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Goddess of Scrumptiousness (Recipes and Food Photography by Jeannie Maristela-Gust) by Jeannie Maristela-Gust is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.
Based on a work at http://goddessofscrumptiousness.tumblr.com.
Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes

HOT MADRAS CHICKEN CURRY
Ingredients:
1 kilo chicken thighs (salt and pepper to season/marinade chicken)
1/4 cup canola oil (2 tablespoons for pan-searing the chicken, 2 tablespoons to saute aromatics)
1 head garlic, minced
2 large white onions, chopped
1 tablespoon ginger, chopped fine
4 cups chicken stock (or vegetable stock)
1 cup tomato puree
2 tablespoons hot Madras curry mix
2 large potatoes, large dice
2 carrots, large dice
- Season chicken thighs with salt and pepper and pan-sear in canola oil until lightly golden and meat is caramelized. Place on a dish. And add the remaining canola oil in the pan.
- Saute ginger, onions and garlic then add the hot Madras curry powder mix.
- Put back the seared chicken thighs. Add the potatoes, carrots, tomato puree and chicken stock. Bring to a boil then lower heat to simmer the stew for 45 minutes or until root vegetables are tender and stew is thickened. Season with salt to taste.
- Serve with plain boiled rice, Indian chapatis or Naan.
Makes 6-7 servings

HOT MADRAS CHICKEN CURRY

Ingredients:

1 kilo chicken thighs (salt and pepper to season/marinade chicken)

1/4 cup canola oil (2 tablespoons for pan-searing the chicken, 2 tablespoons to saute aromatics)

1 head garlic, minced

2 large white onions, chopped

1 tablespoon ginger, chopped fine

4 cups chicken stock (or vegetable stock)

1 cup tomato puree

2 tablespoons hot Madras curry mix

2 large potatoes, large dice

2 carrots, large dice

- Season chicken thighs with salt and pepper and pan-sear in canola oil until lightly golden and meat is caramelized. Place on a dish. And add the remaining canola oil in the pan.

- Saute ginger, onions and garlic then add the hot Madras curry powder mix.

- Put back the seared chicken thighs. Add the potatoes, carrots, tomato puree and chicken stock. Bring to a boil then lower heat to simmer the stew for 45 minutes or until root vegetables are tender and stew is thickened. Season with salt to taste.

- Serve with plain boiled rice, Indian chapatis or Naan.

Makes 6-7 servings




Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes
Ingredients:
500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (sliced into 1 inch chunks)
For the chicken marinade:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes
-  Place sauté pan over medium heat and add butter and olive oil.
-  Saute garlic until fragrant and soft.
-  Add the flour and cook for a minute.
-  Add chicken stock and simmer gravy until thickened then add the chopped basil.
-  Season with salt and pepper.
-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.
-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).
Makes 5-6 servings
Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.Based on a work at goddessofscrumptiousness.tumblr.com

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Ingredients:

500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.

-  Saute garlic until fragrant and soft.

-  Add the flour and cook for a minute.

-  Add chicken stock and simmer gravy until thickened then add the chopped basil.

-  Season with salt and pepper.

-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this  sauce.

-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings

Goddess of Scrumptiousness Food Photography and Original Recipes by Jeannie Maristela are licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at goddessofscrumptiousness.tumblr.com



CHILI TEX-MEX FRIED CHICKEN WINGS
I will always admit that I am not one of those purist foodies who  only like salt and pepper to season and flavor their food… I like  variation, I enjoy spices and spicy food, I love and go for kicks here  and there… I love bold flavors! and nothing can be bolder than the spice  rub mix I laboriously massaged these wings with! :)
I love the spices used in Mexican or even Tex-Mex cuisine… I absolutely love it! the predominant combination of chili powder, cumin and oregano is what makes these wings so characteristically Muy Sabroso Y Caliente!!! -jeannie :)
Ingredients:
1 tablespoon coarse salt (not table salt)
1 teaspoon ground coriander
2 tablespoons ground cumin
1/2 teaspoon cracked black pepper
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons salt-free garlic and herb seasoning
1 pound chicken wings
1 cup all-purpose flour
canola oil for deep frying
Procedure:
1. Combine and mix first 8 seasoning ingredients in a bowl. Set aside.
2. Marinade (about 15 mins.) chicken wings by tossing these in 3 tablespoons of the spice mix.
3. Place the flour in a ziploc bag. Then put marinated wings inside  the bag and shake along with the flour to evenly coat the chicken.
4. Shake off excess flour from the coated wings. Heat canola oil over medium-high heat.
5. Fry chicken until golden brown.
Eat and Enjoy with coleslaw or a Cervesa… Or both! :) 
Serves 3-4

