2 pounder Cowboy Steak

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I’m not gonna’ boast that i’m the best cook, because I’m really not. I learned cooking just in 2 years and before that I can barely fry an egg.

But I really enjoy watching food network, and my boyfriend is just so appreciative of my small efforts until it became cooking to a 2-inch ribeye steak. It was honestly very risky because I have never done it in my entire life. But i guess,, thats what love can do. Make you do all the things you’ve never done before.

Somehow, it did turn out really great. he was very pleased and very surprised. lol.

I’m not even sure if I can do it again… but I do hope I will be able to. heheh.


Chicken Farfalle

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I was browsing more easy recipes online and this one is just super quick it’s actually a 30-minute meal.  And it’s really good. I found this recipe online and tweaked it a little instead of using shrimp, I used skinless chicken breast. Inspiration of this Farfalle recipe is from DOMESTIC GEEK in youtube, she’s got awesome posts

1 box farfalle pasta (bowtie pasta)
1 tbsp butter
1 tbsp olive oil
1 shallot, finely diced
2 cloves of minced garlic
2 medium sized chicken breast
1/3 cup chicken stock
salt and pepper
chili flakes to taste
2 medium sized tomato
2 cups baby spinach.
fresh parmesan for grating on top

Cook pasta according to package directions. Drain and set aside.
In a large frying or saucepan, heat your butter and olive oil over medium high (The olive oil prevents the butter from burning.)
Add shallots and garlic and saute for two minutes.
Add sliced chicken breasts
Season with salt, pepper and chili flakes to taste.
Add chicken stock and bring to a simmer.
Add tomatoes and kale.
Cover and cook until kale wilts and tomatoes are heated through; about 3-5 minutes.
Pour over cooked pasta and stir to combine.
Grate fresh parmesan over top.

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Double Fish Cake Sandwich

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My partner bought me this Black and Decker Mini Chopper. I was so excited to try it because it’s one of my first kitchen tools. What better way to try it… fish cake! Especially when he came home really hungry from work so I decided to give this baby a try.

FIsh Cake:

  • 1 can tuna in water (I used Al alali tuna)
  • 1 small size shallot
  • 2 tsp thai garlic (or can use 2 cloves of garlic)
  • salt and pepper
  • 1/2 tsp Paprika
  • 1/2 tsp chili powder
  • 1 tsp soy sauce
  • 2 Tbsp flour
  • 1 egg white (removing the yolk drops the calories)

– Add them all together in the Mini chopper and blend them until its mixed enough and you’re satisfied with the consistency. Then heat the not stick pan with about 2-3 tbsp of olive oil, once the pan is hot, you can roll the mixture into patties and then fry it until it’s golden brown about 2-3 mins each side.  Once done, let sit into a paper towel to drain the oil.

– Then assemble your sandwich as how you wanted it. For mine, I did regular white bread (although whole bread would have been more preferred), then lettuce, top with fish cake, cheese (I used mozzarella, I would have used goat cheese slices but I finished it the day before), another fish pattie, cucumber, and tomato. DONE!

– Add your sauce of preference, but he likes it as it is.. I just served it just like that.

It’s fun to see him really enjoy it. and next time I’ll use a healthier bread. 🙂 

Honey and Mustard Chicken Wrap

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Earlier I posted how I did my Spaghettini in Light Tomato Sauce. This time I am sharing my recipe for Honey and Mustard Chicken Wrap. I made this for my partner and ate it together with my Spaghettini. It did work well actually.

Preparing the Chicken:

  • 2 skinless chicken breast properly cleaned, Marinated it with Lemon Squeeze for about 5 mins. Add salt, pepper, and thyme.
  • Add in Taylor’s Honey Mustard marinade enough to properly coat the chicken and let it marinate for at least 30 mins.
  • Preheat the oven. Transfer the chicken to a baking pan and drizzle with olive oil to prevent sticking and drying. Once the oven is ready let the chicken bake for 20 mins and turning it on the other side halfway through.

(Below is photo of my chicken after I removed from the oven.)

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  • And then I prepared about 5 Lettuce leaves and washed thoroughly. I actually let the lettuce sit in the water added with a little vinegar for about 5 mins just to make sure it is properly cleaned before serving it.
  • I used 2 slices of goat cheese and cut them in half.

2015-03-27 16.11.21-1Together with my Spaghettini, I used the same spaghetti sauce for the chicken wrap.

My boyfriend really loves it. If ever you give it a try I’d like to hear about it. Suggestions and comments are welcome! 

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Spaghettini in Light tomato Sauce

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i have gastroparesis and I’m very sensitive on high fiber foods and protein. Basically I eat simple carbs because it is all I can tolerate for now so I am experimenting on foods that I am able to tolerate and get as much flavor like normal.

For this post I am making spaghettini no. 6 from Barilla. I really like it than the regular spaghetti because it’s light and thin with a nutty flavor. It is a good match for lights sauces, broths and soups.


– Boil about 750ml of water. Add olive oil around 2 tbsp. salt and pepper and I added 1 tsp of dried sage for added smell and flavor. When the water is boiling, I added pasta and let cook until tender for about 6 mins. Transfer to a colander to drain, add a bit of olive oil to prevent it from drying and sticking together. I added around 2 tbsp of dried sage and mix thoroughly make sure that it is equally distributed. Transfer to a container and set aside.


