The Recipe
1lb chicken breast filets
Oregano, paprika, onion powder, garlic powder, salt and pepper
~20 cherry tomatoes, halved
1 small onion, chopped
2-3 cloves garlic, minced
2.5dl cream (1 cup)
Bit of white wine (or chicken stock)
~150g mushrooms, sliced
handful of rucola/rocket or spinach (about half a bag)
Handful of sundried tomatoes, chopped (use scissors! it's easier)
Chili flakes (optional)
Parmesan cheese
Lemon juice
Butterfly the chicken and season with salt, pepper, onion powder, garlic powder, paprika, oregano.
Heat a deep pan with a bit of the sundried tomato oil and some olive oil, and sear both sides of the chicken. Cook until almost done, then remove from the pan.
Add onion, garlic and mushrooms and cook for a few minutes. Add the white wine (or chicken stock) to deglaze the pan. Add tomatoes and sun-dried tomatoes, some more oregano and a bit of chili flakes if you like the heat. Let it cook for a few more minutes and get up all the bits and pieces stuck to the bottom of the pan, then add the cream and a splash of water and leave it to simmer until the sauce has thickened up a bit. Toss in the greens, add parmesan cheese and put the chicken back into the sauce.
Let it simmer for another 5-10 minutes, and pour a bit of lemon juice on top immediately before serving.
Serve with pasta.
The Verdict
Good, but I think I should have cut up the chicken before returning it to the pan, and then just adding the pasta directly, rather than serving them separately. I think that would have worked better. It tasted fantastic, but is INCREDIBLY similar to a recipe that's already part of my regular rotation, so I'll probably just adapt that one, rather than keeping these as two different recipes.
Wednesday, July 6, 2022
Wednesday, January 5, 2022
Week 1: Crock Pot Beef Stew
The Recipe
300-400g beef suitable for long cooking times
150g bacon
salt, pepper, paprika, other spices
Flour
1 onion
2-3 garlic cloves
2-3 carrots
~300g potatoes
3 celery stalks
1/2 l beef broth
1dl red wine OR additional beef broth + 2tbsp red wine vinegar
1 tbsp Wostershire sauce
2 tbsp tomato paste
1 tbsp mustard
2 bay leaves
A stalk of fresh rosemary
A couple of stalks of fresh thyme
1 tbsp corn flour
2 tbsp cold water
1 tbsp cold butter
Chop onion and garlic. Cut carrots, potatoes and celery into bite sized pieces.
Add carrots, potatoes and celery to the crockpot.
Cut the meat into bite sized pieces and toss them with salt, pepper, paprika and any other spices that catch your fancy. Toss it again with enough flour to give it a thorough coating. Cut the bacon into pieces and cook in a pan over high heat until getting crips. Add to the crockpot. Heat some butter in the pan (if necessary) and quickly sear the beef on all sides (about a minut per side). Transfer the beef to the crockpot and reduce the heat to medium.
Cook the onion and garlic until soft and fragrant. Add the wine and stir up all the bits and pieces that might have gotten stuck to the pan. Transfer to the crockpot, and add the broth, wostershire sauce, tomato paste, mustard, bay leaves, rosemary and thyme.
Cook on LOW for ~7 hours, MED for 5-6 hours or on HIGH for 3-4 hours.
Mix together corn flour and water and add to the sauce. Finally add the cold butter and stir until it has melted.
Serve with garlic bread.
The Verdict
Seriously, this smelled AMAZING while cooking! DH came home and his first comment was, "Uhm! What's for dinner?" which is always nice :-D The taste almost lived up to the smell, but it was lacking... something. And neither DH nor I could quite figure out why. Might have been because I used dried herbs instead of fresh. Might also benefit from a bit of thyme and/or oregano... and perhaps a dollop of mustard. I also kinda want to try it with pork jowl (=svinekæbe) instead. Anyway, DH was very keen on me playing around with it some more - as he said, "It was good, but has the potential to be AMAZING", which is definitely enthusiasm enough for me to want to try to make this again. I'll keep this page updated with my attempts.
Edit: Tried this again a few weeks later with many of the changes I mentioned above. I.e. used fresh herbs insteady of dried, added some mustard, used bacon instead of cocktail sausages and added some paprika. Still not perfect, but a LOT better! Very yummy!
