Monthly Mystery Munchies #25: Baked Orange-Pomegranate Chicken

This month’s Monthly Mystery Munchies theme was difficult. I felt like a thief… A really confused thief, but I had theeee best time playing around with recipes. Ann from Grubbs n Critters, who is my sweet dear friend and my Monthly Mystery Munchies partner-slash-best-blogging-friend, suggested we do a recipe swap. How much fun!? Too much (there is no such thing!). The idea is to take a recipe the other has made over the last 24 months, and make it our own. I am easily confused, I openly admit, and I suck at making decisions, especially when all the options are fantastic. There were two I wanted to make, but I didn’t have the heart to change the first one in any way, so I decided to make Ann’s baked chicken cutlets in orange-plum sauce. It’s settled.

Or is it? No, apparently not. I made the recipe and I was like, really? How am I supposed to change this? How can I improve it? No pressure! I decided to try orange-pomegranate instead of orange-plum, and I was pretty happy with the results. I swapped Worcestershire sauce with balsamic vinegar, and baked the chicken breasts in the fruit and honey while frying the veggies. I was definitely apprehensive about this dish, because I genuinely didn’t want to change anything, but this is exactly why we do it – to challenge ourselves, and each other, and sometimes my husband, who has to put up with my to-ing and fro-ing and “but do you think it will taste as good?”, or “I’m definitely sticking with this recipe” until 5 minutes later “maybe I should try another one instead?”, the next day “what if I try granadillas instead?”. Bless. He deserves a medal, but since he got several of Ann’s delicious meals over the course of three weeks, I think he’ll be fine.

Ann has undoubtedly produced something amazing. She always does, every month, without fail. Please check it out here. Ann, thank you so much for your wonderful suggestion this month. Although this was the hardest one to date, I enjoyed it immensely!

Baked Orange-Pomegranate Chicken

  • Time: 40 minutes incl prep
  • Difficulty: Dude, it's easy
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Supplies:

For the chicken marinade:

4 boneless, skinned chicken breasts
2 tablespoons balsamic vinegar
80g pomegranate seeds
¼ cup freshly squeezed orange juice
½ teaspoon orange zest
1 tablespoon honey
1 teaspoon turmeric

For the veggies and rice:

1 onion, chopped
1 green, yellow, and red pepper, sliced
150g baby tomatoes, halved
3 tablespoons tomato puree
1 teaspoon sesame oil
2 tablespoons olive oil
Sea salt and freshly cracked black pepper
Fresh coriander to garnish
Brown and wild rice to serve

Making It Happen:

First check how long your rice will take to cook. Time it so that it’s cooked as soon as the chicken comes out of the oven (30 minutes).

Mix the balsamic vinegar, pomegranate seeds, orange juice, zest, honey and turmeric. Marinade the chicken for an hour or longer. Remove from the fridge half an hour before cooking, and let it come to room temperature. Cook in a preheated oven on 180°C (350°F) for 30 minutes. At this stage, cook your rice.

While the chicken is cooking, heat the olive oil in a pan and fry the onions until soft, about 5 minutes. Add the baby tomatoes, puree and sesame oil, season with salt and pepper, and fry for another 5 minutes. Add the peppers and fry for 5 minutes.

Add the cooked rice to the fried veggies, and serve with the baked chicken. Garnish with coriander and serve.

Couscous Salad with Chickpeas and Fresh Veggies

It’s our second anniversary! Yay, we’re toddlers! It’s been two years since Ann, the hardworking, dedicated, passionate chefsordinaire at Grubbs n Critters, and I, started our Monthly Mystery Munchies, and it’s been an awesome experience. It’s been challenging, exciting, interesting, but, most of all, it’s been a hugely rewarding and positive experience. Ann, thank you for your commitment, enthusiasm, patience and friendship! Here’s to another two years!

This month, the theme was simple: green, yellow and red. That was it. I loved the simplicity of it, but also the wide range. I mean, anything goes, as long as it’s those colours. That’s the fun thing – we could make a meat dish, veggie dish, side dish, main dish, dessert, baked dish, anything! Absolutely anything! And how fun when I made a cold couscous salad, and Ann made a swiss roll! It’s all open to interpretation, which makes it curious and fun!

