Renee's Beef & Broccoli

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Serves 4

Ingredients:

500g Steak
1 Bunch of Broccoli
1 Jar Teriyaki Marinade
1 Packet Wok Noodles or 1 Cup Rice

Method:

1. Prepare noodles or rice according to directions on their packages.
2. Cut broccoli into bite-size pieces.
3. Cut steak into thin slices.
4. Cook steak in a deep frying pan on high until cooked through.
5. Add marinade and stir through.
6. Add broccoli and stir until completely coated with marinade.
7. Lower temperature and simmer until broccoli is cooked.
8. If you're making it with noodles, stir the noodles through before serving.
9. If you're making it with rice, serve over the rice or on the side.

Renee's Chicken Quesadillas

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Serves 4

Ingredients:

500g Chicken Thigh Fillet or Chicken Breast
1 Green Capsicum, diced
1/2 Packet Fajita Seasoning
2 Cups Shredded Cheddar or Colby Cheese
1 Packet Tortillas
Sour Cream
Salsa

Method:

1. Cut chicken into thin slices.
2. Cook on high heat in a frying pan until cooked through.
3. Add capsicum and cook until hot.
4. Add fajita seasoning and mix well.
5. Remove chicken mixture from heat.
6. If necessary, soften tortillas according to instructions on the package.
7. Spread the chicken mixture on half a tortilla, then sprinkle with cheese.
8. Fold in half and place in a clean frying pan on medium-high and heat until tortilla is slightly toasted.
9. Flip and do the same on the other side.
10. Cut quesadillas into 3 or 4 slices.
11. Repeat with leftover tortillas.
12. Serve with sour cream and salsa.

Banoffee Meringue Pie

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Serves 8

Note: This recipe is from the cookbook, 150 Fast & Simple Recipes: Inspired Ideas for Everyday Cooking on page 238.

Ingredients:

1 20cm/8inch ready-made all-butter round pastry case
400g/14oz Canned Dulce de Leche (Caramel Sauce)
1 Large Banana
3 Large Egg Whites
175g/6oz Caster Sugar
1 TBSP Chocolate Shavings

Method:

1. Preheat oven to 190C/375F/Gas Mark 5.
2. Place the pastry case on a baking sheet.
3. Spoon the dulce de leche into the case and level the surface with a spatula.
4. Peel and thinly slice the banana and arrange the slices on top of the caramel.
5. Put the egg whites into a clean, grease-free bowl and beat with a hand-held electric mixer until they hold stiff peaks.
6. Gradually mix in the sugar, one spoonful at a time, to make a firm and glossy meringue.
7. Spoon the meringue over the bananas and swirl with the back of a spoon.
8. Bake in the preheated oven for 12-15 minutes, or until the meringue is golden brown.
9. Sprinkle the chocolate shavings over the hot meringue and serve immediately or leave to cool.

Tuna Noodle Casserole

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Serves 4

Note: This recipe is from the cookbook, 150 Fast & Simple Recipes: Inspired Ideas for Everyday Cooking on page 114.

Ingredients:

1 Onion
1 Carrot
1 TBSP Olive Oil
140g/5oz Button Mushrooms
450ml/16fl oz Chicken or Vegetable Stock
300ml/10fl oz Canned Condensed Cream of Mushroom Soup
475g/1lb 1oz Canned Tuna in Brine
350g/12oz Dried Egg Noodles
125g/4 1/2oz Panko Breadcrumbs
55g/20z Freshly Grated Parmesan Cheese
Salt & Pepper

Method:

1. Preheat the oven to 200C/400F/Gas Mark 6
2. Dice the onion and carrot.
3. Heat the oil in a large, ovenproof frying pan or wide saucepan.
4. Add the onion and carrot and cook, stirring occasionally.
5. Meanwhile, slice the mushrooms and add them to the pan.
6. Add salt and pepper to taste and cook, stirring occasionally for 2-3 minutes, until the vegetables begin to soften.
7. Stir in the stock and soup. and bring to the boil.
8. Drain the tuna and add it to the pan, breaking up any big chunks.
9. Add the noodles and stir to coat with the sauce.
10. Cover the pan and transfer to the preheated oven for about 15 minutes, until the noodles are tender.
11. Preheat grill to medium.
12. Remove the pan from the oven and stir the casserole well.
13. Sprinkle the breadcrumbs and cheese evenly over the top. then place under the grill for 2-3 minutes. until topping is golden brown.
14. Serve immediately.

