Open – Faced Ham and Brie Sandwiches with Arugula Salad all recipe

Open – Faced Ham and Brie Sandwiches with Arugula Salad

Why this recipe works: open faced sandwiches are the de facto lunch of choice in Nordic countries, and for good reason: they’re tasty and easy to make, and the flavor combination are virtually limitless. We turned this European noontime staple into an all American weeknight supper with a little help from other parts of the world. Our neighbors to the north provide the protein. Canadian bacon, straight out of the package, precooked, and already sliced, I a convenient way to get big pork flavor. France chips in with the bread and the cheese, plus a little Dijon mustard for added zing. For a finishing touch, a little honey goes a long way. Here, we use the versatile nectar to balance the flavors in both our sandwich and our accompanying salad. In the sandwich, a quick drizzle of honey cuts through the saltiness of the Canadian bacon and the richness of the brie. In the salad, the honey tames the sharpness of the mustard in the vinaigrette as well as the peppery bite of the arugula. Using honey in both components also serves to unite the flavor profile of the dish as a whole.

Ingredients: serve 4

3 tablespoon Dijon mustard

2 tablespoon honey

1 tablespoon juice from 1 lemon

3 tablespoon extra virgin olive oil

1 (24 – inch) loaf French bread, halved lengthwise and each half cut into 4 even pieces

1 pound Canadian bacon

8 ounces brie cheese, sliced ¼ inch thick

6 cups baby arugula salt and pepper

Procedures:

1. Adjust oven rank to upper – middle position and heat oven to 475 degrees. Whisk 1 tablespoon mustard, 1 tablespoon honey, lemon juice, and oil in large bowl.
2. Arrange bread, cut side up, on aluminum foil lined baking sheet. Spread remaining mustard evenly over bread. Top with bacon and brie and bake until brie is melted and edges of bread are golden and crisp, 5 to 7 minutes. Transfer to platter and drizzle with remaining honey.
3. Add arugula to bowl with mustard mixture and toss to coat. Season with salt and pepper. Served with sandwiches.

Easy Open – Faced sandwich

Arrange eight slices of French bread cut side up on a aluminum foil – lined baking sheet. Spread Dijon mustard over the bread, then top with the Canadian bacon and brie. Bake in a preheated 475 – degree oven until the brie is melted and the edges of the bread are golden and crisp, 5 to 7 minutes.

Food Critic

Food Critic

What will I be doing?

            Reviewing restaurants or the food served in restaurants for publication in a newspaper or magazine.

What will I need to start?

            Knowledge of food and good writing skills. A film critic reviewing Hamlet or The Taming of the Shrew will have to know Shakespeare to do a good job, so if you’re a food critic savaging the fillet mignon served in a fine-dining restaurant, for instance, you’d better know what you’re talking about

Who will my customer be?

            Newspapers and magazines. Food writer Michaela Fenix (pinoyfood04@yahoo.com) says, however, that getting a break in these publications won’t come easy as they have their own food writers or contributors doing it for them. But write something truly remarkable and see what happens. You may surprise everyone yet including yourself!

How much should I charge?

            Regular writers get P500 to P1,200 per piece, while contributors receive P300 to P800. the fees charge according to the publishing company’s rates and the editor’s opinion of your piece.

How much will I make?

            The fees you receive as a beginner may not even pay for the food you ate and reviewed. It takes time to get noticed as a food critic, but persistence should work in your favor eventually. (The downside to being to famous a food critic is that restaurants tend to prepare something special for you when you visit, so you don’t get to review the real food they’re serving. You lose credibility.)

Exposure:

Exposure:

Expose your child to good role models let the be your child’s teacher…

Possibilities are limited only by what we are exposed to. The eureka moment of, that’s easy! I can do that! Happens when expose our children to good role models. When have the MI Mentorship program that regularly exposes students to mentors. One time, I was listening to a jewelry designer talk about her craft. The girl next tome, who was fond of trinkets, was so excited and watched the demonstration eagerly. She whispered to me, I thought I was going to be a doctor, but now I know I also want to be a jeweler. Do you think it’s possible to be a doctor-jeweler?

