Chocolate chips Refrigerator Cake

Simple and easy as it can be, this no bake cake will surely be  as special as baked ones when you serve this during special occasions. Very yummy yet easy to make. Try it.

Ingrdients for 6 servings:
1 pack chocolate chips cookies
2 cups whipped cream ( Click here to learn how to make whipped cream )

Ingredients

Procedure:
1. Put a whipped cream on each piece of cookies and connect together until all the cookies are consumed.  Now we have a log of cookies.

2. Cover the cookie log with  the whipped cream until smooth and nice. You can decorate it if you want.

3. Refrigerate for few hours or overnight, then slice slantly and serve with a smile :-) .

Ginataang Tangkay ng Gabi

I cooked this out of curiosity, I was walking at the market and saw bundles of taro stalks, then I asked the vendor if it can be cooked for food, or is he selling it for some ornamental reasons, he said he knew it can be cooked for food but most of his costumers used it for flower arrangement. I said I will buy one and I will try to cook it for my blog, he said what?  :-) . Well, I cooked it and it's yummy.

Ingredients for 6-8 servings:

3/4 kilo tangkay ng gabi

1/4 kilo shrimps

3 cups water

2 cups pure coconut milk

some chili

1 onion

thumb size ginger ( crushed)

salt and pepper to taste

Tangkay ng gabi

Procedure:

1.Wash the taro stalks properly then clean it by removing the outer skin and cut it into an inch length.

2.In a pot put the ginger, onion, chili, shrimps, water, salt and pepper then bring to a boil. Once boiling increase the heat to high then put the taro stalks ( tangkay ng gabi) and boil until tender. 

3. When it is tender, put the coconut milk then simmer for 2 minutes and turn off the heat.

4. Serve it hot.

Sweet Spiced Fried Pork

I love this pork dish because the taste is like a sweet ham.

 Ingredients for 4 servings:
1/2 kilo pork ( slice according to your desired thickness)
1 tablespoon grated ginger
2 tablespoons calamansi or lemon juice
3 cloves garlic ( minced)
salt and pepper to taste
sugar for coating


Procedure:
1. In a mixing bowl combine the meat, ginger, garlic, lemon juice, salt and pepper then mix well. Set aside for an hour.
2. Coat each piece of the meat with sugar then fry it.
3. Serve it hot.

Roasted Turkey

This delicious and succulent turkey was roasted for 6 hours. I cooked this with love to ensure that the inner part will not be raw, that's why I applied the slow roasting, and the result is amazing! A tender and juicy roasted turkey, beyond compare.

Ingredients:
1 whole turkey ( this one is almost 6 kilos)
1/2 cup oregano flakes
1/2 cup lemon or calamansi juice
1 litre Sprite
salt and pepper to taste

Procedure:
1.Marinate the turkey overnight with Sprite, salt and pepper.
2.Remove from marinade then sprinkle with lemon juice, salt and pepper, massage well then spread evenly the oregano flakes.

3. Roast in a preheated oven at 100C for 4 hours, then after 4 hours increase the temperature to 150C then roast for an hour and a half, then after this increase the temperature to 200 and roast for 20 minutes then turn off the heat.

4. The result is a well cooked,  tender and juicy turkey that is now ready to be served. Enjoy!

If you have a special way of cooking turkey do not hesitate to share it with me.

Creamy Shrimps

Make sure that the rice is enough for everybody when you serve this creamy shrimps because it will surely boost your appetite, the cream made the dish so irresistible .You will crave for more.

Ingredients for 5 servings:
1/2 kilo shrimps
1 onion
1 teaspoon ginger strips
4 cloves garlic
3/4 cup Nestle cream or all purpose cream
salt and pepper to taste
1/4 cup water
some spring onions

Procedure:
1. Saute the garlic, then add the ginger and onion, continue to saute until soften then add water and simmer then add the shrimps and simmer until cooked.
2. Add the cream, spring onion, salt and pepper to taste then simmer for a minute then turn off the heat.
3. Serve it hot.

Glorious Prawns

A tangy and succulent savor prawns that's perfect for any season. I added some fried spinach leaves when I serve it.

