CHICKEN CORDON BLEU

Thanks to my sister for teaching me how to make this dish. It's so yummy. My son cleaned his plate and told me, "thank you mommy for cooking this". Definitely a repeat :)

CHICKEN CORDON BLEU

INGREDIENTS:

1 package boneless skinless chicken breast

Turkey or Ham (sliced thinly)

Swiss cheese (sliced thinly)

3 tablespoons all purpose flour

1 teaspoon paprika

¼ cup butter

2 tablespoons dry white wine

1 cup heavy cream

¼ teaspoon cornstarch

1 chicken bouillon cube

pepper

Directions:

Cut each breast into half lengthwise. Then butterfly each half of the chicken breast. Tenderize the meat.

Lay each butterfly breast and layer with turkey or ham slice and swiss cheese. Roll and seal the end and sides with toothpick.

Mix flour and paprika. Dip the chicken with the mix.

Preheat oven 350ºF. Using a frying pan, melt butter over medium heat. Sear both sides of the chicken until light golden brown. Transfer chicken in a baking tray lined with foil. Remove the toothpicks. Bake for 10 minutes.

To make the sauce, add wine to the melted butter (whatever is leftover from frying) 30 seconds, and then add heavy cream, cornstarch, bouillon cube and pepper. Bring to boil and then simmer for 2 to 3 minutes. Strain the sauce, set aside.

Once the chicken is done; slice and add sauce. Serve immediately.

GAMBAS

I used Sriracha hot chili sauce. 

This recipe is adapted from panlasangpinoy.com

 http://panlasangpinoy.com/2010/06/15/sizzling-gambas-shrimp-recipe/

GAMBAS

INGREDIENTS:

45 to 50 count medium sized raw shrimp (peeled and deveined)

½ lemon

2 tablespoons canola oil

3 cloves garlic (minced)

½ medium sized white onion (chopped)

1 green bell pepper (deseed, chopped)

salt and pepper

2 tablespoons dry white wine

¼ cup tomato sauce

chili sauce

1 jalapeno (sliced)

Directions:

Squeeze lemon on the shrimp; let marinade for 5 to 10 minutes. Set aside.

Using a large sauté pan heat oil over medium to high heat, add garlic. Once garlic turns a little brown add onions and green bell pepper. Once onion turns opaque, strain shrimp and add to the pan, season with a little salt and pepper. Once shrimp is cooked ¾ ‘s of the way add wine and tomato sauce, stir. Add chili sauce according to taste and stir in jalapeno. Serve immediately.

PENNE PASTA WITH CHICKEN PARMESAN

PENNE PASTA WITH CHICKEN PARMESAN

INGREDIENTS:

PENNE PASTA

1 lb penne

7 oz quartered artichoke in can

2 handfuls spinach

¼ cup chopped basil

¼ medium sized red onion (sliced)

4 oz pepperoni (quartered)

salt and pepper

¼ cup olive oil

CHICKEN PARMESAN

1 lb breast tenders

1 cup flour

2 eggs (beaten)

4 oz parmesan cheese (grated)

cooking oil

Directions:

Preheat oven 375ºF and start boiling water for the penne

Pat chicken dry, set aside. Line up 3 separate shallow dishes, put flour on the first, eggs on the second, parmesan cheese on the third. Cover each chicken with flour, and then dip in eggs, and then coat with parmesan cheese. Using a medium sized nonstick frying pan, heat oil over medium heat. Sear chicken 1 minute per side. Transfer seared chicken in a baking tray lined with baking paper. Bake for 10 minutes 375ºF.

While the chicken is baking, cook penne according to package direction and start the sauté for the penne.

Using a large sauté pan, heat oil over medium to high heat; add red onions and red bell pepper. Stir 1 to 2 minutes. Add artichokes and pepperoni. Stir 1 to 2 minutes. Add spinach and basil, cook until withered. Toss in the penne and add salt and pepper to taste. Serve with the chicken parmesan.

SPINACH ARTICHOKE DIP

You will have a whole pot of dip. I usually refrigerate some and just heat it up. 

