Meal Inspiration Monday- Italian Chicken Bake

Chicken is something which we love to eat in this family. I think one of the reason why this is the case is because there are so many different things which you can do. The Italian chicken bake is supposed to be a twist on actually pizza because it does have the same ingredient as the pepperoni pizza. I know if I was going to make this Italian chicken bake again I would actually serve with pasta in order to make sure this soaked the sauce up. This is one which I could make easy on a weekend because it does take around 45 minutes. This includes the preparation time.

Ingredient- Serves 4

1 Chopped Onion

1 tbsp Olive Oil

3 Diced Chicken Breast Fillet

2 Peeled and thinly sliced garlic

2 tsp Dried Oregano

2 x 400g tins chopped tomatos

125g Mozzaraella cheese thinly sliced

50g Sliced pepperoni

Method

  1. Preheat the oven to 180f
  2. In a frying pan add the oil and then fry the onion until this is translucent.
  3. Add the diced chicken and fry until brown for 5 minutes. Add the garlic and oregano for another 1-2 minutes.
  4. Pour in the tomatoes and then allow it to bubble for 5 more minutes.
  5. Pop the mixture into an ovenproof dish topping it with mozzeraella and then pepperoni.
  6. Bake for 25 minutes until the pepperoni starts to curl.

The Italian chicken bake is something which we shared served with the garlic bread. You may have seen this in our meal plan a couple of weeks ago. For sure this is another meal which I will be making in the future, it is one which I would not have thought about. I think this is going to be a meal which I could serve with in the summer with salad.

Have you made something like this Italian Chicken Bake?

Charlotte xxx

Meal Inspiration Monday- Chicken and Chilli Burgers

Today I am back with another meal inspiration Monday. This is one which is inspired by Joe because he actually choose it. He actually found the recipe when he was flicking through one of the cookbooks which we have. The meal which he chose this week was Chicken and Chilli burgers. You may have seen it in our meal plan last week. This is a simple burger which we both enjoyed so much so I know it is one which we will be making again in the future.

This is a healthy option when it comes to burgers it also does not take too long. Plus a huge bonus for me is that it can be frozen for those meals I need when Joe is not home.

Ingredient- Serves 4

1 Onion peeled and quatered

4 Chicken breast fillets

2 Garlic cloves peeled and halved

2 Red Chillies Deseeded

Salt and Pepper

1 tbsp plain flour

1 Egg

Method

  1. Put the onion, chicken , garlic and chillies in a food processor.
  2. Season with salt and pepper and pulse DON’T turn it into a paste.
  3. Tip the mixture out into a bowl and mix in the flour and egg
  4. Use your hands, scoop a small handful of the mixture, roll and then flatten into a burger.
  5. Chill in the fridge to firm up.
  6. Heat on the grill. The burgers on a medium heat for 8-10 minutes on each side until golden and cooked through.

These in total take around 30 minutes including the prep time. You could always prepare them before you go to work or the night before if you are short of time on an evening. But you fancy the Chicken and Chilli burgers for sure they are something we will be making again. I think I could see me doing these for an BBQ which we host in the summer. They are healthy and so full of flavour.

Have you ever thought of having Chicken and Chilli Burgers?

Charlotte xxx

Baking- Raspberry Heart Cookies

Baking is something which I love to do, I find it therapeutic. With Valentine’s Day coming up I thought I would create something which ties in with the theme. Hearts is something which is symbolic with Valentines so this is why I created the raspberry heart cookies. These are cute, easy to make and also great mix of been light and sweet.

These are super easy to make which means that you could make them with your children. In the future I can see this been something I do with Jess as she loves to bake. You do not have to make them raspberry at all you can use any flavour jam. Some of the ones which I made ended up been strawberry due to it been the only type of Jam which we had in.

Prep Time- 10 Minutes

Cook Time- 10 Minutes

Serves- 11 depending on size of your cookie cutter

Ingredients

2 TSP Almond Extract

113g Butter

135g Sugar

240g Plain Flour

Raspberry Jam

Utensils– Baking Tray, Heart Cutter, Rolling Pin

Instructions

  1. Preheat the oven to 170
  2. Add the sugar and butter and mix together
  3. Once this is creamed add the plan flour
  4. This then should be all mixed when you add the 2 tsp almond
  5. Roll out your mixtures
  6. Use the heart cookie cutter and cut out the cookies
  7. Place them in the oven and bake for 10 minutes
  8. Leave to harder and cool.
  9. Use the same heart cookie cutter to spread the Jam over the heart biscuit
  10. Serve and enjoy

These raspberry heart cookies go really nice with a cup of coffee. These could be a great valentine’s day present for your other half. They are also great to have as a cheeky treat for sure they are something I will be making again.

What cookies do you like to make?

Charlotte xxxx

Meal Inspiration Monday- Bacon and Leek Riscotto

If you have read my meal plans you will know that bacon and leek risotto is something which I made recently. The reason behind this was the fact that I had some leek to use up and wanted something warm. I was searching online for something to make and this is when I came across a bacon and leek risotto recipe. I for some reason thought that it was going to be super hard to make. This could not have been further from the truth. This is a meal which you could make after work if you wished.

