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Category: FOOD & RECIPES

  • Grilled Tuna Belly

    Grilled Tuna Belly

    Grilled Tuna Belly is marinated overnight in a sweet and spicy mixture of lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper.  It is then grilled until medium to medium-well doneness is achieved.

    Grilled Tuna Belly is a perfect dish for pulutan (finger food) and goes well with a cold bottle of beer. This also makes a good dish for dinner along with white rice.

    The Grilled Tuna Belly is best served with a spicy dip made simply by combining lime, soy sauce and chili. Calamansi is also perfect for the dip. The Grilled Tuna Belly and spicy dip is a match made in heaven.

    Grilled Tuna
    INGREDIENTS:

    INSTRUCTIONS:

    1. Wash tuna belly and pat dry.
    2. In a bowl, combine lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper. Stir until well-blended.
    3. Add tuna and marinate in the refrigerator overnight, turning fish occasionally in the marinade. Drain tuna, reserving the liquid.
    4. In a sauce pot, bring marinade to a boil for about 4 to 5 minutes.
    5. On lightly-greased grates over hot coals, arrange tuna in a single layer. Grill, basting regularly with marinade, for about 3 to 5 minutes on each side or until fish flakes easily with a fork and slightly caramelized.
    6. Remove from heat and serve hot.

    In case a charcoal grill is not available, you may use a cast iron grill on a stove top.  However, you will not get the smoky flavor coming from the charcoals.

    grilled tuna

    Grilled Tuna Belly

    Grilled Tuna Belly is marinated overnight in a sweet and spicy mixture of lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper. It is then grilled until medium to medium-well doneness is achieved.

    • 1 kilo tuna belly (cut into serving portions)
    • juice of 1 lemon
    • 2 cloves garlic (peeled and minced)
    • ½ cup sweet chili sauce
    • 2 tbsp oyster sauce
    • 1 tbsp sesame oil
    • ⅛ pepper

    1. Wash tuna belly and pat dry.

    2. In a bowl, combine lemon juice, garlic, chili sauce, oyster sauce, sesame oil and pepper. Stir until well-blended.

    3. Add tuna and marinate in the refrigerator overnight, turning fish occasionally in the marinade. Drain tuna, reserving the liquid.

    4. In a sauce pot, bring marinade to a boil for about 4 to 5 minutes.

    5. On lightly-greased grates over hot coals, arrange tuna in a single layer. Grill, basting regularly with marinade, for about 3 to 5 minutes on each side or until fish flakes easily with a fork and slightly caramelized.

    6. Remove from heat and serve hot.

  • 5 Suggestions For Healthy Snacks

    5 Suggestions For Healthy Snacks

    Snacks are an important part of a healthy lifestyle. Healthy snacks can help provide extra nutrients and also count towards our five a day target of fruit and vegetables. Healthy natural snacks should be eaten between meals and will help towards your health and nutrition. Nutritionists recommend that healthy snacks should contain vegetables, fruit, nuts or cereal grains. They will also cost you less than buying junk food that has little nutritional value and is bad for your health. Combining healthy snacks with a good diet and exercise leads to an improved wellbeing. The five ideas below, for healthy snacks, are suitable for everyone from school children to those at work.

    Avocado and cheese sandwich made with wholemeal bread

    Avocados are a good source of vitamin E and C as well as being high in fibre and potassium. They also contain folic acid, an important vitamin for pregnant women. Cheese contains important levels of calcium and wholemeal bread is high in fibre.

    healthy snacks

    By Maryjeanne.li (Own work) [CC BY-SA 3.0], via Wikimedia Commons

    Dried banana chips

    Dried banana chips are often fried in coconut oil and coated in honey. Bananas contain high levels of vitamin A and C. They are also rich in potassium. You can often find banana chips included in muesli. Great for a carbohydrate boost.

    healthy snacks

    By കാക്കര (Own work) [CC BY-SA 3.0], via Wikimedia Commons

    Crackers and cheese

    A very popular snack after dinner. Cheese is high in calcium. Crackers also come in wholemeal varieties and these are a good source of extra fibre.

    healthy snacks

    Fruit salad

    You can combine any of your favourite fruits in this snack such as kiwi fruit, apples, pear, and nectarines. This snack will help you towards your five a day of fruit and vegetables.

    healthy snacks

    Hummus in pita bread

    Hummus is made from dried chickpeas, garlic and sometimes tahini. Hummus contains fibre and iron; tahini is made from sesame seeds and is high in calcium.

    healthy snacks
    By Ewan Munro from London, UK (Clifton, St John’s Wood, LondonUploaded by tm) [CC BY-SA 2.0], via Wikimedia Commons

     

    healthy snacks

  • Grilled Eggplant with Fresh Herbs

    Grilled Eggplant with Fresh Herbs

    Grilled Eggplant with Fresh Herbs is an easy recipe to make.  You should add eggplant to your menu more often. Grill some steaks or burgers and serve together with this grilled eggplant with fresh herbs.

