I moved this blog here…wordpress is too complicated for me he he he. Hope to see you there.
I haven’t updated this blog because I was having hard time understanding the codes. If I have this link in you blog please change it to blogspot instead of wordpress. Thank you so much everyone.
You can use the left over chili on top of your bake potato add shredded cheddar cheese or sour cream and chop green onions. Not only that, you can also use it in taco salads. All you need are chop iceberg lettuce, shredded cheddar cheese, and corn chips…yummy.
1 lb lean ground beef
1 c chopped onions
1 c chopped sweet green pepper
2 gloves garlic, minced
2 cans (10 ½ to 10 ¾ oz each) condensed tomato soup
1 can (about 15 oz) red kidney beans, un-drained
2 Tbsp chili powder
1 tbsp vinegar
6 tbsp sour cream
6 tbsp sliced green onions
- In a 4-quart Dutch oven over medium heat, cook ground beef, onions, green pepper, and garlic until meat is browned and vegetables are tender, stirring occasionally to break up meat. Pour off fat.
- Stir in soup, kidney beans with their liquid, chili powder, and vinegar. Heat to boiling. Reduce heat to low, simmer uncovered for 30 minutes, stirring occasionally.
- Ladle into bowls; top with sour cream and sliced green onions. Makes about 6 ½ cups, 6 servings.
Ok ladies I found this at Youtube…I think it’s cute :). Is he your son or BF? Please watch.
1 lb lean pork cut into cubes
1 piece of liver*, cut into cubes
1 potato, cut into cubes
2 carrots, cut into cubes
1 onion cut into chunks
2 garlic gloves minced
1 bay leaf
1 can chick peas (garbanzo) drained and removed the outer layer of beans
1 8oz can tomato sauce
3/4 cup broth
1 Tbsp cooking oil
Salt and pepper to taste
I usually boil the meat before cutting them into pieces, to get some broth to use. You can always plain water or buy some from the store. Saute the pork in the oil for 2 minutes in a medium size pot. Add the broth, carrots, potatoes, and bay leaf. Let it cook until the potatoes are almost done. Add the onions, garlic, liver, chick peas and cook for 4 minutes or until the liver turned brown. Then add the tomato sauce, add salt and pepper to taste if you like. Continue simmer for about 10 minutes. Serve with white rice.
*The liver is sold pre-sliced. I only used 1 slice out of the container. You can always omit the liver if you don’t like it and replace it some kind a sausage.
The original recipe calls for Chorizo sausage but I never use it because I don’t know where to get some. And, if they are not done/cook with the time I put here you can simmer it longer than what I said. This is just an estimate because I never time it while cooking.
My 7yo son is very picky eater. He only eats certain meat and only if they are processed. Instead of buying Honey Dijon flavor chicken nuggets from the store I found a way to make it myself. Mind you with all natural, well mostly natural ingredients.
1 chicken breast, skinless/boneless cut into cubes
1/2 cup flour
1 tsp salt
1 tsp pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup butter milk
5 tbsp prepared Honey Dijon Mustard
Put the chicken pieces on a plastic wrap about 1 inch apart. Cover them with another plastic on top. Flatten the chicken pieces by pounding with a meat tenderizer. Set aside. Mix all the dry ingredients in a medium size bowl (flour, salt, pepper, garlic & onion powder and paprika). Mix the Honey Dijon mustard and butter milk in another bowl. Add the chicken pieces into the flour mixture. Make sure the chicken is covered. Take the chicken pieces and put them into the batter (honey dijon mustard and butter milk mixture). See to it that they are covered with batter. (You can marinade the chicken for 1/2 hour if you want also.) Take the chicken pieces out of the marinade and put them back into the flour mixture. Deep fry until golden brown in a deep fryer. Or you can used a deep pot.
My ds likes them just the same like the store bought chicken nuggets
2 Tbsp Olive oil
1 lb boneless, skinless chicken breast, cut into strips
2 Tbsp lemon juice
1-1/2 c milk
1 package of Creamy Pesto Sauce
1/2 c grated Parmesan cheese
8 oz of your favorite pasta
Heat olive oil in a large skillet, over medium-high heat and brown chicken, stirring occasionally. Stir in lemon juice and cook 1 minute. Stir in Creamy Pesto sauce mix and bring to boil. Stir in cheese.
Reduce heat and simmer, stirring occasionally, until chicken is thoroughly cooked, about 3 minutes. Toss sauce with hot pasta.
I don’t know how to make the picture show nicely. This one looks like a ball of pasta. Maybe I should have separate it with a fork first before taking a picture. Oh well, I’ll do it next time.
I think this was my 4th batch of pandesal. The key is let dough rise and knead as much as you can. I found out also that by putting the baking dish on the very top rack inside the oven. It helps to even up the color, on my first try I put it in the middle rack it end up cooking the bottom of pandesal faster than the top. The bottom is crunchy while the top look like its not even cook yet. This is very easy to make.
Soften yeast in lukewarm water with 1 teaspoon sugar added. Set aside for 5-7 minutes.
In a bowl, mix together sugar, salt, and shortening. Add softened yeast and half of flour (3 cups). Blend well. Gradually add the remaining flour and continue mixing until dough ceased to stick on the side of the bowl.
Transfer dough on a slightly floured board, knead until smooth. Form into a ball and place in a slightly greased bowl. Brush surface of dough with oil, cover with a damp cloth. Let rise in a warm place (inside a kitchen cupboard) for 2 hours or until it doubles in bulk. Punch down. Then, roll out on a floured board, into 1 and 1/2 diameter strips. Cover with bread crumbs. Let rise for another 15 minutes. Then cut into 1 and 1/2 pieces. Arrange on a slightly greased baking sheet, cut side up. Sprinkle with more bread crumbs. Let’s rise for another 30 minutes or until it doubles again in bulk.
Preheat oven at 425F. Reduce heat to 375F when you put in pandesal. Bake until slightly brown.
For special pandesal: Add 4 egg yolks, slightly beaten. Cut pandesal into smaller pieces (1″).
For commercial purposes: Add a drop of egg-yellow food coloring to liquid mixture.
Another one from my other blog. Posted while I was pregnant.
This craving thing is still going on. Did you know that when you are carrying a boy you tend to eat more than carrying a girl? Yes, its a proven fact.
So today, I cooked pansit canton and lumpiang shanghai for lunch. I thought what I made was enough for the 4 of us home. Well, I always cooked too much, now I have to eat it until tomorrow. I’ll let you in a little secret, I don’t like leftovers; except for cakes and such…he he he.