Friday, August 12, 2011

Pan-fried in butter Halibut

Pan-fried in Butter Halibut.  Click here for the recipe.
Recipe for Cous-Cous
  •  fry in Olive oil chopped garlic, tomatoes and olives.
  • add a cup or two of water depending how much cous-cous you make.
  • bring to a boil, season with salt and pepper.
  • add cous-cous and remove from heat.
  • add parmesan cheese.

Cooking Inspired by Richard Gomez from YES! Magazine August 2011

Recipe inspired from Richard Gomez from YES! Magazine August 2011 edition

I was browsing my digital copy of YES! Magazine and saw the article on celebrities recipes and this one is from Richard Gomez.  He called it baked chicken.  When I saw it and it looked easy, the ingredients are already in my kitchen, I thought of making my own version.  I added 2 ingredients from his version which is carrots and the Red Robin Seasoning.  ( You can purchase Red Robin Seasoning at any Red Robin restaurants for $5. ) and instead of putting whole onions and garlic, I sliced the onions and peeled some of the garlic to give more aroma and flavor to the chicken.  Richard Gomez baked it in 300 degrees  F for about 2 hrs, I baked mine 425 degrees F about an hour and a half until the chicken was cooked and the skin was golden brown and crispy.
This recipe turned out really well, the chicken was juicy on the inside and crispy on the outside with lots of flavor.  The whole family enjoyed it.  Thank you for sharing this recipe Mr. Richard Gomez.  ( in case you get to read this! )

Ingredients and how to's:
  • chicken thighs with skin
  • carrots
  • onions 
  • garlic
  • baby potatoes ( make sure you poke a hole or two so they don't burst in the oven )
  • Olive Oil to drenched or coat all the ingredients with
  • Season Chicken with Red Robin Seasoning front and Back
  • Arrange chicken, carrots, onions, garlic and baby potatoes in the glass baking pan.
  • Season with salt and pepper. 
  • Bake at 425 degrees F for an hour and a half or until chicken is cooked thoroughly and the chicken skin is golden brown and crispy.
  • ENJOY!

Tuesday, July 12, 2011

RECIPE Salisbury Steak with Mushroom Gravy

Prepare beef patties with the following:
  •  a dash of pepper
  • salt
  • a tsp of McCormick Montreal Steak Seasoning
  • Garlic Powder
  • dried chopped onion
mix all together
make patties
I prefer grilling my beef patties.
grill and set aside.

Mushroom Gravy Mixture
  • Campbell's Cream of Mushroom
  •  a tsp of  McCormick Brown Gravy Mix
  • Butter
  • chopped garlic
  • Beef or Pork Cubes
  • ( I do a mixture of beef and pork cubes )
  • whole sliced mushrooms
  • dash of black pepper
  • water
  • flour to thicken sauce
melt butter mix with a little but of Olive oil to prevent burning
and saute chopped garlic
saute mushroom
add water, beef and pork cubes to taste,
dash of pepper, brown gravy mixture, cream of mushroom,
whisk in gravy until smooth.
thicken sauce with flour mix in cold water.

Pour mixture over grilled patties and serve with 
mashed potatoes or rice. 

Sunday, May 22, 2011

Cooking with Indo-food's BEEF RENDANG

Indo-food's Beef Rendang
A simple way to prepare Beef Rendang using Indo-food Mix.  I just added a few things to make it more tasty.   This is one meal we never get tired of.

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia,[1] and is now commonly served across the country.[2] One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.[3] Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry.[1] source : Wikipedia

 fry garlic
add thinly sliced beef and brown
add water and bring to a boil,
continue to simmer until beef is tender
add Indo-food Rendang Mix when beef is tender
I use 2 packages of mix here because we like it
better with more sauce.
 I like to add coconut milk to make
the sauce thicker and creamier.
continue to simmer until sauce thickens

just when about done add bellpepper and onions
serve with rice and enjoy!

Saturday, May 14, 2011

Spaghetti a la Philly using Philadelphia Cream Cheese

Spaghetti with a twist mix with  cream cheese.  
 cook  spaghetti noodles in water with salt and olive oil until tender.
For the spaghetti sauce.
  • Brown ground beef and remove excess grease.
  • add garlic, onion and tomatoes.
  • add olives
  • add spaghetti sauce.
add cream cheese
Drain Spaghetti, add sauce and top with grated parmesan cheese.

Wednesday, May 11, 2011


 I saw this ad on my facebook page that is linked on YouTube video on how to make the fluffiest scrambled eggs using mayonnaise, yup! using mayonnaise!... and it turned out fluffy perfect.

Heat on medium  Olive oil and butter.  
Combine egg, salt, pepper and a tablespoon or two of mayonnaise
cook it scramble.

here's the video from YouTube

Tuesday, May 10, 2011

Recipe BAKED Barbeque RIBS

This is probably one of the easiest and delicious meal to make.  Anybody can do it. :)

Preheat oven to 450F.
Line pork ribs on a broiler pan
  and season with salt and pepper.
 Cover pork ribs with a foil and place in oven for about
1.5-2 hrs until meat is all tender and cooked.
Take the ribs out of the oven, remove foil and brush meat with desired Barbeque Sauce.
Put oven to broil at 425F and put ribs back in the oven to glaze. Turn ribs and do the same on the other side.  It takes about 10-15 mins on each side.  Be careful not to burn the meat.  You may add more barbeque sauce if you like.
 Cut and serve. Enjoy!

and for dessert we had Dark Chocolate Brownies topped with Walnuts from Ghirardelli.
I love this kind of brownies because they are not too sweet.