Cafe Maurice

I am trying to cook more at home and since I really do not know how to cook, it has been hard trying to come up with different recipes everyday, especially if you have kids under 10 as your main eaters. Plus, I only cook chicken these days as I am trying to stay away from pork. It has been proven effective as I do not have breakouts anymore nor need an acne pill.

I am trying to cook in batches because I do not have time to spend hours everyday in the kitchen when I need to work, clean up the house and look after my kids, so this one might be interesting. My son loves toppings!

Recipe: Kip Saté a La Mina

Ingredients:

• chicken breasts or fillet
• garlic
• onion or scallions ( I used scallions coz TS doesn’t like onions)
• soy sauce
• vinegar
• ketchup
• sugar ( I used granulated white)
• peanut butter

Procedure:

1. Chop onions or scallions and cut chicken into cubes.
2. Heat pan and add cooking oil.  When it is hot enogh, add the chicken and cook it to brown.
3. Once brown, you can either take the chicken out of the pan or toss them on the side as you make a place to sauté the garlic and then the onions or the white part of your scallions.
4. Season with soy sauce and stir.  Add a small amount of water to cook the chicken more.
5. Then add a little bit of vinegar to neutralize the flavor.  Stir.
6. Squeeze in some ketchup to give a sweet taste.  Stir.
7. If you’re using scallions, now is the time to add the green leaves of it.
8. Stir in about two tablespoon or so of peanut butter and remove from heat.  The peanut butter will thicken the sauce and will give the soul of this dish.
9. Serve with rice and some love!

You can top it on plain white rice or side it with flavored rice.  I served mine with Cheddar Broccoli Rice and the flavor is overpowering.  I think this dish is best with plain white rice.  It was a knock out!  Try it and see for yourself.  With this recipe, everyone can cook!

I would be doing this for the kids. They always love fried chicken so this would be a welcome variation.

We are trying to eat less pork and beef so this will perfect.

Spend quality time with your loved one with this crispy-on-the-outside, juicy-on-the-inside lemony-sweet dish.

Serves 2  Prep Time 10 minutes  Cooking Time 15 minutes

3 chicken breasts, deboned and cut into strips
salt and pepper to taste
1/2 cup flour
1 large egg, beaten
1/2 cup Japanese breadcrumbs

For the lemon glaze
1 tablespoon cornstarch
1/2 cup water
3 tablespoons lemon juice
3 tablespoons honey
parsley for garnish

1 Season chicken with salt and pepper. Coat with flour, followed by beaten egg, then with breadcrumbs. Fry chicken in oil until golden.
Set aside.
2 Make the glaze: Dissolve cornstarch in water then throw this mixture in, along with all the other ingredients, in a saucepan. Cook and stir over medium heat, until it boils and becomes slightly thick. Drizzle glaze on chicken or serve on the side. Garnish with parsley.

Yummy tip: Prefer a stronger tangy flavor? Add 2 tablespoons lemon juice and 1 tablespoon honey to the recipe.

This one is healthy! I hope this helps me lose stomach fat!

Ingredients

• 1-1/2 cups frozen cheese tortellini
• 1 boneless skinless chicken breast half (6 ounces), cut into 1-inch cubes
• 3 bacon strips, chopped
• 3 teaspoons minced garlic
• 1/8 teaspoon adobo seasoning
• 1/3 cup chopped onion
• 1/3 cup chopped sweet red pepper
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup 2% milk
• 1/3 cup sour cream
• 2 tablespoons grated Parmesan cheese
• 1 cup frozen chopped broccoli, thawed and drained

Directions

• Cook tortellini according to package directions. Meanwhile, in a large saucepan, cook and stir the chicken, bacon, garlic and adobo seasoning over medium heat until chicken is no longer pink. Add onion and red pepper; cook and stir until tender.
• In a small bowl, combine the soup, milk, sour cream and Parmesan cheese; stir into chicken mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.
• Drain tortellini; add to chicken mixture. Stir in broccoli; heat through. Yield: 3 servings.