Cooked From the Heart » Archive
NO PHOTOS TODAY
The photos in this blog may load slowly or not at all today. Unfortunately, our photo host, photobucket.com is experiencing network problems. … Read entire article »
Filed under: Uncategorized
Chicken and Dumplings
So it has started cooling off, and the smell of fall is in the air; and I am just plain tired of fried chicken. Another family favorite to cook and eat is this chicken and dumpling, which I have learned is a staple in southern cooking. My husband has been missing good chicken and dumpling like his grandma used to make until I came across this recipe in Southern Living magazine. He says it comes very close to his grandmother’s version. The girls like to help with this dish. Since they love working with dough, they are in charge of making the dumpling. Boil in a large stock pot: 1 1/2 gal. of water 2 stalks of celery 1 onion, quartered 1 Tbsp. salt 1 whole chicken (washed and excess fat trimmed) Boil for one hour and … Read entire article »
Crumb-Topped Blueberry Cake
This is a recipe I used to make for breakfast potlucks at work and such, before I got married. It’s great ’cause you have the option of starting it the night before and putting it together in the morning.I haven’t made it in a while since my husband does most of the baking now. But since I had some blueberries in the freezer, I thought I’d try out this recipe again and see how the kids like it. I made it for our Sunday brunch last week. 2 cups all-purpose flour2/3 cup sugar3 tsp. baking powder1/2 tsp. salt2 eggs1 cup milk1/2 cup butter or margarine, melted2 Tbsp. lemon juice2 cups frozen or fresh whole blueberries, unthawedCrumb Topping (recipe at bottom) Into a large mixing bowl, measure the flour, sugar, baking powder, baking … Read entire article »
Chicken Tinola
My family loves fried chicken, so I usually indulge them. I on the other hand get so tired of it, I make something else for myself. I take the backs and wing tips, which no one really likes but me anyway, and I usually make either tinola or arroz caldo. I didn’t really have the usual vegetables for tinola, so I used cabbage and baby bok choy from our garden. It still came out pretty … Read entire article »
Stirfried Pork and Vegetable
Yeay! It’s the weekend, the girls are still asleep, and I can play on the computer for a while. I’ll try to catch up on posting some recipes. Here is the Pork and vegetable stir fry that we had over a week ago, when I cooked the Curried Pork. 1/2 lb. pork meat, cut into strips2 cloves of garlic, minced1 small onion, sliced1/2 cup celery or 1 rib, sliced1 carrot, peeled and sliced1/2 lb. (approximately) Pechay or baby bok choy (we got these from our garden)1 can baby corn2 tablespoons of vegetable or canola oil2 tablespoons oyster sauce1 teaspoon of cornstarch dissolved in 1/4 cup of waterSalt and Pepper to taste In a wok (or any other pot you have), heat oil in high heat until it starts to smoke and stir … Read entire article »
Filed under: pork, stirfry, vegetables
Chicken Adobo
We had chicken adobo for dinner last night. It was good, one of the best versions I’ve ever made. Unfortunately, we were all hungry and didn’t get a chance to photograph it before it was all devoured. I ran out of regular soy sauce. When I went to pour some in, all I got was a couple of drops. So I used dark soy sauce instead. I didn’t use as much as I usually do, ’cause I’ve done that before, and it gets too dark, plus the flavor is just slightly sweeter than regular soy. I don’t know why, but it is. So I just put enough to color the dish, and I added salt to season. I don’t ever measure when I cook adobo, it’s like second nature, and … Read entire article »
Grilled Cheese
Not much, just two slices of bread, two slices of cheese, grilled on the stove. But here it is: … Read entire article »
Breakfast w/Clone
Thursday(same day I cooked the chicken), clone and I had breakfast. I cooked bacon, scrambled eggs, Johnson’s original Breakfast sausage, and rice. Pretty simple but here it is: … Read entire article »
Baked Chicken
Ok, this isn’t in very sequential order but mom put a link for the original home of the chicken, but here’s the recipe. I did it on my own though, no one was there, hence forth the chicken was upside down until mom came home to check on it. Who knew that you were supposed to always keep the breast up? Or was it down? Hmmm…. Whole baked Chicken Fresh outta’ the Oven Ingredients/Materials/Equipment:Large pan that will hold juices and support chickenStove and cutting board, large sharp chopping knife 1 whole chicken2-4 whole carrots-skinned2-4 stalks of celery1 1/2-1 onion2 cloves of garlicSalt and pepper to tasteDried herbs(prefforably chopped ones that you can just sprinkle on) Preheat oven to 350 F.Clean your chicken well, and place in large cooking pan. Chop celery, onion and carrots roughly … Read entire article »
Curried Pork
This is my version of curried pork, which I cooked when the girls and I had a taste for a stir fried dish with plenty of vegetables. I had to cook a meat dish for my husband, who had to have meat with every meal. Not the small amount of meat in stir fried dishes, but a real meat dish, where you can see pieces of meat. I had a side of pork loin roast where I removed a couple of slices for my stir fried vegetable dish (recipe to follow) the rest, about a pounds worth, I sliced up for this recipe. By the way, the lone okra on top, is the first from my garden. I only had one as the rest haven’t matured yet, so I just … Read entire article »
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