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
  • Difficulty: easy
  • Print

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.  

 

 

Advertisements

Crazy About… Warm Butternut and Avo Salad with Herb Dressing

Avo butternut salad 1 2

It’s too cold for mojitos (cries into pillow), so I decided to use my mint and lime in a herby, minty salad dressing instead. I love it when plan B works! This meal is packed with superfoods, and the mint and coriander add a lovely, fresh taste to the roasted veggies.

Avo butternut salad 3

This is a warm salad, perfect for cold, wet, wintry days. Just because summer’s gone, doesn’t mean you have to give up salad! Just serve it warm, and you’ve got an easy, delicious, healthy meal!

Warm Butternut and Avo Salad with Herb Dressing

  • Difficulty: easy
  • Print

Supplies:

800g butternut, peeled and cubed
250g spinach, cooked
2 large ripe avos
1 red pepper & 1 yellow pepper
Zoodles (zucchini noodles)
1 disc feta
2 tablespoons olive oil
1 tbablespoons minced garlic

Dressing:

1 large handful mint
1 large handful coriander
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper

Making It Happen:

Preheat your oven to 200°C. Par-cook the butternut, either by steaming or boiling, until just soft. Place the butternut in an oven roasting dish, add sliced peppers, drizzle with olive oil and roast for 10 minutes.

Meanwhile, boil or steam the spinach, set aside.

Dressing:

Blitz all ingredients. That’s it.

Cook the zoodles for 1 minute in the microwave.

In a large salad dish, layer spinach at the bottom. Top with cooked butternut, peppers and zoodles. Place avo on top, then feta, then drizzle with dressing. Serve warm.

Monthly Mystery Munchies: Appetizers in Dough

It’s the second installment of my and Ann from Grubbs n Critters‘ Monthly Mystery Munchies challenge and this month was her turn to choose, which she did well. The theme is appetizers using dough and, admittedly, this pushed me out of my comfort zone but it was a welcome challenge because I always enjoy creating new recipes and working with ingredients that I don’t use in everyday cooking. It’s exciting, it’s challenging and it’s interesting. Do yourself a favour and check out Ann’s recipe – not only is her dough homemade but she used curried potatoes! I think we have a winner!

Bundles and foldovers 1I created three appetizers using phyllo pastry and, well, they didn’t last long! Listen, give me crispy, creamy, buttery pastry any day! The first one is fried mixed mushrooms and garlic with mozzarella. I used white button mushrooms but added portabellini mushrooms to add some extra flavour. I used fresh garlic cloves and fried up the lot, added mozzarella and baked for 15 minutes. Oh. Yum! The second one is blue cheese and honey. You make the phyllo the exact same way but substitute the ingredients with blue cheese and honey. This, it must be said, was The Husband’s suggestion. I personally do not have an affinity for blue cheese, I just can’t, but he does and I decided to oblige. Scored major points! Note that for the bundles, you can use butcher’s twine (kitchen string) to tie them into parcels. I did it both ways. The third one is salami and cream cheese foldovers with Italian parsley. The reason I used Italian instead of regular is because it has a stronger flavour. You can also do this dish the same as the above bundles but I made foldovers to add variety and they’re easier to chomp on. Also, bear in mind you can double or even triple all of these recipes – I made four of each simply because I was testing them and it was just The Husband and I, but if you’re having a large dinner party or catering for several people, you can adjust these recipes to as many as you need. Here we go…

Mushroom, Garlic and Mozzarella Phyllo Bundles:

Mushroom bundles in phyllo ingredients4 sheets phyllo pastry
6 portabellini mushrooms
6 white button mushrooms
1-2 garlic cloves, sliced
80g grated mozzarella
¼ cup melted butter plus 2 tablespoons
Pepper for seasoning

 

 

Mushroom bundles in phyllo 2 1Preheat your oven to 190°C (375°F). Thinly slice the mushrooms and garlic and fry in 1 tablespoon of butter on medium-low for ± 10 minutes, until soft and cooked. Season with pepper.

Melt the butter and drizzle 1 tablespoon over one sheet of phyllo. Paint the butter, spreading across the entire sheet, lay another piece of phyllo on top of the first piece and repeat these steps until you have four layers of phyllo. Using a sharp knife, slice the layered phyllo into four squares. Spoon one quarter of the mushrooms into the centre of each square and top with grated mozzarella.

