Recipe: Spinach and Feta Stuffed Chicken

I created this recipe on a whim, as I had some bacon and chicken thighs that needed using! It is so quick, easy and tasty that it has become a regular on our menu... The combination of spinach and feta has always been a favourite of mine, and although I used frozen spinach in my recipe, you could use fresh wilted spinach as well. Seriously, this dish doesn't need any seasoning because it's all in the ingredients - enjoy!

Ingredients

4 x chicken thighs (you could use breasts, but thighs are more fatty and juicy!)
4 x middle bacon rashers
1/2 cup frozen spinach
1/2 cup full-fat feta

Method


Preheat oven to 200 degrees.

Microwave spinach until thawed and warm (be careful not to cook it too long or it will dry out). Mix the feta into the spinach and stir until well combined.

Lay the bacon rashers side by side on a baking tray. Place the chicken thighs on top of the bacon.

Spoon the spinach and feta mixture into each chicken thigh. Carefully close the thighs around the mixture. Fold each side of the bacon rasher over the thighs so that they are wrapped together tightly.

Place in oven and bake for approx 30 minutes until chicken is cooked through. I recommend turning halfway through to make the bacon crisp up nicely.

Serve topped with sliced avocado and sweet potato wedges with a garden salad (just a suggestion, but it works wonderfully!)

Recipe: Meatballs in tomato & basil sauce with asparagus parcels

I love meatballs and especially remember both of my grandmothers' rissole recipes quite fondly. However, I know that they use breadcrumbs in their recipes, so I set out to create my own! I used their ideas as a basis and then experimented and they turned out so well that my husband requests them regularly.

Ingredients

Meatballs
500g mince (beef or lamb)
250g prosciutto, diced
1 sml onion, finely chopped
6 cloves garlic, minced
1 t oregano
1/2 t chill powder
1/2 cup almond meal
1/2 cup parmesan cheese, grated
2 eggs, whisked
sprinkle salt & pepper

Tomato & Basil Sauce
3 x truss tomatoes, diced
1/2 cup roma/cherry tomatoes, halved
1 tin diced tomatoes
1 T fresh basil, finely sliced
1/2 cup red wine

Asparagus Parcels
10 x fresh asparagus
2 x cherry tomatoes, halved
2 x slices prosciutto
parmesan cheese

Method

Mix all meatball ingredients apart from eggs until well combined. Make a well in the centre of the mixture and add the eggs. Mix together. With lightly oiled hands, roll meatballs into desired size.

Bunch 5 asparagus together and rest on slice of prosciutto. Place halved cherry tomato on top and a shaving of parmesan cheese. Wrap the ends of the prosciutto around the asparagus to form a parcel. Put on a baking tray and into oven for 10minutes at 180 degrees.

Heat a frying pan (add oil if desired, we use coconut oil) and once hot, add the meatballs. Fry 5-7 minutes until browned and then flip onto opposite side for another 5-7 minutes. Transfer meatballs to a baking tray and add to the oven with the asparagus (this will ensure any that haven't quite cooked through will fully cook).

In the same frying pan, add all of the tomato sauce ingredients except the wine. When mixed thoroughly, add the wine, stirring well. Bring to the boil and then simmer, ready to serve over the meatballs.

Serve with wilted spinach and some more parmesan!

Recipe: Salmon in Creamy Dill Sauce

This has become our staple Monday night meal. We buy our salmon fresh from the markets and so need to use it within a couple of days... The creamy dill sauce perfectly complements the salmon and goes well with any type of vegies you care to serve it with. Salmon is an excellent source of healthy Omega 3s, and though a little on the expensive side, is worth it if you can afford it!

Salmon in Creamy Dill Sauce (serves 2)
2 x salmon fillets (skin on!)
1t coconut oil
1/2 cup cream
1/4 cup white wine
2 cloves garlic, crushed
1T chopped dill (if you can't get fresh dill, the dried stuff is just as good)

Preheat oven to 180 degreesC.
Melt the coconut oil in a pan.
When hot, add the salmon fillets (flesh side down) and brown for approx 5mins.
Flip and brown skin side for another 5mins.
Remove from pan and place on baking tray in hot oven (skin side down).
Add cream and wine to pan. Turn heat down so it doesn't boil too rapidly.
Add in garlic and dill and slowly stir.
Cook until sauce thickens.
Serve over salmon fillets with a side of mixed steamed vegies and sliced lemon.
If you have it, avocado is an excellent addition!
Enjoy!