Recipes

If you want something quick, easy, and light, then you’ll love this fresh salad. It is the simplest salad to make on a busy day. Great for barbeque, potlucks, picnics, or as a side to just about anything. It is the perfect summer salad that you can enjoy all year round. All you need are fresh cucumbers, tomatoes, onions, along with a few condiments you already have in your kitchen. This salad has the perfect combination of sweet and salty. Store this in glass containers and chill for later use.

Summer of  2019, I traveled to Coron. It is located in the province of Palawan, Philippines. It has the best ocean, most amazing view, breathtaking islands I’ve seen. The people are great and very accommodating. We rented a cabin, a floating cottage that’s almost in the middle of the beautiful islands in Coron. We stayed for a week and we had the best time. One thing I’ll never forget was the foods they cooked for us. I love fresh seafood and their pickled salad. It’s similar to this Marinated Cucumbers, Onions, and Tomatoes except it had thin slices of bitter gourd. I was inspired by it that when I came home, I made my version except without the bitter gourd.

Whenever I go places, there is always something that stays in me. Like this fresh and light salad that reminds me of that stunning place in Palawan.

Ingredients

3 medium cucumbers, peeled and sliced 1/4-inch

1 medium onion, sliced

3 medium tomatoes, cut into wedges

1/2 cup vinegar

1/4 cup sugar

1 cup of water

2 teaspoons salt

1 teaspoon pepper

1/4 cup oil

How to Make Marinated Cucumbers, Onions and Tomatoes

Step 1: In a large bowl, combine the cucumbers, onion, tomatoes, vinegar, sugar, water, salt, pepper, and oil. Mix well.

Step 2: Place inside the fridge to chill for at least 2 hours before serving. Enjoy!

Advanced Happy Thanksgiving! This amazing Cranberry Cream Cheese Salad will make your Thanksgiving extra special. Last year, I prepared this and my entire family enjoyed every bite of it. With a very minimal set of ingredients, you can serve something fancy and delicious! I also love how easy it is to make. It involves no-bake and the only time you use heat is when you dissolve the Jello. That’s it! Let your fridge do the work for you. Just remember to chill it or at least 3 hours to achieve that cool and refreshing taste to it. Enjoy!

INGREDIENTS

1 (6 oz) pkg cherry jello

2 cups boiling water

2 large golden delicious apples, peeled and grated

1 cup chopped pecans

1 can(s) whole cranberry sauce

FOR THE TOPPING

1 (8 oz) pkg cream cheese, at room temperature 2 hours

1/2 cup powdered sugar

1 teaspoon vanilla extract

20 oz can crushed pineapple, drained well

6 – 8 oz frozen whipped topping, thawed

1/2 cup chopped toasted pecans

How to make Thanksgiving Cranberry Cream Cheese Salad

Step 1: Place a casserole on the stove and turn the heat to high. Pour water and bring it to boil.

Step 2: Add in the Jello and stir to dissolve. Set aside and allow it to cool.

Step 3: Add in the pecans, strawberry sauce, and apples into the Jello.

Step 4: Transfer the mixture into a 13×9 glass dish. Place inside the fridge to cool.

Step 5: In a medium mixing bowl, add the powdered sugar and softened cream cheese. Stir until well-blended.

Step 6: Toss in the crushed pineapples.

Step 7: Pour the vanilla into the Cool Whip and stir using a spatula.

Step 8: Add the Cool Whip mixture into the cream cheese and pineapple mixture a little at a time.

Step 9: Spread the mixture on top of the Jello mixture.

Step 10: Add in the toasted pecans over the Jello mixture.

Step 11: Place inside the fridge to cool.

Step 12: Serve cold and enjoy!

 

This recipe will always have a special place in my heart! The title says itself. My mom’s cooking will always be the best for me! I remember the first time I tasted this Sweet Potato Pie. It was probably on my 8th birthday. I remember, instead of eating my birthday cake, I have devoured this amazing Pie. They took pictures of me eating it. I was a mess! I laughed so hard when I saw the pictures again now that I am an adult. Good times! Anyway, going back to this recipe, make sure to follow the steps and do not skip so you can make the perfect Potato Pie. Be very generous with the ingredients as well. I mean, I just listed the default ingredients so feel free to add more or add your preferred ingredients. For example, try adding cinnamon, I heard that it goes well with the Pie. It also adds that awesome aroma! Have fun and enjoy it!

