Thursday, February 28, 2008

Pork Chop Teriyaki (Grilled or Broiled)


1/4 cup packed brown sugar
1/4 cup soy sauce
3 Tbsp unsweetened pineapple juice
3 Tbsp red wine vinegar
3 garlic cloves, minced
1 tsp lemon juice
1 tsp ground ginger
1/2 tsp pepper
4 or 5 pork chops

In a small bowl, combine the first nine ingredients. pour 3/4 cup into large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally. Set aside remaining marinade for basting.

Brush grill rack with cooking oil before starting the grill. Drain and discard marinade. Place pork chop on the rack. Grill, covered, for 5 minutes. Brush with reserved marinade. Grill 15-20 minutes longer or until golden brown.

It depends what kind of oven you have. Some oven you only turn the knob to broil other you need to set the temperature. But I usually broil with the temperature of 400 degree F. Or broil set on low because on high it tends to burn the meat fast.

You can substitute this with chicken and meaty fish also.

Tuesday, February 26, 2008

Import blog

I was having hard time editing my wordpress account. Had this blog longer than a year and I can't figure out how to use it. Will start to import it today.

Saturday, February 23, 2008

Tex-Mex Chili

You can use the left over chili on top of your bake potato add shredded cheddar cheese or sour cream and chop green onions. Not only that, you can also use it in taco salads. All you need are chop iceberg lettuce, shredded cheddar cheese, and corn chips...yummy.

chili-copy.jpg

1 lb lean ground beef
1 c chopped onions
1 c chopped sweet green pepper
2 gloves garlic, minced
2 cans (10 ½ to 10 ¾ oz each) condensed tomato soup
1 can (about 15 oz) red kidney beans, un-drained
2 Tbsp chili powder
1 tbsp vinegar
6 tbsp sour cream
6 tbsp sliced green onions

  1. In a 4-quart Dutch oven over medium heat, cook ground beef, onions, green pepper, and garlic until meat is browned and vegetables are tender, stirring occasionally to break up meat. Pour off fat.

  2. Stir in soup, kidney beans with their liquid, chili powder, and vinegar. Heat to boiling. Reduce heat to low, simmer uncovered for 30 minutes, stirring occasionally.

  3. Ladle into bowls; top with sour cream and sliced green onions. Makes about 6 ½ cups, 6 servings.

Saturday, February 16, 2008

Menudo (Philippines Sytle)

Menudo

1 lb lean pork cut into cubes

1 piece of liver*, cut into cubes

1 potato, cut into cubes

2 carrots, cut into cubes

1 onion cut into chunks

2 garlic cloves minced

1 bay leaf

1 can chick peas (garbanzo) drained and removed the outer layer of beans

1 8oz can tomato sauce

3/4 cup broth

1 Tbsp cooking oil

Salt and pepper to taste

I usually boil the meat before cutting them into pieces, to get some broth to use. You can always plain water or buy some from the store. Saute the pork in the oil for 2 minutes in a medium size pot. Add the broth, carrots, potatoes, and bay leaf. Let it cook until the potatoes are almost done. Add the onions, garlic, liver, chick peas and cook for 4 minutes or until the liver turned brown. Then add the tomato sauce, add salt and pepper to taste if you like. Continue simmer for about 10 minutes. Serve with white rice.

*The liver is sold pre-sliced. I only used 1 slice out of the container. You can always omit the liver if you don't like it and replace it some kind a sausage.

The original recipe calls for Chorizo sausage but I never use it because I don't know where to get some. And, if they are not done/cook with the time I put here you can simmer it longer than what I said. This is just an estimate because I never time it while cooking.

Friday, February 8, 2008

Home Made Honey Dijon Chicken Nuggets

My 7yo son is very picky eater. He only eats certain meat and only if they are processed. Instead of buying Honey Dijon flavor chicken nuggets from the store I found a way to make it myself. Mind you with all natural, well mostly natural ingredients.


1 chicken breast, skinless/boneless cut into cubes

1/2 cup flour

1 tsp salt

1 tsp pepper

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Batter

1/2 cup butter milk

5 tbsp prepared Honey Dijon Mustard

Put the chicken pieces on a plastic wrap about 1 inch apart. Cover them with another plastic on top. Flatten the chicken pieces by pounding with a meat tenderizer. Set aside. Mix all the dry ingredients in a medium size bowl (flour, salt, pepper, garlic & onion powder and paprika). Mix the Honey Dijon mustard and butter milk in another bowl. Add the chicken pieces into the flour mixture. Make sure the chicken is covered. Take the chicken pieces and put them into the batter (honey dijon mustard and butter milk mixture). See to it that they are covered with batter. (You can marinade the chicken for 1/2 hour if you want also.) Take the chicken pieces out of the marinade and put them back into the flour mixture. Deep fry until golden brown in a deep fryer. Or you can used a deep pot.

My ds likes them just the same like the store bought chicken nuggets