Easy-to-Make Corn Soup for Rainy Seasons

During rainy seasons we either want hot chocolate or soup. As of this moment, though, I want to eat soup, so I made myself some. Here, I'll show you how it's done. :)

What you need:

15oz of canned cream style corn

1 cup evaporated milk

½ cup water

Salt, to taste

Green onion, chopped finely

1-2 eggs, beaten

4 tbsp butter

¼ onion, chopped

3 cloves of garlic minced

Toasted bread crumbs (optional)

Procedure:

1. Heat the 4-inches deep pan to medium heat.
2. Melt the butter in the pan.
3. Sauté garlic and onion in the butter.
4. Add the cream style corn into the pan and stir.
5. Pour the water into the pan then mix gently.
6. Bring to a boil.
7. Lower the heat and pour the evaporated milk into the pan and stir.
8. Garnish with green onion.
9. Remove from stove.
10. Pour the egg slowly into the soup as you stir gently.
11. Add the bread crumbs (optional).

 Now, you can sit back and relax on the rainy seasons! Enjoy!

Good for 4 servings.

East Asian Hot Sweet-Chili Chicken Wings Recipe

Ingredients:

10 Chicken wings

Cooking oil

½ McCormick® marjoram

½ McCormick® dried oregano

2 tbsp sugar

Rock salt

9 cloves of garlic, minced

½ medium onion, chopped finely

1 tsp sumac

1 tsp cayenne pepper

1 tsp American Garden® powdered white pepper

To prepare the chicken:

1. Sprinkle 1 ½ tbsp of rock salt onto the chicken wings and mix them together.
2. Heat the pan to medium heat.
3. Pour cooking oil in the pan (½ inch deep).
4. Fry the chicken wings until done.
5. Set aside.

To prepare the hot chili mixture:

1. Heat another pan to medium heat and pour in 3 tbsp of cooking oil.
2. Sauté garlic and onion until golden brown.
3. Add the oregano, marjoram, sumac, cayenne pepper, white pepper.
4. Mix them together.
5. Add the sugar.
6. Stir until the ingredients are mixed well together.
7. Add the fried chicken wings.
8. Fold the chicken wings with the rest of the ingredients.
9. Keep folding until the mixture is evenly distributed on the chicken wings.
10. Remove the pan from stove.

Now, your East Asian hot sweet-chili chicken wings are ready to eat. Enjoy!

Good for 2 servings.

Quick Sprite® Shrimp

Ingredients:

1kg shrimps, in shell

Salt, to taste

½ cup Sprite®

2 tbsp cooking oil

2 tbsp butter (or more, if you want)

To prepare:

1. Sprinkle salt onto the shrimps and mix them together.
2. Heat the pan on medium heat.
3. Put cooking oil in the pan.
4. Add the shrimps.
5. Stir until the shrimps are starting to look orange-y.
6. Pour ½ cup of Sprite®.
7. Cover with lid.
8. Fold from time to time until the Sprite® evaporates.
9. Add 2 tbsp butter, stir until melted.

Good for 4 servings. Enjoy!

Chicken Wings in Spicy Sauce Recipe

Ingredients:

10 chicken wings

1 cup water

2 tbsp olive oil

½ tsp Ground black pepper

½ tsp McCormick® powdered black pepper

½ tsp American Garden® powdered white pepper

1 tsp McCormick® dried oregano

1 tsp McCormick® Marjoram

1 tsp Sumac

1 tsp McCormick® all spice

1 tsp McCormick® turmeric

1 tsp McCormick® cayenne

1 tsp McCormick® Spanish paprika

Darin® powdered cardamom

2 tbsp sugar

9 cloves of garlic, chopped finely

1 medium onion, chopped finely

2 tbsp tbsp rock salt

To prepare:

1. Sprinkle 1 ½ tbsp of rock salt on the chicken wings then set aside.
2. Heat the pan in medium heat; pour the olive oil and sauté garlic and onion until golden brown.
3. Add all the herbs and spices: Ground black pepper, powdered black pepper, powdered white pepper, dried oregano, Marjoram, Sumac, all spice, turmeric, cayenne, Spanish paprika, cardamom.
4. Stir until the ingredients are mixed well together.
5. Add 1 tsp rock salt.
6. Add 2 tbsp water.
7. Add sugar. Stir until sugar is dissolved.
8. Add the chicken wings.
9. Stir until all the ingredients are distributed on the chicken wings.
10. Add the remaining water.
11. Cover with lid until it boils.
12. Stir from time to time until water evaporates and the sauce thickens.
13. Remove from stove.

Good for 2 servings.

