Chicken is one of our favourite things to cook. Hubby would eat it nearly every night if he could. Hence why the first 2 new recipes we tried this year are chicken.
I love a good chop suey so thought this would be a hit. I was right, everyone loved it, even the super fussy one.
You can check it out at
Going back to this series as one of my plans for this year is to try at least one or 2 new recipes a week, so expect more recipe sharing.
First for the year is Apricot chicken rissoles. The recipe came from Taste and you can find it here.
What we thought: Big thumbs up from 3. One isn’t eating much still but loved the potato. One day she’ll eat more *sigh*
Going back and counting I actually made our 12 new recipe in August. Well actually it’s the 11th cause I’ve made the Chocolate slice before, so September is recipe number 12 and the rest are bonuses.
You can check out the rest of the recipes…
January (Ham Mashed Potato Cakes)
February (Tuna pasta bake)
March, April, May (Focaccia, Banana Choc Chip biscuits, Naan bread, Green chicken curry)
June, July (Butter chicken, slow cooker lasagne, Mongolian chicken, One pot honey BBQ beef brisket, Chocolate slice)
August (Oven baked Thai chicken meatballs)
Some of the other new recipes we tried between September and December included
Creamy chicken and mushroom pancakes
As part of Wild University, we did a Charcuterie Class with Lea aka The Platter Girl. I made some mini boards using my gorgeous platters from Flat Out Bottles.
Another new recipe – Old school lemon chicken. Sooooo good. We’ve made this a few times and it’s pretty close to the restaurant version.
Finally, there’s this Chicken chow mien. Suoer quick & super easy for yummy school night meal.
Welcome back to another post in my 12 recipes in 2020 series. I think we’re up to 11 recipes.
March, April, May
This month we tried Oven Baked Thai Chicken Meatballs from Bake Play Smile. So yummy and everyone ate them!
So we’re doing pretty well with trying a new recipe each month, sometimes we manage to try 3 or 4! What’s not happening is me blogging them each month. Upside, you get a post with a bunch of recipes.
I love butter chicken, usually it’s just the bottled stuff but after trying this recipe on Kidspot, we will never go back to the bottled stuff. So good!
A couple of recipes from Taste. The Slow cooker lasagne was lovely and made enough to add to a couple of foodie care packages for my Dad while he was in iso after coming back from Melbourne (before the second wave of Covid-19 there so we were lucky there). No photos but it was yum.
Another with no photo but we’ll be making this Mongolian chicken again. It’s good stuff.
Then we tried the One Pot Honey BBQ Beef brisket much better the next day, cold or hot, in a roll. *drool*
A little sweet treat you need to try if you love chocolate. The kids love it too which may or may not be a bonus. It’s a great lunchbox snack too. Maybe not the healthiest option but everyone needs a treat.
Check out Bake Play Smile’s easy chocolate slice
During schooling from home (thank goodness that is over!!) I tried to get the kids into the kitchen and help make their own snacks and help make tea. We managed to get a few things made together.
I taught myself how to make focaccia. This is the best recipe I have tried. So good.
TRTLMT Banana Choc Chip biscuits from the kids cook a long were a huge hit and semi healthy. They also made an oat apple slice and ANZAC biscuits that day.
The 2 ingredient homemade naan bread from Healthy Mummy are super easy and really yummy. We had ours the same night we made this delicious green chicken curry. So good and definitely making it into the recipe book.
What about you? What have you been cooking?
Today is Shrove Tuesday or Pancake Day so I’m sharing a couple of my favourite pancake recipes with you.
When I’m in the mood for a snack pancake (or out at a show or market) I’ll have Dutch Pancakes or poffertjes. They are so delicious with lemon, icing sugar and a side or whipped butter or cream.
My favourite recipe is made in the Thermomix and can be found here. If you don’t have a thermo try this recipe.
Word of warning though, don’t pour the batter into a small container – you will end up with a batter fountain as the yeast does it’s thing, especially when it’s warm.
I’m a thin pancake girl, much prefer them to the thicker pancakes. Much easier to roll up with yummy fillings like nutella, or strawberries, or chunks of chocolate……
anyways here’s my recipe I’ve been using for years. I can’t remember where it came from originally, no doubt one of mum’s cookbooks.
- 250g plain flour
- 1/4 teaspoon salt
- 2 eggs
- 500ml milk
- butter, for frying
- Chuck the flour and salt into a mixing bowl
- Break the eggs into a bowl and then add to flour
- Add half of milk and whisk
- Add the rest of the milk. Whisk until smooth
- Heat a fry pan over a low heat.
- Add butter, allow to melt and start to bubble.
- Using a soup ladle spoon some batter into the pan and swirl the pan to cover the bottom.
- Cook til loose and golden on the bottom then flip (about 30 seconds)
- Cook on the other side for about 30 seconds.
Serving suggestions – lemon and sugar, chocolate chunks, chocolate sauce, cream, nutella, strawberries
It’s been awhile since I blogged a recipe and one of the things on my list this year is to share more recipes with you all. Today’s recipe was found at What’s In The Pan and modified to suit our family and what ingredients I had on hand in the pantry.
This recipes serves 2 adults and one 7yo (The 3yo is too fussy for her own good and just ate the salad and potatoes)
Take your pork from the fridge at least 20 minutes before you season them and make sure they are fully defrosted if they have been frozen. Warm (room temperature) meat cooks more evenly than cold.
- 2 tablespoons butter
- boneless pork chops (we used 2 pork medallions and a larger pork steak
- 1/4 cup plain flour
- 1 teaspoon GIG Tuscan Capsicum dip (or mixed herbs or Italian seasoning)
- Salt and freshly ground pepper to taste
Creamy Garlic Sauce:
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 tablespoon flour (or use leftover flour from pork chops dredging) – I used about 1 1/2 tablespoons for a slightly thicker sauce
- 1/2 cup white wine
- juice of 1 lemon
- 1/2 cup chicken stock
- 1/2 cup cream
- 1 teaspoon GIG Tuscan Capsicum dip (or mixed herbs or Italian seasoning) – I left this out as I used the seasoned flour
Mix the flour and seasoning in a large bowl or zip lock bag. Chuck your chops in the floor and coat well.
Heat your butter in a large heavy based pan over a medium high heat. I like to add a dash of olive oil so the butter doesn’t brown as quickly.
Add your pork chops and sear for about 4-5 minutes each side. Remove pork from the heat and transfer to a plate. Cover to keep warm
Creamy Garlic Sauce
- Return your pan to the heat, add butter and garlic and cook for about 2 minutes over a medium heat. Add flour to the butter mixture and stir well.
- Slowly add the wine, stirring as you add and scrap any brown bits from the bottom of the pan. Lots of flavour there!
- Add your lemon juice, stock and cream. Stir.
- Add seasoning. Allow to simmer for 2-3 minutes. Taste your sauce and add more if needed.
- Reduce your heat and return your pork (& any accumulated juices) back to the pan.
- Reheat on low for 2-3 minutes, depending on the thickness of your pork – thicker pieces will take a bit longer.
We served this with salad (mostly fresh from our garden) and homemade potato wedges.
This week we decided to have a stir fry but weren’t sure what meat we wanted so off to the butcher’s to get our meat for the fortnight and pick out something to be the star of our stir fry.
I ended up picking a super yummy pork fillet (it’s my favourite cut of pork and I use it in so many recipes) and made this super delicious pork stir fry.
A favourite recipe from my Grandmother