7 Layer Dip Roll-Ups

 

One of the things I couldn't escape from this summer, aside from the heat, is my kids' big appetite. They are in the house a lot, and so it would seem that I am always in the kitchen cooking up a storm. I find that it takes up a lot of my time just to feed them; so whenever I can, I try to make a huge batch of something, and keep a good deal of second servings in the fridge. Whenever they are hungry again, like maybe after two hours (I kid you not!), they could just grab one roll and eat!:)

One of my favorite recipes to do whenever I go this big batch route is the 7-Layer Dip Roll-Ups. It keeps well in the fridge for upto 2 days, and it can be eaten cold which works really well for busy moms like me. Tee-hee-hee!

From what the name suggest, it should be made up of 7 ingredients to make up the layers, but I like to keep mine extra busy so the more the merrier works for me.:)

7-Layer Dip Roll-Ups
500 grams ground beef
one pack of Taco mix (I use Mc Cormick)
one head of lettuce, shredded
1 can refried beans
3-4 cups shredded Cheddar-Monterey Jack cheese blend
1 container sour cream
1 cup guacamole (if I am out of time I just put in sliced avocados drizzled with calamansi and salt)
1 can diced tomatoes, drained of juices
a few tablespoons of black olives, chopped
1/2 cup chopped green pepper

1. In a large skillet, brown ground beef, and add taco mix. set aside to cool to room temperature.
2. Spread the ground beef into the bottom of a 9x13 inch serving tray.  

3.  Layer in no particular order: beans, sour cream,guacamole/sliced avocados, diced tomatoes, olives, green pepper

 

 

4. Sprinkle with a generous topping of cheese. And enjoy!

You can serve this dish immediately with nacho chips, like how the Phenomenal Papa likes it; or refrigerate it over night and serve cold like a salad. If you are making this as a roll-up, spread a thin layer of the 7-layer mixture onto each tortilla. Roll up each tortilla, and wrap with aluminum foil to keep the rolls tucked in.  Keeps in the fridge for upto 2 days.

Makes for easy grab and go snacks for the kids to eat in the car when we are in a hurry, too!

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What's In My Cart: My Favorite Pancake Mix

There are new things coming up for this blog. And in preparation for the exciting times ahead, the blog will be moving to a new home!  While I will still be writing about our phenomenal life, it will now have a new name. 

From now on, I will be doing all of my posting at The Phenomenal Mama

I hope you could all bookmark the new site and follow me there!

I will still be keeping this blog open so you can read all of my old posts.  But you won't miss a thing with the new blog as it will have all of the old posts, as well. 

* * * * *

 

One of my family's favorite breakfast food is pancakes. They love it when it is piled this high and layered with maple syrup, whipped cream cheese, and bacon.  Scrumptious!

There is no shame in admitting that I use a pancake mix.  When I prepare breakfast, time is usually of the essence, especially if the family want to sit down and eat together on the table before C leaves for the office.  With a pancake mix, I just add egg, water and oil, and pancakes are served in no time. 

I have tried almost all the pancake mixes available in the market.  For a long time, I've been a loyal Pillsbury user, and then I shifted to Magnolia Pancake Mix.  I prefer to add my own eggs so I do not buy the one-step pancake mix, where all you have to add is water.  Between the two brands, my kids like Magnolia better, but I found it a bit too sweet for my taste.

We have tried the imported mixes like Betty Crocker and Krusteaz, but we did not find the flavor and texture outstanding; plus the gigantic boxes they came in made storing them in the pantry a hassle. 

After testing almost all the brands available, our family have found our favorite: MAYA Original Hotcake Mix.  As they claim in the package, it is really fluffy and tasty.  The 500-gram box comes with 2 plastic packets inside, but we are a family of big eaters so the entire box is just right for my family of five, with no leftovers.

