Chicken Potato Salad with Garlic

What gives this dish a wonderful twist is the addition of garlic. For extra flavor, the peeled potatoes are cooked in chicken broth. This salad is best eaten after it has stayed at least overnight in the refrigerator.

• 8 cups potatoes, peeled, cut into cubes and cooked in salted chicken broth
• 2 chicken breasts, boiled in salted water and cubed
• 6 hard-boiled eggs, chopped
• 2 cups mayonnaise
• 2 tablespoons white onions, finely chopped
• 1 tablespoon garlic, finely chopped
• 1 tablespoon calamansi juice
• 4 tablespoon salt
• 2 teaspoons white sugar
• 2/3 teaspoon white pepper
• lettuce leaves
• parsley
• 1 hard-boiled egg, sliced

 

Procedure:

1. In a bowl, mix together the potatoes, chicken and eggs.
2. Cool before adding the other ingredients.
3. In a small bowl, mix the remaining ingredients.
4. Add to potato mixture and blend well.
5. Cover and refrigerate several hours or overnight before serving.
6. Serve on a bed of lettuce leaves. Garnish with parsley and hard-boiled sliced eggs.

Chicken Macaroni Salad

• 1 package elbow macaroni (250 g.), cooked and drained
• 2 cups chicken meat, diced
• 1 onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup pickle relish
• 2 cups cheese, grated
• salt and pepper
• 1 teaspoon calamansi juice
• 3 hard-boiled eggs, chopped
• lettuce leaves
• parsley

Procedure:

Mix the above ingredients. Garnish with lettuce leaves and parsley. Chill and serve.

Caesar Salad with Blender Dressing

Caesar Salad with Blender Dressing

• 6 pieces lettuce leaves, washed well and thoroughly dried
• 4 rashers bacon, drained and chopped
• 2 slices of bread, spread lightly with butter and garlic, cubed, toasted/fried
• parmesan cheese, grated

Dressing:

• 1/4 cup olive or canola oil
• 2 pieces anchovy fillets
• 2 garlic cloves
• 1 egg
• 1 teaspoon vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon black pepper, freshly ground
• dash of salt
• hot sauce
• Worcestershire sauce

Procedure:

1. Place anchovies, garlic, egg, vinegar, mustard, pepper and other seasonings in blender or food processor.
2. Blend until mixture is foamy and pale, about 1-1/2 minutes.
3. With the machine running, add the olive/canola oil, drop by drop, through the feed tube until mixture starts to thicken.
4. Do not stop the machine at this point or the dressing may not emulsify.
5. Add the remaining oil in a slow, steady steam.

To Assemble Salad:
Arrange lettuce leaves on salad bowl or plate. Top with bacon bits and croutons. Pour salad dressing and toss. Top with grated parmesan chees. Serve at once.

Honey Mustard Christmas Ham

Honey Mustard Christmas Ham

A fun and different way to serve left over ham that can be served as a main dish or as filling to sandwiches for media noche.

Ingredient:

1/4 cup
2 tbsp. honey
2 tbsp. mustard
1/2 kg. fully cooked, store bought smoked ham, sliced about 1 inch thick.
1/2 cup NESTLE Cream soured with
1 tbsp. calamansi juice
chopped green onion

Procedure:

1. Mix water, honey and mustard in 10 skillet. Add ham. Cover and heat until boiling; reduce heat.
2. Simmer over low heat for about 15 minutes, turning once. Remove sliced ham from sauce and set aside on platter. Stir in soured cream into the honey mustard sauce and heat for another minute.
3. Pour over prepared ham. Sprinkle with green onion.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 4

Nutritional Content Per Serving:

Calories: 327

CHO (g): 11

PRO (g): 10

Fats (g): 27

Sizzling Pork Chop

Sizzling Pork Chop Bacolod Style

One day when I was in one of the mall here in Bacolod, I have the chance to drop by in its food court thinking on what to eat. I’m not sure why that thought came into my mind then I realized that I’m craving for Sizzling Pork Chop.

Sizzling Pork Chop tastes good and is easy to prepare. The sizzling effect makes this dish more appealing. Aside from the pork chop, mixed vegetables, yellow rice, and gravy are necessary to complete this dish. For the vegetables, I used the fresh frozen mixed vegetables. I placed it in the microwave oven for 2 minutes to cook a little. I was able to come-up with great tasting yellow rice by combining steamed rice with margarine, garlic powder, salt, and a little paprika.

