Taste of Home: Pan-seared butter-basted chicken steak with mushroom and pepper sauce

A few days ago, I came up with my own recipe for a simple Chicken Steak. It was my first time but it was already a hit in the family. Success!

Today, I cooked it again for lunch and I served with mushroom and Kampot pepper sauce to make it a wee bit more elaborate.

Pan-seared butter-basted chicken steak with mushroom and pepper sauce, side dish with stir-fry mixed vegetables

I marinated the chicken breast with lemon juice, oregano, Kampot pepper and salt for about 3 hours to absorb the seasonings and to make it tastier. I used salted butter to pan-seared the chicken breast.

While cooking, I loved its aroma – it smells really, really good and it feels like it create a multi-layered sensory experience. The texture was good – it was perfectly cooked.

My family love and enjoy every single bite with pleasure. It’s rich, sumptuously moist, flavorful, tender, juicy and filling! Side dish, with a bright stir-fry mixed vegetables. Perfect!

Pan-seared butter-basted chicken steak with mushroom and pepper sauce, side dish with stir-fry mixed vegetables

Here’s my simple recipe, in case you would like to try it:

Ingredients good for 3 persons:

Chicken steak

  • 3 pieces of chicken breast, fatless and chunk
  • Lemon juice of half a lemon
  • 1 tbsp olive oil
  • Kampot pepper to taste
  • salt to taste

Mushroom and pepper sauce

  • 1 425 grams of white button mushroom
  • 1 tbsp of butter
  • 2 shallots, sliced
  • 5 garlic cloves, chopped
  • 1 30 cL of tick fresh cream
  • Kampot pepper to taste
  • salt to taste

Pan-seared butter-basted chicken steak with mushroom and pepper sauce, side dish with stir-fry mixed vegetables

How to cook it:

Pan-seared butter-basted chicken steak

  • In a marinating bowl, put the chicken, lemon juice, Kampot pepper, olive oil and salt. Toss it thoroughly. Cover the bowl. Let it marinate for 3 hours or longer.
  • Put 5 tbsp of salted butter in a frying pan. Put in the marinated chicken. Cook each side of the chicken over low-medium heat for about 5 minutes or until it turns brown. Scoop some melted butter on top side. Flip it over to cook the other side. Add some more butter if there’s no more melted butter.Put the sliced white button mushroom in a separate frying pan. Cook it gently for about 5 minutes so that all the liquid in the mushroom evaporates. Set it aside.

Mushroom and Pepper Sauce

  • Put 1 tbsp of butter into a frying pan. Add shallots, cooked mushrooms and garlic. Stir.
  • Add thick fresh cream. Stir.
  • Add pepper and salt. Stir.
  • Cook for about 8 minutes.

Putting together

  • Put 1 chicken steak on the plate.
  • Scoop some mushroom sauce on the chicken steak
  • Serve, share and enjoy.

 

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Taste of Home: Carne Guisada

One of the Mexican dishes that I really like is a Mexican beef stew – Carne Guisada, so yesterday, I gave it a try to cook my own version for lunch. I’ve got spectacular results – just the right amount of spice, the meat was very tender, the flavor was awesome, and it was very easy to make!

Carne guisada

I served the Carne Guisada with steamed Jasmine rice and side dish with fresh carrot tomato and cucumber salad. It made a perfect meal and it’s loved in the house – my family and I enjoyed it with pleasure.

To those of you who wish to give our new favorite a try, here’s a keeper recipe for you.

Ingredients:

  • 1 kg of beef, chunk
  • 3 big tomatoes, sliced
  • 1 medium size onion, sliced
  • 6 gloves garlic, sliced
  • 3 cups water
  • 1 cube beef broth
  • 2 tablespoons of all-purpose flour
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon of olive oil
  • salt, to taste
  • Kampot black pepper, to taste

Carne guisada

How to cook it?

  1. In a bowl, put the beef, salt, black pepper, cumin, oregano and basil. Toss it thoroughly. Let it marinate for about 30 minutes.
  2. Drizzle and heat up olive oil into a pan.
  3. Put the marinated meat into the pan. Stir. Let it cook until the meat turns brown.
  4. Once the meat is browned, add tomatoes, garlic and onion. Mix well. Let it cook for about 10 minutes until the onion becomes translucent and the tomatoes becomes soft.
  5. Add water and a cube of beef broth. Stir well.
  6. Cover the pan. Lower the heat, and simmer for 2 hours to allow the sauce to thicken.
  7. In a small bowl, put the flour and add some water. Stir it well until the flour dissolves.
  8. Then add the flour mixture into the pan. Stir it regularly so that the meat won’t stick in the pan. Let it simmer for about 15 minutes to thicken the sauce.
  9. Serve, share and enjoy.

Taste of Home: Potato, pumpkin and Leek Soup

I made potato, pumpkin and leek soup several times cause my family really loves this fabulous soup! It’s really hearty – the leeks with the pumpkin and potatoes make for a really full flavor combination. Also, my son gobbled this right up and asked for more.

Potato, pumpkin and leek soup

The last time I made this soup was 2 weeks ago when some of our friends came over during the weekend. They love it very much, and I shared my recipe with them.

In my recipe, I didn’t put a lot of cream as the soup was already rich and tasty on its own. Usually I serve it with baguette as we really enjoy dipping some buttery bread in it.

Next time I make it, I’ll try to add a wee bit of ginger, I think it adds zest and fragrance to the soup.

