HONEY WHIPPED SWEET POTATO MASH

HONEY WHIPPED SWEET POTATO MASH
4 oz peeled sweet potato
1 tablespoon honey
pinch of salt
pinch of pepper
1 teaspoon chopped parsley

Cut peeled sweet potato into 1 inch chunks and place into cold water. Bring to boil and simmer for 7-10 minutes, until tender
Drain and mash with fork, add honey , salt and pepper, finish with parsley

LEMON AND DILL STEAMED SALMON FILLET

LEMON AND DILL STEAMED SALMON FILLET

6 ounces salmon fillet
3 slices lemon
3 spring dill
2 teaspoon white wine
1/2 teaspoon olive oil
pinch of salt
pinch of pepper
parchment paper or aluminum foil

Spread salmon with oil and season with salt and pepper
Place dill on top of salmon, and lemon on top of dill
Place salmon on square or parchment or aluminum foil 3 times the size of the fish
Add white wine over fish and create a pouch with foil or parchment
Bake for 17-20 minutes 400 degrees oven and serve

GRILLED FLANK STEAK WITH ROSEMARY AND RED WINE SAUCE

GRILLED FLANK STEAK WITH ROSEMARY AND RED WINE SAUCE

6 ounce portion of flank steak, fat free and ready to cook
3 tablespoon red wine
1 spring rosemary
1 clove crushed garlic
1 pinch dalt
1 pinch pepper
2 tablespoon low medium beef broth
1 teaspoon olive oil

Season steak with salt and pepper
Heat up heavy saute pan, add oil, wait until light smoke appears in pan, about 1 minute
place steak in pan and sear until both sides are browned, about 2 minutes a side.
Place into 400 degrees oven for 8 minutes and take out of pan
In same saute pan, add red wine and rosemary, reduce by half and add beef stock, reduce by half and set aside
Slice steak and pour sauce over slices

GRILLED PEPPER STEAK

GRILLED PEPPER STEAK

6 ounces cleaned and trimmed filet mignon cut into chunks
1 clove garlic
1/3 cup bell pepper
1 teaspoon olive oil
1 spring thyme
pinch of salt
pinch of pepper

In saute pan, heat up oil until light smoke appears

Season beef and add to hot saute pan allowing all side to brown, about 5 to 7 minutes
Take beef out of pan and saute pepper, garlic and thyme
Add peppers to beef and serve

CHILE LIME MARINATED CHICKEN BREAST, diet on the go!

CHILE LIME MARINATED CHICKEN BREAST

6 oz chicken breast, trimmed and ready to cook
1 teaspoon chili paste
2 tablesppon fresh lime juice
1/2 teaspoon olive oil
1 clove garlic
1 tablespoon cilantro
1 pinch salt
1 pinch pepper

Zest and juice lime and place into blender. Ad garlic , cilantro, oil and chill paste, blend until smooth adding just enough water to help puree

Make slits in chicken breast toa llow marinade to permeate, and pour over breast

Marinate for 1/2 hour minimum, grill or roast over 400 degrees oven for 10 minutes, until internal temperature reaches 165 degrees

Slice and serve

CHICKEN FILLET STUFFED WITH CHEESE!

chicken breast fillet, flattened and ready to roll

oil for frying

FOR THE CREAM CHEESE MIXTURE
1 cup cream cheese
3 tablespoon minced garlic
1/4 cup chopped chives

FOR THE BREADING
seasoned flour (flour mixed with salt and pepper to taste)
1 egg beaten
breadcrumbs for coating



HERE'S HOW!!
1 Prepare the cream cheese mixture by mixing all ingredients together. Set aside.
2 Fill the chicken. On a flat surface, place chicken breast down and put 1/4 cup of the cheese mixture at the center.(could fill in a bacon for superb taste!) Spread the mixture evenly on the chicken, making sure to keep at least an inch around the chicken filling-free. Roll up the chicken and secure with toothpicks.
3 Dredge in seasoned flour, then dip in egg and coat with breadcrumbs.
4 Saute in hot oil until golden. Remove toothpicks and serve.

whink* I've got this recipe from yummy magazine. I'm a fan and an avid follower, So I am sharing this recipe to you. Best served with mayo with green tops! Enjoy!

Adobong Manok sa Gata

1 1/2 kilo chicken, cut into pieces
1 1/2 cups soy sauce
1 cup white vinegar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon garlic
1/2 cup julienned ginger
1/2 cup minced onions
coconut cream (kakang gata)
4 pieces bay leaf
2 tablespoons fish sauce
5 Bicol chillies or jalapeno peppers

1.Marinate chicken in soy sauce, vinegar, and black pepper for at least 2 hours in covered container at room temperature.
2. In a sauce pan, saute garlic, ginger, and onions, then add the drained marinated chicken.  When the chicken is half-cooked, add the coconut cream and bay leaves.
3. Simmer for 15 to 20 minutes. season with fish sauce, add the chilies then serve immediately. 

TERIYAKI NOODLE BOWL

Ingredients:
1/4 kilo sukiyaki beef strips
1 cup sliced mushrooms
2 teaspoons vegetable oil
1/4 cup Italian dressing
1/4 cup teriyaki sauce
2 tablespoons Worcestershire sauce
1 teaspoon grated ginger
1 (250 grams)pack linguine, cooked to pack directions

In a sauce pan, saute beef and mushrooms in oil
Add Italian dressing, teriyaki sauce and Worcestershire sauce; cook until sauce is thick.
Mix in grated ginger and simmer for 1 minute.
Pour sauce over pasta; toss to coat noodles

whink*
To make a thicker sauce, add a tablespoon (or two) of flour dissolved in a small amount of hot water.
 Add this to the sauce and simmer until thick.