Parent preneur tips

Expose children to experience aligned with their interests and intelligences. Tap friends and relatives who share the same interests with your child(e.g. an uncle who is good at graphic design can teach your child about art). Turn your home into a learning ground. If your husband likes tinkering with cars ask your child to help him. If you like gardening or making crafts, show your child your tools and projects. If you have an elder child or nephew who is very good at designing web pages, make your child observe him. Encourage your child to be an apprentice. Expose your child to different places. Even if you do not have money to spare for travel, expose them to new experiences that don’t really cost much. Go to parks and playgrounds. Museums are great places to visit. Even window shopping with the right mindset can open your child to possibilities. Expose your child to business.

Edgar “Injap” Sia

(CEO, Mang Inasal)

“During my elementary years, I would help out in the family business by manning the cash register in our store in Roxas City(Capiz). I also re packed sugar, noodles and other stuff sold in the store. It was like I was immersed in a business environment. It was a good exposure.”

“Mang Inasal, the Philippine fastest growing barbeque fast food chain was established on December 12, 2003 in Iloilo City. Currently, it has 268 branches nationwide and employs 8,000 people. Man Inasal is doing its share in alleviating the country’s unemployment problems. Jollibee Food Corp. recently bought 70% of the company.

Holiday Ham with Dried Mango

Holiday Ham with Dried Mango and Raisin Sauce

Recipe by Dorothy Ferreria

Ingredients: serves 6 to 8

1 kilo holiday ham

¾ cup white sugar

1 cup mango nectar

½ cup dried mangoes, finely chopped

1/3 cup raisins

½ teaspoon ground cinnamon

4 tablespoon cornstarch dissolved in 1 tablespoon water, optional

For garnish

Lettuce leaves

Oranges slices

Red and green grapes

Prepare the ham

Preheat oven to 300 ^oF. place ham in roasting pan.

Make the sauce by caramelizing sugar in a saucepot over medium flame. Slowly add mango nectar, dried mangoes and raisins. Simmer for 5 minutes. Stir in cornstarch mixture for a thicker sauce, if desired.

Brush ham with some sauce and bake for about 40 minutes or until surface is golden brown. Pour ham drippings into a gravy dish.

To serve the ham

Place ham on a large platter. Garnish with oranges slices and grapes. Serve with mango sauce, glaze drippings, and if desired, candied yams on the side.

As an alternative to mango sauce, you may use pineapple sauce. Use dried pineapple and unsweetened pineapple juice in place of the dried mangoes and mango nectar.

Lobster Macaroni and Cheese | Healthy Sea Food Lobster Macaroni and Cheese Recipe Tips

Lobster Macaroni and Cheese

Ingredients

4 tablespoons butter, plus 1 tablespoon for greasing dish
Kosher salt
1 pound penne pasta
2 small shallots, finely chopped
2 cloves garlic, chopped
Freshly ground black pepper
2 tablespoons tomato paste
5 tablespoons all-purpose flour
1/4 cup white wine
4 cups heavy cream
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups shredded sharp white Cheddar
2 cups shredded Gruyere
2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
1/4 cup panko bread crumbs
1/4 cup freshly chopped parsley leaves


Procedures:

• Preheat oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking pan with butter.
• In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and set aside.
• Add 4 tablespoons of butter in a large pot over medium heat. Once butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to brown, about 3-4 minutes. Add the white wine and halving, approximately 2 minutes. Gradually add the cream, beating well to remove lumps. Add the paprika, pepper and bay leaf. Bring the cream to a simmer and reduce heat to low. Let reduce until the cream is thick and may cover a spoon, approximately 5 to 10 minutes. When thickened, remove the bay leaves.
• Add the grated cheese, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and mix well. Add pasta and stir. Add to greased baking sheet and sprinkle with panko crumbs and parsley. Bake for 25 minutes. Remove from oven and let rest for 10 minutes before serving. Sprinkle with parsley individual portions.

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Removable drip tray Ready to Use

The Mr. Coffee single serve also comes with a variety of five K-Cups, making it ready for use immediately after opening. Discover a variety of flavors to help you decide which is your favorite. This brewer also works with the Keurig My K-Cup Reusable Coffee Filter (not included) for brewing your own gourmet coffee.

Keurig Brewed Technology

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raising entrepreneurs guide

May these 8 simple secrets to raising entrepreneurs guide you in empowering your children.

