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Niña
​nin-ya

NIÑA ​ANINIAS

SHOP. COOK. EAT.
REPEAT.

Leftover Chicken and Zespiri Kiwifruit Taco

9/29/2012

2 Comments

 
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Taco is practically a mahoosive nachos with feast filling that is really up to you. I love it!

This is my version with Zespiri Kiwifruit flair. Perfect for that summer heat which is practically all year round where I am at :P

Ingredients:
1 cup leftover roasted chicken, sliced into strips
1 cup shredded lettuce
1 tomatoes, diced
1 Zespiri kiwifruit, diced
6 jalapeno slices, chopped
3 taco shells (heated as per box direction)
1/2 cup grated mozarella cheese

Directions:
Rain a little salt and pepper on chicken. Toss kiwifruit and tomatoes with 1 teaspoon lemon juice.

Arrange chicken at the bottom of each taco. Add shredded lettuce and few jalapeno pieces according to your taste.

Add cheddar then top it with combined kiwifruit and tomatoes.

Serve on a plate with a scoop of sour cream with a good dashing of cayenne pepper.

Happy Eating!
BeTcHa DiDn'T kNoW!
:) Zespiri Kiwifruit
is an extremely rich source of Vitamin C. One Zespiri Kiwifruit a day can provide you with your daily dose of Vitamin C. It has two times the amount that oranges offer and five times nutrition than apples.
:) Zespiri Kiwifruit contains high level of Actinidin, an enzyme thathelps with protein digestion
:) Zespri Kiwifruit is not just for garnishing, it is also a very good meat tenderizer so next time you  prepare beef? think kiwi
2 Comments

Glazed Chicken Wings On Stir-Fried Noodles

6/9/2012

0 Comments

 
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The star of this dish is the wings. You can eat it with rice, with noodles, with french fries, with whatever you want to eat it with.

There are so many great things about this dish. The awesome glaze has a taste that will please any age, it's so versatile, it's super easy that you can do other things while the wings are cooking and it is inexpensive. Dish doesn't have to be expensive to taste great.

When you're single you don't think much about how much money you spend but when you have a family, you prioritize. I think unless you're sweating money through your pores, you know exactly what I mean. Although I'm still working on this whole theory as of right now, food is my addiction... not bags, not clothes, not shoes... food. I have to constantly argue and debate with myself why I shouldn't buy that ingredient... most of the time... the evil foodie prevails... "it is worth it! when you bite on it, you know it's worth it".

This dish.... entails no argument.

Ingredients:
2 kilos chicken wings
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon butter
1 tablespoon toasted sesame seeds

Directions:

Line two shallow baking pans with aluminum foil. Put pans in the oven and preheat oven to 500F.

Make sure your wings are pat dry. Toss them in oil, salt and pepper and spread wings on preheated pans making sure there's no overlapping. 1 layer clean.

Roast WITHOUT TURNING! 30 minutes until golden and tender.

Whing wings are roasing. Simmer vinegar, soy sauce and sugar in a saucepan. Stir occassionally. Reduce to about 1/3 cup, approximately 12 minutes.

Remove from heat and add butter. Stir until melted.

Once wings are done, take if out off the oven and let it rest on the pan for a minute. Transfer to a clean bowl. Pour the glaze over and toss to coat well. Let is rest for some 3-5 minutes and then toss again. Sprinkle with toasted sesame seeds and serve on top of stir-fried noodles.

Will post stir-fried noodles recipe soon!
0 Comments

Southern Fried Chicken inspired by Minny Jackson (The Help)

3/7/2012

1 Comment

 
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Adapted from:
Curtis Aikens, Southern Living
AUGUST 2002

If you've watched The Help, you know what I'm talking about. While watching Celia Foote take a bite of that crispylicious drumstick, you either thought I gotta have me some chicken or I gotta cook fried chicken. Either way, you know that you won't get that deep flavoured chicken by running to your nearest KFC. No offense Colonel Sanders, once in awhile, your chix do taste mighty good... but it does feel like quick fix, there's no depth in the flavours albeit boasting 11 herbs and spices... most of all... it's commercial... how much love can we get from it.

