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Pan-Fried Boneless Pork Chop with Hardboiled Eggs and Tobiko

Nowadays I run out of idea what to cook for hubby's dinner. Yesterday I tried to make something simple and different yet delicious!!! If you are like me who have to cook dinner daily for the family you'll understand what I mean..Anyway,I like this dish especially the presentation!! What do you think?


2 pieces boneless pork loin,
1 tbsp sugar
1 tbsp sea-salt
1 tbsp ground pepper powder
1 tbsp garlic powder

2 tbsp oil or more

3 hardboiled eggs,peeled and cut 1/2 each
100 gm spinach,cleaned
flying fish roe(tobiko)


1:Use tenderizer to pound the meat until soft and tender,then season with salt ,sugar and ground pepper powder for an hour or more.Meantime boil the eggs, peeled and cut,set aside.
2:Heat aluminium skillet or pan with 2 tbsp oil at medium heat,place pork chop on the skillet after 5 minutes and pan-fry both side until charred or golden brown ..about 15-20 minutes.
3:Microwave washed or cleaned spinach at high for 2 minutes .Place pan-fry pork chop over cooked spinach.Then place cut hard boiled eggs on the side.Top eggs with tobiko(flying fish roe ) and mayonnaise.Serve warm as dinner.

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Cheesy Chicken Pie

Cheesy Chicken Pie is not only easy and simple to make,but it's really taste savory and appetizing delicious.For me who is lazy, I just get the ready make tart or pie dough from supermarket freezer to make my life easy!! haha!! If you're hard working and don't mind kneading the dough why not making the pie dough yourself to save some $$$. I know ,I know getting a piece of cheesy savory chicken pie at the store is not really cheap but if you have a whole bunch of family to feed,try to make this at home!! it's really worth your time and you can feed your whole family at affordable price!!! What you really need is: chicken meat,green peas,onion and 3 types of cheese!! mozzarella, grated Romano and yellow cheese!! there you go.....My 6 year old daughter said this pie taste really great!! Happy Easter!!

1 pack of frozen pie dough( 2 pieces each box) thawed
some flour for dusting
1 egg +1 tbsp water for brushing

1 cup green peas(I used frozen peas)
2 large onion,peeled and diced
1 lb boneless chicken breast,diced
1 cup shredded yellow cheese
1 cup grated Romano cheese
1 cup shredded mozzarella cheese


1:Preheat oven to 350F.Prepare a 11 inch pie pan.Dust some flour on the kitchen counter before lay a piece of pie dough on it.Then sprinkle some flour on top of the dough before use a rolling pin to roll it out especially the edges :flat not curve.Repeat the same with the second piece,set aside.
2:Carefully lay a piece of rolled dough onto the pie pan.Place shredded yellow cheese on the bottom ,then place diced onion,diced chicken,grated Romano cheese, green peas and shredded mozzarella cheese..
3:Carefully place the rolled dough on the top of the pie pan.Seal the dough..Use the fork tips or your own desire pattern(fold) to seal the dough as long as it's doesn't open.Brush the top with egg wash before bake in oven for 45 minutes to 1 hour..or depend on your oven temperature..I want my pie well done so I bake longer..1 hour and 15 minutes..
4:Remove pie from oven,rest for 10-15 minutes before cut and serve snack or main dish.
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Strawberry Linzer Cookies

Couple of weeks ago hubby keep coming home with boxes of raspberry Linzer cookies from 7-11 store..At first I thought someone gave him the cookies but later when I see the empty container I realised it's from 7-11..Anyway he said the cookies taste delicious and soft.. ..not to forget with plenty of preservative!! haha!! he said that why make the cookies taste good!! What a joker! Since he loves that cookies so much, I might as well bake him some for his sweet tooth..I remember ,I see somewhere in my bake book,it's has the recipe...That right!!Nick Malgieri cookbook have that recipe!! His recipe is simple and easy .He called it's Rasberry Linzer Disks..
I think I have few nice flower pattern cookies cutter but at last moment I can't find it!! All my cooking and baking pans and utensils are store in the garage ..My garage is overloaded with my MIL's stuffs.She just moved from her apt in NYC to an Assistant Living...Hubby moved all her stuffs back home since she don't need all her stuffs in her new living quarter now...All I can find at the last minute is a round shape cookies cutter and some pipping tips to cut the dough..Well,that's better then nothing ,right? This sandwich cookies always look festive with their "window" fill with brightly colored raspberry preserves. Be careful when preparing these:Make sure the butter is really soft,or else the dough won't pull together and will remain an unmanageable powder.

