Dish 46 - Chicken Ranch Tacos

Chicken Ranch Tacos

Prep Time: 25min; Total Time: 25min; Serves: 5 (2 tacos each)

Ingredients:
1 box Stand & Stuff taco shells (10 shells)
3 cups cut up deli rotisserie chicken
1 packet taco seasoning mix
1/2 cup ranch dressing
1 1/2 cups shredded lettuce
1 medium tomato, chopped
1 cup shredded Mozzarella cheese
1/4 cup sliced green onions
Chunky salsa
Avocado
Sour Cream

Method:

1. Heat oven to 325oF. Heat taco shells in oven as directed on box.
2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on high 2-3 minutes or until hot. Stir in ranch dressing.
3. Spoon warm chicken mixture into heated taco shells. Top with remaining ingredients to desired taste.
   

Recipe Source: Betty Crocker

Dish 45 - Grandma Ellie's Sweet & Sour Chicken

Grandma Ellie's Sweet & Sour Pork

Serves: 6

Ingredients:

2 lb pork (I used chicken as Big Spring doesn't like pork and sometimes I don't either!)
1 cup pineapple chunks
2/3 cup sugar
1/2 cup vinegar
2 Tbsp soya sauce
1/2 tsp salt
3 Tbsp flour
1/2 cup warm water
1/2 cup pineapple juice
1 tsp chopped/grated ginger root
Cooked rice, for serving

Method:

1. Brown meat in large saucepan.
2. Add pineapple chunks, sugar, vinegar, soya sauce and salt.
3. Mix together flour and water, getting rid of any lumps. Add to saucepan.
4. Add pineapple juice and ginger root. Simmer until chicken is cooked through and sauce thickens slightly.
5. Serve with the cooked rice.
   

Recipe Source: Based on Grandma Ellie's recipe tin

Dish 44 - Grandma Ellie's Canned Corn & Spaghetti Casserole

Grandma Ellie's Canned Corn & Spaghetti Casserole

Serves: 6

Ingredients:

2 1/2 cups canned corn, drained
1 cup cooked spaghetti
1 egg
1 cup milk
Rolled cracker crumbs
Several Strings of bacon, finely chopped

Method:

1. Butter casserole dish.
   
2. Alternate layers of corn and spaghetti.
3. Beat egg and milk and pour over corn and spaghetti.
4. Top with rolled cracker crumbs and bacon.
5. Bake in moderate oven (300oF) until corn mixture is thoroughly heated and bacon crisps.
   

Notes: I think that next time I make this, I'll put in less milk and at least one more egg... there was quite a lot of liquid in the casserole, even after I'd left it in the oven for quite a while. Also, it might be nice to put some grated cheese on top, before placing in the oven.

Recipe Source: Grandma Ellie's recipe tin

Dish 43 - Self-Saucing Chocolate Pudding

Self-Saucing Chocolate Pudding

Cooking Time: 45min; Serves: 6

Ingredients:

Pudding
1 cup self-raising flour
2 tsp cocoa
1/4 cup butter
1/2 cup caster sugar
1 egg, beaten
1/2 cup milk
Sauce:
1/2 cup brown sugar
1 Tbsp cocoa
1 1/4 cups boiling water

Method:

1. Preheat oven to 190oC.
2. Sift flour and 2 tsp cocoa.
3. Cream butter and caster sugar. Add egg, mix well.
4. Stir in flour and milk alternatively. Pour into greased ovenproof dish.
5. Make sauce: combine brown sugar and cocoa. Sprinkle on top of mixture in dish and pour boiling water gently over all of this.
6. Bake at 190oC for 45 minutes.
7. Serve with ice cream.
   

Notes: You can microwave for 8 minutes on medium power if you can't wait the 45 minutes to cook in the oven!

Recipe Source: Cookery the Australian Way, Fourth Edition - my home economics cookbook from high school days! This recipe got me through my batchelorette days when I needed a chocolate fix, but had none in the house!

Dish 42 - Quick & Easy Quiche

Quick & Easy Quiche

Serves: 4

Ingredients:

1 1/2 cups milk
4 eggs
4 oz bacon, finely chopped
4 oz grated cheese
1 onion, finely chopped
1/2 cup self-raising flour
1 Tbsp chopped parsley
Salt & pepper to taste
1/2 tomato

Method:

1. Mix together all ingredients, except for tomato, and pour into pie plate.
2. Slice tomato and put on top of mixture for decoration.
3. Bake at 190oC until set (approximately 40 minutes).
4. Serve with a fresh salad.
   

Recipe Source: Recipe collection book from a friend's kitchen tea, many years ago!

Dish 41 - Orange Zested Chicken Breasts

Orange Zested Chicken Breasts

Prep Time: 20min; Total Time: 20min; Serves: 4

Ingredients:

1/2 tsp seasoned salt
1/4 tsp garlic powder
2 Tbsp butter or margarine
1 tsp grated orange peel
4 chicken breast fillets

Method:

1. In a small bowl, mix seasoned salt and garlic powder.
2. In fry pan, heat butter and orange peel over medium heat until butter is melted. Add chicken; sprinkle with salt mixture. Cook about 15 minutes, turning once, until juice of chicken is clear when centre of thickest part is cut.
3. Serve with steamed green beans and potatoes.
   

