Thursday, December 21, 2017

Oven baked Garlic Chicken and Shenanigans

I feel so guilty, I am so caught up  with Netflix Series my daily life routines and chores ( rolls eyes) that I completely forgot I have a blog to attend to! And when one has a blog, one has responsibilities. It has been  2 months since my last post. I know it's why shorter than the last time I confess my sins to a priest but believe me, I feel more guilty neglecting this blog than admitting my affinity to town gossip indulgence  and  stalking frenemies on social media to the man of cloth. I hope Santa will still visit  me.

So long story short, here I am again; writing, sharing and hoping that 2018 will bring me the motivation I need to keep my almost- 6 year old blog up and running. My absence doesn't actually mean that I cook less. On the contrary I am quite busy stuffing myself silly with all things sugary , Christmasy and not so healthy that my weighing scale could probably break a spine if it has any for all the extra stone I pile on this past few months.

Anyway, I want to share  a recipe that my good friend Nancy found on the  Internet. She's also a passionate cook who loves to try anything she found interesting. She was gushing on how good this chicken recipe is, so I decided to give it a go. The original version has less sauce or gravy on it, it's actually  a roast. Since I love delicious sauces , I make my version almost braised-like. Nevertheless, It was so yummy! I love one pot dishes, having a beautiful cast iron skillet allows me cook, bake and serve the this dish in no time. From the pan to the table! 

1 tbsp. olive oil
1 tbsp. butter
 whole head ( large) garlic, peeled
about 1 kg of chicken thigh and leg skin on and
seasoned well with salt and pepper
2 tsp. herbes de Provence
1 and 1/2  tbsp. flour
1 cup chicken stock
juice of 1 large lemon
chopped parsley

Let's get cooking!

1. Put oven proof pan under low medium heat. Add oil and butter, once hot enough, pan fry garlic cloves until golden brown and aromatic. Take garlic out from the pan and set aside.

2. Turn heat to high, fry seasoned chicken 5 minutes on each side. The skin has to crisp up.

3. Add herbes de provence into the chicken. Put pan fried garlic back into the pan.

4. Put pan in a pre-heated oven 190° c and bake chicken for half and hour or until chicken is cooked. To test, prick the thickest part of the meat with tip of the knife, if the juice comes out clean the it's done.

5. Take chicken and garlic cloves out from the pan, put pan back on the stove, heat to medium high, sprinkle flour. Then deglaze pan using chicken stock and lemon juice. Test taste, season with salt and pepper as needed.

Put chicken and garlic back and bring to a short boil, garnish with chopped parsley. Serve with pasta, crusty bread,  potato or rice dishes and green salad. Enjoy!

Monday, September 18, 2017

Tortillitas de Camerones

Among the tapas I devoured in Andalusia, Spain in these past years, this crunchy ,aromatic and 
 thin shrimp fritter is one of my favourites. It reminds me of Filipino ukoy, minus the vegetables. No complains here! 

I first tried this addicting nibble about 3 years ago in Malaga, Spain. FF and I had a fantastic guided Tapa Tour on our first night in the city and among the array of fabulous foods we had that night, this shrimp pancake was by far, the one I liked  the most. I liked everything I ate that time. I tell yah. Everything. So when we went back to Spain last year, I tried ordering this particular dish ,every chance I got. Some restaurants make good shrimp fritters, other even better but there are places that made it mediocre at best. How can I tell? Well, let's just say, I ate  too much tortillitas de Camerones while in Spain that I might have cough out a shrimp or two without even knowing it.

I will be coming back to the south of Spain next week! This time, with some Filipina friends in tow. I intend to show them around the city, hit the beach, catch as much Vit. Sea as much as possible and of course, eat some mouth -watering Andalusian foods. So while counting the days , I am keeping my stubby fingers crossed that our flight won't get cancelled . Our budget airline is on strike and will be cancelling 50 flights, every freakin day til end of October!😓.

 While waiting for our holiday dooms  fate, I decided to cook some tapas this weekend to keep my spirits high and  to remind me of the good things  that yet to come. And it was pretty darn good! I could almost smell the sea and feel the Andalusian sunshine already !


1 and 1/2 cups of baby shrimps, shell, tails and all, use fresh ones if you can get it
1 egg, beaten
a medium sized red onion
2 stalk of green onion
a handful of parley, chopped
5 tbsp. all purpose flour
2 tbsp. chickpea flour
1 tsp. turmeric powder
1 1/2 tsp. smoked paprika powder
200 ml water
salt and pepper to taste
oil for frying

Let's make some Tortillitas de Camerones

 1. Put baby shrimps, onion, green onion and parsley in a big mixing bowl.
 2. Add in flours , turmeric and paprika powder. Mix well.

3. Slowly stir in water, Mix until well combined.  Batter must  not be too thick  nor too runny. If the mixture turns out dry, add more water, if it's too watery, add a spoonful of flour until you're happy with the consistency.

4. Stir in beaten egg. Season with salt and pepper. Cover bowl with cling foil and let it rest for about 20-30 minutes in the refrigerator.

5. Heat oil in a frying pan, scoop about a tablespoon of the mixture unto the hot oil, spread batter as flat as possible to make your tortillas extra crunchy.  Fry to a crisp. Dry on a paper towel and serve with lemon wedges.

Wednesday, September 6, 2017

Cookies and Cream Polovoron

I am still tinkering Polvoron recipes and don't see anyone complaining as they munch on this delightful grub. As a matter of fact ,  I don' think I will ran out of taste testers/ willing guinea pigs .😊

This particular version was a hit and the first to disappear from my poltroon basket. Crumbly, chocolatey with an extra cookie-y crunch. What's not to love?

The process of making it is the same the  Classic Polvoron, I simply reduce the amount of sugar because of the cookie which is already sweet enough and add a whole pack of crushed Oreos. 


1 1/2 cups flour
1 1/2 cup powdered milk
1/2 cup sugar
1/2 cup + few tbsp. melted butter
1  1/2  cups of crushed  Oreo cookie

 Just toast the flour until aromatic . Then transfer toasted flour into a big mixing bowl, adding the rest of the dry ingredients. Lastly stir in melted butter. Follow the process of my previous polvoron recipe .

Wrap each polvoron individually and it's good to go . It's an addicting nibble and makes perfect gift too!

Related Posts Plugin for WordPress, Blogger...