Friday, December 25, 2009

Fresh Fruit Tart

My friend brought a fresh fruit tart cake last time we had a party. Everybody liked it including me. Hubby even liked it too. I want to try it and make one for us. So I searched for Paula Deen's Fresh Fruit Tart recipe. Enjoy it too.
Crust:
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Topping:
Fresh strawberries, kiwi slices, blueberries, raspberries
Glaze:
1 (6-ounce) can frozen limeade concentrate, thawed
1 tablespoon cornstarch
1 tablespoon fresh lime juice
1/4 cup granulated sugar
Whipped cream, for garnish
Directions
Preheat the oven to 350 degrees F.

For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.

Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream.

Saturday, December 19, 2009

Banana On Rice

It might look weird but this satisfies me. I have this banana craving due to pregnancy. Aside from eating it alone, I like it on my rice too. Taste good for me of course. It's like a side dish for me, not a dessert. My rice also has chicken with green beans. This makes me drool.

Saturday, December 12, 2009

It's A Boy Cake

I like baking cake as well as decorating. Though my skills with the latter is not really that good, I'm trying my best to make a cake with pretty decoration. This one is so simple and decorated so quickly on the day of my baby shower. I bake the chocolate cake (Pillsbury cake mix) for myself and the baby :) Thanks to Jhing who provided the icing ang decoration, it made it look decent at least. Well, more practice for me then.

Sunday, November 29, 2009

Baby Shower Cupcakes

My friends just threw me a baby shower last Saturday. It was a blast, everybody had fun. As expected, there was plenty of Pinoy food served since everybody brought a pot of luck with them. After eating and chatting, a game about cupcakes started. It's the first time I've witnessed this game and it was fun. Each participant has an undecorated cupcake and they were free to use the icing ang decorating stuff provided. I baked the cup cake as instructed and was amazed later on with my friends' cheerful attitude when decorating it. They're quite talented! I would sugggest this game whenever there is a baby shower again. It's entertaining and fun! You can eat it too.

Monday, November 23, 2009

Green Beans with Shrimp

Green bean is one of my favorites. I can even eat all green beans from a whole can. What I like best is to cook it with meat. Here I have it with chicken and shrimp. Cooking is very easy too. Just like how I cook other vegetables with meat, saute garlic, onion, bell pepper and tomatoes first. Then stir-fry meat. Shrimp is added when meat and vegetable are cooked. Shrimp cooks easily.
Add half of a chicken bouillon cube for more flavor. I always add that to any chicken dish I cook. It is really good.

Stir and serve with hot cooked rice.

Monday, November 16, 2009

Thanksgiving Turkey

Turkey will never be missed during Thanksgiving. As for hubby, he has his own way of preparing it. He used to follow one of our recipe books but a direction on the oven package is good enough. He just have to add some vegetables in the bag and no stuffing for us. We like it cooked separately on stove top.
Turkey meat ready for rosting.

He has carrots and celery in the bag with salt and pepper. The turkey is then baked for about 5 hours.

Tuesday, November 10, 2009

Cheap Breakfast

Getting up early has been a usual habit to me since I got pregnant. I wake up around 3am just to eat and can't get back to sleep right away so I have plenty of time to prepare breakfast. What I like most is the Denny's kind breakfast. Instead of going there as what we used to when I craved, I just spend my free time preparing a nice and also cheap breakfast. We buy sausages when it is on sale as well as bacon. Each package was 99 cents when we got it at Von's and they always mark it down when it's about to expire. We got coupons for the eggs that let us save too. As for the pancakes, we sometimes buy it from 99cents store but I prefer the Bisquik brand. Then cook it at the same time with bacon in a separate pan of course. The rest will follow and wala! A cheap but a nice breakfast for hubby and me.

Tuesday, November 3, 2009

Suka Pinakurat

I am proud to introduce to you guys one of my secret condiments. A spiced vinegar from coconut which is manufactured in my hometown, Iligan City, Philippines. I was so happy when I saw it here in one of the Filipino stores here in California. I missed this vinegar so much since I always had it back in Phi. It tastes good with any dish even with boiled vegetables only. So when I saw it, I right away bought 2 bottles and shared it with friends here. Most of them just tried it first and have liked it that made them bought their own bottle too. They thanked me for that. Try it too!

