How to Cook Chicken Cordon Bleu

I will dedicate this post to Chef Tell because I just learned that he died. It was my dream to meet him. His recipes are always the BEST!
This is Chef Tell's recipe  for Chicken Cordon Bleu from his book, Chef Tell;s Quick Cuisine. Anyway, I just love that book very much.

Chicken Cordon Bleu

Ingredients:

• 6 whole chicken breast with breast bone removed
• 6 slice boiled ham
• 6 slice Swiss cheese
• Flour for dredging
• 2 eggs
• Bread crumbs for coating
• 6 tablespoons butter or margarine

Now you're ready to start the game,

• Skin the chicken breast and pound then lightly.
• Spread the breast out, skin side down, and lay a slice of ham on each one.
• Top the ham with a slice of cheese.Fold the breast over and hold closed with a toothpick or two.
• Put a good amount of flour on a piece of wax paper. 
• Beat the eggs in a flat soup plate.
• Put a good amount of bread crumbs on a piece of wax paper.
• Dredge each chicken breast in the flour, dip into the eggs, and then coat with the bread crumbs.
• As the chicken breasts are coated, lay them on a flat plate, making sure they do not touch.
• Separate the layers with wax paper, refrigerate for 10 minutes.
• Melt the butter in large frying pan, add the chicken breast, and sauté them for 5 to 6 minutes on each side,or until golden brown.(You can also bake the chicken.)
• Remove toothpick carefully and serve immediately.

* I do not own this recipe. Again, this is Chef Tell's recipe.

Egg Salsa (Sauce) - Filipino Style

This salsa is best with Smoked Fish and Overflowed/Battered Shrimp.
I have a special variation of this recipe , sort of modern Filipino. Well if you ask it then I'll give it.

Ingredients:

1 c          milk
2            eggs  (chicken)
2 tbsp.    all-purpose flour
2 tbsp.    butter
salt
pepper

• Boil the eggs.
• Slice cooked eggs. Set aside.
• Add small amount of salt and pepper into the flour.
• Melt butter and add it to the flour mixture.
• Mix well .
• When the flour had already dissolved pour milk while stirring constantly.
• Add the sliced hard boiled egg.
• Mix slightly just to blend the boiled egg into the sauce.

Sweet & Moist Raisin Chocolate Cupcake

How to bake "Sweet & Moist Raisin Chocolate Cupcake "

A mouth-watering cupcake with chocolate filled center together with the rich flavor of raisins and a unique moisture you will LOVE!

P.S. Kids will love this.

Recipe:

You need……

• 2                  eggs
• 1  1/2  c     sugar
• 1 c               whole milk (or you can also use half evaporated and half                                            condensed)
• 1/2 c          unsweetened cocoa
• 1/2 c          melted margarine
• 4 t               baking powder
• 2 c              sifted cake flour 
• 1 1/2         seedless raisin

and the magic begins……….

• Preheat oven to 350 degrees F.
• Combine eggs,milk and margarine into mixing bowl.
• Resift flour,sugar,cocoa,baking powder and salt.
• Add dry ingredients to bowl and combine until they are moistened.
• Add raisins and blend thoroughly.
• Pour into paper-lined cupcake pans filling 3/4 full.
• Bake for 20 minutes.

Tips on how to bake the cupcake:

* Recipe for the Icing and toppings not included.  ^_-

*If you want a very moist and soft cupcake, cream the margarine or butter, adding sugar gradually. So do not sift the sugar with they dry ingrdts. anymore.

* If you want to know the best icing for this, please COMMENT .  =_____= eheheh

* Always remember too much sugar can result to a stiff dough.

* For a soft chiffon like cupcake, use brown sugar or honey as sweeteners!

*When measuring brown sugar, compressed it the measuring cup and invert it upside down. If the sugar retains the shape of the cup and does not break ,you got the right measurement. 

* Measuring with a digital weighing scale is always the BEST.

*Questions are always answered . Please inform me on  how your cake turned out. =)

Bon Appetit!

I LOVE FOOD

I love food.
 I love everything about it.
  I love looking,smelling and tasting it! But
   I love COOKING it the most!

Cooking is like dreaming for me, you never know when its real.- Chef Jira

(<----only hard-core chefs or even food lovers get this. right?)



                                                                              " FOOD IS LIFE "