Roasted Maple Bacon Brussels Sprouts Thanksgiving Recipe

INGREDIENTS

2 pounds Brussels sprouts
8 ounces bacon, diced
3 tablespoons olive oil
Salt, cracked black pepper
3 tablespoons balsamic vinegar
3 tablespoons maple syrup

DIRECTIONS

Heat the oven to 425 degrees.

Clean, trim and halve the Brussels sprouts. Pat dry with a paper towel, so the Brussels sprouts will crisp and brown. Arrange them evenly on 1 to 2 baking sheets, so they have room in between each other.
Distribute the diced bacon evenly over the Brussels sprouts. Drizzle with olive oil, a little salt (the bacon will also add salt) and cracked black pepper.

Roast for 15 minutes. Remove from oven and toss the Brussels sprouts to ensure even cooking. Return to the oven for 5 to 10 minutes more, or until the Brussels sprouts are browned and the bacon is crispy.
Meanwhile, prepare the maple balsamic glaze. Heat a small saucepan over medium heat. Add balsamic vinegar, maple syrup and a small pinch of salt. Stir frequently until the sauce thickens and a glaze forms, about 5 minutes.

Drizzle maple balsamic glaze over Brussels sprouts before serving.

Chicken Fajitas - Food Easy Recipe

We can thank the cuisine of Tex-Mex for the classic fajita. Originally, the term referred to a grilled strip of meat served in a tortilla. These days you can find steak, chicken, shrimp, or even vegetarian fajitas. Minimal prep and minimal cook time means these can be on your dining room table FAST. Top them off with sour cream, pico de gallo, and guac and for an extra special treat go ahead and make your own flour tortillas! If you like a little extra spice on your fajitas go ahead and add some chili powder, cayenne, or paprika! 

Ingredients: 

1/2 c. plus 1 tbsp. extra-virgin olive oil

1/4 c. lime juice, from about 3 limes 

2 tsp. cumin

1/2 tsp. crushed red pepper flakes

1 lb. boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 bell peppers, thinly sliced

1 large onion, thinly sliced

Tortillas, for serving

Procedure: 

1. In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours. 

2. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips. 

3. Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas. 

Air Fryer Pork Chops - Food Easy Recipe

Most of the time, we don't get very excited over pork chops. Often overdone, they come out dry, sad, and flavorless. The air fryer changes all that. These get coated in Parmesan and plenty of spices for the perfect crust, and the quick cooking time in the air fryer ensures they don't dry out. It's dinner in an instant.

Ingredients: 

4 boneless pork chops

2 tbsp. extra-virgin olive oil

1/2 c. freshly grated Parmesan

1 tsp. kosher salt

1 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. freshly ground black pepper 

Procedure: 

1. Pat pork chops dry with paper towels, then coat both sides with oil. In a medium bowl, combine Parmesan and spices. Coat both sides of pork chops with Parmesan mixture. 

2. Pat pork chops dry with paper towels, then coat both sides with oil. In a medium bowl, combine Parmesan and spices. Coat both sides of pork chops with Parmesan mixture. 

Lasagna Flatbread - Food Easy Recipe

Ingredients: 

1 (15 ounce) container ricotta cheese

1 (8 ounce) package shredded mozzarella cheese, divided

1 (3 ounce) package Parmesan cheese

1 egg

2 teaspoons Italian seasoning

1 pound sausage

½ (26 ounce) jar marinara sauce

6 flatbreads

Procedure: 

1. Preheat oven to 375 degrees F (190 degrees C).

2. Combine ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, egg, and Italian seasoning in a bowl.

3. Cook sausage in a skillet over medium heat until no longer pink, 5 to 10 minutes; drain. Stir in marinara sauce.

4. Spread 1/6 of the cheese mixture evenly on each flatbread; cover with sausage mixture. Top with remaining mozzarella cheese.

5. Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

Skillet Chicken Bulgogi - Food Easy Recipe

This is a quick and easy, but very tasty meal. You can substitute the chicken with beef or pork for variety. My wife and I absolutely love this recipe, and it only takes 30 minutes with very few dirty dishes! Serve over rice.

Ingredients: 

¼ cup chopped onion

5 tablespoons soy sauce

2 ½ tablespoons brown sugar

2 tablespoons minced garlic

2 tablespoons sesame oil

1 tablespoon sesame seeds

½ teaspoon cayenne

salt and ground black pepper to taste

1 pound skinless, boneless chicken breasts, cut into thin strips

Procedure: 

1. Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.

2. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.

