Quick and Easy Foodie

Blueberry Dump Pudding with Ice Cream

2010-10-07T15:52:00.000+10:00

A simple pudding recipe with blueberries. I like it best served warm with some vanilla ice cream. (best Vanilla Ice Cream recipe )
Prep and Cook Time is around thirty minutes.
Ingredients:
1 regular size box vanilla/plain cake mix
4 cups fresh blueberries (thawed works well also)
1/2 cup granulated sugar
1/2 cup butter or margarine, melted
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F.
Mix blueberries, sugar and cinnamon in the bottom of a 13 x 9-inch pan. Cover blueberries with dry cake mix. Pour butter over cake mix, but do not stir.
Bake for 50 minutes or until light brown.

Serve warm or cold, topped with ice cream.

Easy Moroccan Chicken with Olives

2010-10-04T15:53:00.000+10:00

This is a very quick and easy MOROCCAN CHICKEN dish. The olives make it a little special. It only takes around 30 minutes to make.
Ingredients:
2 fresh boneless, skinless chicken breasts
2/3 cup apricot jam
1/2 cup grren or black olives
1 tablespoon lemon juice
2 teaspoons grated ginger
1 teaspoon cinnamon, ground
Directions:

Place chicken breasts in a steamer basket or on a metal rack over 1-inch of water. Cover; bring water to a boil. Reduce to a simmer; steam chicken for 15
to 20 minutes or until done.
Meanwhile combine apricot jam, black olives, lemon juice, ginger and cinnamon in a small saucepan; heat until bubbly.
Transfer chicken to a serving dish; dress with sauce. Serve Warm. Serve with rice or even better cous cous and a salad.

Your First Charcoal Grill, Cooking With Flavour

2010-10-02T14:54:00.001+10:00

Maybe you will have simply moved into your first place, otherwise you determined that you wished to broaden your horizons and take a look at new things. Perhaps you went to a Christmas Holiday barbeque party and tasted the attractive smoked flavour, and determined you wanted to attempt to replicate it. After doing all your research, you decided that a charcoal grill is right for you. Now what?

Now that you've got determined you need a charcoal grill, you have to determine what kind of charcoal grill will fit your needs. Are you planning on touring and utilizing your charcoal grill? If that's the case, you'll need a charcoal grill that's sufficiently small to travel with you. Smaller charcoal grills are perfect for cookouts, camping, and tail gate parties, however wouldn't be helpful in the event you were cooking for a larger amount of people. In the event you plan on feeding a larger quantity of people, a larger charcoal grill will higher suit your needs. In case you are having issues deciding on which type it's best to get, you may consider getting both. Smaller charcoals grills can value as little as $10 to $15 dollars, and will provide you with the power to travel.

Charcoal grills contain hot embers and fireplace when it's in use. Safety should also be a major concern when you're picking out your first Charcoal grill. Search for a charcoal grill with a sturdy structure and durable legs. Should you grill does now have sturdy legs, it’s probabilities of falling over is far greater. When a charcoal grill falls over, it is going to send the recent coals flying. Many charcoal grills also have in-built security features corresponding to a water reservoir and smothering valves. Undoubtedly, if you find yourself cooking with fireplace, accidents can happen. Within the case that your grill will get out of control or grow to be to hot, these safety options will forestall probably dangerous fires. The fire department has significantly better things to do then allow you to cook.

One of the crucial noticeable options when using charcoal is the flavour of the meals you cook. To cook dinner with a charcoal grill, you need to purchase charcoal briquettes and lighter fluid. Charcoal is a one use merchandise, and can need to be discarded after every use. Charcoal will be picked up at your local superstore, gasoline station, or grocery retailer, and is often pretty inexpensive. Charcoal have to be light and allowed to burn until the charcoal is now not on hearth, but is pink embers. The easiest way to get the pile to burn is by stacking it in a pyramid.

