Getting Essential Nutrients Through Supplements [plug]

A healthy and balanced diet is full of essential nutrients that the body needs in order to sustain itself. Unfortunately, most children and adults do not get enough of important vitamins and minerals from a regular diet. It may be very difficult to integrate certain food into a common western diet that consists of packaged items and prepared products. People also tend to eat a relatively small amount of fruit and vegetables, which are rich in vitamins and minerals as well as other nutrients.

To make up for a lack of nutrients in a common western diet, supplements are available for consumption. Small gel capsules or pills can be easily swallowed with any sip of water or beverage. These supplements are formulated with extracts of more than a dozen essential vitamins and minerals. Additionally, other phytochemicals might also be on the ingredient list of dietary supplements.

A typical dietary supplement capsule usually contains all of the essential vitamins that include A, B, C, D, E and K. However, vitamin C may be available in small concentrations because it is found in most fruit based snacks and juices that are commonly consumed by people of all ages.

By contrast, the fat soluble vitamins do not exist abundantly in common food. People have to follow a special diet in order to get a full serving of vitamin D, E and K. The vitamin B complex is in its own category as it consists of multiple vitamins. There are special names assigned to some of the B vitamins that are essential for the human body. For example, Thiamine refers to vitamin B1 and riboflavin is the name for vitamin B2. Most of the B vitamins are usually added to enriched products such as bread and pastries.

Modern dietary supplements are also loaded with important minerals for the body. For example, magnesium and calcium might be found in large concentrations of all natural supplements that come in gel capsules. Exotic extracts of herbs might also make the list of ingredients of all natural supplements. In ancient oriental medicine, herbal leaves and roots play very important roles. Shopping for vitanica supplements at OVitaminPro.com or other websites is an example of seeking organic dietary supplements in a modern western diet. The dosage of each nutrient is explicitly listed on the label of a bottle. Overdoses of organic supplements rarely result in dangerous consequences compared to drugs.

Cook Up Your Holiday Feast with Lazada!

Be it the holidays or a special occasion, nothing beats the usual commercialized take out and delivery food than a hearty and welcoming home-cooked feast for those people that matter most to you. I myself have been gradually shifting from the delicious restaurant and fast food items to home-cooked meals for many reasons, including finding healthier alternatives to sodium-laden and preservative-infused fatty food that the many businesses in the Metro have been serving us. Let's be honest, no matter how healthy they claim their food to be, they all go straight to our arteries.

Although I am no way assuming that all home-cooked food are healthier, which all depends on how the cook prepares the food and what kinds of ingredients she uses, but being in control of what goes into the food we eat gives us some sort of a healthier advantage. Less oil and less salt, and being able to preserve the meat and vegetables' natural nutrients cannot be easier to do at home.

 I personally use non-stick pans and cookware and have reverted to being oil-free with most of our meals. But to be able to do so, you have to choose very carefully. I once was amused and bought a supposedly non-stick pan from the dollar store, and after two uses, I had to throw it out because not only lost its non-stick quality so easily, it also chipped and burns fast. What every budding chef needs are quality cookware. I bought my non-stick set from Lazada PH, where I buy other non-kitchen stuff as well. It's true that I splurged a bit on it, but the Tramontina Versalhes 13-piece cookware was worth every peso. There are many choices to choose from over at the site, but I always opt for the complete package. Every bit is durable, very easy to clean, and has a classic look.

What's even better is that you can cook everything from flame and carcinogen-free grilled foods to incredible sauces and stove-top broiled meat and vegetables for your special gatherings. Lazada also provides many other useful and fun kitchen accessories and cookware to suit your personal needs, so go on ahead and try them out.

Perfect Combinations: Wine and Cheese Glossary

At times we go out and skip the usual beer and tequila, and instead opt for more sophisticated nights out with friends. What better way to show off sophistication than having a wine and cheese tasting party? Impress your friends and get that vibe of elegance and maturity about you by serving fruity Merlot with the tangy bite of herbed cheese, or the sweet Moscato with that sexy and spicy Pepper Jack cheese. Whatever strikes your fancy, you just can't go wrong with this.

