Thursday, January 31, 2013

Coffee-Rubbed Roasted Chicken Breast Recipe

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I'm sick like a dog at this moment so I'll make this post a short one. I made a coffee-rubbed roasted chicken breast last week with a side of garlic rice and guacamole. I got the recipe from and added my little twist on it.

Ingredients: (I don't measure, sorry!)
- ground coffee ( I used El Hubby Cakes Nescafe Dark Roast coffee)
- Mexican chili powder
- salt
- pepper
- garlic powder
- brown sugar
- Olive oil
- 2 chicken breast 


-Preheat oven 375 degrees. 
-Place 2 chicken breast in a ziploc bag.
-Add ground coffee, Mexican chili powder, salt, pepper, garlic powder, brown sugar and Olive Oil. Mix and massage the meat. Let it sit for at least 20 minutes to marinate.
-Heat pan over medium heat.  
- Add olive oil. Sear chicken breast for 3-4 minutes on each side until the surface of the chicken gets a nice crust.
-Transfer in the oven to finish cooking for 20-25 minutes. 
-Let it rest for 5 minutes before cutting. 
-Serve with garlic rice and guacamole.

Coffee with meat sounds like a little odd, but it works and is really delicious. It adds a sweet and smoky taste to the chicken. You should try it!

Saturday, January 26, 2013

Homemade Chicken Enchiladas Recipe

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I made Chicken Enchiladas over the weekend for El Hubby and I. I used leftover rotisserie chicken I bought from our local grocery store and some flour tortillas I needed to use before they expire. It came out so good, so yummy, I want to make it again this week!

-chopped onions
-chopped tomatoes
-shredded chicken
- shredded jack cheese
-flour tortillas
-queso fresco
-spicy enchilada sauce (green)

-saute' onions and garlic
-add tomatoes and chicken once the onions become translucent
-season with salt and pepper to taste
-turn off heat and add shredded jack cheese then put in a bowl.
-pour a little bit of the enchilada sauce on the baking sheet and spread around.
-take spoonfuls of the chicken mixture on the flour tortilla, roll and place on the baking pan. eyeball how much you want to put in it. don't over stuff
-repeat the process until you finish the filling. I was able to fit 6 large and fat enchiladas in one big baking pan
-pour the enchilada sauce on top 
-sprinkle crumbled queso fresco, a little bit of the shredded cheese.
-bake in the oven for 25 minutes in a 375 degree oven.
-sprinkle freshly chopped cilantro before serving

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Super easy and yummy!

Wednesday, January 23, 2013

Chicken Longganisa Hash

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 I like to make hash using Longganisa. It's a Filipino sausage typically eaten for breakfast along with fried rice and eggs in the Philippines. Hash is simply cooked meat cut into small pieces with potatoes and onions typically paired with pancakes. I used Chicken longganisa because it has less fat and cooks much quicker than pork. You can buy it at any Filipino/Asian specialty markets.

I served it with fried eggs and a semi-homemade biscuits :)


Tuesday, January 22, 2013

Creme De La Crepe...Yum!

El Hubby Cakes and I ate at Creme De La Crepe in Redondo Beach, Ca a few weeks ago. Thanks to my $10 off coupon from my Entertainment Book Coupon, we were able to try authentic French crepes at an affordable price. Well, the cafe was already affordable, so the coupon made it even more affordable lol. It's like a coupon bible filled with coupons for local restaurants, shopping and more. Gotta love it!

Creme De La Crepe is French cafe known for their delicious crepes. It's so cute and dainty cafe with a relaxing and casual atmosphere. We've drove by the cafe many many times before and I regret not trying it. We've been missing out on some amazing crepes. The food is very good. It's fresh and the crepes are delicious and huge!!! Oh and the serves are French, (unless they are faking the accent) which made our experience much better lol. 

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I had the Filet Mignon crepe. It's a savory crepe with creamy blue cheese inside topped with filet mignon in wine mushroom sauce. Absolutely amazing and delicious!

