Creamy Dijon Chicken By Miss Robbie

Creamy Dijon Chicken By Miss Robbie

Ingredients 

4 large skinless & de-boned chicken breasts (Left whole, cubed or flattened)
2 large leeks, finely sliced
2 garlic cloves, crushed
250ml (8.45 fluid ounces) cream
2tsp Dijon mustard
1tsp wholegrain mustard
juice of 1/2 lemon
salt & pepper to taste
starch of your choice to serve
fresh Parsley to serve
olive oil for frying

  • Heat 2tbsn oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.
  • Fry the leeks and garlic until fragrant and softened (about 5 minutes).
  • Add the cream, mustards and lemon juice and allow to simmer and reduce for 3 minutes.
  • Add lemon juice and place the chicken back into the sauce.
  • Season to taste and serve with the starch of your choice and a sprinkling of chopped parsley.

Miss Robbie Shares Swedish Meatballs

Miss Robbie Shares Swedish Meatballs

Ingredients

  • 8 ounces each ground sirloin and ground pork
  • 1 (about 1/2 cup) small onion, coarsely chopped in a food processor
  • 1/2 cup sour cream
  • 1 large egg, lightly beaten
  • 3 tablespoons fine dry breadcrumbs
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon vegetable oil
  • 2 tablespoons dry red wine
  • 2 tablespoons all-purpose flour
  • 2 cups homemade or low-sodium store-bought beef stock
  • 1/4 cup coarsely chopped fresh flat-leaf parsley

Directions

  1. Preheat oven to 275 degrees. Combine beef, pork, onion, sour cream, egg, breadcrumbs, salt, pepper, and spices with hands. Shape into 1 3/4-inch balls. Freeze on a rimmed baking sheet 30 minutes. Reroll in hands.
  2. Heat oil in a 12-inch nonstick skillet over medium-high heat. Cook meatballs, shaking skillet, until browned and cooked through, about 6 minutes. Keep warm in oven on a clean rimmed baking sheet.
  3. Pour off fat and large brown bits from skillet. Add wine; cook over medium heat, stirring, until mostly reduced. Whisk in flour; add stock. Raise heat to medium-high. Simmer, stirring, until thick, 8 to 10 minutes. Pour through a sieve. Top meatballs with sauce and parsley

Blackberry Sorbet Made By Miss Robbie

Blackberry Sorbet Made By Miss Robbie
Ingredients :
1 lb/ 500g/ 2 cups fresh blackberries
4 oz/ 125g/ 1/2 cup sugar
1/4 pt/ 125 ml/ 1/2 cup water
2 egg whites
How To Prepare: 
1. Clean the blackberries thoroughly and remove stalks. Liquidise the fruit in a blender and strain through a sieve.
2. Dissolve the sugar in the water and boil for about 5 minutes to make a syrup.
3. Add the blackberries and boil for a further minute.
4. When the liquid has cooled, fold it into stiffly-beaten egg whites.
5. Freeze in an ice-cream machine or in ice cube trays in the freezer compartment of a fridge.
6. If the latter is used, the mixture should be stirred about once an hour to prevent large ice crystals developing.

Roasted Cauliflower with Red Chile, Cilantro & Lime By Mr.Tim

Roasted Cauliflower with Red Chile, Cilantro & Lime

Ingredients

  • 1 large head Cauliflower
  • 3 cloves garlic, minced
  • 1 Tbsp Red New Mexico Chile Powder (substitute Ancho Chile Powder if you don’t have Red New Mexico)
  • 1/2 tsp crushed dried Red Chile
  • 1 tsp Cumin seeds toasted and ground
  • 4 Tbsp Olive Oil
  • 1/4 cup Cilantro leaves, chopped
  • 1/2 Lime, juiced
  • Salt to taste

Instructions

Preheat oven to 325 F. Separate the florets from the Cauliflower.  Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well.

