Friday, April 29, 2011

KitKat Mint

Am I late or what! I didn't know that this has been in every grocery shelf for the longest time. So that makes the new KitKat Mint a new discovery for 2011. 

KitKAt Mint doesn't contain any colours, flavours and preservatives. Inside, you will find 9x2 KitKat Fingers.

Thursday, April 28, 2011

The Sandwich Guy

The Sandwich Guy is a major food discovery in 2010. I was enjoying a relaxing stroll with my boys at SM Megamall, and when we suddenly craved for food that may be considered as a heavy meal but still light for a snack, our feet brought us to The Sandwich Guy. We thought that it was more of a bread store at first, since their shelves were full of wheat bread. Lucky us, because another food outlet made it to our top list of favorites.
The Sandwich Guy:  Eastwood City

 For the health conscious, The Sandwich Guy offers food that are freshly made and without preservatives. It is a good choice. They sell Pasta, Salads, Sandwiches and Potato dishes. You can also choose an add-on like grilled chicken for your pasta, fruits for your salad, garlic bread, extra cheese or even pesto.
My favorite pasta is Tommy Boy
It is pasta in fresh tomatoes and garlic sauteed in olive oil.
 It's P70 for every order.
Favorite add-on: grilled chicken (P25)
My husband's pasta choice is Pesto
Basil, garlic, nuts in extra virgin olive oil.
It's P75 for every order.
Favorite add-on: grilled chicken (P25)
My favorite side dish: Mushy Potato with Mushrooms
The ultimate chicken sandwich: polloROSMARINO (Rosemary Chicken Sandwich)
All sandwiches are made out of whole wheat bread and The Sandwich Guy bakes its own whole wheat bread.
Visit: The Sandwich Guy for branches.
Prices Range from Php55- 130

Thursday, April 14, 2011

FTF: Turkey Burger


We thought that turkey would be something for a change, instead of chicken.

Layers of grilled turkey burger,  tomatoes, lettuce, mozzarella cheese, onion, basil and a slice of Jalapeño, sandwiched together with mayo and mustard.
Food Trip Friday

Crazy For Jalapeño

More Jalapeños!
Added fresh Rosemary too!
A related entry: Pickled Jalapeño

Jalapeño is originally from Mexico. Based on my research, about 160 square km are dedicated for the cultivation of Jalapeños. Another surprising use of Jalapeño peppers is that they're often muddled and served in mixed drinks. Well, I haven't tried a drink mixed with Jalapeño, that would be something new and exciting to try.

I was able to beat the crowd over at S&R last Saturday. Bought all the Jalapeños I can find on the shelf. There were 2 containers left and they were hidden. It's good that I have a keen eye, found them under a stack of pickles. Finders Keepers!

One Jalapeño Dish that I would love to try  is Jalapeño Poppers. It is an appetizer stuffed with ground meat and cheese wrapped with bacon, coated then fried. Yummy! So I divided my fresh Jalapeños into 2 servings, one for pickling and the other batch for favorable dishes.

Wednesday, April 13, 2011

Fish Fillet With Honey- Glazed Mushrooms

  • Fish Fillet of your choice (sliced)
  • 2 cups chopped mushrooms of your choice 
  • 5 cloves garlic (minced)
  • 1 tbsp chopped parsley
  • 2 to 3 tbsp honey
  • Cooking oil for frying
  • salt and pepper
  • 2 eggs
  • 1 cup all purpose flour
  • 2 cups bread crumbs
How To:
  • Season fish with salt and pepper
  • Coat each fish fillet as follows: Dip in beaten eggs, flour, beaten eggs, breadcrumbs. Set Aside.
  • Heat cooking oil then pan fry fish until golden brown. Set Aside.
  • In a separate pan, saute minced garlic until golden brown.
  • Add chopped mushrooms and stir for a few seconds.
  • Add honey and and chopped parsley, then mix everything well, simmer for a few seconds.
  • Top honey-glazed mushrooms on prepared fried fish.
Ready to serve.

Saturday, April 2, 2011

Pickled Jalapeño

Relish or Buro( Tagalog ) is a common side dish  or a condiment for Filipinos. We often pickle vegetables like bamboo shoots or labong, baby green mango or Pajo and even baby onions. It goes well with our native dishes and hot rice.

Just a few weeks back, I've mentioned in one of my entries my love for pickled jalapeños. Since jalapeño is not a native vegetable, here in the Philippines, we would often find jalapeño in gourmet shops or supermarkets that sell imported products.
 My first pickled jalapeño jar.
The good news, when we went grocery shopping last weekend, to my surprise, I found some fresh jalapeños. Or maybe because I kept on asking every time I visit the supermarket hehehe!
The jalapeños I bought were meant for salads. The sizes were pretty big to be pickled.  Out of 6 pieces, I got 2-3 medium to small jalapeños. The ideal size  for pickling are the small ones. That's for me, because I noticed that young vegetables usually have more flavor. As expected, the big ones were not as hot.  I was able to eat it fresh. Anyway, the important thing for me when it comes to pickling are the mix of flavors. The big jalapeños may not be as hot but they were still flavorful. 

I pickled my jalapeños as it is. I like it hot so I kept the seeds intact. 
*Remove seeds if you don't want it as hot.

Ingredients: I didn't include any measurements because this was an experimental recipe. But  I guarantee it's easy, just mix everything according to your preference. Will post an updated recipe soon.
  • Apple Cider Vinegar
  • Fresh  jalapeños (washed well)
  • Sugar
  • a dash of salt
  • fresh herb of your choice
  • Jar
 How To:
  • Just boil everything together until your jalapeños are cooked. 
  • Cool it down for a few minutes then pour it in your nice jar.
  • Wait for an hour so that the vegetable can sip in more flavor, then you can enjoy your pickled jalapeños.

Friday, April 1, 2011

FTF: Mozzarella and Turkey Bacon Wrap


We just recently bought packs of Turkey Bacon and blocks of Mozzarella Cheese. Here's another easy recipe which I also consider as a good snack.
  • Turkey Bacon (cut into half)
  • Mozzarella Cheese (cut into sticks)
  • Grated Parmesan Cheese
  • Fresh Basil (optional)
  • All Purpose Flour
  • 3 Eggs (beaten)
  • Bread Crumbs
  • Toothpicks
  • Cooking Oil for frying
note: it's half bacon for every mozzarella stick
How To:
  • Wrap each mozzarella stick with fresh basil then wrap it with sliced bacon. 
  • Pin it together with a toothpick.
  • Dip each chicken breast as follows: beaten eggs, flour, beaten eggs, breadcrumbs, then grated Parmesan cheese.
  • Pan fry until golden brown.