Two Ingredient Chicken

Hey guys, Rich here. My mom’s out of commission for a while due to illness, so I’ll be taking over for a bit haha.

I wanted to get into cooking some chicken breasts, due to a necessity for more protein in my diet for some fat loss. My mom suggested using this Costco Kirkland no-salt seasoning she bought a while ago but never got around to using. Turns out our little experiment yielded some decent results, and the chicken is tasty. I personally really love this chicken, though I feel the average person may want more flavor. However, this recipe is really more on the healthier side of the dieting spectrum in my opinion. So DISCLAIMER: you may want more flavor with this chicken (my dad wanted more flavor).

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Ingredients:

– Organic Chicken Breasts

– Kirkland Signature Organic No-Salt Seasoning

– Avocado oil

…and that’s it. You literally only need chicken and two other ingredients…well you also need a stove and a pan and stuff but that doesn’t really count, but you get my point. Isn’t that awesome?

Procedure:

1. Wash and drain out your chicken breasts, then slice into strips.

2. With the chicken strips laid out on a plate, get your no-salt seasoning, and coat the strips. Make sure to really get the seasoning in on both sides.

3. Heat up a pan and coat it with some avocado oil.

4. Place the chicken strips into the pan, cooking each side of the breasts for roughly three to five minutes. Rinse and repeat until you’re done with all of your chicken.

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There you guys, some quick and easy protein for all of your dietary needs. And it took like what, less than half an hour? Whaaat? That’s crazy! You’ll save so much time with this, though you’ll also save a lot of flavor due to how barebones this recipe is. But…I personally think you get so much out of how little you put into this creation. So yeah, hope you like it.

-Rich

 

 

 

 

 

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Red Curried Seafood Asparagus

 

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I always prepare stir-fried seafood asparagus, so tonight  I decided to prepare my friend’s recipe about versatile rice bowls that are very popular for people in the East. The potent flavor of the red curry paste, coconut milk, and lime juice really makes the seafood asparagus an extraordinary dish. You may combine it with shrimp, clams, or bay scallops too, whatever seafoods you have in your refrigerator; the crab leg is actually the remainder of what we got from Costco yesterday, but a bag of frozen seafood mix is enough to complete this dish (don’t forget the asparagus). So let’s start cooking!

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INGREDIENTS:

1 cup coconut milk

1 tbsp. brown sugar

1 tbsp. Asian fish sauce (Rufico or Nam Pla)

1 lb. asparagus (washed, rinsed/drained, florets cut, set aside in a small bowl, the rest of the stem julienned, separated in another small bowl, tough hard ends cut off/separated in another small bowl to make vegetable asparagus soup)

1 tbsp. Maesri red curry paste

1 giant crab leg  (cut into bite-sized pieces, hard shell cut with some kitchen shears)

6 pieces shrimp (head on, peeled off)

1 tbsp. lime juice

1/2-1 cup broth (1 tbsp. bouillon whisked in 1 cup of boiling filtered water)

1 bag of frozen Seafood Mix (thawed and rinsed off/drained together with the shrimp)

 

PROCEDURE:

1. In a huge cooking pot or in a rice cooker, put in 4 cups washed white Jasmine rice and add 5 cups of filtered water, then stir and turn on the cooker and forget about it. But if cooking rice on a stovetop, use the same water and rice measurements but bring the mixture to a boil, reduce the fire to a low simmer for about 25 minutes until the water is absorbed and rice is tender. Cover the cooked rice and set aside.

2. In a deep sauté pan, whisk and bring the 1 cup broth to a simmer, add in the red curry paste, fish sauce, brown sugar, and coconut milk, whisk together until well combined and not lumpy in 2-3 minutes.

3. Add in the julienned middle asparagus stems and seafood mix, simmer for 3 minutes.

4. Add in the asparagus florets, shrimp, and crab leg meat, bring to another low 3 minutes simmer.image.jpeg

5. Turn off the stove, add the lime or calamansi juice, stir, cover, and rest for few minutes.

6. Put rice into four bowls, ladle the dish equally into all of them, and serve while still piping hot. It’s amazingly flavorful and contains spiciness that you can tolerate.

Me and my family ate it and we kept pouring the flavorful broth into our rice bowls. Scrumptious!image

– Peaches, Masarap!

Non Saucy Shrimp & Turkey Whole Grain Spaghetti

 

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Just got off from 2 nights of 12 hour shifts and decided to look inside my refrigerator, trying to figure out what good meal I can make today before hitting the sack. What I came up with turned out to be a very filling spaghetti dish without a sauce, so there are less calories, grease, and sodium, good for people on a strict diet. Now let’s create my version of a dry whole grain spaghetti.

