Baked cheesy salmon (super easy)

Pardon the photo, my family couldn’t wait to eat before I could snap some Instagram worthy photos. I’m sharing with you the recipe for this super easy and no fuss – baked cheesy salmon.ย 

ingredients

  • 2 lbs salmon fillet, boneless, with or without skin
  • 2 large garlic cloves, grated
  • lemon juice
  • ground black pepper and salt to taste
  • 1 cup cheese, shredded (I used monterey jack, cheddar and parmesan cheese)
  • parsely, finely chopped (optional)

 

procedure

  • preheat oven to 450 degrees F
  • line a large baking tray with parchment paper or a layer of cooking spray on a square baking dish will do
  • place the fillet with skin side down (if any) on the baking tray/dish, squeeze some lemon juice, rub garlic, sprinkle and rub salt and pepper then top with cheese
  • bake uncovered for 15 minutes
  • garnish with parsely if desired
  • serve warm and enjoy!

 

try this recipe today, it took me only 20 minutes to cook and about 5 minutes for my family to finish it ๐Ÿ™‚

Image may contain: food and indoor

much love,

mitch โค

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easy-peasy Macaroni Salad – recipe

Anyone can make this super easy Macaroni salad, I used to make this withย “Nanay” on special occasions or family get together. And she can make this with her eyes closed – it’s that easy!

let’s begin…

Serves: A family of 4-6

Prep time: 35 mins (plus 25 min cooking time for the Macaroni)

Ingredients:

  • 1 (700 ml) sachet of Mayonnaise
  • 1 – 200 grams Salad Macaroni
  • 1/3 cup minced carrots
  • 1 tbsp finely chopped onions (I prefer white onions)
  • 1/4 cup pickle relish
  • 1/3 cup diced ham (sweet cooked ham)
  • 1/2 cup pineapple tidbits (drained)
  • 2 cups chicken breast (cooked and shredded)
  • 1/2 cup processed cheese (cut into small dice)
  • 3 tbsp washed sugar (the light brown sugar because I’m not a fan of the white one)
  • salt and pepper to taste

Procedure:

  1. cook the Macaroni as per packaging instructions
  2. in a separate bowl, combine all the ingredients. //pagead2.googlesyndication.com/pagead/js/adsbygoogle.js

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    My number one rule in mixing (as with baking as well) is to mix dry ingredients first.

  3. then add the mayonnaise, & the cooled macaroni
  4. season it
  5. refrigerate
  6. and enjoy!

๐Ÿ™‚

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Filipino Pork BBQ recipe

I will regularly update this recipe with different versions of Pinoy-style BBQ ๐Ÿ™‚

so pls like and subscribe!

What is “Filipino Pork BBQ”?

  • marinated slices of pork meat in bamboo skewers and grilled to yummy-ness (so all you need is to grab as much BBQ sticks as you want and enjoy:)

We Filipinos have two distinct flavors in our palates – Sweet and Salty. And I think we have perfected our recipes to fuse these two great flavors, which makes this dish very delish!

And one tip – I like to dip this BBQ with spicy vinegar (pinakurat -local vinegar with spices like garlic, red chilies and pepper)

okay here’s the recipe…

prep time: a day (skewering takes forever!)

good for at least 4 hungry tummies

what you need:

  • 2 lbs pork (use butt or belly just remove the skin) sliced
  • 1 cup soy sauce
  • lemon juice or calamansi (our local lime)
  • 1 cup banana ketchup
  • 1 small garlic, peeled and smashed
  • 1 small onion minced
  • 1/2 cup Sprite or 7UP
  • 5 tbsps dark brown sugar
  • salt and pepper to taste

combine all these ingredients, yes with the pork, in a mixing bowl, as if you’re massaging the meat being prepped for grilling ๐Ÿ™‚

I suggest marinating the pork overnight. this will ensure that flavors will be absorbed completely by the meat. If you’re in a hurry you can marinate for at least 1 hour.

this BBQ is actually easy to make, its the marinating and skewering that takes long. You can always skip the skewering process. But this dish is well-known as BBQ sticks and I grew up with these yummies, helping my nanay in our humble kitchen. And tasting is my field of expertise ๐Ÿ™‚

the hardest part – skewering the pork slices using bamboo sticks or skewers (kebab-like)

grill the pork and baste each side with the left over marinade.

and these mouth-watering Pinoy BBQ sticks are ready to serve!

๐Ÿ™‚

enjoy my lovelies!

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non-skewered

non-skewered

Nanay

certified recipes – yum!