Mushroom bundles in phyllo 3 1Bunch up into a ‘bundle’ – at this stage you can either pinch it at the neck or tie with kitchen string. Paint the last of the butter over the bundles, place them in a baking tray and bake for 15 minutes until golden and crispy.

 

 

 

Mushroom bundles in phyllo 5 2

 

 

 

 

 

 

Blue Cheese and Honey:

4 sheets phyllo pastry
4 tablespoons blue cheese
4 teaspoons honey
¼ cup melted butter plus 1 tablespoon

Follow the same steps as the mushroom bundles but use the above ingredients instead.

Salami, Cream Cheese and Italian Parsley Foldovers:

Salami cream cheese foldovers ingredients4 sheets phyllo pastry
4 slices salami, sliced up
4 tablespoons cream cheese
Italian parsley
5 tablespoons (70g) butter

 

 

 

Preheat the oven to 190°C (375°F). Melt the butter and drizzle 1 tablespoon over one sheet of phyllo. Paint the butter, spreading across the entire sheet, lay another piece of phyllo on top of the first piece and repeat these steps until you have four layers of phyllo. Using a sharp knife, slice the layered phyllo into four squares.

Salami cream cheese foldovers 6 1Place one tablespoon of cream cheese into the bottom righthand corner of each square and top with a quarter of the sliced up salami. Place four leaves of the parsley on top of the salami.

 

 

 

Salami cream cheese foldovers 7 2Now, fold down the top of the square until it meets the ingredients.

 

 

 

Salami cream cheese foldovers 3 2Fold the bottom right corner upwards into a triangle shape.

 

 

 

 

 

Salami cream cheese foldovers 4 2Fold over again (to the left).

 

 

 

 

 

 

Salami cream cheese foldovers 5 2Tuck the last piece underneath.

 

 

 

 

 

Salami cream cheese foldovers 10Paint the foldovers with the remaining butter, place on a baking tray and bake for 15 minutes.

 

 

 

 

 

Salami cream cheese foldovers 11

 

 

 

 

 

 

Thanks, Ann, for this lovely idea! I had so much fun! Here’s to next month!

 

 

 

 

 

Easy Honey Mustard Chicken Breasts

These days I’m all about that baste, about that baste. Yes I did. If you have read my previous post, you will know that I’m trying to find healthier chicken breast recipes that are both tasty and interesting to cook. Enter honey mustard baste. The Husband has a penchant for hot mustard. Dude has it with everything. I, on the other hand, am more of a wholegrain kinda gal, so why not use both? Indeed, that’s exactly what I did and it was much yumminess. This recipe is easy and it takes less than three minutes to mix all the ingredients. I marinated the chicken for a couple of hours, turning it once, but if you’re pressed for time, try to marinade it for half an hour. I used skinless, boneless chicken breasts but you can use skin-on, bone-in breasts. Just remember this will take a few extra minutes to cook.

 

Honey mustard chicken 51 tablespoon hot mustard
2 tablespoons wholegrain mustard
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon chilli sauce (optional)
1 tablespoon liquid chicken stock (undiluted)

 

 

 

Honey mustard chicken 3 (2)Mix all of the ingredients together in a bowl. Put the chicken breasts in a dish and pour the marinade over, turning the chicken to make sure it’s fully coated. Cover and refrigerate for at least half an hour to two hours, turning the chicken once.

 

 

 

Honey mustard chicken 4 (2)

Preheat your oven to 200°C (400°F). Bake the chicken for 25 – 30 minutes, depending on your oven. See? It’s that easy! Enjoy!

 

 

Herbed Citrus Chicken

I am always looking for new ways to cook chicken breasts, my version of homemade fast food, because let’s be honest, plain boneless, skinless chicken breasts are snoozeville. The cooking is boring and the taste is bland. I had a couple of lemons in the fridge along with two staples I am never without, ginger and garlic, and I have rosemary growing in the garden. A quick scan in my pantry cupboard yielded an orange, olive oil and honey. I combined these ingredients and marinated the chicken for a few hours and when it came out if the oven, it was so. Very. Tender. I love the versatility of chicken breasts and this recipe can work one of two ways: You can cool and shred them and put them in a salad or serve them warm with veggies – both very healthy options. Marinade them for at least half an hour and you will have juicy, tender, soft breasts.

