Saturday, March 26, 2011

Grilled Lamb

Ok...another delicious and easy to prepare recipe.
On friday, my husband's friend gave us some lamb ribs. So, i thought this would be a great weekend for grilling!!!!! I got this recipe from food network's Giada Di Laurentis. Rosemary and thyme are just a perfect blend of herb for the gamey taste of lamb.

here is what we have for dinner that night! Hmnnnnnn.....delicious! I've got some stir fried veggies too!
very excited to share this simple yet delicious meal that you can make for your family. the recipe calls for a lamb chops, but the ribs are just as good. Also, i used dried herbs since i didnt have any fresh ones on hand and it turned out good as well.

  • 2 large garlic cloves, crushed
  • 1 T fresh rosemary leaves
  • 1 t fresh thyme leaves
  • pinch cayenne pepper
  • coarse sea salt
  • 2 T extra-virgin olive oil
  • 6 lamb chops, about 3/4 inch thick

In a food processor(or you can use a mortar & pestle and just mix everything) fitted with a metal blade add the garlic, rosemary, thyme, cayenne and salt. Pulse until combined. pour olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops amd let them marinate for at least 1 hour in the refrigerator. remove from refrigerator and allow the chops to come to room temperature, about 20 mins.

Heat a grill pan(or in my case i used the outdoor grill) over high heat until almost smoking, add the chops and sear for about 2 mins. Flip the chops over and cook for another 3 mins. for medium-rare and 3 1/2 mins for medium.
Serve with rice or veggie of your choice..Enjoy!!!

Monday, March 21, 2011

ROCKin & GEMin!!!!!

Saturday was fun! After picking up a few grocery list at our local Asian market, we happen to stop by at the Shriner's Club to check out the ROCK and GEM show. Lots and lots of gem stones to choose from!

you can choose from polished to rough tumble stones. I always prefer rough stones, for they are still in their natural un-worked state, but  polished stones are fine too.

I do have a few collections of gem stone. I don't just collect them for their beauty, i also use them for healing and meditation. 
So, here's what i got. Among them are Rose quarts, carnelian, citrine, amethyst, tigers eye, amber, peridot and smoky quarts. I will be using them to energize certain areas in my house.

polishing a stone sphere

I do love gems!!!! I hope you'll get inspired and start a few collections of your own.

Friday, March 18, 2011


Here it first official post.  Sometimes my family would crave for a traditional Filipino dish. So,
last night, i've decided to prepeare a special meal for them.This one is a favorite! It's simple and easy to prepare. My husband found this recipe on a website,(but i already forgot which website) and i thought i'd give it a try. It's really good and the ingredients are inexpensive and easily available. As promised, if it taste good...i'll share it!

1 lb ground pork
1/2 c finely chopped carrots
1 c (6 slices) finely chopped ham (sweet or cooked)
3 T minced green bell pepper
3 T minced red bell pepper
1/3 c sweet picle relish
1/4 c raisins
3 whole eggs
1/2 c grated cheddar cheese
dash of liquid seasoning
salt & pepper to taste
1 T cornstarch
slices (wedges) of hard-cooked eggs(2-3 eggs)
slices (wedges) of vienna sausage( 1 small can)
aluminum foil, 10"x12" sizes

Preheat oven to 350 deg. F
Boil some water, pour onto the prepared baking pan and a wire rack(steam-bake).
1. Slice the hard-cooked eggs and vienna sausage and set aside.
2. In a bowl, combine all of the ingredients and mix until well blended.
3. Divide mixture into 2 to 4 portions (depending on the size or how many you want to make)
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and     sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the end of the mixture covers the eggs and the sausages.
5. Finally, roll the foil into a tightly packed log about 1" to 2" in diameter, sealing both ends. Repeat with the remaining pork mixture.
6. Place Embutido in your prepared baking pan and wire rack, half filled with hot water. cover with foil(be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
7. Remove from the oven. let it cool and slice into rings. Serve with your favorite catsup or sauces.
8. Freeze unused Embutido. When ready to serve, reheat in the oven or simply unroll and fry the whole Embutido in a little bit of oil, over medium heat to give it a nice golden brown color.

Happy Cooking!


This is my first post, i have no idea what to say. This is totally a new adventure for me. I want to talk about all kinds of stuff. Pretty much interested in everything. I like to cook, bake, read, some crafts here n there. I will probably be sharing more about food. Cooking and baking is what i love the most....if it taste good i'll share it! Thank God its friday, and hope you all have a good weekend...see ya!