Savory Chicken Muffins For Two#SundayFunday

You can have this for breakfast or as a filling brunch or even for evening snacks or Hi Tea party. These are so easy to make, just keep all ingredients chopped and the bread slices cut and pack them into a air tight container or zip lock bag. Whenever your wish to make these, just whisk the eggs lightly , assemble them and bake. Your done with a filling and healthy breakfast. Another thing about these muffins is that you can use whatever veggies you have or liked by you. 

Makes 6 muffins

Ingredients 
100 Grams Chicken Mince - cooked
¼ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder 
2 Eggs
1 Small Tomato - de seeded and chopped into tiny cubes
1 Small Onion - chopped into tiny cubes
2 Green Chillies - finely chopped
3 Mushrooms -finely chopped   

6 Bread Slices
¼ Teaspoon Level Black pepper
¼ Teaspoon Level Mixed herbs
¼ Teaspoon Level Mustard sauce 

Cheddar Cheese Slices

Chopped Coriander leaves 
Method
Cook the chicken mince with salt and pepper powder. ( I pressed this into a pan & steamed it for 20 minutes) Then cut into small pieces. 
Pre-heat oven to 180°C with both elements on.

Cut the bread slices with a round cutter.

Slightly roll bread slices with rolling pin.

Apply butter to the slices on both sides ( top and bottom). 

Place the each slice into cups of tray.

Fill with chicken pieces, all the chopped veggies.

In a separate bowl, beat the eggs, add salt, pepper and mustard and mixed herbs pour equally into muffin cups, add pieces of cheese slices on top, sprinkle with coriander leaves.

Bake for 8 minutes.

Ready.. Enjoy!!

Labels : Baked, Bread Slices, Chicken Mince, Capsicum, Onion, Tomato, Eggs, Healthy, Savory, Muffins, Cheese, Mushroom, Breakfast, Brunch, Hi Tea, Snacks, Sunday Funday 

Sunday Funday

Main Dish in a Muffin Tin

• Bacon Cheeseburger Cups by Amy's Cooking Adventures
• Personal Mini Ravioli Lasagnas by Food Lust People Love
• Pizza Cups by Our Good Life
• Poke Cups by Culinary Cam
• Savory Chicken Muffins For Two by Sneha's Recipe
• Sloppy Joe Cups by A Day in the Life on the Farm
• Teriyaki Chicken Cups by Karen's Kitchen Stories
• Tuna Noodle Casserole Cups by Palatable Pastime

Hilachas - Guatemalan Shredded Beef in Tomatillo Sauce#EatTheWorld

Hilachas is a popular Guatemalan dish made of cooked and shredded beef and it's simmered in a mildly spiced tomatillo sauce. This is usually enjoyed with it with a side of rice or fresh corn tortillas for a meal. This taste so good that you will enjoy it do try it and adjust the spice level according to your taste.

Serves 4
Ingredients
To Cook The Beef 
500 Gram Beef Steak - cut into slices
1 Cup Water
1 Onion
2 Cloves Garlic
1 Bay Leaf
1 Medium Ripe Tomato
Half Of A Small Onion
¼ Teaspoon Salt
Other Ingredients
1 Tablespoons Oil
3 Medium Ripe & Firm Tomatoes
3 Green Tomatoes/ Tomatillos
1 Green Pepper
3 Dried Red Chillies - deseeded or Guajillo chilies
Salt & Pepper, to taste
1 Medium Potato - peeled and chopped
2 Medium Carrots - peeled and chopped
¼ Cup Chopped Coriander / Cilantro 

Method

Place the beef, garlic, half of a small onion, cut the tomato into two and one cup water and salt in a large pressure cooker ( if you are using a saucepan then add more water accordingly to cook) and cook until the beef is very tender.
Remove the beef to a bowl, reserving the broth. When cool enough to handle, shred the beef with your fingers and set aside.
When cooled puree the broth and set aside.

Roast the green pepper, onion, tomato and tomatillos. When cooled remove the skin and puree along with dried red chillies and keep aside.

Heat the oil in a large pot over medium flame. Add the potatoes and chopped carrot sauté for a minute on medium high flame. Then add tomatillos puree and the shredded beef and the pureed the broth season with salt and pepper. Simmer for about 15 minutes.

