Classic Baked Chicken

Description:
In an attempt to veer away from fried chicken, I found this recipe at simplyrecipes.com for Classic Baked Chicken. This turned out to be a winner; no one, not even Brandon missed having fried chicken.

Ingredients:
12 drumsticks (or other chicken parts)
Olive oil
Salt and pepper (freshly ground)
1/2 cup chicken stock or white wine (I used Pacific Chicken Stock.)

Directions:
Preheat oven to 400F.
Pat dry chicken pieces with paper towels.
Pour about two tablespoons olive oil in a roasting pan. Add chicken pieces one at a time and coat each with oil.
Season generously with salt and pepper.
Bake chicken for 30 minutes at 400F, then lower temperature to 350F and cook chicken for 15-30 minutes until done.
(Tip: Check chicken for doneness at this point. Chicken is done when clear juices come out when chicken is pierced with a fork. Make sure not to overcook or chicken might become tough.)
Remove chicken from roasting pan and put in serving platter. Keep warm until gravy is cooked.

To make the gravy:
Put roasting pan over the stove and heat up. Using a spoon or metal spatula, scrape the bottom of pan to remove browned bits.
Pour chicken stock or white wine and keep cooking until syrupy consistency. Taste the gravy and season as needed.
Serve with baked chicken.

Pork Tenders in Soy Honey Sauce

 

Description:
For this recipe, I wanted a little sweetness but instead of sugar, I decided to use honey. What a wonderful surprise honey brings to the dish! There's a hint of natural sweetness to the sauce; it tastes so good that you might be tempted to finish it up, leaving the meat pieces behind!

Ingredients:
About 500g pork tenderloin, sliced into big chunks
Chopped garlic and onions
1 medium tomato, chopped
1/8 cup light soy sauce
3/4 cup water
2 tsp. honey (more if you like it sweeter)
Salt and pepper to taste


Directions:
Saute onions until aromatic, add in garlic. Saute until light brown. Add the tomatoes, continue sauteing, then add the pork tenderloin.
In a separate bowl, mix light soy sauce, water and honey.
While pork is still pink, add the soy sauce mixture. Continue cooking until pork tenders are just done, being careful not to overcook or meat will be tough.
Serve with hot rice.

Trixie's Summer Recital

One of the highlights of the summer is Trixie's ballet recital. I have never seen her so eager and excited for ballet and it's a bonus too that she had two dances this time! Can't say enough that we are so proud of her.

I am not ready for school

I am not one who grew up feeling excited about going to school.  As a kid, I got depressed when summer was ending and school was about to start.  I even dreaded Sunday nights because it meant next day will be Monday--- Going-to-school Day.  Now, the feeling is back, but this time, it's not me who is going back to school but the kids.  I can't help it, but I'm having the sniffles.  It seems so silly but I am dreading the close of summer which means the kids will be away most of the day.  The thought of not having the kids at home is breaking my heart.  To think that I complain about not having enough time for myself!  At this point in parenthood, I am the one suffering from separation anxiety. 

Over the summer, I saw Trixie transform from a clingy little girl to an eager young lady.  I can clearly see that she now has a mind of her own and shaping her with discipline and wisdom is becoming more challenging.  She also has a new enthusiasm for ballet that I've never seen before.  She now doesn't mind it if I am not waiting on her while she's in class unlike a month ago when she would always check on me.  It makes me so proud to see her dance with confidence while smiling without her front tooth!  Just this morning, Trixie told me she feels that she's growing up every time she dances ballet.  She then asked me why she grows up so fast.  (I am asking the same question.)  I think she felt the change within her too.  To think that she is just six!  What more when she turns 13?!! (I am so tempted to put OMG, but I kinda won't.)

Pan-fried Salmon with Sweet Onion Teriyaki Sauce

Description:
This is a great way to serve salmon when you're in a hurry. Make sure your saute pan with oil is hot before you slide in the fish for it to have a nice crust that won't stick to the pan (I don't use non-stick pans, just stainless steel).

Ingredients:

300 g salmon fillet (or salmon steaks)

1 medium onion, sliced into rings

Teriyaki Sauce:
1/8 cup light soy sauce
1/8 cup mirin
1/4 cup water

Directions:
Season salmon with salt and pepper. When the saute pan is hot, add about 2 tablespoons of oil. Slide in the fish and cook for about 2 minutes per side, being careful not to overcook.
(Tip: Look at the color of the fish in the middle part to determine doneness. Fish should still be bright pink in the middle when you flip it.) Put on a plate and set aside.

In the same pan with the remaining oil, saute onions until soft and caramel in color. Skim off excess oil.
In a small bowl, mix together light soy sauce, mirin and water. Pour unto sauteed onions.

Serve sauce with the fish.

You're a Good Man, Charlie Brown

Loved the play so much that with a little prodding from Brandon, I lined up to have photos taken with the cast. Look at my big smile!

