Pulled Pork Grilled Cheese

Ingredients

  • 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
  • 1 garlic clove, minced
  • 8 slices country white bread
  • 6 ounces sliced Manchego cheese or 8 slices Monterey Jack cheese
  • 1 small red onion, thinly sliced
  • 1/4 cup mayonnaise

Directions

  1. Heat shredded pork according to package directions. Stir in garlic. Layer four slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise.
  2. In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.
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Fresh Raspberry Ripple Ice Cream

Ingredients

Ice Cream Machine Method
  • 6 ounce pack of fresh raspberries
  • 2 cups (16 ounces) cold half and half
  • 11-ounce can of sweetened condensed milk
  • 1 Tbsp vanilla bean paste
No Churn Method
  • 6 ounce pack of fresh raspberries
  • 1 cup (8.4 ounces) heavy cream
  • 8 ounces creme fraiche
  • 1 11-ounce can sweetened condensed milk
  • 1 Tbsp vanilla paste

Creamy Vegan Pumpkin Soup

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 small white onion, chopped
  • 1 clove garlic, minced
  • 1 tablespoon firmly packed light brown sugar
  • 1/2 teaspoon freshly ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • One 15-ounce can pure pumpkin puree
  • 3 cups low-sodium vegetable broth
  • 1/2 cup unsweetened coconut milk
  • Kosher salt
  • Roasted pumpkin seeds, for garnish (optional)

Directions

  1. In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, sugar, pepper, cinnamon, nutmeg and cayenne pepper and cook for 3 minutes. Add the pumpkin puree and broth, stir to incorporate, season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and let cool for 10 minutes.
  2. Transfer the soup to a blender (or use an emulsion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with roasted pumpkin seeds.

Chicken Noodle Stir-Fry II

Ingredients

  • 1 tablespoon vegetable oil
  • 1 red onion, cut into thin wedges
  • 1 large carrot, halved lengthways, thinly sliced
  • 250g cabbage, coarsely chopped
  • 2 garlic cloves, crushed
  • 150g green beans, trimmed, cut into thirds
  • 700g Coles RSPCA Approved Chicken Thigh Fillets, cut into 1cm-thick strips
  • 505g jar KanTong Satay Chicken Cooking Sauce
  • 2/3 cup (160ml) light coconut milk
  • 440g KanTong Hokkien Wok Ready Noodles
  • Toasted chopped peanuts, to serve

Monster Cookies

Ingredients

  • 1 box vanilla cake mix
  • 6 tbsp. melted butter
  • 2 large eggs
  • 1/3 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • Food dye in 3 colors (like green, blue, and pink)
  • 1/2 c. granulated sugar
  • Candy eyeballs

Directions

  1. Preheat oven to 325°. Line two large baking sheets with parchment paper. In a large bowl, combine cake mix, melted butter, eggs, powdered sugar and vanilla and stir until combined.
  2. Divide dough between 3 bowls and dye each bowl a different color. (We used green, blue and pink.) Roll dough into tablespoon-sized balls then roll balls in the sugar.
  3. Place about 2” apart on the baking sheet and bake until tops have cracked and the tops look set, 8 to 10 minutes.
  4. Immediately, while the cookies are still warm, stick candy eyeballs all over the cookies. Let cool completely before serving.

Last Minute Chicken

Ingredients

  • 2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 2 tsp paprika OR smoked paprika
  • 2 tsp dried oregano
  • 1 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 3 lbs. boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 2 tbsp fresh cilantro, chopped (optional)

Directions

  1. Combine the garlic, onion, paprika, oregano, pepper and salt in a small bowl. Sprinkle half the spices over the chicken. Turn the chicken pieces over and sprinkle the remaining spices over them. Rub the spices into the chicken, if needed, to coat well.
  2. Heat a nonstick grill pan over medium heat. Drizzle with the olive oil. Place half the chicken in the grill pan, making sure there is a gap between the pieces. Cook the chicken without touching it for 5 minutes. Flip the pieces over and cook for 3 to 5 minutes until they’re cooked through. Repeat with remaining chicken.
  3. Preheat oven to broil.
  4. Place an oven rack 6 inches from the top of the oven. Put a wire rack over a large baking tray and arrange the chicken on the wire rack. Place the chicken in the oven and broil for 6 minutes. Remove the chicken from the oven, turn each piece of chicken over, and then broil for 5 to 6 minutes.
  5. Let the cooked chicken rest for 5 minutes before serving. Sprinkle the pieces with cilantro, if desired.