Cheesy Chili Mac Recipe!

Cheesy Chili Mac Recipe!

Cheesy Chili Mac is usually served during rainy and cold seasons. It is packed with vitamins and minerals that is good for your kids. Besides of its very easy to prepare and to cook, it is also a budget meal and 100% sure that your kids going to love this and beg for more cause it tastes cheesy rich and flavorful.

This is my version of Cheesy Chili Mac Recipe!Enjoy!

 

Ingredients:

2 ½ cups uncooked macaroni noodles

1 cup frozen corn kernels

15 oz. can kidney beans

1 ½ cup shredded sharp cheddar cheese

15 oz. can pinto beans

15 oz. can black beans

15 oz. can dice tomatoes

15 oz. can tomato sauce

2 ½ cups vegetable broth

2 tbsp. flour

2 tbsp. chili powder

2 cloves garlic

1 pc. yellow onion

1 tbsp. virgin olive oil

 

Directions:

In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.

Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.

Drain and rinse the kidney beans, black beans, and pinto beans.

Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.

Stir very well to dissolve any flour and chilli powder off the bottom of the pot.

Add the uncooked macaroni noodles and stir well.

Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.

When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.

Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.

When the pasta is tender, you can now add the shredded cheddar and stir until melted.

Serve while it’s hot.

Share with your family and friends! Enjoy!

Cheesy Chili Mac Recipe!
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Cheesy Chili Mac Recipe!
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Ingredients
Servings:
Instructions
  1. In a large pot over medium heat, pour in olive oil then add and sauté the onion and garlic for 3 minutes or until onions are soft and transparent.
  2. Then add the flour and chilli powder, continue to stir for about 2 minutes, or until flour and chilli powder begin to coat the bottom of the pot.
  3. Drain and rinse the kidney beans, black beans, and pinto beans.
  4. Add the tomato sauce, diced tomatoe the 3 kinds of beans, the corn, and the vegetable broth to the pot.
  5. Stir very well to dissolve any flour and chilli powder off the bottom of the pot.
  6. Add the uncooked macaroni noodles and stir well.
  7. Turn the heat up to medium high, and let it boil. Stir every other minute to loosen the noodles from the bottom of the pot as it heats up.
  8. When it boils, turn the heat down to low so it continues to simmer gently. Simmer for 12-15 minutes, or until the pasta is tender and the liquid is thick and saucy.
  9. Stir frequently as it simmers just to make sure the pasta does not stick to the bottom of the pot.
  10. When the pasta is tender, you can now add the shredded cheddar and stir until melted.
  11. Serve while it’s hot.
  12. Share with your family and friends! Enjoy!
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Cheddar Biscuits Recipe – Just Like Red Lobster’s! (Well Almost)

Cheddar Biscuits Recipe – Just Like Red Lobster’s! (Well Almost)

I have to admit I’m not really a big fan of Red Lobster.  As far as seafood restaurants go there are many better ones than this big box chain.  But every so often I drag my husband, who does not eat seafood at all, to suffer thru a meal mediocre meal of chicken or steak at our local Red Lobster.  I don’t go for their seafood dishes at all, I go because I have a craving for their famous Cheddar Bay Biscuits!

I love those melt in your mouth buttery cheddar biscuits served fresh from their oven.  In my opinion that’s the best thing they serve at Red Lobster, and it’s free!  But at our Red Lobster they seem so stingy with those cheddar biscuits, bringing just one biscuit per person.  I’d gladly pay for those cheddar biscuits rather than practically have to beg the server for another round.  We’re usually told they serve them so sparingly so that you can savor them oven hot.  I’m not convinced.  I think it’s more likely that the oven can’t keep up with the demand.  I mean everyone I know goes to Red Lobster just for those biscuits!

A couple of years ago I found the Red Lobster Cheddar Bay Biscuit mix at Sam’s Club.  It comes in a huge box with enough mix to whip up a ton of them.  I admit I bought a box.  It was okay, but you do have to add your own shredded cheese and butter. So basically you get a huge box of glorified Bisquick with packets of seasoning.  So I figured I can do this without the mix, after all I worked for Popeye’s Fried Chicken many years ago and we made biscuits.  How hard can it be?

Biscuits are pretty straight forward if you have a box of Bisquick in your pantry.  It’s basically Bisquick and liquid, milk, buttermilk, or water.  But was there a secret to those yummy Cheddar Bay Biscuits?  Well I went on a quest and with a bit of trial and error came up with this Cheddar Biscuits Recipe.

Okay they’re not exactly the same, but they come pretty close.  The best thing is you don’t have to leave home to have some.  Just be sure you stock some Bisquick in the pantry!