Southern cooking is all about soul cooking. You cook everything with love and passion and it'll transmute into comfort food even if it didn't cost you a dime.

Tip 1: Add cayenne pepper if you like your chix spicy
Tip 2: Fry your chix a minute or so less if you wanna keep the colour light. We kinda like caramelized edges and J is sooooo scared of blood and so longer frying makes everyone happy in my house :P

Wow, okay before my passion get the best of me... here are the ingredients:
6 chicken pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
300 ml buttermilk
1 cup self-raising flour
exta 1-1 1/2 tablespoon salt
exta 1/2 tablespoon ground black pepper
Vegetable Oil, enough to cover 1 1/2 inches of the pan
Good knob of butter

Directions:
Soak chicken in buttermilk for at least 12 hours, whole day if you can. Turning it now and again if chicken's not fully submerged.

In a re-sealable bag, combine flour, extra salt, extra ground black pepper, and other spices you want your chix to have. Shake the bag until all chicken are coated.

Heat your vegetable oil in a deep skillet, add a good size knob of butter and start frying your chicken.

I cooked all drumsticks and fried one side covered for 3 minutes, uncovered 2 minutes. Turned over to the other side, covered 2 minutes, uncovered 1 minute. Brown parts of chicken that's not yet golden.

Drained in a kitchen towel and rested for a a minute or two before serving.

Serve with buttermilk biscuit, mash potato, gravy,  rice or vegetables and enjoy your chicken the southern way.

Keep on cookin', keep on hummin'!

-Acoustic Chef - cookin' one tune at a time!
1 Comment

Home Made Chicken Stock

4/24/2011

0 Comments

 
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Again, it's one of those things that I would normally skip studying... it seems too much of an effort for a very little return... WRONG!

This was hilariously easy and boy oh boy oh boy, the return is massive!

I was at "my disneyland" (a.k.a. supermarket), poultry section when I happened to look below eye level, which obviously is really low as I'm a bit related to the 7 dwarfs.

There I saw these glorious chicken carcasses... alright "bones", happily waiving at me and everyone else, sort of begging for someone to take them. So I happily took 3 of them. At less that AED 4 for 700 grams, why should I skimp?! 

Tip 1: Take off the foam that comes to surface but don't skim the fat off the liquid. The fat will serve as protection for your stock from the bacteria present in air.
Tip 2: Remove the fat before using the stock.


Ingredients:
1 1/2 kilo chicken bones, cut into 2-inch pieces
1 onion, chopped
1 celery, chopped
1 1/2 carrots, chopped
1 bouquet garni
Olive Oil
2 liters of cold water
2 teaspoons of salt
2 bay leaves

Heat 1 tbsp olive oil in a large stock pot. Saute the onion until softened and slightly coloured, around 2-3 minutes. Transfer to a bowl.

In 2 batches, brown chicken pieces on the pan for a bout 4-5 minutes. Return the onions to the pot. Add celery, carrots, salt to the pot with 2 liters of water. Bring to a boil and immediately reduce heat to barely a simmer. Simmer uncovered for 4 hours. Skim off foam that comes to the surface.

Add bay leaves 5 minutes before finishing. Strain the stock.

If you'll be storing this for a longer time, 2 weeks to a month, reduce the stock a bit more, approximately another simmering hour to make it more concentrated.

To store:
Cover and refrigerate for up to 2 days. If you want to freeze it, divide it in half liter volume, it's easier to use this way, ensuring you only de-frost the one you'll be using.

-AcousticChef.... cookin' one tune at a time!
0 Comments

Chicken Ginger Stew

4/21/2011

1 Comment

 
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This dish reminds me of childhood. Mom cooks this almost every time. I think it's especially perfect for "cold" season, weather and the flu alike :) The ginger essence mixed with the chicken broth is just beautiful. This might be an acquired-taste dish but it's still worth sharing for everyone to try. Who knows, you just might like it like we do!

