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Showing posts with label Food&Drinks. Show all posts
Showing posts with label Food&Drinks. Show all posts








Try this regional spin on the much beloved adobo, simmered in fragrant coconut milk.

Ingredients

2 tbsp Cooking Oil (for frying)
6 cloves Garlic (crushed)
1/3 cup Onion (sliced thinly)
5 pcs Peppercorns  
2 tbsp Ginger (crushed)
500 grams Chicken Meat (cut up)
1 tbsp Patis/ Fish Sauce  
1 pc Laurel  
2 tbsp Del Monte
Red Cane Vinegar
1 pack (40 grams) Del Monte
Quick 'n Easy Gata Mix
Cooking Procedure:
Saute garlic, onions, peppercorn, ginger, and chicken in oil for 5 minutes. Add red cane vinegar, patis, and laurel. Simmer without cover for 5 minutes.

Add DEL MONTE Quick N Easy Gata Mix. Bring to a boil and simmer for another 15 minutes, stirring occasionally.

Makes 4 servings.

 Notes: Rich in Niacin – promotes normal digestion and healthy skin. 

Shrimp Salad Kare-Kare with Pineapples - Pinoy Dish

Ingredients :

1/2 kg Medium Sized Shrimps (peeled and deveined)

1 tbsp cooking oil  

2/3 cup Water (for sauce)

1/2 tbsp Soy Sauce (for sauce)

2 1/2 tbsps Brown Sugar (for sauce)

2 tsps Garlic (for sauce)

1/4 cup Pineapple (for sauce)

Salt (to taste, for sauce)

Pepper (to taste, for sauce)

250 g Romaine Lettuce (washed and sliced into 3)

1/2 cup Cucumber (sliced)

1/4 cup Onion (sliced)

1/2 cup Tomatoes (wedges)

1/2 cup Pomelo (davao)

1 pack Del Monte

Quick 'n Easy Kare-Kare Mix

1 tbsp Del Monte

Red Cane Vinegar (for sauce)

1 can Del Monte

Crushed Pineapple (drained, reserve syrup)

Cooking Procedure:

Season shrimp with salt and pepper then marinate in DEL Monte Kare-Kare mix and oil for 15 minutes. Pan grill until cooked. Set aside.


In a saucepan, combine remaining DEL MONTE Quick n Easy Kare-Kare mix and combine with the sauce ingredients. Stir over medium low heat until thick. Set aside.


To assemble: Combine lettuce with cucumber, onion, tomatoes, DEL MONTE Crushed Pineapple and shrimps. Pour sauce over the mix.


Makes 6 servings


Chef's Tip: To refresh lettuce, place them in a bowl of cold water for 5 mins. Place the drained leaves in a salad spinner to remove excess water or dry them with paper towels.

Tochong Tilapia - Pinoy Dish


Ingredients

½ kg (1 large pc)
Tilapia or Any Fish
(cleaned and sliced into 5)
2 cloves
Garlic
(crushed)
1 pc (small)
Onion
(sliced)
2 tsp
Ginger Strips
1 tbsp
Tausi
(drained and mashed)
2 pc (150 grams)
Tokwa/Tofu
(cut into cubes)
1 stalk
Cilantro
(cut 1” long)
1 pouch (115 grams)
Del Monte
Original Style Tomato Sauce
Cooking Procedure:

Sprinkle fish with ½ tsp iodized fine salt. Fry until just brown. Set aside.
Sauté garlic, onion and ginger. Add DEL MONTE Tomato Sauce, tausi and ¾ cup water. Stir. Cover and simmer for 5 minutes.
Add tokwa/tofu. Simmer for 5 minutes. Add fried fish. Allow to simmer. Top with wansuy.
Makes 5 servings.
Notes: Good source of Calcium- for strong bones and teeth.
Tomato and Feta Stuffed Chicken Breasts

Ingredients:
2 large chicken breasts, skin on — about 1.5 lbs
1 cup diced tomatoes with basil, garlic and oregano
1/2 cup crumbled feta cheese
pinch of salt and pepper
Directions:
Preheat oven to 400 degrees. Grease a 8″ baking dish with nonstick spray.
Simmer the diced tomatoes over medium heat for about 10-15 minutes, until most of the liquid has absorbed. Add the feta cheese and stir well to combine. Remove from heat.
Carefully cut a deep pocket in both chicken breasts. Spoon filling in as far back as you can, filling up the pocket completely. Place stuffed chicken breasts in your baking dish and sprinkle each with salt and pepper.
Bake chicken breasts for 40-45 minutes, until skin is golden brown and chicken has cooked through completely.