For those who are at a bit of a loss with regards to which type of wine pairs well with which kind of cheese perfectly like peanut butter and jelly, at the end of this post is a lovely little guide to how to match these yummies together courtesy of Cabot, a well-known company that sells high-grade dairy products made lovingly by farm owners in New York and New England.They have been serving customers since 1915, and are well known for their sharp Cheddar, absolutely gorgeous Greek-style Yogurt and premium churned butter among others.

Their award-winning products are sure to win you over, and you will be able to help 1,200 farming families by supporting their goods.

Presented By Cabot Creamery

For the Love of Holiday Cheers

rubtorres.deviantart.com

It's the season for cozy parties, hot mugs of chocolate and nostalgic songs around the beautifully adorned trees in our homes. With the modern trends taking over our traditional solemn Christmas celebrations, we have taken the celebrations to the next level with lively music, ravenous parties and of course, booze. While many health buffs often turn their noses up with social drinking, I have reasons to believe that drinking wine and a bit of liquor can be good for us, if taken in generous moderation.

The stress that our career-driven lives have brought us can be nerve-wrecking, and sometimes a glass or two of that sparkling champagne or a tequila shot can help calm our nerves. The calming effect of alcohol sometimes makes for a good flow of conversations, a handful of smiles, and a good dose of laughter that fills the room. More than that, most wines guarantee a nice amount of antioxidants as well. I'm pretty sure there are lots more reasons and benefits to drinking, but those are good enough for me.

We used to buy wines and liquor from the mall, as well as from cellars around the metro, but I found that if we buy wine online from a trusted seller, we get better deals without compromising on taste and quality. It's all about the company background, so do your research on the best deals around your area and find one that works for you.

Juice Up Your Life With Zest-O Slice

Since childhood, I've always been familiar with the triangular, shiny packs of fruit juice that we would sip during recess. Zest-O has been around for years, and is a well established household name to date. But with all the new and trendy drinks promising healthier alternatives to the sodas and flavored water, the company has come up with their newest products, Zest-O Slice.

With four flavors to give you a refreshing drink, Zest-O Slice kept its two best-selling flavors, Dalandan and Orange, and mixed it up with another two mix of Mango Burst and Grapple. Grapple is a mix of grape and apple flavors, which is delightful and has a crisp taste. Mango Burst is my choice, as the mango and strawberry flavor blends well and is absolutely perfect when ice cold. As an added bonus, the 355-mL bottle is packed with vitamins A, C, E, and zincto help boost your immune system.

What's even better is that drinking Zest-O juice drinks won't make you feel so much of a little kiddie anymore, as the new, reinvented Zest-O Slice has a new look that keeps up with your modern lifestyle.

To learn more about Zest-O Slice, You may check out their Facebook page here: https://www.facebook.com/ZestoSlice

RC Cola's Cool Comeback

There's something about the past that has always appealed to many people, which is probably why throwback photos are dominating social media sites during Thursdays. But aside from those photos, one brand that was distinct during my childhood just came back to the mainstream market. Alongside Pepsi and Coca-Cola, RC lined the shelves of the sari-sari stores in our neighborhood.

While other sodas have their own distinct flavors, RC has its own, in a less fizzy and less sugary way, which is good for those who wish to cut back on their sugar intake but just can't resist an ice cold cola like the one pictured above. Serve it with lots of ice, preferably made with cola as well so as not to dilute the taste. I like how it's not too sweet and doesn't make me feel too fizzed up after, but if you're a fan of the fizz this may come short for you. 

What's even better for all you soda lovers out there is that they made it even more affordable. From what I remember, it's the most affordable soda available back then, without cutting back on taste. I haven't seen it for years, though, and now that they're back, it looks like they are here to stay so might as well get your RC Cola fix soon. :)


A little bit about the company here:

To learn more about the product, visit them here:

RC Cola Twitter: https://twitter.com/RCColaOfficial

RC Cola FB: https://www.facebook.com/RCColaOfficial

Protein Packed Meatless Veggie Burgers

I've always loved burgers - be it grilled, pan fried, or broiled over live charcoals on a warm sunny afternoon. It must have been the juicy, round pieces of meat smothered with sauce and stacked with veggies and bread that always drew me in, and I couldn't imagine eating burgers made without meat, that is until I've discovered veggie burgers. These are patties made with a mix of finely chopped vegetables, protein-rich grains, fiber, and generously flavoured with spices and herbs, all blended into satisfying your burger cravings without the guilt.