Tip 1: If you like your chicken with a bit of colour, then brown them in butter before mixing it with the rest of the ingredients.
Tip 2: If you want your nam pla with a bit of kick, add couple of dashes of Habanero Tabasco or the bird-eye green chili. You can even add a few drops of lemon juice to have a bit of contrast happening there.

Ingredients:
1 kilo whole chicken, cut into pieces.
2-3 chayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
5 ginger medallions, lightly pounded (to release the flavour)
2 bunches spinach leaves
1 liter of chicken stock
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons nam pla (fish sauce)

Serves 4

Procedures:
In a stock pot, heat oil and sauté garlic, onion and ginger.

Add stock and the chicken. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

Season with nam pla and add chayote. Continue to simmer for an additional 5 minutes or until chayote softens but not overcooked.

Add spinach leaves then turn off the heat.

Serve steaming hot on a bowl. Eat on its own or with plain rice on the side. Don't forget extra nam pla on the side in case you like it a bit salty the fishy way!

Happy Eating!!!

-AcousticChef.... cookin' one tune at a time!
1 Comment

Chicken Cordon Bleu

4/15/2011

1 Comment

 
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Something about this dish intimidates the heck out of me... must be the French in it...

Then I made it. It was ridiculously easy.

Tip 1: Get the big chicken portions, easier to pound and roll
Tip 2: Go easy on the salt, it's always easier to fix it less salted than oversalted
Tip 3: Use a cling film to cover your chicken before you pound it senseless

Ingredients:
4 chicken breast, boneless, skinless
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Emmental cheese
4 slices sandwich ham
1/2 cup bread crumbs, seasoned
1 egg, lightly beaten

Cream Sauce
1 can cream of mushroom soup
1/2 sour cream
1 tbsp lemon juice

Preheat oven to 350 degrees F. Line your baking dish with a silicon mat or spray is with nonstick cooking spray.

Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece with salt and pepper then place 1 ham and 1 cheese on top before rolling it up. Secure the roll with toothpick.

Coat each roll with egg wash before sprikling bread crumbs all over.

Bake for 30-35 minutes or until it's no longer pink. Place 1/2 slice of cheese on top of each roll and return it to the oven until it's nicely melted.

In the meantime, cook your sauce by mixing cream of mushroom, sour cream and lemon in a saucepan. Set aside but keep warm.

Once rolls are cooked, remove the toothpicks and serve as a whole or as medallions topped with the Cream Sauce and white rice.

Happy Eating!
1 Comment

Breaded Chicken Breast with Lemon Butter Sauce

2/17/2011

0 Comments

 
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As I said before, Lemon Butter sauce is so versatile and you can use it with veggies, fish, or chicken.

This breaded chicken is easy and for mom's like me, recipes like this make life enjoyable. My kids love, love, love this and I was pleasantly surprise of how tasty this turned out to be.

Tip 1: If your crumbs aren't bought seasoned, just season it yourself. Just add to your 500 grams plain bread crumbs, 2 tbsp dried thyme, 2 tbsp dried parley, 1 tsp garlic powder (if you like it) and any other favourite herbs of yours!
Tip 2: I didn't have any of the herb in the sauce but these still tasted oh so good!

Ingredients for Breaded Chicken:
4 chicken breast, skinless and boneless
1 egg, beaten
2/3 cup seasoned bread crumbs
2 tbsp olive oil
Parmesan cheese, grated (optional)

Ingredients for Simpler version of Lemon-Butter Sauce
1 lemon, juiced
3 tbsp butter
1 tsp fresh chives or 1/2 tsp dried chives (optional)
1/2 tsp dried dill weed (optional)

Serves 4

Procedure:

Coat chicken with egg and then dip in crumbs. Place on a wire rack for 10 minutes to dry it out.

