Archive | March 2012

Pork Tenderloin with Stir Fry Vegetables

                   Pork tenderloin is considered to be the most tender cut of pork. It’s typically sold packaged in pairs. The tenderloin is about 1 1/2 to 2 inches in diameter and from 10 to 12 inches long. It has little fat so will it dry out quickly if cooked too long. The quick cooking of stir-frying is ideal for tenderloin. Since tenderloin is somewhat expensive, serving it with stir-fried vegetables stretches the meat further. Last night I marinated the tenderloin with a bottle of Lawry’s Teriyaki. Just to add some more flavor to it. And here is what I came up with.


Pork Tenderloin with Stir Fry Vegetables


  • 1- 1 1/2 lb Pork Tenderloin, cubed
  • 1 medium onions, sliced
  • 1 Red Bell Pepper, julienned
  • 1 can of Water chestnut
  • 1 can of Baby Corn
  • 1 cup of frozen Broccoli
  • 1 cup frozen Fava Beans
  • 1 cup Snap Peas, trimmed
  • 1/2 cup Carrots, julienned
  • Salt
  • 1/4 cup Lawry’s Teriyaki
  • Black Pepper
  1. Heat the pan with 2 tbsp. cooking oil. Brown the Pork. About 10 minutes.
  2. Put the onions. Stir fry it for about 2 minutes.
  3. Add all the vegetables.
  4. Add the Lawry’s teriyaki. Seasoned with salt and pepper.
  5. Stir-fry it in medium heat for about 10-15 minutes.
  6. Serve with white rice or just this!
  7. Enjoy!

I added a little of water because I wanted to have some sauce to put in my white rice! This is one version of my stir-fry. And I will share some more recipes for the stir-fry!


Taco Salad

I supposed to post this yesterday. But I got caught up biking! It was really nice out yesterday. And it’s officially spring! Yay! Yesterday is 83° F. We went to the store to look some palm trees. I want to start planting. But there’s really a few selection of plants and flowers. I saw a lot of daffodils and tulips.  Here is some pictures I took yesterday!

Yesterday for dinner I made some Taco salad. The taco salad is a Mexican inspired dish, with many variationsThe salad is often served as a fried flour tortilla shell stuffed with shredded iceberg lettuce and topped with diced tomatoes, shredded Cheddar cheese, sour cream, guacamole, and salsa. The salad is topped with taco meat (ground beef) or seasoned shredded chicken. The salad may also have a base of refried beans on the shell before the lettuce is added.

Variations include a similar salad served without the tortilla base and a “bowl” of Spanish rice and refried beans dressed out with similar ingredients. The taco salad also takes a twist in many American homes. Instead of using a tortilla or a bowl of Spanish rice as a base, the meal is based on top of crushed tortilla chips, making the dish very similar to the Mexican dish of nachos, just with added lettuce . Taco Salad comes together easily. This is my version of the Taco salad. I think I do this backwards.

Taco Salad




  • 1lb Lean Ground Beef
  • 12 pcs cherry tomatoes , cut in 4 pieces or you can use 4 medium tomatoes, diced
  • 1 small red onions, diced
  • 3 cups shredded iceberg lettuce or romaine , whichever you prefer
  • 1/2 cup Black Olives, sliced
  • 20 pieces Thin Tortilla
  • 20 pieces Tortilla
  • 20 Pieces Nachos Doritos
  • 1 Packet Taco Bell Taco Seasosing
  • Taco Bell Sauce
  • Taco Bell Salsa
  • Guacamole
  • Sour Cream
  • 1 1/2 cup Grated Cheddar Cheese or Mexican Mix Cheese


  1. Brown the meat in the skillet.  About 10 minutes. Then drain. Pour in the Taco Bell Seasoning.
  2. Mix together the diced tomatoes and sweet red onion together. Sprinkle with salt and pepper. Put some oregano or fresh cilantro.
  3. Then, assembles the 3 types of chips in the bottom of the plate.
  4. Sprinkle some cheese on the chips.
  5. Turn on the oven on Broil.
  6. Put 1/2 cup of the ground cooked meat on the chips.
  7. Put 2 tbsp of Guacamole and  2 tbsp of Sour Cream
  8. 2 tbsp or more depends on your liking, of  the salsa
  9. Top with 1 1/2 cup of the shredded lettuce.
  10. Tops with sliced black olives and tomatoes and onions mixtures.
  11. Put 1/2 cup of the cheese .
  12. Put the plate in a cookie sheet. Broil it for 1-2 minutes or until the cheese is melted.
  13. Serve and it!



