#QuarantineCookbook: Easy Creamy Pesto Chicken

Even while stuck at home because of the quarantine, I’m still a busy working mom. The demands of my job often precludes me from spending too much time in the kitchen.

This means that I rarely get enough time to devote to discovery and exploration of culinary possibilities to expand my family’s menu beyond the usual staples or to make dishes and ingredients from scratch.

This is why I’m so glad that I have a jar of The Saucier Homemade Classic Pesto in my ref.

In case you’re wondering, a saucier, also known as the saute chef, prepares the sauces, stews and the hot hors d’oeuvres as well as sautes food to order.

With The Saucier’s homemade and preservatives-free sauces and dressings in my cooking arsenal, it’s like I have my own saucier right in my kitchen. Coming up with an extraordinary home-cooked meal is so much easier when half the work is already done.

The Saucier

For our dinner last night, I made a new fam favorite: Creamy Pesto Chicken. Check it out!

Ingredients:

  • Half-kilo of boneless chicken thigh fillets (I prefer chicken thighs to chicken breasts as these tend to be juicier and more flavorful. Fortunately, I can get a pack of boneless filleted thighs at Landers.)
  • Salt and pepper to taste
  • 2 1/2 tbsp The Saucier Homemade Classic Pesto
  • 2 cups cherry tomatoes
  • 1 tbsp all-purpose flour
  • 3 cloves of garlic, finely minced
  • 1 cup evaporated milk
  • 1/2 cup grated parmesan

Procedure:

Rub the chicken pieces with salt, pepper and pesto sauce.

Easy Creamy Pesto Chicken

Prepare the sauce by whisking together the flour, garlic, pesto sauce and evaporated milk. Season the mixture with salt and pepper and mix well.

Heat the olive oil in non-stick pan then fry the chicken pieces for up to five minutes on each side or until thoroughly cooked. Set aside.

Easy Creamy Pesto Chicken

In the same pan, cook the cherry tomatoes in medium to high heat for up to a minute or until they begin to soften.

Easy Creamy Pesto Chicken

Add the sauce mixture to the skillet and bring to a boil.

Easy Creamy Pesto Chicken

Place the cooked chicken back into the pan and cook for up to three minutes until heated through and well-coated by the sauce, then remove from heat.

Easy Creamy Pesto Chicken

Easy Creamy Pesto Chicken

Serve your Creamy Peato Chickeb with pasta, rice, or in my fam’s case, some sliced Ciabatta and Special Dip from Chef Jessie which really strengthened our meal’s Italian flair.

Easy Creamy Pesto Chicken

Easy Creamy Pesto Chicken

Easy Creamy Pesto Chicken

Once again, my foray into the kitchen has yielded a hit with the fam!

Try this recipe out and let me know how it goes!

For more details or to get your hands on The Saucier’s sauces and dressings, as well as its tasty Mushroom Burger, visit The Saucier on Facebook or call +63 2 76233600, +63 2 79015526 or +63 917 8870125.

The Saucier

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:

#QuarantineCookbook: Banana Loaf Three Ways

It sure looks like the quarantine has turned me into some kind of maven in the kitchen (if I may say so myself; indulge me, please).

With a little bit of extra time that working from home afforded to me, as well as the greater availability of ingredients from online sellers, I found myself getting bitten again by the baking bug.

I decided to try my hand on an old favorite: the Banana Loaf. It’s a simple enough recipe and the ingredients are easily accessible.

Banana Loaf Three Ways (beingjellybeans.com)

It’s also great as a mid-afternoon snack or an after-meal dessert.

Banana Loaf Three Ways (beingjellybeans.com)

Here’s the twist, though: my kiddos and I have varying preferences when it comes to the Banana Loaf. I love it with nuts (for the contrast in texture), while my daughter #ExhibitA prefers it without; my son #ExhibitB, a sweet-tooth just like his mom, would go bonkers for it if it has chocolate.

What’s a budding baker mom to do?

Well, why not have it three ways? I made a plain Banana Loaf, two loaves with nuts, and a loaf with nuts and chocolate. This way, everybody’s happy (especially me, because I get two loaves, hehehe!).

