Wednesday, June 11, 2008


I am one of those who likes "morhping" a recipe. It not only saves time but saves $ as well. This is also a good idea for leftovers. You will have to think outside the box, be creative on how to morph leftovers so that your family will not even know they had that dish twice.

This recipe is one of my Morphing recipes. They are both delicious, your family or kids will not even know they are one and the same.


2 tbsp. butter
4 boneless skinless chicken breast
3 tbsp. chopped parsley, fresh or dried
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. drained capers (I only use 1 tbsp.)
1/2 tsp. pepper
1/2- 1 c. sour cream

Place each chicken breast half between 2 sheets of plastic wrap. With the flat side of a meat mallet or side of a cleaver, working from the outer edges in, gently pound to a thickness of 1/4 inch.

Melt butter in skillet. Add chicken, saute 6-8 minutes until done, turn once. Remove chicken and keep hot.

Stir in lemon, water, parsley, pepper and capers. Deglaze pan. Remove from heat. Add sour cream and stir. Spoon over chicken and serve.


I had some chicken pallard leftovers for the next day. I cooked some pasta added a store bought alfredo sauce, julienne some bell peppers and topped it with the chicken pallard. You can also slice the chicken and mix it in to the pasta. It was so delicious....=:)

Monday, June 9, 2008


These are not Filipino desserts but we love them. I have been making molten chocolate cake for quite sometime now. As for the molten butterscotch cake, i got this recipe from Suzanne a myspace friend and became one of our favorite too. These are my go to desserts if i have visitors.


4 squares semi sweet chocolate
1 stick butter
2 whole large eggs
2 egg yolks
1 cup powedered sugar
1/3 cup flour
6 pieces Oreo cookies
1/2 cup whipped cream topping

Preheat oven to 425 degrees F.
Microwave chocolate and butter in a microwaveable bowl on High 2 min. or until butter is melted.
Stir with wire whisk until chocolate is completely melted and mixture is well blended.
Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended.
Gradually add to chocolate mixture beating constantly until well blended.
Butter 6 ramekins and dust with cocoa powder. (Flour could be used to dust the ramekins but will leave white spots on the cake, not a nice presentation )
Place 1 cookie on the bottom of each ramekins.
Cover evenly with batter.
Bake 8 minutes or until cakes are firm around edges but still soft in centers.
Let it stand for 1 min.
Carefully loosen the cake by using a small thin knife.
Invert onto a dessert plate and garnish with whipped cream.


6 teaspoons of graham cracker crumbs
1 cup butterscotch chips (6 oz)
2/3 cup butter or margarine
3 whole eggs
3 egg yolks
3/4 cup packed brown sugar (i suggest 1/2 cup only)
1/2 cup all purpose flour

Heat oven to 450 degrees F.
Butter the bottoms and sides of 6 ramekins (custard cups).
Sprinkle 1 teaspoon cracker crumbs onto the bottom and around side of each cup.
In a small saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool sligthly, about 5 minutes.
Meanwhile, in a large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended then mix in the flour.
Divide batter evenly among the ramekins/cups.
Place cups on cookie sheet with sides.
Bake 12 to 14 minutes or until sides are set and centers are still soft.
Let stand for 3 minutes.
Run small knife along sides of cakes to loosen.
Invert onto a dessert plate and garnish with whipped cream topping or icecream.