The Breaded and Baked Chicken ‘cos it’s healthier than fried

I breaded and baked chicken. It’s so mind-numbingly easy, you can do it too!

– 1 cup dry breadcrumbs. Or Panko if you’re super fancy
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp herbs, whatever you like
– 1/2 tsp cayenne pepper
– 2 tbs olive oil
– 2 cloves minced garlic
– 4 boneless skinless chicken breasts
(I buy 2 chicken breasts and cut to half)

1 – Preheat the oven to 190Β°C for 10 mins.

The Breaded and Baked Chicken - flattening the chicken The Breaded and Baked Chicken - breadcrumbs

2 – Pound and flatten the chicken breasts a little with a meat hammer. I got mine from IKEA, it’s the most useful thing ever as we also utilise it to break ice.

3 – Mix breadcrumbs with salt, black pepper, dried herbs and cayenne pepper.

The Breaded and Baked Chicken - breadcrumbs seasoning

4 – Mix olive oil with minced garlic.
5 – Lightly grease a baking pan/ baking paper placed on a baking pan.
6 – Dip the chicken breasts into the oil+garlic mix then into the breadcrumb mix.

The Breaded and Baked Chicken - preparing to bake

7 – Arrange the meat in the baking tray. Bake in preheated oven for about 30 minutes.

The Breaded and Baked Chicken - out of the oven

8 – Serve however way you want, mmmmmmmmmmm.

The Breaded and Baked Chicken

I had mine with Neapolitan sauce on warm tortilla bread.

The Breaded and Baked Chicken - with tomato sauce and tortilla bread


Foolproof Baked Zucchini and Mushrooms

I’ve been eating my zucchini this way for a while now. It’s unbelievably easy, takes almost no effort and tastes way awesome. Just thought I’d put it down on the blog for anyone who might find it helpful. Never know!

Fool Proof Baked Vegetables

Heat oven to 190Β°C for 10 mins. Meanwhile, slice zucchini and quarter mushrooms. Throw it all into a baking pan (or whatever you use for the oven). Drizzle good quality extra virgin olive oil onto the vege. Add salt and black pepper. Using your (clean) hands, mix the stuff around and make sure that it’s well coated. Dump it in the oven for 10 mins then it’s done.

Simple joys!

The Best Scrambled Eggs in the World!

It seems that I’m really into this whole ‘the best …’ series, eh? But I can’t help it when the best of everything hits me at once πŸ™‚

Grill Sergeant Lance was teaching me how to make the best clam chowder in the world (that post will come later) and while it was cooking, he showed me how to make the best scrambled eggs in the world, Gordon Ramsay-style.

I took some photos of the process but I think it’s better if you just watch the video:

Some things to note:
– If you’re out of butter, margarine is an accepted but very poor substitute
– The poor man’s creme fraiche is processed cheese #sux2bp00r
– If you’re anal about calories, this recipe is not for you. Neither is this blog πŸ˜›
– The pot has to have a thick base. Time to invest in a decent pot!
– The mixer/ stirrer has to be silicone not plastic for obvious reasons

Here be Grill Sergeant Lance stirring the s*** out of the eggs.

Best Scrambled Eggs in the world - stirring the pot

Here be Grill Sergeant Lance with proper (but expired, hence why we didn’t use it) creme fraiche and processed cheese Happy Cow.

Best Scrambled Eggs in the world -  Lance with cream and cheese

Here be our breakfast that day, yum!

Best Scrambled Eggs in the world - with chives

Here be the super big breakfast I made for me and Ryan the nephew when we had a wonderful Ryan’s Gr8 Weekend. I left the eggs in the pot a bit too long because I was tending to the other stuff so it wasn’t as runny. But still awesome!

Best Scrambled Eggs in the world - big breakfast

When are you going to make the best scrambled eggs in the world? πŸ˜€

Baked Marmalade Chicken

Baked Marmalade Chicken Somehow my boss ended up with a jar of marmalade. It’s homemade, it’s good quality, it’s chunky and it has been sitting in the office fridge for about 3 months. As it expires end of this month, I decided to take it back and make something out of it. He didn’t even notice.

(But of course I told him lah… )

Googled for recipes using marmalade, found a BBC one that I’m not linking because I’m lazy to look it up again. Basically almost followed it to the tee. Made it twice (because the first time I followed it to the tee and it was blah), here’s my jottings for the 2nd time:

The Chicken:
– 4 chicken pieces

The Marinade:
– 2 tbsp marmalade (preferably chunky)
– 1 tbsp ginger, finely chopped
– 3 garlic cloves, finely chopped
– 2 tsp Dijon mustard
– 1/2 tsp salt
– a sprinkle of ground black pepper
– 1 tsp olive oil
– 50ml orange juice

Trim excess fat off the chicken. I used all thighs so there was a lot of excess fat. Will use a combination of thighs and breast meat next time. Mix the marinade well, then coat the chicken with it. Feel free to double the recipe if you’re making more chicken. Cover with cling wrap, put in fridge to marinade for at least 1 hour, at most 4 hours.

Baked Marmalade Chicken - 01 marinade
Ready to bake!

