Chicken, Lemon and Parmesan Burgers

It's 4:54pm on Sunday evening and after a full day in the kitchen (Ok so by the time I got out of bed it was a half day, but still....) I'm conked out on the couch exhausted. There is just no way I'm getting up any time soon to prepare dinner, which is OK because we only just had lunch....but I'm actually not that convinced I'll be moving from this spot anytime in the next 24 hours so Mr B may have to fend for himself tonight. 

On night's like these, it's great to have a stash of go-to meal ideas that are easy, delicious and most of the time you have all of the ingredients in your cupboard. Plus let's be honest, it's either these, a bowl of cereal or a packet of microwave pasta....I know which one I'd prefer! 

These burgers are packed full of flavour and unbelievably juicy and moist - you will find that your dragging yourself off the couch to go back for seconds in no time! 

Chicken, Lemon and Parmesan Burgers

You will need:

2 x chicken breast, cut into chunks
1 egg
2 tspn crushed garlic
1/2 cup breadcrumbs
1 tspn wet italian herbs (I used Gourmet Garden brand) or alternatively you could use 1 tbspn finely chopped fresh basil
Rind from 1 lemon, finely grated
1/3 cup parmesan cheese
1/4 cup plain flour
1 tbspn olive oil
4 x soft rolls
Lettuce, tomato and cheese

Place all ingredients, except flour, into a food processor. Process until all ingredients are combined. The chicken should be completely minced up with no big pieces remaining in your mixture.

Place the flour in a bowl or on a plate. Shape the chicken mixture into 8 patties and lightly dust with flour.

Place the floured patties on a plate and let them firm up in the fridge for 20-30 mins.

Heat the oil in a fry pan over medium heat. Cook the patties in batches for 7-10 mins before turning over. Cook until both sides are golden and patties are cooked through.

Serve in rolls with lettuce, tomato and cheese.

Enjoy!!

Mrs B xx

Lemon Parmesan Chicken Schnitzel

So it's Sunday night, the weekend has disappeared in a whirlwind as usual and you have to work tomorrow. In reality the last thing you probably want to do on a Sunday night is cook dinner - given the option most weekends I would choose a bowl of cereal or a piece of toast. 

This weekend is no different. Mr B and I had Friday off, but somehow a 3 day weekend does nothing to reduce the amount of things you need to do or how tired you feel come Sunday evening. Today Mr B was offered some overtime so he went to work at 7am....which meant for some stupid reason I was up at 7am too! I mucked around in the kitchen for awhile and finished off the Cream Cheese I started making on Friday, before using the leftover whey to make some Ricotta. Then I straightened my hair, had a bowl of cereal, a cup of coffee and it was only 8am! This was all wrong.....I don't even normally open my eyes till at least 9am on a Sunday!! At about 11am the shearer arrived to shear our little lambies. The poor little things were all wool and look completely different (and a little lanky) now that they are 'nakey,' but hopefully it will keep them cooler through the summer. I'll get some photos of them to show you as soon as they are speaking to me again!  I spent the rest of the day out and about trying to get myself organised for Mr B's birthday this week and for Christmas. I walked back in the door at the same time as Mr B and we both collapsed on the bed, hot, bothered, and exhausted!! Did someone say Fruit Loops for dinner???

This Lemon Parmesan Chicken Schnitzel is really easy to make. The combination of the lemon and parmesan gives it a real flavour kick and the panko breadcrumbs just makes it so crunchy!!  We just served ours with some steamed broccoli and home made potato chips and it was just like going to the local pub for a counter meal, but without the bill at the end of it!! This is definitely something I would keep as my go-to lazy night meal and I'm thinking I will try it with some veal steaks next weekend!

Lemon Parmesan Chicken Schnitzels

Serves 2

1 large chicken breast
1/2 cup dried panko breadcrumbs
1.5 tspns finely grated lemon rind
1 egg
2 tbspns plain flour

Butterfly your chicken breast (cut in half so you have two thin chicken breasts) and set aside.

Combine breadcrumbs, parmesan and lemon rind. Season with salt and pepper and place on a plate.

Whisk egg in a small bowl.

Place flour on a plate.

Coat 1 piece of chicken in flour, shaking off the excess. Dip into the egg and then coat in the breadcrumb mixture. Refrigerate for 20-30 mins.

(Meanwhile, chuck some greens, like beans or broccoli on the boil )

In a well oiled fry pan over medium heat, cook the schnitzels for 5 mins on each side or until golden and cooked through.

Mrs B xx

Cheesy Zucchini, Spinach and Chicken Lasagne

I am totally exhausted right now! But I have a very cool chocolate cake in the oven that I can't wait to tell you about later in the week and an equally cool cheesecake in the fridge that I can't wait to eat....and then tell you about later in the week too!! In the meantime, before we enter a cheesecake / chocolate cake induced coma, let's talk savoury stuff....and by stuff I mean lasagne crammed full of zucchini, chicken, leek and cheese. Have I got your attention yet?? 

