SOME OF OUR FAVORITE DINNER RECIPES

PORK ADOBO

A traditional Filipino pork recipe, simple and easy to prepare. My son's favorite dinner. I usually serve it with white rice and fresh garden salad.

Ingredients:

• 1 kg pork loin, cut in cubes
• 1/4 kg string beans
• 1/4 cup thinly sliced white onion
• 4 cloves of garlic, minced
• 2 tbsp soy sauce
• 2 tbsp Bertolli Classico olive oil
• salt and pepper to taste

Preparation:

1.     Sauté garlic and onion in olive oil until lightly golden brown.

2.     Add pork loin, stirring slowly until slightly golden brown.

3.     Add 1/2 cup of water and simmer until the meat is soft.

4.     Add soy sauce and string beans, simmer until beans are cooked.

5.     Add salt and pepper to taste. Garnish with laurel leaves. Serve warm.

GARDEN SALAD

• Mixture of cut tomatoes, cucumber, lettuce, and onion.
• Dressing: 1 tbsp Del Monte Vinegar, 2 tbsp Bertolli Extra Virgin olive oil, salt and pepper to taste
• I usually add 3 tbsp of my home made finger pepper pickles.
• Sprinkle with McCormick mixed dried herbs.

CHILI CHICKEN WINGS

A Mexican treat for my family. Serve with white rice and chunky salad.

Ingredients:

• 1 kg chicken wings
• 2 tbsp Bertolli Classico olive oil
• 4 cloves garlic, minced
• 1 tsp ground red chili
• 2 tbsp minced fresh ginger
• 1/4 cup thinly sliced onion
• 6 medium potatoes, peel and cut in quarters
• salt and pepper to taste

Preparation:

1. Heat olive oil in a pan
2. Sauté garlic, ginger and onion
3. Add chicken wings and cook on low heat for 2 minutes
4. Add cut potatoes and cook on low heat for 3 minutes
5. Sprinkle ground red chili, salt and pepper to taste.
6. Cook until potatoes are soft.
7. Serve hot with white rice.

CHUNKY SALAD

• Cut 2 cucumbers and 6 medium tomatoes in cubes.
• Add thinly slices of white onion.
• Add 3 tbsp of homemade finger pepper pickles.
• Dressing: In a glass, mix 1 tbsp Del Monte vinegar, 2 tbsp Bertolli extra virgin olive oil and 1tsp brown sugar(optional)
• Sprinkle with McCormick mix herbs, salt and pepper to taste

CHICKEN CURRY

Ingredients:

• 1 kg chicken thighs
• 2 tbsp curry paste
• 10 pcs string beans, cut aprox. 1.5 inch
• 1 pc 6inch eggplant, cut aprox. 1.5 inch
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 1/4 cup thinly slice onions
• 1 cup coconut milk or for dieters, use 1 cup low fat fresh milk
• Salt pepper to taste
• 2 tbsp Bertolli Classico olive oil

Preparation:

1.     Sauté garlic, onion and ginger in olive oil until slightly golden brown.

2.     Add curry paste and fold in cut pieces of chicken thighs

3.     Simmer for 3 minutes.

4.     Add coconut milk and let it boil for 5 minutes stirring occasionally.

5.     Add string beans then eggplant after 2 minutes.

6.     Let it boil until eggplant is tender, stirring occasionally.

7.     Serve with white rice. Makes 4-6 servings.