Being boring is a choice.

Life is full of adventures!

[shereenstartstoblog-blog]

Creamy Adobo Fussilli

It’s the last week of September and I decided to check my refrigerator again for a leftover meal. Good thing I was able to find my leftover pasta, leftover adobo, and leftover cream! Voila! Pastaaaa! 

Ingredients:

Leftover adobo - shred chicken and separate sauce

Leftover pasta

oil

garlic, onion

Cream

How-to cook pasta:

Fry adobo meat until crisp and brown. Set aside.

Brown garlic and saute onions in oil.

Add adobo sauce in pan. 

Add chicken adobo meat, and cream.

Add cooked pasta.

Serve.

[shereenstartstoblog-blog]

Buttered Shrimp and Tomato-basil in Fussilli pasta

I was going through an easy pasta dish since last night. I then decided to cook buttered shrimp and pasta for the family. 

Ingredients for the Tomato basil in Fussilli pasta

Tomatoes

Mushroom

Basil

Thyme

Chili pepper flakes

Tomato paste

salt and pepper

onion

garlic

butter

Fussilli pasta

How-to cook Tomato basil in Fussilli pasta:

Bring a large pot of lightly salted water to a boil. 

Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes.

On a separate pan, heat oil.

Saute onion and garlic.

Add mushroom, tomatoes, and basil. 

Pour tomato paste dissolved in warm water.

Add salt and pepper to taste.

Add thyme and chili flakes.

Add butter.

Toss in cooked pasta.

You can also add parmesan cheese or feta cheese.

Serve.

For the buttered shrimp, you can check my previous post for the recipe.

[shereenstartstoblog-blog]

Fancy Pork steak with herbed mushroom sauce - baby potatoes and mixed veggies on the side

It was Friday and I craved to cook my family’s favorite pork steak. I then decided to pair it with gravy or the herbed mushroom sauce I saw on Pinterest. 

Ingredients:

Pork steak

Mushroom

mixed veggies

baby potatoes

Nestle Cream

Evaporated milk

garlic

Thyme

Knorr seasoning

salt and pepper

butter

How-to cook Herbed mushroom sauce:

Melt butter in 2-quart saucepan over medium heat. 

Cook garlic and mushrooms in butter, stirring occasionally, until tender.

 Add the cream and evaporated milk.

Add thyme, salt and pepper, then Knorr seasoning.

 Cook until slightly thickened. 

How-to cook Marble Potatoes:

Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.

Drain water and melt butter.

Salt and pepper to taste.

For the porkchop, you can see previous recipes for the instructions.

For the mixed veggies, open store-bought mixed veggies - cook with butter, salt and pepper to taste.

Serve.

[shereenstartstoblog-blog]

Porkchop Bistek

I have been thinking of budget friendly meals for the family. I thought of the “Pinoy Bistek”. Instead of cooking it with beef (which is a bit expensive), I thought of using porkchop.

Ingredients:

Porkchop

White onions

Garlic

Soy sauce

Salt and pepper

lemon juice

sugar

Water

How-to cook Porkchop bistek:

Heat the oil in a pan.

Pan-fry both sides of the pork chop for 3 to 4 minutes or until medium brown.

Heat oil on a new pan then saute garlic and onions.

Add the cooked porkchop.

Pour-in soy sauce and lemon juice.

Add water and sugar. Season with salt and pepper.

Let it boil and cook for 10-15 more minutes.

Add lemon.

Transfer to a serving bowl. Serve with rice 

[shereenstartstoblog-blog]

Easy Pakbet/Pinakbet

Since it was a gloomy weekend cause of the Super typhoon, I decided to cook one of my favorite Filipino dish - Pakbet/Pinakbet on a Monday. It was a budget friendly dish for 150 pesos with the leftover shrimp.

Ingredients:

Pork belly

String beans

Squash

Garlic and onion

shrimp cube

leftover shrimp

salt and pepper

How-to cook Pakbet/Pinakbet:

In pot over medium heat, heat oil. 

Add pork belly and cook, stirring occasionally, until crunchy.

Add onions and garlic - stirring regularly, until limp and aromatic. 

Add shrimp cube and continue to cook, stirring occasionally.

 Add string beans and squash then leftover shrimp.

Add water and bring to a boil. 

Lower heat, cover and cook for about 15 to 20 minutes. 

Season with salt and pepper to taste. Serve hot.

[shereenstartstoblog-blog]

Family’s favorite Shrimp dish - Buttered Shrimp

It was the same weekend when supertyphoon Mangkhut was still within PAR. My brother craved for a buttered shrimp so I cooked it for them. This was our Sunday meal. 

Ingredients:

Shrimp

Garlic

Onion

Sprite

Butter

Salt and pepper

brown Sugar

Parsley 

oil

How-to cook buttered shrimp:

In a large skillet over medium high heat, add oil.