300-400g beef suitable for long cooking times
150g bacon
salt, pepper, paprika, other spices
Flour
1 onion
2-3 garlic cloves
2-3 carrots
~300g potatoes
3 celery stalks
1/2 l beef broth
1dl red wine OR additional beef broth + 2tbsp red wine vinegar
1 tbsp Wostershire sauce
2 tbsp tomato paste
1 tbsp mustard
2 bay leaves
A stalk of fresh rosemary
A couple of stalks of fresh thyme
1 tbsp corn flour
2 tbsp cold water
1 tbsp cold butter
Chop onion and garlic. Cut carrots, potatoes and celery into bite sized pieces.
Add carrots, potatoes and celery to the crockpot.
Cut the meat into bite sized pieces and toss them with salt, pepper, paprika and any other spices that catch your fancy. Toss it again with enough flour to give it a thorough coating. Cut the bacon into pieces and cook in a pan over high heat until getting crips. Add to the crockpot. Heat some butter in the pan (if necessary) and quickly sear the beef on all sides (about a minut per side). Transfer the beef to the crockpot and reduce the heat to medium.
Cook the onion and garlic until soft and fragrant. Add the wine and stir up all the bits and pieces that might have gotten stuck to the pan. Transfer to the crockpot, and add the broth, wostershire sauce, tomato paste, mustard, bay leaves, rosemary and thyme.
Cook on LOW for ~7 hours, MED for 5-6 hours or on HIGH for 3-4 hours.
Mix together corn flour and water and add to the sauce. Finally add the cold butter and stir until it has melted.
Serve with garlic bread.
The Verdict
Seriously, this smelled AMAZING while cooking! DH came home and his first comment was, "Uhm! What's for dinner?" which is always nice :-D The taste almost lived up to the smell, but it was lacking... something. And neither DH nor I could quite figure out why. Might have been because I used dried herbs instead of fresh. Might also benefit from a bit of thyme and/or oregano... and perhaps a dollop of mustard. I also kinda want to try it with pork jowl (=svinekæbe) instead. Anyway, DH was very keen on me playing around with it some more - as he said, "It was good, but has the potential to be AMAZING", which is definitely enthusiasm enough for me to want to try to make this again. I'll keep this page updated with my attempts.
Edit: Tried this again a few weeks later with many of the changes I mentioned above. I.e. used fresh herbs insteady of dried, added some mustard, used bacon instead of cocktail sausages and added some paprika. Still not perfect, but a LOT better! Very yummy!
Wednesday, November 17, 2021
Week 45: Chicken with Apple BBQ Sauce
The Recipe
(Serves 4)
4 chicken breasts
1 package of bacon (~8 slices)
1 cup BBQ sauce
2 apples, peeled and cut into pieces
2 onions, sliced
4tbsp lemon juice
Honey
Fresh herbs - e.g. thyme or oregano
Parmesan cheese
Wrap each chicken breast in 2 pieces of bacon and place them in a slow-cooker. Cover with BBQ sace, apples, onions and lemon juice. Stir to mix it all up.
Add honey, paermesan cheese and fresh herbs.
Cook on LOW for 4-6 hours.
Remove the fresh herbs and serve with baked potatoes.
The Verdict
I cooked mine for 5 hours and it was perfect. Wonderfully moist and not dry at all! Excellent!
I liked it, but didn't love it... felt like it was missing something, without being able to say exactly what. DH suggested some herbs like basil or oregano, so I might try that again next time. And perhaps some chili flakes.
Even so, it was still good - I just had the sense that it could've been better.
Edit: I made this again and tried the modifications marked with italics. It improved it a lot! So I'll definitely use that going forward.
(Serves 4)
4 chicken breasts
1 package of bacon (~8 slices)
1 cup BBQ sauce
2 apples, peeled and cut into pieces
2 onions, sliced
4tbsp lemon juice
Honey
Fresh herbs - e.g. thyme or oregano
Parmesan cheese
Wrap each chicken breast in 2 pieces of bacon and place them in a slow-cooker. Cover with BBQ sace, apples, onions and lemon juice. Stir to mix it all up.
Add honey, paermesan cheese and fresh herbs.
Cook on LOW for 4-6 hours.
Remove the fresh herbs and serve with baked potatoes.
The Verdict
I cooked mine for 5 hours and it was perfect. Wonderfully moist and not dry at all! Excellent!
I liked it, but didn't love it... felt like it was missing something, without being able to say exactly what. DH suggested some herbs like basil or oregano, so I might try that again next time. And perhaps some chili flakes.
Even so, it was still good - I just had the sense that it could've been better.
Edit: I made this again and tried the modifications marked with italics. It improved it a lot! So I'll definitely use that going forward.
