Slow Cooker Salsa Chicken

INGREDIENTS

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

6 tortillas

 

INSTRUCTIONS
Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

Reuben Rolls With Thousand Island Dip

INGREDIENTS

3/4 cup Thousand Island dressing
1/4 cup Dusseldorf mustard
2 tablespoons wine vinegar
1 teaspoon plus 1/4 cup minced onion (divided)
1 teaspoon minced garlic
Dash of Worcestershire sauce
Dash of hot pepper sauce
8 ounces corned beef (ground or shredded)
6 ounces shredded Swiss cheese
1/2 cup sauerkraut, rinsed and drained
12 to 15 egg roll wrappers
Vegetable oil

INSTRUCTIONS

Make dipping sauce by combining dressing, mustard, vinegar, 1 teaspoon minced onion, the garlic, Worcestershire sauce and hot pepper sauce. Set aside.

To make rolls: Combine corned beef, cheese, sauerkraut and remaining 1/4 cup onion and mix well. Place about 2 tablespoons of the mixture in the center of an egg roll wrapper. Roll up as directed on package, sealing edges with a little water.

Deep-fry rolls in 2 to 3 inches of vegetable oil, heated to 325 to 350 degrees, until golden brown, about 3 to 4 minutes, turning to brown evenly. When done, remove from oil with slotted spoon and drain on paper towel. Serve with dipping sauce.

 

chicken with roasted garlic sauce

Ingredients

Serves: 4

• 1 head garlic
• 250g wide egg noodles
• 1 cup (250ml) chicken stock
• 1 lemon, zested and juiced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons olive oil
• 4 skinless, boneless chicken breast fillets
• 2 tablespoons plain flour
• 4 tablespoons butter
• 1/3 cup chopped fresh chives

Preparation method

Prep: 15 minutes | Cook: 1 hour

 

1.Preheat oven to 200 degrees C. Wrap the garlic head in foil and bake 30 minutes, until cloves are soft. Remove from heat and cool enough to handle.

 

2.Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 6 to 8 minutes or until al dente; drain.

 

3.Slice off the top of the garlic head and squeeze the softened cloves into a medium bowl. Mix in the chicken stock, lemon zest, lemon juice, salt and pepper.

 

4.Heat the olive oil in a fry pan over medium heat. Lightly coat the chicken breast fillets with flour and cook in the fry pan about 10 minutes on each side until lightly browned. Set chicken aside, retaining frypan juices.

 

5.Stir in the garlic mixture and bring to a boil. Reduce heat and return chicken to the frypan. Continue cooking the chicken about 5 minutes on each side until no longer pink and juices run clear. Remove chicken and arrange on plates over the egg noodles.

 

6.Mix the butter into the garlic sauce mixture in the frypan until melted and stir in the chives. Spoon the sauce over the chicken and egg noodles to serve.

 

macaroni with leeks

Ingredients

Serves: 4

• 250g macaroni
• 2 tablespoons butter
• 1/2 cup chopped leek
• 1 clove garlic, minced
• 1/2 cup thickened cream
• 1 cup freshly grated Romano cheese
• 1 pinch black pepper

Preparation method

Prep: 10 minutes | Cook: 20 minutes

 

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

 

2.Melt butter in a large frypan over low heat. Saute leeks and garlic until tender and translucent. Stir in cream and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.

coconut walnut bars

Ingredients

Serves: 24

crust

• 125g butter
• 1/2 cup brown sugar
• 1 1/2 cups (185g) plain flour

top

• 3 eggs, beaten
• 1 1/2 cups brown sugar
• 1 teaspoon vanilla essence
• 1/4 cup (30g) plain flour
• 1/4 cup unsweetened cocoa powder (optional)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups desiccated coconut
• 1 cup chopped walnuts

Preparation method

Prep: 15 minutes | Cook: 40 minutes

 

1.Preheat oven to 180 degrees C.

 

2.In a medium bowl, cream together the butter and 1/2 cup brown sugar until smooth. Stir in the 1 1/2 cups of flour. Press the mixture firmly into the bottom of a 20x30cm pan. Bake the crust for 15 minutes in the preheated oven until golden.

 

3.In a medium bowl, mix together the eggs and 1 1/2 cups brown sugar. Stir in the vanilla. Combine the 1/4 cup flour, cocoa (if desired), baking powder and salt; stir into the egg mixture. Fold in the coconut and walnuts. Pour into the pre-baked crust.

 

4.Bake for 25 to 30 minutes in the preheated oven, until firm. Cool and cut into squares.

funnel cake

Ingredients

Serves: 12

• 2 eggs
• 1 1/2 cups (375ml) milk
• 2 cups (250g) sifted plain flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups (500ml) vegetable oil
• 1/4 cup icing sugar

 

Preparation method

Prep: 20 minutes | Cook: 20 minutes

 

1.Sift together the flour, baking powder and salt.

 

2.In a large mixing bowl stir together the eggs and the milk. Add flour mixture to the egg mixture and beat with a mixer until smooth. The consistency should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour.

 

3.In an 20cm frypan heat the oil to hot.

