Lemon and Herb Crusted Chicken Drumsticks with my favourite Potato Salad

Lemon and Herb Crusted Chicken Drumsticks with my favourite Potato Salad

 

 

 

This is a great cheat meal and also a great budget meal that is perfect for a lazy weekend dinner. It takes a little while to actually cook but there is so little to do so it's so easy! I got the idea from Coles magazine, they suggested serving the chicken with a pre-made store bought potato salad, but I saw the opportunity to make my own favourite one. Warning: the potato salad is addictive! I could eat a whole bowl full on it's own!

 

Time Taken?: A couple of hours if you include cooking and cooling down the potatoes, but it really is a do a little bit and leave it meal. You can do it in little 5 minute bursts throughout the day.

 

The following serves 4.

 

INGREDIENTS

 

1.2kg chicken drumsticks

Masterfoods "Perfect for Chicken" Lemon, roasted garlic and oregano herb and spice mix (in the dried herbs section of the supermarket)

1 kg washed potatoes (note: you can peel these if you like, but I prefer to leave the skin on as I like the texture- the bit of crunch it gives)

2 spring onions, finely sliced

Olive Oil

White wine vinegar (you can use plain white vinegar if that's all you have)

 

METHOD

 

At least couple of hours before eating, cut the potatoes into bite-sized pieces, put them in a pot and JUST cover with water. Lightly salt the potatoes and put them the stove on high heat (lid off) to boil.

Boil until you can pierce through them with a fork but they are still holding their shape. Drain well, place them in a bowl and allow to cool down to room temperature before putting them n the fridge for an hour or so.

Meanwhile, pre-heat the oven to 180 degrees c (fan forced) or 200 degrees c (non fan-forced).

Place the drumsticks in a baking dish, sprinkle all over with the spice mix and rub the mix into the chicken.

Put them in the oven to bake for 45 mins or until cooked through and crispy on the outside.

While the chicken is cooking, add the chopped onions to the cold potatoes, season with salt and freshly ground pepper, and dress with olive oil and vinegar to taste (I like mine slightly vinegary- but you really must taste them as you dress them to get them right).

 

Serve the drumsticks and the potatoes with a green salad if desired.

 

 

 



Jamie's Chicken Pasta with 6 veg ragu

Jamie's Chicken Pasta with 6 veg ragu

 

This is another one from Jamie Oliver's 15 min meals, and again it did take longer than 15 mins but only because to save washing up. instead of using the food processor to finely chop all the vegies I did it by hand- which i'll admit actually did take AGES- it was a weekend though. I'd probably recommend just using the food processor- it will get the vegies finer and it will take less time to wash it up than it did to chop! I was missing a few of the ingredients but it was still yummy!

Time Taken?: About 45 mins- but about 30 mins to finely chop all the vegies by hand (there were a lot!) so it probably is a 15 min meal!

3 year old friendly?: I was hoping so, cause of all the vegies, but I think the fact that I didn't use the food processor meant the vegies were too noticeable so he didn't try it! Next time I'll get those vegies hidden!

INGREDIENTS
1 large leek (I didn't have a leek so I used a brown onion)
1 stick of celery
1 carrot
1 zucchini
3 jarred red peppers
olive oil
3 sprigs of fresh thyme
700g jar of passata
320g dried fusilli pasta (the ones that look like little cork screws)
300g skinless chicken breast fillet (diced to 2 cm chunks)
3 rashers of streaky smoked bacon
1/2 fresh red chilli (I left this out)
4 cloves garlic
2 sprigs fresh rosemary
2 fresh bay leaves (I couldn't find any so left them out)
1 tbsp pine nuts
balsamic vinegar
Parmesan cheese to serve

METHOD
Pre heat 1 large stove top casserole pan to high heat, a medium frying pan to medium heat, and get a large lidded saucepan of water up to the boil for the pasta.
Finely chop the cleaned leek, trimmed celery, carrot, zuchinni and jarred peppers in a food processor. Add the chopped vegies to the casserole pan with 1 tablespoon oil, the thyme leaves and a pinch of salt and pepper. Stir regularly.
Add the pasta to the boiling water along with a good pinch of salt.
Add the diced chicken into the frying pan with 1 tablespoon of oil and a pinch of salt and pepper, tossing regularly until golden and cooked through.
Stir the passata into the vegetables and simmer.
Finely slice the bacon and chilli (if using) and add to the golden chicken, along with the crushed garlic cloves. Strip in the rosemary leaves, add the bay leaves and pine nuts, and fry for a minute or two until the bacon is golden, then drizzle with balsamic.
Season the sauce with salt and pepper.
Drain the pasta when al-dente, reserving a cupful of the cooking water, then add the pasta to the sauce and toss through, loosening with cooking water if needed.
Scatter the chicken and bacon mix on top of the pasta and serve with a grating of fresh parmesan to taste.

