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Smoked Fish Recipes ~ Smoked Fish Dip

We are told to eat at least 3-5 servings of fish a day, so we get our Omega 3’s so here are a couple fish dip recipes that you can whip up in a few minutes. Having a couple of snacks like this in a day will help us keep our health in tip top shape. One way I like to serve dips is with Turkish bread crispies. What I do is cut the bread really thinly across the loaf, not down it and I toast these in toasted sandwich machine. They are great with dips or another way I love them is  to toast them with grated Parmesan on them YUM!

Ingredients:

• 1 ½ cups crumbled smoked fish
• 1/2 cup milk
• 8 ounces light cream cheese, softened
• 1/4 cup finely minced onion
• 1 stalk finely chopped celery
• 1 tablespoon finely minced fresh parsley
• 3 teaspoons sweet pickle relish
• 1/2 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce (or to taste)
• Cayenne, salt and pepper to taste

Now: Put the smoked fish and the milk in to a blender and blend. Take it out and put it into a bowl. Now stir in the cream cheese, onion, celery, parsley, relish, lemon juice, Worcestershire sauce, and cayenne, salt and pepper to taste.
Cover and chill for 2 to 3 hours until flavors have blended.
Serve with your favorite crackers.

Here is another Fish Dip dish for you.

Ingredients:

3 cups flaked, smoked fish (remove skin and bones)
2 pkg. (8 oz. each) cream cheese softened
3 Tbsp. lemon juice
2 Tbsp. grated onion
3 Tbsp. chopped parsley
Parsley sprigs (for garnish)
Assorted crackers or raw veggies

Now:
In a mixing bowl combine cream cheese, lemon juice and grated onion. Whip until smooth and fluffy. Now stir in fish and parsley. Chill for about one hour. Serve with crackers or veggies. Makes approximately 3 1/2 cups of spread.

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Beef Crockpot Recipe ~ Easy Mix and Cook Beef

OK you wanted quick and easy so this is what you have with this recipe.! This time we use beef. I like chuck steak, it’s a great cut of the beef to use for stews and for crock pot meals. I enjoy using platters if I have visitors coming for dinner. With this style of dish, I would serve up the cooked beef onto a big platter. Next I would serve up the rice on another platter and then add some hot rolls and salad on seperate dishes as well. I don’t like to dish up food for others and I do enjoy letting them all serve themselves . That way people who like to eat small amounts can choose how much they want to eat.

Ingredients:

1 1/2 to 2 lb beef stew meat

1 can cheddar cheese soup

1 can cream of mushroom soup

1 envelope dry onion soup mix

Now: Place beef in crockpot. Mix dry and canned soups together and pour over beef. Cover and cook on low for 8 to 10 hours.

Here is another really easy one for you.

Barbecued Beef

Ingredients:

1 1/2 pounds chuck
2 cups ketchup OR
2 cups favorite barbecue sauce
2 Tbs honey
1 can beer — your favorite
1 package Onion Soup Mix

Place all ingredients in crock pot and cook on high 3-4 hours or low 4-8 hours. Shred meat and serve on buns. I like to serve this on rice or pasta if I am serving up a dinner. However if you are outside on the patio by the pool then eating them on buns is a great alternative. Kids love this finger type food. Just make sure you provide plenty of paper napkins and some paper plates so you don’t have to spend all evening cleaning up a mess off the floors. Enjoy!

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Crock Pot Pork Tenderloin

This is the most delicious and easy crock pot meal. It’s great to just throw the ingredients into the crock pot in the morning, then I just serve it with rice or egg noodles and a salad and my family loves it.

SERVES 6

Change to:

Servings

US

Metric

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Easy Chicken Stew Recipe

Today i have another easy crockpot meal for you. If you can delegate this one to a family member and have a night off, then go for it. Anyone can throw this tasty meal together. If they are just learning to cook it will give them a great feeling of achievement and will give Mum time off to do something for herself.

This is a great Winter meal, why not serve it with lovely mashed potatoes for real comfort food. My way to make mashed potatoes without lumps is this. Drain the boiled potatoes then mash them dry FIRST! Now add your butter and milk and mash again. I find by mashing them dry to start with , it alleviates the lumps.

Mum, while this is cooking, go do something nice for yourself. Curl up on your bed with a favorite book, or do a little meditating in the quiet, have a bubble bath, phone a friend or have a nap. Its so nice to have some quiet time to yourself and just “BE”! It will refresh you and give you the energy to enjoy the rest of the day.

Ok here’s the recipe.