Saute garlic and onion.

 Add shrimp and fish sauce then butter.

Add sprite then let it boil.

Season with salt, pepper, and sugar.

Simmer for 3-5 mins.

Serve immediately, garnished with parsley leaves, if desired.

[shereenstartstoblog-blog]

Healthy chicken sopas ala Kiki

It was a gloomy Saturday and supertyphoon Mangkhut was still within PAR. I then decided to cook something good and warm for the family so I checked the refrigerator and the cabinet. I then was able to find ingredients for a chicken sopas! 

Ingredients:

Chicken

Cabbage

Carrots

Quorn chicken nuggets

Red bell pepper

Evaporated milk

butter 

onion and garlic

salt and pepper

fish sauce

Macaroni pasta

3 chicken cubes

How-to cook Chicken Sopas:

Combine chicken, chicken cubes, and water in a large stockpot and bring to a boil over medium-high heat.

Once completely cooked, let the chicken cool then shred it.

Use the broth to cook the macaroni then add the remaining chicken cubes. 

Heat oil in a pot. 

Sauté garlic, red bell pepper, and onions. 

Add in cooked shredded chicken and quorn chicken nuggets.

 Add in carrots and cabbage then sauté.

Pour broth with cooked macaroni into the sautéed meat and vegetables.

Add in more broth for a thick soup or water for a thin soup. 

Add salt, pepper, and a little bit of fish sauce.

Pour evap milk into the soup then butter.

Serve with parsley on top.

[shereenstartstoblog-blog]

Chicken with Creamy Paprika Sauce

It was Friday, September 14. The Philippines was hit by supertyphoon Mangkhut and I was asked to go home early. I guess it was a perfect time to have pasta for dinner and a white wine.

Ingredients

olive oil

boneless, skinless chicken breast, cut into bite-sized pieces

salt

pepper

tomato paste

chicken stock

onion, finely chopped

garlic, finely chopped

canned mushroom

sweet paprika

white wine (optional)

Greek yogurt

Fusilli 

parsley

How-to cook:

Heat oil in a large pan over medium high heat. 

Season the chicken pieces with salt and  pepper.

Add the chicken to the pan in a single layer and cook without moving until golden, 3-4 minutes. Flip the pieces over and cook another 2-3 minutes on the other side (the chicken will finish cooking later in the sauce). Remove chicken from the pan.

Whisk the tomato paste and chicken stock together in a bowl. Set aside.

Heat the remaining oil in the pan and add the onion. 

Cook 2-3 minutes until it starts to soften and then add the garlic and mushrooms. 

Cook, stirring occasionally, until vegetables are tender, 4-5 minutes. Add the chicken back to the pan along with the paprika and stir to combine well. 

Turn the heat up to high and add the wine. Cook until reduced. 

Pour in the tomato paste and chicken stock mixture and season the sauce with salt and pepper. 

Simmer a few minutes until  chicken is cooked through. 

Turn the heat off and stir in the greek yogurt.

Put sauce on top of the cooked fusilli.

Sprinkle with parsley before serving.

[shereenstartstoblog-blog]

Brined Porkchop

I have always wanted to try brine my porkchop cause I’ve seen one Bon Appétit video where this girl cooked porkchop. Click here to check the video.

Ingredients:

Porkchop

Oil

Brine - sugar, salt, pepper, garlic, water, vinegar

How-to Brine the porkchop:

Stir together the water, vinegar, salt, garlic, pepper, and sugar. 

Place pork chops in a container. 

Pour in the flavor brine.

Marinade from 2 hours to 24 hours.

How-to cook porkchop:

1.  Season porkchop with salt and pepper.

2. Heat the oil over medium to medium-high heat.

3.  When the oil is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain).

[shereenstartstoblog-blog]

Chili con Quorn and pita bread

Sharing a vegan and easy meal. Hope you’ll like it!

Ingredients:

Quorn ground beef

Kidney beans

Mexican seasoning

Pita bread

How-to cook:

In a medium sized stock pot, heat the oil over medium heat. 

Saute quorn ground beef and kidney beans.

Pour in mexican seasoning.

Cover and simmer for 15-30 minutes.

Heat pita bread for 2-3 mins.

Serve.

[shereenstartstoblog-blog]

Easy Filipino Lunch - Porkchop and Ginisang Kalabasa at Sitaw

So here I go, sharing the meals that I’ve been cooking for my family - my daughter ad brother. Lets start of first with the easy lunch that you can cook for your family or you can packed for lunch. I’m no good with the measurements though so I’ll list and include the how-to’s for the succeeding recipes. 