Mexican Casserole by Miss Robbie

Mexican Casserole by Miss Robbie

Ingredients :

• 1 pound lean ground beef
• 2 cups salsa
• 1 (16 ounce) can chili beans, drained
• 3 cups tortilla chips, crushed
• 2 cups sour cream
• 1 (2 ounce) can sliced black olives, drained
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh tomato
• 2 cups shredded Cheddar cheese

How To Prepare :

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
3. Spray a 9×13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

 

Pizza Rolls made by Mr.Tim

Pizza Rolls made by Mr.Tim

Ingredients :
•    2 quarts canola oil for frying
•    1 egg
•    3 tablespoons water
•    1 (16 ounce) jar pizza sauce
•    1 (8 ounce) package sliced pepperoni
•    1 cup shredded mozzarella cheese
•    1 (14 ounce) package egg roll wrappers

How to Cook : 
1.    Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Whisk egg and water together in a small bowl.
2.    Combine the pizza sauce and pepperoni in a blender or food processor. Process until pepperoni is well chopped and the sauce has thickened. Transfer sauce to a large bowl, and stir in mozzarella.
3.    Lay out one eggroll wrapper on work surface. Place 1 tablespoon filling at the bottom center of the wrapper, leaving 1/2 inch border on each side. Lightly brush the wrapper edges with the egg mixture. Fold over both sides; roll up to encase filling in wrapper. Repeat with remaining wrappers and filling.
4.    Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.

Miss Robbie’s Hot Favorite Greek Meat Pasta

Miss Robbie's Hot Favorite  Greek Meat Pasta

Ingredients : 
•    1 (16 ounce) package rotini pasta
•    3 tablespoons olive oil, divided
•    1 pound ground beef
•    6 tomatoes, grated
•    1 sweet yellow onion, grated
•    1/2 cup water
•    3 tablespoons tomato paste
•    1 tablespoon ground cinnamon
•    1/2 teaspoon white sugar
•    1/2 teaspoon cayenne pepper
•    salt and ground black pepper to taste
•    4 cups shredded Mizithra cheese
•    1 cup shredded mozzarella cheese

How To Prepare : 
1.    Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.
2.    Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
3.    Preheat oven to 350 degrees F (175 degrees C).
4.    Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
5.    Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.

 

Chicken Pot Pie Recipe by Miss Robbie

Ingredients : 
Puff pastry sheet for Topper
1 cup chopped leek (3 medium) or onion (1 large)
1 cup sliced fresh mushrooms
¾ cup sliced celery (1-½ stalks)*
½ cup chopped red sweet pepper (1 small)
2 tablespoons butter or margarine
⅓ cup all-purpose flour
1 teaspoon poultry seasoning
¼ teaspoon salt
¼ teaspoon black pepper
1-½ cups chicken broth
1 cup half-and-half, light cream, or milk
2-½ cups chopped, cooked chicken
1 cup loose-pack frozen peas or frozen peas and carrots**
1 egg, beaten

How To Prepare : 

1. In a large saucepan cook leeks, mushrooms, celery, and red pepper in butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half. Cook and stir until thickened and bubbly. Stir in chicken and remaining vegetables (your choice). Pour into a 2-quart rectangular baking dish.

2. Place pastry over chicken mixture in dish. Turn edges of pastry under; flute with a fork to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.

3. Bake, uncovered, in a 400° F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.

Mr.Tim Shared Chicken Noodle Soup

Mr.Tim Shared  Chicken Noodle Soup
Ingredients

•    1 tablespoon butter

•1/2 cup diced carrot

•    1/2 cup diced onion
•    1/2 cup diced celery
•    1 pinch salt
•    1/4 teaspoon fresh thyme leaves
•    2 tablespoons melted chicken fat
•    2 quarts roasted chicken broth (see footnote for recipe link)
•    4 ounces uncooked wide egg noodles
•    2 cooked boneless chicken breast halves, cubed
•    1 pinch cayenne pepper (optional)
•    1 pinch salt and ground black pepper to taste

Directions

1.    Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
2.    Stir in roasted chicken broth and bring to a boil.
3.    Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
4.    Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.

Miss Robbie Shared Cheesy Bread

Miss Robbie Shared  Cheesy Bread

Ingredients : 

1 tube Pillsbury French bread, unbaked
1/4 cup butter flavored oil
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
2 Tablespoons yellow cornmeal
2 Tablespoons Parmesan cheese
1 Cup Mexican blend cheese, shredded
1/2 Cup mozzarella cheese, shredded
1/2 Cup cheddar cheese, shredded
1/2 teaspoon parsley

How To Prepare : 

1. Preheat oven according to french bread package.

2. Combine oil, garlic salt and garlic powder, brush over the bread.

3. Sprinkle corn meal on top of the bread and then flip over.

4. Put cheeses on top of the bread, sprinkle with 1/2 of theParmesan, parsley, and remaining butter.

5. Bake bread according to the package until cheese is melted and bubbly.

6. Remove from oven and sprinkle with remaining Parmesan cheese. Allow cheese to set for a minute.

7. Cut bread width-wise into 1 inch slices.