    The eggplant (Solanum melongena), or aubergine, is a species of nightshade, grown for its edible fruit. Eggplant is the common name in North America, Australia and New Zealand, but British English uses the French word aubergine.  It is known in South Asia and South Africa as brinjal.

    Grilled Eggplant with Fresh HerbsThe fruit is widely used in cooking. As a member of the genus Solanum, it is related to the tomato and the potato.

    One way for you to give eggplant a try is to grill it. Follow this simple recipe and enjoy!  This also goes well with bistek tagalog and  beef salpicao.

    The original recipe calls for 1 large eggplant but you can easily add more if you wish to.

    Ingredients:

    • 1 pc eggplant large
    • 3 tbsp olive oil
    • 1 tbsp balsamic vinegar
    • 2 cloves garlic minced
    • ¼ cup fresh basil finely chopped
    • ¼ cup fresh thyme finely chopped
    • ¼ cup fresh dill finely chopped
    • ¼ cup fresh oregano finely chopped
    • Salt
    • Pepper

    Instructions:

    1. Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces. Wipe them dry with a bit of paper towel.
    2. Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let sit to absorb the flavors for about 15 minutes.
    3. Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well.
    4. Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through.

    Using fresh herbs gives the best flavor, however, you can use dried herbs if you have them handy. You don’t need as large a quantity as dried herbs are more concentrated in flavor.


    Grilled Eggplant with Fresh Herbs

    Grilled Eggplant with Fresh Herbs

    Grilled Eggplant with Fresh Herbs is an easy recipe to make. You should add eggplant to your menu more often. Grill some steaks or burgers and serve together with this grilled eggplant with fresh herbs.

    • 1 pc eggplant (large)
    • 3 tbsp olive oil
    • 1 tbsp balsamic vinegar
    • 2 cloves garlic (minced)
    • ¼ cup fresh basil (finely chopped)
    • ¼ cup fresh thyme (finely chopped)
    • ¼ cup fresh dill (finely chopped)
    • ¼ cup fresh oregano (finely chopped)
    • Salt
    • Pepper

    1. Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces. Wipe them dry with a bit of paper towel. 

    2. Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let sit to absorb the flavors for about 15 minutes. 

    3. Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well.

    4. Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through.

    Fresh herbs are best with this recipe, but if you don’t have any on hand, you can certainly use their dried counterparts. Just use a pinch of each herb if you’re using dried.

     

    Other recipes are HERE.

  • Lechon Manok Barbecue Chicken Sliders

    Lechon Manok Barbecue Chicken Sliders

    One day my wife left for Manila to help out one of my daughters who had to transfer to a different room from her dormitory.  So I was left with the cooking chores but I had to drive them to the bus terminal first.  Considering that I did not have enough time to do a proper lunch, I had to figure out what I could do quickly but is not ordinary.  So I figured, why not re-purpose lechon manok (Filipino roasted chicken) and use it as the main ingredient for barbecue chicken sliders?  Why not?

    So on the drive back home, I stopped by the ever reliable Baliwag Lechon stand and got me one lechon manok.  I just asked them to halve it into two instead of chopping it up into smaller pieces.

    Since it was only me and my eldest daughter who were going to have lunch, the recipe that I will be sharing is for 2 people.  When I got home, my daughter asked, what is for lunch?  I replied, Lechon Manok.  And she had this look like she wanted to ask why.  She was surprised on the outcome of our lunch.  She couldn’t believe it that I could do barbecue chicken sliders with a lechon manok.  While having lunch, I asked her if I could repeat this recipe and she said yes!  There were 9 mini dinner rolls, I had 5 and my daughter had 4.  She was satisfied with lunch.

