Smores Bars

 

• 1 cup (120g) all-purpose flour be sure to measure properly
• ▢1 cup (100g) graham cracker crumbs about 8 full graham crackers
• ▢½ teaspoon baking powder
• ▢½ teaspoon salt
• ▢½ teaspoon ground cinnamon
• ▢½ cup (113g) unsalted butter softened to room temperature
• ▢¾ cup (150g) firmly packed light brown sugar
• ▢1 large egg room temperature
• ▢1 and ½ teaspoons vanilla extract
• ▢1 7-ounce jar (198g) marshmallow creme¹
• ▢1 cup (171g) milk chocolate chips²

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• Preheat the oven to 350°F (177ºC). Line an 8" square baking pan with aluminum foil or parchment, leaving enough overhang on the sides. Spray with non-stick spray. Set aside.
• In a medium size bowl, whisk together the flour, graham cracker crumbs, baking powder, salt, and cinnamon. Set aside.
• In a large bowl using a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and continue to mix until combined, scraping down the sides of the bowl as necessary.
• Reduce the mixer to low speed and slowly add the dry ingredients to the wet ingredients. Mix until combined.
• Press approximately ⅔ of the graham cookie dough evenly into the prepared pan. Spread the marshmallow creme on top. I find the best way to do this is to scoop out the entire amount of creme into the middle of the dough, spray a spatula generously with non-stick spray, and spread it as best as you can. Sprinkle the marshmallow layer evenly with the chocolate chips.
• Mold the remaining cookie dough into 5 or 6 flat pieces and layer on top of the chocolate chips. Spread around with your hands the best you can. If some chocolate chips and marshmallow spots are exposed, that's completely ok (and encouraged!).
• Bake the bars for 26-28 minutes, or until the top is lightly golden brown and the spots of marshmallow creme that stuck out are just beginning to brown. Allow to cool completely on a wire rack before cutting into squares. Bars stay fresh covered tightly at room temperature up to 1 week. Bars may be frozen up to 3 months. Thaw overnight in refrigerator or warm up individually in the microwave for 15-20 seconds.

Slow Cooker Chicken Nachos

 

ngredients

SLOW-COOKER MEXICAN CHICKEN (SEE NOTE 1)

• 1 kg (2 lb 3 oz) boneless, skinless chicken breast (see note 2 if you prefer to use thighs)
• 1 onion, finely diced
• 1 tbsp freshly minced garlic
• 2 tbsp tomato paste (concentrated puree)
• 1 tbsp chipotle in adobo
• 400 g (14 oz) canned diced tomatoes
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tbsp dried oregano
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 2 tsp sea salt flakes, plus extra to finish
• 1 tsp cracked black pepper

LOADED CORN TOPPING

• 1 cup (200 g) corn kernels (fresh, frozen and thawed, or tinned – I used fresh)
• Juice and zest of 1 lime
• ¼ cup (35 g) crumbled feta
• ½ cup (15 g) coriander (cilantro) leaves, finely chopped, plus extra leaves to garnish (optional)
• 1 tsp Tajin (or ½ tsp sweet paprika mixed with ¼ tsp sea salt flakes)

NACHOS

• 300 g (101/2 oz) corn chips
• 250 g (9 oz) shredded Mexican cheese
• ¼ cup (60 g) sour cream
• 1 jalapeño, sliced (optional)
• ¼ tsp Tajin or sweet paprika, to finish (optional)

Instructions

PREPARE THE SLOW-COOKER MEXICAN CHICKEN

1. Place all of the slow-cooker chicken ingredients in the base of a slow-cooker.
2. Stir to combine the chicken with the spices and liquid.
3. Cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender and shreddable.
4. Once cooked, use a ladle to remove half of the sauce (the chicken releases juices during cooking). Shred the chicken directly in the slow-cooker using two forks or tongs. Ladle the sauce back into the slow-cooker, until you have reached your desired consistency (I like to serve any leftover sauce on the side for extra drizzling and dunking!). Season the chicken to your liking with extra salt, if desired.

PREPARE THE LOADED CORN TOPPING

1. Combine the ingredients in a small bowl and set aside.

ASSEMBLE THE NACHOS

1. Preheat the oven grill (broiler) to high.
2. Spread the corn chips evenly across a baking tray or ovenproof dish. Sprinkle generously with the shredded Mexican chicken (see note 1 for quantities).
3. Cook under the grill for 6–8 minutes, or until the cheese is melted and bubbly.

FINISH AND SERVE

1. Remove the nachos from the oven and top with the loaded corn topping, sour cream, sliced jalapeño and a sprinkle of Tajin/sweet paprika, if using.
2. Serve immediately and enjoy!

