My husband told me this meals look too pretty to be eaten. This baked chicken is really easy to make, I flavor this with all the seasonings that I like. So let’s get started.
5 to 6 Pieces of Chicken Breast or Thigh & Legs
1 Tablespoon of dried basil
1 Tablespoon of Italian seasoning
salt and peppers to taste
1 teaspoon garlic and salt
1 sachet pack of taco seasoning ( somehow I love using this when I baked chicken)
1 Tablespoon of powder onion
Mix of veggies
Just mix all the ingredients together except for the chicken meat. Once it’s mix pour on your chicken, make sure that each piece of chicken get coated. If you need more spice feel free to add more. Remember you can make this recipe however you want it to be. If you have other spice that you want to add, you are welcome to add it as well. I sometimes I add oyster sauce on my bake chicken.
I baked this on 350 deg for 1 hour and half. I covered it with the aluminum foil, and before the time is over about 15 to 20 minutes I added the veggies so it will be cook just right.
Hope you all enjoy this new recipe, if you have any suggestion just let me know.
Eating healthy around the house is a must, although sometimes we don’t keep up with it all the time but we make sure that if we do eat out we make sure it’s not fry or anything. For lunch the other day I prepared this baked chicken thighs and legs for the kids to eat and for my brother-in-law to eat. I found some great deal on the chicken legs and thighs so I took advantage to it. And for my husband and I, I made turkey tacos for the both of us. I chopped and sliced different vegetables that will go with our tacos.
The baked chicken was pretty easy to make really, I marinated it with my favorites spices and I brush the juices on the chicken that was on the fun in between the baking. One thing that my family loves to eat this days is the Great Northern Beans. This beans is amazing, we can even eat it with the tacos. My family and I rarely go out for dinner, because my family like the home meal cooking.
I must say there was no left overs on this meal, it was all gone which is great. I love it when people enjoy my cooking. That’s all for now and you all have a great night.
There are so many variation on making fried rice. Some do make it with just the scramble egg, rice and soy sauce. But on the other side the way I make my fried rice is different. Not oily and it’s very tasty. Let’s get started.
1 small onion chopped
1/2 cup of green peas
3 cups of rice (fully cooked)
1 to 2 eggs scramble
2 garlic minced
1/4 cup of soy sauce ( I used the kikomo soy sauce you get at Walmart)
salt and pepper to taste
1/2 cup of chopped carrots
2 tablespoon of olive oil
In a skillet heat up the olive oil then add the onions and garlic over medium low heat. Avoid burning the garlic. Add the carrots and peas, let it sautéed for about 2 to 3 minutes.
Push the mixture to the side of the skillet and pour the scramble egg on the skillet and mix it until it’s cook. Once the egg is cook mix everything all together and slowly add your soy sauce. You can control your soy sauce by adding little at a time.
Add salt and pepper to taste as well, remember to use a little salt to avoid making it salty.
Serve it hot with any main dish you wish.
I use one skillet making this fried rice, so what I always do is after i sauteed all my vegetables, I just push it to the side and pour my eggs and mix it. Then once it cook I just mix everything all together. The soy sauce makes your fried rice look brown, so you can technically you don’t need a lot of soy sauce to make fried rice.
Since the rice is already cook when I added it to my mixture. I normally just let it cook for about 4 to 5 minutes, stir it every now and so the bottom won’t get burn. Most of the time I sprinkle green onions on the top of my friend rice once it’s cook.
That’s all for now, if you have any questions feel free to leave a comment below.
A lot of you is wondering how those restaurant make their egg-roll. Well today I am sharing you this recipe I recreated and put together. Eggroll is not hard to make at all, and the good thing about it is you can make it ahead of time and don’t worry about it until it’s party time. You can even freeze the eggroll and just get what you needed each day.
So let’s get started: Here are the ingredients that you need.
1 small head of cabbages (slice then thin you will understand it later as you wrap it)
2 tablespoon of Hoisin Sauce
2 tablespoon of Oyster sauce
3 1/2 cup of shredded carrots
1 beaten egg ( to use when you wrap the mixture)
4 to 5 table spoon of soy sauce
3 stalk of green onions chopped
1 small onions chopped
1 tablespoon ginger
1 tablespoon garlic ( if you have fresh garlic you can use 4)
1 to 2 lbs of ground meat ( you can use any meat you wish)
1 teaspoon Italian seasoning
1 teaspoon basil
salt and pepper to taste
Brown the ground meat, once it’s brown drain the access fat but leave with a little bit for flavoring.
Add ginger, garlic, hoisin sauce, oyster sauce, pepper, salt, soy sauce, italian seasoning, basil and onions. Sauteed them for about 3 minutes until the onions is translucent.
Then add the shredded carrots, cabbage and the green onions, mix well. Cook this for about 10 minutes, do not over cook the cabbage. I like my cabbage to be a little crunchy.
Let it cool down after you turn off the heat, I drain all the access juice on my mixture that way the wrapper won’t rip or get damage.
Once it’s cool down you can start wrapping, remember to do no over crowd your eggroll wrapper, about 2 tablespoon of your mixture is enough. Also the wrapper point edge should point at you just like a diamond shape.
Roll the eggroll carefully, keep in mind you need it to be a little tight as you roll it. As you get closer to the other side of the wrapper you can brush your wrapper with the beaten egg to sell it.
Fry the eggroll for about 3 to 5 minutes, depends on how low your heat. I had mine on medium to avoid getting it burn. Fry it just enough for your wrapper to get brown then flip it once to brown the other side.
Serve it hot with some other side that you have in mind. These is a sauce that you can buy at any Asian market that is for eggroll. Eggroll is a very common food in my country, we always prepare this each holiday, birthday, wedding or any party. It’s easy to make, and you can store this in the freezer by putting them inside the ziploc bag.
If you decide to put some in the freezer I recommend not cooking it. You can cook it when your ready to eat it. Also this is good to snack or eat on lunch or dinner. My husband and kids that’s what they do whenever I make eggroll.
If you have any request or suggestion or questions just let me know and I will be happy to assist you, as long as it’s reason.
Have fun everyone, let me know what you think about this recipe and how yours turn out.
My crew has been requesting this to be made, so finally i made it for them and guess what there was no left overs at all. This lasagna is every easy to make, not fatty or anything. My husband and step-daughter loves this. I guess this week i have to make this again for everyone to enjoy.
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