Simmer and cook until the potatoes and carrots are cooked through, about 15-20 minutes or until the sauce thickens.

When done then add in the chopped coriander, adjust seasoning. 

Serve hot with corn tortillas or steamed rice.

Labels: Beef, Guatemala, Onion, Green Tomato, Peppers, Roasted Tomato, Main course, Eat the World   

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods.

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

 

Amy’s Cooking Adventures: Fiambre (Guatemalan Salad)

A Day in the Life on the Farm: Pepian de Pollo  

Sneha’s Recipe: Hilachas - Guatemalan Shredded Beef in Tomatillo Sauce

Herbed Stock Couscous Soup#Soupswappers

This is a flavorful soup. The herbs are boiled in water and then strained. This gives the stock a fantastic aroma and taste to the soup. The herbs used are organic and from my garden. It's has veggies and couscous, this is a complete meal soup. If you want a light and delicious dinner then soup is for you. In this soup you can add veggies of your choice, there isn't any hard and fast rule as to what veggies can go in.

Serves 3
Ingredients
For The Herbed Stock
1 Big Stock Cube
8 Cups Water
5 - 6 Sprigs Fresh Thyme
5 - 6 Fresh Sprigs Oregano
10 - 12 Basil Leaves
4 Ribs Celery - for the stock used the only leaves
5 - 6 Sprigs Mint
Other Ingredients
4 Ribs Celery - chopped
1 Large Carrot - diced
1 Medium Onion - chopped
1 Medium Head Broccoli - cut into florets
1 Medium Tomato - diced
2 Big Cloves Garlic - finely chopped
¼ Teaspoon Roasted Cumin Powder
Salt & Black Pepper powder to taste
A Dash of Paprika - Optional
1 Teaspoon Olive Oil
Hot & Sweet Sauce - as required

Method 
For The Stock

In a large pot add the water, stock cube and all the herbs with the stems, except the celery since the ribs will be chopped to prepare the soup. Bring this to a boil, when it comes to rolling boil, let it simmer till the stock reduces to 5 cups. Do reduce the stock too much since the couscous will absorb a lot of the stock and you will then have to add extra water to the soup. Let the stock cool a little then strain all the stock and discard the herbs.

For The Soup

In a large pot heat a teaspoon of olive oil, add the onion and garlic sauté till the onion is translucent add all the veggies and sauté for 2 minutes on medium high flame. Add the stock and bring this to a boil. Reduce the flame to low and let the veggies cook till they are just done. Add the couscous and stir it well, cook it for 2 minutes, stirring continuously. Add salt, black pepper to taste and cumin powder. Let this simmer for a minute. Switch off the flame.

Serve hot in a soup bowl with a dash of paprika and black pepper powder for my hubby.

For me add a teaspoon of Hot & Sweet Sauce and it tasted awesome. Enjoy this filling delicious meal, healthy soup.
Labels: Vegan, Soup, Soup Swappers, Herbs, Broccoli, Carrot, Onion, Garlic, Couscous, Main course, Healthy Dinners

Soup Saturday Swappers

Meal Sized Soups and Stews

• Herb Stocked Couscous Soup by Sneha's Recipes
• Gnocchi Minestrone with Italian Sausage by Karen's Kitchen Stories
• Beef GHOULash by A Day in the Life on the Farm
• Chorizo and Vegetable Posole by Palatable Pastime

Bombay Chapatti Sandwich#SundayFunday

Have some left over chapattis from the previous meal, then Bombay Chapati sandwich is for you. This is a filling and a complete meal sandwich, have this and you will satisfied.  

Serves- 2 - 3
Ingredients 
8 Phulka's /Chapatti
2 Medium Potatoes - boiled & peeled, cut slices
2 Capsicum -  cut rings
2 Cucumber -  cut slices
2 Medium Tomato - cut slices
2 Onion -  cut rings
200 Grams  Processed /Cheeza Cheese
1 Cup Coriander Garlic Coconut Chutney
Seasonings
Sandwich Masala Or Chaat masala- as per taste
Salt to  taste
Black pepper to taste
Butter or  Oil as required 
Tomato Ketchup to serve

Method

Slice all the veggies in thin rings.

Place a phulka on a clean and dry surface.