Serves   4

4 tablespoons butter
3 tablespoons flour
1 (14 oz) can of chicken broth
1/2 cup milk or cream
1 dash pepper
salt to taste
1 tablespoon chicken stock powder
8 ounces shredded Cheddar cheese
1 pound uncooked chicken, cut into 1″ pieces
2 cups fresh or frozen broccoli florets

Now:

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Chicken Cacciatore Crockpot

Easy chicken cacciatore for the crockpot is the best when you are not going to be home all day but want something ready to eat when you and the family get home. Its wonderful on a winters night I think its great that with the crockpot you can throw the ingredients in in the morning and the food will be ready later in the day. Not much washing up either. It is great if you live alone as well. What I used to do when I lived alone was to make a big batch of food then divide it up into glad containers and freeze them. I always used to have a number of different types of meals in there and that way I only had to cook occasionally.

Ingredients:

• 4 to 6 pieces of chicken, your choice
• 1 large onion, sliced
• 1 large green bell pepper, sliced
• 1 small can sliced mushrooms, drained
• 1 can diced tomatoes with Italian seasoning, UNDRAINED
• 1 (14 oz.) can tomato sauce
• salt, pepper, oregano, basil to taste

Now:

Put all ingredients in slow cooker/Crock Pot and cook on high for 6 hours or on low for 12 hours (until chicken is done). Serve over hot cooked rice or cooked spaghetti.

It is a really good idea to have a bag of chicken pieces in the freezer at all time. Makes it so easy to throw together a meal anytime and saves eating takeout or going out for dinner.  It also is healthier for you as you know exactly what ingredients you are using and whats in them.

Here is another easy Chicken Crockpot recipe for you.

Ingredients:
4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of swiss cheese
1 can cream of mushroom soup
1/4 c. milk

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Curry Chicken Recipe ~ Easy Chicken Curry

Today is wet and cool in Queensland and it made me think of Winter ( even though its nearly Summer ). What better than a tasty and warming curry on a night like this.  Its easy filling and quick!

Curry chicken is also nice recipe for busy weeknights, with chicken breasts, onion, potatoes and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, ( personally I am not keen on thighs but a lot of people enjoy them more than breasts) and to replace the curry paste with 1 1/2 – 2 tablespoons curry powder if needed.

Ingredients:

• 3/4 – 1 pound chicken breasts, boneless, skinless, cut into chunks
• 2 potatoes, peeled, chopped
• 1 red onion, peeled and chopped
• 10 baby carrots, washed, drained, cut in half
• 2 tablespoons oil for stir-frying
• 2 tablespoons curry paste (traditional Indian yellow curry paste is best)
• 1 cup chicken broth
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt, or to taste
• Freshly ground black or white pepper, to taste
• Ground coriander, optional

Preparation:

Cook the onion in a wok until the onion is softened . Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes

Add the carrots and potatoes. Stir for a minute and add the chicken broth, sugar, salt, and pepper. Cover and simmer over low heat for about 15 – 20 minutes, making sure the chicken is cooked.

Sprinkle the ground coriander over top.

Serves 2 – 4

I love to serve this up in colorful bowls with lots of rice. I also love to serve pappadums with it.

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Low Fat Chicken Recipes ~ Pineapple Chicken

• 4 5-ounce boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 1 tsp minced ginger
• 1/2 tsp crushed red pepper flakes
• 1 8-ounce can crushed pineapple

Now:

Place chicken breasts in a single layer in a baking dish. Combine soy sauce with brown sugar, ginger, crushed pepper and pineapple in a small bowland pour it over the chicken. Bake uncovered at 400F for 25 minutes, basting frequently with juices. Serve with Basmati rice.

Serves 4

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Crock Pot Chicken Noodle Soup

Here are a couple interesting versions of the well known Chicken Noodle Soup. You can go mad and add herbs and  spices to them if you want to. These are such wonderful comfort foods in the cold of winter or if you are not feeling well. You can serve them up with hot buttered toast or crackers or even with a lovely hot toasted sandwich. The second recipe uses the wonderful full flavoured shitake mushrooms. Really you could use any type of mushroom. Our family loved the Brown mushrooms for lots of flavor.

5 cups hot water
2 tablespoons bouillon or 2 chicken bouillon cubes
1 46-ounce can chicken broth
2 cups cooked chicken, more if you like
1 teaspoon salt, optional
4 cups “homestyle” noodles, uncooked (don’t use egg noodles in crock pot)
1/3 cup celery thinly slices and lightly precooked in microwave
1/3 cup carrots, shredded or chopped

Dissolve bouillon in water and pour into crock pot. Add remaining ingredients, mixing well. Cover crock pot and cook on low for four to six hours.

