Quick Healthy Recipes

Classic Macaroni Salad Recipe: A Crowd-Pleasing Delight

noreply@blogger.com (Jessy) — Thu, 7 Dec 2023 20:45:00 -0800

Classic Macaroni Salad Recipe: A Crowd-Pleasing Delight

Ingredients:

2 cups elbow macaroni
1 cup mayonnaise
2 tablespoons white vinegar
2 tablespoons Dijon mustard
1 teaspoon sugar
Salt and pepper to taste
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 cup diced red onion
1/4 cup chopped fresh parsley
1 cup cooked and diced ham or chicken (optional)
Hard-boiled eggs, sliced, for garnish (optional)
Paprika, for garnish (optional)

Boil the elbow macaroni according to the package instructions. Add a pinch of salt to the boiling water for flavor. Cook until al dente, then drain and rinse under cold water to stop the cooking process.
Prepare the Dressing:
In a large mixing bowl, whisk together mayonnaise, white vinegar, Dijon mustard, sugar, salt, and pepper. Adjust the seasonings to your taste.
Combine Ingredients:
Add the cooked and cooled macaroni to the dressing. Gently toss to coat the macaroni thoroughly.
Add Vegetables:
Mix in diced celery, red bell pepper, green bell pepper, red onion, and chopped parsley. This combination adds crunch, color, and freshness to the salad. Optional Protein:
If you desire, fold in diced ham or chicken for added protein and flavor.
Chill:
Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 2 hours or overnight. Chilling allows the flavors to meld.

Serve:

Before serving, give the salad a gentle stir. Garnish with sliced hard-boiled eggs and a sprinkle of paprika if desired.
Enjoy:

Serve your classic macaroni salad as a delightful side dish at picnics, barbecues, or family gatherings. It's a versatile and crowd-pleasing addition to any meal.
Feel free to customize the recipe by adding ingredients like shredded cheese, pickles, or olives to suit your taste. Macaroni salad is a versatile dish, and this recipe serves as a fantastic base for your creative twists.

Kalderetang Baboy Recipe

noreply@blogger.com (Jessy) — Thu, 16 Nov 2023 21:12:00 -0800

Kalderetang Baboy, or Pork Caldereta, is a flavorful Filipino stew characterized by its rich tomato-based sauce and the inclusion of vegetables such as potatoes, carrots, and bell peppers. Here's a simple recipe for Kalderetang Baboy:

Ingredients:

1 kg pork belly or pork shoulder, cubed
3 cloves garlic, minced
1 large onion, chopped
2 large potatoes, peeled and sliced
2 large carrots, peeled and sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup green peas (fresh or frozen)
1 cup tomato sauce
1/2 cup liver spread
2 bay leaves
1 cup grated cheese (optional)
2 cups beef or pork broth
Salt and pepper to taste
Cooking oil

Instructions:

Saute Aromatics:
In a large pot, sauté garlic and onions in cooking oil until fragrant.
Brown the Pork:
Add the pork cubes and cook until browned on all sides.
Add Tomato Sauce and Liver Spread:
Pour in the tomato sauce and add the liver spread. Stir well to combine.
Pour in Broth:
Add the beef or pork broth and bay leaves. Bring to a boil, then simmer until the pork is tender. This might take about 45 minutes to an hour, depending on the meat cut.
Add Vegetables:
Once the pork is tender, add the potatoes, carrots, bell peppers, and green peas. Simmer until the vegetables are cooked.
Season:
Season with salt and pepper to taste. Adjust the seasoning according to your preference.
Finish with Cheese (Optional):
If desired, add grated cheese to give the stew a creamy texture. Stir until the cheese is melted.

Serve:
Once everything is cooked and well-combined, remove the bay leaves, and serve the Kalderetang Baboy hot with steamed rice. Kalderetang Baboy is a hearty and comforting Filipino dish that is often served during special occasions and gatherings. The combination of savory pork, flavorful sauce, and vibrant vegetables makes it a true Filipino culinary gem. Enjoy!