Recipe Source: From Betty Crocker

Dish 40 - HamBob's Angel Biscuits

HamBob's Angel Biscuits

Ingredients:

1 cup buttermilk
1/8 tsp baking soda
1 Tbsp (or 1 envelope) active dry yeast
1 Tbsp sugar
1/4 tsp salt
1/2 cup warm water (100oF-110oF)
3 - 3 1/4 cups all-purpose flour
1/2 cup shortening

Method:

1. Mix buttermilk and baking soda together.
2. Mix yeast, sugar, salt and water together. Let stand until foamy.
3. Combine flour and shortening, stirring with a fork until mixed well. Mix in buttermilk mixture. Mix in yeast mixture (dough will be wet.) Cover loosely with a kitchen towel and let rise in a warm place until doubled in size (approximately 1hr).
4. Pat out dough to 1/2-inch thickness on a heavily floured board. Cut biscuits with a 2-inch cutter. Place on a baking sheet and let rise 20 minutes.
5. Preheat oven to 400oF.
6. Bake biscuits 10-12 minutes, until golden brown.
   

Notes: I don't know if I did something wrong, but at step 4. the dough was really, really wet. I therefore sprinkled flour on top of the mixture before patting it down, or else it would have just stuck to my hands in a really bad way. If you try this recipe, please let me know how you go! The original recipe suggests that you "split and fill with thinly sliced country ham."

Recipe Source: Emailed to me by my aunty, who sourced it from a "Sunday insert". She suggested it goes really well with the family's homemade applebutter, so I tried it... and it was fantastic! My aunty also suggested that this goes well with chilli!

Angel Biscuit with the "Leible Homemade Applebutter" - delicious!

Dish 39 - Creamy Tortellini Casserole

Creamy Tortellini Casserole

Prep Time: 20min; Total Time: 35min; Serves: 4

Ingredients:

2 Tbsp butter or margarine
1/2 cup shredded carrots
1 medium onion, chopped (1/2 cup)
2 Tbsp all-purpose flour
1/2 tsp salt
2 cups milk
1 cup shredded Mozzarella cheese
3/4 cup frozen sweet peas, thawed
1 packet fresh tortellini
1/2 cup finely crushed buttery crackers

Method:

1. Heat oven to 350oF. Spray casserole dish with cooking spray.
2. Melt butter in saucepan over medium heat. Cook carrots and onion in butter about 5 minutes, stirring occasionally.
3. Stir in flour and salt. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly; remove from heat. Stir in cheese, peas and tortellini. Spoon into casserole dish. Sprinkle with crackers.
4. Bake uncovered about 15 minutes, or until edge begins to bubble.
   

Recipe Source: From Betty Crocker

Dish 38 - Pumpkin Fudge Brownies

Pumpkin Fudge Brownies

Ingredients:

1/3 cup applesauce (no sugar added)
1/4 cup honey
1/2 cup pumpkin puree
1 tsp vanilla extract
2/3 cup plain flour
1/2 cup sugar
1/4 tsp baking powder
1/4 tsp salt
3/4 cup cocoa*
1/2 cup choc chips
1/4 tsp Cinnamon

Method:

1. Preheat oven to 350oF.
2. In a large bowl, mix all wet ingredients together.
3. Add flour, sugar, baking powder, salt and cocoa powder*. Stir until well-blended.
4. Fold in chocolate chips.
5. Spread batter into greased pan (9x9in) and sprinkle with cinnamon.
6. Bake 20-25 minutes, until a fork inserted into the middle comes out clean.
   

Notes: *the cocoa made the brownies, well, very "cocoa-y". I would suggest reducing the amount of cocoa used but this is a matter of taste. If you are worried about tasting the pumpkin, well you can't! They just taste like chocolately goodness! Admittedly, I preferred my other brownie recipe to this one, but wouldn't be opposed to making this again, with reduced cocoa.

Recipe Source: From Savvy Eats

Dish 37 - Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Prep Time: 15min; Total Time: 8hr15min; Serves: 8

Ingredients:

2 pounds beef stew meat
1 cup chopped onion
1 can condensed cream of mushroom soup
1 pkt french onion soup
6oz canned mushrooms
1/4 tsp pepper
8oz cream cheese, cubed
8oz sour cream
6 cups cooked pasta

Method:

1. In slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours, or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over pasta.
   

Recipe Source: From Betty Crocker

Dish 36 - Chicken & Rice Casserole

Chicken & Rice Casserole with Roasted Red Peppers

Prep Time: 30min; Total Time: 30min; Serves: 6

Ingredients:

2 pkts quick rice (250gm each)
500ml chicken stock
370gms cooked chicken, shredded
200gm roasted bell peppers, chopped
1/3 cup Italian salad dressing
1/4 cup Mozzarella cheese
2 Tbsp chopped fresh parsley

Method:

1. Add rice and stock to large fry pan and heat rice.
2. Add chicken, roasted peppers and salad dressing; mix well. Cover; cook over low heat for 5 to 10 minutes or until thorough heated, stirring occasionally. Pour mixture into ungreased casserole dish. Sprinkle with cheese.
3. Grill under heat for 1 to 2 minutes or until cheese is melted. Sprinkle with parsley.
   

Recipe Source: Adapted from Betty Crocker

Dish 35 - Potato Salad

Potato Salad

Ingredients:
Potatoes
Eggs
Bacon
Spring Onions
Parsley
Potato Salad Dressing (I use ETA brand)

Method:

1. Cut up potatoes into desired size, leaving skin on. Boil until firm but tender. Allow to cool
   
2. Meanwhile, hard boil the eggs. Once cool, cut up into small cubes.
   
3. Finely dice the bacon and pan fry until cooked through.
4. Finely slice spring onions and finely chop parsley.
   
5. Mix together all ingredients in a bowl and add salad dressing.
   
6. Place in a fridge until chilled/required.
   

Note: I have not included any quantities in the ingredients as I was not given any myself. Use quantities to your desired taste.

Recipe Source: Verbally through a friend.

