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 

Cooking With Chef Chan

Okay my husband loves Mexican or should I say  "MY Mexican" so everytime we have Mexican he wants guacomole and Pico de Gallo. Pico de gallo is fresh salsa. He loves it. I guarantee you will too.   Pico De Gallo: 1 jalepeno (remove seeds and white membrane. all you want is the green. The heat lives in the stem and the seeds) 1 lb of roma tomatoes (diced) 1/4 cup of red onions 1 fresh garlic clove finely chopped 2 teaspoons of extra virgin olive oil 1 tablespoon of chopped cilantro zest the lime (just the green no white) 1/2 of fresh lime juice season with salt and pepper Combine all ingredients in mixing bowl. Let sit n refrigerator for about 30 mins. The longer the better   Guacomole: 2 avocados (make sure the skin is soft NOT FIRM to the touch) 1 roma tomato (remove seeds. you just want it for color) 1/2 of fresh lime juice (You can use the otherhalf of the lime for this recipe as well) salt and pepper 1 teaspoon of extra virgin olive oil 1 fresh garlic clove finely chopped   First: cut you avocado in half there is a seed in there so be careful. Twist so you can seperate. Using the middle of your knife and put it in the seed twist n it should pop out. Remove the avocado with a spoon. Once finished IMMEDIATELY squeese the lime juice over the avocados because it will turn brown because it 's being exposed to oxygen.  Second: Take a fork and mash up. Personally I like mine where I can kinda see the ingredients. If you like it like mashed potatoes do how you want it. Third: Add the remaining of the ingredients and combine set in frig.   There's are two special tool I would like for you to get to zest the lime and get all the juice out. They are called a reamer and a microplane. there are pics attached.

New Hair Color

So I've told you guys I've been natural for a few years and I'm finally taking it serious and I'm going to get color. I'm so excited I'm getting a chocolate base color and caramel highlights!!!! Sounds delicious doesn't it? As soon as the transformation take place I will post pics. Be on the look out