The Right Place for Plastic Materials

If you are looking for plastic materials such as nyloil, you better stop looking now. Interstate Plastics is the right place for you. They offer comprehensive plastic material of standard sizes or any custom size of your choosing. You may use their advanced cut-to-size tool which allows you to get exactly what you need. This will help you customize size. Visit the site now and purchase online.

Chicken Afritada

Another Filipino recipe that you will surely love. This is chicken afritada which I like better than pork afritada. I guess, I got used with chicken only because I seldom cook pork afritada. My friend always prepare chicken afritada too everytime we have a gathering or a party. Many Americans like this so if you want to please your man with Filipino dishes, this would be one of them. I posted a recipe before using the Mama Sita's Afritada/Caldereta mix which was really so good. This time, you will not use the mix. This recipe was taken from filipinofoodrecipes.net.

1 kilo chicken, cut into pieces
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil

In a cooking pot or wok, heat oil.

Sauté garlic and onions.

Add chicken and slightly brown.

Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

Add the green and red bell peppers, simmer for an additional minute or two.

Salt and pepper to taste

Serve this chicken recipe hot with steamed rice.

Chicago Spa

It has been a while since I had experienced a full body spa. Back in Philippines, I had enjoyed spa every pay day as a reward for working so hard. Here in US, I got no time and I don't have the budget at all. I wish someone could give me a good spa as a birthday gift or I should go see Oprah so I can ask her to give me a gift. I have never been to a dermatologist yet. I had skin problems before but I have overcome it. When I was new here in US, I had an acne nreakout and I was really sad because my face was all red. I tried different products but nothing really worked. How I wished that I had a lot of money so I can afford a dermatologist. There are a lot of good places here for a spa and skin care. One is Tiffani Kim Institute, a good place to find a Chicago dermatologist. Chicago is one pf the places I want to visit especially when I saw Oprah there. Oprah didn't give a spa gift though when she was in Chicago but she would be willing to fulfill one's wish.

Chicago spa probably is one of my things I want to experience in my life aside from travelling around the world. Having a nice spa is a beautiful gift that one can have to relieve us from stress. Especially for future mommies like me, a spa would be perfect after a long day of work or great on weekends after doing household chores and taking good care of the kids. I bet every mom loves that. Well, I just wish that one of these days, I will be able to experience that and it would be nice if I can go to Chicago, a very nice state too, where I could get a perfect spa and a good skin care treatment.

Everything Salad


Everything Salad. Have you heard of it already? Actually, it is similar to Filipino Macaroni salad. A friend of mine, Grace, shared this recipe with me. When I first tried it at her daughter's birthday party, I have liked it. Even hubby liked it too. So I asked Grace for the recipe so that I can make my own. It is another great way of serving macaroni on our dinner table. Try it too. This would be perfect for Thanksgiving dinner.

6 eggs, beaten
1/3 cup sugar
1/3 cup cider vinegar
1 tsp salt
4 cups cooked elbow macaroni
3 hard cooked eggs chopped
1 1/4 cups cubed fully cooked ham
1 cup (4ounces) cubed process cheese (Velveeta)
2 celery ribs, thinly sliced
1 medium onion chopped
3/4 cup sweet pickle relish
3/4 cup sliced stuffed olives
1/3 cup mayonaise

In a saucepan, combine the eggs,sugar,vinegar and salt; cook and stir over low heat for 10 minutes or until mixture is thickened and a thermometer reads 160. Cool completely stirring several times.

In a bowl. combine the macaroni, hard-cooked eggs, ham, cheese, celery, onion, pickle relish and olives. Stir mayonaise into cooled egg mixture; pour over macaroni mixture. Stir to coat. Cover and refrigerate for atleast 2 hours.

Looking for a Credit Repair Lawyer?

Recently, my husband received a notice from a credit card company informing us that our interest rate has been increased. We were upset because we are paying on time and yet we are not exempted for their new policy. It is either we close our account or pay with their high interest rate. We could choose to close our account but it will definitely affect our credit score.

Everyone is struggling now to cope up with this tough economy. We are trying our best to pay our credit card debts on time to avoid bad credit history. But looking to this situation we are in, we don't have a choice but pay our debt with the increased rate. We will try hard to pay it all slowly and try to pay on time diligently. If ever we get a bad credit score, probably, we need to ask help from a credit repair lawyer. But you need to be sure if they are really helping you or making your problem worse. Take for example the
Midland Credit Management. If you visit the site, there are reports or reviews about people's experiences with them. So if you are looking for one, be careful. I know looking for someone to help us is the only way for us to save our credit score and live life with less difficulty. You can ask help from lawyers if you need a bad credit repair. I guess, we are not alone. A lot of people are now fighting for our credit score.

