Whenever we think of aioli, we can’t help but remember a meal we had with a good friend of ours. We were two Canadians in Thailand sitting down with our English friend for some burgers and fries at this really spectacular burger joint owned by two Americans on the island of Koh Phangan and when our food came, our friend looked up at us with one of the biggest smiles we’ve ever seen and said “There’s garlic aioli!! I LOVE garlic aioli!” At the time it seemed random but when we look back we see exactly how significant that aioli was. Afterall, we were three people travelling abroad and were looking for a little taste of home. Sure, the burgers were the goal but that garlic aioli dipping sauce for our fries was symbolic of home for all of us, the owners included, in an even more powerful way than the burgers. It was simple, unexpected and a condiment we would never have expected during all of our lengthy stays in Southeast Asia.

Since then, we’ve explored much more of Asia and beyond and we now often cook dishes from our travels right at our own home in Canada to remind us of places we’ve been and cuisine we’ve tried. It’s always interesting then, that when we make a classically western recipe like garlic aioli (no matter what we pair it with) that we think of Thailand and that small, but memorable, burger shop.

Quick & Simple, Four Ingredient Garlic Aioli

This is our quick go-to garlic aioli recipe that we especially love to pair with our baked green bean fries recipe for a tasty snack! With only 5 ingredients, it’s a simple way to add a delicious touch to sides, meals and snacks.


  1. 2 cloves of garlic (we like extra garlic so we’ll often add about 3 cloves)
  2. 1/2 cup mayo
  3. 2 tbsp olive oil
  4. 1 tbsp fresh-squeezed lemon juice (we add a bit more to taste)
  5. Salt to taste (start with 1/4 tsp)


  • Mash cleaned garlic cloves by using a garlic press. If you don’t have a garlic press, a small holed grater will also work
  • Combine the mashed garlic with salt and use a fork to mash further into a paste
  • Whisk in the mayo, oil and lemon juice until combined
  • Taste and add more salt if desired

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Easy Garlic Aioli Recipe

We always love to find new ways to incorporate vegetables into our diet and sometimes veggie substitutions to traditional snacks and sides make it easy to do so. When we discovered baked green bean fries – a dish that can be either a snack or a side and that is both nutritious as well as tasty – we knew we had something that would be making a regular appearance in our kitchen. And it has.

This recipe is super simple, pretty quick, incredibly delicious and versatile. We usually have it as our side with our chicken Adobo recipe or with a good steak instead of fries (think steak frites with a twist). We’ll also make them as a snack on their own or with our garlic aioli recipe.

No matter what you serve them with (or if you eat them on their own) these are a great way to incorporate vegetables and check off some nutrients in your day and enjoy doing it!

Baked Green Bean Fries on Oven Tray

How To Make Baked Green Bean Fries


  • 1 – 1 1/2 lbs of green beans, washed and ends removed
  • 1 cup of Panko bread crumbs
  • 1/4-1/2 cup parmesan cheese (depends on preference). If no parmesan is desired, substitute with additional Panko
  • 1/2 cup all-purpose flour (additional just in case)
  • 2-3 large eggs, whisked in a bowl & lightly salted
  • salt and ground pepper to taste
  • optional: pinch of cayenne pepper or tsp of paprika depending on preference, to add a bit of heat or extra spice
Baked Green Bean Fries in Oven


  1. Prepare a baking sheet with light coat of oil or use a non-stick pan
  2. Preheat the oven to 425F
  3. In a bowl, combine bread crumbs, parmesan, pinch of salt and pepper and choice of additional optional seasonings.
  4. We usually spread out a sheet of foil and fold in all the sides and edges to form a lip. We’ll then place the bowl of beaten eggs at the top middle and pour the flour on one side on the foil and the bread crumb mix on the other to form a sort of assembly line. You can skip this and put everything in bowls instead.
  5. Take a handful at a time and roll in flour. Put into egg and, with a fork, coat completely.
  6. Take out of egg with fork and allow excess egg to drip off before placing in Panko mixture. Coat completely
  7. place coated green beans onto baking sheet in a single layer and bake in oven for 10 minutes or until golden brown
  8. Taste and sprinkle extra salt if desired
  9. Serve while hot.

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Baked Green Bean Fries Recipe

We learned fairly quickly while travelling in the Philippines that we absolutely love Filipino food. From our first meal and our first bite (well spoonful as it was a soup) of the cuisine, we knew we had found another destination to add to our list of culinary delights. Though Carolann had grown up eating Filipino food during regular visits to one of her best friend’s houses, there is something different about being immersed and surrounded by the cuisine. The flavours are purer when one can find and use the traditional ingredients, as is not often the case when trying to recreate dishes from products purchased at your own local grocery store or market an ocean away.

We came home with a list of dishes we wanted to make sure to incorporate into our cooking arsenal as well as a new food vocabulary to take with us when trying out Filipino restaurants near our home. One of those dishes was Chicken Adobo or adobo manok.

Adobo is actually the cooking technique used to make this dish so you can prepare other proteins using this recipe, like pork. Adobo is also a term that’s used in other cuisines, such as Spanish or Caribbean, so you’ll probably hear it if you travel to those areas, though it means something different in each.

Since it’s basically the unofficial national dish of the Philippines, it’s a good place to start your culinary journey into Filipino food. It’s also a great dish to make any time as it’s a fairly uncomplicated and quick recipe that involves many staples and basics you probably already have stocked in your kitchen.

How To Make The Best Chicken Adobo

We usually use both drumsticks and thighs and will often modify the recipe depending on how “saucy” we are feeling (see optional directions and tips within the recipe).

We also love to serve our baked green bean fries recipe with the chicken adobo since the green beans add a layer of texture and crunch to the meal. Whatever sides you choose though, and however you decide to finalize the sauce, this dish is always well-received!


  • 8 pieces of chicken (bone-in) – works best with thighs or drumsticks (or both!)
  • 2 bay leaves
  • 4-5 cloves of garlic crushed or shredded extremely thin
  • 1 tsp whole black peppercorns
  • 3 tbsp brown sugar
  • 1/4 cup soy sauce
  • 2/3 cup apple cider vinegar
  • 1 green onion, chopped
  • 1/2 cup water


  1. Put the chicken (we leave the skin on) in a large resealable plastic bag along with vinegar, soy sauce, 2 Tbsp sugar, peppercorns, bay leaves and water.
  2. Shake to mix marinade and coat the chicken and reseal. Refrigerate for minimum 2 hours (can be left overnight)
  3. Pour contents of bag into a large pot or Dutch oven and make sure the chicken is layered individually. Bring to a boil before turning to low and allowing to cook. Turn chicken every so often until it is tender and cooked through – approximately 25 minutes
  4. Line a baking sheet with foil, place oven rack to top position and preheat broiler
  5. Transfer chicken to baking sheet and broil in oven until slightly browned (approx 3 minutes) before flipping and repeating on other side. Transfer to a shallow bowl.
  6. As chicken is cooking, increase heat of the remaining contents of the pot and bring to a boil
  7. Add 1 tsp of remaining sugar and bring to a boil.
  8. Cook until reduced – you can leave it at a slightly thickened liquid for a sauce, strain it and pour over chicken in the bowl.
  9. Optional: You can reduce further to almost a glaze-like consistency OR modify the marinade before cooking by leaving out the water from the plastic bag initially. This will allow an even thicker glaze to be produced at the end but may impact the tenderness of the chicken during the cooking process.
  10. Sprinkle chopped green onion over the chicken and sauce in the bowl and serve with mashed potatoes or rice and your choice of sides.

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best chicken adobo recipe