Veggie Cream Cheese Spread

image

So at work, we ordered some catering from Au Bon Pain for a retirement party, and the presentation and taste of the food was quite exquisite. Amongst all of the food, I noticed a sandwich spread that consisted only of cream cheese and scallions, and was surprised at how great it tasted. I discovered this really easy recipe that doesn’t require a lot of effort, but since you don’t put in any preservatives, its shelf life is a very short 3 to 5 days. Let’s get stirring!

 

INGREDIENTS:

2 packages of 8 oz. Philadelphia cream cheese, softened

Different colored long peppers, red, orange, yellow, seeds removed, chopped coarsely

3-4 stalks of scallions

A long handled tablespoon for stirring the mixture

A clear glass container, like a Mason jar

PROCEDURE:

1. Put half of the softened cream cheese inside the clear glass.

2. Add the chopped peppers and scallions, and stir with the long handled teaspoon, swirling inside the glass until the ingredients are well combined.

3. Add the remaining half of the cream cheese.

4. Combine the ingredients in the jar.

This recipe is great as a dip for crackers and celery sticks, or as a spread on your favorite breads. Make sure to store it in the fridge! Sarap!

Bacon Wrapped Peppers

image.jpeg

This is a reduced fat version of the recipe compared to other variants. It isn’t snowing yet, so why not enjoy the fleeting days of summer. September has just begun… here’s another simple recipe with less ingredients and it’s a joy to make! You can throw in some zucchini, corn, potato, or eggplant on the sides of the grill, just see what’s inside your refrigerator.

INGREDIENTS:

1  lb. shrimp, heads removed

24 long peppers (red, yellow, and orange)

1 package of bacon

Olive oil or canola or corn oil

Ketchup

Wooden toothpicks

Charcoal grill

 

image.jpeg

On the left is how the shrimp will look after prepping and on the right are the Pompano fish; I usually multitask not only my oven, but also my grill.

Let’s start preparing and grilling.

PROCEDURE:

1. Peel shrimp, devein, and soak in cold water with a sprinkle of salt, then rinse and drain on a colander.

2. Make a slit on one side of each pepper lengthwise, remove seeds, then insert each piece of shrimp into the slits.

3. Wrap each pepper with bacon and secure with a toothpick.

4. Mix 1 cup of olive oil and 1 cup of ketchup, then whisk together until well combined.

5. Charcoal grill the bacon-wrapped peppers until they turn a brownish color OR… bake them at 350 degrees F for 20-25 minutes. Be careful not burn them either way.

6. With the barbecue brush, moisten or baste the peppers with the olive and ketchup mixture during the grilling or baking . Flip once .Be careful not to burn them.

Enjoy cooking while I have to get back to my 12 hour tour tonight, wishing it will be a better night than the previous nights!

Sarap (delicious)!

Ramblings of a Newcomer

image.jpeg

There’s still a long way to go, taking baby steps and learning each day. I want to thank everyone who has visited and liked my humble blog.

I started to follow Constance@LiveEatCreate I love her topic of traveling is good for your health,very true. Cooking without limits – her topic about DSLRs was really enlightening for me. I love the gorgeous, vivid pictures. I love the gorgeous food presentations and positive vibes of Cooking with a Wallflower, the beautiful Nandini; I forgot to like or reply to her blog, I didn’t know how to do that at first. But her blog has prompted me to include pictures of the ingredients.

Cookingwithoutlimits again, I just liked her thank you post, it’s so humbling, and I’m amazed with Ishita’s travels. Blair (The Shameful Sheep) is hilariously truthful about the grammar police: we’re humans, we aren’t perfect! Only God is perfect! Eatliveescape, the pictures are vividly amazing! The name for the blog is brilliant: eat for food, escape for travels. Tutistales’ beauty tips and all are short but very helpful. tastableinsatiable is really good, a pro. Storytelling cook is open about her canning attempt. Oh and there’s another blog about quotes; I love those quotes of Confucius, Socrates, that’s Stargazer, Rumi’s Moment of Happiness Poem, I like from Stargazer. And lastly Benjamine’s Bad Habits to Break is very educational and good. Well that’s the recap of my 4 days of this very exciting adventure of my lifetime. It’s time consuming, yes, very much so, but it energizes me, since I am working this Labor Day for another 12 grueling hours, I left you guys 3 recipes and we grilled the pompano yesterday, so healthy and delicious, grilling them without oil, we found out that it is a very oily fish. Just wait till I post about steaming Pompano soon. I will be working tonight but I’m excited for my next recipe to post for Thanksgiving soon.

I’m really just overwhelmed by all of you talented people. Ahh…..life is good!

Thank you so much for helping me and energizing me!

Peaches

Cocktail Punch

image

This is originally called Lourie’s Coctail Punch from Sylvia Reynoso – Gala’s Culinary Arts Studio in 1992. I made some revisions for alcoholic and non-alcoholic drinkers, and sorry, we almost finished the drink before I could post it! That’s how good it is!

 

INGREDIENTS:

1 tall can pineapple juice (8 cups)

3/4 cup freshly squeezed lemon or calamansi juice

1/2 cup white or brown sugar

1 can 17.6 fl.oz. coconut juice

1 big bottle of 7-Up or Sprite

Granny Smith Apple, thinly sliced, seeds removed

1 can lychees, drained, rinsed, sliced thinly

1 orange, sliced thinly, seeds removed

1  5.5 oz.box of Dofu Delight, Almond flavor (boiled with milk, set and mold as per instructions on the box; this is optional)

1 15 oz. can of young coconut, washed, drained, sliced thinly

2 cups Vodka or rum

 

PROCEDURE:

Mix the pineapple juice, lemon or calamansi juice, sugar and coconut juice in a pitcher. Add the slices of the lychees , apple, orange and young coconut. Refrigerate and chill. As for the non-alcoholic version, just before serving add a big bottle of 7-Up or Sprite and add cubes of ice and gently add the cut almond jello. For the alc0holic version, lace it with 2 cups of vodka or rum. Cheers! Ganbei! Salut!

