Years ago, I had one of the most delicious appetizer I’ve ever tasted.  But to be fair, almost anything in a cresent roll tastes amazing! LOL!  There are different variations of this including broccoli and/or bacon.

The only thing I would change is adding shredded lettuce in the middle…or perhaps a flower (ala “My Big Fat Greek Wedding”). 

The Basics
2-3 cups cooked chicken, diced
3/4 cup shredded cheese – I used mexican blend because I had it on hand
1/3 cup mayonnaise
1 teaspoon mustard
2 tablespoons fresh parsley
1 sliced tomato
2 cans of Crescent rolls (8 count)
1 egg white, lightly beaten
salt and pepper
garlic powder

The Rundown

1. Preheat oven to 375 degrees. Mix chicken, cheese, mayonnaise, mustard, parsley, and a few sprinkles of garlic powder and salt and pepper
2. Arrange the crescent rolls on a large round pan (like a pizza pan) so that the triangles overlap each other and one corner is facing outwards. You might want to flatten the dough now so it’s easier to fold over later.
3. Spoon mixtureon the the inner part of the crescent roll.  Don’t spread it up to the outward tip because you’re going to fold that over.
4. Top with tomato slices. I tried to spread it out evenly so that sometimes the tomato slice peeked through.
5. Fold over the corners and try to tuck it into the inner ring. 
4. Bake at 375 degrees for 11- 13 minutes or until the crescent rolls are cooked through.

I’m not sure if this happens to everyone, but whenever I hear the word “quiche”, I immediately think of Rosie Perez.  What?  Is that weird?  Hahaha! 

If you’re an aficionado of 90s comedies, you might remember a great movie by the name of “White Men Can’t Jump” in which Rosie Perez is the girlfriend of Woody Harrelson.  Her character (Gloria, I think is her name) is constantly studying to be a contestant on Jeopardy and one of the topics is word that begin with “Q” (quince, quiche, etc).

Anyways, I digress.  Typical Filipino meals (including breakfast) feature rice, and this one particular morning I decided to go a different route.  I’ve only had spinach and cheese quiche made by my good friend Luisa. 

This was good, but I do wish I added some sort of salty protein like sausage crumbles or bacon to make it more lively. I made my own pie crust and followed the Easy Pie Crust Recipe from Allrecipes.com.

The Rundown

• Fresh spinach – Washed, dried and chopped roughly
• Zuchinni – Washed and diced
• Handful of shredded cheese – I used cheddar
• 4 eggs
• Salt and pepper
• 1 cup of milk or heavy cream

The Basics

1. While pie crust is cooling, the oven should be preheated to 375 degrees. 
2. Beat eggs in a large bowl.
3. Add milk, cheese and veggies with a few shakes of salt and pepper.
4. Carefully pour mixture to pie crust.
5. Bake for 30-35 minutes or until egg mixture has cooked completely.  Enjoy!

Love garlic? Already baking something in the oven?  Try this simple garlic spread recipe given to me by my foodie friend Jerald!

You can spread it on bread or add it any recipe like soups, sauces or stews for a strong roasted garlic flavor.

The Basics

• 1 head of garlic
• Milk/heavy cream – about 1-2 tbsp.
• Salt

The Rundown

Cut to top off the head of garlic, just enough to expose each nub of garlic.  Place in a piece of heavy duty aluminum foil (or a small baking dish with a lid).  Form a bowl with the aluminum and add the milk or heavy cream.  Crumple over the foil to make a tight package.

Add to an oven that’s heated from anywhere between 325-375 degrees.  Let bake for about 30 minutes.

Carefully open the foil package. Voila!  The garlic should be cooked thoroughly to a nice golden color and all the milk/cream should be gone.

The skin should be easy to remove.  Remove all the skin, and put the cooked garlic in a small dish.  Add a pinch of salt and mash with a spoon until smooth and delicious.  Enjoy!

Holy guacamole, this is a super easy recipe!  Yeah, okay.  That was pretty lame.  But you know what’s NOT lame? Fresh guacamole!

I like to cook whatever is on sale, especially vegetables.  At the peak of the season you will get the best tasting and the best deal for produce.  If you can score avocados for less than $1, then that’s a heck of a deal!

Another great place to get produce are international or Asian markets, but buyer beware!  I’ve found that produce I’ve purchased there is usually already ripe so be prepared to start using it immediately!

The Basics

• 2 ripe avocados – They should be firm but have a slightly soft when given a tight squeeze.
• 1 lime – You can use lime juice if you have it.
• Garlic – 1 or 2 cloves should do the trick.  Finely minced or ground into a paste with a mortar and pestle.
• 1 small tomato; diced – I prefer Roma tomatoes.
• Coarse salt – Kosher, sea salt or the like

The Rundown

Half the avocado length-wise and running your knife against the pit.  When you remove the top half, you will have one half with the pit in tact.  To remove it, take a sharp knife and cleave it into the pit.  Hold the avocado and twist the knife and the pit should pop out.

