Monday, May 14, 2012

Pancit Canton (Filipino Noodles)

Pancit Canton is a Filipino dish that is great for a pot luck or party. It has a Chinese influence and are usually served at birthday's because noodles represent long life. I decided to take a try at my mom's version of this great dish.

Ingredients 

  • 1lb chicken cutlets
  • 16 oz of flour sticks or pancit canton noodles
  • 1 tbs of garlic, minced
  • 1 tsp of ground black pepper
  • 4 cups of chicken stock
  • 2 tbs of oyster sauce
  • 1 tbs of soy sauce
  • 2 baby bok choy
  • 1 cup of carrots chopped or julienned
  • 1 cup of thinly sliced Chinese sausage 
  • 1 small onion chopped
  • 1 cup of snow peas
  • 2 tbs of cooking oil
Pan: Medium         Cooking Time: 30 Minutes         Serving Size: 4 people
How to put it together
  1. In a pan, heat the oil and sauté the garlic and onion
  2. Add the chicken and cook until you no longer see any more pink
  3. Add the Chinese sausage and soy sauce and cook for 5 minutes
  4. Put in the chicken stock and simmer for about 15 minutes
  5. Now add the  bok choy, carrots, snow peas, oyster sauce, and simmer for another 5 minutes
  6. Remove the vegetables, chinese sausage, and chicken from the chicken stock.
  7. Add salt and pepper to the chicken stock to taste
  8. Add the noodles to the chicken stock and cook until the liquid has been absorbed by the noodles
  9. Add back all the chicken, Chinese sausage, and vegetables and mix with the rest of the ingredients
  10. Serve hot. Share and enjoy!

Eat Well & Adventure On,

Kat

Wednesday, May 9, 2012

Lumpia Shanghai (Filipino Spring Roll)


I grew up on these spring rolls. I would definitely say that they are my absolute favorite Filipino dish in the world.  I remember growing up and helping my mom mix the filling and watching her roll them up and fry them. I'm so happy to share this recipe with you it's like sharing a part of my childhood. 


Thursday, May 3, 2012

Seven Layer Taco Dip With Homemade Tortilla Chips

In celebration of Cinco de Mayo I thought I would try out an old favorite, seven layer taco dip with homemade tortilla chips that are baked not fried. Serve this along side your delicious margaritas and I'm sure you will make your party crowd happy. Enjoy!

Seven Layer Taco Dip

Ingredients

  • 1 oz package of taco seasoning mix
  • 16 oz can refried beans
  • 15.5 oz jar of salsa, heat level of your choice I usually pick medium
  • 8 oz package of cream cheese, softened
  • 16 oz container of sour cream
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 3 green onions, chopped
  • Small head of iceberg lettuce, shredded
  • 6 oz can of sliced black olives, drained
  • 2 cups of shredded cheddar cheese

  • How to Put It Together

  1. In a medium bowl, blend the taco seasoning mix and the refried beans. 
    1. Spread the mixture onto a large serving platter.
  2. Mix the sour cream and cream cheese in a medium bowl
    1. Spread over the refried beans.
  3. Now put a layer of salsa, a layer of tomato, green bell pepper, green onions and lettuce over the salsa
  4. Top with Cheddar cheese. Garnish with black olives.

Homemade Tortilla Chips

Ingredients

  • 1 Package of flour tortillas
  • 1 Package of wheat tortillas, for your health conscious friends
  • A nonstick cooking spray, preferable olive oil or original
  • Salt for seasoning (optional)

Oven: 350°F                Time: 6 mins                 Serving Size: 8-10 people

How to Put It Together

  1. Lay the tortillas out on a cutting board and spray with cooking spray on both sides and if you are adding seasoning sprinkle on both sides
  2. Stack the tortillas about 8 high and using a sharp knife or pizza cutter cut them like you would a pizza into 4 triangles.
  3. Arrange the tortilla triangles in a single layer on a baking sheet. Bake for 6 minutes
  4. Remove from the oven and allow them to cool, as they cool they will continue to crisp up.
Eat Well & Adventure On,
Kat

Tuesday, May 1, 2012

Its Summertime Strawberry Rhubarb Pie

YAY, It's summertime! Well at least I thought it was until the temperature in Rochester, NY dropped down to 30° - 40° F. Well I can at least pretend its summer with some strawberry rhubarb pie. Summertime, here I come.

