Taste of Home: Chicken Fajitas

I love cooking Chicken Fajitas! And, it’s the family’s favourite too!

Chicken Fajitas

It’s a feast of flavours and colours! It looks so colorful and so pretty. It’s mouth-watering, tasty and healthy!

We love it even more because it’s as easy as pie to cook and perfect for parties.

Indeed, I’m tickled pink to share with you my colorful recipe.

Chicken Fajitas

Ingredients good for 6 servings:


  • 400 grams of boneless chicken breast, cut in stripes
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 2 tablespoon olive oil
  • lemon juice of 1 lemon
  • 1 tablespoon cilantro, finely chopped
  • 4 garlic cloves, finely chopped
  • 10 spring onions, chopped
  • 1 piece jalapeno, seeded and cut in stripes

Fajitas vegetables:

  • 1 medium-sized green bell pepper, cut into thin stripes
  • 1 medium-sized red bell pepper, cut into thin stripes
  • 1 medium-sized yellow bell pepper, cut into thin stripes
  • 1 medium-sized onion, cut into thin stripes

Fajitas vegetables


Step 1: Prepare the marinade. In a mixing bowl, put in the lemon juice, olive oil, cumin, black pepper, salt, garlic, cilantro, spring onions, and jalapeno. Mix thoroughly. Add the chicken. Combine it well. Marinade it for about 15 minutes or, if you can, marinade it longer or overnight, the better so that the chicken could absorb the mixture.

Step 2: Sautéed the vegetables. Heat 1 tablespoon of olive oil in a frying pan. Put in the vegetables. Stir occasionally, and sautéed it for about 3 minutes. Put it on a plate.

Step 3: Cook the meat. Heat 1 tablespoon of olive oil in the same frying pan. Put in the meat. Stir occasionally. Add 1 tablespoon of tomato paste. Stir. Add a small glass of water, and cook it for about 10 minutes over high heat.

Step 4: Putting together. When the meat is cooked, add the sautéed vegetables. Mix well. Cook for about 3 minutes.

Step 5: Serve, share and enjoy. Put the chicken fajitas to a large bowl, and serve with warmed tortillas, guacamole, and tomato salsa.

Taste of Home: Chicken with Lemon Pepper Cream Sauce

Chicken with lemon pepper cream sauce is a new addition to family’s food favorite – it’s lemony, creamy, peppery, and tasty.

Chicken with lemon pepper cream sauce

Here are the reasons why we love this dish:

  • We love the freshly crashed Kampot peppercorns and the combination of pepper and lemon as it creates a really wonderful full flavor.
  • It’s an easy-to-make meal – easy enough to make it for a weeknight but gorgeous enough to make for a special occasion.
  • The velvety consistency of the sauce transforms our table into chic and elegant French dining room.

In my recipe, I use boneless, skinless chicken breast and fry it quickly about 3 to 4 minutes each side. I also add a wee bit of salt and some complementary spices like garlic and shallots for more flavor. In addition, I use Emmental cheese as it is fruity and tastier than cheddar and it doesn’t taste strong. It is best served with hot steamed rice, or steamed fresh vegetables like asparagus or broccoli, or sautéed spinach.

If you do not have a lemon pepper powder spice you can make your own lemon pepper powder by using pepper powder, garlic powder, salt,  and lemon juice of half a lemon. Then mix it well together.

It’s definitely a dish that would make everyone happy.

Chicken with lemon pepper cream sauce

Ingredients for 3 servings:

  • 3 boneless skinless chicken breasts
  • 100 grams Emmental cheese, grated
  • 206 grams of fresh cooking cream
  • 2 tablespoons lemon pepper powder
  • 1 small cup water
  • 1 tablespoon olive oil
  • 2 tablespoons of spring onions, chopped
  • 2 tablespoons parsley, chopped

Seasoning: (substitute in case you do not have lemon pepper powder)

  • Lemon juice of half a lemon
  • 1 tablespoon minced garlic
  • 1 teaspoon pepper
  • 1 teaspoon salt

