My kids went nuts on tacos while on camp so I decided to create some. When I got here in the states I ordered some tacos in Vegas but to my surprise, I did not like it or maybe Im not just used to the ingredients they used. It's totally different how they make it here. Obviously it's not just an ordinary tacos like we used to make in P.I.
I did not put too much tacos seasoning since it has a different smell. So, I tried putting up different spices to taste, since It's my first time to try it. Hubby got home from work and I told him we have tacos for dinner, he's one of my official taste tester. He's very honest whether it should be served or not hehe. I take every cooking as a challenge since it really helps me to improve and learn from what I cook, oh well thank God he loves it so as the kids. I was afraid they might ignored it but my oh my it must be my lucky day since they keep on asking for more hehe.
We've been craving for mexican food lately so I cooked Beef Tacos, they love it and very easy to prepare.
This recipe will help to addup on your food list, try it on:
Ingredients
2-3 lbs. fresh or frozen cut green beans 1 4-6oz. pack of Sliced Smoked Almonds 6 slices of Bacon (Fried Crisp, drained, cooled, and crumbled) 2 pkgs. Kraft Cheese Powder, or 1 to 1 1/2 cups Cheddar Cheese Sauce 1/2 cup milk and 1/2 stick butter (if using Cheese Sauce) 1/4 cup milk for thinning
Instructions
Boil or steam the Green Beans until done-AL DANTE (still crisp). DRAIN in a colinder and let cool slightly (for handling purposes). In medium sauce pan, heat liquids and make powdered Cheese Sauce OR heat Cheese Sauce. ADD to Cheese Sauce the crumbled bacon. Add to the green beans the sliced almonds. Mix the sauce. Put the green beans and almonds in the serving bowl, pour the bacon-cheese sauce over the green beans, thinning with milk if needed before pouring. Mix well. Serve with your other favorite dishes!
Everyone should have a friend like you You are so much fun to be with And you are such a good person You crack me up with laughter And touch my heart with your kindness You have a wonderful ability To know when to offer advice And when to sit in quiet support Time after time You've come to my rescue And brightend so many Of my routine days And time after time I've realized how fortunate I am that my life includes you I really do believe that Everybody should have a friend like you But so far it looks like You are one of a kind!
Been hooked to parties everywhere and sometimes, it's very expensive to buy this n' that. Why buy if you can make one, right? I just discovered a different type of dip filipino style here's the ingredients:
2 lbs (.9 kg). lean ground beef 1 lb (.5 kg). medium or hot pork sausage 1 box of Velveta Cheese 1 medium size jar of thick and chunky salsa, medium to mild 2 large bags White Corn Tortilla Chips
Instructions
Cook meats until well done. Drain fat. Cut the Velveta Cheese into 1 inch cubes. Place cheese cubes into crockpot. Place meat on top of cheese. Pour salsa over all. Cook on low for approximately 1 to 1 1/2 hours. Stir every 15 to 20 minutes until cheese is completely melted. Serve with White Corn Tortilla Chips
Comments: This can be very mild by using mild pork sausage and mild salsa or anything in between by using different combinations. I usually go with medium pork sausage and mild salsa so that anyone can eat it when I am doing it for a lot of people.
I went to my friends party yesterday and we drink rompompe, its my first time to drink that type of liquor it's like baileys but this one looks/taste like eggnog w/liquor.
I've been liking it lately since Im not used to drink those kind of liquors... Oh well..
2 days ago, we went to another party damn their house are huge, It's a castle hehehe lolz... and they have a mini-frige with tons of wines ... so I betta catchup and train myself to drink those stuff or else I won't be able to make it hehehe ...
I went to my friends party and I had a blast I brought some chicken ala king since we have to bring different dishes from what we came from. It was fun and agreed to do it again.
Chicken ala King
Ingredients
1 kg chicken breast, diced 12 button mushrooms, cut into halves 1 medium onion, finely sliced 1 red sweet pepper, finely sliced 1/2 cup evaporated milk, scalded 1 tablespoon plain flour 2 tablespoons butter 1 cup chicken stock or 1 cube - chicken stock mixed with 1 cup of water - salt to taste
Recently, this virus been roaming around the area and I got it once but one of our babies are sick today, he have a stomac virus. We're very careful on how we touch him we make sure we're making the proper precautions about it since it's highly contageous. We have to wear gloves and sanitize everything that he touched. It was scary knowing the fact that you could get infected in one snap.
He's been having constant BM's and throwing up lately, so that's the exact sign of having a stomach virus. Now a days, we should be extra careful since you'll never know when it's gonna strike you. Bare in mind, that this could happen to anyone and after I got this virus before oh boy, It's not really a good thing to have since I have to threwup or having some unwanted bowel movements. Make sure to wash hands more often to prevent this from happening.
As I was browsing the web one news attract my attention, it's about dog fightings. I can't believe some people find it very " exciting ", to see these poor animals being directed to their grave.
I feel bad for those dogs that's being involved into these cruel acts! I just wanna share these videos about dog fighting, I hope those people who continouslly practice these cruelty will endup to jail!
I can't imagine our dog being in these videos, I don't think I can even look at it. For those people WHO CARE contact your humane society or your local police, to stop this insanity!
Last sunday we brought our doggie to the dog park. We usually do that especially if we have spare time. At first, Im not a dog lover since I hate taking care of pets I found them very high maintenance but after I met mu'hubbys dog, I fell in love with him.
He's the sweetest creature ever, he loves to be with me all the time. I feel secured everytime he's around while hubby is still at work. I guess, Im lucky to have 2 wonderful men in my life hehe.
