Tag Archives: cheese

Tuscan Chicken Mac and Cheese

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I tried this recipe tonight and it was a success! This is from cafedelites.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Tuscan Chicken Mac And Cheese is a ONE POT dinner made on the stove top, in less than 30 minutes! No extra pots or pans to wash up, and minimal work with simple ingredients! It will be hard to go back to regular Mac and Cheese after this!

Course: Dinner
Cuisine: American
Servings: 6 people
Calories: 586 kcal
Author: Karina
Ingredients
  • 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
  • Salt and pepper, to season
  • 1/2 teaspoon paprika (sweet or smokey)
  • 1/2 teaspoon dried parsley
  • 1 tablespoon oil, divided (use olive or canola oil)
  • 2 tablespoons butter
  • 1 small yellow onion chopped
  • 6 cloves garlic finely diced
  • 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
  • 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
  • 3 level tablespoons flour
  • 2 cups chicken broth
  • 3 cups milk OR light cream* or half and half, divided
  • 2 teaspoons dried Italian herbs
  • 10 ounces (300g) elbow macaroni uncooked (3 cups!)
  • 3 cups baby spinach leaves
  • 1 cup fresh grated Parmesan cheese
  • 3/4 cup mozzarella cheese shredded
  • 1/2 cup grated cheese Cheddar or Gruyere
  • 2 tablespoons fresh parsley chopped
Instructions
  1. Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.

  2. To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.

  3. Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.

  4. Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).

  5. Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 – 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted.

  6. Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.

  7. Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

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Healthy Macaroni Cheese

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Quick post to save this recipe that I would like to try soon.

Healthy Macaroni Cheese

prep 

cook 

total 

yield 8 people

Ingredients

  • 1 1/2 Cup uncooked pasta (macaroni, penne, spirals etc)
  • 400g cauliflower (approx. half a small cauliflower)
  • 2 medium courgette
  • 2 Tbsp (30g) butter or your preferred oil
  • 2 Tbsp plain flour
  • 1 medium onion finely diced
  • 2 rashers of streaky bacon  finely diced
  • 1 Cup milk
  • 1 Cup  grated cheese

Instructions

  1. Cook the pasta as per the packet directions, drain and set aside
  2. Roughly chop the cauliflower, peel the courgette/zucchini, roughy chop and steam with the cauliflower until tender
  3. While the cauliflower is cooking start on the roux sauce (white sauce).
  4. Heat butter/oil in a saucepan
  5. Add onion and bacon and sauté until onion softened and translucent
  6. Add the flour and cook for around 2mins whilst stirring
  7. Gradually add the milk (I find if you preheat the milk first, which you can do in the microwave, you will get a smoother sauce and the sauce will thicken much more quickly)
  8. Bring the sauce to the boil then remove from heat. At this point you should have quite a thick but smooth sauce
  9. Stir in 3/4 Cup of the grated cheese
  10. Once the cauliflower and courgette is tender, drain, then puree. I usually use a whizz stick/stick blender. You will end up with around 2  cups of vegetable puree,
  11. Stir the vegetable puree into your cheese your sauce
  12. Combine your sauce with the pasta
  13. Then pour the pasta and sauce mixture into a greased oven proof dish. You can top with the remaining grated cheese
  14. Bake for around 20mins at 180 degrees celsius
  15. Serve

Notes

  •  Remove the bacon entirely and you will still have a lovely vegetarian dish.
  • I use butter when I make a roux sauce/white sauce as I just find it cooks better for me, but you can use oil
  • I often freeze this dish into kiddy portions, using a silicone muffin tray. Once frozen I pop them out and put them in a zip lock bag, then reheat as many portions as I need.
  • Add sliced boiled eggs to up the protein content
  • It also makes a great side dish for lean meat, fish or chicken.

courses light meal

Recipe by My Kids Lick The Bowl at https://mykidslickthebowl.com/healthy-macaroni-cheese-with-vegetables/

HK styled pork chop baked rice

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HK styled pork chop baked rice

I’ve been looking for kids friendly recipes and found this recipe. I tried it a few days ago for lunch but it wasn’t yet up to my standard. I must say though, the taste of it was there and I’d give it another go. I think my helper (yes. I rushed back from work to cook this and back to work after. So I needed my helper’s assistance to put it in the oven) didn’t put enough cheese adds there wasn’t enough in our pantry either, so I guess it wasn’t a fair chance. Besides, I like the flavours here. Here’s the recipe. 

A: Fried Rice (Base)
– 2 cups of cooked rice [best if it’s leftover]
– 1 tbsp of vegetable oil
– 2 eggs, beaten
– salt and pepper to taste


1. Heat oil in pan, and fry eggs in a pan over medium high heat.
2. Add in rice, stir and let it cook for 5-10 minutes.
3. Add salt and pepper as you wish, to taste.


B: Pork & Marinade
– 5 slices of lean pork cutlet
– 3 tbsp of Worcestershire sauce
– 2 tbsp of Shao Xing cooking wine
– 1 1/2 tsp of 5 spiced powder
– a dash of white pepper
– 1 tsp of sugar
– 1/2 cup corn flour, to coat pork chops
– 1/4 cup canola oil, for frying


1. Marinate pork chops with Worcestershire, wine, 5 spiced powder, pepper & sugar for at least 30 minutes. I prefer to marinade it overnight.
2. When ready to pan-fry, evenly coat pork chops in corn flour.
3. Heat oil until hot then pan fry pork chops on medium heat until golden brown. Don’t worry if it’s still a little pink inside because it will continue to cook in the oven.
4. Set aside then cut into pieces when cooled.


C: Sauce
– 1 tbsp olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 3 medium sized tomatoes, chopped
– 1/4 red capsicum/bell pepper
– 1/4 green capsicum/bell pepper
– 4 tbsp ketchup
– 2 tbsp sweet chilly sauce
– 1 tablespoon Worcestershire sauce
– 1 tbsp light soy sauce
– 1 tbsp Shao Xing cooking wine
– 1/4 cup chicken stock
– corn starch slurry, to thicken
– a dash of white pepper
– 1/2 tsp salt

1. Saute onions and garlic in olive oil until translucent without browning.
2. Add tomatoes, capsicums and cook until softened.
3. Add ketchup and sweet chilly sauce, then stir to mix.
4. Add Worcestershire sauce, soy sauce, and cooking wine.
5. Add in chicken stock and bring to boil.
6. Reduce heat and let simmer for 15-20 minutes to reduce mixture.
7. You may opt to add cornstarch slurry to thicken sauce.
8. Add salt & pepper to taste.

D: To assemble
– a mix of Tasty & Mozzarella cheese

1. Preheat oven to 200 deg C.
2. Place fried rice in a deep casserole dish.
3. Arrange sliced pork chops over rice.
4. Spread sauce evenly over pork and sprinkle shredded cheese generously over the top.
5. Bake for 20-25 minutes.
6. Voila! You may now indulge. 🙂