Thursday, October 25, 2007

BBQ Chicken on a Stick and Herb Potatoes

Chicken BBQ was prepared on our "meza" or on our table for dinner just the other day.

I was in the grocery store when they were stocking up the skinless and boneless chicken. And automatically, I thought it would be good for grilling with some grilled herb potatoes, green salad and some ice cold cantaloupe juice. I already have the whole menu for dinner figured out in that moment.
So I went ahead and bought 3 packages.

The first package would definitely for bbq/grilling, other package for chicken afritada and the last one for bbq/grilling again perhaps since we love grilling or I'll use it for chicken salad, we'll see and it would be posted definitely.

So for Chicken BBQ cut chicken to desired size... marinate it in:

pineapple juice

red pepper flakes

ground black pepper




soy sauce.

Marinating over night is always better. And on the day you are grilling/doing your bbq, soak your bbq sticks in water ahead of time so it wont get burn, soak it for at least a good 1 hour or more. Indoor grilling is good if your kitchen is well ventilated and your exhaust fan is working properly or else you'll have smoke all over your house and will definitely trigger the smoke alarm. Grilling or doing ur bbq outside is always ideal but grilling indoor is not bad aswell. So which ever is convenient at the moment and will make it easy for you, do it. It was weeknight so I used our indoor grill and result not bad at all... we grilled or BBQ our BBQ Chicken on a stick indoor on top of our stove grill. We cooked each side till done. While grilling I put the herb potatoes on the sides to cook.

For Herb Potatoes, I used big rosset potatoes and sliced witht he jagged edger knife. Season it with salt,pepper, olive oil and some dried herbs that I have in our pantry.

So for that dinner once again we have simple and easy to prepare food on "our meza" with full of flavor and taste.

At the end of our dinner my husband and son thanked me for another wonderful but yet simple dinner. And it means a lot to me and it warms my heart that they loved it.

Monday, October 22, 2007

Lumpiang Gulay or Vegetable Eggroll

Lumpiang Gulay or vegetable eggroll is a lumpia wrapper or spring roll wrapper filled with different kind of vegetables such as green beans, carrots, cabbage, mongo sprouts,celery, sweet potatoes , onion and tofu.

This is one of my husband's favorite dish so I often make a lot of it and stored most of it in the freezer for future use. When cooked it is crunchy, tasty and yummylicious lol. It is normally dipped in spiced vinegar or suka with siling labuyo and bawang and sweet n sour sauce. It can be eaten as main dish or as an appetizer. Either way when prepared you wont be able to resist to eat it up. It is normally serve when theres a party, get together, celebration , potluck, for dinner or even during snack time. And so I have it stored most of the time because we just simly love eating it.

To make you need the following ingredients; onion, garlic, olive olive, green beans, cabbage, celery, carrots, sweet potatoes optional, tofu optional, cooked or sliced chicken optional as well, and ofcourse the spring roll, lumpia wrapper, salt and pepper for taste.
Procedure: Cut all vegetables sliced thinly, julienne or shredded. Saute garlic, onion, chicken. Then add all vegetables. Stir fry till half cooked and season with salt and pepper for taste ( soy sauce can be added for taste). Fill each lumpia or spring roll wrapper about 1 1/2 spoonfuls of the vegetable. When ready to cook..deep fried and serve with spiced vinegar or sukang may siling labuyo and bawang. Serve while hot and crunchy and you'll never go wrong. Enjoy!