Apricot Chicken on Mash with Broccoli and Almonds

This is one recipe that I never got a chance yet to try as I was away on a work dinner with a large client and she made it.

From what I've been told by her, it's a pretty simple recipe.

My little one cooking a storm in the kitchen whilst Yuli was keeping an eye on her; making sure my little one didn't burn down the kitchen. LOL!!!

 

INGREDIENTS:

2 Tbsp. olive oil

2 chopped onions

2 cloves garlic, chopped

4-6 pieces of chicken thighs or ribs, skins removed

3 tbsps tomato paste

1 tbsp sweet chilli sauce

1 tsp mixed dried herbs

1x400g can crushed tomatoes

1x400g can apricots in juice

1 cup chicken stock

Salt and pepper to taste 

MASH:

800g potatoes, peeled and chopped

1 knob of butter

1/2 cup milk

BROCCOLI:

1 broccoli cut into florets

1/4 cup roasted chopped almonds

PREP:

1. Heat olive oil in a frypan and sauté garlic and onion for 2-3 minutes.
2. Add chicken, tomato paste, sweet chilli sauce, dried herbs, crushed tomatoes, sliced apricots including its juice and chicken stock. Stir, cover and simmer on medium heat for 10 minutes. Remove lid and simmer further for another 10 minutes or until chicken is cooked through. Make sure you stir throughout to prevent the sauce fro, sticking to the bottom.
3. Season with salt and pepper.
4. To make mash, bring a pot of salted water to boil. Cook potatoes in boiling water until tender, about 10-15 minutes. Drain and mash the potatoes with butter, milk and salt and pepper till creamy.
5. Steam broccoli till bright green. Make sure it's not too long.
6. To serve, spoon so,e mashed potato onto plate and top with 2 chicken thighs or ribs, some broccoli and scatter some almonds.

 

From what I've been told, the chicken was cooked properly and it was thoroughly yummy and everyone had second helpings. Well, it sure looked yummilicious!!!

I'm indeed a very proud mummy......

Tomato, Broccoli, Chicken Pasta with Pine Nuts and Parmesan

Truth told, I've been an utter bum when it comes to trying new recipes lately. Firstly, I've been busy as hell and secondly, Caitlin and I have been cutting back dinners with less carbo kind of meals. Long weekends have been far and few lately but my little munchkin has now given cooking a try or two. 

This recipe was from one of those free sample cookbooks that I've received recently and truth told, it looks simple enough for her to try and so, she's given it a shot. The only thing I've prohibited her from right now is to use a knife. We've got plenty of time for that.

So, here's a simple dish which I suggested she used steamed shredded chicken as I'm not a fan of pure vegetarian pastas.

 

INGREDIENTS:

300-400g fettuccine blanched

2 Tbsp. olive oil

2 chopped onions

3 cloves garlic, chopped2x400g cans crushed/chopped tomatoes

1/2 cup tomato paste

1 1/2 tsp sugar

Salt and pepper to taste

1 bunch of broccoli, blanched

1 handful of fresh basil leaves

1 cup grated Parmesan cheese

4 tbsps toasted pine nuts

2 cups of steamed, shredded chicken

2 tbsps extra virgin olive oil

PREP:

1. In a large pot, boil salted water and add pasta. Cook (stirring frequently) until al dente.
2. Two minutes before pasta is cooked, add broccoli to boiling water to cook with pasta. Drain and set aside pasta.
3. Reserve 1/4 cup of pasta cooking water
4. To make tomato sauce, heat olive oil in a large frying pan on medium heat and sauté onion and garlic until soft for about 10 minutes.
5. Add crushed tomatoes, tomato paste and sugar; and simmer for 10-15 minutes until sauce has reduced and thicker.
6. Stir through extra virgin olive oil and season with salt and pepper.
7. Toss pasta and broccoli with tomato sauce, reserved pasta water and basil leaves. Divide between bowls and top with more basil, Parmesan cheese and pine nuts.

