This is one of the very first dishes that I’ve learned to cook. The original is my sister’s recipe. I just tweak it according to the ingredients on hand.

cream of mushroom meatballs, by 240baon Meatballs in Cream of Mushroom
You need:
  • Meatballs (recipe below)
  • garlic
  • onions
  • 1 can of cream of mushroom soup
  • 1 can of corn kernels
  • chopped carrots
  • salt and pepper
  • water

Basic Meatball recipe:
  • ground sirloin or ground round
  • 1 egg
  • soy sauce or salt
  • Worcestershire sauce
  • pepper
  • breadcrumbs

1. In a bowl, season the ground beef with soy sauce or salt and pepper. Add a dash of Worcestershire sauce. Add 1 beaten egg. Mix. Add breadcrumbs and mix well.
2. Form into balls and fry. Be careful not to overcrowd the pan as this will make the meatballs absorb more oil than usual.

Meatballs in cream of mushroom:
1. Saute some garlic and onions. Add the chopped carrots. Cook for 1 minute. Add the corn kernels. Cook for another minute.
2. Add the cream of mushroom soup. Add water according to how thick or thin you want your soup to be.
3. Season with salt and pepper. Add the meatballs and serve hot.

This is a great way to utilize leftover vegetables and meatballs. Kids will also love this for sure. I used to feed my cousins with this and not only do they clean their plates, but they ask for seconds as well. And you know how hard it is to feed very young children.

BLT reinvented, by 240baon
BLT Re-Invented

This is a simple BLT that I put on half a burger bun. I spread some butter on the bun (just a tiny amount) then toasted it. Then I spread some cream cheese. Mix in some chopped parsley if you have them. I didn’t at the time so I settled with just plain cream cheese then top with lettuce, tomatoes and bacon. This is a surefire way to start your morning! Serve with fresh, cold orange juice and you’re good to go!

Ana-chan, can we go please? please?
I don’t need to explain the title. Surely you know that this is one hot dish. Cook this for the people in your life who want their food hot! This recipe is from Rachael Ray.

the devil's shrimp, by 240baon The Devil’s Shrimp Pasta

You need:

  • Thin Spaghetti (cooked according to package directions)
  • EVOO
  • 1 can anchovies
  • garlic (lots of it!)
  • 1/2c white wine
  • Shrimps, shelled and deveined
  • 1 can chopped tomatoes
  • 1/2 to 1 cup chicken stock
  • bird’s eye chili (siling labuyo)
  • dried chili flakes
  • salt and pepper
  • dried oregano
  • butter
  • basil
  • lemon juice

In a deep skillet or pan, heat the EVOO. Stir in the anchovies to melt. Add the dried chili pepper and the sliced/chopped bird’s eye chili. Be careful of pepper burns. Wear gloves when you chop the chilis or use a fork and knife. Add the chopped garlic.   Add the white wine and let simmer for about 3 minutes. Add the chicken stock and the canned tomatoes. Add the oregano and basil. Simmer for about 10 – 20 minutes. Season with salt and pepper.

In a bowl, season the shrimps with salt and lemon juice. In a pan, melt the butter then add the shrimp. Cook until pink. Add the shrimps to the sauce then stir in the pasta. Serve with crusty bread to sop up the sauce. Don’t forget to serve a lot of cold drinks!

Because MB loves spicy dishes, this was a hit! I’m not a big fan of super spicy dishes but I loved this!
When pressed for time, a sandwich bento is a surefire way to get me through the day.

garlic chicken sandwich bento, by 240baon

Dredge the chicken thigh fillets in Crispy Fry Garlic. I added some pepper for extra flavor. Fry. 

To assemble, place some lettuce on top of your bread then some tomatoes then the chicken fillet. Spread some Caesar dressing and top with quick melt cheese. Nuke for about 30 seconds or about 2-3 minutes in a toaster then serve.

Edit: In this photo, I actually used this mix of seasoning for the chicken - cumin, salt, pepper, Spanish paprika, garlic powder, onion powder and a little bit of turmeric.  
This is a good, filling meal that you can eat with rice or mashed potatoes or crusty bread.

