I love this recipe … not sure where it came from, sorry !
Chicken Roll-ups
Cut chicken breasts or tenders into thin strips (5-7cm wide and the length of the breast or tender). Pound them out to make them thin and even.
Place strips of ham and cheese along the length of the chicken and roll them up, holding in place with a toothpick.
Dip the rolls in egg and then breadcrumbs and bake in a pan (without the rolls touching) on 180C/350F until no longer pink, usually about 30 mins.
Pikelets (from Australian Women’s Weekly Babies and Toddlers Good Food)
1 cup self-raising flour
2 tablespoons caster (extra fine) sugar
1 egg
3/4 cup milk
Combine flour and sugar in a bowl, gradually whisk in egg and add enough milk to make a smooth batter.
Drop spoonfuls into a hot pan and cook until bubbles appear, then flip and brown on the other side.
Grated Carrot Salad (adapted from Family Circle Recipe Encyclopedia)
3 large carrots
1 small cucumber
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1 tablespoon honey
1 teaspoon ground cinnamon
30ml olive oil
handful flaked almons
Peel and grate carrots. Cube cucumber and combine with carrot.
Combine lemon juice, honey, spices, olive oil and whisk until well mixed.
Lightly toast almonds
Just before serving combine all ingredients.
To Die For Blueberry Muffins (from Allrecipes.com)
I made these following the recipe (but without the salt). They were delicious !!! The topping is very sweet so it could easily be left out if you prefer a less sweet taste, but regardless, they were great !
Spiced chicken with maple butter glaze (adapted from Six O’Clock Scramble Recipe Book)
1 1/2 teaspoons paprika
3/4 teaspoon cinnamon
3/4 teaspoon ground cumin
chicken (recipe recommends chicken pieces but I used 4 breasts)
3 tablespoons maple syrup
1 1/2 teaspoons butter
1 1/2 teaspoons Dijon mustard
Line baking tray with foil. Combine paprika, cinnamon and cumin and sprinkle over chicken. Place in 200C oven and bake for 20-30 mins (depending on size and type of chicken breast) In a small saucepan, combine butter, maple syrup and mustard and stir over low heat until butter melts. Brush chicken with mapple butter glaze about 5 mins before it is done.
This makes a chicken breast with stuffing inside. Very easy to do and presents nicely.
Baked Stuffed Chicken Breasts
8 boneless skinless chicken breast
salt
pepper
2-3 tbsp. butter
1/3 cup onion, finely chopped
1 tsp. garlic, minced
2 cups dry breadcrumbs
1/4 cup parmesan cheese
1/4 cup parsley, chopped
1/2 tsp. rosemary, crumbled
1/2 tsp. dried sage, crumbled
1/2 tsp. salt
1/2 tsp.pepper
1/3 – 2/3 cup chicken broth
Flatten chicken breast to about 3/8 inch thick. Season with salt and pepper. Heat butter in skillet over medium high heat, add and cook onion and garlic until soft but not brown, about 5 minutes.
Add into remaining ingredients. Stir in chicken broth. The stuffing should be moist enough to hold together in a crumbly ball when firmly squeezed in the hand. Do not over moisten. Taste and adjust the seasoning.
Lightly oil a 13×9 baking dish. Place 1/4 cup of stuffing in the center of each breast, press lightly to compact it. bring the top and bottom flaps of the chicken up and over the stuffing, slightly overlapping the ends, then fold up the sides to enclose stuffing completely. lay packets seam side down in prepared dish (I just folded the sides over – some of the stuffing fell out during the cooking process but it still tasted fine). Brush chicken with olive oil and season with salt and pepper.
Bake until the chicken is lightly browned and feels firm when pressed, about 30 minutes at 350F/180C
This tastes great and is very easy to make !
Baked Teriyaki Chicken (from Christine 0120)
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
DIRECTIONS
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lined baking dish (otherwise the baked on sauce will be difficult to get off). Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
BAKED PUMPKIN RISOTTO
1 cup arborio rice
2 ½ cups chicken or vegetable stock/broth
60g/2oz butter
350g / 12 oz jap or butternut pumpkin, peeled and diced
½ cup finely grated parmesan cheese
cracked black pepper and sea salt
1 tbpn chopped flat-leaved parsley
Preheat oven to 190C/375F. Place rice, stock, butter and pumpkin in an oven-proof dish and cover tightly with a lid or foil. Bake for 30 mins, or until rice is soft. Stir through parmesan cheese, pepper and salt and parsley and serve. Serves 2
What we're eating .... 