The verdict??? My little girl can bloody cook!!!! The taste was just right with the right amount of tomato tanginess without it been overtly sour and the pine nuts was a nice touch to the taste.

I can soon relinquish her with the cooking duties. LOL!!!!

Easy Chicken Pie

Hmmmmm......nothing like some yummy chicken pie. Something I've always loved and so does my little girl. So, as usual I try to hunt for some Chicken Pie recipe and make sure it's an easy one. So, I found this Pillsbury one. Simple and easy though I need to practice a bit more in laying the crust which in my opinion is not an easy feat.

Ingredients:-

- 1/3

cup butter or margarine

- 1/3

cup chopped onion 

- 1/3

cup all-purpose flour

- 1/2

teaspoon salt

- 1/4

teaspoon pepper

- 1 3/4

cups chicken broth (from 32-oz carton) 

- 1/2

cup milk

- 2 1/2

cups shredded cooked chicken

- 2

cups diced celery, carrot and potatoes 

1. Heat oven to 220°C. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan or any pie pan.

2. In 2-quart saucepan, melt butter over medium heat. Add onion, carrots, celery and potato; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in chicken. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

A very easy recipe unless you are going to make unless you're going to make your own pastries which is never my forte but do keep an eye on the oven and watch the crust from been burned. One thing I like about home cooked pies is that one can add as much chicken or vegetables as one likes unlike restaurants whereby ingredients are at a minimal only and sometimes, I can't even taste the chicken and using frozen peas as vegetables is an absolute Yuck!!!!

Orange Chicken Over Quinoa

I tried this recipe many weeks ago or maybe at least 2 months back but totally overlooked to post this recipe until I saw the picture I took still hovering in my photo album in my iPhone. Well, I was super busy and have been since the little girls have been preparing for the ballet and modern exams and me been me, teaching them on Sundays to get them ready at the same time sending my little one back and forth to classes while working in a manic organization and still trying to run a household. 

How do I manage many would ask me? Honestly??? I don't know. I just do.....

So here's to another yummilicious recipe and a healthy one. Do give it a shot. It's simple and it is practically fuss free. Take it from a busy mummy like myself who still strives for healthy eating aside from the occasional sweet tooth cravings that both my little girl and I have.

Ingredients:-

- 500 to 1kg chicken breasts, cut into chunks

- 2 tbsps olive oil

- cooked quinoa (follow packet instructions)

- zest of one orange 

- salt and pepper, to taste

- a handful chopped spring onions, to garnish

- handful of sesame seeds, to garnish

Orange Chicken Sauce:-

- 3 cloves garlic, minced

- 1/2 cup orange juice

- 1/2 cup honey

- 1/3 cup soy sauce

- 1/4 cup rice vinegar 

- 3 tbsps cornstarch 

- 1/2 tsp ground ginger 

- 1/2 tsp white pepper

1. Heat oil over medium heat. Add chicken and sauté for 4-6 minutes until nearly cooked and browned.

2. Whisk all orange chicken sauce, pour over chicken and stir to combine. Cook about a minute till sauce thickens. You may add salt and pepper to taste but I didn't do so.

3. Remove and serve over quinoa or rice

4. Garnish with sesame seeds, spring onions and some additional orange zest

Verdict? Yum!!!! 

Maple Crusted Chicken Over Quinoa & Asparagus

I have been trying to cook some healthier meals at home with lesser of a carbo because as Asians, we tend to have lots of rice as rice is our staple food and trust me, it ain't good for the hips and all the cardio in the gym ain't gonna be enough unless I'm prepared to cardio every single day which I'm not. Lol....

And as the saying goes, it is not just about the exercise but also what we eat. So, I started us on quinoa as a rice replacement but maybe twice a week because quinoa here in KL is expensive.

So here is another yummy recipe which is truly tried and tested.

