Back to cooking...

It's been a while since my last recipe post...errrr...i've been so involved with my photography.

Anyway, I'm sharing another easy recipe that you'll enjoy. Chicken is always easy to cook and kids love it. This is a very simple dish, made easy for moms who are busy.

Chicken Pastel

Ingredients:

1 whole chicken, cut up into pieces
4 cloves crushed garlic
2 potatoes, cut in cubes
2 tbsp. vegetable oil
1 sm. can Vienna sausage, cut in half
2 tbsp. lemon juice
1 tsp. butter
1 red pepper, cut in strips
3 tbsp. soy sauce
1 c. water
1/2 c. milk
Salt to taste

Preparations:

Saute garlic and onions in oil until brown. Add chicken, soy sauce, lemon juice and pepper. Cook 5 minutes until chicken is half done. Add water. Let boil and add potatoes, Vienna sausage, butter and bell pepper. Cover until done. Add milk, cook a few minutes until sauce thickens. Serve hot.

Can be served with steamed peas and broccoli.

Beef Stroganoff in a Rush!

In a rush to make dinner, here's a recipe that's so easy as 1-2-3! I even love it after re-heating! I mean, left-over......good for the next day!!! Hahahah.....

This recipe is inspired from the recipe of my friend Jenny, who's Beef Stroganoff version taste heavenly...and I wonder where she is now....

Simple Beef Stroganoff

Ingredients:

1 (12 ounce) package egg noodles, cooked and drained
6 ounces fresh mushrooms, sliced
2 tsp minced garlic
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tbs all-purpose flour
2 cups beef broth
1 cup sour cream
salt and black pepper to taste

Preparation:

Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.

Meanwhile, prepare the sauce. In a large skillet, saute garlic and onions in 2 tablespoons of butter over medium heat until soft then add mushrooms; remove from pan. Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling.

Serve sauce over egg noodles.