Tuesday, November 2, 2010

I love Chicken Pot Pie

Who doesn't like chicken pot pie???
If you are one of them, go try this recipe and taste it yourself.
I guarantee your judgment will change! 
I put on an easy video on how to make one, so it will be easier for everybody to follow the steps.

Chicken Pot Pie
Ÿ  1 box (15 oz) refrigerated pie crusts, softened as directed on box
Ÿ  1/3 cup butter or margarine
Ÿ  1/3 cup chopped green onion
Ÿ  1/3 cup all-purpose flour
Ÿ  1/2 teaspoon salt
Ÿ  1/4 teaspoon pepper
Ÿ  1/2 cup milk
Ÿ  1 can chicken broth
Ÿ  2 ½ cups shredded cooked chicken
Ÿ  2 cups frozen mixed vegetables, thawed


1.     Heat oven to 425°F. Fit pie crust into 9-inch glass pie plate.
2.     In 2-quart saucepan, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Cook 2 to 3 minutes, stirring constantly.
3.     Gradually stir in chicken broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and thawed mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pie plate.
4.     Top with second crust; seal edge and flute. Cut slits in several places in top crust.
5.     Cover crust edge with 2 to 3 inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
6.     Bake 30 to 40 minutes or until crust is golden brown. Let stand 15 to 20 minutes before serving.
7.     Pillsbury's chicken pot pie recipe serves six.


*thanks to Pillsbury's Lauren Chattman also Youtube for the video and recipe*

Chef's Kitchen

Meet my friend's cozy little corner at Kemang Area called Chef's Kitchen
Strategically located on Kemang Raya Street, Chef's Kitchen is differently brings out something new to the area. They are inviting every guest to be the essentials of their kitchen with the newest kitchen concept in town. It feels like I can personally sense the ambiance just like in my own kitchen.

Cozy Corner
Breads & Cakes Display
Owned by Chrysansia Chitra, a model slash an entrepreneur, Chef's Kitchen had their first opening on April 22nd 2010. Focusing on bakery and pastry, Chef's Kitchen has their own specialties which are bread, cakes, cookies, and dessert tapas. For dining in, selection of juices and coffees are available, also wide range choices of sandwich, soup, salad, and pie.

 Chef's Kitchen is also available for simple birthday occasion, formal gathering, or even your special cooking class.

To experience more, just click on their website http://www.chefskitchen.co.id/
or Facebook page or Twitter account or just as simple as dialing 6221-7198866

Bread Selections
Cake Selections
Cookie Selections
Round Cookie
Tomato Bruschetta

Assorted Cookies

Chocolate Brownies & Nata de Coco Iced Tea

Monday, November 1, 2010

Mexican Fiestas, Hola! (part 2)

Cucumber Jalapeno Paletas-Mexican Popsicles


We're going to start with 3 cups of cubed cucumber, 1 jalapeno devoid of its hot stuff, 2/3 cup sugar, and 1/3 cup lemon juice.


Combine everything in your blender, including the sugar and lemon juice.

Push the puree through a strainer or two. Really depends on how much effort you want to put it, I strained once and the popsicles were amazing. Obviously sweet, but with a noticeable tang from the peppers. I was highly surprised by the paletas. Very sweet, if you could imagine a jalapeno's taste without the heat.

I couldn't find actual popsicle molds, so I used the next best thing: double shot glasses and chopsticks.

Throw those bad boys in the freezer and let chill for well over 3 hours. Remember to leave an inch or so for expansion. 

Serve your Cucumber and Jalapeno Paletas!!!

Mexican Fiestas, Hola!

BURRITO(click me)


  • 500 g (1.1 pounds) mince (we used beef here, because that's what we had, 50% beef 50% pork is nicer, you can even use chicken or turkey mince. Never tried lamb mince in this recipe.)
  • 400 g (14 ounces) re-fried beans
  • about half a lettuce
  • 4 or 5 tomatoes
  • a big bunch of chives
  • 200 g (7 ounces) cheddar cheese
  • 2 large onions
  • 8 flour tortillas that are nice and soft
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 tablespoons sunflower oil
  • salt
  • pepper 

