Thai Garlic Pork

Using the Mc Cormick Thai Garlic Pork mix made it so much easier to prepare this dish. To make it tastier though, I made some adjustments to the recipe and added some vegetables for Ed and my Dad.

I cooked it for a Saturday lunch with Ed and a chicken version the next day for my family. They loved the spicy kick and the coconut milk flavor! Instant hit with my siblings and my mom. My dad needed to adjust to the hot/ spiciness of the flavor though. :-) Ed, could not stop raving about it.

Thai Garlic Pork

1 pack of Mc Cormick Thai Garlic Pork Mix
1 cup coconut milk (I used the Carnation coco evap. Pretty good taste.)
1/2 lb. pork (menudo cut)
1/2 cup vegetable oil
3 tbsp. crushed garlic
1 medium green bell pepper julienned
salt and pepper to taste
1 cup of string beans
spinach

1. Dissolve the Mc Cormick Thai Garlic Pork Mix in the coconut milk. Set aside.
2. Brown pork in vegetable oil.
3. Remove pork from pan and set aside the pork fat and oil.
4. Pour 3 tbsp of used oil (pork fat and oil used in browning pork) in a pan and brown the garlic and green bell pepper.
5. Add the pork and mix. Let the garlic flavor mix with the pork for 5 to 10 minutes.
6. Add salt and pepper to taste.
7. Pour in the mix. Simmer until the sauce thickens.
8. Add the string beans and spinahc. Simmer for 5 to 8 minutes.
9. Best served with steaming white rice.

Enjoy! :-)

Easy Garlic and Rosemary Chicken

I got the base recipe from www.allrecipes.com but did my own version of it. It tasted pretty ok but it was a bit on the dry side.

Ingredients:
4 pcs. chicken breast
2 pcs. chicken thigh
2 cloves garlic, chopped
1 tablespoons dried rosemary (crushed)
1 tablespoon lemon juice
salt and pepper to taste

1. Cover the chicken with garlic, rosemary, lemon juice, salt and pepper. Marinate for at least 2 hours
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken meat).

The rosemary scent makes you want to eat the chicken straight out of the oven.

Spanish Sardines Pasta with Quezo de Bola

A quick and easy dish to put together. Not wanting to go out for lunch, I put this together after I rummaged through my fridge for left-overs from the holidays. Too bad I wasn't able to take a photo.

Ingredients:
1/4 pack of Angel Hair Pasta
1 tbsp. crushed garlic
1/2 tbsp. olive oil
1/2 bottle of Spanish Sardines in Olive oil (hot and spicy)
1/4 tsp basil leaves
salt and pepper to taste
1/2 cup of grated queso de bola
Olive oil to drizzle

a. Cook the pasta based on package directions.
b. Using olive oil, cook the garlic until brown. Add the Spansih Sardines, crushing the meat and the fish bone.
c. Put the basil leaves, salt and pepper.
d. Cook for 8 minutes.
e. Pour the Spanish sardines on the pasta. Drizzle with grated Quezo de Bola
Tip: I normally drizzle a bit of olive oil on the pasta before adding the sauce to give the pasta more flavor.