Gently carve a grid into each half of the avocado.  Basically you will run your knife through, with the knife point scraping the inside of the avocado shell.  Once your done, you can take a spoon to scoop out the fruit.

Put the avocado in a large bowl.  Mash with a fork.  Add the garlic and tomatoes.  Add just a pinch of salt and a squeeze of lime.  Mix the guacamole.  Add a little bit of salt at a time until it tastes right.

Although the lime juice will slow the browning (oxidation) of the avocado, I would recommend searching this the day of preparation or put in a air-tight container and serve the next day.  Enjoy!

Colombian empanadas have a delicious pork filling and corn-meal shell.  I was recently introduced to these crispy delights by my brother’s girlfriend.  They are a bit different than Filipino empanadas, which are baked in a flour based shell.

These need to be eaten immediately, which shouldn’t be a problem, because reheating will ruin the shell — unless you want to re-fry them

The Basics

The Shell

• 1 1/2 cups of corn masarepa – This can be found in the Latino food aisle.
• 2 cups of water or chicken broth
• 1 tbs of vegetable oil
• 1 package of sazon Goya with azafran
• Deep frying cooking oil

The Filling

• Potatoes – washed, peeled and cubed
• Chicken bouillon cube
• Ground pork – about 1 lb.
• Fresh cilantro – about a handful, stems removed and chopped
• Chopped onion – about 1/2 cup
• Minced garlic – about 2 tbsp
• Tomato paste
• Cooking oil – about 2 tbsp

The Rundown

Using your hand mix together all the ingredients listed under shell (except the deep frying oil, of course). The dough should be pliable but not too mushy.  If its too dry, add more chicken broth or water.  If too mushy, add more masarepa.  Cover with plastic wrap and set aside until filling is cooked.

Boil a couple cups of water with the chicken bouillon.  Once boiling, carefully add potatoes.  Boil without a cover for about 8 minutes, then drain and set aside.

While potatoes are boiling, prepare the rest of the filling.  Add a few tbsp of oil in a saute pan, saute onions until translucent. Add garlic and cilantro and cook for about 2 minutes. Then add tomato paste and cook for about 3 minutes.  Set aside in a large mixing bowl.

Cook pork in pan until done (nothing pink or raw).  Add veggie mix together and cook for about 5 minutes.

Mash potatoes a bit and add pork mixture.

Using your hand, pinch about a tbsp or two of dough and roll into a ball in about a inch or so in diameter.  Continue until all dough is used up.

Get two pieces of plastic wrap.  A ball of dough between the plastic wrap on a table with plenty of room.  Squish ball down with the palm of your hand.  Then you can use a rolling pin to roll out the dough to about a 1/4 of an inch thick.  If it’s too think, just roll the dough back into a ball and try again!

Remove the top plastic wrap and add a tbsp of filling on one side of the dough.  Fold other side of the dough over to make a half circle. Pinch the end to close.  You can fold over the plastic wrap if you want to make it seamless.

Keep repeating until you have an army of empanadas.  Heat deep frying oil to about 325 degrees in a deep pot.

Slowly add empanada in oil.  Cook for about 2 minutes on each side or until golden brown.  Remove and set on a plate lined with paper towels.  Cook all the empanadas in one batch (I tried to freeze some and they got ruined).

Let cool a little bit, but eat while still hot.  If they cool, reheat by frying again.

The Basics

• Chicken tenderloins – You can get other cuts of chicken like the thighs or breasts, but I just think the tenderloins are made for this sort of thing.
• Flour/cracker crumbs/bread crumbs/matzo meal – Anything you have on hand will do; about 2 cups or so
• Salt or season salt – To taste
• Garlic powder – To taste
• 2 or 3 beaten eggs
• Milk – about a 1-2 cups
• Cooking oil – about 2 – 3 cups
• Mustard – Yellow mustard or Dijon; about 2 tbsp
• Honey – 2 tbsp

The Rundown

Soak chicken in milk for at least 15 minutes  to overnight.

In a pie plate, combine flour/crumbs, salt and garlic powder.  Scramble eggs in a large bowl.

Generously coat chicken.  Shake off excess dry mix.

Coat floured chicken in egg wash.

Re-coat chicken in flour.  Repeat until all chicken has been floured.

Heat cooking oil in a deep pot until it reaches between 325-350 degrees.  Take it off the burner if it gets too hot to let it cool.

Slowly add a few pieces of chickens in oil. Don’t drop chicken in the oil or it will splash out.  Cook on each side until golden brown.  I would flip it every 5 minutes or so.  Keep an eye out on the temperature and regulate it as best you can.

When completely brown, let cool on top of a wire rack with a paper towel.  Keep cooking the rest of the chicken.

View of the finished product! =)

Mix mustard and honey in a small bowl.  Adjust to the sweetness and tangy-ness you prefer.  Enjoy!

