Hasselback Chicken Tikka

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I’ve always been fascinated by the Hassleback Potato. What a great way to inject flavor into a humble ingredient. On the heels of this popular recipe that originated in the Swedish hotel the Hasselbacken Hotel, I’m going to apply the same concept to a Chicken breast. Chicken Tikka is very popular. Chunks of Chicken are marinated, skewered with onion and green peppers and cooked in a tandoor. It can be eaten as is or made into a gravied Chicken Tikka Masala.

 

In this modern twist, I’m going to marinate the Chicken breast after I cut slits in the flesh and stuff it with onion, peppers and cheese before grilling it in my oven. The Chicken breasts cook up juicy and flavorful and is a great and healthy meal.

 

For this recipe, I’m using a stove top to oven pan as I like to get some colour at the bottom of my Chicken breast first before I finish it in the oven.

Hasselback Chicken Tikka

Ingredients

  • 3 Chicken breasts
  • Juice of ½ Lemon
  • 2 tbsps Tandoori Masala
  • 2 tsps Ginger & Garlic Paste
  • Salt to taste
  • 1 green Pepper
  • 1 Onion
  • 2 slices Cheese

Instructions

  1. Remove the Chicken tenders if still attached and make 1 cm slits in the breasts very carefully to not go all the way to the bottom
  2. Add the Lemon juice, Tandoori masala, Ginger & Garlic paste and marinate
  3. Cut the green Pepper and Onion very thinly and stuff in the slits of the Chicken breast
  4. Tear the cheese into small pieces and stuff in the slits as well
  5. Add some oil to a pan and just sear the bottom before transferring to a 350 degree oven for about 25 minutes till the breasts are cooked all the way through
https://kravingsfoodadventures.com/hasselback-chicken-tikka/

 

Elfviled Workshop Eggs – Holiday Deviled Eggs

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The holidays are the best time of the year. I love the food, music, Santa and those cute little elves. This year I decided to throw a theme Christmas party and asked all of my dear friends to come dresses as Elves. Dress up is always fun, but the combination of red, green and stripes made for a colorful theme. I wanted to make an appetizer to enhance the theme and decided to make Elfviled Workshop Eggs. These devilled eggs are topped with a little pretty present.

 

If you’ve checked out my blog before or are a personal friend, you will know that I’m always trying to reinvent the Deviled egg. I think it’s a great appetizer to serve, it’s easy to switch up the flavors and can be pretty filling. My only regret was that I didn’t make more of them as the little Elves came back for more!

 

When I had the idea to top the egg with a package, making this out of cheese seemed to be the most logical choice. I chose to paint the present with a beet puree, but it also works well with food coloring. Of course you could also try a carrot, fried potato or any cold cut you can dice into cubes like Salami or ham. You could also try corned beef.

 

Enjoy this recipe and do watch the video to see footage from the party!

Elfviled Workshop Eggs – Holiday Deviled Eggs

Ingredients

  • 14 hard boiled eggs
  • 1 tbsp each chopped Chives & Thyme
  • Chives, Thyme & Rosemary leaves for decoration
  • 1 tbsp pureed Beets or food coloring
  • ½ cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • Splash of hot sauce
  • ¼ cup of turkey of Chicken bacon
  • ¼ cup of minced Olives
  • 200 old Cheddar cut in cubes
  • Edible glitter(optional)

Instructions

  1. Paint the cheese cube with the beet puree or food coloring and allow to cool
  2. Half the eggs and place all the yolks in a bowl
  3. Add the chives and thyme and use a muddler of the back of a spoon to remove all the lumps
  4. Add the Mayo & Mustard and the splash of hot sauce
  5. Add the diced turkey bacon and the olives and mix well
  6. Fill an icing bag with a large tip with the yolk filling and pipe into the egg cases
  7. Use a wet finger to smooth any peaks
  8. Wrap a chive around the cube and trim and nestle in the egg yolk mixture
  9. Dot the top with a little bit of the filling and add a few thyme leaves
  10. Add some rosemary leaves as a garnish
  11. Sprinkle with edible glitter
https://kravingsfoodadventures.com/elfviled-workshop-eggs-holiday-deviled-eggs/

Rissois – Shrimp & Cheese Rissole

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Rissois is a Portuguese deep fried favourite snack, traditionally stuffed with a shrimp and cheese filling although you can now get it with many other types of filling. Call me a traditionalist, but I love the combination of Shrimp & Cheese the best. When I first tried these at a friend’s potluck, they looked like it took a lot of work to make them and although it was on my bucket list, I prolonged learning how to make it.

