Bread Pudding

I had to call my mom and aunt to teach me how to make this because I had left over baguette bread.

Ingredients:

Half stale french baguette bread (cut into small pieces)
2 cups evaporated milk
4 eggs
3/4 cups sugar
1 teaspoon vanilla extract
2 tablespoons butter (melted)
grated cheddar cheese (optional)


Instructions:

Preheat oven to 350 degrees F. Using a circle cake pan add the bread. In a mixing bowl combine the rest of the ingredients except for the cheddar cheese and beat for a few minutes. Add the mixture to the bread and let it soak for 5 minutes. Top with cheese (optional). Bake for 20 to 30 minutes. Poke with a knife or toothpick, if it comes out clean, it is done.

This doesn't have cheese, my mom loves it with cheese and my husband and kids loves it without the cheese.

Ham, Egg and Cheese

When we lived in Washington, we loved going down to Seattle and we always found ourselves eating at Le Pichet and it is a must for us to order their jambon et fromage. We do not live in Washington anymore so I just make it myself at home. This dish is adapted from the dish jambon et fromage, Le Pichet.

http://lepichetseattle.com/menus/

Ingredients: 

Slices of ham
Eggs
Gruyer cheese
Pepper


Instructions:

Layer ham, egg and cheese using a ramekin. Sprinkle a little pepper. Bake for about 10 minutes or more, 350 to 375 degrees F. Serve with baguette bread.

Thai Green Curry with Chicken

I just made this up based on the ingredients of Filipino Chicken Curry. My husband loves thai curry so I had to figure how to cook it. You can substitute the chicken thigh to chicken breast if you prefer white meat. Also, you can substitute to thin beef and use the red curry paste instead. I've tried both and they are both really yummy and very different. I use the Asian Thai Kitchen brand for the paste and coconut milk.


THAI GREEN CURRY WITH CHICKEN

Ingredients:

2 pounds boneless skinless chicken thigh or chicken breast(cut into cubes)
1/4  medium sized white onion (chopped)
1 tablespoon minced ginger
2 tablespoons fish sauce
1 can unsweetened coconut milk
2 teaspoons green curry paste
1 green bell pepper (chopped, deseed)
1 red bell pepper (chopped, deseed)
few basil leaves  (cut into small pieces)
crushed red pepper (optional)

Instructions: 

Heat pan to medium high heat. Add chicken, saute until three quarters of the way cooked. Add onion and ginger. Once onions are translucent add the fish sauce, stir. After about a minute, add the coconut milk and curry paste, switch heat to medium, bring coconut milk to boil and add the bell peppers and basil. Cover for five minutes or until bell peppers are cooked. Add crushed red peppers to make it spicy (according to taste). Serve with rice.

GREEN BEANS WITH MUSHROOMS AND BACON

This recipe is adapted from the book Smart Cooking The Costco Way www.costco.com

GREEN BEANS WITH MUSHROOMS AND BACON

INGREDIENTS:

1 tablespoon butter

1 tablespoon olive oil

¼ cup white onion (chopped)

2 or 3 cloves of garlic (minced)

8 oz sliced mushrooms

½ lb green beans (or you can buy green beans that’s pre packaged in the produce isle)

8 slices bacon

salt and pepper

1/3 cup chicken broth

Directions:

Chop bacon into bite size pieces. Fry until crispy, drain and set aside.

Boil water, add green beans for 4 to 5 minutes.

While waiting for greens beans, heat oil and melt butter. Saute garlic and onion, once fragrant add mushrooms until tender. Add chicken broth, bring to boil and then switch heat to low. Remove green beans from water and toss with the mushrooms, add bacon. Season with salt and pepper according to taste.

PROSCIUTTO PASTA TOSS

This recipe is inspired from Simple and Delicious Magazine http://www.tasteofhome.com/Simple---Delicious-Magazine

PROSCIUTTO PASTA TOSS

INGREDIENTS:

1 lb linguine (cooked al dente according to package direction)

2 cloves garlic (minced)

1 tablespoon Italian seasoning

1 teaspoon ground black pepper

¼ cup olive oil

1 package (3oz) prosciutto (thinly sliced)

Parmesan cheese

Directions:

Heat oil, sauté garlic, Italian seasoning and pepper. Once garlic is fragrant add prosciutto. Once prosciutto changes color, remove from heat. Toss in pasta until well coated. Top with Parmesan cheese. 

