YUMMY DISHES

CHICKEN CORDON BLEU


MAKES: 4

4 x 125g raw skinless chicken breasts
¼ cup shallots cut into 1cm slices
60g 97% fat-free ham (approx 4 slices) cut in strips
4 x 20g slices Bega Super Slim® cheese
toothpicks
1 egg white
2 tablespoons skim milk
½ cup dried breadcrumbs
cooking spray

Preheat oven 180°C fan forced. Using a sharp knife, make a pocket lengthways inside each chicken breast (don't cut all the way through). Use your finger to widen and open the hole to allow for filling. Place a quarter of shallots and ham in centre of one cheese slice, roll up cheese and place into a breast, pushing deep into pocket. Seal opening with toothpicks. Repeat this process for remaining chicken breasts. In a medium size mixing bowl beat egg white with milk. Place breadcrumbs on a large dinner plate, dip each breast into egg mix, and coat with breadcrumbs. Place on a baking tray that has been generously coated with cooking spray, spray tops of chicken. Bake 20-25 minutes or until chicken is cooked through.

VARIATION: REPLACE CHICKEN WITH LEAN VEAL LEG STEAKS.

SUITABLE TO BE FROZEN


..YUMMY!!..hehe

PASTA WITH PESTO SAUCE


Ingredients

2 cups fresh basil, washed and de-stemmed
1 cup pine nuts
4 cloves garlic
1 cup shredded asiago cheese (or freshly grated parmesan)
2 t coarse ground black pepper
to taste salt
1/2 cup extra virgin olive oil
cooked pasta of choice

Instructions

Process the first six ingredients in a food processor until uniformly chopped. Gradually add the olive oil while the processor is running. You'll definitely want to taste and add things as needed. Consistency will be a fairly thick paste. Serve over hot pasta (our favorites: ribbed penne or capellini). Serves four (or two if you like your pasta saucy - and who doesn't?).

wow! sarap naman niyan! ..chef na chef na ang dating ah..naks! haha..hindi mo pa nga naluluto yang una eh.. try mo na ate! hehehehehe.. delicious!!

i want some....looks delicious....wow!!!

gizellekarina18 wrote:i want some....looks delicious....wow!!!

hehe..sure..you can do it your own..you don't have to follow the ingredients as it is..you can have your alternatives..make it "your style"..hehe..

hope you get to taste it..it is definitely worth a try..hehe

i am actually a fan of cordon but what i usually eat is pork cordon bleu. brb, i have to eat first..im starving.....

GuitarMan wrote:i am actually a fan of cordon but what i usually eat is pork cordon bleu. brb, i have to eat first..im starving.....

same here, its tastier when its pork coz it tastes with cheese better .there's one resto in Makati serving it best and also one resto in front of DLSU taft. a half km distant walk from DLSU-St. Benilde....

all i can say is..
IT IS SO YUUUUUUUUMMMMMMMMMMMMYYYYYYYYY!!!!!!!!!!!!!!!!!!!

Filipino Paella



The original Paella is a culinary guide to the food resources of Spain - chicken, olives, long-grain rice, shellfish and saffron. Through the years, we have transformed it to suit our resources using seafoods abundant in our waters, home-raised poultry and malagkit rice harvested from our fields. When available, saffron is used and when not then its local version, the kasubha.


Filipino Paella Ingredients:

* Pinoy Paella20 pieces mussels
*20 pieces clams
*2 crabs
*¼ kilo medium-size shrimps
* ¼ cup olive oil
* ½ kilo chicken, cut into serving pieces
*¼ kilo pork, cubed
*4 cloves garlic, crushed
*1 medium-size onion, finely chopped
*6 strips bacon, chopped
*1 chorizo bilbao, sliced into rounds
* 5 slices of ham, cubed
* 1 cup tomato sauce
* 1 piece red bell pepper, cut into strips
*1 ½ cups long grain rice, washed
*3 ½ cups broth
*100 grams baguio beans, cut into 2-inch lengths
* salt and pepper to taste
* ½ cup green peas
*olive oil
* 2 eggs, hard-boiled then sliced
*strips of red bell pepper
*parsley
* lemon slices

Filipino Paella Cooking Instructions:

*Boil the mussels and clams until they open. Drain then set aside.
*Boil crabs and shrimps until cooked.
*Cut crabs in half and shell the shrimps.
*In a large skillet, heat oil then brown the chicken and pork. Push to one side of the pan then sauté the garlic and onions.
*Add bacon, chorizo and ham. Pour in tomato sauce then add the bell pepper. Mix then simmer for 2-3 minutes. Add rice and broth.
*Simmer until rice is partly cooked, stirring once in a while.
*Add baguio beans, clams and mussels. Season to taste.
*Cover and cook for about 20 minutes or until broth is absorbed by the rice. Add crabs, shrimps and peas.
* Stir in some olive oil. Garnish with sliced egg, bell pepper strips, parsley and lemon slices.

Wow! ang sasarap.....

scrumptious!!