Moroccan Grilled Chicken

It's summer once again and the best thing to do during this time is to barbecue!!!

Today I wanted to try something new. I don't like the typical Filipino pork barbecue. I don't really eat pork unless it's prosciutto or jamon serrano! Yes, I'm a bit of a pork snob!

Anyway, today felt like a spice-y kind of barbecue day. What better way to go than Moroccan!!!

I actually marinated these for 2 days before I grilled them. It's really quite straightforward.

Just mix together the following in a Tupperware and store them in the refrigerator for two days.

1/2 kilo of boneless chicken fillets
1 lemon, juiced then cut in rings
2 Tbsps olive oil
1 tsp salt
1 tsp pepper
1 tsp all spice
1 tsp cinnamon
1 tsp nutmeg

After marination, discard the lemon and grill the chicken. Serve with lemon wedges and onion salsa. Recipe as follows.

Onion salsa
1 white onion, diced finely
Extra virgin olive oil, enough to cover the onions in a bowl
Salt
Pepper

Enjoy with a salad and rice!!!

Rolled Oats Chicken Caldo

For those of us who want to avoid rice but still want to have "arroz" caldo, don't fret! You can still have it! Just replace the rice with rolled oats and you can have the comfort food you grew up with, sans the guilt! You may think it's weird since we are all used to having oats in a sweet manner rather than in a savory dish, but believe me, it works! Just make sure you use rolled oats or steel cut oats and NOT instant oats.

Here is a recipe that I make at home that everyone enjoys.


Rolled oats
Ginger, sliced
Garlic, sliced
Onions, sliced
Chicken, shredded (cooked)
Chicken stock
Cilantro, roughly chopped
Salt and pepper
Patis/fish sauce

Cool the oats in the chicken stock together with everything except the cilantro. When cooked, add the cilantro and season to your taste.

Yes, I am serious. It is that simple!

Garnish with chopped spring onions and crispy garlic. Serve with calamansi or lemon and patis/fish sauce on the side.

Enjoy!

Scallops with Edamame and Tomatoes

Season scallops with salt, pepper and toasted sesame seeds. Sear in olive oil until all sides are brown. Add edamame and tomatoes and cook for a few minutes. Adjust seasoning.

Seriously, it's that simple! Serve with rice, pasta or if you have X.O. Sauce, indulge and make an X.O. fried rice!!!

Beef With Potatoes and Broccoli

A different take on beef with Broccoli. Simple and very delicious!

Cook 1 cup baby potatoes, cut in half, in 1 cup of milk and 1 cup of chicken stock with 5 cloves of smashed garlic. Cook until potatoes are tender and sauce is reduced.

Add 2 tablespoons of olive oil and then Add 2 cups of tenderloin strips marinated in garlic powder, pepper and Knorr seasoning.

When beef is almost cooked, add 1 cup of cooked broccoli florets and 2 tablespoons of oyster sauce.

Serve with steamed rice. Yummy!!!

Cheese omelette

Tenderloin Salpicao and Mixed Vegetables

Lentil stew with sausage and mint

Miso baked Alaskan Pollock

Teriyaki Salmon with Corn

Breakfast Paella

Sardine and Caper Pasta

Homemade Pesto Pasta

Miso-coriander Pompano Fillets with Ginger sauce