My family all has different tastes when it comes to Chicken Soup, so I made a batch of rice, thinking that Sarah and I could add it to ours and Bay could skip it. I also added hot sauce to mine, because I like a bit of heat.

Simple Soup – Chicken In a Crockpot

*1 onion, diced
*3 stalks, diced
*2 large carrots, chopped into small rounds
*3 chicken breasts, boneless, or equal amount other chicken parts
*1 bay leaf
*1 tsp granulated garlic
*1 tsp salt
*1/2 tsp ground pepper
*6 cups water
1) Put all ingredients into the crockpot in the order listed.
2) Set crockpot to high. Cook for 5 hours.
3) Remove chicken from pot. Dice, then return to the pot.

Image credit: Target.com

Post from: Blisstree

The Easiest Chicken Soup Ever

I use chicken that I’ve  previously stewed myself, but if you’d rather, you can use 3 cups of diced leftover chicken and 3 cups of chicken broth. I use a lowfat sour cream and a low fat monterey jack cheese to cut down on the fat with this dish, but it is not necessary for you to do so.

Cheesy Chicken Enchiladas

Ingredients:
*4 cups chicken broth
*1 container sour cream
*1 Tablespoon flour
*1 tsp ground coriander
*4 cups chicken, cooked and shredded or diced
*3 cups monterey jack cheese, grated
*12 corn tortillas
*1 can green chilis, diced

Preheat Oven to 350 degrees.

1) Heat chicken broth to boiling. When it reaches a boil, reduce to simmer.
2) Stir flour into sour cream, then stir sour cream into the chicken broth. Add coriander and stir. This is your Enchilada sauce.
3) Put shredded chicken in a bowl, add 2 cups of cheese, and the chilis. Add 2 cups of sauce to chicken. Stir to mix. 
4) Prepare a large rectangle ban by spraying with cooking spray.
5) Dip a tortilla in hot sauce, pull it out with tongs, place in pan, then place about 1/2 cup of chicken mixture down the middle of the tortilla in a line. Fold side over, then turn the Enchilada over gently, placing it seam-side down in pan.
6) Repeat until pan is filled.
7) Pour remaining sauce over the top of the enchiladas, then top with remaining cheese.
Cover with foil, place in oven for 25 minutes.
9) Remove foil, then bake an additional 10 minutes.

Serve two chicken-filled tortillas as an adult serving. A single tortilla would be enough for a child.

Image credit: Amazon.com

Post from: Blisstree

Cheesy Chicken Enchiladas

Mom and I did a Costco run this past weekend and she told me about a quick breakfast or desert that she has been making for herself. She takes frozen berries and adds yogurt to it them. The berries are very cold and make the yogurt sort of thicker and almost icy.

I tried it this morning with a mixture of one cup frozen strawberries and cherries. To the fruit, I added a half cup of  nonfat vanilla yogurt, then a teaspoon of honey, because … well, I love honey and I put it on everything. I topped it with a sprinkling of granola.  I loved it, very satisfying. 

Another good frozen treat - frozen grapes. Wash the grapes, pop them in the freezer and in a couple of hours you’ve got grape-sized popsicles. Yum!

Image credit: Michelle Smith

Post from: Blisstree

Quick Berry Breakfast

To my fellow overseas Pinoys, here’s a treat to keep the homesickness at bay. For the others, a breakfast/lunch/dinner suggestion, if you may.

While the marinade does its job,

why don’t you fry up some leftover rice and sunny-side up egg to complete your ToSiLog (Tocino-Sinangag-Itlog) ensemble!

Happy cooking!

Post from: Blisstree

Meat-lovin’ Mondays: DIY Tocino

Unfortunately, living away from home forces you to DIY — from chores to errands to baby-sitting to food! Thanks to Manang, I discovered how to make my own. I didn’t actually make Taho from scratch. It’s more like a discovery of its whereabouts.

As for the sweet sugar-y syrup, my mom surprisingly knows how to make arnibal. She caramelised brown sugar in a pot then poured 1 cup of water until the sugar is dissolved.

As for the chunky, chewy sago, all you need to do is boil the tapioca pearls for 5 minutes or until they float to the surface and become crystal-like in appearance. Drain in cold running water.

and presto!

Happy cooking!