Buko Pie Empanada Recipe

noreply@blogger.com (Jessy) — Fri, 10 Nov 2023 21:34:00 -0800

Buko Pie Empanada Recipe is a delightful Filipino pastry that combines the deliciousness of buko (young coconut) pie with the convenient and portable form of an empanada. Here's a simple recipe to make this delightful treat:

Ingredients:
For the Filling:

2 cups of young coconut meat (buko), shredded
1 cup of coconut water or buko juice
1 cup of brown sugar
1/2 cup of all-purpose flour
1/4 teaspoon of salt

For the Empanada Dough:

2 cups of all-purpose flour
1/2 teaspoon of salt
1/2 cup of cold unsalted butter, cut into small pieces
1/2 cup of ice-cold water

Instructions:

Prepare the Empanada Dough:
In a large mixing bowl, combine the all-purpose flour and salt.
Add the cold, diced butter, and using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice-cold water and mix until the dough comes together. Form it into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes. Make the Filling:
In a saucepan, combine the shredded buko, brown sugar, and salt.
Mix well and cook over low heat. Gradually add the coconut water or buko juice while stirring continuously. Continue cooking until the mixture thickens and the liquid is reduced. Remove from heat and let it cool. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Assemble the Empanadas:

Take the chilled empanada dough and roll it out on a floured surface. Cut it into circles using a round cutter or a small plate as a guide.
Place a spoonful of the buko filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape, then crimp the edges with a fork to seal the empanadas.
Place the assembled empanadas on the prepared baking sheet.
Bake in the preheated oven for about 20-25 minutes or until the empanadas turn golden brown.
Allow the buko pie empanadas to cool slightly before serving.
Enjoy the delightful combination of buko pie flavors wrapped in a convenient empanada form. This fusion of Filipino treats is perfect for snack time or dessert.

Buko Salad Recipe Filipino dessert

noreply@blogger.com (Jessy) — Thu, 9 Nov 2023 23:32:00 -0800

Buko Salad is a delicious Filipino dessert made with young coconut (buko), fruits, and a creamy, sweet dressing. Here's a simple recipe to make it:

Ingredients:

4 cups of young coconut (buko), shredded
1 cup of sweetened condensed milk
1 cup of all-purpose cream
1/2 cup of nata de coco (coconut gel), optional
1/2 cup of kaong (sugar palm fruit), optional
1/2 cup of fruit cocktail
1/2 cup of jackfruit (langka), optional
1/2 cup of small tapioca pearls (sago), cooked and cooled
1 cup of shredded cheese (usually cheddar), optional
Maraschino cherries for garnish, optional

Instructions:

In a large mixing bowl, combine the shredded young coconut, nata de coco, kaong, fruit cocktail, jackfruit, and cooked tapioca pearls. If you're adding cheese, include it as well.
In a separate bowl, mix the sweetened condensed milk and all-purpose cream until well combined. Adjust the sweetness according to your preference by adding more condensed milk if needed.
Pour the milk and cream mixture over the fruit and coconut mixture. Gently fold the ingredients together until they are well coated with the creamy dressing.
Chill the Buko Salad in the refrigerator for at least an hour before serving to let the flavors meld and the salad cool.
Before serving, garnish with Maraschino cherries if desired.
Enjoy this sweet, creamy, and refreshing dessert, a favorite in Filipino households and a delightful addition to any celebration or gathering.

Healthy Crispy Pata Recipe

noreply@blogger.com (Khellog) — Wed, 8 Nov 2023 20:46:00 -0800

Craving some Crispy Pata, eh? You're in for a treat! Here's a simple recipe for this Filipino crispy pork dish:

Ingredients:

1 whole pork leg (pata), cleaned
4 to 6 pieces of star anise
1 tablespoon peppercorns
4 to 6 pieces dried bay leaves
1 tablespoon salt
1 tablespoon baking soda
Water for boiling
Cooking oil for deep frying

For the Dipping Sauce:
Soy sauce

Vinegar
Chopped onions
Crushed garlic
Siling labuyo (bird's eye chili), chopped (optional)

Instructions:

