We like having chicken in many ways and we do love this baked chicken so much. It is so fast to prepare and it took less than 40 minutes to be ready. I always thaw my frozen chicken in the refrigerator, early in the morning before we leave the house for work and school. Then in the afternoon, I will take out the chicken, prep and put in the oven to cook. While waiting for it to be done, I will run the laundry and prepare for dinner. So easy and smells marvelous too. Here is the recipe for this baked chicken.
2 chicken breast halves without skin, bone-in
2 potatoes, cut in 6 wedges (boiled for 10 minutes)
1 teaspoon onion powder
1 teaspoon paprika/ chilli powder
1 tablespoon honey
1 tablespoon lemon juice
salt and pepper to taste
1 tablespoon parsley leaves (finely chopped)
2 tablespoons butter, melted
6-8 cherry tomatoes
1/4 cup Mozzarella cheese, grated
1/4 cup Cheddar cheese, grated
1. Heat oven to 400 degrees F. Line baking pan with foil.
2.Place chicken breast in a bowl. Mix with garlic, chilli, onion, lemon juice, honey, salt and pepper until well coated.
3. Place chicken breast, potatoes and cherry tomatoes in center of the pan.
4.Pour melted margarine over chicken and vegetables; sprinkle evenly with cheese and parsley leaves.
5.Bake for 30-35 minutes, or until chicken is fork-tender and juices run clear, stirring vegetables once halfway through cooking.
I found baking is such a way to release the tense. I baked this rainbow cupcakes during the weekends and brought them to school for other teachers. I made a normal butter cake recipe and did the twist by dividing the batter into 6 bowls since I found that the indigo and violet is much the same. Each bowl, I dipped a toothpick with different rainbow color and give them a good stir. Then, I put the colored batter into piping bags. Now came the fun part where I piped the batter layer by layer into the cupcake cups.
Bake them to perfection and voila….such a beautiful cupcakes to warm up our hectic Monday.
One of my favourite cupcakes…the tangy lemon curd makes this cupcakes special…with fresh whipping cream..it’s a good company for afternoon tea… The super mini cupcakes tu pula amat sesuai untuk hidangan rumah terbuka…
Yummy cheese tarts and nobody can resist them. I try to bake my own since it was quiet expensive when buying and it had become one of my family favourite dessert but you’ll have to be very patient since it needs longer time to prep and to make. for the pastry I use Anna Olson recipes :
Yield : 96 pieces – 4.5 inch tart crust.
1 cup unsalted butter @ room temperature
1/3 cup granulated white sugar
2 large egg yolks
1 large whole egg
13/4 cups all-purpose flour
1 teaspoon salt
Cream butter and sugar together until smooth.
Add egg yolks and whole eggs one at a time, stirring well after each addition.
Stir in flour and salt, mixing until dough comes together.
Shape into a disc, wrap and chill for at least 2 hours before rolling.
On floured surface, knead dough 2 @ 3 times.
Roll to 1/4 inch, cut out round. Place in the tart shells, dock the surface with a fork, chill 20 minutes.
Bake 18-20 minutes, 177 degree Celsius.
Cream Cheese Filling Recipe
8 ounces cream cheese @ room temperature
1/4 cup granulated white sugar
1 egg yolk
1 teaspoon vanilla extract
Beat cream cheese, butter and sugar until light and smooth, then add the egg. Continue to cream until well blended.
Blueberry Filling – store-bought
Pipe in blueberry filling into prebaked tart shell . Cover with cream cheese. Add a little blueberry filling.
Bake the tarts at 200°C for about 10-13 minutes. Remove from the oven to cool a while before serving.
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