Here’s the recipe:

Ingredients:

3 ripe mashed bananas
2 tsp lemon juice
3 cups all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 1/2 cup white sugar
1/2 cup brown sugar
3 large eggs
2 tsp vanilla
1 1/2 cups buttermilk substitute (made by combining 1 1/2 tbsp vinegar with enough fresh milk to make 1 1/2 cups of the mixture)
1 cup roughly chopped walnuts
1/4 cup dark chocolate chips

Procedure:

Preheat the oven to 135 deg C (275 deg F). Line four 8″x 3″ loaf pans with wax paper and lightly grease the bottom and sides.

In a small bowl, combine the mashed bananas with the lemon juice. In another bowl, combine flour, salt and baking soda. Set both bowls aside.

Using an electric mixer, cream the butter, white and brown sugar in a large bowl for three minutes until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.

Mix in the flour mixture alternately with the buttermilk substitute until evenly combined. Stir in the mashed banana mixture.

Scoop enough of the batter to the first loaf pan to fill it two-thirds of the way. This will be the plain Banana Loaf.

Fold in the chopped walnuts in to the batter until evenly distributed then scoop enough of the mixture to fill two-thirds of the next two loaf pans. These will be the Banana Loaf with Walnuts.

Fold in the dark chocolate chips into the remaining batter then scoop it into the last loaf pan. This will be the Chocolate Walnut Banana Loaf.

Place the loaf pans into the pre-heated oven and bake for sixty to eighty-five minutes (depending on your oven) or until a toothpick you insert into the middle of the loaves comes out clean.

Banana Loaf Three Ways (beingjellybeans.com)

As soon as fully baked, remove the loaf pans from the oven and place them directly into the freezer for forty-five minutes. Doing this will add to the moist texture of the loaves. (I’m not familiar with the exact science behind this but I can’t argue with the results).

Banana Loaf Three Ways (beingjellybeans.com)

Banana Loaf Three Ways (beingjellybeans.com)

Serve and enjoy!

Banana Loaf Three Ways (beingjellybeans.com)

The loaves turned out to have just the right amount of moistness and are not overly sweet.

As it turns out, even #ExhibitA likes the loaf with the chocolate chips. Hmmm…

PS:

If you want to add some more sweetness to the loaves, you can top them with some cream cheese frosting, similar to the one used for my Carrot Cupcakes.

You may also adjust the amount of walnuts or chocolate chips you add into the banana loaf batter for the second loaf pan and so on, or the sequence of adding the tweak ingredients, depending on your family’s preferences (and whose preference reigns supreme!).

Banana Loaf Three Ways (beingjellybeans.com)

Try this recipe out and let me know how it goes!

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:

#QuarantineCookbook: Sausage Pasta with The Saucier’s Creamy Sundried Tomatoes

Today, I was faced with a Mommy Problem: What do you do when dinner time is near and all that’s left in your freezer are some Hungarian sausages?

How did I get to this state? Well, I blame it on the quarantine… and, okay, on me too.

I thought I stocked the ref with two week’s worth of meats for the fam’s ulam, but apparently, I was one day short. Here’s the thing: during the quarantine, my city imposed specific market days when residents of a certain area can go to the wet markets or grocery stores to restock on food items.

When is our area’s next market day? Tomorrow. When did we run out of beef, pork or chicken for our ulam? Today.

Yikes!

Fortunately, I espied a package of Hungarian sausages and some fusili pasta that I bought at the nearest Landers branch during my last grocery run. Plus, a friend of mine recently sent me a bottle of Creamy Sundried Tomato from The Saucier.

Sausage Pasta with Creamy Sundried Tomatoes

So I had an idea: why not make a Sausage Pasta using The Saucier’s Creamy Sundried Tomato?

In the culinary industry, a saucier, also known as the saute chef, prepares the sauces, stews and the hot hors d’oeuvres as well as sautes food to order.

As I discovered, if you have a bottle or two of The Saucier’s homemade and preservatives-free sauces and dressings, it’s like you have your very own saucier in your kitchen.

