Cheesy sausage rolls

Cheesy sausage rolls

They taste like you were slaving away all day, but the only took 10mins to make and 30mins to bake ๐Ÿ™‚ 


Frozen Puff pastry 1 box (2sheets inside)


1 pack chicken italian sausage

1 cup cheese (I used a mix of cheddar and pepperjack)

Italian seasoning

Egg wash (1 egg beaten) 

Fresh chopped parsley for garnish

Optional: marinara sauce for dipping

Thaw frozen puff pastry according to instructions on the box. Preheat oven to 400F

Mix sausage, cheese, italian seasoning in a bowl. I don’t add salt anymore because the sausage and cheese have enough salt for me. 

Cut puff pastry sheets in half. On the longer  side of the puff pastry, put 1/4 of the filling in a long strip along the edge (kind of like a sausage shape). Brush some egg wash on the inside of the other edge of the puff pastry opposite of where the sausage is. Roll the puff pastry with sausage towards the side with the egg wash and press a little bit to seal. 

Cut into 3 or 4 pieces. Do the same for the rest of the puff pastry sheets and filling. 

Put on a baking sheet lined with parchment paper. Brush egg wash on top, cut 2-3 slits on top of each piece. Sprinkle with chopped parsley. 

Bake for 25-30min or until the puff pastry is golden and the sausage is cooked.  Let them rest for 10mins then serve and enjoy. They also taste great dipped in marinara sauce ๐Ÿ™‚ 


Strawberry cream cheese loaf and muffins

Strawberry cream cheese loaf and muffins

Lighting sucks because it was gloomy this morning. 

Using Ina’s recipe, I was able to make 12muffins and 1 decent sized loaf ๐Ÿ™‚

I was originally going to just make muffins but I ran out of cupcake liners so I made the leftover batter and cream cheese topping to make a loaf and I love how it turned out!
For the batter I used Ina Garten’s recipe for strawberry muffins. The only changes I made were: add 2tbsp of the required sugar in the recipe to the chopped strawberries and 1tbsp lemon juice. I also omitted the cinammon because Grandmama doesn’t like cinammon. It’s still super yummy ๐Ÿ™‚
Cream cheese topping:

1 8oz pack of cream cheese

1 egg

3tbsp fine sugar/baker’s sugar (NOT powdered/confectioner’s sugar) 

Mix all of the ingredients together well. 

Top muffins with 1tsp of the cream cheese topping and the loaf with the rest of it then swirl with a toothpick or knife ๐Ÿ™‚ 

Bake loaf at 375 degrees F for 40 mins or until toothpick inserted into the center comes out clean. 

Instant Pot Honey Garlic Chicken

I used bone in, skin on chicken thighs because it’s what I had on hand ๐Ÿ™‚ 

One pack bone in skin on chicken thighs

Soy sauce 1/2cup

Honey 1/2 cup

Hoisin sauce 2tbsp

Sesame oil 1tbsp

2tbsp garlic powder

1/2tsp red pepper flakes

Garlic salt, lemon pepper to season chicken with
Press saute on the Ip and add oil once it’s hot. 

Pat chicken dry with a paper towel. Season with lemon pepper and garlic salt.  Brown the skin side first in the IP for about 3mins then turn it over and brown the other side. 

Mix together the ingredients for the sauce. After you turn the chicken over and it has been browning for a few minutes, pour the sauce on the chicken. Close lid and seal vent. Press cancel, then manual (high pressure) 12mins for smaller thighs I used 15min because the thighs I had were quite large. (For boneless skinless thighs use 7min)

Npr 5mins then qr. ๐Ÿ™‚ 

optional: you can broil in the oven for 10mins to crisp up the skin a bit or If using boneless skinless thighs, no need to broil. 

Instant pot arroz caldo

I just winged it ๐Ÿ˜‚

Saute chopped onion, garlic and ginger (3inch long piece sliced into 1inch strips)
When fragrant, brown some chicken breast tenders sliced into small cubes. Season with fish sauce and pepper. 
When chicken is no longer pink on the outside (doesn’t have to be cooked all the way) add in 2 cups rice (I used jasmine rice). Saute for about a minute or 2. Add in 6 cups chicken broth and 1 tsp safflower (optional). Stir. 

Close lid and seal. Press cancel, then manual, 10mins. Qr then stir. Add more water or chicken broth after if needed, to bring to your desired consistency. 

