Shrimp Pancit Canton

Pancit bihon is made out of rice vermicelli noodles and pancit canton is made out of wheat. Pancit Canton is basically Filipino version of lo mein. Ingredients and seasoning are similar so the noodles are the key difference.

I can’t vouch for the authenticity of my recipe, but I can’t promise you that it’s delicious!

Pancit Canton with Shrimp

Serves: 6 – 8
Prep time: 15 mins Cook time 30 mins

*Most recipes had the noodles cooked in broth until the liquid is absorbed. I prefer to cook it separately.


1 16-ounce package pancit canton(Excellent brand recommended)
2 tablespoon canola oil, divided
1 small sweet onion, julienned
3 carrots, julienned
3 celery stalks, thinly sliced diagonally
3 cloves garlic, minced
1 small head of cabbage, shredded
1 pound medium-sized shrimp, shelled and de-veined, lightly seasoned with salt and pepper
1-3 tablespoons soy sauce or to taste
1-2 tablespoons oyster sauce or fish sauce to taste
salt and pepper to taste


In a large pot, bring salted water to boil and cook the noodles until al dente. Drain and set aside.

Heat 1 tablespoon of oil in a wok or a large saute pan on high heat and swirl to coat. When pan is hot, stir-fry onion, carrots and celery until just softened, about 1 minute. Add garlic and cabbage and fry until the cabbage is cooked down and tender. This could take up to 10 minutes. Salt and pepper to taste and remove the vegetables to a bowl and set aside.

Add the remaining oil, swirl to coat and fry the shrimp until pink.

Add the noodles and vegetables to the wok. Gently mix. Add soy sauce, oyster sauce and salt and pepper to taste. Serve immediately or at room temperature. If refrigerated, the noodles need to be reheated.


Barefoot Contessa’s Herb Roasted Turkey Breast

I’ve never roasted just a turkey breast before and I worried that it would come out dry. Well, the turkey breast came out perfect with this recipe.  I’ve also tried the recipe with whole chicken and the roasted chicken was delicious!


Barefoot Contessa’s Herb Roasted Turkey Breast

Prep time: 15 mins    Cook time: 1 3/4 to 2 hours

Serves: 6 – 8


1 whole bone-in turkey breast
3 cloves garlic, minced
2 teaspoon dry mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoon extra virgin olive oil
2 tablespoon fresh lemon juice
1 cup dry white wine (Pinot Grigio)


Preheat the over to 325 degrees. Place the turkey skin side up on a rack in the roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, oil and lemon juice to make a paste.
Loosen the skin on the turkey and apply half the paste directly on the meat. Apply the rest evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours or until the meat thermometer registers 165 degrees when inserted into the meatiest part of the breast. Loosely cover the breast with aluminum foil if the skin is browning too much.

When the turkey is done, cover with foil and allow it to rest for 15 minutes at room temperature before slicing.

Macaroni and Cheese Take 3

I have two other macaroni and cheese recipes on the blog and they are both good but… I’ve been looking for something better and I think I found it.  Soso said it was the best mac and cheese I’ve made by far and Peanut proved the point by eating a lot of it.

I adapted this recipe from one on Epicurious by Garrett McCoid.  I changed it up just a little bit by using two types of cheese, Cheddar and Monterey Jack and adding a dash of nutmeg. I put down 14 ounces of cheddar and 6 ounces of Monterey Jack, but that’s really an approximate. I use about 3 to 1 ratio, but it’s all flexible, depending on taste and the quantity of cheese I have on hand. Same thing with the pasta. Elbows are used traditionally, but my family likes Cavatappi/Cellentani or Pipette. I don’t think it matters too much, it just depends on personal taste.


Macaroni and Cheese

Prep time: 15 mins  Cook time: 45 mins
Serves: 8


Topping (Optional)
3 tablespoon butter
1 cup Panko bread crumbs

1 pound pasta of choice
3 tablespoon butter
3 tablespoon flour
3 cups of milk
14 ounces of extra sharp Cheddar cheese, grated
6 ounces of Monterey Jack, grated
1 1/2 teaspoon dry mustard
1/2 teaspoon sea salt or to taste
1/2 teaspoon black pepper or to taste
dash of nutmeg or to taste


In a small saucepan, melt 3 tablespoon of butter for the topping. Stir in the Panko bread crumbs, toss and set aside.

In a large pot of boiling, salted water, cook the pasta until al dente, drain and return to the pot.

In a small saucepan over medium heat, melt the remaining 3 tablespoon of butter. Add the flour and dry mustard and stir the mixture until smooth. Slowly add the milk while stirring constantly until the sauce thickens. Remove from heat and add in the grated cheese and stir until it’s melted. Add the salt and pepper to taste. Pour the cheese sauce into the pot with the pasta and stir gently until the pasta is coated.

Pour the macaroni and cheese into a buttered 9 x 13 baking dish, top with the panko bread crumbs. Bake for about 30 minutes or until the top is light golden brown. Serve hot.

If making ahead, pour the macaroni and cheese into the baking dish and cool completely before refrigerating. It can also be frozen. Just make sure to wrap it carefully. Add the bread crumbs before baking.