Chicken Cordon Bleu in Mushroom White Sauce

Crusted fried chicken has been my son’s all time favorite and that I always have to prepare it as often as every second or third day. And since I always got leftovers I did think of how I can reuse or reinvent it into something different, a special dish maybe for that matter.

Chicken Cordon Bleu sounds complicated but actually it’s a simple dish to prepare and even I can make it more simpler.  The original recipe is composed of fried or baked flattened chicken breasts with arranged ham and cheese on top and rolled together then dredged in bread crumbs.  Mine is the simplest, leftover crusted fried chicken + leftover pasta sauce = chicken cordon bleu.  I can show you how I made it to complete the equation.  Here it is…  🙂

chicken cordon bleu in white mushroom sauce

chicken cordon bleu in white mushroom sauce

Ingredients for Crusted Fried Chicken

  • 4 pieces boneless chicken breast, about 6 ounces each (flattened into 1/2 inch thick)
  • 1/2 cup breadcrumbs
  • 1/2 cup flour
  • 1 piece raw egg
  • a pinch of salt and ground black pepper
  • a pinch of msg. (optional)
  • 1 cup of vegetable oil for deep frying

Ingredients for White Sauce

  • 1/2 cup sliced canned mushroom buttons
  • 1/2 teaspoon garlic salt
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3/4 cup all purpose cream
  • 1 cup evaporated milk
  • about 2 x 2 inches of quick melt cheese
  • chopped parsley for garnishing

Cooking Instructions

  1. Rub chicken meat with salt, pepper & msg. and set aside for at least 10 minutes. Dredge each piece in flour then dip in the beaten egg thoroughly and lastly dredge into the bread crumbs enough to cover everything.
  2. Heat the pan with vegetable oil and dip fry the chicken in medium heat until golden brown. When done, place it all in a plate with paper towels to absorb excess oil. Chopped each piece lengthwise and arrange in a serving plate. Then set aside.
  3. In a separate pan, heat olive oil and pour in mushroom buttons, simmer for 2 minutes and season with garlic salt and butter. Add in all purpose cream, evaporated milk and cheese. In low fire let simmer for at least 5 minutes while stirring constantly until it boils a little then it’s done.
  4. Pour in enough sauce to each serving plate of crusted fried chicken  and garnish with parsley.
  5. Serve and enjoy while hot!

Note: Sauce can be used for any pasta if you want a meatless carbonara…

This entry was posted on May 23, 2013. 4 Comments

Bulanglang (Boiled Mixed Vegetables with Broiled Fish)

Wanna eat a “guilt free” meal, with no oil, no fats, no meat at all? Bulanglang is a perfect choice! The best thing about this dish is that you can choose the vegetables according to your liking. Though the vegetables I used for this recipe are what’s available here in my side of the world and may be different from what’s commonly used. However  the way of cooking is the same to what is well known to everyone.  Just be sure to know which vegetables should be added first. It is very important though to know which vegetables should go on the boiling rice stock. First to go are the aromatics, ginger, garlic and tomato. Then the kalabasa which must be cooked until it nearly disintegrate to add texture to the broth, next are the fruit vegetables like sitaw, talong, sigarillas, okra ect, then lastly the leafy vegetables if available and of course season only with salt, then topped with deboned broiled fish which gives its distinct bitter-burnt flavor. For the recipe below I’ve actually make use of our leftover broiled tilapia from the previous day.  It would have been more nutritious if I have added malunggay leaves but it isn’t available here.

Below is the simple “Bulanglang” (in Tagalog) recipe, for some it can be called “Dinengdeng” (Ilokano version) or  “Linaw-ag” (Waray version). I just miss “Linaw-ag” with “Pana” or  Taro/Gabi sprouts…coming home very soon to cook and eat “Linaw-ag”!