When I got a chance to learn how to make this at Audra’s cooking school, I jumped at the chance. She went through the process step by step and although it is a lot of work, it does yield a large batch and these beauties can be frozen and fried up at the last minute to perfection.

The exterior is crispy and a perfect contrast to the silken cheese shrimp mixture inside. I also love the unique texture of the dough as it’s partially cooked before it’s rolled and gives the Rissois it’s pillowy texture.

The holiday season is upon us and this is when I get into holiday prep and survival mode. This year I’m going to be making a bunch of freezer safe goodies that I can rely on for last minute guests, potlucks and holiday parties. Besides these delicious Rissois, I will be making some Samosa Pinwheels & a large batch of meatballs.

While Shrimp and Cheese is a great combination, I’m also excited to try this recipe with Crab. Watch the full process here.

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Ingredients

  • Dough (made in 2 batches)
  • 2 cups water
  • 4 cups all purpose Flour
  • 4 tbsps Butter
  • 2 tsps Salt
  • Filling
  • 7 oz, 200 gms shelled and deveined raw Shrimp
  • 4 tbsps Butter
  • 2 tbsps Olive Oil
  • 1 cup diced white Onion
  • 2 tbsps minced Garlic
  • 2 tbsps milk
  • 1 tsp Shrimp stock or whatever is left from cooking the Shrimp
  • 2 tbsps Corn Starch
  • 1 tsp Parsley
  • 1 cup grated cheese (mix white & regular cheddar)
  • Salt to taste
  • Breading
  • 1 – 2 Eggs beaten
  • ½ cup Semolina
  • ½ cup breadcrumbs

Instructions

  1. Melt 2 tbps butter and saute the Shrimp till just pink
  2. Remove and cool and finely mince the Shrimp and keep aside
  3. Heat up the rest of the butter and the Olive oil and saute the onion followed by the garlic
  4. Add the Shrimp and saute in the onion and garlic
  5. Add the milk and the stock if you were able to save any after sauteeing the shrimp
  6. Add the corn starch to thicken the mixture
  7. Turn off the heat and add the parsley and when just warm, fold in the cheese
  8. Taste for salt and add salt to taste
  9. Allow the mixture to chill
  10. In a saute pan, add half the water, butter and salt and allow to simmer
  11. Add half the flour an stir vigorously
  12. Tip the mixture out onto a board and using some saran wrap to protect your hands, knead till smooth
  13. Divide into half, and add one half back into the pot to stay warm
  14. Flour your working surface and roll out the dough without flipping over
  15. If your dough gets sticky add a bit of flour
  16. Using a cookie cutter, cut out rounds and keep them aside
  17. Keep rolling and cutting and repeat this process with the other half of the dough
  18. Cook the second batch of dough and repeat the process
  19. Lay out about 8 at a time and add about ½ a tsp of filling in the center of each one
  20. Use a brush to wet the edges and then pinch each one at the top and two ends first, and then continue to seal the whole rissois
  21. Repeat this process till you have all the rissois filled
  22. Set up two bowls, one with the beaten egg and one with the breadcrumbs & Semolina
  23. Use one hand to dip in the egg and the other to dip in the dry mixture
  24. Lay all the completed Rissois in a single layer and add to the freezer
  25. Layer these on parchment paper and bag once they are frozen all the way through
  26. To cook, just defrost them on a kitchen towel for 15 – 30 mins
  27. Deep fry these on a medium flame so the filling gets heated through the center
https://kravingsfoodadventures.com/rissois/

Grilled Cheese & Turkey Waffwich – Waffle + Sandwich

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Last year I was obsessed with buying a waffle iron, and like my brand new ice cream maker, it sat in my basement for months till I started making waffles and literally wanted to throw everything into my waffle iron. When I was thinking of new recipe ideas for my Easy Weeknight Meals and Back to School episodes I came up with this idea of turning a savory waffle into a grilled cheese sandwich called the Waffwich. Turns out, this wasn’t such a unique idea, but it’s still pretty damn good.

