Pineapple Chicken Burger with Mango Barbecue Sauce

Pineapple and chicken go well together.

My love for this combination started when I was in pre-school. I remember my mama would often cook Pininyahang Manok (Chicken and Pineapple in milk sauce) for my packed lunch. I enjoyed the sweetness of the fruit with the tenderness of chicken and creaminess of milk. The slices of hotdog sauteed with the chicken added enough saltiness into it. *slurp*

I don't remember the last time I had that dish. But because I'm too familiar with it already, I went for something I haven't done before. And to make it even better, I made a special sauce for the star of the meal. I really do hope my palate will please you.

Prepare the following:

Burger patties
- 700 grams ground chicken (no skin)
- 1 pc red bell pepper, seeded and minced
- 3 pcs minced shallots
- 3 cloves of minced garlic
- 3 eggs slightly beaten
- 250 grams crushed pineapple (juice included)
- 1 1/2 teaspoon paprika
- salt and pepper

Sauce
- 350 ml tomato catsup
- 2 tablespoons soy sauce
- 3/4 teaspoon cumin powder
- 3/4 teaspoon nutmeg
- 1/3 cup brown sugar
- 3 tablespoons cider vinegar
- 1/4 cup minced (yes, I did that) ripe mango (should be sweet)
- salt and pepper

Here's how:

To prepare the burger patties, simply combine all the ingredients in a bowl and mix well. Using a molder (you may substitute any round container lid), arrange about four tablespoons of the mixture (about 1/2 inch thick) in a plastic sheet and keep in the freezer if you don't intend to cook it yet. (Yields about seven patties). When cooking, grease a non-stick pan with olive oil. Cook each side for 3-4 minutes over medium fire.

Mix together all the ingredients of the barbecue sauce except for the mango and simmer over very low fire for 6-7 minutes, stirring occasionally. Add the mango and continue simmering for another 2 minutes.

Happy eating!

I'm on Twitter @imavjavier

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Mediterranean-Style Salad with Yogurt Dressing and Spicy Grilled Chicken

Eating out or calling a delivery hotline is always tempting especially for those who come home uber exhausted from work. We actually see this situation on TV every single day. But what many do not know is that there's pleasure in cooking your own food. It makes you creative. It allows you to spend some time with yourself or a loved one. It gives you a sense of accomplishment and pride.

Now here's something very quick for those who say they don't have time to cook. It'll take you not more than 10 minutes to create this healthy, simple and satisfying meal.

Cut some romaine lettuce (about 400 grams) into not more than 1 inch wide. Toss in black olives, capers, sun-dried tomatoes, capers and feta cheese.

In a separate bowl, mix together 1 tablespoon of olive oil, 3 tablespoons of plain yogurt, add salt and pepper to taste. Pour the dressing into your veggies and toss thoroughly.

For the protein, rub 2 pcs of chicken breasts with 1 teaspoon crushed garlic, 1 teaspoon each of chili powder, paprika and cayenne powder. Add a few dash of salt, pepper and dried thyme.

Coat a pan with olive oil and heat over medium fire. Fry each side of the meat for about two minutes. Let it rest for about five minutes before slicing.

Happy eating!

I'm on Twitter @imavjavier

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Creamy Cheesy Egg Sandwich Spread

Back when I was in school, my mama would always prepare me a sandwich and a Zesto juice pack aside from my rice meal. Cheese, tuna, ham and egg sandwiches were my usual snacks during recess time. But the latter has always been the most enjoyable for me. Until now, I find eggs delicious, and simple and trouble-free to cook ingredient in any dish.

So today I decided to make perhaps one of the most common sandwich spreads. It’s very easy to do and perfect for those I’m-too-lazy-to-cook moments.

What I learned about hard boiled eggs is that you have to boil the water first before adding the eggs. Then turn the fire low and simmer for not more than ten minutes (large eggs may need to be cooked for 15 minutes). Once done, immediately soak the eggs in cold water. This will help the shell be easily removed from the white. Cracking the egg will also release the gas that causes the greenish discoloration around the yolk.

I used two sliced eggs combined with ¼ cup mayonnaise and ¼ cup less-fat cream. (You can actually lessen the mayo and cream should you like the spread to be thick). I added two tablespoons of American cheese and tossed some crushed parsley, and seasoned with a few dashes of salt and pepper.

Place in a clean container with cover any unconsumed spread and store in the fridge.

I'm on Twitter @imavjavier

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