    This is the result:

    barbecue chicken sliders

    Another view:

    barbecue chicken sliders

    Ingredients:

    • 1/2 Lechon manok (Filipino style roasted chicken)
    • 1 pack Marby mini dinner rolls

      barbecue chicken sliders
      I decided to use this kind of dinner rolls, enough for two. Sorry it is just the packaging.
    • 1/3 cup BBQ sauce

      barbecue chicken sliders
      I used this BBQ sauce, Kraft slow simmered original BBQ sauce
    • 2 small onions, sliced into rings
    • 9 slices cheddar cheese
    • 1/4 cup parsley flakes
    • melted butter (enough to cover dinner rolls)

    Instructions:

    1. Shred the 1/2 Lechon manok and discard the bones.barbecue chicken sliders
    2. Slice dinner rolls in half horizontally.barbecue chicken sliders
    3. Put the shredded chicken on the bottom half of the dinner rolls.barbecue chicken sliders
    4. Pour BBQ sauce on chicken.barbecue chicken sliders
    5. Add sliced onions on top, distribute evenly.
    6. Cover with Cheddar cheese slices.barbecue chicken sliders
    7. Sprinkle parsley flakes on top of cheese.
    8. Cover with the top part of the dinner rolls and pour melted butter.barbecue chicken sliders
    9. Bake at 375 deg F for 20 minutes.
    10. Slice and serve hot.

    barbecue chicken sliders

    Lechon Manok Barbecue Chicken Sliders

    This is a western inspired recipe with a Filipino twist. I used Lechon manok which is the Filipino version of roasted chicken. I also used Cheddar cheese slices instead of the original cheese required, which was Jack Pepper. I also included the chicken skin for more flavor.

    • 1/2 piece Lechon manok (Filipino style roasted chicken)
    • 1 pack Marby mini dinner rolls
    • 1/3 cup BBQ sauce
    • 2 pcs onions (small, diced)
    • 9 slices cheddar cheese
    • 1/4 cup parsley flakes
    • melted butter (enough to cover dinner rolls)
    1. Shred the 1/2 Lechon manok and discard the bones.

    2. Slice dinner rolls in half horizontally.

    3. Put the shredded chicken on the bottom half of the dinner rolls.

    4. Pour BBQ sauce on chicken.

    5. Add sliced onions on top, distribute evenly.

    6. Cover with Cheddar cheese slices.

    7. Sprinkle parsley flakes on top of cheese.

    8. Cover with the top part of the dinner rolls and pour melted butter.

    9. Bake at 375 deg F for 20 minutes.

    10. Slice and serve hot.

  • Cheeseburger Sliders

    Cheeseburger Sliders

    This Cheesburger Sliders recipe is a follow-up to my earlier Easy Breakfast Sliders recipe.  Since I am on a roll with sliders (pun intended!), this Cheeseburger Sliders recipe is meant for dinner.  You might be wondering, sliders again?  Well because when I made the Cheeseburger Sliders and Easy Breakfast Sliders, I bought 4 packs of dinner rolls and wanted to experiment with creating sliders.  My next post will probably be about sliders for lunch, so watch out!  There is nothing fancy in this recipe, just your standard cheeseburger served ala sliders.  Very easy to make, no hassle.

    cheeseburger sliders

     

    Another view of the cheeseburger sliders

    cheeseburger sliders

    My second daughter, who is a very harsh critic of my cooking said that she loved it!  So go ahead and try this one as it is very easy to make.

    Ingredients:

    Instructions:

    1. Mix ground beef, salt, pepper and garlic. Shape into a patty the same size as the dinner rolls.
    2. Bake at 375 deg F for 20 minutes. Discard excess oil.
    3. Slice dinner rolls in half horizontally.
    4. Put the cooked beef patty on the bottom half of the dinner rolls.cheeseburger sliders
    5. Add sliced onions on top, distribute evenly.cheeseburger sliders
    6. Cover with Cheddar cheese slices.cheeseburger sliders
    7. Cover with the top part of the dinner rolls and pour melted butter.
    8. Bake at 375 deg F for 20 minutes.
    9. Slice and serve hot.

    cheeseburger sliders

    CHEESEBURGER SLIDERS

    Just your standard cheeseburger served ala sliders. Nothing fancy in this recipe. Tastes good and looks good!