 

 

Cheddar Biscuits

Biscuit Ingredients:

2 1/2 Cup Bisquick

1/2 Cup cold butter – sliced into squares

1 Cup Cheddar Cheese – shredded

3/4 Cup Milk

1/2 Tsp. Garlic Powder

Topping:

1/4 Cup Melted Butter

1 Tsp. Garlic Powder

1/2 Tsp. Parsley Flakes

Directions:

Biscuits

Pre-heat oven to 425º

Cut cold butter squares into Bisquick.  Use a pastry blender or 2 forks.  Do not over mix.  Dough should be coarse and crumbly.

Stir in the rest of the biscuit ingredients.  Do not over mix, just be sure the dry ingredients are mixed in.

Dough will be lumpy and sticky, but it should hold together, not loose.

Drop spoonfuls of dough onto a parchment covered baking sheet – you should get about 10-12 biscuits

Bake for 12 – 15 minutes or until tops are golden brown.

Topping:

Stir parsley and garlic powder into the melted butter.

Brush on tops of biscuits as soon as they come out of the oven.

Serve hot.

Cheddar Biscuit Recipe - Just Like Red Lobsters! (Almost)
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Servings
12 Biscuits
Servings
12 Biscuits
Cheddar Biscuit Recipe - Just Like Red Lobsters! (Almost)
Print Recipe
Servings
12 Biscuits
Servings
12 Biscuits
Ingredients
Biscuit
Topping
Servings: Biscuits
Instructions
Biscuits
  1. Pre-heat oven to 425º
  2. Cut cold butter squares into Bisquick. Use a pastry blender or 2 forks. Do not over mix. Dough should be coarse and crumbly.
  3. Stir in the rest of the biscuit ingredients. Do not over mix, just be sure the dry ingredients are mixed in. Dough will be lumpy and sticky, but it should hold together, not loose. Drop spoonfuls of dough onto a parchment covered baking sheet - you should get about 10-12 biscuits
  4. Bake for 12 - 15 minutes or until tops are golden brown
Topping
  1. Stir parsley and garlic powder into the melted butter.
  2. Brush on tops of biscuits as soon as they come out of the oven.
  3. Serve hot.
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Rellenong Manok (Filipino Stuffed Chicken) Recipe!!!

Rellenong Manok (Filipino Stuffed Chicken) Recipe!!!

rellenong manok

Rellenong Manok is a festive Filipino  dish which is basically a roasted stuffed boneless chicken. Yes it’s boneless, but only in the cavity, wings and legs still have bones intact. 

The name Rellenong Manok iterally means “Stuffed Chicken”.  “Relleno” is the Spanish word meaning filled or stuffed; and “Manok” is the Tagalog word for chicken.  So for this festive dish the body of the bird is  painstakingly de-boned and only the wings and legs remain intact.  Because of the stuffing the chicken retains it’s shape when done, giving it a very nice presentation at any fiesta table.

The chicken is de-boned by cutting the breast side, removing the bones and sewing them back together.  Another way would be by removing the bones by hands carefully from the cavity without cutting the chicken. Cooking this dish is best suited for special occasions because the procedure involved is a little tedious. De-boning the chicken requires some skill and patience.  Stuffing it with the meat mixture is easy enough but, you have to insure that the chicken is well sewn so the contents won’t spill.

This is my version of Rellenong Manok (Stuffed Chicken) Filipino Recipe.

Have fun.

Here’s a video by Nides showing you how to de-bone a chicken!

 

Ingredients:

1 whole chicken, shape kept and de-boned

2 tbsp. soy sauce

1 1/2 tbsp. sugar

2 tbps. calamansi or lime  juice

For Stuffing:

1/2 kg. ground pork

1 can vienna sausage, drained and sliced

1/2 cup bacon, diced

1 cup ham, diced

1/4 cup carrots, minced

1/4 cup sweet green peas

3-5 whole eggs, hard boiled, peeled

1/2 cup cheddar cheese, grated

1/4 cup pickle relish

1/4 cup breadcrumbs

1/4 cup raisins

2-3 tbsp. soy sauce

1/2 cup butter

1 tbsp. sugar

1 tbps. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Marinate chicken in soy sauce, sugar and calamansi juice (lime juice) then set aside.

Mix all the remaining stuffing ingredients well in a bowl.

Stuff the chicken in all parts.

Sew the cavity opening and truss the chicken then wrap chicken in aluminium foil.

Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

Open the foil and rub chicken with butter and put back in the oven until golden brown.

Serve while its hot,

Share with family and friends,

Enjoy!!!