Wednesday, November 3, 2021
Week 43: Chicken w. Mushrooms and White Wine
The Recipe
(Serves 4-6)
1.4kg chicken pieces w. bone and skin
1tbsp butter
1tbsp olive oil
2tbsp flour
500g mushrooms, sliced
2 onions, diced finely
4 garlic cloves, chopped finely
3dl white wine
2.5dl chicken or vegetable stock
Thyme
2-3 Bay leaves
2.5dl cream
Corn starch
Salt and pepper
Rub the chicken pieces with salt and pepper. Melt butter and oil in a pot over medium-high heat and brown the chicken on all sides. Remove from pot, sift flour over skin and set aside for later. Cook the mushrooms until brown. Turn down the heat a bit, add onions and garlic and cook until translucent and fragrant.
Return chicken to pot and add white wine, stock, thyme and bay leaves. Bring to a boil, turn down the heat and leave to simmer for about an hour.
Mix cream with a bit of corn starch and add to the pot. Let it thicken a bit.
Serve with mashed potatoes.
The Verdict
The original recipe said to serve this with rice, so that's what I did the first day, and just... no. It was definitely missing something, yet I couldn't figure out what. And it just felt weird to serve a dish like this with rice. So when I made up the left-overs, I served them over mashed potatoes instead. SO much better! Still not a firm favourite (especially as DH isn't too fond of chicken cooked on the bone), but definite comfort food for me.
(Serves 4-6)
1.4kg chicken pieces w. bone and skin
1tbsp butter
1tbsp olive oil
2tbsp flour
500g mushrooms, sliced
2 onions, diced finely
4 garlic cloves, chopped finely
3dl white wine
2.5dl chicken or vegetable stock
Thyme
2-3 Bay leaves
2.5dl cream
Corn starch
Salt and pepper
Rub the chicken pieces with salt and pepper. Melt butter and oil in a pot over medium-high heat and brown the chicken on all sides. Remove from pot, sift flour over skin and set aside for later. Cook the mushrooms until brown. Turn down the heat a bit, add onions and garlic and cook until translucent and fragrant.
Return chicken to pot and add white wine, stock, thyme and bay leaves. Bring to a boil, turn down the heat and leave to simmer for about an hour.
Mix cream with a bit of corn starch and add to the pot. Let it thicken a bit.
Serve with mashed potatoes.
The Verdict
The original recipe said to serve this with rice, so that's what I did the first day, and just... no. It was definitely missing something, yet I couldn't figure out what. And it just felt weird to serve a dish like this with rice. So when I made up the left-overs, I served them over mashed potatoes instead. SO much better! Still not a firm favourite (especially as DH isn't too fond of chicken cooked on the bone), but definite comfort food for me.
Wednesday, October 20, 2021
Week 42: Almond Chicken
The Recipe
3 tbsp flour
Salt, pepper & basil to taste
350-450g chicken breast - halved
Butter
1 tbsp lemon juice
2tbsp almonds, chopped or sliced
1 minced garlic
1/2 small onion, chopped
2tbsp white wine
In a freezer bag, mix together flour, salt, pepper and basil. Add chicken and shake to coat thoroughly.
Heat a bit of butter in a skillet/pot with a lid. Add chicken and brown on both sides for a couple of minutes. Add lemon juice, reduce heat, cover and leave to cook until done - about 10-15 minutes. Remove chicken from skillet and keep warm.
Add a bit more butter to the skillet and cook the almonds for a few minutes - stirring frequently, so they don't burn. Add garlic and onion and cook until fragrant. Add wine and return chicken to the pan. Heath through and serve immediately.
Serve with potatoes and a salad.
The Verdict
REALLY good!!! The flour coating kept the chicken nice and moist, and the various flavours mixed together really well. I loved the crunch of the almonds and the tartness of the lemon juice / white wine. Definitely a keeper!
3 tbsp flour
Salt, pepper & basil to taste
350-450g chicken breast - halved
Butter
1 tbsp lemon juice
2tbsp almonds, chopped or sliced
1 minced garlic
1/2 small onion, chopped
2tbsp white wine
In a freezer bag, mix together flour, salt, pepper and basil. Add chicken and shake to coat thoroughly.
Heat a bit of butter in a skillet/pot with a lid. Add chicken and brown on both sides for a couple of minutes. Add lemon juice, reduce heat, cover and leave to cook until done - about 10-15 minutes. Remove chicken from skillet and keep warm.
Add a bit more butter to the skillet and cook the almonds for a few minutes - stirring frequently, so they don't burn. Add garlic and onion and cook until fragrant. Add wine and return chicken to the pan. Heath through and serve immediately.
Serve with potatoes and a salad.
