Tag Archives: cheese

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. =)


  • 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


  • 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 🙂

Mexican Chicken Quesadilla

Hola ! Amigos and amigas! Buenas Dias! Today I have decided to make quesadilla for dinner. It is very easy to make, yet bursting with flavours from the different spices used. As you can see from the photo above, I am using a lot of Mc Cormick’s spices. They have great quality herbs and spices that would surely give that ‘oomph’ to your dishes. This recipe yields 2 round quesadillas, perfect for a family of 4.


  • 1 tbs oil + 2 tbs of oil
  • 4 pcs of tortilla wrap
  • 300g chicken breast (cut into cubes)
  • 1/4 pc chopped yellow bell pepper
  • 1/4 pc chopped red bell pepper
  • 1/4 pc yellow onion (medium size)
  • 125g grated cheddar
  • 125g Monterey Jack cheese


  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne
  • 1/4 tsp oregano

Mango Salsa

  • 1 ripe yellow mango ( cut into small cubes)
  • 2g chopped coriander
  • 20g red bell pepper
  • 20g yellow bell pepper
  • 10g minced red onion
  • 1 big lime (7g juice)
  • salt and pepper to taste
  • Mix all the ingredients for the salsa, wrap and set aside in the refrigerator


  • Gently whisk all of your spices, add in your cubes of chicken, season it well until all the pieces of chicken are coated with spices. Set aside.
  • In a medium high heat fire, drizzle 1 tablespoons of oil onto your pan , sauté the yellow onion and bell peppers until tender. Transfer to a plate.
  • Using the same pan, add two tablespoons of oil , sauté the seasoned chicken until all the pieces are cooked through. Transfer to a plate.
  • Using a clean pan heated under a medium low fire, lay one piece of tortilla, sprinkle half of the grated cheddar cheese, then followed by half of the cooked chicken, half of the cooked onion and bell peppers, then half of the shredded Monterey Jack cheese. Lastly top it with another piece of tortilla wrap. Flip and cook for both sides., about 3 minutes each side.
  • Sliced into wedges, serve with mango salsa
  • Repeat the process for the remaining ingredients.