 

Grilled meatballs (with hidden veggies)

Grilled Meatballs (with hidden veggies)

 

 

This is essentially a rissole recipe, but because I already have a beef rissole recipe on this blog and these rissoles are quite different, I have called it meatballs instead. Plus I cooked these as a way for Mr 3 year old to eat some veggies and he knows them as 'meatballs'. This is based on a recipe my mum does. I don't really measure my quantities, so apologies in advance to the measurers out there. I will try to estimate where I can!

 

Time Taken?: About 30 mins altogether. Super duper quick to make up the rissoles- so it's mainly the cooking time.

 

3 year old friendly?: Yes! Finally something fairly healthy that he ate!

 

This makes about 6-8 meatballs depending on how big you make them.

 

INGREDIENTS

500g beef mince

2 eggs

About 1 tablespoon tomato sauce (ketchup)

About 4 heaped tablespoons of breadcrumbs

Half a large carrot- finely grated

Half a large zucchini- finely grated

About 2 tablespoons finely grated parmesan cheese

About 1-2 tablespoons finely chopped parsley

Some freshly ground pepper

 

METHOD

Pre-heat your oven's grill to high heat.

Add all of the above ingredients to the mince and combine thoroughly. You should have a fairly wet consistency of mince that is easy to roll into balls. If too dry add more egg or ketchup, if too wet add some more breadcrumbs.

Roll the meatballs, using your hands, into your desired size of meatball (about 2/3's sixe of your palm) and press them so they're more of a round patty shape.

Spray your oven's grill try with canola or olive oil spray and place the meatballs onto it, then slide it under the grill.

Grill for about 15- 17 mins, turning them once.

Serve with a garden salad.

 



Chicken Breast Burgers with Mushrooms, Cheese and Bacon



Chicken Breast Burgers with Mushrooms, Cheese and Bacon

This is so easy that's it's not so much a recipe but just an idea as to what to put together to create something a bit different for dinner. It's a big hit in my house with the hubby, and very simple.

 

Time Taken?: About 30 mins to get all the elements together.

 

3 year old friendly?: He's not into burgers, but I used some extra chicken to make him some homemade chicken nuggets which are easy to cook while cooking the chicken for these burgers as long as you have a little extra prep time for them (recipe for that to come!)

 

The following makes 4 burgers (we only made two and used the left over chicken patties the next night to make BBQ chicken pita pizzas!)

 

INGREDIENTS
500g chicken breast

1 cup mushrooms, sliced

1 tablespoon butter (or nuttelex)

4 pieces of short cut bacon

4 hamburger buns

4 slices low fat cheese

Some iceberg lettuce to serve on burgers

Some BBQ sauce, to serve (if wanted)

Olive oil or Canola Oil spray

 

METHOD

Pre-heat the grill on your oven to high heat.

Cut the chicken into 4 palm sized patties, about half the thickness of a regular breast piece (if it doesn't make 4 patties you can use smaller pieces and put them together in one burger, which is what I did with the tenderloins. The melted cheese sticks them together to make them into 1 patty). Spray them on both sides and cook them on a pre-heated grill plate or fry pan until cooked through.

In a separate fry pan, heat the butter and cook the mushrooms until tender.

Cook the bacon (I used the mushroom pan when was finished with it) until cooked to taste.

On an oven tray place the cooked chicken patties, top each with mushrooms and a slice of cheese and put under grill until cheese has melted.

Serve the chicken and bacon on toasted hamburger buns with lettuce and BBQ sauce.

