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Recipe: Whole Wheat Spaghetti with Creamy Chicken and Broccoli

February 24, 2018 by MrsC | Patricia Cuyugan Leave a Comment

Every once in a while, I get lucky in the kitchen and make something good out of things I just throw into a pot. Yesterday was one of those times.

We had a power outage early yesterday evening. It only lasted a little over an hour, but I was left with barely any time to make dinner. I have this thing about not opening the fridge when the power is out (thanks to my mom and the frequent Manila blackouts of the 90’s,) so I really didn’t move until the electricity came back on. Then the mad dash to make dinner began. It’s a good thing I stocked up on some of my essential pantry staples over the week, and was equipped to make something on the fly. 

And so my Whole Wheat Spaghetti with Creamy Chicken and Broccoli was born. This is one of those dishes that’s so simple and easy to make, it doesn’t actually need a recipe. But in case you want to try making it yourself (and also so I remember how to do it next time haha,) I’m writing it down here.

Before anything else, a quick tip when making simple recipes with few ingredients. Quality matters. Because your dish doesn’t contain much, most if not all flavors can and will stand out. So if you put something in there that’s not that good, you’ll taste it. Trust me on this. Okay, moving on.

Quick. Easy. Healthy. Delicious. My idea of an awesome dinner.

This recipe starts with 250g of whole wheat spaghetti. I bought mine from Earth Origins, my go-to place for organic, healthier eats. We’re all out of gluten-free pasta at home, and I think that this might be the next best thing. It doesn’t look like our skin is reacting badly to it. Maybe our problem isn’t exactly with gluten, but more specifically with bad, over-processed, commercial gluten. That’s something worth exploring.

Boil the pasta as you normally would. Make sure to salt your water. I didn’t start doing that until my brilliant Pinay-American-Italian friend, MommaNManila Mish, told me to. It has made my pasta so much better. Cook until al dente. I always pull out a noodle and take a bite just to be sure it’s cooked just right. That rhymes. I don’t put oil in my water or on the noodles after they’re done, but some people do. You could, too. That also rhymes.

Set aside the noodles, and set aside some pasta water because you will need it later. 

In the same pot (yay for less-mess cooking!) heat some good olive oil. I used Molinera EVOO for this. I recently switched to this from another brand that got voted “Not good” by my trusted circle of cooking mommy friends. It’s worth it. Once the oil is hot, sauté onions then garlic in that order. Onions first so the garlic doesn’t burn. 

Next, add one cup of your favorite chicken that’s been shredded. I used leftover Baliwag lechon manok for this. You can use homemade roasted chicken, your favorite rotisserie chicken, whatever. When I buy from Baliwag, I usually take the chicken home whole. That way I can slice it up myself and keep the bones of the body intact for when I make stock. When we’re all done eating, I shred whatever meat is left, put it in a jar, and stick in the freezer for future use. This recipe is what I mean by future use.

Once the chicken is nicely warmed up, add cut up broccoli florets. I have no idea how much broccoli I used here, to be honest. You can just use as much as you want to use. I’m not kidding. I told you this recipe was simple. My broccoli is also from Earth Origins. I like buying this particular veggie organic because it’s hard to clean, and I always worry that there’s still pesticide and chemical residue in there somewhere that I missed. So yes, for broccoli, go organic.

After tossing the broccoli and chicken together for a bit, add liquid to the pot. I used 1/2 cup of homemade veggie stock plus about 1/4 cup of pasta water. The pasta water helps thicken the sauce. I make the veggie stock myself using vegetable scraps. It’s unsalted. I salt as needed when I cook. Don’t forget that the pasta water is salted. Taste as you go along. You can use plain water if you don’t have stock. You can even use all pasta water. It’s really up to you.

Bring the pot to a boil, lower the heat, then add cream. I used about half a small brick of all-purpose cream. I also added 1/4 cup of yogurt because I find that it cuts through the richness of the cream, and gives the sauce a tiny hint of tartness, which I really like. I used homemade yogurt but you can use any PLAIN yogurt. Emphasis on plain. Unsweetened. You can also add some lemon juice instead of yogurt. This works, too. Just enough so the cream isn’t nakakaumay. What is nakakaumay in English?