I chose couscous salad with baby tomatoes, red onions, a trio of peppers, olives and chickpeas. I serve this salad as a main course, and when I say it’s ridiculously easy, I’m not joking. There’s no cooking involved, except for preparing the couscous. That’s it. The whole thing literally takes five minutes – wash and slice the veggies while the couscous is standing in hot water. Mix together. Top with chickpeas. Done.

Ann made a giraffe-inspired Swiss roll and it looks delicious AF. I basically produced a five-minute dish, and she totally pushed the boat out! She added peaches as her ‘yellow’, but the kids weren’t feeling the vibe. I personally think it’s a great addition! Aaand she used red velvet colouring as the base, and stuffed it with so much yesssness (that’s a word, I promise! (I’m looking at you, mascarpone cheese!) The result? Well, check it out for yourself. (It does not disappoint!)

So, if you’re into raw, fresh ingredients, and you don’t have much time to prepare dinner, this is your guy. You can serve this as a side dish, which works well too. No fuss, no missioning, just easy, quick food. YES! However, if you’re looking for a Swiss roll stuffed with all things cream, Ann’s recipe is the way to go.

Couscous salad with fresh veggies

  • Time: Literally 5 minutes
  • Difficulty: My 5 year old niece could ace this
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Supplies:

2 cups cooked couscous (soaked in water and chicken stock)
500g halved baby tomatoes
1 sliced red, yellow and green pepper
1 sliced red onion
Kalamata olives
30g crumbled feta
1 drained tin chickpeas

Making it Happen:

Cook the couscous per package instructions but add chicken stock to the water.
While the chicken stock is soaking, slice the veggies.
Add the chicken stock to a large dish, then add veggies and the drained chickpeas.
Crumble with feta and season with freshly cracked black pepper.

Monthly Mystery Munchies #22: Rugelach

rugelach-cooked-1Oh yeah! Pastry filled with peanut butter and chocolate chips, anyone? My hand bolts up! Rugelach – this month’s recipe, is a popular treat in Israel, and apparently America is enthusiastic about it too. Can’t say I blame them! This traditionally Jewish delight was usually reserved for special occasions such as Hanukkah, but it’s become more popular and now it’s made for any occasion. I’m hosting a dear friend’s birthday shindig this month, for 20 people, and I wanted to find something interesting and plentiful to feed the masses. I found this, and I’m hooked! Speaking of hooked, Ann made Bodhi (Fig) Pudding in celebration of Valentine’s Day. Well, I for one heart this recipe! Ann, like me, doesn’t like OTT V Day vibes, so I think making a fig-based dessert is the perfect break from the traditional chocolate treats. I feel ya, Ann!

rugelach-circle-2

Flaky pastry smothered in peanut butter, topped with chocolate chips, rolled up and baked in the oven, literally melts in your mouth. This is a fitting recipe for this month’s theme – a dish that’s derived from a different culture for special occasions. Ann was, as always, down with this. Aah, I love her enthusiasm! No matter what the theme, she is always up for the challenge. Check out her take on this, and prepare to be wowed!

rugelach-raw-rolls-1

Rugelach

  • Time: 2 hours chilling, 20-25 minutes baking
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Supplies:

2 sticks/1 cup/230g cold salted butter*, cubed
230g/8 oz cold cream cheese
¼ sour cream
2 cups flour + 4 tablespoons for sprinkling on surface
* You can use unsalted butter, just add ¼ teaspoon salt

1 egg for brushing

For The Filling:

1 cup melted smooth peanut butter divided into ¼
½ cup dark chocolate chips divided into ¼

Making It Happen:

In a food processor, add the flour, butter, cream cheese and sour cream. Pulse until the dough is crumbly and coming away from the sides. Do not over-process.
Sprinkle 2 tablespoons of flour onto a clean surface and form a rough ball with the dough. Divide it into four pieces, forming a ball for each, cover in cling film and refrigerate for 2 hours or more.