Ingredient:
1/2 kilo prawns ( cleaned)
1 onion
5 cloves garlic
1 tablespoon peanut butter
2 tablespoon soy Sauce
2 tablespoons lemon or calamansi juice
1 tablespoon honey or sugar
1/4 cup water (Add if necessary)
salt and pepper to taste
Spring onion for garnishing

Procedure:
1.  Saute the garlic and onion then add the prawns and allow to simmer for a  minute or until the color changed.
2. Add the lemon juice, honey and soy sauce then simmer for a minute.
3. Add the water, salt and pepper to taste then simmer for 2 minutes.
4. Add the peanut butter and give it a good stir until fully mixed then simmer until done.
5. Garnish with spring onion then serve it hot.

Orange Glazed Duck

My bestfriend from London shared this recipe. Mouth watering!

Ingredients:
1 whole duck
1/4 cup orange juice
1/4 cup honey
1 teaspoon chopped ginger
chili flakes according to your taste


Procedure:
1.Preheat oven to 200C then put the duck in, without basting it for 20 minutes.
2. In a saucepan mix the orange juice, honey, ginger and chili flakes then simmer for few minutes. Remove form heat and this is now ready to be used for basting.
3. After 20 minutes decrease the oven temperature to 180C then remove the duck and brush it with the basting sauce,  continue this process of basting the duck every 15 minutes for an hour and 10 minutes.
4. When cooking is done, serve it with rice.

Contributed by Vince  O'Malley

Ground Pork Omelette

 I have few guests today and this is one of the viands that I prepared for them because this is so economical yet yummy.

Ingredients for 8 servings:
1/4 kilo ground pork
1 onion ( minced)
3 cloves garlic ( minced)
1/2 cup flour
4 eggs
1/2 cup water
salt and pepper to taste.

Procedure:
1.In a big bowl combine all the ingredients and mix well.
2. Spoon a portion and fried in the enough amount of oil until golden brown.
3. Serve it hot.

Note: you can add minced carrots and potatoes for this recipe

Spiral Macaroni Salad

I made this as simple as possible without jeopardizing the real taste of the macaroni salad that we grew with. Perfect anytime.

Ingredients for 8-10 servings:
1/2 kilo Spiral Macaroni ( cooked according to its packaging direction)
1 big apple ( diced)
1 cup raisins
1 cup cherries
 1 can Fruit cocktail ( 800 grams) Drained
1 big can condensed milk (395 grams)
2 cups Nestle cream or all purpose cream

Cooked spiral macaroni

 Procedure:
1. Combine all the ingredients and mix well.
2 Refrigerate for few hours before serving.

Italian Chicken Noodle Soup

The cold and flu has hit my house hard. I am still healthy, but my hubby not so much, and my daughter is sick too, which means she comes to stay with me so I can nurture her back to health and make her my famous Chicken Noodle Soup. 

I have been told many times that I make the best chicken noodle soup. I sometimes even tell myself when I am sick and forced to eat soup from a restaurant. I always wish someone would make me my soup instead, but I have not taught anyone how I do it. Even though it is not hard to do, when I am sick, I am usually too sick to try to show someone. So I am finally writing down my simple recipe that is sure to comfort the sick. Enjoy!

Italian Chicken Noodle Soup

1 lb. Italian chicken sausage

2 Tbsp Olive oil

8 cups chicken broth

1 onion

3 carrots

2 celery stalks

1/2 Tbsp garlic, minced

1 Tbsp Italian seasoning

1 bay leaf

Cooked Ditalini pasta, or pasta of your choice.

salt and pepper to taste

I first start out by making a mirepoix. It is a combination of onion, carrot, celery, and garlic. The base to any really good soup. Chop them up into similar size pieces, except the garlic should be minced. Add olive oil to a skillet and add the mirepoix. Season to taste with salt and pepper. 

Cook stirring often until onions are translucent. 

Meanwhile cook your pasta according to package directions. 

I like using ditalini, but you can use whatever noodles you like. 

Drain. 

In a large stockpot, add your chicken broth, cooked vegetables, Italian seasoning, and a bay leaf. Bring to a boil, then reduce heat, cover and simmer. 

Meanwhile brown your chicken sausage.

Remove the bay leaf from the stock. 

Add your sausage and noodles to the stock, and serve. 

