Tag Archives: spinach

Stuffed chicken with goat’s cheese and spinach

img_2118

Stuffing meat is a somewhat controversial subject.

I’m an American so I really have no problem with it. You’ll notice that most meat stuffed dishes originated in the US of A. I originally thought Chicken Cordon Bleu came from France (sorry Kahina) but it turns out, it’s an American creation. First referenced in the NY Times in 1967.

Other countries seem to be okay with stuffing their meat, however apparently Belgium is not one of those places. One of my Belgian friends recently told me she had never eaten stuffed chicken until she came to Australia.

One of my favourite pubs in the Rocks actually serves stuffed burgers, which are pretty awesome. The most awesome part, they’re stuffed with more meat.

One comes with a beef burger stuffed with pork and is possibly even topped with bacon, the other is beef stuffed with chorizo and mozzarella. A cannibalistic explosion of happiness.

While I do like stuffed meat occasionally, and this stuffed chicken is pretty damn good, I don’t think I could ever go so far as these atrocities.

Anyone remember the HIMYM episode where Ted makes a tur-turkey-key.

And did you know that stuffing a duck inside a chicken inside a turkey is a real thing? Oh Paula Deen. Only in America.

You can rest assured that this meal will cause you way less traumatisation than three different types of birds shoved inside each other. It’s a simple stuffed chicken with goat’s cheese and spinach dish, it takes a little bit of time (around 40 minutes) but it’s very simple and extremely tasty. Plus it’s a great leftover food for tomorrow’s lunch.

Stuffed chicken with goat’s cheese and spinach

Serves 4

Takes about 40 minutes

Ingredients:

4 chicken breasts, boneless and skinless
2 cups of spinach, chopped
½ cup goat’s cheese, softened
Olive oil
Salt
Pepper
1 clove of garlic, minced
Some kind of Italian or Mediterranean seasoning, I just used Gourmet Garden’s Parsley and Garlic mix
400g couscous

Preheat the oven to 190 degrees Celsius.

Mix together the spinach, goat’s cheese, minced garlic and salt and pepper. With a paring knife slice a pocket into the side of each chicken breast. Stuff the goat’s cheese and spinach mixture into each chicken breast. Drizzle some olive oil on the top, season with salt and add the seasoning.

Heat a large skillet on high heat for 5 minutes. Add the chicken breasts and cook for 3-4 minutes or until golden on the bottom. Turn over and cook for another 2 to 3 minutes.

Transfer to a baking dish and put the chicken breasts in the oven until they are cooked through, about 15 minutes. While the chicken is in the oven make the couscous according to the package directions. When the chicken is cooked let sit for a few minutes and then plate with the couscous.

 

Advertisements

Leave a comment

Filed under Chicken, Recipes

Scrambled egg muffins

img_2550

Some people are morning people. I am not one of them.

My morning routine takes about an hour and if it starts before 10am, I’m usually not in a good mood during it. And that long routine doesn’t even include making breakfast.

Another one of my resolutions is to start eating breakfast. I’m one of those people who will just grab the $5 coffee and croissant deal from the cafe downstairs while running to work, one of those people who eats some Cheez-its out of the box for breakfast because pouring cereal and milk is way too much work, one of those people that thinks cold pizza in the morning can most times be better than hot pizza (but not in Australia, sorry guys but pizza here kind of sucks), one of those people who constantly seems to have expired milk in the fridge…you get what I mean.

So breakfast is always a struggle. Though I still think Cheez-its or Goldfish make a great breakfast. Alas, I have tried to stop eating cheese flavoured crackers for brekkie and make sure I eat a suitable breakfast food at a suitable breakfast hour instead. And since I’m constantly running out the door in the morning, I wanted something I could make in advance and eat for a few days. Enter the scrambled egg muffin, a genius of good ingredients, portable size and awesome-ness! I realize making scrambled eggs takes all of fifteen minutes but then you have to wash and sit down and use a fork and it’s all just a massive process in my world. So I decided to take all of that and put it in the shape of a muffin and make lots so I could eat them ALL WEEK. Genius? Why, yes I think so.