Dish 34 - Grandma Ellie's Brownies

Grandma Ellie's Brownies

9 6&1/2-in Pieces

Ingredients:
1 cup sugar
2 eggs, beaten
2 sq (2oz) unsweetened chocolate (I used good quality Nestle 70% cocoa dark cooking chocolate)
1/2 cup butter or margarine (if you use unsalted butter, add 1/4 tsp salt to recipe)
1/2 cup flour
1 tsp vanilla
1/2 cup chopped walnuts

Method:

1. Preheat oven to 350oF and grease a 7x7-in square pan.
   
2. In a metal bowl over a saucepan of boiling water, melt the chocolate and butter until smooth. Remove from heat.
3. Add the remaining ingredients to the bowl and mix well.
4. Pour into pre-greased pan and even out mixture.
5. Bake in oven 25 minutes and test with a toothpick to ensure it's done.
6. Enjoy!
   

Recipe Source: Grandma Ellie's recipe book, with additional instructions from a delightful cousin!

Dish 33 - Nell's Pizza Special

Nell's Pizza Special

Makes Approximately 5-6 Individual Pizzas

Ingredients:
Pizza Crust:
1 pkt instant dry yeast (2 1/4 tsp or 1/4 ounce)
1 tsp sugar
1 cup warm water
3 cups sifted all purpose flour
(NB: ensure you don't use 3 cups flour, sifted (subtle, but important difference!) or else you get too much flour in the dough, which happened to me! I just kept adding a little water at a time until I got the consistency I wanted)
1 1/2 tsp salt
2 Tbsp oil or melted shortening
Pizza Toppings:
Leggos pizza sauce (flavoured tomato paste)
Bacon, finely chopped
Red & green capsicum, finely chopped
Canned pineapple
Red onion, finely chopped
Mozzarella cheese, grated
(NB: I have not specified quantities as this will depend on your own taste and preferences)

Method:

1. Preheat oven to 180oC
   
2. Add yeast to warm water and sugar and let stand for a few minutes. Stir.
3. Add about 1/2 the flour and beat until smooth.
4. Add shortening and salt with more flour and mix in with your hands until dough begins to clean sides of bowl.
5. Beat hard and turn out onto board.
6. Divide dough into number of pizzas required. Roll out to desired circumference/thickness (you may need to do this a number of times, depending on the elasticity of the dough).
7. Brush with olive oil. Place on oven trays and bake for 10 minutes then remove.
8. Increase oven temperature to 200oC
   
9. Spread pizza sauce on each base. Add each of the ingredients, amounts as desired and top with mozzarella.
10. Place in over and bake until cheese is golden brown. This could be between 10 and 20 minutes, depending on the size of the pizza and amount of topping.
    

Recipe Source: Pizza Crust - From my Grandma Ellie; Pizza Topping - My own design

Dish 32 - Beef & Vegetable Laksa

Beef & Vegetable Laksa

A little while ago, I make "Vegetable Laksa" and in the notes mentioned that Big Spring liked it, but missed having meat in it... so I made it again, this time with meat!

Refer to the Vegetable Laksa recipe for the main ingredients and instructions, the only changes being:

Add 300-400gm beef strips to the ingredients list.
After Step 1, cook the beef strips in a fry pan with some olive oil until cooked through and drain excess liquid.
Continue with Step 2, adding the paste and milk to the beef.
Follow the rest of the steps as per original post.

Dish 31 - Grilled Honey-Cumin BBQ Lamb Packs

Grilled Honey-Cumin BBQ Lamb Packs

Prep Time: 20min; Total Time: 40min; Serves: 4

(unfortunately this packet was a little overcooked on the BBQ, but the end result is very delicious, even if doesn't look appealing!)

Ingredients:
1/2 cup BBQ sauce
1/4 cup honey
2 tsp ground cumin
4 lamb loin chops (3/4-1in thick)(1 1/4 pounds)
2 large ears corn, each cut into 6 pieces (or buy a bag of frozen corn on the cob)
1 cup carrots cut lengthwise in half
2 cups frozen potato wedges
1 tsp salt

Method:

1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12in sheets of heavy-duty aluminum foil with cooking spray.
2. Mix BBQ sauce, honey & cumin in small bowl. Place 1 chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on centre of each sprayed foil sheets; sprinkle with 1/4 tsp salt. Spoon 3 Tbsp sauce mixture over lamb and vegetables on each sheet.
3. Fold foil over lamb and vegetables so edges meet. Seal edges, making tight 1/2in fold; fold again. Allow space on sides for circulation and expansion.
4. Grill packets 4-6in from medium heat 15-20 minutes, turning once, until lamb is cooked. Place packets on plates. Cut large X across top of each packet; fold back foil.
   

Recipe Source: Based on Betty Crocker Recipe

Dish 30 - Southwest Chicken Skillet

Southwest Chicken Skillet

Prep Time: 30min; Total Time: 30min; Serves: 4

Ingredients:
1 Tbsp olive oil
1 1/4 pounds chicken breast fillets, cut into 1in pieces
500gm mixed frozen vegetables
1 can red kidney beans
1 cup salsa
2 flour tortillas, cut into 2x1in strips
1 cup shredded mozzarella cheese

Method:

1. In 10in fry pan, heat oil over medium-high heat. Cook chicken in oil 3-4 minutes, stirring occasionally, until no longer pink in centre.
2. Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6-8 minutes, stirring occasionally, until vegetables are crsip-tender.
3. Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
   

Note: Next time I make this, I would put the fry pan under a grill after step 3, to help the cheese melt and make a more appealing golden colour, which would also crisp up some of the tortilla strips.