Ingredients:-

- 1 boneless, skinless chicken breast

- 1 tbsp olive oil

- 1 clove garlic, minced

- 1 tbsp maple syrup

- 1/4 tsp crushed red or chili pepper

- 1/4 tsp thyme 

- 1/4 tsp oregano

- 1/4 tsp paprika

- 1 cup cooked quinoa

- 6-8 asparagus spears, chopped 

- 1/2 cup steamed corn

*the above ingredients to put into ziplock bag is for one chicken breast and if you're cooking more chicken breasts like 3-4, repeat into 3-4 different ziplock bags*

1. In a ziplock bag, mix the olive oil, maple syrup, garlic, chili flakes, thyme, oregano, paprika with some salt and pepper together. Put one piece of chicken breast into bag and shake it around to evenly coat the chicken. Repeat the same for the other chicken breasts in other ziplock backs, following the same ingredients used.

2. Sauté your asparagus in olive oil, with some salt and pepper for taste. Cook for a few minutes.

3. Using the same pan, cook the chicken till its done.

4. Meanwhile, after the quinoa is cooked, toss it with the steam corn and cooked asparagus.

5. Scoop some quinoa onto a plate and serve a slice of cooked chicken breast on it.

See??? Such an easy recipe which is protein packed to the brim and good for the hips. Do give a shot and feel free to drop me a line on how it turns out to be.

Bon appetite......

Chicken Cordon Bleu Pasta

Honestly, I never knew there was ever a Cordon Bleu pasta and when I came across it, took a look at the recipe and went mmmmmmmmm........interesting. And what's best is that it is quite easy to make and while it's baking, one can run around the house and get some work done or like me.....get into the shower especially after a very long day.

And what's best? A hot meal after a good shower....and a quick one, ok? 

So here's the recipe for those pasta and cheese lovers....

Ingredients:- 

- Penne (enough to serve all at home)

- 2 cups heavy cream

- 230g cream cheese

- 1/2 tsp onion powder

- 1/2 tsp garlic salt

- 1 1/2 cup Emmental cheese or Swiss cheese as it's known 

- 2 chicken breasts, cooked and cut into strips 

- 3/4 cup bacon, cooked and chopped

- 3/4 cup diced ham

- breadcrumbs enough to sprinkle

1. Preheat oven to 180 degree Celsius

2. Cook pasta. Drain and set aside.

3. Heat cream cheese on low heat until melted. Stir in heavy cream. Stir until completely combined.

4. Add onion powder and garlic salt.

5. Stir 1 cup of cheese until smooth 

6. Oil the baking dish a little. In a 9x13, layer noodles, chicken, bacon and ham.

7. Pour sauce over the top.

8. Sprinkle top with 1/2 cup cheese and breadcrumbs.

9. Bake for about 15 mins

It's sooooooooo cheesy and it might be a little too much for some. For me, it was yum but I couldn't overtly have extras. The Swiss cheese is really ooooooooo..........

Spinach Chicken Alfredo French Pizza

Well, I tired out this recipe last month but couldn't update till recently so here it is. Another simple or very simple and easy recipe to make. And most importantly, it's a healthy way of having a pizza.

Ingredients:-

- 1-2 loaves of French breads, sliced into half lengthwise and halved as well

- Some olive oil for the pan or use cookie sheets

- 1/3 cup of Alfredo sauce, more if you wish

- 1/2 cup baby spinach leaves

- 1 large chicken breasts cooked and chopped or sliced

- 1/2 cup sliced mushroom

- 2 cups shredded Mozarella cheese

1. Preheat oven to 180 degree Celsius and at the same time grease a baking cookie pan or use cookie sheets

2. Spread Alfredo sauce on top of the French breads and spread generously.

3. Layer Spinach within your preference.

4. Layer sliced mushrooms within your preference

5. Layer chicken generously 

6. Sprinkle shredded mozzarella cheese over the top.

7. Bake for about 10-15 minutes or until cheese is melted and slightly brown

It turned out awesome and my little one loved it and there were extras for her lunch the next day. I absolutely love simple recipes like these. Makes me love cooking even more.

