Taste of Home: Stuffed chicken breasts

Tuesday morning was scorching hot and I wasn’t really feel inspired to cook and I hadn’t planned anything for lunch. Plus, when I asked my boys what they want for lunch, they said “I don’t know”.

So, I checked what we had in the fridge. I found chicken breasts and some vegetables. Then, I came up with this idea randomly: stuffed chicken breasts.

Stuffed chicken breasts

Stuffed chicken breasts

It turned out to be insanely good packed with colorful flavor. I served it with mashed potato prepared by hubby (leftover from Monday lunch) and stir-fry broccoli.

It’s super easy and you can stuff the chicken breasts with whatever vegetables you want.

What you will need:

  • 4 chicken breasts, boneless and skinless
  • 1 large tomato, sliced
  • yellow bell pepper, sliced
  • 1 large shallots, sliced
  • 2 tsp chicken powder
  • 2 tsp paprika
  • 1 tsp oregano,
  • freshly crashed red Kampot pepper to taste
  • some shredded cheddar cheese
  • 2 tbsp olive oil
  • some fresh parsley, chopped

Stuffed chicken breasts

Stuffed chicken breasts

How to make it:

  1. Make slits in each chicken. Make sure you do not cut through completely.
  2. Seasoned with chicken powder, paprika and freshly crashed red Kampot pepper.
  3. Stuff with shallots, tomatoes and yellow bell pepper and sprinkle oregano.
  4. Drizzle with olive oil.
  5. Sprinkle cheddar cheese.
  6. Put the chicken in a preheated oven to 220⁰C and bake it for 25 minutes.
  7. Garnish with freshly chopped parsley.
  8. Et voila – lunch is ready! Serve, share and enjoy with your loved ones!


Taste of Home: Savory French Leek Tart

The first time I tasted Leek Tart was during our holiday in France when my mom-in-law made it for us. I love it and it’s one of my husband’s favorite foods. So when we came back from our holidays, I tried to make it at home. And this recipe is inspired by mom-in-law.

Savory French Leek Tart

To be honest, I hadn’t tried leeks since my childhood until I met my husband. But now I am loving it together with my family simply because it has a distinct rich flavor and it’s luscious. Plus, we love the sweet smell of leeks while it’s cooking especially when it started to caramelize. My husband usually used leeks in soup, and now I’m using it in tarts.

In my recipe, I prefer to use homemade pie crust (from scratch), homemade béchamel/white sauce, and for the fillings sometimes I added bacon with the leeks or just leeks. I don’t use eggs.

Leek tart without bacon

Leek tart with bacon

This leek tart recipe is quite easy. It makes a great brunch or lunch with side green salad. You can eat it as an appetizer or main course. For us, it is best served with a good white Sauvignon Blanc or Champagne and enjoy it with your loved ones.

What you will need for the fillings:

  • 8 leeks
  • 8 stripes bacon, slightly cooked (optional)
  • salt to taste
  • freshly crashed red Kampot pepper to taste
  • Emmentel cheese, grated

What you will need for the béchamel sauce:

  • 20 grams salted butter
  • 2 tbsp flour
  • 1 cup milk

What you will need for the pie crust:

  • 2 ½ cups of all-purpose flour
  • 4 tbsp white refined sugar
  • 1 large egg
  • 20 grams salted butter at room temperature
  • ¼ cup of cold water

Leek tart


  1. Make pie crust.
    • In a mixing bowl put the flour, butter and sugar. Mix well.
    • In a separate small bowl, cracked the egg to make sure that it’s a good one and to remove some eggshells. Then put in into the mixture. Mix well.
    • Add the cold water little by little until you get the desired consistency. Mix well.
    • Form into a big ball.
    • Wrap it with a plastic wrap.
    • Refrigerate it while you are preparing the béchamel sauce and the fillings.
    • After you refrigerate it, flour the surface of the working area.
    • Roll it out to your desired thickness. Make sure the edges extend a couple of inches beyond the 9-inch pie plate.

homemade pie crust

2. Make béchamel sauce.

    • In a small bowl, put 1 tbsp of all-purpose flour. Add some water. Stir it thoroughly.
    • In a small cooking pot, put the butter, the milk and flour mixture. Keep stirring for about 5 minutes.
    • Set aside.

