Chicken Kisses

Chicken Kisses

Yield: 8

Ingredients

• 4 cup cooked, diced chicken (use a Rotisserie for an even quicker dinner)
• 8 oz cream cheese, softened
• 4 Tbsp butter, softened
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup milk
• 1 Tbsp minced onion
• 2 package Pillsbury crescent rolls
• 1 jar Heinz chicken gravy, warmed

Instructions

1. Mix chicken, cream cheese, butter, spices, milk and onion in bowl.
2. Unroll crescents and using two crescent rolls at a time (to form a rectangle) fill with stuffing. Pinch up the corners (makes 8 packets).
3. Bake at 375 for about 15-20 minutes. Serve with warmed gravy! Enjoy!

BLT Wrap

BLT Wraps

Prep: 10mn

Total: 10mn

Cook: N/A

INGREDIENTS

• 10 slices bacon, cooked and crumbled
• 1 cup grape tomatoes, quartered
• Dash of salt and pepper
• 2 cups shredded lettuce
• 4 burrito sized tortillas
• 3 ounces cream cheese, softened (room temp is best)
• 1 tablespoon mayo
• 1 tablespoon dijon mustard

DIRECTIONS

1. In a small bowl, toss quartered grape tomatoes with a dash of salt and pepper.
2. In another small bowl, combine softened cream cheese with mayo and dijon mustard. Mix well.
3. In a large bowl, combine bacon, lettuce, and tomato with the sauce.
4. Divide the mixture evenly among the 4 large burrito sized tortillas. Place the mixture on the bottom 1/3 of the tortilla.
5. Roll the wrap up tightly and cut in half on a diagonal.
6. Best eaten fresh! Enjoy!

Baked French Egg

 BAKED FRENCH EGG

You'll need:
12 large eggs [any amount will work]
8 oz grated or shredded Parmesan cheese
1/3-1/2 cup of heavy cream [more or less depending on how many eggs you're making]
salt & black pepper to taste

Directions:
Preheat the oven to 425°F.  Spray each muffin cup with butter flavored cooking spray.  Crack an egg into  each cup.  You can make as many or few eggs as desired. 

Drizzle each egg with 1 tsp of heavy cream.  [a drizzle of margarine or butter will work, too] Season with salt and freshly ground pepper to taste and sprinkle with a tablespoon of  Parmesan cheese.

Place into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for hard centers.  Garnish with additional Parmesan cheese and serve immediately.  Yield: 12 eggs

Cooks note:
For a nice variation, line the muffin cups with a piece of Canadian bacon, ham or a cooked sausage patty. For a vegetarian twist, a bed of spinach.  Then crack the egg into the center and bake.

bacon, egg, and cheese cups

ingredients:

• biscuit or croissant dough – 1 can, 6 pieces
• bacon – 12 slices
• eggs – 6 large
• salt and pepper – to taste
• parmesan cheese – 1/4 cup, grated

how to:

• Pre heat the oven to 350 F (175 C) and grease a large 6 cup muffin pan.

• Cook the bacon over medium heat in a skillet, until most of the fat is rendered, but the bacon is not crispy (the bacon will finish cooking in the oven).

• Separate your dough into 6 portions, and place one in each muffin cup, press or stretch the dough so it comes up the sides of the cup.

• Cross two pieces of bacon in each cup, then crack and egg in each one.  Generously salt and pepper, then sprinkle with a little parmesan cheese.

• Bake about 30 minutes, until the egg is set and the dough is browned.

Creamy Baked Rigatoni with Meat Sauce

Creamy Baked Rigatoni with Meat Sauce 
Servings: 8
Ingredients:

• 1 pound box rigatoni, cooked till barely al-dente

For the sauce:

• Olive oil
• 1/2 cup onion, chopped
• 1 tablespoon minced garlic
• 1 pound ground beef
• 1 (28 ounce) can crushed Italian style tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon salt, or more to taste
• Fresh ground pepper, to taste
• 1/3 cup red wine
• 1/2 cup fresh basil, chopped

For the bechamel:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup lowfat milk, slightly warmed
• Dash ground nutmeg

For layering:

• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated or shaved

Directions:
Cook onion and garlic in olive oil till tender. Add ground beef. Cook till no longer pink and drain off grease. Add remaining sauce ingredients and simmer while preparing bechamel.
In a small saucepan melt butter over medium low heat. Sprinkle in flour and whisk till smooth. Gradually whisk in milk and nutmeg. Turn heat up to medium and and whisk and cook till smooth, thick and creamy. Remove from heat.
Combine meat sauce and pasta and mix thoroughly. Spray a lasagna pan with cooking spray and layer 1/2 of the pasta mixture, half the bechamel and half the cheeses. Repeat layers. Cover with foil and bake at 350 for 35 minutes. Remove foil and bake for another 5 minutes.
Make ahead method: Prepare dish but do not bake. Cover with foil and refrigerate for up to 24 hours before baking. Add about 15 minutes to baking time if cold when going in the oven.

Classic Cheddar Macaroni and Cheese

• 2 cups uncooked elbow macaroni
• Water to cover macaroni about 1/4-inch above the macaroni in the rice cooker pot
• 1/4 tsp salt
• 1 tsp oil or butter

For the sauce:

• 1/2 cup heavy cream
• 2 cups whole milk (I generally mix 1 1/2 cups milk with 1/2 cup half and half cream)
• 1 cup cubed Velveeta
• 8 oz shredded sharp cheddar
• 2-3 strips of crisp bacon, diced
• 1/2 tsp freshly ground black pepper

For the topping:

• 1 cup soft breadcrumbs
• 1 tbs butter, melted

Place the macaroni, water, salt and oil in bowl of 7-cup rice cooker.  Set rice cooker to COOK.  Check macaroni in about 10 minute.  If water is almost absorbed, switch cooker to WARM.  When water is absorbed, the cooker will automatically switch to keep warm mode, but it's better in this case to catch this before it does.  However, if it has already gone to keep warm, it's no tragedy, but some elbows on the bottom may have started to brown (which is perfectly OK).  Leave the cooked elbows in the rice cooker's pot.

Add sauce ingredients to cooked macaroni in the rice cooker's pot.  Switch cooker to COOK and with lid open, stir until cheeses are melted.  Close lid and cook for about 5 minutes, or until sauce is reduced by 25%.

While sauce is reducing, mix breadcrumbs with the melted butter.  Set aside.

Preheat oven to 350 degrees.  Spray or grease a 1.5 quart deep casserole.  

Add macaroni and sauce to prepared baking dish.  Top with buttered bread crumbs.

Bake at  350 for 20-30 minutes or until sauce bubbles along the edges and the crumbs are nicely browned.

Southern Fried Chicken

Southern Fried Chicken

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: 4 Pieces of Fried Chicken

Serving Size: 1 Breast

Crispy, juicy southern fried chicken.

Ingredients

• 4 Boneless Skinless Chicken Breasts
• 2 Cups of Water
• 1 Tablespoon of Salt
• 2 Cups of Flour
• Pinch of Pepper and salt
• 2 Extra Large Eggs
• Season Salt
• Peanut Oil for frying

Instructions

1. In a large bowl add the water and salt, stir together until it begins to dissolve and then add the chicken. Refrigerate for 1 hour.
2. Remove the chicken from the fridge and pat dry.
3. In a large pot, or dutch oven fill 1/3 the way full with oil and heat to almost medium high heat, about 325 to 350 degrees.
4. Place the eggs in one dish, and whisk slightly. Add the flour to another dish and add a pinch or two of salt and pepper, then stir to combine.
5. Place 2 paper towels on a plate and set aside.
6. Meanwhile dip the chicken in the egg on both sides, then dredge in the flour on both sides. Once the oil is hot, add the chicken, cooking only 1 or 2 at a time. Cook until lightly golden on one side, about 5 to 8 minutes per side, flip over and cook for another 5 to 8 minutes. Remove to the paper towel lined plate and sprinkle with seasoned salt on both sides. Tent with a little foil and let rest for a few minutes (3-5 is fine) to redistribute juices.
7. Enjoy

