It’s been a while since I posted my savings deals. We are pretty stocked up and our pantry and freezer are full. For the last 2 weeks, most of my grocery shopping has been for produce and fruits. So yesterday, I organized my coupon binder and lots of coupons are about to expire, so I wanted to use them. I shopped at Walgreens and Fred Meyer for this saving trip:
These are some of the quick and easy dinners I’ve cooked lately:
I was looking for a simple and healthy recipe online,and this caught my attention from wholeliving.com. I had all of the ingredients needed and was not really up for a complicated dish last night since I would rather watch the NBA playoffs. The recipe calls for a slow cooker, but I just used my Le Crueset and the stove top and cooked the chicken for an hour. I prepared mashed potatoes to go with the dish.
- 1 whole chicken, cut into 10 pieces, skin removed
- 8 ounces cremini mushrooms, quartered
- 1 can (28 ounces) whole peeled plum tomatoes in juice, drained, and broken up
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1 celery stalk, thinly sliced
- 1 small onion, halved and thinly sliced
- 1 sprig fresh rosemary or 1/2 teaspoon dried
- Coarse salt and ground pepper
- In a 5-quart slow cooker, stir together chicken, mushrooms, tomatoes, flour, wine, celery, onion, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper.2.Cover; cook on high setting until meat is tender, 4 hours. Do not lift the cover of the slow cooker while cooking. To serve, discard rosemary sprig.
It’s WIWW time again, I’m linking up with Lindsey at thepleatedpoppy.com. We had lots of sun last week here in the Puget Sound so I was able to enjoy the sunny weather ,wearing my flip-flops and skirt. But now the weather is back to rainy and gray!
Another Adobo dish that I prepared last week. I really liked the result of this one. Normally I don’t use brown sugar to caramelize the pork, I just brown the meat and then add all of the basic adobo ingredients. I could have adobo at least once a week, so comforting and reminds me so much of home. The only thing I don’t like when I make adobo is that I end up eating way too much rice:(
Ultra Rich Caramelized Filipino Pork Adobo (www.pepper.ph)
makes 4-6 servings
1 kg Pork cubes
1/2 cup Soy sauce
1/2 cup Vinegar
1/2 cup whole garlic cloves
- Marinade pork in soy sauce, vinegar, garlic, bay leaf and pepper for 30 minutes.
- Drain and set aside.
- Heat oil in pan on high flame.
- Saute pork and add the brown sugar.
- Brown pork, or wait until sugar caramelizes.
- Add in remaining marinade and water. Boil for 5 minutes.
- Lower the heat and simmer until tender (about 40-60 minutes).
- Sauce should have a syrup-like consistency.
We had a quiet and relaxing weekend. The weather is back to gray and raining most of the weekend. Hubby and I had dinner at our local favorite restaurant (Coho cafe) and Saturday night we visited our friends Lena and Ethan and got to see their new baby. This week I dropped my old camera and it’s totally broken now, we are thinking of getting a new camera maybe DLSR type but I’m not in a hurry to get it right now, and I also really want to pay it in cash so we have to save for that ASAP. Hubby had a nice surprise from his work this week too, his company appreciates his hard work lately and gave him the new iPad, that’s what I’m using for my pics lately (I’m really liking the quality of the pictures too), it’s funny because Hubby was also gifted with an iPad(the first iPad ever) 2 years ago from another boss. Lucky Hubby!!
This salad was so simple and refreshing when we had couple of nice warm days here in the Puget Sound (we loved every minute of it). I used the same dressing in this salad (the pioneer womans dressing recipe). I will be making this salad A LOT when summer is here:)
We are having great weather for the last 2 weeks here in the Puget sound area(between 70-80),so Hubby and I are taking advantage of it! Last weekend, we had another picnic at Lake Sammamish Park (it’s just a 7 minute drive from our place). We had tacos and nachos for our lunch and it was tasty:)
I’m really lucky that we have a big Filipino store here in WA (seafood city). It makes it easier for me to get the ingredients that are unique to filipino food whenever I get that craving. The only disadvantage for me is that I end up spending SO MUCH because I have a hard time controlling myself buying food that I normally don’t buy when I’m still in the Philippines. Filipino junk foods, candies and canned goods are my weakness because they remind me so much of home(PI)…which leads to me buying them, Oh well! That’s why I “try” to go there only once or twice a month or else I’ll spend all our grocery budget in there! My poor American husband, he needs his american food too:)
My Chive herbs are growing happily in our yard and I’ve been thinking about using them in a cream cheese dip/spread after I had some chive and onion cream cheese in Panera Bread. So last week I used some of my chives and made this simple cream cheese recipe. I know you can get herbs anywhere but there is something about planting herbs in your own yard and using it in your cooking/recipes.
In a medium bowl with a hand mixer cream together cream cheese, feta cheese and onion powder until well mixed
Beat in red onion and chives until mixed.
Good served immediately but will develop more flavor upon sitting. Serve as dip/spread. Enjoy!