Chasen Dreams

As you may have noticed, I changed my blog name from   blahblahblogchef to Chasen Dreams (Chasing Dreams) though the url is still the same.   Why did I name it blahblahblogchef? What was I thinking?Lol. It’s supposed to be a food blog of a chef wannabe but then it evolved   into a whatever-enters-my-mind blog.   However, my love for food and cooking has not changed.   I am still passionate about preparing food for my family.   I still dream to cook not just for my family… to make money from my passion.   When I retire,   I will  open  a cafeteria   na medyo konti lang ang tao para hindi ako mapagod.   Besides, I will retire to pursue my passion not to get tired. Lol.   Now, I’m gonna share the recipe of my future bestseller.  It’s actually the recipe of my friend. I just tweaked it to match my taste. Ingredients: ½ kg            ...

One of the applauded dishes I’ve cooked at home is Chicken Cordon Bleu.  According to my husband, the dish reminds him of our Biggs (local food chain in Bicol) dates in Naga.  Okay, I admit, my version is not at par with  Biggs Cordon Bleu. But,  my version is also yummers. It’s just that Biggs Cordon Bleu is soooooo good.  They also use pork while I use chicken. (I tried to use pork but for some reasons, I can’t achieve the tender and juicy pork cordon bleu.)    Chicken Cordon Bleu is soooo easy to prepare. Promise.   The level of difficulty in pronouncing the dish is inversely proportional to the level of difficulty in whipping it up.  It may sound foreign and complicated but actually the recipe is so simple.   It’s budget friendly too. Ingredients:  Chicken Breast Fillet Sweet Ham, cut into two Cheddar Cheese (I used Eden Cheese) Thyme Ground Pepper Butter Egg (beaten) 2 tbs milk (I used evap)...

I am from  the land of the Oragons (The oldies consider this word vulgar.  So, I never use it at home.)  I am a Bicolana, Nagueña specifically.  I transferred to Metro Manila in 2010 and until now, I am still not used to big city living.   If I only had a choice, I would want to live in Naga for the rest of my life. I would want to raise Baby C  there.  Without being regionalistic, I believe Naga City is such a great place to live in.  It’s a place where you can find “balance”.   It’s still not polluted.   You  can still find trees and  vast agricultural land.  The traffic is not that heavy.  The cost of living is not that high. Case in point, pedicab fare  there is only P5.   Naga City is also not “so probinsya”.  May SM kaya doon. Lol.   Hotels and banks are everywhere.  And if you’re a party spirited animal, I assure you that  boredom will never set in.  ...

After my boylet put the ring on it, I thought it would be  unfair to have a pizza all-you-can Saturday.   Because of my laziness (and my fondness for pizza), munching two pan pizzas has been a weekend habit.  Okay…I know it’s unhealthy.  Last Saturday instead of dialing 911-1111, I brought my version of I will marry you Chicken aka chicken and mushroom in butter and lemon sauce in his apartment.  Why did I call it I will marry you chicken? Nothing…just for the heck of relating it to my engagement.lol.   Anything with mushroom is my boylet’s favorite.  Actually, kare kare is his favorite dish. However, I wanted to cook something simple…hmmm...…okay, I frowned at the idea of cooking ox tail for forty eight years or until it becomes tender!   The TGIF with Atty. Mitch and her gang did not allow me to have the luxury of time to cook intricate dish, but, it made me include voice lessons in my bucket list.  That would make me n...

Two weeks ago, my beef caldereta was rated  “edible”  by  Dan, my boylet.  Although, my feelings got hurt, my palate agreed.  It was sour and the meat was not that tender although I cooked it for forty-eight years. To justify my output,  it was my first time to cook beef caldereta. Atty. Honey introduced me to this “dai ako matugot” attitude.    So, yesterday, I cooked my new and revised caldereta.  It was my comeback masterpiece .    However, I changed my juror.  It’s not because I found my boylet’s judgment tainted with bias but simply because I cooked it on a Tuesday and he was not around.   I appointed Atty. Jaja to be the juror and photographer.  (For me, taking photos is more difficult than slicing onion.  Of course, cleaning the kitchen is the thorniest part!)  And her verdict…she said it was yummy…after I told her that the dish gave me eyebags! Lol.  If you think Atty. ...