Chicken with lemon pepper cream sauce


  1. Season both sides of the chicken with lemon pepper powder.
  2. Put some olive oil on a pan in a high heat. Spread the oil on a pan and get it hot.
  3. Cook the chicken. Wait until the chicken turns into a beautiful golden brown caramelized color. Flip over the chicken. Cook each side of the chicken for about 3 to 4 minutes.
  4. Once the chicken is cooked, deglazed the pan with a little bit of water and let it boil just to get all those flavor that stick in pan.
  5. Put in some of your favorite cheese.
  6. Add fresh cooking cream. Mix well.
  7. Add some spring onion and parsley. Mix everything well together.
  8. Put it on a serving bowl. Finish it with some grated cheese and chopped parsley.
  9. Serve it with steamed rice or steamed fresh vegetables – asparagus or broccoli or sautéed spinach.
  10. Share and enjoy!



Taste of Home: Chicken Cordon Bleu

The name Chicken Cordon Bleu, sounds so complicated and difficult but it is a simple dish and easy to make. It is a dish composed of chicken breasts, ham and cheese, where the ham and cheese are stacked on top of the chicken breast and rolled together then dredged in bread crumbs. It can either be fried or baked; personally, I prefer it baked.

My family and I love this dish so much – so traditional and so delicious that my boys just wolf it down.

Chicken Cordon Bleu

In this recipe, I prefer to use Emmental cheese for my cordon bleu because it does not taste too strong. I have also tried with special bacon (not fat) instead of ham, and seems like my family prefer a cordon bleu with bacon because it is tastier than with ham. Overall, the chicken is tender and juicy, and the bacon and Emmental are just epically cordon bleu.

For those who would like to try making cordon bleu, here’s my recipe. Please let me know what you think of it.


  • 3 pieces of boneless chicken breast.
  • 6 slices of pepper ham or 3 strips of bacon (not fat), slightly cooked and halves
  • 3 slices of Emmental cheese
  • 1 raw egg
  • 4 spoonful of melted salted butter
  • 1 teaspoon ground black pepper
  • mustard
  • ½ cup breadcrumbs
  • about ¼ teaspoon salt

Chicken Cordon Bleu


Step 1: Preheat the oven to 200 degrees Celsius

Step 2: Prepare the butter-salt mixture.

  • Melt the butter. Once it is melted put it in a small bowl. Then add a pinch of salt, according to your taste. Mix it well.

Step 3: Prepare the egg mixture.

  • Crack and beat the egg in another pie plate. Add some mustard and a wee bit of salt according to your desired taste. Then set aside.

Step 4: Prepare the bread crumbs.

  • In a separate shallow dish, place the bread crumbs. Add a wee bit of salt. Mix thoroughly.

Step 5: Prepare the chicken.

  • Remove the tendon or tendon line and fat.
  • From the thick part of the chicken breast, cut it along the length.
  • Make sure the chicken is flat and the thickness is even so that it is easy to roll.

Step 6: Putting together

  • Brush the top with butter–salt mixture.
  • Sprinkle some ground black pepper.
  • Top the chicken breast with ham slices.
  • Put a slice of Emmental cheese on top of the ham.
  • Tightly roll the chicken breast from one end to the other end. Close the end of the chicken breast with a toothpick so that it will not roll back.
  • If there is still some butter-salt mixture left, combine it with the egg-butter-salt mixture. Whisk thoroughly.
  • Dip the chicken breasts in the egg-butter-salt mixture.
  • Coat with bread crumbs.
  • Place the chicken breasts in a baking dish.
  • Bake the chicken for about 30 minutes.
  • Remove from the oven.

Step 7: Slice, serve, share and enjoy!

Taste of Home: Chicken with Creamy Mushroom Sauce

Chicken with creamy mushroom sauce is a rich dish that you can prepare for yourself, your family and friends for lunch or dinner. It’s a simple recipe that takes about 30 minutes to prepare. In fact, this dish is good for people who do not have that much time to spend on cooking.

Chicken with creamy mushroom sauce

In this recipe, the chicken is creamy, tender and juicy as the chicken breast is drenched in the most luscious, creamy, and hearty mushroom sauce, easily made from a few simple ingredients. You will need boneless chicken breast, fresh white button mushroom, fresh cream and cheddar cheese.

