PORK AND CHICKEN ADOBO

CREDITS TO: Panlasang Pinoy

INGREDIENTS:

1-1/2 pounds pork belly, chopped

1-1/2 pounds chicken, cut into serving pieces

3 to 4 pieces dried bay leaves

2 teaspoon whole peppercorn

1 head garlic, slightly crushed

6 tablespoon white vinegar or sugar cane

3/4 to 1 cup soy sauce

1 tablespoon oyster sauce

3 tablespoon brown sugar

1 cup water

salt to taste

3 tablespoon cooking oil

DIRECTIONS:

1. Heat oil in a pan.
2. Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
3. Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns light brown.
4. Add whole peppercorn, bay leaves, oyster sauce, soy sauce and water. Let boil and simmer until the meat gets tender.
5. Add the sugar and stir.
6. Pour-in vinegar and let boil. Simmer until most of the liquid evaporates.
7. Add salt to taste. Put-in the fried garlic, stir and cook for 2 minutes.
8. Serve hot.

As per my previous post, I do not use cooking oil when I am cooking. Most of the time too, I just combined all my spices in a container and pour them directly to the pan. I learned that from using my salad master. It just makes it easy for me. I always prefer a mix of pork and chicken in my adobo. I don't know but I love it this way. Below is my deliciously cooked adobo.

😍 Pork and Chicken Adobo ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.

HARVEST SKILLET CHICKEN WITH APPLES, BRUSSELS SPROUT AND SWEET POTATOES

CREDITS TO: Closet Cooking

INGREDIENTS:

4 slices bacon, cut into 1/2 inch pieces

1 pound chicken, cut into bite sized pieces

1 onion, diced

1 sweet potato, peeled and diced

1 pound brussels sprouts, trimmed and halved or quartered

4 cloves garlic, minced (about 2 teaspoons)

2 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)

2 apples, diced

1 cup chicken broth

2 tablespoon whole grain mustard

2 tablespoon maple syrup

salt and pepper to taste

DIRECTIONS:

1. Cook the bacon in a large skillet over medium-high heat and set aside, reserving the bacon grease in the pan.
2. Add the chicken to the pan and cook until lightly golden brown, about 6-8 minutes, before setting aside.
3. Add the onion, sweet potato and brussels sprouts and cook until just tender, about 10-15 minutes before adding the garlic, thyme and apples and cooking until fragrant, about a minute.
4. Add the broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon while the broth sizzles.
5. Add the bacon, chicken, mustard, maple syrup, salt and pepper and cook until the sauce thickens a bit, about 2-3 minutes.

I did not follow the direction on apple that is why my cooked meal is not showing apples on it. They turned into liquid because it was cooked along with the sweet potato, LOL. Never do this. The recipe is still good. I will definitely cooked this again, correctly.😄

😍 Harvest Skillet Chicken with Apples, Brussels sprouts and Sweet Potatoes 😍

Enjoy cooking and happy eating.

MUSHROOM PORK CHOPS

CREDITS TO: All Recipes

INGREDIENTS:

4 pork chops

1 onion, chopped

1/2 pound fresh mushrooms, sliced

1 (10.75 ounce) can condensed cream of mushroom soup

1 pinch garlic salt, or to taste

salt and pepper to taste

DIRECTIONS:

1. Season pork chops with salt, pepper and garlic salt to taste.
2. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms and sauce for one minute.
3. Pour cream of mushroom soup over chops. Cover skillet and reduce temperature to medium-low.
4. Simmer for 20 to 30 minutes, or until chops are cooked through.

I used a left-over grilled pork chops as shown on the picture above but is not advisable as the final cooked product is a little bit salty and I really don't like salty food. Thus, the next time around, I will just use the regular uncooked pork chops. Nevertheless, this meal is still one of my husband's favourite food that I cook.

😍 Mushroom Pork Chops ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.