Apple Pie Cookies

1 Box of frozen Pillsbury Pie Crust (2 sheets per box)
Approx. 1 Can of Apple Pie Filling (just enough for a thin layer)
Approx. 1 Cup of Caramel Sauce (just enough for a light coating)
1 Egg..for egg-wash
2 tbsp. Cinnamon/Sugar
1 tbsp. Nutmeg
Flour just for sprinkling
A round cookie cutter..any size you like


Directions:
Lay out a sheet of Pie Crust, sprinkle it with some flour and slightly roll it out, just to increase its surface area.
Pour some of the Caramel Sauce (Just enough to coat the crust) onto the crust and evenly spread it around, creating a thin layer of caramel…

Coarsely chop the Apple Pie Filling into small pieces…

Top the caramel layer  with a layer of the chopped up Apple Pie Filling, making sure not to add too much pie filling…
Roll out the second sheet of Pie Crust the same size as the first sheet, and slice it into strips…

Create a lattice crust (just like on a pie) for the top of the pie filling…DON’T do what I did and create the lattice on the counter, it’s not fun getting it on top of the bottom crust..ugh!     Create your lattice on top of the actual filling, as if it were a pie!
Dip your cookie cutter into some egg wash and cut out your Pie Cookies…

Brush the tops of them with some egg wash and sprinkle them with the Cinnamon Sugar and Nutmeg..

Place them onto a baking sheet and bake them at 350 degrees for approx. 20-25 minutes, until they’re golden and firm.   Let them cool just a little..

Baked Macaroni and Cheese Balls

Baked Macaroni and Cheese Balls

• 2 cups leftover macaroni and cheese (homemade or from a box)
• 1/4 cup all-purpose flour
• 1 egg
• 1/2 cup breadcrumbs ( Panko breadcrumbs, but any kind will do)
• 1 Tbsp olive oil
• salt and pepper to taste

1. Make sure leftover macaroni and cheese is really cold. I suggest putting it in the freezer for about 20 minutes before preparing.
2. While the macaroni and cheese is chilling in the freezer, get out three bowls. Add flour to one bowl, the egg to another, and the breadcrumbs to the remaining bowl. Whisk the egg slightly to break it up. Season the flour with salt and pepper to taste.
3. Preheat oven to 425 degrees. Prepare a cookie sheet by lining it with aluminum foil . Drizzle one tablespoon of olive oil on aluminum foil and spread around to coat the foil evenly.
4. When macaroni is chilled, remove from freezer. Scoop a tablespoon amount of macaroni and cheese and roll it around in your hands to make sure the ball is tightly packed. You want each ball to be uniform in size, about 1 or 1.5 inches in diameter.
5. Roll each ball through the flour, then the egg, and lastly the breadcrumbs. Place on prepared cookie sheet. Bake for 10 minutes. Remove cookie sheet from oven, flip the macaroni balls over, and bake another 8-10 minutes, or until golden brown. Serve warm with various condiments and dipping sauces.

Warm Spinach Artichoke Dip

Warm Spinach Artichoke Dip

INGREDIENTS

• 1 – 8 ounce package cream cheese, softened
• 1/4 cup mayo
• 1/2 cup parmesan cheese, grated
• 1/2 cup Mozzarella cheese, grated
• 1/2 cup cheddar cheese, grated
• 1/2 cup swiss cheese, grated
• 1 clove garlic, minced
• 1/2 teaspoon tried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 can artichoke hearts, drained and chopped into small pieces
• 1 – 8 ounce package frozen chopped spinach – thawed and drained really well

DIRECTIONS

1. Pre-heat your oven to 350 degrees.
2. In a large bowl or with your food processor, combine all ingredients together except 3/4 cup cheese.
3. Spoon the mixture into a lightly greased 8×8 inch casserole dish.
4. Top with remaining cheese and bake for about 25-30 minutes or until the dip is warm and bubbly.
5. Allow the dip to cool for at least 10 minutes before serving.

Baked BLT Dip

 Baked BLT Dip

 

Ingredients

1  pound bacon, cooked

1 cup mayonnaise

1 cup sour cream

8 ounces cream cheese, softened

1 1/2 cups cheddar cheese

1 tomato, seeded and chopped

1/4 cup chopped green onions

Additional green onions, cooked bacon, tomato, and lettuce for garnish, if desired

• 1 Preheat oven to 350°F degrees.
• 2 Mix mayonnaise, sour cream, and cream cheese in a bowl until thoroughly combined. Crumble bacon into mixture and stir. Add cheddar cheese, green onions, and tomato and mix well. Pour into a shallow dish or pie pan and bake for 20 minutes or until bubbling. Garnish with additional green onions, tomato, and crumbled bacon. Serve with corn chips.

