Chicken with tomato bacon spinach and white wine

Ingredients

1 pound chicken (chicken breast or tenders)

1 teaspoon paprika

1/2 tsp of ground chillies
1 teaspoon Italian seasoning (thyme, oregano, basil combined)

1 tub of small tomatoes, chopped in half 

1tbs of chicken powder

2 tablespoons olive oil

1 cup cooked spinach
5 garlic cloves, minced
1 tablespoon crushed red pepper
6 bacon strips,
1 and 1/3 cups half and half of retsina white dry wine
1 and 1/3 cups Parmesan cheese, shredded
10 oz penne pasta or tortellini
1/2 cup Parmesan cheese, grated, for serving

Salt and black pepper 

Instructions 

In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning chicken stock powder Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, chillies chicken stock 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
Add half and half of the wine and bring to boil. Only after wine starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.

Cheese Crust Pizza Recipe

Ingredients

• 3 cups all-purpose flour
• 1 1/2 package quick-rise yeast
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons olive oil
• 250g of mozzarella shredded  cheese
• 250g  Pepperoni salami
• 100g of diced bacon
• 2 tbsp of kalamata olives sliced 
• 1 medium green pepper, diced
• 2 jalapeño chillies sliced 
• 1 jar of ready made tomato sauce for pizzas 
• 1 teaspoon dried oregano
• 1/4 cup of fresh sliced mushrooms 
• 1 cup of string cut mozzarella cheese for the edges 

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Directions

1. Place in a mixer Bowl and combine 2 cups flour, yeast and salt. Add the warm water and oil to the dry ingredients  beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes. 
2. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge. 
3. Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. 
4. Meanwhile, cut up pepperoni sausage bacon and slice mushrooms  and green pepper. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms olives jalapeño and mozzarella.
5. Bake for 15-20 minutes or until cheese is melted and crust is golden brown.  

Home made pie with left overs

Ingredients

6 cups of left overs from night before preferably from a casserole with gravy 

3 large puff pastry sheets ( you can use short crust pastry but I prefer the puff) 

1 pie maker or a pie tray

Pastry cuter 

Spray oil

Pre heat the pie machine nail green light goes on

Cut 3 large pieces of pastry in for the base of each pie and 3 smaller round for the top

Spray each pie tray with oil spray and place larger piece of pastry on the bottom then feel it with the left over casserole and then place the smaller pastry on top then close the pie machine and let it cook until red light goes on nod the pies re nicely cooked 

Chicken Parmesan

Ingredients for crumbed chicken

6 pieces of boneless and skinless thighs chicken (I like to use thighs as I find them more tastier)

6 pieces of ham

1 cup of bread crumbs

3 Tbls of  oregano

3tbls of Thyme

1/2  cup of parmigiana grated cheese

200gr of mozzarella thickly grated cheese

1/2cup of all purpose flour 

2 eggs

1 cup of olive oil

Tomato sauce

1 Tbls of olive oil

1 onion finely chopped 

2 gloves of garlic finely chopped

1 can chopped tomatoes 

3 Tbls  of tomato paste

1tbls of dried oregano 

1 tsp of dried thyme

2 Tbls of chicken stock powder

Salt

Black Pepper

Method

 Preheat oven 350•F 180c

For crumbed chicken 

Place in a large bowl the bread crumb parmigan cheese  thyme oregano salt an pepper and mix very well set aside. 

Beat the eggs in a seperate small bowl 

And in another shallow bowl add the flour

Wash and dry chicken with kitchen paper . Place on a chopping board and cover with plastic wrap and with the help of a meat tenderiser tool make the prices flatter then salt and pepper them well on both sides and dip them first in flour then in the egg wash and finely in the breadcrumbs then place in a tray and let them sit in the refrigerator for at least half hour until you finish the tomato sauce. 

When sauce is done fry the crumbed chicken in the olive oil until just golden drain and place in a baking dish

For Tomato sauce 

Place the oil in a saucepan and let it heat place the onions garlic and fry until soft then add the tomato paste and toss until tomatoe paste has also sauté with the onions and garlic then add the tin tomatoes oregano thyme chicken powder salt and pepper and let it reduce. 

To combine parmigana

Place the partly Cooke crumbed chicken on a shallow baking tray and place on each chicken a table spoon of the tomato sauce then a slice of ham then the grated mozzarella cheese and some parmigana grated cheese then topped with more tomatoe sauce on top. Do this to the rest of the crumbed chicken and place in the oven until the cheese has formed a golden brown crust. Enjoy

Tortellini with tomato bacon spinach and white wine

1 pound chicken (chicken breast or tenders)

1 teaspoon paprika

1/2 tsp of ground chillies
1 teaspoon Italian seasoning (thyme, oregano, basil combined)

1 tub of small tomatoes, chopped in half 

1tbs of chicken powder

2 tablespoons olive oil

1 cup cooked spinach
5 garlic cloves, minced
1 tablespoon crushed red pepper
6 bacon strips,
1 and 1/3 cups half and half of retsina white dry wine
1 and 1/3 cups Parmesan cheese, shredded
10 oz penne pasta or tortellini
1/2 cup Parmesan cheese, grated, for serving

Salt and black pepper 

Instructions

In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning chicken stock powder Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, chillies chicken stock 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
Add half and half of the wine and bring to boil. Only after wine starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.

In the meant time bring a large pot of salted water to boil and add the tortellini and cook as per instructions. drain pasta and add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.

Sarawak Laksa

Materials:

Sarawak Laksa cooked -200gm 1 package

Coconut milk 1

1 chicken breast chunks

15 shrimp (deveined, peeled left end)

Bean sprouts

5 eggs (beaten)

Parsley (chopped)

Rice flour 1 package (flooding until soft)

Lime (to taste)

Practice:

1) Cut chicken breast half into 200ml of boiling water, cook over medium heat for about 15 minutes to Zhong cooked, remove and let cool.

2) sarawak laksa cooked (Laksa material) into the broth and cook for about 10-15 minutes (you can add some hot water in the room), then the coconut milk into the (concentration may vary depending on the deployment personal favorite), cook a few minutes, add a little salt, turn off the heat.

3) Take a flat pan add a little oil, to break up the custard poured, like a thin pancake. 5 can fry 4 (with the pot), Jian Hao Dailiang shred.

4) the cold cut chicken breast sprinkled into the wire. Shrimp, bean sprouts, boiled rice should each.

5) Pour the soup into a bowl of rice, put a wealth of ingredients, before enjoying squeezed lime juice. Like can also add a little sambal chili taste better 

Lasagne single serves with lamb mince

• Ingredients 
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• 12 oz of Lamb mince
• ¼ tsp salt, 
• ¼ tsp pepper
• 1 tbs of powder chicken stock 
• 1 cup chopped onion
• ½ cup chopped mushrooms
• 14.5 oz can crushed tomatoes, 
• 1tbs of  tomato paste
• 2 cloves garlic, minced
• 3 tsp dried oregano, divided
• 1 ½ cups part skim ricotta cheese
• 24 small square lasagna fresh 
• 1 1/2 cups shredded mozzarella or tasty cheese

Directions :

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the minced Lamb onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the mince is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and and tomato paste and  2 tsp of oregano and stock.  Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Or add some of the broth if the cooked mince. Make a cut halfway of the fresh lasagna pastry and Place  into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the meat  mixture and  divide it among the 12 muffin cups. Next, using half of the mince tomato sauce, spoon it evenly over each of the cups. Sprinkle with 2 tsp of mozzarella.

Gently press another lasagne  wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining mince. fold sides then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!