Sweetie Pie’s shares Roast Chicken With Spring Vegetables


Sweetie Pie's shares Roast Chicken With Spring Vegetables

3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill
Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.

Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.

Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Per serving: Calories 569; Fat 31 g (Saturated 7 g); Cholesterol 132 mg; Sodium 655 mg; Carbohydrate 27 g; Fiber 5 g; Protein 44 g

Chicken Piccata Recipe By Mr.Tim

Chicken Piccata Recipe By Mr.Tim

1 pound chicken scaloppini (about 4 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 cup low-sodium chicken broth
Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
1 teaspoon white wine vinegar
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon capers, drained and rinsed
1 tablespoon unsalted butter
Baby arugula for garnish


Whole-wheat angel hair pasta or roasted potatoes, for serving
Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.

Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.

Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.

Per serving (does not include arugula or pasta/potatoes for serving): Calories: 207; Total Fat: 9.5 grams; Saturated Fat: 3 grams; Protein: 25 grams; Total carbohydrates: 4 grams; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 73 milligrams; Sodium: 268 milligrams

Chicken Tortilla Soup By Miss Robbie

Chicken Tortilla Soup By Miss Robbie

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese
In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Chicken Fajita Shared by Sweetie Pie

Chicken Fajita Shared by Sweetie Pie

1 cup packed cilantro leaves, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low-sodium chicken broth
3 scallions, cut into 1-inch pieces
2 cloves garlic
1 jalapeno, seeded if desired
1 tablespoon honey
Kosher salt
1 1/2-pounds boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 orange and/or yellow bell peppers, quartered, seeds removed
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek Yogurt
12 corn tortillas

Method :

1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving: (2 fajitas)

Calories 347; Total Fat 8g (Sat Fat 1g, Mono Fat 3g, Poly Fat 1g) ; Protein 31g; Carb 37g; Fiber 5g; Cholesterol 66mg; Sodium 157mg

Miss Robbie Shares Chicken & herb rosti pies

Chicken & herb rösti pies


  • 3 large potatoes , about 750g
  • 6 skinless boneless chicken thighs , cut into chunks
  • butter
  • 1 large leek , chopped
  • 250g chestnut mushrooms , quartered
  • 1 tbsp plain flour
  • 250ml milk
  • 150ml single cream
  • small bunch tarragon , chopped


  1. Put the whole, unpeeled potatoes in cold water, bring to the boil and simmer for 5 minutes. Drain and cool a little.
  2. Cook the chicken in a hot non-stick pan until browned all over. You can add a knob of butter if needed but there should be enough fat on the meat to fry it. Scoop out of the pan and set aside, then add the leeks with a knob of butter. cook until softened then add the mushrooms and cook until soft. Sprinkle over the flour and stir well. Gradually add the milk and cream, stirring until you have a sauce. Add back the chicken, season and simmer for 5 minutes. Add the tarragon.
  3. Heat the oven to 200C/fan 180C/gas 6. Divide the mixture between 4 heatproof pie dishes. Peel and coarsely grate the potatoes. Toss with a little seasoning then top the pies with the rösti mix. You can drizzle a little extra butter on top if you want them more golden. Bake for 30 minutes until the rösti is cooked and crisp on top.

Chicken & sweetcorn pies Recipe

Chicken & sweetcorn pies Recipe


  • 500g puff pastry , plus flour for dusting
  • 2 skinless cooked chicken breasts
  • 3 tbsp canned or frozen, defrosted sweetcorn
  • 3 tbsp frozen peas , defrosted
  • 6 tbsp double cream
  • 1 tsp Dijon mustard
  • 1 egg , beaten
  • oil , for brushing

Method :

  1. Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Roll out the pastry on a floured surface and trim to make a rectangle about 24 x 36cm.
  2. Cut the pastry in half, lengthways, then cut each half into 3 equal squares, about 12cm along each side, using a small knife or scissors.
  3. Push each square into the oiled tin, making sure it is pushed right into the edges
  4. Use scissors or a small knife to cut the chicken into strips, then cut into chunks. Put chunks in a bowl. Add the sweetcorn, peas, cream and mustard. Mix together.
  5. Divide mixture between the pies. Fold the tops of the pies over roughly and press together. Don’t worry if they don’t cover all the filling.
  6. Brush the pastry with the beaten egg. Ask your grown-up helper to put them in the oven for 35 minutes or until they brown and the filling bubbles.

