I Cooked Puto

I was in the mood this morning to cook puto. It's not the puto that used to cook from scratch. It's from the box this time. It was my first time to try this kind of puto mix from White King. Since I don't eat white sugar because it's unhealthy, I used brown sugar instead. I used the mini muffin molders and it yielded 2 dozens. I topped it with butter. To my surprise, the puto was good. I shared it with hubby, my niece, by brother and his wife but I ate most of it. Yummy to the tummy!

Looking for Great Mexican?

Author: Isiah Williams

If you're a Mexican fanatic like me, you need to check out El Rodeo. It's authentic Mexican food--no fake Taco Bell fare here! Also unlike Taco Bell, El Rodeo serves up one hundred percent meat. I set my home security alarm from http://www.homesecurity101.com and head out for some delicious Mexican fare. My favorite dish at El Rodeo has got to be the chicken chilaquiles. Chicken chilaquiles consist of shredded chicken over some tortilla chips and covered in a special sauce and melted cheese. It's delicious. Other favorites include the enchiladas, burritos, and tamales. El Rodeo offers an overwhelming amount of lunch and dinner combos so you're always sure to get what you want. Another standout dish are the fajitas. They come out sizzling and are always amazing. Like most Mexican restaurants, El Rodeo greets you with a basket of delicious chips and salsa. The decor is bright and festive. Brightly colored carved wooden chairs abound with Mexican banners and murals. Once a month, El Rodeo brings in a live mariachi band. Be sure to come early on these nights because the place gets packed in a hurry! It can be tough to find good food in central Pennsylvania that's not the basic American burgers and fries. Thankfully, for those of us who can't get enough of some savory and delicious Mexican food, there's El Rodeo.

Hubby's Potato Salad

My hubby love to eat potatoes anyway you cook it. He likes it mashed, fried, baked and of course potato salad. Last New Year's Eve he cooked potato salad and to my delight, it was really, really good. Even our visitors who came that day were so impressed of my hubby's cooking. It was their first time to eat potato salad, you know here in my homeland, we don't eat potato salad often and most people haven't tasted it yet. Hubby's potato salad was a hit. Here's the recipe:

4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, finely chopped
1/2 cup sweet pickles, finely chopped

Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not over boil or the salad will be mushy.

Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.

In a separate smaller bowl combine the mayonnaise, mustard, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.

Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.

Makes 6 servings

Natural Remedies In Your Kitchen

When you look at the science, it turns out your grandmother wasn't so far off on some of those home remedies she used to talk about. For example, it's really true that olives can help stave off motion sickness – but only if you eat them when the first symptoms appear. That's because olives contain tannin, which works to eliminate the saliva that triggers nausea.

It's also absolutely true that oatmeal has anti-inflammatory properties, and that a finely ground paste of it can help soothe eczema. The neutralizing powers of yogurt and other probiotics also can help get rid of bad breath.

Gargle salt water for a sore throat, take a spoonful of sugar for hiccups, and chew on a pencil for a headache – they all have a scientific reason why they work.

And, although there are no studies to back up putting Vapor Rub on toenail fungus, enough people have reported success with the remedy to warrant giving it a try.

Stuffed Squid

Did I tell that my hubby love to eat squid? That's right. Since we got married and tasted squid, he got addicted since then. He never ate squid before but now everytime I go to the fish market, I have to buy squid per hubby's request. I tried different squid recipes like adobo, fried, grilled and this time, stuffed. Squid tens to shrink after they are cooked so I tried to stuffed them and they look so full and didn't shrink that much. Hubby and I love this simple recipe of stuffed squid. So delicious and yummy to the tummy.

Ingredients:

about a kilo of fresh squid (big or medium sized) clean them

2 red onions chopped

1 green pepper chopped

3 tomatoes chopped

2 tablespoons of kalamansi juice (or lemon juice)

2 tablespoons of soy sauce

2 table spoons of cooking oil

Procedure:

Mix the cooking oil, calamansi juice and soy sauce. Pour this over your squid and mix them. In another bowl mix the onion, green pepper and tomatoes. Insert this inside your squid. Put in a pot including the sauce and cook over medium fire until it become tender around 10 minutes or depending on the size. Do not overcook them.

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!

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.