Pinay In Texas Cooking Corner

Pork Pochero

2015-04-24T17:52:00.000-05:00

This recipe that I am sharing with you today is one of the most loved pork recipes in the Philippines. It is popularly cooked for special occasions like weddings, fiesta and Christmas. Called Pochero, the name of this dish came from the Spanish word Puchero which means stewpot.

Pochero can be cooked using pork, beef, chicken and fish, but pork pochero is the most common version. The ingredients used for all versions and the manner of cooking may vary depending on the cook's preference. As for me, this is how I cook my Pork Pochero. Check it out and let me know what you think. You might also want to check the Fish Pochero I have posted before.

Ingredients:

2 lbs pork, cubed (I used country style pork ribs for this)
3 pcs saba bananas, peeled and each cut into 3 bias slices (didn't have saba bananas so it's not included in the photos)
3 medium-sized potatoes, peeled and quartered
3 cloves garlic, minced
1 medium-sized onion, thinly sliced
2 pcs. medium sized tomatoes, seeds removed and diced
1 cup pork broth
1 *8-oz. can tomato sauce
¼ cup banana ketchup
15 pieces green beans, cut 2" long
1 cup cooked red beans or garbanzo beans
1 small cabbage
1 Tbsp sugar
5 Tbsp olive oil
salt and pepper
1 Tbsp garlic powder

Procedure:

1. Sprinkle pork with 1 tsp salt, 1/4 tsp pepper and garlic powder. Let sit for about 15 minutes. Boil pork in water until tender. Reserve 1 cup of broth. Drain pork and set aside. Meanwhile, in a skillet over medium heat, fry saba bananas (if using) and potatoes in light olive oil until golden brown. Remove from skillet and set aside.

2. In the same skillet, saute pork until brown. Push to one side of the skillet. Saute garlic, onion and tomatoes for about 3 minutes or until tomatoes are soft. Mix with pork. Add green beans and saute for a minute.

3. Add pork broth, tomato sauce and ketchup. Bring to a gentle boil. Add sugar. Mix well. Season with salt and pepper to suit your taste. Simmer for about 5 minutes or until green beans are crisp tender.

4. Add red beans and cabbage. Simmer for 3 minutes. Add the fried saba and potatoes. Toss until well coated. Remove from heat. Transfer to a serving dish. Serve with hot rice.

Roast Balsamic & Herb Rolled Pork Loin

2015-02-11T09:45:00.001-06:00

Pork loin is where we get the leanest and most tender pork cuts. It has a mild flavor that goes well with either sweet or savory ingredients. It's delicious roasted, grilled, or pan seared. But no matter how you cook it, it is important to be careful not to overcook pork loin because it will dry out easily.

For this recipe that I am sharing with you today, I used boneless pork loin roast, but tenderloin which is a lot smaller in size will also work. Though if you are going to use tenderloin, be sure to keep it whole instead of butterflying so it will remain moist.

This roast pork loin recipe is one of my family's favorite and is truly so easy to prepare. With just a few ingredients, you'll have a fancy dinner with no considerable effort! If you have more time to marinate, you can cook the pork loin whole, but if you don't, you have the option to butterfly the pork loin which will allow the marinade to be quickly absorbed.

I usually serve this with mashed potatoes and gravy, but this will go well with oven roasted Brussels sprouts, salad, mixed veggies, green bean casserole, or any side dish of your choice! An awesome roast pork that's easy to prepare but looks and tastes like you spent a lot of time on it! Perfect for Valentine's Day dinner!

Ingredients:

4 lbs boneless pork loin roast
1 tsp Grill Mates pork rub
2 Tbsp garlic, minced
1 Tbsp fresh rosemary, minced
½ tsp oregano
½ cup balsamic vinegar
¼cup olive oil
½ tsp hot paprika
1 tsp salt
½ tsp pepper

Instructions:

1. In a bowl, combine all the ingredients except for pork. Stir until well combined. Butterfly pork loin. Place it on a baking dish. Sprinkle with salt and pepper on both sides. Let sit for about 10 minutes then pour marinade on it. Marinate for at least 1 hour.

2. Preheat oven to 350°F. When done marinating, transfer pork loin on a baking sheet for easy rolling. Strain the marinade and reserve the liquid for basting. Put the spices on one side of the pork loin. Roll and tie the pork at 2-inch intervals. Place pork in a baking dish and bake in preheated oven for about 1 hour, basting occasionally until the pork reaches an internal temperature of 145°F. (You can also use a turbo convection oven for this just like the one shown in the photo.) Let the roast rest for 10 minutes before slicing. Serve with mashed potatoes and gravy or any side dish of your choice!

Ham and Cheese French Toast Roll-Ups

2015-01-28T10:24:00.002-06:00

I remember that it was in college when I first made something like this after having tried it at a friend's house. I used to call it cheese rolls, hotdog rolls or luncheon meat rolls depending on the filling I used, which most of the time was MaLing luncheon meat, Purefoods hotdog or Eden cheese. When we got to the US, I learned that French Toast Roll-Ups is how these scrumptious rolls are called! I also learned that you can fill it with other stuff like fruits, cream cheese, peanut butter, Nutella and whatever filling you could think of! The possibility is truly endless! I remember one time when I made this with Mozarella sticks and dredge it in bread crumbs before frying...oh my, the girls really loved that! But their favorite version is this one that I am sharing with you today...the one with cream cheese, ham and shredded Mozzarella cheese for filling.

I made this the other day for snack. It has been a long time since I last did, and the girls as well as the hubs were all thrilled! They just couldn't wait for me to finish taking pictures. ^.^

These Ham and Cheese French Toast Roll-Ups are perfect for breakfast too! I tell yah, its wonderful aroma will have everyone jumping out of bed and running to the kitchen! ;)

Ingredients:

8 slices of bread (I used honey 7 grain. You can use any soft and fluffy type of bread)

8 pcs. ultra thin sliced ham

½ cup cream cheese

½ cup shredded Mozzarella cheese

2 eggs

3 Tbsp milk

2 Tbsp butter, for frying

Instructions:

1. Flatten each slice of bread with a rolling pin. Place about a tablespoon of cream cheese on each slice of bread. Top with ham and then with a tablespoon of Mozzarella cheese. Roll the bread up and repeat until all the slices of bread are filled.

2. In a bowl, whisk the eggs and milk until well combined. In a skillet over medium heat, melt butter. Dip the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook until golden brown on all sides. Serve warm with you favorite drink!

