Chicken Rigatoni

1 chicken breast, cut into strips
Olive oil
Salt, pepper, garlic, oregano to suit taste
Rigatoni noodles
1/2 cup marinated red peppers, sliced
1/2 cup pepperoncini, sliced
1/2 cup kalamata olives, pitted and sliced
1 cup spaghetti sauce
1 cup grated Parm cheese
1 cup thickened cream

Place chicken strips in boiling water and cook for approximately 10 minutes.

Cook rigatoni as per packet instructions.

In olive oil, sauté garlic with salt, pepper and oregano. Add chicken and cook for 10 minutes, careful not to brown the chicken.

Add peppers, pepperoncini and olives, simmer 5 minutes.

Add thickened cream, spaghetti sauce and parm cheese to skillet. Simmer until cheese is melted. Pour over noodles, stir well and serve.

Beef Pot Roast

1 can condensed cream of mushroom soup
1  package dry onion soup mix (I use Korrs)
1 1/4 cups beef stock
900g - 1KG beef blade roast
3 carrots, peeled and cut into sticks
2 onions, halved
6 mushrooms, halved

5 potatoes

Salt and pepper the beef and brown on all sides.

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and stock. Place pot roast in slow cooker and add veggies around the edges, making sure to dunk them in the soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
20 minutes before serving, peel and cook the potatoes for mashed potatoes.
 
The meat should fall apart and you will have a hard time not drinking the gravy!
 
Recipe adapted from here and tweaked to suit our taste.

Chef John's Macaroni and Cheese

1 (12 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1/8 teaspoon white pepper
3 cups milk
1/4 teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
1/2 cup panko bread crumbs
1 tablespoon butter, melted

 
Preheat oven to 200 degrees C.


Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add cayenne pepper, red pepper flakes and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in Worcestershire sauce and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.
 
**Optional - you could add some beer or alternative cheeses as long as it's still 3 cups.
 
Recipe adapted from here.

Chicken Lazone

1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
2 tsp cayenne pepper
4 whole boneless skinless chicken breasts
1 Tbsp butter
1/2 cup heavy cream


Combine the seasonings in a small dish then sprinkle over chicken in a large ziplock baggie. Mix well.
In large saute pan cook chicken in olive oil over medium heat for about 7 to 8 minutes, turning once.

Pour the cream into the skillet and lower the heat. Simmer for several minutes (it's ok to let it bubble), stirring until the sauce thickens then add the butter.

When butter is melted place chicken breasts on a bed of white rice and top with sauce.

This recipe doesn't sound like much but it is delicious, trust me, go make it!!

Chicken Tikka

• Lots of hot chili paste
• 1 tsp minced garlic
• Squeeze of ginger paste (little less than the chili)
• a pinch of paprika
• ½ tablespoon garam masala
• 4 tbps diced tomatoes
• 3 sprigs of fresh coriander

• Chicken breast cut into medium size chunks
• 1 small onion, peeled and sliced
• 1 green capsican, cut into chunks
• 1 punnet cherry tomatoes
• couple scoops of plain yoghurt
• fresh corriander, chopped, for topping

1. Combine first list of ingredients in the blender. Add more tomatoes if required.

2. Place chicken in bowl and add the blended mixture and yogurt. Mix thoroughly and marinate overnight if possible. Soak wooden skewers in water.

3. Heat the webber for 30 minutes. Thread meat onto the skewers, saving the mixture. Cook 10-15 each side over the open flame.

4. In a pan combine the onions, capsican and tomatoes with remaining blended mixture. Cook until soft and top with corriander. Serve on the side.

Beef Kebabs

You will need 8 skewers
1 packet Diced lamb
50ml (2fl oz) low-sodium soy sauce
2 tbsp Dijon mustard
2 tsp minced garlic
1 tbsp cider vinegar
A little thyme
Dash of vegetable oil
50ml (2fl oz) fresh lemon juice.