1. knowing thyself
2. Attidute
3. Entrepreneurial Mind
4. Money Smarts
5. Mentorship
6. Work Ethics
7. Starting a Business
8. Making a difference

The true secret is that success is for all. Believe it and teach it to your children. Allow them to be the people they were meant to be and find the good that they were destined to do in this world.

Grilled Romaine and Steak Salad

Grilled Romaine and Steak Salad

Why this recipe works: here, we make grilling simple by taking away the timing element we just put everything on the grill at the same time and pull it off when it’s finished. Since we serve this salad at room temperature, we don’t have to worry about the quick cooking items getting cool while we’re waiting for the ones that take longer to finish up. We halve the romaine and grill it at a high temperature until it’s just charred; if the romaine stays on the grill too long, it wilts.

Grilled Romaine and steak salad with Dijon vinalgrette

Ingredients: serve 4

2 medium heads romaine lettuce, halved lengthwise through core

1 onion, cut into ½ inch rings

4 slices hearty white bread, 1 inch thick

¹_/3 cup vegetable oil salt and pepper

1 small flank steak(about 1 pound)

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

4 teaspoon extra virgin olive oil

½ cup crumbled blue cheese

Procedures:

1. Brush cut sides of lettuce, both sides of onion slices, and both sides of bread with vegetable oil and season with salt and pepper.
2. Season steak with salt and pepper. Grill steak directly over hot fire until well browned and internal temperature registers 125 degrees(medium rare),  4 to 6 minutes per side. Transfer to cutting board and tent with foil.
3. Meanwhile, grill onion slices around perimeter of grill until lightly browned and soft, 7 minutes per side, then transfer to platter. Grill lettuce on cut side only, with root ends in center of grill and leaves extended to perimeter of grill, until grill marks form, about 2 minutes. Transfer lettuce to platter and cut in half again, making 8 pieces. Grill bread until lightly browned, 1 to 2 minutes per side and transfer to platter.
4. combine vinegar and mustard in medium bowl. Slowly whisk in olive oil and season with salt and pepper. Slice steak thin against grain. Arrange 1 slice bread on each serving plate and top each piece with sliced steak. Arrange 2 lettuce wedges beside each slice bread and drizzle steak and lettuce with dressing. Sprinkle onion slices and blue cheese on top of steak and lettuce. Serve.

Quick prep tip managing a full grill

Every grill has hot spots, so when grilling a variety of foods that cook at different rates, it is important to know where these spots are. The hottest area on a grill is directly over the source of the heat. The cooler spot are located away from the heat source, usually around the perimeter of the grill. For this recipe, we place the onion slices around the perimeter so they soften before they get to brown. E place both the meat and the bread directly over the heat source, paying close attention to the bread directly over the heat source, paying close attention to the bread as it will char quickly. We found it best to place the hearty root ends of the lettuce directly over the heat and the delicate leaves over the less intense heat of the perimeter. 

Habit of Collaboration

Habit of Collaboration

Parent Personal Integrity check

1. I do not like sharing my ideas with a group because I think it is unfair.
2. I will only work as much as other people in my group work.
3. I have ask my child’s teacher to move him to another class or group because I do not like his group mates who are not as smart as him.

Teaching children to work well with others is a skill they need if you want them to be successful. They will need to know themselves, what roles they can play in a group, how to negotiate, and rally others behind an idea that they may have. The habit of collaboration is especially important for a future entrepreneur, who will need others to support his ideas and customers to by his products.

How can the Habit of Collaboration be developed

Learn to work within a team.

I know of parents who believe that because their child is so intelligent and competent, he should be given individual work instead of group work.  These kids end up dictating to others, not listening to other ideas and doing all the work. Inasmuch as parents should maximize their child’s potential. They also have to teach children the value of teamwork. Lyndon Johnson’s wise words were, “There are no problems we cannot solve together, and very few that we can solve by ourselves”. Encourage children to help others without being asked, to help them gain the habit of collaboration.

Leadership is for everyone. As the founder of an MI School, advocate to children that they are all capable of being a leader in an area of strong intelligence and interest. However, being a leader means that they should be willing to pay the price for their vision. Children often complain to their parents, “It’s not fair! I do all the work in our group!” I tell parents that before they share their child’s perspective. They should take the opportunity to teach them how to lead. Tell children two things: the first is “equal is not always the same”. God gave us different gifts and intelligences. Tell your group mates what needs to be done and ask them to volunteer what they can do best. The second is “to whom much is given, much expected.” Leaders will always do what is necessary to get the job done, that is why they are leaders. Entrepreneurs always see what others do not see.

