Better in 2010

I haven't done anything I wanted to do with this blog this year and honestly I have no excuse but please bare with my I PROMISE it will be a lot better in 2010 and I will be doing more or one post a day. I'm trying to land these 2 jobs at the moment so its been a little hectic. *sidenote* Natural Hair is going great and I'm loving every minute of it I will be doing product reviews and posting pics all after the new year. I will continue to post Chef Chan recipe every wed. and many more guest writers.

Cooking With Chef Chan (It's late I Know I'm sorry)

We all know how Southern people love pankcakes, especially me. I was walking around the grocery store and a thought came to me why don't you make pumpkin pancakes. Now in the South we are use to sweet potatoes not pumpkins. So I bought a can of pumpkin puree and jazzed it up a little and this is where my recipe derived from. I love trying different things and this is surely something different that I wouldn't have really tried, because I'm a sweet potato girl. Well with that being said I hope you enjoy. 

 

 

"Pumpkin Spiced Pancakes with Warm Cinnamon Syrup"

 

Ingredients:

Aunt Jemima Complete Pancake Mix (use the measurements on the back)

Aunt Jemima syrup (or your favorite brand)

1 can of Libby's 100% Pure Canned Pumpkin (small can)

1/4 tsp of allspice

1/4 tsp of ground ginger

1/4 tsp of ground cinnamon

1 tsp of pure vanilla extract.

 

 

Method of Production:

*Measure pancake mix according to how many ppl you are preparing for (look on the back of the box)

*Once you've measured and added your water to your mix. Stir and combine.

*Add your spices and vanilla extract

*Add 1/4 cup of the pumpkin puree'

(Gently fold it in. You don't want to overwork the mix because it will result in tough pancakes.

*Add a little butter to pan, add mix, and cook.

*Measure 1/4 tsp of cinnamon and add it to 1 cup of syrup. Place in microwave for few seconds just to warm it up.

If you have little kids around, to make it more interesting to them to eat the pancakes. You can go to the craft store and pick up a pumpkin, leaf, etc cookie cutter and you can cut the shapes out of the pancakes.

 

"I pray that you have a safe and a Happy Thanksgiving" 

 

 Love,

 Chefchan

Cooking With Chef Chan

I've always been conscious of what I eat. There is until a doctor told me to eat more whole grains, whole wheat, etc.. So this is where this recipe revived from.

 

"Whole Wheat Penne Pasta with Spinach and chicken wrapped in a velvety Alfredo Sauce"

 

Ingredients:

2 chicken breast

whole wheat penne pasta (barilla)

unsalted butter

1 bag of fresh spinach leaves

1 garlic clove finely chopped

flour

parmiaggiano reggiano (real parmesan cheese)

if you can't find get the one from the cheese section of grocery store

1cup heavy cream

1 1/2 cup milk, plus more if needed (anything but fat free)

salt and pepper

 

 

Method of production:

*Fill a big pot with water and boil.

*Heat your skillet. Clean, pat dry, season chicken, and set aside until pan is hot.

When skillet is heated, add extra virgin olive oil and cook chicken. When finished remove from pan set aside and cover top with aluminum foil. (This keeps the juices in and the chicken hot)

(When chicken is done go ahead and drop pasta, Remember to salt water first.

*Preheat your skillet to low-med heat. Add 2tsp of butter to pan and 2tsp of olive oil. Add garlic saute for at least 30secs

(Make sure your pan isn't too hot garlic can burn and you have to start all over. the taste is horrible)

*Add 2 tablespoons of flour and whisk together

 (this allows you to cook the flour so it won't taste like paste)

* Slowly add the milk and whisk while pouring, Add the cream.

*Continue to whisk (it will look soupy but while it's still cooking it's gonna thicken up.) If gets too thick add more milk and whisk.

*Add your spinach to the alfredo sauce and season with salt and pepper. Let spinach cook down.

*Once spinach has cooked down add the parmesan cheese and stir.

*When pasta is cooked. Drain pasta and add the sauce and toss. You can add more cheese on top if you like

Cooking With Chef Chan

The Club Sandwich"

Chef Chan's version

 

Ingredients:

Multi Grain Bread (or any bread besides white and that's a little bigger than the regular slice of bread.

Provolone and Swiss cheese (Pre-sliced)

Turkey

Ham

Cooked Bacon

Mayo

Mustard

Lettuce

Tomato( thinly sliced)

Red Onion(thinly sliced)

Pickles, chips and drink

If you don't eat pork, just omit the pork and double the turkey and the turkey bacon.