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INGREDIENTS:

3 – 4 garlic cloves (minced)

small piece red onion or shallots (sliced)

1 cup roast turkey meat

1/2 link kielbasa beef sausages (sliced into rounds)

12 pieces shrimp (headed, peeled and deveined)

1/2 – 1 cup orange/red mini peppers (cubed)

juice of 1 lemon

1 tbsp. avocado oil

1  tbsp. butter

1 box 13.25 oz. Barilla whole grain pasta (cooked as per box instruction)

1 can of 4 oz. Giorgio whole sliced mushrooms

1/2 tsp. ground black pepper

1/2 cup stock or chicken broth

 

PROCEDURE:

1. Heat a non-stick pan with avocado oil and butter in a medium heat until melted, then add the garlic and onion until fragrant and translucent.

2. Add turkey meat and kielbasa until slightly brown, add in green beans and mini peppers, sauté for 2 minutes then add mushrooms until they sweat, then add the shrimp and turn stove on low fire.

3. Immediately pour the 1/2 cup broth and lemon juice, and sprinkle the 1/2 teaspoon ground black pepper.image

4. After the shrimp has turned pink, shut off the stove and add the cooked thin spaghetti.image.jpeg

5. Mix them together with 2 wooden spoons so as not to scratch your Caphalon pan. Serve while piping hot.

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– Peaches, Masarap!

Life’s Little Pleasures

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Last night my friend Paulia baked me a black rum cake, which I shared with my co-workers; Paulia also got me this amazing Teavana tea strainer, complete with a White Chocolate Peppermint tea blend.

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As soon as I got home, I immediately brewed a half tablespoon of this tea blend in eight ounces of boiled filtered water for two minutes; it just melts away the stress and tension I was carrying from the night before. Wow… life’s little pleasures are what we need from time to time to carry on with our life’s hard occupations. I will continue to dream on and care for people who make me feel very special. Love you guys! Don’t worry, I’ll be a click away…

-Peaches, Masarap!

Soured Pompano or “Pompano Sinigang”

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This is called “Sinigang,” a very popular dish from the Philippines: it’s a sour soup or stew that it is always associated with tamarind which gives its savory sour taste. It can be cooked with fish, pork, or chicken, and Pompano fish is usually the best kind of fish for this recipe, with less bones and more fleshy meat.

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INGREDIENTS:

1 tbsp. Avocado oil

3 garlic cloves

1 thumb size ginger (sliced thinly)

1 small red onion (sliced)

1 Pompano (cleaned and sliced into 4 pieces and rubbed with calamansi or half lime, drained in a colander)

4 tomatoes (chopped)

a bag of okra (trimmed on both end sides)

1/2 envelope of tamarind soup mix (whisked in 6 cups of boiling filtered water)

a bag of fresh spinach (soaked in water, drained, and sliced coarsely)

1 Jalapeño pepper or slices of 1/2 green bell pepper

PROCEDURE:

1. Sautée garlic, onion, ginger in avocado oil; when fragrant and translucent, add the tomatoes and add the fish, cover with tomatoes.image

2.After a few minutes, gather the Pompano pieces so they don’t get soggy.image

3. Continue simmering the tomato mixture for 10 minutes while the pot is covered.image

4. Add the okra and simmer for another 10 minutes.image

5. Add the spinach, fish, green bell pepper, turn off the stove and cover the pot for 2 minutes then open.

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Ladle into a soup bowl, making sure you don’t break the fish pieces, and serve immediately while still piping hot with some fresh rice.

-Peaches, Masarap!!! (Delicious!)

Chipotle Mini Turkey Pot Pie

 

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This is more like a Christmas-y version of Turkey Pot Pie! Got my hands on some very merry party picks and I immediately put them into good use. It’s beginning to look a lot more like Christmas! I just love these cute Christmas-y picks! Don’t you love them too? But we have to talk about these flavorful pot pies, made with left-over Thanksgiving Organic Turkey. The person who invented the freezer was just genius, because the left-over turkey just tastes freshly roasted! So let’s start cooking now.

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Here are the ingredients but don’t get overwhelmed, I just happened to have a lot of vegetables in my fridge that I wanted  to utilize; please include the Chipotle peppers in the Adobo sauce. I gave my aunt my remaining canned Chipotle peppers, so what’s left for me are the frozen ones. I also decided to add the Chipotle flavor at the last minute so you can prepare this without Chipotle too. Also, this is utilizing some of my leftover turkey which I immediately froze right after our Thanksgiving dinner. So hang on, this is a delicious recipe using not chicken, but turkey; you just have to add a teaspoon of fresh ginger juice to remove the turkey’s distinct taste. My finished production is not salty unlike other pot pies, and these are flavorful too!