Sunday, November 1, 2009

Adobo (Bistek Style)

Adobo is one of Filipino's favorite dish and this is always served when there is a special occasion or just a dinner with the whole family. I have seen different ways of cooking this one but I like how my father does it. This is my father's specialty and I learned cooking Adobo from him. The same recipe is used when cooking Chicken or Pork Adobo. You may try it too.

This Adobo is cooked just like how Filipino Bistek is cooked. I like marinating it with a mixture of soy sauce (1/2 cup) and vinegar (1 cup) with onions, bell peppers, ground pepper and lots of garlic for at least 30 minutes or so to make it more tasty. You may add a bit of sugar if you want. It tastes good too just like the Humba.
Then fry it on a hot skillet with a bit of cooking oil, setting the marinade aside. This will be used later when the meat is golden brown or cooked.

Add the marinade then simmer. Meat is ready when gravy is almost dry. Serve with hot cooked rice.

Monday, October 26, 2009

Shrimp Boil

Previously, I posted some pics and recipes on how we cooked Louisiana crab and shrimp boil. We were in LA at that time and a family member prepared it. One night, hubby and I tried a shrimp boil. And of course, we used the secret ingredient that is used in many seafood recipes which is Zatarain's Crawfish, Shrimp and Crab Boil - In a Bag. It was easy and quick. We used one bag even if we had only a few shrimp. It tased good and we had a nice shrimp dinner.
The direction on how to use the bag is written on its package. So it is easy to follow. Just boil the bag and add the seafood you want to boil.


Walmart’s Parent’s Choice Infant Formula: 2 Cans for $10

For all mommies and mommies-to-be out there like me, this is a deal that we should never miss. Walmart is offering special cans of a store brand formula, Parent’s Choice Infant Formula, on sale. I told my husband about it and he seemed interested too. I can't wait to let my friends know too. Store-brand formulas, which are labeled with the names of retail-store brands, are as nutritionally equivalent to name-brand formulas. It will be my safe alternative if in case I ran out of breast milk. I am not sure yet if I have enough breast milk for my little one soon so it would be best to be prepared. Available exclusively at Walmart, special cans of the store brand For a limited time, Parent’s Choice Infant Formula is available as a special buy: parents can buy two cans for just $10!

· Parent’s Choice Milk Infant Formula is on sale in a 15.5 oz (440 gram) can for $5.00 each.
· Parent’s Choice Gentle Infant Formula for babies with fussiness or gas is on sale in a special 12.9 oz (366 gram) can for $5.00 each. For more information, you can visit their website.

All infant formulas marketed in the United States are subject to the same exacting standards of the FDA, pursuant to the Infant Formula Act of 1980 and the subsequent LSRO report commissioned by FDA in 1998. This legislation vested FDA with the authority to ensure that all infant formulas sold in the United States meet minimum and maximum nutrient specifications.

This information is now more important than ever for many mothers because of changes in the Women, Infants and Children program. A friend of mine informed me about the changes they made. As of October 1, 2009, a new WIC initiative aimed at increasing breastfeeding rates among families reallocates funding for all currently provided foods, including infant formula, baby foods, juices, and fresh fruits and vegetables. This program could mean a reduction of up to 20 percent in infant-formula subsidies; parents who previously had most of their formula paid for by WIC may now have to purchase formula on their own. This would be our chance to buy infant formulas in lesser price. So inform other mommies out there and don't miss this chance to be able to save for our little ones.
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Saturday, October 24, 2009

Pineapple Chicken Stir-Fry


A simple yet tasty recipe that you will surely love. One of the delicious recipes that Taste of Home Recipe Book has published. Hubby likes it so I never get tired cooking it using a variety of ingredients. This time around, I used young corn cobs since I ran out of the other vegetables. It has the same great taste and I like the crunchiness of the corn cobs.
1 can (20 ounces) unsweetened pineapple tidbits
2 tablespoons cornstarch
1/4 cup cider vinegar
1/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons soy sauce
1/4 teaspoon ground ginger
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons canola oil, divided
1/2 teaspoon garlic salt
2 medium carrots, sliced
1 medium green pepper, julienned
1 medium tomato, cut into wedges
Hot cooked rice
Drain pineapple, reserving the juice; set pineapple aside. In a small bowl, combine cornstarch and reserved juice until smooth. Stir in the vinegar, ketchup, brown sugar, soy sauce and ginger; set aside.
In a wok or large skillet, stir-fry the chicken in 2 tablespoons oil for 5-6 minutes or until juices run clear; sprinkle with garlic salt. Remove and keep warm. Stir-fry the carrots in remaining oil for 4 minutes. Add green pepper; cook and stir until vegetables are crisp-tender. Add the chicken and pineapple.
Stir pineapple juice mixture; pour into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the tomato wedges. Serve with rice. Yield: 6 servings.

