Tag-Archive for » Easy «
I have made this one twice now in the last 2 weeks as the first time I made it the photos didn’t turn out. I tagged this recipe to make for a game I am involved in and my hubby and son are very glad I did, they absolutely love this one. I made this as is, except for adding some Mexican seasoning to the mix. It is so easy to make and is packed with flavour. I served ours topped with sour cream and cheese and it was a delicious meal. To read more reviews or view more photos of this recipe please click here. I have made other recipes by this chef and can recommend you check out more of her recipes while your there she has some great ones.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Tablespoons olive oil
2 Onions, finely sliced
2 Tablespoons garlic granules, crushed or 1 garlic clove, crushed
1kg Beef rump, cubed or beef, 
topside cubed
1/2 Cup red wine
2 Tablespoons dried parsley flakes
440g Canned red kidney beans, drained
300g Chunky salsa
(I also added some Mexican seasoning to the mix)
Method
1. Heat oil in a pan and cook onions, stirring 4-5 minutes.
2. Add garlic & beef, cook until browned, approx 5 mins, add wine & parsley and simmer covered on low for approx 1 hour.
3. Add kidney beans & salsa and simmer for a further 30-25 minutes.
Serve over rice or on its own with some crusty bread. I topped ours with sour cream and grated cheese.
All photos taken by me unless otherwise stated.
This was a recipe I tagged in a game that I am involved in on Recipezaar, I shall place a link below. The original recipe did call for chicken breasts with skin on and bone in, as I can not get those here I made with spatchcocks (baby chickens). I used 2 tablespoons of butter and 4 cloves of garlic for 2 chickens. It was way piggy, but when it came time to cut into the birds they just oozed garlic butter which was awesome. The chicken was beautifully moist and tender and the garlic flavour was gorgeous with every bite. This is such a super simple easy recipe to make and it tastes fabulous. To read more reviews of this recipe or to view more photos please click here.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Chicken breast halves (with skin on)
4 Teaspoons butter
2 Garlic cloves (crushed, in garlic press or minced)
Paprika
Method
1. Preheat oven to 180 degree Celsius.
2. Mix butter and garlic together.
3. Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.
4. Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don’t need baking paper if using breasts on the bone).
5. Repeat steps 3 and 4 with other 3 breasts.
6. Put in the oven and bake for 30 minutes (35 to 40 if on the bone).
All photos taken by me unless otherwise stated.