The Saucier

Sun-dried tomatoes, in case you’re wondering, are made by drying out ripe tomatoes in the sun after treating them with salt so that they lose most of their water content. This is a traditional way of preserving tomatoes in Europe, guaranteeing a steady supply that can be enjoyed and provide nutrition during the winter months. Sun-dried tomatoes also have a more intense sweet-tart flavor than fresh tomatoes, making their use popular across a variety of dishes throughout the world.

The Saucier’s Creamy Sun-dried Tomato is made of sun-dried tomatoes, cream, olive oil and spices, definitely no preservatives. Since it already has cream incorporated in the sauce, it saved me the effort of experimenting the ratio of cream to sauce that would have plagued me if what I had on-hand was just plain sun-dried tomato. Whew!

Sausage Pasta with Creamy Sundried Tomatoes

Wanna know how my bright idea turned out? Here’s the recipe I used:

Ingredients:

250 grams fusili pasta, cooked according to package instructions and drained well
5 links of Hungarian sausage, boiled for twenty minutes until cooked, then sliced thinly
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, finely minced
2 tbsp all-purpose flour
1 chicken bouillion cube, dissolved in 1 cup hot water (my substitute for 1 cup chicken broth)
1/2 cup The Saucier’s Creamy Sun-dried Tomato
1/4 cup grated Parmesan (apparently, I also ran out of this cheese, so I used the remaining half tablespoon of parmesan and substituted the rest with ordinary cheese)
1/4 tsp red pepper flakes
salt and pepper to taste

Procedure:

In a large saucepan or casserole over medium heat, melt the butter in the olive oil. Add the garlic, and cook for up to two minutes, stirring frequently until fragrant.

Whisk in the flour for one minute until it turns light brown, then gradually whisk in the chicken broth whisking constantly for up to two minutes until the flour is well incorporated into the broth.

Stir in the creamy sun-dried tomato, cheese and red pepper flakes. Season with salt and pepper.

Stir in pasta and sausage until these are well-coated with the sauce.

The resulting pasta dish is rich in taste and has a creamy texture.

Sausage Pasta with Creamy Sundried Tomatoes

Well, if the emptied-out casserole and the happy faces of my fam are any indication, I would say this makeshift dinner was a success, thanks in large part to the new and wonderful flavors introduced by The Saucier’s Creamy Sundried Tomato.

Sausage Pasta with Creamy Sundried Tomatoes

Sausage Pasta with Creamy Sundried Tomatoes

Sausage Pasta with Creamy Sundried Tomatoes

For more details or to get your hands on The Saucier’s sauces and dressings, as well as its tasty Mushroom Burger (more on this coming soon!), visit The Saucier on Facebook or call +63 2 76233600, +63 2 79015526 or +63 917 8870125.

The Saucier

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other kitchen adventures:

#QuarantineCookbook: Homemade Avocado Ice Cream Cake

Relief from this summer’s oppressive heat and humidity is few and far between.

It makes me want to cool down with some frozen treat. How about you?

Well, since I recently learned how to make homemade ice cream, I set about learning how to add a twist to it: make it into a cake!

And of course, I just had to try it with my favorite fruit: the avocado!

Homemade Ice Cream Cake

This fruit has been having quite a resurgence lately, appearing in a variety of trendy and previously unheard-of dishes from toasts to pastas. However, the avocado’s real siren call to me is as a dessert. Its rich and creamy texture, as well as its earthy flavor make the avocado absolutely sensational when sweetened, making it a great showcase ingredients for desserts such as this homemade avocado ice cream cake.

It turned out to be so easy!

Ingredients:

For the crust:

2 cups crushed Christia toasted bread (can be replaced by an equal amount of crushed Graham crackers)
1 stick of softened butter
3 tbsp white sugar

For the ice cream:

1 cup avocado puree (made by pureeing the flesh of two ripe avocados in a blender)
1 300ml can of condensed milk
2 cups heavy whipping cream

Procedure:

In a bowl, combine the crushed Christia toasted bread, butter and sugar. Press the crumb mixture onto the bottom of two 6″ x 2″ cake tins then set aside.

Homemade Ice Cream Cake

In another bowl, mix together the avocado puree, the condensed milk and heavy cream at low speed until the ingredients are well-combined and the mixture begins to thicken.