Easy Chicken Mushroom and Rice Casserole

I am telling you.......I truly love this recipe though it is definitely not good at all for my hips especially since it's full of carbo and the fact that it is cooked in cream...... Sigh but I just couldn't help it. One of the greatest thing I love about recipes like these is that they are so simple to cook and can be reheated the next day for lunch for my little one as I am not around to cook lunch for her unless I am on leave and that, too I will rather just take her out for a treat.

So here is this absolutely easy to cook recipe which I believe even Caitlin will be able to handle minus putting it into the oven and taking it out. 

Here's it all cooked and allowing it to set for about 10 minutes.

Here's the inside after I took a chunk for Caitlin's dinner.

Ingredients:-

- 2-3 chicken breasts cooked and shredded

- 1.5 cup rice, use the rice cups meant to measure rice.

- 1 cup butter, melted

- 1 can of cream of mushroom

- 1 can of cream of celery 

- 1 can of cream of chicken

- 1 cup chicken broth

- 1 cup mushroom

- 1 tbsp butter

- 1/4 cup seasoned bread crumbs

1. Preheat oven to 180 degree Celsius and at the same time grease a baking dish 

2. In a frying pan of medium heat, melt 1 tablespoon of butter and lightly sauté the mushrooms.

3. In a large bowl, combine the melted butter, chicken broth, cream of mushroom, chicken and celery together with rice and mix well.

4. Pour into a casserole dish.

5. Add the chicken and mushroom; and stir lightly into the mixture. Sprinkle breadcrumbs on top.

6. Bake for about 50 minutes or until rice is cooked.

Verdict??? It's bloody good even if I have to say so myself but do take note, about 1cm around the side of the dish may be a little salty as when the rice cooks, the leftover cream mixture is pushed to the side but the centre is abislutely yummy!!!

Caitlin had seconds and so did I and that's why I woke up this morning feeling guilty and will most likely hit the gym while my little one is dancing today. Looks like another 5km it is today. Mmmmmm......

BBQ Chicken French Bread Pizza

I guess this few weeks I've been on a cooking spree. Yes, I do have lots of recipes at hand been posted in the blog but I guess I'm also bored of it and I'm trying to get more attractive recipes not just in food quality but also in picture quality, I guess. Well, I came across this recipe and it just looked so ridiculously easy to cook and especially for those very busy nights or more like lazy nights but yet still want something yummy.

So, here is the very simple and healthy and even yummy recipe.

Ingredients:-

- 1-2 loaves of French breads, sliced into half lengthwise and halved as well

- Some olive oil for the pan or use cookie sheets

- 2 cups chicken breasts cooked and shredded

- 1/3 cup chopped red onion 

- 3-4 tbsps finely chopped cilantro

- 2 cups shredded Mozarella cheese

1. Preheat oven to 180 degree Celsius and at the same time grease a baking cookie pan or use cookie sheets

2. Pour BBQ sauce on top of the French breads and spread generously.

3. Evenly distribute shredded chicken onto the French bread

4. Sprinkle chopped onion onto the French bread followed by some cilantro

5. Sprinkle after generously with Mozarella cheese

6. Bake for about 10-15 minutes or until cheese melts

And guess what? I loved it and I had 2 helpings. Lol!!!! Truth told, I truly deserved it after running 5km in the gym and doing my weights after been out of action for a month.

Caitlin loved it, too and there's extras for her for lunch today.

Wai Sun Peanut Chicken Soup

And here I go again with another soup recipe. It's relatively way to boil soup as long as you have the right ingredients in hand but for someone like me who is not Chinese educated, I struggle to find out what these ingredients are sometimes and many times than not, it gives me a headache. Lol!!!!

Well, I got to boil this soup this time round and it was easy. Very easy. Most importantly, it was yum.

Ingredients:-

- 500g of chopped chicken (depending how many people you're cooking for)

- 3 large bowls of water

- 1 carrot sliced diagonally about 2cm thick.

