Describe your perfect vacation. #philippines #angelescity #expat #travel #filipina #phillipines
Do you want to live in the Philippines or visit longer than 30 days? I have you covered.
I'm please to be able to work with your one-stop destination for all things visa-related in the Philippines! If you're an expat looking to extend your stay beyond the initial 30 days, you're in the right place. Navigating the complex world of government processes can be a daunting task, but fear not, because I'm here to guide you through it.
In this video, I'm excited to introduce you to C&G Consulting, the experts in visa services and much more. Trust me, attempting to handle government matters on your own can be a real challenge. That's where C&G Consulting comes to the rescue!
Why choose C&G Consulting?
???? Visa Services: Whether you need a tourist extension, a 19A spousal visa, or an SRVV retirement visa, they've got you covered.
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???? HR Compliance and Consulting: Ensure that your business adheres to local labor laws with their expert guidance.
???? Exit Clearances: Preparing to leave the Philippines? Let C&G Consulting handle your exit clearances, so you can focus on your next adventure.
???? And More: Their services go beyond visas – they're your all-in-one solution for various expat needs.
C&G Consulting is renowned for their friendly and English-fluent service, making your experience stress-free and enjoyable. They service the entirety of the Philippines. Join me in exploring the world of visa services and discover the ease of working with C&G Consulting. Your journey in the Philippines just got a whole lot smoother! ????????✨
Don't forget to hit that like button, subscribe for more helpful content, and click the notification bell, so you never miss an update on navigating the Philippines as an expat. Let's get started on your journey to an extended stay in this beautiful country with C&G Consulting by your side.
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Easy Corn Chowder Recipe » Perfect Summer Soup
Learn how to make a delicious Corn Chowder Recipe for your next meal that comes together in under an hour. Serve it up with crispy bacon and green onions.
Corn Chowder is a tasty soup that should be made and eaten during the summer which is the peak season for fresh corn. You can definitely buy frozen corn kernels and make this soup but you’ll be missing out on the sweetness and ripeness that only fresh corn off the cob can deliver.
Ingredients for this recipe:
10 slices of chopped bacon
1 peeled and small diced sweet onion
4 small diced stalks of celery
1 seeded and small diced red bell pepper
3 finely minced cloves of garlic
1/3 cup of cream sherry
8 ears of corn
10 each large diced red potatoes
80 ounces chicken stock
1/4 cup cornstarch
1/4 cup water
2 cups 1/2 and 1/2
sea salt and fresh cracked pepper to taste
Tabasco to taste
Lea & Perrins to taste
freshly sliced green for garnish
Instructions
Add some corn in the husk onto a sheet tray and back in the oven at 425° for about25 minutes
In a large hot pot on high heat render the bacon fat and cook the bacon until it becomes crispy. Once it is cooked, remove the bacon from the pan turn down the heat to medium and add in the onions, celery, peppers, and garlic and sweat over low heat for 10-15 minutes
Deglaze with the cream sherry and cook until it becomes absorbed and only a small amount remains. The technical term for this is au sec, which means almost gone.
Now, remove the corn from the oven and cool slightly before shucking and trim the kernels off of the cob and add them to the pot with sautéed vegetables along with the potatoes
Pour in the stock, turn the heat to high and bring the soup to a boil.
In a small bowl whisk together the cornstarch and water and then whisk the slurry or roux into the soup until it becomes very thick, as a chowder should be, and cook it for a few more minutes over medium-low heat. The technical term is called nappe which means the soup can coat the bacon of a spoon.
Whisk in ½ and 1/2 and back in the crispy bacon lardons along with salt, pepper, Worcestershire sauce, and tabasco sauce.
Split Pea Soup with Ham - Made From Scratch Using a Ham Bone
Split Pea Soup can be made using a leftover ham bone. It adds incredible flavor. The hardest part of this recipe is time. It takes time to develop a broth that is filled with flavor. That is the key to this soup and what makes it so very yummy!
Tools I Use in This Video:
Enameled Cast Iron:
Strainer:
Corelle Dishes:
Split Pea Soup: Recipe by Indiana Mommy – Cooking From the Heart Land
Ingredients:
1 Ham Bone or Ham Hock
2 cups dried split peas - picked through and rinsed
1 onion – diced
4 carrots – diced
3 stalks of celery – diced
1 teaspoon black pepper
1 bay leaf
1 bunch of fresh thyme
Start out by putting a ham bone or ham hock in a stock pot and cover with water. Bring the water up to a boil on the stovetop and then lower to a simmer and cook covered for 1.5 hours. Pull out the ham bone and remove any meat. Place the bones back in the water and simmer for an additional hour. Strain the stock and allow it to cool for 30 minutes in a bowl. Once cooled, skim off the fat from the top.
Shred the ham meat and remove any cartilage or fat, set the meat aside.
In the same stock pot, sauté the onion, celery and carrots for 15 minutes until they are softened. Then add the dried split peas and saute for 5 minutes. You may or may not need to use olive oil to saute the vegetables. There was residual fat in my stock pot from the ham stock cooking so I didn’t need to.
Add the stock, bay leaf, fresh thyme and black pepper to the vegetables and bring up to a boil, then reduce to a simmer and cook for 1 ½ hours partially covered, stirring occasionally. Once the peas are breaking down add the cooked and shredded ham meat to the pot. Stir and let simmer for 30 more minutes.
Allow the soup to cool for 30 minutes to thicken up before serving. Or if you don’t mind it being a little thinner, eat right away ????
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Summer Clam Chowder - Home & Family
Chef Ron Duprat shares his recipe for a hearty and delicious summer clam chowder.
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Guy Fieri Eats Red Beef Tamales in Indianapolis | Diners, Drive-Ins and Dives | Food Network
Guy's in Indianapolis to check out a joint that's serving up one of his favorite foods — tamales!
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
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Guy Fieri takes a cross-country road trip to visit some of America's classic greasy spoon restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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Guy Fieri Eats Red Beef Tamales in Indianapolis | Diners, Drive-Ins and Dives | Food Network
White Bean and Turkey Casserole - CookIN' Gone Wild S1 E11 | Indiana DNR
Join Michelle as she explores this tasty way to use your leftover turkey.
For the full recipe and more episodes, visit