photo by dbgg1979
Chicken Adobo is one of my favorite ways to make chicken. It’s tender, sweet and savory and a great way to use those cheaper dark cuts of chicken, but you can also use boneless, skinless chicken breasts. Leftovers are wonderful used as tangy chicken-salad sandwiches by just chopping them up and mixing them with mayonnaise.
This authentic Filipino recipe is from my mother’s recipe file and is a childhood …

photo by arnold inuyaki
In the back of the pantry, you might find a couple of cans of evaporated milk that are close to expiring. It typically lasts about a year unopened in the pantry and once opened and refrigerated, you have about a week to use it. It’s wonderful when used in mashed or scalloped potatoes, coffee or tea, scrambled eggs, pies or French toast, to a name few.
Here are …

photo by threelayercake
Making rice on the stovetop can be tricky. You have to watch it, or it can boil over, get mushy or burn. You can use the index-finger method of measuring for both rice cookers and traditional rice cooked on the stovetop. You simply add the amount of rice you want to cook, keeping in mind that 1 cup of uncooked rice equals 3 cups cooked rice. Slowly add …

photo by Andie712b
Once the colder weather hits, the comfort-food cravings start. Soup and pasta dishes fit the bill. The following recipes are easy to make and will be a nice change of pace from your standard meal rotation. They’re familiar home-style meals with a twist. Two are quick recipes you can whip together when you’re short on time. The other two require an hour of cooking time, but you don’t …