My Attempt At Making Lumpia Was A Success!!

 

For those of you thinking "Lumpia"--what the heck is that?! Well, my friends, it is an absolutely DELICIOUS Filipino version of an egg roll, pretty much.  I don't like Chinese egg rolls actually, but I love these babies! My boyfriend's sister hosted a "Pacquiao-Marquez" fight night party at her house.  Being that Pacquiao was the man we were "rooting" for (mind you I know NOTHING about the technicalities involved in boxing really haha), I thought it would be fitting to make a traditional Filipino appetizer. This was my first time ever attempting this and I went off of pretty much photos and a bunch of variations of recipes on the net.  The ingredients I used were pretty much a little of each recipe I found, making sure I only used things that I actually didn't mind tasting myself.  Needless to say, after having my boyfriend roll them together (as frustrating as it was!) they came out absolutely perfect.  Crispy on the outside, juicy and flavor filled on the inside--I was in heaven! You don't have to use ground pork, you can actually use ground chicken or beef etc, but I tried to stay true to what I was reading from most of the recipes (as well as a few Filipino friends we have) and I used Pork.  (I RARELY eat pork, this was definitely an exception!) 

I am not going to give you the run down on the actual recipe I used because honestly, it would be too difficult to recall exactly what measurement of each I used! I can however, recommend a fabulous Lumpia recipe from a Filipino Guru on YouTube that you all probably know, ItsJudysLife! She makes these with her mom and they look VERY close to the recipe I actually used, AND we even use the same dipping sauce (which by the way was the icing on the cake I'm telling you! DIVINE)!

**To get the Lumpia Wrappers and the dipping sauce, I visited a local Filipino Market (thank goodness my boyfriend lives in a well cultured area!) They had everything there, although I only bought the sauce and wrappers there. I purchased everything else at a regular supermarket.  

Watch Judy's video and give these a try! My version came out SUPERB and I already got requests to make 100+ for a Christmas party :) 

To see Judy's Video Click Here ! 

To food that packs a punch like Pacquiao, 

xox

Food for Thought

Here is more info for  my friends/family who were brought here through my personal Facebook page:

Although not a traditional bog post, this has just as much of my heart in it as all of my others.  Thanksgiving (here in the United States) is about being thankful, for friends, family, health, education, love in general life.  We share a warm meal with one another around the table because food always brings loved ones together, why do you think going out to dinner is one of the number one ways people celebrate their birthdays, such a special day? Reading the article about all of those Americans living amongst us (possibly even in our own neighborhood) who barely make ends meat and probably won't be having that Thanksgiving meal the same way we will this year, broke my heart.  Although poverty exists all over year round, the Thanksgiving season, one whose day is focused on a rather grandiose meal, is a rather unique time to do something about it, even if something small.

Here is what I am going to do, you can do the same for another family, or you can just spread the word and that will be enough!

1. I am enlisting each and every one of my Facebook friends reading this to try and really reach out in your community and think of someone who you think could use a little help with Thanksgiving this year.  Remember a turkey these days can cost $40+.  For those that do a meat alternative, it can cost a whole bunch of money as well!

2. Think of one family who you think in the goodness of your heart would like me to sponsor their Thanksgiving dinner this year.  I am no millionaire, and I work very hard for every dime I have but I can do without the movies and clothes shopping for a week or so to help a needing family out.  With lay offs STILL happening daily, some are afraid or embarrassed to ask for help, which is why I need YOUR help to nominate a family. 

3. This family can come from your church, maybe they just had a fire (as sad as that is, a lot more of those are happening!) maybe they just had another baby and times are really tough, maybe BOTH parents are out of work and struggling to put any food on the table all together.  Whomever you think deserves this, please nominate them.

4. I wanted to give you guys an entire month to work on this, although it may only take you a day or so to think of someone, the work for me is endless! haha I will do my best to provide to them a Turkey, potatoes, yams, rice, etc all the goodies that I grew up with for Thanksgiving.  I will probably shop for the family a week before so that when I deliver everything it is still delicious (most will be non-perishables anyway).

5. Here's all you have to do:

• Think of the family who is struggling a lot this year that you wish to nominate and get their name to me. (EVERYTHING we discuss is CONFIDENTIAL and will in no way, shape or form EVER be shared with anyone else, other than probably my boyfriend, the driver haha) I know most people are embarrassed about going through hard times, and although they shouldn't be, I respect that completely!
• Once you get me their name, your work is done, I will stay in touch with you when I decide which family I am going to choose. I wish I could choose them all, but hey maybe this will inspire you guys to take one of them on?!
• They can be from your workplace, church, neighborhood, family etc. EVERYONE in need qualifies :)
• Shoot me an email at alysea.pereira@gmail.com  if you want to know anything further or send me a message on my facebook--although I prefer email because I can keep track of everything better!

