Monday, July 27, 2009

Baked Salmon

There are a lot of ways to bake a salmon. Either way brings a wonderful taste. We should check first the recipe before baking if the ingredients suit to our taste. I chose one out of the other baked salmon recipes at I love it and would cook some more once in a while. Try this recipe and see for yourself.

4 salmon fillets
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. thyme
1 stick butter
1 c. cracker crumbs
1/4 c. diced onion
1 lime

Preheat oven to 350 degrees. Season the fish with salt, pepper, paprika, and thyme. Cover with fine cracker crumbs. Place in 9x13 glass pan. Put diced onions on crackered fish. Pour melted butter over fillets. Garnish with slices of lime. Bake for 25-30 minutes until done. Don't overcook. Serves 4.

Wednesday, July 22, 2009

Halo-Halo/Mixed Fruits with Shaved Ice and Milk

This is Filipinos' favorite dessert, Halo-Halo (Mixed). The serving glass may contain sweetened white beans, coconut meat (nata de coco), kaong, ube halaya, sweet mango, sweetened langka (jackfruit), shaved ice, evaporated milk, leche flan and topped with ice cream. This is perfect for summer. Make your own and enjoy it with your whole family.

Ingredients like the sweetened fruits in bottles can be bought at your favorite filipino or asian store.

Share a Story and Win Prizes


Technology has really changed a lot of people's lives. Some were good and some were bad. But technology has been developed in order to make people's life easier. And I agree to that. Imagine life without television, computers or Internet and other digital tools. Without this inventions, life would be boring and we can't do what we can do now. We admit that technology has improved our way of life and it has been playing a great role to some of the people's lives. Take for example my life.

Without these digital tools, i.e. Internet, I wouldn't be able to meet my husband and live with him here in United States. I met him online and we became friends. Through webcams, chatting and telephones, our relationship developed and we decided to be a couple. We got engaged and I was petitioned by him to come here. It took us a while to be together at last. Our long distance relationship was strong and real with the help of these digital tools. Thanks to technology and with that, we were able to live together now and started a family. We are living happily and expecting a baby soon.

I would love to share and send my story to Charter so I can also have the chance to win prizes. Each week Charter is giving away either a 15” laptop or a 52” HDTV to one lucky customer who submits their story. I am not a customer yet but I would like to try. At the end of the promotion, Charter will be giving away a package of one 52” HFTV, one 15” Laptop, and a free year of the Charter Bundle with includes Digital Cable with HD and a DVR, Charter High-Speed Internet and Charter Telephone.Try submitting your story. Visit Charter on Facebook too for more information.


Sweet And Sour Chicken

Sweet and Sour Chicken has been my all-time favorite ever since I was still in Philippines. Our cafeteria head always cook this everytime we have a school celebration. Now I miss eating her dish since I left the school long time ago. It was her specialty and I have been aiming to get her recipe but I guess, it was her secret. I just found a similar recipe from Hope you will like it too.

1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Nakano Rice Vinegar Splash Tips


Vinegar is one of my favorite condiments. I always use it with fish, fruits and even with meat. A mixture of it and lemon is just too perfect with any meal. It adds taste and makes me eat more rice.

I tried all kinds and brands of vinegar but I haven't tried Nakano Rice Vinegar. I might buy one since I can
Save $1 on Nakano Rice Vinegar if I buy it. It has a coupon so you can avail and use it too. I would love to try the Splash Tips from NAKANO All Natural Seasoned Rice Vinegar. Then I can use it too on any food and dishes not only with fish, fruits and meat. I bet it also gives more flavor if you splash it onto green salads, grilled chicken, pasta, baked potatoes, or hot vegetables. I can use it as a healthy alternative to salad dressing, sour cream or butter. Since it is all natural, fat free, low calorie and gluten free, we can make sure that we are eating healthy. I will like it because it is naturally brewed and has a subtle, distinctive taste. I couldn't wait to get my bottle. I would love to try the Roasted Garlic flavor. Other flavors include Original Seasoned, Basil & Oregano, Red Pepper, Balsamic Blend, and Italian Herb. Try it now. You may also join the NAKANO Splash Recipe Club for you to get free recipes.