Creamy Lemon Pepper Chicken

• 2 boneless, skinless chicken breasts (500 g/1 lb 2 oz in total), cut in half horizontally to make 4 steaks (see note 1 to use thighs)
• ½ tsp sea salt flakes
• 1 tsp cracked black pepper
• 1 tsp sweet paprika
• ¼ cup (35 g) plain (all-purpose) flour
• 1 tbsp olive oil
• 1 tbsp unsalted butter

CREAMY LEMON PEPPER SAUCE

• ¼ cup (60 ml) water
• 1 tbsp unsalted butter
• 1 tbsp freshly minced garlic
• ½ cup (125 ml) chicken stock
• 300 ml (10 fl oz) thickened (heavy) cream
• 1 tsp dijon mustard
• Juice and zest of 1 lemon
• 1 tsp cracked black pepper, plus extra to serve
• ½ cup (50 g) freshly grated parmesan
• Sea salt flakes, to taste

TO SERVE

• Freezer-friendly mashed potatoes or rice
• Steamed green beans (or greens of your choice)
• Lemon slices
• 1 tbsp freshly chopped flat-leaf (Italian) parsley (optional)

INSTRUCTIONS

1. Chicken – Season the chicken with the salt, pepper and sweet paprika.
2. Put the flour on a plate or a sheet of baking (parchment) paper. Press the chicken into the flour so that all sides are evenly coated.
3. Heat the olive oil and butter in a large, deep, heavy–based pan over medium–high heat. Add the chicken and cook for 5–6 minutes or until the chicken is just cooked, turning once halfway. Set aside on a plate.
4. Creamy lemon sauce – Deglaze the pan using the ¼ cup (60 ml) of water OR wipe the pan clean with a paper towel. Add the butter and garlic and cook, stirring, for 30–60 seconds, or until the butter is melted and the garlic is fragrant.
5. Add the chicken stock and cook for 1–2 minutes until it has reduced by half.
6. Reduce the heat to medium–low and add the cream, mustard, lemon juice and zest and the pepper. Simmer for 2–3 minutes or until the sauce has thickened slightly.
7. Stir through the parmesan, season with salt to taste and return the chicken to the pan for 2–3 minutes until heated and cooked through.
8. Serve – Serve the chicken with mashed potatoes or rice, steamed greens, lemon slices, an extra crack of black pepper and parsley, if using.

Mini Lunchbox Pizza Recipe

SCALE

DOUGH

• 2 cups (300 g) self-raising flour (see note 1 if you only have plain/all-purpose flour)
• 1 cup (250 g) full-fat plain Greek yoghurt

TOPPINGS

• ⅓ cup (90 g) tomato paste (concentrated puree)
• 1 cup (125 g) freshly shredded mozzarella
• ½ cup (80 g) pepperoni

Cook Mode Toggle on to prevent your screen from locking.

INSTRUCTIONS

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line a baking tray with baking (parchment) paper.
2. In a large bowl, combine the self-raising flour and yoghurt. Mix with a spoon until the mixture resembles large flakes, then combine with your hands, kneading until a soft dough forms (this will take about 1–2 minutes, see note 2 for further instructions and troubleshooting).
3. Lightly flour a clean work surface and roll out the dough to about a 1 cm (1/2 inch) thickness. Use a large mug or cookie cutter to cut out rounds (or you can make one large pizza instead). Combine any leftover dough scraps using your hands, roll out again and use your cutter to create more rounds. Repeat this process until there is no dough left.
4. Place the dough rounds on the prepared baking tray (use two baking trays if needed). Spread a small amount of tomato paste over each round.
5. Top with shredded mozzarella, followed by the pepperoni.
6. Bake for 12–14 minutes, or until the dough is golden and the cheese has melted (if using two trays, place one in the top and one in the bottom of the oven, there is no need to swap them during cooking).
7. Allow to cool slightly on the tray before serving.

