Baked Pork Chop

Ingredients:

4 (1-inch-thick) bone-in pork loin chops 

2 tsp. olive oil

Salt

Fresh ground pepper

Garlic powder

Red pepper flakes (for heat, optional)

Sauce:

1 c beef broth

1 tbsp. olive oil

2 tbsp. finely chopped fresh parsley leaves 

2 tsp. Dijon mustard

Instruction:

1. Heat the oven 400 F

2. Pat dry the pork chop, rub the olive oil. Season both side with salt, pepper, powdered garlic & red pepper flakes.

3. Heat oven-safe frying pan in medium-high heat, until hot for 3-4 minutes. Put the pork chops and cook undisturbed until golden brown on the bottom, about 3 minutes. 

4. Flip the pork chops and place the pan in the oven. Cook until golden brown, about 15 mins. 

5. Remove the pan out of the oven & return it into stovetop. Transfer the pork chops to a plate and cover them loosely with foil; set aside.

6. Using the kitchen towel or potholder to grasp the handle of the pan (be careful not to touch the handle with your bare hands for the remainder of the cooking time), pour off and discard any fat. Add the broth, place the pan over medium-high heat, and cook, scraping up any browned bits that have accumulated on the bottom of the pan, until the broth is reduced by half, about 3 minutes.

7. Remove the pan from the heat.

8. Whisk in the olive oil. Whisk in the parsley and mustard. Taste and season with salt and pepper as needed. 

9. Place a pork chop on top of the sauce on each plate, and serve immediately.

Enjoy! ^_^.

❤️L.

Kale Quinoa Salad

Ingredients:

1 c quinoa, not cooked

2 c water

1/2 tsp salt

2-3 handful of kale, stem removed

1 c cherry tomatoes

1 c cucumber, cubed

1/2 c mozzarella cheese balls or cubed

Dressing:

1 tbsp. Balsamic vinegar

1 tbsp. Olive oil

Dash of salt & pepper to taste

Instructions:

Cook the quinoa - 

Wash quinoa with running water. In a pot, put 2 cups of water, washed quinoa & 1/2 tsp. salt. Bring to boil & simmer in low-medium heat for 15-20 mins. Set aside for 5 mins off the heat.

Blanch kale - 

In a medium or large pot, boil water (approximate 1 gallon). While boiling, put the kale and let it cook for a 15 - 20 seconds. Remove the kale and put under running cold water for few seconds to stop the cooking process of the kale. Drain and set aside. 

Do the dressing - 

Mix balsamic vinegar, olive oil, salt & pepper. Set aside.

Assemble the salad - 

In a salad bowl, add blanched kale, cooked quinoa, tomatoes, cucumber & cheese. Add the dressing & toss carefully. 

Enjoy! ^_^.

❤️L

Lechon Kawali (Pork Liempo)

Ingredients:

2 lbs pork belly

1 med onion, quartered

4 cloves garlic, smashed

2 tbsp. Kosher salt

1 tbsp.whole back pepper corn

3 bay leaves

Vegetable Oil for deep frying

Instructions:

1. In a pot, put all the ingredients except vegetable oil, add enough water to cover the meat about 1 inch. 

2. In medium heat, bring to boil & simmer for 1 hour.

3. The meat is ready if you can poke toothpick through it without any effort.

4. Remove the meat from the pot, let it cool/dry for 4 hours, skin side up. 

5. Deep fry the meat at 475 F, make sure the meat is covered  with oil for an inch or two, until golder brown & crispy, for about 10 minutes.

6. Place over paper towel to absorb excess oil. 

Let it sit for couple of minutes, then slice into cube sizes.

Enjoy! ^_^.

❤️L

Chocolate Chip Cookies

Ingredients:

1 c unsalted butter, softed

1 c white sugar

1 c brown sugar

2 eggs

2 tsp. vanilla extract

1 tsp. baking soda

2 tsp. hot water

1/2 tsp. salt

3 c unbleached flour

2 c semisweet/dark chocolate chips

1 c walnuts, chopped

Instruction:

1. Pre heat oven 350 F

2. Cream sugar & butter

3. Stir in eggs & vanilla

4. Dissolve baking soda with hot water, add to batter

5. Add salt

6. Stir in flour ( small portion at a time)

7. Stir in chocolate chips & walnuts

8. Drop 1/2 - 3/4 spoonful in pans, flatten a little bit

9. Bake for 10-15 mins or until edge are brown or whole cookie is brown as desire. The browner the cookie and thinner, the crispier the cookie it will be.

Enjoy! ^_^.

❤️L

Pininyahang Manok

Ingredients:

3 cloves garlic

1 med onion, sliced

2 lbs. chicken, cut serving size

12 oz can pineapple chunk with juice

1/2 c fresh milk

1 med carrots, wedged

1 med potatoes, wedged

1 c green bell pepper

Salt & pepper to taste

Instruction:

1. Sautee garlic & onion

2. Add chicken, cook until light brown

3. Add pineapple juice from can & milk, bring to boil

4. Add pineapple chunks, simmer until chicken is tender, around 20-30 mins

5. Add carrots & potatoes, simmer for 5 mins.

6. Add bell pepper, salt & pepper, simmer for 3 minutes

Enjoy! ^_^.

❤️L