This is a great quick dinner served with ketchup and a side salad but is also perfect for those school lunch boxes. I added Turkey to my Waffwich’s because of my carnivore high schooler but it’s just as delicious with plain cheese. I chose to make my Waffwich straight in my waffle iron, but if you’d like to pile it up higher with fillings, you could just make the savoury waffles and stack them in the oven to allow the cheese to melt.

My waffle iron is round and you can break the waffle into easy quarters, this recipe also would be great as a snack for a kids’s party and a little quarter open face with filling and a dollop of mustard would make a very sophisticated canape. Enjoy

Grilled Cheese & Turkey Waffwich – Waffle + Sandwich

Ingredients

  • 1.5 cups sifted all purpose Flour
  • 2 tsps Baking powder
  • 1 tsp each Sugar & Salt
  • 1 tsp Pepper
  • 1 Egg
  • 1.5 cups Milk
  • ½ cup melted and cooled Butter
  • 2 tbsps chopped Parsley
  • 1 cup grated Cheese
  • Sliced Cheese
  • Sliced Turkey

Instructions

  1. Mix all the dry ingredients together
  2. Mx all the wet ingredients together and add the dry in 2 additions
  3. Add the Parsley & the grated Cheese
  4. Preheat the waffle iron and add about ¾ of a cup
  5. Close and cook for 3 – 5 mins, flipping the iron in between if you have the rotatable type
  6. Add Cheese & Turkey slices to one side flip the other half over to make a sandwich and press the waffle iron down so the cheese melts
https://kravingsfoodadventures.com/waffwich/

 

Avocado & Crab Toast

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Avocado & Crab Toast

Ingredients

  • 1 Avocado
  • 120 can Crab meat
  • Lemon
  • Salt
  • Pepper
  • 1/4 chopped Coriander
  • 1 tsp Soya Sauce
  • 1 tbsp Red Chillies sliced
  • 3 - 4 Ciabatta buns
  • Sriracha sauce

Instructions

  1. Drain the water from the tinned Crab meat
  2. Add some pepper, squeeze of Lemon and Soya and keep aside
  3. Mash the Avocado and add Salt & Pepper, Coriander and Red Chillies
  4. Mix well
  5. Toast the Ciabatta buns and add the Guac on top and top with Crab meat
  6. Drizzle with Sriracha sauce
https://kravingsfoodadventures.com/avocado-crab-toast/

Salmon DILLicious Fishcakes

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Canned Fish is a great way to get an Easy Weeknight Meal prepped in no time. In this Easy Weeknight Meal recipe,  we’re using canned Salmon and the humble potato to make some delicious salmon fishcakes, flavoured with dill and served with a delicious mustardy sauce for a light dinner. This is also a great recipe for an appetizer course and you can make smaller patties or balls to serve as hors d’oeuvres. To me, the sauce is almost as important as the fishcake and a simple mix of mustard and sour cream enhanced with some more dill, takes this to another level.

 

These Salmon fishcakes are dredged in flour but you can just as easily dredge them in coconut flour to make these gluten free. These can also be prepared with canned tuna, crab or any other non oily canned fish.

