Chicken Relleno

Chicken recipes are my favorites and so with my kids. Yesterday, we made chicken relleno and it was delicious! Succesful!

Ingredients:
1 chicken (about 3 lbs.)
Salt and pepper (approx. to taste)
1-2 tablespoons soy sauce
2 tablespoons lemon juice
¾ pound ground pork
¼ pound lean bacon, chopped or coarsely ground
6 ounces shredded Cheddar cheese
½ cup raisins
3 tablespoons sweet pickle relish
1 egg
1 carrot, cooked and cut julienne, or 1/2 cup green peas, cooked
3 ounces cooked ham, cut julienne
2 Spanish chorizo de Bilbao or pepperoni, approx. 5 ounces
2 hard-cooked eggs, cut in halves
1 to 2 tablespoons butter, melted

Procedure:
1. Bone chicken for stuffing, leaving wing and drumstick bones intact. Rub chicken with salt and pepper to taste, soy sauce and lemon juice. Letstand at least 30 minutes - Refrigerate if longer.

2. Combine ground pork, bacon, cheese, raisins, pickle relish and egg. Mixwell. Place chicken on board, skin side down. Place half of stuffing in boned cavity of chicken. Arrange carrot and ham strips, sausage and egg halves in rows on top of pork mixture. Cover with remaining mixture, stuffing boned thighs.

3. Bring 2 cut sides of chicken together. Fasten edges at one-inch intervals with wood picks or skewers, then lace with string. Turn bird over and mold it back to resemble original shape. Tie legs with string and tuck wings akimbo. Place on rack in roasting pan and cover with foil. Bake at 350 degrees 30 minutes and remove foil. Continue baking additional 1 hour or more until golden brown, basting with melted butter. Collect drippings, if desired, and make flour gravy.

3. Remove skewers and string. Serve in platter garnish as desired with vegetables or fruit. Carve into 1/2-inch-thick diagonal or crosswise slices, starting from wing sides.

Kare-kare

Grandma is fond of cooking lately. She prepared kare-kare last night and I want to share the recipe with you. Her kare kare is a combination of meat and vegetable stew in peanut sauce.

Ingredients:
2 1/2 lbs Pork hocks or oxtail (cut into 2" lengths)
1/2 lbs Stewing beef (optional to make a meatier dish)
1 1/2 tsp Salt
2 tbsp Cooking oil
2 Cloves garlic, minced
1 med Onion, sliced
1/2 cup Achute water (option
3 tbsp Peanut butter
2 tbsp Toasted powdered rice-Mochiko (optional)
1/2 lbs Green beans
1 medium Eggplant, cut into 8

Procedures:
Place hocks or oxtail pieces in a large pot.
Add enough water to cover.
Bring to boil, lower heat and simmer for 1-½ hours or until tender.
If using achute water, soak 1 tablespoon of achute seeds in water 30 minutes.
Squeeze seeds between your thumb and finger tips until the water turns red.
Strain and set red water aside.
Or heat 2 tablespoons saute achute seeds in oil until oil turns red, discard seeds.
Use oil sauteing rest of ingredients.
Heat oil in a skillet and saute garlic and onions.
Add cooked mea 2 cups of the broth.
Add and achute water.
Simmer for 15 minutes.
Stir in peanut butter and toasted rice powder, bring back to simme cook, stirring for 5 minutes.
Add green beans and eggplant.
Cook 10 minutes or until vegetables tender, stirring occasionally.
Correct the seasonings.
Serve with hot rice and bagoong, plain or sauteed.

FILIPINO PORK ADOBO

Ingredients:
1 1/4 lbs Boneless pork shoulder (2-inch cubes)
1 cup Water
1/2 cup White vinegar
2 tbsp Soy sauce
6 Garlic cloves, minced
1/4 tsp Pepper
4 tsp Vegetable oil

Procedures:
On a rack in broiling pan broil pork 6 inches from heat source until rare, 5 to 6 minutes; transfer to 3-quart saucepan.

Add water, vinegar, soy sauce, garlic, and pepper and stir well to combine; bring to a boil over high heat.

Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes.

Using slotted spoon, transfer pork to plate; set aside.

Increase heat to high and cook pan juices, stirring occasionally, until liquid is reduced by half; remove from heat and reserve.

In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes.

Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute.

Grandma’s Embutido

Kairi and Cj just love the embutido grandma had cooked last week. As Filipinos, Embutido is a Filipino style of meatloaf. The two kids even consumes the whole wrap of embutido in a single setting.
This embutido is wrapped with an aluminum foil. Here’s how to do it:

Ingredients :
•1 lb. ground pork
•1/2 cup finely chopped carrots
•1 cup (6 slices) finely chopped (sweet or cooked) ham
•3 tbsp. minced green bell pepper
•3 tbsp. minced red bell pepper
•1/3 cup sweet pickle relish
•1/4 cup raisins
•3 whole eggs
•1/2 cup grated cheddar cheese
•dash of liquid seasoning
•salt & pepper, to taste
•1 tbsp. cornstarch
•slices (wedges) of hard-cooked eggs (see recipe)
•slices (wedges) of Vienna sausage
•aluminum foil, 10" x 12" sizes

Procedures :

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
5. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.
6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

Like the Apple Cake

I have started liking this delicious cinnamon-spiced upside-down cake which is made with golden delicious apples, butter, brown sugar, and cinnamon.

Here’s how to make Apple Cake:
Ingredients:
4 Apples (peeled, cored and sliced)
1 tbsp Baking Powder
2 cups White Sugar
4 Eggs
2 tsp Cinnamon (ground)
3 cups All-Purpose Flour
5 tbsp White Sugar
5 tbsp Brown Sugar
1 cup Vegetable Oil


Procedure:
Mix flour and baking powder in a large bowl.
Take a different bowl and put vegetable oil, sugar (2 cups) and eggs into it. Beat the mixture well.
Now, blend the egg mixture and flour mixture until smooth.
Take a small bowl and mix brown sugar, white sugar and cinnamon in it.
Pour half of the oil-egg batter into a pan. Add 2 apples followed by half of the cinnamon-sugar mixture to the pan.
Repeat the last step.
Bake the mixture in a preheated oven for about 50-70 minutes.
Let the cake cool. Invert the pan over a plate.
Apple Cake is ready to serve.