Prep time: 5 minutes     Marinade time: >30 mins     Cook time: 30 minutes

Citrus chicken 1

500g boneless, skinless chicken breasts
2 lemons – 1 juiced and 1 sliced
2 oranges – 1 juiced and 1 sliced
1 tablespoon honey
2 tablespoons olive oil
2 garlic cloves, peeled and grated (I use a microplane grater)
1 knob ginger, about 1 inch, peeled and grated (again, microplane grater)
1 sprig rosemary
Cracked sea salt and black pepper for seasoning

Citrus chicken 2 (2)

Juice one lemon and one orange and pour the juices into a bowl. Stir in the honey and olive oil until thoroughly combined. Grate the garlic and ginger and stir into the citrus juice mixture and add the rosemary. Crack some salt (I used about half a teaspoon) and black pepper into the juice.

 

 

 

Citrus chicken 3.3 (2)Slice the remaining lemon and orange. Place the chicken breasts into a dish and pour the herby citrus marinade over them. Position the citrus slices between the chicken breasts, cover and marinade in the fridge for at least half an hour. Bake at 200°C (400°F) for 30 minutes.

 

 

 

 

Glazed Gammon with Honey, Mustard and Apricot Jam

Something’s wrong with this picture. I get home from the supermarket, unpack the groceries and stare. I’m definitely missing something. Oh swear word. I forgot the ingredients for the glazing. Swear word, swear word, swear word. You see, I promised The Husband and The Best Friend glazed gammon. They take their food very seriously. Woe betide me should I fail to deliver. People, this is what happens when you draw up a shopping list with the TV on in the background. You get sidetracked by shows like ‘Embarrassing Bodies’ and can’t tear yourself away from the dude with the gnarliest looking man-problems you’ve ever seen. Dr Christian has his work cut out for him. Shudder.

I check the cupboards and fridge and find some apricot jam and honey. Right. It’ll have to do. Unbeknownst to me at the time, it turned out to be the yummiest glazed gammon in the history of my kitchen (which I tore down a few months later). I added some mustard just because. I mean, I’ve already deviated from the original recipe so why not just go all out, right? I like to live on the wild side and also, mustard is to honey as the Kardashians are to rappers. Make of that what you will.

This is much easier than missioning with pineapples and cherries. Those toothpicks get me every freaking time. I’m not sure I can definitively say what my favourite roast is, between beef, chicken and gammon, but this recipe is definitely my favourite gammon and has subsequently been made several times.

Gammon 1 (2)2kg (approx 4.5lbs) boneless gammon
2 onions, halved
2-3 celery stalks, cut into thirds
2 carrots, cut into thirds (I never peel them, too much PT)
5 bay leaves
10 whole black peppercorns

Glazing:
4 tablespoons apricot jam
2 tablespoons honey
2 teaspoons hot English mustard

Gammon 2 (2)Put the gammon in a large pot, fill it with cold water and cover. On high heat, bring it to a boil then drain the water. Place the rest of the ingredients in the pot, refill with fresh cold water, bring it to a boil and then turn down the heat and simmer with the lid on for 20 minutes per 500g/1lb. If your gammon is sticking out of the water slightly, turn halfway through.

 

 

If your gammon piece isn't fully covered by water, turn it halfway through.

If your gammon piece isn’t fully covered by water, turn it halfway through.

 

 

 

 

 

 

 

 

Gammon 4 (2)Preheat the oven to 200°C (400°F). Once the gammon has finished simmering, remove from heat, drain and let cool for 20 minutes. Take off the ties before it cools too much. After 20 minutes, remove the rind and score the remaining fat in an ‘X’ shape. Mix the apricot jam, honey and mustard and heat for 30 seconds in the microwave. Stir thoroughly and baste onto the gammon ensuring the entire piece is covered. Place in a roasting pan and roast for 20 – 25 minutes, basting it with pan drippings every 10 minutes. Allow to cool for 10 minutes before carving it.