"TACOS"

With the Lakers vs Spurs games lately, I just had to make tacos for my husband and I to have during the games!

Here is a very simple taco recipe we really enjoy. I do not use the store-bought taco mix for the meat filling, but I use different spices instead. The meat filling here is made of ground beef, but you may use other kinds of ground meat that you prefer. Try this, and you'll love it too!

-CHICHAY

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"TACOS"

What You Need:

taco shells

Meat filling :

• 2 lbs. ground beef
• 1 tbsp olive oil(I prefer ground chuck)
• 1 tsp salt
• 2 tbsp chili powder
• 2 tbsp paprika
• 1 tsp of ground cumin
• 2 cloves of garlic, minced (or 1 tsp garlic powder)
• 1/2 medium-sized bell pepper, chopped
• 1/2 medium-sized onion, chopped
• 1 to 1 1/2 cup of water

Toppings:

• sour cream
• chopped tomatoes and onions (or salsa of your choice)
• shredded lettuce (optional)
• shredded cheddar or asiago cheese (or any cheese you prefer)

How To:
-In a heated large saucepan with olive oil, brown the ground meat and make sure you break the pieces with a wooden spoon, or you can use a potato masher to
make sure the meat will be cooked in big lumps.

-Once the meat is browned, add in the salt, chili power, garlic powder or minced
garlic, cumin, paprika and enough water to cover meat.

-Cook over medium heat and bring to a boil.

-Lower the heat and let simmer for about an hour.

-Stir the meat a bit several times while cooking.

-Add onion, bell pepper, stir well, and continue cooking for 20 or 30 minutes
more.

-Layer the fillings and toppings in the taco shell and serve with Cholula hot sauce for a spicy finish!

"PINEAPPLE RICE"

This Pineapple Rice is a refreshing dish that is perfect especially during these warm days of May!
It is basically similar to regular fried rice, but the pinapple gives it that sweet-tangy twist.
Try having with some grilled chicken or baked fish. But really, I ate this two days in a row, and I still want more!
Kids would enjoy the sweet pineapple taste of this dish too. What a simple way of incorporating fruit in their meal right?

-CHICHAY

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"PINEAPPLE RICE"

What You Need:

• 1 cup sliced or diced pineapple
• 2 cups cooked rice
• 1 tbsp sesame oil
• 2 eggs, beaten
• 1 tsp olive oil
• 3/4 cup chopped mushrooms (optional)
• 1 tbsp low sodium soy sauce
• 1 small white onion, chopped
• 1/2 cup shredded or diced carrots

How To:
-Open the can of pineapple and drain juice.
-In a non-stick pan, heat the olive oil.
-Add the eggs and cook without stirring, until set.
-Slide eggs out of the pan to a plate. Cut into short, narrow strips and set aside.
-In the same pan, heat the sesame oil and stir fry the mushrooms, soy sauce,
onions, and carrots for about 2-3 minutes.
-Stir in cooked rice, pineapple, and egg strips.
-Adjust seasoning if necessary by adding salt and pepper.
-Heat until everything is heated through.

[CHICHAY TIP: 1. For more pineapple flavor, you may use the pineapple juice as part of the water to cook the rice with. 2. You can add cooked, chopped meat like chicken or pork if desired, or even chopped tofu as your protein.]

"DAING NA BANGUS (Milkfish)"

My husband's favorite thing to order from a Filipino restaurant is "Daing na Bangus"! Mmmmm!

So I looked for good boneless "bangus" fillets, and finally found good ones at Tambuli. But oh how expensive they are!

Well, I figured it is still worth to make our own "daing"...at least I can control the salt to be added to it, and it surely won't have any MSG!

Baking is an option if you want to use less oil. This is best if you will serve the "daing" right after it's cooked.

-CHICHAY

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"DAING NA BANGUS"

What You Need:

• 2-4 pcs whole boneless bangus (milkfish)

or bangus belly fillets

• olive oil

Marinade:

• 1 cup of low sodium soy sauce
• 4 cloves of garlic, minced
• ¼ cup of white vinegar
• ½ tbsp fresh ground black pepper

Prep:
-Mix together all the marinade ingredients in a deep dish/pan.

-Place the "bangus" skin side up, cover, and set it in the fridge for at least an hour before cooking.

How To:

Frying:

-In a large frying pan heat oil-Season the fish with some salt-Fry the fish skin side up first for a couple of minutes.

-Carefully turn the fish over, and let it cook for 3-5 minutes.

-Next turn it back skin side up and fry for an additional 2 minutes, or until the fish is golden brown.

Baking:

-Preheat oven to 400 degrees.

-Lightly spray the roasting rack with olive oil.

-Arrange the fish pieces on the baking sheet, spray each lightly with olive oil, and bake for 15-20 minutes, or until the fish is golden brown.