Renee's Cheesy Rice

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Serves 4

Ingredients:

1 Cup Rice
8 Slices Cheese
1/2 Cup Butter
1/2 Cup Milk
1 TBSP Dried Chives

Method:

1. Cook rice according to directions on package.
2. In another medium saucepan, melt butter on low.
3. Add milk and chives, and stir constantly until hot.
4. Add slices of cheese one at a time until softened, then stir until they are completely melted and the sauce is smooth.
5. Stir in rice and serve.

Renee's Mac & Cheese

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Serves 4

Ingredients:

180g Elbow Macaroni
8 Slices Cheese
1/2 Cup Butter, softened
1/2 Cup Milk
1/4 tsp Salt

Method:

1. Cook macaroni according to instructions on the package, drain and set aside.
2. In the same pot you used for the macaroni, melt butter on low heat.
3. Add milk, then stir in slices of cheese one at a time until they soften.
4. Keep stirring until the cheese is melted and the sauce is smooth.
5. Add macaroni and stir through.

Bread Pudding with Vanilla Cream Sauce

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Serves 9

Note: These recipes have been borrowed from Fearless Dining: Grandma's Old-Fashioned Bread Pudding & Homemade Old-Fashioned Vanilla Cream Sauce. They are gluten-free recipes, but you can use regular bread if you prefer. There are a lot of great gluten-free recipes on this site, so check it out if you can't have gluten.

Ingredients:

Bread Pudding:
3 Cup Gluten-Free Bread Cubes
4 Eggs
2 Cups Almond or Coconut Milk, (not canned)
1 tsp Cinnamon
1/4 Cup Melted Butter
3/4 Cup Sugar
Dash Salt

Vanilla Cream Sauce:
1/2 Cup Sugar
1 TBSP Cornstarch
1 Cup Boiling Water
1 Slice of Lemon (I use 1 tsp Lemon Juice if I don't have lemons)
1 TBSP Butter
1 tsp Vanilla
Tiny Dash Salt

Method:

Bread Pudding:

1. Preheat the oven to 350F degrees. 
2. Spray an 8x8 baking dish with coconut oil.
3. Mix all wet ingredients in a bowl. 
4. Add in the sugar, salt, and butter.
5. Add bread cubes, mix, and allow to sit for 20 minutes so it absorbs the liquid. Stir every 5 minutes.
6. Pour the mixture into a baking dish and spread around the pan.
7. Bake 20-25 minutes until cooked.

Vanilla Cream Sauce:

1. In a small saucepan, add sugar and cornstarch.
2. Pour in a little of the hot water and whisk quickly to blend. 
3. Turn on the stove onto low heat and add the rest of the water, butter, vanilla, and lemon.
4. Simmer for 10 minutes until thickened.

Serve warm with vanilla cream sauce drizzled over the top just before serving. I also occasionally serve with a scoop of ice cream on the side. It's amazing!

Renee's Chicken Curry

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Serves 4

Note: This recipe tastes better with dark meat, but you can use white meat as well.

Ingredients:

500g Chicken Thigh Fillet or Chicken Breast
1 Red Capsicum, diced
2 TBSP Curry Paste (Any Flavor)
1 Can Coconut Cream
1 Bunch Broccoli
1 Cup Rice
Pappadums, Naan Bread, or Any Flat Bread

Method:

1. Cook rice according to directions on package.
2. Cut Broccoli and Chicken into bite-size pieces.
3. Cook chicken in frying pan on high heat until cooked through.
4. Add capsicum and cook until hot.
5. Add curry paste and stir through completely.
6. Add coconut cream and stir through.
7. Bring to a boil, then turn down the heat to low.
8. Simmer for 10 minutes uncovered, stirring occasionally.
9. Add broccoli and stir through, making sure the broccoli is coated well in the sauce.
10. Simmer until broccoli is cooked, stirring occasionally.
11. Serve with rice on the side or mix rice through and serve as a one-dish meal, with pappadums, naan or other flatbread.

Renee's Burritos

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Serves 6 to 8

Ingredients:

1 Old El Paso Burrito Kit
or
1 Packet Tortillas
1 Jar Salsa
1 Packet Burrito Seasoning

500g Beef Mince
1TBSP Dried Chives
1 Green Capsicum, diced
1 Can Mexican Beans
1 Cup Frozen Corn
1/2 Cup Rice
1/2 Cup Water
Cheddar or Colby Cheese, shredded
Lettuce, shredded
Sour Cream

Method:

1. Cook the rice according to directions on package.
2. In the meantime, cook mince in frying pan on high until cooked through.
3. Add capsicum and chives and cook until hot.
4. Add beans and corn and cook until hot.
5. Stir through burrito seasoning and add water.
6. Turn off heat and stir rice through the burrito meat mixture.
7. Serve in a tortilla with cheese, salsa, lettuce, and sour cream.