Next, add a teaspoon or two of pesto into the pot. I used bottled pesto for this because I don’t really make everything from scratch haha. This adds a nice herby, green taste to the creamy sauce. Stir a little, then add a some Parmesan cheese into the sauce. Just eyeball it. Add as much as you want. This helps make the sauce thicker, and also saltier. I don’t add any more salt to this dish. The cheese and pasta water are enough for me.

Simmer for a few minutes. Season with pepper and your favorite herbs. Once the sauce tastes right, and is as thick as you want it to be (I wait until it coats a spoon nicely,) add the noodles back into the pot. Mix, mix, turn off the heat, add more cheese on top, and you’re done. The whole process took me 30 minutes, including ingredient prep. How easy is that?

Don’t you just love quick and easy dinner recipes? Let me know if you try making this, okay?

Whole Wheat Spaghetti with Creamy Chicken and Broccoli
2018-02-23 20:29:02
Serves 4
A quick and easy dinner recipe made with pantry staples and leftovers.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 250g Whole Wheat Spaghetti
  2. Half a head of garlic, minced
  3. 1 Small red onion, finely chopped
  4. 1 cup Shredded leftover roasted chicken
  5. 1-2 cups Cut up broccoli florets
  6. 1/2 cup Vegetable stock
  7. 1/4 cup Pasta water (from cooking the noodles)
  8. 1/4 cup All-purpose cream
  9. 1/4 cup Plain yogurt
  10. 1-2 teaspoons Prepared pesto sauce
  11. Parmesan cheese
  12. Black pepper
  13. Fresh or dried herbs for seasoning (Oregano, thyme, basil)
Instructions
  1. In a medium-sized pot, cook pasta according to package directions. Drain and set aside. Save pasta water.
  2. In the same pot, heat olive oil. Then, saute onions and garlic.
  3. Add shredded chicken and toss until warmed and slightly browned. Add broccoli, and toss for a few seconds.
  4. Pour in veggie stock and pasta water. Bring to a boil. Lower the heat, then add cream and yogurt. Stir and allow to simmer for a few minutes.
  5. Add pesto, then Parmesan cheese into the sauce. Mix well. Simmer a little more. Season with pepper and herbs.
  6. Add spaghetti back into the pot. Mix into the sauce. Top with more cheese. Remove from heat.
  7. Serve with a smile and a side salad. Garlic bread, too, if you wish. Enjoy!
By MrsC
At Home With MrsC https://blissbysam.com/

Filed Under: Recipes Tagged With: 30 minute meals, Cooking at home, Dinner, Pasta, Recipe

Recipe: Tuscan Chicken Burgers [Gluten-Free!]

September 30, 2016 by MrsC | Patricia Cuyugan 17 Comments

One day, I was sitting on my sofa, and I noticed just how many cookbooks I’ve accumulated over the years. Confession: I hardly ever use them for cooking. I browse through them every once in a while, but I usually search the internet when I need a recipe because that’s just easier to do.

Thing is, I went through something recently that helped convince me that less is really more. So I am slowly but surely, and as aggressively as I can be (given that I’m really a hoarder at heart,) purging. Yes, it’s true. And yes, I will really see this purge through until the end. (Really, MrC, really. I know you are super skeptical about this.)

 

New cookbooks, yay!!! Thank you, @tuttlepublishing, for making my day! #tuttlepublishing #cookbooks

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on Aug 21, 2016 at 12:25am PDT

So now my attention is focused on my cookbooks. Honestly, I don’t know which ones I should keep, and which can go. I don’t think that I’ll be able to decide until I actually try a few recipes from each of them, though, because that’s the only way that I can pick objectively. Right? It’s a slow process, but I really feel like I need to do it. 

And so, from now on I’ll be featuring a cookbook of the month right here on the blog. Along with the review, I plan on including a recipe from the book; One that I made at home and absolutely loved. If I don’t end up liking what I tried from the book, then obviously there’s no room for it in my blog or on my book shelf. Period.

This month’s cookbook is  Paleo Italian Cooking by Cindy Barbieri, which was given to me by the lovely people over at Tuttle Publishing. I was excited about this cookbook from day one because I’ve been worried that going gluten-free would mean saying goodbye to Italian food. This cookbook brought hope to my kitchen and my tummy. And I’m super happy to share that it did not disappoint.

mrspcuyugan
Gluten-free Italian recipes? Yes, please!

 

I’ve read the entire book from cover to cover. Yes, all the forewords, introductions, ingredients, procedures, tips, footnotes, and photo captions. I love that the author shares little bits and pieces about her life all over the book, and how each recipe represents a memory, a loved one, the author’s home, and her personality. I kinda feel like I know her already.