Simple “Bagoong” (Shrimp paste) Fried Rice – Recipe

Here’s a super simple – no fuss – Bagoong fried rice recipe that you can cook in a snap, but you must have at least 3 tablespoons of a good shrimp paste, I think you can purchase a bottle from groceries. I used here the one my “Nanay” (grandmom) made for me. I believe it took me about 15 minutes or less to cook this fried rice. Pair it with your main course like pork adobo or roasted pork ribs makes a fantastic meal.

I adopted this recipe from a Thai dish I tasted and adjusted it a little. I’m sure you will like this version of mine plus you get to use your left-over rice, nothing gets wasted and everyone’s happy. Even happier after they try this ๐Ÿ™‚

prep time:less than 15 minutes / good for 2-3 pax

  • 3 tbspย bagoong (shrimp paste) – but you can add some more if you desire ๐Ÿ™‚
  • 3 tbsp oil
  • 2 cloves garlic, minced
  • 2 eggs (scrambled and fried then cut into strips)
  • 3 cups day-old rice
  • 1 tsp soy sauce
  • salt/pepper to taste (optional)

Begin, by heating the oil in a frying pan.

Add garlic, and fry until golden brown.

Put the bagoong (shrimp paste) and let it simmer a little then add the left-over rice.

Mix the rice and bagoong, marry them with flavors while adding a teaspoon of soy sauce.

lastly, bring in the strips of fried egg. add pepper/salt as you like.

combine…

and it’s now ready,

just like that,

enjoy ๐Ÿ™‚

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bagoong rice

Bistek Tagalog (Pinoy Beef steak)

hello everyone!

I’m sharing more family recipes, yep tried, proven and tasted recipes. there’s more to come so please like and follow my page.

So, here’s one family favorite (actually ๐Ÿ™‚ we have a lot of favorites) the Filipino version of Beef steak. I used round steak cut thinly for this dish. And of course with vegetable side dish as I always do.

bistek tagalog


what you need:

2 small pcs calamansi

1/2 kilo lean beef, sliced thinly

1 cup water

3 tbsp soysauce

oil for frying

1 large onion cut into rings

2 cloves garlic, minced

salt & pepper


serves about 4

45 mins prep time


  • marinate meat with salt & pepper for at least 15 minutes
  • saute the garlic, pan fry the beef until slightly brown.
  • add water, cover and simmer for 30 minutes until meat is tender.
  • stir in soy sauce, then add onions.
  • (optional) you can also add 1 tbsp of brown sugar if you like
  • when meat is already soft and tender, squeeze calamansi before removing from heat.

serve and enjoy!

love,

mitch ๐Ÿ™‚

Sweet style spaghetti – recipe

pinoy style spaghetti

here’s the recipe for this รผberย yummy spaghetti

ingredients:

1/4 kilo ground beef

1/4 kilo groundย pork

8ย pcs hotdogs, sliced

2 medium onions, diced

2 small cloves garlic, peeled and minced

2 tbsps cooking oil

1/2 cup water

1 cup grated cheese ( yes, lots of it!) combo of parmesan, mozzarella and cheddar

4 tbsps brown sugar (add more to your liking)

1 cup banana ketchup (the star of this recipe)

1 cup tomato sauce

salt & pepper

500 g spaghetti (I prefer angel hair pasta)

1-2 pcs bay leaf

Procedure:

saute your garlic and onions, add in the ground meat,

Pour in water (let the meat cook until it boils) lower the temperature my friends and then season it with salt and pepper,

pour the tomato sauce, next is ketchup, and cheese. Stir regularly and let it simmer, slowly add the sugar, taste a little so you will know if you need to add more.

add the hotdogs,

cook the sauce until thick,

lastly put the bay leaf once out of the fire ๐Ÿ™‚

oops I forgot cook the pasta as per packaging instructions ๐Ÿ˜‰

Bon Appรฉtit!

love;

mitch

sweet style spaghetti

pinoy style spaghetti

this is my version of sweet (Pinoy) style spaghetti, for Filipinos we like our food to either be salty or sweet. Sounds unhealthy right, but it won’t matter until you taste our local cuisine and delectable dishes. When spaghetti was introduced to us, we added our secret ingredient – banana ketchup! yes, that adds the right amount of sweetness to the sauce. No formal schooling or training here, good cooking just comes out naturally. I’ve learned that if you have the right skills (from experiences) or gene-acquired talent plus good taste you can cook any dishes you want. And that reminds me of the movie Ratatouille – “Not everyone can be an artist, but an artist can come from anywhere…”ย 

recipe on next post,

thanks!

๐Ÿ˜‰