Filipino Style Spaghetti Recipe

With history that reaches all the way back to 1st century BC, meals made from pasta managed to evolve in its homeland of Ancient Rome and later Italy and Sicilia, slowly becoming more and more popular with newer and better recipes. Meals like lasagna, pizza and spaghetti are today synonyms for the Italian and Sicilian cuisine, but their rise to popularity beyond the borders of those sunny Mediterranean countries was not as easy as you may think. But lets start from the beginning.

History of pasta meals had deep origins in the eastern Mediterranean countries such as Greece and several territories of Middle East and Arabian Peninsula. There, meals made form dough were different in many ways to the food that was used on daily basis in Ancient Roman Empire. As historian records can tell us, the direct origin of the Italian pasta came from the Arab meal called “itriyya” that was often described by the Greeks as “dry pasta”. This durable and long lasting meal was one of the main sources of nutrition for Arab traders who traveled all across then-known world outside of Europe. Because of their nomadic nature and military conquest, the first European contact with itriyya was recorded sometimes during 7th century AD when Arabs managed to occupy Sicily. There were rumors about Marco Polo bringing Chinese recipe of pasta to the Italy, but his travels happened more than 500 years later. 

 

After Arab forces retreated for Sicily, their recipe for pasta meals remained, enabling Sicilian lower class to started experimenting with recipes and slowly promoting it to higher classes. By 12th century, Sicilian written records of spaghetti proved that pasta was commonplace, and soon industrial advances enabled Sicilians and Italians to start producing pasta products much faster and efficiently. Off course, there could not be a true popularity of pasta without the most important and beloved food toppings of all time ketchup, which was introduced in 18th century Italy and was used extensively in early Pizzas and Spaghetti.

Worldwide popularity of pasta products was reached between early and mid-20th century with the mass arrival of the Italian and Sicilian immigrants to the shores of United States. They immediately started promoting traditional meals from their homeland, but the true adoption happened after World War 2 when US soldiers returned home carrying with them the tales of interesting European meals. That mixed with the promotion by popular Hollywood starts of Italian heritage and discovery of cheap refrigeration enabled industrial manufacturers to start selling pre-made pasta meals, which was the key moment in expansion of pasta across entire world.

Ingredients:

• 1 kg spaghetti pasta, cooked
• 1/4 kg ground pork
• 3 cloves garlic, minced
• 1 pc medium onion, minced
• 1 pc red bell pepper, minced
• 2 pcs hotdog, sliced
• 1 pack (70g) tomato paste
• 1 pack (90g) Filipino style tomato sauce
• 1 pack (100g) banana catsup
• 1/4 cup white sugar
• salt & pepper to taste
• 1 tbsp vinegar
• 1 cup of water
• 3 tbsp cooking oil
• grated cheese, for topping

Procedures:

1. Heat cooking oil in a deep pan or saucepan.
2. Fry the sliced hotdogs. When done, remove from the pan then set aside.
3. In the same pan, add the onion, garlic, and bell pepper. Sauté until fragrant.
4. Add the ground pork. Cook until it turns light brown.
5. Add tomato paste, Filipino style tomato sauce, banana catsup, water, sugar, salt, and pepper. Stir occasionally and bring to a boil.
6. Add the fried hotdogs and vinegar. Stir then turn off the heat.
7. Put some cooked spaghetti pasta on a serving plate. Add some spaghetti sauce then top with grated cheese.
8. Serve and enjoy your Filipino style spaghetti!

 

Carbonara Recipe

Try these easy recipes of Pinoy-Style CARBONARA! Whatever the occasion is, the whole family will surely enjoy it!

1. Carbonara Recipe

Ingredients:

• 500g fettuccine pasta, cooked according to package instructions
• 1 pack (250ml) all-purpose cream
• 1 pack (200g) carbonara-style sauce
• 2 tbsp butter
• 1/2 cup ham, sliced into small squares
• 1 cup mushrooms
• 1/2 cup onion, chopped
• 1/4 cup parsley, chopped
• 1/2 cup cheese, grated
• salt & pepper, to taste
• 1/2 cup crispy fried bacon, chopped (for topping)
• 1/4 cup parsley, chopped (for topping)

Procedures:

1. In a pan over medium heat, melt the butter.
2. Add the onion. Sauté until translucent.
3. Add ham and mushrooms. Cook for 2 minutes.
4. Lower the heat then add the all-purpose cream and carbonara-style sauce. Mix well.
5. If you want a thinner sauce, add about 1/2 cup of water.
6. Add cheese, parsley, salt, and pepper. Mix well then bring to a boil.
7. Give it another mix before removing it from heat.
8. Pour the creamy carbonara sauce into the cooked pasta.
9. Garnish with chopped crispy fried bacon and chopped parsley.
10. Serve and enjoy your creamy carbonara pasta!
    

