Cooked From the Heart » Archive
"Rotten" Banana Muffin
Mystery of mysteries! (or onset alzheimer’s) This recipe went missing from this blog all of sudden. It was posted here at one time, but no more. So here I am re-posting it again. Here is the original post: *************************************************** The girls call the bananas for these muffins “rotten” because they are black when I take them out of the freezer. They only eat “perfect” bananas in their prime, so anything that has brown spots or overripe gets thrown in the freezer until I can use them for this recipe. It’s the Ilokano in me, coming out, what can I say. I just can’t stand to throw food away. My mom, makes very good banana bread but she doesn’t ever write the recipe down. I’ve tried several recipes until I came up with this … Read entire article »
"Tamata" Chicken
Cooked by JadeChicken Filet 1/2 lemon 1/4 purple onion grape tomatoes teriyaki glaze soy sauce rice vinegar salt pepper garlic powder feta cheese (if desired, however not a favorite of mine in this recipe) dried herbs Defrost chicken and set aside. Half your lemon piece and squeeze one half into your baking pan. Slice the other side and line the bottom. Slice onion and add to pan. Add in pepper, salt, and garlic powder. Then splash with rice vinegar, soy sauce, and teriyaki glaze. Slice grape tomatoes diagonally in half and put in the pan as well. Place chicken in and keep mixture on top and bottom. Add herbs then fetacheese. Bake on 375 degrees F, until cooked. This unfortunately wasn’t a favorite of mine. I really didn’t like the taste, but others did, so make at your own risk!! … Read entire article »
My Chicken Sandwich (cooked by jade)
I have been having strange bursts of hunger along with the rest of the family, so I ended up cooking/experimenting with chicken again. Unfortunately however we were pretty much out of my favorite factor: skinless, boneless chicken filets. That’s what I use EVERY time I cook in the kitchen. I just like it because it’s easy and on hand. So here’s the pic and recipe, I’ll keep on blogging and catching up after this!! 2 skinless boneless chicken filets flour salt pepper italian bread crumbs (the prepacked stuff from the store) 1 egg oil romaine lettuce tomato 1 hamburger bun (pair of course) mayonaise ranch dressing(if desired) Start by getting 2 pie pans. Crack open the egg into one pan, whisk and add in some pepper and salt. In the second pan put the flour, bread crumbs, salt and pepper in and mix well. … Read entire article »
Filed under: chicken, Jade, sandwiches
Sesame Chicken
Another favorite at the Chinese restaurant, here is our version of Sesame Chicken. 4 Boneless Skinless Chicken Breast cut into strips 3 cups oil (for frying) Sesame Seeds BATTER: 1 cup all-purpose flour 1/2 cup cornstarch 1 3/4 cups water 1/2 teaspoon salt 1/4 teaspoon baking powder SAUCE: 3/4 cup water 3 tablespoons white vinegar 3 tablespoons sugar 1/4 cup honey 4 teaspoons soy sauce 1 chicken bouillon or 2 teaspoons instant chicken granules 1 teaspoon sesame oil 2 teaspoons cornstarch Combine the ingredients for the batter mixture and whisk until blended. Let stand for 15 minutes. In the meantime, heat the oil in a wok or skillet and heat until it reaches 375 degrees F. Dip the chicken strips in the batter and drop in the hot oil one strip at a time. Don’t over crowd, you may have to fry the chicken in 4 batches. Fry the … Read entire article »
Lumpia
This is our version of this, very typical Filipino version of the spring roll, Lumpia. Since my hubby is alergic to bean sprouts, that ingredient is omitted; and since I never plan ahead, I use mainly the three mainstays of our refrigerator, carrots celery and cabbage. Any vegetable can actually be added when making lumpia; besides bean sprouts, green beans, water chestnuts, other types of cabbage, and broccoli, to name a few, can also be used. In a pinch, I have also been known to use the frozen mixed vegetables in lumpia. 1 lb. ground beef 1/2 lb. ground pork 1 whole head of garlic, minced 1 large onion, sliced 2 large carrots, julienned 1/2 lb. green beans, julienned 2 stalks of celery, sliced thin diagonally 1/2 head of cabbage, sliced thin 3 tablespoons of oyster sauce 3 tablespoons of … Read entire article »
Filed under: Appetizers, beef, Filipino, side dishes, vegetables
Sayote with Bagoong
All these reminiscing about life in Baguio here and here just got me thinking about these: Sayote or as it is called in the grocery stores here, Chayote Squash. These are pretty mild as squashes go, and while they can be used in various soups and saute’s, sometimes they are best enjoyed simply boiled and dipped in bagoong (fermented fish paste) and vinegar. The green stuff floating in the dipping sauce is green habanero sauce, that’s optional. I just like spicy stuff. I had these with the clams, as I just have to have some kind of vegetable with all my meals and these were simple enough to make, just boil till tender. My hubby even tasted these, dipped in the bagoong, and he liked it! Mikey liked it! … Read entire article »
Filed under: Filipino, side dishes, vegetables
Steamed Clams
Ever since I saw Sassy’s Halaan recipe, I have been hankering for some clams. I found these clams at Costco and decided on impulse to get a bag since I was buying pizza for the kids anyway. I never know what they’ll eat, so I always try to have a back up. Well, I knew the Clone would not even come near these, so no question there. Anyway, by the time I got home, I got to thinking, maybe I’ll make clams with black beans instead. It may go over better with my hubby who is not so much into soupy dishes. But, it was not to be. When I looked in the fridge, I found I was out of fermented black beans. So I was back to the Sassy’s … Read entire article »
Filed under: seafood
Beef Stew with Mushrooms
Beef stew for me has always been tomato based with potatoes, carrots, and other veggies in the “stew”. Southern beef stew, I learned was quite different though. It was more of just plain beef stewed in gravy. It was pretty good, different, but quite satisfying. However, I just can’t leave it well enough alone, so here is my version with a few additions. 2 pounds of lean chuck roast, cut into 1/4 inch thick medallions 1 pound of mushrooms, sliced 1 red bell pepper, sliced into strips 1 large onion, sliced 4 garlic cloves, chopped 4 tablespoons flour Salt & Pepper 1 tablespoon Worcestershire Sauce Pinch of Red Cayenne pepper 4 cups water Oil Dredge the beef sliced in the flour, and quickly sear in the hot oil in batches and set aside. Reserve the flour left in the pan after dredging. … Read entire article »
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