Slow Cooker Pork Roast with Cranberry and Apricot Sauce

After being in the hospital for awhile and I doesn’t have so much energy to do things. Just laying in bed. Wasting another beautiful day.
I noticed that Spring is already here in Wisconsin. We have the record high of 81 degrees today! The grass are turning all green. Every morning I hear the birds chirping again.Enjoying the beautiful weather. The breeze that gently caress your skin. When it starts to get hot I don’t cook a lot heavy meal. I always prefer a very light meal. Salads! Pasta Salad! I grill a lot! So today I decided to cook a pork roast but I don’t want to turn on the oven. It gonna heat up the whole house. So I grabbed my slow cooker and put the roast in there. Here is the recipes for today.

Slow Cooker Pork Roast with Cranberry and Apricot Sauce




  • 3- 4lbs Pork Roast
  • 1 can Whole Cranberry Sauce
  • 1 can Apricot (save the juice)
  • 6 small potatoes cut in halves
  • 1 medium onions diced
  • 5 pcs dried apricot
  • 1/2 tsp cayenne pepper
  • 1 tsp dried ground mustard
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 tbsp oil


  1. Brown the pork roast in the pan. Spray some oil in the bottom of the slow cooker.
  2. Put the potatoes halves in the bottom of the cooker.
  3. Mix the cranberry sauce, apricot with the juice,dried apricot and onions. Mix it well until it looks like a relish.
  4. In  a small bowl mix all the dried ingredients. Salt ,black pepper, dried mustard, cayenne pepper.
  5. Sprinkle the dried ingredients on the cranberry mixtures. Mix well.
  6. Put the roast on top of the potatoes.
  7. Pour the mixture on the roast.
  8. Cook it for  7-9 hours  on low, depends on your cooker.
  9. Serve and Enjoy.

The longer you cook the roast, the tastier it gets. And its really worth of waiting! And the smell of the cranberries and apricots in the air made me hungry. It always amazed me that when I cooked, it always take a long time, and they will finish eating it in less than 10 minutes! You can serve it with steam vegetables or you can mashed the potatoes and pour the sauce on top! Hope you enjoy it. Happy eating!




Wasp Stung! oOOh boy it hurts!

Awwww…. If you have noticed that I’m MIA on my blog this past few days. For the reasons that I got stung by a wasp. This is my first time that I got stung, and boy it hurts. I don’t know if I’m allergy or not, but soon enough I noticed that I can’t breath. My daughter called the 911. And she helped me put some ice and alcohol. I still can’t believe it that I got stung by a wasp. They kept me for 5 days at the hospital. Just to make sure that I’m fine and the yellowjacket venom was out of my system. And thank God I’m fine now. But I just wanted to update my blog and share whats going on. Russ took a pictures of the wasp. I thought it’s a bee the first time. So looking back when it happened, I was wearing a bright orange t-shirt! So I thought maybe the wasp thought that my back is a flower! LOL…. I’ll be back to share my daily cooking and activities!

With a wonderful weather outside, I’m laying down in bed trying to get some rest. Enjoy the nice weather!

Chili Corn and Red Capsicum Soup

Two weeks ago, my family got a flu! All of us was suffering from cough and cold. And I don’t feel like doing anything. I don’t have the energy to cook. But I need to. So inspite of being sick. And I want to cook some soup and something light. So I raid my fridge and see what stuff do I have on hand. I found a bunch of red capsicum, corn, eggplants, okra, green beans, cilantro, etc! I figure I can make some corn soup, but corn soup is not really inviting my appetite. And I finally decided to try to make some Chili Corn and Red Capsicum and let me tell you in my opinion is a success! Very easy it took 30mins to cook or less! This recipe yield 4 servings. And  the cooking time is 30mins.

