Abi's Daily Recipes
Being a mother and having to cook every single meal everyday is no easy task. Just merely thinking of what to prepare is already a challenge. So since I love cooking, I've decided to share my everyday simple recipes that I believe any mother can prepare for their family.
Friday, December 17, 2010
Tuesday, December 7, 2010
Fish n' Chips & Beef Shawarma
Beef Shawarma |
Enjoying our lunch by the beach while kids were asleep |
Monday, December 6, 2010
Aria pizza
Aria Pizza
Who comes to Boracay without getting a slice of Aria's Pizza? No one....I always make sure that I visit Aria when I go for a quick vacation at Bora. A true yummy pizza that I think I can finish all by myself if I was super hungry. Perfect with a little dash of salt & pepper and some chili oil.
Definitely a must try for everyone who comes to Boracay.
Tuesday, November 30, 2010
Crispy Chicken Burger
Sunrise Buckets - Crispy Chicken Burger
Not only is Sunrise Buckets known for its Mouthwatering Buffalo Wings but we also serve yummy Crispy Chicken Burger. This burger is made of chicken breast fillet smothered with Sunrise Original sauce that will surely make you come back for more.
Now available at Madison Square, North Greenhills.
Store hours:
11am - 10pm (Mon-Thurs & Sundays)
11am-12mn (Fridays & Saturdays)
Friday, October 15, 2010
Sunrise Buckets Jack Daniel's Wings
Monday, September 6, 2010
Pancake Overload
I love pancakes! I like them light and fluffy.
I use Krusteau's Blueberry Pancake mix to make these. I don't try to make the ones from scratch anymore because eversince I tried this one, it sure was pretty good so why go through all the hassle of making everything yourself. Plus, this gives you bonus time to relax and just enjoy a short walk in the morning.
You can buy Krusteau Blueberry Pancake at Market-Market Supermarket.
What you'll need:
small teflon pan
butter
pancake syrup
Krusteau Blueberry Pancake mix
bacon or sausage on the side
Use 3 cups of pancake mix, add just enough water and mix (do not overmix because this will cause the pancake to be flat or heavy), set aside.
Use a small pan to accomplish this perfect mini pancake and make sure that they all have the same shape. Place 1tsp. butter, then when butter begins to melt, add in pancake mix, cover with a lid, then when the pancake bubbles and looks ready to flip, flip it to cook the other side. Then repeat until you finish the mix.
Use a small amount of butter in between each pancake to hold them a bit together. Not too much so you won't get all those calories in there. Drizzle with your favorite pancake syrup. Serve with bacon or sausage on the side. The saltiness of the sides are a perfect match to the sweetness of the syrup. =)
Thursday, August 26, 2010
Dry Aged Porterhouse Steak
Lately I've been so into steak...particularly the Dry Aged Rib-Eye of Mamou. Really yummy! So as you all know me well, I try to experiment my own version when I love eating something.
Thanks to my sis-in-law's bf, JV, he gave me this special spice called Carmensita's Sea Salt. With a dash of freshly grounded spice of this and viola! Yummy home version of Dry Aged Rib-eye.
How to make your own Dry Aged Steak:
Choose any beef....T-Bone, Porterhouse, Rib-eye.
In my case, I bought Tenderbites Porterhouse Steak (available at Market Market Supermarket)
rosemary leaves (fresh ones are much better)
oregano
thyme (same...fresh are better)
salt & pepper to taste
Worcestershire sauce (W-sauce)
butter
Melt butter in pan. Sprinkle handful of herbs with a little salt & pepper, a bit of W-sauce, pan fry it. I use the pan with the grilled lines to give a nice mark to your steak. Reserve some fats from the meat and let it cook under low heat in a separate pan, set aside. Flip to other side, then once cooked. Serve with creamy spinach, rice or mashed potatoes. Pour some steak oil on it and serve hot.
Add freshly grounded Carmensita upon serving. =)
Enjoy your steak! Hope it turns out well and do let me know how it goes.