Mix all the ingredients together and marinate the beef for 2 to 4 hours in the refrigerator. Discard the marinade. place the chunks of beef on the skewers (if using wooden skewers, make sure you soak them in water first to prevent burning).

Grill until cooked to your liking.
During the cruise phase you may add tomatoes, mushrooms, peppers, zucchini and onions.


Photo and original recipe from here

Spicy asian salmon

2 pieces fresh salmon
2 Tbp olive oil
1 Tbp minced garlic
2 Tbp ginger paste
2 Tbp soy sauce
1 Tbp hot chili paste

1. Mix the olive oil, garlic, ginger, soy and chili in a small bowl. Stir thoroughly.

2. Wash and pat dry the salmon. Place in a baking dish.

3. Pour sauce onto salmon, coating well.

4. Cover with al-foil and bake at 180 C for 25 minutes.

Serve with cheesey broccoli and baked potato or rice.

Chinese minced pork in lettuce cups

1 tbsp sesame oil
ginger paste
2 tsp minced garlic
2 tsp hot chili paste
500g minced pork
1/2 onion finely diced
1/2 celery stalk finely diced
2 tbsp oyster sauce
2 tbsp soy sauce
3 tbsp rice wine vinegar
iceberg lettuce
ramen noodles

1. Wash and cut lettuce leaves into cup shapes. Use leaves from the centre if possible. Chill in fridge while preparing the rest of the meal.

2. Cook one packet of ramen noodles, without the seasoning. Place aside when done.

3. Fry ginger, garlic and chilis in the sesame oil for 1 minute. Add in the minced pork, breaking up into fine pieces. Add the onion and celery, cook until tender.

4. Add the oyster sauce, soy sauce and rice wine vinegar and cook for 5 minutes.

5. Place some of the noodles into each lettuce cup and spoon pork mixture on top. Roll up and enjoy!

Salmon Cakes

3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
2 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (or finely chop bread crusts)
1/2 teaspoon freshly ground pepper

Creamy Dill Sauce:
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon horseradish sauce
1 tablespoon finely chopped fresh dill, or parsley
Freshly ground pepper, to taste

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.


2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.

3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.

5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce by mixing well in a small bowl. Serve salmon cakes with sauce and lemon wedges.

recipe from here

Burritos

1 chicken breast, diced
1/2 onion, diced
5 Tbp Nandos extra hot Peri Peri sauce

1 can refried beans with chili
1/2 packet of Old El Paso Chili seasoning

1 packet white rice
1 tin tomatoes with herbs

tortillas
sour cream
guacamole
salsa
lettuce
olives
jalapenos
shredded cheese

1.) Add the diced (uncooked) chicken, onions and peri peri sauce to a plastic bag and mix well to coat. Add to pan and cook well. Set aside.

2.) Mix chili seasoning and refried beans in a bowl. Set aside.

3.) Cook rice in the microwave. Once ready, add tinned tomatoes and mix through. Set aside.

4.) Microwave the tortillas for 20 seconds to warm. Spread the beans on the tortillas and top with remaining ingredients. Wrap and enjoy!

Macaroni & Cheese

3/4 bag of pasta shells
2 Tbp butter
2 Tbp flour
2 cups milk
3/4 bag of sharp cheddar cheese
Parmesean cheese for topping
1 can diced and seasoned tomotaoes, drained
6 Tbp Nandos extra hot peri peri sauce
3 Tbp Tabasco sauce
Doritos Mexican flavoured tortilla chips for topping

1.) Cook the pasta shells in slightly salted water for 13 minutes, drain, rise and empty in greased baking dish (appx 13" x 9")

2.) In the pasta pot, melt butter and stir in the flour. Cook until mixture is slightly brown. Slowly add milk 1/4 cup at a time, stirring continuously. Once all the milk is added, mix in the hot sauce, Tabasco sauce and all the cheese. Stir well and add the tomatoes. The sauce may go a little lumpy with the tomatoes but it will still taste good.