SPINACH ARTICHOKE DIP

INGREDIENTS:

2 tablespoons butter

1/3 cup chopped white onion

2 tablespoons all purpose flour

2 cups heavy cream

½ cup chicken broth

salt and pepper

16 oz frozen spinach (thawed and water squeezed out)

14 oz quartered artichoke in can

1 teaspoon lemon juice

1 ½ handful shredded parmesan cheese

1 ½ handful shredded Monterey jack cheese

1 ½ handful shredded white cheddar or swiss cheese

Directions:

In a medium soup pot, heat butter over medium heat. Once melted, add onions and then add flour. Stir continuously. Add heavy cream, chicken broth and salt and pepper to taste. Once warm add spinach, artichokes and lemon juice. Stir. Add all three chesses. Stir. Serve with tortilla chips or bread. 

CORNED BEEF AND CABBAGE

CORNED BEEF AND CABBAGE

INGREDIENTS:

2 lbs corned beef brisket

4 to 5 yellow potatoes (peeled and halved)

8 oz baby carrots

¼ white onion (sliced thinly)

2 tablespoons butter

1 small cabbage (quartered)

6.5 to 7 quarts of water

salt

Directions:

Boil water in a large soup pot. Switch to low heat - simmer and add corned beef brisket (if it comes with a spice packet, add that one too) cover, leave for 3 ½ to 4 hours.

Remove corned beef and put into a shallow dish, add a little bit of the broth and cover with foil.

Bring the broth back to boil. Add onions, butter, carrots and potatoes. Once potatoes and carrots are done add cabbage, cover and turn the heat off  (3 to 5 minutes). Add salt according to taste.

Slice the corned beef and serve with the broth and vegetables.

CHICKEN CURRY

CHICKEN CURRY

INGREDIENTS:

1lb chicken breast (cut into bite size pieces)

1 green bell pepper (deseed and cut into squares)

1 red bell pepper (deseed and cut into squares)

2 tablespoons fish sauce

1 ½ cup coconut milk

1 cup water

3 teaspoons curry powder

3 pieces yellow potato (peeled and quartered)

1 clove garlic (chopped)

¼ medium sized white onion (chopped)

2 tablespoons cooking oil

Directions:

Boil potatoes until it’s cooked ¾ of the way, drain and set aside.

Using a large sauté pan heat oil over medium to high heat. Add chicken breast; stir occasionally until cooked all the way through. Add garlic, onion and bell peppers. Stir. Once onions are opaque add fish sauce, stir and let the chicken and vegetables absorb the fish sauce (1 to 2 minutes). Add water, coconut milk and curry powder, stir and bring to boil. Once boiling add the potatoes, cover and simmer for 3 to 5 minutes. Serve with steamed rice.

GUACAMOLE

I adapted this recipe from On The Border. We love their Guacamole Live. Once you order guacamole live and they make it in front of you. You instantly know how to make guacamole. Yummy and easy to make.

http://www.ontheborder.com/

If you notice I didn't add any measurement. Add or take away as you please. 

GUACAMOLE

INGREDIENTS:

large hass avocados (peel and deseed)

chopped red onion

chopped jalapeno (deseed)

lime

chopped roma tomato

chopped cilantro

salt

Directions:

Mix all ingredients together, squeeze lime (this will prevent the avocado from discoloring). Serve with tortilla chips.

TURKEY BURRITO

TURKEY BURRITO

INGREDIENTS:

Whole wheat large tortillas

Steamed rice

Cilantro (minced)

1 lime

1 lb ground turkey

2 tablespoon extra virgin olive oil

salt and pepper

1 or 2 roma tomatoes (chopped)

lettuce (chopped)

sour cream

cheddar cheese (shredded)

avocado slices (optional)

Directions:

In a large mixing bowl, scoop some steamed rice, squeeze lime and add some cilantro. Season with salt. Stir, cover and set aside.

Using a large sauté pan, heat oil over medium to high heat. Sauté ground turkey, season with salt and pepper. Once cooked, set aside.

Warm up each tortilla in the microwave just for a few seconds, or you can also warm it up stove top if you have a tortilla skillet.

Lay tortilla on a plate. Layer rice, turkey, tomato, lettuce, sour cream, cheese and avocado slices. Wrap and serve.

SAUTEED SPINACH WITH CHERRY TOMATOES

I adapted this recipe from the book Smart Cooking The Costco Way. You can't buy the book because they give it to Costco members free of charge. If you are a Costco member look out for the recipe book that they give away. I don't know if they do it every year, but I have one from 2009 and 2010.