Sometimes when I go to make a lasagne I just don't want the same old tomato, mince, cheese combo....I know like it's bad enough that I frequently skip the mince altogether and throw in a heap of vegetables, but now I'm turfing the tomato too?? I must be tired! But as they say, a change is as good as a holiday, so go on, live dangerously, be brave and mix it up a little! 

Cheesy Zucchini, Spinach and Chicken Lasagne

1 leek, trimmed, halved, washed, sliced
2 tspns crushed garlic
1.5 tbspns plain flour
1.5 cups chicken stock
1 cup grated parmesan
2 chicken breasts or 3 cups of shredded cooked chicken
50g baby spinach
4 lasagne sheets
250g extra light ricotta
1 tbspn crushed basil
2 medium zucchini sliced into ribbons (use the veggie peeler to make the ribbons - it's so much easier!!)
1/2 cup grated cheese

Pre-heat oven to 180C. Spray a small oven proof baking dish with oil. Place chicken breasts in oven dish and season with salt and pepper. Cook for 25 mins, turn over and cook for another 15-20 mins or until cooked through. When the chicken is cooked, remove from the oven and shred. Leave oven on 180C.

Meanwhile spray a large frying pan with oil place over medium heat. Add leek and garlic and cook for 5 minutes or until leek has softened.

Add the flour and cook for 1 minute before adding the stock. Simmer and stir for 5 minutes - the mixture should start to thicken slightly.

Add 1/2 cup parmesan, chicken and spinach. Cook, stirring occasionally, for 3 to 4 minutes or until spinach is wilted.

In the base of a large baking dish, spread 1 tbspn of the sauce from your chicken mixture.

Place 1 lasagne sheet over the sauce and top with 1/3 of the chicken mixture. Layer 1/3 of your zucchini ribbons over the top of that. Top with another lasagne sheet and repeat your layers, finishing with a lasagne sheet.

Combine ricotta and basil. Spread over lasagne sheet. Sprinkle with remaining parmesan and grated cheese. Bake for 35 to 40 minutes or until pasta is tender.

This is such a tasty mid-week week meal and packed full of all those spring favourites like leek and zucchini!

Enjoy!

Mrs B xx

Chicken, Leek and Cheddar Tart

You know how sometimes for like your birthday or Christmas you get some really dodgy presents that show next to no thought? Like I know if someone brought me say a book on modern physics I would be highly un-enthused....but if they get me anything shoe, tattoo, kitchen, cooking, baking, pin-up, vampire related I am one happy little vegemite. Plus I am very lucky to be surrounded by people who put alot of thought and effort into their present buying so I haven't had to poke anyone's eye out with a candle just yet......

Which brings me to what we had for dinner last night, you see for my birthday a few weeks ago, one of my beautiful friends brought me a cookbook called Delicious Baking. This cookbook is very dangerous....every single recipe in there looks and sounds amazing to the point where you may possibly drown in your own drool or you will bake so much that you will be buried alive under a pile of backed goods - personally I think the second option is a pretty good way to go! So last night when Mum and Dad came for dinner, I knew exactly what to make. This Chicken, Leek and Cheddar tart has seen a few alterations from the original recipe in the book, but it really was easy and delicious plus the layer of mustard gives it a real flavour kick!

You will need

8 sheets filo pastry
30g butter + 1 tbspn melted butter extra
2 large leeks (sliced)
3 thyme sprigs (or 1 tbspn Gourmet Garden thyme)
2-3 tbspns wholegrain mustard
1 cup shredded bbq chicken
3 eggs
300ml thickened cream
120g vintage cheddar cheese (shredded)

Pre-heat oven to 180C

Line a tart pan or quiche dish with filo. To get good coverage of the sides you might place 4 sheets horizontally and 4 sheets vertically or just layer them individually and overlap them around the dish.

Brush with melted butter.

Heat the remaining butter in a fry pan over medium heat. Add the leeks and thyme and cook for 5-10 minutes or until leeks are tender.

Spread the mustard over the base of the tart. Top with leeks and chicken.

In a bowl or large jug, whisk together the eggs and cream. Stir through the cheese and season well with salt and pepper. Pour over the chicken and leek.

Bake for 25-30 mins or until golden and set. Serve warm with salad and / or steamed vegies.

Enjoy!

Oh and before I go - Hi Michelle!!

Mrs B xx

Chicken Cacciatore - Mr B Style!

Mr B picked this recipe out of a magazine I was reading and with a few tweaks here and there, it quickly became Chicken Cacciatore, Mr B Style so I think it is appropriate for none other than Mr B himself to tell you all about it! Hello Guest Post!!!

