Baked Penne with Turkey Sausages

Taking baby steps to healthy eating. Sometimes its just difficult to give up the foods you love, but instead of removing everything, try simple substitutions. Turkey is known to be one of the leanest meats, so if you can replace some of your meat recipes with turkey, right there you're working your way to healthier, leaner you.
Enjoy this pasta, not only leaner, but easy and quick. The whole family will love it.

Ingredients:

200 g of Penne pasta
5 turkey sausages
1/2 red minced onion
1/2 green pepper diced
1 small jalapeno pepper chopped
2 cloves of minced garlic
1 chicken bouillon cube
100 ml of tomato sauce
100 ml of red wine
2 tbsp Olive oil
Emmental Cheese
Chopped parsley
salt
pepper

Directions:

Pre-heat oven to Broiler position.
Cook pasta according to package instructions.
In a large frying pan, heat the olive oil. Add the onion, garlic, pepper and chili and mix around until the onion starts to crisp. Chop the sausages and add to the onion mix. Cook for about 5-8 minutes. Season to taste.
In a small bowl mix the wine, tomato sauce and bouillon together. Add the sauce to the sausages and let simmer on low heat.
Without straining add the pasta to the sausage mixture, along with 2 tbsp. of the pasta cooking water. Mix well so that the pasta is coated with the sauce.
Place the pasta in a baking dish. Sprinkle grated emmental cheese, and place in the oven for a couple of minutes until cheese has melted and is golden brown.
Served with chopped parsely.

Great quick meal, lower in fat due to the turkey and simply delicious for the family.

Chicken Samosas Baked not Fried

I love Indian food, and every chance I get I will try a new Indian restaurant or even a new recipe, but what gets me every time are those delicious starters Samosas. I was always afraid to make them because of the dough and the frying (not a fan of frying at home). Although making the dough may not be all that complicated, I'm sure you'll all agree that if we can simplify a dish, why not! So I went out and bought some sheets of brik pastry (first time using them) and looked up some recipes, not satisfied with all the different recipes, I decided to take this and that from each one and I have to say for the first time ... it worked out pretty well.

Ingredients for about 6 Samosas

200 g of chicken breast
2 tbsp. of olive oil
1 small minced onion
2 cloves of minced garlic
1 tsp. of turmeric or curry powder
1 tsp. of coriander powder
1/2 tsp. of cumin
2 tbsp. of coconut milk or water
3 mint leaves
1 chili pepper
Pinch of Nutmeg
Salt
Lemon Juice
3 sheets of brik pastry

Directions:

Pre-heat oven to 200ºC
Using a food processor, add the chicken, turmeric, coriander, cumin, water, mint, chili pepper, nutmeg. Process until everything is well chopped and mixed.
In a saucepan heat olive oil, add onion and garlic and cook until golden.
Add the chicken mix, and mix around until fully cooked, check for seasoning and add salt as necessary. Use a fork to dismantle and lumps of chicken. Sprinkle with some drops of lemon juice.
Lay the brik pasty on the counter (some come already with wax paper, if not, use some wax paper so that the  pastry doesn't stick to the counter).
Start to fold the samosas (see diagram), close the ends by rubbing some lukewarm water.

Place on a cooking sheet, and put in the oven.
Ready when they're golden brown. (aprox. 10-12min)
Serve as a starter, appetizer, or serve with rice as a main dish.

Chicken Kebabs with Pineapple Salsa

Although now a days with indoor and stove top grills we have healthy grilled food all year round, but as the last days of summer are closing in, we crave for those last outdoor family bbq's.  Grilling is a healthy way for us to enjoy some of our favorites meats, fishes and even vegetables. Chicken one of the most consumed meats around the world, its such an easy  and versatile meat to work with. Just add a little here and there and voila! a meal that seems a sin but it is not. Say good-bye or hello (depending on where you are in the world) to an easy, quick delicious meal.

Ingredients for Kebabs:


2 Chicken Breasts cut in chunks
Chourizo Sliced (Portuguese Sausage - but can easily be replaced by any other kind of meat or sausage)
Onion cut in small chunks
Peppers cut in 2x2 cm squares
Olive Oil
Salt
Pepper


Pineapple Salsa

1 / 2 peppers, diced
1 / 4 pineapple, diced
1 / 2 tomatoes, diced
1 chopped chilli pepper
1 lemon zest and juice
3-4 basil leaves chopped
3-4 mint leaves chopped
olive oil
salt


Directions:


Place all salsa ingredients in a bowl and season to taste, let it rest while the chicken grills.