 

And because the bacon bits really did make me happy today, here's my recipe for the Pancakes with Bacon, Whipped Cream Cheese, and Maple Syrup

• Pancake mix
• bacon, cut up to bits
• 4 ozs. cream cheese, cubed and at room temperature
• 2 tbsps all purpose cream
• maple syrup, or if not available from your grocery, any pancake syrup

{Pancakes:}

1.follow package directions

{Bacon Bits:}

1.Cook bacon bits in a non-stick pan without putting oil.  Cook until the bacon has rendered its own fat and the bacon bits are nicely brown.

2.Drain oil, and put on kitchen towels to take out excess oil 

3.Let cool.

{Whipped Cream Cheese}

1.Whisk together cream cheese and cream until light and airy.    

Assemble in layers and enjoy! 

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The Cheese Steak Shop Food Truck

C and I are great fans of The Food Network's The Great Food Truck Race hosted by Tyler Florence.   We've always wondered how Manila would welcome gourmet food trucks.  Mobile food peddlers who sell their wares via push carts are no stranger to our streets, but we've always wondered if food trucks would hit it big in Manila.

Last December, when my family was traveling along Ortigas Ave., we saw this huge food truck parked at the complex of City Center (between Madison and Roosevelt sts.).  We knew we had to do a u-turn to get to the other side of the road where this big red truck is.

The Cheese Steak Shop is an original franchise from the U.S. Cheese Steak Shop that is famous all-over California.   The Cheese Steak Shop Food Trucks are now roaming the streets of Manila, bringing the taste of authentic Philly cheese steaks to almost every corner of Manila. I have no idea how many food truck they have; but, this food truck has been in the same spot since December of last year.  


Our server boasts that almost all of the sandwich's ingredients are all imported from the U.S. commissary.  And even the bread for the famous hoagie is imported from Amoroso's Bakery from Philadelphia.

We ordered the 7" classic philly cheese steak, King of Philly, and Italian hoagie, plus sides of onion rings and garlic fries.  Sorry no food photos aside from the one of the fries below.  The sandwiches were ginormous, and eating them in the car was a feat unto itself.  Taking photos in the car was an impossibility.  We ate all the sandwiches in the car - drips and food spills, notwithstanding.  Yeah, family of gluttons.:)

I found it a bit pricey.  But it really tasted soo good... the steak,bread, and fries, it makes it all totally worth it.  We will be having some more again very soon!

The Cheese Steak Shop Manila has two branches, located at 140 Amorsolo St. Legaspi Village, Makati and The Fort Strip, Bonifacio Global City, Taguig.  The food truck goes around so it might not be at the City Center in Ortigas by the time you are reading this.

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Nihonbashi Tei

We had our usual Sunday lunch at Nihonbashi Tei in Makati.  I can't remember the last time I ate here, but I know it was a long time ago, maybe around 3 years back.  The place looks exactly the way it did the last time we visited.  The place was already packed with diners by the time we got there at close to 12 noon, and it's a good thing we were able to get a function room, away from all the diners.

Whenever we eat at Japanese restaurants, my kids always order the california maki.  This plate is already half-eaten as the kids devoured the sushi rolls as soon as it was placed on the table.

The spicy salmon sashimi is not really that spicy. It's thinly-slivered marinated salmon on a bed of sushi rolls, topped with crunchy tempura crumbs. 

 

The takoyaki is forgettable. I found the bits of minced octopus rubbery and hard to chew.  

The salmon onigiri came with the bento lunch set; and while not spectacular, was able to satiate hungry tummies.

We ordered the chasho shoyu ramen (shown below) for the kids to share and the shrimp tempura ramen for C and I to share, (no photo of the shrimp tempura ramen because C finished off before I could take a photo.)  He saved some for me in a small bowl; but I thought the tempura batter was overwhelmingly thick, and made the shrimp look smaller that it already is.

C loves sashimis, and he usually orders salmon and hamachi.  We were initially happy to see that the price of the hamachi sashimi was not as high as other Japanese restaurants; but we were disappointed when the hamachi came, for it was not as fresh as we would've wanted it.  Probably because it was not a very fast moving item because of its price point.  

The Asari clams could be better.  The buttery sauce was a bit bland, but nothing that fresh clams couldn't make up for.

 

The kids love the beef teppan, but I didn't get to taste it.