INGREDIENTS

1 deep dish pie crust

2 large sweet potatoes (cooked)

1/4 cup butter, softened

1 cup of sugar

2 eggs

1/4 teaspoon nutmeg or to taste

1/4 teaspoon salt

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 tablespoons sour cream

1 cup of pet milk

HOW TO MAKE MY MOMS SWEET POTATO PIE

Step 1: Ready the oven and preheat to 375 degrees.

Step 2: Add the cooked sweet potatoes in a medium bowl. Beat until the texture is smooth.

Step 3: Add the butter and sugar then add one egg at a time. Mix until creamy.

Step 4: Add flour, vanilla extract, sour cream, milk, nutmeg, and salt. Stir until well-mixed.

Step 5: Spread the filling over the pie crust.

Step 6: Place inside the preheated oven and bake for 60 to 65 minutes or until the kitchen knife inserted in the middle comes out clean.

Step 7: Remove from the oven and let it sit on a wire rack.

Step 8: Serve and enjoy!

What other than simple homemade doughnuts could you wish? Such easy doughnuts, filled with homemade custard, are the perfect sweet dishes to eat every day. They’ll surely be a treat for every age (especially the children).

Ingredients:

For the doughnuts:

400g strong white bread flour

45g golden caster sugar

24g fresh yeast

2 eggs

1 1/2 tsp fine sea salt

100ml lukewarm water

40g softened butter

Oil for frying (approximately 1.5L)

Caster sugar for coating

For the custard filling:

1 vanilla pod

375ml whole milk

5 egg yolks

90g golden caster sugar

40g plain flour sieved

150ml double cream

Directions:

Place all the dough ingredients, including butter, in a stand mixer and use a dough hook to mix for around 10-15 minutes until the dough forms a ball and flows away from the sides of the bowl. In a higher setting, continue to beat until the dough is shiny, smooth, and elastic. Cover the bowl with a tea towel, and let it grow until it doubles in size (about 1 hour).

Once the dough rises, tilt it out of the bowl and knead it a couple of times to draw out the warmth. Put it back and cover it again, let it prove before it doubles in size again.

Create the custard: place the milk in a saucepan. Split the vanilla pod open and scrape the seeds into the milk, and then add the pod back in. Place the egg yolks, sugar, and flour in a bowl and whisk together to get the milk to the scalding point and remove it from the sun. Pour the hot milk gradually into the mixture of the eggs, whisking constantly. Once this has been applied, clean the pan and pour the mixture back in through a fine sieve and place it back on the flame. Warm-up gently and keep whisking until the custard thickens.

Upon thickening, remove to cool into a tub.

If the dough is twice as big, cut the dough into pieces of approximately 50 g, and shape it into neat balls. Place it on a well-floured tray, distributed apart, and dust with flour again, loosely covering the entire tray with cling film. In the warm spot, placed the trays to show the final results of the doughnuts, before they have been puffed up and up.

Beat the double cream together using an electric whisk until it reaches medium peaks. Then spoon in the refreshed custard and fold. Spoon the custard in a tube bag fitted with a little round nozzle. Place the tube bag and keep it until later in the fridge.

They are ready to fry once the doughnuts have their final prove. Put the oil in a high-sided cup and heat it to 180 ° C. Fill the base of the baking tray with dusting caster sugar.

Carefully lift doughnuts out of the tray to avoid air removal. Place the bowl in foil and allow it to cook on one side for about 2 minutes and change the pan, cook it in batches and cook the other side. When fried, extract from the oil and dry for a moment on some parchment paper, then apply caster sugar and dust liberally to the tray.

Fill all the doughnuts with custard after frying and coating in sugar. Build a hole with a chopstick on the side of a doughnut.

Take the tube pocket, put the nozzle in the hole, and fill the middle. Finish on the outside with a bit of extra custard before serving.

This creamy recipe is a combination of tender shell pasta with ground beef, tomatoes, spices, and cheeses. You will know why this food is the ultimate comfort for our family. You will know  This recipe is ideal if you want anything fast and comfortable. It doesn’t fancy this meal, but it certainly tastes good. Chili powder and garlic are great all-intention seasonings, so here I have thrown them in. If you wanted, you might even change the seasons.

It is extremely easy to make this creamy beef and cock recipe. This is a warm and comfortable family meal you will always enjoy. In less than 30 minutes, a small beef sauce, some tomatoes, and a splash of cream will dress up ground-based beef. For the pop of color and bit of herby flavor, I garnished it up with little fresh pies.

