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.
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.
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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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…
Catfish Spaghetti W/ Garlic-Tomato-Scallions Sauce
Yes, another catfish dish. A dish that was surprisingly good. And definitely a seafood dish that’s perfect for people who are skipping meat this Holy Week. But catfish and spaghetti? Really? I KNOW, I was really surprised how good this is. My children loved it too. So let me show you how I made it.
Catfish Fillets In Creamy Coconut Milk Sauce (Ginataang Hito)
I had 9 full ziploc bags of catfish in my freezer after my husband’s fishing trip last Thursday. So far I’ve made creole catfish nuggets out of the stomach fillets. The other night I cooked up another bag of the fillets by simmering the fish in coconut milk. It was soooo good. Anything simmered in coconut milk always turns out well, right? This Catfish Fillets In Creamy Coconut Milk Sauce is not an exception.
Breaded Fried Pork Chops W/ Caramelized Onions
For a quick dinner last Thursday, I made breaded fried pork chops. It was the quickest and filling dinner I could make for my husband and son before they went out to go fishing. I threw in Lipton pasta and corn kernels for side dishes. Just this Monday, the husband asked for the same pork chops so I happily obliged. I love pork anytime of the day and week so who am I to complain? To add a little bit of twist to the pork chops, I decided to make caramelized onions too. To complete the meal, I added steamed asparagus and Italian bread for side dishes.
Baked Orange-Lemon Garlic Chicken
Technically, we have oranges in the house(along with grapes, apples, bananas, and watermelon) because my husband needed the mesh bag that holds the oranges. While going through the pictures of custard cake the other day, I realized that the bowl of oranges is quite prominent in some of the pictures. I thought about how delicious it would be to make orange flavored custard cake too. But I know I probably need to take a break from making another dessert for at least a week. Cooking with oranges is still something I wanted to do though so I decided to use 1 orange for a chicken marinade.
A very simple marinade involving citrus, soy sauce, and fresh garlic. That combination is such a really good marinade that could go with either pork, chicken, or beef. And here comes Baked Orange-Lemon Garlic Chicken.
Fried Rice W/ Smoked Sausage & Cilantro
To make the fried rice as good as the ones from your favorite Asian restaurants the trick is to cook the rice the night before. Line foil on top of a cookie sheet. Spread the cooked rice on the pan, breaking the chunks of cooked rice as much as you can. Then store the pan of rice inside the fridge to cool down overnight.
Chicken Sinigang
It’s raining right now and I’ve suddenly had the craving for sinigang aka sour soup. I remembered the chicken sinigang I made weeks ago that I’ve been meaning to write about here but it’s just too simple I figured it’ll just be taking space. However, I like to build up my foodblog archives so I might as well. When I make sinigang, I usually use pork but it’s just as delicious to make it with chicken or beef short ribs. Since I love pork-anything, I prefer the pork sinigang. I didn’t have pork when I made this so I used chicken instead. It was good nonetheless. I believe chicken just takes a little faster to cook than pork.
