Chicken Adobo is actually a Filipino dish that one of my best friends introduced me to. It’s tangy, sweet, and salty all rolled into one simple, flavor-packed recipe. Chicken adobo also happens to be a common Hawaiian food, so it’s become somewhat of a staple for us. Generally, there aren’t many vegetables in this dish, so I’ve long since made it my own.
Chili was a staple growing up in the cold, Cleveland winters. Generally, my childhood chili consisted of venison and beans, but venison is very hard to buy in a grocery. When I moved away, I started to make chili with ground turkey because it was healthy and easy to get.
The next stop on my crock pot adventures was Jambalaya, again from the Cooking Light Slow Cooker to the Rescue edition.
This recipe, I must admit, I did not like nearly as much as the beef stew. To start, I didn’t add the hot sauce because I didn’t want my Jambalaya too spicy. Instead, I put in some cayenne pepper. It had a slight kick, but still seemed to lack something. I will have to experiment with this recipe and update you if I discover the missing ingredient. Regardless, it was tasty; and I do plan to make this again.
After returning from Cali, I discovered that the season had truly changed in Virginia. In reaction to this, or rather, over-reaction, I decided to do an entire week of crock pot cold weather meals. I picked up a new cooking magazine, the Cooking Light Slow Cooker to the Rescue edition, and had a field day. My first experiment? Slow Cooker beef stew, and it was nomilicious!