Ingredients:
butter
olive oil
2 boneless chicken breasts (cut into bite size pcs)
minced garlic
sliced mushrooms
sliced asparagus
black pepper
1 package corn bread stuffing mix
1/4 cup dry white wine (optional)
1 can reduced sodium chicken broth
1 can cream of asparagus or cream of chicken soup (undiluted)
Procedure:
Preheat oven to 350F. Heat butter and (about a tbsp each) in a skillet until butter is melted. Add chicken pieces and garlic and stir for about 3 minutes over medium-high heat. Add mushrooms, cook and stir. Add asparagus, cook and stir until asparagus is crisp-tender. Season with some pepper.
Transfer mixture into a casserole and top with stuffing mix.
Using the same skillet, add dry white wine. This is optional. Add broth and cream of asparagus and stir until well blended. Pour the broth mixture into casserole and mix well. Bake uncovered for about 30-35 minutes or until heated through and lightly browned.
Thursday, August 16, 2007
Honey Nut Stir Fry
Ingredients:
1lb pork steak
3/4 cup orange juice
1/2 cup honey
3 tbsp soy sauce
1 tbsp cornstarch
1/4 tsp ground ginger
olive oil
sliced carrots
sliced celery
cashew or peanuts
Procedure:
Slice or cut pork steak into thin strips. Combine orange juice, honey, soy sauce, cornstarch and ginger in a small bowl and mix well.
In a skillet, pour a bit of olive oil and stir fry the pork for 2-3 minutes or until cooked. Add in sliced carrots and celery and cook for another 2-3 minutes. Then add the honey mixture and some nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens.
Serve over some hot rice.
1lb pork steak
3/4 cup orange juice
1/2 cup honey
3 tbsp soy sauce
1 tbsp cornstarch
1/4 tsp ground ginger
olive oil
sliced carrots
sliced celery
cashew or peanuts
Procedure:
Slice or cut pork steak into thin strips. Combine orange juice, honey, soy sauce, cornstarch and ginger in a small bowl and mix well.
In a skillet, pour a bit of olive oil and stir fry the pork for 2-3 minutes or until cooked. Add in sliced carrots and celery and cook for another 2-3 minutes. Then add the honey mixture and some nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens.
Serve over some hot rice.
New Orleans Rice & Sausage
Ingredients:
1/2 lb smoked sausage
1 can (14.5 oz) Cajun or Italian-style Stewed Tomatoes
3/4 cups water
1-3/4 cups uncooked instant rice
tabasco
1 bag (16 oz) frozen veggies
Procedure:
Heat/Stir Fry sasuage in a skillet until light golden brown. Add in 1 can of stewed tomatoes, water, rice and a dash of tabasco (depending on how spicy you want it to be). Mix well. Then add a bag of frozen veggies. Mix well. Cover and cook over medium heat for 5-7 minutes or until rice is cooked through.
1/2 lb smoked sausage
1 can (14.5 oz) Cajun or Italian-style Stewed Tomatoes
3/4 cups water
1-3/4 cups uncooked instant rice
tabasco
1 bag (16 oz) frozen veggies
Procedure:
Heat/Stir Fry sasuage in a skillet until light golden brown. Add in 1 can of stewed tomatoes, water, rice and a dash of tabasco (depending on how spicy you want it to be). Mix well. Then add a bag of frozen veggies. Mix well. Cover and cook over medium heat for 5-7 minutes or until rice is cooked through.
Friday, August 3, 2007
Baked Salmon
Ingredients:
salmon fillets
lemon
pepper
minced garlic
salt
Korean bbq sauce (availabe in Asian groceries)
Procedure:
Preheat over at 325F.
Season both sides of salmon with salt and pepper and rub with minced garlic. Squeeze lemon on both sides of fillets. Place salmon fillets on a baking dish and pour some Korean bbq sauce over it. Cover with foil and marinade for about 15 mins.
Bake for about 20-25 minutes with foil so fish won't become dry.
salmon fillets
lemon
pepper
minced garlic
salt
Korean bbq sauce (availabe in Asian groceries)
Procedure:
Preheat over at 325F.
Season both sides of salmon with salt and pepper and rub with minced garlic. Squeeze lemon on both sides of fillets. Place salmon fillets on a baking dish and pour some Korean bbq sauce over it. Cover with foil and marinade for about 15 mins.
Bake for about 20-25 minutes with foil so fish won't become dry.
Traditional Chinese Cabbage
Ingredients:
Napa Cabbage (sliced in strips)
Seasme Oil
Mirin or Rice Vinegar (whichever is ok)
Ground Pork (just a handful)
Minced Garlic
Minced Fresh Onion
Lite Soy Sauce
Extra Virgin Olive Oil
Procedure:
In a sautee pan, stiry fry garlic and onions in olive oil. Once the garlic starts to turn light brown and onions transparent, mix in the ground pork. Season with salt and pepper. When the ground pork is cooked, put in the sliced nappa cabbage. Put a lid or cover the pan for a few minutes and let it simmer.
When the vegetables are cooked and shrinks in size, mix in some soy sauce, a tsp. of mirin and a about half a tsp of sesame oil. Mix well together and serve.
