Cheesy Broccoli Filled Chicken Kiev

Super delish and a hit for all of the family!

Ingredients:

For Filling
2 cups Broccoli florets
1 Tbsp flour
1 Tbsp butter
1 cup milk (approx)
1 tsp vegeta stock
1/4 cup cheddar cheese chopped/grated

2 chicken breasts
1 egg
1/4 cup milk
2 cups bread crumbs

Method:
Cook Broccoli in pot of boiling water for approx 5 mins until tender then drain and put into a bowl of cold water to stop the cooking process. In a small pot melt butter over medium heat add in flour and stir constantly for approx 30-60 seconds slowly add in the milk while still stirring until sauce is of desired thickness (about mayo consistency). Add in vegeta stock, cheese and broccoli and stir to combine and roughly chop the broccoli with the spoon into smaller pieces. Set aside while chicken is prepared.
To prepare chicken, pound with a meat mallet until breast is of even thickness and cut each breast into two (4 pieces total). Cut a little pocket into each piece of chicken and insert as much of the broccoli mixture as you can without over filling it.
In one bowl whisk egg and milk to combine and in another place your bread crumbs. Carefully wash the chicken in the egg mixture and then place in the crumbing and cover with the crumbs pressing the crumbing on while being careful not to squeeze the filling out. Repeat with the egg wash and crumbs again then set aside on a baking tray lined with baking paper. Once all of the chicken is crumbed preheat the oven for 10 minutes at 180 degrees then cook chicken for approx 30 mins or until crumbing is golden and cooked through.
serve with chips and a garden salad
 Enjoy!

Chocolate Swirl Loaf

MMMMmmmmm yum!!! Nice soft fluffy bread with a swirl of oozing chocolate, one of my fave food memories as a child...Delicious toasted with a scraping of butter *drool*

Ingredients
3.25 cups all-purpose flour
1.25 tsp salt
1 packet (2.25 tsp) instant or bread machine yeast
1 Tbsp cinnamon
2 Tbsp brown sugar
1 - 1.5 cups water
1/2 cup chocolate chips

Method:
In a large bowl, combine the dry ingredients: flour, salt, yeast, brown sugar, and cinnamon. Stir until there are no clumps. Add 1 cup of water. Stir and add more water, a few tablespoons at a time, just until the dough forms one ball with no dry pieces on the bottom of the bowl. It is okay if the dough is wet and sticky. Cover the bowl loosely and let it rest for two hours at room temperature (or alternatively if you have a bread machine you can do this part on the dough only setting). After two hours, sprinkle some flour on the expanded dough and on a clean work surface. Flour your hands and transfer the dough to the work surface. Give the dough just a few quick "kneads" just to make sure it is evenly mixed (honestly only 3 or for turns/folds). Shape the dough into a long rectangle with the short end the same length as your bread pan. Roughly chop the chocolate chips into small pieces. Sprinkle them over the surface of the bread dough. Working from the short end, stretch and roll the dough up with the chopped chocolate inside. Stretch the dough as you roll and roll tightly so that there as much "swirl" as possible. Place the rolled up dough, seam side down, in a bread pan coated with non-stick spray. Cover loosely and let rise until double in size (about one hour). Preheat the oven to 190 degrees celcius, place the risen loaf inside, and bake until deep golden brown on top (about 30-35 minutes). Remove the baked loaf from the pan and let cool on a wire rack before cutting open.
 Enjoy!

Minestrone Soup

Yummy, budget friendly, good for you and the kids love it not to mention its one pot cooking so less washup!

Ingredients:
1 teaspoon minced garlic
1 karge onion finely chopped
2 stalks of celery finely chopped
2 medium carrots finely chopped
1 zucchini finely chopped
1 small tub tomato paste (salt reduced)
2x 420g cans of crushed tomatoes
2 tablespoons vegeta stock powder
enough water to cover vegies
dried italian herbs to taste
1/2 cup fresh parsley chopped
1 220g can baked beans
1 cup uncooked macaroni pasta

Method:
Put the first 4 ingredients into a large soup pot and add enough water to cover the vegies. Add the vegeta stock anddried herbs then simmer on a medium heat until vegies are softened approx 15-20 mins. Scoop the sum off the surface of the soup and discard. Add canned tomatoes and and macaroni pasta, continue cooking for 10 minutes then add the zucchini. Cook for a further 5 minutes or until pasta and zucchini is soft. Add the tomato paste and baked beans mix well then add the fresh parsley.
Serve with warm crusty bread and a bit of butter.
Enjoy!

Banana & Honey Muffins

Yummo, great for an after school treat for the kids or pack them in the lunchbox....super yummy for the adults too, dont let the kids have them all!