 

Chicken and Spring Onion Stir-Fry

Chicken and Spring Onion Stir-fry

 

 

 

So after having a large period of time where I was busy and thus wasn't in the frame of mind to start trying any new recipes (instead just I was relying on this blog as a bank of tried and true recipes- which has been great too) I discovered that I could download Coles recipe magazine on my ipad FOR FREE! So I now have some new incentive and inspiration to start trying new recipes again for the blog! This is the first of I am sure many Coles recipes I will try. This recipe is quick, tasty and healthy- packed full of green vegies. And Asian food is something I love but have never really cooked a lot of so it's always good get some practice with cooking Asian flavours and ingredients.

 

Time Taken: Under 30 mins, depending on how quickly you chop (the chopping takes the longest!)

 

3 year old friendly? (yes Mr 2 is now Mr 3! Although he seems to be getting fussier with food in his old age): Couldn't get him to try this one- too much green I think! Anticipating this I used some of the chicken to make home-made chicken nuggets (just egged them, crumbed them with a mix of breadcrumbs and parmesan, and shallow fried).

 

INGREDIENTS

2 tbsp vegetable oil

1 tsp wholegrain mustard

500g chicken tenderloins (I cut these into bite sized pieces, but the recipe doesn't say to do this).

1 bunch spring onions, cut into 8cm lengths

150g snow peas, trimmed

1 bunch pak choy, ends trimmed, halved crossways

1 bunch buk choy, ends trimmed, halved crossways

1 tbsp grated ginger

3 garlic cloves, sliced

1 long green chilli, sliced (I left this out- we don't like it hot!)

juice of 1 lime

1/4 cup honey

1 tsp sesame seeds

1/4 tsp chilli flakes (I left these out also)

 

METHOD

Combine oil and mustard in a large bowl. Add chicken and toss to coat. Heat a wok or large frying pan over high heat. Stir fry chicken for 5-7 minutes until golden and cooked through. Remove from wok.

Add spring onions and snow peas and cook for 1-2 mins, until just tender. Add pak choy, buk choy, ginger, garlic and chilli (if using). Stir-fry for 30 secs, until fragrant and leaves wilt. Return chicken to wok with lime juice and honey. Stir to combine and stir-fry for 30 secs.

Scatter with sesame seeds and chilli flakes (if using) and serve.

I served this dish with some steamed white rice.

 

 

Basil Chicken with Risoni and Vegies

Basil Chicken with Risoni and Vegies

 

This is another weight watchers recipe. I hadn't done it in a long time and then my mum gave me a huge bunch of fresh basil from her garden, so i thought- what better time to cook basil chicken?

Hubby loved this one, he had seconds. And neither of us are big fans of zucchini either but didn't mind it in this! Little mister 2 year old (who is now almost a 3 year old) only ate the chicken, couldn't get him to eat the risoni with vegies as they were not 'hidden' enough!

Time Taken?: About 35 minutes all up. Not the quickest of weeknight dishes, but definately an easy dish and worth the wait. So healthy and tasty!

2 year old friendly?: See above

Serves 4

INGREDIENTS'
1 cup risoni pasta (it's a small pasta that is shaped like large grains of rice. You can find it with all the other pasta in the supermarket)
About 1 cup fresh basil leaves
4 x 125 lean chicken breast fillets, fat trimmed, halved horizontally* (see note)
The rind AND juice of 1 lemon
1 garlic clove, crushed
1 medium zucchini, halved lengthways and then thinly sliced
300g green beans, trimmed, cut into 3cm lengths
200g cherry or grape tomatoes, halved
1/2 cup chicken stock
Olive oil

*Note: I got a big batch of chicken breast, about 1.5 kg, and got the best breast fillets out of that lot, took the tenders off and trimmed them up and then halved them diagonally to get a more even  thickness.I also bashed out some of the thicker pieces with a meat mallet- just so they all cooked at the same time. I then used the rest of the chicken in a recipe calling for diced chicken the next night. Best way to get the right cut without wastage!).

METHOD
Cook pasta in a large saucepan of boiling salted water until just tender. Drain.
Meanwhile, finely shred about a 1/2 of the basil. Place chicken, rind, juice, shredded basil, garlic and half the oil in a large bowl. Season with salt and freshly ground pepper. Toss to coat well.
Heat about 1 tbs oil in a large non-stick frypan over medium-high heat. Cook chicken until cooked through and golden brown on the outside. Transfer to plate and cover top keep warm.
Heat another 1tbs oil in a large saucepan over medium-high heat. Cook zucchini, beans and tomatoes, stirring for 2 minutes or until vegetables are softened. Add stock and cooked risoni and cook, stirring for 2 mins or until heated through. Stir in remaining basil and season with salt and freshly ground pepper.
Serve risoni aside the chicken.

