Santa Fe Chicken

After a few road trips around the US I bought a cookery book called 'America's Most Wanted Recipes' - it contains copycat recipes based on dishes served at some of the biggest restaurant chains across the US.

I hadn't used the book in a while so a couple of weeks ago went through and picked out several recipes to try. This one, called Santa Fe Chicken, is apparently based on something served at Applebee's, a restaurant chain I've heard of but never actually been to. Still it sounded like a nice recipe I wanted to try!

It's one of those recipes where exact quantities aren't required and you play it by ear, at least I did.

First butterfly a chicken breast to open it out flat and cut a thick slice of cheese - one per chicken breast. The recipe said to use Monterey Jack cheese but I couldn't find that in the supermarket. I think this would be nice with any kind of cheese but the internet tells me Monterey Jack is a mild white cheese and that Cheddar is a close cousin.

Wrap the flattened chicken breast around each piece of cheese and secure with a cocktail stick.

Mix breadcrumbs, Parmesan cheese, salt, cumin and pepper. Dip the chicken in a shallow bowl of melted butter and then roll in the breadcrumb mixture.

 

 

Bake in the oven at 180C for 30 minutes until the chicken is cooked through.

 

Serve with a cheese sauce and top with chopped red and green peppers - though I left these out as my husband and I don't like them!

 

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Molten Chocolate Filo Parcels

I had some filo pastry left from making a pie and decided to use it up in a dessert. I found a recipe for molten chocolate parcels on the Good Housekeeping website and decided to give them a go. They did taste nice but were very messy!

To serve 4, you need:
250g dark chocolate, chopped
60g butter, at room temperature
100g caster sugar
3 eggs, beaten
1 tsp vanilla extract
40p plain flour
6 large filo pastry sheets
icing sugar to dust

First melt the chocolate, either in a bowl in the microwave or in a bain-marie. Stir until smooth and allow to cool for 15 mins.

In a large bowl cream 40g of the butter and the sugar together and beat in the eggs and vanilla. Fold in the flour then the melted chocolate. Chill for about an hour in the fridge until firm.

 

Melt the rest of the butter and cut the filo pastry into large squares (I cut each sheet in half). Brush with the melted butter and lay two pieces of pastry on top of each other. Using a spoon and/or your fingers scoop some of the chocolate mixture into a ball and plce on the filo pastry. Gather up the pastry and scrunch together at the top so you have a little parcel.

 

The recipe said to then chill the parcels for 30 minutes but I decided not to as I was making these after dinner and we wanted dessert!

I put them into an oven that was preheated to 180C and baked the parcels for 10 minutes - less than the 15 minutes in the recipe but these were perfectly done, the pastry crisp and the chocolate soft but not runny. Sprinkle with icing sugar and eat with a spoon - be prepared to get messy!

 

I'm sharing these with the No Waste Food Challenge hosted by Elizabeth's Kitchen Diary as I was using up leftover filo pastry.

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Meal Planning Monday 2016 - Week 47

This week should be an interesting one as I'm spending a night sleeping outside on the streets to raise money for homeless charity Centrepoint. It's an organised event that people from companies all over London are taking part in at the same time, so should be perfectly safe, but will certainly be cold - and hopefully not wet! It's quite different to anything I've done before but am going with a team from work (not the team I work with, but a group I belong to within the organisation) and am starting to look forward to it as something of a challenge but hopefully with good camaraderie at the same time. If you want to donate to Centrepoint, you can do so here!

Here's the meal plan for this week

Monday
Home late as I'm meeting a contact after work and will probably have to ask my husband to put dinner on so it will be something from the freezer.

Tuesday
Spaghetti and meatballs/ tuna polpette that I didn't do last week

Wednesday
Inspired by a new dish at Leon: chicken thigh with spiralized carrot, mooli and sweet potato, with mint, coriander and a peanut sauce, and a peppered beef grillsteak for him.

Thursday
Sleep Out for Centrepoint - apparently the army come and cook everyone some dinner!

Friday
When I will be very grateful to be returning to my own home, which sadly isn't the case for people who sleep outside every night.
Dinner: honey, ginger and garlic chicken with spiralized veg for me and potatoes for him

Saturday
During the day I'm in London on a course - the CIPR Certificate in Internal Communications - then popping to see a friend as it's her daughter's birthday after that. I don't know what time I will be home for dinner so something my husband can cook is probably the best approach.

Sunday
Lunch: breakfast burritos - special request from my husband who loves them
Dinner: lamb chop and roast potatoes for me, beef grillsteak for him

Something I was going to make last week but didn't: pear and hazelnut crumble for me, from Weightwatchers magazine; chocolate crumble from this recipe for my husband as he doesn't eat fruit

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Spiced Roast Lamb Chops with Roots and Alliums

I love lamb though my husband doesn't eat it so I don't cook it very often. But when I was looking through my Sophie Grigson recipe book Country Kitchen I decided it was worth cooking this dish even if I had to make him something else!

The book is divided into seasons and this recipe comes from the autumn section; even though I think we are probably in winter now it is really good for this time of year.