It’s a great soup – easy, quick tasty and healthy, and a comforting cold-weather soup puree. The rave reviews from my family and friends make it all worthwhile to share my recipe with all of you.

Potato, pumpkin and leek soup

Ingredients good for 6 persons:

  • 1 small pumpkin, seeded, peeled and cut roughly
  • 1 big potato, peeled and cut roughly
  • 3 stalks leek, cut roughly
  • 25 cL fresh cooking cream
  • salt, to taste
  • black pepper, to taste

How to make it?

  1. Put pumpkin, potato, leek and 1 L of water in a large pot. Let it cook for 5 minutes.
  2. Blend it for 1 minute or until it becomes smooth. [If you do not have an immersion blender, you can use a blender to puree the soup. Just be careful in transferring the veges to the blender as it’s still very hot.]
  3. Add fresh cream, salt and black pepper. Stir.
  4. Let it cook for 3 minutes.
  5. Et voila! Serve, share and enjoy!

 

Taste of Home: The French toast – Savory Lost Bread

Have you ever tried or heard about Lost Bread? Personally, I hadn’t heard about it before, until very recently (2 weeks ago), Alan introduced it to us. And, since I love it, I tried making it myself.

The “Lost Bread” is a popular French toast. In France it is called pain perdu (pronounced pan pare due), a dish that rescues a dry bread that would be lost.

Lost Bread, Pan Perdu: The French toast

In this recipe, days-old bread is used not only for its thrift but also because it soaks up a lot of egg mixture without falling apart. The slices of bread are dipped in a mixture of scrambled eggs and milk or cream. Then fried in butter until browned and cooked. While frying, it smells so good that I could hardly wait to get it on my plate.

Lost Bread, Pan Perdu: The French toast

In France, pain perdu is usually eaten as a dessert or an afternoon snacks, as the cooked slices are usually served with sugar or sweet toppings such as jam, honey, fruit or maple syrup. Since we don’t really like sugar, we made it savory. I love it! It’s very rich. It’s fantastic, simple and easy. Plus, it makes a fun meal.

So, for those who would like to try, here’s a recipe of pain perdu (lost bread):

Lost Bread, Pan Perdu: The French toast

Ingredients good for 3 persons:

  • Days-old sliced bread
  • 10 eggs, scrambled
  • a cup of milk
  • salt, to taste
  • black pepper, to taste
  • grated cheese
  • 200 grams butter
  • 2 slices of ham per slice of bread

How to make it:

  • In a bowl, crack the eggs. Then mix thoroughly.
  • Add, milk, salt and black pepper. Stir.
  • Dip the sliced bread one at a time. Make sure to soak the slices of bread for at least 1 minute, and flip them over a few times in between to ensure the bread has thoroughly absorbed the egg mixture.
  • Melt butter in the frying pan.
  • Put the bread into the frying pan, turning both sides until they are browned and cooked.
  • Top it with a wee bit of cheese and ham.
  • Et viola! Serve, share and enjoy!

 

Taste of Home: Baked French Omelet

Ever since I was a small child I love omelets! I enjoy to eat this dish for breakfast, lunch, brunch or dinner. I just stuffed it with the vegetables I like or cheese and it makes a super yummy meal.

Baked French Omelet

My mom has always made incredible omelets and since I was in elementary she taught me how to make it – her way, the Filipino way. But, through the years, and as I continue to immerse myself into different cultures, I learned several ways of making omelet.

At the moment, the oven baked French omelet, which I learned from Alan, is the one that inspires me the most especially when they are perfectly baked and stuffed with cooked fresh yumminess of carrots, tomatoes onions, ham and cheese – it’s downright healthy, absolutely delicious and gorgeously sumptuous.

Fresh eggs, fresh vegetables and fresh ham – combine them in such a pleasant way, would definitely inspires you to get up early in the morning, and probably not any kind of omelet you may have encountered before.

One technique to make this elegant bright yellow cheesy-doused omelet is to whip the egg mixture until it is very foamy. The mixture will still be foamy while coking, so that the bubbles of air trapped inside will expand while in the oven making the omelet lighter.

Baked French Omelet

If you wish to try this melt-in-your-mouth egg dish, here’s a simple recipe: I hope you enjoy eating the way we savor it.

Ingredients good for 6 servings:

  • 10 fresh medium-sized chicken eggs
  • 300 grams of ham, cut into thin stripes
  • 2 medium-sized carrots, grated
  • 1 medium-sized onions, diced
  • 1 kilogram of tomatoes, diced
  • 200 grams of Emmental cheese, grated
  • ½ cup of milk
  • salt to taste
  • black pepper to taste

Method:

Step 1: Prepare the ham and vegetables mixture.

  • Cook the tomatoes and onion in the pan.
  • When it’s half-cooked add the carrots.
  • When it’s fully cooked, add the ham. Stir occasionally.
  • Let it cook for about 5 minutes. Set aside.

Step 2: Prepare the egg mixture.

  • Put all the eggs in a big bowl.
  • Add salt, pepper and a bit of milk.
  • Whip the mixture until it is very foamy.

Step 3: Putting together.

  • Put the egg mixture in an oven dish.
  • Add the vegetables and ham.
  • Stir until it becomes homogenous.

Step 4: Bake it.

  • Put it in the oven at 200 degrees Celsius for about 45 minutes.
  • Ten minutes before the dish is cooked, add the cheese on top.

Step 5: Et Voila! Serve, share and enjoy!

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:

Marinade:

  • 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

Methods:

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

Method:

  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!