Coffee Cocoa rubbed chicken roast with roasted veggies

I had been wanting to sample on coffee rubbed ribs for the longest time. Ever since i became a mom my cravings were less gratified as i would rather stay home with Ysabela and force myself to try to cook that which i am craving rather than spend a ridiculous amount of time stuck in traffic.

I had some of my good friends coming over so i said why not give it a try.

t'was good (at least thats what they said)

this was fairly easy to make  

For the dry rub i mixed 2 tbsp brown sugar, 1 tsp salt, 1 tbsp cocoa powder, 1/2 tsp of cinnamon, 1/2 tsp of cayenne pepper, 1 tsp of Paprika and 1 tbsp espresso powder

1. smile (you can do this)

2. Clean the chicken and rinse with cold water (set aside to dry or dry with a clean towel)

3. rub generously with butter (this will help make the skin crispy)

4. rub with the coffee and cocoa mix

5. refrigerate for atleast an hour

FOR THE VEGETABLES

Slice and/or cut onions, carrots, potatoes into same size pieces

season with salt and pepper

and thyme

(i added 3 cloves of crushed garlic and green beans)

DRIZZLE CHICKEN AND VEGGIES WITH OLIVE OIL

ROAST VEGETABLES AND CHICKEN AT THE SAME TIME around 30-40 minutes in a 350F oven (you can also grill it if you wish)

Baste chicken with its juice every now and then

if the chicken browns easily, cover with foil and continue roasting until cooked

this will prevent the skin from burning.

June-July 2012 kitchen adventures

Banana Crunch Muffin

Oven Roasted Garlic Rosemary Chicken with roasted vegetables and homemade gravy

Dalandan Soda Pork Adobo

Veggie Stir fry (top)
Crispy Rosemary Salmon Belly (bottom)

Potato Gnocchi with mushroom in creamy butter parmesan sauce

Chocolate buttercream filled yellow batter cake

my crab omelette

Pandan Chicken

my other saturday stress buster...

3 pcs chicken thigh or breast fillets skin on, (cut into large cubes)

1 tsp oyster sauce

2 tsp soy sauce (i used kikoman light)

1/4 tsp sesame oil

1/4 tsp pepper

1/2 tsp ginger juice (you can squeeze grated ginger for this)

2 tsp brown sugar

1. mix all ingredients together, taste marinade, add more sugar if too salty and marinate chicken for atleast an hour

2. individually wrap chicken in pandal leaves & deep fry until golden brown

3. use excess marinade and let simmer for about a minute, use as dipping sauce

Rosemary & Thyme Chicken Fillets on Parsley Cream Pasta with Bacon & Enoke mushroom

I miss my parents sorely whenever they drive back to La Union for the week. Our family bonds over food and I enjoy good food whenever they are around. I actually only cook whenever they aren't here because then i can only imagine good food while I settle with processed and canned goods. Hence this meal.





For the marinade

1/4 cup yogurt
1/4 cup olive oil
1 tbsp honey
1 tsp cayenne pepper
3 cloves crushed garlic
juice of half a lemon
1/2 diced shallot

1. mix all ingredients in a bowl and marinade chicken fillets for at least an hour.

2. pan sear the chicken until lightly browned

3. transfer in a pan and then bake in the oven for 20 minutes at 350F.

For the Pasta Sauce

about 1 cup of Parsley

1 cup of cream

salt

pepper

cheese (fontina, gruyere & mozarella)

enoke mushroom

minced garlic

onions

1. saute the bacon in a little oil until crisp. Set Aside.

2. saute onion and garlic for 2 mins

3. add the mushroom and continue to saute for another minute

4. add the cream and cheese and let simmer for 5 minutes

5. toss in pasta and serve hot

Oriental Orange Chicken

We bought oranges yesterday. It was a fun shopping trip as I had finally figured out how to let my lil one enjoy the activity as well. My 11 month old daughter prefers being carried over being pushed in her stroller. You can say that she hates it as much as sitting on those toddler seats in push carts. The secret as I have learned it to be is to 1. make her sit in the cart giving her space to reach for the goods and inspect them at will 2. make her enjoy the food at the free taste counters (my lil one had her share of cheese and bread) 3. hand her the items (those safe ones that aren't choking hazards) and allow her to play with them.

Anyway, back to the oranges. I initially wanted my baby to enjoy drinking freshly squeezed orange juice but saw that she looked like she was being punished with each sip so i decided to make Orange chicken instead and let her taste chicken marinated in orange juice...

FOR THE MARINADE
1/2 cup chicken broth
3/4 cup Orange Juice
1/4 cup light soy sauce
1/2 cup packed  brown sugar
3 tbsp rice wine
1/2 tsp cayenne pepper
4-5 cloves garlic
1 tsp grated ginger
1 1/2 tbsp orange zest
I used 7 pcs boneless chicken Fillets and cut them into strips but you can cut them into chunks or whichever way it may please you. Dredged them in corn flour mixed with chinese 5 spice powder and shallow fried them they were crispy and brown.

FOR THE SAUCE

Set aside 1/4 of the marinade
let simmer and thicken with corn flour

enjoy

baked buttermilk chicken fillets

To say that buttermilk is hard to find in the Philippines is an understatement.

Just like whipping cream and heavy cream, Big supermarkets and small ones alike rarely carry it. You have to make an extra effort to drive by a specialty store (baking supplies store), which is usually out of the way, just to get one.  

Anyway,  i find that nothing makes chicken more tender than buttermilk. Soaking chicken in buttermilk for at least an hour or overnight makes it extra extra juicy and tender.

Forgive me for the lousy presentation, i was starving and couldn't wait to dig in already.

BAKED BUTTERMILK CHICKEN FILLET

2 pcs chicken fillets

1/2 cup buttermilk

paprika

salt

peper

cayenne pepper

flour

panko

olive oil

1. wash the chicken with cold water and lightly pound it

2. soak chicken in buttermilk, drown the fillets for at least an hour but best over night

3. season with paprika, salt and pepper

4. dredge in flour, shake off excess

5. quickly dip in buttermilk

6. press on a plate of panko, be generous

7. drizzle with olive oil

8. bake in the oven at 350F for 12 minutes or until crust is golden brown