Baked Chicken and Mushroom Risotto with Fennel

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Wanting to keep dinner pretty simple tonight and made a one dish wonder! Only had to brown a few things in a hot pan and the oven did the rest. Baked risotto rice with creamy chicken breast, mushroom, fennel, spinach and tarragon turned about to be a winner! You could serve alongside some steamed vegetables if you wanted but we kept it simple and just had the risotto bake! Could make it vegetarian and use big chunks of pumpkin for a meatless dinner.

One Dish Baked Creamy Chicken and Mushroom Risotto with Fennel

Ingredients:
250gm. button mushrooms, sliced
2 tsp. crushed garlic
1/2 brown onion, diced
1/2 fennel bulb, core removed and sliced
1 tbsp. dried tarragon
3 tbsp. oil
1/4 leek, sliced
2 cups. baby spinach
1 cup. Arborio or short grain rice
2 cup. chicken stock, warm
3/4 cup. cream
1/4 cup. white wine (optional)
Salt and Pepper
700 gm chicken breast or thigh

Method:

  1. Pre-heat oven 180 degrees fan-bake.
  2. In large oven proof dish slice mushrooms and scatter over the base followed by rice and half the spinach.
  3. Heat fry pan over high heat add half the oil, onion, garlic, tarragon and fennel with a good sprinkle of salt and pepper. Sautee until browned add leek and cook for 2 minutes then pour in wine to deglaze the pan. I also chopped about 1 tbsp. of top of the fennel and added to the fry pan.
  4. Add to baking dish followed by remaining spinach.
  5. Add remaining oil to fry pan and season your chicken I used breast, add to hot pan and brown both sides around 2-3 minutes per side,
  6. Add to baking dish with hot stock and cream.
  7. Cover and bake for 30 minutes then remove cover and bake for a further 15 minutes until rice is tender.
  8. Serve as is or with a side of steamed vegetables.

Serves: 4-5

Chicken and Black bean Quesadillas

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Change up dinner a bit with this tasty dish, Cumin and paprika seared chicken layered with hummus, cheese, spinach and red onion inside a toasty tortilla topped with avocado sour cream. Simple dinner but a tasty one for a mid night Mexican twist or a long weekend lunch treat this will be perfect to change things up.  I made 4 jumbo size quesadillas however you could use small wraps and get more if the family is bigger. I just used my frypan to toast but if you have a sandwich press they would be done in half the time.

Chicken and Black bean Quesadillas with Avocado Sour cream

Ingredients:
500gm chicken diced or sliced
2 tbsp. oil
1 tsp. garlic salt
1/2 tsp. pepper
2 tsp. paprika
2 tsp. cumin
1/2 tin diced tomatoes with oregano
1 tbsp. brown sugar
1 tin black beans in spring water, drained and rinsed
2 tbsp. coriander stalks
2 tbsp. fresh coriander leaf
2 cups cheese, grated
4 dsp. hummus, I used honey carrot
1/4 red onion, sliced
1 cup. baby spinach
1/2 avocado
125 gm sour cream
1 tbsp. sweet chili sauce
4 jumbo tortillas
Oil spray

Method:

  1. In bowl combine chicken, garlic salt, pepper, cumin, paprika. Stir to combine and allow to marinate and develop flavour for 30minutes or overnight.
  2. Heat fry pan over medium to high heat, add oil followed by chicken. Cook for 10 minutes and then turn, you want you chicken to brown nicely to develop flavour. Cook for a further 5 minutes and add the diced tomatoes and brown sugar and chopped coriander stalks, lower heat and simmer for 15 minutes stir in black beans.
  3. Remove from fry pan and allow to cool slightly.
  4. Time to assemble; Spread one dessert spoon of hummus over the wrap, sprinkle half wrap with cheese onion spinach and some fresh coriander leafs followed by 1/4 of the chicken mixture top with little more cheese. Fold over tortilla. repeat until all are ready to be cooked.
  5. Heat fry pan over medium heat and spray with oil, place folded tortillas in and cook each side for 2 minutes until toasted. If you have a sandwich press this is perfect to use.
  6. In bowl add sour cream, avocado and sweet chili sauce. Smash and stir to combine.
  7. Cut quesadillas into 3 and top with avocado sour cream, sweet chili sauce and shredded iceberg lettuce.

Serves: 4 Jumbo quesadillas

Chicken Parmigiana, The Real Deal

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Stuck on something to impress your family or special someone well here is the dish for you. I cooked this up for my lovely flatmates on Sunday night and it sure went down a treat, lets just say it was rather quiet when this was being consumed which is a good sign right?

Crunchy crumbed chicken breast baked with tomato passata sauce, dollops of basil paste, parmesan and layers of fresh mozzarella finished in the oven until golden brown and crispy! Served up with simple spinach and garlic penne pasta. I will admit this may be on the cards again for dinner this week as it was so satisfying and tasty.