Share your strengths and recognize your limitations. Teach children to be aware of what they are good at so that they can contribute it to the group. They should also be aware of their weaknesses so that they can invite others to work with them. One time, a group of children worked on a book about the Philippine rainforest. Immediately, children took on different roles: “I am picture smart, I can draw”, “I am work smart, I can help think of the store”, “I am nature smart I can research about the animals”, etc. it was non competitive but collaborative. Get siblings to work together at home to practice collaboration and don’t forget to reinforce their self-awareness and self-esteem by acknowledging their strengths. For example, “Let’s make over this room. Ana, you’re picture smart, what color do you think we should use? Ben, you are body smart and can paint evenly, can you help me with that wall?”

Chicken Liver Mousse Recipe | Healthy Chicken Recipe

Chicken Liver Mousse Recipe

Ingredients:
2 c. chicken livers
2 tbsp. minced shallots
2 tbsp. butter
1/3 c. cognac
1/4 c. whipping cream
1/2 tsp. salt
1/8 tsp. allspice
1/8 tsp. pepper
Pinch of thyme
1/2 c. melted butter
Kosher salt and pepper

Procedures:
1.Remove any greenish or blackish spots livers and any tendons. Cut liver into 1/2 "pieces.
2. Melt butter over medium heat in a skillet until foam disappears. Saute the shallots with livers in butter for 2-3 minutes until the livers are just stiffened, but still pink inside. Scrape into the blender.
3. Pour wine or cognac in the pan and boil down rapidly until it has reduced to 3 tablespoons. Scrape it into the blender.
4. Add the cream and seasonings into blender jar. Cover and blend at top speed for a few seconds until the liver is a smooth paste.
5. Add the melted butter and mix a few seconds. Adjust seasoning.
6. Packaging or container or jar and refrigerate for 2-3 hours.

Aracama

Aracama

Quezo de bola ice cream with poached pears
1/2 gallon container quezo real ice cream(2 to 3 scoops per person)

Red Poached Pears
2 cup red wine( of your choice)
1 cup sugar
2 cups water
2 pieces orange peel
2 sticks cinnamon
1 vanilla bean
6 yellow pears, peeled and cored

Procedure:
1. In a large pot, combine red wine, sugar, water, orange peel, cinnamon, and vanilla and bring to a boil
2. Reduce to simmer immediately and drop in pears.
3. Cook over medium heat, keeping poaching liquid in a simmer until pears are knife tender, around 20 to 30 minutes. ( do not overcook, or it will not hold its shape)
4. Remove pears from liquid and set aside.
5. strain the poaching liquid and reduce to half.
6. Pour over pears and coo. Soak at least 12 hours to get good color
7. Keep chilled until ready to use.
8. Slice in half.
9. Scoop ice cream into a stem glass bowl. Drape halved poached pears alongside.
10. garnish with mint and some reduced liquid. serves 6.

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Home of the business: Place for your Venture

Home of the business:

 Place for your Venture

Young entrepreneurs often have low start up capital. Guide them in choosing the most practical place to “house” their business

Home – there is no need to spend unnecessary capital on a place for your business if you can do it from your own home, your garage or your room. Goldilocks Bakeshop started in the kitchen of the Leelin sister. Michele Asence made her first soaps in her kitchen sink where Zen Zest, a local body care company, was born. Many entrepreneurs have grown their businesses from their own backyards.

Computer – with technology at everyone’s fingertips, some businesses can be launched and housed in cyberspace. The young generation is pretty “techsavy” and can maximize the use of the many social networking sites to advertise their products.  They can post on Facebook or use Multiply to introduce their products or services. A friend of mine is trying to break into the market for bags. Her day job is a newspaper reporter but she creates unique bags on the side. I am always pleasantly surprised when I get tagged to view her latest creation on Facebook. This is a good strategy since she is still building her collection, and does not have the capital for a store or to produce more stocks than she can handle.

Networking – if you are “people smart”, you should use other people as the home of your business. Ask them to sell for you on a commission. This is a smart way to grow your business because you “multiply” yourself. I know of girls who sell bags or jewelry in this manner. On the other hand, if you are not people smart but are very creative, tap your people smart friends to sell for you. You may rely on word of mouth, but many do leafleting and newspaper inserts in villages to raise awareness about their products or services.