Renee's Twice Baked Potatoes

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Serves 4

Note: You'll want to start this recipe early in the day.

Ingredients:

4 Large Baking Potatoes
1/2 Cup Butter, Softened
1/2 Cup Milk
1 Tbsp Dried Chives
1/2 tsp salt
1 Cup Shredded Cheddar
Paprika

Method:

1. Wrap potatoes in foil and bake in the oven at 250 C for about 1 hour.
2. Remove potatoes and allow them to cool completely.
3. Preheat oven to 180 C.
4. Cover a baking pan with baking paper.
5. Cut potatoes in half long ways.
6. Scoop potato out of the skin, putting the potato in a medium bowl and the skin on the baking pan. Leave enough potato in the skin so that the skin doesn't break (about 1/4 inch).
7. Add butter, milk, chives, and salt to potatoes in the bowl and using a mixer, mix on medium until well combined.
8. Stir in cheese and spoon into potato skins.
9. Sprinkle the tops with paprika, then bake about 30 minutes or until the tops begin to brown slightly.

Renee's Rissoles

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Serves 4

Ingredients:

500g Beef Mince
1/2 Cup Breadcrumbs
1 Egg
1 Carrot
1 TBSP Dried Chives
1/2 tsp salt

Method:

1. Grate carrot and add to a medium bowl with all other ingredients.
2. Mix well by hand.
3. Roll into 2 inch balls, then flatten slightly.
4. Cook in a frying pan on medium-high heat until cooked through.

Renee's Apple Crumble

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Serves 9

Ingredients:

Filling:
6 Granny Smith Apples
1/2 Cup Brown Sugar
1 tsp Cinnamon

Crust:
3 or 4 Slices of White Bread
2 TBSP Plain Flour
1/2 Cup Brown Sugar
1 tsp Cinnamon
1/4 Cup Butter

Method:

1. Preheat oven to 180 C.
2. Core all 6 apples and cut them into 8 wedges, then cut the wedges into small, thin slices and place them into a medium bowl.
3. Add brown sugar and cinnamon to the bowl and mix well.
4. Spray an 8x8 square baking pan with oil and add apple mixture. Spread evenly in the pan.
5. Melt butter on low heat and set aside.
6. In another medium bowl, break the bread into small pieces (about the side of tip of your finger).
7. Add flour, brown sugar and cinnamon and mix well. Then add melted butter slowly while mixing. Keep mixing until all ingredients are wet.
8. Pour the bread mixture over the apple mixture and spread it evenly.
9. Bake for about 30 minutes.

No Bake Peanut Butter Bars

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Makes 16 to 20 Bars

Note: This recipe has been borrowed from Culinary Hill. I wrap individual bars in cling wrap and store them in a tub in the refrigerator. They make a great snack or dessert.

Ingredients:

1 1/2 Cups Brown Sugar
1 3/4 Cups Icing Sugar
10 TBSP Butter at Room Temp
1 1/2 Cups Peanut Butter
1 Cup Milk Chocolate or Semi-Sweet Chocolate Chips

Method:

1. Line an 8-inch or 9-inch square pan with aluminum foil (I use baking paper). 
2. In a large bowl, cream 5 tablespoons butter, brown sugar, and powdered sugar until smooth. 
3. Stir in peanut butter. Mix well and press into prepared pan.  
4. In a small, microwave-safe bowl, heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. 
5. Pour over peanut butter crust and spread evenly. 
6.  Chill until completely firm, at least 3 hours or overnight. Let stand 10 minutes at room temperature before serving. Store leftovers in the refrigerator.

Renee's Veggies with Cheese Sauce

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Serves 4

Ingredients:

Fresh or Frozen Veggies
8 Slices of Cheese
1/2 Cup Butter
1/2 Cup Milk
1 TBSP Dried Chives

Method:

1. Steam veggies
2. While veggies are steaming, melt butter in a saucepan on low heat.
3. Add milk and chives.
4. Add slices of cheese one at a time and let them soften before adding the next and stir until smooth.
5. Serve with sauce poured over veggies.

Renee's Meatballs

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Serves 9

Note: These meatballs freeze well.