 

 

Steamed Fish with Mayonnaise

Steamed Fish with Mayonnaise is a colorful fish dish that looks really lively. Have you tried or seen this dish before? To e, it resembles a festive celebration, although the fish is quite simple. I used a large grouper for this recipe, but you can also use other fish varieties. This recipe makes use of red snapper. I started to prepare the fish by rubbing salt in the inside. It was also stuffed with scallions and ginger to reduce the fishy flavor and aroma. Now that your fish is cleaned and prepared, the next step is steaming it until fully cooked. If you will watch the video below, you’ll notice that I made-use of an improvised steamer. I did this because there is no steamer in my kitchen that is large and wide enough to fit the fish. Steam between 35 to 45 minutes depending on the size of the fish. Make the mayo dressing and spread it over the fish. Decorate the fish using the topping ingredients. This is where you get artistic. I am sure that I can do better on this part. I enjoy eating this with saltine crackers. I don’t think that this pairs well with rice. However, you can always improvise by preparing a “toyomansi” (soy sauce and calamansi) dipping sauce so that it can be enjoyed better with rice.

Ingredients

*1 piece fish about 3 to 5 lbs
*¾ cup scallions sliced
*2 thumbs ginger julienne
*1 ½ teaspoons salt

Mayo dressing:

*1 ½ cups Lady's Choice Mayonnaise
*¼ teaspoon salt
*¼ teaspoon onion powder
*¼ teaspoon garlic powder
*½ teaspoon sugar

Toppings:

*1 piece red bell pepper minced
*3 pieces hard-boiled eggs
*1 piece carrot minced
*½ cup sweet relish

Instructions

Clean the fish by removing the innards, gills, and scales (if necessary). Rub salt on the inner and outer parts of the fish. Stuff fish with scallion and ginger. Pour-in about 1 to 1 1/2 quart water in a wide steamer. Let boil. Put the fish in and steam for 35 to 45 minutes depending on the size of the fish. The large the fish, the longer the steaming time. Remove the fish from the steamer and then arrange on a serving plate. Let the excess water drip. Meanwhile, combine Lady's Choice Mayonnaise with the other mayo dressing ingredients. Mix well. When the fish reaches room temperature, spread the mayonnaise mixture over the fish. Separate the egg white from the yolk. Mince the eggs. Arrange the topping ingredients over the mayo mixture. Refrigerate the fish for 3 hours.

Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas

Cooking Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas is a good way to enjoy chicken liver and gizzards. This dish can be enjoyed as a main dish, like what I always do. You can also serve this as a “pulutan” with your favorite adult beverage. By looking at the recipe below, you will notice that this is a leveled-up adobo. I tried to add more flavor by incorporating oyster sauce into the mix. I also like the sauce thicker, thus the addition of cornstarch. Vegetables are always great additions to any dish. It helps enhance the flavor and makes the dish more visually appealing. These were the reasons why snap peas and red bell peppers were added. I think that the idea worked well. What do you think? This dish is perfect to make when you are craving for something tasty. Talking about taste, make sure to go ahead and cook enough rice as it can help balance the flavor as you enjoy the dish. I suggest serving this for lunch during the weekend with warm rice. I enjoy eating it with a glass of lemonade.

The leftovers can still be served later in the afternoon as pulutan. Note that the gizzards and liver needs to be prepared first before formally cooking the dish. The first thing that I dis was to boil the quail eggs. This is the easiest part. Simply combine the eggs with 2 cups water and then let the water reach its boiling point. Once this happens, continue to boil the eggs for 3 minutes. Thats it. The gizzards, on the other hand, needs to be boiled until tender. It can take 40 to 60 minutes to do this as this part is really tough. You can use a pressure cooker to speed-up the process. Simply pressure cook for 10 to 12 minutes. I combined the liver with oyster sauce and cornstarch and pan-fried it for at least a minute per side. The outcome will not look appealing, but trust me. This will look pretty later on. The formal cooking starts when the liver and gizzards are ready. Saute onion and garlic and then add the gizzard. Cook it using the inadobo method by adding soy sauce, vinegar, and water. Add the liver and let everything cook for a good 7 to 8 minutes. Put the veggies and seasonings next. Lastly, add the boiled eggs. Try this delicious Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas Recipe. I hope that you enjoy cooking and eating this dish just like I did.