CHILI TEX-MEX FRIED CHICKEN WINGS

I will always admit that I am not one of those purist foodies who only like salt and pepper to season and flavor their food… I like variation, I enjoy spices and spicy food, I love and go for kicks here and there… I love bold flavors! and nothing can be bolder than the spice rub mix I laboriously massaged these wings with! :)

I love the spices used in Mexican or even Tex-Mex cuisine… I absolutely love it! the predominant combination of chili powder, cumin and oregano is what makes these wings so characteristically Muy Sabroso Y Caliente!!! -jeannie :)

Ingredients:

1 tablespoon coarse salt (not table salt)

1 teaspoon ground coriander

2 tablespoons ground cumin

1/2 teaspoon cracked black pepper

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon dried oregano

2 teaspoons salt-free garlic and herb seasoning

1 pound chicken wings

1 cup all-purpose flour

canola oil for deep frying

Procedure:

1. Combine and mix first 8 seasoning ingredients in a bowl. Set aside.

2. Marinade (about 15 mins.) chicken wings by tossing these in 3 tablespoons of the spice mix.

3. Place the flour in a ziploc bag. Then put marinated wings inside the bag and shake along with the flour to evenly coat the chicken.

4. Shake off excess flour from the coated wings. Heat canola oil over medium-high heat.

5. Fry chicken until golden brown.

Eat and Enjoy with coleslaw or a Cervesa… Or both! :)

Serves 3-4



GARLIC AND SOY PAN-SEARED CHICKEN
The marinade I used on these chicken cutlets have only four ingredients, yet it is the most savory, tasty and thriving with garlicky goodness.
The recipe for this marinade is used to season the meats, seafood and  vegetables for meats cooked on (Japanese) Teppan (teppanyaki).
Although I used this on chicken today, this marinade/basting mixture is divinely perfect for Tuna steaks, squid or octopus, rib eye steak or  even meaty vegetables (mushrooms and eggplant) that are either  pan-seared or grilled.
This is minimum effort for maximum deliciousness! :)
Ingredients:
1 head garlic, cloves separated and peeled
1/3 cup dark soy sauce (preferably Kikkoman brand)
1/2 cup butter
1 teaspoon cracked black pepper
Procedure:
In a small food processor or blender, blitz all the garlic cloves with the soy sauce until homogenous.
In a small sauce pan, melt butter and add the soy-garlic mixture and  cracked black pepper. Simmer for 5 minutes over medium heat.
Once simmered, remove from heat and cool to room temperature.
Brush this marinade onto meats like tuna steaks/loin, steak  cuts of beef, chicken breast fillets, seafood like  shrimps/squid/octopus, and vegetables like meaty mushrooms such as  portobello, fresh shiitake or oyster mushrooms, eggplants, or meat  substitutes like firm tofu or vegemeat (textured protein) 10 minutes (to marinate) before pan-searing or grilling.
Makes 1 cup

GARLIC AND SOY PAN-SEARED CHICKEN

The marinade I used on these chicken cutlets have only four ingredients, yet it is the most savory, tasty and thriving with garlicky goodness.

The recipe for this marinade is used to season the meats, seafood and vegetables for meats cooked on (Japanese) Teppan (teppanyaki).

Although I used this on chicken today, this marinade/basting mixture is divinely perfect for Tuna steaks, squid or octopus, rib eye steak or even meaty vegetables (mushrooms and eggplant) that are either pan-seared or grilled.

This is minimum effort for maximum deliciousness! :)

Ingredients:

1 head garlic, cloves separated and peeled

1/3 cup dark soy sauce (preferably Kikkoman brand)

1/2 cup butter

1 teaspoon cracked black pepper

Procedure:

In a small food processor or blender, blitz all the garlic cloves with the soy sauce until homogenous.