The book is divided into helpful chapters, making it super easy to find the recipes that you want. There are chapters for sauces and condiments, brunch (which is awesome!), meat, seafood, pasta, and a lot more. Yes guys, there are pasta recipes in this paleo/gluten-free cookbook. Told you we have a winner here.

One of my favorite sections is the one about keeping your Italian kitchen paleo. It’s taken a lot of research, and a whole lot of stopping to read at grocery aisles for me to transform my pantry into a functioning gluten-free one. So the fact that this cookbook explains the basics of the paleo lifestyle, and what you need to have in order to cook for that diet, is a huge help to me.

mrspcuyugan
Tip: Always, always, always read a recipe from start to finish before you start cooking. Trust me.

 

And now, the most important part, the recipes. The ingredients and procedures in each recipe are clearly stated and easy to understand. The author shares personal tips in there, too, which for me is always a good thing. Plus, the photos look amazing, which of course is important when you’re talking about food. Everything is fresh, healthy, colorful, and super exciting.

I recently tried the recipe for Tuscan Turkey Burgers written in this book, only, I used chicken instead of turkey because ground turkey is hard to come by here. This dish was so good that MrC had it for dinner, then lunch the next day, and then lunch again the day after that. Mm-hmm. Husbandry-approved! The kiddo wasn’t too fond of it, though, most likely because of the spinach. But he ate it all up anyway. Thank goodness he isn’t a picky eater.

mrspcuyugan
Ta-da! Tuscan Chicken Burgers. Only three left on the plate coz we ate the other three already.

 

So, yes, Paleo Italian Cooking stays. I can’t wait to try the other recipes listed in this cookbook. And I’m also excited to start experimenting with the other cookbooks in my collection. Stay tuned, guys! 

 

Tuscan Chicken Burgers [Gluten-Free!]
2016-10-05 01:50:11
Serves 6
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 500g Ground chicken
  2. 1 Egg
  3. 1 tsp Sea salt, divided
  4. 1 tsp Ground black pepper, divided
  5. 1 tbsp Olive oil
  6. 1/4 cup Red bell pepper, diced
  7. 1/4 cup Yellow onion, diced
  8. 5 cloves Garlic, minced
  9. 1 cup Fresh baby spinach, chopped
  10. 6 leaves Basil, chopped
  11. 1 tsp Fresh thyme
  12. 1/4 tsp Dried red pepper flakes
Instructions
  1. Place ground chicken in a large bowl. Make a well in the center and break the egg into it. Blend well with a spoon. Season with 1/2 teaspoon each of salt and pepper. Set aside.
  2. Place a skillet over medium heat. Add the olive oil. Once hot, add the red bell pepper and onion. Season with remaining salt and pepper.
  3. Saute, stirring frequently, for 2 minutes. Add the garlic, spinach, basil, thyme and red pepper flakes. Cook for 1 minute more, then remove from heat.
  4. Once the vegetables are cool, add them to the bowl of chicken.
  5. Use your hands to mix all ingredients well. Form the mixture into 6 burgers.
  6. Cook on a grill or pan over medium heat, about 6 minutes per side, flipping once, until cooked through.
Notes
  1. The fresh herbs really make a difference in this recipe, so if you have them use them. Otherwise, 1/2 teaspoon each of dried basil and thyme would work, too.
  2. The chicken mixture can be a bit sticky, so use wet hands when forming into patties.
  3. The original recipe says to divide the chicken mixture into 4 burgers, but I found them to be too big, which is why I split them into 6 instead.
  4. I served this with a super easy honey-mustard dipping sauce, which is just 1 part yellow mustard mixed with 1.5 parts good raw honey. Enjoy!
Adapted from Paleo Italian Cooking
Adapted from Paleo Italian Cooking
At Home With MrsC https://blissbysam.com/

 

P.S. I’m writing this post in October, but setting the publish date to September 30 because I was supposed to write about this in September but my life has been insane. Just thought I’d come clean about that. Lol! 🙂

Filed Under: Food & Recipes, Recipes Tagged With: Cookbook Review, Gluten Free, Italian Food, Paleo, Recipe

Recipe: Knorr #LutongNanay Sinigang with Pakwan

July 15, 2016 by MrsC | Patricia Cuyugan 4 Comments

It’s me! I’m back. I know, I disappeared on you guys again. I’m sorry. It’s just, you know… Life. 