If I can’t find fresh white button mushroom in the supermarket, I replaced it with Bonduelle, it’s a good French tin mushroom. Before cooking, my family and I opted to sautéed the mushroom (fresh or tin) first without any oil or butter, slowly and over a gentle fire so that the water from it will seep out and it will just simmer in their liquid. As a result, it would taste good and not spongy and squishy.

Chicken with creamy mushroom sauce

Another thing I like about this recipe is that it’s great served up over pasta, steamed rice, mashed potatoes, biscuits, sautéed vegetables of your choice, toast, or whatever you like. And, to me, this creamy mushroom sauce is one of the easiest sauce I’ve had ever make.

For those who are craving for something creamy but easy-to-make dish – chicken with creamy mushroom sauce is just perfect for you.


  • 3 pieces boneless chicken breast
  • 1 pack of white button mushroom, thinly sliced
  • 1 medium size onion, sliced
  • 6 gloves of garlic, minced
  • 20 cL cooking fresh cream
  • 2 spoonful chopped fresh parsley leaves
  • ½ cup shredded cheddar cheese
  • 2 tablespoon of melted salted butter
  • ground black pepper, to taste
  • salt, to taste
  • 1 ½ cup chicken broth
  • chicken powder
  • 2tablespoon of olive oil

Chicken with creamy mushroom sauce


Step 1: Prepare the chicken

  • Season boneless chicken breast with chicken powder, salt, and pepper to taste.
  • Melt butter in a pan over medium high heat. Add chicken breast until golden brown, about 3 minutes per side.

Step 2: Prepare the mushroom

  • In a pan, sauté the mushrooms slowly without any oil and butter above a gentle fire to evaporate the liquid from it so that it won’t taste too squishy.

Step 3: Prepare the mushroom sauce

  • In a separate pan, melt the butter.
  • Add onion and garlic. Stir occasionally until tender and browned, about 4 minutes.
  • Gradually, pour in the chicken broth. Stir.
  • Add the fresh cream. Stir. Simmer for about 2 minutes.
  • Add the mushrooms. Cook for about 2 minutes.
  • Add the cheese. Stir constantly.
  • Add parsley, salt and pepper to taste.
  • Cook. Stir constantly until slightly thickened about 4 minutes.

Step 4: Putting together

  • Put-in the chicken into the mushroom sauce. In between, spoon some sauce over the top of the chicken. Cook for about 4 minutes.
  • Garnish the chicken with creamy sauce with parsley
  • Serve it immediately with sautéed baby carrots and beans (or any vegetables of your choice) in butter, steam rice, mashed potatoes, biscuits, toast or whatever you like.
  • Share and enjoy your delicious meal with your loved ones.

Taste of Home: Chicken Afritada

Last Tuesday, we fancied a Filipino style meal. So, I decided to cook a Filipino stew called Chicken Afritada, which is highly influenced by Spanish stew.

Chicken Afritada without green peas

I learned how to cook this dish from my mom when I was in Grade 6. We love Chicken Afritada and here are the reasons why it certainly captured our attention:

  • The recipe is simple – it is easy as pie.
  • It is cooked in tomato sauce.
  • It is colorful and visually appealing.
  • It can be served either lunch or dinner.

Chicken Afritada with green peas

This is my mom’s version of Chicken Afritada. While the original recipe use tomato sauce, my family and I opted for fresh tomatoes – you’ll get a healthier and tastier flavor than when just simply using canned tomato sauce. I still use 2 spoonful of tomato paste, though just to balance the flavor. Also, I cook it slowly to obtain a thick and rich sauce. I think that’s the secret to get a terrifically amazing Chicken Afritada.

To me, recipes from the family are truly the sweetest. And, if you love stew, tomatoes and chicken – this recipe is perfect for you.