Napa Cabbage (sliced in strips)
Seasme Oil
Mirin or Rice Vinegar (whichever is ok)
Ground Pork (just a handful)
Minced Garlic
Minced Fresh Onion
Lite Soy Sauce
Extra Virgin Olive Oil
Procedure:
In a sautee pan, stiry fry garlic and onions in olive oil. Once the garlic starts to turn light brown and onions transparent, mix in the ground pork. Season with salt and pepper. When the ground pork is cooked, put in the sliced nappa cabbage. Put a lid or cover the pan for a few minutes and let it simmer.
When the vegetables are cooked and shrinks in size, mix in some soy sauce, a tsp. of mirin and a about half a tsp of sesame oil. Mix well together and serve.
Chicken w/ Balsamic Bbq Sauce
Ingredients:
For the Balsamic Bbq Sauce:
For the Balsamic Bbq Sauce:
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 clove minced garlic
- 1 tbsp worcestershire sauce
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
For the Chicken
- 4 pcs chicken (any combination of legs, thighs, breasts)
- salt
- freshly ground black pepper
Procedure:
Place all ingredients of the bbq sauce in a saucepan, stir until all ingredients are smooth and simmer over medium heat until reduced by 1/3. About 10 minutes, then continue to simmer over low heat.
Season chicken on both sides with salt and pepper. Lightly coat with the bbq sauce. Cook the chicken (grill or bake) approx 8 mins on both sides. If you choose to bake, set your oven at 375F and cook for about 20-25 minutes in a baking dish, brushing with bbq sauce at some time intervals. Remove the chicken and pour the rest of the bbq sauce over it and bake for another 10 minutes.
NOTE:
Chicken can also be subsituted with steaks.
If you love sour foods, add a bit more balsamic vinegar and worcestershire sauce.
This recipe is courtesy of Giada de Laurentis, from her Everyday Italian show at Food Network.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36958,00.html?rsrc=search
I've tried this recipe and all I can say is, "IT ROCKS!!"Grilled Pork Chop w/ Gravy
Ingredients:
Procedure:
Season both sides of pork chop with salt and peper. In a ziploc bag, put about 2 cloves of minced garlic and about half a cup of worcestershire sauce. Put the seasoned pork chops in the ziploc bag, shake, knead, make sure every inch of porkchop is covered with the worcestershire marinade. Store in the fridge overnight.
Grill/Bake/Pan Fry your chops in olive oil until chops are golden brown. Set Aside.
To make the gravy, open a can of Campbell's cream of mushroom soup. Pour contents in a saucepan, add half a can of water into the mixture, add mushrooms, and pork drippings. Season with pepper and worcestershire sauce.
NOTE:
In making the gravy, I usually put worcestershire sauce until you start to see the cream of mushroom soup mixture turn brown, like gravy color.
Button mushrooms - you can either buy it in can, or fresh ones. If you buy the fresh ones, stir fry it in olive oil and season with some salt & pepper before mixing them in the saucepan.
Do not add too much water to the cream of mushroom mixture. It will turn into soup. If you accidentally added too much water, dissolve some cornstarch on cold water and mix it into the cream of mushroom mixture.
- 4-6 Pork Chops
- Pepper
- Salt
- Minced Garlic
- Worcestershire Sauce
- Button Mushrooms (canned)
- 1 can Campbell's Cream of Mushroom Soup
Procedure:
Season both sides of pork chop with salt and peper. In a ziploc bag, put about 2 cloves of minced garlic and about half a cup of worcestershire sauce. Put the seasoned pork chops in the ziploc bag, shake, knead, make sure every inch of porkchop is covered with the worcestershire marinade. Store in the fridge overnight.
Grill/Bake/Pan Fry your chops in olive oil until chops are golden brown. Set Aside.
To make the gravy, open a can of Campbell's cream of mushroom soup. Pour contents in a saucepan, add half a can of water into the mixture, add mushrooms, and pork drippings. Season with pepper and worcestershire sauce.
NOTE:
In making the gravy, I usually put worcestershire sauce until you start to see the cream of mushroom soup mixture turn brown, like gravy color.
Button mushrooms - you can either buy it in can, or fresh ones. If you buy the fresh ones, stir fry it in olive oil and season with some salt & pepper before mixing them in the saucepan.
Do not add too much water to the cream of mushroom mixture. It will turn into soup. If you accidentally added too much water, dissolve some cornstarch on cold water and mix it into the cream of mushroom mixture.
Bacon Topped Meatloaf
Ingredients:
1 egg, beaten
3/4 cup evaporated milk
1 1/2-2 tsp salt
dash of pepper
1 cup toasted then cubed white bread
1 medium onion, minced
3/4 kilo ground beef
1/4 kilo ground pork
8 strips bacon
Procedure:
Preheat oven to 350F.
In a large bowl, combine egg, milk, salt, pepper and bread. Add the onion and ground meat. mix thoroughly. Line a loaf pan with bacon strips across the width of the pan. Pack the meat mixture firmly into the pan. Bake for 1-1/2 hours. Remove frome oven.