Mini BLT Wrap

Mini BLT Wraps

Yield: 12 mini BLT wraps

Ingredients

• 6 (6 inch) small flour tortillas
• 1 cup diced tomatoes
• 1/2 cup mayonnaise
• about 2 1/2 cups chopped Romaine lettuce
• 10-12 pieces of bacon, cooked and crumbled

Instructions

1. In a small bowl combine tomatoes and mayonnaise. Spread about 1/4 cup of the mixture onto each tortilla. Sprinkle with salt and pepper.
2. Layer lettuce and bacon on top.
3. Roll tightly and slice in half at a diagonal.
4. Secure with a toothpick for easy eating. Store in the refrigerator.

Cheater Korean Beef

Cheater Korean Beef

Ingredients

• 1 pound lean ground beef
• 1/4 cup brown sugar (add more if you like it sweeter)
• 1/4 cup soy sauce
• 1 Tablespoon sesame oil
• 3 cloves garlic, minced
• 1/2 teaspoon fresh ginger, minced (see note)
• 1/2 - 1 teaspoon crushed red pepper (depending on how spicy you like it)
• salt and pepper
• 1 bunch green onions, sliced
• 
  

Instructions

1. Heat a large skillet over medium heat. Brown the ground beef in the sesame oil. Add the garlic towards the end of browning and cook for a couple of minutes. Drain the fat.
2. Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. If going for a low carb option, it's great over lettuce too!

Chocolate Ooey Gooey Butter Cookies

Chocolate Ooey Gooey Butter Cookies

Yield: 2 dozen cookies

Ingredients

• 1 teaspoon vanilla extract
• Confectioner’s sugar, for dusting
• 1 (18 ounce) box moist chocolate cake mix
• 1 (8-ounce) brick cream cheese, room temperature
• 1 egg
• 1 stick of butter, room temperature

Instructions

1. Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.

Chocolate Molten Lava Mug Cake

Chocolate Molten Lava Mug Cake

 

Prep Time: 1 minute

Cook Time: 1 minute

Yield: 1 mug cake

Ingredients

• 3 tablespoons chocolate mug cake mix*
• 2 tablespoons water
• 1/2 of a chocolate pudding snack cup
• ice cream (optional)

Buy 1 Greek Yogurt, Get 1 Free

Instructions

1. In a microwave safe mug combine 3 tablespoons of the cake mix* with 2 tablespoons of water.
2. Whisk together with a fork or small whisk.
3. Drop in 1/2 of a chocolate pudding snack cup, but DO NOT stir.
4. Microwave for 1 minute.
5. Leave the cake in the mug to enjoy.
6. Top with ice cream (optional)

Tuna and Cheese Omelet

Tuna and Cheese Omelette

Ingredients: 1 canned tuna flakes
                      4 eggs Pinch of iodized salt

2 tbsp. Cooking oil

2 slices processed cheddar cheese

Procedure:

1. Beat the 4 eggs, put iodized salt and set aside.
2. Heat the skillet. Put the tuna flakes together with its oil, stir and let boil for 3 minutes or until a little oil is left. Remove and set aside.
3. In the same skillet, put the cooking oil heat for a few seconds. Pour in half of the beaten eggs covering the entire skillet. Spread half of the cooked tuna flakes and top with cheese. Fold and turn the omelette to cook the other side. Remove from skillet and do the same procedure for the 2nd half.

Pork Teriyaki

Pork Teriyaki

 Ingredients:

 

500 grams pork tenderloin (cut in strips)
1 tsp. Sesame seed
Spring onion (chopped)
Cooking oil (preferred canola oil)

 Teriyaki sauce for marinade:

1 cup soy sauce
1 ½ cup white sugar
1 tbsp. sesame oil
1 tbsp. ginger (minced and crushed)
3 cloves garlic (crushed)

 Procedure:

 

Marinade: mix all the ingredients in a sauce pan and bring to boil. Stir continuously until the sauce thickens. Marinade 1/3 cup over pork overnight.
Fry:

1. Heat oil in frying pan; fry the pork to your desired doneness.
2. Add more teriyaki sauce and mix with the pork.
3. Remove from pan. Sprinkle spring onion and sesame seed over pork. Serve.