Whole Wheat Banana Chocolate Chip Cookies

2015-01-22T13:49:00.001-06:00

Have some brown and mushy bananas in your fruit bowl? Well, you can put them into good use with this Whole Wheat Banana Chocolate Chip Cookie recipe! There are a lot of wonderful things to turn overripe bananas into like Banana Bread with Walnut Crumble, Banana Cream Pie Shake, Banana Caramel Chocolate Chip Bars, Almond Banana Cake, Banana Cream Trifle but I think this is the one that my daughters love the most. It's really good, that's why!

These cookies are soft, chewy and really tasty! They have the goodness of chocolate chip cookies with the added flavor of banana. Who wouldn't love that? My daughters enjoy having these cookies for snacks and they love bringing it to school for lunch dessert.

Such wonderful treats! You should try it!

Ingredients:
Makes 30 cookies

2 cups whole wheat flour

2 pcs ripe bananas, mashed

1½ cups semisweet chocolate chips

1 tsp baking powder

1 tsp baking soda

½ tsp salt

½ cup butter, melted

¾ cup light brown sugar

¼ cup granulated sugar

2 eggs

1 tsp vanilla extract

¾ cup toasted chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. In a bowl, combine flour, baking powder, baking soda and salt.

2. In another bowl, cream butter and sugars using an electric mixer on medium speed until light and fluffy. Add eggs, vanilla and mashed bananas,and continue mixing until well combined. Reduce speed to low. Gradually add flour mixture and beat until well incorporated. Stir in chocolate chips and walnuts/pecans (optional).

3. Scoop dough onto prepared baking sheet with proper spacing. Bake in preheated oven for 10-12 minutes or until slightly golden around the edges. Let the cookies cool a few minutes on the baking sheet. Transfer to a wire rack to cool completely. Store in airtight container.

Ham and Vegetable Chowder

2015-01-13T17:19:00.000-06:00

The holidays are long gone, but we still have some leftover ham, so I decided to make this Ham and Vegetable Chowder which is perfect for this cold weather that we've been having. It is a hearty, easy soup that's ready in 30 minutes so you won’t spend hours in the kitchen with this one! Sounds perfect, right? I sometimes use cooking cheats for this like a carton of reduced fat cream starter, but even if you use the usual chowder ingredients like I did here (milk, chicken broth and flour), it still won't take that much time!

If you don't have ham, turkey or chicken will also work. It’s very comforting and perfect during the cold fall and winter days, or even during days when you just feel like having a nice bowl of soup. You should try it!

Ingredients:
Serves 6-8

2 cups cooked ham, diced
2 cups potatoes, peeled and dice
1 cup broccoli florets
1 cup carrots, peeled and dice
1 cup celery, diced
½ cup onions, minced
1 tsp herbes de provence
6 cups chicken broth (or if you have the ham bone, boil it in about 6 cups water and use that instead)
2 cups milk
¼ cup butter
½ cup all purpose flour
2 Tbsp olive oil
Salt and pepper to taste
6 pcs. turkey bacon, cooked and crumbled
1 tsp parsley flakes (for garnish)

Instructions:

1. In a large saucepan over medium heat, saute ham in olive oil for about 3 minutes. Add the potatoes and cook for about 3 minutes. Add broccoli, carrots, celery, onions and herbes de provence. Cook for 3 minutes more or until everything is crisp tender, stirring occasionally. Add the broth in the saucepan. Cover and bring to a boil.

2. In a small saucepan, melt butter over medium heat. Whisk flour into butter until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture is smooth and thickened. Stir milk mixture into soup. Season with salt and pepper to suit your taste. Cook for about 5 minutes or until thickened and heated through, stirring occasionally. Serve warm in a bowl with crumbled bacon and a pinch of parsley flakes.

Festive Fudge Brownies for the Holidays

2014-12-19T10:18:00.001-06:00

As promised, I'm sharing with you today a simple way of making fudge brownies into festive holiday gifts for anyone on your list! It's very easy and fun to make...and such a wonderful activity with the kids! They will love making these delicious treats and you'll definitely see the glow in their eyes as they put on the sprinkles, nuts and crushed peppermints! :)

Whether you're making it for gifts or just for personal consumption, I'm pretty sure you'll have a great time! Try it and let me know what you think...

Makes 24-32 pcs. brownies
Ingredients:

1 batch Fudge Brownies

8 oz. semisweet chocolate morsels

¾ cup heavy whipping cream

1 Tbsp unsalted butter

¼ cup chopped nuts (walnuts, pecans or almonds will do)

¼ cup crushed peppermint

6 pcs. candied maraschino cherries

¼ cup red, white and green sprinkles

Instructions:

1. When the brownies are done baking, allow to completely cool down.

2. Place chocolate morsels in a bowl. Set aside. Heat the cream and butter in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When ganache has completely cooled, beat until soft and fluffy. Spread evenly on the whole brownie.

3. Decorate each quarter of the brownie with the chopped nuts, peppermint, and colored sugar. As for the cherries, just put it after slicing the brownies into desired size. Set aside and allow the ganache to completely firm up for about 6 hrs.

4. Using a sharp knife, trim the edges of the brownies. Slice the brownies to desired size and put each in a cupcake liner. Arrange in a festive box or tin can.

Fudge Brownies

2014-12-15T10:25:00.000-06:00

Every year, my daughters and I usually bake batch after batch of Fudge Brownies for the holidays. Not only are they my family's favorite holiday treats next to Chocolate Crinkles, Fudge Brownies also make the perfect edible Christmas gift that we love giving to our neighbors and friends!

Today, I'm sharing with you this Fudge Brownie recipe that we love so much. It's really good, and I'm pretty sure it will become your family's favorite recipe too! You'll definitely love the outcome--- fudgy and cakey with ultra moist texture!

On my next post, I'll show you how to make these fudge brownies more festive for the holidays! Watch out for it...;)

Ingredients:

1 cup butter
4 oz. bittersweet chocolate
1½ cups sugar
4 eggs, beaten
1 tsp. vanilla
1 cup semi-sweet chocolate chips
½ cup flour
½ tsp salt

Instructions:

1. Preheat oven to 325 degrees. Line a 9"x13" pan with parchment paper.

2. In a medium saucepan over medium heat, melt the butter and bittersweet chocolate while constantly stirring until well combined. Remove from heat and add the sugar. Continue stirring until sugar is well dissolved.

3. Add eggs and vanilla, stirring until the mixture is smooth. Add the chocolate chips, flour and salt. Keep on stirring until well blended. Pour into prepared pan. Bake in preheated oven for 35-45 minutes, or until toothpick inserted in the middle comes out clean. Remove from heat. Allow to cool down completely. Cut into 24 pcs before serving.