Heat the oil in a skillet over medium heat. Fry the chicken 2-3 minutes on each side. Immediately sprinkle grated parmesan top of thin parts the minute you flip it.

Sprinkle grated parmesan on top of thick parts just before you continue cooking it in the oven. 350F for 3-5 minutes while you keep the rest under a foil tent to keep warm.

While the oven is working, you can start your simple lemon-butter sauce.

Drain the grease from the skillet. Add the lemon juice on the pan and heat it until it boils. Add butter and stir until it's melted. Season with Chives, dill and salt.

Spoon the sauce over chicken and voila! Breaded chicken that is soooo soft and juicy, sauce that is tasty and tangy... a meal that will surely be a 'regular' in your monthly menu
0 Comments

Deviled Eggs

10/17/2010

2 Comments

 
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FV23-10-1010

I know nothing about deviled eggs... until an old classmate of mine posted a photo of her deviled eggs in facebook. It got me all curious so here it is.

This is best prepared for gatherings, potluck and what not. I experimented on this on one occasionless day and I ended up eating most of it. It's not that morish-type dish and so thank goodness for appetite, I have a big one. 

Sure my kids think I was possess to finish them all but I seriously hate great tasting food go to waste. Don't worry, it took me quite awhile and some creativity to ensure it's consumed. I said big appetite not "magician". Even elephants will prolly take a rest.

Tip 1: Skip the hot paprika if you don't like spicy food.
Tip 2: This dish is so forgiving that you can play around with the flavours, add as many herbs and spices as you like, this will still end up a fantastic dish.
Tip 3: Since the mashed egg is so flavourful, you can use it as a dipping dish for toasted bread, bread sticks, veggies, etc.

30 minutes, not a minute more :P

8 large eggs
1/3 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 teaspoons apple-cider vinegar
Salt and pepper to taste
2 teaspoons finely chopped shallots
2 tablespoons finely shredded Cheddar cheese
2 slices of crispy bacon
hot paprika, to taste

Boil eggs and peel off shells.

Fry the bacon on a skillet until it's really, really crispy. Using your chopper, break the bacon until it's the same size of your minced shallots.

Peel the eggs and cut each lengthwise. Scoop out yolks to a mixing bowl. Add everything except the hot paprika and mash them all together.

Transfer the mixture to a piping bag and pipe it into all cavities. 

To finish off, sprinkle the stuffed eggs with paprika.

Cover it with plastic and refrigerate until ready to serve. 
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2 Comments

Lettuce-Wrapped Chicken

10/2/2010

0 Comments

 
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FV016-03-1010

On my birthday, we've decided to try out a new restaurant and they're carrying this dish. Since I was not in my usual self on that day, I wanted to make things as easy as possible so I ordered what either sound less risky or something I've already eaten before.

This sounds like edible enough so I ordered it.

I wasn't disappointed. It's the kind of dish I will recommend to anyone. It looked like something anyone can prepare easily, store the left overs in the fridge and just prepare and wrap one whenever you get hungry. Ideal for busy moms, bachelors, anyone really.

Tip 1: Doesn't have to be boston or bib lettuce but find a lettuce that you can disentangle easily... you really don't want to present a here-and-there torn lettuce in your dish.
Tip 2: If you know how to make peanut butter sauce, drizzle a little before on the prepared one before wrapping up (if I find a recipe for it, I'll let you know, I'm just sure it'll further enhance the yumminess of this dish)
Tip 3: You can also substitute pork or beef if you like
Tip 4: Don't over fill your lettuce,,, there should be a balance of lettuce and filling on every bite... it'll be boring if it's too less and it'll have an exaggerated note if you over fill it.
 