Spread Coriander Garlic Coconut Chutney,  

arrange potato slices, 

capsicum rings over it

season with sandwich masala or salt & pepper.

Grate processed cheese over it

cover with another chapatti.

Again apply green chutney on the chapatti on top 

arrange  tomato slices over it

season with sandwich masala, salt & pepper. Grate some more cheese 

cover with another phulka/chapatti. Apply green chutney, arrange cucumber

season with sandwich masala, salt & pepper. 

Grate some cheese over it, 

place onion slices and season with sandwich masala, salt & pepper.

Grate some cheese 

cover it with another phulka/chapatti on which chutney is applied, chutney side down.

Bombay Chapatti Sandwich is ready to be toasted.

Heat oil & butter in a pan. Place the prepared chapatti sandwich on it & cover with a lid for 2 minutes or till the top gets crispy.

Flip it over carefully using a plate & let the other side get crispy too.

It's ready !!

Cut the chapatti sandwich into pieces using a sharp knife.
Serve hot with tomato ketchup. 
Labels: Sandwiches, Phulka, Green Chutney, Onion, Tomato, Cucumber, Capsicum, Sunday Funday, Healthy snacks, Main course, Vegetarian, Street Food

Check out the different & delicious Sandwiches prepared by our Sunday Funday group

• Bombay Chapatti Sandwich by Sneha's Recipe
• Chicken Bacon Pressed Picnic Sandwiches by Making Miracles
• Club Sandwich by Amy's Cooking Adventures
• Falafel Pita Sandwich by Mayuri's Jikoni
• French Dip Sandwich au Jus (Slow Cooker) by Karen's Kitchen Stories
• Grilled Kielbasa Sandwiches by A Day in the Life on the Farm
• Homemade Muffuletta by Food Lust People
• Is it, Or Isn't It a Sandwich? and a DIY Grilled Cheese Bar by Culinary Adventures with Camilla
• Submarine Bites with Sub Sauce by Palatable Pastime
• Zucchini and Carrot Vegetable Sandwich by Cook with Renu

Pico de Gallo/Fresh Mexican Salsa#SundayFunday

Pico de Gallo is also known as, Salsa Fresca or Fresh Mexican Salsa. Pico de Gallo taste delicious when made with fresh ingredients and firm & ripe tomatoes.

Ingredients
250 Grams Tomatoes - de seeded & diced
1 Spring Onion - finely chopped
1 Medium Onions - chopped
2 Tablespoon Chopped Coriander Leaves
1-2 hot peppers (to taste), finely minced
A Jucie of One Lemon
1 Garlic cloves - minced
Sea Salt to taste
1 Teaspoon Extra Virgin Olive Oil

Method

Place all the chopped veggies into a large mixing bowl. s Squeeze the juice one lime into the salsa. Taste then add more lime juice accordingly. Sprinkle with salt, drizzle olive oil.
Toss it well so that all the flavor mingle together. Stir well. Sprinkle a little coriander leaves and Enjoy!!

Serve with tortilla chips or your favorite meal.
It is delicious spooned over scrambled eggs, pot roast or even toast!
My Notes

To keep Pico de Gallo fresh for several hours, chop all veggies and store them in an airtight container in the refrigerator until ready to use. Add lime juice, oil and salt just before serving.

Labels: Salads, Tomato, Onion, Lime Juice, Mexican, International Cuisine, Sunday Funday

Welcome to another Sunday Funday. Our theme this week is Salsa. Our host is Camilla from Culinary Adventures with Camilla. 

• 7 Layer Dip by Amy's Cooking Adventures
• Celery Rhubarb Pico de Gallo by Cook with Renu
• Grilled Corn Mango Salsa  by Sizzling Tastebuds
• Homemade Smooth Taco Sauce by Palatable Pastime
• Mile High Salsa Pie by Making Miracles
• Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa by Culinary Adventures with Camilla
• Pico de Gallo: Classic Fresh Tomato Salsa by Our Good Life
• Pico de Gallo / Fresh Mexican Salsa by Sneha's Recipe
• Roasted Jalapeño Salsa by Karen's Kitchen Stories
• Salsa Pebre Chileno by Food Lust People Love
• Three Bean Enchiladas with Corn Salsa by A Day in the Life on the Farm