Again, sprinkle flour onto a work surface and sprinkle a bit onto your rolling pin.
Roll the dough from the center out, forming a circle, and until the dough is about 1/8inch thick.
Take a 9 inch cake pan, place it hollow side down onto the dough, and cut the edges off to form a neat circle.

Heat the peanut butter in the microwave until runny, and, starting from the centre, spread it over the dough until it’s about 1 inch from the outer side. Sprinkle choc chips over the peanut butter.
Using a shark knife, halve the circle. Halve it again, and continue until it’s cut into eight triangles. It will look like a pizza. Yum.
Starting from the outer egde, roll each triangle up and refrigerate for 20 minutes. Repeat this process with the rest of the dough balls.
Heat your oven to 190°C (375°F). Remove the chilled rugelach from the fridge. Place parchment paper on a baking tray, lay your rugelach down and brush with egg. Bake for 20-25 minutes until golden brown.

Your can refrigerate this for several days, and freeze it too.

 

Monthly Mystery Munchies #20: Marinated Ostrich Fillets

ostrich-fillet-3-2Caaaaan you even believe it – Ann and I are four recipes away from our two year anniversary! I am as excited and enthusiastic about our monthly blog challenge as if it were recipe number one! Oh yeah! So you may have noticed that it’s the end of the year (where tf has time even gone?). It’s a time where everybody feels exhausted, over it, and soooo ready for a break. This month for our Monthly Mystery Munchies, my criteria was simple: marinade meat, either on the barbeque, or grilled in or on the oven/hob. You see, it’s braai (BBQ) season in South Africa. Actually, we braai in the rain too; we’re that committed. However, the sun is out, summer is here, and the fridge is stocked with beer (his) and white wine (mine) in anticipation of this quintessential South African pastime.

When I was tossing ideas around, The Husband happily agreed to oblige me because beer. He loves nothing more than standing around open flames, talking about whatever, having a beer (six pack) and enjoying the weather. Marinades are easy, delicious, and fun to play around with. The reason I chose ostrich fillet is because it’s something different. Although grossly expensive, it’s such a treat. It tastes like beef but it’s the healthier red meat alternative. It’s not fatty, on the outside or inside, and it’s just yuuuum.

Ann and I were on a roll. We have our Monthly Mystery Munchies specs planned until March. So much excitement. Ann always comes up with the best challenges, like her satay medley for this month. That’s right, not one, but two types of meat – chicken and beef. It’s winter in her neck of the hemisphere, so barbeques are no bueno, but she never shies away from an idea. Never ever. I adore her. Always game and enthusiastic! Ya know what? Head over to her site anyway… She has sheet loads of awesome recipes, jokes, anecdotes, you name it.

Here we go with marinaded ostrich fillets. Easy and delicious, the way it should be!

Marinated Ostrich Fillets

  • Time: 6 minutes
  • Difficulty: I mean, monkey easy
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Supplies:

500 grams ostrich fillets
125ml red wine
1 tablespoon olive oil
1 tablespoon fresh rosemary, or 1 teaspoon dried rosemary
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Making It Happen:

Mix all ingredients. Pour over ostrich fillets, cover and refrigerate for at least one hour.

Fire up your barbeque or griddle pan and remove the meat from the fridge 10 minutes before cooking it.

Cook for 2 minutes per side, and serve immediately. See? Monkey easy. 

Monthly Mystery Munchies #19: Chilli Hummus with Roast Veg

hummus-1058003_1920Hummus! This is what came to mind when Ann gave me the outline for this month’s Monthly Mystery Munchies challenge. A minimum of three veggies and one non-meat protein. Hummus is something I’m slightly obsessed with, particularly with added chillies. Side note: The first time I made hummus, I used three chillies. You know, because I’m badass and I love spicy food, thinking “oh, I can totally eat this, watch me!” I cried. I literally cried. I hadn’t finished blitzing the hummus in the food processor when I had a taste, and I took a mouthful of half a chilli, seeds and all. Mouth on fire, I washed my hands and then rubbed my eyes. Bad move. Really bad move! Apparently the chilli oils cling to the skin, so washing your hands ain’t gonna be enough. Just so that you know.

veg-hummus-3-2So what exactly is hummus? It’s easy and delicious, that’s what. It’s an Egyptian dip or spread made from chickpeas, tahini (ridiculously easy to make), garlic, olive oil, and lemon juice. Blitz everything together until smooth and serve with veggies. You can serve it with raw veggies, like carrots, celery, peppers, etc, or cook them, as I did. What I did in the case of cooked veg is I mixed the hummus with the veggies once they’d cooked. The leftovers I used as a dip for a barbecue. You can leave the chilli out, or add it for a zing, just don’t touch your eyes!