- 1 Wai Sun or Nagaimo (you can get them at big supermarkets)

- 6-8 dried Chinese red dates

- 1 bowl of ground peanuts

1. Boil boil in a large pot

2. Once water is boiling, put in all the ingredients.

3. Boil for about 10 minutes at high fire. Then, transfer to slow cooker and boil under Auto throughout the day.

4. Serve with warm rice or you can just take the soup alone.

Well, it definitely turned out good and since I'm cutting down on carbo, I had it without rice and best thing is that my little girl had 2 bowls of soup. I am so glad she loves soup as much as I do.

Watercress Chicken Soup

Mmmmmmm.......another watercress soup. It's amazing how many types of watercress soup I can make and at least it gives some variety to my little girl and myself then to always have the same type of watercress soup. I'm not sure if my little one would notice the difference but well......I do.

So, here's another watercress soup recipe but using chicken instead.

Ingredients:-

- 500g of chopped chicken (depending how many people you're cooking for)

- bunch of watercress, chopped

- 3 large bowls of water

- 2 pieces of dried squid pieces

- 6-8 dried Chinese red dates

- handful of wolf berries or better known as kei chi

- 3 Honey dates

1. Boil boil in a large pot

2. Once water is boiling, put in all the ingredients.

3. Boil for about 10 minutes at high fire. Then, transfer to slow cooker and boil under Auto throughout the day.

4. Serve with warm rice.

I always thought cooking soup was complicating but in actual fact, it's really easy. Easier than I expected and I can now proudly say I can boil a whole bunch of healthy soups for my daughter.

Watercress & Chicken Soup

Another soup experiment. I absolutely find it much easier to make these dishes especially when I have to be back late or might be away. At least, my little one is fed and has a decent meal. That's all that matters for me.

So, another soup it is then. Do not underestimate the watercress veg. It has numerous benefits and I guess that's why most Chinese continuously have this in their soup menu. It helps prevent cancer, it's high on antioxidant, high on vitamin A and C and helps with overall wellbeing. And the best part of it is that I never add salt or pepper in my soups that I boil as it best taken as natural as possible.

Well, I loved it and so did Caitlin.

Ingredients:-

- 3 large bowls of water.

- 500g chopped chicken

- 2 carrots cut into cubes

- 1 bunch of watercress vege

- 1 palm full of Chinese almonds 

- 2 dried Honey Dates (different from those dried chinese red dates)

1. Boil water 

2. Once water is boiling, put in all the ingredients.

3. Boil for about 10 minutes at high fire. Then, transfer to slow cooker and boil under Auto throughout the day.

4. Serve with warm rice.

It's good for lunch and dinner served with warm rice. Sometimes, for my little girl, I'll just fry an egg to go with her rice and that's just one healthy meal for her.

ABC Soup

This is one of the oldest and simplest soup in the book of soups. Lol!!! I believe every Chinese family has this dish every now and then for dinner and best of all, it's super healthy. Easy to cook and even my little one also likes it.

Ingredients:-

- 500g chopped chicken

- 2 carrots cut into cubes

- 4 potatoes cut into cubes

- 4 tomatoes cut

- 2 large onions cut

1. Boil about 4 litres of water.

2. Once water is boiling, put in carrots, potatoes, onions, tomatoes and chicken.

3. Boil for about 10 minutes at high fire. Then, boil another 20 minutes at small fire or until carrots and potatoes soften.

4. Serve with warm rice.

Of course you may have it plain without rice and still it's healthy as no salt or pepper is needed.

Mince Chicken Cottage Pie

Not really a new recipe as it is similar to my Cottage Pie recipe but instead I've replaced it with mince chicken and added some vege for a balanced meal with a touch of crunchiness.

The verdict??? My daughter had double helping and mummy is happy as ever.

