Left over Adobo

by JSL- Proverbs 31 Woman!

This is called Pinitaw. I'm sure you are familiar with this. Originally, it is made of shredded chicken flakes, seasoned and sauteed until dry and flaky. I make mine from left over adobo. All I do is rip up the adobo into small pieces, saute continuously on hot skillet until it appears dry, flaky and resembles into hair-like appearance. I use it to top my green salad, rice, some pasta dishes and with just plain buttered french toast. Try it! It's something that melts in your mouth!

Sweet Onion and Tomato Salad

from Jenny's Kitchen

Try this very easy salad a few hours before it is served.

Ingredients:

4 large bulbs of sweet onion, sliced

varieties of salad greens

cubed cucumbers

a cupful of cherry or regular tomatoes (sliced or whole for the cherries)

balsamic vinegar

salt and pepper

grated parmesan cheese
optional: slices of apples and a bunch of seedless grapes

Procedure:

Prepare the green salad and arrange in a large salad bowl. Set this aside.

Slice the large onions and sliced tomatoes. Spread unto baking sheet with a generous amount of balsamic vinegar, salt and freshly cracked pepper. Bake for 30 minutes at 350 degrees. Take out the baked onions and tomatoes and let it cool for a little while. Dump all of the baked onions with the remaining balsamic vinegar on top of the green salad. Add in a dash of salt and freshly cracked pepper. You may add in some sliced apples and grapes for color and extra sweetness to the salad.

Chill in the ref. Toss the salad just before serving and sprinkle a generous amount of parmesan cheese and freshly cracked pepper. Enjoy!