Monday, August 23, 2010
Sunrise Buckets at Rockwell Urban Bazaar - Aug 27-29, 2010
I just had to post this. Of course, not only is it my new business with my sister but we also invented all the recipes for Sunrise Buckets together. =) We did everything for the love of cooking.
Hope you can come visit us and give our Mouthwatering Buffalo Wings a try!
SUNRISE BUCKETS
Sunrise Original Wings
Smokin' BBQ Wings
Buffalo Wings (mild, hot, extra hot)
Crispy Chicken Wings
Garlic Parmesan Wings
4pcs. Php100.00
6pcs. Php145.00
12pcs. Php275.00
20pcs. Php395.00
Sunrise Chicken Burger P125
Poppers P 55
Flavored Poppers P 65
Extras
Sunrise Wild Rice Php40
Jalapeno Php15.00/pc
Extra dip Php20.00
Party Trays now available!
50pcs P1,055
(includes 4 flavors (Smokin' BBQ, Sunrise Original, Garlic Parmesan, Buffalo Wings) with 4 dips)
100pcs P2,055
(includes 4 flavors (Smokin' BBQ, Sunrise Original, Garlic Parmesan, Buffalo Wings) with 8 dips)
Sunrise Original Wings
Smokin' BBQ Wings
Buffalo Wings (mild, hot, extra hot)
Crispy Chicken Wings
Garlic Parmesan Wings
4pcs. Php100.00
6pcs. Php145.00
12pcs. Php275.00
20pcs. Php395.00
Sunrise Chicken Burger P125
Poppers P 55
Flavored Poppers P 65
Extras
Sunrise Wild Rice Php40
Jalapeno Php15.00/pc
Extra dip Php20.00
Party Trays now available!
50pcs P1,055
(includes 4 flavors (Smokin' BBQ, Sunrise Original, Garlic Parmesan, Buffalo Wings) with 4 dips)
100pcs P2,055
(includes 4 flavors (Smokin' BBQ, Sunrise Original, Garlic Parmesan, Buffalo Wings) with 8 dips)
Saturday, August 21, 2010
Abi's Cinnamon French Toast
We had a light breakfast this morning. It's easy to prepare french toast. Well, I'll just share my version of it so in case you want to give it a try.
Here's what you'll need:
2 medium sized eggs
cinnamon powder
sugar
confectioner's sugar
pancake syrup
Dijon Mustard (optional)
bread
butter
Just whip the eggs, add in cinnamon powder and Dijon mustard, dip the bread in the mix, then set aside. Heat butter in pan (I use the one with grill marks to make my toast more presentable), then add the dunked bread, flip after a few mins for the other side. Sprinkle cinnamon-sugar (you can mix cinnamon and sugar in a separate container), then place on nice plate (preferably dark one so the confectioner's sugar would look nicer). =) Top with syrup.
Make sure to serve with freshly brewed coffee. You can also add some fresh fruits on the side.
Friday, August 20, 2010
Roastbeef with red wine sauce with Creamy Spinach
It's easy to prepare roast beef. I usually sprinkle some rosemary, thyme, pepper on it then seal it in aluminum foil and pop in the oven. Let it stay there until the beef is medium (internal temp is 135°F) so that you can still saute it a bit in the pan and gauge the doneness depending on how your husband or family member likes it. Medium has hot pink center and will have less springy firmness than medium rare.
There are different sauces that you can do with the roast beef. In this case, my sister, Bridget prepared the sauce for us....so umm...you'll have to send her an email at ininsports@yahoo.com if you want her recipe. But I can recommend Roast beef with Mushroom sauce. All you have to do is open a can of Campbells Cream of Mushroom and follow the steps I've used for the sauce of Japanese Hamburger Steak.
