Onions & Shitake Mushrooms Egg Whites Frittata
I was going through my 2010 folders to check what dishes I haven’t posted and I found the folder for Onions & Shitake Mushrooms Egg Whites Frittata. I don’t remember when I made this but I know that the egg whites were from the impromptu custard dessert I made sometime last summer. I think I made this for dinner too. So if you have reserved egg whites, try to make a frittata. I think it’s actually healthier than using whole eggs. You can raid your pantry with whatever veggies you have as a filling.
INGREDIENTS:
8 egg whites
1 whole egg
1/2 cup of cream or milk
1/2 bag of dried sliced shitake mushrooms (follow soaking instructions from the package)
1 medium onion, sliced
3 cloves of garlic, chopped
salt & pepper to taste
sprinkle of grated Parmesan cheese
a little bit of oil
Preheat the oven to 250°. Beat the egg whites with the 1 whole egg and cream/milk in a large bowl. Season with salt and pepper.
Heat oil in a skillet. Add the onions and garlic to cook. Add the soaked shitake mushrooms (discard the water, of course). Season with salt and pepper and stir around. Let that cook for a few minutes or until the mushrooms are tender.
Add the eggs. Do the swirling thing around to incorporate the egg with the filling. Let that cook to set for 2-3 minutes or so.
Sprinkle grated Parmesan cheese on top, then stick the skillet in the oven to finish cooking the top. Just do this for 3-5 minutes or so.
Slice in triangles then serve. Make it for breakfast, lunch or dinner. It’s good and quite filling.
Christmas Dinner 2010
Our Christmas Day meal for 2010 consisted of cinnamon rolls for breakfast, leftover spaghetti for lunch, and a feast of glazed ham, green beans casserole, fried rice, and creamy mashed red potatoes for dinner. Plus apple pie for dessert. I didn’t make Irish soda bread like in the previous years coz my brother-in-law and his family couldn’t make it to dinner due to the weather. Ham and 3 side dishes were MORE than enough to feed 4 people and have leftovers for days.
Cinnamon Rolls with Cinnabon inspired frosting. I woke up early to make this so we could have it for breakfast after opening the gifts. I’ve already made a bunch for the neighbors on Christmas Eve.
Sliced Glazed Ham.
Bacon, Peas and Cilantro Fried Rice.
Green Beans and Mushroom Casserole. This picture was from our Thanksgiving dinner by the way. I didn’t bother taking a picture from the Christmas table since it’s the same thing anyway. Even the casserole pan 
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Creamy Mashed red skin potatoes. This is similar to the creamy white mashed ‘taters from Thanksgiving which was inspired by The Pioneer Woman. I’ll post a step-by-step in a few days.
That’s my plate. Yes, I had seconds. But just the ham, and rice………….then the mashed potatoes and beans.
Our Christmas dinner can’t go on without apple pie every year. The Blue Bunny white chocolate w/ macadamia nuts ice cream on top is oh-sooooooooooo-good. It’s better than plain vanilla ice cream.
Homemade Pork Tocino W/ Onions
Pork Tocino is a favorite childhood dish that’s on my list of ultimate favorite Filipino dishes. In the Philippines, tocino is easy to come by, of course. The best I’ve tasted was from Project 8 Quezon City. I don’t think that’s where Tocino really came from but that’s the last place I remember eating the best tocino in my life. Here in the US, I used to make it with the Mama Sita’s tocino Mix. I’ve accepted my sad fate of not tasting homemade tocino ever again until I visit the Philippines. Then one fine day in July of 2005, my fellow Cali Girl/NC Transplant/Foodblogger Friend Jeanette posted her recipe for homemade tocino. My life became complete since then.
Yes, I’m exaggerating. I tend to do that with food. So Beh 
.
Unfortunately for Mama Sita, I’ve broken up with her tocino mix. It’s going on 6 years now so I’m pretty sure the packet mix has moved on. Although, it would probably go on depression once it finds out that I’m posting Jeanette’s recipe here today so you can make homemade tocino yourself too. It’s so easy that you’d probably make this every week.
INGREDIENTS:
1 cup apple cider vinegar
1/2 cup soy sauce
1 1/2 cup brown sugar (or less or more, depends on your taste)
3 tbsp salt
1 tbsp garlic powder
generous sprinkling of black pepper
1/2 cup of water
2-3 pounds of pork boston butt, sliced in thin cutlets (don’t take the fat off)
1 large onion, sliced in rings (optional)
Combine ingredients 1 to 6 in a bowl. Stir everything together. Add the pork slices and onion rings to marinate. Cover the bowl to marinate for 2-3 hours, overnight or 5 days in the fridge. To tell you the truth, I’ve never marinated for 5 days. It’s so hard to wait that long. For better flavoring, 5-day process is good. But if you’re impatient and hungry like me, at least try for 2 hours.