Nutrition Facts: 1 cup stir-fry mixture (prepared with reduced-sodium soy sauce; calculated without rice) equals 283 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 492 mg sodium, 24 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 fat.

Taste of Home August/September 2003, p19

Sunday, October 18, 2009

Pilipit

It was a friend's birthday (Ate Olga) when I first tried the Pilipit. It is a Filipino kakanin or snacks similar to Syakoy but it is sticky to chew. It tasted good though and I had wanted more. Nanay, Olga's mother, showed us how to cook it. She used kalamay or brown sugar for the caramel, which the pilipit was dipped after it was fried.

2 cups flour
1 egg
1/4 teaspoon baking powder
1/2 cup milk
1/2 teaspoon salt
oil for deep frying
brown sugar or kalamay (optional)

Mix and sift dry ingredients. Beat egg and add to milk.

Add sifted dry ingredients and knead until smooth.

Make very long thick roll and cut into 1/2 inch pieces.

Roll each piece to 4 inches long and twist to bring ends together.

Deep fry in hot oil; when brown, remove and dip in thick syrup, if desired. Caramelize brown sugar as your syrup.
Reference

Monday, October 12, 2009

A Great Deal On A Tissot Watch


Are you looking for a great deal on a Tissot watch? TheWatchery.com can help you. They have an incredible selection of Tissot watches for you to choose from. They have men and women's watches with variations. If you are looking for a perfect gift for a friend, a family member or a love one, you should consider these watches. They are currently slashing their prices so low because they have this their Halloween super sale. So it is a good time to buy a watch for your someone special on his birthday or a Christmas gift on Christmas day. These watches are 100% authentic with serial numbers and that means it is worth paying for. I would love to receive a watch on my birthday, it will be next year. I like collecting watches and wearing different brands occasionally. How I wish my husband will give me a Tissot watch. He gave me different brands before but I don't remember if I have one of these already. It is alright if I don't have it, I still have nice working watches. Someday, I will be able to buy one at The Watchery. By the way, they are not only selling Tissot watches but also selling other brands. Visit the website and check the other brands of watches.

Tuesday, October 6, 2009

Leche Flan

I tried the flan here in US but nothing beats the taste of the filipino leche flan. I still like it best! A friend of mine always prepare this dessert everytime we have a gathering and everybody loves it. Here's a recipe from CafeMunchkin which is quite similar to the one I love. When you make this, be sure to make more than one serving or tray. Just double or triple the amount of ingredients for you to have enough or more for your visitors to taste. I bet, they will take home some.


3 egg yolks
2 whole eggs
1 can condensed milk
half a condensed milk can of water
a few drops of vanilla (optional)
lemon rind (optional)
1 cup of sugar and 1/2 cup of water for the caramel

PROCEDURE

1. Caramelize the sugar on a heavy-bottomed stainless pan. Let this video be your guide. Once you’ve got the sugar caramelized to a nice golden amber, coat the bottom of your pan and maybe a little of the sides as well, with the caramel.
2. In a bowl, whisk the eggs. Then add the rest of the ingredients.
3. Whisk some more until the ingredients are well blended. Avoid bubbles!
4. Strain the mixture then transfer to your pan.
5. Cover the pan with aluminum oil and place it on the steamer.
6. Steam for 45-60 minutes, testing for doneness with a toothpick. Alternatively, you can cook your leche flan in the oven. Place the pan on a water bath and bake at 350F. Test for doneness at 45 minutes. This may take a wee bit longer.
7. When it’s done, let cool then chill in the refrigerator.

