Archive for the ‘Chicken’ Category

>Rosemary Chicken and Potatoes

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I bought a marinated chicken (marinated in something a bit sweet and a bit spice with pepper)from the supermarket and usually I would just grill or fry it but I decided to spice things up a bit and coated it with the following mixture before baking it at 200℃ for an hour.


  • Rosemary mix —-Minced fresh rosemary, 2 tbsp lemon, 2 tbsp olive oil. (This is good for two big cuts already. I only cooked 1 tonight and froze the other.)

Halfway through the cooking time, I flipped the chicken. Then I realized it looks so lonely so I peeled and wedged some potatoes and cut some button mushrooms, sprinkled them with 1 tbsp olive oil(although the oil from the chicken would have been enough), pepper, minced garlic, a bit of garlic powder and some shichimi togarashi for a spicy taste, and just baked it along with the chicken for the last 30 minutes of cooking time. My did our kitchen smelled so nice! And that chicken was really good! Promise!

>Rad is Cooking…. again…

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After more than two weeks of no post here, I am back with one of Rad`s cooking again. The past two weeks have been so busy for me that I asked Rad to excuse me from the household chores which included cooking, well mostly cooking because the clothes still needed to be laundered and no way will he ever try to decipher the kanjis on the washing machine. So the past two weeks consisted of eating out, bentos, and Rad`s occasional recipes. He`d always cook some porkchops for me whenever I have an exam or presentation but on the night before my presentation, we were not able to go to the supermarket so he had to make do with whatever was left in the fridge. There was chicke, sausage and some veggies and here is what he came up with. He claims it`s his teriyaki although he didn`t cook it the usual teriyaki way, and it didn`t even tasted like one. He just liked the sound of it, So, I`ll just call it Rad`s Chicken. One thing though, it was very delicious! He cooked enough for my lunch the following day because he had to go to work. I will have to post the recipe later as my cook is so fast asleep (poor thing, these castle trips are energy consuming!).

>Lavender`s Birthday and Sasami Cheese Katsu (Chicken Cutlets)

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Our friend from India, Lavender, celebrated her birthday last Tuesday, August 18, but since we meet every Wednesday for Bible study, we decided to have dinner together at our apartment. She promised us the goodness of her Indian curry. I asked Rebecca over at
Chow and Chatter for some tips on what`s best to pair the curry with because her mother-in-law is visiting from India. She had an interesting suggestion but I promised to try it some other time as I didn`t have time to prepare it. So instead, I went the Japanese way (or Indian way) and made some katsu (like tonkatsu) to go with Lav`s egg curry. The recipe for egg curry would have to be posted later as soon as Lav takes a short break from her protein and cloning experiments.



This type of katsu is what I always order for lunch at the university cafeteria. Sasami Cheese Katsu or Chicken Fillet Cutlets. As in my post for Cheese Tonkatsu or Pork Cutlets, the procedure is the same. The only difference is, I used Chicken Fillet. Served with shredded fresh cabbage, and good company, again, more rice!


Oh and Lav`s cake was my very first attempt at making a birthday cake! It was a blueberry jam cake with Fresh Cream with blueberry yoghurt frosting. More birthdays to come Lav! Mangantayon!

>Chicken and Pineapple Kebab

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I got the inspiration from Jenn of Bread plus Butter this Monday with her Grilled Shrimp Skewers plus I love anything with pineapples! Trouble is, I have used up all the shrimps for the scampi and the only meat in my fridge is, chicken… But my taste buds are craving for something with pineapple and thus, the chicken pineapple kebab.

I tried Jenny`s recipe for the marinade and that turned out quite well. They were tasty as can be although I am sure it is not the same if you grill over charcoal and not the grill function in the microwave or the stove which is too even for my taste. And it looked too dry too. I want my food especially the meat to look juicy. I thought melting cheese over it but didn`t have cheese that time. Any suggestions?