CHICKEN DESERVES THE LOVE

Chicken That Deserves as Much Love as Steak — Prime Time

This video gives a much information on chicken. You won't believe how many types there are!

CALABASITAS (zucchini)

Its summer and that means there are gardens with an abundance of zucchini. Here is one dish to try - it is one that I’ve eaten at every Tia's and Tio’s house for as long as I can remember. This is the recipe that I’ve conjured up and I must say it is bursting with flavor. Note the corn does not have to be grilled but it adds a little extra smokiness that I like. Anytime this is served at my table young and old gobble it up. It’s a simple recipe.

 

INGREDIENTS

• 2 Tablespoons avocado oil
• 1 brown onion (sliced)
• 3 cloves garlic (minced fine)
• 4 tomatoes (seeded and chopped)
• 2 teaspoons garlic salt
• 1 teaspoon black pepper
• 3 corn on the cob (grilled and shaved, only need kernels)
• 1 cup queso fresco cheese
• Cilantro to garnish

PREPARATION

1. In a large frying pan over medium-high flame, add avocado oil and onions, sauté until onions begin to caramelize.
2. Add garlic and chopped tomatoes, sauté on low-medium flame for 5-10 minutes.
3. Add zucchini, garlic salt and pepper and continue to sauté until tender.
4. Turn off heat add grilled corn and queso fresco cheese.
5. I place in serving bowl and sprinkle with cilantro.

LUMPIA & DIPPING SAUCE

What is lumpia? To summarize Wikipedia, it is a savory snack made with a thin skin enveloping a mixture of meat and vegetable filling, often served as a traditional Filipino dish.

Hmmm…to me it sounds a lot like a Mexican taquito, a Chinese egg roll, Indonesian spring roll or a Southeast Asian popiah and I’ve missed many a crunchy deliciousness. It seems to me, no matter your ethnicity – you have a yummy fried roll of something – with a dipping sauce of course!

 

Growing up, taquitos were a favorite fried dish I’d make for my brother and sister or eat at one of my Tia’s houses. It was always accompanied by a guacamole dip.

I like to try different foods and very similar to a childhood favorite, lumpia can be made as quick and easy appetizer, a terrific side to a meal or it could be the main dish to a meal served with a side of pancit and a green salad. 

While traditional lumpia is delicious and what I will be sharing today, don’t be afraid to change things up.  I always changed up our taquitos to what was on hand. Lumpia is pretty much the same so don’t be afraid to try. Here are some ideas.

     - The pork can be exchanged for beef, chicken or fish.
     - The veggies can be anything you like.

     -  Add some nuts for crunch.

     - Sweeten it up by filling with fruits & sprinkle with sugar.

INGREDIENTS

Lumpia

• 11 Ounce Package Lumpia Wrappers (25 wrappers)
• 1 Pound Ground Pork (cooked and crumbled apart)
• 4 Ounce Can Water Chestnuts (chopped fine)
• 1 Celery Stalk (chopped fine)
• 4 Ounces Shitake Mushrooms (chopped fine)
• 2 Green Onions (chopped fine)
• 2 Cloves Garlic (minced)
• 1 Teaspoon of Shrimp Paste (anchovy paste can be substituted) 
• 1 Teaspoon Kikkoman Soy Sauce
• ¼ Teaspoon of Black Pepper
• Egg Wash ( 1 egg, 2 Tablespoons of water, mixed thoroughly)
• 2 Cups of Vegetable Oil (for frying)

Dipping Sauce

• ½ Water
• ½ Cup Apple Cider Vinegar
• 1 Tablespoon Cornstarch
• ½ Cup Sugar
• 1 Tablespoon Hunt's Ketchup
• 1 Clove of Garlic (finely minced)
• ½ Teaspoon Crushed Red Pepper Flakes

PREPARATION

Lumpia

1. In a large bowl combine all ingredients except the Vegetable oil.
2. Using one wrapper at a time, place a healthy spoonful of meat mixture on to the center. 
3. Take two sides of the wrapper and fold it in. Then as tightly as you are able, take the open side of the wrapper and begin rolling and finish at the opposite end.
4. Lightly seal edge with egg wash.
5. Continue until you run out of wrappers.
6. In a skillet over medium heat oil for frying (about 375 degrees).
7. Carefully place lumpia in pan (don’t over crowd).
8. Cook and turn until all sides a crispy and brown (watch carefully they cook quickly).