 

Fettucine Boscaiola (a low-fat version)

Fettucine Boscaiola (a low-fat version)

 

Boscaiola is one of our favourite meals but not one I cook often if at all cause it can be very fattening (it usually uses full cream and lots of cheese). However, I came across this low-fat version that uses Carnation Light and Creamy Evaporated Milk instead of cream, and less cheese, and it was actually quite tasty!

Time Taken?: This really is VERY quick. You could do it in 15 minutes, but allow 20 altogether including chopping.

2 year old friendly?: Yes, but I cooked him a smaller bite sized pasta instead of the fettucine as it's more manageable for him (I did macaroni curls).

Serves about 5 or 6 (we got 4 big adult serves and 2 child sized serves out of it. Great for left overs!).

INGREDIENTS
1 packet dry fettucine
6 rashers of rindless lean bacon, chopped.
3-4 spring onions, finely sliced.
2 cups mushrooms, sliced
1.5 cups carnation light and creamy evaporated milk
1.5 tablespoons cornflour
Some grated parmesan cheese, to serve.
Olive oil spray or 1 tablespoon olive oil (i have scan pans and so can't use oil spray, but if you can it will save the calories)

METHOD
Cook pasta according to packet instructions. When al- dente, drain.
Meanwhile, heat oil or oil spray in a large fry pan. Add bacon and onion and cook for 3 minutes.
Add mushrooms and cook for a further minute until mushrooms soften.
Add combined evaporated milk and cornflour. Bring to the boil, stirring, then remove from heat and add it to the pasta, combining it well.
Serve with a sprinkling of parmesan cheese.

Tomato-based Garlic Prawns

Tomato-based Garlic Prawns

 

 

So I have done a cream-based garlic prawns recipe, so i thought I'd try a tomato based one for something a little different (and perhaps a little healthier!). I have served it with rice, but it would be nice as a lighter meal or a starter with some crusty bread if you're having a dinner party or something.

 

Time Taken?: About 20-25 mins. Super quick!

 

2 year old friendly?: My little one doesn't like prawns (i think the texture throws him) but he did eat the rice mixed in with a bit of the sauce. Pretty much the same as having some pasta with tomato sauce except it's rice!

 

Serves 4

 

INGREDIENTS

Olive oil

1.5 spanish onions, roughly diced

6 garlic cloves, crushed

2 400g tins of crushed tomatoes

1/2 cup dry white wine

1 kg raw green prawns (you can get whole ones and peel them but who wants to bother? I got already peeled frozen green prawns and defrosted them overnight in the fridge. Aldi have a really good brand that are afforable but good quality.)

Freshly ground pepper, to taste.

A handful of fresh parsely, coarsely choppped

Rice or crusty bread to serve

 

METHOD

Heat about 2 tablespoons of oil in a large saucepan over medium heat.

Cook onion and garlic until soft

Add tinned tomatoes and wine. Simmer for 10 mins

Add peeled prawns to the sauce and simmer gently for 5-10 mins or until prawns turn opaque and orange.

Season with pepper and stir through the parsely.

Serve with rice or bread.

 

Pasta Alla Norma

Pasta Alla Norma (pasta with eggplant and bocconcini)

 

 

This is one of my favourite dishes to order at italian restaurants, so one day I decided to make it myself. I have made it quite a few times now, so this recipe is a sort of hyrbrid of recipes with my own spin. A little bit of Jamie Oliver is in here too- cause he's my fave! Traditionally, Pasta Alla Norma is made with ricotta, but I love bocconcini in it as it sort of half holds together and half goes all stringy... yummy! Not the VERY healthiest dish cause it does use a bit of oil, but if you only add it gradually when cooking the eggplant you're only giving the eggplant as much as it needs and the dish isn't oily. Plus, eggplant is good for you so that's a bonus!

 

Time taken?: 30 mins. Seriously I timed this one, only 30 mins from start to plate!