1.    Heat the oven on medium. Chop the onions and fry them over a medium heat until soft (about 10 minutes). Whilst they are frying, mix the spices together and make a paste with a little water.
2.    Add the paste to the onions and continue to fry for 5 more minutes (this cooks the spices, improving flavor and preventing later indigestion).
3.    Add the mince and continue to fry until the meat looses its uncooked color.
4.    Add your re fried beans (we use a can to save time, your own beans would be even yummier!), combine with the meat and heat through. Season with salt and pepper to your liking. Note: The stiffer the beans the better, sloppy beans will muck up the end result, although you could cook the mixture longer to reduce sloppiness.
5.    Switch off the hob and chop your tomatoes and chives. (The tomatoes must be deseeded first) Grate the cheese and slice the lettuce.
6.    Warm a tortilla in the microwave for about 10-15 seconds, and place it onto a clean work surface. Build your burrito by piling up some lettuce, cheese, meat/bean mix, tomatoes and finally chives, like so: Note: You'll need to experiment to find the right quantities of each to put on - too much and your burrito will burst!
7.    Next, fold the burrito into a little parcel, below is my technique for this at the half-way stage.
8.    When folded place the burrito in a nice big oven proof dish (we use a lasagna dish).
9.    Repeat until you've run out of ingredients and voilá, nicely stacked burritos.
10. Cover these Burrito beauties tightly with kitchen foil and cook them in the oven for about 40 minutes. Serve with guacamole, soured cream or Greek yogurt (or all three!!!)

Have fun trying and...
Que aproveche!

Sunday, October 31, 2010


For today's Halloween, I wouldn't give you a too-long-to-read post. 
Because I know, everybody is getting ready to the partyyyyyy. 
Either you are going out to the bash or you are the one who's playing the host role. 
For the hostess, I would like to share a quick recipe to entertain all your guests.
Besides, I would like to add some tips for Halloween knick knacks and decorations.
Here they are, enjoy...

*Recipe Courtesy of Kellogg's® Rice Krispies®*

Preparation Time: 20 minutes
Cook Time: 20 minutes
Level: Easy
Yield: 12 servings
\40 min


  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows OR 4 cups miniature marshmallows
  • 6 cups Kellogg's® Rice Krispies® cereal OR 6 cups Kellogg's® Cocoa Krispies® cereal
  • Canned frosting or decorating gel
  • Assorted candies


1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into bat shapes. Decorate with frosting and/or candies. Best if served the same day.


In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. To tint orange, stir in red and yellow food coloring, if desired. Follow steps 2 and 3 above. Microwave cooking times may vary.

*Recipe courtesy Claire Robinson for Food Network Magazine*

Preparation time: 5 minutes
Level: Easy
Yield: 1 drink


  • Black decorating sugar, for the glass
  • Juice of 1 lime, plus 1 lime wedge
  • 1/4 cup dark rum
  • 1/4 cup ginger beer or all-natural ginger ale
  • 1 black gummy spider


Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.
Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider. 

Last-Minute Halloween Ideas

-Six Spooky Decorating Tips-

~Even if trick-or-treaters are coming in a few hours, it is still possible to get Halloween decorations out on time~

1. Turn everything into pumpkins from sports balls to buckets to paper plates. Cover balls with orange paper, add black paper facial features to galvanized buckets and paint paper plates orange (glue two plates together for stability if using outside). Group all the pumpkins together for impact.
2. Search the pantry for any large food boxes such as those that hold cereal or crackers. Paint them white (or black or gray). Write the letters, R.I.P, or other epitaphs on them to create little tombstones. Set them all out in the yard as a mini graveyard.
3.Use candles to shine spooky, shimmery light for Halloween visitors. Gather as many candles as possible from around the house, and arrange them on windowsills, porch railings or table. As the night goes on, the wax drippings will make the ambience even creepier.
4. Make an easy Halloween banner. Print out the phrase, “Happy Halloween,” or “Trick-or-Treat,” from a computer. Put one letter per sheet of 8 ½ X 11 paper. Tape ribbon to the back of each sheet and hang on the front door like garland.
5. Create a family of ghosts. Use adhesive Velcro strips to attach white sheets draped over basketballs or soccer balls. No face is needed, but, if desired, cut circles for eyes and noses out of black paper, and stick on sheets with double-sided tape. Thread fishing line through a needle, string it through the top of the sheets and hang the ghosts from tree branches or porch rafters.
6. Let family members become part of the Halloween decorations. Dress up in black clothes, use make-up to create scars and sunken eyes and sit motionless at the front door waiting on the right time to scream, “BOO!”

To end with, enjoy your Halloween…
Halloween Party