Rellenong Manok (Stuffed Chicken) Filipino Recipe!!!
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Servings
5-6 people
Servings
5-6 people
Rellenong Manok (Stuffed Chicken) Filipino Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
For Stuffing:
Servings: people
Instructions
  1. Marinate chicken in soy sauce, sugar and calamansi juice (lemon juice) then set aside.
  2. Mix all the remaining stuffing ingredients well in a bowl.
  3. Stuff the chicken in all parts.
  4. Sew the cavity opening and truss the chicken then wrap chicken in aluminium foil.
  5. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
  6. Open the foil and rub chicken with butter and put back in the oven until golden brown.
  7. Serve while its hot,
  8. Share with family and friends,
  9. Enjoy!!!
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Pork Embutido – Filipino Style Meatloaf

Pork Embutido – Filipino Style Meatloaf

maxresdefaultEmbutido is basically Filipino style meatloaf. This dish is well known in every Filipino table during special occasions and holidays like Christmas, New Year’s Eve, Weddings, Fiestas and etc. Embutido can be made with any type of ground meat, but using pork is the most popular. It can be pan fried or breaded to give extra texture.  It can be served with the dipping sauce of your choice.

Embutido is a Spanish word that refers to a sausage, usually made from pork and spices wrapped in hog casings, that’s one of the ingredients to this classic Filipino dish. This classic Filipino style meatloaf is one of the easiest recipes that you can easily learn how to make. Today I will give you my version of Pork Embutido Filipino. Enjoy!

 

Ingredients:

2 lbs. ground pork

3 pcs. hard boiled eggs (sliced)

2 pcs. raw eggs

10 pcs. sausage or 6 pcs. hotdogs (cut in half lengthwise)

2 cups bread crumbs

1½ cup raisins

½ cup sweet pickle relish

½ cup tomato sauce

1 cup carrots, minced

2 cups cheddar cheese, grated

1 cup onion, minced

1 cup green bell pepper, minced

1 cup red bell pepper, minced

1 tsp. salt or salt to taste

½ tsp. pepper or pepper to taste

 

Directions:

In a large container place the ground pork in, then add the bread crumbs, break the raw eggs; add it in. Then mix well.

Add the carrots, bell pepper “red and green”, pickle relish, onion, and cheddar cheese and mix thoroughly.

Then add the tomato sauce raisins, salt, and pepper then mix well.

Place the meat mixture in an aluminum foil and flatten it.

Add in the sliced boiled eggs and sliced sausage alternately in the middle of the flattened meat mixture.

Roll the foil to form a cylinder shape locking the eggs and sausages in the middle of the meat mixture.Lock the edges of the foil if done.

Place in a steamer and let cook for 50 – 60 mins.

Then after that, set aside for a minute and then place inside the refrigerator until temperature turns cold.

Slice,

Serve,

 

Share and Enjoy!

Pork Embutido (Filipino) Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Pork Embutido (Filipino) Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
Servings: people
Instructions
  1. In a large container place the ground pork in, then add the bread crumbs, break the raw eggs; add it in. Then mix well.
  2. Add the carrots, bell pepper “red and green”, pickle relish, onion, and cheddar cheese and mix thoroughly.
  3. Then add the tomato sauce raisins, salt, and pepper then mix well.
  4. Place the meat mixture in an aluminum foil and flatten it.
  5. Add in the sliced boiled eggs and sliced sausage alternately in the middle of the flattened meat mixture.
  6. Roll the foil to form a cylinder shape locking the eggs and sausages in the middle of the meat mixture.Lock the edges of the foil if done.
  7. Place in a steamer and let cook for 50 – 60 mins.
  8. Then after that, set aside for a minute and then place inside the refrigerator until temperature turns cold.
  9. Slice,
  10. Serve,
  11. Share and Enjoy!
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Beef Morcon (Filipino Style) Recipe!!!

Beef Morcon (Filipino Style) Recipe!!!

Beef Morcon

Morcon, a meat roll stuffed with sausage, veggies, and egg, is a popular Filipino dish usually  served on special occasions and holidays like Christmas, New Year’s Eve, Birthdays and Fiestas. But if you wish to cook it everyday then you can have it as much as you like but just be careful with the calories.

Morcon isa tasty meat roll stuffed with the other ingredients such as carrots, cheese, hard-boiled eggs, pickles and etc. makes this an irresistible treat. Although the preparation of this dish may be time consuming, morcon are really very simple to make and the whole process is so easy. This is my version of Beef Morcon, I hope you like it.

