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. 

Roast Chicken, cooking made easy from the expert JULIA CHILD

Cooking Time:

Ingredients

• A 3-lb., ready-to-cook roasting or frying chicken
• 3/4 tsp salt
• 2 Tb softened butter
• To flavor the sauce: a small sliced carrot and onion
• For basting: a small saucepan containing 2 Tb melted butter
• and 1 Tb good cooking oil
• 1/2 Tb minced shallot or green onion
• 1 cup brown chicken stock, canned chicken broth, or beef bouillon
• Salt and pepper
• 1 to 2 Tb softened butter

Directions

Preheat oven to 425 degrees.

Sprinkle the inside of the chicken with 1/4 tespoon salt, and smear in half the butter. Truss the chicken. Dry it thoroughly, and rub the skin with the rest of the butter.

Place the chicken breast up in the roasting pan. Strew the vegetables around it, and set it on a rack in the middle of the preheated oven. Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, on the right side for the last 5 minutes, and basting it with the butter and oil after each turn. Baste rapidly, so oven does not cool off. Reduce oven to 350 degrees. Leave the chicken on its side, and baste every 8 to 10 minutes, using the fat in the roasting pan when the butter and oil are exhausted. Regulate oven heat so chicken is making cooking noises, but fat is not burning.

Halfway through estimated roasting time, salt the chicken (1/4 teaspoon) and turn it on its other side. Continue basting.

Fifteen minutes before end of estimated roasting time, salt (1/4 teaspoon) again and turn the chicken breast up. Continue basting.

Indications that the chicken is almost done are: a sudden rain of splutters in the oven, a swelling of the breast and slight puff of the skin, the drumstick is tender when pressed and can be moved in its socket. To check further, prick the thickest part of the drumstick with a fork. Its juices should run clear yellow. As a final check, lift the chicken and drain the juices from its vent. If the last drops are clear yellow, the chicken is definitely done. If not, roast another 5 minutes, and test again.

When done, discard trussing strings and set the chicken on a hot platter. It should sit at room temperature for 5 to 10 minutes before being carved, so its juices will retreat back into the tissues.

Remove all but two tablespoons of fat from the pan. Stir in the minced shallot or onion and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, scraping up coagulated roasting juices with a wooden spoon and letting liquid reduce to about ½ cup. Season with salt and pepper. Off heat and just before serving, swirl in the enrichment butter by bits until it has been absorbed. Pour a spoonful of the sauce over the chicken, and send the rest to the table in a sauceboat.

Notes

Equipment: A shallow roasting pan just large enough to hold the chicken easily and a basting brush

AHEAD-OF-TIME NOTE:

Roast chicken can wait for 20 to 30 minutes in the turned-off hot oven, its door ajar. It cannot be reheated or it loses its fresh and juicy quality.

VEGETABLE SUGGESTIONS:

Broiled tomatoes, buttered green beans or peas, and sautéed, roasted, souffléed, or fried potatoes, or potato crêpes. Stuffed mushrooms, glazed carrots, and glazed onions. Ratatouille and sautéed potatoes

WINE SUGGESTIONS

A light red wine, such as a Bordeaux-Médoc, or a rosé