The Designers Chic

September 28, 2007

Earn big bucks today

I feel so great tonight because i am earning big bucks today, if not because of anne i wont be able to grab the 50 opp of freeze it. she teach me how to upload a video using my webcam since i cant transfer my video to my computer. I used the webcam and i never thought about it before until and told me. whew tenk u so much pakner, I really appreciated your help. So for now i am still waiting a little while for more opps. Mamawi ko since i miss a lot of opps when i our connection was gone

September 25, 2007

We are going to change our internet provider

Hello to all my fellow bloggers, How are all doing today?I know there are many of you out there who are wonderding where i go and why i am not arround. I am sorry guys because because we lost our internet connection for a very long time that is why i havent been able to visit you all, But now i am finally back on track hehehe! i really miss you guys and thank you to all who visited me here and for leaving a msg to my tag board... really appreciated!
Anyways i wasn't expected that we lost our internet connection for 1 week and everytime we call them and ask them that happen why we lost or connection they will not tell you whats the problem and will just say that they will just call us later when they find out what was the problem. But guees what weve been waiting them to call us back but it is not happening until we tell them to just cancel our account and we will transfer to another company that has the better service.

September 24, 2007

Miss my muma

Hi guy! How are you all doing today? Im a bit emotional here right now, i couldnt understand myself while listening to music im crying at the same time thingking of my mom. I miss her terribly but before when i was with her i always want to be away from her and i always take her for granted. And now here i am missing her so much. I chatted with her this morning but not too much it was very late there in PI when i talked to her. i was not able to go online early coz sis and i went out to have walk. I am glad to know that my mom fiancee petitions are been approved so hoping by october or november she will recieve the k packet.... and soon if GOD'S will she will be here with us.

September 18, 2007

Blueberry-Beef Burgers

I'm sure that you all know how to make a burger, but do you make a burger that you love, and healthy? In a world where "burger" most often means thin piece of meat whose flavor is overwhelmed by ketchup, mustard, pickle or onion, it doesn't take much effort to make a better one. In fact, its almost as easy to cook really great burger as it is to cook a mediocre one.

Do you love burgers? Im sure if you do you know how to make one also because it is very simple it doesn't take too much effort to make a better one, But do you make a burger that you love and healthy?
So i am going to share you the healthy recipe burger that i just learn its easy to prepare also.

whatever the season, burgers remain america's favorite sandwhich. When it is too cold to grill outdoors, broil the patties or use an indoor grill. In addition to the standard fixings, ketchup,salsa, onions and tomatoes- make your burgers more nutritious by adding dark greens, such as wateracress or spinach.

2 slices whole-wheat country bread, crusts removed, torn into pieces
1/3 cup fresh or frozen and thawed blueberries
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
12 ounces 90%-lean ground beef

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the workbowl.)
2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.
3. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately, with or without rolls and toppings.

NUTRITION INFORMATION: Per serving: 200 calories; 9 g fat (4 g sat, 4 g mono); 55 mg cholesterol; 10 g carbohydrate; 19 g protein; 1 g fiber; 352 mg sodium; 343 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 21/2 lean protein, 1 fat

September 17, 2007


Yesterday when i was browsing i come across to a website with an entry tittled turducken i wonder what was it all about and when i read her entry i was really surprised knowing that turducken is a combination of turkey, duck and chicken.

A Turducken is a de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients, turkey, duck, and chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.
Turducken is believed to be Cajun in origin, although it may also have originated in eastern Texas or northern Louisiana. While such elaborate layering of whole animals, also known as a farce, from the French word for "stuffing", can be documented well back into the Middle Ages of Europe, and are even attested in the Roman Empire (e.g. the tetrafarmacum), some people credit Cajun-creole fusion chef Paul Prudhomme with creating the commercial dish. However, no one has ever verified this claim.

Turducken is generally associated with the "do-it-yourself" outdoor food culture also associated with barbecueing and crawfish boils, although some people now serve them in place of the traditional roasted turkey at the Thanksgiving meal. Turduckens can be prepared at home in the span of 12-16 hours by anybody willing to learn how to remove the bones from poultry, instructions for which can be found on the Internet or in various cookbooks. As their popularity has spread from Louisiana to the rest of the Deep South and beyond, they are also available through some specialty stores in urban areas, or even by mail order.