When ready to cook, set aside the onions then put the marinated pork in a non-stick pan with the water.
Cover the pan. Let this steam in medium heat until the liquid reduces. Stir occasionally so the whole thing doesn’t burn.
YUM YUM YUM. Just continue to steam with the cover on.
The liquid starts to bubble/caramelize/thicken….
Add the onions, stir gently to incorporate into the mix. Cook for a few more minutes. This is an optional garnish. You don’t need to add onions if you don’t want to. I just wanted a twist coz I like to twist things……… Nevermind…..
VOILA, homemade pork tocino with onions.
Served with rice, and mixed corn and green beans on the side. This is also good with pico de gallo on the side. You can make this with boneless chicken breasts too but I’ve never tried that coz I’m a porker. I’m loyal to the pig. I can eat Babe everyday. You get the point? Now go make your own homemade pork tocino and say goodbye to the Mama Sita’s mix.
As always, Thank You JMOM!
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| Homemade Pork Tocino W/ Onions |
- 1 cup apple cider vinegar
- 1/2 cup soy sauce
- 1 1/2 cup brown sugar (or less or more, depends on your taste)
- 3 tbsp salt
- 1 tbsp garlic powder
- generous sprinkling of black pepper
- 1/2 cup of water
- 2-3 pounds of pork boston butt, sliced in thin cutlets (don’t take the fat off)
- 1 large onion, sliced in rings (optional)
- Combine ingredients 1 to 6 in a bowl. Stir everything together. Add the pork slices and onion rings to marinate. Cover the bowl to marinate for 2-3 hours, overnight or 5 days in the fridge.
- When ready to cook, set aside the onions then put the marinated pork in a non-stick pan with the water.
- Cover the pan. Let this steam in medium heat until the liquid reduces. Stir occasionally so the whole thing doesn’t burn.
- Once the liquid starts to bubble/caramelize/thicken, Add the onions, stir gently to incorporate into the mix. Cook for a few more minutes.
The onion rings are an optional garnish. You don’t need to add onions if you don’t want to. But try it sometime for an added twist.
Bacon Egg and Cheese Biscuit Sandwich
Turn the usual eggs, bacon, and biscuits breakfast into a breakfast sandwich instead. Really nothing to it. Pick whether you want an individual fried egg on each biscuit sandwich or whisk all the eggs (5-6) then make an omelet to be cut in 8 squares. 8 if you have 8 biscuits. Of course you’ll have to whisk more eggs if you have more than 8 biscuits.
INGREDIENTS:
Jumbo 8-piece butter biscuits
5-6 eggs
1/2 cup of milk
butter for eggs
salt & pepper for seasoning
6-8 pieces of bacon
8 Kraft cheese slices
Cook the biscuits according to the tube.
Cook the bacon. Drain the fat, set aside.
Whisk the eggs with milk, and season with salt and pepper. Melt butter in a non-stick skillet. Pour the beaten eggs into the skillet. Swirl here and there. Let the bottom set then flip to cook the other side for about 2 minutes.
Build the sandwiches. Cut the biscuits in the middle. Place a square of omelet, cut 1 bacon in half, lay ‘em on top of the egg. If you like bacon and you made enough, hey, cut another one in half and add with the other bacon. Place a cheese slice on top, then the top half of the biscuit. VOILA!
San Marino Chili Corned Tuna Frittata
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 writer for a Filipino Showbiz blog that I own recently visited the Philippines. San Marino Corned Tuna happens to be one of the product endorsements of the two Filipino celebrities (Marian Rivera & Dingdong Dantes) that we both adore so naturally we want to know how San Marino tastes like. She bought some and shared 4 cans with me to try. Other friends from the Philippines who have tried it said it’s really good compared to its competitor Century Tuna.
I’ll just give a succinct review of the San Marino Corned Tuna because I want to get to the intended recipe for this post. It’s actually good. A little sweet but an 18oz can is packed with tuna flakes. I’ve only tasted 2 variants. The regular corned tuna and the chili flavor. I like the latter since I love spicy food. My children love San Marino Corned Tuna. The boy who doesn’t like spicy food ate up his share plus more of this frittata. My daughter on the other hand could’ve eaten all of it from the can if I wasn’t quick enough to take it from her coz I needed it for a pasta dish. That recipe would be posted some other time. For now, here’s my San Marino Chili Corned Tuna Frittata recipe.
