Another quick and easy dinner. This is another one of those dishes I grew up with. Mom would cook this up real quick, but she would use cut up strips of chuck steak. I decided to use skirt streak instead.

I, personally hadn’t made adobo for probably over 15 years. My mom actually cooked it at least once a week when I was growing up…

Salmon En Papillote with Mushroom Risotto

I have been craving beef for several days now and decided that I was going to have Steak Diane, but with a Ribeye steak instead…

Something really quick. The noodles were from the Ramen packet, but I didn’t use the seasoning packet…

Dinner In Disguise – Chicken Fried Steak: Tonight’s recipe is an adaptation from one of my childhood memories. I used to watch Nathalie Dupree when I was a kid and enjoyed watching her.

Spaghetti with Meat Sauce – One of the simplest dishes in my repertoire…

Dinner In Disguise: What can be simpler and quicker than a couple of roasted chicken thighs with herb roasted baby potatoes?

I love Turkey Tacos. I substitute ground turkey for ground beef and use a mixture of spices. Usually I will go out and buy one of those packets and add it to my browned turkey meat with onions and garlic.

Susan Dopart has created “A Recipe for Life”, a smart, easy to understand, concrete nutrition road map partnered with simple, delicious recipes designed to improve one’s health.

Got home late again and I’m finding it hard to cook a meal this late. Tonight we have some fried rice with potstickers from Diho Siam in Mission Viejo.

I recently came across a new blog aggregator (a site that centralizes blog posts from multiple sites into one site) called FoodBlogs.com. They currently have over 500 food blogs from around the world and it’s a great place to view content from hundreds of food blogs.

We all have one. Some have maybe 2 or 3 while others don’t have enough space for what they have. Some of us don’t know how long we’ve had it, while others know exactly how long they have had theirs.

So let’s call it a late lunch. I made a stuffed bone-in pork chop that was stuffed with mushrooms. Instead of polenta, I opted for risotto with mushrooms. The pork chop was moist on its own, thank the pig lords!

I need to cook with turkey more often. Usually you will see me making taco filling or chili, but tonight I was in the mood for a burger!

Chef Rich Sweeney of Top Chef Season 5 had a recipe for a Pasta Fagioli on his website. It looked so good I had to try it out.

There was a dish that I recall growing up. My mom would make it now and then and it was perfect with fresh steamed rice (what isn’t perfect with fresh steamed rice?) It is made with a squash called a Chayote or Mirlitons as I would find out later…

Well its the first weekend in awhile since I have cooked and I decided I wanted to make some Bolognese.

Zov’s Neighborhood Cafés in Newport Coast and Irvine will feature a week of “Family and Values” from Monday, May 11 through Sunday, May 17.

Learn how to make pasta with Food Network’s Adam Roberts from FNDish and Marc Forgione from Forge.

Formerly Saigon Grill, it is now the Pho Ha Noi. I went in with some expectations, but sadly walked away disappointed. I think the first clue should have been that the place was empty…

I recently gave some advice to a co-worker about how I like to cook a filet mignon. When he came back to me the next morning he told me that his filet was a bit tough and that his meat really stuck to the pan…

So remember that huge bowl of soup that I couldn’t finish at Mentatsu? Well, the next day I had it for lunch, but I changed things up a bit. Not happy with my soup from the night before, I needed to fix it my way…

So, to transform this Filipino dish to my way I changed a few things up in this Beef Mechado. My mom made this dish often. She usually did it in under an hour and the meat was always too tough that we had to chew – alot…

The dish is called Bistek (derived from “beef steak”). Basically, it is strips of beef cooked in soy sauce, onions and something called calimansi juice. My version is just a bit different…

Well I had a few different ingredients in the fridge and decided to try a quick stirfry. In my wok I had beef, onions, ginger, scallions, baby bok choy, broth, soy sauce, sesame oil and shiitake mushrooms. I don’t have any exact measurements for you as it was all “on-the-fly” or shall I say “fry” cooking…

I have no idea what this dish is called. It’s a dish my mom made often and is something I yearn for once in a while. The ingredients are fairly simple. It’s not a fancy dish by any means and it doesn’t photograph well – most Filipino dishes don’t for some reason…

It only made it to about 68 degrees here in SoCal. All day I have been in the mood for soup. I have been craving Thai Coconut Crab Soup for some reason. The smell of Thai basil and cilantro mixed with the sweetness of the coconut milk and that hit of spice from the sambal….get out of my way, it’s time for soup!

This was a wonderful dish. The “bread pudding” part of it was very tasty and adding some of the flesh from the pumpkin just added a nice touch. I scooped out the bread pudding and then scraped the pumpkin from the outer skin…

So remember a couple of days ago I made some chicken stock? I used the chicken and shredded the chicken, discarding the bones and skin. I later took the stock and put some in the freezer for future use and the rest will be used for the pot pies. The following recipe is an adaptation of Tyler Florence’s Chicken Pot Pie recipe…

Many of you probably ask, why go thru all the trouble of making stock when you can go and buy fairly good stock at the market? My answer, when you have time to make stock, take advantage of it. Making your own stock will always taste better than anything you buy in a store…

Well after the fiasco with me forgetting to put the compact flash card in my camera, I made sure it was in this time. So having leftover mushrooms from the last risotto, I decided to do the risotto again. To serve with the risotto I pan seared a salmon fillet and finished it off in the oven…

I was snapping pictures of my dinner, had a new lighting setup. The camera was cooperating, the pics in the viewfinder and the LCD screen were gorgeous…

So remember that Roasted Pork belly I roasted last night? I finally had my “first” taste tonight. Absolutely delicious! Now, it would have been much better fresh out of the oven on Thursday, but a warning to those wanting to make it – wait for the weekend!

When growing up my parents and their friends often got together. On special occasions they would have Lechón (in Tagalog it’s called Litson) which is a roasted suckling pig. All I can remember is that the skin was golden and crimson. I also remember the crackling sound it made as the first cleaver came down…