Category Archives: Chicken

Chicken Caesar Sandwich

It’s been a long time since I last blogged!  Following the birth of my twins, I’ve been waiting for the right moment to return and last night I finally felt inclined to take some pictures of the food knowing I had a bit of free time this morning to write about it!  I thought this recipe would link in well with my previous post of Chicken Caesar Salad and would give me the chance to test an alternative caesar dressing.

This one didn’t use mustard but lemon juice and worcester sauce instead (full ingredients at the bottom of the post) and overall I’m not really sure which one I prefer.  Both have their merits.  This one was more runny for sure so made the eating a bit messier.  But taste wise, both are good!

I started by cooking the chicken breast on 180 C for 20 mins and then prepared the caesar sauce in the meantime.  I mixed all the sauce ingredients together well and added half to some chopped lettuce leaves.  Then I toasted the ciabatta for a couple of minutes, placed the cooked chicken on top, then the dressed lettuce, ham and added some more caesar sauce and Parmesan shavings.

In terms of overall recipe I would say I preferred the Caesar salad as it is easier to eat (a knife and fork help!) but this was a tasty alternative and a great, fast homemade snack albeit not the healthiest!  Life with twins has definitely led to repeating more of the same meals over and over so this made a welcome change last night 🙂

Ingredients (serves 2-3)

1 chicken breast

2 pieces of cooked ham/parma ham torn into small pieces

Mixed lettuce leaves

2 ciabattas

6 tablespoons of mayonnaise

6 tablespoons of lemon juice

Sprinkling of worcester sauce

Salt and pepper


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Filed under Chicken, Food, Ham, Sandwich

Hummus baked chicken with spinach and lemon, chilli breadcrumbs

Following on from my hummus recipe the other day, I had some left over and wanted to use it within another recipe, within cooking and not just as a dip.

I found this one on the internet which looked pretty good:

And I supplemented it with another recipe I found using spinach and breadcrumbs:

It was simple enough to do; spreading the hummus on the chicken breasts and placing over the chopped vegetables and sprinkling over lemon juice and some paprika.



The breadcrumbs were also pretty fast and resulted in a really nice smell while cooking.



The two recipes worked really well in combination and it was a good way of using up the hummus and a nice take on spinach to give some different flavours.  Sometimes I can find spinach a bit bland but I like to eat it due to the health benefits so this was a great way of making it more interesting.  I really enjoyed the zesty flavour in the breadcrumbs from the lemon and my only change would be that next time would add more chilli (I used about 1/4 teaspoon of chilli powder rather than a whole chilli) to give it more of a kick.

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Filed under Chicken, Hummus, Leftovers

Mini pizzas

I haven’t blogged for a while and was keen to get one out there before the year end!  So this one is a recipe/recipes that I have used a lot over recent months.  Partly because they are so quick, partly because they are relatively healthy, as you control the ingredients, and mainly because I have never been disappointed whatever combination of ingredients I have decided upon!

The main ingredient in this dish is the Buitoni mini pizza bases.  You get 8 in a pack so good for 4 people (2 pizzas each) or a good party size if you halve them after cooking.


From there I’ve used a base topping of either creme fraiche or tinned tomatoes.  The creme fraiche topping was inspired by a trip to France earlier in the year and I have to say it is my favourite.

I usually spread some herbs on the main sauce (basil, oregano, pesto, parsley, etc).  Well some combination of these, not all!

Then on top of that I’ve added chicken or chorizo as my meat of choice (I always pre-cook the chicken to be on the safe side).  And then some vegetables from mushrooms, onions, peppers, courgette (which I usually pre-cook if I’m doing it with chicken although it’s not really necessary).

From then I might add cherry tomatoes before the cheese (I usually choose between feta or cheddar or parmesan).

I bake them in the oven for 10 mins on 220 and enjoy a great dish afterwards.  Recently we made them with our niece so they are child friendly and can be quite a good interactive cooking dish with kids.  Also I made a few for our house warming so great party food also.  I’ve tested them on various guests that came to visit and no disappointment yet even amongst foodies.  Alternatively I have a couple with salad for my dinner.  They are an easy thing to make quickly from whatever you have in the fridge so definitely my recommendation from 2014, even if they are not the most advanced dish!  Sometimes the most simple are the best 🙂

Here you have a picture of one of my favourites:


Happy New Year to anyone reading!!!

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Filed under Cheese, Chicken, French, Healthy, Italian, Pizza

Chicken and Jerusalem artichoke pie (the, I love you, pie!)


When I started this blog the first picture I used was that of me and 4 mini pies I had made.  Creations from la cuineta will soon undertake some changes with a house move planned so the time seemed right to bring out a pie once more!