Sunday, July 19, 2009

Lime Shrimp with Asparagus

This dish can also be cooked in the microwave but I preferred cooking it on stove top. I think I have overcooked the asparagus and the shrimp as well but it was still tasty. I even ate more than one cup of rice. Preparing this dish is simple and so easy. A good recipe from Taste of Home recipe book.
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 garlic clove, minced
2 tablespoons water
3/4 pound uncooked medium shrimp, peeled and deveined
1 medium sweet red pepper, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon grated lime peel
Hot cooked rice

Place the asparagus, garlic and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until asparagus is crisp-tender. Remove with a slotted spoon; keep warm
Add shrimp, red pepper and jalapeno to dish. Cover and cook on high for 3 minutes or until shrimp turn pink. Remove with a slotted spoon; keep warm.
In a small bowl, whisk the cornstarch, soy sauce, lime juice and lime peel until blended; stir into the cooking juices. Microwave, uncovered, on high for 1 minute or until sauce is thickened and bubbly.
Stir in shrimp and asparagus mixtures. Cook, uncovered, on high for 30-60 seconds or until heated through. Serve with rice. Yield: 4 servings.

Monday, July 13, 2009

Pot Roast

I found a real good Pot Roast recipe at The recipe was well-illustrated and easy to follow. Thanks to the author who shared the recipe with us. With this recipe, you may want to add vegetables or not. Try the recipe and enjoy your pot roast. Make sandwiches for your left-overs so there would be nothing to waste.

3 1/2 lb of beef shoulder or boneless chuck roast
1 Tbsp olive or grapeseed oil
Salt, pepper, italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup of red wine
Several carrots, peeled and cut lengthwise

Heat 1 Tbsp of oil on medium high heat (hot enough to sear the meat). Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

When roast is browned, lift up the meat and add garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions. Add 1/2 cup of red wine. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered (we cook our roast on the warm setting of our electric range)*. Alternatively, you can cook the pot roast in a 225°F oven, once you have browned it on the stovetop, and brought the liquid to a simmer (make sure to use an oven proof pan).

Cook for 3 1/2 to 4 hours, until meat is tender. (If you are using a pressure cooker, cut the time by half). Near the end of the cooking, add carrots, cook until tender, about an additional 10 minutes.

After cooking 3 1/2 hours, before adding the carrots. Note how much liquid has been released by the meat. This comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmering.

Serves 4-5. Suggest serving with green beans and potatoes
*If you use a gas range, you may find difficulty getting the flame low enough. A tip I recently read in Cook's Illustrated suggests tightly rolling up some aluminum foil, shaping it into a skinny donut, and putting that on top of the burner to create a little more distance between the range and the pan. If your pot roast is turning out too dry, you might want to try this tip.

Friday, July 10, 2009

Breaded Anchovies/Dilis

This is one of the favorite dishes among Filipinos. This breaded dilis or anchovies is so crunchy and perfect with rice. It could be eaten as a snack aside from "sumsuman" (eaten with alcohol). But we usually dip it on soysauce-vinegar mixture and eat it with rice. This can be prepared for breakfast, lunch or supper.

1/3 cup Sugar
1/3 cup vinegar
1 teaspoon red hot sauce (optional)
1/2 teaspoon salt
1/8 ounce package of dried dilis (Filipino Anchovies)
2 cups flours
1/2 cup cooking oil

In a medium bowl, mix Sugar, vinegar, hot sauce (if desired) and salt. Toss dilis in the mixture until well coated and dredge in flour. In a medium skillet, fry dilis over moderate heat until golden brown and crispy, keeping each one separate. Drain on paper towel. Serve with a dip of vinegar, salt and pepper. (

Sunday, July 5, 2009

Ham Fettuccine with Breaded Shrimp

I love fettuccine especially when prepared creamy. But I don't cook and eat it always since I am also concern of my health. Preparing this once in a while satisfies me, making one of my meals perfect.

I always have cream sauce of any brand in my pantry. I use two bottles of it in my pasta. I also love to experiment with the ingredients like adding different meat. I have tried sausages alone before and it was good. This time around, I just had ham which was also perfect with fettuccine. I added some breaded shrimp and it was not bad. Hubby liked it.
12 ounces fettuccine
3 tablespoons olive oil
1 small onion or 1/4 cup finely chopped
salt and fresh ground pepper to taste
2 bottles cream sauce of any brand
Ham, cut into cubes
Parmesan cheese
baked Breaded Shrimp (optional)
Heat the oil in a small saute pan over medium heat, cook the onion until tender. Add the cubed ham, and cook for 2 minutes more. Season with fresh ground pepper. Stir in the cream sauce and keep it warm over low heat while you prepare the pasta.

Boil the pasta as directed on the package. Drain and add to the sauce pan. Toss with the sauce. Garnish with breaded shrimp (baked beforehand) or sprinkle with Parmesan cheese and serve at once.