Double Layer Pumpkin Cheesecake

2014-11-24T17:30:00.001-06:00

Thanksgiving is here once again...a day when many of us sit together with family and friends to give thanks for all the blessings and the same time, enjoy a wonderful meal. Whether you're celebrating at the comfort of your own home or at someone else's house, this Double Layer Pumpkin Cheesecake will surely add delight to your celebration!

This combines the goodness of cheesecake and pumpkin pie in one gorgeous and tasty treat, and will truly give you another reason to be thankful!

Try it and let me know what you think!

Wishing you all a HAPPY THANKSGIVING!
Blessings from our home to yours!

Ingredients:
For the crust:

2 cups graham cracker crumbs (I used cinnamon flavored graham crackers)
6 Tbsp butter, melted
¼ cup brown sugar

For the Filling:

3 *8oz packages cream cheese
1 cup sugar
1 tsp vanilla
3 eggs
1 cup canned pumpkin
½ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice

For the Topping:

1 cup heavy whipping cream
4 Tbsp sugar
½ tsp cinnamon
chocolate chips (optional)

Instructions:

For the crust:

1. In a bowl, mix graham cracker crumbs and sugar until well combined. Add butter, 1 tablespoon at a time, and knead with your hand until mixture sticks together.

2. Grease the bottom and sides of a 10-in springform pan then line with parchment paper. Press mixture evenly into the bottom and halfway up the sides of the pan. Refrigerate the crust while preparing the filling.

For the Filling:

1. Preheat oven to 325°F. In a bowl, beat cream cheese, sugar and vanilla until well blended. Beat in eggs, 1 at a time, just until blended.

2. Pour about 2/3 of the cream cheese mixture into the prepared crust. Stir the pumpkin and spices into the remaining cream cheese mixture in the bowl. Mix until well blended.
3. Pour flavored cream cheese mixture on top of plain cream cheese mixture. Bake in preheated oven for 45-50 minutes or until center is almost set. Turn off the oven. Open the oven door 1-inch, and let the cake cool in the oven for about an hour. This will prevent the cheesecake from cracking and sinking. Remove from oven. Allow to cool down completely. Cover the pan with foil or cling wrap then refrigerate for at least 4 hours.

For the Topping:

In a bowl, whip cream and 4 Tbsp sugar on high speed using whisk attachment of mixer until soft peaks form. Set aside.

To assemble:

1. Take the cheesecake out of the refrigerator. Put pan on a serving plate. Open the springform latch and gently open the pan and lift up the sides. Gently slide the cheesecake off the bottom of the pan then carefully remove the parchment paper from the sides of the cheesecake.
2. Put whipped cream in a piping bag. Pipe rosettes all the way around the top of the cheesecake. Sprinkle each rosette with cinnamon powder. Top each rosette with chocolate chips (optional). Refrigerate until ready to serve.

Budstraps... Offering Safety, Convenience and Style

2014-11-17T15:30:00.000-06:00

If you're someone who couldn't live without earbuds but gets annoyed when tangles, dropped cords, and out-of-control swinging get in your way...well, budstraps is for you! The innovative new way to keep earbuds (and frustration) in place, budstraps will help you say goodbye to distracting tangled cords and earbuds that won’t stay put.

BudStraps is an amazing new tool which allows you to simply clip your earbuds around your neck and go. A lightweight neoprene strap that sits comfortably on the back of the neck, Budstraps are ideal for runners, bikers and drivers who need one ear open for optimum safety and also for moms who could not bear the hassle of a dangling bud or tangled cord. Simply clip those favorite earbuds into the strap and instantly simplify any run, ride, walk, workout or gaming session. With Budstraps, you’re free to clip, go and forget about those buds. If a bud falls out, it’s kept close and easily retrievable rather than falling the full length of the cord and often-times taking its companion earbud with it. Budstraps are designed to empower, providing confidence and uninterrupted focus on what’s important…a distraction-free run, ride, workout and even cooking!

To learn more about Budstraps, check out their Kickstarter video!

Support Convenience, Support Safety, Support Budstraps!

Three-Cheese Baked Ziti

2014-11-13T13:00:00.000-06:00

This delicious and comforting Three-Cheese Baked Ziti is another favorite here in our house! It is packed with ground beef, fresh tomatoes, carrots and peppers, three kinds of cheese including ricotta, Mozarella and Parmesan and a hint of red pepper flakes, which makes it a go-to comfort food. The best thing is that you can get this dish assembled ahead of time, store in the ref and just bake later for a quick and easy meal any night of the week!

Do give it a try and let me know what you think!

Ingredients:

16 oz. Ziti
1 lb ground beef
3 cloves garlic, minced
1 cup minced onion
5 cups diced fresh tomatoes
½ cup chopped green bell pepper
½ cup shredded carrots
¼ tsp red pepper flakes
1 cup beef broth
1½ cups ricotta cheese
¼ cups chopped fresh basil leaves
1½ cup shredded part-skim mozzarella cheese
½ cup shredded Parmesan cheese
2 Tbsp olive oil
salt and pepper

Instructions:

1. In a large skillet or wok over medium high heat, saute beef in olive oil. Season with ½ tsp salt and 1/8 tsp freshly ground black pepper. Keep stirring until beef is evenly browned, about 5 minutes. Push beef into one side of the pan. Add garlic, onion and tomatoes. Saute until tomatoes are soft.

2. Add bell pepper, carrots and red pepper flakes. Mix with all the other ingredients until well combined. Add broth and mix well. Bring to a boil. Reduce heat and simmer, uncovered for 15 minutes. Season with salt and pepper to suit your taste. Remove from heat.

3. Meanwhile, cook ziti according to package directions. Drain and return to pan. Stir in the beef and vegetable mixture, ricotta cheese and basil. Transfer to a lightly greased 9"x13" baking dish. Sprinkle with mozzarella and Parmesan cheese.

4. Preheat oven to 425°F. Bake Ziti, uncovered for 10-15 minutes or until heated through and cheese is melted.

Halloween Chocolate Cake

2014-10-30T10:30:00.000-05:00

Made this for a Halloween Party... It's a Chocolate cake with cream cheese filling, covered with dark chocolate ganache and decorated with finger cookies and chocolate rats.

It's actually my first time to make a Halloween cake and I must admit I had fun! Though the chocolate cake, as well as the filling and the frosting are something I usually make, both the finger cookies and chocolate rats which I used for decoration are new to me...and I tell yah, I enjoyed making them! Want a creepy treat for Halloween? This is just perfect...so check it out and give it a try! Wishing you all A HAPPY HALLOWEEN!