Please head over to Grubbs n Critters for Ann’s interpretation of this month’s theme. I love our Monthly Mystery Munchies challenge, and Ann is theeee best partner. She is always game, always keen and enthusiastic, and always inspires me!

Chilli Hummus

  • Time: 5 - 7 minutes
  • Difficulty: crazy easy
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Supplies:

2 x 400g cans chickpeas, drained and 4 tablespoons reserved
2 tablespoons tahini (see recipe below to make your own)
2 garlic cloves
1 bullet chilli
4 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
Fresh basil or coriander for decorating (optional)

Making It Happen:

Using the metal blade attachment, blitz the garlic in the food processor.

Add the rest of the ingredients plus the 4 tablespoons of reserved chickpea liquid, to the food processor and blitz until smooth, about 3-5 minutes.

Optional: Garnish with fresh herbs and some toasted seeds.

It’s literally that easy.

For the roast veggies:

Lay 4 chopped red peppers, 400g broccoli florets, 300g halved zucchinis, and 300g green beans in a roasting dish. Drizzle olive oil over the veg, crack some black pepper and salt, mix, and roast on 200C (400F) for 20 minutes. Mix hummus with the roast veggies and serve.
Alternatively, serve hummus with raw veggies.

Tahini

  • Time: 5 minutes
  • Difficulty: crazy easy
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Supplies:

1 cup sunflower seeds
2 tablespoons olive oil

Making It Happen:

In a non-stick pan, toast the sunflower seeds on medium for 2 minutes. Toasting the seeds will make the tahini ‘nuttier’ like me.

Using the metal blade attachment, blitz the sunflower seeds for 3-ish minutes. Add the olive oil and blitz for another 2 minutes.

Monthly Mystery Munchies #18: Bloody Good Tomato Soup

mmm-tomato-soup-halloween-1

Double, double, toil and trouble! This month, my Best Blogging Friend, Ann (Grubbs n Critters) and I decided to do a Halloween meal. But who knew there were so many options? A spidery cake was really appealing, but because I suck like a Cullen at decorating, I did a spicy tomato soup, complete with freaky eyeballs.

Credit: Google Images

Credit: Google Images

This reminds me of a scene in the Addams Family, where Gomez and Mortitia are looking at baby Pugsley in the crib. Gomez: He has my father’s eyes. Morticia: Gomez, take those out of his mouth. Hashtag DEAD! In honour of one of my favourite movies, I added ‘eyes’ to the soup.

This was all a bit of fun, the soup ‘decorating’. (You can see what I mean when I say decorating ain’t my forte!) This recipe is totally amazeballs when served under normal, non-Halloween circumstances. Simply blitz all ingredients, slice the prosciutto and mozzarella, chop up the parsley, add some halved olives and a few dollops of sour cream, and you’re good to go! But if you want to vibe it up, here’s my unfortunate attempt:

mmm-tomato-soup-halloween-2

My dearest Ann’s bewitching kitchen treat this month is the friendliest ghost, Casper’s Pannekoek (pancakes). It’s a hit with kiddies and adults alike, so please check this ghoulicious delight out!

Bloody Good Tomato Soup

  • Time: 30 minutes
  • Difficulty: dead easy
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Supplies:

2 yellow onions
2 red onions
1 tbsp minced garlic
1kg large tomatoes
2 red and 2 green bullet chillies
1 red, yellow & green pepper
1 x tin 400g whole peeled tomatoes
240g tomato puree
1 cup veg or chicken stock
2 tbsp olive oil
Salt and pepper
6 pieces prosciutto
6 mozzarella balls
Sour cream
Italian parsley

Making It Happen:

Heat the olive oil and add chopped onions and garlic. Fry for 2 minutes, then add the chillies and peppers. Fry until soft and the onions are translucent.