September 16, 2007

Hey guys!

Hey guys! from now i have to post some personal entry to this blog because i am planning to submit this to ppp and its one of the requirement that i have to write some personal. actually I already submitted this blog but they rejected it because of the entries is have in here.

September 15, 2007

Pancit Bihon

Pansit bihon is one of my favorite.  When i was still in the Philippines, during birthdays, mom will always cooked this dish because  she believes in a superstitious that eating noodles on your natal could make our life longer, LOL! But I really don't care if thats even true..what matters to me is this dish is delicious!

Pancit Bíhon (aka Bíjon) is the type with which foreigners usually associate the word "pancít": very thin rice noodles fried with soy sauce and some citrus (kalamansi) and possibly with patis (fish sauce), and some variation of sliced meat and chopped vegetables. The exact Bijon composition depends on someone's recipe but usually, Chinese sausage and cabbage are the most basic ingredients in a pancit bihon.

1 8 oz. pack pancit bihon noodles

1 cooked chicken breast, shredded

2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water

1/4 cabbage, sliced into strips

1 onion

1/3 cup scallions, cut into pieces

1 carrot, sliced into strips

2 tablespoons of cooking oil

3/4 cup diced celery

3 tablespoons soy sauce

Salt and pepper to taste

5 pieces of calamansi or 1 lemon, sliced

Grease with oil a large pan or wok. Sauté garlic and onions.

Wet the pansit bihon noodles to soften

Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.

Mix in the pansit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.

Salt and pepper to taste.

Serve hot with sliced calamansi on the side.

Notes: Calamansi or lemon is to be squeezed into the pansit bihon before eating.

September 9, 2007

Cebuano paklay


1/4 k. pork liempo
2 pcs. pork kidney
1 pork spleen
1 pork heart
1/4 k. pork liver
2 tbsps. cooking oil
3 cloves garlic, minced
1 medium onion, minced
1/2 cup vinegar
1 MAGGI Pork Broth Cube
1/2 cup hot water
1 1/2 cups unripe pineapple, cubed
2 cups bamboo shoots, cubed
1 piece each red & green bell pepper, cubed
salt and pepper to taste


1. Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.
2. Heat cooking oil, saute garlic and onions until limp.
3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.
4. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.

September 8, 2007

Kare kare

Ive been craving this food since i seen it to my friend darlene's blog, now im trying tio learn how to cook this rich stew of ox tail, leg or tripe and a variety of vegetables in a sauce flavored and thickened with roasted ground peanuts (peanut butter is just as good!) and toasted rice flour.

Ingredients :
250 g. of ox tripe
250 g. of ox tail
250 g. of ox leg
1/8 c. of annato seeds
1/2 head of cabbage
1 bunch of pechay (pei tsai or bok choy)
1 bunch of sitaw (long string beans)
1 eggplant1 puso ng saging (heart of banana plant)
1 c. of peanut butter
1/4 c. of rice flour
1 whole garlic, minced
2 onions, diced
5-6 c. of stock
2 tbsp. of cooking oil
salt to taste

How to :

Wash ox tripe, tail and leg well. Place in a large casserole and cover with plenty of water. Bring to a boil, removing scum as it rises. Cover and simmer until tender, about 4 to 6 hours. Transfer meat to a plate, cool and cut into serving pieces. Strain stock and measure 6 cups (you may need less but it’s better to be prepared).

Cut cabbage half into 2 and remove core. Cut off roots and 1/2 inch of stalks of pechay and discard. Cut of roots of sitaw and cut into 2″ lengths. Discard tough outer layers of puso ng saging and cut inner layers into 2″ x 2″ pieces. Cut eggplant into 2″ x 2″ cubes.

Place rice flour in a skillet and toast over medium-high heat until golden. Set aside.