Crispy Spare ribs

Crispy Spare Ribs

 

 

Ingredients
1 kg Pork spare ribs 2 inches cubed
1/2 cup vinegar
1/3 cup water
1 tsp. iodized salt
1/3 tsp. ground pepper
6 cloves garlic crushed
1/2 cup cooking oil

 

Procedure

1. In a deep pan, combine garlic, iodized salt and ground pepper.
2. Pour in vinegar and water.
3. Add pork spare ribs and put into boil for 5 minutes or until pork is tender.
4. Set aside for at least 3 hours before frying.

Easy Chicken Pastel

Easy Chicken Patel
Ingredients:
1 kg. Whole chicken (cut in small sizes)
2 whole potatoes (squared)
1 red bell pepper (squared)
1 pack young corn (sliced ½ inch)
1 can Vienna sausage (drained and sliced)
1 slice quick melt cheese
½ lemon
1 small can button mushroom (sliced)
1 small onion (sliced)
3 cloves garlic (crushed)
1 cup water
¼ tsp. ground pepper
2 tbsp. fish sauce
1 tbsp. soy sauce
1 tsp. butter
1 small can evaporated milk
Cooking oil

 

Procedure:

1. Marinate chicken with lemon for 30 minutes.
2. Heat the pan with oil, fry the potatoes. Set aside.
3. Add 1 tbsp. oil in the pan, sauté garlic and onion. Add the marinated chicken, ground pepper, fish sauce and soy sauce, stir with garlic and onion until chicken is half done. Add water then put to boil.
4. Add potatoes, young corn, Vienna sausage, red bell pepper, butter and cheese. Boil for 3 minutes until potatoes and chicken are tender.
5. Add evaporated milk cook for a few minutes until sauce is creamy.

Siomai 1

For the siomai 

• 40 pcs. siomai wrappers
• 1 lb. ground pork
• ½ cup shrimps, chopped
• 1 small carrot, chopped finely
• 6 cloves garlic, minced
• ½ onion, minced
• 3 tsp sesame oil
• 1½ tsp salt
• ½ tsp ground pepper
• 1 egg

For the sauce

• ¼ cup soy sauce
• 1 Tbsp lemon juice or kalamansi juice
• ½ Tbsp sesame oil
• 1 Tbsp sugar 
• 1 pc Thai Chili, seeds removed and chopped
• 1 Tbsp garlic, minced

Procedure:

1. In a bowl, mix all the ingredients well (except for the wrapper of course!). 

2. Get one siomai wrapper and put about 1 Tbsp filling in the center. Gather up the edges of the wrapper. Press lightly as you pleat each side. Repeat procedure to wrap all the fillings.

3. Steam for 25-30 minutes. 
4. Meanwhile, prepare the sauce. In a bowl, mix soy sauce, lemon juice, sesame oil and sugar until sugar is dissolved. Add Thai Chili and garlic.

5. Remove siomai from steamer. Serve hot with  sauce either as appetizer or snack.

Tuna and Zucchini Omelet

Tuna and Zucchini Omelet Recipe

Ingredients

• 2 (5 oz.) cans tuna, drained
• 1 medium zucchini, sliced
• 1 medium red onion, sliced
• 5 eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons cooking oil

Cooking Procedure

1. Preheat the oven to broil (510F).
2. Combine salt, pepper, and beaten eggs in a bowl. Mix well and then set aside.
3. Heat an oven-safe frying pan or skillet in a stove top. Pour-in the cooking oil.
4. Once the oil becomes hot, saute the onion and zucchini for 2 to 3 minutes.
5. Add the tuna. Cook for 2 minutes.
6. Pour-in the beaten eggs. Gradually stir to distribute the ingredients. Cook in low to medium heat for 4 to 6 minutes.
7. Turn off heat from the stove top and then place the pan inside the oven. Broil for 5 to 7 minutes or until the top part of the omelet is done.
8. Serve for breakfast.

