Wednesday, December 29, 2010

Grilled Chicken Burritos

 Grilled Chicken Burritos

Ingredients:

Mojo Sauce:
    4 garlic cloves
    1 large handful fresh parsley leaves
     Juice 2 limes
     Juice 1 orange
    1/2 cup extra-virgin olive oil
     Kosher salt and freshly ground black pepper to taste
OPTIONAL:  2 serrano chilies, seeds removed
Pico De Gallo Salsa
4 ripe tomatoes- seeded and chopped
1 Jalapeno pepper- seeded and finely chopped
(optional: I use bell pepper instead of Jalapeno pepper)
1 white onion- chopped
¼ cup of Parsley leaves or Parsely- if cilantro is not to your liking
Salt- to taste
Pepper to taste
Dash of Chili powder
8 Flour Tortillas
1 Whole Chicken (Marinade with 8 pieces of Calamansi / Calamondin, and 1/2 cup of soy sauce)
1 cup grated Cheese
Bottle of Garlic Sauce

Preparation:

Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper. Set aside
Make the Pico De Gallo Salsa: Mix all the ingredients together, Set aside
To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable.

Chicken: Place the chicken to a turbo broiler with the temperature of 200 degrees Celsius for 30 minutes, then turn over the chicken and cook it for another 15 minutes.  Then shred the chicken.
Place some chicken down the center of a tortilla and top with pico de gallo salsa, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of garlic sauce; garnish with parsley leaves and a squeeze of lime juice.



Got the recipe from Food Network: Easy Chicken Burritos with Mojo Recipe courtesy Tyler Florence. Just made some adjustments and added the pico de gallo salsa from Nacho's Recipe. Everybody loves it!!!

If you want to add more toppings to your burritos try these:

Yellow Rice:

    * 2 cups long-grain rice
    * 4 cups water
    * 2 cloves garlic, smashed
    * 1 teaspoon turmeric
    * 1 teaspoon kosher salt
    * 1 bay leaf

Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Spicy Black Beans:

    * 2 cups (about 1 pound) dried black beans, picked over and rinsed
    * 3 tablespoons extra virgin olive oil
    * 1 medium onion, chopped
    * 1 jalapeno pepper, chopped
    * 2 cloves garlic, chopped
    * 1 bay leaf
    * Kosher salt and freshly ground black pepper

Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.

Yield: 8 servings


Grilled Chicken Burritos With Mojo Sauce and Pico De Gallo Salsa

Tuesday, December 21, 2010

Chocolate Chip Cookies

Chocolate Chip Cookies
Ingredients:

1 cup and ⅛ of all-purpose flour
½ teaspoon of baking soda
½ teaspoon of salt
½ gram of a 250 block of butter, very soft
½ cup of white sugar
½ cup of firmly packed dark brown sugar
½ teaspoon of vanilla extract
1 large egg
1 cup of Chocolate chips

Preparation:
Step 1 Preheat the oven to 350F.
Step 2 Turbo broiler - Preheat the turbo broiler to 150C
Step 3 In a bowl, whisk together the flour, baking soda and salt.
Step 4 In a large mixing bowl, beat the very soft butter with the sugars and vanilla extract.
Step 5 Add the egg and beat until smooth.
Step 6 Add the flour mixture and stir until blended.
Step 7 The dough will be soft and sticky. Fold in the chocolate chips.
Step 8 Bake for 10-11 minutes.

Tips:
Leave the cookies on the sheets for about five minutes to firm up then lift gently and transfer to a rack. Cool completely.

NOTE:
1. If you will use a conventional Oven, follow the temperature in your recipe guide.
2. If you will use a convection Oven or a Turbo broiler, you need to make an adjustments for the temperature.
***Always remember: Turbo broiler or convection oven circulates heated air using a fan. This not only prevents overheating of food but also helps warm the food faster than the conventional oven. In baking, we need to lower the temperature for even results.