Quick + Easy No Bake Oatmeal Peanut Butter Bites

ingredients:

1 cup old-fashioned rolled oats
1/4 cup ground flaxseed
1/4 cup sliced almonds, chopped
2 tablespoons chia seeds
1/8 teaspoon cinnamon
a pinch of salt
1/4 cup + 2 tablespoons creamy peanut butter, melted and slightly cooled
1/4 cup + 1 tablespoon honey
1/4 teaspoon vanilla extract
2 tablespoons mini chocolate chips
1/4 cup ground peanuts or ground almonds, to roll the balls in

directions:

Combine oats, almonds, flaxseed, chia seeds, salt and cinnamon in a large bowl and stir.
Melt peanut butter and allow it to cool slightly (I melted mine in the microwave for about 30 seconds, then stirred), then stir in honey and vanilla extract until it's combined. Once peanut butter has cooled a bit, pour it over the oat mixture and mix well with a spoon then bring together with your hands. Once mixture is sticking together, fold in chocolate chips.
Roll dough into golf-ball sized (or slightly smaller) balls, then roll in ground peanuts or ground almonds. These can be eaten at room temp but we really like them stored in the fridge!
Grilled Steak With Barley Salad

Ingredients
1 1 1/4-to-1 1/2-pound boneless sirloin steak
Kosher salt and freshly ground pepper
1 tablespoon Worcestershire sauce
3 tablespoons extra-virgin olive oil
1 cup quick-cooking barley
2 small carrots, sliced
2 stalks celery, halved lengthwise and sliced
2 cups baby spinach
3 ounces button mushrooms, stems removed, caps thinly sliced (about 1 cup)
4 scallions, thinly sliced
1 teaspoon finely grated lemon zest, plus the juice of 1 lemon
2 teaspoons whole-grain or dijon mustard
Directions
Preheat a grill to high. Pierce the steak in a few spots with a fork and season with salt and pepper. Mix the Worcestershire sauce and 1 tablespoon olive oil in a large bowl; add the steak and turn to coat. Grill the steak until marked on both sides and a thermometer inserted sideways into the center registers 125 degrees F, about 7 minutes per side. Transfer to a cutting board and let rest 5 to 10 minutes.

Meanwhile, cook the barley as the label directs, then remove from the heat. Stir in the carrots, celery, spinach, mushrooms and scallions; cover and set aside.

Whisk the lemon zest and juice, the mustard and the remaining 2 tablespoons olive oil in a bowl. Add the barley mixture and toss. Season with salt and pepper.

Thinly slice the steak against the grain and season with salt and pepper. Divide among plates and serve with the barley salad.

Per serving: Calories 436; Fat 17 g (Saturated 4 g); Cholesterol 58 mg; Sodium 358 mg; Carbohydrate 37 g; Fiber 6 g; Protein 36 g
Smoked Paprika Chicken
Ingredients
2 boneless, skinless chicken breasts
2 tbsp smoked paprika
2 cloves garlic, minced
1/4 onion, minced
3 tbsp olive oil
2 tbsp white vinegar
Instructions
Shake all ingredients (except chicken, obviously) in a small mason jar
Pour over chicken and massage it in well
Leave in fridge for 4 hours or overnight
Cook chicken at 375 for 25 minutes
    Avocado Tuna Salad

    Serving Size: 1
    Ingredients

    1 avocado
    1 lemon, juiced
    1 tbsp red onion, finely chopped
    1 tbsp celery, finely chopped
    1 tin tuna
    sea salt, pepper & dried dill to taste
    Instructions
    Cut avocado in 1/2, scoop out the middle and place in a bowl
    Add chopped onion and celery, lemon juice and seasonings and mix well
    Add in the tuna and mix again
    Place back into the avocado shells or have as a sandwich.

      Easy Loaded Baked Potato Salad


      Note:
      This is a recipe I came up with as an alternative to regular potato salad. That was my pre-"zaar" days. I saw that there were several others posted, however none looked this easy. It is a winner every time and there are never any leftovers.

