Lato Salad ( Grape Seaweed Salad)

Lato salad is one of the seaweeds salad that I like a lot, I love popping it inside my mouth, yummy! Adding the vinegar few minutes before you eat it, will spoil the freshness of the "lato" it will not be juicy anymore. This seaweed is abundant in Davao regions of  Philippines and the neighboring regions.

Ingredients for 6 servings:
1/2 kilo lato ( grape seaweed)
1 tomato
1 small onion
1/2 cup vinegar
1/2 teaspoon sugar
salt to taste

Procedure:
1.. Combine all the ingredients and mix well. Make sure that you do this when it's already time to eat because if not it is better to separate the vinegar to maintain the freshness of the seaweeds. Putting the vinegar more than 5 minutes before you eat it, will make the seaweeds sagged.
2. Serve with  grilled or fried fish or meat.

Beef Pares

Pares means pair, that's why this popular beef dish is always serve with either steamed or garlic rice and extra broth, that is the pares (pair) for this.

 Ingredients for 4 servings:
1/2 kilo beef brisket
7 cups water
1/4 cup soy sauce ( add if needed)
1/2 teaspoon black pepper
1/4 cup sugar
1 tablespoon minced ginger
1 minced onion
2 cloves garlic (minced)
3 cups broth ( add if needed)
2 pieces star anise
2 teaspoon corn starch dissolved in 1/4 cup water

Procedure:
1. Put the water and the beef in a pot then boil it for 2 hours or until really tender, if pressure cooker is available you can boil it for 30 minutes. When it is tender remove the beef, set aside and reserve the broth.
2.Saute ginger, garlic and onion then add the beef , soy sauce, black pepper and sugar then stir well and simmer for 3 minutes.
3. Add 4 cups of beef broth, anise and salt to taste, then bring to a boil and let simmer for 5 minutes.
4. Add the cornstarch mixture while stirring to avoid it from forming lumps, then simmer until it thickens and turn off the heat.
5. Serve it with rice and extra beef broth, enjoy!

Homemade Lite Caesar Dressing

It’s another quick and oh-so-easy recipe to eat well and stay healthy!  Here is a salad dressing that is much better for you than the off-the-shelf (what-the-heck-is-in-it) fare you find at the grocery store.  If you do not know about ‘Grapeseed oil’, it has some super health benefits and a lighter, ‘cleaner’ taste than olive oil.

ingredients

• 1/3 cup of grated Parmesan cheese
• 1/4 cup fresh lemon juice
• 1 small clove garlic, coarsely chopped
• 1/2 tablespoon Nan’s Honey Roasted Garlic Mustard Blend (a good Dijon will also work)
• 2 good quality anchovy fillets
• 1 tablespoon Roasted Garlic Grapeseed Oil
• 1/3 cup fat free plain Greek yogurt

In a small bowl of a food processor add the cheese, lemon juice, chopped garlic, mustard and the anchovies.  Pulse the machine until well combined, 15 to 20 seconds.  Add the oil and yogurt and let the machine run for another 15 seconds.

Makes 3/4 cup.

Slow Cooker Balsamic Shredded Pork

This is an easy recipe for those of us who love the convenience of a crock pot or slow cooker.  A pork sirloin roast can be used instead of the shoulder roast.  This shredded pork makes for one heckova slider!

ingredients

• 2 pounds boneless pork shoulder roast
• Kosher salt, to taste
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes
• 1/3 cup chicken or vegetable broth
• 1/3 cup Pastamoré Barrel-Aged Balsamic Vinegar
• 1 tablespoon Pastamoré Barrel-Aged Worcestershire Sauce
• 1 tablespoon honey

Season pork all over with salt, garlic powder and red pepper flakes and place in the slow cooker.  Mix together the broth, vinegar & Worcestershire and pour it over the pork,  Finally drizzle the honey over the pork and set the timer for 4 hours on 'high' or 6-8 hours on 'low'.

Once the pork is cooked and tender (it should fall apart easily with a fork), remove from slow cooker onto a serving dish.  Shred lightly with two forks.  Drizzle ½ cup of the remaining sauce over the shredded pork and keep warm until ready to eat.  As Nan says, “super easy…”!

Cheese and Hotdog Roll

A simple to make snack, that's good to serve once in a while. The light toasted bread is crispy in every bite.

Ingredients:
6 pieces Sliced Bread
6 pieces hot dog ( cooked)
liquid cheese

 Procedure:
1. Preheat the oven at 200C.
2. Spread liquid cheese on the sliced bread then put the hot dog then pull both ends of the bread and tuck at the center  then secure with toothpick.
3. Bake for 5 minutes then remove and top with liquid cheese, remove the toothpick then serve.