Thank you ALL so much in advanced. I am no angel, but together we can ALL make a difference, and where I have plenty, I will ALWAYS share with those who don't.  Food can really heal the soul, even a simple plate of rice.  Being able to spend the day with your family during this Thanksgiving Holiday season can really be a "pick me up" for someone, and after all, that's what we are striving to do here.

To being thankful always,

xox

Good Eats: Delicious Chicken Parmigiana!

Chicken Parmigiana has always been such a classic go to dish when there are any chicken breasts/cutlets lying around. Its so simple, takes very little ingredients that you wouldn't already have in your pantry or fridge and yet turns out so juicy and delicious! This is something that you can whip up in a jiff if you are expecting company, or like my boyfriend and I love to do, just make it for the two of us :) Hope this is simple enough for you to understand and I hope it warms your tummy sooner than later!

Ingredients:

2 Tbsp Garlic Powder
6 Tbsp Extra Virgin Olive Oil
4 Garlic Cloves, minced
1 Pound Box of  angel hair (or any long pasta that you desire)
1 Tbsp of Milk
1 8oz Ball of Fresh Mozzarella Thinly Sliced
9 Slices of Provolone Cheese
2 28oz Cans of Crushed Italian Tomatoes
4 Boneless Skinless chicken cutlets
2 Tbsp Fresh Chopped Basil
2 Tbsp Fresh Chopped Parsley
1 Cup White Wine (Remember, NEVER cook with wine you wouldn't drink!)
1.1/2 Cups Plain Bread Crumbs
1/2 cup All Purpose Flour
1/2tsp Hot Pepper Flakes

3 Eggs
Fresh Parmiggiano Cheese--as much as your taste-buds like!
Salt and Pepper, to taste


Preheat oven: 425 degrees

1. Heat 3 Tbsp of EVOO and garlic in a medium saute pan. Saute until the garlic is light brown and fragrant--make sure you do not over cook the garlic because it can burn at the drop of a dime! Add hot pepper flakes (I add a nice amount of these because like you know, I like spicy things, but if not just add a pinch-a little goes a long way)  and cook for 45 more seconds. Add your white wine and let the alcohol cook out and the wine reduce by half about 5 mins. Add the tomatoes and season with salt and pepper to taste. Cook your sauce for about 20-25 mins. Make sure to taste every now and then to assure its to your liking.

2. In the meantime, you are going to start preparing your chicken cutlets.  Wash them thoroughly and trim any fat that may be there. Get two shallow dishes for the flour and eggs. Season the flour with salt and pepper. In the bowl with the eggs, combine them with salt and pepper and the milk--beating them all together. Put the bread crumbs on a plate and season with the garlic powder and salt and pepper.

3. Grab yourself another medium saute pan and heat 3 tablespoons of olive oil over medium-high flame. Lightly flour both sides of the chicken cutlets, and then dip them in the egg wash to coat completely, letting the excess drip off, next dip them into the bread crumbs coating completely. When the oil is heated enough, add the chicken and fry for 3-4 minutes on each side until golden and crusty then flip them over and repeat on the other side!

4. Once the sauce has been simmering and cooking for about 30 mins, add your fresh chopped parsley and basil. (Nothing will compare to fresh herbs in this so try your best to not do the dry stuff) Next grab your handy dandy ladle spoon and take 1 cup of sauce and spread it over the bottom layer of a 9 by 9 non stick baking dish and place the chicken cutlets on top. Ladle some of the sauce (remember to leave some out to top your pasta) over the chicken cutlets and top them off with a few slices of the fresh mozzarella,  1 slice of provolone each  and a good amount of fresh parmiggiano cheese which you are going to shred with your micro-plane :)

 

5. Bake these in your oven for 10 minutes or until golden brown and bubbly, meanwhile as the chicken bakes cook your pasta according to package directions. Drain your pasta as you normally do and add that extra sauce that you set aside :)

 

6. Finally you are ready to serve this dish up! Grab a plate and serve each person one piece of chicken that will by this point be oozing with cheesy goodness and saturated in that savory sauce.  I put the chicken right on top of the pasta in the dish and before you know it's gone--that's how good it is :)  Make some quick garlic bread in your oven (which btw you can throw in toward the end of the chicken baking to assure you use as little time as possible!) and your stomach will thank you tremendously!

