Tag Archive | snack

Cheesy Baked Perogies

This recipe is fabulous. I think it’s meant to be served as a side dish and you most certainly could do that, but I chose to serve it as a main course. I loved how colorful and bright it was. This dish became one staple dinner here at home. And its always a hit. The sauce is light and creamy, the pierogies are tender, and the whole dinner comes together in no time at all. If you haven’t tried them start with this recipe and you will be a fan
as well. It’s kind a like a creamy loaded baked potato in a casserole and I’ve yet to meet a single person who doesn’t like a loaded baked potato! A winner for sure.

image

Ingredients:
12- 24 pieces frozen potato and cheddar pierogies ( I used Mrs. T)
4 slices center-cut bacon, crumbled
2 garlic cloves, minced
1/3 cup less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
Pepper
Cooking spray

image

Directions:
1- Preheat the oven to 400.
2- Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.
3- In a medium saucepan, cook the bacon until crisp. Remove the bacon from the pan.
4- Add garlic to the drippings, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, stir continuously until it’s all incorporated.
5- Pour the sauce mixture over the pierogies. Top with the cheddar cheese.
6- Bake for 15 minutes. Remove from the oven, top with crumbled bacon, and return it to the oven. Bake for 5 additional minutes.
7- Remove from the oven sprinkle with green onions and black pepper. Serve hot.

image

Let me know what you think!

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

Ingeredients

  • 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

 

Preparations:

  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!

 

 

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!

Bruschetta

  • 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

Preparations:

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!

Fresh Spring Roll

Spring is coming! Yay! And I’m so thrilled about it. Sun shining, warm weather. Ohhh how I love spring. So today I made this wonderful and very light dish. You can eat it as a snack or dinner. Fresh spring rolls or Lumpiang Sariwan in my native tongue is a  vegetable dish composed of different vegetables with a soft (unfried) wrapper garnished with sweet sauce and crushed peanuts. Some popular variations of this dish are made with heart of palm. Heart of Palm is very hard to find here in my area. So I substitutes the heart of palm to Jicama, that is easy to find. My local store carry it all the time. So it’s very  handy.  The crunch and sweetness from Jicama, add another texture  and flavor to the dish. And its really blended to all ingredients. And the touch of the crush peanuts on top of the sauce add another great taste. I really love this dish. And I hope you will too! 🙂

Image

Try this delactable Fresh Spring Rolls.

Ingredients:

Filling:

2 cups cabbage, shredded

1 ½ cup carrots, julienned

1 whole Jicama, julienned

½ cup water

½ cup peanuts, crushed

6 pieces Lettuce leaves

½ lb chicken breast, strip about ¼ inch

1 pack extra firm tofu, sliced in strips (optional)

1 cup shrimp, shelled and deveined

2 cups green beans,sliced diagonally

1 medium sized onions, chopped

3 tbsp garlic, minced

2 chicken cubes

1 package of Spring Rolls Wrappers, you can find this on the Asian store. (or recipes as follow.)

Salt and Pepper to taste

Wrapper

1 cup all-purpose flour

2 pieces raw eggs

2 tbsp cooking oil

½ tsp salt

1½ cups milk

Sauce

1 tbsp soy sauce

½ cup brown sugar

2 cups water

1 tbsp garlic, minced

2 tbsp corn starch (diluted in 4 tbsp water)

Preparations:

 Cook the Filling

 In a heated pan, pour-in the cooking oil then sauté the garlic and onions. Add the chicken breast and cook until color turns light brown
Put-in the pork cube and add ½ cup water then simmer until pork is tender
Add the shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft

 Add the tofu and cook for a few minutes

 Put-in the carrots, and string beans then mix with the other ingredients
Add the cabbage and let cook for 5 minutes
Set aside

Make the wrapper

In a mixing bowl, crack the eggs and beat
Add the milk while beating

Put in the salt and all-purpose flour then mix thoroughly

Add the vegetable oil and mix well
Turn the stove on to medium heat and put the non-stick pan in place
Spray the pan with oil or grease with butter
Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid evenly
Cook until the top part of the mixture is dry (about 2 minutes)
Using a spatula, remove the cooked mixture and place in a flat plate. Set aside

Make the sauce

In a saucepan, pour the water and bring to a boil
Add the brown sugar
Put some salt and soy sauce then mix well
Dilute the cornstarch in water and pour in the saucepan.
Cook until the sauce becomes thick. Set aside.