I love eating pork chops, that's why I keep on adding that to my menu, plus hubby and kids love it too! So I wanna share this recipe:
YOU WILL NEED
1 kilo pork chops 1 can (234g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup) and each cut into 2 2 medium white onion, cut into rings 1 medium red and green bell peppers, cut into rings
MARINADE
1/4 cup pineapple syrup 3 Tbsp soy sauce 1/2 tsp iodized fine salt (3/4 Tbsp.iodized rock salt) 1/4 tsp pepper
HERE'S HOW 1 MARINATE pork chops for 1 hour. Drain and reserve marinade. Meanwhile, stir-fry onions and bell peppers in oil. Set aside.
2 BROWN both sides of pork chops in oil. Combine with remaining marinade and 1/4 cup water. Simmer over low heat for 20 minutes. Add DEL MONTE Fresh Cut Sliced Pineapple, onions and bell peppers. Simmer for another 5 minutes.
Serves 8 Excellent Source of Lysine – promotes growth in the young
I just finished cooking this for dinner tonight, getting tired of eating outside, since we always dine/buy to-go food, so I would like to share this to everyone.
Ingredients:
1-1/2 cups (3 ounces) uncooked wagon wheel or rotelle pasta 3 ounces 95% lean ground beef 2 tablespoons chopped onion 2 tablespoons chopped green bell pepper 1 clove garlic, minced 1/2 cup fat-free spaghetti sauce Dash black pepper 2 tablespoons shredded Italian-style mozzarella and Parmesan cheese blend Peperoncini (optional)
Preparation:
1. Preheat oven to 350°F. Cook pasta according to package directions, omitting salt; drain. Return pasta to saucepan.
2. Meanwhile, heat medium nonstick skillet over medium-high heat. Add beef, onion, bell pepper and garlic; cook and stir 3 to 4 minutes or until beef is no longer pink and vegetables are crisp-tender. Drain.
3. Add beef mixture, spaghetti sauce and black pepper to pasta in saucepan; mix well. Spoon mixture into 1-quart baking dish. Sprinkle with cheese.
4. Bake 15 minutes or until heated through. Serve with peperoncini, if desired. To make ahead, assemble casserole as directed above through step 3. Cover and refrigerate several hours or overnight. Bake, uncovered, in preheated 350°F oven 30 minutes or until heated through.
Last night me and hubby went out for dinner in a mexican restaurant in downtown. It's my first time to be in a mexican restaurant that has mariachi, it was fun but I can't hardly understand what they're singing hehe.
I ordered different type of mexican food, since I don't have any luck on tasting a good one but to my surprise they served a very good meal down there.
I ordered " pechuga seruna " and some chicharon burrito, uhmmm yummy! Hubby and I ordered same thing except for the chicharon. Plus, we add some margarita after dinner.
I had a blast last night and we're planning to do it again.
I don't really know how to say it but deymnnnnnn ang init lolz...
We've been trying to come up with different adventures I even brought the kids to do rock climbing, swimming, movies, camping, skateboarding, gymnastics, hockey etc (yaya dba? lol) they had a blast. It was very tiring to have 2 handful kiddos but all in all 'twas fun at the same time.
Hopefully we could come up with new gimmicks so that it will be memorable for them. School will start soon so they are really making the most of their summer days, I can't blame them though If I were in their shoes I'll do the same.
Recently, I've been craving for calamares and I can't helped myself. I found one chinese resto around the area that serve calamares and fried shrimp, oh boy it was amazing, I can't stop myself from pigging-out lol. (QUEBER!)
Today we're about to go again, geeeeez can't helped to eat this luscious food!
Wanna share this recipe:
Ingredients :
1 kilo of lumot (large squids) 2-3 c. of flour salt (herbed, preferably) pepper 2-3 c. of vegetable cooking oil
Cooking procedure :
Clean the squids. Pull out the tentacles with the intestines, ink sac, etc. Feel inside the cavity and locate the spine. Pull it out. Peel off the skin. Cut off the intestines from the tentacles. Wash well and rinse. Cut the squids’ bodies into rings about one-fourth inch thick. Lay the rings, and the tentacles, on a plate covered with several layers of absorbent paper towels. Sprinkle with salt and pepper. Cover and let sit in the fridge for about 15 minutes.
Some cooks prefer to season the flour instead of the squids. We prefer to season the squids. They taste better.
Heat the cooking oil in a frying pan.
Place about a cup of flour in a resealable plastic bag. Add about a third of the squid rings and tentacles and shake well. Pour the contents of the bag into a plate or bowl. Test the temperature of the cooking oil by dropping a squid ring into the frying pan. If it sinks and takes too long to brown, the oil isn’t hot enough. If it browns in 2-3 seconds, the oil is too hot. Ideally, the squid should cook in 30-40 seconds with the flour coating turning crisp.
Cook only a few pieces at a time, shaking off the excess flour before putting them into the oil. As the pieces brown, lift them off the oil with a slotted spoon and drain on absorbent paper towels. Do not overcook the squids or they will turn tough as rubber. When the first batch is done, put more flour into the resealable plastic bag and repeat until all the squids are cooked.
There are a lot of dipping sauces that can go with your calamares. Personally, I prefer sour cream with lots of finely minced garlic stirred in.
1 (8 ounce) package cream cheese, softened 1 egg 1/3 cup white sugar 1/8 teaspoon salt 1 cup miniature semisweet chocolate chips 1 1/2 cups all-purpose flour 1 cup white sugar 1/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water 1/3 cup vegetable oil 1 tablespoon cider vinegar 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
Bake in preheated oven for 25 to 30 minutes.
Yield: 24 servings
3. Still Hungry?
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
