FREE BBQ book 15th July

BBQ

The Ultimate BBQ Guide is free today on Amazon Kindle.

This great ebook (also available in paperback) includes marinades, dry rubs, sauces, smoking, meat, fish, poultry, sides and salad recipes. It is the perfect book for any type of BBQ.

Here are the all important links:

US-> http://www.amazon.com/dp/B00XD6LUPM

UK-> http://www.amazon.co.uk/dp/B00XD6LUPM

AU-> http://www.amazon.com.au/dp/B00XD6LUPM

Breakfast made easy

I have had a lot of queries from readers asking about quick and easy breakfast options, a lot of you skip it and that is just not on… As we all know it is the MOST important meal of the day! I understand people are pushed for time with children, getting ready for school and work, so I have selected a few of my favorite breakfast recipes, some of which can be made ahead so they are a grab and go option. They can be eaten for brunch or lunch too and all recipes are Gluten-free with some Paleo recipes here too.

Wrap

First up is my one egg wraps, you can have these pre-made and in the fridge ready to be filled in the morning. Here is the recipe -> One Egg Wrap and below are some ideas for fillings depending on how much time you have.

  • Bacon with your choice of sauce – who doesn’t love a bit of bacon in the morning?! 🙂
  • Sausage & cheese – very satisfying and will keep you full until lunch
  • Tuna Salad
  • Chicken, Rocket & Cucumber
  • Ham & Egg Mayo

Mini Fritatta

Mini egg muffins or mini frittatas as I like to call them are extremely easy to make. You can cook a batch on Sunday night and you can use right up until Wednesday. Here is the recipe -> Mini Frittata. Again, these can be filled with your favorite ingredients. Below are some suggestions, remember to cut the ingredients in to small dice.

  • Bacon lardons, mature cheddar, spring onion & sun-dried tomato
  • Broccoli, feta & sun-dried tomato
  • Spinach & Parmesan
  • Chorizo, red peppers & parsley
  • Cooked cubed potato & sausage

Breakfast Burrito

The next recipe is from the wonderful Michelle at Cavegirl Cuisine, I made these wraps yesterday and they were delicious (I was so hungry they were gone before I remembered about a photo..oooops sorry! I will get one next time, promise!)

All her recipe are Paleo, you can of course change the filling to your preference but I loved the sausage and egg mixture. Michelle calls this her Breakfast Burrito Pancake and if you are a breakfast skipper I guarantee you will start having it again once you try this OR any of the above recipes!

Is there any other breakfast / lunch recipes you would like to share?

WIAW #17 Kilkenny Food Festival

Hey guys and happy Wednesday!! My what I ate Wednesday this week is a round-up of what the hubby and I ate when in Kilkenny for the Savour Food Festival.

I don’t have pictures of everything unfortunately but I will tell you it was all amazing! It was a great set up and the aromas coming from most stalls was out of this world!

We stayed in Kilkenny Rivercourt Hotel – it is a lovely hotel in a great location with a cozy bar and lovely restaurant. We also dined here which is included below!

Breakfast

Full Irish Breakfast in the hotel – it was delicious and they have the option of Gluten-free bread!

Breakfast

Lunch

We had a sample of massaman curry at the food festival, from the restaurant Lemongrass, it was delicious and we have decided to dine here the next time we are in Kilkenny. We then purchased a small portion of paella, I cannot remember the name of the stall (oooops!) They had the proper massive paella pan! We only thought of taking pictures when we were finished!

Dinner

Feta Cheese salad to start following by Striploin of beef with vegetables. The hubby had Chicken breast with a coconut sauce.

20141105-124545.jpg Kilkenny Court Hotel

Desserts / treats

We had an assiette for dessert which included strawberry cheesecake. I love cocktails later on we had Strawberry Daiquiris aswell as Mojitos….very refreshing 😉

Daiquiri

So there’s this weeks WIAW – I promise to try have better photo evidence for next week!! Linking up to Peas and Crayons – go check out the page and see what the other bloggers are eating!

With Thanksgiving just three weeks away and Christmas just SEVEN – I feel this year has absolutely flown by!

What’s your favorite cocktail??

How has 2014 been for you so far, is there anything you would change?

Any imminent plans for 2015 yet?

What I ate Wednesday #6 Oven ‘Fried’ Chicken

wiaw fall into good habits button

Its that time of the week again – What I Ate Wednesday time over at Peas and Crayons! Big shout out to Jenn and all the other bloggers in the party!