Breast Milk vs Infant Formula

I have known since I was a kid that breast milk is best for babies. Medical and scientific communities agree to that. The American Academy of Pediatrics recognizes breast milk as the gold standard in infant nutrition. That is why I am planning to breast feed my baby. I am hoping to have enough milk for him. Infant formula is an alternative for me but I do prioritize breast milk over it. Although companies tout their formula brands as offering the same benefits as breast milk, but none do. Infant formula is safe for babies, but more people need to know the truth behind this breast-milk substitute, especially when coping with guilt.

According to Dr. Barbara Levine of Weill Cornell Medical College, many women are unable to breastfeed for the duration of the first twelve months, especially if they are on medication, have multiple births, or must return to work during these difficult economic times. These moms often experience feelings of guilt if they choose not breastfeed, so they purchase expensive formula. But very few really know the truth about infant formula. I knew some moms who did choose the later. They said formulas were really expensive but they had no choice because they didn't produce enough breast milk for their babies. “Buying a heavily marketed, expensive, brand-name infant formula from a big pharmaceutical company does not get your baby any closer to human breast milk than a
store brand formula,” added Dr. Levine. “Mothers can choose to supplement their breast milk with any formula because all formulas are regulated by FDA and nutritionally equivalent.”

The store-brand message is set to become even more important for many mothers because of changes in the Women, Infants and Children program. My friend who applied for WIC told me too about the changes. As of October 1, 2009, a new WIC initiative aimed at increasing breastfeeding rates among families reallocates funding for all currently provided foods, including infant formula, baby foods, juices, and fresh fruits and vegetables. This program could mean a reduction of up to 20 percent in infant-formula subsidies; parents who previously had most of their formula paid for by WIC may now have to purchase formula on their own. As for me, I'll try my best to have enough breast milk for my little one but I'll still consider infant formula too. I am due next year.


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Friday, October 2, 2009

Crab and Shrimp Boil

Hubby and I went to his hometown in Louisiana last August of this year. We attended his father's funeral as well meet his family, my in-laws for the first time. It was my first time in LA and I had a great time. We had a crab and shrimp feast. Hubby and I learned to eat the shelled goodies and we enjoyed it even if we only ate a few compared to the expert ones. We had a great time.
New Orleans has its own way of cooking the shellfish. We filipinos have our own way too. We cook it with coconut milk or with water alone with salt and spices. With them, they use a crab, crawfish and shrimp crab boil seasoning. It was good but different taste from what I was used to.

The crab and shrimp were cooked separately. All the ingredients were added to the boiling water and cooked. We had the crab first added with sliced lemons, whole onions (cleaned) and pieces of whole garlic. You can add as many as you want, the more onions and garlic, the better it tastes. The crab along with the other ingredients were then strained and served to our table covered with newspaper.
The boil which was used by the crab was then heated again for the shrimp and the rest of the ingredients like the potatoes, corn in the cob, hot links or sausages, lemons, onions, garlic, whole cauliflower and mushrooms. You can add other vegetables that you like. Everything was cleaned and added whole aside from the sliced onions, lemons and sausages in halves. The shrimp and the rest of the ingredients were strained again and served hot.

Free Coupons Online

In this tough economy, who doesn't want free coupons? Hubby and I even buy a coupon book for $10 every year just for us to save. I would love to have free coupons instead of buying it. There are a lot of coupons online which we can get for free. It would be nice to save money when to buy expensive things needed for a certain time like this coming holloween. If you are looking for coupons for that, buy costumes have some online. They are giving away coupons too. Just visit the link and save using the coupons they have for us. I might want one so I can get a costume for the holloween for less.

Tomato Basil Penne Pasta

Frugatti's Italian Restaurant is one of my favorite places here in Bakersfield to eat out. They have delicious pasta and mouth-watering desserts which I love most. I like their penne pasta and their pasta alfredo. I was trying to cook it with allrecipes.com's recipe. Try it too and serve this delicious Tomato Basil Penne Pasta to your dinner table for your love ones to enjoy.


1 (8 ounce) package penne pasta
1 tablespoon basil oil
1 tablespoon olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh basil

DIRECTIONS
Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Cook's note:
Use 2 tablespoons olive oil if basil oil is unavailable.