Salmon DILLicious Fishcakes

Ingredients

  • 5 medium potatoes mashed
  • 2 cans Salmon (213 each)
  • 2 red chillies minced
  • 1/2 cup Peas
  • 1 Egg
  • 1/4 cup Flour
  • Salt
  • 1/4 cup Dill finely chopped
  • 4 tbsps Dijon Mustard
  • 2 tbsps Sour cream

Instructions

  1. Boil the potatoes in salted water and add the peas
  2. Remove all the bones from the Salmon and mash
  3. Add salt & pepper, 3 tbsps of diced dill, 2 tbsps minced red chillies, mustard, egg and mix
  4. Divide, shape into patties and dredge in flour
  5. If the patties have absorbed all the oil, dredge in more oil and shallow fry till crispy
  6. Mix together sour cream & dijon, salt & pepper, dill and red chillies
https://kravingsfoodadventures.com/salmon-dillicious-fishcakes/

 

Shrimp & Asparagus with Quinoa

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The combination of Shrimp & Asparagus together is one of my favorite things. When I found some really delicate Asparagus, I decided to make this into a delicious Easy Weeknight Meal! This is going to be paired with quinoa, onion, minced garlic, parsley, red chili & paprika and finished with a vegetable broth.

Watch the video to see how to prep Asparagus and the woody bits at the bottom can be thrown into a stock pot with other left over bits to make stock.

Shrimp and Asparagus is a marriage made in heaven and paired with garlic and paprika and tossed together with cooked Quinoa is so hearty and healthy. This recipe can be eaten hot or cold and leftovers make a great lunch!

You can use as much Shrimp as you like in the dish. If making this as a buffet style salad you can use smaller salad shrimp or even finely dice the shrimp post cooking so it’s evenly distributed throughout the quinoa!

Because this is an Easy Weeknight Meal recipe, it’s designed to prepare it in the shortest possible way without sacrificing the delicious.

Serve warm or cold

Shrimp & Asparagus with Quinoa

Ingredients

  • Olive Oil
  • 1 cup diced Onion
  • Handful of Asparagus
  • 500 gms, 1 lb shelled and deveined Shrimp
  • 2-3 cloves of Garlic minced
  • 1 red chilli, sliced
  • 2 tsps smoked Paprika
  • 1 cup Quinoa
  • 2 cups Vegetable stock
  • Salt to taste

Instructions

  1. Heat the olive oil and sweat the onions
  2. Make room in the pam and allow the asparagus to caramelize in the heat
  3. Add the shrimp, the garlic and the red sliced chilli
  4. Add the paprika and mix well
  5. Cook till the shrimp is just cooked
  6. Remove the asparagus and shrimp and add more oil to the empty saute pan
  7. Lightly fry the quinoa and add the stock and bring to the boil
  8. Add salt only if required cover and cook for 18+ minutes till the quinoa is cooked
  9. Add more stock if the quinoa starts to dry out
  10. Fold in the Asparagus and Shrimp mixture when the Quinoa is cooked and all the stock has evaporated
https://kravingsfoodadventures.com/shrimp-asparagus-quinoa/

CHICKEN POT PIE – Easy & delicious RECIPE

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Chicken Pot Pie is comfort food as it’s best. This is one of my younger son’s favorites and he had been asking for this for weeks. The combination of Chicken chunks with veggies like carrots and celery, flavored with cumin & paprika and studded with sun dried tomatoes in a creamy mushroom gravy against the pie dough crust makes you feel all warm as fuzzy – if you don’t believe me, take a look at the beginning of the video!

CHICKEN POT PIE – Easy & delicious RECIPE

Ingredients

  • Stick of cold butter – ½ cup grated
  • All purpose flour – 10 oz, 283 gms
  • Salt
  • 120 ml cold water
  • ½ cup diced onions
  • 1 Chicken breast – approx. 1 cup
  • 1 tsp each Cumin powder & Smoked Paprika
  • Salt
  • 1 cup sliced mushrooms
  • ½ cup each diced celery and carrots
  • 2 tbsps sundried tomatoes
  • ½ cup water
  • 4 tbsps butter
  • 4 tbsps flour
  • 2 cups chicken stock
  • ¼ cup cream

