Honey Lemon Ginger Chicken Tenders

My children are currently with my in-laws for the next few weeks because their summer vacation has started. While I will miss them, of course, the good news is that I get to control what I eat and do over the next four weeks. I’ll still see them every weekend, though, and I chat with my wife daily.

Sepanx is real.

Meanwhile, I’m finishing the meat in the refrigerator, then stocking up on luscious fruits and vegetables for the next month. I’m so excited, fam!

Tonight, my friends from the office will be taking me out for a goodbye dinner, so all I had to take care of was breakfast and lunch. For lunch, I used The Recipe Critic‘s brilliant Honey Lemon Ginger Chicken Tenders recipe, and turned it up a notch with a lot more garlic! I prepared this with some steamed buttered cauliflower, broccoli, and carrots. Overall, a great dish!

Ingredients
  • 2 boneless chicken breast
  • 1 teaspoon rice bran oil
  • 1 tablespoon minced garlic
  • 2 teaspoons freshly grated ginger
  • 1/4 cup honey
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Bragg’s apple cider vinegar
  • 1 tablespoon Coconut Secret coconut aminos (soy sauce alternative)
  • 2 teaspoons cornstarch
Instructions
  1. In a medium saucepan, sauté olive oil, minced garlic, and ginger for about two minutes.
  2. Add honey, lemon juice, lemon zest, apple cider vinegar, soy sauce, and cornstarch and bring to a boil.
  3. Cut the chicken into bite sized pieces and add to a medium skillet. Cook about 4-5 minutes until no longer pink in center and the outside is starting to brown.
  4. Add the sauce to the chicken and toss to coat.
  5. Serve with buttered vegetables.

Vlog 3: Galera Getaway + Big News

My family and I spent three days in Puerto Galera. Come check out a few of the highlights of our stay at Tamaraw Beach Resort, as well as an important announcement I have for all of you. Thanks!

Ganns Deen, “Bitter Ocampo”

Before we move to Australia, I wanted to tick a few items off my personal bucket list. One of them was to release a song to Spotify.

Sometime in 2016, I began making parody videos on YouTube on TKGTV (short for Tito Kuya Ganns TV). During that creative period, I decided to also write a few humorous originals, and Bitter Ocampo was one of them.

A song about a man who’s clearly hung up on his ex-girlfriend who is about to get married, Bitter Ocampo is a light, ukelele-driven song that hopefully offers some redemption by the end of the track. Until he gets there, though, he throws up all kinds of hurtful wishes at his ex.

So I chose Bitter Ocampo to be THAT song to release to Spotify. Produced by the brilliant Charles Bautista, Bitter Ocampo is now available on Spotify here, and I’ve now ticked an item off my bucket list. YAY.

This is the lyric video to my original track, “Bitter Ocampo,” now streaming at bit.ly/BitterOcampo.

BITTER OCAMPO Lyrics
Ganns Deen

Watching you walk down the aisle
Seeing you smile
It makes me want to cry

Beautiful all dressed in white
I know tonight will start a brand-new life

Flower petals on the floor
Watching you walk through those open church doors
Don’t think you’ve looked so beautiful before
Where do I start?
So from my heart…

Chorus 1:
Madapa ka sana
Fall flat on your face
You ruined my life and left me
Gone without a trace
Matapilok ka sana
Mabilaukan sa cake
I hope you know how much you hurt me
And made my heart break
So enjoy your life
I’m Bitter Ocampo tonight

I knew that things were getting dim
When you changed SIMs
And I could no longer call
I even signed up for the gym
So I could get slim
But that didn’t work at all

Baby, why’d you do me wrong
I can’t move on
That’s why I wrote this song
I hope getting over you won’t take too long
But if I’m wrong
I hope the typhoon’s strong

Chorus 2:
At mabasa ka sana
Get wet in the rain
I hope you catch a cold
So you experience my pain
May bubuyog sana inside your bouquet
And I hope it stings the way
You broke my heart that day
So enjoy your life
I’m Bitter Ocampo tonight

Mas guwapo siya, I get it
Mas mayaman siya, I get it
May killer abs, I get it
Your new husband is so hot
May awesome car, I get it
He can take you far, I get it
You’re gonna be a star, I get it
I hope you’re happy because I’m not

Chorus 3:
Baby, happy ka sana
This time, it’s the truth
I wish you the best and
I am blessed for loving you
Please forgive me sana
For what I said in this song
And I know it’s over now
So it’s time to move along
So enjoy your life
I won’t be Bitter Ocampo tonight

Honey Butter Almonds

Two weeks ago, I got hold of these incredible wasabi almonds from Tom’s Farm. They were delicious, absolutely rocked my world.

“So,” I told myself, “you’ve gotta make these bad boys!”

So I went out and bought almonds from Santi’s. The wasabi almonds I had from Tom’s Farm had a nice faint dose of sweetness, which tells me  and was ready to go.

I just had one problem.

Ready-to-eat wasabi powder is impossible to come by without ordering online. The wasabi powder that’s available in the grocery stores is a powder designed to become wasabi paste, ideal for dipping sauces. The wasabi powder I wanted, like Tom’s Farm, should be spicy from the get-go, rather like wasabi French fry seasoning.

So I shifted to another option: honey butter almonds!