This is really easy to make and really yummy :)

SAUTEED SPINACH WITH CHERRY TOMATOES

INGREDIENTS:

3 tablespoons extra virgin olive oil

1 large clove of garlic (minced)

6 pieces cherry tomatoes (each cut in half)

3 handfuls spinach

2 tablespoons fresh basil (chopped)

salt and pepper

feta cheese (crumbled)

Directions:

Using a medium sized sauté pan, heat oil over medium to high heat. Add garlic and tomatoes. Once garlic is golden, add spinach and basil. Stir constantly until spinach is wilted. Season with salt and pepper and serve with feta cheese.

Quick Dinner (Roast Beef)

ROAST BEEF WITH GRAVY

INGREDIENTS:

1 slice of whole wheat bread

3 slices of store bought fully cooked roast beef

store bought gravy

instant or store bought mashed potato

steamed asparagus

Directions:

Put bread on the plate, top with roast beef and gravy. Serve with mashed potato and asparagus.

LASAGNA

I usually put ricotta cheese on my lasagna but my friend Lorie told me to switch it out with cream cheese. There is no going back :) 

LASAGNA

INGREDIENTS:

8 oz whole grain whole wheat lasagna noodle

1 can (26 ½ oz) traditional spaghetti sauce

1 lb lean ground beef

parsley flakes

dried basil leaves

garlic powder

salt

fresh ground black pepper

4 oz regular cream cheese

10 to 12 oz shredded mozzarella cheese

freshly grated parmesan cheese

Directions:

Cook noodle (al dente) according to package direction.  Drain. Immediately rinse with cold water to stop it from cooking. Drain.

Heat large sauté pan over medium to high heat. Sauté ground beef, season with salt and pepper while still raw. Once ground beef is cooked, add spaghetti sauce. Season with parsley flakes, basil leaves, garlic powder, salt and pepper according to taste. Cover and simmer for 10 to 15 minutes. Set aside.

Heat cream cheese in the microwave for 30 seconds, stir until softened.

Using a lasagna baking dish, layer lasagna noodle, sauce, a little bit of cream cheese, mozzarella, parmesan. Repeat 3 to 4 layers. Cover baking dish with foil. Bake for 30 minutes 375ºF.

layer noodles, sauce and cream cheese

spread the cream cheese

top it with mozzarella and parmesan cheese, repeat and bake

THIN SPAGHETTI with SHRIMP AND BAY SCALLOPS CREAM SAUCE

This is my sister's recipe. Her recipe calls for crab meat and squid, I switched mine out to bay scallops. Enjoy!

THIN SPAGHETTI with SHRIMP AND BAY SCALLOPS CREAM SAUCE

INGREDIENTS:

10 oz medium sized shrimp (peeled and deveined)

5 oz bay scallops

¼ cup butter

half bundle asparagus (end trimmed and cut in thirds)

2 cups broccoli florets

2 cans 7.6 fl oz  Nestle table cream

water

salt

DIRECTIONS:

Cook spaghetti according to package direction (al dente). 

In a large sauté pan, melt butter over medium to high heat. Sauté shrimp and scallops, season with salt. Once cooked, add asparagus and broccoli. Sauté for a few minutes. Make sure the asparagus and broccoli are cooked but still crisp. Add the cream and a little bit of salt and stir. Bring to boil, and then simmer for 1 minute. If to thick, add a little bit of water. 

CREAM OF MUSHROOM SOUP WITH QUAIL EGGS

My aunt taught me how to make this, but I don't know what it's called so I made it up...

CREAM OF MUSHROOM SOUP WITH QUAIL EGGS

INGREDIENTS:

1 lb chicken breast (boneless, skinless) (cut into bite size pieces)

2 tablespoons canola oil

salt and pepper

2 cans 10 ¾ oz condensed cream of mushroom soup

2 cans water (use the cans from the soup to measure the water)

1 can 8 ¾ oz peas and carrots (drained)

½ can 8 ¾ oz whole kernel corn (drained)

20 pieces hard boiled quail eggs

Directions:

Using a medium or large soup pot, heat oil over medium to high heat. Add chicken, season with salt and pepper. Once chicken is cooked, add cream of mushroom soup and water, stir. Bring to boil (3 minutes). Add peas, carrots, corn and quail eggs. Simmer for 1 to 2 minutes. Season with salt according to taste.