Increase the mixer speed to medium and continue mixing until the mixture forms stiff peaks.

Transfer the mixture into the prepared cake tins, gently pressing the mixture into the containers and smoothing out the top using a spatula.

Freeze for at least six hours or overnight.

What you get is a wonderful creamy blend of avocado sweetness and crumbly buttery crust with each spoonful. My kids (and I!) absolutely love it!

Homemade Ice Cream Cake

Homemade Ice Cream Cake

Well, it sure looks like I’ve got new favorite dessert!

Homemade Ice Cream Cake

Plus, wouldn’t you know it! You can use this recipe to make other fruit-based ice cream cakes! You might need to adjust the amount of condensed milk you use depending on the native sweetness of the fruit you’re using. Check them out:

Mango!

Homemade Ice Cream Cake

Banana!

Homemade Ice Cream Cake

Strawberry!

Homemade Ice Cream Cake

If ever you need to bring dessert to a potluck party or want to give out ice cream cakes as gifts, you know you can always whip ’em up in a jiffy.

Which fruits would you like to make into homemade ice cream cakes? Try this recipe with your favorite fruit and let me know how it turns out.

PS: Truth be told, the recipe originally called for Graham crackers but after scouring through three supermarkets looking for this out-of-stock item, I decided to use Christia toasted bread as a substitute. It had a buttery flavor and a more crumbly texture that went well with the ice cream. Still, if you want a more conventional crust for your ice cream cake, you may opt to stick to the crushed Graham crackers.

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other recipes:

#QuarantineCookbook: Slow Cooker Pork Roast

Wanna know what my fam and I had for our Mother’s Day meal?

Pork Loin Roast with Herb-Buttered Vegetables!

Slow Cooker Pork Roast

If you find the name of the dish intimidating, don’t worry. It’s actually quite easy to do. (I have a “no-frills, no fuss” philosophy when it comes to home-cooking.)

Well, the ease of preparing this dish, of course, requires that you have the right tools, the most important of which is a slow cooker.

A slow cooker is a counter-top kitchen appliance used to simmer food in lower temperatures than other cooking methods which facilitates unattended cooking for many hours. The result: cheaper cuts of meat become fork tender and produce more flavorful stews.

Slow Cooker Pork Roast

You would think that using the slow cooker would entail a lot of hours slaving away in the kitchen.

Well, my hack for this recipe is to place the pork loin in the slow cooker and set the time for eight hours before bed time. The meat will be fully cooked by the time I wake.

So check out how easy it is to make this dish!

Ingredients:

For the rub:

1 tsp ground dried rosemary
1 tsp roasted garlic and herb seasoning
1/2 tsp ground black pepper
1/2 tsp salt
2 tbsp olive oil

For the roast:

2 tbsp olive oil
1 tbsp butter
1 1/2 c water
1 1/2 kilo roast pork loin
1/2 pork bouillion cube

For the sides:

5 medium potatoes, boiled then cut into quarters
1 medium carrot, cut into strips then parboiled
1 bundle French beans, parboiled
1 tsp ground dried rosemary
1 tsp roasted garlic and herb seasoning
1/2 tsp ground black pepper
1/2 tsp salt
2 tbsp butter

Procedure:

In a small mixing bowl, combine the rub ingredients until well-mixed. Massage the rub into the pork roast, then place into a Ziplock bag and place in the refrigerator for up to six hours. That will help the meat absorb all the lovely flavors from the rub.

Slow Cooker Pork Roast

Slow Cooker Pork Roast

In a flat pan, melt the butter in olive oil then sear the marinated pork loin for up to 2 two minutes per side.

Slow Cooker Pork Roast

Slow Cooker Pork Roast

Place the pork loin in the slow cooker along with the water and pork cube. Cook on low for eight to ten hours.

Slow Cooker Pork Roast

Place the slow-cooked pork loin in a baking pan. Surround the pork loin with the vegetables. Sprinkle the vegetables with salt, pepper, garlic, rosemary and garlic and herb seasoning. Distribute dabs of butter among the vegetables then place in a 200 deg C oven for fifteen minutes. The meat is already cooked from the slow cooker. This will heat it up for your meal as well further brown the skin of the meat.