INGREDIENTS:
16 boston lettuce leaves
1 pound ground chicken breast
2 tablespoons garlic, minced
1 small onion, minced
1 tablespoon light soy sauce
1/4 cup hoisin sauce
2 teaspoons fresh ginger, minced
1 tablespoon rice wine vinegar or apple cider vinegar
2 teaspoons asian chili pepper sauce or 1/8 teaspoon cayenne pepper or
   1/2 teaspoon dried chili flakes
1/2 cup water chestnuts
1/2 cup pine nuts, coarsely chopped
1/4 cup cup green onions - thinly sliced
2 teaspoons sesame oil

Serves 16 Appetizers or 8 Main Courses

Directions:
Cook chicken in a large skillet over medium heat.

Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce.
Cook the meat until it's brown. Then add water chestnuts, pine nuts and green onions. Cook until onions starts to wilt, about 2 minutes.

Stir in sesame oil. Mix the mixture. 

Spoon the mixture into the first batch of lettuce leaves and eat it like a taco or fajita.

Serve some more lettuce leaves on the side and a bowl of meat mixture to do a self-serve.
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Authentic Spanish Empañadas

9/21/2010

0 Comments

 
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FV12-10-0910

Original Recipe:
Gourmet | October 2004 & January 2005

Baking Empañada is like... baking lasagna for me... scary idea but I have to try...

While searching for a recipe, I found out that what we have back home is not the authentic Empañada, like everything else, it was modified through the years to suit our palate. It make sense, we have to adapt so it's not going to be so tedious for housewives to create. Moreso, we're not as globalized as we are today, malls weren't available and imported ingredients were,,, well... not that common.

Okay, it was my twin sister who made that analysis,,, she's boring. So now, this recipe is amazing.... and the result.... Oh... My... Gosh, Heaven!!! Okay, maybe not so much as heaven, if my mom reads this she'll be giving me a lecture on blasphemy... you get my drift though, right?

Tip 1: You can use whichever chicken part you prefer, though the ones closest to the bone are tastier
Tip 2: You can make the dough in advance, freeze it up to one week. Thaw it for few hours in the fridge, then bring it to room temperature before using it.
Tip 3: You can make the fillings 2 days in advance. Again, bring it to room temperature before using it.
Tip 4: Because this dough is soooo amazing, you can play with it. You can choose whatever filling you want. I think as simple as hotdog and cheese to as complex as fruit preserves.
Tip 5: If you can't find the linked chorizo, just the tapa-sliced-type will do, just follow the weight

Dough Ingredients
4 1/2 cups unbleached all-purpose flour
3 teaspoons salt
2 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs + 1 for brushing crust
2/3 cup ice water
2 tablespoons distilled white vinegar

Filling Ingredients:
3 whole chicken legs, including thighs (2 to 2 1/4 pounds total)
1 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 Turkish bay leaves or 1 California
1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
1/2 teaspoon Spanish smoked paprika (not hot)
1/4 cup chopped pitted green olives
1/4 cup golden raisins
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth (1 Knorr chicken cube will do)

Serves 24

This took me 3.5 hours active time, yes that might be 2 or less hours for you.

To make the dough
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.

Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)

Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

To make the filling
Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.

Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.

Forming and baking of empañada
Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.

Put oven rack in middle position and preheat oven to 400°F. Grease 2 15x10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.

Form smaller balls roughly 2x2 inch. Spread a tablespoon or more of filling, evenly and leaving 1 inch border. Moisten border with water then fold to make a half moon shape. Press the edges together and sill. Roll the edges in and press to form a decorative rim. Roll out remaining dough in the same manner.

Bake empanada 15 minutes, then brush crust with the beaten egg. Bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining egg. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.

I didn't think I'd ever say this,,, but this one made me realize... this is why I want to learn how to cook.... so I can eat good food like this one.

Impress your love ones, enjoy eating and most especially,,, happy cooking!

Acoustic Chef, cookin’one tune at a time!
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    Fave Recipes

    I'm No Chef but I love food like it's no one's business.

    I didn't know anything about cooking... frying an egg used to be a nightmare.. until I was forced to learn more... I had my first born... that's when my gastronomic journey started...

    Join me in my food quest.
    Laugh at my embarrassing moments.
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    Welcome aboard
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