Ingredients:

8 oz medium pasta shells

1 tbsp olive oil

1 lb ground beef

½ medium onion diced

2 cloves garlic minced

1 ½ tsp Italian seasoning

1 tsp paprika

½ tsp mustard powder

2 tbsp all-purpose flour

2 cups beef stock

1 15-ounce can tomato sauce

¾ cup heavy cream

Salt and pepper to taste

6 oz (1 ½ c) shredded extra-sharp cheddar cheese

Directions:

Cook pasta in a large bowl of boiling salted water, following package instructions. Drain

Put olive oil in a large pot over medium heat. Add ground beef and cook for about 3-5 minutes, until the ground beef is brown. Drain and let it rest.

Add onion, cook, and stir often, for approximately 2-3 minutes until translucent.

Add garlic, Italian seasoning, paprika, and mustard powder, and cook for approximately 1 minute.

Blend in flour, about 1 minute, until lightly browned.

Gradually whisk the stock of beef and tomato sauce. Reduce heat, and cook and occasionally stir until thickened for about 6-8 minutes.

Mix pasta, beef, heavy cream. Add salt and pepper to taste.

Mix until cheese is melted

Meatloaf is my kid’s favorite! It is tender, juicy, and loaded with flavors! Just like how my kids like it. Before, I thought it is hard to prepare but I was so wrong. It’s pretty easy, however, to make the perfect meatloaf we have to make sure not to overmix because when you do you’ll end up with a tough and not tender result. So mix the ingredients until just combined. Use lean meat (as much as possible) but not too lean. We still need a bit of fat for flavor. And speaking of flavor, it is not enough to just add the seasonings, you must soak the breadcrumbs in milk for that extra flavor and moisture. And cook using a baking sheet, don’t use a loaf pan or else you’ll get a steamed meatloaf and you don’t want that. Then, let the meatloaf rest for the juice to redistribute making sure the loaf will not fall apart. Sounds complicated? Trust me it’s not. Just remember these tips and you’ll have the perfect meatloaf.

Ingredients

2 eggs

3/4 c. milk

3/4 c. Italian breadcrumbs

2 pounds of ground beef

1/3 c. onion diced

1 tsp. chili sauce

1 tsp. Italian seasoning

2 tablespoons of fresh parsley chopped

Meatloaf Sauce

1/2 c. chili sauce

1/2 c. ketchup

2 tablespoons of brown sugar optional

How to Make the Best Meatloaf

Step 1: Prepare the oven by preheating it to 350 degrees F. Spray with cooking spray a foil-lined baking tray.

Step 2: Combine the eggs, milk, and breadcrumbs in a medium bowl. Sit for 5-10 minutes.

Step 3: In the same bowl, add the ground beef, onions, 1 tablespoon of chili sauce, Italian seasoning, and parsley. Mix until just combined.

Step 4: Make an 8 x 4-inch loaf in the prepared foil-lined baking tray. Place in the oven and bake for 40 minutes.

Step 5: In a small bowl, combine the chili sauce and ketchup (and brown sugar if using). Spread evenly over the meatloaf and bake for another 10-15 minutes or until cook through. Making sure the meatloaf reaches 160 degrees F.

Step 6: Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes. Slice and serve. Enjoy!

Talk about a meal that will make you happy and satisfied! This recipe is fully packed with ingredients. I mean, Rice, Chicken, and Broccoli in one dish. My kids enjoy this meal despite their lack of interest in vegetables. I was able to come up with a dinner that would make them want to eat healthy and delicious food at the same time. If you cook something so nice, apparently kids will just dig in without asking what’s in it! Try this amazing recipe. Surprise your kids tonight! Enjoy!

Ingredients

1 3/4 c. low-sodium chicken stock

2 c. instant brown rice  (if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ)

1 pound broccoli florets, chopped into bite-sized pieces

1 tsp. extra-virgin olive oil

1 pound boneless skinless chicken breasts, chopped into bite-size pieces

3/4 tsp. kosher salt, divided

3/4 tsp. garlic powder, divided

1/2 tsp. black pepper, divided

2 Tbsp. all-purpose flour

2 cups of milk, divided (I used skim)

3 Tbsp. Dijon mustard

1/3 c. nonfat plain Greek yogurt

1 1/2 c. reduced-fat shredded cheddar cheese, divided (about 6 ounces

How to make Cheesy Chicken Broccoli Rice Casserole

Place a rack in the center of the oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.

