Sticky Sausages

Every New Year's Eve, everyone in our family prepares a dish to be served during Media Noche (the Midnight feast).  This year, I wanted something easy, yet flavorful; special, yet simple. This recipe for STICKY SAUSAGES became an instant crowd-pleaser. Try it!

Garlic Butter Shrimps

I have both loved and dreaded to cook this dish. I like the combination of garlic, butter and shrimp but I am not fond of too much butter and I'm allergic to shrimp. BUT -- when I found this one on my diet menu, I just had to give it a try. AND I LOVED IT! It was not drowning in butter, and the garlic complements the richness of it. My allergies? I just had to take my meds. No way was I going to pass this up! Haha!

Here it is, GARLIC BUTTER SHRIMPS.

Beef Ampalaya

Ampalaya (bitter gourd, bitter melon) is not such a popular vegetable to use in dishes because of its bitterness. Here's a recipe that uses it and still tastes yummy -- BEEF AMPALAYA.

Mixed Seafood with Oyster Sauce

Try this Chinese-style seafood medley for lunch or dinner today -- the MIXED SEAFOOD WITH OYSTER SAUCE.

French Country Chicken with Mushroom Sauce

Sharing another recipe from my diet menu - French Country Chicken with Mushroom Sauce. :-)

Serves 1
Prep Time  10 minutes
Cooking Time 20 minutes

Oriental Pork Tenderloin

The Oriental Pork Tenderloin is a LOW-FAT Asian-style dish. 
O ha! Hume-healthy tayo ngayon. :-) 

Serves 1
Prep Time  10 minutes
Cooking Time 30 minutes

My Lunch Revealed: Sliced Chicken Provencale

Here's the recipe of what I cooked for lunch -- SLICED CHICKEN PROVENCALE. No worries, cooking it is not as complicated as its name! :-)

Serves 1
Prep Time 5 minutes
Cooking Time 15 minutes

Ingredients:

• 120 g chicken cutlets (preferably breast)
• 1 pc onion, sliced
• 1 cup peeled tomatoes in juice, diced (I use 1 can of whole peeled tomatoes)
• 1/4 tsp paprika
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• cooking oil

I suggest you add the following to make it a healthier version:

• 1 small can of green peas

Cooking Procedure:

1. Cut chicken into regular pieces. (I just cut the breast in half, then slice it a bit on top -- parang pag nag-slice ng hotdog na may slits. Basta yun. I'm sure you get what I mean. Haha!)
2. Heat oil in a non-stick skillet.
3. Saute onion until translucent. (I love this smell!!! Ang bango!!!)
4. Add the chicken, browning them on all sides.
5. Sprinkle the chicken with paprika, thyme and oregano. (Ako wala nang sukat-sukat, taktak here and there lang.)
6. Reduce heat, then add diced tomato and a little juice. 
7. Cook for 5 minutes. 
8. Add the green peas and cook for 5 more minutes, or until the tomato juice dries a little.
9. Add salt and pepper after cooking.

Oh, some trivia here. PROVENCALE (pronounced as pro-ven-sal) means cooked, usually in olive oil, with garlic, tomatoes, onions, and herbs. Ayun naman pala! Yun nga naman ang pagkaluto nito! Bongga!

Happy eating! Hugs!

The recipe is part of my diet. YES (pause) I'M ON A DIET! Wahahaha! Will tell you about that on another post. (Not soon, I think, para no expectations. Haha!) :-)
Photo from my collection. Picture-picture bago kainin. Yummm! :-)

What's For Lunch?

 SLICED CHICKEN PROVENCALE

Watch out for the recipe. ( See recipe here: Sliced Chicken Provencale)

Excited to cook this, first time eh! Aja!

Photo from Belle Today.