You can find the recipe on the Good Food Channel. It uses tamarind pulp; I wasn't sure where to get that from but was able to buy tamarind paste from the supermarket which seemed close enough. It gave the dish a lovely unusual flavour - a little sweet and sour at the same time.

I had a packet of nigella seeds in the cupboard - I can't remember where I got them from, I think it was a Turkish supermarket. I mixed the tamarind, oil, garlic, water, turmeric, cumin seeds and nigella seeds and drizzled it over some lamb chops, chantenay carrots, red onion and potatoes.

That's pretty much all you have to do; roast it all in one pan in the oven and allow the juices and flavours to mingle. Delicious!

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Chocolate and Caramel Brownie Mini Cheesecakes

 

 

Coming back from our honeymoon in the Galapagos Islands earlier this year, we had a very long layover at Miami airport. To kill some time we went to a nearby shopping mall and had lunch at the Cheesecake Factory - the third US city where I've eaten at one of those restaurants. I can't get enough of the cheesecake!

This time I had the caramel pecan turtle cheesecake - named after a particular brand of chocolate called turtles. It consisted of a pecan brownie and caramel-fudge swirl cheesecake, topped with caramel turtle pecans and chocolate. It was so good- though of course I couldn't eat more than half of it!

Back at the airport, shopping to use up the last of my dollars, I bought a packet of  - which contained a pecan and soft caramel covered in chocolate. I'd had them before so didn't eat them right away and brought them home. A few weeks ago I found them in the cupboard and decided to see if I could recreate the Cheesecake Factory dessert. The only caveat being that my husband doesn't like nuts!

I found this copycat recipe which looks amazing; but I was making the dessert on a night when I had been out all day and needed to make some shortcuts. I also wanted to turn them into mini cheesecakes rather than one large one. I'd just had an Asda delivery a couple of days before so had bought some chocolate brownies; I used these as the base of my dessert, cutting out a circle to put in the bottom of a silicon muffin tray.

 

I followed the recipe instructions for the filling, using a tin of Carnation caramel for the caramel sauce. This is the cream cheese, egg, sugar and vanilla mixture, poured on top of the brownie base which was obviously already cooked as it was ready made.



 

I mixed the chocolate sauce with the caramel sauce and swirled it in to the cheesecake mixture:

 

 

Here they are after being baked in the oven.

 

 

I topped each mini cheesecake with a layer of Carnation caramel and a drizzle of chocolate sauce - I used Choc Shot as you can squeeze out a thin drizzle easily. Finally I topped each one with a mini chocolate turtle.

 

 

Here is the view from the side. These were amazing - one mini cheesecake was enough as they are quite rich but the flavours of the caramel and chocolate, and the texture of the cheesecake on the brownie base, were just amazing. Almost as good as at the Cheesecake Factory!

 

 

I'm sending these to Treat Petite, hosted by Stuart at Cakeyboi and Kat, the Baking Explorer, for their monthly baking challenge.

 

 

I'm also sharing these with We Should Cocoa, hosted by Choclette at Tin and Thyme.

 

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Restaurant Review: Bishopsgate Kitchen, London

Poached eggs seem to be a bit of a thing with me at the moment. My team had a very early start recently when the company we work for reported its Q3 financial results, so when all was done, we went for a team breakfast (as it was also my manager's birthday) at the Bishopsgate Kitchen. I didn't realise until I looked at the website just now that it is run by Benugo's which actually runs the café in my office building!

This was definitely better as it is a proper bar and restaurant with quite a wide menu of dishes, far more than it would be feasible to offer in the workplace. I had the chorizo hash, which came with sliced potatoes, a poached duck egg, spinach and parmesan cheese, for £10.50.

It tasted really good though a little on the spicy side because of the chorizo and was very filling, though I think quite expensive for what it was. I also found the potatoes quite dry so I kept needing sips of water while I ate! Overall it was still a good breakfast and a nice change from the norm.

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Leon Poached Egg Pots

I love the breakfast egg pots at Leon. Have you come across Leon before? They are largely based around London with branches at airports as well as a couple of other cities and their motto is 'naturally fast food'. I first went to a Leon at Heathrow airport but now there are several around where I work.

I still remember how good the egg pot was that I had at the airport three years ago - it was simple but a combination I hadn't come across before, with a poached egg, cheese sauce and chopped ham served in a little pot. I decided to make it for my husband and me for brunch last weekend and found this recipe on Lovefood, written by Leon founder Henry Dimbleby.

I didn't follow the recipe that closely as I didn't have any truffle oil to put in the cheese sauce and to poach the eggs I cheated and used 'poachies' - little bags that you crack the eggs into and put them in a pan of boiling water. I have an egg poaching pan, and a microwave egg poacher that I use sometimes at work, and have tried various ways to poach eggs and have found these to be the best by far, so I recommend them if you have trouble getting perfectly poached eggs!

So all I did was whip up a quick cheese sauce from a roux of flour and butter and then milk and melted cheese, poach the eggs and fry some chorizo. I served them in ramekins with the egg on the bottom, some salt and pepper, then the cheese then the chorizo on top - I can't begin to tell you how good these are!

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