Cucumber Salad Recipe

(I have been referring to this salad, in my previous recipes, without realizing that I haven’t posted the recipe for it. Now, here it is! I apologize for the delay. =P)

Ingredients:

1 medium cucumber, cut into ¼ inch thin slices

8 tbsp white vinegar

2 ½ tbsp sugar

1 tsp of rock salt

5tbsp water

Ground black pepper

To prepare:

In a bowl, pour the white vinegar and add the sugar, rock salt and water. Mix them together until the rock salt and sugar are dissolved. Sprinkle it with black pepper. Lastly, add the cucumber.

Voila, your cucumber salad is ready. Enjoy!  

(I prefer to eat mine freshly made, certainly less then 2-hours old.)

Hot Chili Octopus Recipe

Ingredients:

2tbsp butter

2 bay leaves

2 fresh basil leaves

McCormick® Spanish paprika

McCormick® chili powder
1/2 tsp McCormick® cayenne pepper

6 bird’s eye chilli, chopped finely

Sprinkle of McCormick® Marjoram

Sprinkle of McCormick® Oregano

1 medium red onion, finely chopped

12 garlic cloves, finely chopped

1tbsp sugar

Black pepper

Jalapeño

Salt to taste

1kg octopus, cut into bite size pieces

To prepare:

1. Sprinkle the octopus with salt. Set aside.
2. To make a chili mixture, mix these ingredients in a bowl: McCormick Spanish paprika, McCormick chili powder, McCormick cayenne pepper, bird’s eye chili, McCormick marjoram, McCormick oregano, half of the chopped onion, half of the chopped garlic, sugar, black pepper and salt, to taste.
3. Pour the chili mixture onto the octopus and mix them together until the flavor is evenly distributed.
4. Heat the pan to medium heat.
5. Melt the butter.
6. Sauté the remaining half of garlic and onion until golden brown.
7. Add the jalapeño, bay leaves and basil leaves.
8. Add the octopus, including the chili mixture.
9. Turn the heat up and cook until most of the water of the octopus comes out.
10. Stir from time to time until the water evaporates and the sauce thickens.
11. Remove from stove.

 Good for 6 servings

Spicy Pork Sauté Recipe

Ingredients:

3tbsp butter

1 onion finely chopped

9 cloves of garlic crushed and finely chopped

800gms pork sliced into bite size

7tbsp soy sauce

2tbsp vinegar

1tsp McCormick® cayenne pepper

2 ½  tbsps sugar

2tbsps Worcestershire sauce

Black pepper

Salt to taste

How to prepare:

1. In a bowl sprinkle salt on the pork and mix them together. Set aside.
2. In another bowl, create a spicy sauce mixture by mixing the onion, garlic, soy sauce, vinegar, cayenne pepper, sugar, Worcestershire sauce, black pepper and salt to taste.
3. Pour the mixture on the pork and mix them together.
4. In a skillet, melt the butter in a low temperature.
5. Separate the pork from the spicy sauce (Do not throw away the spicy sauce).
6. Put the pork in the skillet. Stir until the pork and butter are mixed together. Cover with lid.
7. Raise the heat up and stir until the water from the pork come­­s out.
8. When the water from the pork comes out, stir it from time to time.
9. Stir until the water almost evaporates.
10. Lower the temperature and add the spicy sauce.
11. Stir from time to time to distribute the spicy sauce on the pork.
12. Stir until the spicy sauce is thick and the pork had absorbed the flavor.
13. Remove from stove.

This dish is also good served with cucumber salad.

Good for 8 servings.

Egg-y-roll dessert, for kids (Recipe)

Ingredients:

4 eggs

4tbsp brown sugar

1 cup water

McCormick® cinnamon

Powdered milk

Oil

To prepare:

1. Beat the eggs in a bowl and set aside.
2. Boil the sugar in a pot with 1 cup of water until it caramelizes.
3. In a skillet, spread a small amount of oil and pour 3tbsp of egg. Cook both sides. Repeat the process on the remaining eggs.
4. Roll the cooked eggs into an eggroll shape.
5. Pour caramelized sugar on the eggrolls.
6. Powder them with cinnamon on top and add powdered milk.