Jollibee Style Spaghetti

Jollibee Style Spaghetti Recipe

Ingredients

• 2 lbs. Spaghetti pasta
• 3 (15 oz.) can tomato sauce
• 1/2 cup tomato paste
• 1 lb. minced ham
• 1 1/2 lbs. ground pork
• 6 to 8 pieces red hotdogs, sliced diagonally
• 1/2 cup granulated white sugar
• 1 medium yellow onion, minced
• 2 teaspoons minced garlic
• 2 cups beef broth
• 1 cup shredded Velveeta cheese
• 2 tablespoons cooking oil
• Salt and pepper to taste

Cooking Procedure

1. Cook the spaghetti pasta according to the package instructions. Drain and set aside.
2. Heat the oil in a cooking pot.
3. Saute the garlic and onion.
4. Add the ham. Cook for 3 minutes.
5. Put-in the ground pork. Cook for 3 to 5 minutes.
6. Pour-in the tomato sauce and beef broth. Stir and let boil. Simmer for 60 minutes.
7. Add the hotdogs and tomato paste. Stir and cook for 10 minutes or until the sauce thickens.
8. Put-in the sugar, salt, and pepper. Stir until the ingredients are well incorporated.
9. Arrange the spaghetti pasta in an individual plate. Pour the meat sauce over the pasta and top with cheese.

Ground Beef and Eggplant with Oyster Sauce

 Ground Beef and Eggplant with Oyster Sauce

Ingredients:

• 1 lb ground pork (beef will also do)
• 2 lbs eggplant, sliced anyway you want it
• 2 Tbsp olive oil
• 6 cloves garlic, minced
• 1 small onion, thinly sliced
• 4 Tbsp oyster sauce
• 3 Tsbp fermented black beans
• 1 tsp brown sugar
• 1 pc Jalapeño pepper, sliced into rings
• 3 stalks green onions, bias-sliced
• salt and pepper to taste

Procedure:

1. In a skillet over medium heat, saute garlic in olive oil until light brown. Add onion and saute until almost translucent. Add ground pork and saute until there is no more red color showing. Sprinkle with salt and pepper. Cover and simmer for 5 minutes or until pork is tender.

2. Remove cover and add oyster sauce, black beans and eggplant. Stir until well combined. Cover and simmer for about 20 minutes or until eggplant is cooked. Season with salt and pepper to suit your taste. Add sugar and Jalapeño pepper. Stir and continue cooking for 3 more minutes. Add green onions and cook for a minute more.

3. Remove from heat. Serve with hot rice.

Camaron Rebusado

Camaron Rebosado  

Ingredients:

1 lb large shrimps (prawns);  shelled and deveined (keep tail intact)
1 tablespoon calamansi or lemon juice
Salt and pepper to taste
Cooking oil

Batter Ingredients:

• 2 egg; slightly beaten
• 1 cup flour
• 1/4 cup water
• Salt and pepper to taste

Cooking Instructions:

Remove heads and shells of the shrimps but leave tails intact. Make sure you remove the black intestine by slitting halfway the back of the shrimps. Marinate shrimps in calamansi and salt. Set aside in the refrigerator.

Meanwhile, prepare batter by mixing eggs and flour in a mixing bowl. Carefully and gradually pour water, blending it well with the mixture, until you reach your desired thickness of consistency. Salt to taste, then set aside.

Dip shrimps in batter, and then deep-fry in hot cooking oil until golden brown. Strain and dry in a platter with paper towel. Serve hot with sweet and sour sauce or catsup.

Broiled Shrimps

Broiled Shrimps 

Ingredients:

2 cups of shrimps
Salt to taste

 Cooking Instructions:

Drop the shrimps in a casserole, then cover. Shake casserole repeatedly until shrimps are evenly cooked. Sprinkle with little salt to taste. Shake well, then serve.

