Tuesday, November 24, 2009

Chicken and Asparagus Pasta Bake

This is a bit like the other pasta bake that I posted, but different.

Serves 4

Get This -

350g short pasta
1 barbecued chicken
1 medium brown onion, chopped
1 clove garlic, crushed
2 bunches asparagus, trimmed, cut into 5cm pieces
300g sour cream
1/2 cup (125ml) chicken stock
1 1/2 cups grated tasty cheese
1/4 cup finely grated parmesan cheese

Do This -
  1. Preheat oven to 180°C. Cook pasta in a large pan of boiling salted water until tender, drain and place in an 8cup ovenproof dish.
  2. Heat oil in large frying pan. Saute onion and garlic until onion is soft.
  3. Shred the chicken breasts from the barbecued chicken (remove the skin) and add to the pan.
  4. Add asparagus, sour cream and stock, mix well. Season well with salt and pepper. Add pasta, combine well.
  5. Add to the pasta in the baking dish and stir through. Sprinkle with combined cheeses. Bake in moderate oven for about 20 minutes or until heated through and golden brown.

Monday, November 23, 2009

Caesar Salad

I love caesar salads, but I hate those pre-packaged ones.  You may as well be eating cardboard, I think.  So here's my real do-it-yourself one.  I do buy a bottled dressing but if you get a really good one this salad tastes just as good as one from a cafe or restaurant.

Serves 2

Get this -

2 cos lettuce hearts
2 boiled eggs, quartered
2 bacon rashers
1 clove garlic
4 - 6 anchovy fillets
1 tablespoon capers
bottled caesar salad dressing

Do this -

  1. Cut baguette into slices, rub both sides with garlic, butter lightly or spray with oil and crisp in oven or in a sandwich press.
  2. Separate lettuce leaves and place into a salad bowl.
  3. Dice bacon and fry until crisp.
  4. Sprinkle bacon, anchovies (chopped or whole) and capers over lettuce.
  5. Drizzle with dressing and toss gently.
  6. Arrange egg wedges and toasted croutons on top.
  7. Shave parmesan over salad and serve.

TIP - Add cooked prawns or chopped barbecued chicken for a light summer dinner or heartier lunch.

Wednesday, November 18, 2009

Easy As Chips/Wedges/Potato Skins


Washed potatoes, roughly 1 per person
oil spray


Preheat oven to 200oC.
Spray a baking tray with oil.
Pierce potatoes all over with a sharp knife then microwave them until tender.
Let cool slightly then cut the potatoes into wedges.
Slice skins off or leave them on, whatever you or your kids prefer.
Place wedges and skins onto a baking tray, give them a light spray with oil and sprinkle with salt.
Bake in oven for about 30 minutes or until golden.

Easy as!!  Enjoy! :)

Tuesday, November 10, 2009

Chicken Stroganoff

This makes a nice change from beef stroganoff.  It's not the easiest thing on this blog, but it's certainly not difficult...I don't do difficult!

2 serves

Get this -

2 tablespoons olive oil
1 large chicken breast fillet, cut into strips
1 small brown onion, thinly sliced
1 clove garlic, crushed
100g mushrooms, sliced
1 teaspoon sweet paprika
1 tablespoon Worcestershire sauce
1/2 cup chicken stock
1/2 cup sour cream
steamed rice and chopped chives to serve

Do this -
  • Heat 1 tablespoon oil to high heat.
  • Add chicken & stir until it has changed colour and is lightly browned.
  • Remove chicken & reduce heat to medium.
  • Heat remaining oil, add onion, garlic & mushrooms.
  • Cook for 5 mins or until onion has softened.
  • Add paprika.  Stir until fragrant, about 1 min.
  • Add Worcestershire sauce and stock and simmer 2-3 mins until slightly reduced.
  • Remove from heat. Stir in sour cream, season with salt &pepper.
  • Return chicken, place back over medium-low heat until chicken is cooked through.
  • Serve with steamed rice and chopped chives.

Monday, November 9, 2009

Cheesy Beef Rissoles

Makes about 12

Get This -

250g beef mince
1 small carrot, grated
1/2 cup parmesan, grated
1 egg
1 tablespoon tomato/barbecue/sweet chilli sauce
1 tablespoon mustard
1 slice of bread, crusts removed and broken into tiny pieces
25g fetta, crumbled
salt & pepper

Do This -
  • Place everything in a mixing bowl and get your hands stuck in mixing until well combined.
  • Roll into small rissoles and shallow fry or barbecue until browned all over and cooked through.
Too easy! ;)