Creamy Chicken Veggies In A Puff Shell

Creamy Chicken Veggies In A Puff Shell

I used to cook this when my kids were just little ones. My son adores white creamy sauce with lots of cheese. I don’t blame him, I think most of us love white sauce and in my case I can indulge and eat …but my body will react differently..I will get bigger and that’s bad. One time, inside the train, an elderly woman offered me her seat … I declined of course with kind words and a smile. I was sure she thought I was pregnant. Oh my… I was not pregnant…I just looked like a pregnant woman! It was so embarrassing and funny but it made me act on it. I tried to lose some weight and I just did… oh well, yeah for a time.. nowadays…my goal is again to lose weight…the quest to lose weight is really never ending.

For this recipe, I used puff pastry and I just bought one in a grocery store. It saved me time and energy. I would love to make my own but I am a working mom and since this is quite an easy recipe therefore I sticked to my guns..using store bought pastry was the best option. Honestly it was fun to do this. This is now a mainstay in my kitchen. Whenever I ran out of idea, I will just resort to it. Here’s a link that I found in  You Tube. This is where I got my knowledge in making perfect pastry puff shells.  http://youtu.be/bn9jqA6Sh1I 

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How can you go wrong with this one? I guess everyone will love you and kiss you. Its not only  thrill or excitement but seeing this in front of you when youre hungry, tired and yeah..stress.. the mere sight of it will make you WoW! What a joy, what a relief..its a comfort right through your heart…. Hmmnnnnnn

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Take a closer look…its warm, creamy, tender chicken with the perfect veggie combination and dont forget the cheese, the more the merriest. I guess the most perfect thing to do is to keep on adding more cheese while you eat this precious angel… Hmmmmnn…Lets eat. Lets giggle and Lets be merry.

                                                                                                                  tickledmepinkI am grateful again..surprisingly my favorite Filipino Fried Donuts  has made a positive impression and there were some who liked it. This Friday it is being featured at Tickled Pink Friday By Holly . Tickled Pink is one of my favorite places to go party. I love Holly’s place..its pink ..its fabulos.. Please go ahead and check her pink place..a lot of interesting stuffs in there. Thank you Holly.

                                                                                                                        thursdaytreasuresThursday Treasures by Christie is also one of my favorites.  If you are considering to go for  healthy options, then check her recipes. She has everything you want for every occasion, from appetizers to restaurant review. Thank you Christie for featuring my Filipino Fried Donuts   

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Baked Chicken Tortilla Wrap

Baked Chicken Tortilla Wrap

I first encountered Tortilla wrap in the Philippines. I can only buy it in the supermarket and the price is quite expensive but I dont mind because my children enjoyed it. Since I decided to become a homemaker,my focused(until now)was to make variety of meals in the kitchen. I love every occasion. I love Birthdays and Holidays because it means cooking and family gathering.My first cookbook was Good Housekeeping Philippine Version. I got addicted to it that yearly I would buy to add to my collection. Yearly the publication releases Good Housekeeping Cookbook. I found my first tortilla recipe in one of these cookbooks. The recipe was simple and it is called Quesadillas and that started my love for cheese. I have great love for cheese but in the Philippines,cheese is also expensive and limited but we have the local goat cheese which I dearly love.

But now I live in another country which is quite closer to the Philippines and the fare is economical too. We can go home anytime we want to. Singapore has a wide array of food and if you really love to cook, you will find a lot of new ways to cook in this place. I love the fact that I live in a small country. The environment is safe and the transportation is not only efficient but also very comfortable. It is somehow a safe place with great education and the weather maybe unpredictable but its just fine because theres no typhoon in this country. Here I discovered Tortilla wrap too and theres more and it made me so happy. Theres more cheese and my heart leaped when I saw them. I love the kitchen!I developed this sense that If I could make and preserve family recipes then my children and grandchildren in the long run will be happy.There will be family and tradition and the best part of it is food.

