https://www.facebook.com/100948101524255/

EASY Recipes, Manaoag (2026)

09/10/2026

𝘾𝙃𝙄𝘾𝙆𝙀𝙉 𝙁𝙍𝙄𝘾𝘼𝙎𝙎𝙀𝙀
yield: 8 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 3 lbs chicken pieces, bone-in, skin-on
• 2 Tbsp flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 large carrots, chopped
• 8 oz button mushrooms, sliced
• 2 cloves garlic, minced
White W**e Sauce:
• 2 tablespoons all purpose flour
• 1/2 cup white w**e
• 1 1/2 cups chicken stock or broth
• 3-4 fresh thyme sprigs
• 1 bay leaf
• 1/3 cup heavy cream (35%)
• Chopped fresh parsley

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. Combine the flour, salt, black pepper and garlic powder in a resealable bag. Pat chicken dry and add a few pieces at a time to the bag. Shake to coat evenly. Repeat with remaining chicken.

2. Heat oil in large oven proof skillet to medium-high heat.
Pan sear chicken until golden brown, about 3-4 minutes per side.Transfer the chicken to a plate and set aside.

3. Lower heat to medium setting, and add all the onion, carrots, and mushrooms. Sauté for about 4-5 minutes. Add garlic and cook for 30 seconds.

4. Stir in the flour and cook for 2 minutes, scraping up any
browned bits at the bottom of the pan. Pour in the w**e and cook for 1 minute until almost evaporated. Add the broth, fresh thyme and bay leaf. Simmer until the sauce is slightly thickened.

5. Return chicken to skillet skin side up. Place skillet in oven, and bake uncovered for 30-40 minutes.

6. Remove skillet from oven and place on the stove. Stir in the heavy cream and simmer on low heat for 2-3 minutes. Sprinkle with chopped fresh parsley before serving, if desired.

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

09/10/2026

𝙎𝙇𝙊𝙒 𝘾𝙊𝙊𝙆𝙀𝙍 𝘽𝘼𝙍𝘽𝙀𝘾𝙐𝙀 𝙍𝙄𝘽𝙎
yield: 6 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 1 rack (3 lbs) pork baby back ribs
• 2 cups barbecue sauce
• 1/2 cup chicken stock (or vegetable broth)
• 1/4 cup light brown sugar
• 1 tsp smoked paprika
• 1/2 tsp cayenne powder
• 1/2 tsp garlic powder
• Salt and pepper to taste

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. Combine the brown sugar, paprika, cayenne powder,garlic powder, salt and pepper in a bowl. Rub this spice mixture generously on the ribs.

2. Place ribs in the slow cooker and pour the barbecue
sauce and chicken stock over.

3. Cover and cook on low for 7-8 hours or until tender.

4. Remove ribs from the slow cooker and grill (or broil) for 2-3 minutes while brushing with more barbecue sauce.

5. Serve & Enjoy!

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

09/10/2026

𝙎𝙉𝘼𝙋𝙋𝙀𝙍 𝙁𝙄𝙇𝙇𝙀𝙏 𝙄𝙉 𝘾𝙍𝙀𝘼𝙈𝙔 𝘾𝙍𝙀𝙊𝙇𝙀 𝙎𝘼𝙐𝘾𝙀

Ingredient:
• 4 red snapper fillets
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp cracked black pepper

𝙎𝙖𝙪𝙘𝙚:
• 1 Tbsp olive oil
• 2 Tbsp butter
• 1 yellow onion, chopped
• 1 clove garlic, minced
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 1 cup crushed tomatoes
• 1/2 cup chicken stock
• 200 ml cream
• 1 tsp Creole seasoning
• salt & pepper to taste
• 1/2 lemon

Procedure:
1. In a small bowl, combine the salt, garlic powder, onion powder, paprika and pepper. Rub all over the sides of the fish. Let it sit for 5 minutes.

2. Heat some oil in a skillet and pan-fry the fillets until nicely browned. Set aside.

3. In a separate pan, melt the butter in olive oil over medium heat. Sweat the onions, garlic, bell.pepper and celery until wilted.
Add the crushed tomatoes and cook for 2-3 minutes.

4. Pour the stock and cream. Add the creole seasoning, salt and pepper. Let it simmer over low heat for 7-8 minutes. Add the lemon juice and simmer for another 2 minutes.
Adjust seasoning if necessary.

