· 1.5kg medium green king prawns, peeled, deveined, tails intact
· 1 ½ tablespoons dry sherry
· 1/3 cup flat-leaf parsley leaves, chopped
· crusty bread, to serve
· Combine oil, garlic, chilli and paprika in a large saucepan. Heat over medium heat for 3 minutes or until oil becomes aromatic. Increase heat to high.
· Add prawns. Cook, stirring, for 2 to 3 minutes or until prawns begin to turn pink. Add sherry and cook for 1 minute or until prawns are cooked through. Remove from heat. Toss through parsley. Spoon prawn mixture into bowls. Serve with crusty bread.
I’ve taken your usual Friday night take-out and turned it on it’s head with these Asian-Style Sesame “Noodles”. Low carb, vegan & paleo friendly, you’ll never have to miss out on a hot and scrumptious asian noodle number again!
I adapted this recipe from Waitrose’s “Roasted Mediterranean Veg Linguine with Mozzarella balls” - Mostly because I am cheap and I obviously don’t want to eat Mozzarella. They suggested using 2 packs of their Mediterranean Veg packs, but as they’re £2 a piece I ignored that, found out what was in it and made it up myself! (I also used Spaghetti and not Linguine because I just couldn’t be bothered to buy it!)
You will need:
2 Courgettes (Sliced)
1 Red and 1 Yellow (or if like me you only have green, go with that) Pepper, Roughly cubed in like 1 inch cubes
1 leek (this isn’t in waitrose’s pack but I threw it in) sliced
3 small red onions sliced
Half a punnet of baby tomatoes in halves
A handful of fresh basil (to serve)
2 or 3 garlic cloves crushed
Mix all the veg (except the basil) together and drizzle with olive oil, cook for around 30 minutes until the veg is lovely and soft. Throw in the chopped basil and serve with cooked spaghetti/linguine (with a drizzle more olive oil if you fancy!)
Waitrose’s recipe used sun dried tomato paste, I went to the effort of buying this but completely forgot about it (it was a scatty day), it was still delicious but I am pretty sure the paste would add a lot to it!
We’re a big fan of beanie weenies. It’s cheap, it’s easy, and it’s a
filling meal. But we’re also not a big fan of hot dogs. So the weenie portion
of the meal always comes from kielbasa. Trust us, it adds so much more flavor!
Well this time around, we decided to make it into a casserole and top
it with tator tots. Holy cow, it was amazing! I don’t think we’ll be eating
beanie weenies the usual way ever again.
Cookware needed: Casserole dish (a 9x13” baking dish is slightly too
big for this)
Yield: 3-4 servings (Filled the two of us after we had 2 servings, plus
a little left over)
1 pound of smoked sausage (*see note below)
28 ounce can of baked beans (*see note below)
2 teaspoons of hot sauce
¼ teaspoon of ground black pepper
Sprinkle of salt
½ package of frozen tator tots
1 cup of shredded sharp cheddar cheese
NOTE: For the sausage, go with either smoked sausage or kielbasa. If
you have hot dogs around the house that need to be used, feel free to use them.
But trust me – smoked sausage is the best route. We actually found a cheddar
smoked sausage and went with that! For the baked beans, choose whatever flavoring sounds good to you. We
went with the Applewood smoked bacon style.
Preheat the oven to 400-degrees F.
Slice up the smoked sausage. If you want smaller bites of it (if you’re
feeding kids), feel free to cut each slice into 2 or 4 pieces.
Pour the baked beans, hot sauce, pepper, and salt into the casserole
dish (if you want to mix in a separate bowl, that’s okay too!). Mix everything
together well. If you’re wanting more spice, feel free to add more hot sauce.
Add in the sliced sausage and mix together again.
Line the top with the frozen tator tots. Make sure it’s all covered!
Put into the oven and bake uncovered for 25 minutes.
Remove and top with the shredded cheese. Bake for another 5 minutes.
Remove and let sit for 5 minutes. Serve, and enjoy!
One night when we were trying to figure out what we were having for dinner (which is always the conversation – You never just know, right?), the idea of lemon caper chicken came up. With that, you typically have a butter sauce but we decided that a nice cream sauce would be even better. Our little experiment turned out to be incredibly delicious, and I even devoured the leftovers within the next day.
Cookware needed: Large skillet (preferably high-walled), small sauce pot, large pot (for cooking the noodles)
Yield: 4 servings
1 pound of chicken breasts
3 tablespoons of milk
~1 cup of panko breadcrumbs (You may need a little more)
6 tablespoons of butter (keep divided – You’ll need 3 for the chicken, and 3 for the sauce)
2 tablespoons of oil (vegetable or olive)
1 head of broccoli
1 cup of chicken stock
3 cloves of garlic, minced
2 tablespoons of shallot, chopped
2 & ½ tablespoons of capers, drained
1 & ¾ cup of whipping cream
Zest of 1 lemon
Juice of ½ of a lemon
1 box of angel hair pasta
Get the large pot filled with water and begin to bring to a boil. Once it’s boiling, add in the pasta and cook.
