Roasted Chicken stuffed with Bacon

The inspiration behind this recipe is when, I got a chance to watch Nigella Lawson's show Nigella Express.

I remember how she prepared a very simple and quick Roasted Chicken stuffed with Bacon ( I can't remember how she called it then, Sorry.) So since it looks so very easy to prepare and it won't be needing much ingredients I try to cook it with a little twist. :) I repeat, with a little twist huh! :) 

Original recipe would be the following...

1 Whole Chicken

4 Strips of Bacon 

1/4 cup Brandy

...that's it! :) then bake for 45 minutes in 250 C. But since I mention with a twist...here is my version of Roasted Chicken stuffed with Bacon.

Roasted Chicken stuffed with Bacon

INGREDIENTS: 

1 Whole Chicken

4 Strips of Bacon 

1/4 cup Red Wine ( it should be Brandy. I only had Red Wine that time.)

Salt 

Pepper

Rosemary leaves* 

Baby Potatoes*

*optional

PROCEDURE:

Roasted Chicken stuffed with Bacon

Pre-heat the oven in 250 C. 

Place the chicken in a roasting pan. 

Rub the Chicken with rosemary leaves,salt and pepper then let it rest.

Cook the bacon strips in a small pan until it's crisp. Turn of the hit, then place the bacon inside the chicken cavity.

Pour the red wine in the pan with the bacon fat, then let it bubble for a minute or two.Then pour the mixture to the chicken evenly.

Roast the chicken for 45 minutes in 250 C. After 30 minutes, add the baby potatoes in the roasting pan. 

Continue cooking for 15mins. Rest the Roasted Chicken for 10 mins before carving. 

Shrimp in Creamy Sauce

This recipe of mine is so easy to cook. For me, Shrimp in Creamy Sauce is just the other version of Garlic Shrimp. My recipe is a little bit sweet and reach. :) If I have a sudden gathering her in our house. And if I don't have enough time to prepare, this is on top of my list to serve for my guests. Lol :D

Shrimp in Creamy Sauce

Ingredients:


1 kilo of Shrimp or Prawns 
2 cups clear soda (Sprite or 7-Up)
10 slices of quick-melt cheese
1 tsp. Cornstarch (dissolved in water)
1 tsp. Sugar
Salt and pepper to taste
Fresh Parsley  (for garnish)




Instructions:
Wash the shrimp. Put the shrimp in a saucepan and marinade in clear soda for 15 minutes. Cook the shrimp with the marinade in lower heat. Also add the slices of quick-melt cheese. Cook until the liquid almost completely evaporates. Sprinkle the sugar, salt and pepper. After 3 minutes set aside the shrimp. In the same pan add the dissolved cornstarch and add a small amount of water. That would be your creamy sauce. Assemble the shrimp in a serving dish and pour in the creamy sauce on top. Garnish with fresh parsley and serve hot.

My Ginisang Monggo ( Sauteed Mung Beans)

If your looking for a high fiber dish, Sauteed Mung Beans is the answer. This dish is highly recommended for those people having problem in lowering blood cholesterol and indigestion. Mung Beans is also high in uric acid, so for the "not so young" they are avoiding to eat this dish. 

Here in the Philippines, Friday is a Ginisang Mongo day ( Sauteed Mung Beans day). It's been a tradition that Ginising Monggo is served every Friday evenings. It is related to religion, because most Filipinos are Roman Catholics and abstain from meat on Fridays even outside of Lent. But for my case, I just simply love mung beans. I cook it whenever I have a cravings for it. Lol. 

Ginisang Monggo (Sauteed Mung Beans)

Ingredients

4 cups of water

1 1/4 cups green mongo (mung beans)

2 tbsp oil

1/2 small onion, chopped

3-4 cloves garlic, chopped

1/4 ground beef (optional)

1 cup prawns

2 cups of Malungaay leaves (Moringa Leaves)

2 tbsp patis (fish sauce)

Salt and pepper to taste

Instructions

Soak the mung beans in about 2 cups water for 1 1/2 hours.

Bring the water to a boil and simmer for 20-30 mins. Set aside.

Heat oil in a pan and saute onion and garlic. Add the ground beef and saute until brown.

Add the mung beans and 2 cups fresh water. Bring to boil and simmer over medium heat until beef is fully cooked (add more water if necessary). Then add the prawns and cook for 2 mins then add the malungay leaves. Season it with patis, salt and pepper. 

Best serve hot with steamed rice and tinapa (smoked fish).