In a large pot, place the pork leg and fill it with enough water to cover the meat.
Add star anise, peppercorns, dried bay leaves, salt, and baking soda.
Bring to a boil and simmer until the pork is tender. This may take about 45 minutes to an hour or more, depending on the size of the pork leg.
Once tender, remove the pork from the pot and let it cool. You can also place it in the refrigerator for a few hours or overnight to make it even more flavorful.
Heat enough oil in a deep fryer or large pan for deep frying.
Carefully place the pork leg into the hot oil. Fry until the skin is golden and crispy. This usually takes about 10 to 15 minutes.
Once crispy, remove the Crispy Pata from the oil and let it drain on paper towels.
Serve hot with a side of soy sauce, vinegar, chopped onions, garlic, and optional chopped siling labuyo for a spicy kick.
There you go! Enjoy your homemade Crispy Pata. It's crunchy on the outside and tender on the inside—absolutely delicious!

Roasted Garlic Basil Pepper Poppers Recipe

noreply@blogger.com (Allan) — Sun, 1 Dec 2013 18:55:00 -0800

Ingredients:

15 small cloves, or 8 large cloves of garlic
15 mini sweet peppers
15 small basil leaves
Extra virgin olive oil
Salt and pepper
Optional: Oregano, red chili pepper flakes, spices

Procedures:

Preheat oven to 425F. Line large rectangular baking dish with aluminum foil.
Use a small pairing knife or your thumb to remove tops of peppers. Cut any large garlic cloves in half. Place a garlic clove or half a clove inside each pepper. Stuff a basil leaf on top.
Place peppers in baking pan. Sprinkle with salt and pepper to season, and spices, if using. Drizzle with olive oil and toss to coat.
Bake 25-30 minutes, or until peppers are tender, and garlic feels soft.

Ceviche Mexican Style

noreply@blogger.com (Allan) — Sun, 1 Dec 2013 18:32:00 -0800

Ingredients

1 cup white fish, cut into small pieces
1/4 cup lime juice
2 tablespoons orange juice
2 tablespoons onion, grated
1 tablespoon pickled jalapeno, chopped
1 tablespoon jalapeno vinegar (the liquid from the jalapeno jar)
2 tablespoons cilantro, chopped
1 orange, supremed
salt and pepper to taste

Procedures:

Mix the fish, lime juice, orange juice, jalapenos, jalapeno vinegar, cilantro and orange and let marinate until the fish turns from translucent to opaque, about 10 minutes.
Season with salt and pepper.

Citrus and Herb Turkey Tenderloin Healthy Recipe

noreply@blogger.com (Allan) — Mon, 11 Nov 2013 19:12:00 -0800

Citrus and Herb Turkey Tenderloin Healthy Recipe

Ingredients
2 tbsp olive oil
2 lbs boneless, skinless turkey tenderloins, cut lengthwise in half
4 garlic cloves, minced
3/4 cups chicken broth
1/2 cup julienne-cut sun-dried tomatoes with Italian herbs in oil, drained
1/4 cup fresh orange juice
2 tsp orange zest
1 tsp coarsely chopped fresh tarragon
1/2 tsp minced fresh rosemary leaves
1/2 tsp kosher salt
1/4 tsp ground black pepper

Procedures:

In large skillet, heat oil over medium heat until very hot.
Add turkey and cook 4 minutes; turning once. Add garlic; cook 1 minute.
Add broth, sun-dried tomatoes and orange juice. Cover and cook 4 to 6 minutes or until internal temperature of turkey reaches 165°. Stir in orange zest, tarragon, rosemary, salt and pepper.

Deep Fried Turkey Healthy Recipe

noreply@blogger.com (Allan) — Mon, 11 Nov 2013 18:37:00 -0800

Deep Fried Turkey Healthy Recipe

Ingredients:

3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion

Procedures:

In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Slow Cooker Shredded Turkey Recipe

noreply@blogger.com (Allan) — Mon, 11 Nov 2013 18:24:00 -0800

Slow Cooker Shredded Turkey

Ingredients: Serves-16
1 (12 oz.) can light beer
1 pkg. onion soup mix
1 tsp. white pepper
3 tsp. dried parsley
2 T. chicken bouillon base
8 – 10 lb. turkey breast
1 stick butter, cubed
2 – 3 T. cornstarch, optional

