Garlic Chicken

Oneday my good friend told me about garlic chicken she made for her dinner. It's sound delicious but I thought it will be hard to make..nope, I was wrong. This is very simple chicken dish I've ever known. I bake thi garlic chicken many times now and still is our favorite dish.

1 Whole chicken
1 Bulk of garlic
2 Tbsp. salt.
Pepper

Mashed garlic,salt and pepper together. In a bowl rubbed the garlic mixture all over the chicken, inside,outside, under skin, just make sure they have enough marinade. Cover the bowl with a plastic wrap and leave it in a refrigirator all night. Bake in 400F for about 2 hr. If the chicken brown enough after 1 hour lower the tempt to 375F.

Note : To bake the chicken,  I'm using beer can holder for making beer can chicken so the chicken can stand instead  (of course I don't use beer at all on my recipe)

Chicken Pot Pie

It has been awhile since I make chicken pot pie for our dinner. So I think tonight is the night lol...anyway, for the pastry I always use Tyler Florence from Tyler Ultimate recipe. I’ve been using this pastry recipe since the first time I learned cooking and I like it. It is good and easy to follow. But the filling, I just make my own simple recipe by using secret ingredient (condensed soup cream of chicken), my friends, my husband and now my daughter love it and they think it is delicious

Chicken Pot Pie

Pastry recipe

Ingredients

2 cups all-purpose flour, plus more for rolling

3 tablespoons sugar

1/4 teaspoon salt

1 lemon, zested and finely grated

3/4 cup (1 1/2 stick) cold, unsalted butter, cut into small chunks

1 egg yolk

2 tablespoons ice water, plus more if needed

Directions

Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, and then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk, cut a half and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

For filling

3 Boneless skinless chicken breast or leftover chicken

1 Can (10,75oz.) condensed soup cream of chicken

1 Bag (12 oz.) Frozen vegetable (peas and carrots)

Direction

Dice the chicken and cooked until no longer pink, add frozen vegetable and let it cook for a couple of minute and add the soup. Cook more until heated through. Set aside

Meanwhile, on a lightly floured surface, use your hand to slightly flatten 1 dough ball. Roll dough from center to edges into a circle 12 in in diameter.

Banana Cupcakes

Ingredients:

½ Cup shortening

1 ½ Cups sugar

2 Eggs

1 Tsp. vanilla extract

1 Cup mashed ripe banana

¼ Cup buttermilk

2 Cups all-purpose flour

1 Tsp. baking powder

¾ Tsp. baking soda

½ Tsp. salt

Frosting:

½ Cup butter or margarine, softened

2 ½ Cups confectioners’ sugar

3 Tbs. milk

½ Cup mashed banana

Directions

1.     In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.

2.     Bake at 350F for 15-20minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small bowl, cream the butter, sugar and enough milk in achieve desired spreading consistency. Frost cupcakes

Note: I add mashed banana to the frosting is to have more banana flavor and reduce the sweetness from sugar

courtesy of allrecipes.com

Macaroni Shotel

My mother cooked really good macaroni schotel, wish I can call and ask her recipe but of course I can’t (she passed away long time ago). So I try to remember what did she put in it, well, It’s not exactly like her but I think it’s as good as hers J so enjoy this easy recipe..

Macaroni Schotel

Ingredients

1 Box (16 oz.) elbow macaroni, cook as direction

2 Boneless skinless chicken breast, chopped

1 Bag (12 oz.) frozen vegetable (I use carrots and peas)

3 Cups Italian style shredded cheese or you can substitute with any cheese you like

¼ tsp. nutmeg

¼ tsp. pepper

1Tbs ground chicken bullion

3 Eggs

½ Cup flour

2 Cups milk

1 Medium onion, chopped
Parmesan cheese (optional)

Directions:

1.       Cook noodle as direction on the box and set aside

2.       Cook onion and chicken until the onion until tender-crisp and chicken is no longer red

3.       Add vegetable, nutmeg, pepper, bullion, cook little bit longer and add flour. Cook 5 more minute

4.       Add noodle and cheese, meanwhile mixed eggs and milk and pour on the noodle mixture

5.       Pour the noodle mixture onto prepared pan, sprinkle with parmesan and bake 325F for 45 min