Homemade Pimiento Cheese

I have no excuse for not writing. NO EXCUSE AT ALL!  I was half lazy and half busy to take decent food shots, curate the photos to my desired mix, and write an equally passable entry. My goals of posting consistently has failed, and I feel remorseful. I should do better (here I go again). AND I WILL.

The other day, I played around with cheese that was lying around in our refrigerator for a time. I rushed to a nearby grocery to buy Pimiento and made my self a fresh serving of Pimiento Cheese spread. It was late in the afternoon and I made myself a cup of coffee to go with my merienda. The moment I indulged on my concoction with toasted bread, I knew I would say good bye to its store-bought counterpart. 

The cheese actually reminded me of my grandmother. My dad told me how his mom made everything from scratch, even their ketchup! Now how awesome was that? She even made Atis ice cream when she had the time! I figured I should create my own too (with Star Apple since it’s my favorite) haha! I will let you know how that goes in the future. 

I missed writing. I actually do. 

Just to add an update this photo was taken two Saturdays ago. So, this is my husband’s side of the family! His nephew just celebrated his first birthday and we came there to paaartyyy. I daydreamed what my future kid’s first fête would be like – will it also be in Shakey’s? (to continue the Ramos tradition of Shakey’s parties) I just pray God will bless us with one soon, I guess that is what matters for now. My crazy desires have gone wild and we still do not have a child to celebrate it with hahaha. In time. In God’s time. 🙂 

 

Homemade Pimiento Cheese
Write a review
Print
Ingredients
  1. 16 oz. sharp cheddar cheese
  2. 4 oz. cream cheese
  3. 4 oz. pimiento
  4. 1/2 cup mayonnaise
  5. 1/4 teaspoon onion powder
  6. 1/4 teaspoon garlic powder
Instructions
  1. Grate the cheddar cheese and slice the cream cheese. Put all the ingredients in a mixer and combine altogether. Add seasonings and adjust to your liking.
  2. Take a spoonful and enjoy with bread or crackers! hihi
  3. Keep refrigerated.
Ramos On The Road http://ramosontheroad.com/

-Lica

The Silog I love

I have a new source of amusement! a washing machine haha. We just bought one and I have been thrilled to pieces just trying to work my way through laundry. I have been hand washing our clothes since we got back from our honeymoon (six months ago)! My hands need a rest, they have been dry as ever! wrinkles and all. 🙁 However, towards the middle of me sorting out the buttons, I realized how much of a noob I was! haha oh well.

ANYWAY.

Tomorrow is another holiday! Eid al Fitr, which is a special religious holiday celebrated by the Muslims; but Andre decided not to go to work today as well by reason of being down with flu.The rains have somewhat subsided but the atmosphere still bear shades of grey and gloom. It has been particularly hard to get up each day during the previous waking hours since I am wrapped up by such perfect bed weather. Part of me wished the coziness of it all will be unrelenting, yet the rains have caused enough damage already. Maybe it’s time for sun-shining days.

So…on to what’s for breakfast, because I have not been posting as regular as I should.

We Filipinos love our Silog meals and we have a variety of them for proof! Si for Sinangag (garlic fried rice) and Log for itlog (fried egg). The one I prepared for Andre happens to be my favorite, well next to the very famous Tapsilog. This combination of food is usually a breakfast meal but we do not limit ourselves to that time of the day only; we can actually relish them all day long!

Our fascination for the silog craze is a reflection of our creativity and prudence. Originally, sinangag is leftover rice from last night’s dinner which we re-cook again with garlic and maybe butter. We throw in meat (hotdog, longganisa, tocino or tapa) that we have in our refrigerator and finish it off with a nice, sunny-side up egg! Perfection!

Voila!

The Longanisa we had was a bit frozen so I had to break it down so I can cook it better (aka Longanisang hubad).

A silog meal is usually best taken with vinegar! Actually we eat a lot of dishes with vinegar! We even pair barbecues with it.

What is your favorite Silog meal? 🙂


 

Classic French Toast

Yay for the holiday! This is one of those rare occasions that I get to sleep longer and wake up to prepare quality breakfast. Thankfully, French Toasts are really fuss free alternatives to pancakes, since I was craving for one. I just wish I had fresh fruits on hand! The site where I got this recipe from looked enticing with all the berries on the side of her plate. Delish! But oh well, this will do for now! 