 

INGREDIENTS:

2-3 cups left over frozen Roast turkey (de-frosted, cubed)

4 garlic cloves (minced)

small red onion (sliced)

1 tsp. fresh ginger juice

1 Chipotle pepper in Adobo sauce (seeded, chopped finely)

1 cup green beans (cut into small rounds)

1/2 cup carrots (cut into small cubes)

1 cup orange/red mini peppers (cut into small cubes)

4 hard boiled eggs (sliced into thin cubes)

1 can 4 oz. Giorgio whole sliced mushrooms (washed, rinsed, drained)

1 can 4.6 oz Libby’s Vienna sausage (drained, sliced into small rounds)

salt/pepper to season the eggs

1 cup milk

1 can 14.75 oz Kendale cream of mushroom

1 Tbsp. Bob’s Red Mill whole ground flaxseed meal

1 and 1/2 cups Bisquick mix

1 cup chicken broth (1 Tbsp.Better Than Bouillon seasoned vegetable base whisked in 1 cup filtered water,simmered in a few minutes) OR 1/4 cup of turkey gravy

1 cup frozen green peas

1 Tbsp. avocado or olive oil

 

PROCEDURE:

1. Sautée garlic and sliced onion on a wide pan over medium fire with avocado oil until fragrant and translucent. Add mushrooms, carrots, green beans and mini bell peppers for 2-3 minutes.

2. Add the cubed turkey and   a teaspoon of ginger juice and mix in chopped Chipotle peppers stirring for 2-3 minutes.image

3. Add the green peas  and the sausages and turn off the stove and cover, letting the steam heat the peas and the sausages.

4. Spray Pam into each ramekin and spoon the mixture into them, leaving a little space for the Bisquick mix.image

5. Mix cream of mushroom with 1 cup of chicken broth. Pour into the casserole mixture.image

6. Whisk in 1 and 1/2 cups of Bisquick mix with 1 cup of milk until the Bisquick mix is fully diluted with the milk and no longer lumpy. Pour on top of the ramekins.image

7. Bake on pre-heated oven at 350 degrees F for 30-45 minutes… couldn’t help but to scoop up some pot pies immediately after the baking was done.image

– Peaches, Masarap! (Delicious)

No Bake Mini Blueberry Cheesecakes

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Finally decided to make these No Bake Mini Blueberry Cheesecakes. Because I was unable to retrieve my huge springform pan on time, I got 2 more mini springform cake pans instead. So no problem, I ended up with cute mini cheesecakes. Next time, I would use 2 cups of blueberries to deepen the cheesecake’s blue color. Also, I would use Oreo Cookies next time. I will also  bring these to our 2000 Hail Mary’s prayer meeting.

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INGREDIENTS:

3 cups Soda and Graham crackers( please use Oreo Cookies)

1 cup melted butter

2 cups frozen or fresh blueberries ( used only 1 cup)

1/4 cup granulated sugar

1/4 cup raw honey

2  8 oz. Philadelphia cream cheese

1 tsp. lemon juice

1 tsp. vanilla

1 box (4 envelopes) Knox unflavored gelatine

3 cups boiling water (divided)

2 and 1/2 iced cold water

1/2 cup Half and Half (divided)

1/2 cup confectioner’s sugar

1 packages berry blue JELL-O dessert ( you may use any color you want)

PROCEDURE:

1.With the rolling pin, mash the cookies until they look like crumbs. Once pulverized , add melted butter and stir well. Spread on the bottom of each mini springform cake pan.image

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2. Refrigerate them and start boiling 2 cups of blueberries in a huge pot. When they simmer, turn down the heat and add 1/4 cup granulated sugar and 1/4 cup honey, stirring continuously. When it starts to thicken, mash with a potato masher.image

3. Beat 2 packages of Philadeiphia Cream cheese in a big bowl, add vanilla and lemon juice, gradually add 1/4 cup of Half and Half, add 1/2 cup confectioner’s sugar. Beat well until well combined.image

4. Now in a smaller pot, whisk 2 envelopes of Knox unflavored gelatine in 1 cup boiling water until  dissolved. Stir in 1/2 cup iced cold water to break the boiling temperature, then add to the cream cheese mixture by beating well.