3.) Pour mixture over the shells and stir through well. Top with Parmesean cheese and tortilla chips. Bake @ 180 C for 35 minutes and serve.

* The spices completely make this recipe. If left out, you will need to substitute with something else or this will be a very bland dish. You could use onions, bacon, various cheeses, ham or veggies.

Poor Man's Beef Wellington

•1 pound fresh asparagus, washed and trimmed
•6 ounces white or crimini mushrooms, cleaned
•2 tablespoons minced shallots
•2 tablespoons dry white wine
•2 cloves garlic
•2 teaspoons salt
•1/2 teaspoon black pepper
•1 1/2 pound ground chuck
•6 freshly baked croissants, cut in half lengthwise
•Dijon mustard

1.Combine mushrooms, shallots, white wine, garlic cloves, salt and pepper in a food processor. Jog-blend about 30 seconds or until pureed.

2.Transfer the mushroom mixture to a large bowl and add the ground chuck. Mix until blended, but don't handle the meat too much (it'll make the patties tough).

3.Form 6 oblong or oval shaped patties (so that later they fit the croissants!)

4.Place the patties in the pan and cook, turning only once.

6.While the patties are cooking, grill the asparagus for 1 1/2-2 minutes or until slightly charred. Set aside.

7.Towards the end of cooking, place the croissants on the grill to toast a bit too.

8.To assemble your masterpiece, spread dijon mustard, place a patty on each bottom bun, add a couple of asparagus, add the top of the croissant and dig in!

Recipe from: Poor Man's Beef Wellington

Sesame & Garlic Beef

1/4 cup vegetable oil
1/3 hoi sin sauce
3 garlic cloves, crushed
2 tsp sesame oil
750g beef
1 red onion, sliced
1 lg red capsicum, sliced
150 g snow peas
150g g broccoli
1 tbs sesame seeds, toasted

Combine 2 tbs oil, hoi sin sauce, garlic and sesame oil in a large bowl. Add beef and stir until well combined. Stand for 20 minutes.

Heat wok over high heat, add 2 tbs oil to cover base. Add beef in batches and fry for 2 minutes or until browned, adding more oil if necessary. Remove cooked meat to a bowl before adding more.

Add onion, capsicum and broccoli to wok and fry for 1 minute. Add snow peas and 1 tbs water. Toss until well combined. Return beef to wok and toss to re-heat. Sprinkle with sesame seeds and serve.

Thai Beef Salad

1 bag coleslaw mix
1/2 red onion, finely diced
1cucumber, diced
4 tomatoes, diced
1 packet crunchy noodles
1 piece of steaf, cut into slices and marinated with dressing for 2 hours

Dressing:
1 lime, juiced
4 Tbs soy sauce
4 Tbs corriander paste
4 Tbs chili paste
4 Tbs olive oil
4 tsp fish sauce
4 tsp minced garlic

Combine all salad ingredients together except for crunchy noodles, set aside. Combine dressing ingredients together. Pour half over meat strips, refrigerate for at least 2 hours. Cook steak in dressing until medium rare. Pour remaining dressing over salad. Top with cooked steak and crunchy noodles.

Spinach Manicotti

8 dried manicotti shells
1/4 cup sliced green onions
1 clove garlic, minced
2 Tbsp butter
2 Tbsp flour
1 1/3 cup milk
3 oz. Swiss cheese
1/3 cup chicken broth
1 beaten egg
1 x 10 oz package frozen spinach, thawed
3/4 cup ricotta
1/2 cup Parmesan cheese
1/4 Tsp lemon peel

Cook manicotti according to directions on box. Cool in a single layer on a piece of greased foil.

Meanwhile for sauce, cook green onions and garlic in butter until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add Swiss cheese and broth, stirring until cheese melts.

For filling, in a medium bowl stir together egg, spinach, ricotta and Parmesan cheese and lemon peel. Use a small spoon to fill shells. Arrange in a baking dish. Pour sauce over. Bake, covered, in a 350F oven 30-35 minutes. Let stand 10 minutes before serving.