Ingredients:

Oil

String beans

Pumpkin

Garlic

Onions

Salt and Pepper

Porkchop

Shrim broth ( shrimp cube dissolved in water)

How-to:

Porkchop

1.  Season porkchop with salt and pepper.

2. Heat the oil over medium to medium-high heat. 

3.  When the oil is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain).

Ginisang kalabasa at sitaw

1. Heat oil in a large skillet over medium-high heat. 

2. Saute garlic and onions then add string beans and squash stirring occasionally, until the vegetables are beginning to brown, about 3 minutes.

3. Add broth (shrimp cube dissolved in water).

4. Cover and reduce the heat to medium. Cook until the beans are tender-crisp, 4 to 5 minutes.

5. Serve.

[crueltyfreerecipes]

GARLIC ALFREDO WITH ASPARAGUS & PEAS

[shereenstartstoblog-blog]

It’s Father’s day.

Happy father’s day to your dad, my dad, and myself. It’s already the 2nd time of my life that we’re not celebrating Father’s day with our dad. Also, it’s my 6th year being the “father” to my daughter. Today, I cooked something delicious and the dish that my family always love to eat every Sunday when we were still together - PASTA. Chicken and Shiitake bowtie pasta. Ingredients: - chicken breast cut in cubes - shiitake mushroom - mixed veggies - cabbage, lettuce, carrots - garlic and onion  - butter, oil - salt and pepper to taste - parmesan cheese How to cook : 1. Cook pasta based on the instructions. 2. Saute garlic and onion on a medium heat. 3. Add the chicken then mushroom then veggies. 5. Add the cooked pasta, umami sauce from the dried shiitake, and a little of pasta sauce. 6. add butter, salt and pepper to taste. 7. Serve. I havent started yet with the photos and videos but I will be sharing some soon! #shereenmoments

[shereenstartstoblog-blog]

Saturday feast for the family. Shrimp in spicy oyster sauce Ingredients : 1 kg of Shrimp Sprite Oyster sauce Lots of garlic Onion Salt and pepper Sugar Soy sauce Chili’s Spring onions for garnish Butter How to: Sauté garlic, chili’s, and onion in butter and a little bit of oil. Cook unto fragrant. Add shrimp til it turns pinkish. Add sprite, oyster sauce, soy sauce, sugar, salt and lots of pepper. Bring to boil. Serve. Salad 🥗 Ingredients : lettuce Cucumber Carrots Onion Red bell pepper Tomatoes How to: Combine all in a clean bowl then add vinaigrette of choice. Serve chill. Fried Tilapia Ingredients: tilapia Salt and pepper Oil for frying How to: In a medium pan, head oil. Add fish. Cook both sides til brown. Serve. Fried eggplant aka Tortang talong Ingredients: eggplant Eggs Salt and pepper How to: Cook eggplant in hot water for 5 mins. Once cooked, peel the skin. Add beaten eggs then season with salt and pepper. In a medium pan, fry until golden brown. Serve with shrimp paste on the side.

[shereenstartstoblog-blog]

We all have our downs and stress in life where we feel that we want to give up. I know that this is just my second entry on my very first blog and it’s no good to share something that has been an issue lately which is putting an end to your life or committing SUICIDE.

Honestly, I have thoughts of just giving up cause I am still going through the rough times in my life. I envy those people who shares how happy and perfect their lives are. I envy those who seems that they never had any problems and those who are spending their daily life with the people they love, their familia. Everyday, I give myself a reason why should I fight, go on with my life, and think that I’m still blessed. Yes blessed,not of the luxurious things in life but because i still have a great career, I still have my family even though we’re incomplete, I have my boyfriend, I have good friends, and I have a daughter who looks up to me.

In life, it shouldn’t just be about all the material things that you could have but it’s about living with a purpose, loving the people who gives meaning in your life, aiming for what your goals are, and doing what you’re passionate of.

If you feel down, it’s okay to vent it out. It’s okay to cry. It’s okay to share. It’s okay to pray to God to give you strength. You are not alone and always remember that! I always tell myself after browsing through my throwback photos when I was the happiest and I never worry about life and finances that this is just a test. This is something that I could surpass and be the best person that I can be! 😉

[shereenstartstoblog-blog]

This is my first entry to share what I’m very passionate of which is cooking. I have always wanted to make something that’s simple and very light for my palate. Since I love to watch cooking videos on YouTube, from making gnocchi to fish recipes, I ended up with this. Ingredients: • Tuna belly • Ripe mangoes cut in cubes • Cucumber cut in cubes • Minced onions • Cilantros • Lemon • salt and pepper to taste How to make: 1. Start by adding salt and pepper to your tuna then prepare your pan. On a medium heat, cook your tuna. 2. In a bowl, add all the remaining ingredients. Just add a squeeze of lemon then salt and pepper to taste. 3. Serve on a plate top with lemon and cilantro. It’s very simple to cook and it’s very good! Enjoy! 👌🏽