Ingredients:

500g Beef Mince
500g Sausage Mince
1 Cup Breadcrumbs
1/2 Cup Grated Parmesan
2 Eggs
1 TBSP Dried Parsley
1 TBSP Dried Basil
2 tsp salt

Method:

1. Preheat oven to 180.
2. Add all ingredients in a large bowl and mix well by hand.
3. Roll into 1 1/2 inch balls and place on a baking tray covered with baking paper (should make about 36 meatballs)
4. Bake in the oven for 30 minutes.
5. Add to Renee's Pasta Sauce or other sauce to finish cooking.
6. Serve with pasta.

Renee's Pasta Sauce

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Serves 12 to 16

Note: I portion this recipe and freeze it for future meals. I generally get 3 or 4 meals from each batch.

Ingredients:

1 Jar Pasatta
1 800g Can of Diced Tomatoes
1 Jar Tomato Paste
1 Can Sliced Champignons or 200g Sliced Mushrooms
2 Green Capsicum, diced
2 TBSP Parsley Flakes
2 TBSP Dried Chives
1 TBSP Dried Basil
1 TBSP Dried Oregano
2 tsp Brown Sugar
2 tsp salt
Olive Oil

Method:

1. In a large saucepan over high heat, heat a couple tablespoons of olive oil, then add capsicum. Cook until hot.
2. Add tomato paste and dried herbs and cook for about 1 minute, stirring constantly.
3. Lower temperature to about medium-high to low then add all other ingredients and mix well.
4. When it begins to boil, lower temperature to low. If you're making this with Renee's Meatballs, add them to the sauce now.
5. Cover and simmer for at least an hour. The longer it cooks the better it tastes.
6. Serve over pasta or ravioli.

Renee's Cheese Quesadillas

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Serves 4

Note: This is great served with a small salad on the side.

Ingredients:

2 Cups Cheddar or Colby Cheese, shredded
8 Tortillas
Salsa
Sour Cream

Method:

1. Place a tortilla in a frying pan.
2. Sprinkle 1/2 cups shredded cheese evenly over the tortilla.
3. Place another tortilla over the top.
4. Put frying pan over medium heat and heat until toasted on one side.
5. Flip the quesadilla and toast on the other side.
6. Cut into 8 slices and serve with salsa and sour cream.

Renee's Waffles

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Makes 8 to 10 Waffles

Note: This recipe requires a waffle iron.

Ingredients:

2 Cups Self-Raising Flour
2 Eggs
2 TBSP Brown Sugar
2 tsp Vanilla
1 to 1 1/2 Cups Milk
Butter
Maple Syrup

Method:

1. Separate egg whites and yolks into separate bowls.
2. Add flour, egg yolks, brown sugar, vanilla, and 1 cup milk to a medium bowl and mix well. If the mixture is too thick, add more milk. The batter should be on the thick side.
3. Beat egg whites on high in a separate bowl until they form stiff peaks.
4. Fold egg whites into the batter.
5. Cook waffles according to your waffle iron's directions.
6. Serve with butter and syrup.

Renee's Pancakes

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Makes 8 to 10 Pancakes

Ingredients:

2 Cups Self-Raising Flour
2 TBSP Brown Sugar
2 tsp Vanilla
2 Eggs
1/2 Cup Oil
1 1/2 Cups Milk
Butter
Maple Syrup

Method:

1. Add all ingredients to medium bowl.
2. Mix until well combined.
3. Heat pan or grill until a drop of water dances across the surface (about medium to medium-high temperature).
4. Lightly oil cooking surface.
5. Pour batter onto pan or grill and let cook until the top has bubbled (should be golden brown), then flip and cook until golden brown on the other side.
6. Serve with butter and syrup.

Renee's Chicken Fajitas

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Serves 4

Ingredients:

500g Chicken Thigh Fillet or Boneless Chicken Breast
1 Packet Old El Paso Fajita Seasoning
1 Green Capsicum
2 Stalks of Spring Onions
Tortillas
Sour Cream

Method:

1. Cut chicken and capsicum into strips. Cut spring onions into 1/2 inch strips.
2. Cook in frying pan on high heat until cooked through.
3. Add capsicum and spring onions and cook until hot.
4. Add fajita seasoning and mix well.
5. Serve on tortillas with sour cream to taste.

Renee's Tuna & Egg Salad

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Serves 4 to 6

Ingredients:

1 425g Can of Tuna
4 Eggs
1 Carrot
1 Cup Cheddar Cheese
1 TBSP Dried Chives
1 tsp Dried Dill
2 TBSP Red Wine Vinegar
3 Heaped TBSP Mayonnaise

Method:

1. Hard boil eggs, cool, then chop and add to medium bowl.
2. Grate carrot and cheddar and add to bowl.
3. Add all other ingredients to bowl and mix well.
4. Serve on bread, rolls, crackers or salad.