While they have been around for years, they haven't become mainstream until the past few years. They've been popular with vegetarians for a long time, but just recently getting the limelight as the search for healthier alternatives for processed food takes on new heights. For people who want to lose the bloated feeling from eating too much meat (we all do eat too much, actually), and those who wish to go on a diet but can't seem to give up food, this might just work for you.

Vegetable burgers also have a lot more nutrients than their beef and pork counterparts, and they're lower in calories. And contrary to popular belief, these meatless patties are packed with protein and B-vitamins, not to mention good cholesterol. The fact that these patties are made from vegetables and beans that expand int he stomach mean that they are a lot easier to digest and a smaller amount of food can make a person feel just as full as almost twice the amount of beef.


So the next time you come a cross a meatless veggie burger, go and have a bite. You might just get addicted like us. ;) We make them sometimes, and I'd love to share the recipe with you soon.

Squash Ukoy / Okoy with Pork Chicharon

I've cooked okoy before using grated sqaush and batter, but seeing the wonderfully crisp and almost charred okoy at the streets made with julienned squash made me want to cook some at home for a sunny afternoon snack. There's also a bag of chicharon (pork cracklings) with meat on them, one which I try my best to avoid but then again this time I failed.

The squash was cut into 1/4-inch thick strips, and though I'm pretty sure that they should be around 1/8 of an inch or so, the warm sunny day gives me that lazy vibe. The batter was made with strong shrimp stock, and the result was extremely delicious and perfect with that spicy garlic-vinegar dip.

Ukoy / Okoy Kalabasa (Squash Fritters) Recipe

Ingredients

• 2 cups butternut squash, julienned
• 1/2 cup chicharon / pork cracklings with meat on, cracked into pieces
• 1 cup cornstarch
• 1/2 cup flour
• 1 cup shrimp stock
• 1 egg white, beaten until frothy
• 1 tbsp Thai fish sauce
• 1/2 tsp baking powder
• 1 tsp ground white pepper
• 1 tbsp garlic powder

Cooking Directions

1. In a bowl, mix the egg white, fish sauce, pepper, garlic powder, and the baking powder.
2. In another bowl, mix the cornstarch, flour, and shrimp stock. Add this mixture to the egg mixture.
3. Add the squash and mix well.
4. Heat some oil in a shallow pan. Spoon about a quarter cup of the batter into the oil and top with the pork cracklings.
5. Flip and fry each side until crisp.
6. Serve piping hot with you choice of a vinegar dip.

Asian Steamed Fish

What's real nice about steaming food is that there will be less mess, prep time is cut and if you have an electric steamer like me, just set the timer and you're good to go. That, and of course there's less fat than the usual fried fish.

Maya-maya steaks were laid on ginger leaves from our garden, then seasoned according to my taste. With a wonderful aroma and an infusion of flavors that melt with the creamy flesh, this dish is bound to hit the spot on lazy nights.

Asian Steamed Fish

Ingredients

• 2 pcs fish steaks
• A handful yellow ginger leaves
• 1 1/2 tbsp light soy sauce
• 1 tsp sesame seed oil
• 1 tbsp ginger, finely chopped
• 4 cloves garlic, chopped
• 2 tsp calamansi juice (or any mild citrus juice)
• 1 pinch salt
• dash ground pepper (optional)
• 1 tsp onion powder

Cooking Directions

1. Lay the ginger leaves on the bottom of a steamer-proof container.
2. Place the fish steaks on top, leaving space between each fish.
3. In a bowl, mix together the sesame oil, soy sauce, citrus juice, salt, pepper, and onion powder.
4. Pour the mixture over the fish.sprinkle the ginger and garlic on top of each fish.
5. Cover the container tightly with foil and steam depending on your steamer's directions. (Mine took 30 minutes)
6. Serve with hot white rice.

