Hello lovelies,
In keeping with my promise to bring you some super simple but delicious weeknight meals, I present you with one of the easiest dang recipes you’ll ever meet.
These flavors are so lovely together, and with only 4 ingredients, this recipe couldn’t be simpler. The best part is it comes together in about as long as it takes to boil a pot of water. (more…)
So I know Thanksgiving is in a week (eek!) so a normal blogger would be sharing something turkey-related, but I promised you guys some quick weeknight meal ideas, and I’m really excited to tell you about this one.
I hesitate to call this one “quick” when it involved caramelized onions. If you’ve ever caramelized onions, you know it’s not quick.
But even with that, this meal comes together surprisingly fast and most of all, it’s easy. Like, super easy. Oh, did I mention it’s totally delicious? It is.
I really should not be writing this post right now. I’m neck-deep in Easter prep since I’m hosting this year, but there was no way that I could have a Filipino Food Month on this blog and not share my favorite Filipino dish.
Lumpia is a Filipino egg roll. Unlike Chinese egg rolls, lumpia are made with spring roll wrappers and have more vegetables in the interior. These are “regular” lumpia, if you will, but there’s another type you’ll also find often in the Philippines– Lumpia Shanghai– which are a bit more similar to Chinese egg rolls.
I certainly don’t want to alienate any of my readers, but I personally think that Filipino lumpia is the best kind of egg roll that ever was. Period.
It’s the last week of Filipino Food Month and I haven’t made nearly as many things as I was hoping to. I guess that means I’ll just have to stick in some random Filipino Food posts here and there. There are so many things I want to try my hand at.
Today’s dish is Filipino Pork Adobo. It’s really nothing like Spanish or Latin American Adobo, although Wikipedia tells me that the name comes from Spain. Apparently sometime during Spain’s 300+ year occupation of the Philippines, the Spanish started referring to this dish as adobo due to its vinegar content, which is really the only similarity between the dishes.
This is really simple to make, and the pork can easily be switched out for chicken, if you prefer. Both pork and chicken versions of this dish are common in the Philippines. In this house, Hubs makes pork adobo. Easy for me– I only had to take pictures this time. 🙂