- 1 1/2 cups whole milk
- 4 (10 ounce) chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
- 3 large garlic cloves, minced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and ground black pepper
Directions
- Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
- Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Tip: Mothers who have toddlers, I suggest you keep the rest of the spinach water and mix with squash then puree it. Once done, place them in ice cube trays and once frozen, you can transfer them to ziplock bags. I use this for my son, Kasey, when my husband and I eat unhealthy food for lunch or dinner. I just mix it with a little rice and dinner is ready for him. =)
- 1 1/2 cups whole milk
- 4 (10 ounce) chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
- 3 large garlic cloves, minced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- Salt and ground black pepper
Directions
- Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
- Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Tip: Mothers who have toddlers, I suggest you keep the rest of the spinach water and mix with squash then puree it. Once done, place them in ice cube trays and once frozen, you can transfer them to ziplock bags. I use this for my son, Kasey, when my husband and I eat unhealthy food for lunch or dinner. I just mix it with a little rice and dinner is ready for him. =)
Thursday, August 19, 2010
Mamou's Linguini Vongole
I must confess, how I can resist eating in Mamou when my husband invited me. =) I wanted to try something new. I ordered their Linguini Vongole (P325) and paired it with a nice of glass of 2007 Q-Vineyards white wine (P520/glass). It was quite good compared to the one in Balducci but still thumbs up for the one in La Nuova. If you don't know where La Nuova is, it's the small Italian resto across Santuario De San Antonio Church at Forbes. Really yummy but ambience...umm...very simple....and sometimes aircon isn't that cold.
Well, this version was pretty okay already for me considering that it's just a few steps away from my place.
Mamou's Pasta Selection |
If you want to try a different type of pasta, try their Lorenzo's Truffle Cream (P335), my hubby doesn't like cream based pasta but this sure was an exception. He loves this one!
Beef Tenderloin Salpicao
I have to be honest to you guys, I didn't cook this today but I'm posting this because my friend requested for the recipe so I figured I might as well share to everyone too. I will post what I ate for dinner today in my next blog. =)
Here's how I prepare my Beef Tenderloin Salpicao:
If you're cooking for 2 people, you'll need.....
1/2 kilo beef tenderloin or rib-eye (cubed in 2"x 2")
lots and lots of minced garlic (I use an Ikea chopper....makes my life much easier)
EVOO
1 tbsp. brown sugar
your fave soy sauce....I use Coconut Brand....cheap and pretty good
Mix in the soy sauce, brown sugar and freshly cracked pepper (depends on how peppery you like it) then marinade the beef in it.
Pour 2 tbsp. of EVOO in your stainless steel pan (I use this type of pan because it cooks the beef in a perfect way). When oil is hot, put 1 tsp. of minced garlic, then throw in 6-8pcs of beef cubes. Saute them maybe a for a good 2-3 mins. Make sure to constantly stir them. Then set aside to your serving plate. Do this again for the 2nd batch and again until you finish all the beef.
It's best to cook this in batches so that the meat will be nicely cooked outside and still soft and tender inside. Not over cooked. Just perfect! Believe me....the result will differ if you cooked all of them at once versus if you were patient in cooking them in batches.
Let me know what you think of this. My hubby loves this and I'm confident that yours will too.
Tuesday, August 17, 2010
Caramel Macciato paired with cheesy scrambled eggs
We had light breakfast today. We had Caramel Macciato to go with our cheesy scrambled eggs.
How to make a simple Caramel Macciato.
Just brew your normal coffee (I use espresso beans or Lavazza), pretty good and strong ones too. Then mix in a 2 tsp. Torini caramel syrup and creamer, set aside. Now for the foamed milk, I bought this electric beater which instantly makes your ordinary milk to a nice, thick foam. Scoop some foam and add it to your coffee then drizzle some Hershey's caramel syrup.
Kerwin reading the daily paper while eating breakfast |
Monday, August 16, 2010
Panini Sandwich by Bridget
Just before making them to panini sandwich |
Just freshly cooked |
Sunday, August 15, 2010
Dinner by Bridget
Eggplant with Ground Beef |
Duck Adobo Flakes
Saturday, August 14, 2010
Burrito
BURRITO WITHOUT THE BEANS
I've always loved burrito but I hate it when they put beans in it. Who likes bean? Eeww.. not me. So I decided to make my own burrito. I love this and I'm sure your husband will love it too. Something new to try than your usual rice and viande. This is also perfect for outdoor picnics. We love eating outdoors in the garden, we can relax while our son runs around with our dog, Kenzo.
