27 February 2011

Beer Batter Chicken - BeMyOwnChef Recipes

As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish or prawns which are especially tasty in this beer batter.


1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 cups beer
3 - 5 chicken thigh / wings or breast meat


In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture). Mix chicken in batter and sit for 10mins. Heat up oil in pan and fry chicken till golden brown. 

24 February 2011

Shrimp And Chicken Linguine Pasta - BeMyOwnChef Recipes

This recipe is a delicious and creamy dish with both shrimp and chicken. Serve with a loaf of crusty bread and a tossed green salad, if desired. You may use Macaroni too if you like.


  • 1 pound linguine pasta
  • 1/4 teaspoon ground nutmeg
  • 1 pinch cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons butter
  • 1/2 cup milk
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 4 skinless, boneless chicken breast halves - cut into cubes
  • 3/4 cup white wine
  • 1 pound medium shrimp - peeled and deveined


  1. Bring a large pot of lightly salted water to a boil. Add linguine pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.
  3. In a medium saucepan over medium heat, melt butter and add 1/2 of the spice mixture, milk and cream. Heat until sauce thickens; set aside.
  4. In a large skillet over medium heat, warm olive oil and add garlic, chicken, wine and remaining spice; cook until chicken is no longer pink. Remove chicken from pan and cook shrimp.
  5. Deglaze pan by adding some wine and heating it for 2 to 3 minutes; add the cream sauce and reheat if needed. Pour sauce over hot linguine and add chicken mixture and shrimp. Serve 3 - 4 person.

22 February 2011

Shrimp And Tomatoes Linguine - BeMyOwnChef Recipes

Use tomatoes that are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used to replace fresh ripe tomatoes.


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups diced tomatoes
  • 1 cup dry white wine
  • 2 tablespoons butter
  • garlic salt and black pepper to taste  
  • 1 (16 ounce) package linguine pasta
  • 1 pound peeled and deveined medium shrimp
  • 1 teaspoon Cajun seasoning or mixed herbs seasoning
  • 2 tablespoons olive oil


  1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
  2. Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  3. Season the shrimp with the Cajun or mixed herbs seasoning, garlic salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine and done. Serve 3 - 4 person.

21 February 2011

Sometimes Lazy Cookings Pays Off..

Yes, I match together dishes the way a blind monkey might stack LEGOs, but once in a while I stumble upon a real keeper. This is one dish that I'm particularly fond of.

A simple dish to toss together when you're feeling lazy. The while thing only take a few minutes of actual active work and the payoff is flavorful and healthy. This dish easily doubles for company or for leftovers.

Soba and Brussels Sprouts with Parmesan

Feel free to substitute Feta, or other favorite cheese.
Servings: serves 2 people.

1 wrapped bundle of soba noodles
20 small Brussels sprouts
2 garlic cloves
2 Tablespoons + 2 teaspoons olive oil
1/4 cup grated Parmesan

1. Trim the ends off the Brussels sprouts and cut them in half. Discard the ends and any loose leaves. Finely mince the garlic.

2. Prepare the soba noodles per manufacturer's instructions. Drain and toss with 2 teaspoons of olive oil. Set aside.

3. Place the remaining 2 Tablespoons of olive oil in a skillet over medium-high heat. When the oil is hot and shimmering add Brussels sprouts. Toss and cook until they start to brown and soften a bit, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Take off heat.

4. Toss the soba with the Brussels sprouts and garlic. Plate and garnish with Parmesan. Serve...

See? Lazy Cooking Right !!!

Do you have any lazy cook recipes of your own? If so, please share them in the comments.
I know I could always use a new recipe for those tired, hungry, downtrodden nights.