Category Archives: Recipes

Make Your Marinade Work Harder

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There are so many uses for a fine marinade that it seems almost inappropriate to task the ingredient with more. After all, you’ve already let your favorite dish soak in the marinade overnight. All that time, your marinade has been working hard to soak every morsel of the food with flavor. However, marinade can be used for much more, and this one ingredient can be served as a key factor in all your food preparation for a meal. Like debt consolidation for the culinary world, it combines a number of gruesome tasks into one easy part of your food preparation.

One of the more creative ways to extend the marinade after use is as a food topping. It can be used to top off rice or breads, and a sly cook may even find that their marinade is easily modified into a salad dressing. The only thing to be wary of here is the risks from raw meat. If you have marinated raw meat, make sure you heat the marinade to boiling for at least three minutes in order to get rid of any bacteria and avoid any E. coli contamination.

You can also use marinade to flavor other ingredients. Try throwing in vegetables such as Portabello mushrooms along with your main dish. You are almost sure to find yourself enamored with the results.

One of the best tricks also is to use a marinade to caramelize ingredients like onions. Simply tossing the marinade into the mix and cooking it until you have nothing but beautifully sugar-glazed and flavored onions will make you feel like an expert chef. Of course, this only works with certain marinades, such as those with a balsamic or water base, so be aware of your ingredients before you try this method.

Chicken and Ham with Cheese Rolls, Chicken Cordon Bleu Rolls

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I think I need to give this a try – my kids are getting tired of what I usually serve them everyday. And since we only eat chicken nowadays, this would look like it’s not! :)

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Ingredients:
3 large skinless chicken breasts, de-boned
10 pcs. sliced sweet ham, each slice divided into 4 strips
1 block quickmelt cheese, sliced into 1/4″ strips
white pepper powder
salt
lumpia, spring roll wrappers, about 40 pcs.
1/2 cup flour
2 cups bread crumbs
cooking oil
2 tbsp butter
2 tbsp cornstarch
1 cup milk
Cooking procedure:

 

Preparing the chicken: Slice chicken breast into thin slices. Place chicken slice in between waxed kitchen paper and using a kitchen mullet pound the chicken slices to make it thinner. Cut the chicken slices to about 2” X 4”sheets, keep aside.

To Assemble: In a large plate place one piece of lumpia wrapper. Place on top 1 sheet of chicken followed by ham then the cheese strips. Roll lumpia wrapper halfway, fold both ends, now fully roll and wet the end of flap with water to seal. Repeat process with the rest and keep aside.

Wrapping batter: Dilute the flour with water just enough to form a sauce like batter.

Frying: Heat generous amount of oil in a wok. Now dip each roll in the wrapping batter then roll in the bowl of breadcrumbs until evenly coated. Deep fry at medium to low heat for 2-3 minutes or until it turns to golden brown.

Dipping sauce: To make the roux heat butter in a pan until it start to smoke, stir in the cornstarch until it forms into a lump. In a separate sauce pan heat the milk until it start to boil. Add in the roux and simmer for 1 to 2 minutes stirring occasionally until sauce thickens. Season with salt and white pepper to taste.

Grabbed from here:

http://overseaspinoycooking.blogspot.com/2009/11/chicken-and-ham-with-cheese-rolls.html

Smitten Kitchen

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I give you another great food site – Smitten Kitchen! Her photos alone are enough to make you drool! I honestly think I’d need pronexin for all the chocolate cravings I get whenever I’d look at her sweet recipes! I dare you to go see for yourself her recipes and since I am on a diet, these scrambled eggs might be the only thing I am allowed to cook!

image Photo from here.

Tasty Kitchen

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I have been looking for healthy recipes to cook over the weekend so I can be strict with my diet next week, besides I need hcg diet info for a friend. I have fallen off the diet wagon and though I have been moving more and improving my time, if I don’t lessen my food intake, it really would not matter.

If you don’t know Pioneer Woman’s Tasty Kitchen site, you need to go and pay visit right now. She has a lot of recipes from appetizers, breads and entrees and I have it in good authority that her recipes are delicious! A number of my scrapbooking friends swear by her recipes – it’s easy to do, takes less time, and is eaten immediately by their families!

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So if you need recipes, go to Tasty Kitchen!

Big Brunch Tomato Eggs.

