Three Tasty, Easy Dishes to Cook in Your Brand New Kitchen

By on September 21, 2014


Getting a brand new kitchen installed in your home is exciting. By just changing one room, you can give a new lease of life to your entire household and open up a whole new world of opportunities for you and your family to entertain and learn new cooking skills.

But, after unpacking all of your plates, pots, pans, utensils, cloths and cleaning products into their new cupboards and drawers, you’ll have worked up an appetite and will probably want your first meal to be something that’s easy to make but which gives you a chance to play with all your new gadgets and accessories.

Here are just three simple recipes for a delicious meal that let you do just that:

chicken skewers
no mushrooms 🙁

Spicy Chicken and Vegetable Kebabs, by BBC Good Food

Click here for full recipe instructions, but in brief, you will need:

Garlic, peeled
fresh ginger, peeled
orange zest
3 spring onions, chopped
clear honey
light soy sauce
vegetable oil
4 chicken breasts
20 button mushrooms (or other vegetables you might like)
20 cherry tomatoes
2 large green peppers, cut into strips
20 wooden skewers.

Set your blender on your new worktop or island and pop in the garlic, ginger, orange zest and onions and whizz them into a paste. Add the honey, orange juice, soy sauce and oil and blend again.

Take a bowl from your new cupboard, put in the mushrooms and the chicken which should be cut into bite-sized pieces. Pour your whizzed-up marinade over them and then set aside for an hour. While those lovely flavours are mingling together you can prepare the next two dishes. (I unfortunately wasn’t able to include mushrooms and tomatoes.)


Roasted Red Pepper, Tomato and Feta Couscous

You will need:

1 large red pepper
10 cherry tomatoes
100g feta cheese
1 large mug of couscous
a handful of fresh mint or coriander
olive oil

While your chicken is marinating, preheat your new oven to 200˚C/Gas 4. Take a sheet of tinfoil from its new wall-mounted dispenser (if you don’t have one, it’s never too late to get one installed, wall-mounted racks for foil, kitchen roll and other accessories make any cooking task, easy!) and line a baking tray.

Drizzle the pepper and tomatoes with olive oil and salt, and roast for 20-30 mins.

While they’re cooking, prepare the couscous according to pack instructions.

When the peppers and tomatoes are ready, remove the stalks and seeds and, along with the feta and herbs, chop them roughly and mix them into the couscous.

Leave the oven on at this temperature for your final dish.

(I opted to stuff the couscous inside the pepper and have the cherry tomatoes whole.) 😀

corn, chicken skewers
corn season’s almost over

Buttered and Baked Corn on the Cob

You will need:

1 x corn on the cob per diner (or more depending on how hungry everyone is!)
salted butter
chopped parsley (optional)

Place each cob in the centre of a square of tin foil. Smear generously with the butter and sprinkle with finely chopped parsley.

You can use a blender to do this, but make use of any new knives and counter-space and do it by hand.

Wrap the foil up tightly so that the melting butter doesn’t escape, pop onto a baking try and into the oven for around 30 mins.

While they’re cooking, return to your marinated chicken and thread the pieces, along with the mushrooms, cherry tomatoes and green peppers onto skewers.

If you have a Domino BBQ grill this is the perfect introductory dish to cook on it, but if not a griddle pan works just as well. I used the contact grill we have at the moment.

Lay the skewers onto the heat and cook for 7-8 mins on each side until the chicken is thoroughly cooked and ready to serve. Garnish with spring onions.

That’s it! Three delicious dishes ready in an hour. All you need to do now is to set the table, pour some wine, adjust the lighting to the ambience you desire and sit down to eat.

To find out more about useful kitchen accessories and appliances for your brand new kitchen, contact the design and installation specialists or request a catalogue from LWK Kitchens.

dinner, chicken
Guten Appetit!


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Cordon Bleu

By on May 1, 2011
(Homemade Cordon Bleu)

One of my kids favorite and mine as well is cordon bleu (French: blue ribbon). I used to cook this fried and often until I decided to cook healthier meals. For one, I use olive and oil and coconut oil, I bake than fry when possible. Perhaps chocolate cakes and cupcakes are the ones that I can’t really find an alternative to.


2 Boneless chicken breasts halves, skin removed
1 tbsp Butter, melted
garlic powder
lemon juice

grated Parmigiano cheese

2 slices of  ham
2 slices of cheese (I prefer cheddar)

melted butter

1. Cut the chicken breasts open. Pound them thin. Season with salt, pepper, garlic powder and lemon juice. Leave for at least 2 hours for seasoning to seep in.

