This is a family favourite that can be cooked quickly and varied a lot depending on what vegetables and meat are available in the house.
3 – cups cooked rice (4 – cups is probably better, but we only have a 3 – cup rice cooker)
1 – cup frozen peas
1 – cup frozen corn
4 – rashers short cut bacon
2 – boneless chicken thigh filets
2 – tablespoons Cooking Oil
2 – eggs
2 – sliced or julienne carrots
1 – brown onion
1/2 – red or green capsicum
2 – teaspoons sesame oil
3 – tablespoons soy sauce
2 – teaspoons sugar
dash of pepper
2 – cloves or 2 – teaspoons of crushed garlic
1 – teaspoon of crushed ginger
Start by putting 1 – tablespoon of the cooking oil into a heated wok and swirl to coat it. While it is heating break your 2 – eggs into a bowl and mix, then pour the egg into the wok and swirl around to make a thin omelette. After it is cooked take it out and let it cool before cutting it into thin strips.
Heat the rest of the oil over medium – high and add the onions and carrots. Cook them until they are soft and then add the chicken and bacon. Stir fry until the chick is no longer pink and is cooked through.
Add the garlic, ginger, peas and corn and continue to stir fry until they are warmed. Then lower the heat to medium and add the rice and stir until it is also warmed through. Add the sugar, sesame oil, soy sauce and pepper and stir through.
There you go. I can usually cook this one from start to finish in about 30-minutes, which is nice.
I will quite often make this one without the chicken as well if I don’t have any available. You can substitute in any other meat that you have around, or just stick with the bacon (that’s what I did last night).
You can also substitute or add any decent stir fry vegetable that you have around. One of my favourites to add to this recipe is snow peas.
Tonight I was working on a pasta recipe that called for some balsamic vinaigrette dressing. Unfortunately I didn’t have any in the house, so I went searching on the web to find a good, quick and easy balsamic vinaigrette dressing that I could make to add to my recipe.
I came across quite a few recipes, but since I was looking for an easy one, the following recipe really appealed to me.
Here are the directions and ingredients I used to make my Balsamic Vinaigrette Dressing:
1/2 a Shallot
1/3 cup (75ml) balsamic vinegar
2/3 cup (150ml) Olive Oil
Because I only needed 1/2 a cup of salad dressing I halved all the ingredients.
Dice the shallot and add it to your mixing bowl
Add your balsamic vinegar
Add a pinch of salt and your black pepper
Drizzle in your oil, while you whisk.
After you whisk it for a while you will want to check the taste. Season it to taste with your salt and pepper and then at the end add a squeeze of lemon juice to give the balsamic vinaigrette dressing a bit of a zing.
I have had Beer Butt Chicken a few times, but have not yet cooked it myself. It makes a very moist and delicious chicken on the BBQ.
This recipe for Beer Butt Chicken comes Chris Harrison, from a friend in South Australia who is a BBQ fiend. Almost everything I hear from him has something to do with his experiences cooking on his BBQ.
Here is his recipe for easy Beer Butt Chicken:
You need a BBQ with at least 3 burners, mine has 4 burners. You turn on the burners on the outside, leave the middle ones off.
Get a beer can, take the top off it and drink half the beer.
I have a special holder for the chicken and the beer, but you need to season the outside of the chicken with your favourite seasoning. Keep the beer can upright and put it up the chickens butt. Put it standing up in a small baking pan so that the fat can drip into the pan.
Put the chicken with the beer can up it’s but in the middle of the grill and close the lid. Cook for 90 minutes rotating the pan every 15 / 25 minutes. The chicken gets steamed by the beer, it leaves no beer taste, but the chicken is always moist.
You can read more about Chris Harrison and his work with YWAM South Australia on his web-site.
Cooking Corned Silverside in the Slow Cooker is one of the easiest meals that I make.
List of ingredients:
Medium Corned Silverside Roast
10 Pepper Corn Kernels
3 Table Spoons Brown Sugar
Splash of Vinegar
Put the corned beef silverside in the slow cooker then sprinkle the dry ingredients over it. Pour your splash of vinegar over the silverside then cover it the silverside with water.
Cook the silverside on low for 8 – 10 hours, on high for 6 – 7 hours, or on high for 4 – 5 hours.
Corned Been Silverside is the perfect meal that you can prepare before heading off to work in the morning.
Tonight I will be serving mine with mashed potatoes, a nice green salad and maybe some bake at home rolls. We’ve got a very busy day, so a slow cooker meal is great to make dinner time a bit less crazy.
The best and easiest way to reheat a quiche is to put it in an oven that has been preheated to 160C (325F) for 15-minutes.
The fastest way to reheat a quiche is to do it in a microwave. Reheating a quiche in a microwave is also probably the worst way to reheat a quiche. It can turn the quiche to mush as quickly as it heats it.
We picked up a discount quiche from our local “The Cheesecake Shop” for only $10.00. It’s a big one, so we should be able to get two meals out of it. We’ll add a salad and some bake at home bread roles (also discounted) for a good balanced dinner.