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HOMEYSBEE BY MISSUETY

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Tag: HEALTHY Line

25Nov

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Homeysbee by Missuety

| Back to lunch for TWO
in just less than a week 😂

Yessss!! We’re back to lockdown state for 2 weeks or maybe longer 😣 but maybe this way is for the better as cases has increased immensely in the past few weeks 😱

So let’s stay home, and do more cooking!
Today’s humble menu is 𝙆𝙞𝙢𝙘𝙝𝙞 𝙁𝙧𝙞𝙚𝙙 𝙍𝙞𝙘𝙚

| Back to lunch for one
and I can’t say how happy I am 😂 (the husband must not see this)

Since the husband is back working at the office, I am back cooking lunch meals that the husband does not fancy — flour made food, toast or bread meals and salad plate

Today’s menu is none other than my all-time favourite 𝙏𝙤𝙛𝙪 𝙊𝙠𝙤𝙣𝙤𝙢𝙞𝙮𝙖𝙠𝙞

| Chicken Quesadillas
a new addition to the home cafe menu

A friend made this dish during the last Christmas meet-up and I fell for it like immediately, that’s maybe because I love anything that wraps in a tortilla 😋

It was a recipe by #laurainthekitchen but I omitted some of the seasonings just because I don’t have them all and still it was absolutely delicious 👍

Here’s my version of Quesadillas 😊
Give it a try!

﹌
𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗤𝘂𝗲𝘀𝗮𝗱𝗶𝗹𝗹𝗮𝘀
< 4 𝘴𝘦𝘳𝘷𝘪𝘯𝘨𝘴 >
What you need:
• 6 Tortilla wraps
• Pizza topping shredded cheese
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 2 chicken breast (cut into bite size pieces)

For chicken seasoning🧂:
• Salt & pepper to taste
• 1 tsp paprika powder
• 1 tsp onion powder
• 1/2 tsp parsley/oregano flakes

How to make:
1. Season chicken with salt and pepper then toss them in the paprika, onion and parsley. Ensure all chicken are well coated.
2. Heat olive oil and butter in a pan at medium high heat and once pan is hot, add in the chicken until it’s fully cooked and set aside to let it cool.
3. Now, preheat your panini pan/presser and while it’s preheating, brush one side of the tortilla with olive oil and place the oiled side facing down the plate.
4. Sprinkle some cheese on half of the tortilla, then top with the cooked chicken and more cheese on top.
5. Fold it in half and place in the pan/presser and let it cook for about 3 minutes each side (in case of pan)/ 3 minutes in total in case in a presser or until brown both sides.
6. Repeat for the rest of the tortillas and best serve while it’s hot.

| Hello 2021
First post of the year with my earth tone bedroom that has just been sprung cleaned 🧹

| Last of 2020
with the top nine post of the year
(not my personal top nine tho) 😂

Anyways, 2020 has been all good for me despite the pandemic as it just taught me so much about slow living and living in the moment

Now, I’m just all ready to welcome 2021 with a bun in the oven 🧡

| Holiday Food
to ease the mind and soul

And, that’s nothing better than a simple hot bowl of mushroom soup with toasted garlic bread

A day where I get to spend lunch alone eating my so called comfort food while the husband gets busy with gardening at the office

| Christmas vibes 🎄
even in the loo

I’m not too sure whether should I call this a wreath or what but this twig just twirled in the most perfect direction, just right for me to use it as a hanging bunch not only for decoration purposes but to scent the toilet 🌿

Also, I finally spared some time to paint my nails with Rudolph 🦌 🛷 on it and am feelin’ all ready for Christmas!

It may be a little early but I guess I won’t be active here during Christmas, so let me just wish everyone 🎄 𝐌𝐞𝐫𝐫𝐲 𝐂𝐡𝐫𝐢𝐬𝐭𝐦𝐚𝐬 & 𝐇𝐚𝐩𝐩𝐲 𝐍𝐞𝐰 𝐘𝐞𝐚𝐫 in advance!

| Spicy Garlic Seafood Spaghetti
of shrimps and scallops is getting on my number one menu list this December

If you’re a fan of spicy food and seafood, I think you’re gonna love this!