Note: The picture has peas in it. The whole family doesn't like it with peas. I add peas on mine. If you like to add peas as an option, you just need to add small can of peas (8oz, drained) when you add the prosciutto.

RIBEYE WITH GREMOLATA

This recipe is adapted from Gordon Ramsay's F Word BBC America show. On the show he used Filet Minon.

http://www.bbcamerica.com/f-word/

RIBEYE WITH GREMOLATA

INGREDIENTS:

2 pieces ribeye (pat dry, season with salt and pepper)

olive oil

2 cloves of garlic

fresh rosemary

fresh thyme

1 or 2 bay leaf

2 tablespoon chicken broth

DIRECTIONS:

Heat oil and then add garlic, thyme, rosemary, and bay leaves. Pan sear the meat both sides (few minutes each side depending on how you want your meat done). Then add chicken broth to keep the meat moist. Serve with gremolata.

Click the link for the Gremolata :)

http://www.athomewiththeknights.blogspot.com/2012/01/gremolata.html

GREMOLATA

This recipe is adapted from Gordon Ramsay's F word BBC America show.

http://www.bbcamerica.com/f-word/

GREMOLATA

INGREDIENTS:

¼ cup lemon zest

¼ to ½ cup minced parsley

1 tablespoon capers

olive oil

salt and pepper

Directions:

Combine the first three ingredients together, drizzle some olive oil and season with salt and pepper according to taste.

SALMON FISH CAKES

I adapted this recipe from Gordon Ramsay's F word BBC America show. Every morning I watch this show armed with a pen and paper.

http://www.bbcamerica.com/f-word/

SALMON FISH CAKES

INGREDIENTS:

For Poaching:

Salmon filets

Lemon slices

Fresh thyme

Water

Salt and pepper

For mash:

1.5 to 2 lbs white or yellow potatoes

parsley (chopped)

lemon zest

salt and pepper

For breading:

Flour

Eggs

Panko (Japanese bread crumbs)

Olive oil

DIRECTIONS:

Boil water and then simmer, add lemon slices, fresh thyme, salt and pepper and then the fish. Poach for a few minutes until fish is cooked through.

Pull fish out, pat dry and cut into small pieces.

Boil potatoes and mash. Add some parsley, lemon zest, salt and pepper and the poached fish. Mix well and form into fish cakes. Chill in the fridge for a few minutes.

Cover each cakes with, 1^st flour, 2^nd eggs and 3^rd bread crumbs. Then fry with olive oil.

CHOCOLATE CROISSANT SHELL

Recipe adapted from the book Home Cooking The Costco Way.

CHOCOLATE CROISSANT SHELL

INGREDIENTS:

1 package milk chocolate or semi sweet chocolate (melted)

6 to 8 pieces store bought croissant (sliced in halves)

ice cream (any flavor)

DIRECTIONS:

Coat the entire surface of the croissants with the melted chocolate. Let it sit for a few minutes until chocolate hardens. Serve with ice cream.

PORK ADOBO

This is my grandma's recipe combined with my mother's technique. The idea is to cook the meat while reducing the soy sauce and vinegar. It is important that you use Filipino brand soy sauce and vinegar for it to be authentic.

PORK ADOBO

INGREDIENTS:

1 lb pork country style ribs boneless (cut into bite size pieces)

1 large white onion (sliced)

1 cup water

¾ cup vinegar 

½ cup soy sauce 

black ground pepper

2 pieces bay leaf

3 cloves garlic (chopped)

2 to 3 tablespoon canola oil

Directions:

Combine pork, water, soy sauce, vinegar, onion, bay leaves and pepper in a medium soup pot. Cover and cook over medium heat for 30 minutes (you should have half the sauce than what you started with). Remove from heat.

Using a large sauté pan, heat oil and add garlic until fragrant. Using a slotted spoon transfer the pork mixture to the pan (reserve the sauce). Stir-fry for a few minutes and then add the sauce back, let it reduce until you only have a quarter of the sauce than what you started with. Serve with rice.

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.