Mini Stuffed Tomato

 Ingredients:

1 package Betty Crocker Stuffing Mix

1 package sapori tomato

2 tbsp olive oil

pinch of salt

pinch of pepper

1/2 tsp paprika

Procedure:

1. Fix stuffing according to instruction. I used 3 leaves of dice napa cabbage and 1/4 onion.

2. Wash tomatoes cut thin off top and save tops. Use melon baller, scoop out inside core and seed of tomato.

3. In a bowl and season with pepper, salt, paprika, and olive oil.

3. Brush olive oil to baking dish and  fill piping bag for the stuffing to stuff tomato, can use spoon. Drizzle remaining olive oil mixture from pan.

4. On the same pan, put tomato tops in and arrange them on top of the stuffing.

Note: This finger food recipe is good for parties and can be serve bake or fresh. If prefer bake, preheat oven 350 and bake for  8 to 10 minutes.

Coconut Candy (Bukayo)

Ingredients:

1 whole fresh grated coconut

1 1/2 brown sugar

3/4 water or milk

1 tsp cinnamon

1 tsp vanilla

Procedure:

1. Cut fresh coconut into half and take out from shell. Use cheese grater or food processor to grate coconut meat.

2. In a pan, combine water, sugar, cinnamon, and vanilla. Bring to a boil and silky smooth consistency. Add in coconut stirring continuously. Watch for big slow bubbles, then it's ready.

3. Line a cookie pan with wax paper and scoop the mixture as quickly as you can to avoid dryness. Let it set in room temperature for at least 30 minutes to harden.

Kare Kare (Beef in Peanut sauce)

Ingredients:

1 lb beans

1/2 napa cabbage

1 eggplant

3 lb beef

1 packet peanut sauce mix

1 tbsp chunky peanut butter

2 tbsp paprika

1/2 cup olive oil

1/2 tbsp soy sauce

4 cups water

salt 

ground pepper

1. Wash and cut veggies and set aside.

2. Season beef with salt, pepper, and oil. Brown in a pan and simmer for an hour until soft. Empty peanut sauce mix in a bowl with paprika, add 1 cup water, stir in soy, peanut butter, and  in to the pot. Adjust seasoning and let it simmer in a low heat until it thickens.

3. Saute veggies until half done, and set aside.

4. Add in half done veggies to the pot and mix well to coat veggies with sauce.

5. Stir gently, cover, and simmer in a low heat for 20 minutes.

Note: Cook veggies separately to avoid over cooking. Paprika will add color to the sauce. It's good with rice and shrimp paste as condiment.

Homemade Energy Bar

Ingredients:

2 cups old fashion oats

1 cup brown sugar

1 cup dried apricots

1 cup dried cranberries

1 cup almonds

1 cup honey

1 cup chunky peanut butter

olive oil 

Procedure:

     

 1. Combine oats, apricots, and cranberries in a big bowl and set aside.

 2. In a pan, combine honey, sugar, and peanut butter. Bring to bubble point and stir until well incorporated.

3. Pour mixture to dry ingredients and mix well.

4. Brush olive oil to baking pan and evenly spread mixture.

5. Cut wax paper, set it on top of the mixture, and press until dense. Chill in the fridge for 30 minutes and cut into rectangles or squares

Keep in air tight jar and enjoy.

Chicken and Veggie Wheat Pizza in Tomato Pesto

Ingredients:

3 cups all purpose flour

1 cup wheat flour

2 envelops of fleischmann pizza crust yeast

1 1/3 cup warm water

2/3 cup olive oil

3 tbsp sun dried tomato pesto

1 cup mozzarella cheese

1 tbsp sugar

1/2 chicken breast (seasoned with olive oil, salt, and pepper- bake in medium)

1 red pepper

1 cup large black olives

5 rings of pineapple

10 florets of broccoli

 1. Measure 1 1/3 cup warm water, add yeast, sugar, olive oil leaving 1 tbsp to grease pan and mix until yeast dissolves.

2. Flour into the mixer, pour yeast mixture and mix until incorporated, form a ball, and transfer to greased bowl using some of the olive oil.

3. Form dough to a smooth ball, press evenly in a greased pizza pan or stone, and into the oven for 10 minutes in 400 degrees.

4. Slice veggies, chicken breast, and spread sun dried tomato pesto evenly to crust.

5. Layer veggies, top with mozzarella cheese, and drizzle olive oil on top. In 400 degrees oven. bake for 20 minutes until cheese melted and brown.

Note: Precook pizza crust will avoid overcooking veggies. Substitute ingredients according to what you prefer...I go for healthy and light, :)!

