23 June 2011

Roasted Beer Pork Ribs - BeMyOwnChef Recipes

Roasted pork ribs is something to crave when it comes out juicy and the meat just fall-off when you bite. Ribs makes an awesome dinner for any kinds of celebration.


1.5 kg spare pork ribs or baby pork ribs
4 tbsp of soy sauce
1 tsp of garlic powder
1.5 tsp of paprika
2 tsp of cayenne pepper
2 tbsp sugar
2 tbsp honey
1 cup of beer
Half tsp of salt and black pepper to taste.


Wash and clean the ribs thoroughly and then dry with a kitchen towel or paper. Removing the membrane from the ribs is optional. Combine all the other ingredients in a bowl. Mix well and coat the ribs with it thoroughly. Cover and refrigerate overnight.

Preheat oven to 180°C. Cover a baking dish with aluminum foil or you may use a oven tray. Spray it with some olive oil. Prop up the pork ribs on its side, coating liberally with marinade sauce leftover. Roast for 2 hours or until golden brown and don't forget glaze the remaining marinade sauce on the ribs once every 30mins. Test if the ribs are done after 2 hours and the meat should slightly fall off the bone when pierced with a fork. Serve 4 - 5 person.

21 June 2011

Chicken Linguine In Mushroom Cream - BeMyOwnChef Recipes

A thick, creamy mushroom sauce served over golden brown chicken breasts and linguine. Easy and satisfying. Crusty bread is always good for dipping in the sauce as well.


  • 8 tablespoons butter, divided
  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 6 ounces button mushrooms, sliced
  • 3/4 cup Marsala wine, divided
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 3/4 cup heavy cream
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon chopped fresh thyme
  • 1 (12 ounce) package uncooked linguine pasta


  1. Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.
  2. In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Add cream of chicken soup and cream of mushroom soup to reserved chicken/drippings skillet. Mix soups well with drippings, making sure no lumps remain. Slowly add cream, stirring constantly, then add remaining 1/2 cup wine; season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.
  5. Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
  6. About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Serve chicken breasts and sauce over the hot cooked pasta. Serve 3 to 4 person.