I don’t want to jinx the move and we don’t have the keys yet but if all goes to plan, I will still be cooking from a small kitchen but a better designed one!  Also for that reason, you will see a picture of the very small oven which can lay claim to many of the recipes on here (it’s time it got some credit!).  Apologies for it’s dirty state but as I’m hoping to get a brand new oven, I’m feeling quite lazy to clean it!

The recipe I found was able to utilise the artichokes that I had in my veg box delivery:

I started with the arduous task of extracting the hearts of the artichokes.  This is really not a favourite task of mine but I think I’m improving at it…

I still used this video here to help me:




I was also able to utilise one of the giant onions I got in my veg box meaning we now have a little bit more space in the fridge!!!


Once I’d got the hearts of the artichokes out, I put them in a bowl of water with lemon juice to keep them from oxidating while I chopped the onions, the chicken and could prepare the wine and the chicken stock.

I melted the butter and added the onions and garlic and gently fried for a couple of minutes before adding the chopped artichokes, orange zest and wine.  Once the wine had evaporated slightly I sprinkled over the flour and then gently added the chicken stock to make the sauce.






I actually found the sauce to be quite thick before before putting a lid on it and cooking for the proposed 10-15 mins, so I reduced this time slightly and then added the cream for the final few minutes on the hob.  See what you think, when you have it all mixed together.



Once the sauce was done, I moved on to the constructing of the pie.  I had cheated a little and bought ready made puff pastry but after the artichokes, this was a welcome respite 🙂  They make so much mess for what you get out of them and I guess there is some significance of whenever I mention using artichokes to most people they say they just take them from a jar.




For my left over pastry pieces I decided to write a nice message.  That was easier for me than trying to make a flower and was probably more appreciated too! 🙂


The height the puff pastry got to in the little over was quite impressive!





All in all, it came out really well!  I do still love pies!!!  The pastry was nicely crispy and the orange zest made for a different kind of pie.  We both went back for seconds so a good sign that it was a tasty dish.


I’m hoping to squeeze in another couple of blogs from my existing kitchen but we will see how the next couple of months go and the demands on my time.  I have to say that designing my own kitchen is very exciting and something I will be able to spend many more hours doing!


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Filed under Chicken, English, Food, Food blogging, Pie, Pies, Recipes, Uncategorized

Homemade chicken nuggets with Parmesan crust


I first made this recipe about a month ago and while simple, it is a really nice treat! There is something quite childlike about the recipe but when making it yourself, you can feel a bit better about the healthiness of what you are eating! Actually I remember one of my first food shopping trips when I was at university and I picked up a pack of chicken nuggets. I read the back and was quite surprised to read that they contained only 45% chicken!!! That fact has stuck in my head for 15 years now so clearly had an impact!

These homemade chicken nuggets certainly contain more than 45% chicken and also, for that, they are so much tastier than any shop bought nuggets or indeed fast food outlet nuggets!

It’s just a case of using small chunks of chicken breast and rolling them first in flour, then egg and finally in breadcrumbs mixed with a little Parmesan, black pepper and olive oil. Put them on a baking tray and bake in the oven for 20 mins on 180 degrees; simple!




In terms of measurements, it depends how many you need for the number of people you are cooking for. As a guide, I used one chicken breast, enough flour to just about cover a side plate, 1 egg and maybe a quarter of a thick baguette to blend into breadcrumbs. This made about 14 nuggets which were shared between two people.


I feel like a kid when I make these so in the attempt of making the dish a little more sophisticated, I served the nuggets with a rocket, cherry tomato and mozzarella salad 😊 I also served small bowls of sweet chilli sauce to dip the nuggets in 😊



This was perfect for a quiet Friday night in! And in answer to how my last post finished, yes I’m still ill! Not claiming this dish as a health cure but as a little treat for a quiet night, it was great!

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Filed under Chicken, Food, Food blogging, Recipes, Salad, Uncategorized

Teriyaki chicken and crab stick sushi maki


A few weeks ago I achieved a long term food ambition of going on a sushi cooking course 🙂  It was a great course but the true test was being able to do it on my own and so today, I finally had enough time to test this out!

The course I did had a huge focus on the rice (the explanation and cooking of this seemed to take 2 hours) but thankfully in reality it was much faster when I did it on my own so don’t be put off.  Actually the whole process was much faster than I thought!

I decided to make chicken teriyaki sushi maki and crab stack sushi maki for my first solo attempts!  Really wanted to avoid any threat of food poisoning with it being my first time and it will be good to focus on using raw fish in future attempts!  If I remember correctly from the course (and I translated correctly!), maki sushi just means that is sushi rolls as opposed to layering the ingredients on top of the rice for example (nigiri) or making a cone like sushi (temaki).

