Snacking is one of my strengths and I’m constantly obsessed with putting together the perfect flavor combinations for my cravings. This is a recipe for Filipino style garlic peanuts my mom has been making forever – it’s so simple and delicious I had to share.  I added a little twist to this based on my love for Mexican cooking and it always seems to satisfy.

Ingredients:
-10 peeled garlic cloves
-1/2 cup vegetable oil
-2-2/3 cups skinned raw peanuts
-1/2 tsp  sea salt or 2 tsps of chili garlic sauce *found in Asian sections of most grocery stores
-one lime cut into wedges

Preparation:
-Smash garlic with l and break into small pieces
-In wok or skillet, heat oil over medium-high heat; stir-fry garlic until golden brown, about 1 minute. Drain in sieve over heatproof bowl; set garlic aside and return oil to pan to reheat until hot.
-Stir-fry raw peanuts just until slightly darkened, about 6 minutes. Drain in metal colander or sieve over heatproof bowl; discard oil.
-Add garlic and salt or chili garlic sauce to hot peanuts; mix well.
-Let cool to room temperature.
-Garnish with lime wedges and serve with chilled white Tequila.

Masarap xoxoxo

There’s something so comforting about rice to me – like mac & cheese or pasta to many people.  I like to eat this as a side dish or just main course, however I do not use chopsticks like the Asian stereotype.  I use a spoon and fork to scoop as much up in true Filipino fashion. This recipe is from my mom and couldn’t  be easier – you just can’t go wrong with anything garlic.

Garlic Fried Rice -serves 1
Ingredients:
-1 cup of day old cooked white rice (jasmine is my favorite), fluffed with a fork
-5-6 cloves garlic, sliced or chopped
-1 egg
-1-2 tbsp canola oil or oil left over in pan from frying 4 pieces of bacon (my favorite)
-salt & pepper to taste

Directions:
-Heat a non-stick frying pan over low to medium heat.
-Beat egg lightly and scramble. Set aside.
-In the same pan, add oil (or use existing oil from bacon) and garlic. Stir until garlic is lightly browned. Be careful not to burn the garlic. Set aside some of the garlic and leave the rest in pan.
-Add rice, salt, pepper and egg. Keep stirring, breaking up the rice in the pan.
-Serve hot, topped with crispy garlic chips.

Side note: feel free to add chopped chicken, meat or shrimp to make a meal. Garnish with lime wedges and chopped green onion. The options are limitless so go for it and enjoy! Masarp – xoxo

Like most people during the holidays, I’ve been over indulging in cake, cookies,etc…However, I am still mindful of eating healthy. To balance all the goodies, the simple green salad with Little Rosie’s is still my ‘go to’ healthy treat. I love that this is healthy and oh so satisfying. Of course salad can be anything you like but it’s helpful to know the perfect combination.

Ingredients:
-2 cups mixed greens
-2 tablespoons crumbled feta cheese * I prefer Bulgarian feta if available
-2 tablespoons chopped almonds

-1/4 cup of thinly sliced red onion
-Little Rosie’s Filipino or Spicy Filipino Dressing to taste

Directions:
-Mix all ingredients and serve with garlic bread

This is satisfying as a meal – taste and enjoy!! xoxo

**Disregard my previous post about being healthy…Lumpia is a filipino spring roll, fried to golden brown perfection – unless you plan on being a Victoria’s Secret model, make this an exception to your diet. This is my mom’s recipe which is so delicious and anyone can prepare with simple grocery store ingredients.

Lumpia
Ingredients:
-1 lb ground beef
-½ cup chopped green onion
-1 egg whisked
-1 tsp salt
-1 tsp pepper
-Rice paper or lumpia wrappers (found in asian grocery)
-1-2 cups cooking oil (for frying)

Preparation:
1. In large mixing bowl, combine ground beef, green onion, egg, salt and pepper.
2. Place about three to two-three tablespoons of pork filling in the center of one lumpia wrapper. Form your filling to make a mini log.
3. Wet the edges of your lumpia wrapper with water and begin rolling tight, as if rolling a cigar. Each should be about an inch in diameter. I cut each roll into 2-3 pieces. Wet the last bit of the wrapper so that it sticks to the roll at the end.
4. Fry in hot to medium-hot oil for about 3-4 minutes, until the outside is golden brown. Check to make sure the filling is cooked all the way through. Be sure not to cook too quickly to ensure the filling is cooked all the way through and the wrapper doesn’t burn.
5. Drain on a paper towel to remove excess oil. Serve with a variety of dipping sauces: sweet chili sauce(can be found in the asian grocery section) and/or 2 sauces I mix; vinegar & garlic powder and soy sauce & hot mustard.

People really love these crispy delights with all the sauce options. If in the mood, it’s worth it to take the time to roll and freeze as many as possible to have on hand for entertaining or a snack – I have never had a roll go to waste….

The art of rolling the lumpia improves over time and is worth the practice.
Ma Sarap – enjoy!xoxoxo