3. Make the fillings.

    • Thoroughly clean the leeks because some sands and other dirt often caught between the layers.
    • Cut the leeks. When you cut the leeks you can smell their acidity and it is burning your eyes.
    • Cut the bacon into small stripes or cubes. Then in a small frying pan, put the bacon and cooked it for 5 minutes.
    • Put the leeks in a cooking pan. Stir.
    • When the leeks have been caramelized, add bacon. Mix well.
    • Seasoned with salt and freshly crashed red Kampot pepper according to your taste. (You can use whatever pepper you like. My family and I prefer red Kampot pepper – it’s tasty and fruity.)
    • Let it cook for 5 minutes. Set aside.



4. Putting together.

    • Preheat your oven to 200⁰C.
    • Put the pastry and press it into a pie plate. Fix up any tears. Finish off the ragged ends into a neat edge.
    • Pour the filings into the pastry.
    • Bake it for 35 minutes.
    • Top it with grated Emmentel cheese, 15 minutes before the timer stops.
    • Allow the tart to cool off for 30 minutes after you take it out from the oven so that the cheese and leeks set and also to keep its shape.

ready to be shoved into the oven

5. Slice, serve, share and enjoy!

Taste of Home: Apple pie

Oh apples – we love apples and we love pie. And apple pie is our new quintessential dessert – it warms me and my family up from the inside out. It’s so delicious, healthy and we all love it.

Apple pie

So what makes this apple pie stand out for us?

  • We love the simplicity of this dish. It’s easy – just mix everything together into a bowl then pour the mixture into a homemade crust. And while it’s in the oven, it makes the house smell incredible and everybody loves it.
  • We love the combination of flour, apples, spice, a delicious golden crust and everything nice. And to make it healthier I used honey instead of sugar. I also tried making it with all green apples and a mixture of green and red apples – they both taste lovely. We love the balance of flavors – it’s just right!

I was on a cloud nine when my succulent homemade circle of happiness was a success, and I was over the moon when I learned that a slice of it makes everyone feel better.

Apple pie

So, here’s my simple, easy and scrumptious recipe of Apple Pie that could warm the hearts of your loved ones. Could there be anything better?

Ingredients for the pie crust:

  • 4 cups of all-purpose flour
  • ½ cup of cold water
  • 20 grams of butter at room temperature
  • 4 tbsp of white refined sugar
  • ½ tsp of salt
  • 1 large egg

Ingredients for the fillings:

  • 6 green apples OR 4 Fuji red apples + 2 green apples.
  • 4 tbsp of flour
  • 5 tbsp of honey
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger

Apple pie


1.Make the pie crust.

  • Mix the flour, egg, butter, salt, sugar, and cold water until the flour is moistened.
  • Sprinkle some more cold water on it a little at a time until you achieve the consistency of dough.
  • Form into a two big balls. Place it on a plastic wrap. Refrigerate for at least 20 minutes.
  • Flour the surface of the working area.
  • Roll it out to your desired thickness. Make sure the edges extend a couple of inches beyond the 9-inch pie plate.
  • Press it into the pie plate. Fix up any tears. Finish off the ragged ends into a neat edge.

2. Make the fillings.

  • Sliced the apples into wedges. Make sure to get rid of stems, seeds and brown spots. Set aside.
  • In a small dry bowl, combine the flour, honey, cinnamon, nutmeg, ground ginger and salt. Mix them well.
  • Arrange the apples into the pie crust to avoid spaces. Then add the sauce from the apple mixture.
  • Refrigerate while preparing the cover of the pie.

the main ingredient

apple pie

3.Make the cover of the pie.

  • Roll the dough out to your desired thickness.
  • Cut the dough into stripes.
  • Put the stripes on top of the apples to cover the pie. Weave the dough stripes (alternating the stripes in and out).
  • Press the edges. Cover the edge with tin foil.
  • Brush some melted butter on the stripes to make it a little bit brown.

Ready to be shoved into the oven.

apple pie – yum!

4. Preheat the oven for 5 minutes.

5. Bake the apple pie at 200⁰C for about 50 minutes.

6. Let it cool for about 3 hours before serving.

7. Et voila – apple pie is ready! Serve, share and enjoy!