Category Archives: Recipes

Recipe: Chicken Tinola

I haven’t been sharing as many recipes as I would like, and to be honest it’s because I’m usually too lazy to take photos of my cooking process. There, I said it. Lol.

Yesterday, though, for some reason, I decided to post a sorta step-by-step cooking demo on Snapchat. Yep, this app has me completely hooked. I love how it helps me deal with my camera shyness (which doesn’t necessarily mean that I’m any less awkward on-camera.)

So, about yesterday’s Snapchat cooking session – I had one chicken and I made two dishes out of it. Chicken Tinola was the first. This dish is great because it’s easy to make, it freezes well, it pairs well with other viands, and you can make it really healthy.

Truth: I’m not a fan of tinola. But my boys seem to like it (the husbandry actually loves it,) so I make it anyway. 

For my tinola, I used the breast, back and neck portions of the chicken. I opted to keep the skin on because it really just makes the dish a million and one times more delicious, but if you are more health-conscious than I am, then I recommend you go skinless. 

Start by cutting your chicken up into proper-sized pieces. While you’re at it, get your onions, garlic and ginger ready, too.

Heat some oil in a big enough pot. I use canola oil when I cook at home.

When the oil is hot enough, saute your onions, garlic and ginger (in that order) for a few minutes until fragrant, aka super sarap-smelling.

Next, arrange your chicken pieces in your pot. Cook, and turn, until they are brown on all sides. I don’t like eating pale, soggy chicken skin, so this step of browning is a must for me whenever I prepare chicken dishes.

Once the chicken is nicely browned, add enough water into the pot to cover all the pieces. And then, boil, boil, boil.

Some people choose to season the dish before adding water, but I like to season towards the end of the cooking process. I honestly don’t know if it makes a difference if you season before or after adding water. If anyone knows, could you please tell me?

Moving on… While waiting for the tinola to boil, wash your leafy greens and slice up your green papaya into wedges. Yesterday’s tinola had no papaya because there wasn’t any at the grocery when I went shopping. 

Once you reach a rolling boil, lower the heat and allow the chicken pieces to cook. Add the papaya wedges into the pot. When the papaya is tender, add a chicken broth cube into the pot, then season the dish with patis and pepper. 

Finally, put in your greens – typically it’s dahon ng sili but I didn’t have that either, so I used kangkong leaves – stir, then remove the pot from the heat. And you’re done cooking!

Tinola is best served with steamed rice, plus, in my opinion, fried or grilled meat or fish. Yummers.

Chicken Tinola
Serves 4
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  1. 1 small red onion, chopped
  2. 6 cloves of garlic, sliced into slivers (I like biting into big pieces of garlic. If you don't, you can mince yours)
  3. 1 thumb of ginger, cut into strips
  4. 1kg chicken pieces (I used the breast and back portions)
  5. 6 cups water
  6. 1 small green papaya, cut into wedges
  7. 1 chicken broth cube (I used Knorr)
  8. Patis and pepper, to taste
  9. 1 pack of dahon ng sili, or 1 bundle kangkong, leaves only
  1. Heat cooking oil in a medium-sized pot. Saute onions, garlic and ginger until fragrant.
  2. Arrange chicken pieces into the pot. Cook and turn until nicely browned on all sides.
  3. Pour enough water into the pot to cover all of the chicken pieces. Bring to a boil.
  4. Once it has reached a rolling boil, lower the heat and allow the chicken to cook.
  5. Add the papaya pieces and cook until tender.
  6. Add the chicken broth cube, and season the dish with pepper and patis.
  7. Finally, add the dahon ng sili or kangkong, and stir the pot. Remove from the heat.
  1. For a healthier pot of tinola, remove the skin from the chicken before you start cooking.
  2. This will keep for up to a month in the freezer. It's better if you freeze tinola without the veggies so they don't get soggy. You can always add the papaya and leaves when you reheat the dish anyway.
Adapted from Yummy
Adapted from Yummy
At Home With MrsC

So what do you think of my Snapchat cooking session? Should I do this again? And guys, let me know if you try this recipe at home okay? Hope you enjoy it! πŸ™‚

Calamansi Muffins

Recipe: Calamansi Muffins

Fact: I am obsessed with Real Coffee’s calamansi muffins.

I really make it a point to have some whenever I go to Boracay. I’ve also asked quite a few friends to bring boxes of the stuff home for me when they go. I knew that it was only a matter of time before I tried making these muffins myself. I finally did, and they were good.

After searching online, I decided to use’s calamansi muffin recipe. I was hopeful from the moment I read this recipe, which promised to be just like my favorite island snack. The good news is that I was not disappointed.

Calamansi Muffins
Hello, beauties!


I honestly don’t think that the finished product tasted exactly like the calamansi muffins from Real Coffee. These, were lighter and softer, which to me means that they were actually better. Hooray! Notice that I speak of them in past tense? That’s because they’re all gone.

There are, however, two things I think I will change next time I make these. First, I’ll do away with the paper liners and just make them directly in a greased muffin pan. This is how they do it in Real Coffee, and I feel that this will make the bottoms of my muffins a little crustier. 

The other change I plan to make is to use brown sugar instead of white.


