Tuesday, April 28, 2015

I don’t usually cook barbecue because we only have an indoor grill. I think barbecue is best when done with an outdoor grill. But sometimes, I do have the craving for it so I make do with what I have. This is just a regular Filipino barbecue recipe that I got off the Internet. It basically just involves a marinade of soy sauce, calamansi juice, a bit of banana ketchup and garlic.

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I served it with some grilled eggplants which I peeled and chopped; some onions and tomatoes and vinegar. I also seasoned it with salt and pepper.

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I try to serve veggies in every meal so I served this leftover carrot and radish saute. I just sauteed some chopped garlic and onions, added some ground pork and the vegetables. I added some water and seasoned it with Maggi Magic Sarap and pepper. 

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Monday, April 27, 2015

quick pita pockets 2 ways


My son and I love pita pockets. I like serving it for snacks and dinners on hot summer nights. Now that the days are scorching hot, I told my husband that I would only prepare/cook light meals. I don’t want to get stuck in the kitchen for more than 30 minutes. So, the keyword here is prep. You need to prep your ingredients little by little so that you won’t spend a lot of time in the kitchen.

Beef Pita Pockets

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This first one is very simple to make. Actually, they both are. I just cooked some ground beef in oil and seasoned it with salt, pepper and Spanish paprika. I put some of my homemade salsa, the beef mixture and some cheese in half a pocket and toasted them in the oven. Actually, you can also toast them on a hot non-stick pan. Just cover and heat on the lowest setting until the cheese melts.

Ham Pita Pockets

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These are breakfast pockets. Just put cooked ham and quick melt cheese, toast until melted and breakfast is served!
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Sunday, April 26, 2015

longganisa fried rice

I bought a pack of Frabelle’s Longganisa. I’m not huge on longganisa (Filipino-style sausage) but sometimes I’d like to eat it and to give variety to our weekend breakfast as well. I had 2 leftover pieces. I had to feed 3 so my solution was this longganisa fried rice.

I first chopped up the longganisa and fried them. I threw away some of the oil in the pan. I then sauteed some chopped garlic. I then added some chopped carrots and frozen peas. I cracked one egg and scrambled it for a bit and then added the cold rice. I put the longganisa last. I seasoned this with Knorr Liquid Seasoning. Breakfast in a jiffy.
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Saturday, April 25, 2015

These are called The King’s Cheese Crowns but they did not come up like crowns because I have an oven issue. It’s also a bit dry as I used fresh milk instead of buttermilk. Buttermilk is hard to find in Manila. It also uses sunflower oil but I used canola oil instead. Again, shortage problem.

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This was okay but next time, I will add more milk and sugar. I just wanted that sweet muffin taste. This is a savory muffin.

This is the original recipe taken from my Little Princesses’ Book of Baking which is a kid’s cook book.

Ingredients

2 1/4c all purpose flour
1T baking powder
1t sugar
1/2 salt
1c strong cheddar cheese, grated
110g chopped cooked ham
90g red peppers in oil, drained and chopped
2 eggs
200 ml buttermilk
90 ml sunflower oil

Let’s cook!

Heat the oven to 190 C. Grease a 12-hole muffin tin.

Sift the flour and baking powder into a mixing bowl. Stir in the sugar, salt, ham, peppers and 3 quarters of the cheese. Beat together the eggs, buttermilk and oil and pour into the dry ingredients. Stir until just combined. The mixture will be lumpy.

Spoon into the tins and sprinkle the tops with the remaining cheese. Bake for 20-25 minutes until risen and golden. Serve warm.

I served this with some melon shake and we had a very filling breakfast.

Feel free to Pin this on your board for reference.

breakfast muffins
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This is a super easy breakfast idea that you should try if you are pressed for time (or not). You just need a muffin pan, some ham, eggs, salt and pepper.

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Just place the ham slices in the muffin pan then crack one egg into each. Season with salt and pepper and pop into the oven. You can also serve this with some toast and juice and you’ve got a filling breakfast.

Feel free to Pin this to your Pinterest breakfast board for reference.

breakfast ham cups
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Friday, April 24, 2015

We’re not big on hotdogs but sometimes I buy a pack. There are actually many things you can do with hotdogs. Here’s one of them. These are hotdogs and mushrooms in cream of mushroom soup.

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It’s very easy to make. Just slice the hotdogs into small rounds and fry. Drain on paper towels and set aside. In a pan, saute some chopped garlic and onions. Add the mushrooms. When they are cooked, add the hotdogs. Add about 1/4 to 1/2 can of cream of mushroom soup. If it’s too thick, add some water until you get your desired consistency. Season with salt and pepper. I served this as a rice topping. My family loved it!

Feel free to Pin this on your Pinterest board for reference.

hotdogs and mushrooms
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