Ingredients

*1 lb chicken liver
*1 lb chicken gizzard
*9 pieces quail eggs
*1 piece red bell pepper sliced
*1 cup snap peas
*3 tablespoons oyster sauce
*1 teaspoon granulated white sugar
*1 tablespoon cornstarch
*1/4 cup soy sauce
*2 tablespoons white vinegar
*1 piece onion chopped
*4 cloves garlic crushed
*3/4 cup water
*Salt and ground black pepper to taste
*1/2 cup cooking oil

Instructions

Combine 2 cups water and quail eggs in a cooking pot. Let the water boil. Once the water starts to boil, adjust heat to medium. Boil eggs for 3 minutes. Discard water. Let the eggs cool down and then peel-off the shell. Set the eggs aside. Boil 4 cups water in a pot. Add the gizzards. Continue to boil for 40 to 60 minutes or until the gizzards are tender. Discard the water. Set gizzards aside. Combine liver and oyster sauce. Mix well. Add cornstarch and then gently mix until all ingredients are well distributed. Heat ¼ cup oil in a pan. Add the liver. Pan-fry each side for 1 minute. Remove from the pan. Set aside. Heat 3 tablespoons oil in a pan. Once the oil gets hot, saute onion and garlic. Add the boiled chicken gizzard once the onion softens. Stir-fry for 1 minute. Pour soy sauce, vinegar, and ¾ cup water into the pan. Cover and cook for 2 minutes. Add the chicken liver. Stir. Cover the pan and continue to cook for 5 to 8 minutes. Note: add more water if needed. Put the snap peas and bell pepper into the pan. Cook for 2 minutes. Add sugar and then season with ground black pepper and salt. Put the boiled eggs into the pan. Stir. Transfer to a serving plate. Serve with warm white rice.

Ginataang Manok with Papaya

Ginataang Manok with Papaya is a delicious way of cooking chicken. This is one of my favorite Filipino chicken dishes for several reasons. The cooking process is simple, and the result is great. I like how tasty and spicy the chicken became, and I love its rich and creamy sauce. This dish is ideal to make during lunch or dinner, especially when it is chilly outside. It is a comfort food that can help make you feel a bit warm. As for the chicken, bone-in is ideal. It is more flavorful, and it is usually less expensive compared to boneless. However, using boneless chicken has its advantages too. It is up to you to decide which is best for your consumption. Now, let’s talk about the steps on how to prepare this dish. The first thing to do is have all the ingredients at hand. Prepare the ingredients listed in the recipe below. I pan-fry the chicken first in order to keep the skin from shrinking too much when stewing (or cooking with coconut milk). You do not need to do this if you are using skinless chicken. Simply fry each side for one and a half minutes. Set the chicken aside afterwards. Using the remaining oil, saute onion, garlic, and ginger. Add the pan-fried chicken. Pour coconut milk and add some chili pepper (using chili is optional). Slowly stew the chicken in coconut milk until tender. This will extract the flavors of the meat.

Ingredients

*1 lb chicken cut into serving pieces
*1 piece green papaya small, sliced into wedges
*1 cups spinach
*2 cups coconut milk
*6 pieces chili pepper
*1 piece onion chopped
*4 cloves garlic minced
*2 thumbs ginger julienne
*Patis and ground black pepper to taste
*4 tablespoons cooking oil

Instructions

Heat oil in a cooking pot. Pan-fry chicken for 1 1/2 minutes per side. Remove from the pot. Set aside. Saute onion, ginger, and garlic in the remaining oil until onion softens. Put- the pan-fried chicken into the pot. Cook for 1 minute. Pour coconut milk into the pan. Let boil. Add chili pepper. Cover the pan and adjust heat between low to medium. Cook for 30 minutes or until the chicken becomes tender. Add papaya. Stir. Cook for 5 minutes. Put the spinach into the pot. Cook for 2 minutes. Season with patis and ground black pepper. Transfer to a serving bowl. Serve.

Ginataang Langka with Malunggay and Dilis

I enjoy eating ginataang langka since I was a kid. It all started when I tried a similar dish at my parents’ hometown in Romblon. This Ginataang Langka with Malunggay and Dilis is an improvised version of the dish that I once enjoyed eating. The difference between the two version has something to do with the type of fish used and the green leafy vegetable used. The jackfruit and coconut milk remain constant. If I recall it correctly, the version of Romblon makes use of bago leaves, instead of malunggay. These leaves are locally known as “dahon ng lumbay”. Daing or salted dried fish (also called bayoy or buwad) are used, instead of dried anchovies. Overall, I think that this version is a good alternative. I won’t be able to finish half of it in one seating of it weren’t. Let’s talk about the steps on how to prepare this simple jackfruit dish. It is really quick and easy. The entire process takes less than 30 minutes. Start by preparing the jackfruit. If using fresh, soak it in water and then try to wring it a bit before cooking. Canned jackfruit also needed to be wringed until all the liquid comes out. First, saute onion and garlic in a pan. Add anchovies and jackfruit. Cook for 3 minutes. Pour coconut milk afterwards and add chili peppers. Note that this ginataan version is somewhat dry. If you want yours to have enough sauce, double the amount of coconut milk. Let the coconut milk reduce to half before adding the malunggay. Cook while stirring until the liquid completely evaporate. Season with fish sauce and ground black pepper. Enjoy this with newly cooked rice. Try this easy-to-cook Ginataang Langka with Malunggay and Dilis recipe. Happy cooking!