Sour Cream Chicken


  • chicken breast fillets
  • EVOO
  • mushrooms
  • red or green bell peppers
  • minced garlic
  • chicken broth
  • S&P
  • 1/2 cup sour cream (I used one tub)
  • 1T all purpose flour
  • Parsley

Cook chicken until brown. Add oil to the pan and cook the mushrooms, bell peppers and garlic. Add broth and season with S&P. Bring to a boil then lower heat. For the sauce, in a bowl, stir or whisk together sour cream, flour and more pepper until smooth. If you want, you can also add sherry. Stir in the mixture with the broth. Cook and stir until bubbly. Serve over hot cooked rice and garnish with parsley.

I wasn't able to eat this because I was having digestion problems that night so I was stuck with this:

 and this:

  • Oh, well. At least I got to taste the sour cream chicken when we had it for baon.


So sorry if I haven't been posting regularly. Uber busy in the office!

I don’t know about you but I don’t enjoy having heavy breakfasts especially on weekdays. On Saturdays, yes, we enjoy a hearty brunch but the rest of the week, we opt for lighter, simpler quick fixes.

The ingredients of this dish are usually seen on the breakfast table but we had them for dinner because we wanted something light.

bacon and spinach egg sandwich, by 240baon Bacon and Spinach Egg Buns

This is so easy to make that I think the hardest thing to do here is cooking the egg. It’s just a regular omelette with spinach, seasoned with sea salt and pepper, a dash of Worcestershire sauce and hot pepper sauce (optional). To assemble, spread some butter on a bun and top with grated quick melt cheese. Pop in the toaster. Add sliced tomatoes, spinach eggs and bacon. Serve with your favorite chips and ice cold drink.
I’m swamped with work and so I’ll make this post quick. After all, a picture is worth a thousand words. Here’s my thousand words:

spinach rice and garlic herbed chicken bento, by 240baon Spinach rice, garlic herbed chicken bites, baby carrots, mashed potatoes, Caesar dressing and tomato ketchup in animal containers

For recipes, please see my previous posts.

Happy weekend everyone! I can’t wait for 5 pm!
When I cook an herby meat dish, I usually pair it with spinach rice. I have no idea why but the idea (and taste) is very appealing to me.

simple spinach rice, by 240baon Simple Spinach Rice
This is a simplified version because the chicken that I served this with is already full of flavor.

I skipped the garlic. I just cooked the spinach in EVOO and butter then added the rice. I seasoned it with a little sea salt. The only thing I regret is cooking just a few cups of this rice. It was delicious and it was bitin!

If you want more Spinach Rice ideas, check out the archives or type spinach on the search box.
The only chicken breading mix that I buy is Crispy Fry. They have 3 flavors to choose from – classic, garlic and spicy. I wanted some crispy chicken and I know that we still had a pack of Crispy Fry Garlic. But I was bored (again) and just thinking about the familiar flavor made me suya already. So, being so pakialamera, I played around with the herbs in the kitchen. I added basil, oregano and nutmeg to the garlic mix then dredged some bite sized chicken thigh fillets in it.

Here’s the result:

garlic herbed chicken bites, by 240baon Garlic Herbed Chicken Bites

You might say why not just mix garlic powder, flour and the herbs together? well, you know, there’s something incredibly mouth-watering about junk food for a person who has a very controlled diet (read: me). I also can’t seem to make the chicken as crispy as when I dredge it in Crispy Fry . I can’t do that with just flour and cornstarch. I also love the other flavors in the mix that’s why I keep using it. There are also times when I make a chicken mix from scratch which you can read in my previous posts, but I just can’t resist the allure of instant mixes.  It’s also a lifesaver when I’m dead tired from work or illness.

This was already very flavorful and didn’t need any gravy. We did dip this in ketchup though because the combination of herbs and sour ketchup was just too good. I served this with a special rice which I will show you next.
I get bored easily. I have to admit though that my grocery list contains about 80% the same things every week but as you can see, I’ve managed to make something new out of them, well, most of the time that is when I’m not lazy.

We were stuck with a bag of leftover Vietnamese noodles and I desperately wanted to use them already but I was lacking ingredients so I experimented with these:

boiled eggs, fish balls, tofu and bean sprout topping, by 240baonBoiled eggs, tofu and fish balls with bean sprouts
(ooops, wrong watermark!)

It was an interesting mix of textures. This would have been great had I made the noodles overflowing with sauce. My mistake. This type of noodles usually absorb all the sauce even before serving. Next time I’ll probably use a different type.

The noodles were dry but that didn’t stop us from enjoying the meal. I served soy sauce and calamansi and sweet chili sauce on the side. Very filling indeed.