Chicken Afritada


  • 1 kg of chicken thighs or boneless chicken breast
  • 2 medium size carrots, peeled and sliced
  • 2 medium size potatoes, washed, peeled, and sliced
  • 1 medium size onion, sliced
  • 5 cloves garlic, crunched and minced
  • 1 small size red bell pepper, sliced
  • 1 small size green bell pepper, sliced
  • 1 small can of green peas
  • 2 spoonful tomato paste
  • 1 Knorr chicken cube
  • 2 pieces dried bay leaves
  • ground Kampot black pepper, to taste
  • 750 mL water
  • olive oil


  1. Put olive oil in a cooking pot and heat it up.
  2. Put in garlic and onion and sauté.
  3. When onion gets soft (white color), put-in the chicken. Stir. Cook until lightly brown.
  4. Pour in the water. Cover. Boil for about 5 minutes.
  5. Add bay leaves, tomato paste and Knorr chicken cube.  Stir. Let it cook for about 5 minutes.
  6. Add tomatoes, carrots, bell pepper, green peas and potatoes. Stir. Cover. Then it let cook for 30 minutes in a medium heat. Stir occasionally to make sure no scorched crust forms at the bottom of the pot.
  7. Add Kampot black pepper. Stir. Let it simmer for another 5 minutes.
  8. Put it in a serving dish.
  9. Serve, share and savor this delicious Filipino chicken stew – Afritada with hot steamed rice!

Taste of Home: Coq au Vin

Two months ago, I finally got another authentic French taste when hubby cooked this classic and hearty dish – Coq Au Vin (which means in English Rooster in Wine). It is unbelievably balanced, rich and very delicious.

Love this classic Coq Au Vin

Since then I had wanted to know how to make it. So one weekend I gave it a try myself, of course under hubby’s supervision.  As it turns out, this classic Coq Au Vin is actually surprisingly easy to make!

While cooking, I have learned the following:

  1. One of the important ingredients in this recipe is the red wine. Traditionally, Burgundy wine is used, but you can use any red wine that you like.
  2. The longer you cook (make sure the content in the pot remain moist), the richer the flavor, the softer the meat and the tastier it becomes.
  3. It is okay to chop or prepare the other ingredients while cooking. If you do not have enough time to get everything ready beforehand, it is not a problem.
  4. I think the only difficult part of the recipe is finding time to make it, as it took us nearly 2 ½ hours from start to finish.

Love this classic Coq Au Vin

If you find a weekend evening where you have a little extra time, turn on some music, and give it a try.  Personally, I had a great time cooking this most amazing slow-simmered chicken in red wine sauce. And – voila! – this classic dish will be yours to enjoy.


  • 1.5 kg of chicken breast, chopped
  • 8 stripes of bacon, sliced
  • 1 bottle of red wine
  • 1 pack of white button mushroom, chopped
  • 2 kg of baby potatoes, whole
  • 4 whole leaves of Bay Leaf
  • 2 kg of tomatoes, chopped
  • 4 balls of garlic, chopped
  • 4 carrots, roughly sliced
  • 1  kg of shallots, halves
  • 200 grams of Fresh parsley, chopped
  • 1 teaspoon of Thyme
  • 4 cubes of chicken broth
  • Black pepper
  • Soy sauce
  • Olive oil

Love this chicken stew – Coq Au Vin


  1. Prepare Bouquet Garni: put bay leaves, thyme and parsley in a bowl. Mix.
  2. Put 1 liter of water in the pot. Add chicken broth and Bouquet Garni. Let it boil.
  3. While the water is boiling, put some olive oil in the pan. Add black pepper and soy sauce to the chicken. Stir and let it cook until the chicken turns reddish brown.
  4. Put in the meat into the boiling water. Put in shallots, carrots, baby potatoes (whole), and garlic. Stir.
  5. Put in the red wine. Stir.
  6. Put the bacon in a separate frying pan. Let it cook until it becomes light brown. When the bacon is cooked put it in the cooking pot where the rest of the ingredients are cooking.
  7. Put the mushroom in another pan. Cook the mushroom for about 10 minutes or until the water in the mushroom has evaporated. Once cooked, put it in in the cooking pot.
  8. Keep adding water if need be until the desired consistency is reached.
  9. The total cooking time is about 2 hours above medium fire.
  10. Serve and enjoy!


















Taste of Home: Oven roasted chicken

Thanksgiving is not celebrated in the Philippines, so when I arrived in Cambodia it was all new to me.  Ever since I celebrated my first Thanksgiving in Phnom Penh in 2009, I have grown to love and appreciate this special holiday, especially since there is no gift buying, wrapping and decorating. It’s just all about family and friends coming together and enjoying each other’s company while sharing a magnificent meal with a grateful heart.

oven roasted chicken 🙂

This year’s Thanksgiving was quite special for my family as this was our first Thanksgiving celebrated as a family (with our son) and at home, since for the past Thanksgiving we usually dined out in the restaurant.

