OH MY DELICIOUS FUDGE BROWNIES!

Ingredients:

1/2 cup sifted all purpose flour

1/4 tsp. baking powder

1/8 tsp. salt

1/2 cup butter, room temperature

1 cup brown sugar

2 eggs

2 ounces unsweetened chocolate (dark Dutch chocolate is preferred)

1/2 teaspoon vanilla extract

 

I have made these brownies over and over for years and have loved it every single time. When I make this, it doesn't last more than 24 hours in our house of two adults and one child.

 

For me, one indication that you have very tasty brownies is once you smell it while in the oven until you've taken them out, you can almost taste how chocolaty it is.

 

Start by preheating the oven to 325°.

 

Grease an 8-inch square baking pan with butter.

 

Sift together dry ingredients; flour, baking powder, and salt. 

 

In a double broiler or a thick saucepan, melt the butter with the chocolate under low heat.

 

In a mixing bowl, beat butter, sugar, and eggs together until light and fluffy.

 

Beat in melted butter and chocolate; stir in flour mixture.

 

Pour batter in prepared pan; bake for 25 to 30 minutes. I usually check after 25 minutes and every time, it's perfectly cooked and ready by then.

 

While waiting, you can lick the spatula and mixing bowl clean. It makes baking brownies a perfect experience.

 

Cut brownies in squares while still warm; cool brownies completely in pan.

 

Always remember that even if you have the perfect recipe, having the best ingredients will give you the best results.

LEBANESE INSPIRED CHICKEN WRAP

Ingredients:

Pita Bread
Garlic Ranch Dressing (please see previous recipe)
Lettuce Leaves
3/4 cup Diced Tomatoes
1/2 cup Minced White Onions
1/4 kilo Chicken fillet
125 g Plain Yogurt
1 tbsp. Cumin
1 tbsp. Paprika
Salt
Pepper
Aluminum Foil

This was inspired by the popular Lebanese food "Shawarma." However, I can't easily find lamb in my area as well as Tahini Sauce to make an authentic copy. I don't want to call this dish as Shawarma because I did not use both lamb and tahini. I just searched for a better alternative in terms of ingredients; ones that are readily available to me.

I replaced lamb with chicken and instead of tahini, I made my own Garlic Dressing but with a twist.

To make the wraps, start with the chicken fillet. Put it in a bowl and mix in the yogurt, cumin powder, paprika, salt and pepper. Put it in the fridge and let it marinate for at least an hour ( the longer, the better).

Then get the frozen pita bred and thaw it a bit to room temperature and then warm it on a grill. Once you touch the top side while it's on heat, and it's warm, flip it and in seconds, it is ready.

Cook the chicken on a skillet or frying pan with a little bit of olive oil (extra virgin olive oil is healthier and tastier).

Place a lettuce leaf in the middle of the pita bread, shred the chicken and arrange on top and add the minced onions and diced tomatoes as shown in the picture. The amount of chicken, tomatoes and onions per wrap depends on how much you want them to be.

Generously pour the Garlic Ranch Dressing on top of the meat and vegetables. Generous because, it's what gives your whole wrap, the character and the zing.

Then slowly roll it like you're folding a shirt, three ways. Place aluminum foil on the bottom third part to secure the wrap.

The whole process in making the wrap is simple but the key ingredients here that will bring character to the food is the marinated chicken and the sauce or dressing. It has to explode in your mouth to be perfect.

Being prim and proper has no place when eating this food. In order to enjoy it, leave all your inhibitions behind.

Enjoy!

PICO DE GALLO Filipino Style

This dish is a Mexican favorite and has been loved by other people around the world.

It is a fresh and chunky version of the Salsa and you can eat it with tortilla chips, wrap a soft tortilla around it with chicken or beef or use it as a side for steaks, ribs or chicken wings.

I gave it a Filipino take by mixing in green onions as a substitute for cilantro which is not readily available even in supermarkets in the Philippines; and by making red bell peppers as one of the main components.

Also, lemons or limes are hard to find in the country, so we can just settle with good quality vinegar, preferably apple cider, balsamic or coconut vinegar (from tuba) because they have a strong yet natural acidity that will give the recipe a kick.

Just remember, the fresher the ingredients, the better.

INGREDIENTS:

1 cup diced tomatoes
3/4 cup diced red bell pepper
1 tbsp. minced red onions
1 tbsp. diced green onions (sibuyas dahon)
1 tbsp. balsamic or apple cider vinegar (tuba nga langgaw is good)
1/2 tbsp. lemon or lime juice
salt and pepper (to taste)
jalapeno pepper (tahod ilahas - to taste)

Just mix all the ingredients and taste as you go.

If you have any questions about the recipe, kindly leave a comment and I will get back to you.