 

4.Put your finger over the bottom opening of the funnel and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil and release the batter into the oil while making a circular motion. Fry until golden brown. Use tongs and wide spatula to turn the cake over carefully. Fry the second side one minute. Drain on paper towels and sprinkle with sifted icing sugar.

tuna and chive burgers

Ingredients

Serves: 4

• 500g fresh tuna steaks, minced
• 1/2 cup onion, chopped
• 1/2 cup chopped fresh chives
• 2 eggs
• 1/3 cup panko crumbs or breadcrumbs
• 1 tablespoon mayonnaise
• 1 teaspoon garlic salt to taste
• 1/2 teaspoon freshly ground black pepper to taste
• 1 tablespoon olive oil

 

Preparation method

Prep: 20 minutes | Cook: 20 minutes

 

1.In a large bowl, mix together tuna, onion, chives, eggs, panko crumbs and mayonnaise. Season with garlic salt and black pepper. Form into patties.

 

2.Heat oil in a frypan over medium heat. Arrange patties in the pan (only as many as will fit easily in the pan). Cook, uncovered, 10 minutes per side, or until golden brown.

coconut bars

Ingredients

Serves: 24

• Base:
• 1 1/4 cups (300g) white sugar
• 3/4 cup (125g) brown sugar
• 2 cups (250g) plain flour
• 125g butter, softened
• 1/2 cup desiccated coconut
• 1/2 cup chopped walnuts
• Centre Layer:
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 egg
• 1 cup (250g) buttermilk
• 1 teaspoon vanilla essence
• Top Glaze:
• 1 cup (155g) icing sugar
• 1 tablespoon milk

 

Preparation method

Prep: 20 minutes | Cook: 35 minutes

 

1.Preheat the oven to180 degrees C. Grease a 22x32cm cake tin.

 

2.Base: In a medium bowl combine the sugar, brown sugar, flour and butter. Continue to blend until the mixture is in coarse crumbs. Remove 2 cups of the mixture to another bowl and reserve the rest.

 

3.Stir the coconut and walnuts into the 2 cups of the sugar mixture. Pat firmly into the greased tin.

 

4.Centre Layer: Stir the bicarbonate of soda, salt and cinnamon into the reserved mixture. Then mix in the egg, buttermilk and vanilla until well blended. Spread this over the crust in the tin.

 

5.Bake for 35 to 45 minutes in the preheated oven or until firm. Allow to cool.

 

6.Top Glaze: Make a glaze using icing sugar and enough of the milk to give it a drizzling consistency. Drizzle over bars before cutting into squares.

Szechuan Sweet and Sour Pork

Ingredients

Serves: 2

• 250g pork fillets
• 1 teaspoon rice wine
• 2/3 teaspoon salt
• 2 eggs
• 4 tablespoons cornflour, divided
• 100ml chicken stock
• 2 1/2 tablespoons sugar
• 2 tablespoons vinegar
• 2/3 teaspoon soy sauce
• 300ml vegetable oil, for frying
• 3 cloves garlic, finely chopped
• 4 spring onions, finely chopped

 

Preparation method

Prep: 15 minutes | Cook: 20 minutes

 

1.Pound the pork with a meat tenderiser then slice into 4x1cm strips. Marinate with rice wine and 1/3 teaspoon salt for 30 minutes.

 

2.Make the batter by beating together the eggs and 3 tablespoons cornflour. Set aside.

 

3.Make the sauce by mixing together the chicken stock, sugar, vinegar, soy sauce, remaining salt and remaining cornflour.

 

4.Heat the oil in a wok to medium high. Drop the pork into the batter and stir to coat. Add the pork, one piece at a time, to the hot oil. Deep fry until lightly golden. Remove with a slotted spoon.

 

5.Heat the oil to high and return the pork to the wok. Fry until golden brown, remove with a slotted spoon and place onto a serving dish. Drain all but 2 tablespoons oil from the wok.

 

6.Heat the oil in the wok until hot. Stir-fry the garlic until aromatic. Add the spring onions and sauce mixture; stir until the sauce begins to thicken. Pour the sauce over the pork and serve.

chocolate macaroon

Ingredients

Serves: 10

• 1 pinch salt, to taste
• 3 egg whites
• 120g almond meal
• 1 cup (185g) icing sugar
• 1 tablespoon unsweetened cocoa powder
• Chocolate Filling:
• 130g dark chocolate, cut into pieces
• 40g double cream
• 85g unsalted butter

 

Preparation method

Prep: 30 minutes | Cook: 13 minutes | Extra time: 30 minutes, resting

 

1.Add a pinch of salt to egg whites in a bowl and whisk until stiff.

 

2.In a bowl, mix the almond meal with the icing sugar and cocoa powder. Stir this mixture into the egg whites in several batches and whisk until smooth.

 

3.Line a baking tray with baking paper.

 

4.Pour the batter into a pastry bag. Pipe about a spoonful of batter onto the baking paper at regular intervals. Set aside for 30 minutes.

 

5.Preheat the oven to 150 degrees C.

 

6.Bake the macarons in the oven for 13 minutes. Remove from the oven and cool.

 

7.Add a teaspoon of chocolate filling on the flat side of a macaron, take a second macaron and put it on the filling. The 2 macarons will stick to the filling.

 

8.Chocolate Filling: Melt the chocolate in a double boiler and stir in the double cream and butter. Mix well then cool.