Cooking Tips:

There are other ways in cooking  shrimps:
1. Braising. Pour 1/4 cup of water in casserole. Bring to a simmer, then drop the shrimps stirring occasionally to evenly cook. When all liquid has evaporated, season with salt and cook until done.
2. Frying. Melt 1 tablespoonful of butter. Stir fry shrimp until done, then dash a pinch of salt to season.
3. The hardest and longest. Sauté garlic and onion, then add shrimps. Spice with salt.  When shrimps are slightly done, pour little 7-up soda. Cook until done, then garnish with chopped scallions. Stir and serve.

Green Mussels Soup

Green Mussels (Tahong) Soup 

Ingredients:

1 kilo green mussels (tahong); cleaned and washed
1 root ginger; crushed
1 onion; sliced
1 bundle spinach leaves
Salt and pepper to taste
Water

 Cooking Instructions:

Bring water to a boil, then add the mussels, ginger, and onion. Season with salt and pepper to taste.  When shells of the mussels are opened, add the spinach leaves.  Balance seasoning, cover, and simmer. Cook until done.

Fried Chicken

Fried Chicken 

Ingredients:

1 kilo chicken; cut into desired pieces
1/2 tablespoon salt
1/4 tablespoon ground black pepper
Cooking oil

Instructions:

Mix salt and pepper together and apply by rubbing slightly with hand to the chicken. Deep fry in hot oil until golden brown. Serve hot!

Chicken Cordon Bleu

 Chicken Cordon Bleu

 

CHICKEN INGREDIENTS

• 6 pieces of thin sliced chicken breast about 1/4″ thick
• Salt, pepper, and garlic powder for seasoning
• 6 thin slices of deli ham
• 6 thin slices of deli cheese (I used provolone- swiss would be another good choice)
• 1 egg
• 1/2 cup flour
• 1 cup fresh bread crumbs (I took 2 slices of whole wheat bread and used my food processor to crumble them).
• Handful of panko bread crumbs – optional

PARMESAN PEPPER SAUCE INGREDIENTS

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 teaspoon coarse black pepper
• 1/4 teaspoon salt
• 1 teaspoon dijon mustard
• 1 tablespoon cream cheese
• 1/3 cup fresh parmesan cheese – grated

DIRECTIONS

1. Pre-heat your oven to 400 degrees and lightly grease a baking sheet.
2. Place slices of chicken on a large piece of wax paper.
3. Sprinkle both sides of each piece of chicken with salt, pepper, and garlic powder.
4. Fold a piece of deli ham in half or in thirds so that it fits on the chicken.
5. Fold a piece of cheese in half (I used provolone) and place on top of the ham.
6. Tightly roll up each piece of chicken jellyroll style (or if you don’t know what jellyroll style means, think of it as you’re rolling up a sleeping bag).
7. In three shallow pans, place flour in one, egg in another, and fresh bread crumbs/panko bread crumbs in the last.
8. Dredge each piece of chicken in flour, then roll it in egg, and finally, surround it with fresh bread crumbs. Use toothpicks to close the ends so that the cheese doesn’t leak out when it bakes. Place each piece of chicken seam side down on your lightly greased baking sheet.
9. Bake in a 400 degree oven for 25 minutes.
10. While the chicken is baking, prepare the parmesan pepper sauce by melting butter in a saucepan.
11. When butter has melted, add in flour and whisk vigorously. Slowly pour in one cup of milk and continue stirring until it has thickened. Add in salt, pepper, dijon mustard, cream cheese, and parmesan cheese. Continue to stir until the cheese has melted and all of the ingredients are incorporated. Allow to simmer for a few minutes over medium-low heat.
12. When the chicken rollups are done baking, cut each piece in half (or leave whole, but it looks cool to see the inside!) and top with a spoonful of parmesan pepper cream sauce.
13. Enjoy!

Buttery Broccoli Cheese Casserole

Buttery Broccoli Cheese Casserole

• 2 - 10 oz blocks of frozen chopped broccoli
• 10 oz process cheese spread (like Velveeta), cut into cubes
• 1 1/2 sticks butter (3/4 cup), divided
• 1 sleeve Ritz crackers, crushed

 Preheat oven to 350 degrees.  Grease or spray a 2 quart casserole.

Cook broccoli according to package directions; drain well and set aside.