Ingredients:

2- 9" round chocolate cakes (recipe can be found here)

1 cups Oreo crumbs

For the Cream Cheese Filling:

¼ cup butter, softened

8 oz. cream cheese, softened

1 cup confectioner's sugar

¾ tsp vanilla extract

For Chocolate Ganache Frosting:

8 oz. semisweet chocolate morsels

¾ cup heavy whipping cream

1 Tbsp unsalted butter

For the Finger Cookies:

½ cup white sugar

1/3 cup margarine or butter

1 egg

pinch of salt

1 tsp baking powder

1½ cups flour

almond slices

cocoa powder

For the Chocolate Rats:

top part of 1 Sub Roll

½ cup chocolate ganache

¼ cup Oreo crumbs

sliced almonds

slivered almonds

almond bits or sunflower seeds colored with red food coloring

black licorice

red food coloring (optional)

Instructions:

For the finger cookies:

1. Preheat oven to 375°F. Line a cookie sheet with parchment paper. Cream butter and sugar in a mixing bowl until light and fluffy. Add egg, salt, baking powder and flour. Mix until well combined. If dough is too sticky, add some more flour 1/8 cup at a time until desired consistency is achieved.

2. Form dough in ½" balls. (You will only need 5 for this Halloween cake but you can bake them all for finger cookie treats!) Shape dough balls into logs of varying length. Put logs on a floured surface, and using your own fingers as a guide add some contours. With a toothpick or pairing knife, add some nice crevices about half way through the dough from the top and for the knuckle wrinkles at the 1/3 and 2/3 marks of each log. Using a teaspoon, create a nail bed on the finger tip for the almond slice. Add the almond slice slipping it bit under the nail bed so they hold, and tweak your finger sculpture so it is finger like.

3. Transfer fingers to the prepared cookie sheet. Bake in preheated oven for 10-12 minutes. Remove from heat and allow to cool down. With the small paintbrush, paint in the cocoa powder into the wrinkles and the rim of the nail bed fairly generously. Wait a bit and then shake and blow off the excess powder, and clean up any powder not in crevices with the brush. Color nails with red food coloring (optional).

For the cream cheese filling:

1. Cream together the butter and cream cheese until fluffy. Add the vanilla extract. Add confectioner's sugar. Beat at low speed until mixed, then on high until smooth. Reserve about ¼ cup for maggots. Set aside.

2. Spread remaining cream cheese mixture in between the cake.

For the Chocolate Ganache:

1. Place chocolate morsels in a bowl. Set aside.

2. Heat the cream and butter in a saucepan over medium heat. Bring just to a boil.

3. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

4. When ganache has completely cooled, beat until soft and fluffy. Reserve about ½ cup for chocolate rats glaze.

For the Chocolate Rats:

Line a cookie sheet with parchment paper. Using a kitchen scissor, cut the top part of the sub roll in tear shapes. (Y aped roll and about 1 inch apart — to make the ears of the rat.

Insert a fork into the large end of the shaped roll. Holding each shaped roll on fork over container of dipping chocolate, spoon chocolate over it to coat. Allow excess chocolate to drip off, tapping fork lightly. Sprinkle with Oreo crumbs to coat and transfer the roll to prepared cookie sheet. Add red almond bits for the eyes, slivered almonds for the teeth, and brown candies for the nose. Repeat with the remaining tear shape rolls. ">Insert licorice in back side of each chocolate-covered roll for the tail. Repeat with the remaining tear shape rolls.

To assemble: 1. Spread chocolate ganache on the layered cake.

2. Stick the fingers to the cake then sprinkle some oreo crumbs around them. Piped cream cheese around dirt to look like maggots. Place chocolate rats on the cake as you please.

Bowtie Chicken Alfredo

2014-10-22T16:47:00.000-05:00

Both my 7th and 3rd grade daughters bring homemade lunch to school everyday, not just to avoid long lines but also because they think that cafeteria food tastes like crap. They prefer that I make sandwiches, quesadillas, wraps or pasta for them, rather than have them fall in line for more than 5 minutes for something that they consider low quality food.

This Bowtie Chicken Alfredo is one of the pasta dishes that they love bringing to school. They love it so much that whenever I cook it for dinner, they would request that I save some for their lunch the next day. Well, I couldn't blame them because it's really good --- so creamy and very comforting! I guess it's true 'coz even their friends tell me that I should make their lunches too!

You should try it!

Ingredients:

12 oz. bowtie pasta
1 lb boneless skinless chicken breast, cut into cubes
2 Tbsp olive oil
3 cloves garlic, minced
1 medium sized sweet onion, minced
1 red bell pepper, chopped
2 cups broccoli florets, chopped
4 strips of cooked turkey bacon, chopped
1 can cream of chicken soup
1 cup 2% milk
½ cup plain yogurt
½ cup grated Parmesan & Romano cheese blend
¼ cup fresh basil, thinly sliced
Salt and pepper

Instructions:

1. Cook bowtie pasta according to package directions. Drain and set aside. In a saucepan over medium heat, cook chicken in olive oil until there's no more pink showing. Sprinkle with ½ tsp salt and 1/8 tsp freshly ground pepper. Push chicken to one side of the pan. Add garlic and onion and cook until onion is translucent, about 2 minutes. Add bell pepper and broccoli and cook for about 3 minutes or until tender-crisp. Mix with other ingredients until well combined.

2. Meanwhile, combine soup, milk, yogurt and grated cheese. Stir into chicken mixture. Bring to a boil. Reduce heat to low and simmer, uncovered for about 5 minutes. Add the bowtie pasta, bacon and basil. Toss until completely covered with sauce. Cook until heated through. Remove from heat.

Rellenong Talong (Stuffed Eggplant)

2014-10-09T16:59:00.000-05:00

Called Rellenong Talong in the Philippines, this dish looks like an omelette but it's actually the Filipino version of stuffed eggplant. Unlike that of other cuisines where the eggplant is basically cut into half and then hollowed out and the eggplant flesh is cooked with the other filling ingredients, the Filipino stuffed eggplant is cooked differently. First, the eggplant is grilled then the skin is peeled off and after that, it is soaked in beaten egg, filled with meat mixture and then cooked like an omelette. There's another dish called "Tortang Talong" which is actually the Filipino eggplant omelette. The difference is that after grilling and peeling off the skin, the eggplant is just soaked in egg and cooked without the filling. Some steam the eggplant instead of grilling it, but I personally prefer the latter because of the added flavor that grilling brings and because grilled eggplant turns out less watery and mushy.

Rellenong Talong is one of my youngest daughter's favorite. Just like me and the hubs, she loves it with banana ketchup! Like the Rellenong Tahong, Rellenong Alimasag, Rellenong Pusit and Rellenong Okra that I have featured here on the blog before, Rellenong Talong is a bit time consuming to prepare, but I tell yah, it's all worth it! Definitely a must try!