Scrambled egg muffins
Makes 10
6 eggs
1/2 onion, diced
2 pieces streaky bacon, diced
1 cup spinach, chopped
1 cup mushrooms, chopped
1/2 cup reduced-fat tasty cheese
Salt, pepper and olive oil

Preheat your oven to about 170C. Chop the onion, bacon, spinach and mushrooms to have them ready. Saute the bacon and onion in a frying pan with a teaspoon of oil on medium high heat. After two minutes add the mushrooms. Saute until the bacon is a bit crispy and the onion and mushrooms are soft. Turn off the heat and let it sit for a few minutes so it doesn’t cook the egg right away. In a big bowl scramble the eggs together. Throw in the onion, bacon, spinach, mushrooms and cheese. In a muffin tin coated with cooking spray or with little muffin cups (like the ones in the picture). Spoon the mixture evenly between the muffin cups. Put them in the oven for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Enjoy!

These are quite small so I usually had two per morning but I think Ciaran could have had three per morning so it’s up to you. This is adapted from a recipe where the muffins were 133 calories each and this version just has more vegetables so the calorie count shouldn’t be too far off that.

img_2533

 

img_2537

 

img_2538

 

img_2540

 

img_2551

And that’s how I enjoy my morning.

Enjoy!

Leave a comment

Filed under Breakfast, Recipes

Spinach, mushroom and bacon quiche

img_0824

What’s one thing all uni students should have in their fridge?

The incredible, edible egg!

Cheap, easy, tasty…fun? I shouldn’t have to egg you on to start making some egg-tastic recipes. I’m sure there are just about as many awful egg puns as there are different ways to cook them.

Anyways, after having eggs on toast every day for at least a week I decided it might be time to give my eggs a makeover. So I added a multitude of great ingredients.

Warm, flaky pastry. Crisp, salty bacon. Soft, fresh mushrooms. Strong, rich feta cheese. And spinach to round it all out.

And thus, I got a quiche.

If you’re lazy (or time-efficient if you ask me) you can use frozen pastry for the crust and it’ll save you a bunch of time and effort. And other than that you’re sauté-ing for a bit, doing a quick whisk, pushing a few buttons on your microwave and voila! You just have to stick it in the oven and wait for a beautiful pie bursting with some pretty fancy looking eggs.

If you’re cooking for one, you’ll have about five or six servings (aka lunch/dinner for almost three days). Or two days if you can’t help yourself come breakfast.

Spinach, Mushroom and Bacon Quiche

Ingredients:

1 ½ sheets of frozen puff pastry
4 eggs
½ cup of cream
1 cup of milk
1 bag of spinach
¾ cup of mushrooms, chopped
4 pieces of bacon, diced
½ medium onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1/2 cup crumbled feta
¼ cup parmesan

Directions:

Let your pastry sheets thaw enough that you can move them. Grease a pie tin with a bit of butter and then lay the pastry sheet in the pan, using the ½ sheet to make the sides even.  Chop the onions and garlic and sauté them in a pan with a teaspoon of olive oil for a few minutes. Add the bacon and sauté until crispy. Add the mushrooms and sauté until soft.

Put the spinach in a microwaveable container and put it in the microwave for 1 minute, or until wilted. Squeeze out the excess water.

Beat the eggs, milk and cream until light and fluffy, add salt and pepper.

Place the spinach into the prepared crust. Top with the bacon, onion, mushroom mixture and then pour the egg mixture over the top. Sprinkle the feta cheese over the egg mixture and finish with the parmesan on top.

I baked this according to the instructions on the frozen pastry box, so at 200C fan-forced, for 35-45 minutes.

img_0809

img_0815

img_0822

Leave a comment

Filed under Lunch, Recipes