 

Hello there INTERMENET peoples its Mr B here. Tonight i made something special for someone very very   special... ME lol no only joking it was actually for my beautiful wife. It was really easy to make... but don't tell her that - i told her it was really difficult to make. Not being one to brag but it was awesome who said blokes cant cook. Mum taught me well .Well i am off so do try it you wont regret it.   ENJOY.

Mr B

 

Chicken Cacciatore (serves 2)

You will need:

2 skinless chicken breasts (cut in half horizontally to make 4 equal sized fillets)

1 tspn olive oil

1 tbspn crushed garlic

1/2 cup dry white wine

1 small onion, sliced

1/2 cup chicken stock

1 tspn caster sugar

400g diced tomatoes (we used a brand that incorporated tomato paste in with the diced tomatoes....if you can't find that then add 1-2 tbspns tomato paste)

1/4 cup fresh parsley finely diced

100g dry pasta

Salt and Pepper

Heat the oil in a large frypan over high heat.

Add the chicken and cook until sealed on both sides. Remove from the pan and set aside.

Add the garlic and onion to the pan. Cook for 3-4 mins or until onion softens.

Add the wine and simmer until mixture has reduced by half.

Add in the diced tomatoes (and tomato paste if using), sugar and stock. Bring mixture to the boil and then return the chicken to the pan. Season with salt and pepper.

Reduce heat so that the mixture is just simmering, partially covered, for 20 - 25 mins.

Meanwhile place the pasta in a microwave safe dish and cover with hot water. Cook in the microwave on high in 4 minute bursts until tender. 

When the chicken mixture is nearly done, stir through the parsley.

Serve pasta topped with chicken cacciatore.

And as Mr B said, enjoy!!!

Mrs B xx 

Mr B's Chicken Involtini

Is there really anything better then sitting down at the end of a busy day to a delicious meal? How about a delicious meal that someone else cooked? Don't get me wrong, I love being in the kitchen, but I am also quite partial to putting my feet up while someone else is in the kitchen on my behalf - don't we all? 

When Mr B said he was going to just 'whip up' some chicken involtini for dinner a few nights ago I was mainly just grateful for the opportunity to curl up on the couch with a blanket and play on the computer. Little did I know I would be presented with this......

...........I think he may have been showing off a little!! 

Not that I am complaining because it was mighty tasty! Although I did feel like after he made such a lovely dinner, the least I could do was the washing up.....and no one likes doing the washing up.

If you want to be like Mr B and impress people with your skills in the kitchen, you will need:

2 large chicken breasts

8 slices prosciutto
2 tspns crushed italian herbs (including basil, garlic and oregano)
sea salt and freshly ground black pepper
4 thin slices mozzarella or 1/2 cup grated mozarella and parmesan
2 tspns crushed garlic
3 large ripe tomatoes, halved, seeded and finely chopped
1 cup vegetable stock
1 teaspoon sugar
salad or steamed vegetables, to serve

Preheat the oven to 180°C (fan-forced).

Butterfly the chicken breasts by slicing horizontally almost to the end, taking care not to cut all the way through. Open out the chicken and press to flatten.

Arrange four slices of prosciutto overlapping each other on your work surface. Place a butterflied chicken breast along the thin edge, then top with 1 tspn herbs and a slice of mozzarella or 1/4 cup grated cheese.

Carefully roll up the chicken in the prosciutto to enclose the filling. It should hold it's shape, but if it doesn't, tie up with some kitchen string. Repeat to make the remaining involtini.

Heat a fry pan over medium heat and spray with some cooking oil. Add the two involtini and cook for about 2 minutes on each side until the proscuitto is brown and crisp. Remove from the pan and place in a baking dish.

Spray the pan again with a light coat of oil and add the tomato, garlic and stock.  Bring to the boil and reduce the heat so the mixture is just simmering. Season with pepper and sugar and cook for about 10 mins or until the sauce thickens slightly- don't add salt as the prosciutto is quite salty!!

Pour the sauce into the baking dish with the involtini and bake for 15 mins, being sure to turn the involtini over half way through. A skewer inserted into the centre of the rolls should release clear juices.

Serve with salad or steamed vegies.

                                          

May I just say that these were absolutely awesome! It was amazing how salty the sauce actually was because of the prosciutto, but that didn't matter because the combination of the salty prosciutto with the fresh tomatoes, herbs, mozarella and the chicken was just spot on - I will be requesting this become a regular I think!! 

Mrs B xx

Chicken, Chorizo and Potato Bake

I have big things happening this week...like big things....

...it's only 44 days till I become a married woman...

