Spanish rice (or cilantro rice) would be the typical rice accompaniment for the known Mexican favorite dishes like burrito, enchiladas, and quesadillas. I did my own twist by using dirty rice for a Cajun flavor with this beef burrito. It's good if you can make the dirty rice from ... Read More

Since I had about a cup and a half left of my bottle of Yellow Tail Shiraz Cabernet, I decided to use it in cooking again. It's almost like habit now that whatever I don't drink from a Friday night ends up in food 2 or 3 days later. I ... Read More

I wasn't really sure about the combination of pork cutlets with broccoli coleslaw at first but I figured I wouldn't how it would be if I didn't try, right? My husband wasn't sure about it either when I told him about it. I think he was actually afraid to eat ... Read More

If you are not familiar with San Marino tuna brand, that's because you can only find it in the Philippines. Filipino stores all over the US don't sell it, YET. I think Dubai has them now but the main place of production is in the Philippines. A Canada-based good friend/resident ... Read More

This is a little different from the previous Spicy Shrimp With Green Peppers Stir-Fry dish that I've posted back in June. This one has more vegetables, I also used soy sauce as part of the seasoning, and this dish has slightly thickened sauce. INGREDIENTS: 1 bag of frozen shelled shrimps 3 cloves of ... Read More

Call this pasta dish with SPAM one of those weird food combination. As strange as it may sounds, this pasta dish was actually good. If you like Spam then you might actually consider believing me. But if you don't, then it wouldn't be presumptuous of me to think ... Read More

I have cooked chicken wings adobo the way I would cook pork adobo. Same method, just different meat, with minor changes in cooking time. This turns the chicken wings so tender that most of the meat falls completely off of the bones. Well one time, I wanted to actually have ... Read More

The weather is perfect today. So appropriately perfect for a summer grill. It’s not as authentic as the real satay wherein turmeric powder is a must in traditional satay recipes to give it that yellow color. Let’s just call this Beef Satay ala Dexie. INGREDIENTS: beef tenderloin, cut in strips ... Read More

I had a little bit of red wine left, then I remembered the lamb neck bones that I grabbed from the grocery store so I decided to make a stew out of them. When I bought the lamb neck bones I initially thought of cooking it as the Filipino sour ... Read More

Whenever we are craving for crepes, we go to Bob Evans. They serve the best crepes with different fillings (whatever is available of course, banana cream, blueberries or strawberries). But of course, we can't afford eating out all the time coz once we're there, crepes aren't the only ones we're ... Read More

Yes, that's really a meatloaf. I got the idea of using a bundt pan from Connie of HouseOnAHill.net. Although her meatloaf was meatier and more moist than mine but I'll tell you more about that later. Meatloaf is just one of those dishes where you make it and then you ... Read More

It's so easy to make fried rice, no? I mean you can pretty much put anything you want in it and turn it into a standalone dish. I like doing that when I'm busy or uncreative. Two almost bad situations yet rewarded with an easy and yummy dish called fried ... Read More

When someone mentions "Pork Barbeque" here in North Carolina, it doesn't mean you're about to eat a piece of pork marinated in a tomato based bbq sauce then grilled. NOPE. Here in the South, when we say Pork Barbeque, we're talking about pork roast cooked for hours, then pulled into ... Read More