Chicken & Mini Farfalle Pasta Salad
This chicken and pasta salad would be a nice pasta salad to make use of whatever leftover chicken you’ve got in the fridge. Having said that though, I actually didn’t use leftover chicken here but I just want you to know that you could easily use leftovers. And this is just a different version of the other pasta salads I’ve made before. I just added chicken here and used raspberry vinaigrette instead of Italian dressing. And of course, different pasta.
Chicken Congee / Arroz Caldo
While being sick all week last week, I had a craving for Filipino comfort food, arroz caldo, or congee. It’s basically rice soup with chicken in porridge consistency. I wanted that taste of ginger and soupy rice so badly. So I made some. The thing is, I actually can’t remember the last time I made arroz caldo. Let’s just say I enjoyed every warm bowl of arroz caldo last week.
By the way, the best rice to use in congee is sticky rice. The kind I use for sushi but I didn’t have any so I just used what I have which is the regular long grain rice. Fish sauce is also good with this but I’m low on Pinoy supplies so I just used salt. Believe it or not, my life didn’t crumble with those substitutes. When you crave for something, make it work with what you have.
Honey-Mustard Pork Tenderloin
When it comes to pork tenderloins, I usually grab the pre-marinated ones coz when I read the combo flavor on the package, they just sounds so good. And I admit it, it saves time. But for a while now we haven’t been satisfied with the pre-marinated tenderloins that we’ve bought. Either the meat was a bit dry, or too salty. I don’t know, maybe it’s my oven. HUH? To solve the problem, I bought the fresh tenderloin then made my own marinade.
Grilled Cheese Ham Tomatoes Spinach Sandwich
I made my daughter a grilled cheese sandwich yesterday and as I was cutting it in triangles, the melted cheese oozing out of the bread just looked soooo delicious. I wanted one for myself, so I made one. I decided to make a hearty grilled cheese sandwich by adding ham, tomatoes, and spinach. It definitely hit the spot.
Mini Rotelle Cold Pasta Salad W/ Cheese & Sunflower Seeds
Summer means a lot of things. One of them is making cold pasta salads. I suppose it’s ok to make them during winter too but it is usually during the Summer that I get to indulge in whipping up different kinds of cold pasta salads. They’d go with any grilled meat entrees, including kebabs, satays, burgers, just to name a couple. Pasta salads prefect to serve as side dishes during the summer parties in the backyard or as lunch for the family on regular days. This Mini Rotelle Cold Pasta Salad W/ Cheese & Sunflower Seeds is basically another version of Pasta & Broccoli Salad W/ Golden Raisins and Sunflower Seeds but without the golden raisins and chopped fresh broccoli. I added chopped eggs instead.
Ranch Oven-Fried Chicken
When you’re craving fried chicken but don’t want to deal with oil and the frying process you can always opt for the oven-fried method. For an added flavor, try this ranch oven-fried chicken recipe sometime. It’s mild and slightly tangy and creamy that you might actually think about deep-frying the chicken next time to see which method would taste best. I’ll let you know when I do that, in the meantime, here’s the oven version.
Salads, 2 Ways
I actually “made” this fruit salad very early on this month but I neglected to post it here since I already posted it in my Facebook and Twitter. I got so excited to show off what a beautiful fruit salad I “made” that I forgot where it was intended for. Anyhoo, I said “made” coz there’s really no making process that went on. All I did was buy watermelon, grapes and strawberries, cut the watermelon in half, then scooped out cute rounded balls. I tossed them with sliced strawberries and whole grapes. A perfect fruit salad for the Summer.
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Pork Adobo With Coconut Milk
I have different adobo recipes in this food blog such as PORK ADOBO W/ COCONUT MILK & SCALLIONS, then the HOW TO COOK PORK ADOBO TUTORIAL Pork Hocks Adobo With Potatoes, Baked Chicken Wings Adobo, Baked Chicken Coconut Adobo, and the Pork & Chicken Wings White Adobo In Apple Cider Vinegar. It turns out, I don’t have a regular pork adobo with coconut milk recipe in the archives. Adding coconut milk is my favorite “twist” in cooking adobo these days so I have to put the recipe here even though there’s already a version with scallions in the recipe. Chalk it up as another one of my OCD tendencies.
Just so you don’t think this is totally useless, let me add that I actually used whole peppercorn instead of ground black pepper so there, Hmmmph!
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Spicy Pork Binagoongan W/ Napa Cabbage
Pork Binagoongan is NOT one of the Filipino dishes that I make often. Truth be told, this is probably the 2nd time I’ve made it in my married life of 14 years. The first time I made it was years ago that I can’t even remember the exact year. I do remember though that I turned it into a filling for lettuce wraps. Yup, no rice. My husband would be surprised about this info too. This time around though, I ate the pork binagoongan with rice. Hey, why not, right?
After I cooked and consumed this Spicy Pork Bingoongan W/ Napa Cabbage dish for lunch the other day, I googled how other Filipinos cook it. Most of the recipes I’ve read call for big chunks of pork, simmered for a while, some in coconut milk, and some even cooked the pork chunks on the crispy side before adding the shrimp paste. I thought, well, that explains why I don’t cook this dish often. I know nothing of how to make it authentically, hah. I just sliced a pork steak in cubes, then sauteed them with garlic, ginger, tomatoes, green onions, and for a vegetable factor, I added slices of napa cabbage. VOILA!
Mushrooms & Onions Topping On Turkey Burgers
I decided to add a twist to the turkey burgers that I made the other night for dinner. Why? Because I like to twist things… I think I’ve used that joke before in one of the recipes here. It wasn’t funny before, and it’s not funny now. Whatevs, I’m still adorable. *AHEM*.
Anyhoooooo, so back to the turkey burgers. The patties were from Food Lion. They were already formed into perfect rounds so you can just get the same patties from any grocery store. My husband is so used to my terrible burger-patty skillz that he said he’s going to teach me one day how to make perfect burger patties so when he eats his burgers things won’t be flying out of the plate. Hmm, hellleerrrr, the patties were store-bought so I guess I’m not the only one who’s got burger-patty problems. BOO-YAH!
Alright alright…. on to the mushrooms and onions toppings…