CHICKEN ASADO

This is my grandma's recipe. The last time I remember making this was back in 2005. I love my Lola Zeny :) 

CHICKEN ASADO

INGREDIENTS:

2 lbs chicken legs

¼ cup soy sauce 

1 medium sized lemon (squeezed, set juice aside)

1 clove of garlic (chopped)

¼ medium sized white onion (cut into strips)

8 oz tomato sauce

1 cup water

2 tablespoons canola oil

2 to 3 pieces bay leaves

Directions:

Marinade chicken legs with soy sauce and lemon juice for 30 minutes to 1 hour. Using a large sauté pan, heat oil over medium to high heat, pan sear the chicken. Save the soy sauce mixture.  Once chicken has a little bit of color, transfer to a baking pan lined with foil. Bake chicken for 20 to 25 minutes, 425ºF.

Using the same sauté pan, sauté garlic and onion. Once onion is opaque, add the chicken, tomato sauce, water, soy sauce mixture and bay leaves. Stir and bring to boil, switch to medium heat, cover and let it boil for 5 minutes. Serve with steamed rice.

LECHE FLAN

LECHE FLAN

INGREDIENTS:

12 fl oz evaporated milk

14 oz condensed milk

12 large or extra large egg yolks

1 teaspoon vanilla extract

For caramel:

1 cup brown sugar

¾ cup water

Note: You will also need 4 aluminum foil pans 14.3 cm x 8.1 cm x 4.9 cm

Directions:

Bring water and sugar to boil until sugar caramelized (3 to 4 minutes). Pour mixture into each foil pan (about 3 tablespoons each). Set aside.

Mix evaporated milk, condensed milk, egg yolks and vanilla extract in a large bowl. Using a mesh strainer, strain mixture transferring to another bowl. Pour mixture (divided evenly) into each foil pan.

Cover each foil pan with aluminum foil.

Fill 11” x 15” glass baking pan with water, a little bit less than half way. Line up the foil pans. Bake for 52 to 55 minutes. 370ºF.

caramelized sugar

caramelized sugar in foil pans

add mixture into foil pans that has caramelized sugar

line up foil pans in glass baking pan with water for baking

run knife around the egd to loosen the flan

place a plate on top of the foil pan and quickly turn upside down

MUNG BEAN SOUP (MONGGO)

MUNG BEAN SOUP (MONGGO)

INGREDIENTS:

½ lb Mung Bean

10 cups water

1 to 2 tablespoon canola oil

1 lb pork cutlets (cut into bite size)

1 large roma tomato (chopped)

¼ cup chopped white onion

2 clove garlic (chopped)

1 tablespoon fish sauce

1/8 cup fish sauce

handful spinach

Directions:

In a medium soup pot, boil water and the mung bean over medium to high heat (30 to 45 minutes, you know that the beans are ready when the skins are cracked). 

While waiting for the beans, heat oil, sauté the pork. Once pork is cooked, add onion and garlic, stir until onion is opaque. Add tomato and 1 tablespoon fish sauce. Stir for 1 minute. Set aside until mung bean is ready. Add the pork mixture to the mung bean, add 1/8 cup of fish sauce, and continue to boil for 5 more minutes. Remove the soup from heat. Add spinach and stir. Serve with rice.

SICILIAN CHICKEN STEW

This recipe is adapted from Rachel Ray show. I remember watching her cook this back in 2008. While I watched I was already telling my husband what ingredients I wasn't gonna add on mine. This is my husbands favorite soup dish. It's really good.

http://www.rachaelrayshow.com/food/recipes/sicilian-chicken-stew/

SICILIAN CHICKEN STEW

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 ½ lbs chicken thighs (boneless, skinless)(cut into small pieces)

coarse salt and freshly ground black pepper

half medium sized white onion (chopped into large pieces)

4 stalks celery hearts (chopped)

2 cloves garlic (grated)

2 tablespoons balsamic vinegar

32 oz chicken broth

28 oz can whole plum tomatoes (I use Hunts)

¼ cup basil (chopped)

½ cup parsley (curly)(minced)

parmesan cheese for topping

Directions:

Using a large sauté pan, heat olive oil over medium to high heat. Add chicken, season with salt and pepper and then stir occasionally until chicken is cooked. Add celery and onion, once onion is opaque (2 to 3 minutes), add garlic (stir, 1 minute). Add balsamic vinegar; let the chicken absorb the vinegar (1 to 1 ½ minutes). Add chicken broth and whole peeled tomatoes. Crush tomatoes using a potato masher. Bring to boil and simmer for 10 minutes. Add parsley and basil. Add salt to taste. Serve with Italian bread and top with parmesan cheese.

