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 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 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 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 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 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 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