Mango Wines

I was browsing through the internet searching for something and then I stumbled upon two words that really caught my eye - mango wine! Was I reading that right? I had to read it again just to make sure. I have never heard of mango wines before. I thought, "wines are usually made from either grapes or strawberries". Intrigued, I clicked on the link and checked it out. Sure enough, it's about mango wines - Don Roberto's Mango Wines from the Philippines.

Apparently, the secret fruit wine recipe that resulted to this award-winning mango wine was handed down through generations and was introduced by the Belgian priest decades ago.

It was then given as a gift of gratitude to Mr. Roberto Castaneda, the owner and founder of Don Roberto's Winery, for his act of charity.

If you wanna read the whole story, just click the following: http://www.mangowine.com/about.php

Anyway, I will definitely have a taste of this wine when I go back to the Philippines!

Chicken Adobo

I cooked chicken adobo for dinner last night. It is one of my favorite Filipino dish and it has now become J's favorite as well. Adobo is considered to be the Philippines' national dish. I can definitely see why. It's very easy to make as it doesn't require a lot of ingredients. Here's how I make my adobo:

3 pcs. Chicken breast (skinless & boneless)

1/4 cup soy sauce

1/4 cup vinegar (I use balsamic vinegar)

1/2 of a medium onion

1/2 of a medium red bell pepper

4 garlic cloves (chopped or crushed)

Sprinkle of the following:

salt, pepper and paprika

Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and saute until the chicken is beginning to tenderize.
Sprinkle salt, pepper and paprika.
Add onions, red bell pepper, soy sauce, and vinegar, and let simmer for 25-35 mins or until chicken is done.
Make sure to add more vinegar or soy sauce until it suits your taste.
Serve over rice.

Olive Garden

We went to an Italian restaurant yesterday for lunch. The food was excellent. They have the best bread sticks I have ever had. The bread sticks dipped in an Alfredo sauce is such an excellent combination! The service was great. When it comes to Italian Restaurants, Olive Garden is on my top list, along with Carrabba's.

Mixed Grill

Chicken and Steak on a skewer with fried potato,

grilled zucchini and squash.

Pasta e Fagioli

White and red beans, ground beef, tomatoes
and pasta in a savory broth.

Golden Rules of Food Safety

- Keep a clean kitchen. Any area can harbor harmful bacteria, so always wash and dry your hands before handling food. Frequently wash kitchen towels, cloths and sponges. Rinse fresh fruits and vegetables before eating. Wash cutting boards, knives, and other utensils with hot, soapy water after every use - especially after handling raw meat and poultry. Wash cutting boards occasionally with a solution of 1 tablespoon bleach per 1 gallon water to sterilize them.

- Don't put cooked meat (or any ready-to-eat food) on a plate that has come in contact with raw meat, poultry or fish.

- To kill harmful bacteria that may be present in raw eggs, fish, poultry and meat, it's essential to cook these foods thoroughly.

- It's unwise to cook foods in stages. Don't start to cook food, stop, and then return to it later. Even when food is stored in the refrigerator between cooking periods, safe temperatures might not be maintained and bacteria may develop.

- Refrigerate leftovers as soon as possible. Do not leave at room temperature longer than 2 hours. Divide large amounts among small, shallow containers for quicker cooling.

- In hot water, don't leave protein foods such as chicken, egg salad etc., out of the refrigerator for more than 1 hour.

All About Ice Cream

STORE - BOUGHT

- A sticky container most likely means the product has thawed, leaked and been refrozen; choose another cartoon.

-For easier serving, soften ice crem in the refrigerator for about 30 minutes. For speedier results, microwave rock-hard ice cream at medium-low for about 30 seconds.

-The container should be well-sealed to prevent the ice cream from from absorbing odors from other foods, or forming ice crystals on it's surface. It's a good idea to place a sheet of plastic wrap directly against the surface of the ice cream to seal it from air. Reseal the container tightly after opening.

-Low-fat ice cream and frozen yogurt melt faster than full-fat varieties. So prechill serving bowls, or add the scoops at the very last minute - or you may end up with a milky puddle over warm pies or hot, bubbling cobblers.

HOMEMADE

- For the creamiest texture (and a maximum yield), make and chill the ice-cream mixture the day before you plan to freeze it (the chilled mixture will also freeze faster).

- Fill ice cream machines only two-thirds full - the mixture expands as it freezes and needs room to incorporate air.

- A fresh-frozen mixture thaws quickly, so handle it as little as possiblebefore getting it into the freezer.

- If using an old-fashion style churn, add more ice and salt as needed (the faster the freezing process, the smoother the texture of the ice cream.

Source: Good Housekeeping Step-by-Step Cookbook