In the Den Kitchen–March recipes

Lots more new recipes this month, so strap in, it’s a long one.

First up we have a recipe from RecipeTinEats (we’re trying LOTS from there this month) – Honey Garlic chicken.

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Thoughts…. loved it. sauce didn’t really thicken up but it was super yum. Could have had seconds, if there had been any.

Egg & Bacon sausage rolls. Simple as. Mix up some cooked bacon, egg and a little cheese. Put your puff pastry in the sausage roll maker. Add the mixture. Top with more puff pastry and cook for 10-15 minutes. Want a pizza version? Make a mix of tomato (or bbq) sauce, cooked diced onion, diced salami or twiggy sticks, diced ham and pizza cheese.

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Greek Beef pasta bake. Kind of lasagne, kind of not. I’m not a huge fan of lasagne in general but this was ok. Feta in the pasta layer always a yum though.

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Noodle salad. Made this one mainly as a lunch option for the big kiddo. She wasn’t overly keen so I had it for lunch for a couple of days. Flavour improves each day.

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Thai chicken skewers with Peanut sauce. So good. Skewers were a little over done but it was the first time cooking them in the air fryer. Note to self – Peanut sauce is for dipping, not making a quick satay chicken.

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General Tsao chicken. One hubby picked from our air fryer cookbook. Big thumbs up from everyone except the fussy child.

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Chicken curry. Changed this one up a bit and added snow peas instead of frozen peas. Love a good curry, especially with coconut cream or milk.

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Lamb koftas with yoghurt dressing and flat bread. This one has already gone in our cookbook of recipes to do again. Delicious. Flat bread recipe is super quick and easy. Fussy miss actually cooked this one for us (with help & supervision) and actually tried it. She loved the flat bread and salad, not so much the koftas or dressing.

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Beef with broccoli think everyone enjoyed this one. Added a few extra veg as not everyone in our house eats broccoli

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and finally this month…

Beef stir fry with Honey Pepper sauce Another super yummy stir fry for our favourites recipe book. Takes about 15 minutes too which always a win in my book.

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In the Den Kitchen–it’s soup time

Hubby was in charge of choosing our new recipes this fortnight and he loves his soup so soup it was. He found a recipe for a creamy chicken soup and added it to the list.

We’d had a roast chicken the night before and I used it to make one of my Mum’s favourite recipes – Crusted Chicken Noble. I’ll have to share the recipe because it such a yummy meal. Mum used to whip it up when we were having family over for a meal. After the meal I boiled the bones and wings using the recipe here to make my own stock.

Anywho, onto our soup recipe. It came from the site Recipe Tin Eats. We’ve added a bunch of recipes from there to our try list.

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Homemade Cream of Chicken Soup

Ingredients
  • 1 tbsp olive oil
  • 50 g / 3.5 tbsp unsalted butter
  • ½ cup / 75 g flour
  • 1 garlic clove , minced
  • ½ small brown onion , finely chopped
  • 1 small carrot , diced
  • 1/2 red capsicum/bell pepper , finely chopped
  • 1 small celery stick , diced
  • 2 cups / 500 ml chicken stock / broth , preferably low sodium
  • 3 cups / 750 ml milk , any fat %
  • ½ tsp salt
  • ¼ tsp EACH garlic powder , onion powder, dried thyme, black pepper (“Spices”)
  • 3/4 cup frozen peas
  • 1 cup cooked chicken , diced or shredded
  • Croutons

Instructions

  1. Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
  2. Add carrots, celery and capsicum, cook for 1 minute to soften.
  3. Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
  4. Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
  5. Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
  6. Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.

Would I do anything different next time? Add more chicken meat. Omit the black pepper but add some at the end. It’s definitely one for the book though and we’ll make it again.

Super Saucy Chicken Chop Suey

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.

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You can check it out at

https://www.taste.com.au/recipes/super-saucy-chicken-chop-suey-recipe/yjgfsjzm

In the Den kitchen 2021

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.

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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*

What we’ve been cooking (12 recipes in 2020–Sept to Dec)

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

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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.

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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.

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Finally, there’s this Chicken chow mien. Suoer quick & super easy for yummy school night meal.

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What we’ve been cooking (12 recipes in 2020–August)

Welcome back to another post in my 12 recipes in 2020 series. I think we’re up to 11 recipes.

January

February

March, April, May 

June, July

This month we tried Oven Baked Thai Chicken Meatballs from Bake Play Smile. So yummy and everyone ate them!

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What we’ve been cooking (12 recipes in 2020–June and July)

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!

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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

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What we’ve been cooking (12 recipes in 2020–March, April & May)

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.

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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.

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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.

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What about you? What have you been cooking?

In the Den Kitchen–Pancake Edition

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.

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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.

800px-PalatschinkeThin pancakes

  • 250g plain flour
  • 1/4 teaspoon salt
  • 2 eggs
  • 500ml milk
  • butter, for frying
  1. Chuck the flour and salt into a mixing bowl
  2. Break the eggs into a bowl and then add to flour
  3. Add half of milk and whisk
  4. Add the rest of the milk. Whisk until smooth
  5. Heat a fry pan over a low heat.
  6. Add butter, allow to melt and start to bubble.
  7. Using a soup ladle spoon some batter into the pan and swirl the pan to cover the bottom.
  8. Cook til loose and golden on the bottom then flip (about 30 seconds)
  9. Cook on the other side for about 30 seconds.

Serving suggestions – lemon and sugar, chocolate chunks, chocolate sauce, cream, nutella, strawberries


In the Den Kitchen–Pork medallions in a creamy garlic sauce

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)

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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.

Ingredients

Pork Chops

  • 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

Instructions

  1. Mix the flour and seasoning in a large bowl or zip lock bag. Chuck your chops in the floor and coat well.

  2. 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.

  3. 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

  1. 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.
  2. Slowly add the wine, stirring as you add and scrap any brown bits from the bottom of the pan. Lots of flavour there!
  3. Add your lemon juice, stock and cream. Stir.
  4. Add seasoning. Allow to simmer for 2-3 minutes. Taste your sauce and add more if needed.
  5. Reduce your heat and return your pork (& any accumulated juices) back to the pan.
  6. 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.