"Chicken_Garlic_Noodles"

Hi there,
Good Day Everyone!
The feeling of waking up on the right side of the bed is like the feeling of having a great dinner!. Today I am sharing one of the easiest recipe on my list and I know you would love to prepare it once a week. It's cooking time again and I am here to give away one of my favorite recipe. 

1 lb. of Shredded/Chopped Chicken Breasts
2 Sets of Minced Garlic
Green Onions, chopped
Chopped Onions
Olive Oil
Salt
Ground Black Pepper
1/2 of Soy Sauce (for color)
1 lb. of Egg Noodles
1 Small Can of Chicken Broth
1 Cup of Flour for thickening

First, pan fry the 1st set of minced garlic into golden brown, set aside. Next, heat the pan with olive oil in a medium heat then sautee the 2nd set of garlic, onion, chicken, salt and pepper, chicken broth and the flour (for thickening purposes) and soy sauce for color. Make sure to stir them so the even out the flour. Bring to boil.
Now in a bowl, mix the pasta (al dente) and the sauce while it's hot then the fried garlic and the chopped green onions. Here is my thing I preffered mine spicy just to give more flavor to it, so I put plenty of red crushed pepper. 
this meal can be serve hot as a full meal or cold as your pasta salad. Either way, people are gonna be talking about it....


Enjoy!


from,
Ailynmico

" Chicken de la Creme" Seared Chicken Breasts in Cream Cheese Sauce with Sliced Cherry Tomatoes and Fresh Parsley, Sauteed Asparagus.


Chicken...
3 lbs of chicken breast/strips
2 packs of cream cheese (your choice of brand)
cherry tomatoes, sliced
fresh parsley
salt and ground black pepper
chicken broth (small can)
parmesan cheese
olive oil


Asparagus...
Asparagus ( I preffered the medium size)
chopped onions
minced garlic
salt and  ground black pepper 
1 tbs. butter 
olive oil


 For the chicken, marinade the chicken in salt and pepper for a little over 5 minutes before searing them ( note: the searing time depends on how big and thick your chicken is. If you use Chicken breast make sure to pound them well so when you sear them its easy to cook it. However, if you are using the chicken strips you can marinade and sear it just as it is. Do not over cook the chicken, white meat always gets dry if you cook them for too long. It is always better to make your meat juicy and tender, after cooking the chicken set aside. 


Now for the sauce, put the chicken both in a small pot in pot and  bring  it in a quick boil. Put the cream cheese, parmesan cheese, salt and pepper to taste  and then mix them all together until the cream cheese melt. Bring to boil and set aside.


For the asparagus, melt the butter in the olive oil then sautee the garlic and the onions in a med heat pan. Put the asparagus in the pan and let it cook  (al dente) make sure to put the lid on. sprinkle salt and ground black pepper to taste. 


Serve it while its hot!!! I am sure everyone in the dining table will be a happy campers after this scrumptious meal.....


Enjoy!
Ailynmico

Easy Smoke Sausage Soup

Hi there,
   I know you're probably thinking what the heck is smoke sausage soup, right? Curiosity is a good start to learn and try new things. With this soup, you might be wondering what this one taste like but once you've tried this you'll be asking for more. Here is the simple and easy recipe for the soup.

SMOKE SAUSAGE
1 pack of Smoke sausage (mild/hot) diced
1 lb. of meat which ever you prefer (I usually use chicken wings or ground pork)
olive oil
minced garlic
chopped onions
grated carrots
cabbage chopped
salt
ground black pepper
1 can of 15 oz. evaporated milk  or 5 cups of whole milk
3 to 4 pcs. of pork or beef ribs
chicken or beef broth
elbow macaroni pasta
1 bouillion cube

 Heat the olive oil and sautee the garlic until it's golden brown then add the onions. After 3 minutes, put the smoke sausage and your preffered meat together with the ribs (pork or beef) in the pan and sear it until brown. Put the broth, milk together and turn the heat up high, bring to boil until the ribs is tender. Put the elbow macaroni and the vegetable at the same time, bring to boil. Lastly, put the salt and the pepper to taste.

This meal is best serve when hot.  Enjoy everyone!

Ailyn

From Ailyn's Kitchen!

Hi there,

   First and foremost, I want to greet you a pleasant day from my kitchen nooks. I decided to start this blog for a few good reasons. First I love to cook and its very obvious that is why I'm doing this blog in the first place. Second, I grew up in a household where the homemade meals were the main thing at our dining table which by the way happens three times a day (breakfast, lunch and dinner). Third, I want to share with you guys all the wonderful recipes I enjoy the most.

   I am the mother of two wonderful children, Joselyn 7 and Robert 6. My husband Joe happened to be a good cook himself, so we enjoy sharing our small kitchen. As a family, we love sitting down and do some chit-chat while enjoying our dinner. I started cooking for a private organization which my husband and I belong for about a year and a half now and still going. I've been serving two full course meal (from scratch) every thursday of the week. 

   You see, measuring cup and I really doesn't get along that much. I based my cooking on how  I wanted it to come out just by tasting it. My mom's advice always go with your instinct, "whenever you're cooking, make sure to listen to your tounge on how do you want it to taste like and to your stomach on how good do you want it to be." Once your are satisfied, then and only then you can say that you've done a terrific job with that meal. The compliments and the empty plate is just the icing on the cake.

   I am a Filipino so my main thing is asian delicacies but I love different type of cuisine specially the Italian cuisine. I love cooking different type of dish as long as I would enjoy it then there wouldn't be any problem at all. Whenever we go to a restaurant and tried varity of foods, if one of them caught my curiosity sooner or later I have to make my own version of it by taking off and adding some engridients to it.

   Hopefully, all the recipes I'll be posting here will make some happy campers if not many. My advice to those who love to cook, just follow your H.T.S (Heart - Tounge - Stomach). Never hesitate to doctor up the recipes you are getting from someone when you have or want to. Always leave something to talk about, make sure to leave your own trademark on each food you prepare. Halika, magluto tayo! (come on let's cook!)

From my kitchen nooks,    

Ailyn