Tuesday, May 19, 2009
Got An Oven!
Yeah! I am so excited! I finally got an oven. I am going to try it out today by making my oatmeal chocolate chips cookies. Will see how they turn out! Wait for my next post!
Tuesday, May 12, 2009
Living Without An Oven!
Hello everyone! I haven't had a chance to update this blog because I just moved to Hong Kong a month ago.
My cooking life has completely changed. I don't have an oven! It's killing me! I just can't live without an oven. I am actually looking for a portable one, but have no luck yet. Also, cooking ingredients (western style) are hard to find. Good that I stocked up all my spices from Costco and brought them here.
I will put new recipes up soon! Don't think that I have given up this Blog. Never! I just don't have much time to do that!
Thanks for waiting!
Saturday, March 14, 2009
Candy's Chicken Pot Pie
1/2 Roasted Chicken from Costco or any supermarket
3 Stalks Celery, chop in small dices
3 Carrots, chop in small dices
1 small Onion, chop in small dices
1 Big Potato, peeled and chop in small dices
2 cloves Garlic, minced
1 8oz Cream Cheese (regular or less-fat), cut into pieces
3 Cup Whole Milk
4 Tablespoon Flour
2 Tablespoon Italian Seasoning
2 Tablespoon Dry Parsley
2 Tablespoon Olive Oil
2 teaspoons each Salt and Pepper
1 pkg store-bought pie crust or puff pastry, thawed (I like the puff pastry better)
1 egg, beaten
1. Cut the chicken meat (dark and white) in small pieces.
2. Cook celery, carrot, and potato dices in boiling water for 5 minutes. Drain afterward!
3. Add olive oil in a pot. Turn the heat to high. Saute onion and garlic for 3 minutes. And then, add celery, carrot, and potato into the pot.
4. Add flour into the vegetable and stir until well combined.
5. Add dry herbs, milk and cream cheese. Stir until cream cheese is melted and sauce is thicken.
6. Season with salt and pepper. Taste and see if there needs more salt.
7. Add shredded chicken and combine well. Turn off the heat.
8. Put the mixture into a casserole dish for family serving or small ramekins for individual serving.
9. Brush egg around the edges and the sides of the casserole dish. Put pie crust over the dish and light press the crust to the edges and sides of the dish. And then, cut away excess dough.
10. Preheat the over to 375F.
11. Brush egg all over the pie crust before baking. And then, make several small slits in the top to allow steam to escape.
12. Bake pie for 20-30 minutes or until pie crust turns golden brown. Serve Hot!
Tips:
1. You can put use any vegetable in the mixture, like mushroom, corn, broccoli, etc. You can also use frozen vegetable.
2. I use cooked rice instead of potato last time. It turned out so good!
3. You can use 1 cup of heavy cream in stead of cream cheese.
3 Stalks Celery, chop in small dices
3 Carrots, chop in small dices
1 small Onion, chop in small dices
1 Big Potato, peeled and chop in small dices
2 cloves Garlic, minced
1 8oz Cream Cheese (regular or less-fat), cut into pieces
3 Cup Whole Milk
4 Tablespoon Flour
2 Tablespoon Italian Seasoning
2 Tablespoon Dry Parsley
2 Tablespoon Olive Oil
2 teaspoons each Salt and Pepper
1 pkg store-bought pie crust or puff pastry, thawed (I like the puff pastry better)
1 egg, beaten
1. Cut the chicken meat (dark and white) in small pieces.
2. Cook celery, carrot, and potato dices in boiling water for 5 minutes. Drain afterward!
3. Add olive oil in a pot. Turn the heat to high. Saute onion and garlic for 3 minutes. And then, add celery, carrot, and potato into the pot.
4. Add flour into the vegetable and stir until well combined.
5. Add dry herbs, milk and cream cheese. Stir until cream cheese is melted and sauce is thicken.
6. Season with salt and pepper. Taste and see if there needs more salt.
7. Add shredded chicken and combine well. Turn off the heat.
8. Put the mixture into a casserole dish for family serving or small ramekins for individual serving.
9. Brush egg around the edges and the sides of the casserole dish. Put pie crust over the dish and light press the crust to the edges and sides of the dish. And then, cut away excess dough.
10. Preheat the over to 375F.
11. Brush egg all over the pie crust before baking. And then, make several small slits in the top to allow steam to escape.
12. Bake pie for 20-30 minutes or until pie crust turns golden brown. Serve Hot!
Tips:
1. You can put use any vegetable in the mixture, like mushroom, corn, broccoli, etc. You can also use frozen vegetable.
2. I use cooked rice instead of potato last time. It turned out so good!
3. You can use 1 cup of heavy cream in stead of cream cheese.
Subscribe to:
Posts (Atom)