INGREDIENTS:
2 cans of San Marino Chili Corned Tuna
7 eggs
1/4 cup of half and half (cream or milk would work too)
3 sprigs of scallions, chopped
2 medium tomatoes, chopped
2 small white potatoes, peeled, cubed in small pieces
salt & pepper
shredded cheddar cheese
butter
*I forgot to add the potatoes when I took the picture of the ingredients. You would need more shredded cheese than the one in the picture. Probably half a bag.
Preheat the oven to 250°.
Melt butter into a nonstick sauté pan. Sauté scallions and tomatoes for 4-5 minutes.
Stir in the potatoes to cook until tender.
Add the San Marino Chili Corned Tuna, stir then season with salt and pepper. Cook for another 3 minutes or so.
Beat the eggs with half and half. Season with salt and pepper. Pour it over the tuna mixture.
Gently incorporate egg onto the tuna mixture. Let it cook to set for about 3-5 minutes.
Sprinkle the cheese on top. Transfer the pan into the oven and cook it there until the eggs are set and the cheese has melted. Don’t cook too long. And don’t forget to use a potholder when taking the pan out of the oven .
Run a butter knife on the edges after you take it out of oven. This will help when it’s time to slice the wedges
Slice the frittata into triangles/wedges. A perfect breakfast or brunch for the whole family.
Like I said, she likes spicy food like her Mama . Now if only I can find San Marino brand in the nearest Filipino stores. I’d stock up my pantry with it. I would really love to try the Tuna Paella variant especially after watching the cheesy yet so romantic TV commercial 
.
Crepes With Nutella & Raspberry Sauce
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 ordering. Having said that, Bob Evans restaurant has a delicious and affordable menu. We just can’t be there every week, is my point. Therefore it’s always a good idea to learn how make crepes on your own. It’s really not that hard to make. Don’t let the French name and France origin scare you. However, you must be patient and attentive coz you want to make them too thick and you don’t want to cook them too long. Don’t worry, once you get the hang of tilting the pan to get the consistency of a crepe, you’d be very proud of yourself.
The crepe recipe I’ve used that I really like was from AllRecipes: (SOURCE)
* 1 cup all-purpose flour
* 1 teaspoon white sugar
* 1/4 teaspoon salt
* 3 eggs
* 2 cups milk
* 2 tablespoons butter, melted
FILLINGS RECIPE (MINE)
1 tbsp of nutella/crepe
1 tbsp of raspberry sauce *recipe below*
cool whip or whipped cream
fresh berries, optional
1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
RASPBERRY SAUCE (based on here)
* 1 pint fresh raspberries
* 1/4 cup white sugar
* 2 tablespoons orange juice
* 2 tablespoons cornstarch
* 1 cup cold water
1. Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
2. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
3. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
** I opted not to strain the seeds. It was fine but if you prefer it to be smoother and not bite into those seeds then strain away .
Gently and carefully spread Nutella on a crepe, pour 2 tbsp of raspberry sauce to spread on top. Roll the crepe, then repeat the process with the other crepes.
Place 2-3 rolled crepes on a plate. Add a dollop of cool whip on the middle-top, garnish with fresh berries, then drizzle a little bit more raspberry sauce on top.
You can also sprinkle powdered sugar if you like. Replace raspberry with either strawberry or blueberries. There you go. Practice makes perfect!!!
Corned Beef Hash W/ Egg For Brunch
Since I’m really not a breakfast eater during the week (weekends only with the family), my lunch is pretty much a brunch. When there are no leftovers I of course try to make something quick. One of the easy and fast brunch meal I love to make involves a can of corned beef hash and eggs. I try to make it more gourmet (hehe) by sautéing with tomatoes and scallions. It’s really good with toasted bread. Try it sometime.
Chocolate Pancakes
Chocolate pancakes are always a hit in my house. It’s really no surprise because chocolate is always a good thing and definitely a favorite in my household.
Using the same basic pancakes recipe from the orange marmalade pancakes I’ve shared before, here are the chocolate pancakes.
Salmon Tomatoes & Scallions Frittata
Frittata is one of the Family’s favorite for weekend brunch. I’ve made potato & bacon frittata, corned beef hash frittata and sometimes I used leftover meat or seafood from the night before as part of the filling.
Here’s a salmon tomatoes and scallions frittata from the leftover pan-fried salmon.
Apple Cinnamon Pancakes
Something fruity and crunchy are added into pancakes to make it interesting for breakfast. Besides making the basic recipe for pancakes, I had to make the apple-cinnamon filling separately.