Recipe Source: Based on Betty Crocker's Recipe

Dish 29 - Easy Chicken & Rice

Easy Chicken & Rice

Prep Time: 30min; Total Time: 30min; Serves: 6

Ingredients:
1 cup uncooked rice
2 1/4 cups water
2 Tbsp olive oil
2 small red or yellow bell peppers, cut into bite-size strips (about 2 cups)
8 medium green onions with tops, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
1 cup tomato pasta sauce
1/2 cup chicken stock
2 cups shredded cooked chicken
1 cup shredded Parmesan cheese
3 Tbsp chopped fresh parsley

Method:

1. Cook rice in water as directed on packet.
2. Meanwhile, in deep 12in skillet, heat oil over medium-high heat. Cook bell peppers, onions and garlic in oil 2-3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.
3. Stir rice, pasta sauce, stock, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 - 5 miutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.
   

Recipe Source: Based on Betty Crocker's Recipe

Dish 28 - Apple Crack

Apple Crack

Serves: 8

Ingredients:
6-8 large apples
1 tsp cinnamon
1 Tbsp sugar
2 cups flour
2 cups sugar
2 sticks butter (1 stick is ~115gm)
2 eggs
1 dash salt

Method:

1. Peel, core and slice apples and place in the bottom of a 13x9in pan; sprinkle with sugar and cinnamon.
2. Thoroughly mix together the rest of the ingredients (using your hands is easiest). Once mixed, the batter will look (and feel) like cookie dough.
3. Spread the batter on top of the apples.
4. Bake at 375oF for 45 minutes or until golden brown.
   

Notes: I halved the recipe when I tried it out and it still worked out really well... there was plenty (at least 4 serves), so if you were to double it, as per the recipe, it would make heaps! It was a very sweet, delicious dessert (what would you expect with equal parts flour and sugar!). Big Spring wasn't planning on having any, but he tasted a little and couldn't resist a full serve himself... no wonder it's called "Crack"!

Recipe Source: Emailed by my cousin

Dish 27 - Indian Butter Chicken

Indian Butter Chicken

Serves 4; Prep Time: 7min; Cooking Time: 20min

Ingredients:
1 Tbsp olive oil
500-600g chicken breast fillet
1 jar of 420g butter chicken simmer sauce
2 ripe tomatoes
1 tsp fresh coriander chopped to garnish
Steamed rice, to serve
Pappadums, to serve

Method:

1. Dice the chicken breasts and chop the tomatoes to desired size.
2. Heat oil in a large pan, add chicken and cook for 3 minutes.
3. Stir in simmer sauce; bring to the boil, then cover and simmer for 10 minutes.
4. Add tomatoes and continue to simmer for a further 5 minutes.
5. Serve with rice, coriander and pappadums.
   

Recipe Source: Woolworths Local Supermarket Catalogue

Dish 26 - Thai Chicken Patties

Thai Chicken Patties

Serves 4-6; Prep Time: 20min; Cooking Time: 15min

Ingredients:
400g chicken mince
1/4 cup slice water chestnuts
2 Tbsp red curry paste
1 Tbsp fish sauce
1 egg white
1 tsp sugar
1/4 cup beans, thinly sliced
1 Tbsp kaffir lime leaves
1 Tbsp oil for pan frying
Jasmine rice, to serve
Sweet chilli sauce, to serve

Method:

1. Combine all ingredients in a non-metallic bowl until well mixed.
   
2. Form the mixture into golf ball-sized pieces, then flatten slightly.
   
3. Shallow fry in hot oil until golden brown on both sides.
4. Serve with rice and sweet chill sauce on side.
   

Notes: I couldn't find the lime leaves, so these weren't added and I think the patties were fine without. Big Spring ABSOLUTELY loved this dish and couldn't get enough! I thought they were pretty good as well! By themselves, I found the patties were a little fishy, but combined with the rice and sweet chilli sauce, the flavours were well balanced.

Recipe Source: Woolworths Local Supermarket Catalogue

Dish 25 - Penne with Spicy Sauce

Penne with Spicy Sauce

Serves 6; Prep Time: 30min; Total Time: 30 min

Ingredients:
1 pkt (16 oz) penne pasta
1 can diced tomatoes
2 Tbsp olive oil
2 cloves garlic, finely chopped
1 tsp crushed red pepper flakes
2 Tbsp chopped fresh parsley
1 Tbsp tomato paste
1/2 cup freshly grated or shredded parmesan cheese

Method:

1. Cook and drain pasta as directed on package. Meanwhile, in fry pan, heat oil over medium-high heat. Cook garlic, red pepper flakes and parsley in oil about 5 minutes, stirring frequently, until garlic just begins to turn golden. Stir in chopped tomatoes and tomato paste. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until slightly thickened.
2. Add pasta and 1/4 cup of the cheese to mixture in fry pan. Cook about 3 minutes, tossing gently until pasta is evenly coated. Sprinkle with remaining 1/4 cup cheese.
   

Notes: By adding a small amount of cut up salami to the recipe, perhaps after adding the tomatoes, I think this would really enhance the dish all the more.