Here is my Baked Chicken Tortilla Wrap.I made this for my son’s birthday.My son who turns 15 yesterday.I am blessed to have him as my son.I pray that he wont change and that he will be safe travelling the road ahead.I hope that what he learns at home will be enough to carry him while discovering the outside world…our home is very different outside..its the reality.Well,another year added to my age and another more for my marriage and life goes on.

Ingredients:
10 pcs Tortilla Wraps,plain
1/2 kg (500 grams)cooked chicken breast,shredded
2 cups potato,cut into small cubes
1 can of whole mushroom,drained and sliced
150 grams bacon,chopped
1 medium onion chopped
3 cloves garlic,grated
1/4 cup butter
1 tbsp oil
1 tsp pepper
1 tsp sugar
1/8 tsp salt
For the Bechamel Sauce:
1 stick or 1/2 cup butter
1 tbsp oil
1/2 cup all purpose flour
3 cups milk
4 1/2 cups chicken broth
1 tsp nutmeg
1 tsp ground pepper
1 tsp sugar
1/4 cup parmesan cheese
For garnish on top:
1 cup mozarella grated
1 cup red and white cheddar grated
 
First,make the Bechamel Sauce
Heat a sauce pan,add a tbsp of oil and then add the butter
Put the flour and mix until it turns into crumbs
Now add the milk and continue stirring until theres no lump
Then add chicken stock,nutmeg,pepper and sugar.
Continue stirring until you reach the desired consistency(not thin but not so thick)
Now,time for the chicken and company
Heat the pan and add 1 tbsp oil then put bacon,cook until brown and oil comes out.
Set aside and using the same pan (do not take out the bacon oil)add 1/4 cup butter.
Saute garlic,onion and add the potato, cook for 30 seconds then add the chicken.
Cook for about 3 minutes then add the fried bacon and mushroom.
Add 1 1/2 cup of the bechamel sauce
Season with salt.pepper and sugar.
Add parmesan cheese,mix and then turn off the heat.
Now you can wrap the mixture using tortilla wraps
In a baking pan,put bechamel sauce just to cover the bottom
Then line tortilla logs over it,put bechamel sauce on top.
Sprinkle lots of cheese and bake at 350 or 180 for 45 minutes
 
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Here’s the party of ingredients,I never thought they would really compliment each other.Guess the bacon really do the trick.
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I love Tortilla Wrap in different ways, heat and just eat without anything, enjoy it either with cheese and veggies, or be daring make a wrap with meat and spices but the best for me is this…my chicken wrap tortilla!
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Just look at them, they look so demure,pretty and white…hmmmnnn..lovely wraps waiting for their mates.
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And now, the pefect mates…the bechamel sauce with lots of cheese.I ran out of red cheddar..too bad!
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Now look at that, I love the combination of cheddar, mozzarella and parmesan.These three is such a perfect trio.Use them in every dish that needs cheese and you wont go wrong.
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The cheese and the bechamel sauce is really good.It never fail to bring a smile on our face every time we took our first bite…Hmmmmnnn..lets eat, lets giggle and lets be merry.
 
 
 
 
 
 
 
