Chicken Afritada

 

One of my favorite Filipino Dish is Chicken Afritada, It's also one of the 

easiest dish to make. 

I have to say that this is so much better with Bone in Chicken,

But if you prefer it easy to eat Boneless is also okay.

Let me know what you think!

Ingredients

• 1 ½ lbs. Bone in Chicken 
• 2 piece potato cubed
• 1 piece carrot sliced
• 8 oz. tomato sauce
• 3 pieces hotdog sliced
• ½ cup green peas
• 3 pieces bay leaves
• 1 piece red onion chopped
• 2 teaspoons garlic minced
• 3 cups chicken broth
• ½ teaspoon sugar
• 3 tablespoons cooking oil
• Salt and ground black pepper to taste

Instructions

• Heat oil in pan and sautee the onion and garlic
• Cook chicken until its brown
• Put tomato sauce and broth, cover and let it cook for at least 20 minutes.
• Add bay leaves, season with salt and pepper and what ever else you prefer.
• Add hotdogs, potatoes, green peas and bell pepper and cover for another 15-20 minutes.
• Serve with rice and enjoy!

Hubby made me this amazing Ube milkshake and it was just perfect with the weather!

It was gone in seconds!

Enjoy the Afritada!

xo

White Asparagus (Surf and Turf Night)

 

It's Spargel Season!

Germany's infamous White Asparagus season.

It comes in perfect with Summer's grilling season.

If you're like us that loves Asparagus for sides for steaks.

You would love this!

Last year I didn't think we were doing it right.

This time we cooked it as Germans does it

..And it was perfect!

It was Surf and Turf night so we grilled some Seafood too!

Salads for Side!

This visual inspiration is for anyone that is like me

that loves visual Inspirations for Dinner.

I find that better than a long videos or recipe for cooking!

It was the perfect dinner.

So happy we can do this all Summer long!

xo

Beef and Cheddar Sandwiches.

 

It's already so hot,

And for some reason.

Having a Crockpot meal is still the easiest.

This was so easy to make on busy days.

Perfect for any weather I would say,

Let me know what you guys think!

Ingredients

• 2-3 pound chuck roast
• 2 teaspoons dried minced onion
• 1 teaspoon Montreal steak seasoning
• 1 tablespoon Worcestershire sauce
• 1 ½ cups Arby's sauce or half Ketchup half BBQ sauce
• 1 cup cheddar cheese sauce
• 6 brioche rolls

Instructions

• Add the roast to the bottom of a 6 quart slow cooker. 
  
  
• Sprinkle the dried onion and steak seasoning evenly over the roast. 
  
  
• Pour the 1 ½ cups sauce evenly on the roast.
  
  
• Cover and cook on LOW for 8 hours or HIGH for 4 hours. 
• After the cook time is up and the roast is tender, use two forks to shred the meat. Stir it into the sauce and turn the slow cooker to WARM for serving. 
• Heat the cheddar cheese sauce in the microwave for serving. 
  
  
• Pile the shredded beef onto onion rolls and top with cheddar cheese sauce and more Arby's sauce. 
  
  

We had few Appetizers with it and it was perfect!

Cheers!

..And Happy Weekend!!

xo

Mother's Day 2026

 

Like always,

Mother's Day was wonderful this year.

I like to keep it simple

and more about spending quality time.

Not me, 

Spending alone time.

My boys surprised me with Cards.

We had an amazing dinner at home.

These steaks crostini was so good!

I requested a seafood pasta.

We haven't made in a while so 

I figure it would be the best time to make some.

It was such a lovely weekend!!

I hope you all had a good one.

xo

Homemade Lasagna

 

I don't think I ever got a chance to share this recipe with you guys, 

But this has got to be one of the best Lasagna I've ever had.

We make it more than I can count.

It's definitely a process but its worth it.

My Non alcoholic drink with Dinner!

Found this in a grocery in France,

So good!