The Verdict
REALLY good!!! The flour coating kept the chicken nice and moist, and the various flavours mixed together really well. I loved the crunch of the almonds and the tartness of the lemon juice / white wine. Definitely a keeper!
Monday, October 18, 2021
Week 41: Italian Stew
The Recipe
600g neck filet or neck chop (pork chop with more fat throughout the meat - it needs the fat to keep it from getting too dry)
1 large onion, diced
2 bell pepper, sliced
2.5dl stock (any will do - we used vegetable)
100g sundried tomatoes, chopped (use scissors! So much easier)
2 tsp paprika
3 tbsp Worcestershire Sauce / English sauce
2 tsp thyme
2 stalks of sellery, sliced
Salt and pepper
Cut up the meat into smaller pieces (about the size of 1/3 neck chop). Remove any bones.
Heat olive oil in a pan and brown the meat on both sides. Add onion and cook for about a minute.
Transfer to a pot together with bell pepper, stock, sundried tomatoes, paprika, Worcestershire Sauce and thyme. Cover and leave to simmer for 1.5 hours - adding the sellery the past 10 minutes.
Remove the meat and keep warm. Bring the sauce to a boil and let it reduce a bit.
Serve with baked potatoes or mashed potatoes.
The Verdict
So, so, SO good!!! One of my friends had found this recipe, and we all immediately loved it! It's super easy to make too, and great for company, as it's easy to scale up. We forgot the last set of instructions (bringing the sauce to a boil and reducing), but it really didn't matter. It was SO good either way!
600g neck filet or neck chop (pork chop with more fat throughout the meat - it needs the fat to keep it from getting too dry)
1 large onion, diced
2 bell pepper, sliced
2.5dl stock (any will do - we used vegetable)
100g sundried tomatoes, chopped (use scissors! So much easier)
2 tsp paprika
3 tbsp Worcestershire Sauce / English sauce
2 tsp thyme
2 stalks of sellery, sliced
Salt and pepper
Cut up the meat into smaller pieces (about the size of 1/3 neck chop). Remove any bones.
Heat olive oil in a pan and brown the meat on both sides. Add onion and cook for about a minute.
Transfer to a pot together with bell pepper, stock, sundried tomatoes, paprika, Worcestershire Sauce and thyme. Cover and leave to simmer for 1.5 hours - adding the sellery the past 10 minutes.
Remove the meat and keep warm. Bring the sauce to a boil and let it reduce a bit.
Serve with baked potatoes or mashed potatoes.
The Verdict
So, so, SO good!!! One of my friends had found this recipe, and we all immediately loved it! It's super easy to make too, and great for company, as it's easy to scale up. We forgot the last set of instructions (bringing the sauce to a boil and reducing), but it really didn't matter. It was SO good either way!
Monday, October 4, 2021
Week 39 - Lime-chili chicken
The Recipe
450g chicken
2 tbsp lime juice
1/2 tbsp olive oil
1 tsp Tabasco sauce
1/2 tsp sea salt
1 tsp honey
In a small bowl or cup, combine lime juice, oil, Tabasco sauce and salt. Place chicken in a plastic bag; add 2tbsp of marinade (reserve remainder), seal bag and marinate at room temperature for about 15 minutes. Stir honey into reserved marinade until dissolved. Cook chicken for 6-10 minutes or until just cooked through. Brush both sides of chicken with some of the reserved marinade and continue to cook until lightly browned.
The Verdict
VERY lime-y! I couldn't taste the chili at all, but the lime was almost overpowering. Possibly because I used concentrated lime juice instead of juice from an actual lime? Apart from that, it tasted fine. Nothing special though, and I have other chicken recipes I prefer, so probably not likely to remake this one.
450g chicken
2 tbsp lime juice
1/2 tbsp olive oil
1 tsp Tabasco sauce
1/2 tsp sea salt
1 tsp honey
In a small bowl or cup, combine lime juice, oil, Tabasco sauce and salt. Place chicken in a plastic bag; add 2tbsp of marinade (reserve remainder), seal bag and marinate at room temperature for about 15 minutes. Stir honey into reserved marinade until dissolved. Cook chicken for 6-10 minutes or until just cooked through. Brush both sides of chicken with some of the reserved marinade and continue to cook until lightly browned.
The Verdict
VERY lime-y! I couldn't taste the chili at all, but the lime was almost overpowering. Possibly because I used concentrated lime juice instead of juice from an actual lime? Apart from that, it tasted fine. Nothing special though, and I have other chicken recipes I prefer, so probably not likely to remake this one.
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