Pork With Prawn Dumplings

Pork With Prawn Dumplings

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Last night I made some prawn dumplings again. Both my children loved it although serve them prawn with skin and head still intact, they will surely run away from the table. My two monsters find crabs and shrimps quite scary especially my daughter who cried a lot when she was little. We went out to dine in a Chinese restaurant ( David’s Tea house) somewhere in Silang Cavite. There was a corner for seafood creatures wherein the customers can pick their choice, weigh after the selection and ask the staff to cook for them. Well, I know my daughter is scared but I never thought that she is really that scared. My husband  took her hand and brought her in the seafood corner. My daughter really freaked out and cried aloud. We all laughed  afterwards and I warned them not to tease her again. So, here in Singapore I wanted to try Singapore Chili Crab but I cant because my three monsters wont dare, they don’t want to join me. Perhaps when my mother-in-law visit us, then I will ask her to join me and I know she wont say no because she loves seafood.
Ingredients:
4 packs of dumpling wrapper,round and vacuum packed ( app. 14 pcs per pack)
1/2 kg minced or ground pork meat
1/2 cup water chestnut ( singkamas) grated
1/4 cup young spring onion leaves , finely chopped
2 tbsp light soy sauce
2 tsp sesame oil
Pinch of salt,sugar and white ground pepper
2 tbsp cornstarch
46 pcs shrimp slices or you can use single small prawn.
2 cups vegetable oil for frying
In a bowl,mix together the ff: minced/ground pork, water chestnut,spring onion,light soy sauce, sesame oil, pinch of sugar,salt and pepper and cornstarch.
Mix evenly and set aside in the fridge for about 20 minutes.
Place 1 tsp of meat mixture in the centre of the dumpling skin then add 1 prawn/ a cut of prawn in the center of meat mixture.Make sure the prawn is covered with meat mixture. 
Wet finger tips with some water and wipe around the edge of dumpling skin. 
Just fold the dumpling by half. Use finger tips to lightly pinch the edge of the skin to make it stick. 
With a little help of water at the edge of the skin,  dumpling will be sealed tightly.
Heat wok or pan with oil over high fire.Reduce heat to medium fire. 
Place no more than 5 dumplings at a time in the wok or pan, and fry till golden brown. 
Drain fried dumplings on kitchen towel/ table napkin. 
Now, its ready. Serve with dumpling sauce.
                                                                                                                     porkprawndumplings
Golden brown, crispy and crunchy yet soft and meaty in the middle. The aroma of sesame oil when used with dumplings is perfect. I read that there are about twenty types of dumplings in Chinese cuisine that are popular. Wow! what about the not so popular ones…I wonder how many types of dumplings in all. Hmmnnn… I don’t want to count, for now let me enjoy and savor the taste of my home made dumplings.
 
Most Amazing Bread

Most Amazing Bread

For as long as I can remember I always wanted to make my own bread. My children are both bread lovers and I thought that its easier (duh….) if I could make my own bread. I wont say that its easy but perhaps its really fun.The thought of this precious warm bread coming out from your kitchen is such a pleasure to me. Most Filipinos love rice but we also love bread. The terrible thing is we eat them both at the same time  You see we love carbohydrates so much…lol! 
This bread is a mix and match of ingredients. I read and I tried at least 3 bread recipes and I always ended up curious of what is the best bread for me. My bread should be soft and fluffy. My bread should be freeze friendly. My bread must stand alone…even without butter or spread…my bread should be independent and tasty…. and yes…if I could make this bread..then its gonna be amazing…
Ingredients:
5 cups bread flour
1/3 cup sugar
2 envelope yeast
1 tsp salt
1 1/2 cup buttermilk
1/4 cup whipping cream
1/4 cup butter
1/4 tsp baking soda
3 tbsp milk powder
3 tbsp honey
1 egg
 