Procedures:

Pour beer into slow cooker and turn on low heat. Stir in soup mix, pepper, parsley, and soup base.
Place turkey breast in slow cooker. Cover and cook on low for 8 hours.
Remove turkey breast from slow cooker and take off skin. Separate meat from the bones, discarding bones. Add meat back to the slow cooker.
Add butter, cover, and continue to heat until butter is melted. Stir to blend butter with the sauce.
For a thicker broth, remove ½ c. broth and whisk with cornstarch. Add back to slow cooker and heat until broth is thickened.

Bok Choy Adobo Recipe | Healthy Batchoy Recipe

noreply@blogger.com (Allan) — Sun, 20 Oct 2013 03:56:00 -0700

Ingredients

1 lb. bok choy, chopped
1 head garlic, crushed
3 tablespoons soy sauce
2 tablespoons white vinegar
1/2 teaspoon granulated white sugar
3 pieces dried bay leaves
salt and pepper to taste
2 tablespoons cooking oil

Procedures:

Heat the cooking oil in a frying pan.
Once the oil becomes hot, put-in the crushed garlic and dried bay leaves. Cook until the garlic turns light to medium brown.
Remove half of the garlic and then set them aside.
Add the chopped bok choy. Stir and cook for 3 minutes.
Pour-in the soy sauce and vinagar. Let boil. Stir, cover, and simmer for 5 to 8 minutes.
Add salt (if needed), pepper, and sugar.Stir and then cook for another minute more.
Tranfer to a serving plate. Top with fried garlic.

Watermelon Basil Salad with Kefalotyri Cheese Recipe | Healthy Salad Recipe

noreply@blogger.com (Allan) — Sun, 20 Oct 2013 03:40:00 -0700

Ingredients
½ pound watermelon, cut into ½-inch thick slices
½ pound honeydew melon, cut into ½-inch thick slices
½ pound cantaloupe, cut into ½-inch thick slices
¾ cup chopped fresh basil
¼ cup lemon juice (or more, if you like your salad really tart)
1 tablespoon lemon zest
¼ teaspoon salt (optional)
¾ pound Kefalotyri, cut into ½-inch cubes
2 tablespoons grapeseed oil, or fruity olive oil

Procedures:

Using these vegetables cutters or your choice of other tiny cookie cutters, cut your melon slices into as many little shapes as you can get out of each slice.
In a large bowl toss together melon, basil, lemon juice, lemon zest, and salt. Add ketalotyri or the cheese of your choice, crumbling gently with your fingers. Using a wooden spoon, gently fold the salad while dribbling in the oil. Taste and add more salt, if you like. Serve chilled or at room temperature.

Frozen Black Forest Tart Recipe | Healthy Chocolate Recipe

noreply@blogger.com (Allan) — Sun, 20 Oct 2013 03:29:00 -0700

Ingredients:
8 oz chocolate wafer cookies (about 32 cookies)
1 tbsp granulated sugar
pinch salt
5 tbsp unsalted butter
1 tbsp semisweet chocolate chips
1 lb sweet cherries, pitted and halved
1 cup semisweet or dark chocolate chips
1 1/2 cup heavy cream, divided
2 tbsp kirsch (clear cherry brandy)
2 tbsp granulated sugar

Procedures:

To prepare crust, pulse cookies, sugar, and salt together in a food processor until finely ground and no large chunks remain. In a microwave safe container, warm butter and chocolate chips until melted and smooth. Drizzle over crumb mixture and pulse until evenly moistened. Press mixture into the bottom and up the sides of a lightly buttered 9-inch fluted tart pan with removable bottom. Tip: use a flat-bottomed glass or measuring cup to easily and firmly press the crumb mixture into the tart pan for nice, crisp edges.
Place tart pan on a baking sheet and freeze for at least 1 hour or until firm. Arrange halved cherries in a single layer in the bottom of the pan; return to freezer until ready to use. Reserve any leftover cherries for garnish.
To prepare filling, place chocolate chips and 1/4 cup cream in a microwave safe bowl. Microwave on medium heat, stirring every 15 to 20 seconds, until chocolate is just barely melted and smooth. Stir in kirsch and let cool to lukewarm.
In a metal mixing bowl or the bowl of a stand mixer, whip remaining heavy cream and granulated sugar until it forms soft peaks. Add 1/3 of whipped cream to melted chocolate to lighten; add remaining whipped cream and fold until just incorporated and no streaks remain.
Pour mousse into crust, spreading into crevices between cherries. Smooth top with a spatula. Return to freezer and and freeze for at least 1 hour or until completely firm. Let sit at room temperature for 15 minutes before slicing and serving, topped with additional whipped cream and cherries, if desired.