Wrap the filling

Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.

Put some of the julienned Jicama at the same height of the lettuce leaf.
Spoon the filling and place in the middle of the wrapper (over the lettuce leaf)
Close the wrapper by folding the lower part first then roll the sides until the filling is sealed

Pour the sauce over the Fresh Spring Rolls and garnish with crushed peanuts and minced garlic.

Serve. Share and Enjoy!

Pork Empanadas

Moving from the Philippines to Italy 13 years ago started my adventures in my life. But I left behind a lot of things that I’m accustomed to. The simple way of living, FOODS that I love! I was in Italy for 10 years and I learn a lot of things. Their culture. The way of  living. And I love it. But then I needed to move out again. And settle here in the US. For 3 years now  I lived here in the US and there’s a lot of things that I’m still learning. So during the course of my moving I’m craving to a lot of foods that I usually eat! And one of them is Empanada, from my hometown. I remember when I was a kid, there’s a store near our house, who always has a hot fried empanadas. And it’s the best!

For those who’s not aware about the Empanada here’s a link to Wikipedia.The actual process of making the empanadas, though, is not overly difficult. The dough, for instance, comes together quickly and requires no resting time.  Similarly, the filling of pork, potato and spices cooks quickly, but it does need time to cool. So we must be aware of this. Before making empanadas. And remember, Empanadas is not for a quick meal. There’s a various stages of preparations. If you use this recipe to make Empanadas, I suggest to roll the dough thinner than you thought it need to. So this is a Filipino Pork Empanada. A Spanish influenced dish that always been a favorite in parties and as a snack. Filippino empanadas can be sweet or savory and usually deep fried because most of Filipinos doesn’t have an oven at home.

PORK EMPANADA

FILLING:

  • 1lb ground Pork
  • 1 medium onion minced
  • 3 cloves of garlic minced
  • 1 1/2 cup of Potatoes diced
  • 1 1/2 cup of Carrots
  • 1 cup of Green Peas
  • 1/2 cup of Raisins
  • 1 tsp of Salt ( or more , it depends on how you like your food)
  • 1/2 tsp Ground Black Pepper
  • 1/2 tablespoons white sugar
  • 2 tablespoons cooking oil
  • 4 Hard Boiled eggs cut in 8 pcs
  • 1 tablespoons Chicken Granules
  • 1/2 cup of water

CRUST:

  • 3 cups Flour
  • 4 tablespoons white sugar
  • 6 tablespoons water, cold
  • 1 piece raw Egg
  • 1 cup Butter, cold
  • 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt

PREPARATIONS:

COOKING THE FILLING

In the heated pan, pour the cooking oil and allow to heat-up. Saute the garlic until golden brown and fragrant. Add in the onions. Add the ground pork and cook it until the colors turns brown. About 5 minutes. Then add the potato, and carrots. Saute for 2 minutes and then add the chicken granules and the 1/2 cup of water and let it simmer  for about 10 minutes or until the vegetables are tender. Add the greens peas, raisins, and sugar and let it simmer for another 5 minutes. Sprinkle salt and pepper. Turn off the heat. Drain the excess liquid and set it aside. Let it cool. At least 1 hour.

So when you know that the filling is cold. You can starts making the dough for the crust.

MAKING THE DOUGH

In a mixing bowl combine all the dry ingredients. Flour, sugar,baking powder and salt. Then mix well. Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this).

Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to easen the process.

Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Set aside in a cool place for at least 20 minutes

Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.

Place 1 1/2  tablespoons of filling at the middle of the flattened dough. A piece of hard boiled eggs. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal.

Crack the egg and separate the white from the yolk. Beat the egg whites and add some water. This is our egg wash, if we are baking them. Glaze the crust by brushing the eggs wash.

Put wax paper on the baking tray  or grease it. Then arrange the empanadas in to the pan.

Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature.

If you decide that you want to deep fried it. Just make sure the oil is hot. And deep fried it until golden brown.

              So the first time I made the Empanadas, I baked it. And then, the following day, I made another batch and I deep fried it. And I like the deep fried version the best. The flakiness of the crust really came out. And it melts in your mouth.

I hope you guys enjoy this recipes as I did. And thanks for stopping by.