Mushroom, Pepper and Cheese Omelette on English Muffin

English Muffin Breakfasts, Again!  Yes!

This time, it's a thick single-egg omelette with a lot of mix-ins - a large pinch each of thyme and salt, 3 tablespoons cream cheese, 1 red chili pepper (sliced) and a handful of sliced mushrooms.

I like using a very small non-stick pan.  The pan is really an egg pan, it even came with a spatula in the form of a fried egg! The diameter of the pan is about 4.5 inches!

screenshot from Google images

And it is the perfect size for a dish to put on top of an English muffin.

Choco Mallow Cupcakes

Sometime ago, I bought these humongous marshmallows...  the first thing I did with them was to make S'mores Cupcakes.  For the last remaining marshmallows, I made the simpler cousin - Choco Mallow Cupcakes.

The cupcakes are chocolate cupcakes, topped with half a marshmallow that is melted onto the cupcakes itself, then topped with chocolate ganache!

(Don't tell anyone but I liked these better than the S'mores Cupcakes!)

Baked Bacon-Wrapped Chicken

I am not that much of a big fan of bacon.  It was banned in my mother's house.  The first I ever heard or saw of bacon was at a breakfast buffet at the Manila Hotel.  I remember it clearly, like it was yesterday.  I was 9 or 10, it was during summer break, and my father said it would be fun.  It would have been fun, except that my parents argued.  About what you may wonder?  Well, the buffet then was basic with pancakes, garlic rice, hash brown, bread and various deli meats (hotdogs, ham, that sort of thing), and bacon, which I wanted to try.  My parents disagreed - in the end my mom won and no bacon for me.

Fast forward to college and someone asked me to the Saisaki Eat-All-You-Can Tempura.  My companion, in addition to the tempura, ordered the bacon-wrapped kani (Kani Bacon Maki, if I remember correctly).  That was my first taste of bacon, and I liked it!

Still I did not eat much of it because I did not like the fatty part (yes, thanks to my mom, I do not like the fat part of pork!) but when I could find lean bacon, I indulged.

Well, recently hubby brought back a lot of bacon after his gig in the province.  At first I was excited, until I saw that there was little meat and a whole lot of fat!  That put me off, but I trimmed most of the fat away and ended up with just enough to wrap some chicken livers...

12 pieces of chicken livers (cleaned, trimmed, patted dry)
6 pieces bacon, sliced in half

Wrap the liver in bacon and secure with toothpicks.  Arrange on a Pyrex dish and bake in a preheated 375F oven for about 15 to 20 minutes (depending on the size of the livers), until a tester comes out clean and no blood comes out of the liver.

Baked Chicken Cordon Bleu

This is a dish I often order at restaurants.  I like chicken, ham and cheese... and because we have a lot of ham I decided to try make Chicken Cordon Bleu at home.  Except that I did not like the idea of frying the whole thing.



So I ended up baking them...



7 to 8 boneless, skinless chicken breasts (half breasts)

1/4 cup butter, diced into 12 small pieces
7 to 8 thin slices pina ham

7 to 8 pieces quick melt sandwich cheese

1 cup flour, mixed with 1/2 teaspoon each salt, black pepper and Italian spice
2 eggs, lightly beaten
1-1/2 cups bread crumbs mixed with 1 teaspoon Italian spice

Rinse the chicken breasts and then pat dry.  Pound between plastic sheets until thin.  Place a slice of ham and a slice of cheese on the chicken breasts and fold over; secure with toothpicks.  (Personally I pound the chicken not too thin and slice/make a pocket and stuff the ham and cheese inside; then secure with toothpicks).

Roll in the flour mix, dip in beaten egg and then roll in breadcrumbs.  Re-dip in beaten egg and then roll again in breadcrumbs.

Lightly grease a large Pyrex baking dish.  Scatter half the butter in the dish then arrange the chicken in the pan.  Dot the tops with the remaining butter.  Bake at 375F for about 30 minutes.

Don't forget to take out the toothpicks before eating!