 

2 year old friendly?: Yep! He ate this one up. Although i kinda had to hide the eggplant from him a little.. ;-)

 

Serves 4-5

 

INGREDIENTS

1 packet of Penne Pasta

2 small eggplants or 1 large one, cut into bite sized pieces

I tub of bocconcini, chopped into smaller bite-sized morsels.

2 cups passata OR 2 tins crushed tomatoes

1 clove garlic, crushed

A handful of basil or parsely

Some dried oregano (optional)

Olive oil

 

METHOD

Put a large pot of water on to boil and cook pasta as per packet instructions.

Heat a large frypan on high heat and coat the bottom with olive oil. Fry the eggplant in 2 batches, tossing into just a pinch of dried oregano and adding extra oil when needed, until eggplant is nice and soft and browned on all sides.

Remove the eggplant from the pan. Heat a little more oil and cook the garlic for a few minutes before returning all the eggplant to the pan along with the passata. Stir well to combine and cook for about 5 minutes to help the sauce thicken, seasoning with salt and pepper. Add a handful of chopped basil or parsely towards the end of cooking.

Add the eggplant sauce to the cooked and drained pasta and then stir through the bocconcini.

Serve immediately.



Sweet and Sour Chicken Stir Fry

Sweet and Sour Chicken Stir Fry

 



 

 

Remember when I said in my introduction that sometimes I would used jarred food? Well this is one of those times, although instead of using a whole ready made simmer sauces (those usually contain the vegies in them already and I prefer using fresh vegies) I use a jarred marinade and also use it as a sauce (it's the masterfoods brand which contains nothing artificial, so I knew it was fine to serve the family). It's the first time I have tried it and it turned out pretty good. It was also super quick once the chicken is marinated. Even with mariating the chicken, it only takes about 30-40 mins.

 

Hubby loved this one, and my mother-in-law who was visiting for dinner also loved it.

 

Time taken?: Took me about 40 mins all up, but I had forgotten to buy rice and had to wait for someone to rush down to the shops for a packet!

 

2 year old friendly?: Wouldn't know- he was in a mood and even try it! It's something he would eat at daycare though so probably would be for other kids.

 

This makes 4 big serves

 

INGREDIENTS

750g chicken breast, cut into small cubes

1 medium capsicum, chopped into small batons

1 medium onion, sliced

About 1.5 cups of mushrooms

1 jar of masterfoods "Sweet Plum Marinade"

2 teaspoons soy sauce

Olive oil

Steamed or boiled white rice to serve

 

METHOD

Pour about 3/4 of the plum sauce over the diced chicken breast and put in the fridge to marinate for at least 20 mins

Once chicken is marinated, heat a small amount of oil in a large saucepan on high heat and add the chicken (without draining). Cook, stirring, until just cooked through.

Add the vegetables, the rest of the marinade and the soy sauce. Cook, stirring, until sauce well encorporated and the vegetables are tender yet still slightly crisp.

 

Serve with the rice.

  

 



Jamie's Golden Chicken

Jamie's Golden Chicken- with potato gratin and greens

This is one of Jamie's 15 minute meals, and although you probably COULD do it in 15 mins if you followed his instructions to the tea, it would be a very very hectic 15 mins! Even after taking my time with the prep- I did feel like I was in a masterchef time challenge when I got to the actual cooking part! This is because Jamie doesn't really give timings, just steps, the idea being that when a step is done the cooking will be up to your next step- and it was- everything worked out- but it was just busy! 

Having said that, it's worth trying cause it was absolutely delicious! I am going to try to write it how I did it, not how Jamie writes to do it.

Time taken?: about 30 mins when you take time with prep. Can do it in less time.

2 year old friendly?: well sort of, he had the chicken but not the potato or greens. But he's been particularly difficult lately with food!

Serves 4 (unless your hubby eats a lot of chicken- then it's more like 2.5!)

INGREDIENTS

800g potatoes

3 onions

1 chicken stock cube

1 bunch fresh sage (I left this out- it was fine without)

100ml single cream

Parmesan cheese to grate over gratin

500 g chicken breast (separated/ cut into 4 x 125g pieces)

About 3 sprigs of fresh rosemary

2 rashers of smokes streaky bacon, finely sliced.