Dipping Sauce

1. In a sauce pan combine all ingrediants mixing well to dissolve cornstarch.
2. Heat until hot and thick.
3. allow to cool before serving.

Note: If lumpia wrappers can’t be found, egg roll wrappers will work.

PANCIT

Who doesn’t love everything noodles? I know growing up my mom would cook me noodles and serve them with a touch of butter and soy sauce. Don’t balk at it until you try it! Seriously it is good and my daughters grew up eating this if there was nothing left in the house to eat. Often I would add a scrambled egg to make sure they had a bit of protein too. What can I say, funds were slim at times.

That being said…Pancit noodles are a Filipino favorite and have a very similar flavor to my childhood noodle dish. With the addition of meat and veggies it really could be a complete meal but why stop there? This is a great side dish for chicken, meat or fish. I especially like it with Chicken Adobo, a Filipino classic.

This can be easily changed up:

 

If you are vegan, these noodles are generally made with rice flour, cornstarch and water – so you should be good if you simply leave out the meat.

 

If you don’t eat pork, switch it out for beef, chicken, shrimp or even a scrambled egg like I did for my kidlets.

 

Don’t like cooked carrots? Even the veggies could be switched out – try zucchini or different types of cabbage.

INGREDIENTS

• 16 Ounces Pancit Noodles (often called Bihon or rice stick noodles)
• 2 Tablespoons Vegetable Oil
• 1 Pound Lean Pork (cut into small pieces)
• 1 Small Brown Onion (minced)
• 4-6 Cloves of Garlic (minced)
• 1 Tablespoon Soy Sauce
• 1 Teaspoon Knorr Bouillon
• 2 ½ Cups of Water
• ¼ Head of Cabbage (shredded)
• 2 Carrots (grated)

PREPARATION

1. To prepare the pancit noodles, simply place them in a large bowl and cover with warm water (about 6 cups). Let it sit until all other ingredient items are being prepped or until soft to the touch (approximately 15 minutes).
2. In a large skillet heat the oil and add the pork, garlic and onions and cook until pork is brown and completely cooked.
3. Add soy sauce and bouillion, and water mix thoroughly.
4. Add cabbage, carrots and softened pancit noodles.
5. Simmer until the broth is gone.

INSTAPOT CHICKEN ADOBO

 

My husband purchased an Instapot for me and I procrastinated for months to use it because with so many buttons, to me, it was a very intimidating piece of kitchen cookery!

I was so unsure, I’ve even joined an online group Instant Pot101 for Beginners to see what others do with their Instapots. I was inspired and did a complete Filipino dinner. I served chicken adobo, pancit, papaya and lumpia.

The chicken adobo is what I used my new-fangled cooking gadget for. Not only was this meal tasty – it cooked quickly and was so extremely tender. 

I am so glad that I finally tried this out and I am happy to say, it no longer intimidates me. Now I just need to practice using my new kitchen toy.
 

INGREDIENTS

• 4 Chicken legs (thighs and drumsticks separated)
• Goya Adobo All Purpose Seasoning (light sprinkle)
• Pepper (light sprinkle)
• 2 Tablespoons Vegetable Oil
• 1/3 Cup Soy Sauce
• 1/4 Cup Sugar
• 1/4 Cup White Vinegar
• 5 Cloves garlic, minced
• 2 Bay leaves
• 1 Large yellow onion (sliced)
• 2 Scallions Sliced
• Cooked Rice

PREPARATION

1. In a large zip lock bag – combine chicken legs with Goya Adobo seasoning and pepper. 
2. Turn the Instapot on high sauté setting and add oil – get good and hot but not smoking.
3. Add half of the chicken pieces and brown on all sides. Remove to a plate and brown remaining half of chicken pieces.
4. Return all chicken to the Instapot.
5. Add soy sauce, sugar, vinegar, garlic, bay leaves and onions.
6. Lock the lid (according to manufacturer’s directions)
7. Pressure cook high for 15 minutes.
8. Release pressure (according to manufacturer’s directions).
9. Remove bay leaves, serve with rice.