Appetizer ideas for you for Lasagna.

I love them all!

Let me know what you guys think!!

LASAGNA

Ingredients  

• Lasagna noodles
• 1/2 cup (1 stick) butter
• 3 garlic cloves ( minced )
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1½ cups shredded parmesan cheese(divided)
• 10 ounces frozen spinach thawed
• 3 cups shredded mozzarella cheese(divided)
• 15 ounces ricotta cheese
• 1 large egg
• 3 cups cooked ground beef,  (seasoned with your favorite seasoning)

Directions

• • 
    
    • Preheat the oven to 350℉. Spray a 9x13 casserole pan with nonstick spray. Set aside. 
    • Cook the lasagna noodles according to the package directions. When done, lay the noodles in a single layer on a plate, parchment paper, or wax paper so they can cool and so they won't stick together. 

      
      
    • In a small pot, over medium heat, melt the butter and garlic. Once the butter is melted whisk in the flour and cook for 1 minute, while stirring constantly. 
      
      
    • Slowly whisk in the milk and stir everything together to combine. Allow the sauce to cook until the sauce thickens. This takes about 4-5 minutes.
      
      
    • garlic powder, and 1 cup of the parmesan cheese. Turn the heat down to low and let the sauce simmer while you prepare the spinach. 
      
      
    • Place the thawed frozen spinach onto a few sheets of paper towels, and squeeze out any excess liquid. Stir the spinach into the sauce and take the pot off the heat. 
      
      
    • In a mixing bowl, stir together 1 cup of mozzarella cheese, ricotta cheese, and egg. 
      
      
      
      Assemble the LASAGNA
      -  Spread 1 cup of the white sauce into the bottom of the casserole pan.- Add 3 sheets of lasagna noodles on top of the white sauce.- Spread 1/3 of the ricotta mixture over top the noodles.-Layer 1/3 of the cooked ground beef over top the ricotta cheese.-Spread 1 cup of white sauce over the chicken.-Repeat those steps 2 more times. On the last layer, top the ground beef mixture with the remaining lasagna noodles and spread the remaining sauce over the top-Sprinkle the remaining 1/2 cup parmesan cheese and remaining 2 cups mozzarella cheese over top the final white sauce layer.-Bake for 45 minutes. When done, turn the oven to broil and broil the lasagna for 1-2 minutes or until the top is golden brown.
      
      
      
      

IT was so creamy,

So good!

Enjoy!

xo

Pot Roast with Egg Noodles

 

Cold weather season means it's Crockpot season!

It's my favorite!

We at least make this once or twice a year.

Something so comforting and easy to make.

This time we decided to make a change and serve it over egg noodles.

It was very good!!

Either you serve it with mashed potatoes or egg noodles,

It's gonna be good!

Recipe down here!

( POT ROAST )

I found this in the German Grocery store and it was interestingly good.

I think it's like a Salmon Wellington.

I also made this fall drink that is perfect for the night!

( PUMPKIN WHITE RUSSIAN )

Everything was so perfect.

I hope you had a good weekend!

xo

Chicken Tetrazzini

 

I love a good meaty creamy pasta,

I don't think I can count how many times we

made this before.

I have been craving it more than I should.

Very easy to make too!

Let me know what you think!!

Ingredients

• 10 ounce can cream of chicken soup
• 10 ounce can cream of mushroom soup
• 2 cups sour cream
• 1/2 cup butter , melted
• 1/2 cup low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 cup frozen peas
• 1 pound seasoned cooked chicken , chopped or shredded
• 1 pound thin spaghetti , cooked al dente
• 1 & 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
• Fresh chopped parsley , for garnish

Instructions

• Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick cooking spray, set aside.
• In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
• Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.
• Pour mixture into the prepared baking dish and sprinkle with the cheeses.
• Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
• Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.
• Serve and enjoy!

Perfect meal for a perfect night!

It was so good!

xo