Homemade Chicken Parmigiana with Spinach and Garlic Penne

Ingredients:
150gm Breadcrumbs
2x eggs
1/2cup Flour
2 1/2tsp Garlic Salt
2tsp Cracked black pepper
4x Chicken breast, skin removed
250ml Canola oil
500ml Tomato Passata sauce or Tomato pasta sauce
80ml Tube Basil Puree or 4 tbsp fresh basil chopped
1/2cup Parmesan, finely grated
250gm Mozzarella
1tbsp Fresh parsley, roughly chopped
Spinach and Garlic Penne
50gm Baby spinach
500gm Penne Pasta
1tsp Garlic salt
1tsp Cracked black pepper

Method:

  1. Preheat oven to 180 degress.
  2. Crack eggs into a bowl and whisk together, set aside.
  3. Place flour in another bowl and add 1tsp garlic salt and 1tsp cracked black pepper, mix until seasoning is evenly mixed through.
  4. repeat same process with the bread crumbs and remaining garlic salt and cracked pepper.
  5. Firstly coat the chicken breast in flour, then into the egg mixture and finally into the seasoned bread crumbs. Set aside and repeat until all breasts are crumbed.
  6.  Heat oil in a heat based wok or fry pan over a low to medium heat until it reaches 170-180 degrees. This will take around 5 minutes or so, Be very careful at this point.
  7. Add 2x Chicken breasts to the hot oil and fry either side for 2-3 minutes until golden brown, place in oven proof dish.
  8. Pour a strip of tomato passata sauce over the crumbed chicken followed by half a tube of the basil puree or 2 tbsp fresh chopped basil. Pour the remaining sauce around the sides of the dish.
  9. Sprinkle 3/4 of the parmesan over and cut mozzarella into 12 pieces, lay 3 pieces over each chicken breast.
  10. Spoon a small dollop of tomato sauce over the top of the chicken and a teaspoon of basil puree and the remainder of the parmesan.
  11. Sprinkle with cracked pepper and bake for 40 minutes until golden brown.
  12. Boil penne in heavily salted water with 2 tbsp oil until cooked.
  13. Drain and add 1 tbsp oil to prevent it from sticking together  add spinach, 1 tsp cracked black pepper and a teaspoon of garlic salt. Mix together.
  14. Remove your chicken from the oven, sprinkle with roughly chopped parsley and serve over your spinach and garlic penne.

ENJOY!

Rustic Autumn Chicken Cassoulet

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Verging the end of the working week I found myself with a Friday off which is very rare working in hospitality. As the leaves are now beautiful oranges and reds and begin to fall I thought why not make a rustic autumn dish that is perfect for the winter months too.

This one is pretty easy brown everything off add to casserole dish with lid, whack it into the oven for hour and 20 minutes and she’s ready to be eaten. Served mine up with some rustic Southland swede and potato mash. Must say the partner loved it and i even added olives to the top for him. If you don’t like olives or the kids don’t you can leave them, out.

Rich tomato base with bursts of coriander, succulent chicken that falls apart, naturally sweet carrot and earthy notes from the mushrooms and chickpeas.

Rustic Autumn Chicken Cassoulet

Ingredients:

6 chicken drumsticks

1 red onion, sliced
3 cloves garlic, crushed
2 tbsp canola oil
1 carrot, peeled and sliced into ovals *see the picture
1 cup mushrooms, chunky chop
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1/2 cup red wine* can be substituted with stock
2 tbsp brown sugar
1 bay leaf
2 tbsp fresh coriander, rough chop
8-10 black olives, pitted
salt and pepper

Fresh coriander to serve

Method:
1. Pre-heat oven to 180 degrees.
2. heat a heavy based frypan, add oil and brown onions, carrot and garlic add to the bottom of the cassoulet or baking dish. Sprinkle half the chickpeas.
3. Season chicken with salt and pepper, brown in the same fry pan, add to the top of the vegetables and chickpeas.
4. Pour red wine,tomatoes, brown sugar, bay leaf and coriander into the fry pan and deglaze, add to the top of the chicken with remaining chickpeas and mushrooms.
5. Place the lid on and bake for 1 hour remove the lid top with olives and bake for further 20 minutes.
6. Serve on mash or rice with a side of your favorite green vegetables.

Serves: 3-6

If you don’t have a casserole dish with a lid a deep oven dish with tin foils works just as good!

Slice Carrots on an angle to achieve the oval shape.

Slice Carrots on an angle to achieve the oval shape.

Brown onion, carrot and garlic, tip into bottom of the casserole dish.

Brown onion, carrot and garlic, tip into bottom of the casserole dish.

Top with browned chicken.

Top with browned chicken.

Add red wine, tomatoes, brown sugar, coriander and bayleaf to your frypan and deglaze.

Add red wine, tomatoes, brown sugar, coriander and bayleaf to your frypan and deglaze.

Top browned chicken with remaining chickpeas and mushrooms.

Top browned chicken with remaining chickpeas and mushrooms.

Top with the reduced tomatoes and wine. Cover and bake for 1 hour with lid on.

Top with the reduced tomatoes and wine. Cover and bake for 1 hour with lid on.

Remove lid top with olives and bake for a further 20 minutes.

Remove lid top with olives and bake for a further 20 minutes.

Remove from oven top with fresh coriander and enjoy.

Remove from oven top with fresh coriander and enjoy.

Serve on generous mound of mashed Southland swede and potato.

Serve on generous mound of mashed Southland swede and potato.

Healthy Crunchy Chicken Tacos

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Healthy Crunchy Chicken Tacos

Would you like the recipe for this healthy flavour packed mid-week meal for under $20 ? well comment below.

Wholemeal flour tortillas with wholemeal garlic crunch coating baked not fried to crunchy perfection finished with lime avocado, red onion relish and chilli sour cream.
Me and the girls were full after 2 and it was supposed to be 3 each!

You wont regret asking for this recipe that’s for sure!!

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The Chiquita

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The Chiquita

Handmade flour tortilla topped with baby rocket, chili tomato shredded
chicken, cinnamon pickled onions and avocado crema.

Would you like the recipe for the shredded chicken to make at home?
Well comment below!!!

p.s 2 chicken breasts shred out to be enough for a family of 4, you can have tacos, burritos, or over rice or salad the possibility’s are endless!!