Honey BBQ Wings is a recipe that I’m gonna be sharing with you today. I was thinking of making spicy wings but since my daughter will be eating the wings, I decided to make the honey bbq wings. You will need 12 different ingredients to make this wings. Not bad right? These wings are really delicious, and so tender it come off the bones just perfect. Total of wings I used on this recipe is about 32 wings, over 3 pounds I would say.
When my daughter and I went to Walmart today, I saw few wings that were cut already on sale. So I didn’t hesitate on buying them, I bought 3 packages of small wings. I’d say they are about 1 pounds or so on each package. Most of the ingredients that I used in this recipe was already in my pantry. Although I didn’t have bbq sauce I found a substitute for it, which is the ketchup and brown sugar.
Honey BBQ Wings is something that I just came up with because I wasn’t sure how to cook all these wings. I asked my husband if he wants to eat some wings and he was like oh yeah. Then I was like you know what I will make some honey bbq wings. Something different that we all going to enjoy. This is a finger licking good wings, definitely perfect to make for game day. Yeah, this is something that your guest will enjoy while watching games, or even on any gathering. Read more
So when its hunting season I love checking out our local meat processing if they have some deer meat. We pay for the process if no one claims, and take it home. The other day my mother-in-law called one of the meat processing and she bought a bunch of deer meat. We end up splitting the cost and also divided the meat that we got. Deer meat is something that we love having each year, we try to make the meat we buy last until the next season.
The other night my husband requested for some deer cube for dinner. I wasn’t sure how I’m gonna cook it, however, I came up with this recipe that I thought my husband will love. Creamy deer meat with lemongrass, yeah you hear that right. I included the lemongrass in this recipe. Lemongrass is used in a lot of dishes in the Asian cuisines. We even use lemongrass in soups, teas, and curries. The lemongrass added a really nice taste to the deer meat, and it smells really good as well. Read more
Bistek Tagalog (Filipino Beefsteak) is a Filipino version of Beefsteak. The meat is thinly sliced and it’s cooked with soy sauce, lemon juice and garnished with some onion rings. A very simple recipe but full of many flavors, this recipe doesn’t require a lot of ingredients and the procedure is not complicated. Bistek Tagalog (Filipino Beefsteak) is common in the Philippines, a lot of people love eating this dish with rice. However, you can also pair this with some mash potatoes, and other veggies that you prefer.
Cooking bistek Tagalog (Filipino beefsteak) is easier than what you thought it would be. Just follow the steps I have indicated in the recipe, and your bistek Filipino will come out as delicious as you imagine. Marinating the meat for overnight or even few hours really helps soak the flavor. If you are not planning on eating this at lunchtime, then you should marinate it for about 3 hours. Read more
Chicken Sotanghon Soup is a Filipino soup that is recognized as a therapeutic dish to have especially when you have a cold and flu. This soup comfort you whenever you don’t feel good. Here in the US most of my friends make this soup on a winter day. When it’s cold outside, this soup is perfect to have in your house. This is similar to the chicken noodles soup, however, it uses a different kind of noodles. Instead of using the big thin noodles we use the rice noodles.
Chicken Sotanghon Soup is full of so many flavors. There are different variation way to make this soup. On this recipe I made, I use one whole chicken and just cut it into pieces. I also use three boneless chicken breast that I cut into bite pieces for my husband. Although my husband loves eating chicken that has the bone at this time I decided to add boneless one that way it’s easier for him to it later. Read more
Milkfish Steak or also known as Bistek na Bangus is a very delicious dish that we love eating with rice. Milkfish Steak is one thing that my husband loves to eat. The first time I made him this dish he was in love, now I buy milkfish whenever I go to the Asian Market. Milkfish can be bought in most of the Asian store. Milkfish Steak or Bistek na Bangus is full of so many flavors.
The sauce of this dish is great over rice, it will definitely make you want to eat more. In the Philippines, milkfish is a very popular fish since it’s our national fish. Milkfish is also called as “bandeng” or “Bolu” in Indonesia. And in some country in Asia, they called this fish a different name. I remembered growing up my dad each time he comes home from he work. He always has milkfish with him, and my mom either will fry it or cook it in our soup. Read more
Chicken sisig is very popular in the Philippines. To make the sisig is not hard at all, it’s spicy but you can control how spicy you want it. Chicken sisig is great to eat over rice or even using taco shells. Originally the recipe called for pork, however, since my husband cannot eat anything with pork I choose to use chicken instead. You can also use tuna on this recipe, or even beef.
I have to be honest, this is the first time I have ever made chicken sisig. The result was amazing, my husband loves it a lot, he ate this with taco as a burrito. And for me of course, I ate this with brown rice. Chicken sisig is originally from Pampanga. The original recipe called for pig head and liver. However, most of the people nowadays they use the ears or pork belly. This is seasoned with calamansi and chili peppers.
Since I don’t have any calamansi I just lemon juice. I didn’t want this chicken sisig to be spicy, so my daughter can eat it. I used some jalapeno peppers and some serrano peppers. You can add as many hot peppers as you, it all depends on how hot you want your sisig. In the original recipe, they use the green chili peppers and red chili peppers. However, since I didn’t have those available I just used whatever I have in my kitchen already. Read more