Loosen the meat loaf from the pan by carefully running a knife or spatula around the edges. Turn the pan over on a baking sheet, and gently shake the meat loaf out. Raise the oven temperature to 450 degrees Farenheit and return loaf to oven for another 10 min. to brown the bacon.
NOTE:
Normally I don't do the last paragraph anymore. I just bake at 350F steady until the meatloaf cooks.
For the bread that's toasted and cubed, another option you can use is to buy the ready made bread crumbs. But if you don't have them handy, just use a normal bread, don't forget to toast till it's crispy, slice it in cubes then mash them together with the meat mixture.
1 egg, beaten
3/4 cup evaporated milk
1 1/2-2 tsp salt
dash of pepper
1 cup toasted then cubed white bread
1 medium onion, minced
3/4 kilo ground beef
1/4 kilo ground pork
8 strips bacon
Procedure:
Preheat oven to 350F.
In a large bowl, combine egg, milk, salt, pepper and bread. Add the onion and ground meat. mix thoroughly. Line a loaf pan with bacon strips across the width of the pan. Pack the meat mixture firmly into the pan. Bake for 1-1/2 hours. Remove frome oven.
Loosen the meat loaf from the pan by carefully running a knife or spatula around the edges. Turn the pan over on a baking sheet, and gently shake the meat loaf out. Raise the oven temperature to 450 degrees Farenheit and return loaf to oven for another 10 min. to brown the bacon.
NOTE:
Normally I don't do the last paragraph anymore. I just bake at 350F steady until the meatloaf cooks.
For the bread that's toasted and cubed, another option you can use is to buy the ready made bread crumbs. But if you don't have them handy, just use a normal bread, don't forget to toast till it's crispy, slice it in cubes then mash them together with the meat mixture.
Bacon Wrapped Asparagus
Ingredients:
Procedure:
Hold 1 asparagus on both ends and bend gently until it snaps. Throw away the bottom portion, and use the remaining one as a guide to cut the rest of the asparagus bundle.
Take 3-4 asparagus together, wrap 1 slice of bacon around it in a spiral manner until it covers 3/4 of your asparagus. Do it for the remaining asparagus.
Line bacon wrapped asparagus on a baking pan. Drizzle with olive oil, season with salt and pepper. Brush with teriyaki sauce (optional).
Bake at 375F for 10-15 minutes, or until bacon is brown and crispy.
- Green Asparagus
- Slices of Bacon
- Pepper
- Extra Virgin Olive Oil
- Teriyaki Sauce (optional)
Procedure:
Hold 1 asparagus on both ends and bend gently until it snaps. Throw away the bottom portion, and use the remaining one as a guide to cut the rest of the asparagus bundle.
Take 3-4 asparagus together, wrap 1 slice of bacon around it in a spiral manner until it covers 3/4 of your asparagus. Do it for the remaining asparagus.
Line bacon wrapped asparagus on a baking pan. Drizzle with olive oil, season with salt and pepper. Brush with teriyaki sauce (optional).
Bake at 375F for 10-15 minutes, or until bacon is brown and crispy.
My Spice Cabinet
Here are some essentials in my seasonings & spices cabinet.
- Garlic Sea Salt
- Sea Salt
- White Sugar
- Brown Sugar
- Ketchup
- Whole Black Peppercorns
- Black Pepper
- Ground Cayenne Pepper
- Ground Cinnamon
- Rosemary
- Thyme
- Ground Ginger
- Ground Nutmeg
- Yellow Curry Powder
- Red Curry Paste
- Whole Cloves
- Cinnamon Sticks
- Oregano
- Basil Leaves
- Red Crushed Pepper
- Salt Free Garlic & Herb
- Lemon & Pepper
- Cajun Seasoning
- Minced Onion
- Italian Herb Seasoning
- Garlic Pepper
- Minced Ginger
- Ground Cumin
- Bay Leaves
- Dijon Mustard
- Chinese Mustard
- Vanilla Essence
- Sesame Oil
- Chili Oil
- Sherry Cooking Wine
- Mirin
- Sweet Vinegar
- Red Wine Vinegar
- Balsamic Vinegar
- Korean Bbq Sauce
- Hot & Spicy Bbq Sauce
- Black Pepper Sauce
- Spare Rib Rub
- Hoisin Sauce
- Chili Garlic Sauce
- Plum Sauce
- Cane Vinegar
- Rice Wine
- Apple Cider Vinegar
- Kikoman (Less Sodium)
- Sarsa ni Mang Tomas
- KimLan Thick Soy Sauce
- Chicken Marinade
- Oyster Sauce
Phew!
And It All Began When....
My friend Jean inspired me to create this. I love to cook and alot of my friends would always ask me for recipes. I've been cooking my own food for the past 2.5 years and though I came from a home that has a cook preparing our meals, I've learned some tricks of the trade on my own since moving out.
Thank you Jean for this idea. I'd love to share my recipes and adventures with all of you.
But there's a catch. I don't measure. When I cook, I season along the way. :-)
Thank you Jean for this idea. I'd love to share my recipes and adventures with all of you.
But there's a catch. I don't measure. When I cook, I season along the way. :-)
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