Grilled Chicken and Corn Recipe | Healthy Chicken Recipe

noreply@blogger.com (Allan) — Sun, 20 Oct 2013 03:17:00 -0700

Ingredients
4 chicken leg quarters
1/2 cup soy sauce
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Rind of 1 lemon
4 pieces sweet corn
1/4 cup butter, melted

Procedures:

Combine the soy sauce, sesame oil, grated ginger, lemon rind, sugar, ground black pepper, and salt in a bowl. Mix well.
Arrange the chicken leg quarters in a resealable plastic bag. Pour-in the soy sauce mixture. Let the air out of the bag and seal. Marinate for at least 6 hours.
Heat-up the grill. Grill one side in low heat for 15 minutes. Flip the chicken. Baste using the leftover marinade. Continue to grill the other side for another 15 minutes. You can also grill the corn at this time and brush it with butter.
Increase the heat to medium. Flip the chicken once more and then grill each side for 5 to 8 minutes while basting. Use a meat thermometer to ensure that the chicken is cooked. You know that its done if the internal temp reaches 165F.
Remove the chicken and corn from the grill. Transfer to a serving plate.

Perfect Healthy Fried Chicken Recipe

noreply@blogger.com (Allan) — Tue, 15 Oct 2013 02:37:00 -0700

Ingredients:
For brining the chicken:
1 gallon water
2 cups sugar
1/2 cup salt
4 bay leaves
5 cloves garlic, smashed
1/4 cup paprika
1 gallon ice water
One 3 1/2-pound chicken, back bone removed and cut into 8 pieces

For marinating the chicken in the buttermilk batter:
2 cups all-purpose flour
2 cups fine cornmeal
2 teaspoons dried thyme
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons cayenne
4 cups buttermilk
Dash of hot sauce

For frying the chicken:
6 cups all-purpose flour
1/4 cup baking powder
3 tablespoons black pepper
2 tablespoons fine sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne
Peanut oil, for frying

Procedures:
For brining the chicken:

The day before frying the chicken, prepare the brine. Using a large stock pot, heat 1 gallon of water to a boil and add in the sugar, salt, bay leaves, garlic, and paprika. Simmer for 5 minutes then remove from heat. Add in the ice water and cool down to 40 degrees. Add the chicken pieces and brine overnight.
For marinating the chicken in the buttermilk batter:
Remove the chicken from the brine and pat completely dry using paper towels.
Prepare the buttermilk batter by combining the flour, corn meal, salt, spices, and herbs in a large bowl. Slowly whisk in the buttermilk and the hot sauce. Place the chicken pieces into the buttermilk batter, cover, and refrigerate for ½ hour.

For Frying Chicken:

Remove the marinating chicken from the refrigerator 30 minutes prior to frying.
Combine the all-purpose flour, baking powder, and spices in a large bowl. Sift the ingredients into a brown paper bag, if using, or into another large bowl.
In a cast-iron skillet, heat 3 inches of canola oil over medium-high heat to 300 degrees. Remove the chicken from the buttermilk batter and let excess batter drip off. Place the chicken pieces into the brown bag, seal the bag, and shake for about 4 seconds to ensure each piece is well coated. If using a large bowl instead of a brown bag, coat the chicken pieces in batches to avoid making a mess. Place the chicken into the hot oil and fry until just golden brown, about 5 minutes, then remove them from the pan and place on a paper towel-lined plate to drain. Once all of the chicken pieces have been fried at 300 degrees for 5 minutes, heat the oil to 350 degrees, and fry the chicken until cooked through and golden brown, another 5 minutes.
Remove and place on a baking sheet lined with paper towels to absorb excess grease before serving.