Chop up the head of broccoli into bite-sized pieces. In the small pot, add the broccoli and chicken stock then simmer until the broccoli has become tender. Drain the excess stock and set the cooked broccoli aisde.
Slice through the middle of the chicken breasts so you get thinner pieces (don’t cut downward through the middle, but instead horizontally through the chicken). On a plate or wide bowl, mix together the eggs and milk. On another plate, spread out the panko.
Melt 3 tablespoons of the butter and the oil together over medium-high heat in the skillet. If you can’t fit all your chicken, then cook it in two batches, only using half the amount of the butter/oil for each batch (1.5T butter with 1T oil).
Take each piece of chicken and dip it into the egg mixture, then coat with the panko. Put into the skillet and cook on each side for a few minutes. Cook through and allow to brown slightly. Remove the chicken from the pan and set aside.
In the same skillet, melt the remaining 3 tablespoons of butter over medium-high heat. Add in the shallots and garlic, and cook for a few minutes. Add in the capers and cook for a few minutes longer. Pour in the cream and allow to simmer for 5 minutes. Stir in the lemon juice and zest and allow the sauce to cook for a few minutes longer so it reduces.
For serving, pile some of the pasta onto a plate. Slice up a piece of chicken and put on top of the pasta. At this point, we took ¼ slice of lemon and squeezed it over the chicken and sauce. Spread a few pieces of broccoli around on top. Top with the sauce. Sprinkle with some ground black pepper if desired.
I have been wanting to make more recipes from this website for a while and after trying out the coconut chicken nuggets last week, I was psyched to make this: spicy BBQ chicken with a marinated cucumber and onion salad. It’s an awesome recipe because it has hardly any ingredients, you can make it ahead of time and it’s actually pretty healthsome! Also I was excited to have a chance to use my chipotle peppers in adobo sauce :D
Here’s the recipe! (I made a couple of changes to the original recipe but nothing too major)
For the chicken:
6 chicken thighs
1/3 cup honey
1/3 red wine vinegar
3 tbsp Worcestershire sauce
1 chipotle pepper in adobo sauce (just one pepper)
For the cucumber salad:
1 continental cucumber
½ red onion
juice from 2 lemons (I already had a half lemon left over from something else so I just bought one new lemon and used 1 ½ lemons)
3 tbsp olive oil
1 tbsp Dijon mustard
½ tsp sugar
salt and pepper
Put all the ingredients for the chicken into a large ziplock bag and marinate for as long as you have. You can leave it overnight but obviously I wanted to eat so I left it for about an hour. I chopped the chipotle pepper up a little before I put it in too.
This is a picture of Mr. Chicken sitting happily in my fridge. I can’t eat 6 chicken thighs at once but now I have a delicious stock of chicken waiting for me at any time :)
Once you’ve put the chicken in the fridge to marinate, you can put together the cucumber salad. I started off by cutting the cucumber all fancily using a vegetable peeler to make thin slices. But then I got bored and just started slicing it up with a knife. As long as the slices are thin it’s all good.
Cut the onion as finely as possible and then put it in a bowl with the cucumber.
Pour the lemon juice and olive oil over the cucumbers and then add the sugar, mustard, salt and pepper. You’re meant to make the dressing separately but I was lazy so I just put it all on top of the cucumber and onion mix and just stirred it all in.
Leave it to marinate for as long as you want really, the idea is that the lemon juice “cooks” the onion and makes it less bitter and therefore more delicious. I just left it for half an hour and it was fine, but I’m leaving the rest in the fridge for leftovers just like the chicken!
When you’re ready to assemble, just cook the chicken in a really hot pan with a little of the marinade until it’s golden and delicious. I got tired of waiting so I cut it into pieces so it would cook faster. Then you put that shiz on a plate with some salad.
Yummers. The chicken was just a little tangy from the chilli pepper, it was the perfect amount of spicy and it went so well with the salad! I was really pleased with how it came out :) which is good, because I’ll be eating it probably for the next 4 days haha
This is my own simple adaption of a shepherds pie. I just boiled up Sainsbury’s frozen stewing veg, mixed it with some beans, a stock cube and a splosh of Henderson's relish. (throw in some onion if you fancy it too!)
I topped it with mash (made with pure sunflower margarine and soya milk)
Mark the top with a fork and pop it in the oven for about 20 minutes!
First off, I want to let you all know that I am a massive sushi addict. I find it hella smart how the Japanese just thought of the idea.. ‘hey let’s just wrap this rice in seaweed and put some other fillings in the middle’.. IT’S SO SMART AND SO QUICK. I am super thankful because now the rest of the world can enjoy it.
There are two variations of the making sushi. Futomaki – “fat maki”, the…
1 lb lean hamburger meat 1 pkg taco seasoning 1 can Rotel tomatoes and green chilies (or petite diced tomatoes) 2 cups beef broth (or water) 1 cup elbow macaroni2 Tablespoons butter 2 tbsp flour ¾ cup milk 1 cup shredded cheddar cheese ½ tsp salt ½ tsp pepper