8 oz (2 sticks /225 gm) unsalted butter,softened
2/3 cup granulated sugar
1 cup (about 4 oz/100 gm) silvered almonds(I used sliced almonds and roasted until golden brown before finely ground in the food processor)
2 2/3 cups all purpose flour(spoon flour into dry measure cup and level off)
1 tsp ground cinnamon
1/2 tsp ground cloves(I omit it since I don't have any at home)

1 cup seedless raspberry preserves (I used strawberry)
Confectioner's sugar for sprinkling
2 cookies sheets or jelly pans lined with parchment or foil


For the dough,combine the butter and sugar in the bowl of electric mixer.Beat with paddle on medium speed until soft and lightened,about 5 minutes,Decrease the speed to low and beat in the almonds.
2:Mix together the flour,cinnamon and the cloves and beat into the butter mixture continuing to beat the dough holds together.
3:Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the dough.Scrape the dough out onto a piece of plastic wrap and cover it with more wrap.Press the dough with palm of your hand to make about 1/2 inch (1 cm) thick.Slide the dough onto a cookie sheet and refrigerate it until firm ,1 to 2 hours or up to 3 days.
4: When you are ready to bake the cookies,set racks in the upper and lower thirds of the oven and preheat to 350 F(180C)
5:Remove the dough from refrigerator and divide it into 3 equal pieces.Place 1 piece of dough on a floured work surface and return the remaining pieces to the refrigerator.Lightly flour the dough and gently press it with the rolling pin to soften slightly before rolling.
6:Roll the dough about 1/2 inch(6mm) thick to a 9 inch(22 cm) square.Use a 3 inch plain round cutter to cut the dough into disks,lifting them with small spatula and arranging them on the prepared pans about 2 inches apart on all sides.Place the scrapes in a small bowl and refrigerate them.repeat with the second and third pieces of dough,refrigerating the scrape each time.Gently knead the scraps together and re-roll to cut more cookies.
7:Use a 1 inch round cutter to make a home in the center of half the cookie base.(I use M1 Wilton's pipping tip) Bake the cookies until they are firm and golden,about 15 to 20 minutes.After the first 7 to 8 minutes,place the pan from lower rack on the upper one and vice verse.turning the pans back to front at the same time.If you know your oven gives strong bottom heat,stack the pan on the lower rack on top of a second one for insulation.Slide the paper off the pans to cool the cookies.
8:While the cookies are baking,heat the preserves in a small saucepan over low heat,stirring occasionally.Boil gently for 3 to 4 minutes to evaporate excess moisture.( I skip this step bcos I used Strawberry Jam in bottle)
9:After the cookies have cooled ,dust the pierced ones with confectioners sugar.Turn the whole bases over so the flatter side is facing upward.Spread about 1/2 tsp of the preserve glaze on the whole bases and place the pierced cookies on top of them.Use a small spoon to fill the area in the center of the top cookie with a little more glaze.
10:Keep the cookies at room temperature loosely covered in a single layer or the glaze in the center might be marred.

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Cold Beans Salad in Mayonnaise

Legumes are a rich source of protein and a staple food in many countries. Legumes are classified as lentils, beans, or peas, and all of them are basically seeds from specific plants.Beans, such as Kidney beans, Pinto beans, Navy beans and Black beans, are naturally low in total fat, contain no saturated fat or cholesterol, and provide important nutrients such as fiber, protein, calcium, iron, folic acid and potassium..Not only are legumes highly nutritious, they are very versatile, lending themselves to all kinds of dishes and combining marvelously with grains, vegetables and spices, and they taste delicious, with a buttery texture and subtly nutty flavor.Plus, they’re filling and satisfy the appetite..Nowadays there’s a tremendous variety of beans in canned selling in both markets and restaurants.For me the easier way to make this beans is to combined with mayonnaise ,bacon and grated Romano cheese as salad..The result is really great!!

(I used Goya Brand Canned Beans )
1 can Pinto Beans
1 can Chic Beans
1 can small Red Beans
1 can Pink Beans
1 can kernel sweet corn

3-4 tbsp mayonnaise
salt to taste
1 tsp ground pepper powder
2 tbsp grated Romano cheese
5 strip cooked crisp bacon,crushed
1:Open all the canned beans into a colander and run under cold water until it's clear.Combine mayonnaise,grated Romano cheese,ground pepper powder,crushed bacon and salt in a medium bowl,mix well.
2:Toss in the washed beans into the mayonnaise mixture,toss well.Store in fridge for 30 minutes before serve chill as salad or appetizer.

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Fried Chicken Nugget with Eno

Chicken Nugget is a very popular finger food among the children and nonetheless adult here in US and A.Usually I will just get chicken nugget from fast food restaurant for Mishu if we are not at home and in hurry to go from one place to another..But today I decided to make some fried chicken nugget with Eno since I have some thawed chicken tender sitting in the fridge.Eno is.On top of using Eno to enhance the flavor,I also mixed rice flour with panko(white bread crumbs) for the breading..The outer layer of breading will stay crunchy and crisp for sometimes if used rice flour instead of all purpose flour..


15 chicken tender,cut cube
1 tbsp Eno(fruit salt)
1 tsp sugar
1 tbsp salt
1 tbsp ground black or white pepper
1 eggs
1 cup rice flour + 1/2 cup panko(white bread crumbs

1 -2 cups oil for frying
Blue cheese or Honey mustard for dipping


1:Marinate chicken tender with Eno,salt,ground pepper,sugar and egg for 1 hour or longer in fridge.
2:Heat fryer or deep skillet with oil at medium heat 350 F.Coat marinated chicken tender into flour mixture evenly or just dump flour mixture and chicken together in ziploc bang,shake up and down until all covered.
3:Place breaded chicken tender into the hot oil.Fry until it's golden brown.Do not over crowded the fryer.Remove chicken nugget from fryer to paper towel to absorb the excess oil for 5 minutes before serve warm with blue cheese or honey mustard.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.