Slow Cooker Pork Roast

Lightly toss the vegetables to evenly distribute the melted butter and seasonings prior to serving.

Slow Cooker Pork Roast

This recipe serves ten. My household of five had two takes with this dish, as we had quite a lot of leftovers after the first serving.

Looking for other easy-to-cook dishes to try out while in quarantine? Check out my other recipes:

This post contains affiliate links.

#QuarantineCookbook: Homemade Mango Ice Cream

How’s your summer going, foodies?

If you’re feeling the summer heat like I am, you might be craving for some lusciously decadent ice cream packed with the flavors of summer.

And what can be more summer-y than mango? Ooh, just imagine the sweetness of ripe mango bursting in your mouth from the cold, soothing silkiness of ice cream.

If only it was more readily available, right?

I usually had to go to large supermarkets or specialty stores to get a tub of mango ice cream. However, with the enhanced community quarantine, stores would have a lot more difficulty keeping it in stock.

Well, thanks to my mommy, I found out how to keep my own stock of yummy mango ice cream: I just have to make it myself!

Mommy made me a batch of homemade mango ice cream for my birthday. What’s even better is that she gave me the recipe!

Homemade Mango Ice Cream

It’s actually quite simple. Check it out!

Ingredients:

  • 1 cup of mango puree (made by blending the flesh of two ripe mangoes in a blender)
  • 1 300ml can of condensed milk
  • 2 cups of heavy whipping cream
  • 2 drops of yellow food coloring

Procedure:

  • In a bowl, mix together the mango puree, condensed milk and heavy cream at low speed until the mixture begins to thicken.
  • Increase the mixer speed to medium and continue mixing until the mixture forms stiff peaks.
  • While mixing, food coloring.
  • Transfer the mixture into a small loaf pan or ice cream tub, gently pressing the mixture into the container using a spatula.
  • Freeze for at least six hours or overnight

This recipe serves four, at approximately 680 calories per serving.

Homemade Mango Ice Cream

You might be wondering if you can substitute all-purpose cream for the whipping cream. I wouldn’t recommend it because you would be sacrificing the ice cream-like consistency. Whipping cream has a higher fat percentage which makes it suitable for desserts such as this.

Now, I just need to stock up on ingredients and I know I can easily whip this up and have my mango ice cream fix whenever the craving hits!

Check out my other recipes:

Recipe: Cheesy Baked Salmon

I was going through my recipe books, trying to decide on what to prepare for our Noche Buena meal, when I came across the recipe for Cheese Baked Salmon.

I had my first taste of Baked Salmon at Conti’s a few years ago and I developed quite a liking for it.

Wanting to prepare something similar for my family, I scoured the internet for a recipe which I tweaked, considering available ingredients.

It’s quite easy to make but the ingredients are a bit costly so I only make this dish during special occasions like Noche Buena.

Baked Salmon Recipe

Baked Salmon Recipe

Baked Salmon Recipe

Ingredients:

  • 2 pieces of salmon fillets, at least half a kilo each
  • 9 cloves of garlic, finely chopped (use 2/3 of this for the marinade and 1/3 for the cheese topping)
  • Juice of half a lemon
  • 1 box (250 grams) Emborg Cream Cheese
  • 5 tbsp Lady’s Choice Mayonnaise
  • Marca Pina Parmesan Cheese
  • 1 pack of frozen peas, corn and carrots
  • 2 tbsp butter

Procedure:

  • To marinate the salmon, season it with salt, pepper and garlic then sprinkle it with lemon juice. Set aside for at least 30 minutes.
  • Using a hand-held mixer, whip the cream cheese until softened and fluffy then add the mayonnaise, garlic and parmesan cheese to taste
  • Pat the marinated salmon dry and place it in an oven pan. Generously spread the cheese topping over the fish and sprinkle parmesan cheese on top.
  • Bake at 170 degrees C for 35 to 40 minutes or until the topping turns golden brown.
  • Serve with vegetable sauteed in butter.

This recipe serves 6 persons at 270 calories per serving.