Ingredients:

4 Chinese Eggplants (the long and more cylindrical in shape, with smooth purple calyx and skin)
1 lb ground pork
1 medium sized sweet onion, diced
6 cloves garlic, minced
2 medium sized tomatoes, diced
½ green bell pepper, diced
1½ tsp salt
½ tsp freshly ground black pepper
6 large eggs, beaten with ½tsp of salt
2 Tbsp olive oil
Canola or Vegetable oil for frying

*eggs not shown in photo

Instructions:

1. Grill the eggplants for about 5 minutes on each side or until soft when touched and the skin starts charring. Remove from heat and allow to cool down. Peel the skin off each eggplant and set aside.

2. Prepare the filling. In a large skillet over medium heat, saute garlic in olive oil until light brown. Add tomatoes and onion and saute until soft. Add ground pork and saute until there's no more pink showing. Season with salt and pepper. Continue sauteing until tender. Add bell pepper and saute for another 3 minutes. Transfer to a bowl and set aside. Wipe the skillet with paper towel to clean.

3. Heat up 1 Tbsp canola or vegetable oil in the skillet over medium heat. Dip an eggplant in the beaten egg mixture. Put in the heated skillet. Using a fork, flatten the eggplant. Scoop about ¼ of the filling into the eggplant and distribute well. Scoop about 3-4 Tbsp beaten egg over the filling. Cook for about 2 minutes. Egg will ooze out, just keep folding it back to the eggplant. Gently flip the eggplant. Cook the other side for about 3 minutes. Remove from skillet and transfer to a plate lined with paper towels. Repeat the process until you cook all the eggplants. Serve with steamed rice and banana ketchup.

Oreo White Chocolate Mousse Torte with Chocolate Ganache Topping

2014-10-02T09:55:00.000-05:00

Today, my youngest daughter turns 9! For this special day, she requested that I make her this Oreo White Chocolate Mousse Torte. It's a very easy no-bake treat that we've been making since forever. I got this recipe years back from Kraft recipes and been enjoying it since then. But for her 9th birthday, Cherlin requested that I add a special topping to it aside from the usual whipped cream. She requested that I top it with chocolate ganache. Being the good mom that I am, I gave in to her request! :)

She was so delighted when she saw it this morning! The smile on her face was so precious! Well, I'm pretty sure you'll be all smiling too after trying this! Check out the recipe, and let me know what you think...

To my #sweetangel, a very HAPPY BIRTHDAY! Enjoy this day and every day of your life to the fullest! Keep smiling and doing the things you love to do! Wishing you all the joys and blessings you deserve!

Ingredients:

For the Torte:

1 package (14 oz.) Mini Oreo Cookies, divided
6 Tbsp. butter, melted
1 envelope unflavored gelatine
1¼ cups milk
1 package (11 oz.) white chocolate chips
2¼ cups heavy whipping cream

For the Chocolate Ganache:

4 oz. bittersweet chocolate morsels
1/3 cup heavy whipping cream
1 Tbsp unsalted butter

Instructions:

For the Torte:

1. In a bowl, whip cream and 3 Tbsp sugar on high speed using whisk attachment of mixer until soft peaks form. Set aside. Reserve about 3/4 cup for topping and store in the refrigerator until ready to use.

2. Lightly grease a 9" or 10" springform pan then line bottom and sides with parchment paper. In a food processor or blender, process and crush half of the Oreo cookies into fine crumbs. Mix with butter; press firmly onto bottom and 1 inch up side of prepared springform pan. Refrigerate while preparing chocolate mousse.

3. Pour milk in a large saucepan. Sprinkle gelatin over milk and let stand for 1 minute. Cook on low heat for 3 minutes or until gelatin is completely dissolved, stirring constantly. Add chocolate chips and cook with frequent stirring until chips are completely melted and mixture is well blended. Place saucepan in bowl of ice water. Let stand for 8 to 10 min. or until gelatin mixture is slightly thickened, stirring frequently. Gently stir in remaining cookies (saving about 12 pieces for topping) and the whipped cream. Pour into chilled crust.

4. Refrigerate for at least 6 hours. Remove from springform pan. Gently remove the parchment paper. Decorate with chocolate ganache, whipped cream and remaining Oreo cookies just before serving. Store leftover cake in refrigerator.

For the Chocolate Ganache:

1. Place chocolate morsels in a bowl. Set aside. Heat the cream and butter in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When ganache has completely cooled, use to decorate the torte.

Almond Banana Cake with Chocolate Ganache

2014-09-24T10:21:00.001-05:00

It's my hubby's birthday today! As I wish him the best birthday ever, let me share with you this cake that I made for him. It's his favorite banana cake, tweaked with the addition of almonds which is also his fave.

It looks pretty, right? It's yummy too, I tell yah...so you should definitely give it a try! ;)

To the #besthusbandever, a very HAPPY BIRTHDAY! May you always feel God's love in the life we share! I LOVE YOU! Wishing you good health and all the blessings you deserve!

Ingredients:
For the Cake:

¾ cup unsalted butter, softened

2 cups sugar

3 eggs

1½ cups mashed ripe bananas (2 to 3 large)

1½ tsp vanilla extract

3 cups cake flour

1½ tsp baking powder

1½ tsp baking soda

1 tsp salt

¾ cup buttermilk

¾ cup chopped almonds, toasted

For the Cream Cheese Filling:

¼ cup butter, softened

8 oz. cream cheese, softened

1 ½ cups confectioner's sugar

¾ tsp vanilla extract

½ cup chopped almonds

For the Chocolate Ganache:

8 oz. semisweet chocolate morsels

¾ cup heavy whipping cream

1 Tbsp unsalted butter

½ cup sliced almonds

Instructions:
For the cake:

1. Preheat oven to 350°F and place rack in the center of the oven. Slightly grease two 9" round pans. Set aside.

2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk together flour, baking powder, baking soda, and salt, then add to creamed mixture alternately with buttermilk, beating well after each addition.

3. Fold in 3/4 cup almonds.Pour the batter into the prepared pans and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool for about 10 minutes then transfer on a wire rack.

For the cream cheese filling:

1. Cream together the butter and cream cheese until fluffy. Add the vanilla extract. Add confectioner's sugar. Beat at low speed until mixed, then on high until smooth.

2. Spread in between the banana cake. Sprinkle chopped almonds on top.

For the Chocolate Ganache:

1. Place chocolate morsels in a bowl. Set aside.

2. Heat the cream and butter in a saucepan over medium heat. Bring just to a boil.

3. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

4. When ganache has completely cooled, beat until soft and fluffy. Then spread on the cake. Decorate as you please. Sprinkle with sliced almonds.