Website Hosting For My Kitchen Blog

Another year has come and it is time to renew again or choose another host for web hosting. I am not sure if I will stick to my current host but so far, it didn't give me any problems at all. I might be using the same if I can't find a cheaper one. I will try to visit webhostinggeeks.com again and search there for the best web hosts for me. The site has web hosting reviews and ratings which are beneficial for web users like me. Last time, GoDaddy, which is my host, was on the top ten of their rank. I think for this year, they still are on the list. I am glad for that so I don't have to spend more time looking for the best host for me. At least I have something to hang on with. If you are interested with web hosting services and planning to have your blogs or websites hosted, you should visit the site. They have a blog page too which posts are very informative. One of the posts talks about the cost of web hosting and how to reduce it. There are still more for me and for you to read on. So if you are looking right now for a web host, click the link now and start searching. Webhostinggeeks website is trying its best to extend help and share information relevant to bloggers like me.

Salsa Ranchero


I love salsa to my chips! One of my favorites is the salsa ranchera. Actually, there are a lot of mexican salsa. And I like it all almost. I am a salsa lady. I consume more salsa than the chips and it might be better right? Tomatoes are good but not the salt though. Anyway, preparing a salsa is easy. You may use a blender or just slice the ingredients up. Enjoy this delicious salsa ranchera Mexican recipe from mixgrocer.com!

2 tomatoes
1/2 onion
2 cloves of garlic
1 tablespoon of oil
serrano chile as desired
oregano as desired
the juice of half a lime
salt

Submerge the tomatoes in boiling water for a few seconds. Peel them, dice them and put them in what will be your salsa bowl. Chop up the onion, chili, and garlic and mix with the tomato.Add the oil and the lime juice and sprinkle with oregano.

Jack's Quest: A Holloween Adventure

Halloween Adventure - Jacks Quest


I just registered and submitted my Holloween photo at Jack's Quest website. Jack is the spokes person for HalloweenAdventure.com, Masquerade LLC and their operations. He'd love to invite all the people from all over the United States to tell and show us their Adventures from the last Halloween Season. I did share a bit of mine and I will add more. America will vote on them and the best adventures will win! Hopefully, I'll be lucky. I admit that my Holloween costume last year was so simple. I even didn't have a make-up. At least I wore a costume though since it was my first time ever celebrating holloween here in US. So it was quite memorable. Hubby and I spent our holloween adventure at Kern County Museum where the Safe Holloween activity was held. I was with my friend's family, Wrapshell. We had a great time and I felt like a kid again. Hubby wore a costume too. Actually, I bought it online three days before the holloween. I was not sure before if we needed a costume but for my own sake, hubby wanted me to try one on. He did wear one for me. For this year, I will make my costume more colorful. That means, I'll add up color to my face, wear make-ups and would experiment something for my costume. I don't want to buy a costume for this year even if I get cheaper ones online because it would be difficult, I guess. I will be 6 months pregnant so I will just find something comfortable for me in my closet. The make-up will work for sure. As for you guys, you can Buy Halloween Costumes Online or in a Halloween Store Near You. You can find cheaper ones but nice, try to fit it on and rock on this year's Holloween. Don't forget to add your adventures at Jack's Quest website.

Igado

At first, I was wondering what Igado was. I was not familiar with it since it is an Ilokano dish. It is similar to adobo though which I am very familiar with. Igado is made up of pork meat, liver, heart and kidney. You may use all meat if you don't want the internal organs. It tastes good with liver though. I like it.

1/2 k. pork, slice thinly
1/4 k. liver, slice thinly, marinate in 1/4 c. vinegar
1/4 k. heart and kidney, slice thinly, if available
1 medium size onion, chopped
1/2 head garlic, chopped
1 small can chick peas
1/2 c. vinegar
1/4 c. soy sauce
2 tbsp. peppercorns
sugar
salt

In a casserole, sauté garlic and onions. Add pork, soy sauce stir cook until golden brown. Add vinegar, lower heat and cook uncovered for 3-5 minutes. Add 3 c. water, peppercorns and bay leaf simmer for 15-20 minutes or until pork is tender. Add in liver and cook for another 5-10 minutes or until sauce thickens and almost dry. Season with salt and sugar to taste. Add chick peas and cook for another 1 minute. Serve with a lot of rice.
Source