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I saw a delicious picture of an egg meal for breakfast. My kids are big lovers of anything that has eggs. We actually consume two dozen eggs usually in one week. My daughter loves hard boiled eggs that sometimes her lunch bowl looks like a nest! She is really stocking up on protein, I wonder if she aims to write on personalized soccer balls in the future (budding athlete)!

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Ingredients:

2 tablespoons of olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
400g tin of chopped tomatoes
A good handful of spinach, roughly chopped
A small handful of basil, roughly chopped
4 large free range eggs
A little grated Parmesan cheese to serve
A generous pinch of sea salt and black pepper

In a large frying pan heat the oil and fry the onion and garlic slowly for 7-10 minutes until soft but not coloured.
Add the chopped tomatoes and simmer for 10 minutes or until the sauce thickens.
Stir through the basil and spinach until it has wilted.
With the back of a spoon make four wells in the sauce and then crack the eggs in.
Cook the eggs in the sauce until the white is cooked through and the yolk is still soft.
Season with sea salt and black pepper and a good sprinkle of Parmesan cheese.
Serve the eggs in tomato sauce on top of some crispy crusty bread for a hearty brunch!

~via http://www.thegoodmoodfoodblog.com/.

Spinach and Artichoke Fondue – Cyma

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A few friends posted Greek food a few days ago and I remembered eating this very delicious fondue recipe from Cyma last year. It made me crave again. This is a great appetizer.

I have been controlling my eating lately because I notice I eat more when I am stressed. So whether it’s stress about the kids, work or a possible credit card debt settlement (thankfully that won’t happen!), I eat. So when the negative feelings come, I try to stay focused and ward off negative energy through exercise.

• 5oz. of Beer
• 3oz. chopped cooked spinach
• 3oz. chopped artichoke hearts
• 1 demitasse spoon of minced garlic
• 8oz. shredded cheddar cheese
• 5 turns of cracked black pepper
• 3 cups of cubed bread – french/rye/pumpernickel
• 2 cups of vegetables – coliflower/carrots/celery/broccoli

Cooking Steps:
- First heat the beer on high heat until hot, add spinach, artichoke hearts and minced garlic and stir with a fork.
- Slowly add shredder cheddar. Whip continuously with a fork. Continue to add cheese and whip until your cheese is a "warm honey" consistency.
- Add pepper.
- Stir with a fork until the consistency is uniform.
- Turn the heat down to low, place bread and vegetables in to a basket or platter.
- Skewer bread and vegetables and dip into cheese fondue.
- Serves 2 to 4 people.

Kikkoman Recipes

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I have always loved the way food is cooked in my parents’ place. The simple sauce can be so yummy! I learned that our grandfather uses Kikkoman Soy Sauce! It’s like a testosterone booster for taste!

Here are some recipes to help you celebrate Kikko De Mayo, courtesy of Kikkoman.

Lime And Ponzu Carne Asada Marinade

kikkoman lime and ponzu carne asada marinade

Ingredients

  • 2 pounds flank or skirt steak
  • 1 cup Kikkoman Lime Ponzu
  • 2 limes, juiced
  • 4 cloves garlic crushed

Instructions

Combine, Ponzu, lime juice and garlic. Pour over steak and marinate overnight.

Mango Ponzu Salsa

kikkoman mango ponzu salsa

Ingredients (Makes 2 3/4 cups)

  • 3 tablespoons Kikkoman Ponzu
  • 2 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1 teaspoon cayenne pepper
  • 2 cups diced mango
  • 1/2 cup diced jicama
  • 2 stalks green onion, chopped
  • 2 tablespoons chopped cilantro

Instructions

In medium bowl, whisk ponzu, lime juice, sugar and pepper until sugar is dissolved. Add mango, jicama, green onion and cilantro; toss to combine.

Shrimp Fajitas

kikkoman shrimp fajitas

Ingredients (Yield: Serves 6)

  • 1 pound medium shrimp, peeled and deveined
  • 1 clove garlic, minced
  • 1 small onion, thinly sliced
  • 1 green bell pepper, sliced
  • 1 tablespoon vegetable oil
  • 1 cup lightly packed cilantro
  • 1/2 cup Kikkoman Lime Ponzu
  • 1/3 cup lime juice
  • 12 flour tortillas, warmed

Instructions

Stir together shrimp, garlic, Ponzu and lime juice, let stand at room temperature 20 minutes. Heat oil in a large skillet over medium high heat. Add onions and green peppers to the skillet saute for 3 minutes, add shrimp and cook until shrimp turn pink, toss in cilantro. Serve with tortillas.

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