So, it’s been a month since my last post. Since then, we celebrated our first home-iversary. Yes, Casa Cuyugan turned a year old, and I never got to write about it! Basically, we celebrated with a nice big pot of sinigang. 

Why sinigang? Because it’s the first thing I ever made in my brand new kitchen, and we’ve decided to make celebratory sinigang a tradition. Since it was a special occasion, I made sure that my sinigang was special, too. I used leftover frozen Zubuchon instead of plain pork. Soooooo good.

So obviously I was feeling proud of myself for making more than just the usual sinigang, right? Well, lo and behold, days later, I learned a few more ways to jazz up this old favorite. This happened at the Knorr #LutongNanay event at The Cookery Place in BGC, which was hosted by celebrity mom, Camille Prats.

Knorr #LutongNanay sinigang
Class photo at the Knorr #LutongNanay event!

 

You guys have to understand, my pantry is stocked with Knorr products in real life. I grew up with food made from these recipe mixes, soups, broth cubes, and seasonings. I learned to cook using them, too. The sinigang mix in particular. This is the only way I know to make sinigang. 

I’m beyond excited to be part of the Knorr #LutongNanay campaign. Feel na feel ko sya. I’m a home cook, and I take pride in the dishes that I prepare for my family. Food really is my love language. Meal time is bonding time for us, too, so I really do my best to have hot, fresh favorites ready for the occasion.

Knorr #LutongNanay sinigang
It’s like a baby version of my pantry! Only, I have fewer pretty plates.

 

Knorr’s Senior Brand Manager, Czarina de Leon-Manalo, shared with us that the goal of the campaign is to bring back the value behind home cooked meals especially since people choose to eat outside or even alone in this fast-paced world.

She said, “Knorr aims to help more moms bring the family together through the best flavors in their cooking. Cooking is a force for good. When a mother cooks, it is often seen as a way for her to ensure her family’s well being – and through Knorr, moms can serve nutritious meals without sacrificing great flavor.”

I love it.

After the introductions and presentations, Chef Sari Jorge of 25 Mushrooms Kitchen started off with a demo of Knorr Sinigang with Pakwan . Truth – I wasn’t too sure about the idea of having watermelon in my sinigang. But guys, you have to try it. The pakwan adds a nice touch of sweetness to the broth. Extra rice levels.

Knorr #LutongNanay sinigang
Chef Sari Jorge teaching us how to make Knorr Sinigang with Pakwan, with the help of Camille Prats and Peachy.

 

Here’s the recipe.

Knorr Sinigang with Pakwan
2016-07-14 16:08:24
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Ingredients
  1. 500 grams
 Pork Belly, sliced 3 inches x 1 inch
  2. 3 tbsp Knorr Liquid Seasoning
  3. 2 tbsp 
vegetable oil
  4. 1 liter water
  5. 3 cloves garlic, crushed
  6. 1/2
 onion, cut into 2 wedges
  7. 3 tomatoes, sliced into quarters
  8. 1 inch fresh ginger, cut into fine matchsticks
  9. 1
 lemongrass stalk, white part only
  10. 2 pcs fresh kaffir leaves (optional)
  11. 200 grams gabi, sliced into cubes
  12. 500 grams seedless sweet watermelon, peeled and cut into 1inch cubes (divided into 2 parts)
  13. 1 22g pack Knorr Sinigang sa Gabi Mix
  14. 1 Knorr Beef Cube
  15. 1 tbsp
 fish sauce, plus extra to taste
  16. 1 tbsp soy sauce
  17. ¼ tsp 
freshly ground black pepper
  18. 2 long green chillies, sliced
  19. 150 grams
 sitaw, cut into 7 cm lengths
  20. 100 grams
 okra
  21. 1 bunch 
kangkong
  22. Steamed rice, to serve
  23. Fish sauce to serve
Instructions
  1. Marinate the pork belly in Knorr Liquid Seasoning for at least 30 mins.
  2. Place a large casserole over medium-high heat. Add the oil and, working in batches, cook the pork until evenly browned. Remove with a slotted spoon and set aside.
  3. Reduce the heat to medium. Add the garlic and onions to the casserole. Add the tomatoes, ginger, lemongrass, gabi and watermelon and cook for 2 minutes before returning the pork to the casserole.
  4. Add the water, Knorr Sinigang sa Gabi Mix, Knorr Beef Cube. Cook for a further 1–1½ hours until the pork is tender.
  5. When the pork is tender, remove the pork from the casserole and set aside. Strain the liquid and add the fish sauce, soy sauce and pepper to taste.
  6. Add the remaining watermelon, beans, chilies, and okra and cook for 20 minutes, before adding the water spinach and cooking for a minute until all the vegetables are tender.
  7. Serve with steamed white rice and fish sauce for dipping.
By Knorr Philippines
At Home With MrsC https://blissbysam.com/
Knorr #LutongNanay sinigang
It’s our turn to cook!