Chocolate Chip Cookies

Thursday, December 16, 2010

Pancit

Philippine Style-Fried Noodles

Ingredients:

4 tablespoons vegetable oil
2 garlic cloves mashed
1 medium white onion, minced
4 chicken thighs, boiled and sliced in thin strips
¼ cup pork, sliced in thin strips
3 tablespoons fish sauce (patis)
1 cube  chicken broth
1 cup shredded savoy cabbage
1 large carrot, cut in thin matchsticks
½ cup green beans, cut in thin strips on the diagonal
8 ounces package Pancit Canton noodles
2 ounces (¼ package) special bihon noodles (rinse in hot water, then strain)
2 celery sticks, sliced thin on the diagonal
4 green onion leaves, sliced thin on the diagonal
salt and pepper to taste

Preparation:
Step 1 Soak the "pancit" or noodles to soften for 10 minutes, set aside
Step 2 Grease a large pan or wok with oil.
Step 3 Add the garlic and stir till almost brown. Add the onions and cook until translucent, the garlic should be a deep brown by then.
Step 4 Add the chicken broth
Step 5 Add the chicken and pork, cooking it for about 3 minutes.
Step 6 Add fish sauce and stir. Cook until brown bits form at the bottom and everything sizzles.
Step 7 Add all the vegetables. Stir fry a minute or two
Step 8 Add the noodles and stir fry until cooked to your preference.
Step 9 Salt and pepper to taste
Step 10 Serve hot with sliced calamansi (Calamondin) on the side.



Philippine Style-Fried Noodles

Tuesday, December 14, 2010

Lumpiang Shanghai

Lumpiang Shanghai or Pork Spring Rolls

Lumpia is a spring roll. In the Philippines, Lumpiang Shanghai means spring rolls filled with ground or finely minced pork and served with sweet and sour sauce.You could use pork or beef or both! You can prepare the filling in many ways and still come up with delicious spring rolls. It’s a delicious recipe and great to serve as finger food.

Ingredients:
1 pound ground pork (you can also use beef)
1 medium onion, finely chopped
1 carrot, grated
1/4 cup soy sauce
2 1/2 teaspoons black pepper
1 1/2 tablespoons garlic powder
2 tablespoons salt
1 (16 ounce) package spring roll wrappers
1 1/2 quarts oil for frying

Preparation:
In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must.
Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper.
Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat.
Take the bottom and top edges of the wrapper and fold them towards the center.
Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal.
Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil.
Fry the rolls for 1 to 2 minutes, until all sides are golden brown.
Drain on paper towels. Serve immediately.
Cut in half, or serve as is with dipping sauce.
We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Taran!!! Yummy! ^^


Pork Spring Rolls

Monday, December 13, 2010

Homemade Uber Nachos

 Homemade Uber Nachos
Got the recipe from Rachel Ray's Website. I made some adjustments because some of us don't like spicy food. ^^
Garnish your nacho chips with your choice of toppings. If you want more cheese, just add grated cheese to make it more easier.

Ingredients:
Nacho Chips or Tortillas

Pico De Gallo Salsa
4 ripe tomatoes- seeded and chopped
1 Jalapeno pepper- seeded and finely chopped
(optional: I use bell pepper instead of Jalapeno pepper)
1 white onion- chopped
¼ cup of Cilantro leaves or Parsely- if cilantro is not to your liking
Salt- to taste
Pepper to taste
Dash of Chili powder

Beef Toppings:
1 kilo of ground beef
2 cloves of garlic
1 small onion, chopped
1 teaspoon of salt
Pepper to taste
1 cube of beef broth
1 ½ tablespoons of cumin ground (Optional: if you want your beef toppings to be spicy add Jalapeno Pepper and Cayenne Pepper- giving you a medium to hot heat level)

Cheese:
2 tablespoons of butter
1 tablespoon of flour
1 cup of milk
½ grated cheese

Preparation:
Pico De Gallo Salsa:
 Mix all the ingredients together, Set aside

Beef Toppings:
Saute garlic and onion to the pan for 2 minutes
Add the ground beef until cook
Season meat with salt, pepper and cumin seed
Optional: if you want your beef toppings to be spicy add Jalapeno Pepper and Cayenne Pepper - giving you a medium to hot heat level

Cheese:
Medium Sauce pot, melt the butter and flour to it.
Cook flour and butter for 1-2 minutes over moderate heat. DO NOT OVER COOK IT. Then whisk in milk.
When milk comes to a bubble, stir in the cheese with a wooden spoon.
Remove cheese sauce from the heat.

