, peppers, mushrooms, cherry tomatoes, spinach and basil that needed used (no eggplant 😜). I drizzled olive oil over the veggies in a Pyrex bowl, added garlic and set them in the oven at 400 for a half hour. I then sautéed the chicken with the marinade removed the strips and boiled it down into a reduction. Then just put chicken on veggies and top with reduction. For my vegan and pescatarian friends just leave out chicken. Honestly best dish so far. It will be a weekly dish with leftover veggies. Every time someone tells me they could not do a lifestyle as boring as mine I laugh
i slammed some chicken breasts into a marinade earlier today (just honey & soy sauce & garlic)
roasted them, shoved some uncle ben’s in the microwave (UNNECESSARY but they were on sale and i wanted to try them) and then steamed some vegetables.
none of this requires any skill at all (the chicken cooks itself, u just gotta take it out of the oven and make sure it’s not pink in the middle) and now i have a tasty and relatively healthy dinner for the next like, three nights
i need to remind myself how easy this is more often because i have been depression eating for the last three weeks and it’s not good
In a medium size bowl mix together the soy sauce,
honey, garlic, lime juice, Sriracha sauce, sesame oil, cornstarch and ginger
root. Either stir by hand or blend in a
food processor or blender. Reserve ¼ cup
of the marinade for basting the chicken while it is being grilled.
Add the diced chicken breasts to the bowl and stir
to cover the chicken in the marinade. Tightly
cover the bowl with plastic wrap and place in the refrigerator for several
hours or overnight.
Place about 10 chicken pieces on the 4 skewers and
grill them on a well oiled outdoor grill or under the broiler in your oven. If cooking them indoors you can place the
4 skewers on a wire rack over a rectangular cake pan filled with about a ¼ inch
of water to make it easier to clean afterwards.
Grill the chicken about 8 minutes
per side or until they are no longer pink inside.
You can serve the chicken with rice and a dipping
If you prefer the chicken spicier, use less honey
and more Sriracha sauce.
A bite of this tender, flavorful chicken will make it very clear why it’s found so often on enemy and vendor alike in Pandaria. Spice enthusiasts are welcome to increase the amount of hot pepper in the marinade.
1 clove garlic, finely minced
2 Tbs finely diced scallion or green onion (the white parts)
The green parts from the scallions, cut into 1-inch lengths
½ teaspoon ground coriander
¼ cup peanut butter
2 tsp brown sugar
1 tsp lemon juice
2 Tbsp light soy sauce
3 Tbsp dry sherry or sake
2 boneless skinless chicken breasts
The night before you plan to serve, fry the diced scallion and garlic in a tablespoon of oil until translucent and caramelized. Combine with the rest of the ingredients (except for the chicken and the scallion leaves) and stir over low heat until combined.
Slice meat into one-inch thick strips crosswise, trimming away fat, and toss gently with the peanut butter mixture. Cover and refrigerate overnight.
The next day, remove the chicken pieces, reserving the marinade. Thread the meat on bamboo skewers lengthwise, two or three strips for each alternating between pieces of scallion leaf, and leave about four inches of extra space at the blunt end of the skewer for handling. Stir the marinade over medium heat with 3 tablespoons water and a teaspoon each of brown sugar and soy sauce, until the mixture bubbles.
Broil or barbecue the meat skewers until cooked through, about 4-6 minutes on each side. Serve over rice with the sauce.
So wow. I guess this is my first non-anime tv show recipe on this blog. Someone requested a decent fried chicken recipe, like one with hella crispy skin.
And so this recipe is dedicated to the asshole who stole all the crispy skin from the family sized fried chicken bucket in that one South Park Episode: Eric Cartman.
Get psyched, nerds, cause y'all are about to learn one of the yummiest fried chicken recipes on the face of this fucking planet.
Try to eat the entire chicken, tho, and not just the skin.
Extra Crispy Southern Fried Chicken Serves: 5 (or one if you’re a dickbag who eats everyone’s serving of chicken)
Ingredients for Marinade-
4 cups buttermilk
2 Tbsp mustard
½ tsp cayenne pepper
salt (as needed)
*You’ll need about 10 pieces, so you can either get some drums, wings and thighs separately, or you can get a whole chicken and cut it up into your 10 pieces. Either’s fine by me, yo.
Ingredients for Breading and Frying-
4 cups of all purpose flour (add more if needed)
2 Tbsp onion powder
1 Tbsp oregano
salt and cayenne pepper (to taste)
1 Tbsp baking powder
canola/vegetable/peanut oil (use one or more of those, enough so that it’d cover the entire chicken)
Mix the buttermilk, salt, cayenne pepper, and mustard in a large bowl. Take you chicken pieces and submerge them in the buttermilk. Once they’ve all been dipped, place the chicken and buttermilk in a bag and let it marinate for 4-8 hours.
Once that’s all done, take your oil and pour it into a medium sized sauce pan or a frying pan with taller sides. You want something that’ll be able to hold a lot of oil, and is tall enough for the chicken pieces to be covered entirely by the oil.
Let the oil heat up to 375 F (THIS STEP IS HELLA IMPORTANT THIS ENSURES THAT YOUR CHICKEN WILL NOT BE SOGGY AND GROSS AS BALLS).
In the meantime, take the chicken out of the bag and let them rest on a huge ass plate. Take the flour, baking powder, oregano, onion powder, salt and pepper and mix that in a huge bowl. Once the oil reaches 375 F, coat the chicken in the flour mixture and, using tongs, drop those lil shits in the frying oil.
Don’t crowd the pan, once the chicken pieces have browned significantly and appear to be crispy, place them on a baking sheet. Repeat these steps until all the chicken have been fried. Then fry them again for about 1-2 minutes so they’re like, extra hella crispy. Just don’t burn them or whatever.
Serve this delicious gift from god with some mashed potatoes and embrace the obscene amount of calories you’re about to consume. Embrace your inner Cartman.
AIGHT WELL THAT’s THIS RECIPE. ENJOY YOUR GOD LIKE CHICKEN, FRIENDS. YOU DESERVE IT~
I was about to send in 🍲 .. but then I remembered I had boneless spicy chicken wings that I marinaded myself, served with some Blue-Cheese-Joghurt Dressing to dip them in. But then I didn't know if boneless wings would be offensive and now I am insecure about the whole deal..
Nooooo the only thing offensive would be if you don’t share that dish with her!! Ones or now she’d eat that!! Maybe…. Would suck on some chicken bones too to her more of the meet and flavor out…. End up bitting her own fingers too !! Bwahajaja!!!
2 lbs. chicken breast, cut into long strips, approx. 1”x 3”
12 bamboo skewers
½ cup toasted Panko bread crumbs
2 cups fresh basil leaves, lightly packed
2 cloves of garlic smashed
½ cup extra virgin olive oil
3 tbsp. champagne vinegar
1 tsp kosher salt
Combine basil, garlic, oil, vinegar and salt in a blender and blend until smooth — divide the marinade in half, you’ll use it twice. Skewer the chicken strips onto the bamboo skewers, and coat each piece of chicken using one half of the pesto marinade. Allow chicken to marinade for 6-12 hours. Remove chicken skewers from the marinade, and discard the marinade. Place chicken skewers on a hot grill and season them with salt and pepper. Grill until fully cooked, turning occasionally. Remove skewers from the grill, drizzle each one with the reserved pesto dressing, and sprinkle with toasted bread crumbs. Serve.