Recipe Source: Based on Betty Crocker's recipe

Dish 24 - Butter & Garlic Pasta with Cherry Tomatoes

Butter & Garlic Pasta with Cherry Tomatoes

Ingredients:
Knob of butter
1/2 red onion. sliced thinly
8-10 cherry tomatoes
1 clove garlic, minced
Sea salt
Pepper
Pasta, cooked al dente

Method:

1. Saute onion in butter until it begins to brown.
2. Quarter tomatoes and add to the pan, then add garlic.
3. Add salt & pepper to taste, then once tomatoes are shriveled, stir in cooked pasta.
4. Serve
   

Recipe Source: Based on a recipe from Kitchen Lab

Dish 23 - Ground BGeef Fajita Taco Salad

Ground Beef Fajita Taco Salad

Makes 6; Prep Time: 30min; Total Time: 30 min

Ingredients:

Creamy Guacamole Dressing:
1 medium ripe avocado, pitted, peeled and cut into chunks
1/4 cup sour cream
3 Tbsp milk
2 Tbsp lime juice
2 Tbsp chopped fresh coriander
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp ground red pepper (cayenne)
Salad:
2 tsp olive oil
2 medium bell peppers, cut into bite-size strips
1 medium onion, cut into thin wedges
1 lb lean beef mince
1 pkt taco seasoning mix
2/3 cup water
6 cups torn romaine lettuce
1 medium tomato, chopped
1 cup shredded mozzarella cheese
2 cups crushed tortilla chips

Method:

1. In blender, place all dressing ingredients. Cover; blend on medium speed 30 seconds or until smooth. Pour into small bowl. Cover; refrigerate until serving time.
2. In nonstick fry pan, heat oil over medium heat. Cook bell peppers and onion in oil 6 minutes, stirring occasionally, until tender. Remove vegetables from fry pan; set aside.
   
3. In same fry pan, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Ad taco seasoning mix and water; heat as directed on package.
4. Place 1 cup lettuce on each of 6 plates. Top with beef mixture, vegetables, tomato, cheese and chips. Serve with dressing.
   

Recipe Source: Based on Betty Crocker's recipe

Dish 22 - Wet Marinade - Chimi Churri

Wet Marinade - Chimi Churri

Ingredients:

2/3 cup flat leaf parsley
4 tsp fresh oregano
1/2 red capsicum, seeds removed
8 cloves garlic, minced
1 cup sherry vinegar
150ml extra virgin olive oil
2 Tbsp paprika
Salt & pepper to taste
4 x 250g sirloin steak (pictured above is beef sizzle steak marinating)

Method:

1. Roughly chop the parsley and oregano and place into a mixing bowl.
2. Cut capiscum piece in half lengthwise, lay flat on a chopping board and slice into thin strips. Turn strips horizontally and slice thinly again resulting in a fine dice.
3. Place the capsicum and garlic into a bowl with herbs. Add vinegar, oil and paprika, season with salt and pepper and mix well.
4. Pour half of the marinade onto a shallow dish, make sure the tub is big enough to accommodate the steaks laying flat but not too big that the marinade is spread too thinly across an area that is not in contact with the meat.
5. Place steaks in the marinade and pour over remaining marinade.
6. Cover and refrigerate for 4 hours turning the steaks at least once in the marinade to allow for a more even marinade.
   

Recipe Source: Masterchef Recipes

Dish 21 - Coriander & Lime Steak Fajitas

Coriander & Lime Steak Fajitas
Serves 4; Prep Time: 20min + 2hr marinating; Cooking Time: 15 min

Ingredients:

1/4 cup olive oil
1 Tbsp lime juice
1/2 tsp ground cumin
1/8 tsp red chilli pepper flakes
1 Tbsp roughly chopped coriander
500g oyster blade steak, trimmed of excess fat and pounded to 1/2cm thin
Salt & pepper
8 small flour tortillas
1 tsp + 1 Tbsp olive oil, extra
1 medium brown onion, thinly sliced
2 red capsicum, thinly sliced
2 garlic cloves, finely chopped

Method:

1. Mix 1/4 cup oil, lime juice, cumin, chilli pepper flakes and chopped coriander in medium mixing bowl. Place steak in a large non-reactive baking dish and sprinkle both sides with salt and pepper. Drizzle marinade over steak, cover with plastic and refrigerate for 2 hours.
2. Remove steak from refrigerator and transfer to a cutting board. Cut steak into 1/2cm strips on an angle.
3. Preheat oven to 180oC. Wrap stacked flour tortillas in foil and heat in oven for 10 to 15 minutes or until hot.
4. While the tortillas are warming, place large saute pan over high heat and add 1 tsp oil.
5. When pan begins to smoke, add beef and cook for 3-4 minutes, stirring occasionally, until nicely browned. Remove steak from pan and transfer to a plate.
6. Return same pan to heat and add 1 Tbsp oil. Add onions, capsicum and garlic, and cook 2-3 minutes or until onions have caramelised a bit and capsicum has softened. Season to taste with salt and pepper.
7. Add beef back to pan and toss to combine.
8. Remove tortillas from oven and place covered on large plate.
9. To make fajitas, divide the steak mixture between each tortilla and serve.
   

Serving Suggestion: Top each fajita with a little sour cream and garnish with extra coriander leaves.

Recipe Source: Coles locals supermarket catalogue

Dish 20 - Taco Soup

Taco Soup

Ingredients:

2 lbs browned ground beef
1 can crushed tomatoes
4 cans of beans (any variety - I used 3 cans kidney and 1 can cannallini beans)
1 pkt taco seasoning
1 chopped onion
1 can corn
Tortilla chips, for serving
Shredded cheese, for serving
Sour cream, for serving

Method:

1. Combine all ingredients in the crock pot/slow cooker and cook on low 5 hours until everything is hot and well blended. In regards to the beans, I drained 2 cans and kept the juice in the remaining 2. It's up to you if you drain the beans - the less you drain, the more liquid your soup will be. Mine turned out to be a consistency more like stew/chilli.
2. Serve with tortilla chips. shredded cheese and sour cream.
   

