Raspberry muffins

I've made this recipe twice over the last week now and it's been a big hit with those I've shared the end result with. :)
It's also quite simple.

2 cups Self Raising flour
3/4 cup sugar
1/2 cup softened butter
3/4 - 1 cup milk
1 teaspoon vanilla extract
1 egg
250g or thereabouts of fresh or frozen raspberries

Cream together the butter and sugar, then mix in the egg and vanilla. Using a spoon, mix in the flour (totally up to you if you want to sift it or not, I'm daring and don't bother with sifting most times) and start off using 3/4 cup of milk, mix it in and see how it goes. Should be like a slightly thick cake batter texture.. add more milk if needed. Then mix in the raspberries. Spray a 12 hole muffin pan with some form of edible oil and spoon the mixture into the pan, preferably evenly.
Bake at around 180C for 10-15 minutes or until the biggest looking muffin springs back when poked with your finger.

Cheese, bacon and spinach muffins

2 cups self raising flour
1 cup grated tasty cheese
a few rashers of bacon, diced
handful of baby spinach leaves roughly chopped
2 eggs
1 cup or thereabouts of milk
black pepper and chilli powder to taste

Mix the dry ingredients in a large mixing bowl (just using a spoon) then add in the milk and eggs. You might need to add a bit more/less milk. The consistency should be that of a thick cake batter, I guess? 
Spoon it into a greased muffin pan, top with a little extra grated cheese and bake at around 180C for 10-15 minutes.

Chicken parmy

So last night, I made the BEST chicken parmigana. Quite proud of myself because I also made my own tomato sauce to go on it. :D
Frostys' suggestions: Needs ham, and pineapple. I keep telling him I have never heard of a parmy with pineapple, but I'll make it for him next time.

Chicken breast fillets, butterflied and bashed flat with a flat mallet or rolling pin.
Decent crumbs, you want the lovely crunchy ones. I don't know what brand I have so I can't help you there.
1-2 eggs lightly beaten
Vegetable oil for shallow frying (or if you want to go healthy/fancy, cotton-seed oil, sunflower oil, something like that.)
Mozzarella cheese grated.

Tomato sauce:
1 Can of crushed tomatoes
1 crushed garlic clove
1 finely diced small onion (or even half of that!)
Basil and oregano
Pinch of brown sugar
Tablespoon of corn flour to thicken slightly

In a small pot lightly fry the onion and garlic until translucent then add the tomatoes, herbs, sugar and stir in the corn flour.  Simmer on low, covered, for 10 minutes then turn off.

Heat some oil in a deep frying pan, about 1 inch of oil should do it. Coat one piece of chicken in the egg then coat it in the plate of crumbs, shaking off the excess. Gently ease the chicken into the hot oil. Fry for about 5-8 minutes on one side then turn it over carefully with tongs or something.. not your hands 'cos that's just bad and silly. Chicken should be cooked and a lovely golden brown. Allow to drain on absorbent paper. Repeat these steps with any more chicken you wish to be cooking!

Move the hot chicken to a baking tray, spoon over some of the tomato sauce and top generously with mozzarella cheese, and bake for 10 minutes until the cheese is lightly golden. Serve with chips!

Lazy Day Mexican Chicken Stuffed Capsicums

Great for those lazy days when you just can't be bothered!

Grab a bbq chook or use some "here's some I prepared earlier!" leftover roast chicken and shred it.
Boil up/steam/use your fancy pants rice cooker -  1 cup of rice (Remember kids, 1 cup raw = 3 cup cooked!) Drain and set aside.
In a pot on medium heat with a bit of oil for lubrication, pop your chicken into that and sprinkle over 1 packet of taco seasoning mix, stir til it's coated. Then mix in 1 hot salsa dip sauce. Then tip in the rice. Mix until well combined. Remove from the heat.

Capsicums! Slice them in half lengthways and scoop out the seeds/ribs (those white bits!) and lay flat on a baking tray, then fill with the chicken/rice mixture and sprinkle on some grated tasty cheese. Bake around 190C for about 15 minutes.

Prawn Skewers

Like most things, this is one of those "made up on the spot" deals. But still tasty! :)

However many prawns you wish.. a kilo is a nice rounded number, Make sure they're local/Aussie prawns, not dirty overseas prawns ;) - raw, peeled and devained, tails left on or off, up to you.

In a mixing bowl combine some lime juice (I had about 4 limes), splash of fish sauce, crushed garlic, chilli powder or flakes, and.... come to think of it I think that's all there was to it. Soak the prawns in that for a good 10 minutes, whack 'em on skewers and bbq/grill/bake until done!