Shrimp and Prawn Stock

Shrimp and prawn heads are usually discarded during food preparation where they are shelled prior to cooking, but it's a shame as the best flavor of these shellfish lie mostly on these parts. One way to make the most out of this flavor is by making basic shrimp stock to be used on soups, broths, and batter (for okoy) among others.

As a kid, my mom taught me to take shrimp stock from the heads by smashing them with a mortar and pestle and let them steep for a few hours in salted warm water. Alternatively you can just process them in the blender or food processor and let them steep. Once the water turns a dark orange color (no artificial colorants there!) you can strain the shells and debris, and freeze the stock for up to two weeks.

Normally I'd use three cups of shrimp heads to one cup of water, but you can do your own experiments and find what works for you. ;)

Spicy Lemon Garlic Shrimp Furai

What's nice in the last quarter of every year is that the cold winds and rain often get families together and bring warm, soul-comforting food on the table. From steamy soups to freshly made hot chocolate smothered with cream and marshmallows, every bit of it makes you want to stay right at home and indulge.

My dad's serving hot crab and corn soup for dinner and takeout grilled tuna belly from Bulacan, so I decided to make some spicy lemon garlic shrimp fry for a nice seafood dinner. The large shrimps were bought fresh and alive from the fisherman's wharf yesterday before dawn, when the boats have just arrived. Large tubs teeming with fish, crabs with their pincers tied, and oysters and clams as big as my hand fill the scene.

This dish is an upgrade from your average shrimp tempura, where the shelled shrimps are marinated in lemon juice, garlic, and cayenne powder prior to dredging in the panko crust. The result is flavorful and juicy shrimp fritters that's great on its own or with some herbed ranch dip.

Spicy Lemon Garlic Shrimp (Ebi Furai) Recipe

Ingredients

• 500 grams large shrimp
• 1/4 cup lemon juice
• 2 tsbp garlic powder
• 1 tsp salt
• 1 tsp ground cayenne pepper
• 2 cups panko
• 1 egg white
• 1/2 cup flour
• vegetable oil (for deep frying)

Cooking Directions

1. Wash, peel and take the heads off the shrimp, but leave the tail on.
2. Slit each on the back and take out the vein.
3. Combine lemon juice, garlic powder, salt, and cayenne pepper.
4. Add the shelled shrimps and marinate for 30 minutes in the fridge.
5. Place the flour in a bowl. Beat the egg white and place in another bowl.
6. On a third bowl place the panko.
7. Hold each shrimp by the tail and dredge in flour, then dip in the egg white and roll generously in panko, pressing the crumbs into the shrimp while doing so.
8. Heat vegetable oil in a deep pan and fry the shrimp in batches of 5 to 6 for no more than 1 minute.
9. Drain well and serve hot.

How Green is Your Cup of Coffee?

People nowadays are constantly trying to battle it out with time itself, and with so much ambition and so little time as they say, what would better fuel such determined souls than a steaming cup of coffee?

Make that a cup of organic coffee backed by 212 years of expertise in coffee production as well as a drive to increase environmental awareness and help provide work for small communities to thrive, and I'm sure you'd be even more enthusiastic to sip your sleepiness away. What caught my attention is how Puro Fairtrade Coffee has assisted small farmers in sharing the fruits of their lifelong passion, their trade secrets passed down through generations after generations.

As I opened the bag of Puro Organic ground coffee, the aroma was so strong and distinct that my brother eagerly asked if he could have a cup as well, whilst saying how fragrant the coffee was that it filled the room (no kidding). It is a lot milder than the instant ones we usually have, and black coffee lovers may need serious adjustment. I absolutely love how it deviates from the very bitter and strong coffee I used to have, with hints of citrus and a fruity note that blends well with the mild bitterness it provides. From their blends, this one's my favorite.

For those who likes a bit more kick to their cuppa joe but is not a fan of full dark roast, the Puro Noble blend may be perfect for you. Just the right amount of body to fully wake your senses but still with a bit of floral notes enough to soothe your nerves.

Puro Fuerte, on the other hand, is perfect for those who are constantly looking for an intense caffeine kick and needs to be fully energized quickly. It is robust in flavor, with hints of nutty spice and a hearty, full-bodied roast to get you up and running. 