ALBONDIGAS (MEXICAN MEATBALL SOUP)

When it’s cold outside, nothing can warm you up better than a bowl of soup. I remembering walking home from school on a rainy day and getting all cozied up on the couch to watch the 3:30 movie with my cup of hot albondigas made by mom.

 

Mom always kept it simple. The beef meatballs seasoned and sprinkled with rice, onions and carrots and some potatoes – then we always topped the bowl off with cabbage and cilantro.

 

Agreed, albondigas soup is all about those meatballs, but don’t forget the veggies. You can really make this soup your own with the items you place inside. Non-traditionally my youngest daughter likes her version to include hominy and mushrooms – go figure? I admit it tastes really good!

 

My version is on the traditional side but I switch out ½ the beef for turkey and I add my own collection of veggies.

 

INGREDIENTS

meatballs

• ½ Lb. Ground Beef
• ½ Lb. Ground Turkey
• 2 Cloves of Garlic (minced)
• ¼ White Onion (finely minced)
• 1 teaspoon Garlic Salt
• ½ teaspoon Black Pepper
• 3 Tablespoons Cilantro (finely minced)
• 1 Large Egg

1. Mix all ingredients together and form small meatballs (about 1 ½”). 
2. Set aside.

soup

• 1 Tablespoon Canola Oil (or any type you choose)
• ½ White Onion (diced)
• 1 Garlic Clove (finely minced)
• 1 Tomato (chopped)
• 2 Carrots (peeled and chopped)
• 1 Potato (chopped)
• 6 Cups of Vegetable Broth (chicken or beef will work too)
• 2 Zucchinis (chopped)
• 2 Ears of corn (shucked and sliced 1” thick)

toppings – as desired

• Cilantro (chopped)
• Cabbage (chopped)
• Salsa (see Uncle Jessy’s Recipe)

PREPARATION 

1. In a large Dutch oven on medium heat add oil and onions.
2. Cook onions until tender and golden in color.
3. Blend in garlic and tomatoes and continue to cook until tomatoes break down.
4. Add the carrots and potatoes and then pour in vegetable broth. Bring to a boil.
5. Bring heat down to low and then gently drop in the meatballs. Cover and simmer for 15 minutes.
6. Add corn, and push them below the broth surface. Cover and simmer for 5 more minutes.
7. Finally mix in the zucchini (my husband prefers them firm). Turn off the heat and let set for 5-10 minutes.
8. My family enjoys this soup served with tortillas and rice. Often the rice gets put right into the soup but sometimes simply eaten on the side.

KITCHENAID UNBOXING

If I had to give up every gadget in my kitchen but one, which would I keep?  MY KITCHENAID!

I bought my white classic machine over 28 years ago and I use it every time I bake, which is often. At the time I didn’t have much money and I was a new mommy trying to stay home to care for my baby girl. One of the ways I was able to contribute to the bills was through baking.

I took some cake decorating classes at a local cake shop in Rowland Heights, California, small suburb of L.A.  With that knowledge I began baking cakes and to my delight people liked them and commissioned me to make graduation cakes, bridal shower cakes, baby shower cakes and even wedding cakes.

After my first few cakes, my little $10 hand mixer blew up and I splurged on this heavy duty mixer that to me and my circumstances was extravagant. Spending those hard to come by dollars wasn’t a mistake. This well loved kitchen gadget has been so useful and has proven to be well built I’m still baking with it after almost 3 decades later.  I consider it to be the most important small appliance in my kitchen. So much so that when each of my daughters married, I purchased each their very own KitchenAid in the color of their choice.

That being said, I’ve never really indulged in the gadgets. Mine did come with the grater and I do use that on occasion. However, after my cooking class at Eataly, I decided to purchase some pasta attachments.  The package arrived today and while I am not feeling my best (got the flu) I am too excited to put off the unboxing! Here is my video - share in my joy and check out my shiny new kitchen toy.