Cheesy Chicken Nachos With Doritos#SundayFunday

These Doritos are with melted gouda cheese, homemade refried beans, spicy  chicken mince  in taco seasoning and a sprinkling of coriander, they are fantastic.  Whatever you would normally use on your nachos just use on the Doritos. Pop the tray into the oven at 180°C for 5-7 minutes or until the cheese has  just melted. That’s it, easy, peasy and delicious snack or appetizer to serve for a party.

Ingredients

Doritos
Chicken Mince
Homemade Taco Seasoning
Shredded Cheddar Cheese or Gouda
Homemade Refried Beans
Sliced Onion
Chopped Scallions Greens
For The Chicken Mince With Taco Seasonings
½ Kg Chicken Mince
2 Tablespoons Chopped Onions
1 Tablespoon Taco Seasoning

Method
For The Chicken Mince With Taco Seasonings

In a large sauté pan, cook the chicken mince, breaking it up, for about 4 -5 minutes. Add onions, homemade taco seasoning sauté until the onion is translucent. Set aside.
Place a layer of Doritos on the serving dish. Top with homemade refried beans. Then the shredded cheese (I used Gouda cheese).

Bake at 180°C for 5-7 minutes or until cheese is melted
Don’t bake the Doritos nachos too long or they’ll start to get a little crispy on top. 

Garnish them with sliced onions & chopped scallion greens.
These tasted so very, very good! My friends enjoyed these. You will definitely want to make these nachos with Doritos the next time you have a party or a get together. They make a wonderful snack, party dish, appetizer or even a casual dinner.

Labels: Baked, Doritos, Nachos, Chicken Mince, Party pleasers ,Refried Beans, Cheese, Mexican, Homemade, American

National Corn Chip Day for #SundayFunday 

• Cheesy Chicken Nachos With Doritos by Sneha’s Recipe
• Chilaquiles by Palatable Pastime
• Chili Frito Pie by A Day in the Life on the Farm
• Elotes Dip by Culinary Cam
• Frito Pie by Amy’s Cooking Adventures
• Nuts and Bolts Chex Mix by Karen’s Kitchen Stories

Gluten-Free Quinoa Fusilli Pasta Ring#SundayFunday

This is a healthy pasta, quinoa pasta it's gluten free and delicious. I have noticed that when you normally cook pasta after cooling it clumps up, so requires to be oiled immediately. But that's not the case in this quinoa pasta it does not require oil after draining since it does not clump up after cooling. Loved the taste of this pasta.

Ingredients
2 Cups Gluten Free Quinoa pasta
1/3 Cup Chopped Carrot
1/3 Cup Chopped French Beans
1/3 Cup Parboiled Broccoli
1/3 Cup Boiled Shredded Chicken
1 Medium Onion - chopped
3 Big Cloves Garlic - finely chopped
2 Tablespoons Olive Oil
3 Tablespoon Pasta Sauce
¾ Cup Grated Cheddar Cheese
1/3 Cup Half & Half
2 Large Eggs
Salt to taste
A Dash of Black Pepper Powder
½ Teaspoon Paprika powder

Method

Boil the Gluten free quinoa pasta till 80% done.
Strain the quinoa pasta and run through cold water.

In a pan, heat oil, add the onions and garlic sauté till raw aroma of the garlic vanishes, add the chopped beans and carrot sauté for a minute. Cover and cook till the carrots are half done. Then add the pasta sauce and paprika powder, sauté for a minute or two. Add the broccoli, shredded chicken and pasta. Stir to combine, add the salt and give it a good mix. Keep aside to cool.

In a large mixing bowl add in eggs, half and half, pepper and salt whisk to combine well, add in the cooled pasta mixture and mix well till combined. Now add in 1/3 cup cheese and mix.

Grease a ring mold well with butter, sprinkle a little or the remaining cheese at the bottom. Press in the pasta mixture well, add the remaining cheese on the top. Tent the pan with a foil.

Bake in a preheated oven at 180°C for 20 minutes. After 20 minutes remove the foil and bake again for another 20 minutes or till a skewer inserted comes out clean.

Cool it for 10 minutes. Unmold and serve.