Recipe Source: Crock Pot Girls Facebook page with a couple amendments for Aussie conversion

Dish 19 - Cheese, Corn and Bacon Polenta Muffins

Cheese, Corn & Bacon Polenta Muffins

Prep Time: 25min plus 30 mins standing time; Cook Time: 30min; Makes: 12

Ingredients:

Olive oil cooking spray for greasing
1/2 cup polenta
1/2 cup milk
3 bacon rashers, finely chopped
1 onion, finely chopped
1 1/2 cups self-raising flour
1 Tbsp caster sugar
310g can corn kernels
125g can creamed corn
100g butter, melted
2 eggs
50g block tasty cheese
1 cup grated cheese

Method:

1. Preheat oven to 180oC. Spray a 12-hole muffin tin with oil. Combine polenta and milk in a bowl. Set aside for 20 minutes. Heat a small frying pan on a medium heat and spray with oil. Add bacon and onion and cook, stirring, for 5 minutes or until soft. Remove from pan.
2. Sift flour into a large bowl. Add sugar, corn kernels, creamed corn, butter, eggs, bacon mixture and polenta mixture and stir until combined. Spoon 1 heaped tablespoonful into each muffin hole. Cut cheese block into 12 cubes. Put 1 cube in each hole Divide remaining batter between holes. Sprinkle over grated cheese.
3. Bake for 20-25 minutes or until puffed and golden. Stand for 5 minutes, then turn out onto a wire rack to cool. Serve.
   

Recipe Source: A bonus/removable "Say Cheese" recipe booklet from the Better Homes and Gardens magazine (promotional literature from Kraft)

Dish 18 - Asian Noodles with Ginger, Garlic and Avocado

Asian Noodles with Ginger, Garlic & Avocado

Prep Time: 10min; Cook Time: 5min; Serves: 4

Ingredients:

560g Asian noodles, pre-soaked per packet instructions
2 tsp sesame oil
2 Tbsp olive oil
2 Tbsp ginger, peeled and cut into thin strips
4 garlic cloves, sliced
2 chicken breast fillets, sliced
2 Tbsp soy sauce
2 Tbsp oyster sauce
2 spring onions, sliced
2 avocado
1/2 sprig coriander leaves

Method:

1. Heat oils in a large wok or fry pan.
2. Add ginger and garlic, fry gently.
   
3. Add chicken and cook through.
4. Add noodles and stir fry.
5. Cut avocados in half, remove seed and skin, cut flesh into chunks
6. Add onion, avocado, soy and oyster sauce and stirfry for a further minute or until all ingredients are combined and hot.
7. Serve, and garnish with coriander leaves.
   

Recipe Source: A promotional/complimentary avocado recipe book from the supermarket

Dish 17 - Vegetable Laksa

Vegetable Laksa

Serves: 2

Ingredients:

3 Tbsp red curry paste
400g can coconut milk
2 medium carrots
2 medium zucchini
2 squash
small head broccoli
1 cup sugar snap peas
1 pkt singapore noodles

Method:

1. Prepare noodles as per packet instructions.
2. Meanwhile, in a large fry pan, add paste and milk and bring to the boil while stirring.
3. Add all vegetables to the fry pan and coat with liquid. Allow to sautee until vegetables are just softened, stirring occasionally.
4. Serve over the noodles.

Note: You could really add whatever vegetables you felt like. The author of the recipe suggested mushrooms, but as Big Spring and I don't really like mushrooms, I omitted them. Although really, really tasty, Big Spring really missed meat in the dish, so next time I'll add some chicken. It should work really well in this recipe.

Recipe Source: A dear friend, Rachel's blog

Dish 16 - Chicken & Vegetable Soup

Chicken & Vegetable Soup

Prep Time: 15 Minutes; Cooking Time: 15 Minutes; Serves: 4

Ingredients:

2 tsp sunflower oil
250g sliced skinless chicken breast fillet
1 onion, thinly sliced
3 cups (750m.) hot water
1 Continental Chicken Stockpot
2 small carrots, peeled and julienne
1 stick celery, sliced
1 bunch broccolini, stems trimmed
1/2 cup frozen peas
2 Tbsp chopped parsley
1 cup sugar snap peas, trimmed

Method:

1. Heat oil in a large saucepan and lightly brown the chicken and onion.
2. Mix water with stockpot and add to the saucepan along with carrot, celery, broccolini, peas and sugar snap peas.
3. Bring to the boil stirring and simmer gently for 5 minutes.
4. Sprinkle with parsley and serve with crusty bread.
   

Recipe Source: Woolworths Supermarket Catologue

Dish 15 - Choc Chip Cookie Surprise

Choc Chip Cookie Surprise

Makes: Heaps (depending on the size of the cookie)

Ingredients:

500g unsalted butter
1 3/4 cups castor sugar
400g can condensed milk
5 cups self-raising flour, sifted
250g pk white chocolate bits
2 x 250g pkt dark chocolate bits
pkt mini/bite size Oreo Cookies

Method:

1. Preheat oven to 180oC. Grease and line 4 baking trays.
2. Using an electric mixer and very large bowl, beat butter, sugar and condensed milk until light and creamy in texture.
3. Add sifted flour and chocolate bits and mix until well combined.
4. Using 1 tablespoon mixture (or smaller spoon if you prefer), roll into balls. Place onto trays.
5. Add an Oreo cookie to the top of each ball. Place another ball of dough on top of first ball and using hands, seal in Oreo cookie. Leave room to spread on the tray.
6. Bake for 14-16 minutes, or until light golden. Allow to stand on the trays for 5 minutes until transferring to a wire rack to cool.

Note: to make the cookie without Oreo, follow steps 1-4, then flatten slightly with a fork. Bake according to step 6.

Recipe Source: The original choc chip cookie recipe - a friend; the "surprise" section - I saw a picture online one day and decided to try for myself!