Filipino Barbeque

2014-09-16T19:01:00.001-05:00

For those who have been sending me requests for Filipino Barbeque recipe, your wait is over! I finally got the chance to make barbeque again and take some pix...so today I'm sharing with you how we make these yummy pork skewers...

Filipino barbecue is made of thinly sliced pork which is soaked overnight in a special marinade and then skewered on a bamboo stick and grilled over charcoal while basting. Though a little time consuming to prepare, the wait is worth it, and you won't regret making this Filipino favorite!

Want to know what the special marinade is? Check out the recipe...

Ingredients:
Yield 25 skewers

4 lbs of pork butt roast
½ cup banana ketchup
½ cup soy sauce
¼ cup lemon juice
¾ cup pineapple juice
½ cup 7-up
2 tbsp brown sugar
2 tbsp garlic crushed
½ cup sweet onion, finely chopped
½ tsp. salt
½ tsp freshly ground pepper
2 Tbsp canola oil (for basting)

Instructions:

1. Slice pork into 1/2" x 1" x 2.5" pieces. Set aside.

2. In a big bowl, combine all the ingredients (except pork and oil) to make your marinade. Add in the strips of pork. Let it marinade for a minimum of 1 hour or preferably overnight in the refrigerator.

3. Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill. Put 4-5 pcs. of meat per skewer. Set aside to let the excess marinade to drip.

4. Meanwhile, boil the marinade until it's reduced to half. Transfer to a small bowl and mix with oil. You will use this for basting.

5. Grill the skewered meat over charcoal for about 5 minutes on each side. Baste both sides to give it some shine and color.

6. Serve with steamed rice and atsara or dipping sauce (which is vinegar with crushed garlic, minced onions, chili, a little fish sauce and sugar).

Ham and Broccoli Breakfast Casserole

2014-09-09T09:33:00.000-05:00

Filling my daughters up with nourishing breakfast has always been part of my daily goals. It is a challenge sometimes, but a tasty and healthy casserole like this one that I am sharing with you today, never fails to get my girls to eat the most important meal of the day!

This casserole has been a favorite here at our home for years now. It is a combination of traditional breakfast food including bread, eggs, ham, cheese and milk...with the addition of broccoli. It's very easy to prepare...you just have to toss everything together, put it in the oven and VOILA...you have a delicious and nutritious breakfast!

I know that time is the biggest obstacle to preparing a good breakfast. Well, the good thing about this casserole is that you can make it the night before and just heat it up in the oven or microwave in the morning. :)

Ingredients:
Yield 8-10 servings

1 Tbsp olive oil, divided
½ cup chopped onion
2 cups cubed fully cooked ham
4 cups broccoli florets
1½ cups shredded cheddar cheese
¾ cup shredded Mozzarella cheese
2½ cups cubed whole wheat bread
6 large eggs, lightly beaten
1½ cups milk
¾ cups shredded Parmesan cheese
Salt and pepper to taste

Instructions:

1. Grease a 9"x13" baking dish. In a small skillet, heat olive oil over medium-high heat. Add the onions and saute until the onions are soft, about 4 minutes. Remove from the heat and set aside to cool.

2. In a large bowl, combine the broccoli, cooled onions, ham, Cheddar cheese, Mozzarella cheese and bread cubes. Toss gently to combine, and then transfer to the prepared baking dish, spreading the mixture in an even layer.

3. Using the same bowl, whisk together the eggs, milk, 1 tsp salt and 1/4 tsp pepper until thoroughly mixed. Pour over the broccoli mixture and stir until everything is covered with egg & milk mixture.

4. Preheat the oven to 375°F. Cover the baking dish with aluminum foil. Place in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top. Return the casserole, uncovered, to the oven and continue baking until the top is golden brown and puffed and the casserole is cooked through when tested with a knife, about 15 minutes longer. Remove from heat and rest for 10-15 minutes before serving. Cut into squares to serve.

Blueberry Bread

2014-09-02T14:39:00.000-05:00

My daughters are now in the second week of school...and I'm really loving this new book from Laura Fuentes called The Best Homemade Kids' Lunches on the Planet! It has really given me a lot of new ideas on what to make for their packed lunches.

On the first day of school, I tried one of the sandwich recipes in the book called Kid's Philly Steak Sandwich. I tweaked it a bit by adding caramelized onions and bell peppers. The result was amazing, and both Clarise and Cherlin loved it!

During the past week, I have tried five other recipes from the book, and I must say that they are all good! Love Laura's easy and healthy ideas! The book has over 200 recipes which are not just for lunch, but for snack and for breakfast as well!

This Blueberry Bread recipe that I'm sharing with you today was from the said book. It's a little different from the blueberry bread recipes I've tried before because of the use of coconut oil as substitute for butter, and yogurt as substitute for milk. I followed the exact recipe except for the amount of blueberries. Instead of the suggested 1½ cups, I just used 1 cup which I think is just the perfect amount. The result was wonderful! It's soft, moist, yummy...and healthier compared to the usual blueberry bread!

Ingredients:

Yield: 1 loaf

1 cup blueberries, fresh or frozen
1½ cups + 1 Tbsp all purpose flour, divided
2 tsp baking powder
½ tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest
1 tsp vanilla extract
½ cup coconut oil

Instructions:

1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan, dust with flour, and tap out the excess. In a small bowl, mix the blueberries with 1 Tbsp flour. Using a spoon, toss the blueberries until they are evenly covered with flour. (This helps prevent them from sinking to the bottom of the pan during baking.) In a medium bowl, whisk together the remaining flour, baking powder and salt.

2. In a large bowl, or in the bowl of a stand mixer, mix the yogurt, sugar, eggs, lemon zest, vanilla and coconut oil on low speed until all items are thoroughly combined.Slowly add the flour mixture to the wet mixture, making sure that there are no lumps but being careful that you don't overmix. Gently fold the blueberries into the batter. Pour batter into prepared loaf pan, and bake for 50 to 55 minutes, or until a toothpick comes out clean.

3. Let the bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before removing from the pan.

For more kid friendly recipes, get a copy of The Best Homemade Kids' Lunches on the Planet! It will be useful, I tell yah!

Braised Pork Chops and Bell Peppers

2014-08-26T10:13:00.001-05:00

My daughters are back to school, so hopefully, I can go back to posting recipes more often than just once a month. :)

To start off, I'm sharing with you today a pork recipe that my family enjoys a lot. It's called Braised Pork Chops and Bell Peppers. It's another simple recipe that requires only a few ingredients but has a very delicious result!

Try it and let me know if you'll like it as much as we do...