I want to write more about this dish but I can’t resist its inviting aroma. I better start eating while the plate is still hot. Happy cooking!

Try this Sizzling Pork Chop recipe and let me know what you think.

Ingredients:

• 1 piece (8 oz) pork loin chop
• 1 cup beef broth
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 3/4 cup mixed vegetables, cooked
• 3 tablespoons all-purpose flour
• 4 tablespoons butter
• 1 cup yellow rice

Cooking procedure:

1. Rub salt, ground black pepper, and garlic powder on the pork tenderloin chop. Let it stay for at least 30 minutes.
2. Make the gravy by melting 1 tablespoon butter in a saucepan. When the butter melts, gradually add the flour and whisk until the color turns light brown. Pour-in the beef broth and stir. Add salt and pepper according to taste. Continue cooking until the texture becomes thick. Set aside.
3. Heat a skillet of frying pan then put-in 2 tablespoons of butter and let melt.
4. Pan-fry the pork loin chop in medium heat until the color of each side turns light brown (approximately 7 to 8 minutes per side). Set aside.
5. Heat a sizzling plate or fajita plate then put-in 1 tablespoon butter.
6. Distribute the butter around the plate then arrange rice, mixed vegetables, and pork loin chop.
7. Pour gravy over the pork loin chop then turn-off heat.
8. Serve. Share and enjoy!

Watch the Video on how to cook Sizzling Pork Chop here:

Sinigang na Hipon (Shrimps Sinigang) Recipe

Sinigang na Hipon

Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we'll use Shrimp for our recipe. Sinigang's characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.

Ingredients:
- 1 Kilo Shrimp
- 1/4 kilo of Tamarind/Sampalok
- 1 Onion, diced
- 3 Tomatoes, quartered sliced
- 2 pieces Radish regular size, sliced
- 1 bundle of Sitaw
- 1 bundle Kangkong, cut into 2" long
- 3 pieces long green chilli
- Salt or Patis to taste
- Water

Cooking procedure:
1. Boil Tamarind in water to soften. Mash and extract all juices and set aside.
2. In a casserole, boil water and Tamarind juice, onions, tomatoes and Radish.
3. Lower fire then add in Shrimps, Kangkong, Sitaw and green long chilli. Simmer it for 5 minutes.
4. Season with salt or patis.
5. Serve it hot on a pot or palayok.

Kalderetang Kambing (Goat Kaldereta) Recipe

Kalderetang Kambing (Goad Kaldereta)

Kalderetang Kambing Ingredients:

• 1 kg. of goats meat
• 1/2 bottle of green olives
• 1/2 can of green peas
• 2 cans of liver spread
• 1 can of tomato sauce
• salt and pepper to taste
• 1/2 cup of bread crumbs
• 1 tbsp. of Worcestershire sauce
• 1 tbsp. of Tabasco sauce
• 2 tbsp. of olive oil
• 2 tbsp. of Achuete coloring
• 1 bay leaf
• 4 potatoes cut in cubes
• 1 carrot medium sized but in cubes
• 2 sweet red pepper
• half tsp. of minced garlic

Kalderetang Kambing Cooking procedure:

1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic.

2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside.

3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender.

4. Add the remaining ingredients and serve after simmering for five minutes.

Can serve up to 10 persons.

Lomi | Pancit Lomi

Lomi or Pancit Lomi

Lomi or Pancit Lomi is a type of noodle soup dish that makes use of thick egg noodles. Although this dish originated from the Chinese, several different regional variations became available throughout the years. The most popular among these variations would probably be the Batangas Lomi.

I always eat Lomi here in our place Silay City. You might be wondering what is in Batangas Lomi that makes this variation stand out. First, let me tell you what’s not in it -- vegetables. If there would be vegetables, it would just be onions and onion leeks or scallions (but these are not always present). As for the texture, the soup is very thick and somewhat slimy – in a good way. The bowl of soup is also like a meat stand because it is filled with different meat ingredients like pork or chicken, kikiam, ham, and meatballs, to name a few. I also remember having a generous serving of crushed chicharon on top.

This recipe that we have here is not the exact Batangas Lomi, but rather a hybrid. I mixed my own version with some of the good qualities that I like most in Batangas Lomi. Enjoy!

