Chicken Adobo*

Recipe from NYT that looked good, but I can't get fresh bay leaves or coconut vinegar.  So maybe if I happen to be at an Asian store or Whole Foods, then I'll wait to make.  I thought this recipe was going to use Adobo peppers, but no.

Ingredients:
-2 Tbsp coconut oil
-15 garlic cloves, roughly chopped

-2 tsp whole black peppercorns, plus 1 tsp freshly ground black pepper

-1/2 tsp red pepper flakes

-4 lbs bone-in, skin-on chicken drumsticks and thighs

-1 cup unsweetened coconut milk

-1/2 cup coconut vinegar

-1/2 cup soy sauce

-8 fresh bay leaves

-Cooked rice, for serving

Directions:

1. In a large pot, heat the coconut oil over medium-high until shimmering.  Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes, drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened and mixture is fragrant, about 5 min.

2. Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 min

3. Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves, and 1 cup water, and let the mixture come to a boil.  Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, stirring halfway through, about 1 hour.

4. Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 min.  Serve chicken and sauce over rice.

Marcella Hazan's Tomato Sauce Recipe*

I HAVE NOT MADE YET

Recipe taken from NYT cooking.  Somewhat inspired by The Bear. Read an article that The Bear took inspiration from this recipe.

Ingredients:

-2 cups tomatoes, in addition to their juiced (for ex, a 28 oz can of San Marzano whole peeled tomatoes)

-5 Tbsp butter

-1 onion, peeled and cut in half

-salt

Directions:

1. Combine the tomatoes, their juices, the butter and onion halves in a saucepan. Add a pinch or two of salt.

2. Place over medium heat and bring to a summer.  Cook, uncovered, for about 45 min.  Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

3. Discard the onion before tossing the sauce with pasta.  This recipe makes enough sauce for a pound of pasta.

Notes from commenters:

Recipe from first ed of the Classic Italian cookbook (1973) calls for 2 lbs tomatoes, 1/4 lb butter, one medium yellow onion, peeled and halved, salt and 1/4 tsp granulated sugar.  

Leave the ends of onion intact and halve it end to end instead of at the equator and the onion will stay together.

Turmeric-Black Pepper Chicken with Asparagus*

I HAVE NOT MADE YET!

Recipe taken from NYT cooking.

Ingredients:

-1/4 cup of water

-3 Tbsp honey

-3/4 tsp black pepper, plus more to taste

-kosher salt

-2 Tbsp all-purpose flour

-1.5 tsp ground turmeric

-1 pb boneless, skinless chicken thighs, cut into 1 inch piecds

-1 Tbsp coconut or canola oil

-12 oz asparagus, trimmed and thinly sliced on an angle

-1 tsp unseasoned rice vinegar or soy sauce

-1 lime cut into wedges (optional)

Directions:

1. In a small bowl/measuring cup, stir together water, honey, pepper, 1/2 tsp salt.  Set aside

2. In a medium bowl, stir together flour, turmeric, 1 tsp salt.  Add the chicken and toss until coated.

3. In a medium 10 inch nonstick skillet, heat oil over medium-high.  Add chicken and cook until turmeric is fragrant and chicken golden brown on both sides.  2-3 min per side. 

4. Add asparagus, season with salt, stir to combine and cook until crisp-tender 1-2 min.

5. Add honey mixture and cook, stirring until chicken is cooked through and sauce thickened, 2-3 min.

6. Remove from heat and stir in the vinegar.  

7. Season to taste with salt and pepper. Serve with lime squeezed over top.

Pumpkin Pie*

HAVE NOT MADE YET
Recipe taken from San Antonio magazine.

Was going to make for Thanksgiving, but our oven broke.

Ingredients for filling:

15 oz pumpkin solids

14 oz condensed milk

1/2 tsp iodized salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp Chinese 5-spice

1 egg

Directions:

1. Whisk pumpkin, egg yolks, and egg with a mixer until smooth

2. Add condesned milk, cinnamon, ground ginger, salt, ground nutmeg, and Chinese 5-spike and mix until incoporated

3. Pour in filling (1 lb, 7 oz of filling) for a 9 inch pie pan.

4. Bake at 275 F for 46 min

Rabanadas*

*WARNING HAVE NOT MADE YET

Another delish.com recipe that I have to "save"

Ingredients

-3.5 cups milk

-1/4 cup granulated sugar

-2 tbsp. honey

-1 cinnamon stick

-lemon peel from half a lemon

-5 large eggs, beaten

-1  baguette, preferably day old, cut into 1" thick slices

-vegetable oil, for frying

-1 cup cinnamon sugar

Directions

1. In a medium saucepan over medium heat - milk, sugar, honey, cinnamon stick, and lemon peel together. 

2. Bring to a simmer, then reduce heat and let simmer for 5 min or until sugar is dissolved.  Remove from heat and let cool slightly

3. Place beaten eggs into a shallow dish.  Working one at a time, dip sliced bread into milk, then into eggs, turning to coat well in each.

4. In a large skillet over medium heat, add enough oil to come 1/2" up the sides of the pan.

5. Working in batches, fry soaked bread until golden, 2-3 min per side

6.  Remove from pan and place n a paper towel lined cooling rack

7.  Toss in cinnamon sugar immediately

8.  Serve warm with extra honey, if desired

*breakfast

*dessert

Magic Cookie Bar*

*WARNING - I HAVE NOT MADE YET

but I want to.  I screen-capped the recipe and I want to delete it off my phone haha.

Recipe taken from delish.com

Ingredients:

-18 (2 sleeves) graham crackers, crushed

-6 Tbsp unsalted butter, melted

-1/4 cups sugar

-1 (14 oz) can of condensed milk

-1 1/2 cups chocolate chips, divided

-1 1/2 cups chopped nuts (pecans or walnuts), divided

-2 cups unsweetened coconut flakes

Directions

1. Preheat oven to 350 degrees.

2. Grease 9x9 baking dish with cooking spray, then line with parchment paper up and over the sides with slight overhang.  Grease parchment again.

3. In a medium bowl, mix the graham crackers, butter, and sugar until mixture resembles wet sand.  Press graham cracker mixture into bottom of prepared baking dish

4. In even layer, drizzle condensed milk over the crust

5. Top with half the chocolate chips and half the nuts

6. Add the coconut

7. Top with remaining chips and nuts.

8.  Bake until chocolate melted and crust browned 25-30 min.  Let cool.

*dessert