Here’s a little something I put together this afternoon.  It coincides with an old world dough recipe I made a couple of days ago–basically taking my favorite pizza dough recipe and freezing it for a couple of days; then thawing it out for a few hours before use.

I remember the first time I dabbled with phyllo dough I had no idea what I was doing.  My cousin gave me one of those mini pie makers for Christmas a couple of years back and I was eager to get started.  So naturally at the market, I grabbed what I thought to be an ‘easy’ and fun way to try out my new pie maker– phyllo dough.  Following the instructions on the box, as well as, the pie maker’s how-to,  I was off to a good start!

There’s been a request for pizza lately from our little guy…so I thought I make his favorite, which is pepperoni pizza…BUT double decker style!

Improvise, improvise, improvise…I’m big on this when it comes to recipes.  Most times, whilst sitting in my little corner kitchen desk, I’ve already figured out what I am going to cook for tomorrow’s dinner whilst, in my head, prepping the ingredients for tonight’s family meal!  There are thousands, upon thousands of recipes on-line where I gather my ideas from.  Other times, I just turn around to grab one of my cookbooks.  What I love to do, however, is improvise…and this is what I have done with this recipe.

Yesterday we had rain…finally.  True, it’s not the most pleasant…but hey, free water is ALWAYS good.  So it was a cozy kind of feeling for me, which personally meant, run to the grocery store to see what I can cook up for the day! 

A few blogs ago I made some skinless longganisa using lean ground pork.  Although all the flavors of what longganisa should look and taste like was accounted for, they were a bit on the dry side due to the lack of porky fat.  So tonight, I decided to revisit this recipe and use bacon as the ‘skin’ to make up for the lack thereof in fat content.  Which, by the way, was an idea that our little guy suggested I should do.

So here we go…kicking it up a notch with hickory smoked bacon!

Just a quick recipe share of my favorite way to cook fish!  Bon Appétit…

A collaboration with my hubby, as he prepped the lamb for me, whilst I whisked away at the remaining ingredients in the kitchen.  We initially discovered ‘Beef Wellington’ from Gordon Ramsay‘s infamous television show Hell’s Kitchen.  Throughout the years of watching this show and seeing hundreds of Beef Wellington made by the contestants during the dinner service, I made a self-promise that I would SOMEDAY make this dish. 

A small, four-plate setting on our dining room table alongside a menagerie of sliced cherry tomatoes, red pearl onions, crushed garlic, atop with a drizzle of soy sauce.  We can’t forget the generous portion of steam white rice, of course.  This was my childhood recollection of longganisa back home in the Philippines at the age of 7.  It was all I needed to make for a humble meal spent with my family– mom, dad and my lola (grandmother in Tagalog).  I recall accompanying my lola to pick out a bundle of fresh longganisa hanging in abundance on sharp hooks along the beams of the roof inside the marketplace.  It was something I always looked forward to…

Ever wonder what to do with the abundance of rosemary bushes growing in your front and/or backyard?  Well, wonder no more! 

I love eating lasagna, as much as I love cooking it…BUT I don’t make it often.  The last time I cooked lasagna I was still dating my husband!  We’ve e been married 13 years to date–so that was a while ago.  Today, however, I was on a mission to do one my favorite things, surf the web for a beyond-the-ordinary lasagna recipe.

A few weeks ago what we thought to be a really tall, non-fragrant, honeysuckle tree turned out to be pomegranates!  I was elated!  Today I was all over the internet in search of a recipe for pomegranates; at the same token, I had a craving for a Moroccan style cuisine.  So putting two and two together, I came up with a great dinner plan for the family.

I’m always looking for something different to make with chicken; and also felt like having a cozy, comfort meal with my fam.  On top of this I was craving for some Filipino food.

I know that chicken caldereta (kalderetang manok, in Tagalog) has been done before,  so nothing new here, but, alas, if you know me well, I’m always experimenting with ingredients from the fridge and seasonings from the pantry; thus wanted to share my version with you…

For lunch today I made two simple dishes…nachos for hubby, our little guy, and myself, as well as, a baked farm-raised trout for my mom.  I made both in less than an hour.  They are light to the tummy and easy on the budget with usage of items you probably already have in your fridge and/or pantry.

I’ve been given an opportunity to test run a recipe that will be included in an app for iPad–they may even include my pictures (if selected) to be featured along with the recipe.  Meanwhile, when I read the recipe in its entirety, I was excited to see that part of the recipe called for spatchcock chicken.   The recipe stated that spatchcock chicken is a process that you can ask a butcher to do, but, I thought, what an opportunity to challenge myself, not only in test running the recipe, but achieving one of many techniques I have been wanting to try for quite some time now.