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.

Broiled Butterfly Chicken

Ingredients:

whole chicken

2 tbsp olive oil

1 tsp ground pepper

1 tsp garlic powder

1 tsp onion powder

1/2 cup teriyaki baste & glaze sauce

Instruction:

Clean chicken and dry with paper towel. Cut chicken by the breast  and flatten. Rub chicken with oil, a tbsp of terriyaki sauce and dry ingredients. Line pan with foil and set chicken inside down and broil low  for 30 minutes. In a bowl, combine remaining sauce and oil for brushing. Repeat brushing until golden brown.

Note: Cooking time varies according to the size of your bird. Grill is an option for this recipe.

Red Velvet and Orange Jello Cream Mousse Cake

Ingredients:

1 box duncan hines red velvet cake mix

Mousse:

1 box orange jello

2 cups heavy whipping cream

1 cup sugar

1 packet unflavored gelatine

Garnish:

1 kiwi

1 cream cheese

1 cup powdered sugar

1 cup whipped cream

Procedure:

Fix cake according to instruction. Let it cool. Make mousse, warm up heavy cream, add sugar, orange jello, and unflavored gelatin until it dissolves. Use square mold to cut cake, it should be at least 2 inches high inside the molder, press down lightly and pour 3/4 cup mousse mixture and chill for at least an hour or until it sets. Mouse mixture can fill 4 mini square. 

Mix cream cheese, powdered sugar, and whipped cream until well mix, it should be icing consistency and goes to a piping bag, use flower tip. Arrange slices of kiwi and icing flower on top.

Multicolored Salad

Ingredients:

olives

yellow and orange pepper

garbanzo beans

kidney beans

blueberries

cherry tomatoes

Dressing:

olive oil

lemon juice

salt 

ground pepper

chopped cilantro

Procedure: cut all veggies into bite cubes and into a salad bowl.

Mix all dressing ingredients except cilantro. Pour over veggies and mix well. Sprinkle cilantro on top and enjoy.

Note:  Apple, pineapple, and mango can add sweetness to this salad. Good source of fiber and filled with vitamins.

Pancit Bihon

Ingredients:

1 pckg rice stick noodle 

1 lb medium shrimp

1 lb chicken or pork

1/2 head napa cabbage

2 stalk celery

1 red pepper

1 medium carrot

1/2 lb green beans

1 small onion - diagonally thin slices

5 cloves garlic - coarsely chopped

cooking oil

ground pepper

corn starch

salt

1 tbsp oyster sauce

1/4 cup soy sauce

1 can chicken broth

Procedure:

Peel off shrimp, clean, and in a pan with cup of water boil shell and set aside. Julienne cut carrot, diagonally thin cut cabbage, celery, and beans. Thinly cut meat, approximately 1/4 inch, and marinade with oil, pinch of salt, ground pepper, and pinch of corn starch. Shrimp needs to be marinated separately with the same marinade ingredients. Unpack noodle, in a big container with water, and wash. Drain water. In medium heat, 4 tbsp oil into a big wok/pan, caramalize garlic, and onion. In the same wok/pan, add meat and shrimp, and fry until it turns white in color not over cook. Scoop out in a bowl and set aside. All veggies in the same wok, stir fry until half done, and scoop out in a dish and set aside. Pour shrimp and chicken broth  in the wok and simmer. Season broth with soy sauce, oyster sauce, and ground pepper. Adjust taste according to what you prefer. Add noodle and continue to simmer until noodle is done. Add in all ingredients in to the wok and mix all ingredients well. Do not over cook veggies. 

Note: Squeeze wedge of lemon over your noodle. Substitute for kalamasi - local lime in Philippines. Can add any kind of meat and veggies. Ingredients are basic to this recipe.

Banana Peanutella French Toast

Ingedients:

6 slices of bread 

4 eggs

1 tsp cinnamon

peanut butter

nutella

2 ripe bananas

unsalted butter

Garnish: 

2 strawberries

1 kiwi

3 tbsp whipped cream

strawberry syrup - 2 strawberries, 5 tbsp water, and 1 tbsp sugar in the blender until smooth

Procedure: 

1. Beat eggs, add cinnamon, and beat well.
2. On a low heat, melt 1 tsp butter into the pan.
3. Slice bananas diagonally. Spread peanut butter on on slice of bread and nutella on the other one.
4. Arrange 8 slices of bananas on one slice of bread and cover securely with the other one.
5. Dip in the egg mixture and into the pan until golden brown.
6. Garnish with one scoop of whipped cream, slices of strawberries and kiwi, an drizzle strawberry syrup on top.