I took a cup and a half of roasted almonds and cooked them for about five minutes in a skillet over low to medium heat with three tablespoons of butter, three tablespoons of honey, and three tablespoons of white sugar. I also put in a half teaspoon of cinnamon.

After I had cooked the almonds in the butter mixture, I removed the almonds and laid them on wax paper to cool. After about 30 minutes, I transferred them to a zip-lock bag where I cracked them loose from each other.

The final step was to put some powdered sugar into the bag, then shake it to distribute the sugar. I stored the almonds in a Lock N’ Lock Twist container.

They were delicious and not too sweet, contrary to what we’d think with all the ingredients we’d just cooked them in. LOL

Cheetos-Crusted Chicken Tenders

This morning, I made some meatballs, with grandiose plans to making them a sweet and sour meatball set for tonight. Then, I stumbled into a recipe on Facebook for Doritos chicken, and I was like, THIS. The meatballs will have to wait until tomorrow.

Problem was, when I got to the grocery, there were no large Doritos. Just Cheetos. So I said, okay, Cheetos! And as you can see, thanks to PlainChicken‘s recipe, happiness can still be ours.

Ingredients

2 cups of crushed Cheetos
Half a kilo of raw chicken tenders
1/3 cup honey mustard dressing
1/3 cup mayonnaise
Cooking spray

instructions

  1. Preheat oven to 475°F. Line a baking pan with nonstick aluminum foil; spray nonstick spray on it.
  2. Blend Cheetos in a food processor to fine dust. Transfer to a bowl.
  3. Combine honey mustard dressing and mayonnaise, then dip chicken in.
  4. Dredge in Cheetos crumbs, then arrange on pan.
  5. Spray tenders with cooking spray. Bake, turning once, until golden brown, 15 minutes. Serve with mayonnaise or, heck, more Cheetos!

Enjoy!

How to Cook Perfect Eggs

I made scrambled eggs this morning (with spinach, corn, carrots, and peas), but the pictures weren’t IG-friendly. Why? Because my skillet is horrible.

Here is a great video from Tasty that teaches us all how to cook the perfect egg.

Chicken in Bacon-Mushroom Sauce on Couscous

Caths bought a box of couscous a couple of months ago before she left. Here’s the thing about couscous–which is a pasta and not an actual grain–that bugs me. Neither of my kids like it, and my current fitness plan would prefer I not indulge in pastas.

But we need to be good stewards, and I didn’t want to throw it out, so I looked in the fridge at what I had. Two strips of bacon–leftover from the bacon-chicken kebabs–and a couple of chicken breasts. I knew I had some Campbell’s Mushroom soup, so I said, okay, creamy chicken with bacon. Oh my goodness, yes, it’s perfect with couscous.

Turned out really well, and I didn’t have to share. Muhahaha.

Ingredients

3 chicken breasts, cut into strips or cubes
Two strips of bacon, cut into smaller strips or squares
Half a cup of Campbell’s Cream of Mushroom
1/2 cup of uncooked couscous
2 cloves of garlic, minced
1 tablespoon rice bran oil
Salt and pepper to taste

Directions

  1. Cook the couscous according to package directions. (My couscous involves soaking in boiling water for five minutes, then fluffing. So fast!)
  2. Season the chicken with salt and pepper. In a medium-size skillet over medium heat, pan-fry the bacon until lightly browned. Add the chicken and sauté both the chicken and bacon until the chicken is lightly browned. Remove from skillet.
  3. Add and sauté the garlic until fragrant, about 30 seconds. Add the cream of mushroom soup and stir until hot. Return chicken and bacon, and cook for about five minutes.
  4. Serve hot over warm couscous.

Enjoy!

Buttery Porkchops with Mushrooms

For tonight, I really wanted to cook something else other than chicken–I’m starting to look like a chicken!–so I found this terrific recipe and whipped it up, customizing it a little bit for my own preferences.
I used a butterfly cut, which has the fat at the sides. This allows some nice flavor to sink in to the mushrooms, but can easily be removed by my daughter, who isn’t a big fan of fat on pork.
I know, right?
I don’t wonder if she’s mine, but there are days when I wish I could remind her that there is a world of flavor out there that doesn’t involve chicken! LOL
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 white onion, minced
  • 2 cans of Jolly mushrooms, pieces and stems
  • 3 cloves garlic, minced
  • 4 butterfly-cut porkchops
  • Salt, pepper, and thyme, to taste
  • 4 teaspoons of lemon juice
  • Unsalted butter
  1. Season pork chops on both sides with salt, pepper, and thyme.
  2. Heat one tablespoon of olive oil in a large pan over medium heat.
  3. Add onion and mushrooms and saute for about five minutes. Add garlic and cook until fragrant. Remove the veggies from the pan/
  4. Add the other tablespoon of olive oil. Add the porkchops, and cook for around  four minutes; turn over and cook for an additional two.
  5. Remove the porkchops from the pan temporarily. Return the veggies to the pan, then return the porkchops on top. Add the lemon juice–about a teaspoon–and a small pat of butter to each porkchop.
  6. Cover the pan and cook for 8-10 minutes. Let the pork chops rest for 10 minutes.
  7. Serve the porkchops underneath a bed of mushrooms and onions.

Enjoy!