Ingredients:
  • 1 box of pre-made crusts, I like to use pillsbury pie crusts
  • 1 lb or 2 1/2 cups of fresh strawberries, de-stemmed, cut into large pieces
  • 2 1/2 cups of fresh rhubarb, chopped
  • 1 1/4 cups of white sugar
  • 2 tbs of minute tapioca
  • 1 tablespoon of all-purpose flour
  • 1/2 tsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 3 tbs butter, in small cubes
  • 1 egg white, beaten, with 1 tsp of water (for egg wash)
  • Large granule sugar (for crust)
Oven/Cooking Time: 425°F/15 mins + 375°F/45 minutes                
Serving Size: 4-5 people
How to put it together
  1. Rinse, de-steam, and cut the strawberries into large pieces
  2. Rince, remove the tops of the rhubarb and chop into medium size pieces
  3. Place the strawberries and rhubarb in a large bowl
  4. Add the lemon juice and vanilla extract and toss the strawberries and rhubarb
  5. Mix in the white sugar, tapioca, cinnamon, and flour
  6. Take your pie tin and place in the pie crust, making sure that the crust is lightly pressed into the corners of the tin and the ends of the crust are over the edges of the pie crust. 
  7. Using a cookie cutter, cut out a piece of the top crust to allow for venting. 
  8. Now add the filling to the bottom 
  9. Cut your butter into small cubes and place them all over the top of the filling
  10. Place the top crust over the filing
  11. Crimp/pinch the crusts together using a fork or any other crimping technique you like
  12. Now its time to put this baby in the oven 425°F for 15 mins and then reduce the heat to 375°F for 45 minutes  
  13. Now the pie is all finished cooking time to let the pie rest for at least 4 hours
Serving:
  • I like to serve this with a scoop of vanilla ice cream. Can you say yumm, I can. ^_^
Storing:
  • The sugar acts like a preservative so you can leave the pie out at room temperature  for up to two days loosely covered with plastic wrap. 
  • You can store the pie in the refrigerator for an extra two days loosely covered with plastic wrap
Pie Tips:
  • Use a glass or dull-metal pie pan because shiny metal pans will actually stop browning and dark pans can burn your crusts
  • To keep baked edges from getting too brown, cover the edges with foil or a crust cover after the first 15 minutes of baking
Tools:

Eat Well & Adventure On,
Kat

Dreaming About Disney

Ahh Disney, how I miss you. For New Years this year Alan and I went off to Disney with his family. We went to all the main parks and stayed at beautiful Port Orleans resort. 
Because we stayed on prem the perks were out of this world. On New Years Eve, one of Disney's busiest days, we were able to enter the park an hour before regular guests, they call it Magic Hours. This is when resort or Disney Vacation Club guests are allowed to enter the park early or stay in the park later then everyone else. And let me tell you this is the way to experience Disney. During Magic Hours were able to get on every ride within 15 minutes or no wait at all. On New Years we walked on to every ride, it was great. 
By 11 am Magic Kingdom was full to capacity and they stopped letting people into the park. And let me tell you it was PACKED. Almost every ride had a wait of over an hour. It was definitely the craziest day I've every spent at Disney. After we got on all of the rides on our list we headed back to the the hotel to rest up for our evening at Epcot where we had dinner reservations at Tutto Italia. 
Oh my, Disney sure knows their Italian food, it was absolutely delicious. I ordered seafood risotto while Alan ordered braised beef ribs and for dessert I ordered their sampler and Alan had their tiramissu. I say it is some of the best food I have ever eaten. As we finished up our dessert we started to see flashing colored lights outside and hear a crazy heavy bass beats. We looked at each other totally confused because we didn't see anything while we were entering the restaurant. We closed out our check, wished our waiter a Happy New Year, got awesome Disney hats, and headed outside where we were met by a DJ playing house music and a crazy cool light show. The DJ was amazing and I couldn't help myself, I let loose, started dancing, and jumping around. It was electrifying. It felt like the night had only begun and I was with the only person I needed to be with, Alan. 
I cannot wait for my next Disney adventure.

Eat Well & Adventure On,
Kat