    • 1 kilo ground beef
    • 1 pack Marby dinner rolls
    • 2 tsp salt
    • 2 tsp pepper
    • 2 tsp garlic powder
    • 1/2 pc onion (white)
    • 9 slices cheddar cheese
    • melted butter (enough to cover dinner rolls)

    1. Mix ground beef, salt, pepper and garlic. Shape into a patty the same size as the dinner rolls.

    2. Bake at 375 deg F for 20 minutes. Discard excess oil.

    3. Slice dinner rolls in half horizontally.

    4. Put the cooked beef patty on the bottom half of the dinner rolls.

    5. Add sliced onions on top, distribute evenly.

    6. Cover with Cheddar cheese slices.

    7. Cover with the top part of the dinner rolls and pour melted butter.

    8. Bake at 375 deg F for 20 minutes.

    9. Slice and serve hot.

  • Simple Grilled Fennel

    Grilled fennel is an excellent side dish. It goes well with steaks, chicken, fish and pork roast. Fennel has a slight licorice/anise flavor.  Give this grilled version a try.

    Grilled fennel

    Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family.  It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

    It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.

    Fennel is used as a food plant by the larvae of some Lepidoptera species including in its native range the mouse moth and the Old-World swallowtail. Where it has been introduced in North America it may be used by the anise swallowtail.

    Fennel has a very distinct licorice flavor and when it’s grilled becomes a tender, melt-in-your-mouth experience you don’t want to miss.

    A 100-gram portion of fennel seeds provides 1,440 kilojoules (345 kilocalories) of food energy, and it is a rich source (more than 19% of the Daily Value, DV) of protein, dietary fiber, B vitamins and several dietary minerals, especially calcium, iron, magnesium and manganese, all of which exceed 100% DV (table). Fennel seeds are 52% carbohydrates, 15% fat, 40% dietary fiber, 16% protein and 9% water (table).

    From Wikipedia


    Ingredients:

    Instructions:

    1. Trim the tops off the fennel. The stringy parts can be used as an herb in your cooking, but aren’t needed for this recipe. You can even use the stalks in place of celery in some recipes, but realize they’ll have a much stronger flavor than celery.
    2. Trim the bottom of the bulb and then cut the remaining bulb lengthwise into quarters. Rub with olive oil, salt and pepper.
    3. Place on grill at medium heat to sear the fennel. Move to indirect heat, with the cut side up, and cook covered for about 45 minutes or until fennel is very soft. You can tell when it’s done by texture, rather than time. You definitely want to make sure it’s tender.

    Grilled fennel

    Simple Grilled Fennel

    Grilled fennel is an excellent side dish. It goes well with steaks, chicken, fish and pork roast. Fennel has a slight licorice/anise flavor.  Give this grilled version a try.

    • Fennel
    • Olive oil
    • Salt
    • Pepper
    1. Trim the tops off the fennel. The stringy parts can be used as an herb in your cooking, but aren’t needed for this recipe. You can even use the stalks in place of celery in some recipes, but realize they’ll have a much stronger flavor than celery.

    2. Trim the bottom of the bulb and then cut the remaining bulb lengthwise into quarters. Rub with olive oil, salt and pepper.

    3. Place on grill at medium heat to sear the fennel. Move to indirect heat, with the cut side up, and cook covered for about 45 minutes or until fennel is very soft. You can tell when it’s done by texture, rather than time. You definitely want to make sure it’s tender.

    Other recipes are HERE.

  • Crispy Fried Chicken (Filipino Style)

    Steaming with spices and herbs plus the fish sauce (patis) gives this crispy fried chicken a distinctive flavor.  Dipped in a winning sauce mix of banana catsup, worcestershire sauce and hot sauce.  This fried chicken is so flavorful and you will savor every bite.

    crispy fried chicken

    This crispy fried chicken recipe is so simple to make.  You will get “crispy on the outside”, “juicy in the inside” fried chicken that everyone will love.  This crispy fried chicken can be served with french fries (or sweet potato fries), coleslaw and dinner rolls.  The taste of this crispy fried chicken reminds me of the iconic Max’s fried chicken which most Filipino families love.

    To get the chicken really crispy, make sure that you deep fry in a large pan or kawali (wok).

    One last thing, in order to be able to complete this Max’s fried chicken hack, we need to prepare our dipping sauce.  Mix 4 parts Jufran banana ketchup, 1 part Lea & Perrins worcestershire sauce and 1 part Mother’s Best hot sauce.



