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Chicken Pasta with Mushroom sauce

inspired by this recipe
http://www.campbellskitchen.com/recipes/recipedetails?recipeid=50682


Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup 
• 1/2 cup milk 
• 1/2 c carrots cubes
• 1/2 c potato cubed
• 2 cups cubed  chicken fillet
• 250 grams Macaroni noodles
• 1/4 cup grated Parmesan cheese (Millel is my favorite brand though it's hard to look for it nowadays
• 1/4 teaspoon ground black pepper 
• 1/2 cup shredded Cheddar cheese (Manolia quickment)

Recipe looked simple but i had to add filipino touch…

• saute 1 tbsp garlic , 1/2 onion in oil 
• stir fry cubed chicken until done
• add in campbell soup, milk, vegetables, parmesan cheese and black pepper. 
• add in cooked spaghetti and transfer to a baking pan/casserole.
• sprinkle with cheese and bake at 400F for 25 mins or until vegetables are done.

Chicken with 40 Garlic Cloves

recipe from

http://www.williams-sonoma.com/recipe/chicken-with-40-garlic-cloves.html


Ingredients:

• 2 chickens, each 4 lb., cut into 8 serving pieces
• Salt and freshly ground pepper, to taste
• 3 Tbs. extra-virgin olive oil
• 40 garlic cloves, peeled
• 1 Tbs. minced fresh rosemary
• 1 Tbs. minced fresh thyme
• Zest of 2 lemons
• 1/4 cup white wine
• 3/4 cup chicken stock
• 3 Tbs. unsalted butter, at room temperature, cut into pieces

Directions:
Preheat an oven to 400°F.

1. Season the chicken with salt and pepper. 
2. In a wide Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate. 
3. Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. 
4. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Cover the pan, transfer to the oven and roast for 20 minutes. 
5. Baste the chicken with the accumulated juices. Continue roasting, uncovered, until the chicken is cooked through and the juices run clear when the meat is pierced with a knife, about 30 minutes more. 
6. Transfer the chicken to a platter; leave the garlic in the pan. Cover the chicken loosely with aluminum foil. 
7. Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Whisk in the butter a few pieces at a time. Season with salt and pepper. Transfer the sauce to a sauceboat. Serve the chicken immediately and pass the sauce alongside. Serves 8.

LENGUA IN MUSHROOM SAUCE

http://casaveneracion.com/ox-tongue-lengua-in-mushroom-sauce/

first time to try to cook ox tongue  or Lengua. initial thought of cooking tongue grossed me out. however this recipe from Casa Veneracion turned out yummy. Tongue is more tender than tenderloin. 

Sauce is a simple mushroom sauce using Campbell canned Mushroom soup. i use similar recipe for beef stroganoff.

Pastry lane

Finally, our bakeshop is slowly taking it's shape. From a side business in our fast food establishment, it had slowly developed it's own market not only from the loyal customers in the building but through orders from friends.

Cakes, pastries and breads sold are already carefully selected based on the response of our regular customers. What I lack now is the brand to complete the package. I had spent years in searching for the perfect name. Pastry Lane suddenly came to my mind. I know the name is vain but it is subtle. I asked friends if the immediately recognized my name in it. 40% didn't =). 

The name just came in time with the delivery of our kiosk. Next project  is packaging.. then I'll be ready to join fairs next year!

 

Pastry Lane

After years of finding the right mix of cakes and pastries line-up and now including breads, I've finally found a perfect name for our bakeshop... Pastry Lane.

A vain name but still subtle.

Muffins