In a small sauce pan, melt butter and add the soy-garlic mixture and cracked black pepper. Simmer for 5 minutes over medium heat.

Once simmered, remove from heat and cool to room temperature.

Brush this marinade onto meats like tuna steaks/loin, steak cuts of beef, chicken breast fillets, seafood like shrimps/squid/octopus, and vegetables like meaty mushrooms such as portobello, fresh shiitake or oyster mushrooms, eggplants, or meat substitutes like firm tofu or vegemeat (textured protein) 10 minutes (to marinate) before pan-searing or grilling.

Makes 1 cup



CHICKEN SCHNITZEL, ONION GRAVY AND OLIVE OIL GARLIC-CHIVE SMASHED POTATOES
I might have committed a blasphemous crime here against the  world-famous Schnitzel because I liberally made it my own.. but still, IT IS A SCHNITZEL and it is served with potatoes and it is a really delish dish! In fact  this was my dinner tonight and I’ve literally wiped my plate clean! :)
I marinated the butterflied and pounded-thin chicken breasts in  lime juice, salt and pepper for 10 minutes inside the fridge. I then  dredged the pieces in flour, then coated with beaten eggs flavored with a  bit of grainy mustard and a splash of milk, and lastly, I finished the  whole breading process with fine breadcrumbs seasoned with black pepper.  And pan fried the breaded chicken pieces until golden brown.
The onion gravy… I melted a knob of butter in a  small saucepan, put a pinch of rubbed dried thyme, added flour into the  butter and made a roux and cooked the roux until it turned golden brown  or ROUX BRUN, then I added chicken stock and one light and  quick squeeze of fresh lemon juice. I let the gravy thickened a bit. And  added a tiny splash of soy sauce, cracked black pepper and sniped  chives. I let the gravy simmer for 5 minutes to develop an oniony flavor  from the chives.
This smashed potatoes are light and savoury… light because I used extra virgin olive oil instead of butter, and milk instead of cream.
What I did was I roughly diced two unpeeled (when I make smashed potatoes, I really love leaving the skin on… extra fiber and texture!)  big potatoes and 2 peeled big cloves of garlic. I placed those in a  sauce pan with water. I let the water boil first before I salted it (putting salt in the water first will make the water boil slower).  When the potatoes are tender, drain in a colander and return it back to  the sauce pan, add a decent amount of extra virgin olive oil, a splash  of milk and smash most of the potatoes but leave some “un-smashed” to  get that lovely chunky texture. Season with fresh cracked black pepper  and fold-in some sniped chives.
Marry the Chicken Schnitzel and the Smashed Potatoes together and anoint with the golden Oniony Gravy… And sit back, relax and enjoy this meal! :)
Note: I did not bothered to give exact recipe  measurements just this time for this dish because I never measured it  earlier. Cooking is not a precise science… Baking is.
Just cook with your instinct, cook with common sense, cook with  passion and JUST REMEMBER TO TASTE EVERYTHING BEFORE ADDING MORE SALT! :D -j.m

CHICKEN SCHNITZEL, ONION GRAVY AND OLIVE OIL GARLIC-CHIVE SMASHED POTATOES

I might have committed a blasphemous crime here against the world-famous Schnitzel because I liberally made it my own.. but still, IT IS A SCHNITZEL and it is served with potatoes and it is a really delish dish! In fact this was my dinner tonight and I’ve literally wiped my plate clean! :)

I marinated the butterflied and pounded-thin chicken breasts in lime juice, salt and pepper for 10 minutes inside the fridge. I then dredged the pieces in flour, then coated with beaten eggs flavored with a bit of grainy mustard and a splash of milk, and lastly, I finished the whole breading process with fine breadcrumbs seasoned with black pepper. And pan fried the breaded chicken pieces until golden brown.

The onion gravy… I melted a knob of butter in a small saucepan, put a pinch of rubbed dried thyme, added flour into the butter and made a roux and cooked the roux until it turned golden brown or ROUX BRUN, then I added chicken stock and one light and quick squeeze of fresh lemon juice. I let the gravy thickened a bit. And added a tiny splash of soy sauce, cracked black pepper and sniped chives. I let the gravy simmer for 5 minutes to develop an oniony flavor from the chives.

