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Ginisang Baguio Beans

Basic Ingredients

Cooking Methods

Pour the oil in a saucepan then apply heat.
Add the garlic and onion then saute for 2 minutes and add the tomato, continue cooking for another 2 minutes.
When the tomato is already soft, add the ground pork or beef and continue to saute until the meat turns light brown.
Add the Baguio Beans (green Beans), ground black pepper and Patis (fish sauce), stir well, continue to saute for 3 minutes.
Add the sliced carrots and bell pepper then toss and continue to saute for 3 minutes.
Transfer to a serving plate. Serve.

Cider Peach Chicken

Basic Ingredients

1 medium onion, thinly sliced, about 2 cups
2 cloves garlic, minced
1½ tsps. chopped fresh rosemary [or 1/2 tsp. dried rosemary, crushed]
salt, optional
2 Tbsps. cider vinegar
4 boneless, skinless chicken breast halves, about 1 1/2lb., rinsed and patted dry
2 can (15oz.each) Del Monte® Lite Sliced Cling Peaches, drained
? tsp. dried red pepper flakes, optional

Cooking Methods

Heat a large skillet over medium-high heat; spray with non-stick cooking spray. Cook onion 4 minutes or until golden brown; stir in garlic and cook 15 seconds, stirring constantly.
Push onion to one side of skillet and add chicken; cook 2 minutes, then turn chicken. Arrange onion around chicken and top with peach slices.
Sprinkle with rosemary; cover, reduce to medium-low and cook 5 minutes. Turn chicken and season lightly with salt, if desired, and cook 5 to 6 minutes or until chicken is no longer pink inside.
Remove chicken and cover to keep warm. Gently stir in vinegar and red pepper flakes, if desired, into peach mixture.
Increase heat to medium-high; bring to a boil and cook 2 to 3 minutes or until most of the liquid has evaporated.
Spoon equal amounts of peach mixture over chicken breasts. Serve with rice pilaf, if desired.

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