      Ingredients:
      5 -6 red potatoes, unpeeled
      salt & pepper, to taste
      1 pint sour cream
      1 cup finely shredded cheddar cheese
      2 green onions, sliced
      1/2 bag of recipe ready bacon bits
      Directions:

      1
      Cut potatoes into bite sized pieces.
      2
      Boil for about 12 minutes or until fork tender.
      3
      Drain potatoes and allow to cool completely.
      4
      Add remaining ingredients; all of which can be adjusted to your liking.
      Zucchini Lasagna-Low Carbs
      Note:
      Great for anyone going low carb OR who has so many zucchini, they don't know what to do!! :) We found the sauce to be very mild. I think it would be better with twice as much garlic. I boiled my zucchini slices for about 3 minutes so they were partially cooked. I wanted to make sure they were soft in the finished dish or I knew the kids wouldn't eat them. ;) The cottage cheese provides a slightly tangy note. I think we would have preferred ricotta, but that is personal taste. I use my 11x7 baking dish and got 6 pieces the size of what you see in my photos. Both of the guys ate two so it fed 4 of us, and I double the meat. Adjust the recipe accordingly for your family.

      Ingredients:


      2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
      1/2 lb lean ground beef (I use 1 lb.)
      1/4 cup onion, chopped
      2 small tomatoes, cut up
      1 (6 ounce) can tomato paste
      1 garlic clove, minced
      1/2 teaspoon dried oregano
      1/2 teaspoon dried basil
      1/4 teaspoon dried thyme
      1/4 cup water
      1/8 teaspoon pepper
      1 egg
      3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
      1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
      1 teaspoon flour
      Directions:

      1
      Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
      2
      Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
      3
      In small bowl slightly beat egg.
      4
      Add cottage cheese, half of shredded cheese and flour.
      5
      In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
      6
      Bake uncovered at 375 degrees F for 30 minutes.
      7
      Sprinkle with remaining cheese. Bake 10 minutes longer.
      8
      Let stand 10 minutes before serving.

      The classic Cuban mojito cocktail is the inspiration for this ruby-hued watermelon version. Be sure to keep the limeade frozen so the beverage will be slushy.

      Ingredients

      • 5 cups cubed seeded watermelon 
      • 1 cup sparkling water, chilled
      • 3/4 cup white rum
      • 1/4 cup chopped fresh mint
      • 1 (6-ounce) can frozen limeade concentrate, undiluted
      • Mint sprigs (optional)
      • Lime slices (optional) 

      Preparation

      1. Arrange watermelon in a single layer on a baking sheet; freeze 2 hours or until completely frozen.
      2. Combine frozen watermelon, sparkling water, rum, mint, and limeade in a blender; process until smooth. Garnish with mint sprigs and lime slices, if desired. Serve immediately.
      The three-cheese filling is a nice complement for the spicy peppers in this grilled appetizer recipe.  You can also use a milder chile, such as a cherry pepper. Shredded cheddar cheese can take the place of Parmesan, if you like.

      Ingredients

      • 1/2 cup (4 ounces) soft goat cheese
      • 1/2 cup (4 ounces) fat-free cream cheese, softened
      • 1/2 cup (2 ounces) grated fresh Parmesan cheese 
      • 1/2 cup finely chopped seeded tomato 
      • 2 tablespoons thinly sliced green onions 
      • 2 tablespoons chopped fresh sage
      • 1/2 teaspoon kosher salt
      • 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
      • Cooking spray 
      • 2 tablespoons chopped fresh cilantro

      Preparation

      1. 1. Prepare grill to medium-high heat.
      2. 2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
      These tasty chops use spices that can all be found in your pantry, making them a great choice for busy weeknights.

      Ingredients

      • 1 tablespoon light brown sugar
      • 1 teaspoon salt 
      • 1 teaspoon paprika
      • 1 teaspoon chili powder
      • 3/4 teaspoon garlic powder
      • 3/4 teaspoon ground cumin
      • 1/4 teaspoon dry mustard
      • 1/8 teaspoon ground allspice
      • 1/8 teaspoon ground red pepper
      • 4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick) 
      • Cooking spray 

      Preparation

      1. Combine first 9 ingredients; rub over both sides of pork. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook for 2 minutes on each side. Reduce heat to medium, and cook for 8 minutes or until done, turning occasionally. Remove from pan; let stand 5 minutes.
      Sweet, spicy, salty, sour—just four ingredients hit all the flavor notes in the sauce for this top-rated salmondish.

