Fried Shrimp in Sprite & Beer

I decided to test how the shrimp taste like soak in sprite and beer for a few minutes. I seasoned enough sea salt to taste. I heated my frying pan, put olive oil and after a few minutes for the shrimp in sprite and beer I fry 'em. I didn't put all the liquid in the pan though cause that's make the shrimp soggy. I put enough liquid for the shrimp not to burn. I seasoned a bit of fresh crushed pepper. Before all the liquid disappear I remove it from the pan to serve as my shrimp sauce. Put a bit of oil in the pan again and fry the shrimp a bit more. Remove from the pan and serve.

Healthy!!

After browsing around some article over the internet about health I thought that I really should keep my body healthy. I found one article that really interest me, the title is 'Spring Detox'. This is one of my plans before the end of the month to at least have 1-week spring detox. I think this is not that hard at all. I will just wait until am going to start this process until I am really put an end that this is not a hard process. I think this will bit a bit challenging for a little while and as soon as my body is starting to get used to it this should not be a problem.

I really should give enough effort for my body to remove chemicals that are not healthy for me and by doing the detox this would help me slowly remove these chemicals that makes me imbalance. This might be once cause to me that sometimes I feel so exhausted in the middle of the day that I feel I just want to take a nap.

Over the weekend I am starting to have fresh juice either in the morning or at night during dinner. My morning meal is not the most healthies meal. I have bagel and cream cheese. I am going to work on this to turn it around and have something healthy. Though I have toasted wheat bagel but the cream cheese part is the issue.

Anyway, so far my husband and I seems like did a pretty decent job with our meal at dinner time. I keep vegetables and salad on the side with our dinner. We usually have either seafood and sometimes we have steak to get some protein. I think the last time I had rice was last week when I bought Filipino food that I think rice is a must.

Adobong Kambing

After our shared chores at her house my friend and I decided to grab something to eat. She brought me to this new Filipino restaurant for me to try their food. She said that they really have good food and the place is clean. It's not that far from her house about a mile or two probably. Anyway, this restaurant allows you to try their food. They give you sample as long as you ask to try some. I was very curious with one of their buffet food. So I asked the lady who's incharge and she told me that it's goat "Kambing". I got excited since I really love goat and it's been a while I didn't eat goat. The last time I remember was about a year or two ago when I made 'Goat Calderetta'. So, I asked the lady if I can try some. The Adobo was so yummy that I ended up ordering combo 3 and set the adobo aside for my to go. This is my very first time I tried adobong kambing and the restaurant did a very good job with the food because there's no even funny smell.

I have got to go back to that restaurant one of these days to try some more of their food. I don't have a lot of luxury time to cook dinner every single day and it's good to know that there's one good restaurant driving distance away.

Dinner Impossible

I am starting to get addicted with this show "Dinner Impossible". It is indeed very fascinating to me to watch this people plan the menu and do the work for less than 8 hours. I also love their recipes and I was thinking to try to make them myself. Food network is such a good show to watch you can learn different techniques and what to cook for your family. I did try quite a few of their recipes online and to tell you frankly without me sounding like am bragging about it the food that I cooked was really good. I should record this show on my DVR for me to watch it later.

Thick Pork Chops Façon Grand’mere

For this recipe you will need:

2 ¾ TBS olive oil
1 TBS sugar
½ cup brown Chicken Broth
8 oz shiitake – stemmed & cut in half
24 small pearl onions, peeled
15 clove garlic blanched
24 asparagus tips
2 slices rindless bacon,
4 pork loin chops, 1 ½ “ thick – get center cut
12 ounces small round red-skinned potatoes, quartered, rinsed and patted dry
Rosemary sprigs for garnish

Sauce
1 cup white wine (no vermouth)
1 ½ cups brown chicken stock
¼ tsp cracked pepper
¼ tsp finely minced fresh rosemary needles
2 TBS finely sliced fresh chives


Combine ½ tablespoon of the olive oil, the sugar, and onions (in one layer) in a sauté
pan.
Add ½ cup of the broth, season with salt and pepper, and bring to a simmer.
Cover, and cook for 20-to 25 minutes, or until the onions are tender and coated by a syrupy liquid.
Set aside.
Heat ¼ tablespoon of the olive oil in a small sauté pan and sauté the blanched garlic
over medium-high heat for 2 to 3 minutes, or until tender and golden brown.
Season with salt and pepper, and set aside.
Heat ½ tablespoon of the olive oil in a clean sauté pan and sauté the mushrooms over medium heat for about 5 minutes.
Remove from the heat, season with salt and pepper, and set aside.
Bring a small saucepan of salted water to a boil and blanch the asparagus tips for 3 to 5 minutes, or until tender.
Drain and refresh in ice water.
Drain again and set aside.
Place the bacon in a large sauté pan or skillet and sauté until crisp.
Drain on paper towels.
Heat ½ tablespoon of the olive oil in a sauté pan.
Season the pork chops with salt and
pepper and sauté over medium high heat for 6 to 7 minutes on the first side, until golden.
Turn the pork chops over, reduce the heat to medium, and cook for another 6 to 7 minutes, or
until just cooked through but not dry.
Transfer to a serving platter, cover loosely with
aluminum foil, and keep warm.
Pour out the fat from the sauté pan and return it to high heat.
To prepare the sauce, deglaze the pan with the vermouth and reduce until almost dry.
Add the remaining 1 ½ cups of broth, the rosemary, and pepper, and reduce to 1 cup.
Adjust the seasonings if necessary and add the chives. Keep warm.
Heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium-high
heat.
Add the potatoes and sauté for 15 minutes, or until tender, brown, and slightly crisp.
Add the reserved onions, garlic, mushrooms, asparagus, and bacon to the potatoes, and lower
the heat to medium.
Toss gently and adjust the seasonings if necessary. Spoon the
vegetable mixture over and around the chops.
Garnish with the rosemary springs, and serve
with the sauce on the side.

Daylight Saving Time Begins Today

Let's Fall Back today. DST changed at 2am. If you haven't set your clock to jump backward yet do so from 200DST to 100 Standard Time.

Dinner At the Boat House

It's been at least two months that hubby and I haven't gone to boat house for lobster special every Wednesday. Earlier this afternoon, Michael asked me if I wanted to eat lobster for dinner. Without thinking twice I said, Yes. Who could say no for a very yummy lobster dinner, well I guess except those people who have seafood allergy or doesn't eat anything with claws. I love lobster, for $12 a lobster it's a bargain and I can eat 2 lobster no problem. Good thing we only go there once is a while or else I am having a major cholesterol problem right now. I haven't even started my plan to start running to lose a little bit of weight. I had a glass of chocoliteni my favorite. This drink doesn't taste like there's alcohol at all and it's a bit sweet compare to dirty martini. Over all hubby and I had a pretty good dinner.