Classic French Toast
Serves 4
Write a review
Print
Cook Time
10 min
Total Time
15 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 eggs
  2. 1/3 cup milk
  3. 1/8 cup all-purpose flour
  4. 1/8 cup granulated sugar
  5. 1/8 teaspoon salt
  6. 1/2 teaspoon cinnamon
  7. 1/2 teaspoon vanilla extract
  8. 4 thick slices bread
Instructions
  1. Preheat griddle to 350 degrees F or or heat a skillet over medium heat. Grease well with butter.
  2. Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it's okay if the flour doesn't mix in completely smooth.
  3. Dip bread slices into the egg mixture, dredging them well on both sides, and place on hot, greased griddle or skillet.
  4. Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same.
  5. Remove to a plate. Serve warm, with syrup and a sprinkle of powdered sugar.
Adapted from Tastes Better From Scratch
Ramos On The Road http://ramosontheroad.com/

Lica 

A Mug Cake + Tales from the Weekend

Hellooooo, sweater weather!

Two causes for a celebration!

I made my dad’s blog site work! I have been toiling all morning to fix his new domain and it took me quite awhile to figure things out (more like four hours). Since I have more time in my hands the past few days, I have been experimenting and teaching myself how to do new things. One of my latest contributions to my accomplishment collection is the ability to put up a site via wordpress.org (aka ramosontheroad.com). Recently, I was able to replace a bulb in our lighting fixture that went kaput! (yay haha small sources of joy). And, last but not the least, one of my biggest proud moments is being able to bake a cake (a rather small one haha)!

I eternally suck at baking, mainly because I really do not have patience in following instructions to a tee. But, I guess (and I hope) that will all change starting today when I created my first mug cake! SO THAT IS CAUSE FOR A CELEBRATION REASON NUMBER TWO.

Fudgy Chocolate Mug Cake
Serves 2
Write a review
Print
Prep Time
3 min
Total Time
5 min
Prep Time
3 min
Total Time
5 min
Ingredients
  1. 2 tablespoons unsalted butter, melted
  2. 1/4 cup chocolate chips
  3. 1/4 cup buttermilk
  4. 3 tablespoons sugar
  5. 2 tablespoons unsweetened cocoa powder
  6. 1 tablespoon brown sugar, packed
  7. 1/2 teaspoon vanilla extract
  8. 2 tablespoons self-rising flour
  9. 1 egg
Instructions
  1. Butter the inside of a mug, or prepare with non-stick cooking spray.
  2. In a small bowl, melt the butter by microwaving it for about 50-60 seconds.
  3. Remove the bowl from the microwave and stir in the chocolate chips. Microwave the chocolate and butter mixture in 10-second increments, stirring the mixture every 10 seconds, until combined.
  4. Allow the chocolate mixture to cool for about 30 seconds. Add the egg, buttermilk, vanilla, brown sugar, and cocoa powder. Whisk together until smooth.
  5. Add the flour and stir until just combined.
  6. Pour the batter into the mug(s). Make sure you do not fill the mug more than halfway, or it will overflow in the microwave.
  7. Microwave the mug cake for 60-90 seconds. When you mug cake is done the top will appear dry, and it will be springy but firm. If you are using 2 smaller 8-ounce mugs, cook them for 30-50 seconds.
Adapted from Danielle Zimmerman
Ramos On The Road http://ramosontheroad.com/
Thank you to bestdessertrecipes.com for this recipe! It really was a dessert extraordinaire in a cup! Super perfect for a rainy weather such as today. 🙂 I remember shrieking to my heart’s content when I took out my mug from the microwave! wow, following procedure really does wonders, no? Who knew this cake would come out firm and moist at the same time! Yay!

And, some snippets from the weekend! since I have not been posting.