Sweet Garlic Hot Wings Recipe

Ingredients:

5 chicken wings

9 cloves of garlic (minced)

½ red onion (finely chopped)

1 ½ tsp. McCormick® Spanish paprika

1 ½ tsp McCormick® chili pepper

½ McCormick® cayenne pepper

1 tsp black pepper

1 tbsp sugar

Salt to taste

Cooking oil

How to prepare:

1. (Note: Be careful on this step) In a bowl, I prefer to puncture the skin and meat of each chicken wing with a sharp object, several places, to allow thorough cooking. Do this step before sprinkling the salt on the wings. Massage the wings and the salt until the salt is evenly distributed on each chicken wing.
2. In another bowl, mix all the ingredients: garlic, red onion, Spanish paprika, chili pepper, cayenne pepper, black pepper, sugar and salt to taste. Mix them altogether.
3. Heat approximately ¾ inch fry oil in a 2-inch-deep fry pan (I like cast iron) over medium-high heat. Let it get to 350 degrees F. A nice deep pan helps prevent splatter.
4. When the oil is hot enough, fry the chicken wings.
5. After frying the chicken wings, put them in the spicy mixture and mix them together until the spices are evenly distributed on the chicken wings.
6. Fry the chicken wings, again, in a low heat until the spices are cooked. Avoid burning the sugar.

Richly-Spiced Beef Recipe

Ingredients:

2 tsp McCormick® Marjoram

2 tsp Haritham® Coriander powder

2 tsp of McCormick® dried oregano

Pinch of Mustard seeds

2 tsp McCormick® Curry

2 tsp American Garden® Kebab Mix

1 tsp black pepper

2 Jalapenos

9 garlic cloves (crushed and chopped)

½ Onion (chopped)

2 tsp Turmeric

2 tomatoes

2 tsp of McCormick® Spanish paprika

2 tsp of McCormick® chili powder

½ tsp of McCormick® cayenne pepper

2tsp of McCormick® cumin
Salt to taste

½ kilo foreshank beef (thinly sliced)

¼ kilo of mini potatoes (cut in half)

250ml Cream

To prepare:

Put the thinly sliced beef in a bowl, sprinkle salt to taste, 1 tsp of marjoram, 1 tsp coriander powder, 1 tsp of dried oregano, 1 tsp of curry powder, 1 tsp kebab mix, 1 tsp of garlic, 1 tsp of turmeric, 1 tsp Spanish paprika, 1tsp cumin powder, 1 tsp chili powder. Set aside.

In a skillet, put 4 tsp olive oil and sauté the remaining garlic until golden brown. Add tomatoes, stir until cooked. Add onion, stir until translucent, not golden brown. Add 2 jalapenos, stir. Add the potatoes, stir. Add the beef and stir until the beef’s water comes out. Add the rest of the remaining spices: add more salt (optional), 1 tsp marjoram, 1 tsp coriander powder, 1 tsp of dried oregano, 1 tsp of curry powder, 1 tsp kebab mix, 1 tsp of turmeric, 1 tsp Spanish paprika, 1 tsp cumin powder, 1 tsp chili powder, add ½ tsp cayenne pepper. Stir until all the ingredients are evenly distributed on the beef. Lower the heat and put a lid on the pan. Wait until the water had almost evaporated. Add the cream. Stir until the cream thickens.

Best served with cucumber salad.

Good for 7 servings.

Easy-to-prepare Egg Sandwich

Ingredients:

4 eggs

5 tbsps of evaporated Milk

Mayonnaise

Two tomatoes sliced

½ onion sliced

Sandwich bread or any kind

Salt to taste

Butter

How to prepare:

Beat the eggs, add salt, and add the 4 tbsps of evaporated milk.

In a pan, melt the butter. Add the tomatoes. Stir until the tomatoes are cooked. Add the onions. Cook until the onions are translucent not golden brown. Add the egg. Stir it to avoid burning.

To prepare the bread:

Spread mayonnaise and add the egg mixture.

Good for 4 to 5 servings

My Recipe: Creamy Mediterranean Spicy Beef

Ingredients:

2 ½ tbsp of olive oil

2 tbsp of McCormick® coriander powder

McCormick® marjoram

McCormick® dried oregano

Black pepper

2 sliced tomatoes (seeds removed)

4 cloves of garlic minced

1 onion finely chopped

2 whole jalapeños

1 can of sliced button mushrooms

½ kg foreshank beef, thinly sliced

250ml of cream

Salt to taste

How to cook:

In a bowl, sprinkle salt, marjoram, black pepper and dried oregano on the thinly sliced beef and mix them well. Set aside. In a skillet, sauté garlic in olive oil until golden brown and add the chopped onion. Next, add the tomatoes. Add the mushrooms. Add the coriander powder, a sprinkle of marjoram, a bit of salt, black pepper and oregano. Mix them well. Next, add the beef to the skillet mixture. Stir all the ingredients in the heated skillet until the herbs and spices are evenly distributed on the beef. Put a lid on the skillet and let the beef’s water come out. Let it boil, slowly. Stir it from time to time until the water evaporates. When there’s little water left, add the cream. Lower the heat and stir until the sauce is thick. Good for 7 servings.