Tag Archives: recipe

Sausage stuffed zucchini boats

This recipe from Skinnytaste.com has easily become one of my favourite weeknight recipes. It’s a combination of a few of my favourite veggies plus meat plus cheese. All that equals a great meal. And to top it off each boat is only 153 calories. The recipe is pretty customisable and I often try to add less cheese since I’m aiming to eat less dairy lately. Smothering the boats in oozy, melted mozzarella is really delicious, but the flavour is still there even if you skimp on the cheese.

The first time I made the zucchini boats I was pretty rigorous about sticking to the recipe and I actually do recommend you do that. The second time I made them I didn’t measure out the amount of tomato sauce or the amount of cheese, plus I’m pretty sure I added double the amount of sausage, and they were pretty messy. The third time I made them I only really glanced at the recipe and forgot to put the zucchini in boiling water for a minute before adding in all the ingredients. Without that step the zucchini don’t get quite as soft and melty as you want them to be. So maybe for the first few times, perhaps the first five, you should really follow the recipe (if you’re as forgetful as me). It’s delicious every time but you’ll actually know the nutritional value if you do and they’ll look much neater.

I usually serve the boats with orzo which works really well. The first time I made the dish I ended up with too much of the filling so I just mixed that in with some extra orzo the next day which was delicious. After you’ve tried these out there are a couple other variations on the site including taco stuffed zucchini boats and chicken enchilada stuffed boats. I think I know what I’ll be making later this week.

For the recipe, head over to Skinnytaste: http://www.skinnytaste.com/2012/07/sausage-stuffed-zucchini-boats.html


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Filed under Beef, Pasta and rice, Recipes

Chicken Schnitzel with Jaeger Sauce


For those cold wintery nights when you’re curled up with a glass of red wine and the latest Game of Thrones episode, you need a good hearty meal.

This Sunday, it happened to be chicken schnitzel.

All the gore and sex and general drama of Game of Thrones can get pretty intense, so this is honestly a perfect meal for the occasion. You can get out your meat-pounder device, or really anything you can hold in one hand and hit a chicken breast with, and channel your inner ‘Kingslayer’ while constructing a very nice and flavourful meal.

Chicken Schnitzel

Serves 4
Chicken schnitzel recipe from my boyfriend, Ciaran, who learned the skills while living in Austria
Recipe for the sauce fromhttp://germanfood.about.com/od/meatbasedrecipesandmenu/r/jaegerschnitzel.htm

Preparation time: 20 minutes
Cooking time: 20 minutes


1 small onion, chopped
1 tablespoon butter
8 oz. mushrooms, sliced
1/2 cup chicken broth
1/2 cup white wine
1/2 cup plus 2 tablespoons cream, divided
2 tablespoons flour
1/4 tablespoons salt
Freshly ground pepper
3 tablespoons fresh parsley, chopped

For the chicken:
400 grams chicken breast
1 cup flour, for covering the chicken
3-4 eggs, lightly whisked
1 cup breadcrumbs
1/4 teaspoon salt
Freshly ground pepper
Oil, for frying


For the sauce:

Sauté onion until translucent, add sliced mushrooms, brown for 5 minutes. Add broth and wine, cook 3 minutes. Add 1/2 cup of half and half or cream, bring to a boil and simmer for several minutes. Mix remaining 2 tablespoons of cream with 2 tablespoons of flour. Add flour slurry to mushroom mixture and bring to a boil, stirring to avoid clumps. Add parsley, salt and pepper to taste. Keep warm while cutlets are cooked.

For the schnitzel:

Heat oil in a deep skillet, it should be enough to completely cover the schnitzel. Lay out cutlets on a cutting board and pound until thin (1/4 inch thick or less). Line up three bowls next to the cutlets. In the first, place the lightly whisked eggs with a pinch of salt and pepper. In the second, place the flour, and in the third, place the breadcrumbs. Cover one chicken breast in flour and then dip in the eggs, let the excess drip off, and then in the breadcrumbs. Repeat with each chicken breast. Once the oil is hot, you can test by dropping a piece of bread or a small piece of schnitzel in and seeing if it begins to fry, then add the schnitzels in and fry for about 3 minutes on each side. Fry only 1 or 2 at a time so they have enough space.

Serve with sauce and mashed potatoes. And lots of beer. Or wine. Feel free to embrace your inner Lannister and down a bucket of wine or prost to your German side with a refreshing wheat bier.





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Filed under Chicken, Recipes