 

 

 

Grilled Pompano

image

Hey all! I’m off from work, so let’s start cooking! You’re going to love grilling before the end of summer (the weather is amazing), so take a look at some of the pictures below; this is what you’ll need, along with a charcoal grill.

image.jpeg

INGREDIENTS:

3 Pompano fish (washed, cleaned and rubbed with half a lemon inside and out, drained in a colander, paper towel dried)

Fresh Banana leaves (sold in most Asian supermarkets)

1 lemon, half for rubbing the fish & 3 thin slices (seeds removed)

3 thin slices of ginger

Fresh herbs, such as 3 oregano sprigs, some scallions or leeks, lemon grass leaves or any edible plant stems to use in tying the end of the banana wrapped fish

PROCEDURE:

With your already washed hands, rub each fish with salt and pepper inside and out. Put some scallions, lemon and ginger slices, an oregano sprig and basil inside each fish cavity. Lay the banana leaf on the table and wrap each fish and tie both ends just like as in the picture below.

image.jpeg

Start burning the charcoal in the grill outside after brushing the grill with some oil. Lay the wrapped fish gently. Cook for 20-30 minutes, flipping only once, being careful not to destroy and burn the banana leaves by arranging the charcoal inside the grill. This was my last attempt to barbecue outside in this early week of autumn, minus the scorching summer heat. Hurray!

image.jpeg

 

Chowfan Oriental Fried Rice

 

 

imageThere’s famous restaurant in the Philippines where they are serving this popular fried rice, just

found their

recipe on line.It is  a very one good dish that it already complete a whole meal.You need to chill the rice,Jasmine White or Brown Rice.

INGREDIENTS:

2 tbsp.finely chopped garlic.                                 Salt & pepper to taste

2 tsp.scallions.                                                             2 eggs beaten

3 tbsp.olive oil

1 medium onion,coarsely chopped

1 medium sized red bell pepper,diced

1/4 cups carrots,shredded or finely chopped

1/4 cup ground beef or breakfast sausage

1 tsp Chipotle ground pepper

or any Chili powder, 1 tbsp curry powder(I revised it from 1 tsp recipe)

6-8 cups of cooked/refrigerated rice

 

PROCEDURE:In a wok or non

stick pan,pour 3 tbsp olive oil & when hot,sauté the garlic until golden brown on a medium heat.Placed the chopped onions & mixed thoroughly.Add in the meat.Stir until the meat is cooked.Add in diced peppers,carrots,salt & pepper mixing thoroughly for 2 minutes.Add in the chili powder & the curry powder mixing for another  2 minutes.Then add cooked rice.Mixing until rice turned slightly yellowish to brown in a minute or two.After that,add in 2 beaten eggs  then mixed thoroughly for about a minute until well distributed.Top it all up with chopped spring onions or scallions.

NOTE:If you still have some slices of Cured Beef or Cured Pork,you can slice them & add into the mix if you don’t have ground beef or sausages,See substitution is key.Also just think of the color harmony of the vegetables you want to add in.You can also add shrimps also!Yummy,Yum,Yum!!!

Honey Lime Fruit Toss

 

image

This is a recipe I got from Kraft & Dole old magazine’s advertisement.This is  portable food to g0 on our picnic to Peconic Herb Farm.Boiled Eggs & Watercress/Shrimp Sandwiches but I will only post the simple recipe about the “HONEY LIME FRUIT TOSS”.The basic recipe is quick & easy but since I happen to be the Queen of Revision, I made this according to the availability of fruits in my fridge.

INGREDIENTS:

Dole Pineapple chunks in can( drain juice reserving 1/4 cup)

1/4 tsp grated lime peel

Sliced Dole Bananas

Sliced Strawberries

1 tbsp. Honey

2 Tbsp.lime juice

Dole Mandarin oranges,drained

sliced  Kiwi Fruit

PROCEDURE:Prepare Honey

Lime Dressing as the ff: Mix in reserved pineapple juice, grated lime zest, honey & lime.set aside, combine all sliced fruits gently but you can add sliced mangoes, blueberries  for color as shown in the picture above. Toss & put into small clear mason jars & cover, place in fridge to chill & put in the picnic cooler when ready to go!….so refreshing in a humid summer day in your picnic destination.

_Peaches, Masarap

 

 

Gatorade/Lemon Drink

image.pngHey,guys I am back!….. I am like an Energizer Bunny,I got this recipe from mixing drink with Mixthatcom!……Is my presentation kind of inviting you to just lounge outside with your bare feet on a chair communing w/ nature in the pleasure of your humble backyard,no frills,no fanfare,just the summer breeze touching your worn-out body & feet from a hard day from work.Aaahhhh,Summertime is always magical.Ingredients are few & preparation is simple.

INGREDIENTS:

2 big lemons

1 container of Blue Gatorade Frost Glacier Freeze

1 & 1/2 tbsp.brown sugar

Your Favorite flavored nuts

PROCEDURE:

Squeeze & strain 2 lemons.Pour it on a pre-chilled pitcher,add & stir in 1 & 1/2 tbsp. Of brown sugar plus 3/4 cup of this Blue Gatorade.Chill & serve on pre-chilled clear white glass,Garnish half sliced lemon on the rim of the glass.Serve immediately with your favorite flavored nuts.Cheers to fleeting summer days!