200g baby leeks (I just used 1 regular leek)

200g baby spinach

200g frozen peas

Olive oil

METHOD

Turn your oven grill onto high heat.

Very finely slice the potatoes and peel and finely slice the onions (I used a V slicer on number 1 setting. Jamie says to use a food processor with the fine slice blade).

Put a medium lidded saucepan and a large high sided roasting tray on the stove- both on high heat

Boil the kettle. Put the potatoes and the saucepan, pour over the boiling water and put the lid on.

Put the onions and 2 tablespoons of olive oil in the roasting pan. Crumble in the stock cube, seain with salt and pepper and stir. Tear in the sage leaves if using. Keep an eye on it and had water if anything starts to catch (I didn't need to).

Put a large frypan on the stove onto medium/ high heat. Put the chicken on a large piece of baking paper. Toss to with salt and pepper and the leaves from the rosemary sprigs. Fold the paper over and bash the chicken to 1.5cm thick with a rolling pin. Put 1 tablespoon of olive oil in the frypan and jaded the chicken breast, turning after 3 or 4 minutes until golden and cooked through. 

Drain the potatoes well in a colander, then tip them into the roasting tray with the onions and arrange them into a flat layer. Pout over the cream, finely grate over some Parmesan. Put the tray under the grill (top shelf) until golden. 

Halve the leeks and rinse under cold water, then finely slice. Put into a medium saucepan (can use the potato pan) on high heat with 1 tablespoon of olive oil, stirring often. Meanwhile, add the bacon to the chicken pan (chicken should be turned over now) tossing regularly. Stir the spinach and peas into the leeks and once the spinach is wilted and the peas are tender, transfer to serving platter.

Serve with the chicken and the gratin. 

Hubby's Homemade pizza dough

Hubby's Homemade Pizza Dough

This is a recipe I let my husband make for us as I'm very messy when I work with flour, but he says it's easy and as he is not normally a cook or a baker, I am sure it is! It is a weekend dish as you do need time for the dough to rise, but it's a fun weekend dish to do especially with kids as they can join in and make their own pizza (although my little one isn't QUITE there yet). 

Time taken?: 15-20 mins to mix the dough, plus 1 hour to rise, and then about 10-15 to top and 10- 15 to cook.

2 year old friendly?: Yes, we even made him his own little pizza. Also a good way to hide veggies under the cheese or mixed into the sauce.

This dough makes about 2 individual sized pizzas and makes a 'medium' crust. We usually do 1.5 times this so we have extra for the little one and make large pizzas so we have extra for next day leftovers. 

Ingredients

2 satchels packet yeast

1 cup warm water (or more or less as needed)

2 cups bread flour plus extra for dusting etc.

1/3 teaspoon sea salt

1 tablespoon extra-virgin olive oil

Method

Put the yeast in a small bowl and add about 1/2 cup of the warm water.

Stir gently until the yeast has dissolved. Set aside until frothy (about 10 mins).

Combine the flour and salt in a medium bowl. Pour in the yeast mixture, oil and enough of the remaining warm water o obtain a fairly sticky dough (my husband likes to use a food processor to mix, but you can definitely mix it manually)

Dust a clean work surface with extra flour. Scrape all the dough out of the bowl onto the work surface. Shape into a firm, round ball. 

Knead the dough for 8-10 mins. When it is firm and no longer sticks to your hands or the work surface, lift it up and bang it down a couple of times to develop the gluten.

When ready, the dough will be smooth and elastic and show definite air bubbles beneath the surface. Place in a large oiled bowl and cover with a cloth. Set aside to rise for 1 hour.

When done rising, knead and stretch the dough into the desired shape, size and thickness for your pizza. Top with your favourite toppings and cook for 10-15 mins in a 250 degree c oven on oven trays, pizza trays or pizza stones. 

Our favourite toppings:

Hubby's- 'Four Seasons'- passata as the base (or pizza sauce), mozzarella, mushrooms, capsicum, ham and prawns.

Mine- 'Italian supreme'- passata, anchovies, mozzarella, ham, mushrooms, capsicum, olives, fresh basil (this is the one pictured above)

Little one's- 'Cheesy ham'- passata, ham and lots and lots of mozzarella (with some veggies hidden underneath if mum and dad feel it necessary!).