Two of my most appreciated things in the kitchen are my slow cooker and convection oven. They are absolutely the lazy cook’s best friend. Here’s another recipe from Allrecipes.com, that’s quick and super easy even someone who doesn’t know a thing about cooking can do (such as my husband).
You only need 5 ingredients: chicken thigh/breast fillet, taco seasoning mix, a bottle of salsa, cheddar cheese and plain yogurt/sour cream.
First, preheat oven to 375 degrees F (190 degrees C). Then, place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
I love anything stuffed, stuffed chicken, stuffed porkchop, stuffed turkey, stuffed bell pepper. You name it, I’m gonna eat it. So when I came across Nestle’s stuffed chicken recipe, I just had to try it. As usual, I tweaked the recipe a bit and ended up with a not-so-appetizing picture. But the taste, I swear, is divine! Even Bryce ate a lot that dinner. 🙂
You can try the recipe above as it is but when I whipped up this dish, I was on my peak of laziness. So instead of following Nestle’s instructions, this is what I did. Took me about 10minutes to prepare. Hehehe!
I didn’t have spring onions available and wanted a bit of veggies in my chicken so I opted for frozen veggies. 🙂
I love pimiento so I used a lot. And that pimiento in can sure was slimy. Where can I buy fresh ones?
I sliced the chicken breast in half but not going all the way, just like when doing butterfly cut porkchop. 🙂 Then instead of grating the cheese, I sliced them into thin sticks. See, lazy am I! I sprinkled some paprika, by the way, after taking this photo.
The recipe called for frying the chicken, but I know I’d mess up. I won’t be able to keep the stuffings inside the chicken, and of course, I was feeling so lazy, so I baked the chicken instead! I skipped rubbing Magic Sarap on the chicken breast because…
I added a cube of chicken bouillon and mushroom on my Nestle Cream. At this point the sauce is way too salty but when poured over the chicken, the chicken will absorb the flavor anyway. Lastly, I just popped the dish in a preheated oven. I am using a convection oven so baking time is lesser than conventional oven especially if the fan is on. My baking setting: 35 minutes at 180 C.
This is it! Served over red rice and buttered veggies. I am so going to have a second take on this and get better pictures.
It’s Sunday again and I have all the excuses to have a totally laid-back day and I honestly am not in the mood to cook anything. And when days like these hit me, pasta will always be our meal, no questions asked. Fortunately, my family never complains. Bryce, my three-year old kid, can finish his plate without us quarreling, whenever we have pasta. And the hubby, well, he eats anything.
I’m sharing one of my favorite pasta recipes that is quick and easy to prepare so we can all have extra time to spend with our families… and to sleep in. 🙂 I found this recipe from Nestle Cream’s facebook page, but I tweaked it a bit by adding onion, chopped ham, one beaten egg, using one pack of Nestle Cream instead of two and omitting grated Cheddar cheese. This is my feeble attempt to reduce the calories. Hehe!
Chopping bacon into tiny bits is a lot easier when the bacon is still frozen so forego thawing (also applicable to ham). Whenever I cook, I always try to use the least cooking oil as possible so I fried the bacon on a non-stick pan without oil. It’s only a matter of seconds before your bits are swimming in its own fat. While frying the bacon, cook the pasta. Once the bits are crisp, set them aside and scoop out the oil in the pan leaving just about a teaspoon or two.
This is why it’s called quick. Pasta cooking time is usually just 8 minutes plus boiling time, about 3 minutes. So the whole 10-11 minutes is allotted for the preparation of the sauce. I think I mastered it quite well. I can cook this meal in under 30 minutes including chopping the ingredients.
Saute garlic and onion until fragrant and onion is translucent then add diced cooked ham. After about a minute, pour a pack of Nestle cream. I added 1/4 cup of water as I don’t want my carbonara to turn out too dry. If you’re freezing or refrigerating the left-over, having a milky consistency is a good idea because the pasta will get drier after reheating.
Season the mixture with half chicken bouillon cube , pepper, parmesan cheese and freshly chopped parsley. Bring it to a boil then turn off the heat immediately. By this time, your pasta should be done. Quickly drain it and add it onto the sauce.
While pasta and sauce are still hot, pour in the beaten egg and toss everything together. Add more parsley of you like. For some reason, I don’t like cooking carbonara without the egg. It just doesn’t feel right. Haha!Finally, garnish with bacon bits, pasley and parmesan cheese. Serve immediately with garlic bread or toast while still hot.
Disclaimer: This is a sponsored post but the photos and thoughts are originally mine.