It's very simple, here are the things you'll need:
tortilla or burrito wrap (easier to use ready made ones)
head of lettuce
1/2 kilo ground beef or pork (your choice)
minced garlic
extra virgin olive oil (EVOO)
butter
1 cup tomato sauce
white onions
chili powder
1 tsp. brown sugar
1 tbsp. soy sauce ( I use Coconut Brand)
cayenne pepper
black pepper
garlic powder
1 tsp. achuete seeds
cooked rice (1 day old preferrably)
Don't you just love the rice in your burrito? Well I do because this makes it a whole complete meal and there's no need to prepare other food anymore. =)
For the rice:
Pour EVOO to your pan, maybe 4 tbsp. will do. Then mix in the achuete until they turn from red to black, then remove the seeds. Mix in the rice, add a little salt & pepper to taste. You can also add a few butter to make it yummier.
For the filling:
Pour EVOO (extra virgin olive oil) into the pan, when oil is hot, put in the garlic, saute, then add onions, saute then stir in the ground beef until cooked. Then add in butter (up to you how much you want to add). The butter will make the burrito less dry and extra tasty. Then add in the tomato sauce, soy sauce, brown sugar, cayenne pepper, black pepper, garlic powder, chili powder. Bring to a boil and then put in a strainer to let the sauce drip and set aside. It's best to let the extra sauce drip so that this won't leave you with a soggy burrito.
Pour EVOO (extra virgin olive oil) into the pan, when oil is hot, put in the garlic, saute, then add onions, saute then stir in the ground beef until cooked. Then add in butter (up to you how much you want to add). The butter will make the burrito less dry and extra tasty. Then add in the tomato sauce, soy sauce, brown sugar, cayenne pepper, black pepper, garlic powder, chili powder. Bring to a boil and then put in a strainer to let the sauce drip and set aside. It's best to let the extra sauce drip so that this won't leave you with a soggy burrito.
Of course, burrito wouldn't be complete without guacamole. It's very easy.
For the guacamole:
2 ripe avocados
1 small onion
1 clove garlic
1 small tomato
1 1/2 tbsp lime juice (or juice of 1 fresh lime)
salt and pepper to taste
Peel avocados and remove the pit
Peel and mince the onion and the garlic
Chop the tomato.
Mash the avocado in a bowl and mix them all together.
How to combine them all:
Heat the tortilla wrap in the pan (just a few seconds per side), then put in on the plate, place the rice, then the filling, add 1 tbsp. of guacamole, grated cheese and wrap them all together. I usually wrap them individually with a foil to make it easier and neat to eat. Then serve with guacamole and sour cream dips on the side.
It's best to eat it by adding a little guacamole and sour cream dip for every bite. =)
Peel and mince the onion and the garlic
Chop the tomato.
Mash the avocado in a bowl and mix them all together.
How to combine them all:
Heat the tortilla wrap in the pan (just a few seconds per side), then put in on the plate, place the rice, then the filling, add 1 tbsp. of guacamole, grated cheese and wrap them all together. I usually wrap them individually with a foil to make it easier and neat to eat. Then serve with guacamole and sour cream dips on the side.
It's best to eat it by adding a little guacamole and sour cream dip for every bite. =)
Japanese Hamburger Steak
Things you'll need:
1 can of Campbells Cream of Mushroom
1 tbsp. soy sauce
Ready made beef burger patties
1 can whole corn kernel
Just cook the beef patties in the pan, then set aside. For the sauce, just pour 1/3 cup of water to the Cream of Mushroom and constantly stir while it's in the pan (low fire). Add 1 tbsp. of your favorite soy sauce, I used 1/4 tsp. Lea & Perrins and 1 tbsp. Coconut Brand soy sauce, 1 tsp. Krorr seasoning....mix them then after boiling, pour it on top of the burger steak and voila!
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