Direction:
In a mixer put 2 cups bread flour, milk powder, sugar,yeast and salt.Mix manually with a laddle or whisk.
Then, in a microwaveable cup, put the following: buttermilk, butter and honey.
Heat the milk mixture, set in high for 2 and a half minutes.
Attach a paddle to the stand mixer and start with the stir setting.
Pour the milk mixture over flour mixture then increase to low setting.
Stop and scrape the bowl then beat again for another minute.
Add the egg, 1 cup bread flour and whipping cream.
Beat again in medium setting for two minutes, then change the paddle with a dough hook.
Add the remaining 2 cups of bread flour until a dough is formed.
Then place the dough on a floured surface and knead for about 6 minutes.
Get a bowl, spray some oil and put the dough.
Cover with a plastic (cling wrap) and set aside in the fridge until it has become double its size.
Then place again on a floured surface…punch to deflate the air.
Flatten with your hand and divide the dough into 2.
Then roll the dough and placed in a greased and floured bread pan.
Note: you need 2 large bread pan  for this recipe.
Cover again with plastic cling wrap (loosely) 
Let rise for about 45 minutes. Bake at 375 or 180 for 30 minutes.
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Heres my amazing bread…Hmmmnnn…I love the fact that I can have bake 2 at a time. The aroma is so inviting and very relaxing. There is no place like home and I hope my children would remember that in their hearts…there is no other amazing bread and they can only find it in their Mom’s kitchen.
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My slices of joy..they are real…the young and the old, they love it…My daughter loves it with butter. My son is a monster, he ate  with lots of cheese on top. For me and my esposo..we love it just the way it is… Happy New Year to all..
Delicious Cereal Prawn

Delicious Cereal Prawn

At first I was not interested at all with Cereal Prawn. When I heard about it from a friend, I disregarded the idea and I thought ..cereal and prawn? how weird?…But its a specialty here in Singapore..so I thought that one cant live and get out of this country without trying their national dish. The great day of discovery came when my husband invited me to just grab our dinner outside because the children were on vacation. He suggested we ordered Cereal Prawn and from then on I got addicted to it. My beautiful and kind friend during our cooking session,cooked this dish for us…and oh my. her version was so yummy.. I cant help myself from falling in love with Cereal Prawn. 

Well to cut the story short.I decided to cook Cereal Prawn and I discovered that..yes it is not difficult and from now on..it is included in my family recipe.I never thought that Cereal would be so good with prawns. This is such an interesting combination and it has milk, butter and chili. The combination of flavor is somehow crazy but yes.. the result is incredibly delicious. Oh yes..of course, I made some great changes..as usual..lol!

Ingredients:
3/4 kg medium prawn cleaned with head,shell and tail intact
2 tbsp sugar 
1 tbsp rice wine
 
combine together the ff:
2 cups Nestum Cereal, crushed into tiny pieces 
1 tbsp non dairy creamer/powdered milk
1 tbsp sugar
 
2 pcs chili or siling labuyo (birds eye chili)
1/2 cup curry leaves
2 tbsp grated garlic
1/3 cup butter + 1 tbsp oil
1 cup of cooking oil (for frying prawns)
 
Seasoning for prawn:
½ teaspoon of sugar
½ teaspoon of grounded white pepper
1 teaspoon of chicken powder
1 teaspoon of corn starch
 
Batter ingredients:
1/2 cup flour
2 tsp baking powder
1 tbsp veg oil
1/2 cup chilled water
 
First,wash and clean the prawn, then put sugar and rice wine. Set aside for 5 minutes then wash again.Drain them properly.Marinate prawns with the listed seasoning, for at least 20 minutes.Mix plain flour and baking powder in a large bowl. Make a well in the centre and pour in vegetable oil. Cover with flour mixture. Gradually add in water and mix well to create smooth batter. Consistency of batter should be smooth with resistance.Heat wok with oil over high fire. Reduce heat to medium-low fire when oil heated enough. Dip the whole prawn into batter then put into heated oil and fry till golden brown. Repeat step till all prawns are done. Next, using the same wok or pan but remove first the used oil…put butter and1 tbsp oil into the pan, add garlic, chili and curry leaves..cook until fragrant comes out then add the cereal mixture.Cook while stirring constantly and make sure the cereal is crispy and wet with butter.Lastly add the fried prawn.Mix well and now ready to serve.

Good Gracious..heaven sent..I was such a fool to ignore you then..the magic of butter,cereal and powdered milk all rolled into one…I am so sorry for letting you down then..and now I thank you so much for coming into my life..I will never forget you..