Since Christmas is so near, I’ve been also setting up the dining table with that pine bunch for every home dining meal 😆🎄

﹌
𝗦𝗽𝗶𝗰𝘆 𝗚𝗮𝗿𝗹𝗶𝗰 𝗦𝗲𝗮𝗳𝗼𝗼𝗱 𝗦𝗽𝗮𝗴𝗵𝗲𝘁𝘁𝗶
< 2 𝘴𝘦𝘳𝘷𝘪𝘯𝘨𝘴 >
What you need:
•230g ± spaghetti
•1/2 tbsp salt
•750mL water
•4~6 large scallops
•10 pcs small shrimps
•1 tbsp butter
•1 tbsp minced garlic
•1 tsp chilli flakes
•1 tsp parsley flakes
•2 tbsp soy sauce
•2 tbsp oyster sauce

For garlic oil:
•4 tbsp olive oil
•6 garlic cloves, finely sliced

How to make:
1. Place sliced garlic and olive oil in a small saucepan over medium heat. Cook until garlic starts to turn golden and remove from heat and set aside (garlic will continue cooking and turn fully golden)
2. Prepare spaghetti by adding salt into water and bring it to a boil. Cook according to package instruction.
3. While spaghetti is cooking, add butter in a large pan over medium heat and once butter melts, add in minced garlic and chilli flakes and cook for about 1 minute, then add in scallops and prawns and cook for 2 minutes each side, then remove it from pan and set aside.
4. Next, add in the soy sauce and oyster sauce. Simmer for about 1 minute. Then, add cooked spaghetti into the pan and stir until they’re well mixed before adding the scallops and shrimps back into the pan.
5. Lastly, sprinkle parsley flakes and serve.

Recipe

| Back to lunch for TWO
in just less than a week 😂

Yessss!! We’re back to lockdown state for 2 weeks or maybe longer 😣 but maybe this way is for the better as cases has increased immensely in the past few weeks 😱

So let’s stay home, and do more cooking!
Today’s humble menu is 𝙆𝙞𝙢𝙘𝙝𝙞 𝙁𝙧𝙞𝙚𝙙 𝙍𝙞𝙘𝙚

| Back to lunch for one
and I can’t say how happy I am 😂 (the husband must not see this)

Since the husband is back working at the office, I am back cooking lunch meals that the husband does not fancy — flour made food, toast or bread meals and salad plate

Today’s menu is none other than my all-time favourite 𝙏𝙤𝙛𝙪 𝙊𝙠𝙤𝙣𝙤𝙢𝙞𝙮𝙖𝙠𝙞

| Chicken Quesadillas
a new addition to the home cafe menu

A friend made this dish during the last Christmas meet-up and I fell for it like immediately, that’s maybe because I love anything that wraps in a tortilla 😋

It was a recipe by #laurainthekitchen but I omitted some of the seasonings just because I don’t have them all and still it was absolutely delicious 👍

Here’s my version of Quesadillas 😊
Give it a try!

﹌
𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝗤𝘂𝗲𝘀𝗮𝗱𝗶𝗹𝗹𝗮𝘀
< 4 𝘴𝘦𝘳𝘷𝘪𝘯𝘨𝘴 >
What you need:
• 6 Tortilla wraps
• Pizza topping shredded cheese
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 2 chicken breast (cut into bite size pieces)

For chicken seasoning🧂:
• Salt & pepper to taste
• 1 tsp paprika powder
• 1 tsp onion powder
• 1/2 tsp parsley/oregano flakes

How to make:
1. Season chicken with salt and pepper then toss them in the paprika, onion and parsley. Ensure all chicken are well coated.
2. Heat olive oil and butter in a pan at medium high heat and once pan is hot, add in the chicken until it’s fully cooked and set aside to let it cool.
3. Now, preheat your panini pan/presser and while it’s preheating, brush one side of the tortilla with olive oil and place the oiled side facing down the plate.
4. Sprinkle some cheese on half of the tortilla, then top with the cooked chicken and more cheese on top.
5. Fold it in half and place in the pan/presser and let it cook for about 3 minutes each side (in case of pan)/ 3 minutes in total in case in a presser or until brown both sides.
6. Repeat for the rest of the tortillas and best serve while it’s hot.

| Hello 2021
First post of the year with my earth tone bedroom that has just been sprung cleaned 🧹

| Last of 2020
with the top nine post of the year
(not my personal top nine tho) 😂

Anyways, 2020 has been all good for me despite the pandemic as it just taught me so much about slow living and living in the moment

Now, I’m just all ready to welcome 2021 with a bun in the oven 🧡

| Holiday Food
to ease the mind and soul

And, that’s nothing better than a simple hot bowl of mushroom soup with toasted garlic bread

A day where I get to spend lunch alone eating my so called comfort food while the husband gets busy with gardening at the office

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