Hot Pastrami on Rye

My husband and I are nearing our 1 year anniversary of living in our loft downtown being "empty nester's". This past year has been pure bliss. We have settled into our life so nicely and every single day I find myself thanking the Lord for this wonderful life we have together. How time flies when you are having fun! 

Dwelling on my happiness and all the blessings that are in my life, often leads me to think of others I know that are miserable.  What keeps people in a miserable place? I think it is fear of the unknown. Something I have learned more and more as I grow older, is the more you try to hold on to something, the more it holds on to you. People get comfortable in their lives, even if they are miserable. They don't take a single step to change their circumstances, and they grow stagnant. Often times becoming more and more secluded because they are miserable people, so no one wants to be around them. 

I like to think I have a different mindset. I believe life is a gift. We are given time to make a difference. Find your purpose today. Really stop and take inventory of your life, your friends, our living conditions. What do you wish was different, and what steps can you take to make those changes?  Instead of looking at the mountain, look at the steps. Take one step at a time and change your life for the better. The happier you are, the better your relationships are. 

Now on to today's food. My husband loves a good hot pastrami sandwich. So naturally I wanted to surprise him with it. I always want to make him the things he loves. He said I nailed this one. Enjoy!

Hot Pastrami on Rye

Serves 2

1/2 lbs cooked and thinly sliced beef pastrami

4 slices havarti cheese

sauteed onions

coarse grind mustard

4 slices artisan rye bread 

1 cup beef broth

Saute your onions in olive oil, salt and pepper, for a few minutes.

Bring your broth to a simmer. Add pastrami and onions to the broth. Simmer until pastrami is hot. Reserve the broth for pouring over the sandwich.

Toast your bread and add coarse mustard to two of the 4 slices.

Divide cheese, meat and onions among rye bread. Pour your broth over the sandwich and close.

Serve hot. 

Chocolate Shortbread Thumbprint Cookies

Is everyone getting ready for Christmas? How are those sweet treats treating you? 

Tis' the season for all things naughty. Shortbread has been running rampant in this loft of mine. Needless to say everyone from my doorman, my husbands office, the local homeless, to my yoga instructor has been given goodies. I can't eat them all or I would look like a blimp. These are my second favorite cookie. My first being the Salted Caramel Shortbread Cups I gave you earlier this week. 

When my husbands co-workers tasted these, one said: "Your wife is evil and she must be stopped". That is right. They are sinful. I dare you to take a bite! 
This recipe will yield about 1 dozen cookies. Perfect for you, your love, and a few friends.

Chocolate Shortbread Thumbprint Cookies

adapted from Cherished Bliss

1/2 cup plus 1 tablespoon of butter, softened

1/3 cup sugar

1/4 cup cocoa powder

1/2 teaspoon vanilla

1 cup flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon baking powder

for frosting:

2 tablespoons cocoa powder

1/2 heaping cup powdered sugar

2 tablespoons hot water

1/2 teaspoon vanilla

Preheat the oven to 350 degrees F. 

Cream the butter and the sugar until smooth. 

Add the cocoa powder, vanilla extract, and mix until incorporated.

In a separate bowl, combine the flour, salt, baking soda, and baking powder. 

Add to the butter mixture and mix until just combined. 

Roll into balls 

and make an indent with your thumb in the center of the ball. Bake for 7-9 minutes or until dry looking and lightly cracked on the surface but still very soft.

When they come out of the oven, press the centers down again to make a more defined well for the frosting. Allow to cool.

Whisk the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cookies and add sprinkles. Allow frosting to set before storing in tins.

Dark Chocolate Balsamic Martini

If you haven't heard, gourmet cocktails are a big.  Just like with gourmet food, the quality of the ingredients is key.  This simple concoction is an amazing combination and a wonderful offering for a holiday cocktail party.

Tools and ingredients necessary include martini glasses, a cocktail shaker, a high quality vodka, an aged dark chocolate balsamic vinegar and lavender sugar to rim the glass - another option is shaved dark chocolate.

• Rim two chilled martini glasses with lavender sugar
• Chill approximately 3 ounces of vodka in the cocktail shaker
• Add 1 tablespoon of Pastamoré Dark Chocolate Balsamic Vinegar
• Shake all ingredients and strain into glasses