Ingredient -Serves 4

1 tbsp olive oil

6 rashers back bacon finely chopped

2 leeks halves then finely sliced

250g risotto rice

750ml Hot chicken stock

175g frozen peas

3tbsp soft cheese

Utensils- Frying pan, Knife, Wooden spoon, Ovenproof dish with lid,

Method

1.Heat oven to 200C/180C fan

2. Add bacon to frying pan and fry for 2 mins. 

3. Add leeks and fry for a further 4-5 mins until soft

4. Tip Rice in and cook for a further 1 minute

5. Pour hot chicken stock

6. Transfer into overproof dish and cover

7. Place in oven for 20 minutes stirring half way through

8. When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more

9. Remove from oven and stir in the cheese.

This is so simple and takes under 40 minutes to make a tasty and filling bacon and leek risotto. I think that this was an easy way of using some leftover which would have otherwise got thrown away.

Have you ever made a risotto from scratch?

Charlotte xxx

  • 1 tbsp olive oil
  • 6 rashers smoked back bacon, roughly chopped
  • leeks, halved lengthways and finely sliced
  • 250g risotto rice
  • 700ml hot chicken or vegetable stock
  • 175g frozen peas
  • 3 tbsp soft cheese
  • zest 1 lemon

Meal Inspiration Monday – Beef In Black Bean Sauce

Chinese food is one which is my weakness I love it for sure. However, having takeaways can be very expensive let alone the amount of salt that can go into the meals. At the moment I am trying to eat a little bit more healthier and save money. So we made our own homemade Chinese last week I shared the special chow mein and today it is the turn of the beef in black bean sauce. This is something which we order more times than not when we order a Chinese takeaway. We found that when we made it there was more flavour than when we have had it from the takeaway and for sure more sauce.

Ingredient serves 4

1tbsp cornflour

2tbsp rice win

120g sachet black been sauce

100ml cold water

400 rump or sirloin steak

1 medium onion

2 tbsp sunflower oil

2 peppers cut into 3cm strips

2 garlic cloves very thinly sliced

20g ginger finely sliced

Salt

Pepper

Utensils- small bowl, spoon, frying pan

Method

  1. Mixed the cornflour with the rice wine in a small bowl until smooth. Following this stir in the black bean sauce and water and put to one side.
  2. Trim all the fat from the beef and cut into 5cm wide strips then season with salt and pepper.
  3. Heat 1 teaspoon of oil in a large non-stick frying pan. Fry the beef until browned. This will take around 6 minutes. Remove the meat from the pan.
  4. Stir fry the onion and peppers for another 4 minutes. Or until they are softened and lightly coloured. Add the garlic and ginger for another minute.
  5. Return the meat to the pan and pour over the sauce and stir fry for another 2-3 minutes. Or until the beef is hot and glossy.

What meal do you order from the takeaway and wish you could make it home for a fraction of the price.

Charlotte xxx

Meal Inspiration Monday- Special Chow Mein

This time of year many people are trying to cut down on the amount of takeaway which they consume. Usually, there are a couple of reasons why this may be the case it is because they are either trying to save money after a expensive period of time. Or the other reason is that they are trying to eat a little bit healthier. If I told you I had a recipe which would save you money on your regular special chow mein, it is healthier and still packed with as much flavour would you believe me.

Special chow mein was part of the homemade Chinese which we had on new years eve. Since then I have vowed if it is possible that I would make this every time instead of ordering a takeaway. I found that it was not flooded with water or sauce like they can be when you order them from the takeaway. I am going to share with you the recipe which I used to create this special chow mein dish.

Ingredients – Serves 4

100g dried medium egg noodles

1 1/2 tsp sunflower oil

1 medium red onion

2 peppers

2 medium thinly sliced carrots

2 tsp cornflour

1 tbsp light soft brown sugar

3 tbsp dark soy sauce

2 tbsp rice wine (mirin)

100ml cold water

150g cooked and peeled prawns

75g frozen peas

20g chunk fresh root ginger

3 garlic cloves thinly sliced

100g bean sprouts

Utensils

Medium saucepans, wok, sieve and wood spoon.

Method

  1. Half fill a medium saucepan with water and bring to the boil add the noodles for 3 minutes or until tender. Once this has been done drain in a sieve under running water until cold and toss with 1/2 teaspoon of sunflower oil. Then set aside until later.
  2. Heat the remaining oil in a large wok. Fry the chicken and the onion over high heat for 2-3 minutes or until they lightly brown.
  3. Add the pepper and carrots and fry for a further 2 minutes more.
  4. While this is frying mix the cornflour and sugar together in a bowl, gradually stir in the soy sauce, mirin and water and put to one side.
  5. Add the cooked noodles, prawns, peas, ginger and garlic to the pan. Add some grinds of black pepper and stir-fry together for 2-3 minutes. Or until the noodles, prawns and peas are hot.
  6. Give the soy mixture a good stir and pour into the pan. Add the bean sprouts and toss everything together for 1-2 minutes or until everything is pipping hot.

As you can see this is a very easy meal to make and take you less time to cook than it would for the Chinese you order from to deliver. I found that it was so full of flavour and a meal which for sure will be on our radar to make again it was that tasty.

Have you every made special chow mein or is it a dish you order from the Chinese.

Charlotte xxx