This smashed potatoes are light and savoury… light because I used extra virgin olive oil instead of butter, and milk instead of cream.

What I did was I roughly diced two unpeeled (when I make smashed potatoes, I really love leaving the skin on… extra fiber and texture!) big potatoes and 2 peeled big cloves of garlic. I placed those in a sauce pan with water. I let the water boil first before I salted it (putting salt in the water first will make the water boil slower). When the potatoes are tender, drain in a colander and return it back to the sauce pan, add a decent amount of extra virgin olive oil, a splash of milk and smash most of the potatoes but leave some “un-smashed” to get that lovely chunky texture. Season with fresh cracked black pepper and fold-in some sniped chives.

Marry the Chicken Schnitzel and the Smashed Potatoes together and anoint with the golden Oniony Gravy… And sit back, relax and enjoy this meal! :)

Note: I did not bothered to give exact recipe measurements just this time for this dish because I never measured it earlier. Cooking is not a precise science… Baking is.

Just cook with your instinct, cook with common sense, cook with passion and JUST REMEMBER TO TASTE EVERYTHING BEFORE ADDING MORE SALT! :D -j.m



CHICKEN AND PINEAPPLE CURRY
There are dozens of curry recipes everywhere, but this curry is  simple, straight-forwardly hearty and is packed with every taste  sensation there is; salty, savory, sweet (because of the pineapples),  spicy and creamy. But what is more truly great about this curry dish is  that you just ladle it over a plate/bowl of boiled or steamed rice and EAT! ;)
Ingredients:
Marinade:
1 pound chicken breast, sliced into medium size chunks
2 teaspoons yellow curry paste
2 teaspoons coarse salt (not table salt)
1/2 teaspoon cracked black pepper
Approx. 1/2 cup Reserved pineapple juice from the *canned (500 grams) pineapple chunks
- Marinate chicken with these ingredients for 15 minutes inside the fridge.
__________________
4 tablespoons canola oil (for sauteeing)
8 slices of fresh ginger
1 large white onion, chopped
4 cloves garlic, minced
*500 grams canned pineapple chunks
3 green finger chilies, sliced (or you can substitute 1 medium size red bell pepper, thinly sliced)
1 heaping tablespoon yellow curry paste (you can substitute 2-3 teaspoons yellow curry powder)
1 1/2 cups chicken stock
1/2 cup thick coconut cream (unsweetened)
1 cup milk
salt (or fish sauce if you like) according to taste.
Procedure:
1. Place a large saute pan over medium high heat and add canola oil.
2. Saute ginger slices followed by the onions, then the garlic.
3. Strain and save the marinade from the chicken pieces. And add the  marinated chicken into the saute pan along with the aromatics. Saute  chicken until cooked through.
4. Add the pineapple chunks and sliced finger chilies (or sliced red bell pepper) and cook for 3 minutes.
5. Pour the reserved marinade and chicken stock and simmer for 5 minutes.
6. Finally add the coconut cream and milk and gently simmer for 5 minutes. Season with salt (or fish sauce) according to taste.
Serve over boiled or steamed rice.
Makes 4-6 servings

CHICKEN AND PINEAPPLE CURRY

There are dozens of curry recipes everywhere, but this curry is simple, straight-forwardly hearty and is packed with every taste sensation there is; salty, savory, sweet (because of the pineapples), spicy and creamy. But what is more truly great about this curry dish is that you just ladle it over a plate/bowl of boiled or steamed rice and EAT! ;)

Ingredients:

Marinade:

1 pound chicken breast, sliced into medium size chunks

2 teaspoons yellow curry paste

2 teaspoons coarse salt (not table salt)

1/2 teaspoon cracked black pepper

Approx. 1/2 cup Reserved pineapple juice from the *canned (500 grams) pineapple chunks

- Marinate chicken with these ingredients for 15 minutes inside the fridge.

__________________

4 tablespoons canola oil (for sauteeing)

8 slices of fresh ginger

1 large white onion, chopped

4 cloves garlic, minced

*500 grams canned pineapple chunks

3 green finger chilies, sliced (or you can substitute 1 medium size red bell pepper, thinly sliced)

1 heaping tablespoon yellow curry paste (you can substitute 2-3 teaspoons yellow curry powder)

1 1/2 cups chicken stock

1/2 cup thick coconut cream (unsweetened)

1 cup milk

salt (or fish sauce if you like) according to taste.