The Puro brand under the Miko company assures that their coffee beans are picked, washed, and sun-dried by hand, and that further roasting and packing is done using 100% solar energy. No artificial fertilizers and chemicals were used, and they support their environmental claims fully. They have a rainforest reserve wherein critically endangered plant and animal species thrive, and the company also wishes to communicate the threat to rainforest and the need to preserve it through a wonderfully sweet short film here.

To learn more about the company and how they aim to make an impact to preserving our environment, you may visit the Puro Coffee Website.

Should you wish to connect with other environmentally friendly coffee lovers out there and get a chance to receive a pack of their goodies like the one pictured above, join their Facebook page here.

So how green is your cup of coffee today?

Baked Chicken and Mushroom Rice Recipe

A delightful twist of chicken fingers on top of rice, coated with a thick mushroom and cheese crust that's lightly browned and crisped to perfection. This is a really nice alternative to making sinangag or fried rice when you have lots of leftover rice from last night.

Featured previously on SM Master Chef's Cooking Marathon, I decided to give each recipe another chance at the limelight.

Baked Chicken and Mushroom Rice

Ingredients

• 2 cups canola cooking oil
• 9 pcs breaded chicken fingers
• 3 cups cooked leftover rice
• 1 can condensed cream of mushroom
• 1 cup Quickmelt cheese, grated (or any other quick melting cheese)

Cooking Directions

1. Preheat oven to 350.
2. Deep fry chicken fingers in oil until golden brown. Drain on paper towels.
3. Place cooked rice on a baking dish and top with chicken fingers.
4. Pour condensed cream of mushroom over chicken.
5. Top with grated cheese.
6. Baked until cheese is melted and slightly browned and crusted.

Peaches and Cream Caramel Trifle

Need some serious sugar fix? Try some chiffon cake layered with whipped cream, caramel, peaches and nuts! Who doesn't love peaches and cream anyway? This one's definitely going to satisfy anyone's sweet cravings. Yummy, a bit too sweet for some, but definitely good for the soul.

Featured previously on SM Master Chef's Cooking Marathon, I decided to give each recipe another chance at the limelight.

Peaches and Cream Caramel Trifle Recipe

Ingredients

• 1 whole basic chiffon or sponge cake
• 2 250-gram packs all-purpose cream, chilled (for frosting)
• 2 cups sugar
• 1/2 cup water
• 1 250-gram pack all-purpose cream
• 1/4 cup softened butter
• 1 can sliced peaches

Cooking Directions

1. Whip 2 packs all purpose cream until soft peaks form.
2. Chill until ready to use for frosting.
3. To make caramel, combine sugar and water in a small pan.
4. Do not stir. Cook over medium heat until sugar is cooked and has turned amber in color.
5. Quickly pour in cream and stir vigorously. Cook for another 2 minutes.
6. Remove from heat then add butter. Set aside to cool.
7. To assemble, divide the cake into two slices horizontally.
8. Place a layer of cake on the bottom of a trifle bowl.
9. Spread caramel over the cake then top with whipped cream and slices of peaches. Repeat the process to the second layer.
10. Lastly, frost top of the cake with the remaining cream.
11. Garnish with nuts and peaches.
12. Drizzle with more caramel on top.

Elegant Wine Gift Baskets for Loved Ones Overseas

Many of us Filipinos have friends and relatives overseas. Whether they are working there or migrated for good, they have always been sending us treats and pasalubong from their countries. Just recently we received another Balikbayan Box containing a lot of imported goodies, and I realized that most of the time we just send them our thank yous through email, and video chat programs. Let's face it, shipping a box to another country is very much of a hassle here in our country, not to mention a lot of unnecessary fees to be paid. When I stumbled upon Wine.com from an advertisement I saw, I thought I found a solution to my problem.

Since my relatives love social gatherings and sipping wine along with sharing stories, I chose to go over the Wine Baskets selection of the website. While everything looks great, I chose the California Wine Tour Wine Gift Basket (pictured above) and the Tuscan Trattoria Italian Wine Gift Basket below. The first one has nuts, olives, chocolates and meat to perfectly match the wine, while the second gift basket has all the ingredients needed to make one classy and romantic Italian dinner.