...I spent most of today with a gorgeous lady who took over 400 photos of my parents house and garden, which they have just sold and she is going to make them into a photo book that I can give them for christmas

...it's OH's bday next week and I have organised for us to go to QLD for a week so he can see his 2 brothers that live there...this might not seem stressful but we leave tomorrow morning and OH still knows nothing about it, he is currently on his way back from working up north because his boss told him he has a job down here to do tomorrow....oh what a tangled web of lies we weave....

...Oh I'm tired just thinking about it all!!

So when you have a million things going on you want an easy meal, a tasty meal, something that makes your taste buds tingle and your belly happy :) something like this Spanish, Chicken and Chorizo Potato Bake!


For this, you will need:

350g chicken breast diced
100g thinly sliced chorizo
1-2 handfuls of baby spinach leaves
3 potatoes thinly sliced
1 onion diced
200g swiss brown mushrooms sliced
2 tspns spanish seasoning
400g tin of diced tomatoes

Pre-heat oven to 200C.

Place a heavy based casserole dish on the stove top and add the onion and chicken. Cook for 3-4 mins or until chicken is sealed.

Add the mushrooms and chorizo and cook for a further 2-3 mins.

Add the tomatoes, seasoning and spinach leaves and stir to combine.

Layer the potatoes over the top of the mixture and bake for 20 mins. Cover with foil and bake for a further 20-25 mins or until potatoes are golden :)


Yuuuuuuuuuuuuuuuuuuuuummmmmmmm

Not only will the house smell delicious but you will have a solid 10 minutes of peace and quiet while the family is enjoying it too!

Hope you are all having a fantastic week :)

Em x

Moroccan Chicken Pies

My goodness....I have been slack haven't I! Well never fear, I'm here! And I have a handful of posts up my sleeve so I promise I'll be quite chatty over the next few days!

Earlier this year, OH and I visited a local bakery and tried a Moroccan Chicken Pie....it was damn near the best pie we had ever eaten. So, as you do, we set about trying to re-create this delicious dish at home.

The pie is filled with a moroccan spiced mix of chicken, tomato and pasta and then the whole lot is topped with a layer of cheese before the lid is put on and it is baked in the oven...mmmmm cheesey moroccan chicken goodness!!!


Oh and we had ours with some mushrooms chips the other night! They are easy, just chuck some sliced mushrooms in the oven on 180C with some salt and pepper for about 25-30 mins, giving them a stir occasionally and they will be nice and crispy and delicious by the time your pies are ready!


Mmmmmmmmmmmmm I couldn't resist, I had to get a photo of the inside, plus I'm a shocker for eating my pie lid seperate to my actual pie.....

Have I convinced you yet??? These pies are a good idea, they are awesome, they will excite your taste buds and delight your nostrils...and possibly burn your tongue....

I made 2 pies in ramekins with this recipe so I just put pastry over the top of the dish before baking, but I have also 6-8 pies in the pie maker with the same recipe if you wanted a proper pie or say if you wanted to keep them in the freezer or make them for lunch boxes :)

Moroccan Chicken Pies
300g chicken breast (diced)
1 x brown onion (diced)
2 x sticks celery (diced)
2 tspns Moroccan seasoning
400g tin diced tomatoes
50g dry pasta
grated cheese
puff pastry (1 sheet if making in ramekins or 4 sheets if making in pie maker)

Cook your pasta in the microwave or on the stove top as per packet directions. Drain and set aside.

Pre-heat oven to 180C (fan forced)

In a fry pan over medium heat, add your onion, celery and spices. Cook for 2-3mins or until spices are fragrant.

Add the chicken and cook for a further 4-5 mins just to seal on the outside.

Add the cooked pasta and diced tomatoes. Allow the mixture to simmer for 10-12 mins, stirring occasionally so it doesn't stick to the bottom.

Grease 2 x ramekins. Spoon pie mixture into ramekins. Top with grated cheese.

Cut a piece of puff pastry big enough to cover the top of your ramekin and slightly hang over the edge. Place pastry over pie and brush with melted butter, egg or milk (doesn't really matter which, just whatever is easier for you at the time!)

Place the ramekins on a tray and bake in the oven for around 15 mins or until pastry if puffed and golden.

Enjoy :)

Ohhh and look what I got done this week! I went to get my nails done as a trial run for the wedding....although I should point out we are not having teal nails with purple foil at the wedding but I thought while I was there, why not get something sexy! Anyway, I had them done with shellac so no fake nails, just some mighty tough nail polish and apparently they should last for around 3-4 weeks before I need to get them re-done. Helllloooo sexy nails!!! Now is a good time to say that super sexy nails do increase your risk of injury due to inadvertently walking into walls / doors / inanimate objects whilst admiring said nails.....


