Recipe Page

Chicken Adobo

INGREDIENTS

For the Marinade:

· 4 boneless, skinless chicken thighs

·  2 garlic cloves-minced

· 1/3 cup soy sauce

· 1/4 cup white or rice wine vinegar

· 2 fresh bay leaves or 3 dried

For the Cooking:

· 2 tablespoons (soy) vegetable oil

· 2 garlic cloves-minced

· 1/2 yellow onion-sliced

· 3/4 cup water

· 2 tablespoons brown sugar

· 1 tablespoon cracked black pepper

DIRECTIONS

For the Marinade:

· Mince garlic cloves.

· Mix soy sauce, vinegar, garlic and bay leaves.

· Add chicken and marinade to an airtight container and let sit for

2-24 hours.

For the Chicken:

· Heat oil on medium-high in a 10-inch pan.

· Pat chicken dry, add chicken thighs to the pan and brown for 4 minutes per side. Be sure to save the marinade for later.

· Remove browned chicken from the heat and drain any excess liquid.

· Add minced garlic, sliced onions and oil, if needed, to the pan and sauté until tender.

· Remove bay leaves from the marinade and add marinade, water, brown sugar, and black pepper to the pan of onions and garlic.

· Heat mixture until slightly thick.

· Once slightly thick, add chicken back to the pan, braise until cooked 15-20 minutes. Serve and enjoy.

Recipe from Missouri Soybean Association

Blackberry Delight

This whipped dessert with a crunchy crust is the perfect addition to any get-together.

INGREDIENTS

· 2 ½ packages graham cracker crumbs

· 1 cup melted margarine

· 8 ounces of cream cheese – softened

· 10.5 ounces of firm tofu

· 8 ounces Cool Whip®

· 1-quart blackberries

· 2 ½ tablespoon cornstarch

· ½ cup sugar

DIRECTIONS

· Mix cracker crumbs and margarine and press into 9×13-inch pan.

· Blend cream cheese and tofu in blender until smooth. Fold in Cool Whip® and set aside.

· Cook berries, cornstarch and sugar until thick.

· Cool.

· Fold blackberry mixture into cream cheese mixture and pour into pan. 

Refrigerate until set.

· Cut into squares and serve.

Recipe from the Missouri Soybean Association