Ingredients:
2 very ripe bananas (you know the ones that are soft that the kids wont eat cause they have all brown spots on the skin)
1 egg
3 tablespoons of oil
1 tablespoon honey
1/4 cup water
3/4 cup sugar
1 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
12 thin slices of banana for decorating the top (optional)

Method:
combine banana, egg, oil, honey and water in a large mixing bowl. mix with hand held blender until banana is mushed in but there are still some small chunks in there. Sift remaining ingredients into the banana mixture and mix with blender until just combined. Scrape down sides of the bowl with a round tablespoon and scoop into muffin patties equally (approx one heaped tablespoon per patty)
Bake in oven on the middle shelf at 180 degrees for approx 15-20 mins or until golden and muffin springs back when touched in the centre.
 Enjoy!

Super Yummy Noodle Stirfry!

This stirfry is soooo tasty and sure to please the fussiest of tastebuds....I have included substitutions to turn it into a vegetarian option as everyone needs to taste the flavours of this dish!

Ingredients

1 x 440g pkt flat rice noodles
1/3 cup chicken stock (for vegetarian option use Vegeta mixed with water for stock)
1/4 cup hoisin sauce
1 tbs soy sauce
2 tsp brown sugar
1 garlic clove, crushed
1 tsp finely grated fresh ginger
1/2 tsp Chinese five spice
1 tbs peanut oil
500g chicken stirfry strips (for vegetarian option use tofu)
1 bunch broccolini, coarsely chopped
1 small red capsicum, halved, deseeded, thinly sliced
1 large carrot, peeled, halved crossways, cut into matchsticks
1 can baby corn spears thinly sliced
2 large shallots, trimmed, thinly sliced

Method 

Prepare the noodles following packet directions. Combine the stock, hoisin sauce, soy sauce, sugar, garlic, ginger and Chinese five spice in a small bowl.Heat a wok over high heat. Add half the oil and heat until smoking. Swirl to coat. Add the mince and stir-fry for 5 minutes or until the mince changes colour. Transfer to a plate. Heat the remaining oil in the wok. Add the broccolini, capsicum and carrot. Stir-fry for 2 minutes or until the broccolini is bright green and tender crisp. Add the stock mixture, mince, noodles and shallot to the wok. Stir-fry for 2 minutes or until the noodles are soft and heated through. Divide among serving bowls to serve.Enjoy

 

Creamy Tuna Bake!

Ingredients:
2 or 3 sticks celery chopped
1/2 red Capsicum chopped
1 cup corn kernels
400gms tinned tuna
2 tins of condensed soup (celery or mushroom or both) - if you want to make less salty/healthy you could use reduced salt
1 cup tasty cheese
350gms of your favourite pasta cooked as per instructions (I used spirals)
1/2 tsp hot paprika (leave this out to make kid friendly)
1/2 cup tasty cheese extra
1/2 tsp sweet paprika


Method:
Fry chopped celery & capsicum until softish in a saucepan - 5 minutes or so.

Stir in soup (don't dilute it), drained tuna, corn and cheese. Let it bubble away until it's all nice and gooey - low heat. Add hot paprika if you're using.

Mix sauce with cooked pasta  in a deep baking dish. sprinkle extra grated cheese on top and then sprinkle the sweet paprika on top of the cheese. Bake until it's really bubbly and brown.
Enjoy!

Pumpkin Soup!

Who can resist a nice big bowl of pumpkin soup with a side of garlic bread?

Ingredients:
1/2 butternut pumpkin cubed (skin removed)
1/2 brown onion diced
1 carrot diced
1 potato diced
2 cups vegetable stock Salt and pepper to taste
Dash of cream
Pinch of parsley

Method:
In a large pot place all ingredients except cream and parsley. Cook on medium heat until all vegetables are tender. Cool then blend with a stick blender until smooth. Reheat until hot then serve into bowls, add a little cream to the centre of each bowl and garnish with parsley.
Enjoy!

Picture to come soon!

Chilli Chicken Noodle Stirfry!

Super tasty...this makes for a quick and easy stirfry with a bit of bite! Reduce the amount of chilli to make it more kid friendly if your kids dont like spicy food.

Ingredients:
3x 2 minute noodle cakes
1 chicken breast diced
1 hot chilli finely diced
1/2 cup fresh coriander chopped
2 garlic cloves minced
1/2 red capsicum sliced
1 can baby corn cut
1 carrot julienne cut
2 shallots diced
1/4 cup oyster sauce

Method:

Marinate chicken, chilli, coriander and garlic in the fridge overnight for best flavour or whatever time you have available is also good. In a large pot cook 2 minute noodles as per instructions. drain and allow to sit. in the same pot heat oil then add chicken mixture and cook until chicken is almost cooked. Add the remaining vegegtables and cook stiring until until vegetables are still a little crunchy in the centre. Put noodles back into the pot along with the oyster sauce and stir until everything is evenly covered with sauce and noodles are hot. Garnish with a little extra fresh coriander. Enjoy!

