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!

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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!

 

 

Taste of Home: Cambodian Beef Lok Lak

Beef Lok Lak is one of the Cambodian dishes that we really like. Since we haven’t had it for a while, I decided to make it tonight for dinner.

Beef Lok Lak

It is a beef stir fry served with steamed rice, fried egg, fresh salad, and dipped in a lime pepper sauce. It is easy to make and tasty.

For those who wish to try making Cambodian Beef Lok Lak, here’s my simple recipe.

Ingredients good for 3 servings:

Marinade:

  • 500 grams of beef, cut into thin slice
  • 4 tablespoons oyster sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 2 tablespoons of white sugar
  • 1 tablespoon olive oil
  • 3 garlic cloves, finely minced
  • 1 teaspoon black ground pepper

Lime pepper sauce:

  • juice of 2 lime
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon water

Serving the Beef Loklak:

  • 3 fried eggs
  • 100 grams of iceberg lettuce or lettuce of choice
  • 2 tomatoes, sliced
  • 1 cucumber, peeled and cut into thin slice
  • 1 spring onion, chopped

Beef Lok Lak

How to make Beef Lok Lak:

Step 1: In a large bowl, put in the beef. Add oyster sauce, soy sauce, olive oil, lime juice, white sugar, garlic and pepper. Mix thoroughly. Cover the bowl. Put it in the fridge and let it marinate for at least an hour.

Step 2: In a small mixing bowl, put in the ingredients for lime pepper sauce. Mix it thoroughly. Cover the bowl and refrigerate it until serving.

Step 3: Arrange the salad on a platter.

Step 4: In a sauté pan, heat up 2 table spoons of olive oil on a high heat. Add the marinated beef. Stir fry it for about 5 minutes or until it is cooked.

Step 5: Once cooked, serve the Beef Lok Lak with fresh salad, steamed rice and lime pepper sauce. Share and enjoy!

Taste of Home: Sancocho

Last night, I cooked Sancocho, a traditional dish from Dominican Republic in Latin America, and I would like to share it with you. The Sancocho I made was a beef stew with yucca, plaintins, butternut squash and corn.

Sancocho

Sancocho is derived from a Spanish stew called cocido, and it has many variations depending on the region in Latin America.

In the Philippines, reflecting our Spanish influence, we also call it Cocido, a hearty stew usually eaten with fish, beef shanks, pork, ham and chorizo. It is often confused with a dish called Pochero, a stew also originally from Spain, which is usually cooked with chicken, beef, and sausages.

Sancocho is one of those dishes that get even better after being re-heated the next day.

Sancocho

Ingredients:

  • 1 kilogram of beef , sliced into bite size
  • 2 pieces of corn, peeled and cut into 1 inch
  • 2 pieces of big sweet potatoes, peeled and sliced
  • 5 pieces of green plaintins, peeled and sliced into 1 inch size
  • ½ kilogram of butternut squash, peeled and cut into cubes
  • 2 pieces of yucca, peeled and sliced into 1 inch thick
  • 1 piece red pepper, chopped
  • 1 piece big onion, sliced
  • 1 kilogram of baby potatoes
  • 1 ball garlic, minced
  • 1 sprig cilantro
  • 3 tablespoons olive oil
  • 3 tablespoons soy sauce
  • 6 pieces bay leaves
  • 2 tablespoons  grilled black pepper
  • 1 teaspoon ground black pepper
  • 2 pinches oregano
  • 2 pinches thyme
  • 2 cubes beef stock

How to make Sancocho:

  1. Marinate the beef with soy sauce and ground black pepper for about 20 minutes.
  2. Drizzle olive oil in a large cooking pot. Then sautéed the garlic and onion.
  3. When the onions are soft, put in the beef. Simmer for about 15 minutes or until the meat turns white in color.
  4. Add 2 liters of water and beef stock cubes. Bring it a boil. While the stew is boiling, prepare the vegetables.
  5. When the stew starts boiling, lower down the heat to medium. Put in all the vegetables – red bell pepper, butternut squash, sweet potatoes baby potatoes, green bananas, and corn. Let it cook for about 1 hour and 45 minutes or until stock has reduced and meat is tender and vegetables are soft. Keep stirring it regularly (every after 15 minutes). While it is cooking, you would noticed that the pumpkin and sweet potatoes have melted.
  6. Serve stew with sliced avocado, a slice of lime and rice. Share and enjoy!

Taste of Home: Sausage, Chicken and Chorizo Paella

We have eaten and enjoyed many Paellas before, a famous rice dish in North Africa. Since then, it has become one of the three North African dish (Paella, Taboule, Cous cous) that we really love because it is tasty and nutritious. It has a bit of everything in it – cereal (rice), meat and veges.

Sausage, Chicken and Chorizo Paella

In our family, it is always Alan who cooks Paella, and because of my love for the dish, I tried to learn how to cook it from him. And to me, cooking Paella is one of the incredibly beautiful cooking experiences I’ve ever had.

In our recipe we use pork sausages even though the original recipe does not use pork. We also use Jasmine rice since it is the main rice variety produced in Cambodia. We also tried making Paella with pepperoni instead of Chorizo, and it also tasted great.

For those who would like to make Paella, here’s our simple recipe. Please let us know what you think of it.

Chicken and Sausage Paella

Ingredients for 10 servings:

  • 1 kilogram of chicken breast, cut into cubes
  • 200 grams of pork sausage, sliced
  • 225 grams of Chorizo, sliced
  • 2 kilograms of tomatoes, sliced
  • 2 big onions, sliced
  • 1 kilogram of sweet green peas
  • 12 grams of Paprika
  • 2 teaspoon of Oregano
  • 2 teaspoon of black pepper
  • 5 table spoons of soy sauce
  • 2 table spoons of Olive oil
  • ¼ cup Cooking oil
  • 75 cL of water

 

Method:

Step 1: Marinate the chicken

  • Put the chicken in a bowl. Add 2 grams of paprika. Add black pepper and soy sauce according to your taste. Mix it well.
  • Marinate it for about 30 minutes.

Step 2: Prepare the vegetables and Chorizo mixture

  • Put the tomatoes and onions in a pan. Let it cook until the tomatoes have melted (approximately 15 minutes) above a low heat.
  • Stir regularly.
  • Once the tomatoes have melted, add the green peas and Chorizo.
  • Mix it well.
  • Then turn off the heat.

Step 3: Cook the sausages

  • In a separate pan, cook the sausages above a gentle fire for about 10 minutes (or until it is cooked).

Step 4: Cook the chicken

  • In a separate pan, put olive oil.
  • Put in the chicken and let it cook above a medium heat for about 18 minutes.

Step 5: Prepare the rice

  • Put cooking oil in a cooking pot.
  • Put 10 grams of paprika and a bit of oregano. Then mix it well.
  • Add 4 cups of Jasmine rice. Mix it well. Then fry it above a gentle fire for about 5 minutes or when the rice becomes whiter than usual with the pot uncovered.
  • Add water. Stir and cover the pot.
  • Stir it regularly so that it will not stick to the pan. You would notice that the rice is cooking because its volume is expanding.
  • Let it cook above a gentle fire for about 15 minutes.

Step 6: Putting everything together

  • Once the rice is cooked, put in all the other ingredients in the pot.
  • Mix it thoroughly.

Serve, share and I hope you enjoy it the way we do.

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.

Ingredients:

  • 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

Methods:

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!