**

Ingredients:-

- 750g to 900g of potatoes, peeled and cut into cubes (makes boiling them faster)

- 50g butter

- 1/4 cup of milk

- 2 tbsps oil

- 2 onions, finely chopped (medium sized)

- 2 cloves of garlic, crushed

- 500g to 700g of minced chicken

- 1/2 cup celery cut into small cubes

- 1/2 cup carrots cut into small cubes

- 1/4 cup of plain flour

- 1 1/2 cup of chicken stock 

- 1/3 cup tomato paste

- 3 tsps Worcestershire sauce (you may get it from supermarkets; Maggi brand has it too)

- 1 tbsp of mustard (you may use Dijon mustard or any other commercial mustard sold in supermarkets)

- 2 tbsps of fresh chopped parsley (I used the bottled ones sold in supermarkets) 

**

1. Preheat oven to 180 degree Celsius and at the same time grease a ovenproof dish.

2. Boil potatoes until soft and drain well.

3. Return potatoes into a pan or saucepan and just heat up till moisture of potatoes is dried.

4. Then, add butter and mash until smooth and free of lumps and then add milk to give a firm consistency.

5. Season mash potato with salt and pepper.

6. Heat up another pan with oil; and cook garlic and onions until soft.

7. Add chicken and cook over high heat until meat is cooked and most of the liquid has evaporated; break whatever lumps with a fork. Then add the vege.

8. Add flour to the mince chicken until well combined

9. Slowly add stock and stir until it has thickened.

10. Remove from heat and add tomato paste, mustard, Worcestershire sauce and parsley.

11. Season with some salt, ground pepper and pour into the prepared greased dish.

12. Spread mash over the meat mixture and use fork to swirl and make patterns on the mash.

13. Bake for about 40 minutes or until potato turns golden.

14. After baking, leave the pie to rest for 5 minutes before serving.

**

Simple and yummy...

Creamy Chicken Rice

It's been a few weeks since I've whipped up something new in the kitchen. So, I went through some websites and came across this simple recipe. Didn't even take me more than 15 minutes to cook it.

So, if you're the type who loves creamy stuffs....you should give this recipe a shot.

Ingredients:-

• 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 1/4 cup butter
• 1 teaspoon paprika
• 1 teaspoon garlic salt
• seasoning salt to taste
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup water
• steamed mix vegetables
• butter rice

1. Melt butter/margarine in a medium skillet over low heat. Add chicken, onion and green bell pepper and saute all over low heat for 4 to 6 minutes, stirring occasionally and turning chicken pieces. Season with paprika, garlic salt and seasoned salt to taste.


2. Cover skillet and let cook until chicken is done and juices run clear, about 15 minutes. When chicken is cooked through add soup and water and let simmer, stirring. When liquid has reached the consistency of a sauce, the dish is done.

Baked Dijon Chicken

Oh my....love this simple recipe. Another easy recipe for you busy people out there. It doesn't matter if you are single or a busy mummy or daddy or you're not the type to spend hours in the kitchen...then, this recipe is an easy one.

All you will need is either some butter rice and steam vegetables of your kind or you may have a  bake potato with some vegetables. It's entirely up to you.


Ingredients:-

1/4 cup Dijon mustard
1/4 cup Evaporated Milk
1/4 cup plain, dry bread crumbs
1/4 cup grated Parmesan cheese
4 (4 ounce) boneless, skinless chicken breast halves


1.PREHEAT oven to 246 degrees C. Spray 13 x 9-inch baking dish with nonstick cooking spray.


2.COMBINE mustard and evaporated milk in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.

3.BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.


Not very difficult, is it??? Hubby loved it...Caitlin loved it....Yuli loved it....

Chicken & Apple Curry

I came across this recipe and who would have thought???? Chicken & Apple Curry??? Damn! Using apples??? Well, it sure piqued my curiosity and gave it a shot today for dinner. Yummy!!! Absolutely yummy! Just have some hot rice and vegetables and you're good to go.....

Ingredients:-

• 3 tablespoons butter
• 2 small onion, chopped
• 2 apples - peeled, cored and finely chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 8 skinless, boneless chicken breasts
• 1 cup hot chicken broth
• 1 cup milk
• salt and pepper to taste

1.Preheat oven to 350 degrees F (175 degrees C).


2.Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.

3.Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 20 minutes. Turn the chicken and bake for another 10 minutes.

So, give this easy recipe a shot! It's easy and it's worth it!