Shrimp Fritters

I love eating foods that have a crunch and I definitely love shrimps.  So having this shrimp fritter dish for dinner made me very excited.  And it did not disappoint from the first bite to the last morsel, I truly enjoyed this dish. 

Homemade Chicken Nuggets

I do not eat chicken anymore, however the Little Ones still do.  So made them some homemade chicken nuggets today.  Really quite easy to make and definitely better than those ready to cook ones sold at supermarkets.  So simple to make just cut chicken breast fillets in to bit size squares, season with salt, pepper, garlic and onion powder.  Then coat in flour, dip in egg wash then coat with breadcrumbs then deep fry.  Serve with ketchup, barbecue sauce and honey mustard. 

Corn and Squid Fritters

I love corn whether is fresh off the cob or canned, while the Little Girl ultimate favorite food is squid.  So I created a recipe that combines our two favorites, and this is the result  a delicious sweet crunchy fritter.

All I did was combine one can of corn with chopped up squid tentacles in a bowl, I then seasoned it with some salt, black and cayenne pepper.  In another bowl I made a batter by whisking together flour, egg and water until smooth.  I then poured the batter over the corn and squid mixture, mix everything together.  Then just take a spoonful of the mixture and  deep fry in hot oil. Serve with your favorite sauce, we prefer either sweet chili sauce or a mayo sour cream dip.

Cheesy Tuna Macaroni

The Little Girl was craving for pasta.  It has been a while since I made a pasta dish for her.  So I checked what we had in the pantry - there was a can of tuna, a pack of elbow macaroni, canned milk and in the fridge we still had a huge block of sharp cheddar cheese that was to expire in a few weeks. Since my choices was limited I ended up making a simple cheesy tuna macaroni.

I was afraid that the the Little Girl would find this dish too simple and not enjoy it. Below is a picture of the serving I gave her, upon taking her first forkful she said "Ah I missed this, so delicious, thanks Tita".  She had the biggest smile ever, it made me so happy to have pleased her that much, my heart was smiling. I guess simple food can indeed be delicious if it is made with love. 

Country Fried Chicken With Gravy

The Little Girl has been under the weather for the last couple of days.  She lost her appetite and would only eat instant mani.  Today she was feeling better and requested that I make fried chicken with gravy.  Even though I was also sick and not really in the mood to do any cooking, I had to give in to her request. It makes my heart happy to see the Little Girl's appetite is back, she had 4 servings and wanted more.

This recipe is from Yummy magazine, if you want to try it here is what you need.

8 boneless chicken breast halves, pound lightly using a meat mallet to flatten the meat

1 1/2 tablespoons of calamansi or lemon juice

2 tablespoons salt. divided

2 teaspoons pepper, divided

1 1/4 cup flour

1 teaspoon cayenne pepper

1 teaspoon ground oregano

1 egg, beaten

1/4 cup milk

cooking oil or lard for deep-frying

For the gravy

2 1/2 tablespoons butter

2 1/2 tablespoons flour

1/4 cup warm milk

1 cup warm chicken stock

1 teaspoon liquid seasoning

salt and pepper to taste

1. Season chicken with calamansi or lemon juice, 1 teaspoon salt, and 1 teaspoon pepper.

2. In a medium bowl, combine flour, remaining salt and pepper, cayenne pepper, and oregano.  Mix well.  In a shallow bowl, mix together the beaten egg and milk.

3. Dredge the chicken  in the flour mix then dip in egg mixture, then dredge again in flour mix.  Let stand for 1 to 2 minutes.

4. Heat oil or lard in a deep-frying pan over medium heat.  Deep-fry the chicken a few pieces at a time, about 8 minutes, until the coating is golden brown and chicken is cooked through. 

5. Make the gravy.  Melt the butter in a saucepan.  Add flour and cook for 1 minute, until lightly golden.  Add warm milk and whisk until smooth. Add stock and continue whisking until thick.  Season with salt and pepper.  Keep warm until ready to serve.

It is recommended that you serve the chicken with mashed potatoes and buttered vegetables.  Or do what I did, I partnered it with a salad with thousand island dressing.

Cream of Corn Cheese Soup

There are days when all you want and need to make the day right is warm soup.  That's what I was craving for today.  I found a recipe for cream of corn cheese soup in Yummy magazine. This is what's for dinner tonight.

A very good friend of mine suggested that I should share the recipe of the dishes I post.  So here is the recipe for this yummy and tummy filling soup.

Ingredients

1 cup corn kernels, drained
1 cup cream of corn
2 cups chicken stock or water
2 tablespoon cheese pimiento
1 cup cream

1.  Place corn kernels and cream of corn in a saucepan.  Pour in stock and bring to a boil over high heat, and let simmer.
2.  Stir in the cheese pimiento until dissolved.
3.  In a bowl, temper the cream by adding some of the hot liquid from the soup into it.  Take this warmed mixture and stir into the soup.  Simmer over low heat for 5 minutes.

4.  Serve in individual cups and garnish with spring onions and nachos if you like.