Procedure:

1. Place a large saute pan over medium high heat and add canola oil.

2. Saute ginger slices followed by the onions, then the garlic.

3. Strain and save the marinade from the chicken pieces. And add the marinated chicken into the saute pan along with the aromatics. Saute chicken until cooked through.

4. Add the pineapple chunks and sliced finger chilies (or sliced red bell pepper) and cook for 3 minutes.

5. Pour the reserved marinade and chicken stock and simmer for 5 minutes.

6. Finally add the coconut cream and milk and gently simmer for 5 minutes. Season with salt (or fish sauce) according to taste.

Serve over boiled or steamed rice.

Makes 4-6 servings



GARLIC CHICKEN, PESTO AND CHERRY TOMATOES PASTA
Ingredients:
Marinade:
1/4 cup extra virgin olive oil
1 1/2 teaspoons coarse salt (not table salt)
1/2 teaspoon cracked black pepper
2 teaspoons salt-free garlic and herb seasoning
2 tablespoons chopped parsley
1 pound chicken breasts, sliced into strips
- Combine all the marinade ingredients. Place chicken strips in a  ziploc bag and pour marinade mixture. Marinate the chicken for 30  minutes inside the fridge.
____________________________________________
250 grams spaghetti pasta, cooked al dente
4 tablespoons extra virgin olive oil
2 tablespoons garlic, minced
3 tablespoons prepared pesto
salt and cracked black pepper to taste
1 cup cherry tomatoes, halved
1/2 cup grated parmesan cheese
2 tablespoons chopped parsley
Procedure:
1. Cook spaghetti pasta until al dente. Drain and toss in a little bit of olive oil. Set aside.
2. Place a large saute pan over medium heat. Add olive oil and saute  the garlic until soft. Then add the marinated chicken strips and saute  for 2-3 minutes until chicken is cooked through.
3. Add the pesto sauce and season with salt and pepper to taste.
4. Add the spaghetti pasta into the pan and toss.
5. Before serving, add the cherry tomato halves and lightly toss with the pasta and chicken.
6. Sprinkle the grated parmesan cheese and chopped parsley.
Buon Appetito!… Happy Eating! :)
Serves 3-4

GARLIC CHICKEN, PESTO AND CHERRY TOMATOES PASTA

Ingredients:

Marinade:

1/4 cup extra virgin olive oil

1 1/2 teaspoons coarse salt (not table salt)

1/2 teaspoon cracked black pepper

2 teaspoons salt-free garlic and herb seasoning

2 tablespoons chopped parsley

1 pound chicken breasts, sliced into strips

- Combine all the marinade ingredients. Place chicken strips in a ziploc bag and pour marinade mixture. Marinate the chicken for 30 minutes inside the fridge.

____________________________________________

250 grams spaghetti pasta, cooked al dente

4 tablespoons extra virgin olive oil

2 tablespoons garlic, minced

3 tablespoons prepared pesto

salt and cracked black pepper to taste

1 cup cherry tomatoes, halved

1/2 cup grated parmesan cheese

2 tablespoons chopped parsley

Procedure:

1. Cook spaghetti pasta until al dente. Drain and toss in a little bit of olive oil. Set aside.

2. Place a large saute pan over medium heat. Add olive oil and saute the garlic until soft. Then add the marinated chicken strips and saute for 2-3 minutes until chicken is cooked through.

