Valentine Vibes

Valentine Weekend is coming!!!!

How are you guys going to spend this lovely weekend?

Loving the vibe in our house.

I definitely have been enjoying decorating in our new home. 

Fresh, but not so expensive flowers.

How cute is this Table runner that I got?

From Walmart!

Amazing.

And these Kitchen Towels.

Also from Walmart.

It's going to be a nice weekend.

I hope you get to enjoy it!

xoxo

-Jen

 

White Chicken Chili (Crockpot)

 

Winter is in full effect this Month. 

Its really cold! To be honest, I'm not used to weather like this.

It is Cold in Italy, but Snowing this much?? Not really.

I noticed how unpredictable Missouri Weather though. 

So we'll see. 

It's going to be snowing a lot this week so This Crockpot meal is just perfect. 

We love Chili!

But, this is our first time Making a White Chili!

It sounded so good so we gave it a try.

...And I'm obsessed!!!

Feel free to change the Toppings which ever one you like!

Let me know what you think!

Ingredients

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• 1 yellow onion diced
• 2 cloves garlic minced
• 24 oz. chicken broth (low sodium)
• 2 15oz cans great Northern beans drained and rinsed
• 2 4oz cans diced green chiles (I do one hot, one mild)
• 1 15oz can whole kernel corn drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• small handful fresh cilantro chopped
• 4 oz reduced fat cream cheese softened
• 1/4 cup half and half

TOPPINGS:

• sliced jalapenos
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Monterey jack or Mexican cheese

Instructions

• Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
• Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
• Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
• Remove chicken to large mixing bowl, shred, then return to slow cooker.
• Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
• Stir well and serve with desired toppings.
  
  

  

  
  

  

  
  

  

  
  
  
  

  Notes

  ** to thicken chili even more, mix 1 Tbsp of cornstarch into 2-3 Tbsp of milk/half and half/chicken broth or water.  Stir until cornstarch dissolves, then stir that mixture into the chili.  Cook until thickened to your liking.
  
  

  STOVETOP DIRECTIONS

  
  

  1. Cut chicken breasts into 3 pieces each, then set aside.
  2. Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot.  Heat over MED heat and add onions.  Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.
  3. Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper.  Stir.
  4. Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
  5. Increase heat to MED HIGH and bring to a boil.  Reduce heat to simmer.  Simmer uncovered for 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking.
  6. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.

  
  

  INSTANT POT (PRESSURE COOKER) DIRECTIONS

  
  

  1. Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
  2. Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder.  Stir.
  3. Cube cream cheese and place on top of the chili.
  4. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
  5. Remove the chicken breasts to a plate or bowl and shred with 2 forks.
  6. Add half and half.  Stir everything together in the pot to melt the cream cheese into the chili and warm the half and half, then return the shredded chicken and stir to combine. Serve garnished as desired.

  
  

  

  
  

  Which ever way you decide to make it, I'm pretty sure it will be good!

  
  

  
  

  

  
  Enjoy!!..And stay warm!
  
  xoxo-Jen
  
  

Philly Cheesesteak Egg Rolls

 

Happy Superbowl day!!

Are you guys ready??!

Hubby's team didn't really make it this year.

But, we are still looking forward to watching it.

What are you guys making today?

Appetizer/Finger food is usually perfect for this!!

We made Philly Cheesesteak Egg rolls for the first time.

...And oh my god!!

Who ever thought about this, is genius!

Wrapping the cheese and all the good stuff in egg rolls is just amazing!

If you are looking for a good Appetizer for Football, Parties, Birthday.

This is perfect!

Let me know what you guys think!

Ingredients

• 2 lbs Rib eye steak, cooked, chopped into small pieces
• 2 Tbsp Worcestershire sauce
• 1 tsp garlic salt
• 1 tsp pepper
• 1/4 cup butter, divided
• 2 green bell peppers, chopped
• 1 medium onion, chopped
• 10 pieces provolone cheese, diced
• 1-2 cups vegetable oil
• 16 egg roll wrappers

Instructions

1. Add seasoning to rib eye steaks, place into a large sealable baggie, add Worcestershire sauce and marinate for 30+ minutes.

2. In a pan heat 2 tablespoons of butter over medium/high heat until melted.

3. Remove steaks from baggie and place into hot skillet.

4. Cook for 4 minutes on each side. 

5. Remove from pan and place on a baking sheet that has been lined with foil and bake at 400° for 15 minutes, turning 1/2 way through.

6. Heat additional butter in skillet until melted and saute bell pepper and onions until onions are translucent and bell peppers have softened. Remove from heat.

7. Cut steaks into small pieces and add back to skillet with peppers and onions. Stir.

8. Add diced provolone cheese into skillet, stir.

   
   

Making The Egg Rolls

1. Take one egg roll wrapper at a time, moisten around all edges with water, add a couple heaping tablespoons of mixture into center of wrapper (wrapper is diagonal).

2. Start out by folding both outer edges inward over mixture, next fold the bottom edge up over the mixture, and finally, roll to seal.

3. Continue until all meat mixture has been used.

4. Heat oil in a large frying pan over medium/high heat to 350 degrees.

5. Carefully add a few egg rolls at a time into hot oil and fry until golden brown on all sides.

6. Carefully remove from pan and place on a plate lined with paper towels. Continue frying until all egg rolls have been cooked.