While nobody likes to wash their grill, it is needed to take care of your grill if you would like it to final it’s intended lifetime. One downside you will face is the truth that Charcoal grills keep hot for a protracted period of time. You may remedy this situation 2 ways. First you'll be able to go away your grill open, allowing it to burn out. This technique sometimes burns loads of the grease off, but can potentially cause issues if you are not near your barbeque grill. You do not want to start a fire. Another approach is to fully close off your grill and deny the hearth oxygen. As soon because the grill is chilly, or chilly enough not to burn you, it would be best to clean the grill. Leaving the grill dirty for any amount of time will cause the build up to turn out to be arduous, and should make it harder to remove. Use a wire brush to clean off the floor areas of your grill, after which spray cooking oil on the surface. Take the racks off and clean them with dishwashing soap. Daybreak or different manufacturers that have degreasers work best. Rinse the racks off, and replace them in the grill.

Mexican Stuffed Chilli Peppers with Beef

2009-01-29T15:51:00.001+10:00

Stuffed green peppers seasoned with Mexican flavours are an easy dinner that starts with ground beef.

Prep Time: 25 minutes

Cook Time: 40 minutes

Ingredients:

6 large green peppers
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 cup diced celery
8 oz. can tomato sauce
15 oz. can kidney beans, drained and rinsed
1/2 tsp. salt
1 tsp. paprika
2 Tbsp. chilli powder
1/2 tsp. dried oregano leaves
1/8 tsp. pepper
1 cup water
8 oz. can tomato sauce

Preparation:

Preheat the oven to 350 degrees. Cut the tops off the green peppers and remove the seeds and membranes. Set aside.

In heavy saucepan, cook the ground beef, onion, and garlic together until beef is browned and onion is tender, stirring to break up beef. Drain well. Add celery, 8 oz. can tomato sauce, kidney beans, salt, paprika, pepper, oregano, and chilli powder. Cook and stir over medium heat 5 minutes, stirring frequently. Stuff the green peppers with this mixture.

Place in a baking dish with the sides of the peppers touching. Combine 1 cup water and 8-oz. can tomato sauce and pour over and around peppers. Bake at 350 degrees for 30-40 minutes until peppers are tender. Serves 6

Chilli Facts…Chillies are popular in many countries, but Mexico enjoys them the most. Popular Mexican peppers have been used for thousands of years as an ingredient in Mexican dishes. There are about 140 different types of chillies grown in Mexico. People tend to shy away from chillies because of their powerful heat when eaten, but not all chillies are unbearable to many.Mexican peppers are known as being a vegetable, but they are actually a fruit. They contain high amounts of vitamins as well as iron and fibre. There are many types of flavours available. Since regions in Mexico vary, so does popular Mexican chillies and food dishes.

With so many peppers to choose from, do some research before adding them to your meals. Some types of peppers include Jalapeno. They turn from green to dark purple, and finally to red when they are ripe. They are very hot and a good choice for salsa. They are the most well known pepper. Habanera peppers are the hottest of all. They are orange in colour, but look similar to sweet green peppers, only smaller. They are also used in salsa.

Polaner peppers are the biggest peppers used in Mexican food. They can be mild or hot and are often used in a sauce. Ancha peppers are dried Polaner peppers. They carry a mild flavour and are reddish-brown in colour. Ancha peppers are the most common chilli peppers used and commonly found in sauces. Popular Mexican chillies peppers come in many different colours, shapes, and sizes. They also come in different amounts of hotness. A good way to tell the strength of the heat is by the size of the chilli pepper. The smaller the pepper, the more it will pack a punch of heat. Mexican Peppers are the main ingredients for salsa. The salsa will vary in hotness depending on which peppers are used. Chile peppers also can be used as a meat rub to add flavour.

Sticky Sesame Chicken Drumsticks with Wedges and Salad

2008-08-24T16:49:00.004+10:00

Simply delicious
This quick and flavoursome dish is designed to provide a touch of inspiration and make everyday life easier for you, the busy home chef.