Ingredients
 
*20 ounces young jackfruit
*1 cup malunggay leaves
*2 cups coconut milk
*3/4 cup dried anchovies dilis
*4 pieces Thai chili pepper
*Patis and ground black pepper to taste
*3 tablespoons cooking oil

Instructions

Heat oil in a pan. Saute onion and garlic. Once the onion softens, add anchovies. Cook for 30 seconds. Add the jackfruit. Continue to saute for 3 minutes. Pour coconut milk into the pan. Stir. Cover and cook in medium heat until the sauce reduces to half. Add malunggay leaves. Cook until the coconut milk evaporates. Season with ground black pepper and patis. Serve with warm rice.

Pochero with Pork and Beans

I consider Pochero as a comfort food. Aside from being delicious, it also gives me the feeling of nostalgia. I also feel comfy when eating it with rice during cold weather. You can say that this dish is a mainstay in our household during the winter season. This featured recipe called Pochero with Pork and Beans is a version of pork pochero. Instead of tomato sauce and chickpeas, it utilizes canned pork and beans. How good is this? I think that It is as good as my other version. You should try it for yourself.

How to Cook Pochero with Pork and Beans

The thing that I like when cooking Filipino stews is the fact that most of these dishes can be prepared easily. There is not much preparation involved and the steps are straightforward. Try to jump into the steps in the recipe below to see what I mean. Start by sautéing the aromatics and tomato. You can saute the onion before the garlic, or vice versa. To me, it is all about how you want the garlic done. I usually add the garlic first when I want my dish to have that nice roasted garlic flavor. I prefer not to have it in this version of pochero, thus the onion goes first. I also add a piece of fresh ripe tomato for best results. Pork belly is my favorite cut when cooking this dish. You can also use pork ham or shoulder. I personally like fatty cuts of pork because it does not dry up when cooked. It is always moist on the inside when cooked properly. Add the pork belly into the cooking pot once the onion and tomato soften from sautéing. Cook the pork until it browns a bit. I also like to add a piece of Knorr Pork Cube to my stews in order to have that additional solid pork flavor. Don’t forget to throw-in the chorizo. Chorizo de Bilbao is ideal. However, Chinese sausage can be used as an alternative ingredient.Tenderize the meat by pouring water into the pot. Let the meat boil in low heat (it usually takes 40 minutes to an hour) until the pork gets tender. Add the potato and saba bananas next. Plantains can be used a substitute for saba. The green vegetables goes in once the potato softens. Season with fish sauce and ground black pepper. I hope that you enjoy cooking and eating this dish as much as I did. Try this delicious Pochero with Pork and Beans recipe. Cheers! Try this delicious Pochero with Pork and Beans recipe. I hope that you enjoy cooking this dish.

Ingredients

*2 lbs pork belly cubed
*1 piece Knorr Pork Cube
*15 ounces pork and beans
*1 piece potato cubed
*2 pieces saba banana sliced
*1/4 head cabbage sliced
*1 bunch pechay
*18 pieces long green beans
*1 piece Chorizo de Bilbao sliced
*1 piece tomato cubed
*1 piece onion chopped
*4 cloves garlic chopped
*3 cups water
*Patis and ground black pepper to taste
*3 tablespoons cooking oil

Instructions

Heat oil in a cooking pot. Saute onion and garlic. Add pork once the onion softens. Saute until the color turns light brown. Add Knorr Pork Cube. Stir and then add chorizo. Cook for 1 minute. Pour water. Let boil. Cover the pot and adjust heat between low to medium. Cook for 45 to 60 minutes or until pork gets tender. Note: add more water as needed. Put potato and saba banana into the pot. Cover and continue to boil for 5 minutes. Pour pork and beans into the pot. Cook for 3 minutes. Add long green beans, cabbage, and pechay. Cook for 2 to 3 minutes. Season with patis and ground black pepper. Transfer to a serving bowl. Enjoy!