2. Heat oven at 180°C/350°F.  Roll cheese slices inside hams then put each rolled combo in the chicken meat, rolling them up or secure them with toothpick.

3. Put the flour, beaten eggs, and bread crumbs combined with Parmigiano cheese in separate containers. Coat each chicken breast in the order: a) flour b) egg c) bread crumbs. Make sure that they are well covered.

4. Place chicken pieces in a baking dish coated with melted butter  (I haven’t tried olive oil lol). Bake into a beautiful golden brown.

Serve with potato salad and fries. If you’re Filipino, serve with rice! 😉

Posted for Food Friday and Weekend Eating.

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Sizzling chicken

By on December 10, 2010


I’ve long wanted to buy a sizzling plate…I really miss those sizzling chicken, spare ribs  and sisig with lots of gravy, buttered veggies and mashed potato on the side. Yeap, calorie overload! I saw some at amazon but I still haven’t got the “lust” to click the buy button. 😀 Since they’d be shipped from the U.S., I am having second thoughts – the shipping may cost more than the article itself.


I’m too lazy today…weather has gone down below 0° and I feel so heavy…aside from having eaten a lot. lol. Apologies. I have the chicken sizzled on our grilling pan and immediately served it along with everything else. Well, it doesn’t have the bubbling effect but it tastes pretty much the same…


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Chicken | food friday

Orange Chicken

By on November 18, 2010


You’ve probably had this from Chowking. I had. I tried it because this is their newest dish back when we were home. I have always enjoyed orange chicken. I thought this might be good since I think all Chowking dishes are good. 😉  I was rather disappointed to see a very small portion served before me. It didn’t help that the chicken pieces were tough. I was used to having them crunchy outside but juicy inside. I can’t even recall how it tastes.

So here’s an ambitious attempt to mimic the said dish. This time, with tender chicken meat.


2 lbs boneless skinless chicken breasts, cubed
1 ½ cups all purpose flour
1 beaten egg
¼ teaspoon salt
¼ teaspoon pepper
panko breadcrumbs (optional,dish in above photo has no panko )
oil (for frying)
orange carpels (pith removed)

Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced ginger root
½ teaspoon garlic (minced)
2 tablespoons chopped green onion (optional)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Coat chicken pieces with flour, dip in egg then coat with panko. If you’re not using panko then dip the chicken pieces first on egg and coat with flour.

Deep fry the chicken pieces until golden brown. Drain the oil well, or set aside on paper towels as you prepare the sauce.

In a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken and add red pepper flakes. This enhances the flavor. Garnish also with green onions and orange carpels if you like. The orange carpels might be a little difficult so use the canned ones.

Happy cooking and eating!

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Chicken | Lasang Pinoy

Pininyahang Manok (Pineappled Chicken)

By on April 17, 2010


“There are no accidents,” says Uguay the tortoise in Kung Fu Panda…so it was as I was bloghopping yesterday, one mom featured Pininyahang Manok. I still have a whole chicken getting thawed so I thought Pininyahang Manok is the perfect dish for it. I searched online for a recipe and there were many versions. There are those who put evaporated milk instead of coconut milk. Some include tomatoes and lemongrass while others have carrots, potatoes and bell peppers as vegetable additions.

I was not so sure which would be the better recipe so I asked friends over at facebook “evap vs coconut.” Just then, Ces sent a message for this week’s Lasang Pinoy theme….coconut! So here goes my entry, a product of two coincidences…Since there are variations of this dish, I tweaked mine a bit.


1 medium-sized chicken, cut up
1 can pineapple chunks
1 tablespoon oil
2 tablespoons of minced garlic
1/2 cup of chopped onions
1/2 cup of coconut milk
salt/fish sauce and pepper to taste
strips of red bell pepper
cubed carrots & potatoes (optional)

Steps for Preparing Pineapple Chicken

-Separate pineapple juice from chunks.
-Marinate chicken pieces in the pineapple juice for five minutes or longer.
-Place the chicken and juice in a pot on medium heat. Wait for the liquid to evaporate abit so that the juice seeps in. Set aside.
-Saute garlic and onions in oil then add the chicken pieces, potatoes and carrots.
-After a few minutes, add the pineapple chunks and coconut milk. Wait for a few minutes before putting in the bell pepper.
-Simmer until the sauce is creamy. Season with salt or fish sauce and pepper. Serve over rice.


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