Sausage in a bun
Sausage in a bun
Cheesy Chicken Tortellini Bake
½ onion, chopped
1 teaspoon olive oil
1 garlic clove, pressed
1 jar (16oz/400g) white Alfredo sauce or other pasta sauce
2 pkg (9oz/270g) refrigerated cheese-filled tortellini
2-3 chicken breasts/thighs (boneless)
1 cup milk, 1 cup water
1 cup frozen peas
¼ teaspoon black pepper
2 tablespoons fresh basil or 1 teaspoon fried basil leaves
½ cup grated fresh Parmesan Cheese
1 tablespoons butter or margarine, melted
1 cup fresh bread crumbs
Preheat oven to 400 degrees F/200 degrees C. Heat oil over medium heat add chopped onion and garlic, cook and stir for 2-3 minutes until onion is tender. Add chopped chicken and cook until just cooked through. Stir in pasta sauce, tortellini, milk, water, peas and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir basil into pasta mixture.Meanwhile, for crumb topping, place butter in microwave on High for 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix wellSpoon pasta mixture in casserole dish; sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.
I don’t like peas so I don’t include those, and I use tomato pasta sauce because the alfredo ones in a jar gross me out. Sometimes I do the topping, sometimes not …
pricot Glaze (for chicken or pork)
1/3 cup apricot jam
¼ cup teriyaki sauce
1 tablespoon cider vinegar
1 clove garlic, crushed
¼ teaspoon mixed spice
Brush over meat and grill, panfry or bbq
|chicken pieces, tossed in flour, seasoned with pepper
1 (12 oz/350g) can apricot nectar
3/4 c. apricot preserves or can of apricot halves (optional)
1 packet Onion Soup Mix
Place chicken in baking/casserole dish. Combine remaining ingredients in saucepan; stir over gentle heat until soup mix is fully dissolved. Pour over chicken. Cover and bake at 350F / 180C for 45-60 minutes or until chicken is tender. Serve with rice.
Annoushka’s Chicken (deliciously creamy and very easy) Saute 1 chopped onion and 1 teaspoon of crushed garlic in butter in pan until soft. Add 2 chicken breasts cut into strips and cook until sealed on all sides. Add 1-2 tablespoons seeded mustard and stir through. Add ½ cup white wine and simmer until mixture thickens. Add ½ cup cream and simmer until well combined and reduced.
I either just follow the recipe on the jar of green curry paste or sometimes use this recipe :
THAI CHICKEN CURRY Chop 4 chicken thighs into large chunks. Saute 1/2 red onion, 1 clove crushed garlic, 2 teaspoons grated ginger in pan fir a few minutes. Add 1 teaspoon green curry paste and cook for 1 minute. Add chicken, stir until sealed but not browned, then add 1 cup water. Simmer 8 mins. Add sliced mushrooms, green pepper and zucchini and simmer for a few minutes. Add 1 cup coconut milk and stir until boiling. reduce heat and add 1 tablespoon fish sauce and 1 tablespoon fresh lemon juice. Add a pinch of sugar and serve over rice.I’ll add in whatever vegies we have but green beans are a favourite !
This is one of my mum’s favourite recipes and I really like it too …
500g/1lb chicken breasts, boneless
¼ cup parmesan cheese
1 clove garlic
½ cup chopped parsley
1 cup melted butter
1 cup fresh breadcrumbs
Mix cheese, garlic, breadcrumbs and parsley.
Dip chicken in butter and then in breadcrumb mixture.
Place in single layer in shallow dish and drizzle with remaining butter.
Bake in moderate oven (180C/350F) for 50 mins.