I made 2 kinds of chicken and 2 kinds of potatoes last week:

2 kinds chicken, by 240baon

2 kinds potatoes, by 240baon

Sorry, I can’t give you the recipe for the chicken yet as I have to perfect it first. = ) But the lighter colored chicken was amazing!

For the potatoes, I just had fun. I wanted something to accompany our leftover finger food feast from Pizza Hut Bistro which included shrimps, chicken strips, onion rings, and calamares (I think) so I made potatoes.

The first one was dredged in breadcrumbs seasoned with salt, pepper, Spanish paprika, chili and nutmeg. I fried these first then popped in the oven with the ones on the right. The other potatoes were seasoned with salt and pepper, then I poured some olive oil on top. I then sprinkled everything with grated Australian Colby and topped them with chopped spring onions. Parsley is a better choice. I just didn’t have parsley that time so I tried the onions. It doesn’t work. Everything was delicious, nevertheless!

And for drinks:

non-alcoholic cocktail, by bitsandtreats

I made this non-alcoholic cocktail. Chop half an apple and about 1-2 slices of lemon. Place in a carafe. Pour one Sprite in can then pour Welch’s grape juice just until the carafe is full. Give it a little stir and you’re done! Pour on glasses with ice and enjoy with the meal above!
I was watching a food show yesterday with mom and my sister while having lunch when I saw these pork chops with stroganoff and red pepper rice. I don’t eat pork and I didn’t have all the ingredients for a proper stroganoff so as usual, I made do with what I have and tweaked, tweaked, tweaked.

fried chicken breast fillet with mock stroganoff sauce, by 240baon

I didn’t bother with the plating because I was already ravenous. LOL

I used chicken breast fillet instead of pork chops. Wrap the fillet with cling wrap and pound away. I used my fists to flatten the chicken. Season with salt and pepper then fry.

For the sauce, slice the onions into strips. Add about 2-3T of butter in a pan. Add the sliced onions. Let the onions turn transparent then add mushrooms (pieces and stems please). Let this cook for a while to allow the onions to caramelize. This will take about 5 minutes or so. Remember to cook in low heat.

Add about half a cup of chicken broth. Mix. Add one tetra brick of Nestle all purpose cream. Mix well. Season with sea salt and pepper. Add Spanish paprika and a dash of nutmeg.Turn off the heat.

To serve, top the chicken fillet with the sauce and sprinkle with chopped parsley.

As you can see, I ate this with the leftover tortellini. It was an awesome dinner indeed. My mom and sister loved this dish too!


I found a way to make the chicken taste better. I just did it tonight for dinner. Season the chicken fillet with salt and pepper then dredge in finely ground corn meal. Slam dunk!
Yes, you read that right. MB is always on overtime so I am left with having dinner by my lonesome. Sometimes I eat with my mom and sister but there are times when I ‘m still asleep (afternoon nap) and they eat ahead so no choice but to dine alone.

This is what I cooked the other night:

tortellini with shrimps in tomato sauce

This is tortellini with shrimps in crushed tomato sauce. This is very simple and very quick to make.

You need tortellini (got mine from Bacchus), one can crushed tomatoes, garlic, onions, parsley, salt and pepper, brown sugar, nutmeg and oregano.

Cook tortellini according to package directions. While that’s cooking, finely chop some garlic and onions.

In a pan, put 3T of olive oil. Saute the garlic and onions. Add the deveined shrimps. Sprinkle a little sea salt. When the shrimps are almost  pink, add the crushed tomatoes. Season with sea salt and pepper, a dash of nutmeg and some dried oregano. Add about half a teaspoon of sugar just to cut the acidity. I always use brown sugar and not white. I only use white when it’s called for when baking. Taste, adjust seasonings if needed. Turn off the heat when the shrimps are cooked and sprinkle with chopped parsley. Stir in the cooked tortellini and you have yourself a delicious meal!

I also made some:
whole wheat farmer's bread with butter and parsley, by 240baon

This is whole wheat farmer’s bread slathered with butter and topped with chopped parsley. I put it in the oven for about 10 minutes on the lowest setting. Yeah, I ate all four slices. It was soooo delicious! I love bread. I can go on days without rice, just bread. I wanted to make some herbed butter but I got too lazy. Until now, I haven’t done that yet and I’m running out of butter.

So I ate these in bed with a glass of ice tea. Is it sick to eat this while watching Silence of the Lambs?
What do you do when you’re starvin’ on a lazy Saturday afternoon and you’ve had it up to here with take out food? I’d say go pick up your lazy ass and whip something up in the kitchen. Give me just 15 minutes and you won’t be sorry.

ravioli, by 240baon
Tips for the Lazy:

1. Buy ready-made ravioli. I got this from Bacchus Epicerie at Powerplant. It is my dream to make ravioli/pasta/pizza from scratch but until I get the kitchen of my dreams with all its splendor, then pre-cooked and ready-made would have to suffice.

2. Boil the ravioli according to package directions.

3. Chop some garlic and onions. Open a can of crushed tomatoes and a can of mushrooms (pieces and stems please. We’re on a lazy mode here and cutting up whole mushrooms is a no,no.)

4. In a pan, put some olive oil, about 3 tablespoons. Saute the garlic and onions.

5. Add the mushrooms, cook for 30 seconds.

6. Add the crushed tomatoes. Stir.

7. Season with a little sugar, some salt and pepper. Add herbs of your choice. Here I put oregano, basil and a little nutmeg. Taste. Adjust if necessary.

8. Drain the cooked ravioli and put under running water. Drain. Add the ravioli to your sauce and carefully mix it in. Serve with some toasted garlic bread from your favorite bakeshop and open a can of soda or juice and you’re all set.

I’d say that beats takeout food every time!

Oh, and because I was feeling a bit energized, I threw in this:

salad with tomatoes, by 240baon