Well I better go because I'm just about to go out to dinner and I'm currently sitting in my nice warm bed with my pjs on...not sure how the restaurant would feel about me rocking up in my pjs and dressing gown but I'm willing to give it a try!

Em x

Lemon Chicken - the lighter way!

My god....can I just start off by saying thank crikey it's Friday! This morning started off fairly slow at work....slow to the point where I was concerned the day was going to drag....however the universe heard my call (possibly a little too clearly) and things got very hectic very quick! My brain hurts, I'm tired, I'm hungry, I would like something alcoholic, possibly combined with ice cream and hot chips whilst getting a nice relaxing massage. But let's be honest...that's not going to happen...and it would also most likely be nothing like it is in my imagination...so instead I made this lemon chicken, now I'm sitting down in my pjs, with my feet up, drinking a cold midori and lemonade sharing the recipe with you, and there is ice cream in the freezer and macaroons in the cupboard so it's not all bad.

OH asked me to make chinese lemon chicken earlier in the week and I thought it sounded like a great idea, but all the recipes I could find involved deep frying the chicken and that just didn't work for me. So we made some slight adjustments and this is what we ended up with.......


Lemon Chicken
500g diced chicken breast
2 tbspns plain flour
salt and pepper
1 tbspn cornflour
1 tbspn cold water
1/3 cup lemon juice
1/2 cup chicken stock
1 tbspn honey
Fried or Steamed Rice to serve

Combine the chicken, plain flour, salt and pepper in a freezer bag. Give it a good shake to coat the chicken.

In a greased fry pan over medium high heat, cook the chicken until a light golden colour.

Whilst the chicken is cooking, combine the cornflour and cold water in a jug and stir to form a paste. Add the lemon juice, stock and honey. Heat the mixture in the microwave for 40 seconds and stir to combine. You may want to season with salt and pepper. Let the mixture sit and cool whilst the chicken is cooking.

Once the chicken has is nearly done, pour the sauce into the pan and stir to coat chicken. Cook for 3-4 mins. Once the chicken is cooked remove the pan from the heat. The sauce will continue to thicken as it cools. Serve with fried rice, steamed rice or steamed vegies :)

I hope you have all had a great week and have fantastic things planned for you weekends :) I am making orange (the colour, not the fruit or the flavour or even the town!) themed cupcakes for a little boy's birthday tomorrow afternoon and I have been asked to make a Lego cake for another little boy's birthday next week! And did I mention I think I have found a new car?? Definetly some exciting times ahead!! Stay tuned for photos, updates, ramblings and the occasional recipe!!

Em x

Lime and Chilli Chicken Burgers

A few weeks ago at work I was given a bag of small limes and told to 'bake my little heart out' with them....now to me that was a great idea, I had never cooked with fresh limes before and immediately buried myself in recipes trying to figure out what to create....I even asked OH what he would like me to make with them as he loves lime flavoured meals....minor detail that the bag of 'limes' turned out to be dwarf lemons...I soldiered on with the sweet dishes I wanted to make but I thought for OH's savoury dish I better get an actual lime as Lemon and Chilli Chicken Burgers just didn't have the same ring to it!

Anyway, these burgers were super easy, full of flavour and relatively healthy! I think they would make fantastic kebabs or meatloaf as well but even just serving the burgers in rolls with fresh salad would be a simple and delicious meal.


Lime and Chilli Chicken Burgers
500g chicken breast
2 tspn crushed ginger
2 tspn crushed garlic
1 tbspn soy sauce
1 tbspn brown sugar
1 tspn crushed chilli
Juice from 2 small limes

Pre-heat oven to about 180C.

Now all I did was put all the ingredients into the food processor and give them a good whizz. Once they were well and truly processed I just shaped them into patties
and placed them on a lined oven tray. Bake for 20-25mins or until golden.

Serve with salad and fresh rolls or steamed vegies.

A quick and easy mid-week meal that will have people believing you spent hours preparing it and in total dis-belief when they find out it took all of 5 minutes!

Happy Wednesday!

Em x

Easy Chicken Alfredo

You know when you have those nights where you just cannot be bothered cooking?

I mean don't get me wrong, I love coming home from work and de-stressing in the kitchen, but tonight I was just exhausted.

Luckily enough I had a sneaky trick up my sleeve!


Looks impressive hey?

Would you believe it took me all of 10 minutes?

All you need for this dish is

1 x pkt 4 cheese pasta (prepared as directed)
1 x chicken breast (around 260g) (diced)
8-g semi dried tomatoes (drained and diced)
1 x zucchini (diced)
1 x onion (diced)
25g shredded parmesan cheese

Cook the pasta as per packet directions. Try and do this whilst your chicken is cooking so the pasta is still hot when the chicken is done.

In a fry pan over medium heat, add your onion and chicken. Cook for 3-4 mins or until chicken is browned.