Hilton Branson Convention Center Hotel’s Cooking School Weekend

I just learned about the Hilton Branson Convention Center Hotel’s Cooking School Weekend recently. This will be held on October 16th and 17th of this year. That would be a few weeks from now. How I wish I can go to Branson too and experience the accommodation of the Hilton Branson Convention Center Hotel. I heard that the place is really amazing plus the exciting activities that the hotel is holding especially the Cooking School Weekend. Imagine, guests will be welcomed upon arrival to sumptuous Wine Tasting Reception followed by a cooking demonstration with the Hotel’s very own Chef Nathan. I would love to go and learn from him as he teaches participants how to prepare the appetizers served at the Wine Tasting. Also, Saturday evening participants will experience a lavish four-course dinner paired with appropriate wines. They will learn too how to prepare the featured meal the following morning. That would be great! If you are interested, you may check their one-of-a-kind package that includes deluxe accommodations at the Hilton Branson Convention Center Hotel for two people which is a Friday and Saturday evening stay all for just $398.00 plus tax for both nights! I haven't been there in Hilton yet but I heard that it is situated within the electrifying entertainment capital of the Midwest in Branson, Missouri. The Hilton Branson Convention Center Hotel offers guests access to shops, boutiques, restaurants, a river walk and other attractions. Isn't it cool? If I have the chance to get there, I would never waste my opportunity to explore the place and enjoy the things that they offer. Not only will you experience the pampered luxury that only Hilton – the first name in hospitality – has to offer, but you’ll have easy access different attractions when you’re not enjoying the splendors of your wine tasting and four-course meals. The lakes, museums, theme parks and 49 live entertainment theaters are also located nearby. So be part of the action at the Hilton Branson Convention Center Hotel now.Post?slot_id=

Sunday, September 27, 2009

Gelatina Mosaica


Thanks to
Amy Hernandez for this recipe. I have been looking for this recipe because I really love it. Gelatina mosaica (mosaic gelatin) is a beautiful and delicious dessert for any occasion. I had it once in a Filipino gathering. A filipino friend brought it. I always prepare gelatin for dessert but not this kind. I serve only the simple gelatin that comes in packs which is dissolved in water then cooled in the fridge. I sometimes add fruit cocktail for additional flavor. This recipe uses the milk gelatin as a base to which the colored gelatins are added.

4 (3 oz) packages of colored gelatin*
3 cups whole milk
1 whole stick of Mexican cinnamon, broken into pieces
4 individual packages of Knox unflavored gelatin
1 cup cold water
1 (14oz) can condensed milk
1 tsp almond extract
spray oil
standard-sized Bundt pan or other special gelatin mold of equivalent size

*Color assortment is completely based on personal preference. Four different colors work well for a general mosaic, but for specific holidays such as Christmas and July the 4th, using the equivalent amount (4 boxes) of only 2 colors may be more suitable. An example would be for Christmas: use 2 boxes of red and 2 boxes of green to make up the total of 4 boxes of gelatin.

Approximately 6 hours ahead (or the day before), prepare 4 packages of colored gelatin using 1 cup boiling water and ¾ cup cold water (instead of the standard 1 cup boiling and 1 cup cold water). This will make the gelatin slightly firmer. Pour into square or rectangle pans or containers and chill until firm.

Once colored gelatins are firm, begin with the milk gelatin by adding 3 cups whole milk and cinnamon stick to a medium-sized saucepan and bring to a boil. Meanwhile, pour condensed milk into a medium-sized bowl. Add almond extract and stir to mix. Set aside. In a large measuring cup, mix together 4 unflavored gelatin packets to 1 cup cold water and stir until dissolved. Add gelatin mixture to condensed milk and mix well.

Remove boiling milk from the stove and strain through a fine-meshed sieve to remove cinnamon particles. Discard cinnamon pieces. Pour strained milk and cinnamon mixture into condensed milk mixture and stir until completely combined. Allow mixture to cool to room temperature.

Once milk gelatin is cooled to room temperature, spray Bundt pan or gelatin mold well with spray oil and set aside. Cut colored gelatins into small cubes and gently add cubes to the mold, alternating colors for desired effect. Carefully pour milk gelatin into mold and shake gently to distribute milk. Place in refrigerator to set up. Once firm, unmold by placing mold into warm water (about half-way up the side of the mold) for 3 to 5 seconds. In addition, you can also run a dull knife around the edge of the mold if it will not damage the design of the gelatin. Invert mold onto plate and serve.

Note: When unmolding, take care to not heat mold for too long in the warm water as this will cause the gelatin to melt. This is especially true if the design of your mold is more intricate in nature.

