Monthly Archives: November 2014

Chicken Nuggets

I usually don’t eat chicken nuggets , my son would eat it but we usually just get it from Chick fil a , so it’s not quite chicken nugget , more like chicken tender .

This recipe is a friend’s recipe , he was making this nuggets and saw the picture and i thought it was potato patties ( Indonesian food perkedel ) , cos it looks so good , so perfect . Later on he said it was chicken nuggets and he was willing to let me try his recipe to see that it is delicious . So i gladly accepted his recipe , it was indeed turn out to be delicious . My family loved it , even my big boy .. my husband LOL , loved it . My 9 years old of course .. worshiped this chicken nugget . Mom finally made home made chicken nugget !!

Ingredients :

1.5 lbs of chicken tender , or any boneless chicken you can get your hands on

Vegetable oil

salt and ground white pepper
3 tbsp milk powder
3  tbsp cornflour
3 tbsp panko breadcrumb
3 tsp cayenne paper
2 tsp coriander powder

garlic and onion powder

1 egg

flour for dusting , flour and water mixture to dip and panko bread for breading

1. Chop the chicken very finely , use your biggest knife . Then add the rest of ingredients together , mix it by hand . Shape it into your preference .

2. Dust with flour , dip it in mixture of water and flour instead of egg , then roll in panko bread crumbs . Deep fry until it’s golden brown .

chicken nuggets

Charro Beans

Here in Texas when you go to Mexican Restaurant , sometimes depending on your order , you might get charro beans on the side . Charro beans is pinto beans , and usually i am not a big fan of it . Not long ago , i had a friend invited us to her house for dinner , we had fajita and she cooked charro beans on the side . It was very delicious , esp when you eat them with rice . And so i thought i better ask her how to make them . To my surprise , they’re quite easy to make . And it is a good source of protein , the extra meat that i added in here is optional , you can skip it totally , or add a little bit for extra flavoring .

Ingredients :

1 1/2 cup of pinto beans , rinse and drain

about 6 cups of water

5 garlic , minced

1 large onion , chopped

2 serrano peppers , chopped

3 slices of bacon

1. In a skillet , add little oil , add chopped bacon , cook til crispy . Then add in onion , serrano pepper , until it’s transculcent , then add garlic , cook another minute . Then set aside .

2. In a small pot , add in pinto beans and 6 cups of water , add the vegetable with bacon mixture . Bring to boil then simmer and cover with lid , about 1 hour or so , the beans will be tender when it’s ready .

charro beans

Chipotle Pulled Pork

This recipe i found when i was browsing online , it’s one of those days when you don’t want to spend too much time in the kitchen because you’re busy doing something else . And in my defense it is because i was being crafty that day , and i was too busy producing a beanie per day for fall and winter accessories . But anyway this recipe is so awesome , so yummy , surprisingly easy , but not quick . It is delicious , but it’s not a quick meal . I had to cook this at least 5 hours , it depends how big your meat is . The pork shoulder ( one of my favorite ) , is really versatile , and they’re so delicious , but the key is to cook them long and slow , and you will be rewarded with tender and juicy meat .

And did i mention it will be spicy ? Well from the name , Chipotle , it tells you that it will be spicy .  I think you guys can handle it , my son who is only 9 years old thinks that this dish isn’t spicy . But then again sometimes when it’s not spicy he said it’s spicy . His taste buds is a bit messed up i guess LOL If you don’t like spicy stuff i suggest just used 1 pepper from the can . I used chipotle in adobo sauce and they can get really spicy , the heat builds up on you , not spicy in the first bite , then warmer second bite , and it will get warmer and warmer and eventually you’ll agree .. this is hot .

So here it is :

4-5 lbs of pork butt / pork shoulder , rinse , then salt pepper the pork all over

1 large onion , quartered

24 oz dr. pepper , or you can use coke .. i don’t see why not

11 oz can chipotle in adobo sauce


3 heaping tbsp. of brown sugar

1. Lay the onion on the bottom of dutch oven , place the pork on top , pour the soda in , add in the chipotle along with the sauce , use 1 if you don’t like spicy . Add in the brown sugar . Cover the lid tightly , then throw them in the oven 300 F , cook for 5-6 hours . Turn the meat 2-3 times during cooking time .

2. After 5-6 hours , the pork should be super tender where u can just use fork to pull it apart . Serve with rice , or on taco shells , or with texas toasts , etc

chipotle pulled pork

Arroz Con Pollo ( Spanish Chicken Stew )

I heard about Arroz con Pollo a lot , although i wasn’t really sure what exactly it was . I knew it had something to do with Pollo = chicken . Later on while i was browsing Ted Allen’s cooking book , i saw the recipe for it . Granted Ted Allen isn’t Spanish , but hey it kinda gave me idea what this dish would look like . It immediately reminds me of Paella , another Spanish dish , except it was about seafood .

Anyway , back to Arroz con Pollo ,  i ended up trying this dish . I happened to have a whole chicken in my fridge , i cut them into 8 or 10 i don’t quite remember . Then getting the rest of the ingredients ready . Wasn’t really that hard to make , except , the tricky part was the rice , since too much water can result in a mushy rice , while not enough water can result in uncooked hard rice . This dish is definetly best to be eaten the same day , straight after it’s done cooking . I tried storing the leftovers for the next day , but the rice turned out to be way too mushy .

So anyway here is the ingredients for Arroz con Pollo :

1 whole organic free range chicken, about 4 lbs is perfect for us , too big , you’ll be having problems finding the pan that will fit all the chicken in . Rinse the chicken , then pat dry with paper towel and cut the chicken into 8 or 10 pieces . Grab a big ziplock bag , add the chicken pieces in and then mix this dry rub .

2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Mix them together , and add into the ziplock bag along with the chicken and shake it and rub it all over the chicken . Set aside , you can always do this the night before , and store them in the fridge , or if you short on time , just do it right before you cook the stew .

Now prepare the rest :

3 tablespoons vegetable oil

1 small yellow onion, finely diced

1 green bell pepper, diced

1 – 2 serrano peppers , chopped , depending how hot / spicy  you like your dish , or skip it

1 red bell pepper, diced

1 1/2 teaspoons salt

1 1/2 cups jasmine rice

5 cloves garlic, finely diced

1 1/2 cups chicken broth

1/2 cup tomato sauce

1. In a large pan about 12 inches high on the side , add vegetable oil and brown chicken on all side , high heat . About 6 minutes total for both side . Don’t crowd the pan , remove the chicken once it’s golden brown on each side .

2. Using the same pan , add onion , bell peppers and serrano if using , saute for about 4 minutes,  then add garlic , cook another minute , add salt , and add rice in . Cook for about 2 minutes , keep stirring  , don’t want burnt rice . Then add chicken broth mixture with tomato sauce . If you happen to have saffron on hand , u can add it in the beginning , just a pinch goes a long way .

3. Add the chicken in , and bring to boil , them simmer it down , cover with the lid . You have to check after a while because the rice will soak up all the juice , you might need to add more broth / water . And i said this is tricky , because you want the rice to get done at the same time with the chicken, because if you cook it too long it will get too mushy .

4. Simmer , for about 30 minutes . Check often !

arroz con pollo