The Basics

• Brie – A half of a wheel should be enough for about 30 tartlettes
• Raspberry jam
• Phyllo cups – Found in the freezer section, near the whipped cream and ice cream *See notes*
• Light brown sugar

The Rundown

1. Preheat oven to about 325 degrees.
2. Remove rind from brie.  Cut brie into half wedges that will fit in a Phyllo cup.
3. Add enough raspberry to fill the other half of the cup. About 1/2 brie and 1/2 jam.
4. Sprinkle a little brown sugar.
5. Continue to fill all the cups.  I put them in a cookie sheet to bake.
6. Bake for about 20 minutes or until cheese and jam melts, and the cups brown a little.
7. Remove from oven and serve while warm.

Additional Notes

I think I would change the phyllo cups to a some sort of cracker, if I could find a cracker with a little bit of a rim.  Or I suppose you can buy reguar phyllo dough and just cut little rings and make your own cups.

I made up this recipe one weekend when my cousin Lenny requested P.F. Chang type lettuce wraps.  I looked up different variations and settled on whatever sauces I had on hand.  Anyways, I made this one day for my whole family and all my relatives geeked out.

The Basics

• 1 lbs of ground chicken
• Fresh mushrooms; about a handful diced into small pieces
• 1 can of water chestnuts – Get the sliced kind and just cut them into smaller pieces
• 1/2 med/large onion; diced
• 1 tbs cooking oil
• Oyster sauce
• Brown sugar
• Rice wine vinegar
• Soy sauce
• Sesame seed oil
• Peanuts; optional
• Chow mien noodles
• Lettuce – I prefer romaine leaves, but you can use iceberg if you want.

The Rundown

1. Put enough oil to cover the bottom of a frying pan.  Put it on medium to low heat.
2. Saute onions for about 3 min. until translucent.
3. Add mushrooms for about 3 min. until cooked.
4. In a small bowl, mix together the following ingredients: 3 tbs oyster sauce, 2 tbs brown sugar, 1 tbs soy sauce, 1 tbs sesame seed oil, 1.5 tbs rice wine vinegar.   Taste and adjust if needed.  It should be a nice balance of sweet, salty, tangy, and have a light sesame seed oil finish.
5. Add ground chicken and sauce mixture to the pan.  Mix thoroughly.
6. Add peanuts if you want extra texture.  Cook for about 5-10 minutes until all the chicken is cooked.
7. Add water chestnuts and keep cooking for another 5-10 minutes.  Taste and add salt sparingly.
8. You can put the chow mien noodles on the bottom of the serving dish, if you want to be fancy.  Or you can sprinkle some on top.
9. Serve with leaves of lettuce!

The Basics

• French fries – You can make homemade fries if you really want!
• Cheese – Get whatever you can find: cheese curds, mozzarella, farmers cheese, or feta
• Brown gravy/beef gravy – I can’t make homemade; making a roux is tricky!

The Rundown

1. Cook french fries.  If you are making them homemade, boil the potatoes in salted water for 4 minutes then deep fry until it reaches a golden color.
2. Scatter cheese on top of hot fries.
3. Drench fries with gravy. Enjoy!

This makes A LOT of sushi….Honestly, I’m not joking. Look at the picture. That was only made with about half the ingredients I prepared.

The Basics

• Warm steamed rice; about 3 cups – Don’t use instant.
• 1/4 rice wine vinegar
• Sugar
• Avocado; cut into strips
• Cucumber; peeled and cut into strips
• Imitation crab stick
• 2 eggs
• Soy sauce
• Masago – Fish roe; completely optional
• Seaweed wrappers
• Bamboo mat – No, this isn’t food, but it’s a special device you need to help roll the sushi. Wrap the seaweed mat with plastic wrap.

The Rundown

1. Cook rice wine vinegar on stove top on medium heat. Add about a teaspoon of sugar. Keep stirring until sugar is dissolved.
2. Slowly pour vinegar over rice while mixing rice.
3. Scramble eggs. Add 1 tsp of soy sauce and 1/2 tsp of sugar. Pour into a non-stick pan. Cook into one thin sheet. Remove from heat and cut into strips.

• Rice on the outside

1. Cut 1 seaweed wrapper in half, horizontally.
2. Using your fingers, grab a small handful of rice. Spread rice on shiny side of wrapper half. Use a small bowl with water to get some of the rice off of your fingers. Add more rice as needed.
3. Smooth over masago on rice if you want.
4. Turn seaweed over so rice is on bamboo mat.
5. Place a small amount of crab stick, cucumber, egg and avocado in the middle.
6. Carefully roll sushi, while applying pressure.
7. You should now have one HUGE sushi roll. Set aside and continue making rolls.
8. Cut less then 1/2 thick with a very sharp knife.

• Rice on the inside

1. Use one seaweed wrapper. Do not cut! Place shiny side down on bamboo mat.
2. Using your fingers, grab a small handful of rice. Spread rice on shiny side of wrapper half. Use a small bowl with water to get some of the rice off of your fingers. Add more rice as needed.
3. Smooth over masago on rice if you want.
4. Place a small amount of crab stick, cucumber, egg and avocado in the middle of rice
5. Carefully roll sushi, while applying pressure.
6. You should now have one HUGE sushi roll. Set aside and continue making rolls.
7. Cut less then 1/2 thick with a very sharp knife.