Bulanglang

Bulanglang

Ingredients

  • 2 cups kalabasa, cut into wedges
  • 1 cup sitaw, cut into 2” length
  • 1 cup sigarillas, cut into wedges
  • 1 cup okra, cut into wedges
  • 1 cup talong, cut into wedges
  • 1 medium size tomato, chopped
  • 3 cloves garlic, crushed
  • 1 thumb size ginger, sliced
  • deboned grilled or fried fish (leftover will do)
  • 4 cup rice stock (water from washing rice)
  • salt, msg. & maggi magic sarap to taste

Cooking Instructions

  1. Wash thoroughly all vegetables.
  2. Boil rice stock in a large pot, add ginger, garlic and tomato cook until tomato become soggy.
  3. Add kalabasa and simmer until kalabasa becomes mashy.
  4. Add sitaw, okra and sigarillas continue simmering until just cooked.
  5. Add deboned grilled or fried fish, any kind of  fish, leftover  will do. Season with salt, msg. & maggi magic sarap to taste.
  6. Add malunggay if available and cook until malungay is just cooked. Serve immediately.
This entry was posted on February 8, 2013. 3 Comments

Arroz Ala Cubana (Pinoy Style)

It’s been a long time since I haven’t posted recipes here, and today is a “no diet” day for me with Arroz A la Cubana …Getting up late on a cold morning with a full and satisfying meal is just what I need, no diet for a day I think won’t make any difference lol…Good day everyone! Here’s another simple dish to prepare and best of all it’s a complete meal where you can get your veggies, carbs and protein in one plate.

Topped with a classic trio—sauteed savory ground beef, fried egg, and fried saba bananas – this plate of rice makes a wonderful meal anytime of the day.  This is a  dish that originated from the Spanish arroz a la cubana which is nearly similar but instead of the sautéed beef it is served with tomato sauce.  Please find below recipe:

Arroz Ala Cubana

Arroz Ala Cubana

Ingredients

  • 1/2 kilo ground beef
  • 1 big carrot (cut into small cubes)
  • 3 small potatoes (cut into small cubes)
  • 2 green & red bell peppers (deseeded and cut into wedges)
  • 1/4 cup cooked green peas
  • 2-3 tbsp of raisins
  • 1 medium sized white onion (chopped)
  • 2 medium sized tomatoes (deseeded and chopped)shopping list
  • 1 tbsp of minced garlic
  • 1/4 cup of tomato paste
  • salt and msg.
  • pepper
  • about 3 Tbsp of olive oil
  • vegetable oil for frying

Cooking Instructions

  1. Fry the cubed potatoes and carrots in vegetable oil just until the edges starts to lightly browned.Place them on paper towels and set aside.
  2. Heat the olive oil in a pan, add the ground beef, stir to break them up.
  3. Add the garlic, onions, tomatoes, bell peppers and raisins. Cook until the veggies start to soften.
  4. Pour in the tomato paste. Mix well.
  5. Season with salt, msg. and pepper.
  6. Stir to blend well.
  7. Add the fried carrots and potatoes.
  8. Stir then turn off the heat.
  9. Serve with fried egg and plantain banana(saging na saba) as toppingsor side dish on a plate of rice.
  10. Share & enjoy!

Chicken Embutido

Embutido is one of the favorite recipe prepared during special occasions like fiesta, Christmas, birthdays and many more.  It is an easy to make recipe, you can actually modify or add ingredients according to your liking, which means you can make your very own brand of Embutido. There are various versions of embutido but I usually do only two variations, the pork or chicken embutido whichever meat is available that I can buy in the locality. This time, I wanna share my recipe for Chicken Embutido.   You can either served this uncooked (as cold cuts) or lightly pan-fried and served with a variety of sauces, personally I want it in Banana Ketchup.

I actually feel nostalgic while preparing this dish, maybe because our town fiesta is fast approaching. I don’t even remember when was the last time that I was home to celebrate the “Feast of the Immaculate Conception” with family and friends. I’ve been missing all those seasonal events: the shows/concerts,  pageants, the “perya”  with circus shows, games & carnival rides and of course  all the delectable food being prepared on the feast day including  the “Embutido”, one of my mom’s specialty.  Yes, those are just one of my youthful memories which brings me back home as December comes.  Happy Fiesta my beloved hometown Burauen!!!

