A great way to use up left over chicken after your Sunday Roast. This dish is very easy to bake and healthy too.
This simple and tasty bake will keep you full as it has protein (chicken), fiber (veggies), and fat (cheese). The chicken is smothered with cherry tomatoes, onion and peppers keeping the chicken moist. I used Italian herbs and chilli spice for a wee kick. Delicious!
Prep time is only 10 minutes and 40 minutes in total to cook, so a quick meal to bake. Gluten free too.
2 Large Chicken Breasts, cooked & shredded
1 Onion, chopped
1 Red Pepper, chopped
1 Garlic Clove, chopped
2 Tsp Italian Herb Mix
1 x 400g Tin Chopped Tomatoes
10-12 Cherry Tomatoes, halved
1 Tbsp Sugar
1 Tbsp Balsamic Vinegar
1 Tsp Dried Chilli Flakes
125g Mozzarella, grated or sliced
Small handful basil leaves to serve
Salt & Pepper to taste
Preheat oven to 200 deg fan.
In a pan heat the spray oil and fry the onions, pepper and garlic for a few minutes to soften.
Add in the Italian herbs, chilli, tin tomatoes, cherry tomatoes, balsamic vinegar, sugar and season, then simmer for about 20 minutes until sauce has thickened slightly. Stir in the cooked chicken then transfer to a baking dish.
Tear or grate over the mozzarella evenly and bake in the oven for 20 minutes or until the topping is golden and bubbling. Serve with some chopped basil leaves. Plate up with a side of cooked rice, pasta or potatoes.
I am now back to work after a long furlough period due to this Covid19 pandemic. Being back at work means that I prefer quick and easy cooking meals for mid week dining. Last thing I want is to finish a long work day and stand cooking for an hour, who’s with me?
This dish takes just 15 minutes, so its a quick throw together in one pan kinda dish, but packs flavour and spice. Good on its own or can serve with some rice. I also used freshly picked Spinach from my new veggie beds (furlough project).
200g chopped tomatoes
80g chorizo – sliced or cut into bite size pieces
1 brown onion – chopped
1 yellow pepper – chopped
Handful of Spinach – chopped
1 tsp chilli flakes
1 tsp garlic granules
1 tsp basil flakes or fresh leaves to serve if you have
Salt & pepper to taste
100g Wholemeal or Basmati Rice if serving. (cooked as per packet instructions)
Spray a pan with oil and heat on a medium to high heat
Brown onions in pan for a few minutes
Add in the pepper and chorizo with garlic and chilli flakes and cook for a few minutes
Add in the tin tomatoes and chickpeas, mix through, bring to the boil then cover and simmer for 10 minutes.
1 minute before serving, add in the spinach and basil flakes, mix through. Season
This is something I have always wanted to do but never got round to it, so this year I decided to give myself a kick up the ass and get it sorted….lol!
Off to the garden centre I went, so much to choose from but I had to consider our weather climate too, after all I do live in Scotland where we’re not known for our sunny warm weather….lol!
To start me off I went with potatoes in a grow bag and some Tumbling tomatoes in a hanging basket. My garden is small and covered with slabs and stones so this was the easiest option for me.
These grow bags are brilliant idea for potatoes, especially as I’m just starting out. I went with Charlotte potatoes as these are one of my favourites.
Above was mine all finished, just a few months to wait and I hope it ends up looking like this…….
I have to admit, I really hope my tomatoes grow, I decided to go with red and yellow tumbling toms for extra colour in my garden. I also planted some basil with them, perfect partner for tomatoes. I’m so excited about these. Fingers crossed.
Think I’d like to plant some spinach and lettuce leaves next………..oh the list is endless.
If you have read my last few posts, you will know I got a massive 2.5kg bag of potatoes for 29p last week……I know right….so cheap! So my task this week was to use them all…lol! Today I had to use up some leftover vegetables so I decided on pesto Potatoes……this was so delicious, nutritious and a filling meal.
4 Maris piper potatoes – cut into bite size pieces (I left skin on, more flavour)
Handful or Broccoli
Salt & pepper
Green Pesto – 3 tbsps (see recipe below)
clove of garlic crushed
Fresh Basil – large bunch
handful of pine nuts – about 100g
Parmesan Cheese – grated
Place garlic and basil leaves in a blender and pulse until chopped
Add in the pine nuts (toasted) and parmesan and pulse to blend
Slowly add in some olive oil, just enough to bring it all together, then squeeze in the lemon juice. Serve.
Cook potatoes through until soft, you can either boil or steam cook, 4 minutes before you think they are ready, pour in some peas to the potatoes and simmer.
Meanwhile, Steam cook your broccoli and spinach for 3 minutes.
Drain potatoes and put into a large bowl, add in the spinach and broccoli
Spoon 3 heaped tbsp of pesto and mix through, season
Serve into a bowl or plate and top with some pine nuts for extra crunch.
Inspired by a post I seen on KitchenAid London’s Facebook and having recently invested in my own KitchenAid Stand Mixer it was a must that I had to bake. I adjusted some of the ingredients to my liking. For me it was a little bit too crispy on top but my partner loved it. Practise makes perfect as they say…..watch this space.
Makes 1 loaf
1 packet of 7g dried active yeast
200ml lukewarm water
pinch of sugar
400g strong white bread flour
1/2 tsp salt
50ml olive oil
1 tbsp honey
1/2 bunch of basil – finely chopped
1-12 Cherry tomatoes (of your choice) I used piccolo and sunblush
1 tbsp Tomato puree
Sea Salt flakes to garnish
Empty the yeast into the lukewarm water with the pinch of sugar and leave for about 10 minutes until foamy.
Stir in the olive oil to the yeast
Mix the flour and salt in a bowl, gradually add in the yeast mixture and tomato puree, using the dough hook, knead until a soft dough. Speed 1 for about 5 minutes.
Select proving on your oven (if you have one), if not, cover with a damp tea towel and leave to rise in a warm place until doubled in size, about 1.5 hours.
Knock back the dough and knead on speed 1 mixing in the basil for about 2 mins.
Roll out the dough on a floured surface about 1.5-2cm thick
Place on a greased baking sheet on a tray and make 12 indentations with a damp fingertip, push your cherry tomatoes into each hole, prove again for about 30 mins.
Preheat your oven to 200deg, drizzle a little oil over bread and garnish with sea salt. Bake in the oven for about 25 mins or until bread sounds hollow on bottom.
I served with some balsamic vinegar and olive oil dip, but it is also really nice on its own.
I purchased some Soya Based Mozzarella from Muckle Coo Ltd at my local Glasgow Food Assembly https://thefoodassembly.com/en/assemblies/7907 this week. Jill (the owner) at Muckle Coo Ltd makes handmade Soya based Meltable Mozzarella style balls that are Dairy/Gluten free & Vegan friendly. The two day process uses 83% organic ingredients (however, as its not 95% I can’t list any of the components as organic).
They are: Soya beans, water extra virgin rapeseed oil, tapioca flour, Carrageenan, sea salt, bifidus & acidophilus.
It was absolutely delicious! I decided to melt them onto Olive bread topped with cherry tomatoes and fresh chopped basil, such a tasty wee snack.