CHICKEN POTATO BAKE

Kind of sort of a creamy chicken, carrot and spinach casserole, topped with potato gratin!

Chris is an early riser, like 5am most days, and that i are trying to urge up a touch earlier too. In a perfect world, I’d attend bed at 10pm, be asleep by 11pm and obtain up at 6am.

Why is 6am so hard?? Has anyone got any tips? Is anyone else out there an evening owl who’s been ready to swap it round and obtain out of bed as soon because the alarm goes off? I’m a sleep button addict (minimum 10 x snooze. i do know it’s bad, but that’s what proportion I hate getting out of bed).

Anyway let’s get on with the recipe. This one uses cooked chicken – so you'll use leftover chicken or a rotisserie chicken.

INGREDIENTS

• 4 potatoes medium-sized, cut into 3/4" cube (russet, white, and red are all good choices, no need to peel)
• 1 tablespoon minced garlic
• 1.5 tablespoons olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1.5 pounds boneless skinless chicken (I like to use thighs)
• 3/4 cup shredded mozzarella cheese
• parsley (optional, freshly chopped)

INSTRUCTIONS

1. Preheat oven to 425 degrees F/220 degrees C.
2. Place the potato cubes in a large bowl, add the garlic, olive oil, salt, and pepper, and toss to coat.
3. Spray a large (9x13) baking dish with non stick spray.
4. Spread potato mixture in dish and bake about 15 minutes.
5. Remove baking dish from oven and place the chicken pieces in the dish, nestling them down into the potato mixture a bit.
6. If desired, brush the top of each chicken piece with a little olive oil and season with salt and pepper.
7. Bake 20-25 minutes, until chicken is cooked and potatoes are browned.
8. Sprinkle the mozzarella cheese over the top, return to the oven and bake for a few more minutes to melt the cheese.
9. When serving, sprinkle chopped parsley on top (if desired).

Mac and Cheese Lava Cakes

INGREDIENTS

• 250g very small macaroni
• 30g unsalted butter
• 30g plain flour
• 400ml whole milk
• 50g grated mature cheddar cheese
• 50g grated parmesan cheese
• 200g grated mozzarella cheese
• Salt and freshly ground black pepper
• 16 slices Provolone, to sandwich
• 200g plain flour
• 1 tbsp mustard powder
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp mixed herbs
• 2 eggs, beaten
• 200g panko breadcrumbs
• vegetable oil, for frying

INSTRUCTIONS

1. Prepare macaroni according to package directions. Drain the macaroni in a colander and set aside.
2. Add butter and flour to a large casserole to form a roux then steadily add the milk, stirring well after each addition until you have a smooth sauce. Bring to the boil, stirring constantly then add the cheddar, Parmesan, and mozzarella. Stir to combine and then season with salt and freshly ground black pepper. Add the macaroni to the sauce and stir to coat all the pasta in the sauce then remove the casserole from the heat and pour the macaroni into a large baking tray, lined with greaseproof paper. Use a spatula to flatten the top and then refrigerate for at least 30 minutes.
3. Once cooled, use a 10cm cookie cutter to cut out 6-8 rounds. Sandwich 4 slices of provolone between 2 rounds of mac and cheese and repeat until all rounds are used up.
4. Place flour, mustard powder, cayenne, garlic powder and mixed herbs in a bowl and season well with salt and pepper. Place the eggs, and bread crumbs in two other separate bowls.
5. Dip each sandwich in flour, then egg, and finally breadcrumbs, coating evenly.
6. Preheat vegetable oil to 180°C.
7. Place the macaroni sandwiches gently in oil and fry 3-4 minutes, until golden brown then remove with a slotted spoon and drain on a paper towel-lined plate.
8. Keep warm in a low oven whilst you fry the remaining sandwiches.

CAJUN CHICKEN PASTA

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 tablespoon cajun seasoning
• 8 ounces penne pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream, or more, to taste
• 1/2 teaspoon lemon zest
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 tablespoon cajun seasoning
• 8 ounces penne pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream, or more, to taste
• 1/2 teaspoon lemon zest
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

GRILLED CAJUN LIME CHICKEN

Ingredients:

• 1 lb chicken breast (boneless, skinless, thinly sliced)
• 2 tbsp extra-virgin olive oil (divided)
• 1/4 tsp salt (or to taste)
• 1/8 tsp black pepper (or to taste)
• 1/2 tsp smoked paprika (or regular)
• 1/4 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp oregano
• 1 lime (juiced)

Instructions:

1. Preheat a nonstick griddle pan over medium heat with 1 tablespoon of olive oil. Be sure to brush the olive oil to coat the entire pan.
2. Remove chicken from package. Rinse and pat dry.
3. Combine all seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag).
4. Add the chicken breast and toss to coat.
5. Once the grill pan is heated, at the chicken breast and cook on each side approximately 3-4 minutes, flipping once. Time will be dependent on the thickness of the chicken breast.
6. Remove from heat. Serve with and extra squeeze of lime juice and your favorite side dish.