I got up early today to pick some flowers from our garden for my hubby on Father’s Day.  Who says fathers’ can’t enjoy nature’s beauty, as well?

For tonight’s Father’s Day dinner, I’ve decided to make steak, and for dessert…lavender and honey is the theme of choice.

Meanwhile, I want to take this opportunity to wish those who are, to those yet-to-be, to those whose love ones have passed on…husband, father, grandfather, uncles, brothers, and friends.  Have a wonderful father’s day celebration…

Now here’s a entrée I didn’t anticipate would give me two menus in one…a wrap and a soup!  Other than the traditional Filipino dish called Nilaga (Beef cabbage stew) I normally cook, and sadly, the only dish I make with cabbage, I have been on a quest for other good recipes, as well.  By the same token, I didn’t want to overly complicate things, so stumbling upon this simple cabbage recipe made this mom’s cooking adventure an easy one, with an added bonus recipe to boot!

It is the simplicity of French food, or in this case, French dessert that makes it ideal for re-creating at home.  Here’s my creation using my two favorite things, blueberries…and edible flowers. Bon Appétit…

Adobo, whether it’s made with chicken, pork, fish, or a vegetarian version with Kangkong (Kangkong has been translated into English as swamp cabbage or river spinach, but those names don’t reflect what kangkong really is except for the fact that it grows where there’s a lot of water. It has also been called swamp morning glory because of its flowers. In French, it is called liseron d’eau.) is a staple in any Filipino household…but how about upping the ante by diversifying it with bacon?!

Sometimes we can all use a little bit of butterscotch and perhaps a few drizzle of caramel in our lives, right?  Mix this together, along with a few other heartwarming ingredients and place it in a cast-iron skillet …My friends, you’ll have yourself a heart pouncing, whirlwind of a dessert in no time flat!

At last, I finally made bagels at home!  Could use a bit of perfecting (but then again, I’m a bit of a perfectionist), Nonetheless..the process was rather easy and every ingredient I needed were readily available in my pantry.  With this said, you probably have all the ingredients in your pantry, too.  Trust me, if you can make bread dough, you can easily make bagels…and the fun part, customize them!  Have your little ones do the customizing and make it a family bagel-making day.  Happy Baking–gcc

This is a rich, smooth, spreadable pâté, ideally using fresh, organic chicken livers.  Goes great with crunchy toasts!  Sealing the surface with a slick of clarified butter (see below), or with jellied stock helps to preserve the pâté’s pink tinge and basically stops it from graying.

Aside from the chicken liver pâté, I also experimented with making potted shrimp since I had a few cooked shrimp left over from making Pancit (rice noodles) just a few days ago.

Last year I tried to experiment with making homemade dolmades, but was unsuccessful with the rice bit.  It was not cooked all the way through…so, I have not given it another go ever since.  Having been exposed to dolmades at a young age, thanks to a handful of friends whose moms’ were experts in the making of, my palette simply fell in love with them.

Just a little play on deviled eggs last Easter Day.  My personal take is versatile enough to make for any occasion so I am personally calling this one a ‘Celebration’ deviled eggs recipe!

What’s incredibly easy to love, amazing Asian, and amazingly easy to make? Spring rolls!

This is a simple drink that I grew up with in the Philippines.  There is really not much to making this drink but fruit, water, milk and sugar, yet it’s quite refreshing!  If you Google it, you will see that it’s made in many varieties, depending on everyone’s preference.  I never even realized that you can add milk to it as I have always had it without.  Regardless, below you will find my own, simple recipe for cantaloupe coolers and, perhaps you can put your own twist to this drink, as well 😉  Cheers!-gcc

Okay, who doesn’t love brownies?  Specially these sticky-finger ones that also stick to your teeth when eating them…hehe…just don’t smile afterwards (or during)!  Was on a little baking frenzy yesterday, so here we are!  Bet yeah can’t have just one 😉 Served warm, these not-too-sweet brownies are also great à la mode.–gcc

There’s a lot to be said about the comforts of Indian Cuisine.  Amongst my long list of favorites is Chicken Tikka Masala.  When I am at the market, I make a point of picking up the essentials, to include a few pounds of organic party chicken wings.  I love chicken, cooked in so many different ways; but I would have to say that party wings are the most versatile part of the chicken for me to venture upon in my kitchen.  Given that I am of Filipino decent, I would normally make Chicken Adobo…with a twist, as I once again experiment with ingredients and overall presentation.  This time, however, I had an exotic food craving instead.  With this said, I took an original, authentic Chicken Tikka Masala recipe and made it my own–taking away and changing up the ingredients here and there.  I hope you find my semi-homemade version (just beneath the original version below) as simple and easy as I tried to make it.  Enjoy!–gcc

Tres leches” is Spanish for “three milks.”  The cakes that bear this name are sponge cakes that are literally soaked in three types of milk: sweetened condensed, evaporated and half-and-half [for this recipe].  However, whole milk or heavy cream can also be used, depending on your preference.  These cakes are also topped simply with a homemade sweetened whipped cream and maraschino cherries.

In an effort to promote the livelihood of the Bayan Ni Juan community, this recipe is especially dedicated to ABS-CBN Foundation, Inc.  They have a program called BayaniJuan, an organized community composed of former Estero De Paco dwellers and victims of Ondoy.  They help as much as they can for the community to earn a living.  One of their livelihood products are salted duck eggs.