To celebrate this amazing holiday, since I love cooking – and what better occasion is there to flex those culinary muscles – I decided to make oven roasted chicken. At first, I was considering making roasted turkey, but thought that it might be too big for 3.

roasted chicken fresh from the oven

It was my first time to make an oven roasted chicken, nevertheless, I was very happy that my boys enjoyed it. Next time I’m going to make it, I think it would be a good idea to add a good dousing of wine to add moisture to the whole deal.

To all of you, wish your heart and home was filled with joy on Thanksgiving Day!


  • 1 whole chicken, cleaned
  • 1 teaspoon of sage
  • 1 teaspoon Thyme
  • 1 teaspoon rosemary
  • 3 carrots, chopped
  • 6 sticks celery, trimmed and chopped
  • 1 big onion, chopped
  • Chicken stock
  • Freshly ground black pepper
  • Butter
  • Olive oil
  • Salt

everything’s ready for oven roasting


  1. Preheat oven to 200 degrees Celsius and place rack in the lowest position of the oven.
  2. Prepare the chicken. Remove the chicken neck and giblets, rinse the chicken, and pat dry with paper towels.
  3. While the chicken is drying, prepare the buttery mixture. Put the butter on the bowl. Put in sage, thyme, salt and black pepper. Mix thoroughly.
  4. Rub the skin and the body cavity with the buttery mixture. Stuff the body cavity with celery, carrots and onion. Then tie the legs to make sure that it is evenly cooked.
  5. Place the celery, carrots, and onion in the roasting pan. Then put the chicken, breast side up, and pour 2 cups of chicken stock into the roasting pan.
  6. Place chicken in the oven. Baste all over every 30 minutes with the juices from the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them. Roast the chicken for about two and a half hours.
  7. Put the chicken in a large serving platter, and let it stand for at least 20 minutes before serving.






Taste of Home: Baked chicken and potatoes with white béchamel sauce

In my country, The Philippines, Christmas season begins today (1st September). So to start the joyous celebration, I made a simple Turkish chicken dish – baked chicken and potatoes with white béchamel sauce.

baked chicken and potato with bechamel sauce

The combination of chicken, potatoes and béchamel sauce is just perfect – cheesy, buttery, satisfying and just simply delicious.

Plus, you can easily find the ingredients in the supermarket and it’s easy to make.

For those chicken, potato and béchamel sauce loving, this recipe might look right up your alley! And if you give it a try, I wish you enjoy the way we enjoy it. 🙂

baked chicken and potato with bechamel sauce

Ingredients for 6 persons:

  • 500 grams of chicken breast, sliced
  • 3 medium size potatoes, sliced
  • 1 medium size onion, sliced
  • 4 cloves garlic, sliced
  • 1 medium size red pepper, sliced
  • 3 tablespoons tomato paste
  • 2 tablespoons flour
  • 3 cups Fresh milk
  • 40 grams butter, melted
  • 100 grams Emmental cheese, grated
  • olive oil
  • black pepper
  • salt

baked chicken and potato with bechamel sauce


Prepare the potatoes.

Put the potatoes in an oven dish. Add half teaspoon of salt, half teaspoon of pepper and 1 teaspoon of olive oil. Toss it properly. Sprinkle some water. Then put it in the preheated oven at 230⁰C for about 20 minutes.

Prepare the chicken mixture.

Put 2 tablespoons of olive in a pan. Put onion and garlic and sautee for about 3 minutes. Add chicken breast. Stir and let it cook until the chicken turns white. Add salt, black pepper; and stir. Then put in the red pepper and tomato paste. Stir. Let it cook for about 5 minutes.

Put the chicken mixture on top of the baked potatoes.

Prepare the white béchamel sauce.

In a cooking pot, put the butter and let it melt. Add the flour and keep stirring it. Then add the milk. Keep stirring the mixture until it thickens.

 Put the béchamel sauce on top of the chicken mixture.

Put the cheese on top of the sauce.

Put it in the oven at 230⁰C for 30 minutes.

Serve and enjoy!






