Friday, April 23, 2010

Jaime Oliver's Crispy Garlic Chicken

Yummy, light and simple. Both husband and child ate this one.


  • 1 clove(s) garlic
  • 1 lemon
  • 6 cream or plain crackers, such as Jacob's
  • 2 tablespoon(s) butter
  • 4 sprig(s) fresh Italian parsley
  • Sea salt
  • Freshly ground pepper
  • 2 tablespoon(s) all-purpose flour
  • 1 large egg, preferably free-range or organic
  • 2 skinless chicken breast fillets, preferably free-range or organic
  • Olive oil


  1. To prepare your chicken: Peel the garlic and zest the lemon.
  2. Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest, and a pinch of salt and pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate.
  3. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork.
  4. Lightly score the underside of the chicken breasts. Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit.
  5. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs onto the chicken breasts so they stick — you want the meat to be totally coated.
  6. To cook your chicken: You can either bake or fry the chicken. If baking, preheat your oven to its highest temperature (475 degrees), place your chicken on a sheet pan, and cook for 15 minutes.
  7. If frying, put a frying pan on a medium heat, add a few good lugs of olive oil, and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden, and crisp.
  8. To serve your chicken: Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.

Jaime Oliver's Baked Camembert Pasta

(picture adapted from flickr)

This was quite tasty. Very simple, and exquisite. The can be baked in its box, which I purchased at Target. The flavors can be played around with too. Don't feel like you need to commit to rigatoni, either. Use whatever pasta you like.

(serves 4-6)

- a box of Camembert Cheese (250g)
- 2 cloves of garlic, peeled and finely sliced
- 1 sprig of fresh rosemary, pick the leaves off the woody stalk
- sea salt and freshly ground black pepper
- extra virgin olive oil
- 100g grated parmesan cheese
- 400g dried rigatoni
- 150g fresh spinach


1. Open the box of cheese and unwrap it. Place it back to the wooden container (Note: mine did not come in a wooden container so I placed it in a oven safe dish like what you see in the photo).
2. Score a circle into the top of the skin, then lift it off and discard.
3. Lay the garlic slices on top of the cheese, sprinkle some pepper and drizzle a little extra virgin olive oil.
4. Scatter the rosemary leaves over the top and gently pat with your fingers to coat them in the oil.
5. Bake the cheese in a preheated oven of 180C (350F) for about 25 minutes, until golden and melted.
6. When the cheese has 10 minutes left to cook, add the pasta to the pan and cook according to packet instructions.
7. When the pasta is cooked, add the spinach to the pan – it only needs cooking for 10 seconds or so.
8. Drain the pasta and spinach to the pan and let it wilt.
9. Drizzle with a couple of good lugs of extra virgin olive oil and add the grated Parmesan. If the sauce is too thick for you, add a splash of reserved cooking water to thin out a bit. Season with salt and pepper and give it a good stir.
10. Remove the cheese from the oven. Divide the pasta between your serving bowls. Either drizzle the melted Camembert on top or pop cheese on the table and let everyone help themselves to a lovely, gooey spoonful.

Thursday, April 22, 2010

Honey Lime Chicken

I am a bad blogger today since this post will not contain a picture of my own, but trust me, I was too busy gobbling these recipes down to think of taking a picture!
Monday night, I had a whole pack of chicken breasts in my fridge that were nearing expiration. I decided to throw them all in the crockpot on low with a much of mexican spices (cumin, chili powder, garlic, onion powder, cilantro, oregano, etc.) until I could decide what to do with the chicken. Then, I found this yummy recipe on the Sister's Cafe site for Honey Lime enchiladas. We made it for dinner following the recipe posted and they were delicious! The best part was that I had a lot of leftover chicken that I had already put honey and lime juice in. So, a few days later, they became Honey Lime Shredded Chicken Tacos. Yum! So, whatever your family craves, give this tasty shredded chicken a try in your favorite Mexican recipe.

Honey Lime Chicken

You can follow the direction from the Sister's Cafe if you are a measuring type of cook, but I rarely measure, so I just adjusted the amounts of the following ingredients:

Lime Juice
Garlic Powder
Chili Powder
salt and pepper

Mix in with your hot shredded chicken straight from the crockpot. Adjust the amounts to your personal tastes (we used more lime and less honey). Yum!

