Cooking Pinoy atbp.

I am blogging about this recipe because my husband loved it. I put a secret ingredient actually 2 of them to make it taste authentic even if I used a regular indoor grill (George Foreman). Here it is: 1 lb chicken boneless thighs Marinate it overnight..: 1 c Yueng Leng lager (beer or you may use Sprite) 1/4 c Teriyaki marinade 1T worcestshire sauce 1t smoke flavoring 1 clove garlic crushed 1/4 brown sugar The next day, just brush the chicken with olive oil and gril each side for 4 minutes each or when done. You can also cut them up in cubes and put in them in soaked bamboo skewers. Great accompanied with pickled papaya and carrots (atchara) and fresh salad.

Just posting pictures of Easter mini cupcakes I made for a dinner party. I used vanilla frosting and vanilla cakes. For icing decorations, I ordered these at Shop Baker's Nook for the butterflies and flowers. For the rest, I just used jellybeans because what is Easter without jellybeans?

I don't have a picture of this yet. I am just posting this recipe for a friend.. :) I got this recipe from my dear Uncle Virgilio who is from Iloilo. Everytime there is a party, there is always suman or biko (Visaya)..but what's more interesting is the way he cooks it..quite different from the traditional, yet tastes quite good. His recipe doesn't have coconut milk, but you can add coconut milk in place of water or do half and half. I think other traditional recipes also call for anise seeds, so you can add a couple for taste to the pot when cooking. Cook 2 & 1/2 c Sweet Rice in a rice cooker (cook as you would regular rice) When it's cooked transfer to large nonstick Pot. Add 1 lb Dark brown sugar and 1 c water. Let boil and add 1 stick butter (1/4 lb). Stir well under low heat (as it will get sticky)...When the liquid has evaporated, transfer to a pyrex dish (you may spray the dish with PAM ). Let cool. Latik -latik is a topping for the biko. Use coconut cream ...

This dish is great served during Lenten Season. My sis used to make this using Campbell's cream of mushroom soup. Since I had fresh mushrooms, and only bow tie pasta..I thought I'd make myself some tuna casserole...so yummy I wish I made more..! To make the mushroom sauce: In a small pan, melt 1 T butter, 1/2 c chopped and minced mushrooms (mixed)--I prefer minced so it will mix well with the sauce..Add 1T unbleached flour, Add 1/2 c organic chicken stock or veggie stock..mix well until thick consistency. Add 1/4 c organic whole milk. Add Your tuna. I used Starkist tuna in foil pouch (water)..I only used 1/2 pouch but you can add more depending on how much chunky you like it. Add sea salt and white pepper to taste....mix well. Add you cooked pasta (1 c), In my case I used bow tie pasta. Simmer for 1-2 minutes. Turn off heat and add mozorella cheese (on top). Sprinkle with toasted bread crumbs. Serve with garlic bread... Quick garlic bread Toast 2 slices on white or wheat bread ...

One of my favorite hometown desserts from a place called Jollibee. I tried to find a recipe online, and did my own modifications. The reason being..I bought 1 box of Champagne mangoes from mexico which are the yellow kind. They were all riping up at a fast pace, and since I couldn't keep up eating them all and giving some of it away..I decided to make a pie. It took me bout 3 hours to prepare this recipe. It would have been faster if I had one of those pastry blenders. Anyway, first I prepared the crust. I like this crust because it is sweet compared to regular pastry crust. Just like the mango cream pies I used to eat in Cebu. This one however called for almond (chopped until powder like consistency)..which made it smell good. If I were to bake this all over again, I would add a bit more sugar to the crust and to the filling as well as more cinnamon. I'm not sure if I like the almond extract taste in this recipe, but I don't know how it will taste with vanilla instead. Ing...

I must say, I enjoy a piece of steak every now and then. It is high in iron, and that's what I crave for compared to white meats. You do want to eat organic grass fed red meat that has no added hormones or antibiotics. They are lower in cholesterol or saturated fat than commercially fed caged cows. That being said, here is the instruction I found on you tube that made my filet mignon come out...tender, juicy and well..perfect!!! As the chef said..filets are cooked best at high temperature for short period of time. http://www.youtube.com/watch?v=PLOGQOxrMAU Directions: At room temperature, soak filets in a paper towel to dry. Rub with olive oil and sea salt, freshly ground pepper. Fry in non stick pan or cast iron pan with olive oil. Fry just until both sides are brown but not fully cooked. Continue cooking meat in a oven proof pan in a preheated 425F for only 6-7 minutes.

Using your juicer: in order 1 handful of spinach 1 bunch of green grapes 1/2 unpeeled cucumber 1 small green apple Forget your martini or tequilla. There's a green drink in town. It's the all green cucumber drink mixed with all the fresh goodness of grapes, apple, and spinach. All the more reason to drink up... According to everynutrient.com, cucumber is rich in Vitamin A,C & folic acid. I did not know that the skin, is rich in minerals such as magnesium (which will help you sleep like a baby), molybdenum,potassium and silica. Silica is a trace mineral that is said to strengthen our connective tissues in our bodies. Cucumber also good for sunburn & swollen eyes and prevent water retention. So drink up ladies!!