  1. We went to a Toy Con! and it DID NOT DISAPPOINT!! HURRAY!
  2. My dad posing with some zombies at the convention.
  3. Some of the toys on display!
  4. Andre, Lloyd (Andre’s best friend) and I taking a night cap in Starbucks last Saturday, after attending one of their friend’s celebratory dinner for passing the bar exam.
  5. Still from Starbucks. That was interesting night though, the rains poured as we exchanged the most random of conversations.
  6. Our drinks! I took a photo for the baristas rarely get my name right.
  7. My glasses haha I have no idea why I took a photo of that, perhaps I was feeling artsy (cringe).
  8. Hihi hello from this sweet lady (aka mom of bar passer and host of dinner) whom I met at the party. She happens to be my mom’s batchmate from high school. I was truly floored at her amusement when she saw me, it may have been a blast from the past for her…and I as well.  IT’S A SMALL WORLD AFTER ALL!
  9. Sunday driving with my husband! we were on our way to church.
  10. Honorary selfie with Andre. We looked like a carrot that day! I was wearing a green cardigan and he was doning his orange hypebeast jacket.
  11. Honorary selfie 2
  12. Honorary selfie 3 (boy, we are on a roll here!)
  13. Hello from the vegetable basket! my dad wore violet that day and I referred to him as the eggplant of the group.

Sorry for the lomo effect of the photos! I just discovered a new app and went crazy! 🤪 click, click, click.

Stay dry!


Lica

Clay Pot Chicken

Thursday = bible study and Chinese food! 

I feel like doing a Sheldon (from Big Bang Theory) and declaring tonight as Chinese Food night! Minus the junk that comes with take out grub, since they eat their nosh from boxes.

Andre usually holds his d-group (bible study group) at our house during Thursdays and it is such a challenge to whip up something different each time. I am just so grateful that it is so easy to feed boys haha. As long as its edible, then it is good to go! (Right?) 

I love love love having guests over! Sometimes it just gets too quiet at home, even for me to sustain. So people over is always a terrific idea. 


 

 

Clay Pot Chicken
Serves 3
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 6 pieces chicken thighs
  2. 1/2 tbsp garlic powder
  3. 2 tbsp ginger, minced
  4. 2 tbsp sesame oil
  5. 2 tbsp vegetable oil
  6. 2 cloves garlic, minced
  7. 1 1/2 tbsp soy sauce
  8. 1 tbsp oyster sauce
  9. 1 tbsp corn syrup
  10. salt and pepper to taste
for modification
  1. 1/2 cup mushrooms, sliced (it is preferred to use Chinese mushrooms, but I used Shitake. Still awesome)
  2. 4 pieces baby corn
  3. 1/2 cup tofu, cubed
Instructions
  1. Clean the cut up chicken thighs and rub them pepper, salt and garlic powder. Set them aside as you do your mise-en-place for the different ingredients.
  2. Heat a clay pot and add vegetable oil. Stir-fry minced garlic and ginger for a few minutes then add the chicken. Wait for 3 minutes until you turn each chicken upside down. Add the mushrooms and the baby corn. Then mix in the soy sauce, oyster sauce and corn syrup. You could water down your mixture by adding 1/4 cup of water if you want your clay pot chicken to be less salty.
  3. Cover the chicken, lower the heat and simmer for around 10 minutes. To serve, you can add a bit of parsley on top as garnish. Serve immediately and enjoy!
Ramos On The Road http://ramosontheroad.com/

-Lica 

Mac and Cheese + Trip to the Farm

One of my go-to comfort foods is Macaroni and Cheese for the very reason that it is so easy to do.

I had two objectives for this recipe : 1) I got home at 5 pm and I only had 30 minutes of window time to catch the natural light for my shots (thank God for summer! the sun sets at 6 pm) and 2) I needed a quick meal to prepare for André’s lunchbox tomorrow before we leave for dinner. With all that has been said and done I had to narrow my choices to something quick and good! Thankfully, my husband loved Mac and Cheese. ( I mean who does not, right?)

Gone are the days that I use those blue boxes. Now that I know how to cook, I make them from scratch (yeeeees, sosyal! haha) 


Macaroni and Cheese

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1

Ingredients

  • 1 tbsp butter
  • 2 tbsp flour all purpose
  • 1 cup milk full or non-fat (whichever you prefer)
  • 1/2 cup cheddar cheese grated
  • 1/4 cup parmesan cheese grated, for garnish
  • 2 tbsp parsley chopped
  • 1/4 cup bacon
  • salt and pepper to taste
  • 1/2 cup pasta

Instructions

  1. Melt butter in a medium-sized pan (as you are doing this, simultaneously warm the milk inside the microwave for a minute), when the butter has melted, add the flour and mix together until it resembles a paste. Add warm milk. It is important that the milk is warm to avoid unnecessary lumps as you blend it with the flour mixture. From here you can add your uncooked noodles (if you are up to washing another stock pot and/ or if you are in a hurry, you can cook your noodles separately! but if you are single handedly washing the dishes like me, this will do). When your noodles reach the desired consistency (which may take a longer time compared to when you make them separately in boiling water) gradually add the cheese. This is when it gets interestingly yummy! From the way it looks, you can actually eat it from here haha, I kid. 