Taste of Home: Chicken macaroni salad

I was craving for a pasta dish, something creamy but not sweet, something rich in proteins but with a low amount of fat. So, this recipe for chicken macaroni salad was right in our alley since my family loves a good chicken and pasta dish. It’s simple yet the bold zests from celery stalks and capsicum really make the dish.

hearty and savory chicken macaroni salad

hearty and savory chicken macaroni salad

Undeniably, we enjoyed eating chicken macaroni salad because it’s fresh, healthy and creamy!

Ingredients good for 6 servings:

  • 600 grams chicken breast, cubed
  • 1 kg macaroni
  • 1 piece capsicum, cubed
  • 3 pieces medium size carrots, grated
  • 7 celery stalks, cubed
  • 1 medium size onion, cubed
  • 4 cloves garlic, sliced thinly
  • 1 medium size lemon
  • 20 cL fresh light cream
  • 150 grams Cheddar Cheese, cubed
  • 200 mL Light mayonnaise
  • salt to taste
  • white pepper to taste
  • cooking oil


  1. Prepare the meat.
    1. Put water into the cooking pot. Put the chicken. Add 1 teaspoon of salt and 1 small whole onion. Bring it to boil. Once it has boiled, let it the meat cool down and slice it into cubes.
  2. Prepare the macaroni.
    1. Put water into the cooking pot. Add 1 tablespoon of oil and 1 teaspoon of salt. Bring it to boil. When the water is boiling, put the macaroni then cook it according to packaging instructions.
    2. When the macaroni is cooked, strain it and rinse it with cold water.
  3. Prepare the salad.
    1. Put the carrots, celery, onion, capsicum and garlic into the mixing bowl. Add mayonnaise, 6 tablespoons of lemon juice, fresh cream, 1 tablespoon of mustard. Toss and mix the mixture well.
    2. Add chicken. Toss it properly.
    3. Put the macaroni. Mix well.
    4. Add some salt and white pepper according to your taste. Mix well.
  4. Put it in the fridge for at least an hour.
  5. Serve and enjoy! 🙂

Taste of Home: Crispy Chicken and Apple Salad

I was craving for a salad dish. When I checked my fridge I found apples and chicken, so I decided to make chicken and apple salad.

crispy chicken and apple salad 🙂

In this recipe, there are only three secrets that make this gorgeous salad a star. First, you should have three dipping mixtures: flour, egg, breadcrumbs. Second you should cut the meat to an even thickness so that it cooks consistently throughout. Third is the magic of the salad dressing.

To me, there is nothing like a platter full of juicy, crispy and crunchy chicken and apple salad filled with tangy, creamy dressings.

Ingredients for 4 servings:

  • 500 grams breast chicken
  • Lettuce, dry
  • 1 tbsp parsley, chopped
  • 2 green apples, peeled and sliced into strips
  • 1 egg
  • Bread crumbs
  • Low fat buttermilk
  • 2 tbsp mayonnaise
  • 1 tbsp white vinegar
  • 1 tbsp of water
  • Flour
  • Olive oil
  • White pepper
  • Salt


  1. Prepare three dipping mixtures. Put three plates on the table:
    1. Put flour on the first plate and seasoned it with ¼ teaspoon of salt.
    2. Crack the egg on the second plate. Add water. Whisk thoroughly.
    3. On the third plate, put the breadcrumbs and mix it with ¼ teaspoon of salt.
  1. Wash the chicken breasts. Use paper towels to dry it thoroughly. Toss the chicken in the flour and shake it off to remove the excess flour. Then, dip it into the egg mixture and lastly dip it in the breadcrumbs.
  2. In a medium frying pan, heat the olive oil over medium heat. Put the chicken and cook it for five minutes until golden brown. Then flip the chicken and continue cooking the other side for another five minutes. Once the chicken is cooked, drain it using paper towels. Let it cool for a few minutes before you slice it into strips.
  3. While the chicken is cooking, prepare the dressing. In a small mixing bowl, put low fat buttermilk. Add mayonnaise, white vinegar and parsley. Add some salt and white pepper according to your desired taste. Whisk until well combined.
  4. On a platter, lay the lettuce. Scatter the apples on top. Then, lay the chicken and drizzle with dressing.
  5. Serve and enjoy eating.