7. Enjoy with your favorite sauce.

   
   

   
   

   
   

   
   

   

   
   

   
   

   We picked Ranch for Dip and it was amazing. 

   
   

   Enjoy!!

   
   

   xoxo

   
   

   Enjoy the game!!

   
   

   -Jen

   
   

Pork Giniling with Quail Eggs

 

On busy days, My boys eat mostly their favorite.

Which is Mac and cheese, you know there's really nothing wrong with that.

I let them have what they want sometimes and I mean.. most days I don't have a lot of time to cook.

So when I do, I make sure It's something good!

I like making a dish that I can sneak in some veggies. 

Out of all Filipino dish, this is probably on the top of the list that my boys would eat, any day!

What is good about this is that it's really easy to make.

This dish is similar to Cuban Picadillo.

There is so many version of this.

My husband calls it Filipino Sloppy joe. haha!

I mean.. It's so good to eat with bread but its for sure better than sloppy joe's for me. :)

...And adding quail eggs is just better for additional protein.

Let me know what you guys think!

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 pound ground pork
• 1 tablespoon fish sauce
• 1 cup tomato sauce
• 1/4 cup banana ketchup
• 1 cup water
• 1 large potato, peeled and cubed
• 1 large carrot, peeled and cubed
• 12 pieces quail eggs, hard-boiled and peeled
• 1 cup frozen sweet peas, thawed
• 1/4 cup raisins
• salt and pepper to taste

Instructions

• In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened. 
• Add ground pork and cook, breaking to pieces with the back of a spoon, for about 3 to 5 minutes, or until no longer pink. 
• Add fish sauce and continue to cook for about 1 to 2 minutes.
• Add tomato sauce, banana ketchup, and water, stirring to combine. Bring to a boil. Lower heat, cover, and continue to simmer until meat is tender and fully cooked. 
• Add potatoes and carrots and cook until tender. 
• Add quail eggs, green peas, and raisins and continue to cook until completely heated through and sauce is reduced.
• Season with salt and pepper to taste. Serve with rice.
  
  
  

  

  
  

  So so good!!!

  
  

  

  
  

  Happy Weekend!

  Time to sit back, relax and enjoy Family time.

  
  

  
  

  xoxo

  -Jen

  
  

Ube Flan Cake

 I don't know if you all know these already,

..But I'm obsessed with anything Ube. 

I have been making so many Ube desserts lately and I'm not planning on stopping

anytime soon!haha 

Baking is therapeutic to me.

I am hoping that one day hubby will like this flavor!

He is not so crazy about it, which is fine. 

Because that means MORE for me!

It's so so good! :)

If you're like me, you will love this.

It may sound or look complicated to make but trust me its not.

I used my Bundt pan because I thought it will look good.

..And it did!

Follow all the instructions and it will turn out amazing!

Look at that perfect slice.

It wasn't too sweet and it was so moist!

Ingredients

For the Caramel Layer

• Cooking spray
• 1 cup white sugar
• 1/4 cup water

For the Custard/ Flan Layer

• 1 can evporated milk
• 1 can condensed milk
• 4 egg yolks

For the Ube Chiffon Cake Layer

• 4 egg yolks
• 1/4 cup milk
• 1/2 cup sugar
• 3 tbsp vegetable oil
• 2 tsp ube flavoring
• 3/4 cup cake flour
• 1/2 tbsp baking powder
• 4 egg whites
• 1/4 tsp cream of tartar
• 1/4 cup sugar

Instructions

Make the Caramel Layer

1. Prepare your 9-inch round pan or bundt pan by Spraying some cooking Spray around.
2. Microwave the sugar and water for 5-6 minutes until golden brown. Pour over pan

Make the Flan Layer

1. Preheat oven to 350 F. In a mixing bowl, add the egg yolks, evaporated milk, and condensed milk. Gently stir the mixture until the yolks are dispersed and the mixture is uniform in color. Strain the custard over a strainer. Pour it over the cooled caramel mixture in the pan.

Make the Ube Chiffon Cake Layer

1. In a large mixing bowl, beat together yolks and sugar, until the color is lighter and the mixture is bubbly. Add the milk, oil, and the ube flavoring. Stir well.
2. Combine cake flour and baking powder in a bowl and add them to the yolk mixture. Use a hand whisk to beat the mixture until it is lump-free and smooth. Set aside.
3. In the bowl of a stand mixer ( or use an electric hand mixer), beat the egg whites until frothy. Add the cream of tartar and beat the egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue to beat until the egg whites form stiff peaks.
4. Fold the beaten egg whites in three additions to the yolk mixture using a rubber spatula, until the mixture is streak-free and uniform in color. Pour and scrape the cake batter over the flan layer in the pan. The pan will be almost full.
5. Bake the assembled ube flan at 350 F for 25 minutes, or until the cake is set and springy to the touch.
6. Allow the cake to cool. To unmold, gently run a knife along the edges of the pan. Turn the cake over gently on a rimmed serving plate and gently tap the bottom of the pan to release the cake.
   

So good!!!

Let me know what you guys think!

xoxo

-Jen