Delicious meal is ready!! Serve warm. 
Labels: Gluten free, Pasta & Noodles, Bundt, Quinoa, Egg, Chicken, Sunday Funday, Baked, Main course

Sunday Funday  - Noodle Ring Day

• Cheesy Noodle Ring with Creamy Shrimp and Scallops by Karen’s Kitchen Stories
• Gluten-Free Quinoa Fusilli Pasta Ring by Sneha’s Recipe
• Spaghetti & Meatballs Noodle Ring by Amy’s Cooking Adventures  

Brown Bread Dark Chocolate Bread Bundt Pudding#BundtBakers

This is delicious pudding that requires no custard or ice cream to serve. The gooeyness of chocolate and the softness of the bread is just delicious, you can't stop at one helping that's for sure.

Ingredients
335 Grams Brown Bread - thickly sliced
50 Grams Softened Salted Butter or as required
4 Eggs
60 Grams Granulated Sugar
1 Tablespoon Cocoa powder
140 Grams Dark Chocolate - chopped
300 Ml Fresh Cream
1 Teaspoon Orange zest
400 Ml Milk
30 Grams Raisins
Vanilla Ice cream, to serve - optional

Method
Butter a 10" ring pan well.

Spread butter both sides of the bread slices and arrange them in the pan. Arrange bread in prepared buttered pan.

Sprinkle half of the chopped chocolate on the pieces of bread.

Whisk the eggs, sugar until combined, then stir in cocoa powder, orange zest, raisins, half of the chocolate and milk. 

Pour chocolate cream mixture over, making sure all bread is coated. Set aside for an hour for bread to soak up mixture.

Tent the bundt pan with foil and Bake at 180 degrees C for 35-40 minutes until edges are set but center has a wobble.   

Remove from oven and set aside to cool slightly.

Unmold and enjoy.. just delicious ..yum yum!!

Labels: Chocolate Pudding, Bundt, Bundt Bakers, Baked, Dessert 

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This month Simply Inspired Meals is hosting Spooky Bundt Cakes. She asked the group to make any cake that had some element that made it spooky. This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
Bread Pudding Bundts 

• Bread Pudding Recipe From My Mom from Patyco Candybar
• Brown Bread Dark Chocolate Bread Bundt Pudding from Sneha’s Recipe
• Fall Harvest Bread Pudding from A Day in the Life on the Farm
• Glazed Donut Bread Pudding from Food Lust People Love
• Pumpkin Bread Pudding from Palatable Pastime

Keto Moroccan Whole Oven Roasted Chicken#EatTheWorld

I made this chicken to take for our friends house warming party. This has a crispy skin. Brining the chicken will give you this result. Points to note. Do not brine the chicken for more than 24 hours. The chicken should be pat dry before your rub it with dry prepared rub.

Ingredients
1¼ Kg Whole Chicken
For The Brine
1 Red Onion - roughly chopped
4 Cloves Garlic - chopped
2 - 3 Whole Limes
½ Teaspoon Cardamom Powder
2 1/2 - 3 tablespoons Marrakesh Market Blend
2 Teaspoons Pink Himalayan Salt or Sea Salt
Other Ingredients
2 -3 Tablespoons Olive oil
For The Dry Rub
2 Teaspoons Turmeric powder
1 Teaspoon Smoked Paprika
1 Teaspoon Cayenne pepper powder
1 Teaspoon Cumin powder
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper powder

Method
For Brining The Chicken

Add all the ingredients in a large pot and the chicken, cover the chicken with water - enough to submerge it. Refrigerate it only for 24 hours. After 24 hours, wash the chicken well inside out with fresh water to remove all the excess salt. Place it on a wire rack to remove all the excess water in a sitting position. After 15 -20 minutes, dry this a clean cloth. The chicken should be pat dry or else you will not get a crispy skin.
For The Dry Rub

Mix the ingredients for the dry rub in a small bowl. Add the oil and mix it well in. Rub over the chicken. 

Place in a 9-inch x 13-inch roasting pan. Nestle a sliced lime in the cavity of the chicken and tie the legs with a thread. Roast it in a pre heated oven with both the elements on at 200°C for 1 hour tented with a foil. 