Take a look at the crunchy cereal, the buttery flakes..so crispy and very addictive too..the fusion of curry leaves and chili is such an interesting flair..it gives aroma and taste that is so wonderfully unique.. and yes, it has non dairy creamer/ powdered milk and sugar..

I cant describe the feeling..when you have made something extraordinary, its not meant for breakfast though it has cereal, non dairy creamer/powdered milk and sugar..lol!..I tried it with my mountain of rice and yes..it was so good.. but I tell you it is a good Appetizer..the curry leaves and chili made it so much interesting…curry leaves are so good fried with butter, garlic and chili..they are very aromatic, crispy and tasty..I love them.. yum yum..

In case you are wondering what sort of a cereal I used..then here is the photo..but you can always find a better substitute I suppose.. and dont forget 2 cups of it with 1 tbsp non dairy creamer/powdered milk and 1 tbsp sugar.. and you know what I prefer non dairy creamer…try it!!! Happy eating!!

Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.
Creamy Baked Potato Slices

Creamy Baked Potato Slices

We’ve been here for almost 5 years now and so far life is kind, sunny and bright. Yeah, life is beautiful and theres not a reason to gripe or to become sour.I figured it out that as long as we are healthy, we are not sick and we enjoy eating..then our life is perfectly normal and happy. I guess that turning 43 this April has given me the room, the space and the courage to say that… hell..yeah..Life is too good to be true…Life has its own crossroads and here I am.. I am alive…. I am alive … I am alive….and happy.
 
Anyway..when my esposo’s father died two years, I told him that we should take time to visit both our moms yearly. When we lose our loved ones, that’s the time we realized how precious life is and we will always have that forever longing ( or regret?) in our hearts. We have that burning desire now to spend some time to be with our loved ones who are alive and you know life is short… we can never tell the hands of time. Oh my gosh..what am i doing here? I am supposed to talk about food and here I am..I started with life and death. Is that normal? LoL…
 
Now let me continue, my esposo is in the Philippines for his mom’s birthday. Our son who is now 16 years old is also with him. So, we were left alone here, just me and  our daughter. I am a working mom, for practical reason, I started working again and I like it. Most of the time I cook our food in advance, store in the fridge and they can just reheat it. My daughter loves this potato dish that I learned to cook three years ago. Its a very simple dish yet very comforting and very delicious. I felt guilty because they are not vegetable lover like me. The only consolation that I truly enjoy is that they eat what I prepare and that’s the point..right? ..ha ha ha… I am laughing…
 
Ingredients:
4 large whole Russet potatoes,cleaned and sliced 
2 tbsp butter
1 1/2 cup heavy cream
1/2 cup whole milk
2 tbsp flour
4 cloves garlic, grated
1/2 tsp salt
1 tsp sugar
1 tsp ground white pepper
1/2 cup Parmesan cheese
 

Smear softened butter all over the bottom of a baking dish. Slice potatoes,any way you like it.In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake at 400 ( 210)  for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.Allow to stand for a few minutes before serving by the spoonful. Delicious!

Just look at that…the real essence behind the picture is that.. the aroma will make you crazy and crave for more. Top with more cheese..go ahead..its creamy, yummy and a great comfort for the hungry, for the broken hearted, for someone whose happy, lonely or angry. Go ahead, eat your heart out. The greatest happiness on earth is when you do something and they eat ..and they beg for more… and they beg for more… they ask you to do it again and again. I hope my daughter will love me more and more too… I can only smile and enjoy… and cry…. aha.. yeah cry… My daughter..my baby reached puberty and shes only eleven… I feel like I am losing my time…hu hu…Is there anybody out there who has the same sentiments like me?..
                             

Hmmmnn…for now lets enjoy our time. I remember back home, our truest moment came with sweet potato, our local “kamote”. I grew up in the province where the simplicity of life is so warm and natural. Theres no potato, no cream, no whole milk etc… Life is full of surprises.. Come in. Lets eat. lets giggle and lets be merry.

                                                       

Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.