Servings: 8
Cuisine: American

Chocolate Chip Zucchini Greek Yogurt Banana Bread Recipe | Healthy Chocolate Bread Recipe

noreply@blogger.com (Allan) — Thu, 10 Oct 2013 07:56:00 -0700

Ingredients
1 cup all-purpose flour
3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
3 large over-ripe bananas, mashed
2 eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt
1 cup zucchini, grated, squeezed and drained
1/2 cup dark chocolate chips (optional, or 1 cup blueberries)

Procedures:

Mix the flour, baking powder, baking soda, salt and cinnamon in a large bowl.
Mix brown sugar, bananas, eggs, vanilla extract, yogurt, zucchini and chocolate chips in another large bowl.Mix the dry ingredients into the wet ingredients. Pour the mixture into a greased 9x5 inch loaf pan.
Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.

Garlic Soba and Zucchini Noodles Recipe | Healthy Noodles Recipe

noreply@blogger.com (Allan) — Thu, 10 Oct 2013 07:44:00 -0700

Ingredients:
4 oz soba noodles
1 tbsp olive oil
2-3 cloves garlic, grated
1 tbsp grated ginger
2 tbsp water
1 tbsp honey or can sugar
1 small yellow bell pepper, thinly sliced
1 small zucchini, julienned into noodles, roughly 2 cups worth
2-3 tbsp toasted sesame seeds

Procedures:

Bring a pot of water to a boil. Add soba noodles and cook until tender, 4-5 minutes. Drain and rinse under cold water, set aside.
In a large skillet, heat olive oil over medium-low heat. Add grated garlic and ginger, cooking for 1 minute. Pour in soy sauce, water, and honey. Bring to a boil, reduce to a simmer, and cook for 2 minutes.
Toss in the thinly sliced red onion and pepper, cooking until tender, another 3-4 minutes. Next, add zucchini noodles, stirring to coat the noodles. Cook for 1-2 minutes (I like my zucchini noodles to still have a slight crunch). Taste and add more soy sauce or honey if desired.
Toss with soba noodles and serve with a sprinkle of toasted sesame seeds. While you can serve this dish warm, I find I like it cold (and usually the next day!)

Pork Tinola Recipe | Healthy Pork Recipe

noreply@blogger.com (Allan) — Sat, 7 Sep 2013 10:25:00 -0700

Pork Tinola Recipe

Ingredients:
2 lbs. pork butt, cubed
1 bunch fresh spinach, cleaned
2 medium chayote, wedged
2 thumbs ginger, julienned
1 medium yellow onion, sliced
5 cloves garlic, crushed
2 tablespoons fish sauce
32 oz. beef broth
4 cups rice washing
1/2 teaspoon ground black pepper
2 tablespoons cooking oil

Procedures:

Heat the cooking oil in a deep cooking pot. When the oil is hot, saute the garlic, ginger, and onion. Cook until the onion is soft. Put-in the pork and then cook for 5 minutes or until it browns.
Add-in the ground black pepper. Stir. Pour-in the beef broth. Let boil.
Pour 1 cup of rice washing. Allow the liquid to reboil. Cover and simmer for 45 to 60 minutes or until the pork becomes tender. Add the chayote wedges. Cook for 5 minutes.
Pour the fish sauce and stir.
Add the spinach. Cover the cooking pot and then turn the heat-off. Let the residual heat cook the spinach. Transfer to a serving bowl. Serve with white rice.

