Cooked From the Heart » Archive
Baked Chicken with Wild Rice
This is another simple, easy one pot meal that we tend to come up with during the week when we are all busy with work and other school day activities. INGREDIENTS:1 chicken, cut up1 TBSP oil1 onion, chopped2 cloves of garlic, chopped2 cups of Wild Rice & Basmati Rice Mix2 cups water or chicken brothSalt & Pepper to taste In a skillet, heat oil and saute’ onions and garlic until fragrant. Add the rice mixture and stir in the oil for a minute or two. Season with salt & pepper. Pour the sauteed rice mixture into a baking dish and layer the chicken pieces on top of the rice. Season the chicken pieces additionally with salt & pepper. Add the chicken broth to the pot and cover with a lid if it … Read entire article »
Pasta with Broccoli and Lemon Sauce
I have one child who is a pasta addict and hates fish. Can you guess who it is? Yes, the Clone. The girl can eat spaghetti everyday. So just for a change because even I get tired of cooking the tomato sauce variety sometimes, we decided to try this recipe (Zucchini Carbonara) from Good Cooking – the new basics by Jill Dupleix. This cookbook is one of our best finds on the bargain section. We have cooked several recipes from this book and they are all good. This is one of them. The recipe is called zucchini carbonara, but when I got ready to make this I realized I only had broccoli on hand. We have since tried it with zucchini and it’s even better! Note: I made this … Read entire article »
Lemon Bars
This really is my kind of recipe, easy and quick. We found this recipe in Paul Newman’s “The Hole in the Wall Gang Cookbook”. The crumbly shortbread crust was easy to make and very kid friendly as the book claims. Perfect for our kitchen! This one has a good balance between the tartness and sweetness that the girls and hubby liked. I tend to like my lemon bars on the tart side so they were apprehensive about trying this at first, but one taste is all it took to convince them that it wasn’t my usual mouth-puckering lemon concoction . INGREDIENTS:Crust2 cups Flour1/2 cup powdered sugar2 sticks cold, unsalted butter Lemon Filling4 Eggs, lightly beaten5 TBSP Lemon Juice1 teaspoon Orange extract2 cups Sugar1/3 cup Flour1/2 teaspoon Baking PowderPowdered Sugar for … Read entire article »
Filed under: desserts
Mexican chicken, chili & potato pot
This dish was cooked by Jade sometime ago. She got the recipe from a cookbook that she gave me for my birthday last year, One Pot – simple & delicious easy to make recipes. She knows I just love one-pot meals that are also quick and easy. This dish, she cooked for us one day. It was so nice to come home and do nothing but eat dinner. Thanks, Jade INGREDIENTS:2 TBSP vegetable oil1 lb. boneless, skinless chicken breasts, cubed1 onion, chopped1 green bell pepper, seeded and chopped1 potato, diced1 sweet potato, diced2 garlic cloves, chopped1 or 2 green chiles, seeded and chopped7 oz (1 can) canned chopped tomatoes1/2 tsp. dried oregano1/2 tsp. salt1/4 tsp. pepper4 TBSP chopped fresh cilantro2 cups chicken stock Heat oil in a skillet and lightly … Read entire article »
Ampalaya (bitter melon) with Eggs
This is what I had for brunch today. I would like to introduce, to Weekend Herb Blogging this week, Ampalaya (momordica charantia) or bitter melon. Like it’s name says, it is bitter. Bitterness is a taste that is often underappreciated in most cuisines but as my grandmother used to say, with your palate as in life, you can’t appreciate the sweetness until you’ve had a taste of bitterness. It is certainly an acquired taste. It is learned. I used to spit this stuff out as soon as I tasted it. She taught me to learn to like it by first giving a bit of the bitter stuff then telling me to chase it down with some water. Then she would say, “did you notice how the water tastes sweeter?” It … Read entire article »
Filed under: breakfast, Filipino, omelets, vegetables
BLGT Sandwiches, Basil Aioli, and LPLGT Sandwiches
Every year, I look forward to the time when I can make a BLT (Bacon, Lettuce and Tomato)sandwich with tomatoes from our garden. Ever since the tomatoes from Our Backyard started ripening, BLTs have been a ritual lunch fare. However, while bloghopping I came across this idea from the indadvertent gardener of making BLGT (Bacon, Lettce, & Green Tomato) sandwiches. When she made her BLGT, she also made Lemon Basil Aioli which I also copied and it paired perfectly with the BLGT. These sandwiches were made by frying green tomatoes which were first sliced, dipped into beaten eggs then dredged in a mixture of flour, cornmeal, and salt and pepper. I used toasted french baguettes slathered with basil mayonnaise then layered fried green tomatoes, lettuce and bacon. These sandwiches were to … Read entire article »
Filed under: sandwiches, Southern
Chicken Adobo with Potatoes
Adobo. There’s tons of recipes for adobo to be had on the internet. Some of them probably a lot better than my version, but since the purpose of this blog is to have a repository of our family recipes for my girls to refer back to someday, I will post our easy version for adobo.We have chicken adobo at least twice a month, sometimes more often, depending on our mood. Lately though, we have been having a love affair with potatoes, especially the yucon golds. They just have so much flavor! I don’t know. My mom says that my lola (grandmother) puts potatoes in her adobo as an extender, to make the dish feed more people. She is right. It used to amaze me how my grandmother would feed eight to … Read entire article »
Quick and Easy Brownie
This was a perfect recipe, and it really was quick and easy. I like my brownies somewhere between fudgy and cakey and these fit the bill perfectly. I have had this hand written recipe for a while, and hadn’t had a chance to try it until now. I just hate I didn’t scribble down where I got the recipe from. Since it required chocolate squares, I am guessing it was probably from a package of chocolates. I didn’t have enough nuts on hand, so I just sprinkled what I had which was about a cup, on top instead of incorporating it in the batter. INGREDIENTS:8 – 1-oz squares Unsweetened chocolate1 cup butter5 eggs3 cups sugar1 TBSP vanilla1 1/2 cup flour1 teaspoon salt2 1/2 cup pecans or walnuts Pre-heat to 375 degrees F … Read entire article »
Filed under: desserts
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