“Being a mom of two under two is very challenging but so rewarding,” shared Janina Burdsall. She is a stay-at-home mom to two precious babies – Alina Joy (16 months) and Charlie (3 months).
“I know it sounds cliché but I can’t even remember my life without them. Charlie was a surprise blessing. We didn’t plan for them to be so close in age, and that came with a lot of mom guilt, but watching Alina love on her brother has been so beautiful. I just know in a few more months, when Charlie can sit up and interact with her more, they’re going to be best of friends,” she shared.
Janina met her husband, Alex, in 2015 while they were both in nursing school at Pensacola Christian College.
“We graduated in 2019 at the start of COVID, and we had to hit the ground running as new nurses,” Janina shared. “We married in March 2022 and I stepped out of nursing in November 2023 to be a full-time stay-at-home mom.”
The couple enjoys traveling, gardening, going to the beach, cooking and baking and running their small photography business, Burdsall Photography.
“As a family with little ones, it has been hard to do some of our hobbies but we make it a huge priority to get out of the house and get a change of scenery! We love picnicking at the beach,” Janina shared.
Dinnertime in the Burdsall home comes with a lot of giggles and baby gear like high chairs and bouncers.
“Dinner time is mostly at home, around the table,” shared Janina. “Alex’s specialty is breakfast, grilling, and mainly my sous chef. When he’s home from work, he makes everything easier by cooking by cutting up veggies or meat. He is the best at that! He is also the clean-up crew after I cook, which is every cook’s dream because no one likes to clean up after themselves.”
Cooking is a love language to Janina. She learned to cook by watching and helping her dad in the kitchen at a young age, and she is already beginning to pass this on to Alina Joy.
I’m choosing to share my Filipino Chicken Adobo recipe because I am Filipino American, and it’s a meaningful way to showcase my cultural background,” Janina shared. “Chicken Adobo is a staple in Filipino cuisine—rich, comforting, and full of tradition. It also holds a special place in my personal life, as it’s one of my husband’s favorite dishes. He often says he fell even more in love with me the first time I made it for him. Cooking this dish not only connects me to my roots but also deepens the love and memories we share together. “
Filipino Chicken Adobo
Ingredients:
- 2 pounds of chicken thighs, you can also add chicken drumsticks
- 1 1/2 tbsp avocado oil
- 4 cloves of minced garlic
- 1 medium onion, halved and sliced
- 3 medium potatoes, cut into small chunks
- 1/2 cup of soy sauce
- 1/2 cup vinegar
- 2 tbsp brown sugar
- 1 tsp ground pepper
- 3 bay leaves
- 1 cup water
- 3 tomatoes, cut in quarters (optional)
- Green onions for garnish (optional)
- Cooked white rice for serving
Directions:
- Heat oil in skillet over medium-high heat.
- Once the oil is hot, tilt the pan to evenly coat the bottom.
- Add garlic, onion and ginger (optional) and sauté until fragrant and soft (2-4 mins). Add chicken and cook until browned (4-5 mins).
- Add soy sauce, brown sugar, potatoes, pepper, and bay leaves to the skillet and stir until thoroughly combined. Pour in the vinegar without stirring. Cover the skillet with a lid and allow mixture to come to a boil before stirring.
- Once the mixture reaches a boil, gently stir and add water. Add tomatoes. Cover the skillet again and simmer for 20–25 minutes, or until the chicken and potatoes are fully cooked and the sauce has slightly reduced.
- Taste the sauce and season with additional soy sauce, sugar, or pepper if needed to achieve flavor balance (salty, sweet, tangy).
- Garnish with chopped green onions and serve with steamed white rice on the side.