In a microwave-safe bowl,  melt the cheese spread with 1/2 stick (1/4 cup) of butter.  Stir until smooth.  Add broccoli and mix well.  Place in prepared casserole.  In a medium saucepan, melt the remaining 1 stick (1/2 cup) butter and add crushed crackers, mixing well to coat with butter.  Top broccoli mixture with buttered crumbs.

Bake in a 350 degree oven for 20-30 minutes or until bubbly and cracker crumbs begin to turn golden brown.

Ham and Cheese Sliders

Ham and Cheese Sliders

Ingredients

• 24 white dinner rolls
• 24 pieces honey ham
• 24 small slices Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup miracle whip
Poppy seed sauce:
• 1 Tablespoon poppyseeds
• 1 1/2 Tablespoons yellow mustard
• 1/2 cup butter, melted
• 1 Tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

 Instructions

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Lasagna Cupcakes

Lasagna Cupcakes

Ingredients

• 1/3 pound ground beef
• salt and pepper
• 24 wonton wrappers
• 1 3/4 cups grated Parmesan cheese

• 1 3/4 cups shredded mozzarella cheese
• 3/4 cup ricotta cheese
• 1 cup Muir Glen pasta sauce
• basil for garnish (optional)

 

Directions

1. 1Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
2. 2Brown beef, and season with salt and pepper. Drain.
3. 3Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
4. 4Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
5. 5Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
6. 6Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
7. 7Garnish with basil and serve.

One Pan Chicken Alfredo

One Pan Chicken Alfredo

Ingredients

• 3 tablespoon of olive oil
• 1¼ pounds of boneless, skinless chicken breasts
• 2 cloves of garlic, minced
• 2 cups of low sodium chicken broth
• 1 cup of heavy cream
• ½ a pound of penne pasta, or any bite-sized shape pasta, uncooked
• 2 cups of freshly shredded real parmesan cheese
• Salt and pepper
• Flat leaf parsley for garnish

Instructions

1. Start by cutting chicken breasts into 1 inch pieces. Season with ½ a teaspoon of kosher salt and a few turns of pepper.
2. Brown chicken in olive oil over medium high heat.
3. It does not need to be cooked through at this point, it will continue cooking as it simmers.
4. Once chicken is browned, add minced garlic and saute for about one minute.
5. Add chicken broth, cream, and uncooked pasta to pan and stir.
6. Bring to a boil, then cover and reduce to a simmer.
7. Simmer for 15-20 minutes or until pasta is tender.
8. Remove from heat and stir in shredded parmesan cheese.
9. Season with salt and pepper as needed.

Sweet Hawaiian Slow Cooker Chicken

Sweet Hawaiian Slow Cooker Chicken

1 c Pineapple juice
1/2 c Brown Sugar
1/3 c light Soy sauce
2 lbs Chicken boneless, skinless

1.  Combine all ingredients in a crockpot
2.  Cook on low for 6-8 hrs until chick falls apart.

Quick and Easy Chicken Enchilladas

Quick and Easy Chicken Enchilladas

Serves: 12 
Cooking Time: 30 min 
What You'll Need: 
12 (8- to 10-inch) corn tortillas 
4 cups diced cooked chicken 
2 cups (8 ounces) shredded Mexican cheese blend, divided 
1 small red onion, chopped 
1 (15-ounce) can enchilada sauce, divided 

What To Do: Preheat oven to 200 degrees F. Tightly wrap tortillas in aluminum foil and place in oven to warm for 10 minutes. Remove from oven and increase temperature to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.   In a medium bowl, combine chicken, 1 cup cheese, the onion, and 3/4 cup enchilada sauce; mix well.   Divide mixture evenly in center of tortillas. Tightly roll tortillas and place seam-side down in prepared baking dish. Top with remaining enchilada sauce and sprinkle with remaining 1 cup cheese. Bake 15 to 18 minutes, or until cheese is melted and enchiladas are heated through.

Prociutto and Mozzarella Sandwich

Prociutto and Mozzarella Sandwich

Serves 4

Ingredients:Prosciutto
Mozzarella 
Your Favorite Bread

Process,

Toast bread,  layer ham on one side as much as you want 

Top mozzarella as much as you like to

Drizzle olive oil  and season with pepper

Top other bread, enjoy!