Spinach and Chicken Sausage Pasta

2016-02-19 21.25.13In our house, we call it greek pasta because we dont know how we’re going to call it the shortest way. Spinach and chicken sausage pasta is just too long for us so we just named it “greek pasta”. But its not! Its really not a greek pasta. I just thought about greek pasta because of the feta cheese in the sausage, thats it!

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Having said that, we love this pasta dish! Its easy to make and doesnt require a lot of ingredients. It has been our go-to dish when we need to make something fast, easy and yummy! Adding goat cheese in it made it superbly delicious too! Even my toddler cant have enough of it every time I make it.

I hope your family enjoy this dish as much as mine does!

God bless you!


1 lb gluten free fusilli pasta (or whatever pasta you want to use)

1 pack of chicken sausage, 4 pcs (bought mine at Aldi’s)

3 tbsps extra virgin olive oil ( or more)

4 cloves garlic, chopped

1 tbsp dried basil

2 cups frozen or fresh spinach


  1. Boil your pasta according to the package instruction
  2. While the pasta is boiling, cook sausage in a small skillet according to package instruction.
  3. Seven minutes before taking the pasta out of the water, saute garlic with olive oil in medium heat in a large saucepan. Cook for 20 seconds then add dried basil and spinach. Let it cook for 5 minutes then lower heat to medium low.  Add the cooked sausage, sliced in small pieces and mix in the cooked pasta until well blended . Salt and pepper to taste.
  4. Serve it with a generous amount of goat cheese. Enjoy!



Chili with a Filipino twist

I’ve never had chili until I came here in the US. The only chili I knew was chili dog. I didn’t know you can actually eat chili by itself. If I  were in the Philippines, for sure I would’ve eaten it with rice just because WE EAT EVERYTHING WITH RICE! The first chili that I  tasted here in the US was from Wendy’s. I know, not the best place to have your first chili but it wasn’t that bad neither.

So anyway, in search of meals that I want to serve my family, I decided to try to cook chili. I looked at several recipes and mix and match some that i think my family will like  🙂 I don’t normally follow instructions and ingredients to the point that I thought I was making a stew. 😛 I added potatoes, celery, carrots and green peas so yes, it sounds like its a stew plus the fact that I used beef stew meat. (Oh boy! save me from myself!)

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What’s the Filipino twist in this, you ask 😛 I used the Filipino tomato sauce guisado which is sweeter than your normal tomato sauce here. That’s it! 😀 My husband doesn’t care for “our” tomato sauce but using it in this chili made him like it.

This recipe, my version, might be overwhelming as I used a lot of ingredients but some are optional so you’ll be fine. This recipe makes at least 8 to 10 servings so there’s a lot leftover for us. I let them cool and put them in ziplock bag or containers then to the freezer. When I “dont have time” (ummm, lazy?)  to cook, I just put it in a pot, add a little chicken stock and warm it in medium heat to low. 😊 Let me know if you tried it, liked it or not (just be nice 🙂 ) Also, if you have a chili recipe you think I should try, dont hesitate to share. I love recipes that have been tested and tasted by family and friends. 🙂

God bless you all! 🙂

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Forgive me about this picture. It doesnt give justice to the yummyness of the chili. Ill try to be better at taking pictures next time 😀

Chili with a Filipino Twist


1/2 of onion

4 cloves of garlic

3 lbs beef stew meat

2 tbsp coconut oil (vegetable oil or canola oil, whatever is available)

2 tbsp cornstarch

1 tbsp salt

1 tsp pepper

1/2 tsp dried oregano

1/2 tsp dried thyme

1 1/2 tsp cumin

1/4 tsp six pepper blend (optional)

1 tsp chili powder (or more)

1/4 chili flakes (or more)

2 bay leaves

3 cans kidney beans, drained and rinsed

1 can diced tomatoes (do not drain)

2 tbsp tomato paste

1 kg UFC tomato sauce guisado

2 cups water or chicken stock

1 tbsp brown sugar (or add more if you want it to be sweeter)

Vegetables are optional:

2 potatoes, cubed

2 medium sized carrots, diced

1 stick of celery, chopped

1 cup sweet peas


  1. Salt and pepper beef stew meat and cover it on cornstarch. In a medium high heat, brown the meat in oil in a large skillet. Turn the heat to medium , add onion and let it cook for a minute then add garlic and celery and cook for 30 seconds. Add the remaining dry ingredients (herbs and spices) except for bay leaves and brown sugar. Cook for a minute longer.
  2. 2. Stir in the beans, , tomato paste, diced tomatoes, tomato sauce, a cup of chicken stock (or water) bay leaves and brown sugar. Let it simmer for 30 minutes then add the potatoes and carrots. Cover the pot and cook for an hour and 1/2 or until the meat is tender. Stir occasionally making sure its doesn’t go dry or burn the bottom. Add the remaining chicken stock (or water) . Add the green peas 15 minutes before taking it out of the stove. Salt and pepper to taste.
  3. Garnish with sour cream, cheese and cilantro.


Follow the first instruction, transfer it to a 6-qt slow cooker. Stir in all the remaining ingredients, cover and cook on low for 6-8 hours.