Amici

It's been awhile since I last got to dine at Amici. If I remember correctly, I was able to dine at the original resto in Don Bosco many, many years ago. We have not been able to come across it when we go out. Funny thing is it's just a few steps away from Lore where we've dined at several times, haha.

Anyway, Sweetie and I got to try it last week while waiting for Miggy. I absolutely loved the carbonara I ordered and also got Miggy a plate so he could try it too. The small plate I got was enough for two meals for me.

Sweetie got chicken parmigiana which he liked too.

The staff were very friendly and efficient, we came back after some errands to pick up our cake and also got pizza to bring home, haha.

And pistachio chocolate cake was amazing!

#BeKind #StaySafe

Made Salmon Lemon Cream Pasta at Home

One of my favorite resto dishes is Nono's salmon lemon cream pasta. It's expensive, so I only enjoy it once in a while. Unfortunately, they removed it from the menu, so I've been experimenting on making it at home. Of course, cost-wise, it's much cheaper since I can share what I cook with the boys. 

I've made it twice and the second attempt was much better. I put a lot of spinach and it kinda freaked out Miggy (haha). I'll probably reduce that next time, but taste-wise, this attempt was much closer to what I usually have at Nono's.

Here's how I made it:

Full recipe: https://recipesformyson.blogspot.com/2026/10/recipes-for-my-son-salmon-lemon-cream.html

Any tips or suggestions are welcome!

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Scallops in Pink Pasta! Yummeeh!

I finally got around to editing this "Recipes for My Son" video on how to cook scallops in pink pasta. I started making this while looking for pink pasta recipes I can cook at home. Miggy doesn't like red pasta, so it's mainly a compromise since I like eating pasta.

Here's how to make it:

If you want it spicy, just add cayenne pepper. Alternatively, a friend suggested you can replace the black pepper with furikake. I'll probably try it next time I make this dish. Oh, Sweetie and I like adding Tajin to the dish while we're eating. It brings it to another level when we do that. I just don't add it while cooking because Miggy might not like it. It's a great condiment for a lot of stuff (including pizza!).

Try it this weekend? Let me know what you think. 

Full recipe here.

https://recipesformyson.blogspot.com/2026/09/recipes-for-my-son-scallops-in-pink.html

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Ravioli with Al Telefono Sauce

I'm honestly not sure if the term I used above is correct. We found ready to eat ravioli at a shop in Molito, Alabang. I immediately bought one because it's been years since I had it at home. When we were in Singapore, I used to buy a pack from Marks & Spencer after my PT (it was in the same building). I would boil it, drain and then mix it with bottled pasta sauce. It was so easy to make!

We got spinach ravioli, but since I couldn't find any ready pasta sauce I liked, I decided to mix it with pasta al telefono (sauce). I wasn't sure if it would work, but trying was worth it! 

Here's how I made it:

Now I want to run back to Alabang to buy some ravioli to make this again, hehe. 

Full recipe: https://recipesformyson.blogspot.com/2026/08/recipes-for-my-son-ravioli-in-pasta-al.html

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Scallops in Pink Pasta

Sweetie told me to cook the easiest seafood meal today. I proposed baked salmon with garlic cream cheese, baked salmon sushi or scallops in pink pasta. I chose pasta since we don't need the oven for it.

I made it a bit spicy this time around to give it a kick. We like adding tajin while eating it. We both feel BR now after eating a hefty serving, hehe.

Here's how I make it:

https://youtu.be/ScXnm5BUz7U?si=zpDDnqJpgnK8llZg

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Made Salmon Lemon Cream Pasta

Second Friday of Lent and I decided to try making salmon lemon cream pasta. Part of my goal is to only have home cooked non-meat meals on Fridays.

I've wanted to make this dish which is my favorite Nono's dish. I haven't been able to order it the past few times I ate there and this pushed me to find a recipe. 

I think it turned out well. I'm glad I added lemon pulp to bring out the flavor. I also added a lot of spinach to make it healthier.

Yummeeh!

#BeKind #StaySafe

Learned to Make Real Mac and Cheese

TBH, we always make ready to cook mac and cheese. I never tried making it with real cheese. A friend brought several pieces of cheese. Another friend explained what they were good for. One was gyuyere cheese which I learned was good for pasta. 

I watched a couple of videos to learn how to make mac and cheese. I chose to adapt Chef Tatung's Mac and cheese recipe. He used regular boxed cheese and mentioned you can add other cheeses. I used the food processor to grate the gyuyere cheese and found some leftover mozzarella cheese in the fridge. 