  2. Let's continue with the process. Take the Macaroni and Cheese out of the pot and into a plate. Sprinkle with Parmesan Cheese, top it with Parsley and enjoy! 

    ** I added bacon bits in this post for extra flavor, which you can put on top of your dish! If you do not want the unnecessary grease, a plain Mac and Cheese is good enough as well. 

I got home late today because I went to a local market and farm in Indang, Cavite this morning! It is not everyday I get to say I went to both places haha but on this very day, I did. 🙂 One of those educational things I do on a not-so everyday basis. I was enlightened on the value of composting and how it actually worked. The proper kind of compost would be helpful if in case you decided to put up a garden. Honestly, that would add up to the whole homemaker image ya’know (I got the mint from my plant box! haha) BUT NO, I do not have a green thumb and plants just die on me in a heartbeat.

My dad joined this culinary group called Chops and they go around the country exploring interesting finds related to local ingredients, historical landmarks, and of course, the art of quality noshing. Since I am a foodie (or at least trying to be), I decided to check it out.

The good thing about all of this was that I was able to bring home freebies, and freebies I mean herbs like Oregano, Peppermint and the like haha! I shoved them all inside the ref, all to be devoured! Or mushed and mixed in Andre’s future meals (I am kidding, love. I will not do that to you, I know you hate these things and edible flowers. )


great day, it was!

On a side note, I love chickens haha I do not know why. While we were doing our grocery this evening, André just asked me if I wanted to buy a tray of chicken thighs considering, and I quote…“ikaw and reyna ng mga manok.” Hm. I do not know if I will be amused.

-lica

Ham and Egg Sandwich

After I realized my husband has left for work, I sent him a message telling him I wish we had more time in the morning. I long for Saturdays when we could just stay in bed longer and have meaningful conversations over breakfast once we finally decide to get up. That is pure bliss, but it just happens once a week (since we prepare early for church on Sundays). Rrrrr. ADULTING. Sometimes I wish we married young so we can just dismiss the responsibilities of being an adult but still be together. WHAT AM I SAYING?! HAHA. HUHU (even my emotions are confused) I am just that sad.

This is the second time I decided to sleep in! I remember because the other instance was when Andre sent me a message telling me a funny story of how he tried cooking spam inside the oven toaster, since he did not know where the pans were (shout out to those husbands who try to work themselves around the kitchen! it is so adorable really). It was a failed attempt, but he ate it anyway. I do not know why I even explain myself but not being able to wake up early in the morning just feels awful because I know I should. I worked on my blog late into the wee hours of the morning, that I failed to get up in time. That will be the last time I will be sleeping late (I hope).

Today, I decided to fix myself breakfast since I was no longer in a hurry. I usually accompany Andre’s quick fix of corned beef and rice with my usual jam and bread.

Insert emo music here haha. This photo does feel like a scene from a movie. 

I prepared a Ham and Egg Muffin sandwich which seemed like the Mcdonald’s Mcmuffin Egg sandwich, only healthier. My husband brought home a cheese loaf from Bread Talk last night (which happens to be our favorite!) so I made use of it. The meat was Excelente Chinese Ham which my dad gave me a few weeks ago.

I do not normally cook my eggs like this but this kind of plating called for it. There are many ways to rustle up round-shaped eggs; if I had cylindrical cookie cutters, this would have been easier. Hence, I placed mine inside circular molds and steamed them to hard boiled perfection. I could also bake them inside the oven but it will take too much time, so this what I preferred (it still came out the way I wanted it to). Plus, brushing the baking mold with olive oil enabled these babies to slide out and retain its shape. Voila! 


Happy Morning, Everyone!

– Lica