guacamole

 This was my lazy version of guacamole last night:

 Scoop an avocado into a bowl.

Dice up a handful of grape tomatoes.

Chop some fresh cilantro.

Sprinkle in a pinch of course kosher salt.

Crack some fresh black pepper.

Pour a few shakes of concentrated lime juice.

Mash everything up with a fork and done!

Now when I have more than 5 minutes or have all of the ingredients, I use a real lime, throw in some minced garlic and chopped onion, and add extra seasonings (cumin, dash of hot sauce or cayenne pepper). I don't usually measure how much of each I put in, so just play it by your taste buds!

parmesan-crusted pork chops

For some reason, I love the combination of pork chops and rice. So, tonight I brought out the rice cooker and cooked Parmesan-Crusted Pork Chops. It's really easy to make and takes very little time, which I love because for a few minutes we were debating between take-out or ramen noodles. Like most recipes, I altered this one a bit to what I had on hand. Instead of Italian-style bread crumbs, I used panko bread crumbs and seasoned them with garlic salt, rosemary, and oregano. Also, since I used thicker boneless chops, I browned them on each side for a few minutes then baked them in the oven at 350 degrees for 15-20 mins. Enjoy!

Recipe courtesy Giada De Laurentiis:

Ingredients

• 2 large eggs
• 1 cup dried Italian-style bread crumbs
• 3/4 cups freshly grated Parmesan
• 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• Lemon wedges, for serving

Directions

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

seriously lacking.

I have tons of photos of meals that I've made and recipes that have turned out great and not so great. Yet, where are they? On my computer...sitting there...doing nothing.

I need to get on the ball and start posting on this blog!

So, be on the lookout for new posts!

Here's a preview of things to come:

Fellow blogger's recipes that I love

Traditional Filipino Dishes

Bake sale goodies (inspired by Bakerella)

turkey challenge

This year I challenged myself to making the turkey for Thanksgiving dinner. With the help of Martha Stewart, I brined the turkey for 12 hours and roasted the turkey according to two of her recipes. In addition, I made a classic green bean casserole and sourdough bread stuffing. For dessert I made Paula Deen's Pumpkin Pie. I must say, everything turned out great!

Recipes courtesy of Martha Stewart

Ingredients (Turkey Brine)

Makes enough brine for one 18- to 20-pound turkey

• 7 quarts (28 cups) water
• 1 1/2 cups coarse salt
• 6 bay leaves
• 2 tablespoons whole coriander seeds
• 1 tablespoon dried juniper berries
• 2 tablespoons whole black peppercorns
• 1 tablespoon fennel seeds
• 1 teaspoon black or brown mustard seeds
• 1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
• 1 bottle dry Riesling
• 2 medium onions, thinly sliced
• 6 garlic cloves, crushed
• 1 bunch fresh thyme

Directions

Bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.

Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.

Ingredients (Roasted Brined Turkey)

Serves 12 to 14

• 1 Turkey Brine
• 2 carrots, cut into 2-inch pieces
• 2 parsnips, cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 1 onion, cut into 6 wedges
• 2 white turnips, quartered
• 1 1/2 cups unsalted butter (3 sticks), melted, plus 4 tablespoons, at room temperature
• 1 bottle dry white wine
• 2 teaspoons coarse salt
• 2 teaspoons freshly ground pepper

Directions

1. Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place carrots, parsnips, celery, onion, and white turnips in bottom of a roasting pan. Place turkey, breast side up, on a rack set in a roasting pan. Fold wing tips under turkey. Let stand at room temperature for up to 2 hours.
2. Place rack on lowest level in oven. Heat oven to 450 degrees. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and wine; let soak.
3. Sprinkle 1/2 teaspoon salt and pepper inside turkey. Fill large cavity loosely with as much stuffing as it will hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish at 375 degrees.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under and secure with toothpicks. Rub turkey with the softened butter and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
4. Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
5. After the third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use the butter and wine. The skin get fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.
6. After the fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees (stuffing should be between 140 degrees and 160 degrees) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
7. Transfer turkey to a platter, reserving pan juices. Let turkey stand 30 minutes before carving.

Ingredients (Perfect Turkey Gravy)

Makes 3 cups

• Giblet Stock
• Perfect Roast Turkey
• 1 1/2 cups Madeira wine
• 3 tablespoons all-purpose flour
• 2 teaspoons minced fresh rosemary
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

1. Make giblet stock while turkey is roasting.
2. Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.
3. Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
4. Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.
5. Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.)
6. Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.

Recipes courtesy of Food Network

Sourdough Bread Stuffing
Ingredients

• 1-pound loaf sourdough bread
• 8 tablespoons butter
• 10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
• Salt and freshly ground pepper
• 2 to 4 stalks celery with leaves, halved lengthwise and sliced
• 1 medium onion, chopped
• About 10 sprigs fresh thyme, leaves stripped from the stems
• 10 to 12 fresh sage leaves, chopped
• 3 1/2 cups low-sodium chicken broth
• 3 tablespoons chopped Italian parsley leaves

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.

Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.

Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

Pumpkin Pie
Ingredients

• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1 piece pre-made pie dough
• Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

chili-rubbed tilapia and bacon tomato pasta

Spicy, but so good!

Chili-rubbed Tilapia:

Ingredients

• 2 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, divided
• 1 pound tilapia, Pacific sole or other firm white fish fillets
• 2 tablespoons extra-virgin olive oil

Directions

Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates.

Recipe courtesy Eatingwell.com

Bacon and Tomato Pasta:

Ingredients

• 2 tablespoons kosher salt
• 16 ounces spaghetti pasta
• 1 pound thick-cut bacon or pancetta, chopped
• 3 tablespoons extra-virgin olive oil
• 1 cup red onion, diced
• 1 teaspoon red chili flakes
• 3 tablespoons garlic, minced
• 2 cups Roma tomatoes, diced
• 1/4 cup red wine
• 4 tablespoons basil, chiffonade
• 1/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper

Directions

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

*Tip: If you do not want your pasta too spicy, then reduce the amount of red chili flakes by half. 

Recipe courtesy Guy Fieri

Sour Cream Dill Sauce for Fish:

(I use this sauce for any type of fish, potatoes, anything really!)

Ingredients

• 1 pint sour cream
• 2 bunches dill, chopped
• Juice of 2 lemons
• 1 shallot, minced
• Pinch red pepper flakes
• 3 tablespoons horseradish

Directions

Mix ingredients together. 

Recipe courtesy Tyler Florence