 

Ingredients:

 Morcon:

2 pounds beef Flank or skirt steak works best

2 pcs. hotdogs or sausage, sliced into strips

12 slices bacon

1 pc. medium carrot, peeled and cut into strips

4 pcs. hard boiled eggs, peeled and cut lengthwise into halves

4 ounces cheddar cheese, sliced lengthwise into strips

4 pcs. gherkins sweet pickles, sliced lengthwise into strips

½ cup flour

1 pc. kalamansi (lemon)

½ cup soy sauce or more depending to your taste

¼ – ½ cup cooking oil

¼ tsp. pepper or pepper to taste

For the Sauce:

½ cup liver spread

1-2 cups reserved marinade (from the marinated beef)

1 pc. onion, peeled and chopped

1 cup tomato sauce

2 cups water or beef broth (optional)

2 cloves garlic, peeled, minced

1 pc. bay leaf

¼ tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Cut the beef round morcon-style “wide beef slices” Using kitchen tools.

Arrange each beef slice between two heavy duty plastic wrap and with a meat mallet, pound to about ½-inch thick or thinner.

Repeat with remaining beef slices.

Trim sides of meat to shape it as close to a rectangle.

Combine beef, soy sauce , lemon juice in a bowl and pepper to taste and marinate for about 30 minutes.

Fry bacon in a pan over medium heat, until cooked but still limp, not crispy. Remove from pan and drain on paper towels.

Drain beef from the marinade mixture, squeezing any excess liquid and reserving marinade.

Lay beef on a flat surface and arrange bacon in a single layer on top of the beef.

Arrange strips of hotdogs, carrots, cheese, pickles and halves of eggs lengthwise over bacon.

Gently gather end of beef upwards and roll neatly into a log, enclosing filling.

Using kitchen twine, tie beef roulades snugly at both ends and centre to fully secure and lightly dredge with flour.

Heat oil in a wide heavy-bottomed skillet over high heat. Then gently add beef roll and lightly brown on all sides and remove from pan and drain on paper towels.

Discard oil from skillet but leave at least 1 tbsp.

Add garlic and onions and cook until limp.

Add the reserved marinade mixture and bring to a boil.

Add tomato sauce and beef broth.

Add bay leaf, salt and pepper to taste. Bring to a boil.

Gently add beef rolls in a single layer. Lower heat, cover and cook for about 40-60 minutes or until beef is tender.

Remove beef rolls from pan and set aside for about 3 to 5 minutes.

Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm.

Add liver spread into sauce and stir until dissolved.

Continue to cook for about 6-10 minutes or until sauce is thickened.

Pour sauce over morcon slices and serve hot.

 

Share and Enjoy.

Beef Morcon (Filipino Style) Recipe!!!
Print Recipe
Beef Morcon (Filipino Style) Recipe!!!
Print Recipe
Ingredients
Servings:
Instructions
  1. Cut the beef round morcon-style “wide beef slices” Using kitchen tools.
  2. Arrange each beef slice between two heavy duty plastic wrap and with a meat mallet, pound to about ½-inch thick or thinner.
  3. Repeat with remaining beef slices.
  4. Trim sides of meat to shape it as close to a rectangle.
  5. Combine beef, soy sauce , lemon juice in a bowl and pepper to taste and marinate for about 30 minutes.
  6. Fry bacon in a pan over medium heat, until cooked but still limp, not crispy. Remove from pan and drain on paper towels.
  7. Drain beef from the marinade mixture, squeezing any excess liquid and reserving marinade.
  8. Lay beef on a flat surface and arrange bacon in a single layer on top of the beef.
  9. Arrange strips of hotdogs, carrots, cheese, pickles and halves of eggs lengthwise over bacon.
  10. Gently gather end of beef upwards and roll neatly into a log, enclosing filling.
  11. Using kitchen twine, tie beef roulades snugly at both ends and centre to fully secure and lightly dredge with flour.
  12. Heat oil in a wide heavy-bottomed skillet over high heat. Then gently add beef roll and lightly brown on all sides and remove from pan and drain on paper towels.
  13. Discard oil from skillet but leave at least 1 tbsp.
  14. Add garlic and onions and cook until limp.
  15. Add the reserved marinade mixture and bring to a boil.
  16. Add tomato sauce and beef broth.
  17. Add bay leaf, salt and pepper to taste. Bring to a boil.
  18. Gently add beef rolls in a single layer. Lower heat, cover and cook for about 40-60 minutes or until beef is tender.
  19. Remove beef rolls from pan and set aside for about 3 to 5 minutes.
  20. Slice into 1-inch thick rounds and arrange slices on serving platter. Keep warm.
  21. Add liver spread into sauce and stir until dissolved.
  22. Continue to cook for about 6-10 minutes or until sauce is thickened.
  23. Pour sauce over morcon slices and serve hot.
  24. Share and Enjoy.
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