Western

Baked Cheesy Scallop

These are cheesy and deliciously good. Will you just eat one or two ??NOOOOO, definitely not! You will eat more than that. This is so good that my kids just can’t help but rave about it. In the interest of keeping this recipe simple, I kept the ingredient list is rather short. =)

Ingredients

  • 1 pack of frozen half shelled scallop (thawed, washed and pat dry) 16 pcs
  • salted butter
  • 250g grated cheddar cheese
  • 100g grated mozzarella
  • dried parsley

Method

  • Preheat the oven at 170 degree celsius
  • Place a small slice of salted butter on the scallop
  • Top with grated cheese
  • Sprinkle on some dried parsley
  • Bake for 15 minutes. Remember not to overcook it. Use your own judgement as each oven works differently, so do the size of the scallop.

The scallop has three parts which are edible, the white fleshy muscle, the roe and the frilly membrane. It is up to you if you want to remove the other parts and leave only the white fleshy muscle. As for me I like to include all of it because each has different textures, giving a different mouth feel with each and every bite 🙂

Baked Skinless Chicken Breast in Chimichurri Sauce

healthy meal that you can easily prepare at home

Healthy meals can be easy and delicious just like this baked chicken breast. The aroma of the herbs from the Chimichurri sauce infused well on the meat that makes each bite flavourful. This recipe is definitely a keeper for me. Try it out ! 🙂

Chimichurri sauce was best made one day ahead to let all the flavour released in the oil and this recipe is adapted from Karina of Cafedelites.com. I just made some slight changes to suit my taste.

Ingredients

  • One piece of chicken breast about 210g
  • 3-4 tbs of chimichurri sauce (see recipe below)

Method

  • Butterfly cut the chicken breast
  • Place the chicken on an oven proofed ceramic dish and marinate the chicken with the sauce on both sides. Cover and refrigerate for at least 15 minutes
  • Bake it in a preheated oven at 180 degree celsius. Bake for 10 minutes then set to grill mode and bake for another 5 minutes. Make necessary adjustment according to your oven. As each oven’s heat works differently. If you have bigger piece of chicken, baking time needs to be a little longer. Do not over-bake, therefore increase the baking time little by little and check.
  • Can be serve with salad to have a complete meal

Chimichurri Sauce

Ingredients

  • a handful of finely chopped fresh parsley
  • 1 small chili (birds eye) – chopped
  • 1 big chili (deseeded) – chopped
  • 1 tsp minced garlic
  • 1 1/2 tbs red wine vinegar
  • 1 tsp salt
  • 1/2 tsp ground oregano
  • 1/2 cup extra virgin olive oil

Method

  • Add all the ingredients together and mix until well combined. Transfer to an airtight container and refrigerate.

Any unused chimichurri sauce can be refrigerated. I normally would keep it for a week.