I am often scratching my head trying to do something different or interesting with skinless chicken breasts. During the week it is all about speed and simplicity so my ‘go to’ recipe would be my chicken breasts with honey and mustard or perhaps a stir-fry or a curry. At the weekend I try to do something a little fancier if I have the time and this stuffed chicken is one of those dishes. This would also be a great dish to do if you were having anyone for dinner as it can be prepared in advance. As well as being delicious and moist, it is also a very healthy way to cook the chicken. I have used a leek & bacon mixture in the stuffing but you could equally invent your own or use the traditional sage & onion stuffing where any leftover chicken sliced thinly and would make a pretty tasty sandwich the next day. I am all for this type of cooking where a little bit extra or leftover can sort lunches for the next day. Continue reading
Bacon & cabbage is one of my absolute favourite dinners, true comfort food and traditional in our house to have on St Patrick’s Day. It is also one of those dishes that I have rarely enjoyed in a restaurant – you don’t tend to see it on menus and even when you do see it, it is often disappointing as the cabbage tends to be overcooked and would put you off it for life. I cook this regularly now because this particular cut of bacon is so easily available, so cheap and the leftover cooked ham makes delicious sandwiches – so much nicer and healthier than anything you get in a packet. Continue reading
These burgers are a revelation – delicious, healthy, good for you, low in fat, quick and easy to make. They also keep you feeling fuller for longer because chickpeas are full of protein and fibre and as if that wasn’t enough they also contain exceptional levels of iron, vitamin B-6 and magnesium. The burgers take only minutes to make so they are the ultimate healthy ‘fast food’. Continue reading
I am not one for making New Year resolutions as I find it hard enough to get through the dark and dreary month of January without making it even tougher. Anyway most resolutions tend to be based on things we feel guilty about like eating and drinking too much over Christmas. (Why do we do this to ourselves?!) I would encourage anyone who is considering going on a diet now to scrap the guilt and instead consider being kind to yourself by cooking and eating real food and cutting back on sugar and processed foods. However, making wholesale changes to eating habits can be overwhelming and difficult to do all at once so another approach is to start gradually by focussing on one meal in the day for a start e.g. for the first week / month resolve to eat a good, healthy breakfast or lunch each day. Continue reading
Don’t you just love one-pot dishes, less effort, less washing up plus you can go and relax while it all cooks away undisturbed in the oven. I love this particular recipe as it only takes around 30 minutes in the oven and 15 minutes to prepare so it can be on the table in an hour. Perfect for either a weekday or weekend dinner. It is cooked in a roasting tin like the one in the picture and once everything is prepared just pop it in the oven and leave it to mind itself. What’s not to love about that! Continue reading
This simple recipe is an absolute winner – quick and easy, perfect for busy weekdays but also brilliant if you are having friends over because it is absolutely delicious and looks so good. Please believe me when I say that it is a really, really simple and healthy dish that anyone could make. In fact if you are having friends round for dinner you could cook this in the oven along with the Buttermilk Roast Chicken from my last post and provide a choice of main course (or give them both!). We celebrate New Year’s Eve (also my Dad’s birthday) every year by having my extended family for a big get-together and since I discovered this recipe it has been on the menu because it is stress-free and also very popular. Continue reading
This is a recipe I got on a cookery course I did in The Tannery Cookery School in Dungarvan with Paul Flynn. I love it because it is great for a quick weekday dinner but also is fancy enough to serve if having friends over for dinner. It is a brilliant recipe to have in your repertoire of dishes that are quick, easy, delicious and healthy.
We are all feeling a chill in the air this week – sadly I packed away my Summer clothes during the week (I have a small wardrobe!) and out came the jumpers and jackets. What I hate more than the cold however is the dark evenings and the only way I can survive them is to have something nice to look forward to for dinner. This recipe is one of my new favourite healthy Winter meals that can also be prepared ahead.
“Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili.” (Harry James)
Chilli con carne is one of my favourite comfort meals. This version is high in flavour, contains lots of protein(kidney beans are a virtually fat-free source of great quality protein), low on salt and low-fat. It is very easy to make and a really good dish for busy weeknights where you are short on time but still want to eat a tasty, healthy meal! To make this dish even more delicious and healthy have it with some guacamole, diced tomato and Greek Yogurt. Serve with brown rice to add some carbohydrate to the meal if you wish. Leftovers(if there are any) can be used to make a tasty tortilla wrap the next day or just re-heated in a bowl with some melted cheese on top! Continue reading
This ‘pizza’ is the fastest, easiest meal you could ever make and so tasty as well. I use tortilla wraps as pizza bases and they make a lovely thin and crispy crust. They are also a whole lot healthier (and cheaper) than frozen or takeaway pizzas. I made this twice this week, varying it by using different cheeses. I used Buffalo Mozzarella on the one in the picture but goat’s cheese or cheddar cheese work really well also. They are great when you need to make something quickly and for using up leftovers as you only need small quantities of the toppings (depending on how many you are making of course!). Children and teenagers love ‘dressing’ their own pizzas – in my house everyone has different tastes so they make their own. My son, for example doesn’t like cheese so he makes his pizza with lots of peppers, salami, pepperoni etc. My own favourite is goat’s cheese, caramelised onion jam / marmalade, asparagus and rocket. You need to use two tortilla wraps to make the base firm enough. Once you top it with the tomato purée you can be as creative as you like. They take approx. 10 mins in an oven heated to 160°C / 325°F.
Ingredients for 1 pizza
2 tortilla wraps (preferably wholemeal)
Tomato purée or passata
Mixed peppers, diced
Black olives, sliced
- Place two wraps on a baking tray
- Spread with tomato purée making sure the surface of the wrap is fully covered
- Scatter peppers, olives and torn mozzarella plus any other toppings on top
- Drizzle with a little olive oil
- Bake in the oven for 10 mins until the cheese is melted and bubbling
- Serve with rocket scattered across the top and a further drizzle of oil (optional)