Monday, September 21, 2009

Designer Swimwears, Jewelry and Handbags For You


Summer is over here in USA but some of the areas are still warm. Swimming is still an enjoyable thing to do and wearing a swimwear is still so hot. Last summer, I saw a lot of different swimwear being shown on TV and worn by skinny models. These were designed by famous designers and these were really cute. I bet every summer, girls will buy a new set of swimwear because that is what I like too. I try my best to get a new one every year so this year's summer, I had a red one. It was stylish and cheaper too. I always find something which is nice and affordable. How about a Designer Swimwear with a discounted price? That is a good deal that you can currently find at TheOrchidBoutique.com. Even if it is not on sale, your money is worth the price of these kind of swim wears. The website is a unique online boutique that pre-selects the best designer swimwear and swimsuits for the trendy fashionista. If you will check the site, you can find an elite selection of unique and couture swimwear, from designer bikinis, to beach coverups, to designer one-piece swimsuits from brands such as: Betsey Johnson, True Religion, and Agua Bendita. They offer a unique line of fashion, handbags and gemstone jewelry too. Indeed, The Orchid Boutique is your source for fashion swimsuits that are original, unique, and flirty. For a trendy woman like you, you will find avant-garde designer swimsuits here just for you. Regarding the prices, it varies from clearance & affordable swimsuits- designer swimwear on sale without compromising their standards for exclusivity and originality. Check their website now to see the stylish and pretty swimsuits, handbags and jewelry just for you.

Tuesday, September 15, 2009

Puto/Ricecake

Rice cake is an all-time favorite "kakanin" (Pinoy Food) for Filipinos. We eat it for breakfast or snacks. It tastes good with pork blood stew. Eat it alone or with a cup of hot coffee or choco. Below is another recipe of Puto or ricecake from Allrecipes.com. I would love to try it again and again.


4 cups all-purpose flour
2 cups white sugar
1 tablespoon baking powder
6 eggs
1 (12 fluid ounce) can evaporated milk
1 1/2 cups water
2 1/4 cups Edam cheese, shredded

DIRECTIONS
Grease small cake, puto molds, or ramekins for use in a steamer. Mix the flour, sugar, and baking powder together in a bowl. In a separate, large bowl, scramble the eggs with the evaporated milk and water. Fold the dry mixture into the eggs until evenly blended. Fill the prepared molds 2/3 of the way up with the batter and top with shredded cheese.
Fill a wok or a sauce pan that will hold a steamer basket with a few inches of water. Bring the water to a boil over medium-high heat. Place the molds into a steamer basket and place over the boiling water and cover.
Steam until a toothpick inserted in the center of one of the putos comes out clean, about 30 minutes. Cool on a wire rack and serve warm or at room temperature.

FOOTNOTE
If you do not have access to a steamer: Preheat oven to 350 degrees F (175 degrees C) oven. Pour your batter into greased muffin tins and place the tins into a large high sided pan; place onto the rack of the preheated oven. Carefully pour boiling water into the large pan, so that it reaches half way up the sides of the muffin tin. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.

Tuesday, September 8, 2009

IPhone Unlocker Site

Good news to all iPhone lovers. If you are looking for somebody to unlock iphone, you don't have to worry finding one. iPhone Unlocker website is now offering a fast, easy and most user-friendly way for iphone unlock on the web. The site will help you on how to unlock an iphone with its new and revolutionary software. All you need is the internet access and your iPhone. The program that they are using will be able to unlock your iPhone, even one that has been locked by upgrading through iTunes. Thus, you don't need a computer wiz or a "techie" to unlock your iPhone. Just follow their easy to understand steps and in a few minutes, your iPhone is unlocked. You can also lock your iPhone at any time. It is really cool! I would definitely tell my step-son about this. He has been looking for someone to unlock his iPhone. He can try this site and maybe explore it so he can learn more about iPhones. He might be interested with their offer about upgrading the iPhone at no extra cost. Technology is really amazing. Imagine all the things that has done by this applied science.

Wednesday, September 2, 2009

Kare-Kare

I had my first taste of Kare-Kare when I was in college. It is a Filipino dish but I had never tasted it before during my younger years. Maybe because this is commonly served in Tagalog region. They call it Kare Kare which is a beef and or ox tail in peanut sauce. It is also called as the Philippine Stew. Many Filipinos love it but I don't crave for it. I seldom try it when it is served on the dinner or buffet table. I am just not used to the taste. But for others, it is really good!


1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

In a big pan or wok, heat oil and atsuete oil.

Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.

Serve with bagoong on the side and hot plain rice
. pinoyrecipe.net