Sticky Sesame Drumsticks

Prep: 10 minutes Cooking: 45 minutes Serves: 4

8 chicken drumsticks

¼ cup soy sauce

2 tbs sweet chilli sauce

1 tbs brown sugar

1 clove garlic, crushed

¼ tsp ground ginger

2 tbs sesame seeds

1 Packet of frozen Potato Wedges

salad, to serve

1 Slash each drumstick a couple of times where the meat is thickest. Place in a large snap-lock bag.

2 Combine sauces, sugar, garlic and ginger in a jug. Pour into the bag and seal tight. Marinate in the refrigerator for at least 30 minutes, or overnight if you have time, turning occasionally.

3 Preheat oven to 200°C and line a roasting pan with bake paper or foil. Transfer drumsticks and marinade to pan, arranging in a single layer. Bake for 20 minutes. Turn and baste with marinade and sprinkle evenly with sesame seeds. Return to oven and cook for a further 20-25 minutes, until cooked through.

4 While drumsticks are cooking, deep-fry wedges until golden. Serve drumsticks with wedges and a nice lettuce salad.

Quick and Easy Foodie | BBQ Lamb Chops with Greek Salad

2008-06-14T17:34:00.001+10:00

BBQ lamb chops with Greek salad & haloumi
Got a hungry crowd to feed? Keep things quick, easy and healthy with these simple meal solutions.

Prep: 15 minutes Cooking: 10 minutes Serves: 5

5 lamb leg chops

zest and juice of 1/2 lemon

1/4 tsp dried oregano

1/2 continental cucumber

2 tomatoes, roughly chopped

1/2 red onion, finely sliced

1/4 cup Kalamata olives

1 tbs extra virgin olive oil

2 tsp red wine vinegar

200g haloumi cheese sliced 1cm thick

1/8 cup fresh mint leaves, torn 1/8 cup fi nely chopped (1/4 cup total)
continental parsley lemon wedges, to serve

1 Place chops in a large shallow dish. Pour over lemon juice and season with oregano and pepper. Set aside for 15 minutes.

2 Meanwhile, cut cucumbers in half lengthways then slice thickly crossways. Combine with tomatoes, red onion and olives, and season with salt and pepper. Add olive oil and vinegar. Toss gently to combine.

3 Heat the barbecue to medium-high. Cook chops for 3-4 minutes each side, or until cooked to your liking. Grease both sides of the haloumi with a little extra oil. Cook on the barbecue or in a frying pan for about 1 minute each side until golden.

4 Add mint to the salad and toss through. Place in a large serving bowl.

Place chops and haloumi on a platter and sprinkle with combined lemon zest and parsley. Serve with lemon wedges.

Quick and Easy Foodie | Curried Meatballs

2008-06-13T17:21:00.003+10:00

A TASTE OF INDIA
Escape the winter cold and take your tastebuds on a trip to India with the quick and easy foodie.

Curried meatballs

Preparation: 10 minutes

Serves: 4

In a bowl combine 500g chicken mince, 1 finely chopped onion, ½ cup chopped coriander and 1/2 teaspoon ground cumin.

Roll into walnut-sized balls. Heat a little oil in a non-stick frying pan over medium-high heat and cook meatballs, in batches, for about 5 minutes until well browned. Drain off excess fat and stir in a sachet of a Vindaloo Indian Simmer Sauce (just from your local supermarket).

Cover, reduce heat and simmer for 10 minutes until cooked through.

Serve with steamed basmati rice, sprinkle with fresh coriander and serve with pappadums.

Quick and Easy Foodie Blog

2008-06-03T21:19:00.003+10:00

This blog is my little area to show you quick and easy recipes and cooking tips. I like all types of food but if I am the chef it has to be quick and easy - I don't have time to make huge meals that take hours of prep times and another two hours to cook.
Quick and Easy Foodie that describes me to a tee!
- Enjoy -