Alfredo Sauce

Home made Alfredo Sauce is actually very easy if you know how to make white sauce. They are basically the same, the only difference is the addition of cheese.

Chicken Alfredo Pasta

Ingredients:

• Ragu classic Alfredo Sauce - 1 Jar (16 oz) 
• 1 cup sour cream 
• 1/2 cup shredded Parmesan cheese 
• 1 package spaghetti noodles, cook according to package direction 
• 1 whole chicken breast, boiled and cut into bite size 
• 1 cup broccoli florets, blanch 
• salt and pepper to taste

Pork Adobo

Pork Adobo is a simple dish popular among Filipino's. It is basically pork cooked or braised in soy sauce, vinegar and garlic. Adobo can  also be made of chicken (Chicken Adobo), beef, vegetables (Adobong Kangkong) and even sea food. It can also be cooked in different ways or variations. I made it easier by combining all the ingredients at once.

Garlic Bread

Garlic Bread is a simple but delicious side dish that is  perfect for pasta, soups or just with coffee. I love to make my own garlic bread with different kinds of bread  like white bread, wheat bread, french bread or even biscuit. Fresh or a day old bread can make a meal extra ordinary. I used wheat bolillo bread for this particular recipe just because wheat bread is my favorite bread.

Fruit Smoothie

Smoothie is a  blended and sometimes sweetened beverage made from fresh fruit, crushed ice and yogurt. They have a milkshake-like consistency that is thicker than slush drinks. 

Haagen-Dazs Sunday Cone

On my last post about  Blue Bell Ice Cream, which I bought in search of the overrated magnum ice cream on stick. Last week, I checked the ice cream section again to get the taste of it. This time magnum flavors were all in the freezer, caramel,vanilla and the almond but something caught my attention on top of it. Haagen Dazs is also available at that time. My family is not a real fan of Haagen Dazs back in Qatar. We like the all time favorite Baskin Robbins which comes in different flavors. Pralines'n Cream is hubby's favorite, mine is the Very Berry Strawberry while the other son loves the Chocolate flavor. Our freezer was well stocked with this 3 ice cream flavors.

Anyway back to Haagen Dazs, the Sundae cone package has 5 "snack sized" individual cones for $4.99. I was thinking 3 for me and 1 each for the two boys but that did not happen.I got 2, 2 for the eldest son and one for the youngest. My kids enjoyed the creamy tasting vanilla flavor  sundae, drizzled  with chocolate and roasted chopped  almond toppings in a crunchy waffle cone.

Haagen-Dazs Sunday Cone vanilla chocolate is a crunchy waffle cone lined with rich milk chocolate, filled with creamy Häagen-Dazs vanilla ice cream, drizzled with rich caramel sauce, and topped with roasted almonds.It come in two varieties: Vanilla Caramel and Vanilla Chocolate. I will definitely try the Vanilla Caramel next time though they are a bit pricey. And I hope to get a magnum ice cream too next time.

Sauteed Collard Green

Collard greens or tree cabbage are vegetables that are members of the cabbage family, but are also close relatives to kale. Although they are available year-round they are at their best from January through April. Me and my kids like it except for hubby. It reminds me of taro leaves back in the Philippines but thicker and firmer. I never tried to cook it with coconut milk yet. Will try it one of this days.

Ingredients:

• 1/2 cup salt pork ,diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 pound fresh collard green, cut into 2 inches pieces
• salt and pepper to taste
• red pepper flakes(optional)

Directions:

1. Put pork in a large pot over medium-high heat.Let the pork cook until all the oil comes out from the fat.
2. Remove excess oil. Just leave 2 tsp.
3. Add onion and garlic, cook until tender and caramelize.Add salt and pepper to build the flavor right away.
4. Add collard greens, sautee until they start to wilt
5. Pour in chicken broth. Season with salt, pepper and red pepper flakes.Cover and let it boil.
6. Once boiling, reduce heat to low, stir, cover and simmer for 45 minutes or until greens are tender.