Ingredients:

6 pcs. pork chops
3 Tbsp pure olive oil (You can also use vegetable or canola oil)
¼ cup barbecue sauce (You can use any type of bbq sauce)
Salt and black pepper
1 red and 1 green bell pepper, quartered and sliced into strips
1 yellow onion, sliced thinly
4 cloves garlic, thinly sliced
½ cup red wine

Instructions:

1.Sprinkle pork chops with salt and pepper. Let sit for about 30 minutes.In a large nonstick skillet over medium heat, warm oil. Cook pork chops in medium low heat until brown. Transfer pork chops to a plate and set aside.

2. Add bell peppers, garlic and onion to skillet. Sprinkle with salt and pepper. Stir for about a minute. Add barbecue sauce and stir until well incorporated.

3. Add wine and bring to a boil, Return chops to skillet, nestling them in the liquid. Reduce heat to low. Cover and cook 5 minutes. Turn chops, cover, and cook for another 5 minutes or until pork chops are tender.

4. Remove from heat. Serve pork chops with pepper and onion mixture spooned on top.

No Bake Cookies 'n Cream Tartlets

2014-07-31T08:51:00.001-05:00

My lil' chef made some Cookies 'n Cream Tartlets yesterday, and I must say she nailed it! Even if I wasn't her mom, I would say the same thing. :) They were really good! The whole family enjoyed them.

Do give this simple recipe a try! I'm sure you'll like it! The outcome is yummy and so easy to make. The best thing is, it's a no bake recipe!

Ingredients:

9 pcs. graham crackers (about 1 cup crumbs)
½ cup sugar
½ cup softened unsalted butter
10 pcs. Oreo, chopped coarsely for filling and about 6 more for topping
1 cup heavy whipping cream
4 oz. cream cheese

Instructions:

1. Using an electric chopper or food processor, crumb the graham crackers. Combine graham crumbs, ¼ cup of sugar and melted butter in a bowl. Mix until well combined. Firmly press crumb mixture into tartlet pans or into a mini muffin pan using your hands or a tart tamper. Chill in the refrigerator while preparing the filling.

2. In a bowl, whisk heavy whipping cream until soft peaks form. Slowly add the remaining ¼ cup of sugar and whisk some more until stiff peaks form. Add cream cheese and whisk until well combined. Fold chopped Oreo into the remaining whipped cream. Pour filling into crusts, dividing it evenly among the tartlets. Top tartlets with quarter pieces of Oreo. Refrigerate for about 1 hour before serving.

Mango Cream Pie

2014-06-30T11:09:00.000-05:00

It's summer here again in my side of the world, and do you know what that means? It's mango season again! What I'm sharing with you today is my very own version of Mango Cream Pie which is one of my family's favorite mango desserts. I came up with this recipe a couple of years back, but haven't gotten the chance to post it here yet. Well, here it is...a very simple yet very delicious way to enjoy mangoes! No need to bake and very few ingredients needed! You should really try it!

Ingredients:
Yield one 9" round baking dish

18 pcs graham crackers (about 2½-3 cups crumbs)

1 cup sugar

½ cup melted unsalted butter

3 large mangoes (about 2 cups after being peeled, pitted and cubed) plus 1 more to be sliced or made into mango balls for topping

2 cups heavy whipping cream

about 1/8 cup roasted sliced almonds for topping (optional)

Instructions:

1. Using an electric chopper or food processor, crumb the graham crackers. Reserve 1 cup of graham crumbs for filling and topping. Combine remaining graham crumbs, ½ cup of sugar and melted butter in a bowl. Mix until well combined. Using a spoon or spatula, press onto the bottom and to the sides of a 9" round baking dish. Chill in the refrigerator while preparing the filling.

2. Whisk heavy whipping cream until soft peaks form in a bowl. Slowly add the remaining ½ cup of sugar and whisk some more until stiff peaks form. Reserve about ½ cup whipped cream and refrigerate until ready to use. Fold the mango cubes and ½ cup graham crumbs into the remaining whipped cream. Pour mixture into prepared crust.

3. Top with remaining graham crumbs. Put remaining whipped cream in a piping bag and decorate the top of the pie. Sprinkle top crust with sliced almonds. Top the whipped cream with mango balls or top the graham crumbs with mango slices. Refrigerate for 3 hours or until set.

Spanish Bread

2014-05-30T16:17:00.000-05:00

The hubs has been bugging me to make his favorite bread since he saw it on a friend's FB post a few weeks ago. Finally, I was able to make some for him the other day. For the bread, I used my favorite White Roll recipe from Red Star Yeast, and for the filling, I combined butter, sugar and vanilla. I'm glad they turned out soft, buttery and beautifully browned as the ones we used to eat back home.

These yummy looking rolls are what we call Spanish Bread in the Philippines. I honestly don't know why it is called as such, because there's really nothing "Spanish" about it. I guess it's just a result of the very strong influence that the Spaniards brought to the Filipino Cuisine in the more than 300 years of colonization.

Spanish Bread is a Filipino favorite bread next to Pandesal which is best eaten with coffee for merienda (snack) and sometimes, for breakfast. It has a sweet buttery filling which makes it so perfect for the Filipino taste buds. Try the recipe and see for yourself!

Ingredients:

Yield 16 pcs. Spanish Bread

For rolls:

3/4 cup milk
1/4 cup unsalted butter
3 1/4 cups bread flour plus more for dusting
1/2 cup sugar
1 tsp salt
1 (0.25-oz)packet instant dry yeast
2 large eggs

For filling:

1/2 cup butter (softened)
3/4 cup white sugar
1/2 tsp vanilla
1/4 cup breadcrumbs

For dredging:

1/2 cup bradcrumbs
3 Tbsp sugar

Instructions:

1. In the bowl of a stand mixer, combine yeast, 1 1/2 cups flour, sugar and salt. Combine milk and butter in a cup and heat in the microwave to 120° to 130°F. With mixer on low speed, add milk and butter mixture to flour mixture. Add eggs. Beat 3 minutes on medium speed. Gradually add remaining flour and knead with dough hook for 5 to 7 minutes or until smooth and elastic.

2. Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap and let rise for 1-2 hrs. or until double in size. Meanwhile, cream butter and sugar in a bowl. Add vanilla and beat until well combined. Set aside. Line two baking sheets with parchment paper.

3. When dough is ready, place it on a floured surface. Divide into four equal pieces. Form each piece into a log and divide again into four equal pieces. Using a rolling pin, roll each piece into a 3"x5" rectangle. Brush the filling into the center and then sprinkle with about half a tablespoon of breadcrumbs. Roll from one corner towards the opposite corner. Be sure to pinch and seal the edges so butter won't ooze out while baking. Mix breadcrumbs and sugar in a wide bowl then dredge each roll on it, making sure that the rolls are fully coated. Arrange rolls seam down on prepared baking sheets. Cover with plastic wrap or wet cloth and let rise for another 15 minutes.