Who doesn't love premium wine, classic Italian pasta, and chocolates for a gift? My cousins received the gift baskets within a week's time from my ordering and they loved the surprise on their doorstep. They particularly raved about the DeLoach Heritage Reserve Chardonnay from the first gift basket. At under $200, these two elegant wine gift baskets were worth sending them.

To be able to purchase from them, you have to create an account with them first, and be able to pay through credit card. I used the Facebook sign up button to make things easier. My experience with wine.com will certainly not stop here.

Smoked Longganisa and Tocino Breakfast : Product Review

There's something with Filipino-style breakfasts that never fails to wake me up even after staying up late from last night. There's daing, those wonderfully tasty salted and dried fish, and tapsilog which goes extremely well with spicy-sweet vinegar. And then there's tocino and longganisa, two favorite breakfasts in our home, but seldomly served because we're trying to cut back on our fat consumption, and everyone knows that commercially bought tocino and longganisa are laden with chunks of fat and lots of sodium, and processed in a way that defeats the essence of traditionally prepared ones like my mom used to make.

But it's not that bad to have them occasionally, and I got the opportunity to review one of the new names in the processed meat industry. I have featured Frabelle Foods in my previous post, and it's about time I put their claims to the test with our longganisa, tocino, and poached eggs breakfast. Their Longganiza Hamonado was surprisingly mellow in taste, so if you're used to eating too salty foods then at first it may give you an impression that it lacks taste. It's sweet with just the right amount of salty, peppery flavor that's not cloying at all. It has a distinct smoky taste, which went well with the poached eggs, and it doesn't have huge chunks of fat you normally see in other longganisa.

Their Longganiza Recado, on the other hand, packs a stronger flavor that's garlicky, peppery, and a little more salty. It also contains small visible chunks of fat, and turns out with a sticky coating when cooked. There's also some notes of smoky flavor, but not too much, which makes you eat a few more pieces to have it linger in your mouth. In terms of preference, they both taste great, almost as good as those we buy from the provinces, but of course still not quite the same.

 

When I saw the tocino in its packaging, it was seriously red. Deep red processed meat often turns me off, but it's just this once anyway. I make tocino at home without the use of chemicals (curing salt / saltpeter) and food coloring, so this one's a challenge. But I do want to know what's different with this one since it says it's made from ham leg. I think I misunderstood it and thought it's made from ham :p

When cooked, it turned to this deep reddish-pink color that I attempted to leave the review to Alex's disposal. According to him, it tastes a lot milder than the usual tocino, but what he really emphasized was that it has no strips of cured fat in the whole package, and that the tocino is very tender and not almost rock-hard like the ones they buy at the supermarket. I tried one, and it's pretty much true, the meat is very tender and mildly sweet and savory. I might start eating tocino more if it tastes like this, and if the color doesn't put me off first. :)

Cheesy Hotdog and Fries Sandwich Overload

It's a nice way to dress up your hotdog sandwiches for the little kids. Probably a take on the burger and fries combo that many burger joints have been promoting for some time, this one can be a classic afternoon snack. It's filling, tasty, and cheesy, not to mention pretty enough to catch the attention of everyone, even those who are just kids at heart.

Be a kitchen star to your kids! Make this cheesy hotdog sandwich topped with crisp fries and sweet bacon bits for them anytime of the day. Featured previously on SM Master Chef's Cooking Marathon, I decided to give each recipe another chance at the limelight.

Cheesy Hotdog and Fries Sandwich Overload

Ingredients

• 4 pcs hotdog buns
• 4 pcs jumbo or large-sized hotdogs
• 1 1/2 cup french fries
• about 1 cup honeycured bacon (chopped and fried)
• cheese spread
• 2 tbsp cheese powder

Cooking Directions

1. Deep fry french fries until crisp. Drain on paper towels.
2. Pan fry hotdogs until cooked through.
3. Sandwich hotdogs into buns.
4. Toss fries with cheese powder until well coated then top over sandwich.
5. Sprinkle chopped bacon over fries.
6. Drizzle with desired amount of cheese spread.

