Homemade Chicken Cordon Bleu

Chicken Cordon Bleu - One of my homemade recipes. It was the first time making one, it turned out to be pretty good. My recipe may not be the authentic one but it sure is a good one. Enjoy! :)

Ingredients: 

• Chicken breasts (Skinless & Boneless) = 4 pcs
• Hickory smoked ham = 8 slices
• Swiss cheese = 8 slices 
• All purpose flour = 1 cup
• Breadcrumbs = 1 cup
• Eggs = 3 pcs
• Paprika = 2 tbsp
• Dried Rosemary = 1 tsp
• Salt = 1 tsp
• Pepper = 1 tsp
• Olive oil = 1/2 cup
• Toothpicks

Process: 

• Have our chicken breasts cleaned and ready, them plastic wrap around it flatly and pound it til flatten. Season the chicken breasts with salt, pepper, paprika, rosemary, a little bit of olive oil, set it aside and let it rest for 10 - 15 minutes.
• Line up the Hickory smoked hams, Swiss cheese and toothpicks in front of you. There will be some rolling. 
• With your chicken breast, place two of smoked hams and two of Swiss cheese onto the chicken breast equally. Roll it forward and tug in both side as you go. To prevent the access juice when the cheese melts. Insert toothpicks to secure the chickens and its stuffing in. Use as many as you like but make sure you remember to take it all out when it is done cooking. 
• Roll the rest of chicken breasts and the fillings together. Let it sit for 5 to 10 minutes.
• Meanwhile, put your coating ingredients in the bowls. All purpose flour, beaten eggs, and breadcrumbs. Dip the prepared chicken onto the flour (Add, a pinch of salt and pepper pulls out some flavor, tap out some access flour as needed), then put onto beaten eggs (let it coats all sides), then to the breadcrumbs - make sure you cover enough. Breadcrumbs give some crunchy texture to the coating. Plastic wrapped and let your prepared chicken sit for 15 minutes in the fridge so everything is all set. 
• With a sauce pan, add the olive oil and let the temperature reaches medium heat, toss your chicken in the pan and let it look completely. In this process if you'd like to reduce fat, you can oven baked the chicken, it will be as crunchy as pan frying. All you have to do is, spray some olive oil on your pan, line - up your chicken and spray some olive oil onto the chicken and bake at the temperature of 150 degree Celsius and let it bake for about 15 - 20 minutes until you get a golden brown chicken and crispy on the outside. 
• Serve while hot, slice the chicken about 2 inches. I had my Chicken Cordon Bleu with some ketchup or Siracha sauce. Some people prefer the creamy sauce on top but for my opinion, I think the chicken itself is already creamy and cheesy. 
• Enjoy! :) 
  
  
  

  Enjoy, 

  Anita A. 
   

Okonomiyaki My Style

Okonomiyaki is Japanese cuisine! It is so delish! But since I like to cook and love to mix and match and play around with the ingredients I have in the fridge/pantry, here is my recipe of Okonomiyaki. It is not the original but it is my kind of Okonomiyaki. You know, I love the cook the way I like it. :)

Ingredients: 

• Soba noodles = Half pack 
• Soba sauce = 2 tbsp
• Chicken breasts  (Sliced in small strips) = 1 whole piece 
• Onion = 3 tbsp 
• Garlic (Chopped finely) = 2 cloves
• Zucchini (Sliced thinly) = 1/2 cup
• Cherry tomatoes = 10 pcs
• Eggs = 3 
• Soy sauce = 2 tsp
• Oyster sauce = 1 tbsp
• Sugar = 1 tsp
• Salt = 1/2 tsp
• Black Pepper = 1/2 tsp
• Olive oil = 2 tsp
• Cheddar cheeese (As you prefer) 

Process: 

• Place water in a sauce pan just enough to cover the noodles. Bring the water boil and place noodles in. Stir a little and let it cook for about 5 minutes (As it said on the package, and it turns out great every time). Drain out the water and set aside
• On a sauce pan, add olive oil. Let it get hot a bit garlic, until it gets fragrance. Add sliced chicken breasts. 
• When it is almost done add sliced Zucchini, stir until tendered add Salt, pepper, soba sauce, soy sauce, and mix them until completely combined. 
• In a bowl which Soba noodles sit in, add the stirred fried in and crack those 3 eggs. Mix well.
• Bring back to the sauce pan and let the egg cook on the bottom. When it is ready to flip, if you are not a professional like me, I find the big enough flat plate and cover on the sauce pan; turn it over and toss back to the pan with the top part. Let that side cooked completely. 
• It is now ready to serve! I served mine with picked red chili which I had pickled and stored in the fridge for about 2 - 3 days. It is such a good combination. 
• If you like some cheese on it, add some cheese on top and pop it in the microwave for a minute and it melts. I actually didn't like the cheese on top as much. I enjoyed it so much with Siracha Hot sauce on top of it! Yeah! Super hot and also having the pickled peppers at the same time! It was really nice! :)  

Enjoy, 

Anita A. 