3. Add the pesto sauce and season with salt and pepper to taste.

4. Add the spaghetti pasta into the pan and toss.

5. Before serving, add the cherry tomato halves and lightly toss with the pasta and chicken.

6. Sprinkle the grated parmesan cheese and chopped parsley.

Buon Appetito!… Happy Eating! :)

Serves 3-4



CHICKEN PASTEL EMPANADA

Ingredients:

Empanada Pastry:

4 cups all-purpose flour

1/3 cup sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter

3/4 cup beer (light beer)

1 egg, beaten (for the pastry)

1/2 cup all-purpose flour (for dusting the work surface and rolling out the pastry)

1 egg, beaten (to use as an eggwash to brush the Empanadas with before baking)

Chicken Filling:

1 whole (uncooked) chicken breast, cut into small chunks

1 tablespoon Worcestershire sauce

1/2 teaspoon coarse salt (not table salt)

1/2 teaspoon white pepper

2 cups par-boiled mixed vegetables (small diced carrots, sweet corn kernels, string beans, and broccoli florets separated into small pieces)

4 cloves garlic, finely minced

1/4 cup unsalted butter

2 tablespoons flour

1 cup evaporated milk

small pinch of nutmeg

1 teaspoon Dijon mustard

salt and white pepper according to taste

1 1/4 cup grated gruyere cheese

Procedure:

For the Chicken Filling:

1. Marinate chicken pieces in Worcestershire sauce and season with salt and white pepper. Let it marinate for 15 minutes inside the fridge.

2. Melt butter in a large saute pan over medium heat. Gently saute the garlic.

3. Once the garlic is soft, add the chicken into the pan and saute for about 5 minutes or until the chicken is cooked.

4. Add the 2 tablespoons of flour and cook for about a minute just to get rid of the raw flour taste. Add the evaporated milk, Dijon mustard and a small pinch of nutmeg and stir the bechamel sauce.

5. Mix in the par-boiled vegetables and cook in the sauce until tender and finally add the grated gruyere cheese. Season with salt and white pepper according to taste. Turn off heat and set the pan aside.

For the Empanada Pastry: Pre-heat oven to 375’F.

1. Sift together the 4 cups of flour, sugar and salt.

2. Cut the cold butter into the flour mixture.

3. When the butter is well incorporated into the flour (mixture resembles fine bread crumbs), add the beer and pre-beaten egg.

4. Gather and form the pastry mixture into a ball of dough. This dough does not require resting.

5. Turn out the dough onto a well floured work surface and divide the dough in halves. Form each halve into a fat cylinder and cut and divide into 4 pieces (8 Empanadas for this recipe).

6. Roll out and flatten each piece of dough into 1/4 inch thick disk.

7. Put about a heaping serving spoon of chicken mixture on the half side of the rolled out pastry. Fold the other half over and run your fingers around the folded dough, and over the mound of filling to seal the dough together and get rid of air pockets inside the pastry.

8. Using a rolling pastry cutter, trim the edges off the Empanada. Then using a fork, crimp the edges to totally seal the pastry pocket.

9. Place the empanadas onto a parchment lined baking sheet and brush with an eggwash. Using a fork, prick the surface of each piece once to create an air vent.

10. Bake empanadas in a 375’F oven for 40-45 minutes or until these pastries are golden brown.

Makes 8  6-inch Empanadas

(Source: goddessofscrumptiousness)



CHICKEN CACCIATORE AND CREAMY PARMESAN POLENTA

Ingredients:

4 pieces chicken breasts

1/2 cup all-purpose flour (for dredging)

1/2 cup canola oil (for pan-frying)

Marinade: For the chicken

1/2 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 teaspoon dried Italian herbs seasoning

2 tablespoons extra virgin olive oil

- Place chicken breasts on a shallow dish or a ziploc bag. Combine all the marinade ingredients and pour over the chicken. Marinate for 30 minutes inside the fridge.

- After marination, dredge the chicken breasts in flour. Heat a medium-size skillet with canola oil over medium-high heat. Pan-fry chicken until brown, about 3 minutes per side. Drain on paper towels and set aside.

Sauce:

1 cup canned Garlic and Herbs spaghetti sauce

1/2 cup canned stewed tomatoes, pureed

2 tablespoons dry red wine

2 cups chicken stock (I used 1 chicken bouillon cube and dissolved it in 2 cups of hot water)

3 tablespoons extra virgin olive oil

1 medium red onion, chopped fine

1 medium head garlic, minced

1 teaspoon dried Italian herbs seasoning

salt and cracked black pepper according to taste

1/2 teaspoon sugar (to balance the acidity of the tomatoes)

2 tablespoons flat-leaf / Italian parsley, chopped fine

- Heat a large sauce pan over moderate heat. Add the EVOO. Saute onions until soft and translucent. Add the garlic and saute until soft.

