These recipes are not my own.
Most of them have come from my fellow blogger friends.
The links provided under the photo will take you to the original blog site.
Tuesday, 21 April 2015
Saturday, 18 April 2015
Cookies, Biscuits and Sweet or Energy Bars
When you have a houseful of kids,
cookies, biscuits, and sweet or energy bars always go down well.
I have a delectable selection of these to share with you today.
I'm sure they will bring out the 'kid' in you. Enjoy!
Friday, 17 April 2015
Friday Night Finger Food and Take Out Style Meals
Friday night is take out night.
We either get take out or have finger food ...
or what we might classify as junk food...
keeps the children happy...
and some of the overgrown kids too!
Thursday, 16 April 2015
Chicken, Rice and Green Bean Casserole
10 3/4 ounces cream of mushroom soup
2 cups milk
1 cup white rice, uncooked (do not use instant rice)
2 cups chicken, cooked and cut into bite sized pieces
1 pound frozen green beans, slightly thawed
4 ounces mushrooms, drained
2 tablespoons pimentos,(chili pepper) chopped
1 cup shredded cheddar cheese
1 (2.8 oz. container) French fried onion rings
Method:
Preheat oven to 350ºF, and prepare a large casserole dish or 9 x 13 inch pan by coating with nonstick cooking spray.
In a large sauce pan, combine milk, cream soup, and rice. Bring mixture to a boil. Reduce heat and add chicken, green beans, mushrooms, and pimentos.
Stir to combine.
Remove from heat and pour into the prepared casserole dish. Spread shredded cheese on top of the mixture. Sprinkle the onion rings on top of the cheese. Bake casserole uncovered for about 20 minutes.
Remove from the oven and cover the casserole loosely with foil to prevent over-browning. Bake an additional 20 minutes.
From the Rhodesian Cookbook
Chicken and Chorizo Pie
My family adore pies, so this recipe from Beverley Ann Swanepoel go down a treat.
Ingredients:
440g chicken breast, cubed
200g chorizo, sliced
1 red onion, finely sliced
1 yellow pepper (colour optional), roughly chopped
2 cloves garlic, crushed and chopped
400g tinned tomatoes
1tsp chilli paste
1 bay leaf
2 tsp paprika
puff pastry (we used shop-bought)
pinch parsley
salt and pepper to taste
1 egg, beaten
Method:
1. Brown chicken in 1tbsp oil. Once browned, remove from pan and add chorizo, frying until it releases its oils.
2. Add garlic, onion, pepper and chilli paste and sweat til softened. Then add the chicken, tomatoes, bay leaf and paprika. Simmer for 10-15 minutes, add salt and pepper to taste. While simmering, preheat the oven to 180 degrees.
3. Sprinkle parsley into pie filling and remove the bay leaf before spooning into buttered pie dishes. Top the pie with pastry lids cut 1cm larger than the pie dish. Crimp the edges, brush with egg wash and poke a few holes in the top. Decorate if you wish with offcuts of pastry (we did leaves!).
4. Bake for 20-25 minutes or until pastry is light and golden. Serve and enjoy!
Ingredients:
440g chicken breast, cubed
200g chorizo, sliced
1 red onion, finely sliced
1 yellow pepper (colour optional), roughly chopped
2 cloves garlic, crushed and chopped
400g tinned tomatoes
1tsp chilli paste
1 bay leaf
2 tsp paprika
puff pastry (we used shop-bought)
pinch parsley
salt and pepper to taste
1 egg, beaten
Method:
1. Brown chicken in 1tbsp oil. Once browned, remove from pan and add chorizo, frying until it releases its oils.
2. Add garlic, onion, pepper and chilli paste and sweat til softened. Then add the chicken, tomatoes, bay leaf and paprika. Simmer for 10-15 minutes, add salt and pepper to taste. While simmering, preheat the oven to 180 degrees.
3. Sprinkle parsley into pie filling and remove the bay leaf before spooning into buttered pie dishes. Top the pie with pastry lids cut 1cm larger than the pie dish. Crimp the edges, brush with egg wash and poke a few holes in the top. Decorate if you wish with offcuts of pastry (we did leaves!).
