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.
Leftover Chicken, Salsa, & Green Onions Quesadilla
Besides fried rice, soup, or frittata, quesadilla is what I make to use up leftover meats. Just chopped up the meat, tomatoes, and green onions, then throw ‘em on top of a flour tortilla, then bind everything together with shredded cheese on top, and another flour tortilla to finish it. In this quesadilla, I used the leftover southwestern chicken and salsa instead of fresh tomatoes. This is perfect for quick lunch or those weekend munchies with the family. It’s quite easy so let me show you how.
Hubby’s Surf & Turf Dinner And Tres Leches Cake
Hubby’s birthday is not until the 20th but we had his birthday dinner and cake today. He’s got work and school on that day so he won’t be home util about 9pm. The day after that is his day off but he still has school at 6pm. I don’t want to be cooking dinner for lunch. Besides, Caine would still be at school by that time. He suggested last night to just do it today so today it is. He told me a week ago to do a surf and turf dinner so I made steak and crab legs with broiled potatoes and sauteed asparagus.
Mushrooms Cabbage Shanghai Lumpias
I made these Mushrooms Cabbage Shanghai Lumpias during Super Bowl along with bacon-peas fried rice and shrimp & veggies stir-fry. I laughed at the irony of cooking Asian dishes on the most American day in America. I’m a “rebel” that way, I guess. Anyhooo, if you’re asking why these are called Shanghai Lumpias or Lumpiang Shanghai, my answer is, I really have no idea. They could just as easily be called lumpias or eggrolls. But I grew up with the term lumpiang shanghai whenever these skinny eggrolls were served at our table so I gravitate towards that name when I make them now.
Perhaps, it’s the skinny form of the eggrolls. Instead of folding up the sides after putting the filling in the wrapper, these are just rolled all the way leaving both ends exposed. Maybe that’s why. Seriously, I don’t know. In any case, here’s how I made these skinny lumpias, 
Steak, Asparagus, & Apples Roulade
While reading the review of Dingdong Dantes’ KRAVE restaurant by the foodblogger The Pickiest Eater last weekend, I came upon the restaurant’s ANGUS STEAK ROULADE BEEF. It’s basically a thin slice of beef, in KRAVE’s case, a good quality of beef, stuffed with some vegetable, rolled then served with yummy sauce. Krave’s version looked so good but The Pickiest Eater apparently didn’t like the white glutinous topping with green and pink bubbles on top. It’s quite intriguing actually and I would eat ‘em up quickly. Anyhoooo, that’s when I got the idea to make my own version of beef roulade. I’ve done bacon-wrapped beef-portobello mushrooms & cheese roulade before with caramelized apples on the side. This Steak Asparagus & Apples Roulade is a simplified version with wine and mushroom sauce.
Rabbit Stew(Caldereta)
I had no idea how to cook rabbit so I turned it into a stew with Filipino flavors. This is more like Rabbit Caldereta with a sweet and tangy tomato based sauce. FYI, this recipe was originally posted in b5media when I used to write for their Lifestyle site. I’m posting the recipe here in Feistycook for my archives. I bought the frozen rabbit from a Farmer’s Market in Raleigh.
Pork & Kimchi Stir-Fry
My husband spent a year in Korea a few years back through his career in the Army. He would always tell me stories about the food that he tasted while over there. One of the most famous food Korea is known for is kimchi. They have all sorts of kimichi dishes there in Korea. Kimchi is not just eaten as a side dish. Sometimes people would incorporate kimchi into meat items to create a dish out of it.
One in particular is the pork and kimchi combination. I did my own version and wished for the best. I was afraid it was going to be so hot and spicy that we wouldn’t be able to eat the dish but my version turned out ok.
Crock-Pot Pork BBQ
Just because it’s Fall or Winter doesn’t mean you can’t have that barbecue taste once in a while. Two ways to accomplish that is to cook meat with barbecue sauce in the oven or broiler or take out your crock-pot and let it do it’s magic.
A crock-pot pork barbecue is one of the easy dishes you could make in the weekends. Start it early in the morning, leave it to cook for hours so you could spend some quality time with the family. Watch movies, read boks or play some board games while dinner is cooking in the crock-pot and making the house smell like you’ve been spending hours cooking in the kitchen.
| Crock-Pot Pork BBQ |
- pork short ribs
- half a bottle of bbq sauce
- That’s all you need. You can make your own bbq sauce but a store bought one is perfectly fine.
- Combine the two in a crock-pot. Set it to either high or low. If you’re starting it at about 11am, HIGH is the setting. Low if you’re starting it at about 9am.
Make side dishes like mashed potatoes or cheesy-garlic bread, and steamed veggies or green beans and cherry tomatoes salad, etc right before serving dinner. You could also shred the pork then serve it as shredded pork barbecue sandwiches.
Pork Roast Stuffed W/ Mushrooms & Celery
Instead of going with basic roast pork, I decided to butterfly the pork roast then stuffed it with a filling of sauteed celery and mushrooms. I’m glad I did.
| Pork Roast Stuffed W/ Mushrooms & Celery |
- about 3 pounds pork roast
- 2 tbsp of olive oil
- sprinkle of garlic powder
- sprinkle of black pepper
- sprinkle of paprika
- sprinkle of Italian seasoning
- 1 small onion
- 3 sprigs of celery, chopped
- 5-6 button mushrooms, chopped
- sprinkle of dried basil
- sprinkle of dried oregano
- salt and pepper
- Preheat oven to 365°
- In a pan, heat up 1 tbsp of oilive oil. Sauté the onions, celery, and mushrooms. Season with dried basil, oregano, salt and pepper. Cook for about 2 minutes. You don’t want to over cook the celery.
- Butterfly the pork roast. That means, you slice it in the middle without cutting all the way down to the bottom. It’s like 2 folds. If it’s thick, try to slice another fold by once again cutting into the already sliced meat, but not going all the way. So you now have a flat looking roast.
- Coat both sides of pork with olive oil. Season both sides with garlic powder, paprika, Italian seasoning, and black pepper.
- Place the celery and mushrooms mixture on one side of the meat. Gently, and tightly roll the meat. Seal the ends with clean toothpicks.
- Bake it in the oven for about 40-45 minutes. Once cooked, take the toothpicks out of the meat.
- Let it rest for about 5 minutes before cutting.
- Serve with mashed red potatoes and buttered corn.
—-originally posted at blisstree/b5media—-
Lemon Pepper Chicken Wings & Asparagus
Those Lawry’s marinades are not just good for marinating meats, yah know. They’re nice sauces to toss into sauteed dishes like this chicken wings with asparagus. This is especially quite easy to whip up on busy days or when you’re only cooking something for yourself for lunch or dinner.
| Lemon Pepper Chicken Wings & Asparagus |
- 10-12 pcs of chicken wings
- 1 cup of Lawry’s Lemon Pepper marinade
- 1 cup of water
- 8 pieces of asparagus, cut in half
- sprinkle of salt and pepper
- 2 medium red potatoes, quartered
- 4 tbsp of oil
- Heat up oil in a sautee pan. Add the chicken wings to cook for 8-10 minutes, or at least until browned.
- Add the lemon pepper marinade, water and potatoes. Season with salt and pepper, stir then cover to cook for 15-20 minutes. Stir occasionally.
- Add the asparagus at the last minute to cook 5 minutes or so.
- Serve with rice.