Calamansi Muffins
Yields 12
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  1. 1/2 cup butter
  2. 1 cup sugar
  3. 2 pcs eggs
  4. 1 1/2 cup all purpose flour
  5. 1 tsp baking powder
  6. 1/4 tsp salt
  7. 1/4 cup milk
  8. 1/4 cup calamansi
  1. Mix flour, baking powder and salt together in a bowl. In a separate bowl, combine milk and calamansi.
  2. In a third bowl (yes, lots of washing afterwards,) cream butter and sugar for 2-3 minutes.
  3. Add eggs one at a time to the sugar mixture, and mix well.
  4. Add the milk mixture, followed by the flour mixture. Mix until well blended, but don’t over mix.
  5. Distribute batter evenly into paper-lined muffin cups or a non-stick muffin pan.
  6. Bake in preheated 350 degrees Fahrenheit oven for 18-23 minutes.
Adapted from
Adapted from
At Home With MrsC


I feel like this recipe would work well with lemons, too. When I do make a lemon version, I’ll add some zest into the batter along with the lemon juice.

I’ll probably wait a few days before I make another batch, though, coz this one disappeared far too quickly. These muffin experiments are making us all extra fat. :p

Do you bake? What are your favorite recipes? I’m always looking for something new to try.


Recipe: Baked Fish in White Wine Butter Sauce

Another week, another meal plan!

This week is going to be a busy one for me, and so I’ve chosen meals that are easier to prepare (as in, can be made or marinated ahead,) especially where baon is concerned.

I also have a lot of leftovers sitting in the refrigerator and freezer, and I really have to make sure to use these up before my next grocery trip. At the moment, I have no room to put in anything new. Time to get creative with recycling, and mixing and matching. Sigh. Small fridge woes.

2016 Meal Plan #2


If you’ll notice, Saturday is “assorted leftovers for lunch day” again, just like last week. I often find myself with small containers of random things, like a piece of fried chicken, 3 slices of tapa, tiny portions of corned beef, etc. and this is my way of making sure none of them go to waste. We sometimes call this our weekly Tupperware buffet.

Speaking of last week, I made a really nice, super easy baked fish dish for a potluck dinner party with the family over the weekend. Here’s the recipe for that, in case you guys wanna try making it at home, too. 

Baked Fish in White Wine Butter Sauce
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  1. One pack of fish fillets (You may use sole, dory, pangasius or tilapia)
  2. Salt
  3. Pepper
  4. Parsley or thyme
  5. Paprika
  6. Olive oil
  7. 2 Tbsp unsalted butter
  8. Half a head of garlic, minced
  9. 1/4 cup White wine
  10. The juice of half a lemon
  1. Preheat oven to 375F.
  2. Season fish fillets with salt, pepper, parsley or thyme, and paprika. Arrange in a baking dish and drizzle with a little bit of olive oil.
  3. In a small sauce pan, melt butter. Once melted, add the minced garlic and cook until it is as toasted as you desire. Add white wine and lemon juice. Allow to simmer then remove sauce from the heat.
  4. Spoon sauce over the fish fillets. Bake, uncovered, for 25 to 30 minutes, or until flakey. Serve hot.
  1. The sauce may be made in the microwave by simply placing all the ingredients in a microwave-safe bowl and nuking it on high for a minute or two.
  2. If you don't have an oven, this dish may be prepared on the stove. Make the sauce in a deep-ish pan, then once cooked, arrange the seasoned fish fillets over the sauce. Cook, covered, over very low heat.
Adapted from from a Pinterest pin that I can no longer find
Adapted from from a Pinterest pin that I can no longer find
At Home With MrsC


So, on to this crazy week, then. Wish me luck! And while you’re at it, maybe you could share what meals you prepare for your families on hectic days and weeks. I’d love to have more ideas for my future meal plans.

Have an amazing week, everyone! πŸ™‚

Crunchy Biscoff Muffins

Recipe: Crunchy Biscoff Muffins

Fact: I’ve been enjoying spending quiet weekend afternoons in my kitchen, baking muffins.

If I remember right, muffins were the first things I ever baked, ever. Granted they were instant muffins from a box, but at least they helped me conquer my fear of the kitchen. 

I love eating these bite-sized treats as snacks or a quick breakfasts with coffee. The boys have been enjoying having freshly baked muffins at home, too. One batch doesn’t last more than a few days in our house. 

Crunchy Biscoff Muffins
Crunchy Biscoff Muffins


My latest muffin experiment involved Crunchy Biscoff Spread, simply because I had a jar of the stuff that was expiring soon. I couldn’t imagine having to eat Biscoff sandwiches all day every day for a week, so I thought I’d be creative and mix some into my muffins.

The result was a nice, cinammon-y insta-breakfast with just the tiniest bit of crunch in it.

Crunchy Biscoff Muffins
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  1. 3/4 cup brown sugar
  2. 1 large egg
  3. 1 1/2 cups all purpose flour
  4. 2 tsp baking powder
  5. 1/4 tsp salt
  6. 1/4 tsp cinnamon
  7. 1/4 cup vegetable oil
  8. 3/4 cup milk
  9. 1 tsp vanilla extract
  10. 1/3 cup crunchy Biscoff spread, microwaved for a few seconds until it becomes melt-y
  1. Preheat oven to 350F. Line your muffin tin with the cutest paper muffin liners you have.
  2. In a large bowl, whisk together sugar and egg. Add flour, baking powder, salt and cinnamon. Mix until combined.
  3. Add the vegetable oil, milk and vanilla.
  4. Pour the melt-y Biscoff into the bowl and stir to combine. Do not overmix. It's okay if your batter is lumpy, and if the Biscoff isn't completely mixed in. Swirling is a good thing.
  5. Using an ice cream scoop or a spoon, fill each muffin cup about 3/4 full with batter.
  6. Bake for 30-35 minutes (or until a toothpick or cake tester comes out clean,) rotating your pan half way through.
  7. Cool on a wire rack before serving.
  1. Super yummy with a cold glass of milk or a hot mug of coffee!
Adapted from Biscoff Swirl Muffins by
At Home With MrsC

If you decide to try this recipe out, let me know how it goes, alrightie? πŸ™‚