Store – the typical home of a business is a store or outlet. Depending on what you are willing to spend, having your products in a store can be done in several ways. The least expensive is via consignment. Get your products into stores willing to sell them for you on a commission basis. The next level of displaying a store is selling your products to retailers. You will be surprised that there are big department stores that have foundations to help small entrepreneurs get their products on the market. You can also join bazaars to reach a bigger market. If you are willing to put in capital, you may have a small kiosk for your products, or go into a full fledged store. 

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Amazon.com
Morning coffee still steams at the end of a long workday when stored in this briefcase bottle from Nissan. This larger version of the popular FBB500 bottle holds enough cocoa for a small family, and is easily stowed in a daypack or briefcase. While the thermos keeps hot beverages warm, it also excels in keeping cold drinks chilled.

Made from stainless steel, the thermos is both durable and easy to care for. Vacuum insulation keeps fluids secure within the thermos and hot for up to 12 hours. Cold beverages remain cool for up to 24 hours. The lid easily twists on and off, and features a leak-proof design. The briefcase bottle holds up to 34 ounces. Hand wash only. --Jessica Reuling

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Nestle 02430 Coffee Capsules, Caramel Latte Macchiato, 1.93 oz., 16 per Box

Features

• Coffee house quality by the cup.
• Designed to ensure that each cup of coffee you make is fresh.
• Airtight capsules optimize the extraction pressure for each flavor variety, delivering the best quality, texture and no-hassle froth.
• Capsules use a milk-based system for brewing lattes, cappuccinos, macchiatos and hot chocolate.

List Price: $16.65
Special Offer: check this out!

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Product Description
Coffee Capsules, Caramel Latte Macchiato, 1.93 oz., 16 per Box

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Thermos 16-Ounce Vacuum-Insulated Travel Tumbler, Stainless Steel

Features

• The Sipp Thermos line combines sleek style with unique functional features
• TherMax double-wall vacuum insulation is designed to keep liquids hot for 5 hours and cold for 9 hours
• Crafted with an unbreakable stainless-steel interior and exterior, the tumbler is made to endure
• Eastman Tritan lid is BPA free and has a built- in tea hook for tea bags or most loose-leaf infusers
• Leak-proof lid with one-hand push-button operation; holds up to 16 ounces; cleans safely and easily in the dishwasher

List Price: $29.99
Special Offer: check this out!

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Product Description

The Thermos brand is well known as the quality and performance leader in insulated food and beverage products. The Sipp line is our newest series of insulated beverage containers that mixes fashion with function. By using a Sipp product instead of a disposable cup, you can help the environment without compromising style.

Why Thermos?

An ideal choice for people on the go, the Sipp Vacuum Insulated Travel Tumbler is built to last and loaded with features to make for a more enjoyable drinking experience. Thermos vacuum insulation technology virtually eliminates temperature change within the beverage container by creating an airless space between two stainless steel walls. The result is an insulation layer that performs better than any other. A superior insulated container you can depend on to keep your beverages hotter, colder, fresher, longer. This travel tumbler keeps beverages hot for 5 hours or cold for 9, making it a great choice for long days out and about or in the office.

Features and Benefits

Constructed with double wall stainless steel, this 16 ounce travel tumbler is virtually unbreakable, yet its sleek design is both eye-catching and functional. It is also dishwasher safe for easy care and use.

For tea drinkers, a built-in tea hook is just the ticket to brew tea on the go. The tea hook can also accommodate most loose leaf infusers.

Leak-Proof and Worry-Free

The Sipp Travel Tumbler comes equipped with a leak-proof lid that operates with the push of a button. The lid is made of BPA-free Eastman Tritain copolymer which resists staining and provides durability. And because of the double wall insulation, the stainless steel body stays cool to the touch with hot beverages and condensation-free with cold beverages.

Recommended Tip for Maximum Beverage Enjoyment

In order to maximize the incredible insulation technology, it is recommended to either pre-chill or pre-heat the travel tumbler just prior to use. This can be accomplished by filling the tumbler with cold or hot tap water, attaching the lid and letting it rest for a few minutes. Before you are ready to use, simply empty the water and fill with your favorite beverage. Attaching the lid will further increase the thermal efficiency.