In a casserole, heat oil over medium heat. Add annato seeds and “cook” until they render color and the oil is a bright red. With a slotted spoon, remove annato seeds and discard. Increase heat to medium-high and saute onions and garlic for about 30 seconds. Add meat pieces and cook until they absorb the color or the oil. Pour in 4 cups of stock and bring to a boil. Lower heat to medium and add vegetables in the following order with a 2-minute interval : sitaw, eggplant, puso ng saging, cabbage and pechay.

Meanwhile, mix peanut butter with 1/2 c. of stock. Mix roasted rice flour with 1/2 c. of stock. Once the pechay has been added, pour in peanut butter and rice flour mixtures into the casserole. Stir to blend well. Season with salt. Cook for about a 2 minutes until sauce is thick.

Serve hot with bagoong alamang.

September 7, 2007

What for supper?

Tonight i prepared a roasted chicken, ever since my mother inlaw give me a rotisserie carrousel, every once a week i always have a roasted. Before i have this rotisserie i was craving for letchon manok which is my facorite when i was in the philippines, and i used to buy letchon manok at san pedro kay lami kaayo ilang manok do. So now i am not craving for it too much kay i have an easy way to cook a whole chicken. Its also less hassle and it taste really good also.

September 6, 2007

Barbecued beef short ribs

sweets-spicy barbecue ribs are always a hit. The sauce is also very good on pork rubs. I was going to post this with picture but I accidentally deleted it to my files.


1 cup sugar

1/2 cup packaged brown sugar

2 tablespoons salt

2 tablespoons garlic powder

2 tablespoons paprika

1/4 teaspoon cayenne pepper

7 pounds beef short ribs, trimmed


1 small onion, finely chopped

2 teaspoons vegetables oil

1-1/2 cups ketchup

1 can (6 ounces) tomato paste

2 tablespoons brown sugar

pepper to taste

In a bowl, combine the first seven ingredients: rub over ribs. place in two large resealable plastic bags: seal and refrigerate overnight.

line two

Marindae for beef

Last night this is what i fix for our supper, and this is the ingredients that you need

1/2 c. chopped inoion
1/2 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/2 tsp. celery salt
dash pepper

mix all ingredients together. add marinade to meat and let stand 1 to 1 1/2 hours on each side, Use marinade to baste while meat is cooking. A good tenderizer for cheaper cuts of beef. Use oven, broiler or grill.

September 4, 2007


Before when i was still in cebu, my morning wont be complete with out eating my pandesal saw saw sa kape.

Pandesal (or pan de sal; literally, salt bread) is a rounded bread usually eaten by Filipinos during breakfast.[1]. It is a bread made of flour, eggs, lard, yeast, sugar, and salt. It has a soft, powdery texture and can be prepared in a number of ways by using numerous sandwich spreads. It is also used for dipping into tsokolate (from Spanish chocolate), a Spanish chocolate drink very much like hot chocolate but with pure cocoa as its main ingredient. Despite the literal meaning of its name, the taste of pandesal varies from bland to slightly sweet. It usually costs one Peso (about 40 cents U.S.), with larger varieties costing 2 Pesos.

Place in breadmaker the following ingredients:
1 cup water
1/2 cup oil
2 eggs
1 tsp. salt
1/2 cup sugar
4 1/4 cups bread machine flour
1 tbsp. breadmaker yeast (put this last)

Breadmaker Procedure:
Set breadmaker cycle to Knead, & First Rise. Take dough out when cycle is over. Cut the dough in half. Cut each half into 3 lenghtwise & cut each row to approximately 2 inch. Roll each piece in fine breadcrumbs. Turn the side of cut piece arond so the sides will be on the top. Place on Cookie sheet baking tray. Makes about 30-36 rolls depending on your cutting size preference too. Place cookie sheet in room temperature oven to rise overnight or until it almost doubles in size.Bake in the morning or after more than 2 1/2 hours at 375 degrees Fahrenheit for 8-12 minutes.

Quick Method:
While cutting & rolling buns in bread crumbs, heat the oven at 200F degrees for about 8 minutes & turn oven off . Place cooke sheet in warmed oven for approximate 1- 1/2 hours or untill rolls have doubled in size.Bake at 375 F degrees for 8-12 minutes on the top rack