    An alternative to Mother’s Best hot sauce is The Ghost Hot Sauce.  Be careful with this though, 1 or 2 drops will probably do.

    Pinoy-Style Crispy Fried Chicken Recipe

    INGREDIENTS:

    INSTRUCTIONS:

    1. Fill a steamer with water. Add peppercorns, bay leaves, leeks, and garlic. Cover and bring to a boil.
    2. Reduce heat and bring water to a slow boil. Place chicken on the steamer basket and cover. Steam for 45 minutes to 1 hour or until chicken is cooked through.
    3. Remove chicken from steamer and brush all over with half of the fish sauce. Let cool, then brush again with remaining fish sauce.
    4. Heat oil in a deep frying pan. Deep-fry chicken, making sure at least half of it is submerged in oil, until skin is golden brown and crispy, about 20 minutes. Drain on paper towels.

    DIPPING SAUCE:

    Mix 4 parts banana ketchup, 1 part Worcestershire sauce and 1 part hot sauce.

    crispy fried chicken




    Crispy Fried Chicken (Filipino Style)

    Steaming with spices and herbs plus the fish sauce (patis) gives this crispy fried chicken a distinctive flavor.  Dipped in a winning sauce mix of banana catsup, worcestershire sauce and hot sauce.  This fried chicken is so flavorful and you will savor every bite.

    • 4 pcs chicken leg quarters (about 1.2 Kilos, washed, cleaned, patted dry, and seasoned with salt)
    • 1 tsp whole black peppercorns
    • 2 pcs bay leaves
    • 1 bunch leeks (green part only)
    • 4 cloves garlic (crushed)
    • 2 tbsp fish sauce (patis) (divided)
    • canola oil (enough to cover 3/4 of the chicken)
    • Jufran banana ketchup (to serve)
    • Lea & Perrins worcestershire sauce (to serve)
    • Mother’s Best hot sauce (to serve)

    1. Fill a steamer with water. Add peppercorns, bay leaves, leeks, and garlic. Cover and bring to a boil.

    2. Reduce heat and bring water to a slow boil. Place chicken on the steamer basket and cover. Steam for 45 minutes to 1 hour or until chicken is cooked through.

    3. Remove chicken from steamer and brush all over with half of the fish sauce. Let cool, then brush again with remaining fish sauce.

    4. Heat oil in a deep frying pan. Deep-fry chicken, making sure at least half of it is submerged in oil, until skin is golden brown and crispy, about 20 minutes. Drain on paper towels.

    5. DIPPING SAUCE:  Mix 4 parts banana ketchup, 1 part Worcestershire sauce and 1 part hot sauce.

    Other recipes are HERE.

  • Chopsuey

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    A Filipino favorite. Chopsuey or Chop Suey is a dish made-up of meat (chicken, pork, shrimp or fish) cooked quickly with different kinds of vegetables. Chopsuey is considered to be of Chinese origin but there are claims that Chopsuey was invented by Chinese immigrants in America.  There are many accounts on how chopsuey originated.  Check-out this Wikipedia article on Chopsuey.

    chopsuey

    Filipino Chopsuey is usually composed of the following vegetables:  cauliflower, sayote, bell peppers and snow peas.  Common meat are pork, chicken, beef, chicken or pork liver, and squid balls.

    Chopsuey

    INGREDIENTS:

    • 2 tablespoons vegetable cooking oil
    • 4 cloves garlic, minced
    • 1 cup onion, diced
    • 1 medium sized white onion, chopped
    • 1/4 kilo pork, sliced thinly
    • 1/4 kilo pork liver, sliced thinly
    • 1 cup green bell pepper, sliced
    • 1 cup red bell pepper, sliced
    • 1 cup carrot, sliced
    • 1 piece baguio pechay, sliced
    • 1 piece cabbage, sliced
    • 1 can Jolly Young Corn Cuts
    • 1 1/2 cup snow peas (sitsaro)
    • 12 pcs quail eggs, hardboiled
    • 1 table spoon oyster sauce
    • 1 table spoon soy sauce
    • 1 1/4 cup water
    • 1 teaspoon cornstarch
    • salt
    • pepper

    INSTRUCTIONS:

    1. Saute the onion and garlic in a preheated pan with cooking oil.
    2. Stir in the pork and liver.  Cook for 15 minutes.
    3. Add the green pepper, red bell pepper, corn and carrots.  Cook for a few minutes.
    4. Add the cabbage, Baguio pechay, white onion and snow peas.
    5. Stir in the oyster sauce and soy sauce and simmer for 2 minutes. Season with salt and pepper.
    6. Dilute the cornstarch in ¼ cup of water then pour mixture in the pot. Mix well and simmer for a few minutes.
    7. Add the quail eggs.
    8. Serve.

    chopsuey

    Chopsuey

    A Filipino favorite.  Chopsuey is composed of mixed vegetables and meat (in this case pork slices and pork liver.

