Heat oil and sauté onion until tender, salt and pepper chicken pieces and add to the pan along with the garlic, cook until cooked through.
Add can of diced tomatoes, including juice, to the onion and chicken an heat until bubbling. Add butter, milk, and cheese to the pan. After it has simmered for a while to reduce the sauce, add the basil and 1/4 tsp red pepper flakes.
Add the cooked pasta to the chicken pan and stir to combine.
Salt the dish just enough to bring out the flavour of the basil.
I am a bit embarrassed to say I have always had a hard time making omelettes. Most of the time they would turn out more like scrambled eggs than an omelette. Lately though I have finally been successful in making a good omelette thanks to watching this video by Jamie Oliver …
Since watching that I have finally been able to make a three egg omelette that actually looks and folds like an omelette. I add a bit of milk to my eggs, rather than doing straight eggs like Jamie Oliver does, and with the size of pan that I have three eggs seems to be the perfect amount for it to be easy to flip at the right moment.
My wife prefers the size of a a two egg omelette though, which is a bit trickier to flip as it is thinner by the time it is ready to flip, but so far they are turning out much better than they used to before I watched Jamie’s video.
Tonight we tried something a bit different and decided to make our own Pizza Pops.
The good thing about this recipe is that it is very easy to make and is a good meal to be made with the kids. My kids were all for it tonight, until their eight-week old brother was brought out for some play time. I very quickly lost my co-cooks.
So, back to the recipe…
2 x Packs of refrigerated pizza dough (I used Pillsbury pizza dough crust as it was on sale)
1 x large grated carrot
4 x slices of ham, cut into small pieces
1 x small can pineapple chunks
1 x cup grated cheese
4 x tablespoons BBQ or pasta / pizza sauce
Preheat the oven to 400F (375F if convection)
Unroll the pizza crust dough on a floured surface and roll them flat
Cut each of the the pizza crust dough in half
Put 1/4 of each of the ingredients in each half of the cut pizza dough
Fold the four halves in half and press down on the three edges to seal the pockets
Place the four pizza pockets on a non-stick baking tray
Put the baking tray in the oven for 12 – 15 minutes, until the crust is baked
And that’s it. Only about 30-minutes from start to finish for this recipe.
Each pizza pocket feeds two kids or one adult. This recipe has very quickly become a new family favourite.
I think that next time I might try this recipe from Pillsbury.
4-cups mixed vegetables (I usually use 1 cup frozen corn and three cups of mixed frozen peas and carrots, but beans are also good)
Pinch of salt
Pinch of fresh ground pepper
3 teaspoons dried thyme
3 teaspoons dried rosemary
4 large potatoes mashed (about 3-cups)
Grated cheddar cheese
Pre-heat the oven to 180C (350F).
Brown the beef and onion in a pan with the oil.
Add the garlic and mixed vegetables. Continue to stir the ingredients until the vegetables are tender.
Mix in the salt, pepper and other herbs and stir it all together.
Pour the mixture into a 6×9” casserole dish that’s been either sprayed with oil or buttered. Cover the mixture with the mashed potato and bake it until the edges are browned, which is about 30-minutes.
My wife’s preference for this recipe is to cover the shepherd’s pie with cheese before baking. The cheese melts and browns during baking and tastes great.
The last time I made this recipe I poured some brown gravy over the Shepherd’s Pie before serving and it added a great richness to the meal. Next time I make this I will probably add the gravy again.