After an hour remove the foil, change the side / flip the side of the chicken again bake for 45 minutes to an hour or till the chicken is cooked when the thermometer inserted on the thicken part of the chicken reaches the temperature is 165°F / 74°C. Now broil ( only the top element on at 225°C degrees for 10 minute. 

The chicken is done to perfection. Take this out and serve hot.

My Notes

All nutritional data are estimated and based on per serving amounts.
Net Carbs per serving: 3 g

Labels: Eat the World, Moroccan, Middle Eastern, Chicken, Baked

 

Check out all the wonderful Moroccan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Kefta Tagine with Eggs in Tomato Sauce 

Culinary Adventures with Camilla : Briwat Bil Kefta + Other Moroccan-Inspired Bites 

Sneha’s Recipe: Keto Moroccan Whole Oven Roasted Chicken 

Sugarlovespices: Moroccan vegetable stew with butternut squash and chickpeas 

Palatable Pastime: Moroccan Roasted Cauliflower with Sesame 

Kitchen Frau: Grated Carrot Salad with Oranges 

Pandemonium Noshery: Bissara - Moroccan Legume Soup  

A Day in the Life on the Farm: Harira CulturEatz: Chicken Bastilla  

Magical Ingredients: Spicy Moroccan Vegetable Tagine

Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives#EatTheWorld

Traditionally, tajin sfinari bil zaytun is cooked stove top and then baked in an oven, a clay pot is used, which is later transferred to the oven. This colorful, its combination of carrots and green olives has a unusual mix of flavorings, like caraway seeds, lemon juice, cinnamon, harissa paste and parsley.

Tagine in Libya doesn't refer to the distinctive Morrocan cooking vessels, it just means casserole. 

Serves 3 -4
Ingredients  
½ Kg Boneless Lamb / Mutton - cut into 2" cubes
500 Ml Lamb Bone Stock / Chicken Stock or Water
500 Grams Carrots - sliced diagonally into thick pieces
1 Medium Onion- chopped
1 Teaspoon Grated Ginger
1 Stick Cinnamon
1 Teaspoons Caraway Seeds / Shahjeera
Salt & Black Pepper powder - to taste
½ Cup Pitted Green Olives
1 Heaped Teaspoon Harissa - I used homemade Harrisa
For Serving
Olive oil
Juice of one lemon
½ Cup Chopped Parsley

Method

Place the onion, cinnamon and caraway seeds in the pot ( I used my mud pot) with olive oil, and stir on medium heat.

Add the diced lamb, stirring occasionally until it is evenly browned. Add the stock. Cover and leave to cook on a medium heat until the meat is just done, at this point the stock should be reduced to about half the amount (concentrated). Remove the meat from the pot with a slotted spoon and strain the liquid through a sieve (fine enough to catch the caraway seeds). 

Add the meat, stock to same mud pot. Add in the carrots, cover the pot tightly with foil, and place in the oven for about 45 minutes at 200°C. When the carrots and lamb are fork tender, add the harissa and mix it in the sauce. Scatter olives on top and place the pot in the oven for about 10 minutes without a cover. 

When some of the sauce has evaporated and the lamb has browned slightly, remove from the oven. Don't let it dry out!
Stir in the fresh lemon juice over it and drizzle generously with olive oil, then garnish with chopped parsley.

Enjoy warm with bread to soak up the sauce.

Labels: Lamb, Libya, Mutton, Stew, Baked, Carrots, Olives, Main course, Eat the World, Sunday Funday

 

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.
Check out all the wonderful Libyan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Libyan Cheese Dip 

Sneha’s Recipe: Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives 

Palatable Pastime: Maghreb Chicken and Vegetable Stew 

Amy’s Cooking Adventures: Macroona Imbakbaka (Libyan Minestrone)  

Culinary Adventures with Camilla: Mbakbaka (Spicy Libyan Pasta) 

Kitchen Frau: Kufta bin Batinjal (Eggplant Kofta in Tomato Sauce 

Pandemonium Noshery: Sharba Libiya - Libyan Mint and Lamb Soup

Eggless Jam Shortcake Swirls#SundayFunday

These shortcakes are so delicious and buttery. To make these I used aluminum muffin mold, would suggest that you use a silicon muffin/cupcake molds to make these. While un molding these tend to break. Felt sorry for not using my silicon cupcake molds to make these delicious shortcakes, no doubt the broken ones my hubby enjoyed. The good ones I took for our Hi Tea Party with friends.

