The Recipe
1 lb chicken breasts, butterflied
50g cheese, sliced or shredded
1/2 cup sundried tomatoes, cut into thin strips (use scissors! so much easier!)
~12 stalks asparagus
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp thyme
1/2 tsp oregano
salt and pepper
Preheat oven to 200C.
Lay the butterflied chicken down with the cut side up, add cheese, sundried tomatoes and asparagus. Fold one side back over and close with toothpicks.
In a small bowl, mix all the seasonings (paprika through salt and pepper) and season the outside of the chicken with the spices.
Heat oil in a large pan, add chicken and brown for 2-3 minutes on each side. Transfer to an oven-proof dish and cook for ~20 minutes until the chicken is cooked through.
Serve with potatoes.
The Verdict
Really good! I think next time I'll flatten the chicken breasts a bit after butterflying them, to make the chicken-to-filling ratio work better. But it tasted great the way it was, and hadn't gotten dry at all.
Thursday, August 12, 2021
Monday, August 9, 2021
Week 31 - Mexican Chicken
This is the easiest recipe ever! :-D Only 4 ingredients - I'm a fan!
The Recipe
2 lb chicken, cut into pieces (I used a mix of breasts and thighs rather than a whole chicken, but either works)
1 jar of salsa (~350g) (choose your own heat ;-) )
1 package of taco seasoning (~80g)
1dl breadcrumbs (~0.5 cup)
Put the chicken into a bag or a bowl and pour the salsa on top. Squish around to make sure the chicken is thoroughly coated and put in the fridge to marinate for 2-5 hours.
Preheat the oven to 200C.
Pour a bit of oil into an oven-proof dish.
Mix taco seasoning and breadcrumbs together on a plate, and turn each piece of chicken over in the mix - making sure it's completely covered. Transfer to the oven-proof dish. If there's any of the mix left over, just pour it on top.
Bake for 35 minutes or until the chicken is done.
Serve with rice and fresh beans.
The Verdict
My mum used to make this all the time, but somehow I never thought to make it myself! No idea why, because it is SO easy, and I had forgotten just how good it is. This will definitely be added to my regular rotation.
The Recipe
2 lb chicken, cut into pieces (I used a mix of breasts and thighs rather than a whole chicken, but either works)
1 jar of salsa (~350g) (choose your own heat ;-) )
1 package of taco seasoning (~80g)
1dl breadcrumbs (~0.5 cup)
Put the chicken into a bag or a bowl and pour the salsa on top. Squish around to make sure the chicken is thoroughly coated and put in the fridge to marinate for 2-5 hours.
Preheat the oven to 200C.
Pour a bit of oil into an oven-proof dish.
Mix taco seasoning and breadcrumbs together on a plate, and turn each piece of chicken over in the mix - making sure it's completely covered. Transfer to the oven-proof dish. If there's any of the mix left over, just pour it on top.
Bake for 35 minutes or until the chicken is done.
Serve with rice and fresh beans.
The Verdict
My mum used to make this all the time, but somehow I never thought to make it myself! No idea why, because it is SO easy, and I had forgotten just how good it is. This will definitely be added to my regular rotation.
Friday, June 11, 2021
Week 23 - Spanish Pot Roast
The Recipe
~600g beef or veal roast
1dl olives, finely chopped
1/2dl de-skinned almonds, finely chopped
1/2tsp cinnemon
1/2 tbsp olive oil
1.25dl red wine
1.25dl beef stock
1tbsp tomato paste
(To de-skin olives, pour boiling water over them and let them stand for about 5 minutes. The skin should come right off)
Mix together olives, almonds and cinnemon. Cut 5 small pockets in the meat and fill them with the olive/almond mix (if there's any left, just add it to the sauce later on). Tie up the roast.
Heat the oil in a pot and cook the roast for 3-4 minutes on each side (except the top, or all the almonds/olives will fall out... or perhaps I just didn't tie it up tightly enough. Anyway, it didn't seem to matter). Mix together wine, stock and tomato paste and pour over the roast. Bring it to a boil and let it simmer for ~1 hr or until done.
Remove the roast and let it rest for 10 minutes. Meanwhile, bring the sauce back up to a boil and let it reduce a bit.
Serve with baked potatoes and broccoli.
The Verdict
I must have let the roast cook for way too long, because it was REALLY dry! Should definitely have checked it sooner. The flavour combination worked surprisngly well, but it's a lot of work, so I'm not sure how likely I am to make it again.
~600g beef or veal roast
1dl olives, finely chopped
1/2dl de-skinned almonds, finely chopped
1/2tsp cinnemon
1/2 tbsp olive oil
1.25dl red wine
1.25dl beef stock
1tbsp tomato paste
(To de-skin olives, pour boiling water over them and let them stand for about 5 minutes. The skin should come right off)
Mix together olives, almonds and cinnemon. Cut 5 small pockets in the meat and fill them with the olive/almond mix (if there's any left, just add it to the sauce later on). Tie up the roast.