You're a Good Man, Charlie Brown

Rating:	★★★★★
Category:	Other

"You're a Good Man, Charlie Brown" by 9works Theatrical is such a hilarious, wholesome and heartwarming play. I am a Snoopy fan so this review might be considered biased, but Brandon, who is quite clueless about Snoopy and the Peanuts Gang had such a great time too. Kudos to the cast of the play- they were EXCELLENT. I hope hope hope that this play will have a repeat.

Full of Brenzie

I thought I only have one talkative child... I was wrong.  Turns out Brenzie is so chatty that I can't keep track of all the things he says that make us smile.  Here are few "Brenzie-isms" that transpired throughout the day...

About trains:
Me:  Brenzie, you played with your trains many times this week ah.  You like trains now?
Brenzie:  I love trains eh.  Trains puff and it's so ticklish and they say, "Choo-choo!"  [Big smile]  Trains like me eh. They kiss me eh.  They say, "Choo-choo!"  

About Mom being angry:
Me:  Brenzie, please give mom a hug. [Big hug from Brenzie]
Brenzie:  Mama, why are always angry at me?
Me:  [Defensive] Am I always angry at you?
Brenzie: [Nodding]
Me:  Why do you think Mama gets angry at you?
Brenzie:  I don't know.
Me:  Do I get angry if you're a good boy?
Brenzie:  No.
Me:  Do I get angry if you don't obey?
Brenzie:  Yes.
Me:  Do I get angry if you don't want to brush your teeth?
Brenzie:  Yes.
Me:  Do I get angry if it's time for dinner and you don't eat with us?
Brenzie:  Yes.
Me:  Do I get angry if you eat by yourself?
Brenzie:  No.
Me:  Do you know why Mama gets angry at you?
Brenzie: [Smiling] No.

About having cold feet:
Me:  Brenzie, your feet are so cold!
Brenzie:  You forgot to give me socks eh.
Me:  Alright, I'll get your socks.
Brenzie: [Getting the socks from me] Thank you.  You're the best!

About a scary show:
Brenzie:  I watched a scary show when you were asleep.
Me:  What was it about?
Brenzie:  Secret!

About school:
Brandon:  What school means to you?
Brenzie:  Teacher Jeannie and Teacher Maya!  (His teachers at Kindermusik.)

About counting:
Brenzie: [Counting the stars on his socks] 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, (no 15), 16...
Me:  You know how to count already?
Brenzie:  Yes!  I'm good eh!  But sometimes I need help.

Brenzie's Favorite Expressions:
1.  "Let's play!"- He says this to us ALL THE TIME!
2.  "You have surprise for me?"-  He asks me and Brandon this the minute we get home when the kids are left at home.  He never fails.
3.  "You gave me the wrong surprise!!!"-  Obviously, he says this if he doesn't like the surprise given to him.
4.  "Oh dear..."- He says this with a really sad face when he feels bad about something, i.e. when Trixie has to go to bed but he still wants to play. 
5.  "I hate you!"-  He says this to anyone he is angry at.  He got this expression from Rio.  He used to say "You're a loser!"  He got that one from Cars. 

A note from Trixie

I got this note from Trixie written on the whiteboard in my baking kitchen. I am so inspired as my "Christmas bake rush" starts tomorrow!

Flowers for me

I got home today and found a pleasant surprise in the bathroom. Trixie picked these flowers from our garden and arranged them so nicely. She makes everything beautiful.

Batboy Brenzie

Brenzie had a post-halloween party at Kindermusik. He came as Batboy!....Dandandandandandan..... Batboy!

Sumilon in Trixie's eyes

We recently had a most relaxing and refreshing vacation at Sumilon Island in Cebu. Trixie brought her Vtech Kidizoom camera (her birthday gift last month) and I was amazed that she took such pretty photos of the island. (Nasulit na ang camera!)

Chicken Katsudon

Description:
This is my take on the popular Japanese rice bowl. I usually make the breaded chicken tenders for Trixie's packed lunch to school (we call it chicken nuggets) then the plenty leftovers become transformed to Katsudon for dinner. This is a delicious meal on its own; serve it with pickled Japanese ginger- the pink one, for a nice kick!

Ingredients:
1 kilo chicken tenders or skinless breast fillets (if using breast fillets, cut into strips)

For the breading:
Flour, seasoned with salt and pepper
1 Egg, beaten
Japanese bread crumbs

For the Katsudon Mixture:
1/2 cup soy sauce
1/2 cup mirin
2 cups water

3 large Shiitake mushrooms, soaked and sliced (or 8 small ones)
1 medium carrot, cut into strips
1/2 onion, sliced
1 onion leek, white part cut into strips
2 eggs, beaten


Directions:
Making the breaded chicken:
Place flour, egg and breadcrumbs in three separate bowls.
Coat the chicken fillets in flour, then dip in the egg, then coat with breadcrumbs. Do this procedure for all the chicken fillets.
Fry the chicken pieces until golden brown. Set aside.
(You have now made chicken nuggets!)

In a small stock pot, mix together soy sauce, mirin and water.
Let boil. Add in mushrooms, carrots, onions and leeks.
Let simmer until the vegetables are halfway cooked.
Increase fire in stove then add in breaded chicken pieces, letting them soak in the sauce.
Pour in beaten eggs on top of chicken then let cook quickly just until the egg sets.
Turn off heat; serve on top of rice in bowls.