Asparagus Angel Hair Pasta

angel hair pasta

minced garlic
fresh asparagus spears, trimmed and chopped
1 punnet grape tomatoes, halved
1/4 cup chicken broth
1/4 cup white wine or champagne
dill
freshly ground black pepper to taste
1 avocado, mashed
jalapeno juice
shredded cheese

1. Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.

2. Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat.

3. Pour in the broth and champagne mixture, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.

4. Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper.

5. In a separate bowl, mix the avocados, and jalapeno juice together until blended. Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.

***Optional, you can add chicken, bacon or prawns.

Recipe and photo from http://allrecipes.com/Recipe/Asparagus-Angel-Hair-Pasta/Detail.aspx?src=etaf

Macaroni & Cheese

Serves: 2

Melted margarine, to grease
145g (1 cup) dried macaroni pasta
40g (1/2 cup) grated cheddar

White sauce
375ml (1 1/2 cups) milk
20g (1 tbs) margarine
Salt & freshly ground black pepper
1 tbs cornflour
125ml (1/2 cup) water


Preheat oven to 250°C. Brush a 1-litre (4-cup) ovenproof dish with the melted margarine to lightly grease.

Cook the macaroni in a medium saucepan of salted boiling water following packet directions or until al dente.

Meanwhile, to make sauce, heat milk and margarine in a saucepan over medium heat. Season with salt and pepper. Combine cornflour and water and stir in gradually. Bring to the boil, stirring. Reduce heat to medium-low and simmer, stirring, for 5-7 minutes or until thick.
Drain the macaroni. Add to the white sauce and stir to combine. Transfer to greased dish and sprinkle with cheddar. Cook in preheated oven for 10-15 minutes or until golden. Serve immediately.

Recipe from http://www.taste.com.au/recipes/11952/macaroni+cheese

Chicken Marylands

Serves: 2

2 Chicken Marylands (or thighs)
1 Garlic clove, thinly sliced
2 Tbsp butter
2 Tbsp Tarragon
1 cup white wine
1 cup chicken broth
2 Tbsp Dijon mustard

Potatoes
Carrots
Parsnips

Thoroughly wash the chicken, leaving the skin on. Pat dry. With a sharp knife, slice a few holes in the chicken skin. Tuck in the garlic slices and butter. Sprinkle the tarragon over the chicken, patting in. Place the chicken in a large oven proof dish.

Peel carrots, potatoes and parsnips, place around the veggies around the chicken. You can add whole garlic cloves or a quartered onion if desired.

In a meauring cup, combine the white wine, mustard and chicken stock. Stir well and pour over chicken and veggies. Top with a little extra tarragon. Cover and cook at 180C for 70 minutes. Uncover and bake for another 10-20 minutes.

Chicken & Dill Souvlaki

Serves: 4

3 Tbsp evoo
3 Tbsp lemon juice
Salt & Pepper
cooked chicken
1 Kirby cucumber, sliced into half moons
1/2 sm red onion
2 Tbsp chopped dill
4 flat breads
1/2 cup Greek yogurt
1 Tbsp minced garlic

In a large bowl combine oil, lemon juice, salt, and pepper. Fold in the chicken, cucumbers, onion and dill.

Divide the mixture evenly among the flatbreads. Mis the yogurt and garlic together. Serve on top of the chicken.

Potato Leek Soup

3 cloves garlic
3 Tbs butter
1 whole leek, diced
1 medium onion, diced
5 medium wax potatoes, sliced
1 carton chicken broth
1 small container cream
4 rashers bacon
salt, pepper

Melt butter in large saucepan, add leeks, onions and bacon and cook until slightly brown. Add potatoes to the saucepan and cover with broth (just enough to cover) continue cooking until potatoes are tender. Mash using stab mixer or hand held potato masher. Turn down heat and stir frequently. Add cream and salt and pepper. Cook 15 minutes.