Black Bean Salsa

1 can black beans, rinsed
3-4 chopped Roma tomatoes
1/2 can corn, drained
1/2 yellow onion minced
1/2 a bunch of cilantro, chopped
1 TBS minced garlic

Toss to combine. Add a few sprinkles of salt, a few squirts of lime juice, and a teaspoon of both chili powder and cumin to the mix. Let it chill until ready to use.

Then, take a nice crispy corn tortilla, add the salsa with the chicken, garnish with cilantro, cheese, and sour cream, and enjoy!

Wednesday, April 21, 2010

Pasta with Goat Cheese and Roasted Asparagus

I've had a block of goat cheese sitting in my fridge ever since I made beet and goat cheese risotto (sorry, didn't take pictures of that recipe, which I kind of made up as I went along). I haven't really known what to do with the cheese until I got my semi weekly email from Martha Stewart's "Everyday Food" with a dozen spring pasta recipes.
I tried it. I liked it.

  • 2 bunches asparagus (2 pounds total), tough ends removed
  • 4 tablespoons butter, cut into small pieces
  • 12 ounces cavatappi or other short pasta
  • 1 small log soft goat cheese (5 ounces), crumbled
  • 2 to 3 tablespoons snipped fresh chives, for garnish
  1. Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
  2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
  3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
I didn't have chives so I used green onion. Chives would be better, but whatever.

Thursday, April 15, 2010

Jaime Oliver's Crackin Burger

I didn't used to be a burger fan. Then I went to Five Guys, and became burger picky. Ever since then I haven't found a burger to surpass it. That being said, if I can't get myself a Little Cheeseburger at Five Guys, this is the burger I'd turn to next. It was really good and I was surprised..

Crackin Burger

1 lb lean ground beef, preferably organic
12 Cream crackers (I used "Cabaret" crackers)
1 egg
2 T dijon mustard
1/2 C parsley torn to pieces
salt & pepper
Burger Buns
Butterhead lettuce
Good quality cheddar (I prefer the UTAH made "Full Moon Cheddar")
Condiments of your choice (I used mayo and A1)

Mix your ground beef up with the smashed crackers, egg, mustard and parsley. Then add salt and pepper. Form into 6, 1/4" thick patties. Put in refrigerator to firm.
Heat up a grill or frying pan and bring to hot, then turn down to medium. Cook your patties for 3-4 min on each side, depending on preference. Serve with cheese on top and dress your burger nicely. Serve with salt and vinegar chips. Yum.

Wednesday, April 14, 2010

Stuffed Pizza Rolls

Recipe adapted from (such a great site...probably 1/2 my dinners come from here)

These are a fun twist on pizza that the kids will love! You can "personalize" them with any toppings of your choice and dip them in either alfredo or marinara sauce. I've even made them with chicken/bacon/cheese and dipped them in ranch dressing for an appetizer. Gotta love the versatility folks!

The first time I made these I just used a store bought dough sheet/or pizza dough like the ones in the pillsbury cans. This time, I made a delicious homemade pizza dough. YUM.

Pizza Dough
1 tblsp. yeast
1 c. warm water
3 c. flour
1 tsp. garlic salt
1 tsp. sugar
3/4 tsp. dried thyme
1/4 c. grated parmesan cheese
1/4 c. olive oil

Combine yeast and warm water in mixer, let stand 5 minutes. Slowly add the flour, salt, sugar, thyme, cheese and oil. Mix on low until blended. Scrape down sides of bowl if necessary (maybe add a tblsp or two of water if it's too dry). Place dough in large bowl greased with tblsp of oil, turning to coat top. Cover and let rise in a warm place until double in size. Punch down and roll into crusts over floured surface.

Pizza Rolls
1 batch homemade pizza dough (or 2 store bought refrigerated pizza dough cans)
2 tblsp. grated parmesan cheese
1 tblsp. melted butter
1/2 tsp. garlic powder
1 tsp. dried Italian seasoning
mozzarella cheese
marinara or alfredo sauce
pizza toppings: pepperoni, ham, pineapple, sausage, etc...

Combine garlic powder and Italian seasoning in small bowl and set aside.