Dish - 14 - Greek Lamb Cutlets with Cucumber Salad

Greek Lamb Cutlets with Cucumber Salad

Prep Time: 10min; Cooking Time: 30min; Serves: 2

Ingredients:

6 lamb cutlets
4 Tbsp tzatziki
4 Tbsp olive oil
1 large continental cucumber
2 sprigs fresh mint
2 sprigs fresh oregano
2 tsp fennel seeds
Salt & pepper to taste

Method:

1. Toast fennel seeds in a dry frying pan and set aside.
2. Finely dice the cucumber with a sharp knife.
3. Chop mint finely and add cucumber, add salt, pepper and olive oil and combine.
4. Combine 2 Tbsp of olive oil with finely chopped oregano and fennel seeds. Allow to marinate on lamb cutlets for up to an hour.
5. BBQ cutlets for 2 minutes on each side and allow to rest for 2-3 minutes.
6. To serve, place a generous dollop of the tzatziki on the plate, place the cutlet on the top fanned neatly, allowing the tzatziki to marinate with lamb juices, place the cucumber salad atop and serve immediately.
   

Recipe Source: Woolworths Supermarket catalogue

Dish 13 - Little Spring's 2nd Birthday Cake/Cupcakes

Little Spring's 2nd Birthday Cake/Cupcakes

Ingredients - Cake/Cupcakes - make 2 lots (1 for cake, 1 for cupcakes - makes 24 cupcakes (more than needed)):

Cake
125gm butter, softened
2 tsp vanilla essence
3/4 cup castor sugar
2 x 60g eggs
1 1/2 cups self-raising flour, sifted
2/3 cup milk
Icing
90gm butter, softened
1 tsp vanilla essence
1 1/2 cups icing sugar mixture, sifted
2 Tbsp milk, approximately

Method - Cakes/Cupcakes:
Cake:

1. Combine butter, vanilla, sugar, eggs, flour and milk together in a large bowl. Beat on low speed until ingredients are just combined, then increase speed to medium and beat for a further 2 minutes until mixture is pale and creamy.
2. Grease a 9-in square pan (I couldn't find one, so I used a 25cm) for the cake (1 batch of cake mix). Bake at 180oC for about 10-15 minutes or until cake is just firm in centre and light golden brown. Allow to cool for 10 minutes, then turn onto wire rack. For cupcakes, line 2 x 12 hole patty pans with paper patty cases. Bake at 180oC for about 15 minutes or until cakes are just firm in centre and light golden brown. Stand cakes in pan for 5 minutes then transfer to a wire rack to complete cooling.

Icing:

1. Beat butter and vanilla in bowl with electric mixer until creamy. Beat in half the icing sugar and half the milk, then beat in the remaining icing sugar and enough milk for a light, fluffy consistency.

Decorations:
Follow the directions from the Betty Crocker Website with the following substitutions for Australians without access to all products listed:

1. Graham Cracker Squares (used in barn decorating) - ice cream wafers cut to size (found in ice cream cone/topping section of supermarket).
2. Orange gumdrops (used in chick decorating) - I used orange snakes.
3. Red miniature candy-coated chocolate baking bits (used in sheep & pig decorating) - red mini M&Ms (bonus - the rest of the M&Ms you can eat as they aren't needed!)
4. White gumdrops (used in sheep decorating - ears) - found in the Allen's mixed bag of lollies, "coke bottles". By cutting the bottoms off (where the reddish colouring is), you end up with perfect shaped ears!
5. Betty Crocker Fruit Roll-Ups (used in pig decorating) - any brand roll up is fine - just don't buy the ones with prints!
   

Notes: Really, really easy to make and the website even comes with a handy instructional video, showing you techniques/hints etc. I didn't end up using this cow design that I also found, but you would have plenty of cupcakes left over to add a few cows to the mix. Obviously you'll need to find your own substitutes for decoration products.

Recipe Source: Betty Crocker for the decoration and an old issue of Woman's Weekly for the Vanilla Cupcake recipe

Dish 12 - Mediterranean-Style Chicken & Pasta

Mediterranean-Style Chicken & Pasta

Prep Time: 25min; Total: 25min; Serves: 6

Ingredients:

2 cups uncooked penne pasta
2 tsp olive or canola oil
1 small onion, chopped
2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
2 cloves garlic, finely chopped
2 cups 3/43-inch pieces cooked chicken breast
1 can (14.5oz)diced tomatoes, undrained
1 can (8oz) tomato juice
1/2 tsp dried oregano leaves
1 tsp dried basil leaves
1/4 cup pitted Kalamata olives, quartered lengthwise
3/4 cup crumbled feta cheese

Method:

1. Cook and drain pasta as directed on package.
2. Meanwhile, in fry pan, heat oil over medium heat. Add onion; cook 3-4 minutes, stirring occasionally, until crisp-tender. Add zucchini and garlic; cook 2 minutes. Stir in chicken, tomatoes, tomato sauce, oregano and basil. Reduce heat to medium-low; simmer 5-7 minutes, stirring occasionally, until zucchini is tender and mixture is hot. Stir in loves.
3. Pour chicken mixture over pasta. Top with feta cheese; toss to coat.
   