Happy Birthday, Brenzie!

Today is Brenzie's 3rd birthday.  Since my birthday early this month, we've been talking a lot about birthdays.  This was our conversation  two days ago while he was taking a bath:

Brenzie:  Can you give me a surprise?

Me:  I'll give you a surprise on your birthday.

Brenzie:  Birth....day?

Me:  It's the day you were born.

Brenzie: Burn?

Me:  Born.

Brenzie: Burn?

Me:  Born.

Brenzie: Born?

Me:  Yes.

Brenzie: Oh.  You chose me?

Me:  Ummm.... No.  God chose you.

Brenzie:  Okay.

When he woke up this morning, I greeted him a happy birthday, and then I asked him, "What is a birthday?"  He answered, "Cupcakes!"

I rest my case. 

 

Photo at right:  We celebrated his birthday at Kindermusik today.  He is holding his favorite chocolate banana cupcake.

 

My Fair Little Trixie

When Trixie woke up today, the first thing she asked me was, "Am I six na?"  I said yes and she gave a small giggly smile.  She only turned six, but somehow, the daily transformation from a little kid to my fair little lady always surprise me.  Instead of the usual kiddie-favorite chocolate cupcakes for her birthday, she insisted on vanilla cake with purple frosting (she wanted mint purple frosting but later compromised).  For her birthday gifts, she wanted roller skates and jewelry (but I didn't oblige to those wishes... not yet). Last year, she wanted high heels.  I even caught her daydreaming yesterday and I asked her what she was thinking about.  She said she was thinking of what dress to wear to school for her birthday.  She truly is quite a gem and I am very proud of her.  She is my little artist, my sweet ballerina, my darling daughter. 

Photo at right:  Trixie slipped out of her class today and gave me this.  I might have given her a wonderful birthday party in school, but she gave me the best gift ever.       

Happy Birthday, Trixie!

Trixie turned six today. She was very happy she turned a year older. She wants to be "a famous ballerina" when she grows up --- those were her exact words.

Yogurt and Spice-Marinated Grilled Chicken

Description:
This month's issue of Yummy magazine is wonderful as it features many ways of cooking chicken breast. This one is a real winner-- it is so easy to prepare and the result is oh so delicious. Leftovers can be served with salad, pasta or made into a hearty chicken sandwich.

Ingredients:
Marinade:
1 cup plain yogurt
2 tablespoons minced garlic
2 teaspoons salt
2 teaspoons ground turmeric
1 teaspoon cumin
(Don't be turned off by the spices; they will blend in with the yogurt to bring out a fantastic flavor!)

6 chicken breast fillets, skin on (I used skinless fillets.)

Directions:
Combine all the ingredients for the marinade then add in the chicken breasts. Marinate overnight.

Cooking options:
1- Grill chicken over medium hot charcoal for about 8 minutes per side.
2- Pan-grill the chicken on top of the stove using a grill pan. (This is what I did.)
3- Bake in the oven for about 20 minutes at 375F.

Note: If chicken is too thick, please cover the pan with foil or lid as you begin grilling the other side, to ensure they get fully cooked without getting tough.

Everyday Struggle

It is indeed an everyday struggle (three times a day actually) to have Brenzie brush his teeth.  So before going to bed, I asked him, "Brenzie, do you know what will make you more cute?"  Trixie finished it by saying, "Brushing your teeth!"  As usual, Brenzie was full of tears as I brushed his teeth, but afterwards, he got down from the bed, looked in front of the mirror, then smiled. :) 

Photo at left:  Brenzie loves Ama's pet Caramel, as shown by his big, happy smile.

My Birthday 2011

I am in that stage in life where I seriously have to do the math to get my age right. :)

Perfect Olive Oil Pie Crust

Description:
With a commitment to prepare healthy recipes for my family, I have veered away from recipes that use a lot of butter or shortening; thus, I don't usually make pie crusts. So, it is with a happy heart that I am sharing this recipe with everyone- a pie crust made with olive oil! Woohoo! I got this recipe from Micki Sannar's book "Olive Oil Desserts." Just this recipe alone is well worth the cookbook.

Ingredients:
2 1/2 cups all purpose flour, sifted
1 tablespoon white sugar
1 teaspoon salt
1/2 cup pure olive oil
2/3 cup buttermilk
1 teaspoon vanilla extract (I omit this when making savory pies)

Egg Wash:
1 egg white
2 teaspoons cold water

Directions:
In a mixing bowl add flour, sugar and salt. Mix together.
Add olive oil, buttermilk and vanilla. Using a spatula, blend all ingredients. Add more flour as needed to create the desired texture.
Divide dough into 2 equal parts. Form into balls and wrap individually in plastic wrap. Flatten with the palm of your hand. Let rest for 5-10 minutes (no need to refrigerate).
Roll out between wax or parchment paper. Assemble according to recipe instructions.

Egg Wash:
Mix egg white and water together until well blended. Using a pastry brush, brush egg mixture on the top of crust prior to baking.