5. Place the fillets on a serving plate. Spoon the sauce over the fish. Top with chopped fresh parsley.

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘶𝘴 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

09/10/2026

𝙌𝙐𝙄𝙉𝙊𝘼, 𝘾𝙐𝘾𝙐𝙈𝘽𝙀𝙍 & 𝙁𝙀𝙏𝘼 𝙎𝘼𝙇𝘼𝘿
yield: 4 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 1 cup white quinoa
• 1½ cups water
• 2 small cucumbers, thinly sliced
• 1 cup sliced red radishes
• ¼ cup fresh dill, finely chopped
• ¼ cup fresh mint, finely chopped
• 3 tbsp fresh lemon juice
• 1 tbsp white w**e vinegar
• ¼ cup extra virgin olive oil
• 2 garlic cloves, minced
• ¼ tsp freshly ground black pepper
• Kosher salt, to taste
• 4 oz feta cheese, crumbled or cubed

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦;
1. Rinse 1 cup quinoa under cold water using a fine mesh strainer. In a medium saucepan, bring 1½ cups water to a boil with a pinch salt. Stir in quinoa. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool completely.

2. In a small bowl, whisk together the lemon juice, vinegar, olive oil, and minced garlic. Season with salt and black pepper to taste.

3. Combine the quinoa, cucumbers, sliced radishes, dill, and mint in a salad bowl. Pour the dressing over and toss well to combine.

4. Gently fold in the crumbled feta. Taste and adjust seasoning with salt if needed.

5. Refrigerate for 30 minutes before serving. Garnish with extra chopped dill and crumbled feta on top, if desired.

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.
#

09/10/2026

𝘾𝙊𝘾𝙏𝙀𝙇 𝘿𝙀 𝘾𝘼𝙈𝘼𝙍𝙊𝙉 (𝙈𝙚𝙭𝙞𝙘𝙖𝙣 𝙎𝙝𝙧𝙞𝙢𝙥 𝘾𝙤𝙘𝙠𝙩𝙖𝙞𝙡)
yield: 4 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 1 lb cooked shrimp, peeled and deveined
• 1 large avocado, diced
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño, finely chopped
• 1 cup tomato juice
• 1/4 cup fresh lime juice
• 2 tablespoons ketchup
• 1 tablespoon Tabasco
• Salt and pepper to taste
• Lime wedges, for garnish

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. In a large bowl, whisk together tomato juice, lime juice, ketchup and Tabasco. Season with salt and pepper to taste.

2. Add the shrimp, diced avocado, tomatoes, onion, cilantro, and jalapeño to the bowl. Toss gently to incorporate the salad ingredients into the dressing.

3. Cover and refrigerate for at least 30 minutes.

4. Spoon the shrimp cocktail into individual glasses or bowls. Serve with lime wedges and extra cilantro on top.

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

09/10/2026

𝘾𝙃𝙀𝙀𝙎𝙀 𝙎𝙏𝙀𝘼𝙆 𝙎𝘼𝙉𝘿𝙒𝙄𝘾𝙃
yield: 4 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 4 large hoagie rolls
• 2 (9-10 oz) ribeye steak, thinly sliced
• 2 large onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 slices American cheese
• Salt and freshly ground black pepper

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. Heat olive oil and butter in a skillet over medium heat. Add sliced onions, and cook for 10-12 minutes until soft and caramelized. Remove the onions from the pan and set aside.

2. Increase heat to medium-high. Season the steaks generously with salt and pepper. Add sliced steak to the skillet and cook for 2–3 minutes until browned but still tender.

3. Slice hoagie rolls in half lengthwise. Divide the sliced steak and caramelised onions equally into the rolls. Top with two slices of cheese per sandwich.

4. Place the sandwiches on a large griddle over medium heat. Covet and let it cook for 4-5 minutes, or until the cheese melts.

5. Transfer the sandwiches on a serving plate with a side of fries and ketchup.

𝘾𝙝𝙚𝙛'𝙨 𝙏𝙞𝙥:
You could also place the sandwiches on a broiler, if you don't have a large griddle. Just broil for 2-3 minutes until the cheese melts on top.
You may also add some sauteed mushrooms and bell peppers
along with the caramelised onions before serving.
𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

09/10/2026

𝘽𝘼𝙆𝙀𝘿 𝙂𝙍𝙐𝙔𝙀𝙍𝙀 𝙋𝙊𝙍𝙆𝘾𝙃𝙊𝙋𝙎
yield: 4 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 4 bone-in pork chop, about 3/4 to 1-inch thick
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fresh thyme
• 1 cup shredded Gruyère cheese (or Emmental or Swiss cheese)
• Salt and black pepper to taste
• Chopped resh parsley

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. Pat pork chops dry with paper towels. Season generously with salt and pepper.

2. Heat olive oil on a large oven-proof skillet over medium-high heat. Sear pork chops for 3–4 minutes per side until golden brown. Remove

3. In the same skillet, add the garlic and sauté for a minute.
Deglaze the pan with chicken broth and stir, scraping up any browned bits from the pan.