Post from: Blisstree

Taho, a streetfood fave

Have you any leftover grated coconut from the palitaw you had for your afternoon snack? If you do, well, get the pan ready and try this spicy seafood recipe:

Ingredients:

1 kg large prawns
2 tbsps grated coconut
1 tsp aniseed powder
1 tsp white pepper
1/4 cup water
6 tbsps vegetable oil
3 onions, 1 sliced and 2 coarsely chopped
sprig of curry leaves
4 tomatoes, peeled and chopped
1 red chilli, cut lengthwise and seeded
1 tsp chilli powder
1 level tsp ground turmeric
salt to taste

Directions:

1. Trim off the prawn beards and tails, leaving the shell on. Carefully slit the prawn backs and remove the cord. Set aside.
2. Blend the coconut, aniseed powder and pepper with the water.
3. Heat the oil and fry the coconut mixture until it is fragrant, then add the sliced onion. Continue frying until the onion becomes translucent.
4. Add the curry leaves and tomatoes and fry until the tomatoes are soft. Add all the other ingredients. Cook covered until the prawns are bright red and cooked and the gravy is thick. Serve hot with rice.

Happy cooking!

Source: Connie Clarkson’s
Asian Flavours

Post from: Blisstree

Trouble-free Thursdays: Coconut Chili Prawns

Ingredients:

1 tbsp vegetable oil
600g pork belly, skin on and cut into cubes
6 cloves garlic, pounded or mashed
1/3 cup sugar (or less to taste)
3/4 cup dark soy sauce (or less to taste)
1 1/4 cups water

Directions:

1. Heat a frypan until hot, add the oil, then the pork and fry until brown. Lower the heat. Add the garlic and sugar and fry until the sugar glazes the meat.
2. Add the soy sauce, mixing well. After a few minutes, add enough water to cover the meat and simmer until the meat is tender – about 30 minutes.
3. Serve with steamed or fried rice and a green vegetable.

Happy cooking!

Source: Connie Clarkson’s Asian Flavours

Post from: Blisstree

Meat-lovin’ Mondays: Tau Yu Bak (Soy Sauce Pork)

Ingredients:

250g beef sirloin, cut in 6 slices
1 tbsp kalamansi or lemon juice
1 tbsp soy sauce
1 tsp ground black pepper
3 tbsps oil
1 onion, sliced into rings

Directions:

1. Marinate the beef in kalamansi or lemon juice, soy sauce and pepper.
2. Heat the oil and pan-fry the beef until medium-rare. Transfer to a plate. In the remaining oil, saute the onion until tender. Garnish the beef with the onion rings.

If you want perfectly cut and thinly sliced beef, ask for beef schnitzel from your butcher or get them pre-packed at the supermarket. Click here for more cooking tips.

Happy cooking!

Source: The Food of the Philippines
by Periplus World Cookbooks

Post from: Blisstree

Bistek Tagalog recipe

1 kg chicken cut into serving pieces, seasoned with salt and pepper
3 small hot/chilli peppers
3-4 cloves garlic, minced
5 slices of ginger
1/3 cup sugar
1 tbsp wine
1 tbsp sesame oil
1 tbsp sesame seeds, toasted
water
cornstarch

Directions:

1. Mix the water and cornstarch. Let stand for a while to allow cornstarch to settle. Drain. In the remaining cornstarch wrap the chicken and fry in deep hot fat until golden brown. Arrange on a platter.
2. Mix the first six ingredients and pour on the remaining fat in the pan. Stir until it thickens. Pour over the fried chicken pieces. Top with sesame seeds. Serve hot.

Happy cooking!

Source: Philippine Fiesta Recipes
by Leonarda R Belmonte & Perla B Del Mundo

Post from: Blisstree

Chicken Tuesdays: Korean Barbecued Chicken

In light of the big game coming up, here are some party snack ideas for the Asian food lover:

TOKWA’T BABOY  

TERIYAKI CHICKEN WINGS

SQUID IN SWEET HOT CURRY SAUCE 

SAMOSAS 

From my own experience growing up, I can just imagine my dad and his friends enjoying these appetizing pulutan with ice cold beer!

Now, if these are not your thing, why not try these other tasty munchies:

TOSTITOS WITH SOUTHWESTERN CAVIAR 

PRETZELS WITH BEER DIP

TORTILLA CHIPS WITH HOT BEAN DIP

EASY MEATBALLS 

TOMATO PIZZA BREAD

BARBECUE WINGS 

Happy cooking!

Post from: Blisstree

Home-cooked Superbowl munchies