Heat the oil in a pot and cook the roast for 3-4 minutes on each side (except the top, or all the almonds/olives will fall out... or perhaps I just didn't tie it up tightly enough. Anyway, it didn't seem to matter). Mix together wine, stock and tomato paste and pour over the roast. Bring it to a boil and let it simmer for ~1 hr or until done.
Remove the roast and let it rest for 10 minutes. Meanwhile, bring the sauce back up to a boil and let it reduce a bit.
Serve with baked potatoes and broccoli.
The Verdict
I must have let the roast cook for way too long, because it was REALLY dry! Should definitely have checked it sooner. The flavour combination worked surprisngly well, but it's a lot of work, so I'm not sure how likely I am to make it again.
Week 22 - Rhubarb Crumble
The Recipe
Serves 3
250g rhubarb
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
38g sugar
50g oatmeal
50g flour
50g soft butter
38g sugar
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
Wash the rhubarb and cut into 1-2cm pieces. Put in a bowl with sugar and vanilla and leave to rest for about an hour.
Mix oatmeal, flour, butter, sugar and vanilla together in a bowl.
Pour the rhubarb mixture into a pie-dish, cover with the crumble and bake in a preheated oven at 180C w. fan for 30'ish minutes, until the crumble is golden and the rhubarb mixture bubbles.
Serve with sour cream, whipped cream or ice cream.
The Verdict
I've had this SO many times, but this was my first attempt at making it myself. But NOT my last - so easy and SO yummy! I love crumble, and even though rhubarb isn't my very favourite (that's probably blueberry crumble), it's pretty high up there!
Serves 3
250g rhubarb
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
38g sugar
50g oatmeal
50g flour
50g soft butter
38g sugar
Grains from 1/4 of a vanilla pod (or a dash of vanilla powder)
Wash the rhubarb and cut into 1-2cm pieces. Put in a bowl with sugar and vanilla and leave to rest for about an hour.
Mix oatmeal, flour, butter, sugar and vanilla together in a bowl.
Pour the rhubarb mixture into a pie-dish, cover with the crumble and bake in a preheated oven at 180C w. fan for 30'ish minutes, until the crumble is golden and the rhubarb mixture bubbles.
Serve with sour cream, whipped cream or ice cream.
The Verdict
I've had this SO many times, but this was my first attempt at making it myself. But NOT my last - so easy and SO yummy! I love crumble, and even though rhubarb isn't my very favourite (that's probably blueberry crumble), it's pretty high up there!
Tuesday, May 25, 2021
Week 21 - Sweet and Spicy Chicken
The Recipe
450g chicken breast
1tsp chili (more if you like heat)
1-2 garlic cloves, finely chopped
Salt Olive oil
2-3 tbsp honey
In a small bowl, mix together the garlic and chili with just enough oil to make a sort of paste. Add a pinch of salt.
Heat some oil in a pan over high heat. Cut the chicken breast in halves, and spread some of the garlic-chili mix over each breast. Put them in the pan, coated side down and cook for a couple of minutes until just brown. Turn over and brown the other side. Add the honey to the top of the chicken breasts and let it melt and coat the sides. Keep the heat on high - we want the honey to caramelize! Use a spoon to spoon the melted honey over the chicken and turn frequently until nice and golden on all sides, and cooked through.
Serve with baked potatoes and some greens.
The Verdict
I keep forgetting from time to time how much I like this dish! It's easy to make, and tastes SO good! I love the chili-honey mix, and being coated in honey all the time keeps the chicken from getting dry. Next time I think I'll add a bit more chili (especially if I'm making this for people who likes heat) - it could do with a bit more of a kick.
450g chicken breast
1tsp chili (more if you like heat)
1-2 garlic cloves, finely chopped
Salt Olive oil
2-3 tbsp honey
In a small bowl, mix together the garlic and chili with just enough oil to make a sort of paste. Add a pinch of salt.
Heat some oil in a pan over high heat. Cut the chicken breast in halves, and spread some of the garlic-chili mix over each breast. Put them in the pan, coated side down and cook for a couple of minutes until just brown. Turn over and brown the other side. Add the honey to the top of the chicken breasts and let it melt and coat the sides. Keep the heat on high - we want the honey to caramelize! Use a spoon to spoon the melted honey over the chicken and turn frequently until nice and golden on all sides, and cooked through.
Serve with baked potatoes and some greens.
The Verdict
I keep forgetting from time to time how much I like this dish! It's easy to make, and tastes SO good! I love the chili-honey mix, and being coated in honey all the time keeps the chicken from getting dry. Next time I think I'll add a bit more chili (especially if I'm making this for people who likes heat) - it could do with a bit more of a kick.
Week 20 - Pasta w. Pesto
The Recipe
250g pasta (fresh is best :-) )
1 glove garlic
2.5dl fresh basil
a dash of salt
3tbsp pine nuts
2tbsp parmesan cheese
1.25dl olive oil
1 bell pepper, sliced
125g bacon, diced (optional)
a handful of cherry tomatoes, in quarters
~10 asparagus, diced
Cook pasta according to instructions. Drain and remove from heat.