Add the zucchini and tomato. Cook for 3-4 mins or until zucchini is softened.

Stir the chicken mix and the parmesan cheese through the pasta. Serve!

How easy was that! And on top of that it is down right tasty too!!

Happy Wednesday everyone!!

Em x

Spoilt Much?

After my little stint in hospital the other day I was seriously craving vegetables and grains and just real food in general.

God knows how I would survive if I ever fell down a well (highly unlikely I know...) or got lost in the bush (quite possible....) or just generally became too poor to eat well (this one definetly has potential...) because before I had even begun the low residue diet I was planning my 'welcome back' meal! I thought long and hard about it and decided that for my first real meal at home in 4 days, I wanted nothing more then OH's chicken parmy :)

Have I told you about OH's chicken parmy before? No? I'm sorry....some things are just too good to share...but I think it's time you knew that my OH makes a mean chicken parmy, not your ordinary crumbed and fried schnitzel pub version, oh no...he browns the chicken breast in the fry pan, lightly seasons them, then tops them with some tomato paste, fresh cut tomatoes and some cheese and oven bakes them till they are cooked to perfection. He used to make this for me when we first met using a cajun sauce we could buy at Target but unfortunately you can't buy it anymore, but it doesn't matter, they are still delicious! And he even cooked up a potato, mushroom, tomato and onion fry up to go with it!


He does spoil me :)

And I got extra spoilt because when we went to Mum and Dad's for dinner on Wednesday night (Day 2 of normal food) Mum knew I would be craving some vegetables so she cooked up this little feast


We had roast carrot, parsnip and potatoes done in a SchlemmerTopf (which is a glazed clay roasting dish), cauliflower cheese, brussel sprouts with garlic and parmesan and creamy mashed pumpkin :) Mmmmmm vegie goodness

Now more on the SchlemmerTopf. I remember Mum using this when I was little and it makes the best roast spuds!! But you can do meat in it aswell if you are that way inclined :) And as an added bonus it's a healthy way to cook as it doesn't require you to use any fats or oils. The dish retains all the liquids, flavor, taste, nutrients and vitamins allowing the food to cook in their own juices.

Oh and before I go, here is a photo of Mum and Dad....Dad is very excited about the prospect of tea!


Hope you all have a fantastic weekend :)

Em x

Easy Chicken Curry

So it's Friday night, you want something easy for tea, something tasty, something that may even resemble some sort of take away food...well my friends (we're all friends here right?!) have I got the meal for you!

This Butter Chicken is so very easy!

When you get home from work dice up 400g of chicken breast and chuck it in a bowl with 3 tbspns of the curry paste of your choice (I used Rogan Josh) and 200ml of european yoghurt. Mix it all together and throw it back in the fridge. Now go have a relaxing soak in the bath and a glass of wine, maybe paint your nails or something....(this is a very important part of the recipe so make sure you do it!)

Come back 2 hours later and cook the chicken in a fry pan over medium heat until just sealed on the outside. Add one diced capsicum and one diced onion. Stir it all around for a few minutes while you dance to your favourite song (did I mention you should also have the stereo on whilst making this meal?).

Add one 400g tin of whole peeled tomatoes and a 200g tin of drained sliced green beans. Do a bit more dancing, get your favourite DVD lined up, hell, pour yourself another wine.

Once the curry has simmered for 10 mins, stir through a few handfuls of baby spinach and your good to go! Throw a naan or two in the microwave for 20 seconds and you have yourself one awesome meal. So go snuggle up on the couch, watch a movie, enjoy your dinner and just relax....it's Friday!


It's not the best photo but honestly some meals are just not photo friendly!

I am off to dinner tonight with some lovely ladies from work and I intend to eat like a King because tomorrow I start a low residue diet in preperation for a colonoscopy / gastroscopy next Tuesday...low residue sounds very boring to me, no grains (not my brown rice and my porridge!!), no more then 300ml of milk a day (including if it's in stuff like ice cream etc) no fruit or vegies with skins and no yoghurt or jams with fruity chunks in them, amongst other things....fiddlesticks.

Anyway I'm off, hope you all have a fantastic weekend :)

Em x

Tomato, Basil and Bocconcini Chicken with Polenta

This one had been lurking in the recipe folder for some time, I was just unsure about the bocconcini (never tried it) and the polenta (it always blows up on me) but overall it did sound like a nice dish...just kinda hoped someone would do all the hard work for me! But seeing as I have waited and my personal chef hasn't shown up, I thought I better give it a go myself!

All you need is:

1 x 400g can diced tomatoes
2 tspn crushed garlic
2 tspn crushed basil
500g chicken breast fillets, (you could thinly slice them into 4 x thin fillets or I just sliced mine into stir fry kinda style strips)
100g bocconcini thinly sliced
2 cups skim milk
2 cups chicken stock
1 cup instant polenta (cornmeal)
Some spicy red sauce if you have some handy :)

Preheat oven to 190°C.