I marinated one chicken breast, along with 6 thin strips of courgette in two tablespoons of soy sauce, two tablespoons of rice wine vinegar, one tablespoon of honey and half a teaspoon of ginger for one hour in the fridge.  While this was marinating I cut up 6 thin strips of cucumber and defrosted 6 crab sticks.


I used a cup of sushi rice and washed in cold water 5 times until the water ran a bit clearer.  Then to cook, I added two cups of cold water to the washed rice and put on a high heat to boil (uncovered) for about 5 mins until the water reduced slightly.  Then I covered the pan, turned the heat down to the lowest setting and left for 15 mins, not moving the rice at any point.  Once the 15 mins was up I took the pan off the heat, stirred the rice a little and returned it to the heat for 10 mins.




Meanwhile I cooked the teriyaki chicken and courgette in some oil.



Once the rice was done, I transferred it to a glass dish and left to cool a little.  Once it was cool enough to touch, I added 2 tablespoons of sushi rice vinegar (mine was already mixed with sugar and salt so I didn’t need to make any additions).  If you need to make the sushi seasoning yourself, you can mix 5 tablespoons of rice vinegar, 3 tablespoons of sugar and 1 teaspoon of salt and store this in a plastic bottle for when you need it.





Next, on to the fun part of rolling the sushi 🙂  I folded a  sheet of Nori into two (with the vertical lines going away from you) and then split into two separate pieces.  I covered my bamboo sheet with cling-film and put the Nori sheet at the very bottom of the bamboo (rough side facing up).



Then after wetting my hands in a bit of water I took approx. 2 small handfuls of the rice and spread out con the Nori being careful to not press too hard.  Then I added two lines of my chosen ingredients; so first two thin strips of chicken and then above the chicken, three thin strips of courgette.  Then I gently rolled the bamboo forwards until the Nori ends were touching each other.  Then I gently peeled back the bamboo slightly and folded it back over towards me (about 2 cm).  Then I rolled it forward again completely to form a tube and pressed around the tube.  Then I unrolled it from the bamboo and set the maki aside before moving onto the next sushi.


I repeated the process with the crab sticks and cucumber and was able to make two rolls of each set of ingredients.  The rolling process went pretty well.  Only the last one seemed a bit too full.  Strange as I thought I would improve with each attempt but actually I was probably getting concerned with the amount of rice left over, so over-filled the last one!



To cut them, I used a flat wet knife and cut them gently into about 9/10 pieces for each roll.


As I said, actually I did not find these types of sushi complicated or too time consuming to make but I’m very aware that these are the some of the simplest versions.  It was just a really enjoyable process and made something that always seemed a bit of a mystery to me, a much simpler concept.  I’m very happy to have made them and have them on my blog 🙂  It’s been a long time coming!!!




Filed under Chicken, Food, Food blogging, Japanese, Recipes, Sushi, Uncategorized

Coriander chicken with mushrooms and a red pepper egg!


This post was inspired by an instagram account I follow called myhealthydish_ I really liked the look of it and it’s something different.  I wasn’t going to eat it on it’s own so had it with chicken and mushrooms to make, all in all, a healthy dish.  Usually with this kind of combination of chicken and mushrooms, I would have had potatoes or pasta so hoping an egg is an improvement health wise (another thing to google later to get the exact calorie comparison…)

I mixed some fresh chopped coriander with a teaspoon of lemon juice, a teaspoon of soy sauce, a splash or two of balsamic vinegar, half a teaspoon of coriander powder and some ground pepper.  I made a few slits in the chicken and rubbed the mixture on top.  I used one chicken breast between two people.  I cooked the chicken in the oven for 25 minutes on 190 degrees.

For the mushrooms, I heated a knob of butter and gently fried the mushrooms for about 5 mins before adding some fresh coriander and one clove of garlic.



And for the main feature, I cut two round slices of pepper (fairly thick so the egg didn’t or shouldn’t (!) spill over too much.  I fried them in oil for about two mins on each side before cracking an egg into each of them and cooking for approx. 5 mins.  I used a spoon to put more oil over the yolks every minute or so to help the cooking process.  The key is to cut the peppers very straight so they sit well in the pan and no egg leaks out.  You will see from my pictures that some did leak out but overall I was still very happy with the dish.  It’s very nice to have fun with food and the egg in the pepper certainly gave this lunch a fun element 🙂  The chicken and mushrooms were really tasty too although I think I could eat pretty much anything with coriander!  Definitely my favourite herb!  But the combinations in this dish worked really well together, I was a very happy chef!





Filed under Chicken, Food, Food blogging, Healthy, Herbs, Recipes, Uncategorized