  • 1 medium onion diced
  • 1 tsp garlic diced
  • 1/2 medium carrots diced
  • 1/2 cup of mushrooms diced.
  • salt and pepper
  •  1 Tbsp of soy sauce
  • 1/4 cup of mozzarella cheese
  • 1 small Hunts tomato paste 135 g
  • 1/2 cup tomato sauce
  • 1 packet of stevia
  • 1/2 cup skim milk

– saute onion and garlic until onion is translucent. Add carrots and mushrooms, stir and let cook for 1-2 mins. Add tomato sauce and tomato paste, stir and let boil. Add 1 packet of stevia; sprinkle a bit of salt and pepper. Add the soy sauce and stir. let boil.

– Once boiling, turn down the heat to medium high and add skim milk, and mozzarella cheese (I prefer light mozzarella but for today I used the regular one). You can actually adjust the salt, pepper, stevia and soy sauce according to your preference. But I try to keep my sauce light as much as I can so I used a minimum amount. I let it simmer for 3-5 mins.

– Sprinkle parmesan or grated cheese then serve.

Below is the final product. How I wish I can add minced turkey or minced beef to my sauce.. I tried it before but it’s not digesting at all and I hate taking my medications so I tend to stick to my basic carbs diet but trying to make it as healthy and light as much I can. 

I’m still learning how to cook since 2 months please bear with me. I am kind of enjoying the kitchen a  lot more and looking for easy and healthy recipes to follow. 🙂 

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Pan de sal Recipe

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Pan de sal is a filipino favorite. But while I was browsing through some easy recipes which I can follow .. I learned that it is actually Portuguese in origin.

In the Philippines, what we usually do is serve it with really good coffee and topped with your preferred spread. For me, I like to add cheese on it or butter. These bread rolls are fluffy and soft that it’s actually very versatile in the table. Although You can dip it in coffee or milk, add peanut butter, strawberry jam, cheese, eggs and tomatoes, etc.. the possibilities are actually limitless.

Pandesal Recipe (Adapted by Pinay Cooking Lessons) :

  1. 3 cups All Purpose Flour
  2. 1/2 cup white sugar (because I don’t use white sugar I used the equivalent 12 packets of Stevia)
  3. 2 tsp salt
  4. 1/8 cup olive oil
  5. bread crumbs (for coating)
  6. 2 tsp yeast
  7. 1 cup lukewarm water (110 – 115 degrees)
  8. 1 tsp white sugar (1 packet stevia)  and 1/2 tsp salt ( to add in the yeast mixture)
  •  Activate yeast by adding 1 cup lukewarm water, 1/2 tsp salt, and 1 packet stevia. Mix together then let sit for 5-10 mins until there is bubbling in the mixture.
  • For the dry mixture add together 3 cups All Purpose Flour, 12 packets Stevia and add the olive oil together with it.
  • Once the yeast is bubbling or has been activated add it to the dry mixture and mix it thoroughly. Add a little bit of flour until the mixture is not too sticky and kneadable. I covered mine with plastic wrap while letting it rise inside the oven (definitely it’s off) for at least an hour or until the mixture has doubled its size.
  • After an hour, remove from the off-oven and knead for about 10 mins and make sure to remove the air from the mixture.
  • Once the mixture is stretchable, divided the mixture into half and separately mold them into tubes and coat it with bread crumbs and let sit for another half an hour.
  • Cut the mixture by using a cutter or in my case I used the knife. At the same time pre-heat the oven to 360 degrees and then bake the bread to 15 – 20 mins until the bread is a little bit toasted.

(Below is a photo before I cut the into small pieces and baked the bread mixture into the oven)

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(Final product ^_^)

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– This is my 1st attempt in making pandesal. I never thought I’d ever get to make one and that cooking and baking whatever was just all in my head and I always thought it’s impossible as I always think I’m a loser in the kitchen.

But it seem like it is  fun! I’m actually thinking of investing in good food processor and baking utensils. Not that I’d wanna be a chef.. I’m still a nurse but I just find cooking can be more fun with the proper tools in it and with someone to feed on who appreciates. 🙂 

Chicken hearty soup

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My boyfriend was sick and wasn’t able to go to work today. So I made this hearty chicken macaroni bowtie soup inspired byPanlasang pinoy Chicken Macaroni Soup. I kindda’ tweaked a little of the instructions but so far he really likes it, and I will definitely be doing it again.


  • 1 and 1/2 cup water boiled then add 2 skinless chicken breast cut in small pieces let boil for about 5 mins and remove from heat.
  • on a separate pan boil 3 cups chicken stock and I added bowtie macaroni noodles till cooked and tender according to package instructions.
  • Sprinkle salt and pepper, and 1 tsp rosemary
  • once noodles are cooked, add in the 1 medium diced onions, 1/4 cup diced celery stalk and 1/4 cup diced carrots.. let boil.
  • then add in the chicken and 1/2 cup of low fat milk. Cover and stir once in a while until soup starts boiling again add the celery leaves chopped coarsely. let simmer for 2 mins.
  • taste and add in salt and pepper according to preference.