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.

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.