Picture to come soon!

Chilli Con Carne Nachos!

Super easy, super yummy and the whole family will enjoy including the kids!

Ingredients:
500g beef mince
4 cloves garlic crushed
1 Tbsp olive oil
1 tsp chilli crushed
2 Tbsp tomato paste
1 brown onion finely diced
400g can diced tomatoes
400g can baked beans
2 tsp dried oregano
1 tsp cumin
1 cup beef stock
2 cups tasty or mexican mix cheese
1 bag of nacho chips

Method:
In a pan, fry the meat and onion in the olive oil, add the chilli and garlic and cook until well browned. Stir through the tomatoes, tomato paste with the beef stock. Simmer for 20 minutes, then add the beans, oregano and cumin.
spoon over warmed nacho chips, top with cheese and grill until cheese is just melted. serve with mashed avocado and sour cream and a side salad. Enjoy!

Delish Devilled Sausages!

All the family will be sure to go back for seconds with this yummy dish! Super easy  (I think its just as easy as the packet stuff if you pre measure everything out) and walks all over the packet stuff. Perfect for a quick easy meal on weeknight or a nice hearty dish in winter!

Ingredients:
500gms beef chipolata sausages
1 Tbsp Oil
1 tsp minced garlic
1 large onion sliced
1 medium apple sliced
1x 400gm can of tomatoes pureed
1/4 cup tomato sauce
1/4 cup bbq sauce
2 Tbsp tomato paste
2 Tbsp worcestershire sauce

Method:
Brown sausages in a large frying pan with the oil, add onion and apple until slightly softened add remaining ingredients and simmer on low for 10-15 minutes or until sausages are cooked through. Serve with a creamy potato mash and your favourite seasonal vegetables.
How easy is that? Enjoy!

Cake Pops!

super scrummy, they look very effective and are the latest trend at parties. Can be a bit tricky but once you get the hang of it are super easy! I made a ''strawberries and cream version but you can make any flavour your heart desires.

Ingredients:
Your favourite cake recipe or packet cake mix cooked according to instructions (I used Betty Crockers new strawberries and cream cake mix)
1/2 - 1 cup of icing  prepared or use one out of the box
2 blocks of your favorite chocolate (I used white chocolate)
sprinkles of your choice to decorate
lollipop sticks or skewers

Method:
Process the cooled cake until it resembles fine bread crumbs. In a mixing bowl, mix the cake crumbs with the packet icing that comes with the box (I found this was enough but you may need more) until it is well mixed and will form balls in your hand. Roll the mix into approx 20-25 even sized balls of approx a tablespoon each and refrigererate on a tray for around 30 minutes or until cool and firm to touch. Melt the chocolate in the microwave in 1 minute increments until chocolate is melted to a smooth consistency then let cool until almost room temperature. Now comes the tricky bit, you will need to move quickly so that the chocolate doesnt set lumpy as you will be working with cold cake balls. Dip your lollipop stick into the chocolate about 1cm then stick it into the ball on the flat bit (the bit that was sitting on the tray) about 3/4 of the way into the ball then dip the ball into the chocolate, let excess chocolate run off and then rotate the cake pop to stop any more from drizzling off and to get a smooth finish then really quickly sprinkle with your sprinkles. Set the cake pop upright in a sturdy cup or foam block until set completely. Repeat with remaining cake balls until all done then refrigerate for another 30 minutes until completely set.
Wrap them in cellopane or clear lolly bags and tie with a pretty ribbon to finish

Yummy Slow Cooked Lamb Shanks!

Ok so this isnt my recipe but I certainly wish it was!  I have however adapted it to cook in the slow cooker as opposed to the oven to make it a super easy meal for any night of the week with minimal wash up. I came across it on the taste.com website after one taste I was in foodie heaven...these lamb shanks really are to die for!

Ingredients (serves 8)

• 1 cup plain flour
• 8 large French-trimmed lamb shanks
• 2 tablespoons olive oil
• 2 large onions, unpeeled, cut into 1cm slices
• 2 garlic cloves, crushed
• 2 cups beef consomme
• 3/4 cup red wine (such as merlot)
• 1/3 cup maple syrup
• 2 tablespoons cornflour
• 2 tablespoons cold water

Method

Place all ingredients except cornflour and cold water into the slow cooker and cook on high for 4 hours or low for 8 hours or until meat is tender and falling off the bone. Transfer shanks to a platter and cover to keep warm. Strain cooking liquid through a sieve. Discard onions. Put liquid into a saucepan. Mix cornflour and water in a bowl until smooth. Stir into liquid and bring to the boil, stirring, over high heat. Reduce heat to medium-low and simmer for 5 minutes or until reduced slightly. pour some of the reduction over your plated shanks.
Serve with creamy mashed potatoes, steamed carrots and green beans...Enjoy!