Sizzling lunch

I love those laid back Sunday afternoons when it's just me and my two boys strolling to the malls after church. I totally enjoy our family lunches where we go and look for what our taste buds are looking for.

Our encounter with Sizzling Pepper Steak happened during one of those kinds of afternoon. Two Sundays ago, we happened to pass-by this food place and thought, "Let's give it a try"

It was a bit of an experience. The food attendant gave us the menu and asked us if we knew about their style of ordering. We said no and they walked us through it. You get an order slip, you personally check the order you want. If it's not in the main menu, you have to write it down on a certain part of the order slip. Once you are ready to order, you turn the sign on your table to "green" which means you are ready to give your order.

The sizzlin' pepper steak experience

While waiting for our order, one of the crew (too bad I can't remember his name) prepared our table with the utensils that we would be needing. My husband and I liked his service because he was like observing us and went to our table whenever we seem to need something. His service level was totally amazing.

Kani Pasta

My plate

Our order did not take forever -- another great thing. We had chowder for our little guy who kept saying "Mommy, soup" We had their fries which came with some sort of gravy. Tasty and the sauce did give a different twist to the good ol' fries. We also had the kani creamy pasta -- and I totally adored it. Not too salty but not bland at all. It was perfect with the Diablo hamburg (one of their sizzling specialties) that we also had. And must I say that their steak did live up to the "sizzling" name it had. That is why their sizzling plates comes with a paper cover to make sure it doesn't hit you. You know how those sizzlers get crazy.

Diablo Hamburg

Finishing the meal with our bottomless iced tea, we asked for our bill and almost to my surprise, the price was reasonable for the delightful meal we had. The whole experience was less than Php800 and we went away with satisfaction -- both with the food and the service.

My mouth is watering as I end this. Yum, yum!

Sizzlin' Pepper Steak @ the 4th level of Robinson's Galleria

For the sweet tooth

I am no baker. Although I have always believed that I can be good at baking kasi napakahilig ko sumunod sa procedure. I have this thing with reading manuals before doing anything. Masyadong sigurista. That's why I knew that if I did focus on baking, I'd be doing well.

But right now, I don't want to stress myself with baking. And since I love desserts, I wanted to do some of my favorites in the easisest way possible. READ: No bake!

I found several recipes that I will try in the next week to come. I am posting it here so that I wouldn't need to worry about not finding it when I need to use it. (Yeah, memory gap is just around...) You may want to point at the name of the recipe if you want to check out the site where I got it.

Chocolate Mousse

Ingredients:
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup cocoa
1 cup whipping cream
1 teaspoon vanilla extract
chocolate curls

Preparation:In a small bowl sprinkle unflavored gelatin over the cold water; let stand 1 minute. Add the boiling water, stirring, until gelatin is dissolved. In a separate bowl combine the sugar, cocoa, whipping cream, and vanilla; stir to blend. Beat on medium speed of electric mixer, scraping the bottom of the bowl a few times, until the mixture is stiff. Add the gelatin mixture and beat until well blended. Spoon the chocolate mousse into dessert dishes or glasses. Sprinkle mousse with chocolate curls, if desired. Chill for at least 1 hour before serving.

Chocolate Mousse II (this one uses graham crackers for crust)

Cookies And Cream Cheesecake

Ingredients:
24 chocolate sandwich cookies (oreos), finely crumbled, about 2 cups
6 tablespoons margarine, room temperature
1 envelope unflavored gelatin
1/4 cup cold water
8 oz cream cheese, softened
1/2 cup sugar
3/4 cup milk
1 cup heavy cream, whipped
coarsely crumbled chocolate sandwich cookies (Oreos), about 1 to 1 1/2 cups

Preparation:Combine fine cookie crumbs and soft margarine; press into bottom of 9-inch springform pan. In a saucepan, soften gelatin in cold water; stir over low heat until dissolved. In a mixing bowl, combine cream cheese and sugar, mixing at medium speed of an electric hand-held mixer until well blended, Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set; fold in whipped cream. Reserve 1 1/2 cup cream cheese mixture; pour remaining cream cheese mixture over crust. Top with coarsely crumbled cookies then remaining cream cheese mixture. Chill until firm.

Chocolate Cheesecake

Ingredients:
1 1/2 cups semisweet chocolate chips
1/2 cup granulated sugar
11 ounces cream cheese
1/4 cup butter or margarine, softened
2 cups frozen whipped topping, thawed
1 graham cracker crust, below
more whipped topping or whipped cream for topping
shaved milk chocolate, optional

Preparation:Melt chocolate chips over low heat in saucepan or microwave, stirring frequently until smooth and melted. Set aside to cool. In large mixer bowl beat cream cheese, sugar and butter until smooth. On low speed blend in the melted chocolate. Fold in whipped topping until blended. Spoon cheese chocolate filling mixture into prepared graham cracker crust. Cover and chill until firm. Garnish with whipped topping and shaved chocolate, if desired.

Other no-bake desserts can be found here. Yummy!