The Sipp Vacuum Insulated Travel Tumbler is made of BPA-free materials and is backed by a five-year limited warranty.

Highlights Insulated: Keeps hot for 5 hours or cold for 9 hours with Thermos vacuum insulation technologyDurable: Unbreakable stainless steel interior and exteriorHigh Quality Materials: 100% BPA-freeCapacity: 16 ounce

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Pasta with Smoked Salmon, Capers and Onions

Pasta with Smoked Salmon, Capers and Onions

Recipe by: Aileen Anastacio

Ingredients: Serve 1

2 tablespoons butter

1 tablespoon minced onion

8 pieces capers

½ cup heavy cream

100 grams spaghetti noodles, cooked as per package directions

¼ teaspoon salt

¹_/8 ounce smoked salmon, cut into bite size pieces

Parmesan cheese, for garnish

Procedures:

In saucepan, melt butter, add onion and cook until translucent. Add capers, then the cream. Let sauce simmer until slightly thickened.

Stir in spaghetti noodles. Season with salt and pepper. Toss in the smoked salmon pieces.

Transfer to a serving bowl. Sprinkle with parmesan cheese before serving. Serve immediately. 

Chocolate Cranberry macadamia Brownies | Quick Healthy Chocolate Recipe Cranberry Macadamia Brownies Recipe

Chocolate Cranberry and Macadamia Brownies

Ingredients
150g dark chocolate , broken into chunks
200g butter
200g soft brown sugar
150g self-raising flour
40g cocoa powder , sifted
3 large eggs , beaten
50g dried cranberries
100g macadamia nuts
60g cranberry sauce

Procedures: 

• Heat the oven to 180C / 160C fan / gas 4 and line 20 cm x 20 cm baking tin with baking paper. Black Melt the chocolate and butter in the microwave or in a heatproof bowl over boiling water only.
• Mix powdered sugar, flour and cocoa and mix with the melted chocolate and butter mixture, followed by the eggs. Stir through the dried cranberries and macadamia nuts, and then through the cranberry sauce swirl.
• Pour into pan and smooth the surface. Bake for 25 to 30 min. Let cool before slicing.

Sage and Rosemary pork

Sage and Rosemary pork

Butterflying the pork loin open, filling it, and then rolling it back up is a great way to infuse flavor into the lion. this recipe is perfect when you're having guests over for dinner.

prep 25minutes
roast about 1 hour
makes 6 main dish serving

ingredients:
filling
3 garlic cloves, minced
3 garlic cloves, minced
3 tablespoon extra virgin olive oil
2 tablespoon chooped fresh parsley leaves
1 1/2 tablespoons chopped fresh sage or thyme leaves
1 tablespoon chopped fresh rosemary leaves
2 tablespoon dijon mustard
1/4 teaspoon ground black pepper
1/4 teaspoon salt

pork loin
boneless center pork lion roast(about 1 kilo)
3/4 teaspoon salt
1/2 teaspoon ground black pepper kitchen string for tying pepper kitchen string for tying roast
1 tablespoon extra virgin olive oil fresh rosemary, sage, and thyme springs for garnish

preparation
1. prepare filling: in small bowl, combine garlic, oil parsley, sage, rosmary, dijon, pepper, and salt.
2. prepare pork loin: preheat oven to 350F. Butterfly pork lion: with long sharp knife parallel to work surface, and starting at 1 long side, horizontally cut pork loin three quarters of the way through and open like book. place butterflied pork between 2 sheets of plastic wrap. with flat side of meat mallet or with rolling pin, pound pork to about 1/2 inch thickness.
3. sprinkle top side of pork with half of salt and pepper, then spread evenly with filling, leaving 1/2 inch border around edges. starting at narrow end, roll pork to enclose filling. with string, tie pork at 1 1/2 inch intervals to hold its shape.
4. rub pork with oil and sprinkle with remaining salt and pepper. place pork, seam side down, in small roasting pan (13" by 9" ) in center of oven. roast pork, uncovered, 1 hour or until meat thermometer inserted in thickest part of roast reaches 150F and the juices run clear. (internal temperature of meat will rise to 155F upon standing.)
5. when roast id sone, transfer to warm platter and let stand 10 minutes to set juices for easier carving
6. to prevent slices from unrolling, skewer the pork every 3/4 inch with wooden skewers along the edge where the roll ends. slice crosswise between skewers and string. remove sewers and string before serving. garnish with rosemary, sage, and thyme springs.