4. Preheat oven to 350°F. Bake Spanish bread for 20 minutes or until golden brown. Remove from oven. Transfer to wire racks and allow to cool down.

Creamy Lemon Chicken with Asparagus and Bacon

2014-05-14T12:07:00.000-05:00

My youngest daughter and I were browsing through some magazines the other day when she found this delicious looking recipe from Family Circle March 2014 issue and requested that I make it for dinner. Well, lucky for her, asparagus is in season and I bought two bunches the day before...and we always have chicken breast in the freezer so I really didn't have a reason not to give in to her request.

So yes, this Creamy Lemon Chicken with Asparagus and Bacon was our dinner last Monday, and it was a big hit! We honestly didn't expect it to be so flavorful, but it was.

I'm truly glad we tried this recipe. It's very simple and super easy to make yet really delicious! The lemon gave it a refreshing taste that we all loved! Definitely a must try!

Adapted from Family Circle Magazine, March 2014 Issue

Ingredients:
Serves 4-6

1 bunch asparagus, trimmed
6 slices of bacon, cut into 3/4-inch pieces (I used turkey bacon)
6 skinless, boneless chicken breast halves (the breast halves I used seemed too big so I cut them horizontally in two portions)
1 tsp salt
1/2 tsp freshly ground pepper
1 tsp garlic powder
1 tsp lemon pepper
1 cup chicken broth
2 Tbsp heavy whipping cream
2 tbsp all-purpose flour
1 lemon, cut into wedges
1/2 tsp finely grated lemon peel

Instructions:

1. Sprinkle chicken with salt, pepper, garlic powder and lemon pepper. Let sit in the refrigerator until ready to cook. In a large skillet, cook asparagus in a small amount of boiling water for about 3 minutes or until crisp-tender. Remove from heat.Drain and rinse in cold water to stop cooking.

2. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon on a plate lined with paper towels. Reserve about 2 Tbsp of the drippings in the skillet. (Because I used turkey bacon, there are no drippings, so I used olive oil instead.)

3. Take chicken out of the refrigerator. Cook chicken in the reserved drippings over medium-high heat for about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.

4. In a medium bowl whisk together broth, cream, flour, and lemon peel. Put in skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook for 3 minutes or until chicken is cooked through. Transfer to a serving dish. Sprinkle with bacon. Serve with lemon wedges.

Yema Cake

2014-04-24T15:31:00.000-05:00

I've been seeing some of my Filipino friends posting photos of yema cake the past few weeks, and I promised myself I will try to make it when I get the chance. "What is yema?", you may ask. Well, yema is a custard candy in the Philippines that is made from egg yolks and condensed milk. It is usually in a pyramid shape wrapped in colorful cellophane. A few years ago, it was brought into another level by turning it into a type of cake. I honestly haven't tried one because I haven't been to the Philippines in a long time. But I've heard and read so much about it...and learned that it's actually just a chiffon cake frosted with yema. So yesterday, I decided to try making it using the chiffon cake recipe that I normally use and my yema recipe which I tweaked a little to make it spreadable...and this is what I came up with!

The yema cakes I've seen on the web all look plain so I added some almond slices to make it fancy! I am not sure if my cake tastes like the original yema cake in the Philippines, but there's one thing I'm sure about...my family and I enjoyed it! The chiffon cake is nothing new...but the yema on it made it such a wonderful treat!

Try it and let me know what you think...

Ingredients:

Yield one 10-inch cake

For the Chiffon Cake:

1¼ cup cake flour
¾ cup sugar
2 tsp baking powder
½ tsp salt
4 eggs (yolk and white separated)
½ cup evaporated milk
¼ cup olive oil or canola oil
1 tsp vanilla
½ tsp cream of tartar

For the Yema Frosting:

1 14-oz. can condensed milk
½ cup evaporated milk
4 egg yolks
3 Tbsp butter, softened
1 tsp fresh lemon juice

Instructions:

For the cake:

1. Slightly grease one 10" round baking pan. Preheat oven to 350ºF.

2. In a bowl, mix flour, ½ cup sugar, baking powder and salt until well combined. Make a well in the middle and add the egg yolks, milk, oil and vanilla. Whisk until smooth. In another bowl, combine 4 egg whites and cream of tartar. Using a mixer on high speed, mix until soft peaks begin to form. Gradually add the remaining ¼ cup of sugar and continue mixing on high speed until the mixture forms stiff peaks.

3. Fold in the meringue (egg white mixture) into the flour-yolk mixture until well combined. Pour mixture over the prepared baking pans. Bake in preheated oven for 25-28 minutes or until cake tester/toothpick inserted in the middle comes out clean.

5. Remove from oven and allow to cool down in pan for about 10 minutes. Remove from pan and transfer on a wire rack. Allow to completely cool down.

For the frosting:

1. In a saucepan, mix all ingredients using a whisk until well combined. Cook with constant stirring over low heat for 30 minutes or until thick and spreadable.

2. Remove from heat an allow to cool down.

To assemble:

Carefully cut the cake into two even layers. Place the first layer on a cake dish. Spread about 3/4 cup frosting on top. Put the second layer on top. Spread the remaining frosting on the top and sides of the cake. Using a fork, create lines on the frosting. Sprinkle almonds on top. Slice and serve.

Easy Baked Salmon with Almonds and Onion Soup Mix

2014-04-16T16:40:00.001-05:00

Looking for a simple yet delicious way to prepare salmon?

Well here's what you're looking for. In this recipe, mayonnaise and onion soup mix are all you need to flavor the salmon. The toasted almonds are scattered on the top for crunch and added flavor. You'll surely be surprised with how easy and quick the preparation is, and you'll love the fancy and delicious result!

Try it and let me know what you think!

Ingredients:

1.25 lb Salmon fillet (either skin on or off will do, but I prefer skin on)

½ cup mayonnaise

½ of 1.25-oz packet of Onion Soup Mix

½ cup sliced almonds

¼ Tbsp parsley flakes

salt and pepper to taste

Instructions:

1. Lightly grease a baking dish with olive oil. Lightly season salmon with salt and pepper, skin side down on baking dish. Mix mayonnaise and the onion soup mix in a small bowl then spread over fish. Let sit in the refrigerator for about 15 minutes.

2. Preheat oven at 350ºF. Top salmon with almonds and parsley flakes. Bake for about 15 to 20 minutes. Serve warm with your favorite vegetables and steamed rice.