Gone Road Trippin'

Bags are packed and camera ready. 

Going for a short trip to enjoy the last weekend of Summer 2013.

We'll be back soon!

Baked Chicken with Honey Lemon and Oregano Sauce

I saw this recipe from an old magazine in the waiting room of my doctor's clinic. The orgeano on the dish caught my eyes knowing that I have lots of it in my herb garden. Unfortunately I don't have a pen and paper with me so I trusted my good o'l memory to help me when I get home and try the dish for dinner.

With just a few ingredients, this chicken dish is truly delicious! I served it with crusty country bread and we had a perfect al fresco dinner in the backyard.

Baked Chicken with Honey Lemon and Oregano Sauce

Ingredients
3 chicken legs (with thigh attached)
juice of 1 large lemon 
2 tbsp honey
4 cloves of garlic, crushed
 4 sprigs of  fresh oregano, chopped
2 tbsp olive oil
Salt and pepper to taste
10 cherry tomatoes
1/4 cup low salt chicken broth or plain water
1 lb. French green beans
2 tbsp coriander or parsley, chopped

Procedure

In a marinating dish/bowl, combine lemon juice, honey, garlic, oregano and olive oil. Season with salt and pepper and mix well.

Add chicken and coat with the honey lemon sauce mixture. Cover and refrigerate for at least 2 hours.

Preheat the oven to 375°F. Add the tomatoes, and 1/4 cup water to the chicken and honey lemon oregamo mixture, place in the oven (uncovered), and bake for 50 minutes or until done.

While the chicken is cooking, blanch the French green beans in boiling water for  about 5 minutes. Drain, rinse and set aside. 

When chicken is almost done (when skin is turning golden brown) add the cooked beans to the dish. Before serving, add the chopped coriander or parsley. Serve with your favorite crusty bread to sop up the delicious sauce.

BuskerFest 2013

Summer fun in downtown Toronto is not complete without the annual BuskerFest. Hubby and I joined the big crowd gathered along Yonge St. delighted and mesmerized by world-class buskers.

Acrobats, musicians. magicians, mimes, street painters, jugglers -  name it, they've got it!

For us busking is entertainment, for buskers, busking is LIFE!

Shared with : Weekly Top Shot

Bites and Nibbles @ 1847 Wine and Beer Bistro

I met a dear colleague of mine for a working lunch at this new trendy bistro in Brooklin {yes that's Brooklin with an "i"} Ontario. The place is very cozy and perfect for either a business lunch or a casual lunch-out with friends and family.

J and I shared the charcuterie board which  was a treat in itself - the duck and liver pate and duck and orange terrine truly whet our appetites.  The seafood pasta in light tomato sauce and the chicken chicken pesto baguette were fresh and tasty. Too bad we didn't have the time to try the bistro's desserts but I'll make sure to try the very promising maple vanilla cake on my next visit.

 
 

1847 Wine & Beer Bistro

45 Baldwin Street

Brooklin Ontario

 

Okoy [Vegetables and Shrimp Fritters]

Okoy is one of the most popular street foods in the Philippines. It is usually served for "merienda" (snack) after "siesta" (afternoon nap). There are so many versions of okoy from various regions of the country but the main ingredients are shrimps, mung bean sprouts (togue) and sweet potato. And almost always, okoy is best eaten with spicy vinegar.

I remember how delicious my mom and Lola Tacing's (my paternal grandmother) versions of okoy and used to watch them making it. Here's how I remember it ... still delicious just the way I remember it to be!

Okoy

Ingredients 

500g large shrimps {peeled, deveined and cut into smaller pieces)
1 1/2 cup Julienne sweet  potatoes
1 cup Julienne carrots
1 cup togue (bean sprouts)
1/2 cup coriander leaves
1 cup flour
1 cup cornstarch
1 egg, beaten
1 1/4 shrimp broth
2 cloves garlic, minced

1 tbsp fish sauce
freshly ground pepper
canola oil for frying

 Vinegar Dipping Sauce
4 cloves garlic, minced
2 tbsp chopped scallions or green onions
2 tbsp sugar
3/4 cup Pinakurat vinegar (can be substituted with red wine vinegar)
3 tbsp light soy sauce
2 pieces chopped red Thai chillies (optional)

Procedure
In a deep bowl mix together flour,  cornstarch, egg, garlic, shrimp broth, fish sauce and pepper. Make sure the batter is free of lumps.

Add shrimps, sweet potatoes, carrots, bean sprouts and coriander to the batter and mix well.

In a pan, heat oil enough for  frying (just enough to let patty settle down flat on the pan).

Using a scoop, spoon out shrimp/vegetables batter and place in pan like mini pancakes. Fry until crisp and brown on both sides and place on a paper towel to drain excess fat. Fry until crisp and brown on both sides and place on a paper towel to drain excess fat.

Prepare the vinegar dipping sauce by mixing all the vinegar dip ingredients.

Serve fritters while hot and crispy.

Let there be LIGHT!

This late afternoon shot of Alcatraz I took from the distant hills of San Fransisco is one of my favorite photos. The subject may be deceptively beautiful but the light shining on "The Rock" says it all....

"Even the darkest night will end and the sun will rise."

A captured moment indeed!

Shared with: Weekly Top Shot

Backyard Oyster Bar

I was craving for some oysters last weekend. Instead of driving all the way to Toronto, hubby and I bought some fresh Atlantic oysters from a local seafood market. Then, we set up an impromptu oyster bar under the apple tree in our own backyard!

While Jayvee is shucking the oysters, I made mignonette sauce using my own recipe (see recipe below) using "pinakurat" {coconut vinegar} from  the Philippines.

We can taste the sea from the freshness of the oysters. Paired with sweet cranberry wine from Vermont,  no doubt, this was one of the best al fresco dining we had in the backyard!

Mignonette Sauce {with Pinakutrat Vinegar}

Ingredients:

2 tablespoons Pinakurat vinegar {coconut vinegar}
2 tablespoons red wine vinegar
2 teaspoons finely chopped shallot2
1 1/2 teaspoons grated fresh ginger
pinch of freshly ground black pepper
generous pinch of sugar (add more if you want sweeter mignonette)
pinch of salt
 
Procedure:
Stir all ingredients in a bowl and let it stand for at least 15 minutes before

I miss ...

... going to little fishing village for fresh catch seafood

 

... the sound of swaying coconut trees while having lunch in one of these nipa huts

... the summer fun in the Philippines!

Shared with: RURALITY BLOG HOP

I {heart} you Instagram Card

 

Here's a I made for Freshly Made Sketches.

For the focal point of the card, I made a mock copy of "instagram photo" and stamped it a boy and a girl image. I also used decorative tapes as little banners. For an added touch, I made a matching envelop using one of the tapes found on the card.

SKETCH INSPIRED BY:

Song-ography {Lean On Me}

"Lean On Me"

Pisa, Italia

 

Song-ography 

/noun/

a fun mash-up of photography and song titles 

Shared with : Song-ography

Where in the World : Village of Elora, Ontario

An hour and a half drive, north-west of Toronto is the town of Elora - definitely one of most picturesque villages of Ontario. Founded in the early 1800's , Elora has maintained its old world charm while ushering contemporary artists and galleries, fine cuisines, and up-scale shops into the downtown area. 

A great place to spend a relaxing afternoon by browsing quaint antique shops or enjoying an afternoon tea at Uptown Cafe. Just lovely ....