      Ingredients

      • 3 tablespoons dark brown sugar
      • 1 tablespoon low-sodium soy sauce
      • 4 teaspoons Chinese-style hot mustard
      • 1 teaspoon rice vinegar
      • 4 (6-ounce) salmon fillets (about 1 inch thick) 
      • Cooking spray 
      • 1/4 teaspoon salt 
      • 1/4 teaspoon freshly ground black pepper

      Preparation

      1. Preheat oven to 425°.
      2. Combine first 4 ingredients in a saucepan; bring to a boil. Remove from heat.
      3. Place fish on a foil-lined jelly roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 12 minutes. Remove from oven.
      4. Preheat broiler.
      5. Brush sugar mixture evenly over salmon; broil 3 inches from heat 3 minutes or until fish flakes easily when tested with a fork.
      Note:
      Chinese-style hot mustard has a sharp bite similar to that of wasabi. If you don't have it on hand, use Dijon mustard or 1 teaspoon of a dry mustard such as Coleman's.
      The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.

      Ingredients

      • 1 tablespoon olive oil, divided 
      • 1/2 teaspoon salt 
      • 1/4 teaspoon black pepper
      • 1/4 teaspoon dried thyme
      • 4 (6-ounce) skinless, boneless chicken breasts 
      • 1/2 cup prechopped onion 
      • 2 teaspoons bottled minced garlic
      • 3/4 cup dried mixed fruit
      • 1/2 cup dry white wine 
      • 1/2 cup fat-free, less-sodium chicken broth 
      • 1/4 cup chopped pitted green olives
      • 1/8 teaspoon salt 
      • 1/8 teaspoon black pepper

      Preparation

      1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; cover and keep warm.
      2. Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.
      Stir-fry a zesty shrimp dish for a quick weeknight dinner. Spoon over basmati or jasmine rice. Try the recipe with chicken or steak, too.

      Ingredients

      • 1/4 cup fat-free, less-sodium chicken broth 
      • 2 tablespoons rice vinegar
      • 2 tablespoons low-sodium soy sauce
      • 2 teaspoons cornstarch
      • 1/2 teaspoon dark sesame oil
      • 1/4 teaspoon crushed red pepper
      • 1 tablespoon canola oil, divided
      • 1 tablespoon minced peeled fresh ginger
      • 1 tablespoon bottled minced garlic
      • 1 pound peeled and deveined large shrimp
      • 1/4 teaspoon salt 
      • 4 cups small broccoli florets 
      • 1 cup vertically sliced onion 

      Preparation

      1. Combine first 6 ingredients in a small bowl, stirring with a whisk.
      2. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
      3. Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

      Ingredients

      • 3 tablespoons unsalted butter 
      • 3/4 teaspoon salt 
      • 1/2 teaspoon freshly ground pepper
      • 1 cup all-purpose flour
      • 4 large eggs 
      • 1/2 cup finely shredded Gruyère
      • Crab salad, sautéed mushrooms or other filling, optional 

      Preparation

      1. Preheat oven to 400°F. Butter 2 large baking sheets.
      2. Bring 1 cup water, butter, salt and pepper to a boil over medium-high heat. Add flour; beat with a wooden spoon until mixture forms a ball.
      3. Transfer dough to a large bowl. With electric mixer on high speed, add eggs 1 at a time, beating well after each. Beat until mixture is smooth and has cooled. Beat in cheese.
      4. Drop spoonfuls of mixture 1 inch apart on baking sheets. With dampened fingers, smooth tops. Bake until puffed and golden, 25 to 30 minutes. Cool on pans on wire racks. Slice off top third; discard doughy centers. Fill, if desired, and replace tops.
      Roquefort Cheesecake with Pear Preserves and Pecans is ideal for large gatherings--it makes 12 appetizer servings. Pear preserves balance the tanginess of the Roquefort cheese, and toasted pecans add nutty flavor to this herb-and-pecan cheese spread.

      Ingredients

      • 1/2 cup pecan or walnut halves
      • 2 (8-oz.) packages cream cheese, softened 
      • 1 (8-oz.) package Roquefort cheese, chopped
      • 1/2 cup sour cream 
      • 2 tablespoons chopped fresh chives
      • 1 tablespoon chopped fresh parsley
      • 2 large eggs 
      • 2 tablespoons all-purpose flour
      • 1/2 (11.5-oz.) jar pear preserves 
      • Crackers, seedless red grapes, and assorted vegetables 

      Preparation

      1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°.
      2. 2. Beat cream cheese and next 4 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition; fold in flour. Spoon cheese mixture into a lightly greased 7-inch springform pan.
      3. 3. Bake at 325° for 1 hour or until set. Run a knife around outer edge of cheesecake to loosen from sides of pan. Let cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
      4. 4. Remove sides of pan. Transfer cheesecake to a platter, and spoon preserves over top; sprinkle with pecans. Serve with crackers, red grapes, and assorted vegetables.