There you have it ladies and gents, I made this as my family Sunday dinner two weekends ago and I am definitely looking forward to making it again because it was honestly SO simple!  The hardest part was watching it through the oven glass as the cheese became golden and bubbled--I was ready to just take it out and scarf it all up before it was even finished! haha

Oozing with Cheesy Saucy Goodness, 

xox

Good Eats: Pumpkin Spice Cupcakes with Cream Cheese Frosting!

I made these cupcakes because anything Pumpkin makes me feel cozy and warm inside during the Fall Season :) I had no idea how they were going to come out as this was my first time making them, but they were BEYOND a huge success...16 were consumed in less than 24 hours! haha (not by only me of course, imagine!) lets get started so you can enjoy too:

 

Ingredients:  (yields about 16 cupcakes)

1 tsp Pumpkin Pie Spice (found in those little plastic jars in the spice aisle of your supermarket)
1 cup of All Purpose Flour
1/3 cup of Vegetable Oil
2 Eggs
1 cup white granulated sugar (the regular kind we all have in our kitchen!
1/2 tsp of Vanilla Extract
1/4 tsp salt
3/4cup of Pure Pumpkin Puree (make sure its not pumpkin pie FILLING, there is a big difference!)
1 tsp of Baking Soda
1/2tsp of Baking Powder



Oven Temp : 350


1. In a large bowl, whisk together the eggs, pumpkin puree, vanilla, sugar and vegetable oil. Add the dry ingredients and keep whisking together until everything is well mixed. 

2. Grab your pre-lined cupcake tin and get your ice cream scooper out (these are also sold as cookie scoopers) and begin to scoop the cupcake batter into the cupcake liners, filling them about 2/3 of the way up. 

3.Bake for about 20 mins, or until you stick a toothpick of small knife (which is what I had to do here!) can easily be inserted into the center of each cupcake and come out clean! This means they are done and ready for cooling. 

4. Take the cupcakes out of the tray and allow them to cool before frosting. 

Cream Cheese Frosting...homemade!

Ingredients: 

2 Tbsp. Milk

4 oz of Cream Cheese, at room temperature

4 Cups of Confectioners Sugar

2 Tbsp of Unsalted Butter, at room temperature
½ tsp of Vanilla Extract

1. In a large bowl you are going to want to whisk everything together EXCEPT the milk. Make sure everything is thoroughly mixed together with no lumps and bumps. I find that adding the confectioners sugar a cup at a time really helps this all come together smoothly :)

2. Lastly, add the milk and mix together again, just until everything is combined. Cover this frosting mixture with plastic wrap and set aside, I set mine in the fridge just because its a habit of mine haha but you don't have to--outside the fridge will work just as well.You are going to want to leave it be for about 45 mins.  

3.You are now ready to frost your cupcakes! For this, I use the back of a teaspoon, I find that it makes spreading and smoothing out the frosting onto the cupcake SUPER easy.  Also note that in the picture above you can see that I haven't mounded on the frosting, unless you are a frosting fanatic, I think that a little frosting really adds just the "icing on the cupcake" haha You don't want the icing to overpower the delicious pumpkin spice flavors that you have in the actual cake part. Cloves, Nutmeg, Cinnamon etc, those flavors will come through beautifully if you trust me on this! :)

There you have it--I hope if you are reading this that your mouth is watering and you're thinking of when you're going to whip these babies up, just posting this made me want to make another batch! Enjoy! 

Pumpkins and Cream Cheese, 

xox

Good Eats: Banana Cream Pie!

Yummm, as I type this blog post, I am craving yet another slice of this bad boy! So rich and delicious, who wouldn't love this recipe?! Lets get started: 

Ingredients: 

1 Medium Orange (I used a large one and found that it was super orangey so if you like this use a large one! I didn't mind :) 