Using a bamboo skewer sticks, alternate with sausage, peppers, onions and chicken and repeat until you have filled the skewer.

Season with salt, pepper, and brush with a little olive oil. Grill.

Serve with sweet potatoes and carrots, and salsa on top.

Simple, quick, and with a twist.

Chicken Wellington with Red Cabbage

This is my version of a well known classic, the Beef Wellington. I like experimenting with classics but sometimes we need to put our spin on it. Since red meat is something that rarely enters our household, so there goes the beef part of it, then mushrooms ... my hat goes out to all of you that enjoy this fungi, but some of us are just not so keen on them, so scrap the mushrooms. Now you may think ... "How can it be called a Wellington if you just took out some of the main ingredients?" Well maybe you're right I shouldn't call it a Wellington (with all due respect to the classics), but here it is, my so-called Chicken Wellington served with Red Cabbage and Mashed Potatoes. Try it out, and then tell me if you like my spin on it.

For two, you will need ...

1 Large Boneless Chicken Breast (aprox. 300g)
15 pitless black olives
1 package of puff pastry
3 cloves of garlic
1 small red cabbage
1 small red onion
1 egg
2 potatoes
4 prosciutto slices
1/2 cup of red wine
1 tbsp. balsamic vinegar
1/2 lemon
2 tbsp. Butter
1/2 cup of milk
Olive Oil
Salt
Pepper
Nutmeg
Dry Oregano

Directions:

Pre-heat oven to 200º C

1. Start by having all your ingredients ready "mise en place", for this particular recipe it's very helpful. 
2. Prepare the utensils you need, 2 frying pans (1 for chicken and 1 for cabbage) 1 microwave bowl, 1 roasting pan, knives, cutting boards, plastic wrap, bowl.
3. Cut up your cabbage in 1 cm thick slices
4. Cut your potatoes with the skin on in half
5. Season chicken with salt and pepper (easy on the salt, as the prosciutto is salty)
6. In a small frying pan add a bit of olive oil and place the chicken breast, allow to cook on medium heat about 5 minutes each side. When done let it rest.
7. In a mini food processor, add 2 cloves of garlic, olives, 1 tbsp. of olive oil, salt, a pinch of dry oregano.  Pulse it until you have a course mixture. 
8. On the counter top (or table top) place plastic wrap (about 40 cm), align the 4 prosciutto slices and spread the olive mixture on top.
9. Place the chicken on top of the prosciutto, and with the help of the plastic wrap start rolling and tucking  to have a secure tight roll. Set aside in the refrigerator.
10. Start on the cabbage: Add about 2 tbsp. of olive oil, the red wine, the vinegar, the cabbage, onion, 1 clove of garlic finely chopped, salt and pepper, to a deep frying pan. On high heat cover the pan until it starts boiling, then reduce to medium heat and allow to cook well covered until the chicken is ready.
11. Mashed Potatoes: Here's an easy way, in a microwaveable bowl add the potatoes cut in half with the skin on, and half a lemon. Cover with plastic wrap, and cook on high (900 W) for 13 minutes. 
12. Remove the puff pastry from the package (depending on the brand some already come with wax paper so that you don't need to dust the counter top with flour, if not, add a bit of flour to the counter top.) Carefully remove the plastic wrap from the chicken and place the roll in the middle of the pastry, wrap the pastry around the chicken tucking in the sides. With scraps of pastry decorate the top of the roll.
13. Place the chicken in a roasting pan and with the egg wash brush the whole roll.
14. Let cook in the oven for 20 minutes.
15. When the potatoes are done add the milk, butter, salt and nutmeg and mash until you have the desired consistency. 
16. Remove the cabbage from the heat.
17. Remove the chicken from the oven and serve with the cabbage and mashed potatoes.

Sounds complicated, but really isn't, I just wanted to give you a detailed step by step for this recipe, obviously you too can make it your own.

