Fluffy chicken pie coconut twist - Empadao de frango fofinho con coco

CHICKEN FILLING:

6 Chicken breast
2 tbsp Olive oil
1 cup Mixed vegetables
1 tbsp Garlic
1 medium Onion diced
1/2 Green pepper diced
Chicken seasoning to taste     (Lawry salt, garlic salt)
2 tbsp Coconut oil
1/4 cup Sweetened shredded coconut

PIE DOUGH

1 cup Milk
3/4 cup Vegetable or Canola oil
2 Eggs
1 1/2 cup Flour
Salt to taste
1 tbsp Baking powder
1 tbsp Shredded mozzarella cheese


MAKING YOUR PIE FILLING

In a large frying pan pour the olive oil and turn on fire to medium low heat. Add the diced onion and pepper, sauté for a minute or two, then add the garlic. Sauté until golden yellow.

On the meantime, clean your chicken breast and season with your favorite seasoning or one of the seasonings I mentioned above. Once the onions are golden yellow, add the chicken to the pan and allow it to simmer/cook all the way through. Don't let the chicken get to dry. If you see it is getting dry, lower the fire and add a tiny bit of water. The whole concept is for the chicken to cook in its own juice.

Remove the chicken from the pan and shred it. I use two forks and shred the chicken into little pieces of shredded chicken. Return the shredded chicken to the same pan and on medium heat, add the mixed vegetables. Let cook for about 2 minutes and add the shredded coconut and the coconut oil, cook until everything is nice and warm. Taste to see the flavoring. If needs more flavor, add to taste. Add one of the seasonings or coconut and coconut oil. Play with the flavors to give it a kick.

Set aside!

MAKING THE PIE DOUGH

Preheat oven to 350*. In a blender, blend together the milk, oil and eggs for a couple of seconds until incorporated. Then little by little add the flour, salt, baking powder. Make sure to keep stopping to scrape the blender, and to add a little at a time and blend until all the ingredients have been added.  Then add the shredded cheese and blend for about 5 seconds, just to be able to mix the cheese in the dough.

Get a large rectangular Pyrex, spray pam on it and pour half of the liquid pie dough in the Pyrex. Over the dough, pour the chicken pie filling that you made and set aside. Over the pie filling, pour the remainder of the pie dough. If desired, you may sprinkle the top with extra shredded cheese.

Bake in oven on 350* for about 15 minutes or until dough becomes golden brown and when a knife is inserted it comes out dry.

Let cool off, and enjoy this Chicken pie coconut twist !!!

Sweetened Condensed Milk

Never buy Sweetened Condensed Milk again....
Nunca compre Leite Moca de novo...

Ingredients to make 1 can of Sweetened Condensed Milk

3/4 cup sugar
4 tbsp butter
1/3 cup boiling water
1/2 tsp vanilla extract
1 cup powdered milk (carnation is the recommended brand)

With a hand mixer, mix together in a bowl, the water, butter, sugar, and vanilla extract. Then add the powdered milk little at a time and mix. Put the mix through a strainer and keep pressing the milk through to break down all the powdered milk lumps that may have formed. Mix again for about 2 minutes until the mix gets a bit thicker in consistency just as in the video above.

Enjoy your very own home made Sweetened Condensed Milk

Brigadeirao que derete na boca

Chocolate flan that melts in your mouth
My husbands all time favorite dessert....

Like I always say....This ones easy as 1-2-3

All You will need is:
2 can sweetened condensed milk
2 can nestle media crema or heavy cream
2 cup chocolate nesquick
8 tbsp sugar
2 tbsp butter
6 eggs
Chocoltate sprinkles (for decoration only)



1) Find a pyrex or something that you can fill with water to put in the oven. but keep in mind that the bundt pan has to fit in it, like in the picture below. Preheat oven to 350*F and put the water tray in the oven.

 2) Use a blender and blend together all the ingredients above. Then spray a bundt pan with Pam spray, then pour the mix into the bundt pan and cover tightly with aluminum foil.  Place bundt pan in water and bake in oven for 1 hour.

3) After 1 hour, lift up a piece of the aluminum foil and stick a knife in the brigadeirao. If the knife comes out dry, then it's cooked. If the knife comes out with the contents of the cake, then cook a couple more minutes. Remove from oven, let cool off for about 45minutes, then turn it over onto a plate and decorate with chocolate sprinkles.

Serve cold!


Tips:
*Your blender might not be big enough for all the ingredients, so you might need to mix it in two portions.
*Don't over blend. The less you blend the better. That way you won't see wholes in the brigadeirao after its cooked.
*Refrigeration over night is always best
*If you want to make a smaller portion of Brigadeirao, you can always cut the ingredients in half