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.


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


  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!


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.


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


  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.


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
  • 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.


Baked Breakfast Egg Muffins

This morning, I decided to make some egg muffins for breakfast. I found a great recipe here, and used it as a jump-off point for two types of breakfast muffins.

The best thing about this kind of recipe is that you can customize easily and quickly. In the fridge, I had a lot of quick-melt cheese, which I keep on stock for easy snacks for my kids. I also had some cooked ham, which I chopped up into tiny cubes, and a nice selection of vegetables, including chopped spinach,  carrots, peas, and corn.

So far as long as you’ve got yourself a muffin tray, some cupcake liners, and whatever toppings you want, you’ve got yourself a breakfast muffin partay!


  • 7 eggs
  • Salt and pepper to taste
  • Optional: Frank’s Red Hot or any similar hot sauce
  •  Toppings
    • Ham
    • Grated cheese
    • Spinach
    • Corn
    • Carrots
    • Peas
    • Bell peppers


  1. Preheat your oven to about 200 degrees Celsius. Spray your muffin tray with nonstick oil, and line with double-layer cupcake liners.
  2. Scramble all the eggs in a large bowl. Add salt and pepper to taste. (I added a few splashes of Frank’s Red Hot.)
  3. In two separate bowls, combine your choice of ingredients. For me, one bowl had ham and cheese; the other had spinach, carrots, bells, corn, and more cheese.
  4. Once combined, scoop the mixture into the waiting cupcake liners, about two-thirds high.
  5. Bake for about 15 minutes or until a toothpick inserted into a muffin center comes out clean.


Bacon-Wrapped Chicken Kebabs

Here’s something unusual: for the past few weeks, I have had about a quarter kilo of bacon in the freezer, and I didn’t know what to do with it!

True story!

I love bacon, but I don’t eat it often because I know it’s not the best for me. When Caths left, I knew there was even less chance for me to make something of it. Frankly, I didn’t want to pan-fry it because it just cooks in its own fat, and while it’s delicious, it’s also terribly hard to wash my pans afterward. (And I’ve been doing a lot of dishwashing since Caths left!)

Then I had an epiphany! I’ll bake it around chicken! So for the kids’ dinner, I decided to bake bacon-wrapped chicken kebabs. Didn’t even go online, just seasoned the chicken with salt and pepper, wrapped the bacon around them, skewered it, and baked, trusting it would work out. And it did! The chicken was moist and cooked, the bacon crispy. Yas, fam!


Three chicken breasts, cubed
About 1/4 kilo honey-maple bacon
Salt and pepper to taste
Barbecue sticks


  1. Preheat your oven to 230 degrees Celsius.
  2. Season the chicken cubes with salt and pepper all the way through.
  3. Take a roughly six-inch strip of bacon and wrap it around the chicken cube. Skewer it onto a barbecue stick.
  4. Repeat until all chicken cubes are skewered.
  5. Bake in the oven roughly 30 minutes or until bacon is crispy. (You can cut through one to check if the chicken is cooked all the way through.)
  6. Serve hot.

Tuna Ceviche in Apple Cider Vinegar (Kinilaw na Isda sa Sosyal na Suka)

Last Sunday, I ordered a kinilaw na isda from Inihaw Express. While I enjoyed it–they were very liberal with the wild bird’s eye chilies (siling labuyo)–I found myself wondering if I could come up with something just as good.

Kinilaw or kilawin is the Filipino version of ceviche, which involves curing raw fish in citrus juices, such as lemon or lime, and spicing it up with chilies. In the Philippines, we use cane vinegar, which levels up the curing process with the fermented liquid adding a new dimension of flavor to the dish.

While enjoying that Inihaw Express kinilaw, I wondered what it would be like to use apple cider vinegar, which packs a little less acidity and a mild sweetness to its vinegary taste. Plus, we hear so much about ACV’s health benefits. So I experimented with it, and came up with something that turned out to be quite delicious, not to mention ridiculously easy to make, anyone can do it!


Half a kilo of sashimi-cut tuna
About a cup and a half of Bragg’s apple cider vinegar
One red onion, chopped
One ginger root, chopped
Three tablespoons of lemon juice


  1. Mix the tuna, ginger, and onion in a bowl, until the vegetables are well distributed.
  2. Pour in the apple cider vinegar until the fish is submerged in vinegar, about a cup and a half. Cover with Saran wrap and refrigerate overnight. (Using cane vinegar, 30 minutes is enough, but I wasn’t sure about the vinegar’s acidity, so I upped the curing time.)
  3. Once cured, pour in the lemon juice and stir around to distribute the acidity and clear any fishy smell that may result.


Chinese Beef Balls

For dinner tonight, I made my children Chinese Beef Balls with a flavourful sauce made of hoisin and garlic. It’s delicious and healthy, because I baked it instead of frying it, and the flavour palate is out of this world, you guys.


  • Half kilo of ground beef
  • A third cup of bread crumbs
  • One teaspoon of minced ginger
  • One teaspoon of minced garlic
  • One teaspoon of sesame oil
  • One egg

For the sauce:

  • Three tablespoons of hoisin sauce
  • A quarter cup of rice vinegar
  • Two tablespoons of soy sauce
  • Two teaspoons of minced ginger
  • One teaspoon of sesame oil


  1. Preheat your oven to about 200 degrees Centigrade.
  2. Make your meatballs by combining the ground beef, breadcrumbs, garlic, ginger, egg, and sesame oil. Mix together thoroughly.
  3. Line your baking sheet with wax paper (this was really helpful! I avoided getting the beef fat on the actual sheet with this!).
  4. Shape the beef into balls and line them along the baking sheet. Bake for about fifteen minutes, until the balls are nice and brown.
  5. Make your sauce while the balls are baking: combine all sauce ingredients.
  6. Once the balls are done, transfer them to a serving plate–you may experience some beef fat, so use tongs, and scrape the excess beef fat off each ball–and pour a little sauce over each ball.
  7. Serve hot with hot rice!

Shout out to Bake It With Love, whose recipe is phenomenal!