Chicken Cordon Bleu - Filipino Style (No oven)

Chicken Cordon Bleu - Filipino Style (No oven)

Source: Youtube

Chopsuey Recipe

Chopsuey Recipe

Source: youtube

Cajun Chicken Pasta

Try this when you are feeling daring and want to mix things up a bit! A Southern inspired recipe that is sure to add a little fun to your dinner table. Try serving it with corn bread.

Ingredients

4 ounces linguine pasta

2 boneless, skinless chicken breast halves, sliced into thin strips

2 teaspoons Cajun seasoning

2 tablespoons butter

1 green bell pepper, chopped

1/2 red bell pepper, chopped

4 fresh mushrooms, sliced

1 green onion, minced

1 1/2 cups heavy cream

1/4 teaspoon dried basil

1/4 teaspoon lemon pepper

1/4 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.

Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.

In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.

In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Source: allrecipe

Marinated Grilled Shrimp

A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. It is also a big hit with company, and easy to prepare.You can make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!

Ingredients

3 cloves garlic, minced

1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 pounds fresh shrimp, peeled and deveined

skewers

Directions

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Source: Allrecipe

Banana Fritters (Maruya I)

This version of Maruya is one that I usually buy for my merienda when I was in the Philippines. I sometimes buy them in a bamboo stick or in a hand fan shape coated with sugar. But their where times that after siesta, my mom will cook us maruya in our merienda before playing outside during summer time.

Ingredients

1/2 cup flour

3/4 tsp. baking powder

1/4 tsp. salt

1 egg

1 cup milk

3 ripe saba (banana plantain), peeled and sliced lengthwise

2 cups vegetable oil

flour, for dredging · sugar

Cooking Procedures

In a bowl, sift together flour, baking powder and salt. Add milk and egg, beat until smooth.

Heat oil in a frying pan (or a large saucepan) over medium heat.

In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.

Drain on paper towels. Roll in sugar. Place in a serving dish and serve.

Source: Allfavoriterecipe

Quick Chicken Nuggets

These breaded chicken tenders are served with a mustard and mayonnaise mixture for dipping. Serve steamed green beans with this recipe for a quick-and-easy family meal.

Ingredients

• 1 cup bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 cup Dijon mustard
• 1/3 cup light mayonnaise
• 1 1/2 pounds chicken tenders, cut into 1-inch pieces
• 3/4 pound green beans, washed, trimmed and steamed

Directions

1. Heat oven to broil. Coat baking rack with nonstick cooking spray. Place rack over baking sheet; set aside.
2. Stir together bread crumbs, garlic powder and thyme in a pie plate; set aside. Stir together mustard and mayonnaise.
3. Reserve about 1/2 cup of mustard mixture for dipping sauce. Brush chicken pieces with remaining mustard mix; place chicken in pie plate with bread crumb mixture, spooning crumbs on top of pieces and pressing to adhere. Transfer to prepared baking rack. Broil for 10 minutes or until cooked through. Serve with reserved dipping sauce and green beans on the side.
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7. Source: [family circle]