ORANGE FREEZE

ORANGE FREEZE

INGREDIENTS:

2 cups vanilla ice cream

2 cups orange juice (no pulp)

Whipped cream for topping

Directions:

Blend ice cream and orange juice together. Serve, top with whipped cream.

THIN SPAGHETTI CARBONARA

This is always a "repeat" in our household. Really yummy and easy to make!

SPAGHETTI CARBONARA

INGREDIENTS:

3 eggs (large or extra large)

1 cup parmesan cheese (shredded)

1 clove garlic (grated)

3 oz diced pancetta (Italian bacon)

1 lb thin spaghetti

salt

Directions:

In a large serving dish mix eggs and parmesan together, set aside.

Sauté pancetta in a pan, add garlic. Once cooked set aside (do not over crisp the bacon).

Cook thin spaghetti according to package directions (al dente). Strain, add noodle immediately to the egg mix, and stir. The eggs will cook from the heat of the noodles. Add pancetta and salt to taste and stir again. Serve immediately.

RIB-EYE STEAK AND GREEN BEANS STIR FRY

I adapted this recipe from America's Test Kitchen. This dish is very similar to Prik Khing(Thai). Sometimes I order Prik khing when we go to a Thai Restaurant.

http://www.americastestkitchen.com/

RIB-EYE STEAK AND GREEN BEANS STIR FRY

INGREDIENTS:

0.75 lb Rib-eye steak

3 tablespoons extra virgin olive oil

1 lb green beans (trimmed and cut into halves)

¼ cup oyster sauce

1/3 cup chicken broth

2 tablespoons soy sauce 

2 teaspoons rice vinegar

1 teaspoons red pepper flakes

½ bundle green onion strings (chopped)

2 cloves garlic (minced)

1 tablespoon grated ginger

water

Directions:

In a small bowl mix oyster sauce, broth, soy sauce, vinegar and red pepper flakes together. Set aside.

Boil water in a medium size soup pot, once boiling add green beans and boil for 4 to 5 minutes. Strain immediately and rinse with cold water. Set aside.

Using a medium sized sauté pan, heat 2 tablespoons of olive oil. Pan sear rib-eye 2 to 3 minutes per side. Slice into bite size pieces.

Using a large sauté pan, heat 1 tablespoon olive oil. Sauté garlic, ginger and green onion strings. Once fragrant add rib eye, green beans and sauce mix. Bring to boil 1 to 2 minutes.

GINISANG AMPALAYA (SAUTEED BITTER MELON)

My grandma taught me how to cook this. I miss her a lot.

GINISANG AMPALAYA (SAUTEED BITTER MELON)

INGREDIENTS:

1 bitter melon

1 cup water (and additional water for soaking the bitter melon)

2 tablespoon fish sauce (divided)

2 eggs

15 pieces medium sized shrimp (peeled and deveined)

1 clove garlic (chopped)

¼ cup white onion (chopped)

1 roma tomato (diced)

coarse salt

2 tablespoon canola oil

Directions:

Cut the bitter melon in half, deseed and then slice. In a large mixing bowl, add the bitter melon and sprinkle some coarse salt and then toss. Add water and soak for a few minutes.

Using a large sauté pan heat oil over medium to high heat. Sauté shrimp, once cooked add garlic and onion. Once onions are opaque, add tomato and 1 tablespoon of fish sauce, stir for 1 minute. Switch to medium heat.

Drain the bitter melon and rinse. Add the bitter melon, 1 cup of water, 1 tablespoon fish sauce to the shrimp mix. Cover and let it boil for 3 to 5 minutes. Do not stir. Add eggs, cover again for 1 more minute. Do not stir. Transfer to a serving dish and serve.