TINOLANG TAHONG

CREDITS TO: Panlasang Pinoy

INGREDIENTS:

1 pound mussels (tahong), cleaned

2 cups spinach or hot pepper leaves

3 thumbs ginger, julienned

1 piece onion, sliced

5 cloves garlic, pounded

1-1/2 teaspoon salt or 3 tablespoon fish sauce

1/2 teaspoon ground black pepper

3 cups water

2 tablespoon cooking oil

2 pieces long green pepper, optional

INSTRUCTIONS:

1. Heat a cooking pot and pour in cooking oil.
2. Saute garlic and onion.
3. Add ginger and mussels and then cook for a minute.
4. Pour in water, let boil. Cook for 5 minutes.
5. Put in the spinach or hot pepper leaves. Cook for 3 minutes.
6. Add salt (or fish sauce) and pepper. Stir.
7. Transfer to a serving bowl. Serve.

Less the oil, below is my perfect Tinolang Tahong. The soup is perfect, I love it.

😍 Tinolang Tahong ala Preziosa Ligaya 😍

Enjoy cooking and happy eating.

ITALIAN STYLE TOMATO & AVOCADO SALAD

CREDITS TO: @organicallyca on Instagram

INGREDIENTS:

2 cups cherry or grape tomatoes, halved or quartered

2 ripe avocados, diced

1 large cucumber, halved and sliced

1 medium red onion, diced

8 ounces small, fresh mozzarella cheese balls

DRESSING:

1/4 cup basil pesto

2 tablespoon lemon juice

sea salt and fresh ground black pepper to taste

INSTRUCTIONS:

1. Combine together all the ingredients in a bowl.
2. Add the dressing and mix well.

I seldom eat salad, especially if there are green leafy vegetables, but this salad that I found is a two thumbs up. Below is my deliciously made salad.

😍 Italian Style Tomato & Avocado Salad ala Presyosa Ligaya 😍

Enjoy and happy eating.

PATA HAMONADO

CREDITS TO: Free Recipes on Facebook

INGREDIENTS:

1 tablespoon oil

1 onion, peeled and sliced thinly

3 cloves garlic, peeled and minced

1 whole pork leg or pork hocks, cut into 1-inch thickness

3 cups Pineapple juice

1/4 cup soy sauce

1 cup water

2 tablespoon brown sugar

salt and pepper to taste

1 cup Pineapple chunks

INSTRUCTIONS:

1. In wide pan over high heat, heat oil. Add onions and garlic and cook, stirring frequently, until aromatic.
2. Add portend cook, until lightly browned.
3. Add pineapple juice, soy sauce and water. Bring to a boil. Lower heat, cover and simmer for about 2 to 2-1/2 hours or until pork is very tender and liquid is reduced.
4. Add brown sugar and stir until dissolved. Season with salt and pepper to taste.
5. Add pineapple chunks and stir to combine. Serve hot.

If you noticed, I do not have oil in my ingredients above (see picture) as I usually do not use oil when cooking with my salad master but below is my Pata Hamonado.

😍 Pata Hamonado ala Presyosa Ligaya 😍

Enjoy cooking and happy eating.

OREO CHEESECAKE

CREDITS TO: Philadelphia Recipes

INGREDIENTS:

24 Oreo cookies

3 tablespoon butter, melted

3 (250 g) packages Philadelphia Cream Cheese, softened

3/4 cup sugar

1 teaspoon vanilla

3 eggs

INSTRUCTIONS:

1. Heat oven to 350 degrees F.
2. Place 16 of of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag or use a crusher to crush Oreos. Place in a bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
3. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
4. Bake 45 minutes or until centre is almost set. Cool. refrigerate 3 hours or overnight. Cut into 12 pieces.
5. Store leftover cheesecake in refrigerator.

Below is my finished Oreo Cheesecake.

😍 Oreo Cheesecake ala Presyosa Ligaya 😍

Enjoy baking and happy eating.