 

Method of Production:

Lightly toast 3 slices of bread

Lay out in a line. go ahead and put Mayo on 2 of the slices and mustard on the other slice.

*Add turkey, lettuce, tomato, onion, bacon, and provolone cheese.

*The bread that has the mustard lay it on top of that and assemble just like before, but add a slice of swiss cheese.

*The last bread just add to the top and slice in half

*Serve with a pickle on the side, your favorite chips, and a very cold soda or beverage of your choice and you are good to go.

Cooking With Chef Chan

Buffalo Chicken Salad

Ingredients:

Romaine lettuce (See note at bottom)

1 head of iceburg

diced fresh tomatoes

diced cucumbers

sliced olives (optional)

shredded cheddar cheese

diced red onions

Ranch/Bleu Cheese (whichever you prefer)

breaded chicken fingers

Hot Sauce (Red Hot )

A big bowl (preferrably one that willnot stain your bowl, but whatever you have is also fine)

Quick note: It's cheaper to get the 3 heads of romaine lettuce and chop yourself because you will get more out of that bag versus the already chopped lettuce for almost $3. Saves you money but all you have to do is chop and wash

 

Method of production:

*Heat oil in a skillet. Cook chicken tenders until done. Drain and toss with hot sauce.

*In the meantime, while the chicken is cooking. Go ahead, wash and chop all of your ingredients. Put everything together like you would a normal salad.

*In your bowl pour hot sance as much as you like. Mild=use less and Hot=use more

*Once chicken is cooked and drained, immediately add your chicken to the bowl and toss around and to the top of your salad.

Cooking With Chef Chan

Yesterday I didn't know what I was going to make for lunch,but I knew I had some ricotta cheese & frozen spinach. As I thought about it I decided to mix the cheese in with the spinach n put that inside of the chicken and that's when I came up with this recipe.

Ricotta & Spinach Stuffed Chicken Breast

Ingredients:

1 pkg of Chicken breast

1 (8oz cup)of ricotta cheese with whole milk

1 cup Parmesan cheese

linguine noodles (preferably Barilla)

Nutmeg (1/4 tsp-teaspoon)

Toothpicks

1/2 cup of frozen spinach

salt and pepper to taste

3-4 cups of Preggo Tomato sauce (my preference)

a skillet that you can put in the oven

Method of Production:

* Put water in a pot n let boil until ready to cook pasta*

*Preheat oven for 350 degrees.

*Soak about 15-20 toothpicks in water (don't skip this step because your toothpicks will burn in oven)
*Defrost your spinach. Once defrosted get you a kitchen towel put spinach in center squeeze and ring out the extra liquid.

*Combine and set aside ricotta cheese, spinach, add only 1/2 of the Parmesan cheese, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp of nutmeg.

*Preheat skillet to med high heat

*In the meantime, clean n pat dry chicken with a paper towel. Take your chicken breast and split it in half but not going all the way through. You want it to look like a book which is called butterflying.

*Season both sides of chicken with salt and pepper.

*With the chicken split in half add only 1 good tablespoon of the mixture and spread thinly on chicken breast.

*Take chicken breast n roll up tight like a burrito.

*Secure it with the toothpick (you will probably need about 2-3 toothpicks per chicken breast.)

*Put 2 tablespoons of extra virgin olive oil in skillet place the top of the chicken breast down first

(here's why: you want your chicken to be a golden brown color so you would need to put the top piece down first cause when you put it on plate you want your golden side to be your presentation side. People won't pay attention to the bottom. Also: we eat with out eyes first)

*You won't cook the chicken all the way through on top of the stove that's why you're going to finish it in the oven. (you just want to get the golden color on top of chicken)

*If you don't have a skillet that you can put in oven then you can just transfer it to an oven safe dish. Cook for about 20-25mins 

*While this is cooking around the last 15 mins on the chicken. Go ahead and drop your pasta in the water, drain, and set aside. Add a little of extra virgin olive oil to pasta so they won't stick together.

*Heat up spaghetti sauce.

*How to plate: put your pasta down first, slice your chicken, add pasta sauce, and top with  parmesan cheese.

(NOW YOU'RE READY TO EAT)

Product Review

So tomorrow it the day I or shall I say we, since a few of my girlfriends are going with me, we are getting our hair colored and ready for the fall and winter. I will also be buying some all natural hair products and I;m deciding on whether or not to do a product review my efforts to contact the you tube divas have come up empty. So let me know if you guys are interested in any reviews and I will be happy to post. As I said previously I will be posting more pics soon so look out for those. Peace & Blessings, Kim