Pour the cheese sauce evenly over the chips and top evenly with beef and the pico de gallo salsa. Serve immediately.
 UBER NACHOS!!!

Uber Nachos on FoodistaUber Nachos

Oatmeal Chocolate Chunk Cookies

Oatmeal Chocolate Chunk Cookies
Ingredients:
½ gram of a 250 block of butter, softened to room temperature
1 cup and ⅛ of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 cup of quick oats
½ cup of white sugar
½ cup of firmly packed dark brown sugar
1 egg
1 teaspoon of vanilla extract
375 grams of dark chocolate, cut into half-inch cubes

Preparation:
Step 1 OVEN - Preheat the oven to 375F.
Step 2 TURBO BROILER- Preheat the turbo broiler to 150C
Step 3 In a bowl, whisk together the flour, baking soda, cinammon, nutmeg and salt.
Step 4 In a large mixing bowl, beat the very soft butter with the sugars and vanilla extract.
Step 5 Add the egg and beat until smooth.
Step 6 Add the flour mixture and stir until blended.
Step 7 The dough will be soft and sticky.
Step 8 Place your cookies in a cookie sheet then put chunk chocolates on top
Step 9 FOR OVEN - Bake in a 375F oven for 18 minutes
Step 10 FOR TURBO BROILER - Bake for Turbo broiler 10-11 minutes.

Tools:

Tips:
Leave the cookies on the sheets for about five minutes to firm up then lift gently and transfer to a rack. Cool completely.

NOTE:
1. If you will use a conventional Oven, follow the temperature in your recipe guide.
2. If you will use a convection Oven or a Turbo broiler, you need to make an adjustments for the temperature.
***Always remember: Turbo broiler or convection oven circulates heated air using a fan. This not only prevents overheating of food but also helps warm the food faster than the conventional oven. In baking, we need to lower the temperature for even results.

Oatmeal Chocolate Chunk Cookies

Friday, December 10, 2010

Foodista Ranking & Badges Update

Foodista Ranking Update:

I'm now a SOUS-CHEF
The Sous-Chef de Cuisine (under-chef of the kitchen) is the second in command and direct assistant of the Executive Chef. This person may be responsible for scheduling and substituting when the Executive Chef is off-duty and will also fill in for or assist the Chef de Partie (line cook) when needed. Smaller operations may  not have a sous-chef, but larger operations may have several. 
 
Kitchen Ranking:
Sous-Chef Sous-Chef

Kitchen Positions

Note: Be sure to Sign Up and be Signed In when you add or edit pages so you get credit!
As a fun way of recognizing people who contribute recipes and edit pages on Foodista, we have created a Virtual Kitchen Hierarchy. Based on a modified version of Escoffier's "Kitchen Brigade" system, these are the levels and how they are attained:

Position Percentile of Editors Icon
Executive Chef 1%
Chef de Cuisine 5%
Sous Chef 25%
Line Cook 33%
Fry Cook 50%
Prep Cook 90%
Dishwasher Exactly 1 Edit
Patron No Edits


The more you contribute the higher you go! But like in a real kitchen, you are in competition with other users, so you'll need to work hard to get and stay ahead. Your position will be re-calculated once per day.


Here are my badges!!! Cool!

Badges

  • I'm Just Sayin'...: Posted your first comment on Foodista
  • Blogger: Posted your blog link on your profile
  • Twitter-er: Connected your Twitter account
  • Voting Novice: Voted on your first question or answer on Foodista
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Michelle Tancioco on Foodista