Chicken Embutido

Chicken Embutido

Ingredients

  • about 800 grams ground chicken
  • 2 medium egg, beaten
  • 3 chicken sausages, cut into tiny cubes
  • 1 medium red bell pepper, minced
  • 1 large carrot, minced
  • 1 big onion, minced
  • 4 cloves of garlic, minced
  • 2 tbsp pickle relish
  • 1/2 cup of cheese, shredded
  • 1/2 cup raisins
  • 1/2 cup bread crumbs
  • 2 tbsp tomato paste
  • salt, maggi magic sarap & black pepper to taste
  • Slices (wedges) of hard boiled egg (about 3 pcs. of eggs)
  • 6 pcs. of hot dog or  wedges of Vienna sausage
  • Aluminum foil, 10-inches-by-12-inches sizes

Cooking Procedure

  1. In a bowl, combine all the food ingredients and mix until well blended (except for the boiled eggs & hotdog/sausages).
  2. Divide the mixture into portions, depending on how many you want to make.
  3. Spread and flatten the mixture onto the center of each aluminum foil.
  4. Evenly divide the slices of hard boiled eggs and sausages so that each mixture gets an equal share. Place the slices at the center of each mixture.
  5. Carefully roll the aluminum foil into a tightly packed log about 2 inches in diameter, sealing on both ends. (You can make about 5 to 6 logs of embutido).
  6. Place the wrapped “embutido” in a steamer and steam for an hour.
  7. Let cool and slice it into rings and serve with banana ketchup. You can also slightly pan fry before serving if desired.
  8. Freeze unused logs.
This entry was posted on December 5, 2012. 12 Comments

Sweet and Spicy Prawns Stir Fry

I have some frozen prawns but I haven’t think of what to do with it. I was thinking of the usual recipes which are “halabos”, “sinigang” or “ginataan” but no! I want something easy yet different this time and here it is ….Sweet & Spicy Prawns Stir Fry. Coming across this dish from a popular site I did think twice as it would mean eating something that is too spicy might be incredibly uncomfortable. But yes, I can always adjust the amount of chili from hot to mild and the sweet taste…ohh i just love it! And so I did try the dish I must say, it was a trial without regrets. It tastes real nice and goes well with either fried rice or steamed rice.

You can try the recipe  below:

Sweet and Spicy Prawns Stir Fry

Ingredients

  • 1 lb prawns
  • 2 teaspoons garlic, minced
  • 3 teaspoons ginger, minced
  • 1 tablespoon sugar
  • 2 teaspoons soy sauce
  • 3 tablespoons tomato ketchup
  • 1 teaspoon chopped birds eye chili (labuyo)
  • 1 tablespoon olive oil or any ordinary cooking oil
  • 2 tablespoons scallions, chopped
  • Salt, msg. and pepper to taste

Cooking Procedure

  1. Combine soy sauce, ketchup and  sugar. Mix and set aside.
  2. Heat oil in a pan.
  3. Add ginger and garlic. Cook for 20 to 30 seconds or until light brown.
  4. Put-in the prawns and stir fry for 1 to 2 minutes.
  5. Pour-in the ketchup mixture, scallions, and chili. Stir fry for 2 to 5 minutes.
  6. Add salt and pepper.
  7. Transfer to a serving plate.
  8. Serve with steamed or fried rice.
This entry was posted on November 11, 2012. 1 Comment

Kare-Kare (Filipino Oxtail and Vegetable Stew)

It’s been a long while since I haven’t posted my recipes, but it doesn’t mean I have refrained from cooking. Never will it happen otherwise my family will also stop from eating, it’s just that I got so busy of a lot more significant things than sitting in front of my tablet for a longer time. For today I have done the recipe of Kare-Kare, I should say  this is one of my best, easy and affordable recipe ever.

Kare-kare is a rich and meaty Filipino stew of oxtails, green beans, eggplant and bokchoy or pechay in a sauce thickened with peanut butter. Served on special occasions or as a weekend meal, kare-kare is always accompanied by white rice and a bit of sautéed shrimp paste called bagoong alamang.