Chili Corn and Red Capsicum Soup


  • 2 Red Capsicum (bell pepper) ,dice
  • 4 corn on a cob or 2 cups of frozen corn
  • 2 tablespoon fresh cilantro, finely chopped  or 2 dash of dried cilantro
  • 1/2 cup heavy cream
  • 2 cups vegetables stock
  • 2 cups water
  • 1 small onion finely chopped
  • 1 small red chili, finely chopped or
  • 2 oz of butter
  • 1 cup of shredded mozzarella (optional)
  • 1 tablespoon flour



  1. Cut the kernels off the corn cobs.
  2. Heat the butter in a large saucepan over medium heat. Add the corn kernels, red capsicum, onion and chili and stir to coat the vegetables in the butter.
  3. Cook covered over low heat, stirring occasionally, for 10 minutes or until the vegetables are soft.
  4. Increase the heat to medium and add the  cilantro. Cook , stirring, for 30 seconds or until fragrant.
  5. Sprinkle with the flour and stir for a further minute.
  6. Remove from the heat and gradually add the vegetable stock, stirring together.
  7. Add the water and return to the heat.
  8. Bring to the boil, reduce the heat to low and simmered covered for 10-15 minutes or until.
  9. Cool slightly.
  10. Ladle about 2 cups of the soup into the blender and puree until smooth.
  11. Return the puree to the soup in the saucepan, pour in the cream and gently heat until warmed through.
  12. Poured the shredded mozzarella.
  13. Season to taste with salt and pepper.
  14. Sprinkle with cilantro leaves to serve.
  15. Serve with grilled cheese or pitta bread.

I’ve been writing this blog since the other day. And I finally finished it! I’ve been out doing some grocery shopping for the last 2 days. I’m trying to stock up on some essentials items that my family need! With the price of gas going up, I don’t need to go to the store more often than I should!

Have a great day everyone!



A Fruitful Day

I’m so sleepy when I got up this morning. I found out that the daylight saving time took place. We lost another an hour sleep. Inspite of being sleepy and tired I need to get up and make some breakfast and get ready to go to church. I was at church at 8:55 am normally I’m still sleeping that time. Church is an hour long. And after the service I attended a small group that is discussing the Purpose driven of life. And there’s a lot of things I discovered. It really stands out the question ” why on earth I’m here for?” I don’t know really my purpose in life, in this world. It got me thinking. So after an hour I went back home. I’m still tired. I lay down in the couch and starting watching the race. But I can concentrate on what I’m watching. I decided to read more on the book of the purpose driven of life. And I’m in a deep thought. Im asking myself why I’m here? What is my purpose in my earthly life? And I can’t answer that. Do you ever asked yourself these questions? I decided to do the 40 days spiritual journey and find what are the 5 purpose of my life here on earth. With all the things going on in our world. Im afraid. Not only for myself but also for my family. For the next 40 days I’m gonna share to you guys my spiritual journey.

” You were made by God and for God, and until you understand that, life will never make sense.”


Busy Day

Today was a busy day for me. I started to do some spring cleaning. I did clean my pantry. Organize it a little bit. And I clean the patio. Put the chairs. And I did put the plants outside, outside is warm and sunny. And you can tell that spring is coming soon. Last fall I didn’t plant some tulip. I wish I did. But schedules is so hectic and I didn’t have time to plant some. So I’m gonna figure out what flowers and other plants that I’m gonna plant. I was sitting on the patio, while sipping some Brachetto, is my favorite red Italian wine grape variety grown predominantly in the Piedmont region of northwest Italy. I love the sweetness taste of it! Looking back in time. Remembering some of the good memories. Here I am 2 years ago in front of the Colesseo.

I made some Bruschetta to go along with my red wine. Bruschetta is an antipasto or appetizer. It  consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. This is very easy dish. And I know you gonna love it!


  • 2 Tablespoons Olive Oil
  • 2 whole cloves of Garlic
  • 5 cloves Garlic, Finely Minced
  • 1 pint Red Grape Tomatoes, Halved Lengthwise ( I used Roma tomato, because that’s what I have on hand. But I usually make it with Grape tomato)
  • 1 Tablespoon Balsamic Vinegar
  • 10 whole Basil Leaves ,chiffondale
  • Salt And Pepper To Taste
  • 1 whole Baguette
  • 6 Tablespoons Butter


In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine.

Cover and refrigerate for an hour. The longer the better. It will worth a wait.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Rub the whole garlic into toasted buttery bread. To add a little more flavors.

Repeat with the other half of the butter and the other half of the bread.

To serve,

Stir the tomato mixture again. And put a generously amount.

Serve on a big platter .

And enjoy!