- Add the dried Italian herbs and dry red wine. Pour the flavored spaghetti sauce and stewed tomato puree (blitz the canned stewed tomatoes in a blender or food processor) into the pan followed by the chicken stock. Simmer sauce for 1/2 an hour or until reduced in half.

- When sauce has reduced, season with sugar and salt and pepper to taste. 

- Transfer sauce in a blender or food processor and blitz until pureed. Transfer the pureed sauce back into the sauce pan and reheat over low fire. Add the pan-fried chicken breasts into the pan of sauce.  

Creamy Parmesan Polenta:

2 cups chicken stock

1 cup polenta

4 tablespoons unsalted butter

1/2 cup evaporated milk (I preferred to use this because it is creamier than regular milk, but not as rich as heavy cream)

1 cup grated Parmesan Cheese

- In a medium saucepan, heat chicken stock well up to a simmering stage. When the stock is reasonably hot, temporarily remove from heat. Using a wire whisk, whisk-in the polenta into the hot chicken stock making sure to break off the lumps (whisking a bit vigorously will do the job, making the polenta smooth).

- Add the butter and continue to whisk until well incorporated. Place the saucepan back on the heat and add the evaporated milk and parmesan cheese. Whisk until polenta is smooth then turn off the heat.

- Place the Chicken Cacciatore alongside the Creamy Parmesan Polenta and sprinkle with finely chopped Italian parsley.

Serves 4



LEMONY SOUTHWESTERN SPICED PAN-FRIED CHICKEN BREASTS
I like simple and straight-forward dishes. Sometimes I really don’t   care for side dishes at all, though I will never pass up on salad greens   to accompany my entree.
When I plan what to cook for dinner, I usually opt for dishes I can   instantly whip up in 30 minutes, I mean why stress myself and cook   myself to exhaustion preparing two or three sides when all my family   really requires of me is to cook them one really good dish to eat with   plain boiled rice or bread with either a bowl of soup or tossed salad. 
This Lemony Southwestern Spiced Pan-Fried Chicken Breasts dish is also perfect made into a flavorful and full of Ummmmpp hearty sandwich.
Ingredients:
4 pieces chicken breast fillets, butterflied
juice of half a lemon (half if lemon is big or juice of 1 whole small lemon)
________________
1 tablespoon coarse salt (not table salt)
1 teaspoon ground coriander
2 tablespoons ground cumin
1/2 teaspoon cracked black pepper
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons salt-free garlic and herb seasoning
(Combine all spice ingredients together and from it, set aside 3 tablespoons to season the chicken fillets and keep the rest in an airtight container and store for future use.)
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2/3 cup all-purpose flour (for dredging)
1/4 cup canola oil (for pan-frying)
Procedure:
Squeeze lemon juice over the chicken breasts and season with the 3 tablespoons of spice mix.
Marinate chicken for 15 minutes inside the chiller. After the fillets have marinated, dredge the pieces in flour.
Heat a large skillet over medium-high heat with the oil. When oil is  ready, place   the chicken on the skillet and pan-fry 5 minutes per side  until both sides are golden brown. Yummy eaten with plain boiled rice, a bowl of mushroom soup and a side of simple salad… Dinner is served!
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To make as a sandwich: 
Mango chutney mayo:
1/2 cup mayonnaise
2 tablespoons mango chutney
- Mix together and set aside.
romaine lettuce
1/2 cup shredded carrots
4 Kaiser rolls or hamburger buns
- Prepare and cook chicken fillets as directed.
- Slice 4 Kaiser rolls or hamburger buns in halves. Toast the bread in the oven for 5 minutes.
- Spread the mango chutney mayo on both halves of each roll/bun and  arrange the sandwich; bread, chicken fillet, romaine lettuce, shredded  carrots and bread. EAT! :)
Serves 4

LEMONY SOUTHWESTERN SPICED PAN-FRIED CHICKEN BREASTS

I like simple and straight-forward dishes. Sometimes I really don’t care for side dishes at all, though I will never pass up on salad greens to accompany my entree.

When I plan what to cook for dinner, I usually opt for dishes I can instantly whip up in 30 minutes, I mean why stress myself and cook myself to exhaustion preparing two or three sides when all my family really requires of me is to cook them one really good dish to eat with plain boiled rice or bread with either a bowl of soup or tossed salad. 