Company Feature: Frabelle Foods Corporation

A trip to the grocery store or supermarket, consumers are faced with a lot of brand options to choose from when buying produce. While most go for the fresh, unprocessed meat products, many still prefer processed foods to save time on preparation and to save themselves from the stress of deciding what to serve for the day. They say that processed meats lack the quality and taste of homemade meals, but Frabelle Corporation begs to differ.

The company, who chose Senator Chiz Escudero for his credibility and reach, has boomed in profits and sales since its first launch in the market last year. Going by the motto, "Sadyang Pinasarap", the company promises that their products are not produced for profit by cutting back on quality as most processed foods have been given that impression.
 
It instead adheres with old world culinary disciplines, such as naturally smoking meat and blow-torching sugar, combined with state of the art equipment to make their products stand out amidst the multitude of similar products already established in the market. Frabelle Foods meat products not only have the taste of well-prepared foods that your family will surely love, they have affordable prices and consumers gets more than their money's worth.

Some of you may remember the TV commercial featuring the senator, with his line, "Iba ang pinasarap ng pinag-ukulan ng panahon, iba ang preparasyon, mataas ang quality, sadyang pinasarap." With the National Meat Inspection Service granting the company an AAA certification, we can all be assured that Frabelle Foods will definitely hold on to their promise.

Some of the company's featured products are Yummy! Hotdogs and Cheesedogs, Pork Ham Tocino, Honey Ham, Hickory Smoked Bacon, Longganisa Hamonado, Pear Shaped Ham, and Honey Glazed Ham. Here's a quick preview of one of their products that is always welcome in our home, anytime of the day. I also have a review about Frabelle Food's longganisa, tocino, and other products.

Frabelle Longganiza Hamonado:

Frabelle Foods Longganiza Hamonado is made from combination of ground pork and beef blended with the right spices and ingredients which give its sweet, spicy and garlicky taste. The meat blend is reduced to a homogeneous mass called emulsion, stuffed into collagen casings, and then cooked to the required internal temperature.

The finished product has a distinct brown skin color. It is firm and the cooked product has a predominant meaty taste of sausage.  It is smoked with 100% natural imported wood chips that give the sausage their natural smoky aroma and flavor.

For more information, visit their Facebook page: http://www.facebook.com/frabellefoods

Ranchero Rice Recipe - One Pot Dish

If you want to have a fun and tasty, no-fuss breakfast, then this western style fried rice perfect for cowboys and cowgirls is definitely worth a try. The Star Ranchero Rice is a one-pot dish that's perfect for breakfast. It's reminiscent of Mexican spices, Jamaican patties, burritos and the Wild West cartoons I loved watching as a kid.

The dish has a little heat and a load of flavor that's not too strong for kids to handle. Featured previously on SM Master Chef's Cooking Marathon, I decided to give each recipe another chance at the limelight.

Ranchero Rice Recipe

Ingredients

• 1/4 kilo regular hotdogs, cut into small pieces
• 1/2 cup green bell pepper, chopped and seeded
• 1/4 cup olive oil
• 1 cup red onions, coarsely chopped
• 1 cup ripe tomatoes, chopped and seeded
• 1 cup long grain white rice
• 2 tbsp cilantro, finely chopped
• 2 1/2 cups beef broth
• 1 pc siling labuyo (bird's eye chili) or any hot pepper of your choice
• 1/2 cup sweet style tomato / pizza sauce
• 1/2 tsp chili powder
• salt and pepper to taste
• 1/2 tsp cumin
• 1/2 tbsp paprika
• 3 pcs medium eggs

Cooking Directions

1. Pour oil in a standard rice cooker, heat through and saute onions, bell pepper and tomatoes. Slightly cook.
2. Add sliced hotdogs and stir for a minute.
3. Add rice, cilantro, siling labuyo and beef broth. Mix well and cover until rice is cooked through.
4. Season with salt and pepper to taste.
5. Transfer the rice mixture into an oven proof baking dish.
6. Crack eggs over the rice and broil in oven or turbo until eggs are cooked.
7. Serve hot and enjoy.