Instant pot chicken adobo sa calamansi

Instant pot chicken adobo sa calamnsi. Lilli just had 3 servings ๐Ÿ˜ฑ
-Boneless skinless chicken thighs cut into 1inch cubes

-soy sauce 1/4cup

-water 1/2cup

-6tbsp calamansi juice (you can also use lemon or line juice) (if you want traditional adobo, just use 1/4 cup white vinegar instead of the calamansi juice)

-4tbsp white vinegar

-2dried bay leaves 

-salt, pepper, garlic powder 
Marinate chicken in soy sauce, calamansi juice with garlic powder and pepper for at least 30min. 

Press sautรฉ on the IP, once the pot is hot, put in some butter or olive oil and brown the chicken meat. Toss in the marinating liquid, add water and vinegar and bay leaves. Press cancel, then press manual high and set the timer for 12mins. Quick release and serve over rice!

Instant Pot Penne Ala Vodka

Note: ingredients with **** are for homemade marinara. If you want to use your favorite sauce in a jar, you will need 4.5 cups of your jarred marinara sauce and omit the ingredients with ****
This might be the most delicious dish I’ve made in the IP. The extra steps to make your own marinara with vodka are all worth it, in my opinion. So good! 
1 shallot chopped

****2 bulbs of garlic (“roasted” in the IP)

Mushrooms chopped (optional)

Bacon fat (or olive oil for sauteing) 1-2tsp

0.5-1lb italian sausage (I used chicken italian sausage)

1/4cup vodka

*****1 28oz can of crushed tomatoes

****1 14oz can of diced tomatoes (with basil, garlic and oregano if you can find it)

****A few leaves of basil chopped

****1tsp dried oregano

2tbsp butter

1 1/2 cups chicken stock/water (I used chicken stock)

1 1lb box of mini penne or pasta or your choice

1/2 cup heavy cream 

1/4 cup parmesan for sauce and some more to top pasta with when you serve it

Salt and pepper to taste 

Crushed red pepper flakes to taste (optional)
***if you want to use marinara from a jar (you need 4.5cups marinara) steps 1,2 and 4 are optional. You will start with sauteing shallots, some chopped garlic, mushrooms and italian sausage then go to step 5. 


1. Cut off tops of the garlic bulbs. Put 1 cup water in the IP, trivet, and steamer basket inside then put the garlic bulbs with the tops cut off in the steamer basket. Press manual, high 9mins. Quick release and take them out, set aside and let them cool. Remove the water and trivet from the pot. Press sautรจ to evaporate remaining water. 

2. Once the bottom of the pot is dry, put 1-2 tsp of bacon fat or olive oil in the pot. Sautรจ the shallots for about 1min, then add in the mushrooms. Season with salt and pepper. Saute mushrooms and shallots for a few minutes. take them out and set aside. 

Once the garlic is cool enough to touch, remove the skins, put in a bowl and mash up with a fork. Set aside. 

3. Brown the italian sausage for a few minutes until cooked. Once the sausage is cooked, add in the vodka to deglaze. Let the alcohol evaporate for a few mins until the liquid is reduced by half. 

4. Pour in the can of crushed tomatoes, and diced tomatoes.  Add crushed roasted garlic, chopped basil and dried oregano. Stir. Close lid and seal. Press cancel, then press manual, high 30mins. Quick release. Press cancel. Open pot and you can use an immersion blender to make the consistency of the sauce uniform or leave it as is. Get 4.5cups of the vodka marinara to use for the pasta and freeze/refrigerate the rest for later use. 

5. Pour in 1.5 cups of water/chicken stock. Add in the 4.5cups of marinara sauce either the homemade sauce of from a jar. Add in the sauteed mushrooms and shallots, pasta and the butter, season with salt, pepper and crushed red pepper flakes if you want a little kick. Stir everything together well and make sure to scrape the bottom of the pot to remove anything that is stuck. Close lid, seal, press manual high for 7mins. Quick release. 

6. Open lid and stir everything, add 1/2 cup of heavy cream and 1/4 cup of parmesan. Stir well. Serve with more parmesan on top. Enjoy ๐Ÿ™‚ 

Tada! Enjoy!