each serving: about 306 calories, 31g protein, 1g carbohydrate, 19g total fat (5g saturated) 0g fiber, 97mg cholesterol  506mg sodium

Chicken adobo aloha

Chicken adobo aloha

Ingredients

400g chicken cut into serving portion

1 pouch (115g) Del Monte Pineapple Tidbits drained (reserve syrup)

6 cloves garlic crushed and fried to brown

Marinade

3 cloves garlic crushed

1 ½ tbsp Del Monte Red Cane Vinegar

1 tbsp Datu Puti Soy Sauce

¼ Peppercorns crushed

            Pineapple syrup

Procedure

1. Marinate chicken for 30 minutes. Drain and reserve marinade.
2. Fry chicken in oil until brown
3. Combine chicken with marinade, then, simmer until chicken is tender. Season with sugar to taste.
4. add DEL MONTE Pineapple Tidbits. Top with fried garlic.

Make 4 servings.

Candied Yams

Candied Yams

Recipe by Dorothy Ferreria

Ingredients: serve 8

1 kilo yams or sweet yellow potatoes

For the sauce

1 cup white sugar

½ cup water

¼ cup butter juice of 1 orange

½ cup water

1 pandan leaf

¼ cup mango or pineapple jam or orange marmalade

Juice of 2 calamansi, optional

½ cup cooked red sago or red kaon

Procedures:

Wash yams or sweet potatoes well, removing all traces of dirt and grime. Peel and slice into large chunks.

To make the sauce

In a large saucepan or work, combine sugar and water.  Place over medium heat and allow to boil. Lower heat and allow to caramelize to a rice golden brown.

Working quickly, pour in butter, juice and rind of 1 orange, water, pandan and jam. Mix well.

Add raw camote cubes and continue cooking on low heat, stirring frequently, until camote cubes are fork tender. If desired, add the calamansi juice after cooking for a stronger citrus flavor. Remove the pandan leaf and rind before serving. Garnish with sago and kaong. 

Broccoli Rabe with Caramelized Onions Healthy Recipe | Healthy Vegetable Recipes Broccoli Rabe with Caramelized Onions

Broccoli Rabe with Caramelized Onions Recipe

Ingredients: 
Olive oil
1 yellow onion, sliced into slivers, lengthwise (with the grain)
1 large bunch of broccoli rabe (raab, rapini), rinsed and cut into 2-inch long pieces
2-3 garlic cloves, sliced
1/4 teaspoon red chili flakes
Salt
Freshly ground black pepper

Procedures:
1. Heat 2 Tbsp olive oil in a large sauté pan on medium heat. Add the onions, spread out in a thin layer. Cook, stirring occasionally until softened and then lightly browned. (Tip: to speed up the caramelization process you can sprinkle a pinch of sugar over the onions.) If the onions start to dry out at all, lower the heat (you can add a little water to them too.) They should brown, but not get dried out.

2. After starting the onion, put a large pot of water to boil. Onions take at least 15 minutes to cook, so you'll have time to get the water boiling. Salt water (about a tablespoon of salt for 3 quarts of water). Prepare an ice bath, fill a large bowl halfway with ice water. Add the rabe to the boiling water. Boil for 1 minute. Use a slotted spoon to remove from water and place in ice bath to stop cooking. Shocking the rabe with ice water will also help keep the bright green rabe.
Note that some people bleach their rabe, some not. Rabe can be quite bitter, scalding and help take the edge off the bitterness. If your Arabic is not particularly bitter, or bitter vegetables like, is easy to skip this stage of bleaching.
Drain the rabe ice water. Use a clean cloth to gently squeeze the excess moisture from the Arabic.

3. Once the onions are lightly browned, remove from pan to a plate. Using the same pan, add another tablespoon of olive oil and heat the pan over high heat. Add the chili flakes. Once the chile flakes begins to sizzle, add the garlic. Once the garlic begins to brown at the edges only add broccoli rabe and onions. Stir well so that it gets rabe topped with olive oil. Cook over high heat until most of the moisture is gone, about 5 minutes if blanched first, a minute or more also if you skipped the blanching.

Broccoli Rabe