What's Cookin'??

I apologize for my tardiness in getting some meal ideas in this blog and also my English grammars. I am not a meal planner lady, I am more of a lady that decide the dinner around 2 p.m. that day. But I decided I should be more organize with my menu planner for this week. Here is my menu week for September 29-October 5. I don't usually stick with the menu, I tried to switch the day.
Some of the ingredients in my menu I use Filipino already made mixes that I buy at an Oriental store. I will try to attach pictures of the mixes or if you would like them I can send you some of my favorite Filipino dry mixes. In most of my menu, I serve them with brown rice and white rice.


M- Sweet and Sour Pork(Lion House Recipe)
T- Homemade Lasagna(I make this a day in advance or in the morning) w/ garlic bread and salad
W- BBQ Salsa Chicken(GreenHills Ward Cookbook) serve with warm Tortilla
Th- Pork Loins and Au Gratin Potatoes
F- Chicken Tocino
S - Leftovers (only me and my 2 easy to please daughters)
Su - Roasted Whole Chicken and mashed potatoes

Sweet and Sour Pork (Lion House Recipes)

2 lbs. lean pork, about ½ - inch thick

2 T. cornstarch

¼ cup soy sauce

3 T. oil

2 cups carrots cut diagonal chunks

3 small onions, cut in quarters

1 green bell pepper, cut in strips

1 can ( 20 oz.) chunk pineapple, drained(save)

3 T. cornstarch

2 T. sugar

2 cups liquid (drained pineapple juice plus water)

2/3 cup vinegar

½ cup soy sauce

Cooked rice

Cut pork into 2-inch strips. Mix 2 tablespoons cornstarch and ¼ cup soy sauce, and marinate pork in this mixture for an hour or two, or overnight, in refrigerator. Drain (save marinade). Stir- fry meat in hot oil until evenly browned and tender (about 10 minutes). Remove meat from pan. Stir-fry carrots and onions in same pan, using more oil, if necessary. Cover and cook on low heat until tender crisp, about 10 minutes. Add green bell peppers and pineapple. Return meat to pan, then stir in marinade.

In the meantime, make the sauce: Mix 3 tablespoons cornstarch and the sugar in a small saucepan. Add 2 cups liquid, vinegar, and ½ cup soy sauce. Stir and cook until thickened and clear. Pour over meat and vegetables, and heat until flavors are blended, about 10 minutes. Taste to correct seasonings. Serve over cooked rice.

BBQ Salsa Chicken

3-4 frozen boneless, skinless chicken breasts

20 oz. Pace Picante Salsa ( about 2 1/2 cup)

3 - 4 squirts of your favorite BBQ sauce

brown sugar (about 1 tablespoon)

Place frozen chicken breasts in bottom of crock-pot. Pour salsa on top of chicken. Squirt BBQ sauce over the top. DO NOT STIR!! Sprinkle generous amount of brown sugar over the top.

Cover and cook on low for 5 - 6 hours. At about 5 hours of cooking take out the chicken breasts and shred and allow to soak up remaining sauce. Serve in warm tortilla with your favorite Mexican toppings such as cheese, sour cream, lettuce….etc.

Roast Chicken

I like to roast my chicken rubbed with olive oil, paprika, garlic salt, dried rosemary and black ground pepper. I slice butter and I put them inside the chicken skin cavity. I bake my chicken in 350 degree for about 1 hour and 30 minutes. The chicken package will recommend of how long you need to bake the chicken. I usually bake it for 30 minutes and then I will cover it loosely with aluminum foil after.