Kare-Kare

Ingredients

  • 1 kg. beef oxtail, chopped into serving pieces
  • 6 cups water
  • 3 tbsp. fish sauce or patis
  • 3 tbsp. olive oil or any cooking oil will do
  • 1 big onion, sliced thinly
  • 2 to 3 cloves garlic, minced
  • Salt and pepper  to taste
  • 1 pound string beans, trimmed
  • 3 pcs. large eggplant, cut diagonally
  • 1/2 cup peanut butter (i usually use Lily’s brand)
  • 1 pack Mama Sita’s Kare-kare mix

Cooking Instructions

  1. Add the oxtails, water and salt to a large pot and set over medium flame. Bring to a boil, then reduce heat to medium-low and simmer for 1 to 1 1/2 hours, or until the oxtails are tender. Skim any scum that rises to the surface. Remove the oxtails to a plate and reserve the stock. You can also use a pressure cooker and it will only take you 30 minutes to tenderize the oxtail.
  2. Heat the oil in a large pot over medium-high heat. Pat the oxtails dry and brown them on all sides in the oil. Remove the oxtails and add the sliced onion and garlic. Sauté until the onion is wilted.
  3. Add back the browned oxtails and reserved stock. Bring to a boil, reduce heat to medium and simmer for about 15 minutes. Add fish sauce and pepper to taste.
  4. Stir in the green beans and eggplant and simmer for another 15 to 20 minutes.
  5. In a bowl with a cup of stew liquid dissolve in the  Mama Sita’s kare kare mix together with the peanut butter, beat until smooth and then stir it into the stew. Simmer for another 10 minutes or so until the stew has thickened. Then add pechay and simmer for a minute or two.
  6. Adjust seasoning and serve with white rice and some sautéed bagoong alamang on the side.

Tips:

  • Other meat can be added to the stew to “beef” it up a bit. Add beef stew meat, beef or pork shanks or ox tripe. You can even use chicken pieces for a lighter version. If you do, cut down the time in Step 1 to about 30 minutes.
  • You can also fry some of the eggplant for garnishing when done, as I did.
  • Kare-kare often has a reddish color from annatto seeds. You can either use atsuete oil as your sautéing oil, or you can make atsuete water. Soak 1 tablespoon annatto seeds in 1/2 cup hot water for 30 minutes. Pulse in a blender and strain the atsuete water through a sieve into the simmering stew.
This entry was posted on November 8, 2012. 1 Comment

Escabecheng Tilapia

There are many ways how to cook Escabetche but one thing must be maintained in this dish- the sweet and sour taste. Yes, the sweet taste and the mild sourness of this dish are the reasons why we love Escabetche. Tilapia is most abundant here  and a way cheaper than Lapu-Lapu (the two kinds of fish oftentimes used in cooking escabeche) and so I never have a week without tilapia on the fridge.  Besides, Tilapia had a strong appeal on me and I like it to be combined with some vegetable dish as viand.
And this recipe I am going to share with you is actually  a recipe I have adopted from my mother-in-law. Well I haven’t been thought of how she’s doing it but at least I have tasted the dish once,  there and then I have made my own version. Not only that I’ve got hubby’s approval  on this recipe but has also been one of his most requested dishes. You can also prepare this with leftover fried tilapia as I did. Try something new and here’s how I made it:

Escabecheng Tilapia

Ingredients
  • 1/2  kilo of Tilapia (2 pieces medium size)
  • 1 medium size onion, chopped
  • 5 cloves of garlic, minced
  • 2 thumb-size gingers, minced
  • 2 pcs. mdium size eggplant, cut lengthwise
  • 1 teaspoon of salt
  • 4 tablespoon of vinegar
  • 4 tablespoon of sugar
  • 1 cup of water
  • 3 pcs. green chili finger
  • a pinch ground pepper & msg.
  • 2 tbsp cooking oil (for sauteing)
  • 1/2 cup cooking oil (for frying)
Cooking Procedure
  1. Prepare the Tilapia by removing the scales, gills and innards.
  2. In a pan, fry the Tilapia until golden brown and set aside.
  3. Saute garlic and onions until light brown.
  4. Add the water and sugar. Simmer for 5 minutes.
  5. Add the vinegar, ginger, ground pepper, msg. and salt. Stir well.
  6. Add in eggplant and simmer until soft then put in fried tilapia.
  7. Add the green chili finger and simmer for another 2 minutes.
  8. Serve hot with steamed rice.