5. Pour into the crumb lined mini springform cake pans, cover with Saran Wrap and place again in the refrigerator until they harden.image

6. Once they harden, decorate with fresh blueberries on top.image

7. Boil 1 cup of water on a small pot and whisk well 2  envelopes of  berry blue gelatin dessert until they dissolve, then  add 1 cup of iced cold water, check the temperature first if it becomes lukewarm before adding 1/4 cup of half and half, stir well to distribute the color evenly.

8. Pour the mixture and put back in the fridge, possibly overnight before removing from the springform cake pans.image

imageEnd up with 2 productions,one with Half and Half and berry blue JELL-O dessert ,the other one only with JELL-O dessert on top.See the next picture, Tastes so good!

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Peaches, Masarap! (Delicious)

Homemade Blueberry Jelly Jam

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While cleaning out my upright freezer, I noticed a bag of frozen blueberries. After, I planned to make a blueberry cheesecake or panna cotta and decided to start small first; I wanted to make a blueberry jam without a lot of sugar and since Jay Neri (the Great) gave me Wildflower Blossom Honey, I decided to make one. So, let’s get cooking!

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INGREDIENTS:

1 cup fresh or frozen blueberries

1 and 1/2-2 tbsp. raw honey

1 tsp. lemon juice

1/4 tsp. Knox unflavored gelatine

 

PROCEDURE:

1. Simmer 1 cup blueberries and honey in a sauce pot on a low fire and when the blueberries start to soften and lightly burst, use a potato masher to mash them just like in the picture below.image

2. Add 1 teaspoon of freshly squeezed lemon juice, stir well and continue mashing; you may thicken the sauce by simmering longer or turning the stove off, adding 1/4 teaspoon of Knox unflavored gelatine dissolving well into the jam.

3. Let it cool down a bit and spoon the jam into a small mason jar. Let it cool well before covering and putting in the refrigerator.

This is a homemade jam with no preservatives, artificial coloring, or flavoring. Tastes great!

– Peaches, Masarap! (Delicious)

 

Sautéed Swordfish withTomatoes, Rosemary, Lemon, Capers and Mangoes

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My stepmom Corrie left a considerable amount of fried swordfish and cooked half of it in a sweet and sour sauce. Now the challenge is what will I create out of this very good fish. As I looked in my fridge, I still had the leftover fresh rosemary herbs, lots of lemon and mini peppers. I decided to just sautée it with lots of strong flavorful ingredients, so let’s start cooking. My ingredients pictured here are incomplete, but I kept finding additional ingredients later on (these ingredients are necessary if you want this special kind of flavor).

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INGREDIENTS:

2 lbs. fried swordfish (if fresh season with salt and pepper and rub with 1 tablespoon chopped rosemary and minced garlic and set aside)

handful of garlic (crushed and sliced)

mini peppers (and orange slices for splash of color)

red onion (sliced)

1 Tbsp. fresh rosemary (chopped)

1/4 cup any white wine

juice of 1/2 a lemon (remove the seeds to avoid bitter taste)

1/8-1/4 tsp. crushed red pepper flakes (depending on how spicy you want it to be)

fresh cracked black pepper

1/2 salt ( only add  if the swordfish is not seasoned during frying)

1 tbsp. avocado oil or olive oil

1 tbsp. capers (drained but not rinsed)

1/2 of fresh ripe yellow mango (peeled and sliced very thinly for garnishing)

1/4 cup pasta sauce

4 fresh red tomatoes (sliced or chopped)

1/4 cup water

Kerrygold butter (end up not adding a piece as the dish is very flavorful already)

 

PREPARATION:

1. Sautée garlic with crushed red pepper flakes in medium hot pan and when fragrant, add onions and when already translucent, add the chopped rosemary. Add sliced peppers, stir on low fire, stirring few times. Add the chopped tomatoes and cover until tomatoes are wilted and tender. Open the pan and stirring to prevent drying and burning. You may add water if it’s drying too fast.

2. Add the already fried swordfish, stir gently, add 1/4 cup of pasta sauce, scooping the sauce and splashing into the swordfish.

3. Pour the wine and the lemon juice, cover the pan for a few minutes then open. Turn off the stove and place the dish in a serving platter. Using the same pan, pour 1/4 cup water into and boil the water scrapping the leftover sauce from the pan on a low fire then add the capers, stir for a few minutes then pour it on top of the dish. Decorate with sliced mango.

As usual, I got carried away and couldn’t figure out if this dish was considered Caribbean or Mediterranean, but the most important thing is my creative juices just kept on flowing.

Oh, I just love to cook and would like to share it with all of you. Tastes good!!

image– Peaches, Masarap!!