Oatmeal Cookies With Black & White Choco Chips

This is another bake proof recipes from Evan's Kitchen. Although the ingredients are quite similar to the previous Chocolate Chips Oatmeal Cookies. But they do have different in texture and favour. Do give it a try if you are a cookies manic.... You can find the recipe from this link stated : Choco Chip Oatmeal Cookies

Caesar Salad With Breaded Chicken

Caesar Salad is a traditional salad often prepared tableside. It is sometimes termed the "King" of salads. I had being looking for the ready-made Caesar Dressing for quite sometime. Because in the local supermarket, what you can find is usually those common salad dressing. So happen, I managed to grab hold of this "Hellmann's-Caesar Dressing" from Carrefour.

To serve my Homemade Caesar Salad for lunch, I also add in some Breaded Chicken which will make it more filling. Overall this is a very great and healthy lunch, which consists of vegetables, meat and fruits.


Ingredients For Salad:
1 Baby Romania Lettuce
1 Avocado, cut into slices
1 Red Apple, cut into cubes
1 Green Apple, cut into cubes
1 Pear, cut into cubes
6-8 Cherry Tomatoes
4-6 Pieces Basil Leaves, shredded
1 Tablespoon Extra Virgin Olive Oil
Pinch of Salt
Some Black Pepper

Methods:
1. Trim, and wash the baby Romania lettuce, drained well and set aside.
2. Place the drained lettuce in a big mixing bowl together with the apples, pear, tomatoes, basil leaves then drizzle the olive oil, pepper and salt and mix well using your clean hand.
3. Wrap it with clingwrap then set aside in the fridge while preparing the breaded chicken.

Notes: Do not cut or add in the avocado, cut it only before serving so that the flesh won't turn black in colour.

Ingredients For Breaded Chicken
1 Chicken Breast Fillet, cut into thin slices
1/2 - 3/4 Cup Breadcrumbs
1 Egg, lightly beaten

Seasoning:
1 Tablespoon Light Soy Sauce
1 Teaspoon Black Pepper
1/2 Tablespoon Cooking Wine
1/2 Tablespoon Cornstarch

Methods:
1. Wash, trim the chicken then marinate it with seasoning for at least 30 minutes.
2. Dip the all the marinated chicken pieces in beaten egg then coat with breadcrumbs and set aside for 1 minute.
3. Deep-fry a few pieces at a time in hot oil until golden brown, drained and set aside. Repeat the process until all chicken pieces are cooked.

To Assemble:
1. Remove the salad from the fridge, then arrange some of it on the plate then top with some pieces of breaded chicken.(cut the chicken into smaller bite size pieces)
2. Next add another layer of the vegetables salad, some cut avocado slices and extra breaded chicken.
3. Finished it off with by drizzling about 1 - 2 tablespoons of Caesar dressing around it and serve warm.

Baked Rosemary Chicken With Jam Apple

Saw this interesting modify French Cuisine from one of the Taiwan cookbook that I loan from the library. So I decided to use it for the Wedding Anniversary Dinner.... Although it might not be up to standard like those French Restaurant but it do taste good as a home-cooked dish and most important this is a one dish meal which is easy to prepare.


The original recipe only had baked apple and chicken but for ours, I added in baked baby potato, button mushroom and avocado salad. The taste of the chicken is very unique, tender and juice. While the baked apple with jam is a bit sweet towards dessert type where the melted assorted jam soaked into the apple... So yummy.....