    • 2 tbsp vegetable cooking oil
    • 4 cloves garlic (minced)
    • 1 cup onion (diced)
    • 1 pc white onion (medium sized, chopped)
    • 1/4 kilo pork (sliced thinly)
    • 1/4 kilo pork liver (sliced thinly)
    • 1 cup green bell pepper (sliced)
    • 1 cup red bell pepper (sliced )
    • 1 cup carrot (sliced)
    • 1 pc Baguio pechay (sliced)
    • 1 pc cabbage (sliced)
    • 1 can Jolly Young Corn Cuts (drained)
    • 1 1/2 cup snow peas (sitsaro)
    • 12 pcs quail eggs (hardboiled)
    • 1 tbsp oyster sauce
    • 1 tbsp soy sauce
    • 1 1/4 cup water
    • 1 tsp cornstarch
    • salt (to taste)
    • pepper (to taste)

    1. Saute the onion and garlic in a preheated pan with cooking oil.

    2. Stir in the pork and liver. Cook for 15 minutes.

    3. Add the green pepper, red bell pepper, corn and carrots. Cook for a few minutes.

    4. Add the cabbage, Baguio pechay, white onion and snow peas.

    5. Stir in the oyster sauce and soy sauce and simmer for 2 minutes. Season with salt and pepper.

    6. Dilute the cornstarch in ¼ cup of water then pour mixture in the pot. Mix well and simmer for a few minutes.

    7. Add the quail eggs.

    8. Serve.

    Other recipes are HERE.

  • Cajun Shrimp and Sausage

    Cajun Shrimp and Sausage

    cajun shrimpCajun Shrimp and Sausage  is an ideal meal after the season of bingeing,  We can now slow down a little bit and start enjoying light meals.  When you hear “Cajun Shrimp”, think of New Orleans and the state of Louisiana from the USA.   I had the opportunity to taste a lot of Cajun dishes when I used to work with Americans from Louisiana and Texas, and they really love to cook and come up with great tasting meals.

    Crawfish, shrimp, and andouille sausage are staple meats used in a variety of Cajun dishes.  The Cajun Shrimp and Sausage recipe here uses only fresh shrimps, sausage, corn, butter and spices.  This easy to make dish has a sweet, salty and spicy taste in one rich, flavorful sauce.

    The original recipe calls for Andouille sausages but the deli I went to did not have any available.  Since I was in a hurry, I settled for Landjaeger sausages but will do this again with the right kind of sausage for a more authentic flavor.   The corn may be substituted with potatoes, sweet potatoes or squash.


    Cajun Shrimp and Sausage is the best 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and corn.  This makes a great low carb meal.  This is a great family meal.  Most restaurants will serve this dish with French fries.  But being Filipino, it is also delicious served over rice.

    Shrimp and sausage go so well together!  You can also use pork or chicken sausage if you cannot find the exact type.   Cajun spices pack in a little bit of heat and lots of flavor!

    If you’re in a hurry, and want an easy flavorful shrimp – this is the recipe for you!


    Ingredients

    • 2 tbsp oil
    • 2 tbsp garlic
    • 500 g shrimps, shelled and deveined
    • 100 g sausage
    • 12 tbsp cajun spice
    • 1 c chicken broth
    • Boiled corn on the cob, cut into 4 pieces
    • Salt to taste

    Cajun Spice  Ingredients

    • 4 tbsp butter
    • 4 tbsp olive oil
    • 2 tsp cayenne pepper
    • 1 tsp salt
    • 2 tsp chili powder

