What's Cooking This Week: 5/8 - 5/14...and a recipe

I hope everyone had a lovely Mother's Day - today was also Daughter #3's birthday, so her family came over around 9am and her husband made us breakfast.. yum!  We visited for a couple hours, exchanged gifts, watched her daughter (21 months old) run in circles around the house, happily yelling, "Help! Heeellllpppp!" and hoping someone might chase her.  Then they headed off to meet up with friends and I had a quiet afternoon.  Sadly, Michael left to head home today too, but even so, it was a good day.

Before I share this coming week's menu plan, I have one more meal from last week to share:  Adobo Chicken.  If you've never had this Filipino specialty, you have go to try this - the chicken is extremely flavorful and tender, and as you'll see, the process is ridiculously simple. I'm going to have to make this again soon, because it was so good.  Don't forget to eat the garlic clovers... they mellow into tender deliciousness that you don't want to miss.

Filipino Chicken Adobo
(serves 4)

4 lb chicken thighs, skin on, bone-in
1/2 c. white vinegar
1/2 c. soy sauce
1/4 c. olive oil
1 head of garlic, broken into cloves, peeled, and slighly smashed
1 tsp. whole black peppercorns
3 bay leaves

Combine all in a sealable marinating container, blending to combine.  Let marinate for about 3 hours (more is fine), then turn chicken and marinade into a large cooking pot. (I used my wok)  Bring to a boil, then cover and simmer for 1/2 hour, stirring occasionally.  Uncover and simmer another 30 minutes...sauce should reduce.   Remove chicken to a hot saute pan with a little olive oil, and saute at medium high heat to brown lightly.  While the chicken is being sauteed, raise heat on marinade if needed to continue reducing sauce (a little bit of cornstarch mixed with water and added to the marinade can help it thicken).   Return chicken to sauce, and turn to coat completely.

Serve with rice or other grain (rice would be traditional, but I served this with quinoa).  Yum!

This coming week will be thrifty, using what I have stowed in the freezer or in the pantry:

SUNDAY 5/8 - MOTHER'S DAY
Leftovers...Mom's not cooking!


MONDAY 5/9
Waffles
Sausage
Sliced Strawberries and Kiwi


TUESDAY 5/10
Chicken Curry
Rice
Tossed Salad


WEDNESDAY 5/11
Meatball and Mozzarella Calzones

THURSDAY 5/12
Black Eyed Pea Curry with Spinach & Coconut Milk
Sliced Ham
Rice
Carrot Raisin Salad


FRIDAY 5/13
Individual Chicken Pot Pies (from freezer)

SATURDAY 5/14 - DAUGHTER'S PROM
Fend for Myself

Shared with Menu Plan Monday, Mouthwatering Monday, Hunk of Meat Monday, Craft-O-Maniac Monday, Mad Skills Monday, Made By You Monday, Making Monday Marvelous, Motivate Me Monday, Homemaker Monday, Market Yourself Monday, Made With Love Monday.