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Saturday, January 29, 2011

So Much More Than Hot!

This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine.

I was not really into hot sauce or spicy foods but my hubby is. He love to put hot sauce sauce in his foods especially pizza, tacos, enchilada, tortilla and just about anything. Before I got married to him, I hardly used any hot sauce in my foods because I simply dislike it. But after more than 8 years of being married to him, his love of hot sauce, he rubbed it off on me. Now I'm loving the taste of hubby's favorite Tabasco sauce. For me, pizza taste a lot better if I put Tabasco sauce on it. In fact, this afternoon, hubby and I just ate our favorite pizza from the fast food restaurant and of course, we put our favorite Tabasco Original on it. TABASCO® Original Red is "So Much More Than Hot." It also unlocks or enhances the flavor of food so you can get the best of every bite.

Hubby love to watch football and of course his favorite team is Dallas Cowboys. Since it's football season and the Super Bowl is right around the corner, I'm planning to buy a pizza so hubby can eat it while watching his favorite sport. We still have the TABASCO® Original Red sauce that we just bought a week ago. So pizza plus TABASCO® Original Red would be perfect combination for a game day tradition!

Here's my favorite recipe using Tabasco Original Red:

Ground Beef Tacos

What you need:

1 box Taco shells

1/2 kl ground beef

2 tbsp olive oil

1 tomato, chopped

2 cloves garlic, crushed and chopped

2 onion, chopped

1 cup lettuce or cabbage cut in strips

grated cheese

1 tsp pepper

2 tsp salt

1 bottle TABASCO® Original Red sauce

How to make it:

In a pan saute garlic till golden brown, then add 2 tbsp onion till skin turns see through. Add the ground beef, season with pepper and salt. When beef is cooked the place it on a bowl.

Get a taco shell, place 1 to 2 tbsp of ground beef, (sprinkle with salt or pepper if desired) then add onion, lettuce, tomatoes and cheese.

Serve it with TABASCO® Original Red sauce.

TABASCO® Original Red is not about heat for heat’s sake. It’s about what heat does to the flavor of food. The simple combination of salt, red pepper, and vinegar are perfected in a 3-year aging process that produces a hot sauce with the uncanny ability to bring the most out of your food. Other hot sauces add their own specific flavor to food. TABASCO® Original Red simply enhances the flavor of food.

For some simple ideas & recipes for food everyone loves, check out Game-Day Party Menu. They have a bunch of recipes to choose from using Tabasco of course. I also encourage everyone to browse Pizza Perfected for different pizza recipes using Tabasco Original. Enjoy and have fun!

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Tuesday, January 25, 2011

Sinigang na Ulo Ng Tanguigue

I love eating sinigang but I was not good in cooking it. I remember my grandmother used to cook sinigang when were kids and I just love the way she cooked it. At that time, I didn't bother to ask her or observe her while she was cooking. All I was interested that time was to eat what she cooked. My grandma had already passed away many years ago and I didn't get her sinigang recipe so I can't cook sinigang the way she cooked it before. Her sinigang was not that sour unlike those in the restaurant that all you can taste is the sour tamarind powder that they added. It really turned me off. Until 2 years ago, my sister taught me how to cook sinigang the way our grandma used to cook. I was so glad to learn it and now I can cook good sinigang as my grandma did. I love to buy the head of the tanguigue fish because the soup really taste good and it's really perfect for sinigang.

Ingredients :

1 kilo fish head of tanguigue, split open and gills removed
1 large onion, peeled and finely sliced
2-3 tomatoes, diced
5 pcs of medium size kamias
a bunch of camote tops or chayote tops or kangkong tops
1 small piece of ginger, crushed
salt or patis

Cooking procedure:

Put the sliced fish head in the pot over low fire with salt or patis, sliced onion and crushed ginger. Simmer it for about 5 to 7 minutes stirring once in a while. Add 5 cups of water and bring to a boil then season with salt or patis. Add the tomatoes or camias and cook for another 10 minutes. Add the camote tops or chayote or kangkong tops. Simmer for 3 minutes. Serve at once.

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