Note: This recipe can also be made on the stovetop, cooking about two hours and adding cooked noodles at the end.

EASY Mushroom Chicken Noodle Soup

• 10 dried Shiitake mushrooms
• 100 grams chicken breast
• Garlic cloves, crushed, according to your own taste
• 1 1/2 bell peppers, any color
• 4 spring onions, chopped
• a good handful of fresh Oyster mushrooms
• 1 package noodles, such as Ramen, without the flavor packet

Preparation:

Boil the dried shitake until soft. Run the boiled shiitake under cold water to keep them firm, and chop. Lightly cook the chicken with the garlic. Half-fill a pan with water and add the chicken and mushrooms. Simmer for 15 minutes. Add the peppers and the spring onions and cook until they start to soften and look squashed. Put in the fresh oyster mushrooms and the noodles, put the lid on and cook for 10 minutes. Add the oyster sauce and chili powder (how much is up to you). Enjoy.

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Orange Chicken Recipes ~ Asian Style Orange Chicken

This Asian Style Orange Chicken is just YummY. I love the orange sauce. I serve this on Basmati steamed or fried rice. If you use a ziplock bag to do the marinading in you will have one less dish to wash LOL. I hate dishes or cakes that have zest in them. I dislike those little textured pieces so I enjoy that this recipe just uses the orange juice. This recipe also works well if you are entertaining. It has ingredients that most people enjoy and can even be eaten with chopsticks. Leave the ginger out if you are like me and don’t like the taste much. Also  you can chnge the amount of chilli paste depending on how spicy you like your food.:-)

Ingredients:

• 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
• Marinade:
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon cornstarch
• Sauce:
• 1/3 cup orange juice*
• 2 tablespoons dark soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1/4 teaspoon chilli paste
• 1 clove garlic, minced
• 1 slice ginger, minced
• Oil for stir-frying, as needed

Now:

Place the cubed chicken in a ziplock bag, and add the marinade ingredients. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.

Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.

Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.

Combine the sauce and the chicken. Stir-fry for another minute and serve hot.

*If you find the orange flavor too overpowering, try substituting a combination of orange juice and water to make 1/3 cup.

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BBQ Pork Recipes ~ Devilled Pork Chops

Today I have two recipes for you. One is an easy devilled pork chops and the other one is a southern american dish that is very popular. Enjoy!

Ingredients

Lean pork chops
English mustard
Worcestershire sauce
Tomato ketchup

Now:

BBQ Pork Recipes ~ Devilled Pork Chops

Pre-heat oven to Gas Mark 4-5, 180?C, 350?
Mix together 10ml (2tsp) English mustard, 10ml (2tsp) Worcestershire sauce, 45ml (3tbsp) tomato ketchup.
Place 4 pork chops into the roasting tray and brush with some of the devilled sauce.
Place into the oven and roast for around 25-30 mintues until thoroughly cooked through. Turn the pork halfway through and with the remaining sauce, brush it again.

Serves: 4

Pulled Pork

This is a southern specialty and is the center of many summer parties. It’s usually served on buns with coleslaw piled on top and lots of hot vinegar sauce.

Combine all the spices to form a dry rub and press into all surfaces of the pork roast.

Grill over low heat for two and half to three hours. It should be about 170 degrees in the center. Let stand for ten minutes after you remove it from the grill.

Shred the pork into pieces with two forks. This is called pulling the pork, which is where it gets its name.

4Mix in plenty of the vinegar sauce. The recipe for that is below.

Hot Vinegar Sauce for Pulled Pork

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Grilled Chicken Recipe ~Grilled Chicken and Dipping Sauce

Today we have an easy recipe that is tasty and quick to make. I would serve it with mashed potatoes  or steamed rice. If you don’t like the broccoli slaw then you could substitute coleslaw.  I don’t like ginger  so I just leave that out of the recipe. This is great Summer meal, lovely eaten outside with candles on the table.

The dipping sauce can be made by itself and used for other dishes or snacks that need one. Enjoy!

Makes 6 servings

Now:

Combine first 4 ingredients in a small saucepan over medium heat. Stir in sugar. Cook for 10 minutes or until sugar dissolves, stirring occasionally. Remove from heat so that the mixture can get thick. Reserve 1 1/2 cups soy mixture, and set aside.

Brush both sides of chicken evenly with remaining soy mixture; cover and let stand 10 minutes.

Grill, covered with grill lid, over medium heat for 6 to 8 minutes on each side until cooked.

Toss together broccoli slaw, green onions, sesame seeds, and 1/2 cup reserved soy mixture; top with grilled chicken. Season with salt and pepper to taste. Serve with remaining reserved 1 cup soy mixture for dipping.