Heat tomato in a saucepan over medium heat and simmer for 5 minutes. Add garlic and basil simmering for a further 1 minute. Remove from heat and season with salt and pepper.

Spray a large non-stick frying pan with olive oil spray. Heat over high heat. Add the chicken and cook for 1-2 minutes each side or until golden. Transfer to an ovenproof dish.

Pour the tomato mixture over the chicken. Bake in oven for 10 minutes. Arrange the bocconcini over the chicken and bake for a further 5 minutes or until the chicken is cooked through.

While the chicken is in the oven bring the milk and stock to the boil in a saucepan over high heat. Gradually add the polenta in a thin steady stream, stirring constantly until combined. If you don't stir it constantly it tends to kinda pop and explode....Reduce heat to low and cook, stirring, for 6-7 minutes or until the mixture thickens. Season with salt, pepper and some spicy red sauce, or even a tbspn of your tomato mixture from the chicken, just to tie the flavours in.

Divide the polenta among serving bowls. Top with the chicken mixture and serve.

This is a really delicious dish and whilst it does involve a few elements to make, it is well worth it!

Hope you all had a fantastic weekend!

Em x

Hoisin Chicken

So when I was doing the grocery list this week I handed the recipe folder over to OH and told him to pick something. He chose this Hoisin Chickenand I admit I was abit dubious about trying it because I dislike ginger but it was FAB-U-LOUS!



All you need is:
2 x chicken breast
1 tbspn Hoisin Sauce
1 tbspn Soy Sauce
1 tbspn Honey
1 tspn Garlic
1 tspn Ginger

Comgine all ingredients excpet for the chicken in a bowl. Add the chicken breast and coat well. Leave in the fridge to marinate for several hours.

When you are ready place the chicken in an oven proof dish and pour sauce over.

Bake for around 20 - 25 mins at 180C (fan forced) or until the chicken is cooked.

Baste with the sauce half way through cooking time.

Serve with steamed green beans and creamy mashed potato!

Yum yum yum!!! I also think this marinade would be delicious in stir frys as the flavour combination just works together so well. There are some strong flavours in there but in actual fact the ingredients all seem to balance each other out.

Enjoy

Em x

Creamy Chicken and Vegie Pie

Ok so I forgot to take a photo of the chicken pie....this is how it went down - I was cooking the mix thinking gee this looks good, I should get a photo, then I thought no I'll get one when it's in the dishes. It was in the dishes and I thought gee this looks good, where's the camera...oh never mind I'll get one when it's got the gorgeous pastry on top...then we were sitting there after dinner saying how delicious it was and I thought @#$%%!! So...no photo....my bad. But it was delicious!

Creamy Chicken and Vegetable Pie
200g chicken breast diced
2 x zucchini diced
250g button mushrooms
1 x capsicum diced
430g tin of creamed corn
1 pkt pre-made cheese sauce (around 170g)
1 x onion diced
1 x sheet puff pastry
2 sticks celery diced.

In a fry pan over medium heat cook your onion until lightly browned. Add chicken and cook for 3-4 mins until just sealed on all sides.
Add zucchini, mushrooms, capsicum and celery. Give everything a good stir and season with salt and pepper. Cook for 4-5 mins until the vegies start to soften.
Add the creamed corn and cheese sauce. Stir well and simmer for 7-10 mins.
Spoon into ramekins (we got two decent sized pies out of this, but you could get 3-4 smaller ones if you were going to serve with a salad).
Cover each ramekin with pastry put a small slit in the middle to let any steam out. Brush with a little egg wash (milk or butter works equally well).
Bake for around 20 mins until pastry is puffed and golden.

Lovely pie for a cold winter's night!

Em x

Chicken Macaroni and Cheese with a Twist!

I have had a massive craving for mac and cheese lately, but not your average mac and cheese, I wanted something more, something with zing, something with vegies...but I just wasn't sure how to bring it all together. In the end it just kinda fell together and I was worried it would be a disaster, but it was delicious and a new family favourite!!

So for this Chicken Mac and Cheese with a Twist you will need:

120g macaroni
300g four cheese pasta bake sauce
300g chicken breast (diced)
1 x capsicum (diced)
2 x sticks celery (diced)
120g button mushrooms (sliced)
1/4 cup spicy red sauce
2 tbspns worcestershire
1/2 cup grated pizza cheese

Cook your pasta in the microwave or on the stove.
Meanwhile in a fry pan over medium heat cook your onion for 2-3 mins and then add chicken. Cook until just sealed.
Add capsicum, celery and mushrooms. Cook for 4-5 mins.
Drain pasta and pour into 2 small ramekins or one large baking dish.
Mix in sauces, chicken and vegetables.
Top with grated cheese and season with salt and pepper.
Bake for 20-25 mins or until golden.

