I love it when there's barely anything left in the house, you get to throw random things together and hope for the best!
Tonight I sliced some chicken breast fillet, put it into a baking dish, poured over a 700ml jar of passata sauce, added whatever herbs I had on hand (sage and oregano!) - sliced an onion and capsicum and mixed that into the chicken and sauce, added some garlic and threw in some jalapeño chillis from a jar.. sprinkled on some mozzarella cheese and it's now baking and smells GREAT!
I cook "Tasty", not "Gourmet" - There's a difference.
Monday, February 28, 2011
Wednesday, February 16, 2011
Chicken and Brie
I was given a wedge of Brie the other day, and while I didn't have any crackers for it, I wondered what else could be done... Chicken, brie and onion. :)
1 large onion sliced
1 clove crushed garlic
1/4 cup low salt chicken stock (Using a 250ml carton, keeping the rest for below)
1 Wedge of Brie cheese - around 200-250g I guess?
Fresh Sage - oh.. a small bunch, or a teaspoon of dried
4 chicken breast fillets, with a pocket cut into them
In a pot, add the onion, garlic, sage and stock, simmering low until onion has softened.
Remove the rind from the cheese, cut into cubes. Remove the onions from the heat and add the cheese to melt slightly.
Spoon mixture into chicken fillets, secure with a toothpick or skewer. Set into a baking dish. Heat remaining stock in pot that had the onion and cheese and add a tablespoon of cornflour to thicken slightly. Pour over chicken in dish, bake at 180C for around 40 minutes or until cooked.
Serve with some of the sauce.. and I dunno what to have as a side.. We're having roast taters :P
1 large onion sliced
1 clove crushed garlic
1/4 cup low salt chicken stock (Using a 250ml carton, keeping the rest for below)
1 Wedge of Brie cheese - around 200-250g I guess?
Fresh Sage - oh.. a small bunch, or a teaspoon of dried
4 chicken breast fillets, with a pocket cut into them
In a pot, add the onion, garlic, sage and stock, simmering low until onion has softened.
Remove the rind from the cheese, cut into cubes. Remove the onions from the heat and add the cheese to melt slightly.
Spoon mixture into chicken fillets, secure with a toothpick or skewer. Set into a baking dish. Heat remaining stock in pot that had the onion and cheese and add a tablespoon of cornflour to thicken slightly. Pour over chicken in dish, bake at 180C for around 40 minutes or until cooked.
Serve with some of the sauce.. and I dunno what to have as a side.. We're having roast taters :P
Monday, February 14, 2011
Some like it hot..
We had some of the Dragon's Blood in the spaghetti sauce the other night.. gave it a nice bite :) Much like a Tabasco sauce - can be used in drinks, food, anything.. the bottle even says cordial and icecream...
The Devil's Delirium paste we haven't even opened yet - waiting for something nice to put it on. :)
Lable says "Oh My God... it's HOT! Heat 14 / 10 (Mega!) Recommended Usage Be careful, not for the faint at heart!" and I think it's 56% Jolokia Chilli..
Not pictured is the free stubbie cooler that says "I Survived the Devil's Delirium!!"
Why so much chilli you ask? Frosty loves chilli. Dad gave him one of the hottest chilli's and he ate it.. whole..
Makes me wonder..
A little healthier..
Chicken skewers marinaded in Nandos Peri-Peri sauce, steamed jasmine rice and roasted corn cob.
(The Sauce is available from most supermarkets)
Friday, February 11, 2011
Tonight..
I need bigger plates...
Garlic Bread
Something simple, I know. I love making garlic bread, and everyone who's had it, loves it too :D
I'm now in the habit of making it in bulk and freezing it - that is, with hot dog rolls, sliced in half, garlic butter (which is just butter and garlic obviously :p ) slathered on the open sides and some tuscan seasoning sprinkled on it, chili too if I feel like it. Wrapped tightly with baking paper seperating the buttered sides and then popping them into the freezer.
It's great for an emergency snack or whenever you feel like having it. :)
If I'm after something a little fancier to impress friends - I use single slices of bread, buttered up with plenty of garlic butter. Grab a toothpick and roll the bread up from a corner, on an angle. Secure with the toothpick through it, spray with a little olive oil if you want and bake :)
I'm now in the habit of making it in bulk and freezing it - that is, with hot dog rolls, sliced in half, garlic butter (which is just butter and garlic obviously :p ) slathered on the open sides and some tuscan seasoning sprinkled on it, chili too if I feel like it. Wrapped tightly with baking paper seperating the buttered sides and then popping them into the freezer.
It's great for an emergency snack or whenever you feel like having it. :)
If I'm after something a little fancier to impress friends - I use single slices of bread, buttered up with plenty of garlic butter. Grab a toothpick and roll the bread up from a corner, on an angle. Secure with the toothpick through it, spray with a little olive oil if you want and bake :)
Thursday, February 10, 2011
Mix That Drink
Ok so this isn't my site, nor is it food.. (well, some of it is kinda.. Vodka Gummi Bears anyone??) But truth is I've been busy, I feel as though I am neglecting you all, depriving you of nommy goodness.. So here's one of my favourite drinky sites - Mix That Drink
I came across this site a few years ago, not sure how.. But what drew me in was the Skittles Flavoured Vodka (and hey, I'm a sucker for anything candy and vodka... ) but yes.. an awesome site indeed. :)
I came across this site a few years ago, not sure how.. But what drew me in was the Skittles Flavoured Vodka (and hey, I'm a sucker for anything candy and vodka... ) but yes.. an awesome site indeed. :)
Subscribe to:
Posts (Atom)