    Instructions

    1. For the cajun spice, combine all ingredients in a bowl and mix well.
    2. Heat oil in pan. Sauté garlic until light brown. Add sausage.cajun shrimp
    3. Add shrimps. Mix well.cajun shrimp
    4. Add cajun spice and chicken broth.cajun shrimp
    5. Season with salt. Add corn on the cob.cajun shrimp
    6. Simmer for 3 to 5 minutes in low heat.
    7. Serve


    cajun shrimp

    Cajun Shrimps

    • 2 tbsp oil
    • 2 tbsp garlic
    • 1/2 kilo shrimps (shelled and deveined)
    • 100 grams sausage
    • 12 tbsp cajun spice
    • 1 cup chicken broth
    • Boiled corn on the cob (cut into 4 pieces)
    • Salt (to taste)

    Cajun Spice

    • 4 tbsp butter
    • 4 tbsp olive oil
    • 2 tsp cayenne pepper
    • 1 tsp salt
    • 2 tsp chili powder

    1. For the cajun spice Instructions, combine all ingredients in a bowl and mix well.

    2. Heat oil in pan. Sauté garlic until light brown. Add sausage.cajun shrimps.

    3. Add shrimps. Mix well.

    4. Add cajun spice and chicken broth.

    5. Season with salt. Add corn on the cob.

    6. Simmer for 3 to 5 minutes in low heat.

    7. Serve.

    Other recipes may be found HERE.

  • Easy Breakfast Sliders

    Easy Breakfast Sliders

    Easy Breakfast Sliders are filled with ham, egg, cheese and onions stuffed between mini rolls. They are baked in the oven until warm and golden and make a hearty and filling breakfast that will feed a hungry family.

    breakfast slidersThis is just a simple breakfast sliders recipe.  An interesting trivia before I continue.  I was eating breakfast in a fastfood joint and there was a couple beside me.  The guy was explaining stuff to the girl.  He was doing all the talking while the girl was just listening.  Because the guy was talking so loud, I couldn’t help but overhear everything.  My favorite part was when the guy was explaining the importance of breakfast, why it was the most important meal for the day.  He goes like this:  Why is this called breakfast?  Because you are breaking fast, your last meal being dinner and then you slept.  Makes sense?  Very authoritative explanation of breakfast?  Hahaha!  Breakfast is breaking fast – I was hoping for a better explanation.  So now I apply this statement to my wife and kids, with a very knowledgeable and authoritative approach.  I will start with, according to my research….

    Ok, let’s go back to the recipe.  This Breakfast Sliders recipe is very easy as all you need are scrambled eggs, ham slices, onions, cheese slices, melted butter and pepper.  Plain and simple!  Try this at home and your family will love this.  The pictures are almost self explanatory too.

    Ingredients

    • 1 pack Marby mini dinner rolls
    • 4 eggs, scrambled
    • ham slices, enough to cover dinner rolls (I used 4)
    • 1 large onion, sliced into rings
    • cheese slices, enough to cover dinner rolls (I used 6)
    • 1 TBSP melted butter
    • Pepper, to taste

    Instructions

    1. Slice dinner rolls in half horizontally.
    2. Spread the scrambled eggs on the bottom half of the dinner rolls.breakfast sliders
    3. Add ham slices.
    4. Add sliced onions on top, distribute evenly.breakfast sliders
    5. Cover with Cheddar cheese slices.breakfast sliders
    6. Cover with the top part of the dinner rolls and pour melted butter, sprinkle pepper.breakfast sliders
    7. Bake at 375 deg F for 20 minutes.
    8. Slice and serve hot.breakfast sliders

    Breakfast Sliders

    BREAKFAST SLIDERS

    Breakfast Sliders. An interesting breakfast consisting of eggs, ham and cheese. A good start to your day. Similar to ham and cheese sliders.

    • 1 pack Marby mini dinner rolls
    • 4 pcs eggs (scrambled)
    • ham slices (enough to cover dinner rolls (I used 4))
    • 1 pc onion (large, sliced into rings)
    • cheese slices (enough to cover dinner rolls (I used 6))
    • 1 tbsp butter (melted)
    • pepper (to taste)

    1. Slice dinner rolls in half horizontally.

    2. Spread the scrambled eggs on the bottom half of the dinner rolls.
    3. Add ham slices.
    4. Add sliced onions on top, distribute evenly.
    5. Cover with Cheddar cheese slices.

    6. Cover with the top part of the dinner rolls and pour melted butter, sprinkle pepper.

    7. Bake at 375 deg F for 20 minutes.

    8. Slice and serve hot.

    Other recipes HERE.