Vegetable Spring Roll Recipe | Healthy Vegetable Recipe

noreply@blogger.com (Allan) — Sat, 7 Sep 2013 10:00:00 -0700

Vegetable Spring Roll recipe

Ingredients
2 1/2 cups shredded cabbage
3/4 cups carrots, julienned
3 cups bean sprouts, cleaned
2 tablespoons chopped green onions
2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon sesame oil
1 1/2 tablespoon soy sauce
1/3 teaspoon ground black pepper
spring roll wrappers
1 egg, beaten
3 cups Cooking oil

Procedures:

Heat a pan and then scoop about 1 to 1 1/2 tablespoons of cooking oil. When the oil becomes hot, saute the garlic and ginger. Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes.
Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes. Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down. Lay a piece of spring roll wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the other side until a cylindrical shape is formed. Seal the edge by brushing the beaten egg mixture in the end of the wrapper. Repeat this step until the veggie mixture is consumed.
Meanwhile, heat the cooking oil in a deep cooking pot. When the oil becomes hot, put-in the spring rolls gently one at a time until the maximum capacity of the cooking pot is reached. For better results, try to limit the rolls by cooking around 5 to 6 pieces at a time.
Deep fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
Remove the fried spring rolls from the pot and place in a plate lined with paper towel. Serve with your favorite spring roll dipping sauce.

Beef Basil Recipe | Healthy Beef Recipe

noreply@blogger.com (Allan) — Sat, 7 Sep 2013 09:45:00 -0700

Beef Basil Recipe

Ingredients
1 1/2 lbs. ground beef
10 pieces fresh basil leaves (holy basil)
2 1/2 tablespoons fish sauce
2 teaspoons chili flakes
2 tablespoons minced garlic
2 tablespoons brown sugar
3 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper

Procedures:

Heat a frying pan. Pour the oil in the frying pan.
When the oil becomes hot, sauté the garlic.
Add the chili flakes and then cook for 15 seconds. Put-in the ground beef. Stir and brown for about 10 minutes. Add the fish sauce and brown sugar. Stir. Simmer for 20 minutes while letting the excess liquid evaporate.
Put-in the basil leaves. Cook for 5 minutes. Sprinkle the ground black pepper. Stir
Turn-off heat. Transfer to a serving plate. Add fried egg on top if desired.

Hoisin Glazed Salmon Recipe | Healthy Sea Foods Recipe

noreply@blogger.com (Allan) — Wed, 28 Aug 2013 08:18:00 -0700

Hoisin Glazed Salmon Recipe

Ingredients
4 (6 oz) slices salmon fillet
4 tablespoons hoisin sauce
1 tablespoon lemon juice
1/2 teaspoon Sriracha sauce
2 tablespoons low sodium soy sauce
2 teaspoons grated ginger
1 teaspoon garlic powder
1 tablespoon extra virgin olive oil

Procedures:

Combine Hosin sauce, lemon juice, soy sauce, garlic powder, Sriracha sauce, ginger, and EV olive oil in a bowl. Stir until the mixture is well incorporated.
Arrange the salmon fillets inside a resealable freezer bag. Pour-in the mixture inside the bag. Make sure that the mixture coats the salmon. Place the bag in a flat surface then gently push the air out of the bag and seal it. Refrigerate for 1 hour.
Preheat the oven to 350 degrees Fahrenheit.Grease a baking tray by spraying or spreading a small amount of cooking oil. Arrange the marinated salmon on the tray.Scoop the remaining marinade and pour it nover each salmon fillet.
Bake for about 28 to 32 minutes. Remove from the oven. Let the temperature cool down.
Arrange in a serving plate along with your favorite salad side dish. Serve.

Slow Cooked Pork Chop with Mushroom Gravy Recipe | Healthy Pork Recipe

noreply@blogger.com (Allan) — Tue, 20 Aug 2013 06:32:00 -0700

Slow Cooked Pork Chop with Mushroom Gravy

Ingredients

2 lbs. pork chops
2 cups white mushrooms, sliced
1 piece beef cube
1 cup water
1 tablespoon cornstarch diluted in 1/4 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper

Procedures:

Combine pork chops, mushrooms, water, beef cube, salt, and pepper in a slow cooker.
Slow cook on high setting for 3 to 4 hours.
Remove the pork chops and arrange in individual plates. Leave the sauce in the slow cooker.
Meanwhile, pour-in the water with cornstarch on the remaining sauce. Stir. Note: add water if needed.
Pour-in the mushroom gravy (sauce) over the pork chops.