So simple and easy and yummy!!

Em x

Cheesy Pumpkin and Chicken Risotto

Another fabulous recipe from the Cheese Matters cookbook!

You will need:

2 cups of diced butternut pumpkin
1 diced onion
1 diced zucchini
2 diced chicken breast
1.5 cups of arborio rice
1.5 litres of boiling chicken stock
1 cup of grated pizza cheese
1 tspn wet crushed basil

Brown the chicken in a pan until golden. Remove.
Add onion and zucchini and saute for 5 mins.
Add rice and one cup of stock. Simmer for 5-7 mins.
Once stock has been absorbed, add remaining stock, pumpkin, basil. Simmer for 10-15 mins or until stock is all absorbed.
Season with salt and pepper and stir through cheese.

This is so delicious and simple!!

Em xx

Swiss Chicken, New Potatoes and Some Christmas Pics!

HELLO EVERYONE!! I'm back and oh how I have missed my lil blog - sad isn't it!

Well Christmas was fantastic, lots of good food - my Mum does a plate of bikkies, dips, cheeses, tomato, dolmades and new potatoes for xmas breakfast followed by a plate of chocolate creme, marshmallows, strawberries and mini meringues - best thing ever! And we normally go to OH's family for lunch or dinner so he still gets his fix of xmas meat!

This year Mum and Dad gave me something I really really love - and no it wasn't the waffle maker, although that was up there! She brought me two books.


The one with the shoe is half full of all of my favourite recipes of Mum's, her xmas pudding, her pumpkin pasta bake, her pumpkin scones, her jams and chutneys, it's just fantastic. And the other one is for me to write my recipes down in and pass on to my kids. I love the whole idea of it and can't wait to start filling it up and making some of Mum's recipes! We also got spoilt rotten with things for the garden, kitchen appliances, books and OH even brought us a kayak each!!

One thing I brought OH was this book called Cheese Matters. It's a great book because all the recipes use brands such as Coon, South Cape, Tasmanian Heritage, Mil Lel brands that are readily available in the supermarket here. So seeing as we had some xmas smoked ham left over we decided to make the Swiss Chicken first and oh it was delicious!!

You will need

2 x sml chicken breast
1/4 cup dry white wine
1 tspn french mustard
1 tbspn oil
salt and pepper
2 slices of smoked ham
2 slices of swiss cheese

Preheat oven to 200C.
Combine the wine and mustard and pour over the chicken breasts. Season with salt and pepper. Leave in the fridge for 30 mins to marinate.
Heat oil in a fry pan and cook chicken until golden on both sides, but not cooked through.
Wrap each chicken breast in a slice of ham and top with a slice of cheese.
Place on a lined oven tray and bake for 20-25 mins or until cheese is melted and chicken is cooked.


We had ours with freshly dug new potatoes and baby carrots from our garden....absolutely devine! And the wine and mustard give the chicken a beautiful flavour :)


Hope you all have a safe and enjoyable New Years Eve!!

Em x

My First Roast Chook!

Since I got the Australian Women's Weekly Cook Book for my birthday I have been meaning to make a roast chicken. I have never made one before but I kinda think it's one of those staple meals I should be able to make and the recipe in this book sounded easy and had lots of pictures and stuff. So last night Mum and Dad came over for tea to help us put our xmas tree up and I figured what better time then that to give it a go! I had to get OH to help me abit but the end result was pretty damn impressive!




It was all pretty simple - you only need:

1.5kg chicken
30g butter
1 x oven bag
For the stuffing -
1 celery stalk finely diced
1 small white onion finely diced
1 egg
1 cup breadcrumbs
2 tspns Season All w/garlic

For the stuffing - Combine all ingredients in a bowl (how easy was that!)
Pre-heat oven to 200C or 180 for fan forced.
Wash the chicken inside and out with water. Pat dry with paper towel.
Fill with stuffing. Seal the opening with some toothpicks and then tie the legs together with some kitchen string.
Place chicken and 30g butter in an oven bag and rest in a baking tray.
Roast for 15 mins then reduce heat to 180C or 160 for fan forced.
Roast for a further 1.5hrs. Chicken is cooked if you insert a skewer into the thigh and the juices run clear.

I thought this stuffing was really nice too and OH, who has never eaten stuffing in the entire time we have been together, loved it!

So anyway, I was most impressed that it was a) cooked and b) tasted pretty good!

Have some photos of the xmas tree, some xmas baking and my list of all the xmas goodies I intend to make in the next few weeks!

Happy Wednesday everyone!

Em x