Chop the fresh tomatoes and, with the canned tomatoes, add them to the pot. Simmer for 5 minutes, then add the tomato puree and vegetable (or chicken) stock. Simmer for 20 minutes.

Add salt and pepper to your liking. Blitz in a food processor until smooth. Pour into bowls, then carve a hole in the mozzarella balls, place the olives in each hole, then wrap in prosciutto. Place in the soup and add a dollop of sour cream.

Alternatively, if you want a more normal-looking soup,blitz all ingredients, slice the prosciutto and mozzarella, chop up the parsley, add some halved olives and a few dollops of sour cream, and you’re good to go! Dunzo. It’s dead easy!

 

Monthly Mystery Munchies #16: Herby, Fully Loaded Chicken Wraps with Zesty Sour Cream

Chicken wraps 1

This month I was a tad nervous to suggest this theme to the lovely Ann from Grubbs n Critters. Was it too easy? Not challenging enough? We’ve definitely been pushing our boundaries, happily so, but I felt like doing something that wasn’t time consuming, that I could whip up and serve immediately. My suggestion? Wraps with meat and a dressing/sauce. That was it. Ann gladly accepted, having bought some wraps a few days prior. It was meant to be. I love it when a cooking plan comes together!

Chicken wraps 2

Yes, I said it, “herby, fully loaded wraps”. I kind of threw everything in my fridge into this meal: chicken, butternut, mushrooms, red onion, garlic and then some more garlic, mustard, coriander, Italian parsley, basil, honey, lemon, sour cream… errthang went in. I’m a sucker for fresh herbs. I try to use them as often as possible. There’s just something really cool about cooking stuff and throwing it in a wrap. Love it. I have basil, parsley, limes and lemons in my garden. Picking it makes me feel like I’m on a farm, all organic and fresh. Then I hear hooters and dogs barking, and I remember that nope, I actually live in a city. Still, it’s wonderful to use what I have in the garden. I’d really like a bacon tree. That would be ideal. Strangely, I can’t find any.

Chicken wraps 3

I’m psyched to see what Ann’s come up with this month. No doubt, it’ll be amaze. She has some great stories on her blog, fabulous recipes, and hilarious jokes. Please hop over to her blog and check it all out.

A little less conversation, a little more food action… here we go… all wrapped up:

Chicken Wraps with Zesty Sour Cream

  • Servings: 8
  • Time: 40 minutes
  • Difficulty: easy
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Supplies for the chicken:

4 skinless, boneless chicken breasts
1 tablespoon minced garlic
1/4 cup olive oil
Zest of 1 lemon
Juice of 1 lemon (about 4 tablespoons)
1 handful flatleaf Italian parsley
1 handful basil leaves
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Supplies for the veggies:

500g butternut, cubed
250g mushrooms, sliced
200g baby spinach leaves
1 red onion, sliced
2 tablespoons olive oil

Supplies for the sour cream dressing:

250ml sour cream
2 tablespoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons lime juice
1 teaspoon minced garlic
1 handful coriander
1 tablespooon parmesan per wrap, for sprinkling
8 wraps

Making it happen:

Blitz all the chicken ingredients and pour over the chicken breasts. Bake at 180C for 30 – 35 minutes until cooked.

Meanwhile, steam or boil the butternut until cooked, about 6-10 minutes. Fry the mushrooms and onion on medium heat until cooked, about 5 minutes. Mix in the cooked butternut, and the baby spinach leaves and stir well until all the veg are full mixed.

Blitz the first seven our cream ingredients until fully mixed. Cook the wrap per instructions, and then spoon some veggie mixture into the centre of the wrap. Layer the chicken on top, scatter some reserved parsley and coriander, drizzle with sour cream and sprinkle 1 tablespoon of parmesan over everything. Fold the wrap and serve.