Ready the oven and preheat to 375 degrees F. Put a rack in the middle part of the oven. Grease the deep 9-inch square baking dish lightly. (You can also use a 3-quart casserole)

Bring a large pot into a boil with the chicken stock in it and add rice.   Add in the broccoli on top of the rice and do not stir. Cover and turn the heat low. Cook for another 5 minutes. Turn off the heat and remove the pot and let it sit for another 5 minutes to dissolve the liquid in the rice.

Place a deep pot with olive oil in the oven and turn the heat to medium-high. Add the chicken breasts, 1/2 tsp. of garlic powder, 1/4 tsp. of pepper, and 1/2 tsp. of salt. Sauté the ingredients until it’s cooked for 4-6 minutes. Check if the chicken is cooked through by looking if the center is not pink then move to a plate. At this stage, the pot is really hot so be very cautious not to hurt yourself.

Now, turn the heat to medium. Add in 1/2 cup of milk and flour in a small bowl or a big measuring cup. Pour in the mixture into the pot and add the remainder of the milk. Cook for 7-10 minutes while stirring until the texture turns thick. Turn off the heat and add in the Dijon, 1/4 tsp. of garlic powder, 1/4 tsp. black pepper and 1/4 tsp. salt. Add in the 1 cup of shredded cheese and Greek yogurt until smooth and creamy.

Add in the broccoli mixture, saved chicken breasts, and rice into the cheese sauce. Stir mildly to coat the 3 ingredients with the sauce. Transfer the mixture into the dish and sprinkle with 1/2 cup cheese over the top. Bake in the oven for 25 minutes until foamy and hot. Let it sit for another 10 minutes and it’s for serving!

An easy and simple meal that is also economical . . . oh, and pretty delicious too!!

Oven Roasted Smoked Sausage and Potatoes

Ingredients:

1 package of smoked sausage

(Peel if necessary, and slice into rounds)

1 large onion, peeled and chopped

5 large potatoes, peeled and chopped into 1/2 inch cubes

olive oil

fine sea salt

freshly ground black pepper

sweet paprika

dried thyme

a handful of grated strong cheddar cheese

Directions:

Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.

Put the sausage rounds, onions, and potatoes into a large bowl. Drizzle with a couple of TBS of olive oil and season to taste with salt, pepper, paprika, and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.

Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.

NOTE:  I would not use any more than 1/2 tsp of the dried thyme, unless you really, really like the flavor of thyme.

A 5-ingredient recipe for an amazing dessert. One slice is not enough, you’ll be begging for more! My family’s most requested dessert. Oh, how we love apple pie and cinnamon roll, and with this recipe, we can’t ask for more. Our 2 favourites in one! It is so good and super easy to make! I love making this on regular days and when there’s a special occasion. You can never go wrong with it; such a simple dessert, the aroma of cinnamon is already appetizing, just wait until you taste it!

I always serve mine with coffee. I sit in the balcony by the window with a great book and a piece of this delicious Cinnamon Roll Apple Pie. It’s my escape. So, have your self a piece, or enjoy it with friends or family.

Ingredients

5 granny smith apples, sliced

2 cans of a cinnamon roll

½ cup sugar(100 g)

1 teaspoon cinnamon

1 tablespoon cornstarch

How to make Cinnamon Roll Apple Pie

Step 1: Prepare the oven. Preheat to 350 degrees F or 180 degrees C. Spray a pie dish with a nonstick spray.

Step 2: Peel the apples. Cut into thin slices (or cubes, it depends on how you like your apple). Place in a bowl.

Step 3: Add the sugar, cinnamon, and cornstarch to apples and mix well.

Step 4: Cut the cinnamon roll in half. With flour, roll out until thin.

Step 5: To create a bottom crust, layer the bottom of the pie dish with the flattened cinnamon rolls.

Step 6: Add the apples. Create a closed crust but layering the rest of the rolls on top and with your fingers, pinch holes together.

Step 7: Cover pie pan with foil. Put in the preheated oven and bake for 35 minutes.

Step 8: Then remove the foil and bake for 10 minutes more, uncovered.

Step 9: Once done, remove the pie from the oven. Let it cool. Drizzle with icing.

Step 10: Cut a piece, serve, and enjoy!