4. Bake for 20-25 minutes or until pastry is light and golden. Serve and enjoy!
Select Chicken Recipes
Hello foodie friends. It's been a while since I've shared any of my special recipes. I've missed bringing you all delicious dishes to prepare, but my family complained we were eating too well, the grocery bill was too high, and although they enjoyed my style of cooking, it was just too rich for everyday fare, so we are back to simple family meals and my experimentation has been put on hold. No more cooking up a storm for me for the present, no more madly trying to take suitable photos before the masses devour my attempts at culinary creation. Granted, we do have a big, slap up meal from time to time, perhaps on the weekend or on a special occasion, so we are not going hungry, believe me!
Coriander Chilli Chicken Skewers
Ingredients:
1kg boneless/skinless chicken thighs or breast meat
1/4 cup extra virgin olive oil
6 cloves garlic, minced
3/4 bunch fresh Coriander(save remaining for garnish)
1 teaspoon salt & pepper
Sweet chilli sauce for basting
Method:
Soak skewers in water for 20 minutes to prevent burning.
Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and coriander in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnight if possible.
Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chilli sauce on chicken just before done cooking to create a nice glaze.
Smothered Chicken
Ingredients
3-4 chicken breasts, skinless and boneless
1 large can of cream of mushroom or celery soup
Directions
Marinate chicken in soup for as long as you can.
Preheat oven to 375F.
Pour chicken and marinade into a baking dish.
Cover with tinfoil tightly to keep the chicken moist.
Bake for 25-40 minutes, depending on your oven, until chicken is no longer pink inside.
Serve with a side of rice and some cooked vegetables.
However, I still see an avalanche of delicious dishes, munchies and delicacies on an almost daily basis and thought I'd share them with my foodie friends. If you have seen them before, they must be worth seeing again.... LOL.
Today, I'm sharing an array of select chicken recipes. My family do love chicken, and having it in a variety of ways allay the monotony of serving the same thing again and again. If the photo is not followed by the recipe, to get the recipe, click on the link under the photo. Enjoy and Bon Appetite.
Chicken Broccoli Braid
Jalapeno Peppered Chicken Marsala With Brown Rice
Bacon-Wrapped Crock Pot Chicken
Today, I'm sharing an array of select chicken recipes. My family do love chicken, and having it in a variety of ways allay the monotony of serving the same thing again and again. If the photo is not followed by the recipe, to get the recipe, click on the link under the photo. Enjoy and Bon Appetite.
Chicken Broccoli Braid
Jalapeno Peppered Chicken Marsala With Brown Rice
Bacon-Wrapped Crock Pot Chicken
 |
| Chicken with Basil Cream Sauce |
 |
| Spicy Chicken with Orange Ginger Honey Maple Sauce |
 |
| Garam Masala Chilli Pan Fried Chicken Fillets |
 |
| Coriander Chilli Chicken Skewers |
Coriander Chilli Chicken Skewers
Ingredients:
1kg boneless/skinless chicken thighs or breast meat
1/4 cup extra virgin olive oil
6 cloves garlic, minced
3/4 bunch fresh Coriander(save remaining for garnish)
1 teaspoon salt & pepper
Sweet chilli sauce for basting
Method:
Soak skewers in water for 20 minutes to prevent burning.
Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and coriander in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnight if possible.
Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chilli sauce on chicken just before done cooking to create a nice glaze.
 |
| Smothered Chicken |
Smothered Chicken
Ingredients
3-4 chicken breasts, skinless and boneless
1 large can of cream of mushroom or celery soup
Directions
Marinate chicken in soup for as long as you can.
Preheat oven to 375F.
Pour chicken and marinade into a baking dish.
Cover with tinfoil tightly to keep the chicken moist.
Bake for 25-40 minutes, depending on your oven, until chicken is no longer pink inside.
Serve with a side of rice and some cooked vegetables.
 |
| Roasted Garlic Chicken |
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