This week’s dish is Homemade Oven ‘Fried’ Chicken Goujons – they are so healthy and crunchy you wont believe they are not deep fried.

Makes 10-12 goujons

Crunchy Oven Baked Chicken Goujons

Crunchy Oven Baked Chicken Goujons

Ingredients

  • 2 Chicken breasts cut in to Goujons (5-6 per breast)
  • 2 Heaped Tbsp of low fat natural yogurt
  • 4 Rye crackers (I use ryvita)
  • 1 Cup of cornflakes
  • 2 Tsp of cajun seasoning
  • 1 Tsp paprika
  • 1 Tsp garlic powder
  • 1/2 Tsp of Sea salt & freshly ground black pepper
  • Spray oil

Chicken goujon

Instructions

  1. Pre-heat oven to 200’c
  2. Whizz the cornflakes up until very fine put in to a bowl then do the same with the rye crackers and mix together with the cornflakes
  3. Put the yogurt in to a bowl and add half a tsp of the cajun seasoning and mix well
  4. Add the garlic powder, the remainder of the cajun, paprika and salt and pepper to the cornflake mixture
  5. Dip each chicken goujon in to the yogurt mixture and with your other hand put it in to the cornflake mixture, coat well and place on to a plate.
  6. When all the goujons are coated spray a baking sheet with spray oil and add the goujons spray the goujons and cook in the oven for 10 minutes and turn. Cook for a further 10 minutes, until golden and crisp
  7. Serve with salad and dips of choice (sweet chilli mayo being ours)
Crispy Chicken Goujons

Crispy Chicken Goujons

 

Chicken and Broccoli Bake

Chicken and Broccoli Bake - no cream

Chicken and Broccoli Bake – no cream

Chicken and Broccoli Bake has been a firm favorite in our house for YEARS! There was a coffee shop in town that used to make a wicked one when we were younger, it was called The Country Kitchen and it closed a good few years ago now unfortunately, but I started cooking this recipe trying to recreate the flavors in theirs. I have now got it perfected, which is not to say I do it the same way each time as I like to change the topping now and again. For a gluten-free version substitute the wholemeal breadcrumbs in the topping for gluten-free breadcrumbs.

Serves 2 (in individual dishes)

Ingredients

  • Two chicken breasts – trimmed and cut in to large cubes
  • 120g Broccoli florets
  • 1 onion – diced
  • Large splash of white wine (150ml)
  • 1 Tbsp Flora Light (or any other butter you prefer)
  • 1 Tbsp of rice flour
  • 200ml of skimmed milk
  • 50g Mature Cheddar – grated
  • 1/2 tsp ground nutmeg
  • Olive oil
  • 1/2 tsp garlic powder /  crushed garlic clove
  • 6 basil leaves torn
  • 1 slice of nimble bread (any wholemeal slice will do)

Instructions

  1. Pre-heat Oven to 200’c
  2. Poach your chicken breast cubes in water or stock until cooked
  3. Make your white wine sauce by frying your onion in olive oil until soft then add the garlic. Add the wine and let it reduce by half then add the butter, flour and milk at once and whisk until smooth. Add 20g of the grated cheddar and the nutmeg to the sauce and season with sea salt and pepper to taste
  4. Place the chicken cubes in the dish you are making the bake in, if using individual dishes split in half. Do the same with the Broccoli. Add the basil to the bechamel sauce then pour over the chicken and broccoli.
  5. Toast the slice of bread and then make in to breadcrumbs in food processor
  6. Sprinkle on to the bake and cook for 10 minutes in the oven. Remove and add the remainder of the grated cheese and cook for a further 20 minutes.
  7. Serve with homemade chunky chips or a tossed salad
Chicken and broccoli bake mmm

Chicken and broccoli bake mmm

I have a few other toppings I use and will get them up as soon as I have some photos

What is your favorite bake or pie recipe?

Whats your preferred topping?

Stuffed Chicken Breast

Stuffed Chicken Breast

Stuffed Chicken Breast

This is the Chicken from my dinner part of #WIAW this week. The chicken is so succulent, the veg crunchy and sauce chunky! It all goes so well together you are going to HAVE to make it again and again 🙂 This makes a perfect dinner party dish. If you are not too keen on brie you can use mozzarella or feta instead. I use my julienne peeler to get the julienne slices from the carrot and butternut squash. If you don’t have one slice as thinly as you can.

