These Chicken & Cherry Tomato Parcels with Green Pesto and Mozzarella are individually baked inside Bacofoil, which locks in all of the delicious flavours.
When it comes to cooking, I hate faffing around for ages in the kitchen. I like to cook meals that don’t take too long to prepare, that are packed full of flavour and do not make too much washing up. That is why I love this recipe for Chicken and Cherry Tomato Parcels with Green Pesto and Mozzarella, because it is easy and fast to prepare, it is very tasty and being baked inside individual Bacofoil sheets, means it doesn’t use lots of pots and pans either.
This Curried Chicken Pie is a great way to use up leftover chicken and vegetables from a roast dinner. With just a shortcrust pastry lid, this pie is a tasty dinner for a mid week family meal.
With it being pie week on the Great British Bake Off this week, it was a great excuse to make a pie for tea and eat some homemade pastry! I do not eat pastry very often because, while blooming’ delicious, ultimately it is not very low in fat/calories and also because my two boys do not eat it. However, I was quite excited to bake a pie this week, and decided to be a bit different and make a Curried Chicken Pie in the hopes that it might make it more interesting for my fussy eaters. Read More
As it may be obvious to regular readers of my blog, I have a sweet tooth and given the choice between a slice of cake or a sandwich, I would definately opt for the former!! However, I do like crisps especially at parties, on a picnic or sometimes late in the evening when I fancy a little munch. Although again given the choice between cake and crisps……..!!!
I am hosting this weeks 52 Cookbooks as Mary is having a busy time of it at the moment and asked me to step in and help, which I was more than happy to do. In case you have not heard of this linky before, it is about finding a recipe that you have not tried before in one of your cookbooks and cooking it and then blogging your results. It is a great idea as I for one have lots of cookbooks that I have never cooked from……yet!
This weeks recipe that I am sharing is actually taken from the BBC Good Food website – a brilliant library of recipes that I often look through for inspiraton when I have ingredients that I do not know what to do with. I found one for a chicken curry and rice dish which was a clever and thrifty way of using up left over cooked rice and cooked chicken (although you could cook both from scratch before hand if you do not have any leftovers). I have adpated this recipe to what I had in my kitchen and what I enjoy in a curry. It is by no means an authentic biryani, but i think it is similar, and although it is not served alongside a vegetable curry sauce, I serve mine with mango chutney and naan or popadoms.
This is such an easy recipe and perfect for times when you want an easy dinner but is still packed full of flavour, and you can make it as hot or as mild as you prefer.
couple of handfuls of cooked chicken (or turkey) shredded
couple of handfuls of cashew nuts
couple of handfuls of frozen peas
place the oil in a non stick pan and slowly fry off the onion for about 5 minutes until soft
add the curry paste and stir
add the cooked rice, chicken, peas, cashews and mango chutney and stir to coat everything
Cover with a lid and simmer for about 5 -10 minutes until the dish is piping hot, stirring occassionally to ensure it does not stick together or to the pan
Serve with mango chutney on the side and naan breads and / or poppadoms
This is really yummy and has become a firm favouite of my OH, who asked me to make it again just a few days later! It is also a very thrifty meal as it uses up cooked rice and cooked chicken (or turkey) and you do not have to add cashews as these are pricey, as raisins or almonds or maybe mushrooms would work well. Or no nuts at all if you are that way inclined.
What new recipe have you tried this week? Please link up below
Thanks to Dawn (The Moiderer) I decided to try cooking a whole chicken in my slow cooker, as I was out all day and it needed to be eaten by tomorrow.
Now I am not joking when I say that the chicken was amaaaaaaazing! As I lifted it out of the slow cooker it literally fell apart! It was so moist too and even the meat from the drumstick and wings was delicious ( I am not usually fan of the brown meat on a roasted chicken!). The skin was fairly crispy – not that I eat it myself and there is no need to carve the chicken because the meat just falls off the bones.
So this is what I did:
1 whole chicken (mine was 1.765 kg)
I stuffed it with 1 lemon (cut in 2 halves)
I rubbed the skin with Rosemary, and garlic (optional)
I also slashed the drumsticks (which I do when I roast chicken in an oven)
1 onion cut into 4 chunks around the chicken once it was in the slow cooker
Anyway, I put my slow cooker on medium setting at 9.30am and turned it off at 5.30pm. The meat falls off the bone it is the nicest moistest chicken i have ever cooked!! Brilliant!
If you are in a hurry, you can cook it on high for about 4-5 hours 🙂
But do you know what, the meat is that good plus no roasting pans to wash up! I think I may never cook a whole chicken in the oven again!