Sweetie Pie’s Share Hot and Spicy Cornish fish pie

Sweetie Pie’s Share Hot and Spicy Cornish fish pie


  • 1kg potato , cut into large chunks
  • 150g butter
  • 750ml milk
  • 700g skinless white fish
  • 2 bay leaves
  • 100g prawns , cooked and peeled
  • 3 eggs , hard boiled and quartered
  • 60g plain flour
  • small bunch parsley , chopped
  • 100g grated cheddar cheese

method :

  • Heat the oven to 180C/fan 160C/gas 4. Simmer the potatoes for about 20 minutes until tender, then drain and mash with half the butter and a little milk. Season.
  • Meanwhile, bring the rest of the milk to a simmer in a frying pan, add the fish and bay leaves, cover and cook for 6-8 minutes. Remove the fish (keep the poaching milk) and flake into a dish, sprinkle the prawns and egg on top.
  • Melt the rest of the butter in a pan, add the flour and mix, then gradually add 300ml of the poaching milk, mixing constantly until all the milk has been absorbed. Bring to the boil and simmer for a couple of minutes then take off the heat and mix in the parsley. Season. Pour over the fish and prawns. Spoon the mash over so it covers everything, then sprinkle with the cheese.
  • Cook for 20 minutes in the oven until the top is golden.

Catfish Recipe By Sweetie Pie

Catfish Recipe By Sweetie Pie

1 cup yellow cornmeal
1 tablespoon paprika
1 teaspoon cayenne pepper
3/4 cup buttermilk
1 tablespoon hot sauce
4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry
Salt and freshly ground black pepper
Peanut oil, for frying
Remoulade Sauce, for dipping, recipe follows
Preheat a deep -fryer to 375 degrees F.

Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.

Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.

Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.

Olive Oil Ice Cream By Mr.Tim

Homemade Olive Oil Ice Cream



½ cup high-quality, extra-fruity olive oil (like Colavita Extra Fruity)
6 egg yolks
²/³ cup granulated sugar, divided
2 cups whole milk
1 cup heavy cream
¼ tsp sea salt
2 tbsp corn syrup or tapioca syrup


Measure out olive oil into a large bowl set over an ice bath (half ice and half water). Place a fine-mesh strainer over top and set aside.

In a medium bowl, lightly beat together egg yolks and half the sugar until the yolks are all broken up.

In a heavy-bottomed saucepan, combine milk, cream, salt, syrup and remaining sugar over medium-high heat. Cook to 150°F (or until mixture is hot to the touch), stirring frequently.

While whisking yolks constantly, slowly pour half the hot cream mixture into the yolk mixture. (This tempers the yolks so that you aren’t just cooking up some scrambled eggs.) Slowly pour the cream-and-yolk mixture back into the saucepan, whisking constantly.

Switch to a wooden spoon or silicon spatula. Continue to stir the mixture constantly, scraping the bottom of the pan as you go, until it reaches 170°F and develops a nappe—a coating on the back of the spoon that leaves a clean line when you run a finger through it.

Making sure you have a clean whisk at the ready, pour the mixture through the strainer into the cooled olive oil. Using a bit of elbow grease, whisk your mixture into the oil (it will try to resist, but resistance is futile) until you have one smooth, uniform ice cream mix cooling off in your ice bath. Stir occasionally to help expedite the cooling process until the mixture is room temperature.

Transfer to an airtight container, pressing a layer of cling wrap directly onto the surface of the custard to prevent it from forming a skin. Let it age in your fridge for at least 1 hour, but ideally overnight. Churn in an ice-cream maker according to the manufacturer’s directions. Makes about 1 quart.

Chicken Peanut Soup By Miss Robbie

 Chicken Peanut Soup By Miss Robbie



1 cup cooked chicken — diced
2/3 cup onion — diced
1 1/2 teaspoons garlic — minced
2 tablespoons dark sesame oil
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
3 cups chicken broth
1/4 cup tomato paste
1 cup stewed tomatoes — chopped, drained
3 tablespoons chunky peanut butter

In a large pot saute the chicken, onion and garlic in the sesame oil for about 10 minutes, until the onion is tender. Add the curry powder, salt, pepper and red pepper flakes and saute 1 minute more.
Add the chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well combined. Heat until very hot, but not boiling. Serve immediately.