 

After the demo, we were split into four groups, and each one had to prepare an out of the ordinary sinigang recipe. Ours was Knorr Sinigang na Grilled Liempo . This was super similar to my lechon sinigang, with a smoky-tart-salty broth. I love that it’s a creative way to use up leftover grilled meat, too.

 

More sinigang, more fun! Another yummy dish from this afternoon was this Grilled Liempo Sinigang, lovingly whipped up by @mymomfriday, @yendreyfus and moi. Smokey, salty, sour, perrrrfect. Plus, this is a great way to recycle leftovers, too! O, diba? #knorrph #lutongnanay #asimkiligpamore

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on Jul 4, 2016 at 5:05am PDT

 

The one I am super excited to make at home is this Knorr Sizzling Sinigang . Isn’t it so interesting? I heard that there’s a restaurant that serves this, but I’ve yet to try it. 

Knorr #LutongNanay Sinigang
I never thought you could serve sinigang on a sizzling plate, but diba, this looks so good?

 

Another team made a Knorr Surf and Turf Sinigang, and the last group prepared their version of the Knorr watermelon sinigang recipe.

Knorr #LutongNanay sinigang
Knorr Surf and Turf Sinigang. Classy!

 

It was such a fun afternoon, and I’m extra happy because I now have four new dishes that I can make for dinner at home. I wonder which of these Knorr sinigang versions the boys will like best? Keep you posted!

Knorr #LutongNanay sinigang
Knorr Sinigang with Watermelon. It’s actually good!

 

Do you do sinigang differently? Tell me about it in the comments!

*All photos courtesy of Knorr Philippines

Filed Under: Food & Recipes, Recipes Tagged With: Knorr Lutong Nanay, Recipe, Sinigang

Recipe: Chicken Tinola

May 28, 2016 by MrsC | Patricia Cuyugan Leave a Comment

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.)

 

Decided to document my dinner preps on #Snapchat. Mahirap pala to snap while cooking. But I had fun. If you wanna learn how to make tinola and/or afritada, go see my snaps! ? Para di naman sayang effort ko hahahahah.

A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on May 27, 2016 at 5:24am PDT

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
2016-05-28 00:48:29
Serves 4
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Ingredients
  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
Instructions
  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.
Notes
  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.
By MrsC
Adapted from Yummy
Adapted from Yummy
At Home With MrsC https://blissbysam.com/

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! 🙂

Filed Under: Food & Recipes, Recipes Tagged With: Chicken Tinola, Recipe, Snapchat Cooking Session

Recipe: Baked Fish in White Wine Butter Sauce

January 11, 2016 by MrsC | Patricia Cuyugan Leave a Comment

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.

mrspcuyugan
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
2016-01-10 20:35:38
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Ingredients
  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
Instructions
  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.
Notes
  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.
By MrsC
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 https://blissbysam.com/

 

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! 🙂

Filed Under: Food & Recipes, Recipes Tagged With: Baked Fish, homecooking, Meal Plan, Recipe

Recipe: Crunchy Biscoff Muffins

October 16, 2015 by MrsC | Patricia Cuyugan 9 Comments

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
2015-10-11 03:29:17
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Ingredients
  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
Instructions
  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.
Notes
  1. Super yummy with a cold glass of milk or a hot mug of coffee!
By MrsC
Adapted from Biscoff Swirl Muffins by bakerstreet.tv
Adapted from Biscoff Swirl Muffins by bakerstreet.tv
At Home With MrsC https://blissbysam.com/

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

Filed Under: Food & Recipes, Recipes Tagged With: Baking, Biscoff, Cookie Butter, Muffins, Recipe

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Hi, I'm MrsC, a happy wife and mom, a help-less but not helpless homemaker, who is learning to live simply in this complicated world.

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