Pulled Chicken BBQ Sandwich Recipe | Healthy Sandwich Recipe

noreply@blogger.com (Allan) — Sun, 11 Aug 2013 19:15:00 -0700

Pulled Chicken BBQ Sandwich

Ingredients
3 (4 oz.) chicken breasts, boneless and skinless
1 1/4 cups sweet barbeque sauce
2 tablespoons Worcestershire sauce
1/4 cup white wine vinegar (or white vinegar)
3 tablespoons brown sugar
a dash of ground black pepper
3 (6 inches) sub sandwich bread

Procedures:

Combine the BBQ sauce, vinegar, sugar, Worcestershire sauce, and pepper in a bowl. Mix well.
Place the chicken in a slow cooker and then pour-in the sauce mixture.
Slow cook in low for about 5 to 6 hours. Shred the chicken on the 3rd hour and then continue to slow cook. Keep an eye on the cooker to ensure that there is still enough liquid.
Arrange the slow cooked chicken BBQ in the middle of each sub.

Empanadas Beef Recipe | Healthy Baked Empanada Recipe

noreply@blogger.com (Allan) — Sun, 28 Jul 2013 00:04:00 -0700

Beef Empanada recipe

Ingredients:
Filling:
1 lb. ground beef (85% lean)
1/2 cup raisins
1/2 cup green peas
1 small yellow onion, minced
1/2 cup beef broth
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon granulated white sugar
2 tablespoons cooking oil

Dough:
3 cups AP flour
1 egg
1 cup cold unsalted butter, cut into 8 parts
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons granulated white sugar
6 tablespoons ice cold water
3 cups cooking oil (for frying)

Procedures:

Making the presentation to heat 2 tablespoons oil in a skillet. Saute onion and add ground black pepper. Put in the meat and cook for 5 minutes.
Add raisins, paprika, sugar and salt. Stir and then pour in the beef broth.
Cover and simmer for 10-15 minutes. Remove the lid and let the liquid evaporate.
Add the green peas.Stir then cook for 2 minutes. Turn-off heat. Set aside.
Prepare the dough by placing salt, AP flour, baking powder and sugar in a bowl. Use a whisk to mix the ingredients.
Put the pieces of butter in the mixing bowl with cold water. Mix with a pastry blender. If you do not have one, use 2 kitchen knives instead. You should mix like dough being cut into several pieces.
Take about 3 tablespoons of the mixture and then shape it into a ball. do this until all the dough is consumed.
Refrigerate the dough balls for about 20-25 minutes. Flatten the dough ball gently pressing the center by hand on a flat surface dusted with flour clean. Use a rolling pin to roll the dough and make a flat circle about 4-5 inches in diameter.
Arrange about 4-5 tablespoons of filling in center of dough. Bending block edges or by pressing the tip of a fork on both sides. Meanwhile, heat about 2-3 cups of oil in a pot. Fry patties about 3-5 minutes or until the color turns golden brown.
Remove from the pot and then arrange on a plate with paper towels linewd. Allow excess oil to drip-off. Transer to a serving dish.

Chicken Nuggets Recipe | Healthy Baked Chicken Recipe

noreply@blogger.com (Allan) — Sat, 27 Jul 2013 23:29:00 -0700

Baked Chicken Nuggets recipe

Ingredients:
2 (6 to 8 oz.) chicken breasts, skinless and boneless
1 cup bread crumbs
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon ground black pepper

Procedures:

Cut the chicken breast into pieces 2 × 2 inches. Place chicken in a bowl and pour in the buttermilk. Cover and place in refrigerator to marinate for at least 3 hours (The longer it marinates the better the texture gets).
Preheat oven to 400 degrees Fahrenheit. Sprinkle salt and pepper over chicken.
Roll the chicken over the bread crumbs. Make sure the chicken is covered properly.
Position a rack on a baking sheet. Make sure the grill can withstand high oven temperature. Place the chicken pieces on the grill. Bake for 14-16 minutes.
Set the oven to broil settings. Let it stay for 3-5 minutes or until light brown to golden brown.
Remove from oven and transfer to a serving plate.