Check out my other recipes:

Recipe: My Mom’s Kare-Kare

Most Pinoys are fiercely loyal to their mom’s adobo. Not me, though. I can appreciate, even like, versions of adobo other than the one I grew up with.

My mom’s signature dish that remains unmatched in my opinion is her kare kare. Oh, yes! Here is where my loyalties unequivocally lie.

The irony is that when I was a kid, I didn’t even like kare kare. I found the idea of eating parts of animals other than the meat and skin unthinkable (and you should see the ingredients while they were still uncooked!). I also found the orange sauce weird, used as I was then to the brown hued sauces of adobo and mechado and the lightly-tinted broths of nilaga or tinola.

Then the time came, right around high school, when my palate began to mature and I started to develop a taste for the unusual, that I decided to give this dish a try.

Ooh, those bits of meat and cow innards so tender they melt in your mouth! That bright orange peanutty sauce that can already be considered a viand even if just accompanied by veggies (sarsa pa lang ulam na)! Put those together in a heaping spoon with steaming white rice and my mom’s home-made bagoong (shrimp paste) and I’m in heaven.

I recently made my mom give me this recipe (she had long ago given up trying to teach me to cook the more traditional or effort-laden dishes) by saying that her granddaughter, #ExhibitA, should start learning how to make it by now.

Ingredients:

  • 1 kilo beef cheeks
  • 1/2 kilo beef tripe and intestines
  • 1/4 kilo ground peanuts (Note: you can substitute this with peanut butter but try to find one that’s sugarless)
  • 2 tbsp flour
  • achuete (annato) seeds
  • 3-5 cloves of garlic, minced
  • 2 small onions, chopped
  • 1 small bunch of pechay (Chinese cabbage)
  • 1 small bunch of sitao (string beans), cut into 2-inch slices
  • 4 eggplants, sliced
  • 1 small puso ng saging (banana flower bud), sliced
  • salt and pepper

Procedure:

  • Clean and boil the beef cheeks, tripe and intestines separately for 15 minutes in a pressure cooker.  Chill overnight in the refrigerator and scoop out the fat that forms on top.
  • In a small pan, lightly toast the flour, then remove from heat.
  • In a casserole, saute garlic and onion, then add meat, tripe and intestines. Add a bit of the water used to boil the meat. Add the toasted flour and crushed nuts, then stir the mixture.
  • Add in the banana flower, string beans, and egg plant.
  • Soak the annato seeds in hot water.  Strain and add to the stew.
  • Stir the mixture until thickened to your desired consistency.
  • Add the Chinese cabbage and season to taste.

Serve hot with freshly cooked white rice and bagoong.

This recipe serves 6 at 570 calories per serving.  That’s quite a lot but you don’t get to eat this everyday anyway.

Want to learn more about Filipino cuisine? Check out these books on Amazon.com!

Want to try some recipes today? There’s no need to leave home to shop for ingredients.  With Honestbee, just order your groceries online and you’ll get them delivered right at your doorstep at your preferred time. Use this referral link and get Php500 off for a minimum spend of Php2,500.  You can download the Honestbee app on iTunes or Google Play.

If you’re in the US and an Amazon Prime member, sign up for a free trial of Amazon Fresh to get your groceries delivered to you.

Recipe: Thai Peanut Sauce

I admit: I did have my doubts about the Smoke & Fire Peanut Butter that Fix & Fogg sent me to try out. I was intrigued at the concept of a smokey and spicy peanut butter ever since I heard about it; I just didn’t know what to do with this variant.

Fix & Fogg is a maker of small batch peanut butter based in Wellington, New Zealand. Its peanut butter variants have just become available in the Philippines, stocked in retail outlets like All Day Supermarkets, Cartel Deli, Earth Origins Marketplace and Power Plant Market, as well as distributed online via websites such as Beauty MNL, Gerald.PH and the Green Grocer.

While I have recently grown to appreciate some spicy food, thanks in large part to my passion for Korean dishes, I usually shy away from these as my palate gravitates more towards sweet and/or salty food.

Fortunately, my daughter, #ExhibitA, was feeling adventurous and volunteered to cook dinner while incorporating this peanut butter into the recipe. So, last Friday night, after a long day at the office, I came home to a culinary masterpiece courtesy of my darling baby girl.