This recipe serves 2

Ingredients

  • 2 Chicken Breasts
  • 50g Brie cut in to slices
  • 6 Sun-dried Tomatoes chopped finely
  • Handful of raw spinach, washed and chopped

Stir-fry Veg

  • Spray Oil / Olive oil
  • 1/2 Red Pepper, cut in to thin slices
  • 1/2 Yellow Pepper cut in to thin slices
  • 1/2 Medium onion sliced
  • 100g Butternut Squash julienne
  • 1 large Carrot julienne
  • 1 tsp of Garlic powder or one clove crushed
  • 1 tsp of Paprika
  • 1 Tablespoon of Light Soy Sauce (Gluten Free Soy)

Tomato & Basil Sauce

  • Spray Oil / Olive Oil
  • 1/2 Onion large dice
  • 1/2 a carrot cut in to quarters and then diced
  • 1 Can of tinned tomatoes
  • Fresh Basil
  • Sea Salt & Freshly ground Black Pepper to taste
  • 1 tsp of paprika
  • 1/2 tsp Cayenne Pepper (optional)

Ingredients

Instructions

Pre-heat oven to 200c and place baking sheet sprayed with oil in
Make an incision in to the thickest side of each chicken breast to make a pocket to put the filling in
In a bowl mix the sun-dried tomatoes and spinach

20131030-175437.jpg

Place the sliced brie in to each pocket and then top with the sun-dried tomato and spinach mixture and push the opening of the pocket back together 

Seal the chicken in a hot pan for a couple of minutes on each side

Transfer the chicken to the heated baking tray and cook for 20 minutes

Meanwhile get your sauce on as it will take 20 minutes to cook down – fry the onions and carrots in some spray oil until onions are translucent, add the garlic, paprika and cayenne if using. Add Tinned tomatoes, season and cook down. 

Chunky tomato and basil sauce

Heat your wok and add the sliced onions and carrots, cook for 2 minutes

Add you butternut squash and peppers, stir-fry for a few minutes then add garlic, paprika and soy sauce cook for a further 4-5 minutes. The veg should still have a slight crunch to them

Stirfry Vegetables

Add torn basil to your sauce and take chicken out of the oven

To Serve

Drizzle a plate with some balsamic reduction add a large spoon of stir-fry veg to the centre of the plate, top with the chicken breast and then the sauce

20131030-175358.jpg

Stuffed Chicken Breast

Stuffed Chicken Breast

Enjoy the taste sensation!

What is your favourite way to have chicken?

Do you like to experiment with different stuffings?

 

WIAW #5 – Happy Halloween!

what i ate wednesday october breast cancer awareness halloween button

Happy Wednesday and Halloween to everyone! I hope you are all enjoying the spooky festivities and either got dressed up or are getting dressed up tomorrow / at the weekend. I dressed up as a 20s Flapper on Sunday night and had a great night catching up with friends and cocktails 🙂 The evidence is on my instagram 😀

Soooooooooo this is my fifth WIAW and its great! Linking up with the brilliant Jenn @Peas and Crayons, make sure you check out other bloggers WIAW’s as there are some very interesting recipes and ideas there.

It has turned very cold here in Ireland and winter is definitely popping its cold head up Brrrrr. Bearing that in mind I could have had a warmer breakfast!

Breakfast: Pineapple, Mandarin and Apple with low fat natural yogurt and sunflower seeds

Breakfast: Pineapple, Mandarin and Apple with low fat natural yogurt and sunflower seeds

So I had to get the heat in to me by lunch time as I was perishing, it was the old but warming and tasty reliable…….SOUP

Chicken and Vegetable Soup

Chicken and Vegetable Soup

Dinner was Chicken. But not just any old chicken…..Chicken breast stuffed with Brie, Sun-dried tomatoes and spinach. Served on a bed of stir-fry vegetables and topped with a chunky tomato and basil sauce. Gluten and Grain free, very low fat and carb BUT one hell of a tasty plate!

Stuffed Chicken Breast

Stuffed Chicken Breast

These muffins were made for the Sunday night cocktails – Carrot and Pistachio (gluten free) – and they went down a treat! I made a frosting of natural yogurt and honey for them also (which I let firm up in the fridge beforehand)

Carrot & Pistachio Muffins / Cupcakes Delish!

Carrot & Pistachio Muffins / Cupcakes

Here is a pic of one of the yummy daiquiris from Sunday night 🙂 🙂

Frozen Strawberry Daiquiri - one of your 5 a day :)

Frozen Strawberry Daiquiri – one of your 5 a day 🙂

Recipes up tomorrow….

What are you dressing up as for Halloween?

Are you going trick or treating with your children?

What is your favourite Halloween Snacks / Food?