Recipe Source: Betty Crocker

Dish 11 - Grilled Salsa Burgers

Grilled Salsa Burgers

Prep Time: 30min; Total: 30min; Makes: 6

Ingredients:

1.5 lb lean ground beef
1/2 cup salsa
1/4 cup plain bread crumbs
3/4 cup shredded hot pepper Monterey Jack cheese (I used Colby as we don't have jack cheese in Aust)
6 burger buns, split, toasted
6 tomato slices
6 avocado slices
6 Tbsp sour cream

Method:

1. Heat gas or charcoal grill. In medium bowl, mix beef, salsa and bread crumbs. Shape mixture into 12 (4-inch) patties, 1/4 inch thick). Sprinkle rounded tablespoon cheese in centre of 6 patties, spreading slightly. Top with remaining patties; press edges together firmly to seal.
2. Place patties on grill over medium heat. Cover grill; cook 11-13 minutes, turning once, until meat thermometer inserted in centre of patties reads 160oF.
3. Place burgers on bottom halves of buns. Top each with tomato and avocado slice and 1 tablespoon sour cream. If desired, top with additional salsa. Cover with top halves of buns.
   

Recipe Source: Betty Crocker

Dish 10 - Chow Mein Vegetables with Chicken Tenders

Chow Mein Vegetables with Chicken Tenders

Ingredients:

Olive oil
400g packet frozen breast tenders
500g packet frozen stir fry vegetables
Chow mein recipe base packet
250g packet fresh noodles

Method:

1. Cook chicken tenders following packet directions.
2. Meanwhile, heat the oil in a fry pan and cook the stir fry vegetables for 3 minutes.
3. Add recipe base (there should sufficient liquid from the moisture of the frozen vegetables, but you may need to add additional water, to ensure the vegetables don't dry out). Cook for a further 3 or so minutes.
   
4. Meanwhile cook the noodles following packet directions.
5. Once noodles are cooked, stir through the vegetables and plate up.
6. Top with cooked chicken tenders, cut into halves diagonally.
   

Recipe Source: Originated from a Woolworths recipe, but changed significantly due to items no longer being available at the same supermarket, go figure!

Dish 9 - Lusterman Style Tuna Fish Casserole

Lusterman Style Fish Casserole

Ingredients:

1 can of tuna fish
1 box elbow macaroni
1 can peas - drained
1 can cream of mushroom soup
1 pkt potato chips

Method:

1. Boil macaroni according to package directions - drain.
2. In oblong cake pan - mix the macaroni, drained green peas, tuna fish and cream of mushroom soup.
3. Crunch up the bag of potato chips and sprinkle them on top of the tuna fish mixture.
4. Back in 350 degree oven about 30 minutes.
   

Notes: Makes HEAPS, so a little unsuitable for our small family, unfortunately, as it's not really reheatable or freezable due to the potato chips. I did have it for lunch the next day, and it certainly tasted good, but the chips didn't have quite the same crunch!

Recipe Source: Family recipe

Dish 8 - Grandma Ellie's Taco Salad

Grandma Ellie's Taco Salad

Serves 4

Ingredients:

1 1/2 lb ground beef
1 small chopped onion
1/4 tsp salt
1 can kidney beans, drained
1 head lettuce, chopped
4 tomatoes, quartered
4 oz cheddar cheese, grated
1 large bag Doritos, crushed
1 cup Thousand Island Dressing
1 small bottle mild taco sauce
1 avocado, chopped


Method:

1. Put beef in skillet and brown.
2. Add onion and salt.
3. Drain fat.
4. Add kidney beans.
5. Simmer for 5 minutes and cool.
6. Mix together the lettuce, tomatoes, cheese and Doritos.
7. Add to meat, just before serving.
8. In a small bowl, place serving of mixture with dressing, sauce and avocado.
   

Notes: Another really easy meal to make. When I was cooking the meat and not adding any seasoning, except salt, I thought that it might be a little bland, but with all the ingredients together, it's actually a good combination of flavour. I might try and put some cumin, or taco seasoning in the meat mix next time, but trying to decide if it would then have too much flavouring. I guess I can only experiment and see!

Recipe Source: Grandma Ellie's Recipe Tin

Dish 7 - Grandma Ellie's Pasta Sauce

Grandma Ellie's Pasta Sauce

Serves 4

Ingredients:

1 cup tomato sauce
1/4 cup cider vinegar
3 Tbsp brown sugar
1 cup finely cut celery
1 chopped green pepper
250gm of pasta of choice

Method:

1. Combine ingredients (except pasta) and simmer 20 minutes.
2. Serve over cooked pasta.
   

Notes: Really easy to make, especially when you don't have much in your pantry/fridge. It doesn't look that appetising when plating, but has a surprisingly lovely taste. Sweet from the sugar, with tang from the vinegar and sauce. Wouldn't want to have it all the time, but good in emergencies!

Recipe Source: Grandma Ellie's Recipe Tin

Dish 6 - Cashew Chicken & Broccoli

Cashew Chicken & Broccoli

Serves: 4; Prep Time: 30min; Total Time: 30min

Ingredients:

2 tsp canola oil
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 tsp finely chopped gingerroot
2 cups fresh broccoli florets
1 cup chicken stock
1/8 tsp crushed red pepper flakes
2 cups snap peas
3 Tbsp soy sauce
2 tsp vinegar
1 Tbsp cornstarch
1 tsp sugar
2 medium spring onions, sliced
3 cups hot cooked rice
1/4 cup salted cashew nuts

Method:

1. In nonstick fry pan, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4-5 miutes or until chicken begins to brown.
2. Add broccoli, 1/2 cup of stock and pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2-4 minutes longer, stirring once, until vegetables are crisp-tender.
3. In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.
   

Notes: This was quick and easy, but I found it lacking a little taste. Admittedly, I omitted the pepper flakes as I didn't have any in the pantry, so maybe that would have given it the kick it needed. Big Spring said that he enjoyed the meal... the cook is always most critical of their dish, so maybe it was better than I gave it credit for... I'll attempt it again and perhaps it will be better next time, with the pepper flakes!

Recipe Source: Based on Betty Crocker's recipe