There's a wall full of Japanese beers and liquors right in front of our private room, but surprisingly C didn't order any.

I found the quality of the food suffered compared to the last time we ate here.  While the food was not bad, it failed to impress.  Maybe it was because it was a busy Sunday lunch, and the kitchen found itself overwhelmed.  Still, everything on the menu is affordable and the staff is efficient and friendly.
Overall, a place to go if you want fast service, affordable and decent food.

Nihonbashi-tei Makati
806 Arnaiz Avenue, Pasay Road, Makati City, Metro Manila. Philippines. 
Tel: +632-818-8893

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Iloilo: Where To Eat & What Pasalubong To Buy

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lloilo sits on the southern shores of Panay Island; and the city itself is just across the Guimaras Island,  so naturally, fresh seafood is in abundance.  I've been to Iloilo before, a very long time ago; but I still remember those seaside restaurants serving fresh seafoods with fondness. Coming to Iloilo this time around, I was expectedly looking forward to reliving those memories.  And this trip had a lot of those deja vu moments of food glory.

Just a few hours after our plane landed, a swimming co-parent who hails from Iloilo whisked us off for an early lunch at Tatoy's Manokan.  It is an unassuming and rustic-looking restaurant, but is one of Iloilo's best seafood restaurant.

 

Ordering is easy, just point to whatever is on the display stand.

We had our lunch in one of the nipa huts across the street, which offered us a wonderful view of the sea and Guimaras Island further across.

At Tatoy's, I simply can't get enough of the fresh oysters dipped in spiced vinegar, the baked scallops, lechon baboy, lechon manok (house specialty... it's Tatoy's Manokan, after all), and the best grilled Managat.  The Grilled Managat is one of the best tasting dish I have ever come across during my visit to Iloilo.  The fish is very meaty and sweet.  Their Baked Scallops is among the best I've ever tasted.  A lot of restaurants have these on the menu, but the seasoning of Tatoy's is different; the mixture of calamansi, butter, garlic and cheese is just so yummy my plate was full of scallop shells when the meal was over.

The kids were amazed that fresh buko juice is served with the husk, and so a flurry to take instagram photos ensued.

Still, another seaside restaurant that is one every visitor's must-visit list is Breakthrough.  This restuarant is similar to Tatoy's, but the seashore is more conducive to walking around and the view  more scenic.

 I had another taste of my favorite, Grilled Managat.

 
Another dinner was hosted for us at Bauhinia, located within the complex of Smallville.  The family of one of our swim co-parents own the strip of restaurants located at The Avenue, within the lively Smallville complex.  We were able to sample an array of specialty dishes in the buffet dinner prepared for us that night.  We got to taste the ribs that Mojave Grill & Steak House is known for.   Dessert that night was from Tinapayan Bakeshop.  The Banana Cream Pie and Mango Pavlova was a worthy excuse to pile on extra calories. 

The Smallville complex also has a hotel within the vicinity, the Smallville 21 Hotel.  Some of the swimmers who stayed in this hotel liked the accomodation.  While I haven't seen the interiors, the hotel is relatively new so I am sure the rooms are very comfortable.  It is located in an area that is known for being the premier entertainment and dining center in the city.   I can safely assume that because of its proximity to the dance clubs and KTV family bars, hotel guest can expect some noise especially on weekends. 

 

Of course, no visit to Iloilo will be complete without having the Lapaz Batchoy.  We ate at Deco's Lapaz Batchoy because it was also conveniently beside the pasalubong store.  Just to be honest, I did not find anything spectacular to rave about, but maybe it's just me.

I did all of my pasalubong shopping at Deco's Pasalubong Shop.  After the group had lunch at Deco's Lapaz Batchoy, we went next door to buy our pasalubongs.  It made shopping for pasalubongs so convenient since all of Iloilo's most famous delicacies are now housed in one store.  