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El Hubby had the Marine crepe. A savory crepe with scallops and shrimp in white wine clam sauce. El hubby is a seafood person and he absolutely loved it. He said they were generous with the seafood!

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And for dessert, we had the Zidane crepe. A sweet crepe with fresh strawberries, bananas, mented nutella and vanilla ice cream. OMG! El hubby and I devoured every bit of it.

With or without coupons, we will definitely come back!!!

1708 1/2 S. Catalina Avenue
Redondo Beach, CA 90277
phone:             310.540.8811      

Monday, January 21, 2013

Baked Salmon and Croissant Bread Pudding

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Nothing makes me happier than seeing other people eat my food ^_^. El Hubby Cakes and I visited his sister a few weeks ago just because...We haven't seen her in a while and I thought why not visit her and make dinner. Who wouldn't like that? I made homemade baked salmon with my special sauce and croissant bread pudding. Both are equally delicious and crowd pleasers, it was a sure thing she was gonna like it. And she did, and even asked me for the recipes!

Special Sauce: mustard, olive oil, white wine vinegar (any vinegar would do), crushed garlic, dried parsley, salt and pepper. Mix them all in a bowl. Can be used as a marinade for chicken, beef, pork or you slather on top of the salmon like what I did here then bake in the oven.

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Super yummy, Croissant Bread Pudding for dessert. This thing is so easy to make and so delicious. It's ridiculous!

They liked it, especially El Hubby. He almost ate the entire thing lol.

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That's all! Thanks for stopping by!

Friday, January 11, 2013

A "Romantic" Homemade Dinner with El Hubby Cakes

My definition of a romantic dinner is staying at home and cook a for El Hubby Cakes. Last week, I made homemade Chicken Piccata and Crossaint Bread Pudding. It was my first time making both dishes. I was so proud because they came out delicious. El Hubby liked it and asked for thirds.


The recipe was inspired by Giada De Laurentis, the "Italian hottie" on Food Network as I call her. It's probably one of the easiest dish I've ever made. The chicken was moist and tender and perfectly cooked and the broth was light and a bit tart. As always, I eyeball the ingredients and never measure.

The ingredients are 
chicken breast (cut in thinly slices)
chopped onions
capers (available at specialty food stores or the international section at the grocery store)
lemon juice
lemon rinds (grate off the rind of 1 lemon- juet the yellow part)
chicken stock 
Parmesan cheese shavings (optional)

-Heat a saute pan. Add olive oil.
-Season thinly sliced chicken breast with salt and pepper
-Dredge in flour. Shake off excess.
-Cook chicken in the pan 4 minutes on both sides (you're not cooking it all the way).
-Take off the pan and set aside.
- In the same pan, add chopped onions and garlic. Cook until onions are a little translucent.
- Add chicken stock, lemon juice, lemon rinds and capers. Mix.
-Add the chicken into the mixture to cook thoroughly about 3 minutes on both sides (chicken will cook quickly because they are thin). You're done!!!
-You can serve it with pasta, rice or mashed potatoes and add Parmesan shavings for more flavor.

For dessert, I made Croissant Bread Pudding. The recipe is inspired by Ina Garten. Super easy and super yummy!!



Tuesday, January 8, 2013

Pan Seared Pork Chops with Apples and Onions.


Pan seared pork chops with apples and onions. Inspired by a recipe on Cooking Light magazine. It calls for porktender loin, but I only had thinly sliced pork chops so that's what I used instead. It's pretty easy to make.

Season pork chops with salt, pepper and garlic powder. Heat a sautee pan with a little olive oil. Cook pork chops for 4-5 minutes on both sides. The pork is so thin, it cooks in no time. Take the meat off the pan and sautee thinly sliced apples and onions. Add a splash of apple cider vinegar and a little salt and pepper. Cook until the apples are tender. Place on top of the pork chops and you're done!


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