1 Pre-made Nilla Wafer Crust (can be found in the baking aisle of your super market, if not use a graham cracker one!)

3 Bananas
3/4 Cups Granulated Sugar
1 Box Mini Nilla Wafers
1/2 Tsp. Vanilla extract
1.1/4 Cup Whipped Cream (you may use light or fat free as well, tastes just as good!)
2 Tbsp. ROOM TEMPERATURE butter (I used organic, you can use regular if you wish--non salted!)
3/4 Cup Heavy Cream
1/4 Cup Light Corn Syrup (can be found in baking aisle as well)
1/2 Cup water
1/4 Tsp. Salt (to bring out all of the wonderful flavors in this pie :)
5 Egg Yolks (I used Organic Brown Eggs, feel free to use whatever you prefer)
1/2 Tsp. Vanilla Extract (yes a separate 1/2 tsp--this is for the pastry cream filling)
1.1/2 Cups Scalded Milk
1 Tsp. Unsalted Butter (yes a separate 1 Tsp. this will be used for the filling as well)
2.1/2 Tbsp of Cornstarch
1/2 Cup Granulated sugar and a pinch more to your personal liking :) (this is another additional measurement)

Cooking Tools You Will Need: 

Whisk
Rubber Spatula
Wooden Spoon
Medium pot
Medium Bowl
Zester
Liquid and Dry Measuring Utensils

• First you want to mix together all of the egg yolks and the 3/4 Cups of sugar. Add in the cornstarch and keep whisking until everything is a pale yellow color.
• In the meantime, bring the milk to an almost boil and when it has reached this point, add it to your bowl slowly while also continuously mixing the egg yolk and sugar mixture. 
• Pour this mixture in your medium saucepan and put the flame on low heat. While this mixture is warming, be sure to continuously whisk it until you realize it is thickened well. 

• Once your mixture is thickened, remove it from the heat and add the orange zest (this adds such a delightful taste!) and the 1 Tsp. of Butter.  Mix well and place everything in a bowl being sure to cover the top with plastic wrap. You want to place the plastic wrap right on top of the mixture instead of on top of the bowl, this assures that the pastry cream filling doesn't form a film at the top. Leave in the fridge until everything is cooled. 
• Next we are going to work on our homemade caramel! :) Begin by placing the water and light corn syrup into another medium sauce pan. 
• Add the second listing of sugar (1/2 cup) and be sure to NOT mix it all together, just let it sit there in a white mound on the bottom of the pan--I have OCD tendencies so this was SO hard to do haha
• Put this over medium low heat until you can't see anymore of the white sugar and you are confident it has dissolved.  
• After you see this, pipe up the heat to high and bring it to a vigorous boil, remember not to stir! This process will take about 10-13 mins, but be patient, you want to wait until it reaches a nice amber like color :)

• Once the mixture in your medium saucepan has turned an amber color,  turn the flame back down to low and add in your room temperature heavy cream. BE SURE TO DO THIS VERY SLOWLY! 
• Continue to whisk this heavy cream in pretty fast, you don't want to go too slow or the caramel will form a clump on your whisk, believe me, I've done that before! (your mixture is going to look pretty out of control once you begin adding the heavy cream, but take control of it and don't let it control you! lol whisk whisk whisk and you MAKE it come together! :)
• After everything is combined and you have what looks like caramel, add 3/4 of this in with your sliced bananas in a bowl and coat them evenly. (I say 3/4 of the caramel because you may want to use some of the leftover caramel as a drizzle for decoration before serving)

• Place this banana caramel mixture as the first layer in your pie, smoothing it our over the bottom. 
• Place your mini Nilla Wafers as a thin second layer right over the banana mixture. 
• Remove your heavy cream from the fridge (hopefully fully cooled at this point) and spread a layer of that over your Nilla Wafers being sure to smooth everything out evenly. 

• Lastly, take out your whipped cream and spread this as the final layer. I am going to warn you now, some of the caramel may ooze out of the sides depending on how thick you have made your layers, but have no fear, this can easily be wiped up and your pie will not suffer in flavor because of this :) 
• Don't worry yourself about being perfect while spreading your whipped cream, the "homemade" look is what we are going for anyway right?!
• Leave this pie in your fridge for at least 4 hours (I left mine over night because after 4 hours it still wasn't "set" all the way and not everything had congealed together as I would have liked it to at that point. 
• Place a piece of aluminum foil under your pie so that if any of that yummy filling leaks out, your fridge will be saved! 

There you have it! When you slice into this, you will have a little slice of heaven. You taste everything from the caramel to that sweet pasty filling and even the lovely orange--zest is pretty strong!

This recipe was a hit with everyone who had the pleasure of trying a piece, its truly a piece of comfort, and I LOVE bananas and anything banana so this is for sure one of my favorite pies to make :)

3 Bananas and some Caramel,

xox