It was fairly easy to make and my boys absolutely loved it. Miggy said it tasted like mac and cheese from a restaurant we ate in once. I was so used to regular boxed mac and cheese and Kenny Rogers mac and cheese, it never occurred to me to try making it with real cheese. It mega leveled-up! Now I don't think I'll buy boxed mac and cheese anymore, LOL.

Here's how we made it at home:

Full recipe at: https://recipesformyson.blogspot.com/2024/09/recipes-for-my-son-mac-and-cheese-with.html

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Homemade Pasta Al Telefono

Felt a bit better today, so I whipped up some Pasta Al Telefono for dinner. I used rigatoni noodles this time to make it a bit authentic. Since it doesn't have any meat, we ordered Baliwag chicken for our protein needs. 

Glad it turned out well. The secret is to use cherry tomatoes. I tried it with regular crushed tomatoes, but cherry tomatoes made this dish perfect! 

Here's how to make it:

https://youtu.be/l28qB9pt7xI?si=-ly4J9YpfozY0z1a

Now I have an excuse to go to Alabang again to buy some canned cherry tomatoes, haha.

#BeKind #StaySafe

Level-up Laing!

Our family's hometown is Bicol. That's where my parents grew up, so naturally most of the food served at home when I was growing up had gata in it. We also had adobo sa gata, laing, pinangat, kuhol etc. If laing was made, we'd always have a spicy and non-spicy version since Mom couldn't tolerate spicy food. Dad though preferred spicy food. 

I like laing and eat it whenever it is available. I don't know how to cook it though. Last week, part of our meal plan was laing. I was so excited since it's been awhile since I had laing. Sweetie though doesn't really like food with gata, so he gave his share to me. Since I had extra laing I decided to turn it to pasta. 

It was my cousin, Ate Odette, who taught me how to turn pinangat into pasta pinangat. She accompanied me to buy pinangat and just hurriedly told me what to do to turn it into pasta. I only so far eat pinangat as pasta and thought why not do the same for laing. 

I followed the same recipe to turn laing into pasta. It tasted really good and I was really lucky because I had the whole batch I cooked for myself, haha. I hope my meal plan provider will serve laing again soon!

Recipe: https://recipesformyson.blogspot.com/2024/01/laing-pasta-recipes-for-my-son.html

Try it soon! Nomnomnom.

#BeKind #StaySafe

My Secret Spaghetti Sauce (Beef and Mushroom with Black Olives)

I was looking through "Recipes for My Son" and realized I never shared how I cook my beef and mushroom with black olives spaghetti recipe. I never had the chance to film it because I've been cooking more pink pasta. I also shifted to cooking tuna pasta (using the same recipe) than beef since it's just Sweetie and I who usually eats red pasta. 

Anyway, since it was Christmas I thought it would be nice to make my first spaghetti recipe. It was my seatmate, Maica, who taught me how to make it. I had to wing the measurements since she didn't give me any. I'm not ouido when it comes to cooking (that's Daddy), so it was hard at first. I eventually found the right mixture and don't really measure anymore when I cook this recipe. 

Well, those who have tried it said it's really good, so I thought it would be useful to share the recipe. It's not sweet pasta and I honestly don't know how to cook Filipino spaghetti (that's Kuya's expertise). Anyway, here's how I make my spaghetti -

For ingredients and more info, visit:  https://recipesformyson.blogspot.com/2023/12/recipes-for-my-son-moms-special-beef.html

I really like having more sauce than noodles whenever I make spaghetti :)

Foodie Friday: Tuna and Mushroom Alfredo

This recipe is one for the books! Miggy and I almost aborted our quest to try making tuna and mushroom alfredo. I put too much butter on the pan, so the sauce turned yellow even though we added cream and milk! We looked at each other and almost stopped taking a video. We thought our effort would go to waste. 

"Let's finish it and see," I told Miggy after adding the tuna and mushroom. The sauce was still very much yellow. Lo and behold something magical happened when we added the parmesan cheese. The sauce slowly turned white. We didn't question the wisdom anymore and breathed a sigh of relief that it would turn out okay (we were certainly very hungry already).

Finished cooking and nervously presented what we cooked to Sweetie to try. We all liked it and our litmus test for successful recipes is... no leftovers! It worked out! Whew! I was certainly relieved since cream and the other ingredients are quite expensive nowadays. I didn't want anything to go to waste. I think the huge chunk of butter I used was the secret to making it tasty. 

Really happy the boys loved it! Recipe is available here: https://recipesformyson.blogspot.com/2023/05/recipes-for-my-son-tuna-and-mushroom.html

Happy Friday everyone!

#BeKind #StaySafe