She basically pan-fried a half-kilo of porkchops seasoned with salt and pepper in olive oil. Then, she set about making a Thai peanut sauce based on a recipe from Epicurious, adjusted due to availability of ingredients and to taste.

Fix and Fogg

Ingredients:

Procedure:

  • With the motor running, drop the ginger and garlic clove into your blender. Blend until the ingredients are finely chopped.
  • Add the peanut butter, soy sauce, lemon juice, sugar and water, then blend until smooth. Add in more water by tablespoonfuls to thin the mixture.

This recipe yields 2 cups of the peanut sauce, equivalent to 8 servings, with approximately 47 calories per serving.

You can make this sauce ahead of time. Place in a container with a lid then chill. It will keep for 3 days. Bring to room temperature before serving.

It went well with the pork chops, adding a citrusy zing and a spicy bite to the viand. The sauce may also be used as a salad dressing or as an accompaniment to lettuce wrapped minced chicken.

Want to try this recipe today? There’s no need to leave home to shop for ingredients.  With Honestbee, just order your groceries online and you’ll get them delivered right at your doorstep at your preferred time. Use this referral link and get Php500 off for a minimum spend of Php2,500.  You can download the Honestbee app on iTunes or Google Play.

If you’re in the US and an Amazon Prime member, sign up for a free trial of Amazon Fresh to get your groceries delivered to you.

Disclosure: Fix & Fogg provided product samples for me to review.  Reactions and opinions about the product are my own.

Recipe: Oatmeal Peanut Butter Breakfast Balls

It is a cliche already but breakfast is the most important meal of the day. It fires up your metabolism and gets you going for the rest of the day.

However, in the rush of morning chores and preparations to leave for work or school, family members seldom have the time to prepare and eat breakfast. Fortunately, I came across some recipes for Oatmeal Peanut Butter Breakfast Balls on Pinterest that seem easy to prepare in advance over the weekend and just take out and serve for a quick breakfast before leaving the house.

Another lucky break for me is getting a Super Crunchy Peanut Butter among the sampler jars that Fix & Fogg sent for me to try out.

Fix & Fogg is a maker of small batch peanut butter based in Wellington, New Zealand. Its peanut butter variants have just become available in the Philippines, stocked in retail outlets like All Day Supermarkets, Cartel Deli, Earth Origins Marketplace and Power Plant Market, as well as distributed online via websites such as Beauty MNL, Gerald.PH and the Green Grocer.

I tweaked the original recipe: substituting instant for rolled oats, replacing walnuts with some chopped cashew nuts that I bought from Antipolo, using semi-sweet chocolate chips instead of the regular ones and taking out raisins (because I’m not too wild about them).

Ingredients:

  • 1 cup instant oats
  • 1/3 cup honey
  • 1/2 cup Fix & Fogg Super Crunchy Peanut Butter
  • 1/2 cup chopped cashew nuts
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla

Procedure:

  1. Mix all ingredients together in a large mixing bowl.
  2. Using a small ice cream scoop, scoop up the mixture to form domes. (I had to firmly pat down the mixture into the scoop to get some properly shaped domes. If the mixture is not tightly packed, it will easily crumble once you take it off the scoop.)
  3. Freeze for an hour or until the balls are firm.
  4. Store in airtight resealable bags inside the chiller.
  5. Take out the balls you plan to have for breakfast a few minutes before serving (like while you’re still making your coffee).

Recipe yields 22 breakfast balls. Each ball has approximately 87 calories.

My little boy tried one and he immediately wanted another!

Want to try this recipe today? There’s no need to leave home to shop for ingredients.  With Honestbee, just order your groceries online and you’ll get them delivered right at your doorstep at your preferred time. Use this referral link and get Php500 off for a minimum spend of Php2,500.  You can download the Honestbee app on iTunes or Google Play.

If you’re in the US and an Amazon Prime member, sign up for a free trial of Amazon Fresh to get your groceries delivered to you.

Disclosure: Fix & Fogg provided product samples for me to review.  Reactions and opinions about the product are my own.