The products include the famous butterscotch, barquillos, biscocho, crispy squid rings, preserved foods and pinasugbo from Biscocho Haus, Panaderia de Molo, and Trappist Monastery Food Products, Wewins, JD Bakeshop, Rosy's Delicacies, PJ Delicacies, Deocampo Barquillos Mama's Kitchen and Mrs. Fudge. 

They can even put it all in a box for you to make sure that all the yummy treats stay in its original condition and can withstand the airplane transport.

Tatoy's Manokan and Seafood Restaurant

Villa Beach, Sto. Niño Sur, Arevalo, Iloilo City
BREAKTHROUGH Iloilo
Villa Beach, Barangay Sto. Niño Sur, Arevalo, Iloilo, Philippines

Bauhinia Filipino Cuisine and Mojave Grill and Steak House
Smallville Complex, Diversion Road, Mandurriao District, Iloilo City

DECO'S Lapaz Batchoy
La Sallette Bldg. Valeria St. Iloilo City

 My blog has moved.  Please read more post at the phenomenal mama.   I hope you follow me there to read NEW posts!

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Christmas Eve Dinner 2012

For the last several years, we have been out of the country during Christmas.  But since we stayed home this year, I was able to personally prepare our Christmas eve dinner.  

I remember a few years back we had a Christmas eve buffet dinner in Hong Kong, I didn't fully appreciate the food spread because of the limited time available.  Add to the fact the two younger ones were so much younger then, and needed more assistance.  Eating at home is so much more relaxed.  It is made more enjoyable if, like me, you also enjoy cooking and trying new recipes.

Since I decided that ALL the food are going to be home-made, I started prep work in the kitchen mid-afternoon to make sure that I won't be hurried.  I wanted to enjoy the process since I was going to make it for my family for Christmas Eve. after all.  

Pardon the photos since they were all just taken with my daughter's iPhone cam.  As you know, my hands are tied in the kitchen.... So anyway, here's what we had for our simple celebration:

Caprese Salad on Skewers.  Grape tomatoes, basil leaves, truffle noir cheese, drizzled with extra virgin olive oil, generous sprinkle of freshly ground peppercorns and sea salt.  This is a family staple, even on ordinary days as this is so easy to prepare, and the flavors just pop in one mouthful.

 

Baked Brie with Truffle Mushroom, topped with Roasted Honey Almonds. You cannot see it here but underneath those roasted almonds is a layer of crusted brown sugar.  This is hands down the favorite dish of the night.  So easy to prepare, but it made my family think the world of me.

Baked pears with caramelized balamic vinegar topped with crumbled stilton cheese and pistachios.  The kids usually refuse to eat any kind of blue cheese, but somehow this one was tolerated somewhat... or they were just being cooperative and grateful.

 

Roasted chicken with garlic and lemons.  This roasted chicken is another family favorite, and on the few occasions that there are leftovers, I find that they taste even better the next day.

And I just love the roasted garlic... I simply press at the ends and all the garlicky goodness slides out easily.  Mash and eat with the chicken.

 

Grilled rib-eye steak on a bed of arugula and strawberry salad, drizzled with balsamic vinegar dressing.  My carniverous family could not let a meal pass us without red meat, so I grilled a few slabs of rib-eye and placed them on top of the salad.  Hate to admit, but I prepared the salad to find a way to limit their consumption of red meat.

 

Linguinie with mushrooms and garilic with truffle cream sauce.  This is a special request from C, and I made sure to make the sauce generously cover the pasta as everyone loves the cream sauce... no fighting over food because it's Christmas Eve.:)

You might notice that I was very generous with using truffle oil, using it even in several dishes; and that is because I bought it at Bacchus Epicerie over at PowerPlant Mall the day before Christmas for 20% off.  I bought a small bottle of black truffle oil (about 25ml if I am not mistaken) from them about six months ago for P1,200.  And for this recent purchase, I just paid less than a thousand only.  

I did not prepare desserts anymore, but I want to share with you that the red velvet cake from Karen's Kitchen is such a stand out that it will soon be a staple on every celebration!  It's so good, so moist and just the right amount of sweet.  

That's about it.  Leaving you all as I celebrate the New Year with a staycation.  See you all 2013!



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