Note: Another way to serve different and substantial breakfast for the family. Serve with glass of soy milk or regular milk. Wheat bread is a good substitute.

Baked Teriyaki Chicken

Ingredients: 

5 boneless chicken thigh 

pinch of salt

pinch of pepper

1 tbsp oil

1 tsp corn starch

1 tsp teriyaki base and glaze

Glaze:

2 tbsp teriyaki base and glaze

Procedure: 

Clean chicken, cut excess fats, and dry. Combine all ingredients and mix well. Preheat oven to 375 degrees. Line chicken in a baking pan and bake for 10 minutes. Dip brush to chicken dripping and coat meat together with the teriyaki sauce. Bake for another 10 minutes until brown.

Note: Chicken thigh has more flavor than chicken breast with this recipe. This is good with almond rice. You can also use skewer for this for presentation.

Mango Mouse Cake

Yellow Cake:

Ingredients:

• 3 cups cake flour
• 1 tablebspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 5 large eggs
• 2 teaspoon vanilla extract
• 1 1/4 cups apple sauce

1.  Preheat oven to 350°F. Butter and line with parchment paper cookie pans. Set aside.
2.  In a medium bowl, sift together the flour, baking powder, and salt.
3.  Cut up the butter into 1-inch pieces and place them in the large bowl mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on medium speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
4. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.
5.  Reduce the mixer speed. Stir vanilla into the apple sauce. Add the dry ingredients alternately with the apple sauce. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
6.  Spoon the batter into the prepared pan and smooth the top with a knife. Lift up the pan with the batter, and let it drop onto the counter top to burst any air bubbles, allowing the batter to settle.
7. Center the pans onto the lower third of the oven and let bake 10-12 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a toothpick inserted in the center comes out clean.

Mango Mouse:

• 2 envelopes unflavored gelatin
• ½ cup water
• 4 -5 large ripe mangoes, peeled, deseeded, and cubed
• ¾ cup confectioners' sugar , divided
• 2 teaspoons vanilla extract
• 2 cups whipping cream

1 tbsp lemon juice

Procedure: 

8. Warm 1/2 c. water and dissolve unflavored gelatin. Set aside and let it cool. Mango, sugar, vanilla, whipped cream, and lemon juice in to the blender until smooth and pour gelatin mixture until well blended.

Assemble: 

9. Using a 3x8" springform pan, measure a round piece of the yellow cake for base. Press lightly to even surface of cake. Pour mango mouse mixture and refrigerate overnight.

Note: Garnish with slices of favorite colorful fruits. Brush slices of fruits with simple syrup to obtain glossy appearance of your garnish. 

Eggplant Torta

Ingredients:

1 big eggplant

2 eggs

1 tsp shrimp paste

1/3 c oil

1.  Broil/grill eggplant until soft.
2.  Let it cool and peel skin off.
3.  For big eggplant, (+) into four.
4. 1/4 of eggplant on a plate and press lightly to flatten.
5.  Beat eggs and shrimp paste in a big bowl and wash eggplant. (soak).
6. In a medium heat, warm up oil and slowly lineup flat washed eggplant in the pan. Scoop extra egg mixture and pour on top of the eggplant evenly. Turn eggplant when it's light brown.

This recipe can go with rice perfectly. Very good.

Healthy Salad.

Ingredients:

1/4 c. fresh frozen lima beans

1/4 c.garbanzo beans

1/4 c. dark kidney beans

1 sm apple

1/4 red pepper (color optional)

1/4 c. corn kernel

Dressing:

olive oil

lemon juice

pinch of salt

pinch of pepper

cilantro

Cut up apple and pepper into cubes. Drain and rinse beans and boil lima beans until tender. In a big bowl goes all ingredients. 2.In a separate bowl, prepare dressing and pour over ingredients. Mix it up lightly and enjoy.

Recipe is one serving.