Chicken PiriPiri with Peppers

We are filled with numerous culinary television shows, all which inspire us to try out the given recipes or make them our own. Here in Portugal recently aired Jamie's 30 Minute Meals, and low and behold the menu was one of Portuguese inspiration. Its kind of funny how we have such a rich gastronomy and what most people get out of it the Chicken PiriPiri. It is great, but there is so much more, and hopefully I can broaden your horizons to some of our specialties in the future. For now lets stick to this, I thought: "what do I have to lose, lets try the recipe with a bit of twist". So here it is.

Ingredients:

4 chicken thighs
1 red pepper
1 green pepper
1/2 red onion
2 cloves of garlic
1 chili pepper (used green, but you can use whatever you have at hand or mix it up)
1 lemon
Bunch of Basil
Olive Oil
Salt
Black Pepper

Directions:


Prepare the sauce: In a blender add the onion, garlic, chili, lemon zest, 1/2 lemon juice, basil and about 3 tbsp. of olive oil. Blend until you have a thick sauce, if too thick add a bit of water. Season to taste.

Pre-heat oven to 200ºC

The chicken: Keep the skin face down on cutting board and slash the thighs close to the bone to allow for quicker cooking. Drizzle with olive oil and season with some salt. On a pre-heated griddle place the thighs skin side down and cook until golden brown. Turn them over and continue to cook.

In a roasting tray add the sauce, and the chicken thighs.

Using the same griddle add the peppers cut into squares and toss around until they have been grilled. (about 3-5 min.)

Add the  peppers to the roasting tray and let cook in the oven for about 10 minutes.

Remove and serve. Goes well with mashed potatoes, rice and fries.

Curried Rice with Shrimp and Mango

I love to cook, but best of all I love to experience new things and new flavors. With this in mind I try to use everything that I have in refrigerator and pantry, so that nothing will go to waste. I had a mango laying around getting too ripe, I decided that it was time to use it the best way possible, so I remembered something I ate in a take out health food restaurant that was very similar. Here it goes ...

Ingredients:

1 cup of long grain rice
2 cups of water
1/2 mango cut in small squares
15-20 small unpeeled shrimp (frozen) or 1 can of small shrimp
1 onion thinly sliced
1 tbsp. of curry powder
1/2 Lime
Coriander
Olive Oil
Salt

Preparation:

Cover the bottom of a saucepan with some olive oil and add the onion. Cook until onion is transparent, and then add the curry powder. Stir for about a minute to cook the powder, and then add the rice. Mix well to insure that all the rice is covered with the curry, and allow to "fry" for about 3 minutes. Add the water and shrimp to the rice and season with salt. Let cook in medium heat until most of the water has evaporated (approx. 15 minutes). To finish off add the mango and sprinkle with coriander. Before serving drizzle the lime juice on top of the rice.

Quick and easy with and exotic twist.

Shake 'n Bake Pork Parmigiana

I love cooking from scratch, but sometimes easy and uncomplicated are necessary. Sure its easy to do your normal Shake 'n Bake, and after a long day you don't want to slave over the stove for the family dinner. In stead of always having the same thing, why don't we spruce it up a bit. All you have to do is the tomato sauce, although you can buy any flavored sauce (Tomato and Basil,  Marinara, Roasted Garlic, etc.) which will be quicker and taste just as good.

Ingredients:

4 Pork Chops

1 pack of Shake 'n Bake Pork Crispy

Mozzarella Cheese

Spaghetti

Tomato Sauce

   1 Small Red Onion

   2 Cloves of Garlic

   3 Tbsp. Olive Oil

   1 Chili Pepper

   1 small can of crushed tomatoes

   Bunch of Basil

   Salt

   Pepper

Directions:

Pre-heat oven at 200ºC

Start by preparing your tomato sauce (if making from scratch). In a pre-heated frying pan add olive oil, onion and garlic, cook until it just starts to brown. Add the crushed tomatoes, chili pepper, basil and season. Let sauce boil and reduce for a couple of minutes. Set aside.

Prepare the Shake'n Bake Pork Chops, and add them to a baking pan and cook in middle of the oven for about 15 minutes.

Remove the pork chops, spoon the tomato sauce over each chop and then sprinkle the cheese. Set the oven to broil, and cook until cheese is lightly browned.

Serve with spaghetti and remainder sauce.

A meal the whole family will enjoy.