Makes 13 -14 Shortcake Swirls
Ingredients
200 Grams Butter - I used salted butter
75 Grams Icing Sugar
220 Grams All Purpose Flour
2 Tablespoons Jam or as required
½ Teaspoon Vanilla Essence
Icing sugar as required for dusting - optional

Method

Grease silicon cupcake molds and place them in the muffin tray (do not use liners).  

Beat butter and icing sugar well until creamy, stir in the flour, mix gently. Refrigerate this batter for at least 20 minutes. In the meantime preheat the oven to 180°C.   

Pour the mixture into a large piping bag with a large piping nozzle. Pipe swirls of mixture into the molds. Bake for 18 to 22 minutes ( depending on how many swirls you make into the molds).    

Once the they are golden, take them out of the oven and keep them on a wire rack to cool.

Un mold each shortcake gently, sprinkle with icing sugar, put a small spoon drop of jam into center of each.   

Serve with tea or coffee. These got over in one go for our party. 

Labels: Biscuits & Cookies, Shortcakes, Jam, Eggless, Hi Tea, Party pleasers, Kids delight, Sunday Funday, Baked 

For Sunday Funday our theme is "Shortcake"

• Buttermilk Shortcakes with Macerated Berries from Culinary Adventures with Camilla
• Chocolate Strawberry Shortcakes from Palatable Pastime
• Eggless Jam Shortcake Swirls from Sneha's Recipe
• Leftover Lemon Loaf Mixed Berry Shortcake from A Day in the Life on the Farm
• Mini Strawberry Shortcake Parfaits from Karen's Kitchen Stories
• Strawberry Lemon Shortcake from Mayuri's Jikoni
• Strawberry Shortcake with Sweet Biscuits from Amy's Cooking Adventures

Baked Apple Roses#Improv

Apple Roses baked in homemade puff pastry. Apple Roses are made by rolling a row of half apple slices with a strip of pastry into a spiral. The end result is that your get a shape of natural rose flower petals.  

Ingredients
2 Medium Apple - sliced
2 -3 Tablespoons Sugar
2 -3 Tablespoons Water
1 Tablespoons Lemon juice
1 -2 Tablespoon Strawberry jam
Puff Pastry Sheet - as required - this is my homemade sheet

Method

Core apples. 

Cut in to halves and cut thin slices. Add this to a bowl add the lemon juice, water and sugar mix it well then microwave for 2- 3 minutes or till they just soften ( do not overcook or else you will not be able to roll them). 

Remove all the slices on to paper towel,

let them dry spread on a plate.

Dust the board with flour generously. Roll the pastry sheet and cut broad strips.
Add 1 to 2 teaspoons of water in strawberry jam mix it well to make it a spreading consistency.

Spread jam on a sheet strip, 

now place slices on it. 

Fold on side of the sheet on to the apple to hold them in place.

Roll it into a rose shape.

Here the rose is ready, like wise make the rest. 

Place them into lightly greased cupcake pan.
Bake at 180°C for 35-40 minutes.

Sprinkle icing sugar after baking( this is optional which I did not use).

Beautiful apple roses are ready to serve. These are gorgeous looking and very delicious apple roses. A must try recipe. Enjoy!

Pastry & Fruit is our theme for Improv Cooking Challenge this month. 

Labels: Puff Pastry Sheet, Homemade, Baked, Apple, Improv Cooking Challenge, Jam  

 Improv Cooking Challenge

Pastry & Fruit

• A Day in the Life on the Farm - Lemon Cream Pie
• Magical Ingredients - Very Berry Turnovers
• Pandemonium Noshery - Souvlaki Tvorah Fruit Slice
• Sneha's Recipes - Baked Apple Roses