Heat the oven to: 180C for 15 mins. Dump the chicken and marinade into a baking tray lined with tin foil. Cover the top of the tray with tin foil. Bake for 50 mins.

Baked Marmalade Chicken - 02 in the oven

Take it out, bast it some. Here’s what it looks like after 50 mins.

Baked Marmalade Chicken - 03 after 50 mins

Remove the top tin foil and put it back in the oven for another 20 mins. Here’s the result, ta-dahhhh!

Baked Marmalade Chicken - 04 after 70 mins

Let it rest for 10 mins then serve with awesome roast potatoes and boiled greens. Or rice or salad or cous cous or whatever tickles your fancy! You just need something neutral to balance the sweetness of the dish.

Baked Marmalade Chicken - 05 serving

It’s sweet and tangy (make sure you don’t skimp on the ginger!) and quite yummy. Click here for a photo of the chicken when I pried it open. The flesh is juicy and succulent, the skin slightly caramelised and all very lovely. Smells wonderful too, you need to make some marmalade chicken now! πŸ˜€

The Filipino-ish Chicken Macaroni Salad

When Awesome Jaime officially launched her business, there was a little food partayyy where Tim’s mom prepared a traditional Filipino dish, the chicken macaroni salad. I thought it was possibly one of the nicest things I ate that week.

So I did what anyone would do in my situation: badger Tim’s mom for the recipe until she finally told me, yay!

A chicken macaroni salad? What’s so special about that, you ask? At the heart of it, it’s chicken + macaroni + mayonnaise. I suppose it’s always nice to revisit the basics and appreciate the absolute simplicity of ingredients. Again I’m just trying to fill out virtual white space; come on, everything tastes great with mayonnaise! πŸ˜€

Of course by the time I got down to making it, I’d forgotten most of what Tim’s mom told me. Even the exact taste of it was a blur to me. Well soldier on regardless as I’d already bought the main ingredients. As we say in Malaysia, lantaklah…

So here was what I did: boil chicken breasts for about 20mins then shred them to pieces. Shredding chicken meat is really a thankless job and I don’t look forward to doing it again anytime soon. It really isn’t easy if you’re a slight OCD case like moi…

Cook macaroni according to instructions. After it’s cooked, remove the water then slip in a couple pieces of cheap cheddar slices. ‘Cos I’m too cheap to buy the ridiculously priced good ones.

Filipino-ish Chicken Macaroni Salad - shredded chicken breast Filipino-ish Chicken Macaroni Salad - cooked macaroni with cheese
Getting the chicken and macaroni in a chicken macaroni salad done

Next, add the shredded chicken and raisins together with the macaroni. Normally I hate raisins and would never deign to eat nor use them, but I’ll make an exception for this one.

Filipino-ish Chicken Macaroni Salad - mixing ingredients
Putting ingredients together require a full photo

Add salad cream and mayonnaise to the mix. Get a cousin to put in salt + black pepper + sprinkle of whatever dried herbs. If you’re unfortunate enough not to have a cousin like mine who would do these things for you, I suppose you could bloody well do it yourself then! πŸ˜€

Filipino-ish Chicken Macaroni Salad - magic Filipino-ish Chicken Macaroni Salad - adding herbs
Adding sunshine and happiness

Mix everything together, mix well. Let it sit in the fridge for a couple of hours before serving.

Filipino-ish Chicken Macaroni Salad

Eat, nom nom nom nom! Someone’s maid who is Filipino told me that it’s exactly how they do it back home but I feel something was missing. Perhaps it was the lack of onions (Ryan don’t eat raw onions yet) and I went slightly overboard with the salad cream. If you want to give it a go, you should get the proper recipe and methods from This Little Piggy.

Suanie made Jamie Oliver’s Roast Potatoes, yay!

I got some nice potatoes last week, wanted to make fries but decided otherwise. Thought of making boulangΓ¨re but I couldn’t be arsed to slice the potatoes. Then I got to talking with Ee-Lyn and she told me to try Jamie Oliver’s roast potatoes recipe. All hail YouTube!

I followed the recipe quite closely, used the butter version. Just cut the potatoes really small because I like the crispy parts more than the fluffy ones. Added dried mixed Italian herbs and a slight shake of cayenne with black pepper and salt. Friggin’ yum, I want to eat this forever!

Suanie's roast potatoes

In case my Mom thinks I’m not eating good (‘cos moms always think that when you don’t live with them), here’s a photo of my lunch a while back. Salad of coral, butterhead, rocket, cherry tomatoes, grilled mushrooms and capsicum tossed in a slight drizzle of Italian dressing, healthy has never been this delicious!

Suanie's awesome salad

Need to think of what new things to cook, I’ve been quite out of it for a bit. Hmm…

Chilli Lime Chicken

Chilli Lime Chicken I got this Chilli-Lime Kabobs recipe from All Recipes. As I don’t have a BBQ grill readily available, I thought I’d substitute with the next best thing, as you’d see later.

I made the skewered version twice, then in other times just used the recipe and pan-grilled it. I quite like this recipe as I think it gives the chicken an extra kick. For the pan-grill version, I always eat it without any sauces because the chicken is tender and moist enough to be eaten on its own. I’d imagine a mango puree sauce of some kind would go rather well with this.
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