Tag Archives: Western

Creamy Mushroom Herb Chicken


Absolutely loved this recipe from cafedelites. Just cooked it tonight but haven’t managed to snap a picture. Here’s the recipe! I made up as I went but this recipe is the base of the outcome of my dinner tonight. I added in brown mushrooms which this recipe doesn’t call actually call for. My helper also sprinkled her homemade red chilli flakes into her portion and it was awesome. We paired this with spaghetti! Really yummy.

Creamy Herb Chicken
Servings: 4 people
Calories: 176 kcal
Author: Karina
For The Chicken:
  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary*
  • salt and pepper , to season
  • For The Sauce:
    • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
    • 1 teaspoon fresh chopped parsley
    • 1/2 teaspoon each of dried thyme and dried rosemary
    • 1 cup milk (or half and half)*
    • Salt and freshly ground black pepper , to taste
    • 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth
    1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
    2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
    3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
    4. Stir in milk (or cream); season with salt and pepper, to taste.
    5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
    6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

    Healthy Macaroni Cheese


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

    Healthy Macaroni Cheese




    yield 8 people


    • 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


    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


    •  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/



    I tried this recipe from epicurious as I was looking for recipes to use up my white wine. It was surprisingly easy to cook and delivered a very simple and delicious meal!

    YIELDMakes 8 servings


    • 2 3 1/2-pound whole chickens, each cut into 8 pieces
    • 5 whole heads of garlic, cloves separated (about 70), unpeeled
    • 6 tablespoons extra-virgin olive oil, divided
    • 2 cups dry white wine
    • 6 very large fresh thyme sprigs


    1. Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
    2. Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
    3. Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

    No-fuss Shepherd’s Pie


    Tried this recipe last week. It’s a simple recipe. It works. But I’m sure it can be improved. Here it is:


    • 1 tbsp sunflower oil
    • 1 large onion, chopped
    • 2-3 medium carrots, chopped
    • 500g pack lamb mince
    • 2 tbsp tomato purée
    • large splash Worcestershire sauce
    • 500ml beef stock
    • 900g potatoes, cut into chunks 
    • 85g butter
    • 3 tbsp milk
      1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

      2. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.

      3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.


    Found this recipe and am totally in love with it. Copying and pasting the recipe on my blog so I can find out easily. Thank you food network!


    Total Time: 35 min
    Prep: 10 min
    Inactive: 5 min
    Cook: 20 min
    Yield: 4 servings
    Level: Easy

    Kosher salt
    1 pound dried spaghetti, such as DeCecco
    1/3 cup good olive oil
    8 large garlic cloves, cut into thin slivers
    1/2 teaspoon crushed red pepper flakes
    1/2 cup minced fresh parsley
    1 cup freshly grated Parmesan cheese, plus extra for serving

    Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

    Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don’t overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

    Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

    Earl Grey Chicken


    Have been experimenting with chicken marinades. Some of my own, some from the internet. Here’s one that I would like to try soon!


    2 chicken breasts, skin removed
    2 teabags,(Earl Grey or anykind will do)
    150ml soy sauce
    75ml cooking sake
    75ml mirin
    40ml salad vinegar
    2 teaspoons sesame seeds 
    iceberg lettuce and 1 cucumber to serve

    1. Boil a pan of water with the teabags, add the whole chicken breasts and simmer until cooked through (5-10 mins).
    2. Meanwhile, mix the soy sauce, sake, mirin and vinegar in a bowl. 
    3. Submerge the cooked chiken in the soy sauce marinade, refrigerate and leave for a few hours.
    4. Slice the chiken into 0.5cm slices and serve on a bed on chopped lettuce and cucumber. Spoon a little of the marinade over and sprinkle with the sesame seeds.

    Meatballs with Spaghetti


    Here’s a recipe that I’ve come up with on my own, after trying countless times to make spaghetti on my own. its full of shortcuts but its good enough for me.

    (A) Meatballs

    • 200g of beef
    • about 5 tablespoons of bread crumbs
    • any type of steak seasoning you have, OR simply pepper and salt

    (B) Spaghetti sauce

    I don’t make my sauce from scratch, even though I’ve tried (its too much work!). Will upload the recipe some other time. I use Prego’s Traditional Sauce, and add in maybe 2 cubed tomatoes, and some tomato paste if I’m in the mood for a more sour sauce. I would also add in any mushrooms if I was in the mood, into the sauce.

    (C) Spaghetti

    • half a packet of any instant spaghetti


    1. Prepare the meatballs  first. Mix everything up in a bowl, and shape into small balls (I prefer the meatballs to be bite-sized for my daughter to eat). Set meatballs aside.
    2. Put the spaghetti into a pot of boiling (slightly) salted water. Put a little olive oil and stir spaghetti around so as to prevent them from sticking together. Leave to boil gently till al dente.
    3. Saute a bit of mashed garlic and some mushrooms in a pot if you want them in your sauce.
    4. Put the spaghetti sauce into the same pot and heat it up. Add in tomatoes, let it simmer gently. Add in cheese if you want!
    5. Now, heat up a non-stick pan and drizzle a little olive oil in it. It should be on medium-low heat. Put in meatballs one by one. Be sure to turn them quickly to prevent them from going out of shape. This normally takes about 7-10 minutes.
    6. Once meatballs are brown, take them out and drain the oil before putting meatballs into the sauce.
    7. Place cooked spaghetti on a plate, any amount of spaghetti sauce over it, and there’s dinner served!