samedi 12 septembre 2020



1 tablespoon olive oil
3 cups cooked, shredded chicken
1/2 teaspoon cumin ground
1 1/2 teaspoons chili powder
1 teaspoon onion powder
Dash of cayenne pepper
2 cloves garlic, minced
1 jalapeno, seeded and finely chopped
1 red bell pepper, diced
1 cup frozen corn, thawed
1 (15 oz.) can black beans, drained and rinsed
1 cup sour cream
4 ounces cream cheese, softened and cubed
1 tablespoon lime juice
1 cup shredded cheddar cheese
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
6-8 large wraps or tortillas
1 1/2 to 2 cups tortilla strips, optional

In a large skillet, heat the olive oil over medium heat. Add the shredded chicken, cumin, chili powder, onion powder, garlic, and peppers. Cook about 5 minutes, or until mixture is warmed through and peppers are just tender.
Stir in the corn, beans, sour cream, cream cheese and lime juice. Continue cooking and stirring until cream cheese is melted. Remove from heat and stir in the cheddar cheese, green onions and cilantro.
Divide the mixture between the wraps and sprinkle with tortilla strips, if desired. Roll up tightly and serve immediately.


1 (12 oz.) package frozen raspberries
1/2 cup water
2 tablespoons sugar
1 tablespoon cornstarch
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
2 cups white chocolate chips
1/2 cup Half and Half
3 (8 oz.) packages cream cheese, softened
1/2 cup sugar
1 tablespoon flour
3 eggs, room temperature
1 teaspoon vanilla

In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
In a medium saucepan, make the raspberry sauce by combining raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour. With mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate.
Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Biscuit Chicken Pot Pie Casserole

2 cups Chicken (cooked and shredded)
3 cups Mixed vegetables (I used corn, carrots, green beans, and peas)
4 tablespoons Butter
1/2 cup All purpose flour
1 1/2 cup Milk
2 cups Chicken broth
1 can Cream of chicken soup
1 teaspoon Italian seasoning
1 package Canned biscuit dough


Start by cooking vegetables until tender. 

Cook biscuits according to package directions. 

Meanwhile, melt butter in a pot. Add flour and whisk. Slowly add milk and broth and whisk until combined and a thick sauce has formed. Add cream of chicken soup and Italian seasoning. Whisk again until well combined. Add chicken to this and mix once again. Add to the bottom of your prepared casserole dish. 

Add biscuits to the top of your casserole dish and serve.

Sticky Chocolate Loaf Cake

Sticky Chocolate Loaf Cake


250 g unsalted butter (softened plus extra to grease)
225 g dark brown soft sugar 
3  medium free-range eggs 
150 g golden syrup 
1 tbsp vanilla essence 
100 g milk chocolate (melted)
225 g plain flour 
 tsp bicarbonate of soda 
25 g good-quality cocoa powder 
250 ml boiling water 
For the decoration
250 g milk chocolate 
350 g strawberries 
2  boxes of chocolate fingers 

Step 1
Preheat the oven to 190°C/170°C Fan/Gas mark 5 and then grease and line a 900g loaf tin.
Step 2
Place the butter and sugar into a mixer and mix for a few minutes until light and fluffy. Add the eggs one at a time, and mix well.
Step 3
Gradually add the syrup, vanilla essence and melted chocolate – mix well.
Step 4
Sift the flour, bicarbonate of soda and cocoa powder into another mixing bowl. Add a third of the flour mix into the cake mix and blend well. Add half the boiling water, then half the flour mix and beat well. Now add the remaining water and flour, mix well.
Step 5
Carefully pour the mixture into the prepared tin and bake for 30 minutes. Now reduce the heat to 170°C/fan 150°C/Gas mark 3 ½ and bake for another 30-40 minutes or until a skewer comes out almost clean. Do not worry if it’s a bit sticky – it will continue to cook whilst cooling. Remove from the tin, transfer to a serving plate and allow to cool.
Step 6
To decorate, pour over half the melted chocolate and spread evenly over the cake. Now place the chocolate fingers evenly around the cake. Dip the strawberries into the remaining chocolate and place on and around the cake. Enjoy!

Baked Cod with a Chorizo Crumb

Baked Cod with a Chorizo Crumb


For the cod
175g chorizo, skin removed, sliced
50g breadcrumbs
25g toasted flaked almonds
Zest of ½ lemon
½ - 1tbsp olive oil plus extra for greasing
4 boneless, skinless cod fillets

For the Aioli
6tbsp mayonnaise
1 garlic clove, crushed
½ lemon, juice only

To serve
seasonal vegetables

Preparation method

1.    Preheat the oven to 200°C/180°C Fan/Gas mark 6.  
2.    Heat a frying pan to a medium heat and add the chorizo.  Cook until it releases oil and begins to crisp.
3.    Meanwhile, prepare the aioli by placing all the ingredients in a bowl, mix together and season to taste, place in the refrigerator to chill.
4.    Now add the chorizo and its oil to a food processor with the breadcrumbs, almonds, zest and olive oil and blitz until you have a crumb.  Season to taste.
5.    Place the cod on a lightly greased baking tray.  Heap the crumbs onto each fillet and pat down so that they are well covered.  Allow to chill in the refrigerator for 20 minutes to firm up. Place in the oven and bake for 10-15 minutes, until the flesh has turned opaque and the crumb is golden.
6.    Remove the cod from the oven and divide between four plates with a serving of vegetables and a good dollop of lemon aioli.  Enjoy!

Skippy Peanut Butter & Jelly Pancakes

Skippy Peanut Butter & Jelly Pancakes


For the pancakes
200g plain flour
30g caster sugar
½ tsp bicarbonate of soda
1 tsp baking powder
50g butter, plus extra for frying
100g Skippy® Creamy Peanut Butter
2 free range eggs
400ml whole milk

To serve
100g Skippy® Creamy Peanut Butter
100g strawberry jam
Fresh Strawberries


1.    In a large bowl add the plain flour, caster sugar, bicarbonate of soda and the baking powder, mix through and make sure there are no lumps.
2.    In another bowl melt the butter in the microwave for 30-60 seconds and add the Skippy® peanut butter, whisk until smooth.  Now add the eggs and mix through the milk.

3.    Now gradually add the milk mixture to the flour mixture and whisk until you have a smooth batter.

4.    Heat a frying pan over a medium heat and brush with melted butter.  Working in batches pour a ladle of batter onto the pan and cook for 2-3 minutes on each side until set and golden. Set aside on warmed plates.
5.    Meanwhile, place the Skippy® peanut butter and jam in separate bowls and microwave for 30-60 seconds until melted and able to drizzle.
6.    Drizzle the Skippy® peanut butter and jam over the pancakes, top with strawberries and serve immediately. Enjoy!


INGREDIENTS 1 tablespoon olive oil 3 cups cooked, shredded chicken 1/2 teaspoon cumin ground 1 1/2 teaspoons chili powder...