Ingredients: (serves 2)
2 - 4 Apples(1 used 2 small green & 2 Gala red apples)
2 Chicken Maryland(drumstick with another portion of meat)
4 - 6 Tablespoons Assorted Jam(I use strawberry & blueberry jam)
30g Butter, soften or melted
8-10 Baby Potatoes, wash and peel of skin
6-8 Button Mushrooms, wash and peel of skin
1 Avocado, peel and cut into cubes
2 Tablespoons Yogurt
4-6 Cherry Tomatoes

Methods:
1. Wash, peel and lightly coated the baby potatoes with 1 Tablespoon Olive Oil and 1/2 Teaspoon dried Mixed Herbs and toss well. Set aside.
2. Wash, peel and core the apples then stuffed about 2 Tablespoons of jam into each apple and place on a baking dish.
3. Next brush the melted butter all around the apple and bake in a preheat 180 degree oven for 10 minutes together with the seasoned baby potatoes in another baking dish(for the baby use a larger baking dish and place the potatoes in one corner while leave some extra space for baking the chicken).
3. While baking the apples and potatoes, preheat a non-stick pan with some butter and olive oil, saute both side of the button mushrooms until fragrant.(around 30 sec on each side, you can brush extra melted butter on the mushroom when frying)
4. Remove the mushroom, add another 1/2 Tablespoons of olive oil, saute the chicken skin side down for 1 minutes, turn and saute the other side.(you can add in the garlic and rosemary from the seasoning to saute as well, as it will bring out more fragrant on the seasoning)
5. Next remove the chicken from the pan, arrange it on the same baking dish as the potatoes together with the button mushroom.
6. Brush drizzle the remaining marinade seasoning on the chicken then brush with some extra butter on the chicken, potatoes, mushroom and apples then continue to bake for another 15-20 minutes, until chicken is crispy on skin and potatoes are tender.

Seasoning:
3 Cloves Garlic, cut into slices
1 Tablespoon Light Soy Sauce
1 Tablespoon Brown Sugar
1 Teaspoon White Pepper
1 Teaspoon Five Spice Powder
1 Spig Of Rosemary

Methods:
1. Wash and trim the chicken, pat dry and marinate it with the above seasoning for about 2 hours or overnight in the fridge for better taste.(retain the seasoning sauce for baking the chicken later)

To Assemble:
1. Mix the avocado cubes with the yogurt(you can use plain or flavour yogurt) then set a portion on the place.
2. Removed the baked items from the oven, arrange them on the plate accordingly then top with some cherry tomatoes and serve.

Notes: You can use whole potato instead of baby potato or you can serve it with vegetables salad instead of baked apples.

Oatmeal Chocolate Chips Cookies

Get to try this wonderful recipe from Evan's Kitchen where she bakes the Oatmeal & Raisin Cookies. As Reyon doesn't like to eat raisin, I replaced it with his favourite tiny chocolate chips. And I also used the chocolate flavored horlicks which I got as a free sample from buying bread. So afterall, mine became something like chocolate and chips cookies.

At first, I still worried that reyon might not like the taste or texture of the rolled oats but luckily he did not notice it and happily munching his end-products. Like what Evan said, this is indeed a very easy to prepare cookies and it would really filled your kitchen with that wonder aroma the you can't resists. Do give it a try and I am sure you can come up with whatever favour of oatmeal cookies that you prefer.

Ingredients: (click link for original Evan's Recipe)
100g Brown Sugar
125g Butter, soften
190g Plain Flour
65g Chocolate/Plain Horlicks(malted milk powder)
1/4 Teaspoon Bicarbonate Of Soda
50g Rolled Oats
80-100g Mini Baking Chocolate Chips
1 Egg

Methods:
1. Beat sugar and butter on medium speed using electric beaters until light and creamy. (about 5-8 minutes)
2. Next add in the egg and continue to beat until well combine.
3. Add slowly fold in the sifted flour mixture(flour, bicarbonate of soda and chocolate horlicks) in three batches until well corporate.
4. Lastly stir in the combined chocolate chips and rolled oats in two batches and mix well.
5. Drop 1/2 Tablespoon of mixture onto a lined baking tray and flatten it slightly using a wet spoon or fork.(make sure to leave some space in between each cookies or else they will expand and stick to each other after baked)
6. Bake in a preheated 160 degree oven for 20 minutes.
7. Leave it to cool completely before storing in air-tight container.

Notes:
For my case, I made 1/2 Tablespoon of mixture to produce small cookies that are easier for my son to munch.

The texture of the cookies will be crunch on the outside but a bit chewy and moist in the center.