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Month: April 2017
Say hello to a yummy lunch! (or dinner really) And made in the slow cooker! Creamy and delicious, I forgot to take photos before it was gobbled up!
Chicken Pasta Bake With Spinach & Sun Dried Tomatoes
4 cups pasta (Spiral, penne or your fav)
1kg chicken diced
2 cups baby spinach leaves
1 cup sliced mushrooms
1 cup semi dried tomatoes, chopped
1 jar Leggos creamy sun dried tomato and garlic pasta bake sauce
1 tub Philadelphia cream for cooking, light
1 and a half cups of grated cheese
- Boil Pasta until just slightly soft
- Brown chicken in frying pan
- Add pasta and chicken to the slow cooker, followed by spinach, mushrooms and sun dried tomatoes
- Pour over the pasta bake sauce and stir to combine
- Cook for 1 hour on high or 90 mins on low, stirring every 15 mins
- 30 mins before serving add the Philadelphia cream for cooking and stir
- Top with grated cheese and cook for a further 25 mins
While the world was waiting and watching for April the giraffe from Animal Adventure Park to give birth, we decided on our mini trip to Sydney we would treat our girls to a giraffe encounter at Taronga Zoo. We were not disappointed. Taronga Zoo itself is an amazing […]
Hello! I am back from a very hectic and jam packed mini holiday. We had a great time catching up with family and seeing the sights of Sydney…and now Easter is upon us…Wasn’t it just Christmas? 2017 seems to be flying by!
Today we have another dinner recipe. Baked sour cream chicken…you’ll love this! This one is super simple and super tasty. This is a great option when you ‘Don’t really feel like cooking’
The chicken comes out super moist and tender, the creaminess of the cream of chicken soup and sour cream together create a unique taste and the bacon…well that makes it even better! You can opt to not put in the peas. I usually serve with rice.
Baked Sour Cream Chicken
4 chicken breasts or 10 tenderloins
1 tbsp olive oil
200gm bacon rashers, chopped roughly
250gm sour cream
1 tbsp minced garlic
1 can cream of chicken soup
1 cup frozen peas
- Heat frypan and add the olive oil, bacon and garlic. Cook for 2 mins before adding the chicken
- Brown the chicken until lovely and golden on both sides – DO NOT COOK THROUGH
- Pour the chicken and bacon into aluminium foil lined baking tray
- Mix together the sour cream and cream of chicken soup and pour over the top of the chicken – Be sure to coat all chicken in the mixture
- Bake in the oven at 180 degrees for 40 mins
- Add the peas 10 mins before the end of cooking time and serve immediately
Original recipe and photo from Stay At Home Mum
Who doesn’t love a pulled pork roll with fresh coleslaw. So yummy!
I was at my hairdressers getting a much needed colouring and style cut, when she had to start making pulled pork for her daughters dinner and wow, it smelt amazing. So I knew I had to try it.
This is a no fuss recipe, it makes enough to feed a crowd or you can go back for seconds!
Slow Cooked Pulled Pork
2 medium onions, chopped into quarters
2 tsp minced garlic or 4 whole cloves (depending on your preference)
1 cup low salt chicken stock
1 tbsp brown sugar
1 tbsp Hungarian paprika
1 tbsp salt
1 tbsp pepper (grinder style)
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 cup BBQ sauce
1 boneless or bone in pork shoulder
- Place onions and garlic into the slow cooker in an even layer and pour on stock.
- Combine sugar, spices* and measured salt in a small bowl *See recipe notes
- Remove the fat from the pork shoulder if present
- Pat down the pork with paper towel
- Rub the spice mixture all over the pork and place into the slow cooker on top of the onions etc
- Place on low for 8-10 hours, or on high for 6-8 hours
- After set amount of time, turn off the slow cooker, remove the pork.
- Strain the onion mixture from the slow cooker into a bowl and return the solid bits (onions) to the slow cooker. Set liquid aside
- If the pork has a bone, discard it. Using 2 forks, shred the pork into bite sized pieces, discarding any large pieces of fat
- Return the shredded meat to the slow cooker and add the BBQ sauce. Mix until combined
- Taste and season as required
- Serve in bread rolls with coleslaw
*The rub is all about taste and smell. I put the recommended amounts in then adjusted to our tastes. Like more cumin? Add it! Like cinnamon? Add more. Make it to your taste!
Original recipe from Chowhound
Served on a multigrain roll with kale slaw, it was amazing!
We decided the pork was moist enough to skip putting it back in the cooker with BBQ sauce and the juices, so I opted to top the meat off with a squirt of it instead.
Totally worth the 6-8 hour wait!