Instructions

  1. Grate the stick of cold butter
  2. Sift the flour
  3. Add some salt and the all of the grated butter to the flour and work this into the dough to create a crumbly straggly mixture
  4. When you’ve got all that butter incorporated into the flour add 120 ml of cold water – all at the same time
  5. Cover this and leave it aside to rest for about 30 mins
  6. Add some oil to my hot saute pan and saute are a ½ cup of diced onions
  7. Add the Chicken
  8. Add 1 tsp of Cumin powder followed by 1 tsp of Smoked Paprika
  9. Add some salt to taste
  10. Add the sliced mushrooms
  11. Add 1/2 cup of celery, followed by ½ cup diced carrots
  12. Also add 2 tsps of chopped Sunndried tomatoes
  13. Add ½ cup of water and cover it to allow the veggies to steam for a few minutes.
  14. Take everything out and leave aside to cool on a plate
  15. In the same pot, I love one pot dishes, heat up the saute pan and add 4 tbsps of butter
  16. Add 4 tbsps of flour a little at a time to make a roux
  17. I’ve also heated up 2 cups of Chicken stock and just add this in a little at a time
  18. Just keep whisking after each addition
  19. Add salt to taste.
  20. Add a ¼ cup of cream and incorporate
  21. Roll out the rested dough and cut in a circle large enough to overhang the ramekin
  22. This is optional but I like to cut flowers out of the extra dough to decorate
  23. Fill up your ramekins and brush the lip with butter so it will prevent the dough from sticking
  24. Very carefully, Iay the pie dough circle over the ramekin, like dough always does, it contracts a little bit because of the gluten
  25. Stretch it with youry fingers and using the thumb and index finger of both hands, roughly crimp it all the way around till the dough is nice and secure
  26. Brush the top with some beaten egg, this will give the dough a beautiful golden hue
  27. Pinch the petals of my flower to give it some life and add it to the middle ..with a knife make perforations all around to allow the steam to escape while baking
  28. Bake in a preheated 350 degree oven for 20 – 30 mins till the tops are golden brown
https://kravingsfoodadventures.com/chicken-pot-pie-easy-delicious-recipe/

 

Chow

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I’m excited to launch this new series of recipes called ‘Easy Weeknight Meals’. This is a collection of my midweek throw in the pan concoctions that have worked well and I decided to share them with you to inspire you to get over that midweek hump and get cooking!

I’m making something my grandma simply called Chow. It’s a really quick recipe if you can even call it that – basically you toss together some meat protein together with veggies & boiled eggs with Sphagetti and ketchup. It certainly started out and being something that was made for the kids to enjoy, but adults can’t help chowing down on it either.

I surveyed the pantry and have a ½ pepper, some mushrooms, some super greens spaghetti, celery, hot sauce, some frozen peas, ketchup, some turkey sausage, some precooked chicken breast, an onion, green onions, garlic, an egg,

To save time, it is a busy weeknight I’m going to boil my eggs and the pasta together. I’m going to give my eggs a 5 min head start and then I will also add the sphagetti. Cook the pasta till it’s all dente. I’ve add 150 of pasta and I’m going to wait till it softens and slides into my pot.

I like recipes that allow you time to do prep in between so while my egg, spaghetti and peas cook, I like to prep all my veggies and meat protein. In the recipe I’ve listed all the ingredients I had available but you can switch up these ingredients very easily.

All the protein & veggies are then cooked and tossed together with the cooked spaghetti and ketchup – such a simple and delicious meal!

Chow

Ingredients

  • 1 egg
  • 150 gms Spaghetti
  • 6 Spring Onions
  • 3 cloves garlic minced
  • ½ cup each diced celery and green pepper
  • 1 cup sliced Mushrooms
  • 2 Turkey sausages
  • ½ cup cooked Chicken breast
  • 4-6 tbsps Ketchup
  • Splash of hot sauce

Instructions

  1. Heat a pot of boiling water, insert an egg an allow it to cook for 5 mins before adding 150 gms of Spaghetti, add salt and allow to cook till almost al dente
  2. Add a cup of frozen peas, cook and drain
  3. Insert the egg in cold water and peel
  4. Dice all veggies, meat proteins and egg
  5. In a saute pan heat some oil and saute the spring onion bulbs, garlic and add the Chicken and Turkey
  6. Add all the Mushrooms, followed by the other veggies
  7. Add the spaghetti and the ketchup and toss
  8. Add the optional hot sauce and fresh spring onion leaves
  9. Note: Use a regular Onion as a substitute for Spring Onions
https://kravingsfoodadventures.com/chow/