Here is another variation on this recipe using Salmon. If you use your imagination you could try it with all sorts of meat.

Grilled Salmon With Sweet Soy Slaw and Dipping Sauce: Substitute 6 salmon fillets for chicken, and grill 4 to 6 minutes on each side or until fish flakes with a fork.

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Easy Lamb Curry

Today I have two wonderful Lamb Curry recipes for you. Don’t forget that if you don’t want it too spicy you can play around with the amounts of spice and curry powder you use. These dishes are wonderful warming winter dishes. They don’t take too long to make and are usually very popular with families.  I love Pappadums and my kids have always loved them too, so whenever I serve up this dish it not only comes with rice but also a big plate of Pappadums. I cook them in the microwave with no oil for 50 seconds each on high. Enjoy these dishes.

4 servings

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Apricot Pork Chops

Today I am giving you two tasty recipes. The first one is cooked in a frypan and is pretty quick, however the no 2 recipe is for a crockpot so  if you are working that one may b e more convenient for you. I would serve  them on steamed Basmati rice, but they would be just as yummy served with mashed potatoes and salad. For some reason the pork goes so well with the Apricots, a really delicious feast!

Enjoy!

4 servings

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Cooking Soup ~ Delicious Vegetable Soup

This soup is a recipe my mother cooks and has done since I was a child. These days I cook it as well. It freezes really well and  is tasty and thick and full of vegetables. I remember this soup as being something I looked forward to in the winter as a child. My mum served it with hot buttered toast cut in “fingers”. Mum always bought beef shin on the bone to use for the stock of the soup and then just adding in the other vegetables. Because I wasn’t much of a vegetable eater she used to “hide” veges in the soup. Here is the recipe for you.

Ingredients:

Beef shin on the bone if possible

Carrots

Parsnips

Pearl Barley

Onions

Chicken stock powder

Ketchup or BBQ sauce

Now:

Using a food processor chop or grate all the vegetables up till they are really small.

Add them to a pot full of hot water along with the stock powder, barley and the beef.

Simmer stirring occasionally for about 2 hrs till the meat is falling off the bone and the vegetables are all cooked.

Let the soup cool, the take the meat out and cut it up getting rid of the fat and the bones.

Now pop it back in the soup again. Serve and enjoy!

As I said this soup freezes really well. You can add any vegetables you like to this soup and I really like to add diced potatoes to it.

If you don’t like the texture of the soup you could change it by processing it when it is cold and making it smooth.

Another Soup my mother used to make in New Zealand was Tomatoe Soup. In the sunner tomatoes were very plentiful. In fact in the peak of the season you used to be able to buy a box of gorgeous tomatoes for $1. Mum used to peel and puree these tomotes and make soup that was basically just tomatoes nothing else except for some sugar and salt. She would preserve this soup and we could east it in the winter which would give up heaps of vitamin C. She would serve it up steaming hot with a dob of butter in it YUM!

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Simple Cooking ~ Balsamic Chicken

Last night I was wanting to cook something different for dinner, so I decided to make up a simple recipe that I thought Wayne and I would enjoy. It turned out great and is very easy to cook. I used skinned chicken breasts, that I have butterflied so they would be even in size all over and would cook quickly. If you are reading this blog then you will already know that I only make quick and easy to cook food.LOL I love Balsamic Vinegar and Glazes but I find them a bit tart for my taste so I play with them and make them even more tasty. Here is the recipe for you to try.

Ingredients:

2 Skinned Chicken Breasts

1/2 cup Balsamic Glaze

1 cup Water

4 Tablespoons Brown sugar

1/2 cup BBQ sauce

Now:

Butterfly the chicken breasts till they are flat.

Mix all the other ingredients together and whisk, make sure you taste this and if it isnt sweet enough them add more sugar.

Put the chicken breasts into a hot fry pan and brown them on both sides.

Add about3/4 cup of the mixture over them then turn the heat down and pop on a lid.

Cook the chicken for about 15 minutes till it is cooked and tender

Serve with Hash Browns, a green salad and offer the remaining sauce as a dipping sauce for each diner.

Enjoy!

In the past I havn’t used chicken breasts very often, but after having such success with this dish I think I will tend to use them more often. They are tasty and filling and very quick. I will play with more sauces and see what I come up with. I know that my daughter-in law cooks them a lot. She tends to stuff the chicken breasts with things like sundried tomatoes and fetta cheese and then cooke them off in the oven. I think my son likes them best when they are then crumbed and cooked in a frypan.:-)