4. Reduce heat to medium flame. Stir in the cream, Dijon mustard, and thyme. Simmer 2 minutes.

5. Return pork chops to skillet and spoon some sauce over. Sprinkle the shredded cheese on top of the chops. Turn off the heat and cover the skillet with foil.

6. Place in a 390°F pre-heated oven, and bake for 10-12 minutes. Remove the foil and continue to cook in the oven for another 8-10 minutes, or until the cheese is golden.

7. Transfer to a serving plate and garnish with chopped fresh parsley. Enjoy!

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

09/10/2026

𝙋𝘼𝙍𝙈𝙀𝙎𝘼𝙉 𝘾𝙍𝙐𝙎𝙏𝙀𝘿 𝙏𝙄𝙇𝘼𝙋𝙄𝘼
yield: 4 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 4 tilapia fillets (about 6 oz each)
• ½ cup grated Parmesan cheese
• ¼ cup panko breadcrumbs
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 Tbsp unsalted butter, melted
• Olive oil or cooking spray
• Lemon wedges

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.

2. In a small bowl, combine Parmesan cheese, panko breadcrumbs, parsley, garlic powder, paprika, salt, and black pepper. Mix well.

3. Brush both sides of each tilapia fillet with melted butter. Press the fillets into the Parmesan-breadcrumb mixture, coating evenly on the top side.

4. Place the coated fillets on the prepared baking sheet.
Place in the oven and bake for 12–15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.

5. Serve immediately with lemon wedges on the side.

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

09/10/2026

𝙃𝙊𝙉𝙀𝙔 𝙂𝙄𝙉𝙂𝙀𝙍 𝘾𝙃𝙄𝘾𝙆𝙀𝙉 𝙍𝙄𝘾𝙀 𝘽𝙊𝙒𝙇𝙎
yield: 4 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
• 1 Ib chicken thigh fillets
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, grated
• 2 tbsp rice vinegar
• 1 tablespoon sesame oil
• 1/4 cup chicken broth
• 1 teaspoon cornstarch mixed with 1 tablespoon water
To Serve:
• Cooked white rice
• Sliced avocado
• Sliced cucumbers
• Sesame seeds
• Fresh cilantro leaves, for garnish

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. In a bowl, whisk together soy sauce, honey, grated
ginger, garlic, rice vinegar, and sesame oil. Add chicken
and marinate for at least 15 minutes.

2. Heat a skillet over medium-high heat.

3. Remove chicken from the marinade and place on the
skillet. Cook for 4-5 minutes per side until nicely
browned and cooked through. Transfer to a plate and
rest for a few minutes before slicing.

4. Pour the remaining marinade and the chicken broth
into the skillet. Let it boil for a bit and stir in the cornstarch slurry to thicken the sauce. Lower heat and simmer for 1-2 minutes.

5. Scoop rice into serving bowls.
Arrange the chicken, sliced cucumber and avocado on the rice. Spoon the sauce on top, and sprinkle with sesame seeds. Garnish with fresh cilantro.

6. Serve & Enjoy!

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

09/10/2026

𝙇𝘼𝙈𝘽 𝙬𝙞𝙩𝙝 𝙈𝙀𝙍𝙇𝙊𝙏 𝙃𝙊𝙉𝙀𝙔 𝙎𝘼𝙐𝘾𝙀
yield: 4 servings

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
For the Lamb Chops:
• 4 lamb chops
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 garlic cloves, smashed

For the Sauce:
• 1/2 cup Merlot
• 1 tablespoon honey
• 1/2 cup beef or lamb broth
• 2 sprigs fresh thyme chopped
• 1 tablespoon cold butter

𝘗𝘳𝘰𝘤𝘦𝘥𝘶𝘳𝘦:
1. Season lamb chops with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the lamb chops and sear for 2–3 minutes per side until golden brown. Add garlic on the last minute of cooking, while basting the chops. Remove and let rest.

2. Deglaze the pan with red w**e, scraping up the browned bits. Add the honey, broth and fresh thyme. Simmer for 2-3 minutes until reduced by half.

3. Turn off the heat, then whisk in the cold butter. Season with salt and pepper to taste.

4. Plate the lamb chops with mashed potatoes. Spoon the sauce on top, and garnish with fresh thyme if desired. Enjoy!

𝘛𝘢𝘨 𝘺𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴.
𝘓𝘪𝘬𝘦, 𝘚𝘩𝘢𝘳𝘦 & 𝘍𝘰𝘭𝘭𝘰𝘸 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦.

EASY Recipes

09/10/2026

09/10/2026

09/10/2026

09/10/2026

09/10/2026

09/10/2026

09/10/2026

09/10/2026

09/10/2026

09/10/2026

Address

Website

Alerts

Shortcuts

Share

Listing takedown request