Roast the pine nuts in a dry pan over medium-high heat for a few minutes, until they're lightly golden. Put aside.
In the same pan add bacon and cook until starting to render fat. Add asparagus and cook until bacon is just starting to get crisp. Put aside.
Add garlic, salt, basil and pine nuts to a blender or similar. Chop very finely. Add cheese and mix again. Add the oil little by little until you have a fine paste.
Add the pesto to the pasta and mix. Add bacon, asparagus, bell pepper and tomatoes. Serve with extra parmesan cheese.
The Verdict
REALLY yummy, however there wasn't nearly enough pesto! I could easily have doubled the quantities written here (garlic through olive oil), and think I will do so next time.... because I'm definitely making this again!
250g pasta (fresh is best :-) )
1 glove garlic
2.5dl fresh basil
a dash of salt
3tbsp pine nuts
2tbsp parmesan cheese
1.25dl olive oil
1 bell pepper, sliced
125g bacon, diced (optional)
a handful of cherry tomatoes, in quarters
~10 asparagus, diced
Cook pasta according to instructions. Drain and remove from heat.
Roast the pine nuts in a dry pan over medium-high heat for a few minutes, until they're lightly golden. Put aside.
In the same pan add bacon and cook until starting to render fat. Add asparagus and cook until bacon is just starting to get crisp. Put aside.
Add garlic, salt, basil and pine nuts to a blender or similar. Chop very finely. Add cheese and mix again. Add the oil little by little until you have a fine paste.
Add the pesto to the pasta and mix. Add bacon, asparagus, bell pepper and tomatoes. Serve with extra parmesan cheese.
The Verdict
REALLY yummy, however there wasn't nearly enough pesto! I could easily have doubled the quantities written here (garlic through olive oil), and think I will do so next time.... because I'm definitely making this again!
Monday, February 15, 2021
Week 6 - Vegetarian Tortillas
The Recipe
8 tortillas
1 onion
2 garlic cloves
1 squash
2 carrots
1 tsp cumin
1/2 tsp paprika
1/2 tsp basil
1/2 tsp oregano
1 can kidney beans, drained and rinsed
1 can tomatoes
50g tomato paste / tomato sauce (tomatpure)
150g corn
Butter
Olive oil
Salt, pepper
Garnishes: Avocado, Lime, Salsa, shredded cheese
Preheat the oven to 175 degrees (fan-assisted). Brush the tortillas with olive oil on both sides, and place them on a baking sheet. Bake for ~6 minutes or until golden brown, turning over half way through.
Grate/chop onion, garlic, squash and carrots.
Warm a bit of oil in a pot and cook onion and garlic until translucent and fragrant. Add next 9 ingredients (squash through tomato paste), bring to a boil and let it simmer for ~15 minutes.
Meanwhile, heat a bit of butter in a pan and roast the corn at high heat for a few minutes to get them a bit crispy. Add to the veggie sauce and season with salt and pepper according to taste.
Plate the meal by putting a tortillas on a plate, adding vegetables, avocado, salsa and cheese and some freshly squeezed lime-juice and placing another tortillas on top.
The Verdict
It sounds like a lot of work, but it's actually not too bad. And it's worth it, because it ended up being really good! It definitely needed the salsa to add the final je ne sais que, but with that added I didn't miss the meat at all! The flavours mixed well and were well-rounded. Definitely something I could see myself making again!
8 tortillas
1 onion
2 garlic cloves
1 squash
2 carrots
1 tsp cumin
1/2 tsp paprika
1/2 tsp basil
1/2 tsp oregano
1 can kidney beans, drained and rinsed
1 can tomatoes
50g tomato paste / tomato sauce (tomatpure)
150g corn
Butter
Olive oil
Salt, pepper
Garnishes: Avocado, Lime, Salsa, shredded cheese
Preheat the oven to 175 degrees (fan-assisted). Brush the tortillas with olive oil on both sides, and place them on a baking sheet. Bake for ~6 minutes or until golden brown, turning over half way through.
Grate/chop onion, garlic, squash and carrots.
Warm a bit of oil in a pot and cook onion and garlic until translucent and fragrant. Add next 9 ingredients (squash through tomato paste), bring to a boil and let it simmer for ~15 minutes.
Meanwhile, heat a bit of butter in a pan and roast the corn at high heat for a few minutes to get them a bit crispy. Add to the veggie sauce and season with salt and pepper according to taste.
Plate the meal by putting a tortillas on a plate, adding vegetables, avocado, salsa and cheese and some freshly squeezed lime-juice and placing another tortillas on top.
The Verdict
It sounds like a lot of work, but it's actually not too bad. And it's worth it, because it ended up being really good! It definitely needed the salsa to add the final je ne sais que, but with that added I didn't miss the meat at all! The flavours mixed well and were well-rounded. Definitely something I could see myself making again!
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