Credits to pressureluck – I followed his general procedure and cooking time but tweaked the recipe a bit and omitted cream cheese ๐Ÿ™‚ 

Instant pot Ginisang Munggo (Mung Bean Stew)

1 onion chopped

Garlic chopped

Tomatoes chopped

Pork sliced into small pieces

Mung beans/munggo 1 1/2 cups (I rinsed and pre-soaked mine for 30mins)

Water/ beef stock 2.5cups


Chicharron(some crumbled up, some big pieces)

Salt/fish sauce

Press sautรฉ on the IP. Wait for it to get hot then add some oil (I used bacon fat). Saute the onions, garlic and tomato for a minute or two until fragrant. Add in the pork, season with salt/a little fish sauce and pepper and saute until outside is no longer pink. Add in mungbeans (I pre-soaked mine for 30mins) and water or beef stock. Press cancel and then Manual high pressure for 15mins. Close the lid and seal. 

Natural release for 5min then quick release. Open lid and add in the spinach and stir. Season with salt and pepper to taste. Top with chicharron bits and serve over rice ๐Ÿ™‚ 

Mama Loves Lilli -our babywearing journey

Trigger Warning: Loss

Many people (including family) keep asking, “Why do you carry Lilli?” Or “Can’t she walk yet?” “Doesn’t your back hurt?” “Isn’t she heavy?”

Why do I carry Lilli? Snarky me would say “it’s none of your business” in my head, but my real answer is because I can. It took a few years and a couple of losses before we had Lilli. I will carry her as long as I can and when I can no longer physically carry her, I will hold her hand and be there as long as she wants me to. When we had Lilli, I didn’t know if someday, I would ever be blessed to have another child, so I wanted to give Lilli all of the love that I could give. 

Yes, Lilli can walk. As a matter of fact, she can run pretty fast. Which is also one of the reasons I carry her. In places where it might be dangerous for her to suddenly run off, I’d rather carry her than have her suddenly bolt from me and get hurt. 

No, surprisingly, my back doesn’t hurt. I started wearing Lilli when she was 3mos old in a boba wrap which didn’t really work out. Then in a Catbirdbaby meh dai which I loved, then in a tula, then I discovered wraps and ring slings. Wraps allowed me to use so many carries with a single piece of cloth. And for me, it offered more support than any other carrier I’ve tried. So I stuck to wraps. Lilli is now almost 3, and I can still wrap her if needed – whether for comfort or for safety. It seems that since I started carrying her, my back has gotten stronger and I have not experienced back pains since I started carrying her regularly. I do get back pains when I carry her in my arms, without a carrier, which is an extremely rare occurrence. 

Isn’t she heavy? Why yes, she is heavy. But that’s okay. She won’t always want me to carry her. Someday, she’ll be the one to say she doesn’t want uppies. And I’ll be sad. But I’ll always carry her in my heart. 

Instant pot ribs

IP ribs


Garlic powder 2tbsp

Paprika 1tbsp

Cumin 1tbsp

Chili powder 1tbsp

Onion powder 1tbsp

Brown sugar 2tbsp
Mix spices together. 
Remove the silvery part near the bones. Rub the spices onto the ribs. 
Put 1cup water and a little bit of liquid smoke into your IP. Put in the trivet. Set ribs on top of trivet. 
Close lid and press manual 45mins. Make sure sealing vent is closed. 
Once done, NPR(let steam out naturally). Open Ip. 
I usually take the ribs out then brush on my hubby’s favorite barbecue sauce on it and broil in the oven for 5-10mins ๐Ÿ™‚

It’s also very flavorful on it’s own even without the barbecue sauce (which is how I prefer it but hubby likes his sauce)  ๐Ÿ˜œ

Instant pot cornish hens (2hens)ย 

IP cornish hens

Season 2 cornish hens with salt, pepper, poultry seasoning. Put 2 slices of lemon, a few cloves of garlic, some sprigs of rosemary in the cavity and also season inside cavity with some salt and pepper also. 
Turn the Ip on and press saute. When it gets hot, pour your choice of oil (I used bacon fat) about 2tsp). Put the hen in breast side down and brown chicken turning a few times to brown all sides. 
Take out chicken and brown the other one as well. 
Take out second chicken. 
Pour 1 cup chicken broth, put in a few cloves of garlic, a few sprigs of rosemary into the pot. Put in the trivet. Press cancel, then press manual and set timer to 30.  
Put the cornish hens in breast side down and squeeze remaining lemon juice on top. Close lid and sealing vent. 
When done, let pressure release naturally. Open sealing vent once all the steam has released. Open lid and take hens out. You can also broil the hens in the oven for a few minutes if desired. ๐Ÿ™‚