This Lemony Southwestern Spiced Pan-Fried Chicken Breasts dish is also perfect made into a flavorful and full of Ummmmpp hearty sandwich.

Ingredients:

4 pieces chicken breast fillets, butterflied

juice of half a lemon (half if lemon is big or juice of 1 whole small lemon)

________________

1 tablespoon coarse salt (not table salt)

1 teaspoon ground coriander

2 tablespoons ground cumin

1/2 teaspoon cracked black pepper

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon dried oregano

2 teaspoons salt-free garlic and herb seasoning

(Combine all spice ingredients together and from it, set aside 3 tablespoons to season the chicken fillets and keep the rest in an airtight container and store for future use.)

_____________

2/3 cup all-purpose flour (for dredging)

1/4 cup canola oil (for pan-frying)

Procedure:

Squeeze lemon juice over the chicken breasts and season with the 3 tablespoons of spice mix.

Marinate chicken for 15 minutes inside the chiller. After the fillets have marinated, dredge the pieces in flour.

Heat a large skillet over medium-high heat with the oil. When oil is ready, place   the chicken on the skillet and pan-fry 5 minutes per side until both sides are golden brown. Yummy eaten with plain boiled rice, a bowl of mushroom soup and a side of simple salad… Dinner is served!

__________________________

To make as a sandwich:

Mango chutney mayo:

1/2 cup mayonnaise

2 tablespoons mango chutney

- Mix together and set aside.

romaine lettuce

1/2 cup shredded carrots

4 Kaiser rolls or hamburger buns

- Prepare and cook chicken fillets as directed.

- Slice 4 Kaiser rolls or hamburger buns in halves. Toast the bread in the oven for 5 minutes.

- Spread the mango chutney mayo on both halves of each roll/bun and arrange the sandwich; bread, chicken fillet, romaine lettuce, shredded carrots and bread. EAT! :)

Serves 4



KOREAN STYLE SESAME CHICKEN WINGS

I learned this super easy yet super delish dish of fried chicken wings from my Aunt years ago. And I often make it whenever there is a lot of people coming over for lunch because I only have to undergo 4 steps making this from start to finish- dredge, fry, make sauce, and combine chicken and sauce. And every time I serve this, I see people licking their fingers and their plates piled with tiny chicken bones… Always a good sign that my wings have indeed spread and conquered! :)

Ingredients:

1 kilo (approximately 2 pounds) chicken wings

1 teaspoon coarse salt

1 teaspoon cracked black pepper

1 cup all-purpose flour (for dredging)

3 cups canola oil (for deep-frying)

Soy-Sesame Sauce:

1/2 cup toasted sesame seeds *

1/2 cup green onions, finely sliced

1 red chili (optional), deseeded and finely chopped

1/2 cup brown sugar

1/2 dark soy sauce

1/2 cup water

4 tablespoons toasted sesame oil

Procedure:

Split and cut the wings in half. Put chicken wings in a large bowl and season with salt and pepper.

To easily dredge the wings, get a ziploc bag and put flour. Place the chicken wings inside the bag with the flour and just shake. Pour out the dredged wings into a colander or sieve to shake off excess flour. In a medium sized sauce pan, heat the oil over medium-high heat, when oil is hot enough and ready, fry chicken wings in batches (never over-crowd the pan so that oil temperature won’t drop and also to insure even browning). When all wings are fried, set aside.

For the Sauce:

*To toast sesame seeds, put the sesame seeds into a dry skillet. Place skillet over medium heat. Occasionally stir or toss the sesame seeds to insure even browning. When seeds turned light-golden brown and are fragrant, take away from heat and set aside. 

Combine all sauce ingredients in a bowl, making sure that the brown sugar is completely dissolved into the mixture.

Set aside half of the sauce (as extra dipping sauce on the side). And pour the other half over the fried chicken wings. Toss until chicken wings are completely coated with the sauce. Transfer onto a serving platter and sprinkle with additional toasted sesame seeds and sliced green onions. Serve with steamed rice.

Makes 6-8 servings.

(Source: goddessofscrumptiousness)