Making your own chicken broth has so many benefits. First of all, it’s cheaper than buying cans or boxes from the store. Also it’s a very thrifty way to use spare chicken bones if you de-bone your own chicken. Also you can add your own flavor, such as roasted garlic.
I love asparagus. My dad would blanch the spears and then drizzle melted butter with a sprinkle of salt. Wow, even typing that brings a smile to my face.
Since asparagus is in season and is cheaper this time of year, I wanted to experiment a bit. I made this dish this year for Easter and it has fast become my cousin Sheryl’s favorite dishes.
This is a family recipe, created by my grandma on my dad’s side. My dad is the oldest of nine kids; while big families weren’t so uncommon in the Philippines a few decades ago, you can imagine it was tough feed such a large group on a limited budget. This recipe is proof that you can make a few ingredients go a long, tasty way.
This sausage pasta bake was inspired from one of my favorite foodie TV shows “Diners, Drive-Ins and Dives”. Basically, it’s a bunch of meat, cheeses, marinara sauce, bell peppers and pasta. It’s basically love baked in goodness.
The Basics
Oyster sauce chicken afritada is a dish I created while I was a poor college student. I was feeling a little homesick and was craving traditional Filipino chicken afritada. It hits close to the mark, but the salty oyster sauce makes it more of a Chinese dish in my opinion.