Homemade Apple Crisp Cupcakes

Apple Crisp Cupcakes with Cinnamon Frosting 

It is super delish and moist cupcakes ever! See below for the recipes I got from some websites (I forgot) I made it about 2 - 3 times and each time I played around with the ingredients to get that perfect texture, I added and also reduced some of the ingredients for my taste. 

This makes about 2 dozen cupcakes:

Cake: 

• Butter, room temp = 1 cup
• White sugar = 1 1/2 cup
• Egg yolks = 8 pcs
• Milk = 3/4 cup
• Vanilla ext. = 1 1/2 cup
• All purpose flour = 2 cups
• Baking powder = 2 tsp
• Salt = 1/2 tsp

• Preheat your oven at 175 Degree Celsius. Sift your dry ingredients (Flour, baking powder and salt) then set aside.
• In a bowl or if you have a stand mixer, cream together the room temp. butter and sugar until light and fluffy. Add egg yolks one at a time and when you are finish add vanilla ext, 
•  Have your dry ingredients and milk close to you, you will be adding them alternatively; flour then milk until you got everything in there and let it mix for a minute or two until everything is well combined. 
• Line your paper cups, this makes a regular size cupcakes of about 2 dozen. Line them in a baking tray. If your have ice cream scoop, use it to transfer the batter, this gives a perfect measurement for each cup. When you are done, bang your tray on the counter a little just so it gets in the same level. 
• Toss your cupcakes in the oven for about 30 minutes, this actually depends on what kind of oven you have. Mine is not the greatest one so it took me up to 30 minutes but you should check from time to time so you don't burn them. Use toothpick or a knife to insert. If it comes out clean, it means your cupcakes is done. 
• Cool them for 30 minutes or so, or just until they are completely cool down.

Cinnamon Frosting: 

• Butter at room temp. = 1/2 cup
• Confectioner sugar = 1/2 cup
• Beaten egg = 1
• Vanilla ext. 1 tsp
• Milk = 2 tbsp
• Cinnamon = 1 tsp
• Honey 1 tsp  

Process: 

• In a bowl, cream butter until soften, add a part of Confection sugar, egg yolks and vanilla ext. Cream together well. Add cinnamon, honey alternatively with milk and the rest of the sugar. Cream them well to the right consistency that you can spread the frosting. For the fluffiness of the frosting, make sure you cream the butter well enough. 

Apple Topping: 

• Fresh Apples - sliced in small cubes = 1 or 2 pcs
• Honey = 1 tsp 
• Cinnamon = 1 tbsp 

• In a bowl, mix all the above ingredients together well and set aside or refrigerator it. 

Crisp Topping: 

• Rolled oats = 1 cup
• Butter chilled and sliced in small cubes = 1/4 cup
• Brown sugar = 1/2 cup

• Pre - Heat your oven at 175 Degree Celsius for 5 minutes. 
• Mix brown sugar, and oat thoroughly, add butter and mix it together with the oat and sugar mixture. 
• Put the mixture onto the baking sheet and spread evenly flat.
• Toss it in your oven and bake quickly for about 10 minutes. Make sure you check constantly to avoid burning. 

Cupcake Assembly: 

• With your cooled off cupcakes, spread or pipping bag some Cinnamon Frosting, top them with Apple Topping and sprinkle some Crisp Topping. 
• Be generous as you'd like. :)

I hope you find this recipe helpful and delicious, I adapted the recipes from many food bloggers and video tutorial on youtube, I mixed and match the ingredients and this is what I have for my perfect Apple Crisp Cupcakes. 

Enjoy! 


This is such a bad picture, but it is the only picture I found of these cupcakes. Please ignore the beer. hehe! :) 

Homemade Mulberry sauce

My homemade Mulberry sauce. Only a year we will eat to have some of these fresh mulberry from Mulberry farms in the northern part of Laos - Xiengkuang. It is hand picked. It's so delish, of course I couldn't let it go away if I didn't make a sauce out of it for cheesecake and dips for breads, etc... 

All you need: 

• Mulberries (the ones that are a week away from being spoiled is the sweetest) = 2 lbs
• Sugar = 1 cup
• Salt = 1 tsp
• Water = 4 cups 
• Corn starch (Mix in a small bowl of 2 tbsp of water) = 1 tbsp

Process: 

• Place Mulberries, water, sugar, and salt in a sauce pan. Bring it to a boil and stir constantly to prevent burning and drying. Mulberries takes 5 to 10 minutes to cooked. 
• Once they are soften, they are ready. If your mulberries is not as sweet you can add more sugar but mine was just right and I only needed 1 cup of sugar. Salt helps bringing all the favor together, if you don't add salt in dessert, it just tastes plain. :) 
• Well it is all cooked and well done. Stir corn starch liquid in and stir constantly until you get that thick texture, that is what you are looking for. 
• Remove from the heat and let it cool completely
• Store in a jar or container as you prefer. If you don't plan to eat as much, you can store some in the freezer and it should last up to a month or so. Just make sure it is sealed completely.
• I serve my Mulberry sauce with plain homemade Cheesecake and it was divined! You can even spread on your toasts, bread as you prefer. 
• Enjoy! :)

Best regards, 

Anita A.