 
Ingredients:

• 1 lb miki noodles
• 3 cloves garlic, crushed and minced
• 1 medium onion, minced
• 1/4 lb cooked Kikiam (quekiam), sliced
• 1/4 lb pork, sliced into thin strips
• 6 to 8 pieces cooked meatballs
• 3 tablespoons cassava flour diluted in 3 tablespoons water
• 1/4 lb ham, chopped
• 1/4 lb pig’s liver, sliced
• 1 1/2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon ground black pepper
• 6 cups pork or beef broth
• 1 cup chicharon (pork cracklings or pork rinds), pounded
• 1 piece raw egg, beaten
• 2 tablespoons onion leeks or scallions, chopped (optional)
• 2 to 3 pieces hard boiled eggs (optional)
• 2 tablespoons cooking oil

Cooking procedure:

1. Heat a cooking pot then pour-in cooking oil.

2. When the oil is hot enough, sauté the garlic and onions.

3. Put-in the sliced pork and cook until the color turns medium brown.

4. Add-in the ham and liver then cook for 2 minutes.

5. Add fish sauce and soy sauce then stir.

6. Pour-in the broth and let boil. Simmer until the pork strips are tender (about 20 to 30 minutes)

7. Put-in the cooked meatballs and kikiam then simmer for 3 minutes.

8. Add-in the ground black pepper and miki noodles then cook for 5 to 6 minutes.

9. Add the cassava flour diluted in water and stir well. Cook until the sauce thickens.

10. Turn-off the heat then pour-in the beaten egg. Stir constantly until the egg is well incorporated.

11. Transfer to a serving bowl and top with chicharon and sliced boiled egg. Garnish with onion leeks.

12. Serve hot. Share and enjoy!

Sweet Potato Pie Recipe (Kamote Pie)

Sweet Potato Pie

Sweet Potato Pie is a comfort food to most of the people I know (including myself). I’m not surprised why a lot of people love this dessert. It is nourishing; it tastes great; and it does not cost much. To top all that, did you know that making one is not that complicated?
Have the ingredients ready and grab your baking tools, I’m about to show you how to pamper yourselves in the comfort of your own homes through this Sweet Potato Pie recipe.

Ingredients:

• 1 lb sweet potatoes
• 1 unbaked pie crust
• 1/2 cup butter, softened
• 3/4 cup granulated white sugar
• 1/2 cup evaporated milk
• 2 pieces raw eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Water for boiling sweet potatoes

Cooking procedure:

1. Heat a large cooking pot and pour-in water. Bring to a boil.
2. Put-in sweet potatoes then simmer for 45 minutes in medium heat.
3. Turn-off heat and remove the sweet potatoes. Let cool.
4. Run cold water on the potatoes while gently peeling the skins off. This can easily be done using your fingers.
5. Mash the sweet potatoes using a fork, a masher, or a pastry mixer.
6. Combine the mashed sweet potato and butter then mix well. You may use an electric mixer to make things easier.
7. Put-in milk, eggs, nutmeg, cinnamon, vanilla, and sugar then mix until the texture becomes smooth.
8. Preheat oven to 350 degrees Fahrenheit.
9. Arrange the mixture on the pie crust.
10. Bake for 45 to 55 minutes or until it passes the toothpick test.
11. Remove from the oven and let cool.
12. Serve. Share and enjoy!

Potato Salad Recipe

Potato Salad

Ingredients:

• Potato (160 g)
• Celery (40 g)
• Onions (40 g)
• Pickles (20 g)
• Green bell pepper (25 g)
• Lettuce (30 g)

For the mayonnaise:

• Egg white (1 pc)
• Olive oil (240 ml)
• Salt (3 g)
• Pepper (2 g)
• Sugar (3 g)
• Nu salt (2 g)
• Sweet n' low (2 g)

Procedure:

1. Scrub the potato. Steam or boil until it is tender but do not over cook. Peel it afterwards.
2. Then, drain potato and cut it into half a dice.
3. Set aside the potato. When the dressing is ready, combine potatoes and dressing.
4. Mix well. It is important not to break or crush the ingredients.

For the dressing:

1. On a mixing bowl, pour in the egg white. Then add the salt, pepper, nu salt and sweet n' low.
2. While whisking, add a small amount of oil until it thickens/ combine.
3. Mix with potatoes.