Meatball Parmigiana Bake

 CHICKEN [or beef] MEATBALLS

• 500 g (1 lb 2 oz) minced (ground) chicken
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• 2 tbsp finely chopped parsley leaves (or use 1 tsp dried parsley)
• 1 tsp freshly minced garlic
• 1 cup (60 g) panko breadcrumbs
• 2 tbsp milk
• ½ cup (50 g) freshly grated parmesan
• 1 egg

SAUCE

• 1 tbsp olive oil
• 1 onion, diced
• 1 tbsp freshly minced garlic
• 3 tbsp tomato paste (concentrated puree)
• 1 tbsp red wine vinegar
• 800 g (1 lb 12 oz) canned diced tomatoes
• 2 tsp sugar
• 1 tsp sea salt flakes
•   ½ tsp cracked black pepper
• 2 tbsp chopped fresh oregano leaves (or 2 tsp dried oregano)

THE BAKE

• ½ cup (60 g) shredded cheddar
• 1 cup (150 g) shredded mozzarella
• 1 cup (60 g) panko breadcrumbs
• Olive oil spray

TO SERVE

• Toasted crusty bread
• Fresh green leafy salad

INSTRUCTIONS

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Make chicken meatballs – Place all the meatball ingredients into a large bowl and use your hands to combine into a uniform mixture.
3. Assemble meatballs – Roll portions of the meatball mixture into even balls, just larger than a golf ball. Wet your hands with water as needed to keep the mixture from sticking.
4. Cook sauce – Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes, until softened.
5. Add the tomato paste and cook, stirring, for 1–2 minutes, until it has deepened in colour (see note 1).
6. Add the vinegar and cook, stirring, for 1 minute, until evaporated.
7. Stir through the diced tomatoes, sugar, salt, black pepper and oregano. Simmer for 2–3 minutes.
8. Add the meatballs – Drop the meatballs into the sauce in a single layer. Spoon some sauce over the meatballs (they do not need to be completely covered or submerged).
9. Remove from the heat and sprinkle the cheddar and mozzarella over the meatballs, followed by the panko breadcrumbs. Spray generously with olive oil spray.
10. Bake – Bake for 25 minutes. For an extra crispy top, you can grill (broil) the bake on high under the oven grill (broiler) for 3–5 minutes until the cheese is melted and the breadcrumbs are golden brown (although the results pictured are without grilling).
11. Serve – Serve the chicken meatballs family-style in the centre of the table for everyone to help themselves, with toasted crusty bread and a green leafy salad.

Pumpkin Alfredo

 

Ingredients

• 1 lb fettuccini noodles cooked to package directions
• 8 tablespoons butter
• *5 oz package sage about 1/2 cup, roughly chopped
• 5-6 cloves garlic finely minced or pressed
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1.5-2 cups fresh grated parmesan cheese
• kosher salt to taste

Instructions

• While pasta is cooking, melt butter in a large pan. Add chopped sage and cook, stirring lightly for 3-4 minutes until butter is light golden brown and sage is bubbly.  Use a slotted spoon and let butter drip into pan and then place sage on paper towels to drain.  Set aside.
• Add garlic to pan and stir for about 30 seconds on low heat.  Add pumpkin and cream and bring to a simmer.  Whisk in cheese and astir to melt.  Sauce should be bubbling for a few minutes.  If sauce feels too thick, you can always add more cream (or a little pasta water), and if it ends up too thin at any point, just a add a little more pumpkin!  It's very flexible. Taste sauce and add salt to taste.
• Drain noodles and add them to pan with sauce.  Toss.  Top with more parmesan if you like and sprinkle sage on top.

Notes

*Note about sage.  While delicious and fun, you can absolutely skip this step if you like.  Although I love the crunchy fried sage, it doesn't really affect the overall flavor of this dish enough to matter if you skip it.  If I'm making this for company or special occasion I'll include it, but if it's just for family dinner, I'll often just skip it and save a couple dollars on my grocery list!

Marry Me Chicken

 

Ingredients

• 4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced in half horizontally)
• 1½ teaspoons kosher salt
• 2 Tablespoons olive oil
• ¼ cup all-purpose flour
• 3-4 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup Parmesan cheese, freshly grated and divided
• 1 (7-ounce) jar sundried tomatoes, drained and chopped (about ½ cup)
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• ¼ cup basil leaves, thinly sliced
• Cooked pasta or mashed potatoes, for serving

Instructions

• Season chicken with salt. Dredge in flour, shaking off any excess and discarding unused flour.
• Heat oil in a pan. Sear for 4-5 minutes per side until browned. Don't overcrowd the pan and work in batches, adding more oil, if needed. (we aren't worrying about cooking the chicken all the way through yet). Transfer to a plate and set aside.
• Add garlic and saute for 30 seconds. Add broth and deglaze the pan by scraping up any browned bits from the bottom of the pan. Add cream, ¼ cup of Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, and red pepper flakes. Stir then return the chicken to the pan.
• Bring to a simmer then reduce heat to medium-low. Cook until chicken reaches 165°F when tested with a digital meat thermometer, about 5-8 minutes.
• Sprinkle with basil, remaining Parmesan cheese, and additional red pepper flakes (if desired). Serve over pasta or mashed potatoes.