Roll out dough on lightly floured surface into a rectangle. Cut into squares using a pizza cutter; you should end up with about 18-24 squares depending on how big or small you cut them. Place cheese and desired toppings in middle of squares. Fold up by grabbing corners then pinching together and making a ball (see photos above). Dip smooth side in melted butter and place seam side down on baking dish. Sprinkle with seasoning mix and then parmesan cheese. Bake at 375 for about 20-25 minutes. Serve warm with marinara or alfredo sauce.

Tuesday, April 6, 2010

Jaime Oliver's Chicken and Leek Stroganoff

This was from the book I posted about earlier. I have been having a lot of fun with these. Mainly, because I'm starting with the 30 minutes meals, so they are fast and easy. So far, I've enjoyed each recipe. This stroganoff is surprisingly tasty. It's tangy, creamy and savory all at the same time. My husband acted on instinct, and said "he may not be able to eat all of it, and save some for later"... but once he tasted it he finished it all off.

Chicken and Leek Stroganoff

sea salt and freshly ground black pepper

1 cup long-grain or Basmatti Rice (I used short brown rice)

1 large leek

big handful of mushrooms (I used cremini)

2 chicken breasts

olive oil

a knob of butter

a glass of good, tasty white wine

a bunch of fresh parsley

1 1/2 cups heavy cream*

Cook your rice according to the packet instructions in salted boiling water.

Cut both ends off the leek, quarter lengthways and then slice across thinly, then wash well under running water. Slice the mushrooms. Slice the Chicken Breasts into finger size pieces.

Put a large frying pan on a high heat and add a good lug of olive oil and the knob of butter.

Add the leek to the pan with the white wine and a small glass of water and a good pinch of salt and pepper. Let it bubble away for 5 minutes loosely covered with a piece of foil.

Meanwhile, finely chop the parsley, stalks and all. Remove the foil and add the chicken strips, most of the parsley, the cream and the mushrooms.

Stir, and bring back to a boil then turn the heat down and simmer for 10 minutes.

Just before serving, cut the lemon in half and squeeze the juice of one half into the stroganoff. Season to taste. Spoon rice onto each plate, and top with the stroganoff. Scatter with the remainder of the chopped parsley.

Monday, April 5, 2010

Crab Quiche

This is a recipe I've made over and over again. I got it from my mom. It's quiche -- crustless quiche which I like because crust packs loads of fat and it's the innards that are the best part anyway right? Well, in this recipe they are.

Easter morning my roommates and I had some friends over for breakfast. These are my two lovely roommates right here eating. Maybe they're finished, I don't know.

Mandi is the dark haired beauty. She made honey wheat pancakes -- sorry, waffles. Dangit. If she reads this I'm going to hear about that. THEY LOOKED LIKE PANCAKES! Anyway. I made blueberry muffins and quiche. The blueberry muffins are from Everyday Food. You can get the recipe here. I love them. They have cornmeal.

Moving on. This quiche is great if you like crab and mushrooms and swiss cheese. That's basically it. So something possessed me to buy a ginormous thinger of dried mushrooms at Costco. Have you seen that thing? $15.00. I bought it. If you need mushrooms I can hook you up.

They're super easy because you just run hot water over them until they're reconstituted. I hope to use them in soups and more quiche and other stuff. But seriously, if you want some mushrooms...

Here's the recipe:

4 eggs
1 1/2 cup sour cream
1/2 cup grated parmesan
1/4 cup flour
1 tsp onion powder
1/4 tsp salt
1 can crabmeat, drained
1 cup sliced mushrooms (saute if you want)
2 cups grated swiss cheese

Mix first 6 ingredients; beat until smooth. Stir in crab, mushrooms and swiss cheese. Pour into pie plate. Sprinkle with paprika, cook for 40 minutes at 350.

Sunday, April 4, 2010

Peanut Butter Tartlets (from Confessions of a Bake-a-holic)

One of my most favorite combinations in this world besides lime and ginger ale, is chocolate and peanut butter. These little bites of heaven are the perfect size to satisfy your CPB cravings, multiple times.

Peanut Butter Tartlets

About 40 (13-oz. pkg.) REESE'S Peanut Butter Cups Miniatures
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup Creamy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

1. Heat oven to 375°F. Remove wrappers from candies. Spray mini muffin cups with cooking spray.

2. Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten.

3. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup onto each cookie. Let cool 5 minutes in muffin pan, then carefully remove from pan and cool completely on wire racks.

Makes 40 cookies.

Recipe adapted from