Chicken Ravioli in White Sauce with Shrimp and Veggies

Ingredients:

1 bag fresh chicken ravioli

1 bottle of bertolli white sauce

1 lb medium shrimp

1 red pepper

1 bag of baby spinach

3 cloves of garlic

pinch of ground pepper

2 tbsp olive oil

Procedure:

Cut peppers long ways and slice garlic thinly. Olive oil in to the pan and saute garlic in medium heat until translucent in color. Add in peppers, shrimp, and ground pepper, cook until shrimp changes color. Pour white sauce and let it start to simmer. Add ravioli and stir ingredients slowly. Cover pan and simmer approximately 5 minutes. Lastly, add spinach and cover pan to cook spinach, Stir all ingredients to coat with sauce. 

Note: Best with homemade wheat garlic french bread or rolls.

Simple Veggie Stir Fry

Ingredients:

1 chayote

1/4 red pepper

1 small carrot

5 florets of brocolli

3 cloves of fresh garlic

1 tbsp olive oil

1/2 tsp corn starch

1/2 tsp chicken powder

pinch of ground pepper

2 tbsp water

Procedure:

Peel garlic, thinly slice, and set aside. Cut carrot, red pepper, and chayote diagonally leaving seeds out of the chayote and pepper. Broccoli florets should be cut half long ways evenly. In a bowl, mix water, cornstarch, and chicken powder. Pour oil in to frying pan on a medium heat and drop slices of garlic until done but not brown. Add in all veggies and stir with ground pepper. Continue stirring and pour cornstarch mixture to the veggies and cook for at least 5 to 10 minutes. Water should thicken but not dry. Adjust seasoning according to what you prefer.

Note: Chayote is available at some local veggie market (walmart). Try varieties of veggies as you prefer and add slices of chicken breast or shrimp to add flavor. Hint: Do not over cook your veggies. This recipe is 2 servings.

Brownie Jello Cream Delight

Ingredients:

1 box of duncan hines brownie mix

1 box jello banana pudding mix

1 box jello fruit fusion

4 cups almond milk

2 packets of unflavored gelatin

1 cream cheese

1 cup granulated sugar

1 cup powdered sugar

1 cup whipped cream

1 cup of heavy cream

8 mint tops

2 kiwis

Procedure:

Brush cheesecake pan with butter. Follow brownie preparation instructions on the box and pour half of the brownie mixture in to the cheesecake pan and bake at 350 degrees for 20 minutes. Let it cool. Put two cups of almond milk, one pack of unflavored gelatin, and jello banana cream pudding mix in to a sauce pan on medium heat. Continue stirring mixture until ingredients dissolves with a silky, smooth consistency. Pour in to the cheesecake pan over brownie and chill in the refrigerator for an hour. 

Jello fruit fusion (top layer): the remaining cups of almond milk, granulated sugar, heavy cream, one packet of unflavored gelatin in to a sauce pan on a medium heat. Stirring continuously until ingredients dissolves and pour over chilled and set banana pudding brownie. Let it set for another hour or over night to make sure it's well set. 

Topping: soft cream cheese, powdered sugar, whipped cream in a cake mixer and whip, scrape sides of the mixer and continue mixing to reach right icing consistency for the cream. Cut kiwi for presentation and decorate with mint tops.

Note: Mixture should be chilled and set before adding another mixture to form a good layer of the cake. 

English Cucumber and Radish Chutney

Ingredients:

half of english cucumber

8 radish

1 tbsp olive oil

1 tsp sugar

ground pepper

pinch of salt

1/4 cup sushi vinegar

chopped fresh mint

Combine all ingredients in a bowl except cucumber and radish. Thinly slice veggies and arrange to a plate. Pour vinegar mixture to veggie, chill, and set for at least an hour for better taste.

Baked Salmon Fillet

Ingredients:

Salmon Fillet

Marinade:

3 tbsp olive oil

3 tbsp soy sauce

1/2 of fresh lemon juice

1/2 tbsp brown sugar

1/2 tsp garlic powder

1tsp grated ginger root

lemon zest (1/2 of lemon)

1/2 tsp ground pepper

1/2 tsp ground basil 

1/2 tsp ground oregano
1/2 tsp turmeric
1/2 tsp cumin

Combine all marinade ingredients and pour over salmon evenly. Cover and let it set for 30 minutes. Make a square pan out of foil and set on a baking pan, put salmon into the prepared foil dish pan and pour marinade over salmon and bake in 350 degrees for 20 minutes (17 minutes on top rack and transfer to the bottom rack and bake for the remaining for 3 minutes) and it will be perfect...moist and deliciously cook.

Note: This is a family favorite recipe. Hint: For moist salmon, do not overcook...and i recommend fresh cut salmon not frozen for this recipe and do not take the skin out...can scrape out when you eat..essential fat is in there.