Deviled Eggs

This is dear hubby's favorite. He never failed to do this especially when there's a potluck at work.

Ingredients
* 1 dozen eggs
* 2 teaspoons dijon mustard
* 1/3 cup mayonnaise
* 1 Tbsp minced onion or shallot
* 1/4 teaspoon tabasco
* Salt and pepper
* Paprika

Directions:
1. First hard boil the eggs. (See how to make hard boiled eggs.) Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

2. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

Pininyahang Manok (Pineapple Chicken)

Ingredients:
1/2 kilo chicken wings (you can use other cuts as you wish)
1 can pineapple chunks (830 grams)
2 tbsp oil
2 tbsp. ginger strips (optional) I love the taste of ginger.
2 medium-sized cloves garlic, minced
2 medium-sized onions, chopped
1 cup evaporated milk or coconut milk
2 teaspoon fish sauce (patis) or salt to taste

Directions:
1. Sauté ginger, garlic and onion.
2. Add the chicken wings, cook until all water evaporates and the chicken is lightly brown.
3. Add 1 cup water and bring to boil for 5 minutes.
4. Add the pineapple chunks. Simmer for 5 minutes.
5. Pour the evaporated milk. Cover and bring to a simmer for 2 minutes.
6. Add fish sauce or salt and vetsin to taste.
7. Simmer again for 2 minutes. Serve with hot steamed rice.

Italian Chicken Parmesan

Ingredients:
1 pouch (250 g)DEL MONTE Italian Style Spaghetti Sauce
1/3 cup grated Parmesan cheese
6 pc (600 g) chicken breast fillets
1/3 cup grated cheddar cheese

Directions:
1. Combine DEL MONTE Italian Style Spaghetti Sauce and 1/4 cup Parmesan cheese. Add chicken and mix well.

2. Arrange chicken in an 8"x11" oven-proof baking dish. Pour remaining sauce. Cover with foil and bake at 3750F for 30-35 minutes.

3. Bring out from the oven, remove foil and top with remaining Parmesan and cheddar cheese. Broil or bake for another 5 minutes.

Chicken Adobo (Adobong Manok)

Ingredients:
1 3-pound chicken, cut into
serving pieces
1 1/2 cups soy sauce
3/4 cup white vinegar
1 or 2 heads of garlic, crushed
2 bay leaves
1/2 tablespoon peppercorns
salt to taste

Directions:
Bring to a boil the chicken together with the soy sauce, vinegar, garlic, bay leaves
and peppercorns and simmer for an hour. Remove the chicken pieces from the pot
and broil them in a pan. Let the sauce in the pot boil until it is reduced by half. Add
salt to taste. Cover the broiled chicken pieces with the sauce. Serve hot with steamed rice.

Chicken Curry

Ingredients:
4 tbsp. olive oil
2 cups finely chopped onions
4 oz. ginger root peeled & minced
1 tsp. crushed garlic
3/4 tsp. cayenne
1 tbsp. coriander powder
1 1/2 tsp. cumin powder
1/2 cup mustard powder
1 tsp. cornstarch
1 lb. skinless, boneless chicken breasts (cubed)
1/2 cup. Curry Powder
1 tbsp. dried red jalapeno peppers or red Jalapeno Hot Sauce
1 tsp. salt
1 can chicken broth
1 can coconut milk
12 oz. sliced egg plant
12 oz. green beans
finely chopped cilantro

Directions:
1. Dissolve cornstarch in cold water set aside.
2. In a large saucepan with a tight-fitting lid, heat oil over medium sauté chicken, chopped onions, garlic and ginger root.
3. After chicken is cooked add some chicken broth, coconut milk, curry powder, tomato paste and the remaining spices and ingredients.
4. To thicken the dish add the cornstarch with cold water.
5. Simmer for 8-10 minutes and add vegetables. Cook until the vegetables are ready.
6. Serve over steamed rice.

Chicken Creole

Ingredients:
4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
1 can (14 oz) tomatoes, cut up
1 c low-sodium chili sauce
1 1/2 c green peppers, chopped (1 large)
1/2 ccelery, chopped
1/4 c onion, chopped
2 cloves minced garlic
1 tablespoon fresh basil or 1 tsp dried
1 tablespoon fresh parsley or 1 tsp dried
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

Directions:
1. Spray a deep skillet with nonstick spray coating. Preheat pan over high heat.
2. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat.
3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes.
4. Serve over hot cooked rice or whole wheat pasta.

Chicken Guisado

Ingredients:
1/2 kg chicken, cut into serving portions
1 tbsp calamansi juice
4 cloves garlic, crushed
1 pc medium onion, sliced
1 pc medium singkamas, cut into cubes
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
100 g chicharo
1 pc medium red bell pepper, cut into strips
4 stalks green onions, cut into strips

Directions:
1. Marinate chicken in 2 tbsp soy sauce, calamansi juice and 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) for 30 minutes. Fry until brown.
2. Sautee garlic, onion and singkamas. Add chicken, DEL MONTE Tomato Sauce and 1/2 cup water. Season with 1 tsp soy sauce, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt )and 1/4 tsp pepper. Simmer until meat is tender.
3. Add chicharo and bell peppers. Simmer until vegetables are cooked.