Jambalaya

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Serves 6 to 8 People

Note: This recipe was borrowed from Cafe Delites. Can be refrigerated for up to 3 days.

Ingredients:

3 TBSP cooking oil, divided
2 TBSP Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)
10 oz. (300g) andouille sausage, sliced into rounds
1 lb. (500g) boneless skinless chicken breasts or thighs, cut into 1 inch pieces
1 onion diced
1 small green bell pepper (capsicum), seeded and diced
1 small red bell pepper (capsicum), seeded and diced
2 stalks/ribs celery, chopped
4 cloves garlic, minced
14 oz. (400g) can crushed tomatoes
1 tsp salt
1/2 tsp ground black pepper
1 tsp each dried thyme and dried oregano
1/2 tsp red pepper flakes (or 1/4 tsp Cayenne powder)
1/2 tsp hot pepper sauce
2 tsp Worcestershire sauce
1 Cup thinly sliced okra (or 1 tsp file powder)
1 1/2 Cups uncooked white rice (short grain or long grain)
3 Cups low sodium chicken broth
1 lb. (500g) raw shrimp/prawns tails on or off, peeled and deveined
Sliced green onions and chopped parsley, to garnish

Method:

1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. 
2. Season the sausage and chicken pieces with half of the Cajun seasoning. 
3. Brown sausage in the hot oil; remove with a slotted spoon and set aside. 
4. Add remaining oil to the pot and sauté chicken until lightly browned. 
5. Remove with slotted spoon; set aside.
6. Sauté the onion, bell pepper, and celery until onion is soft and transparent.  
7. Add the garlic and cook until fragrant (30 seconds).
8. Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. 
9. Stir in the okra slices (or file powder), chicken and sausage. 
10. Cook for 5 minutes, while stirring occasionally.
11. Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. 
12. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked while stirring occasionally. 
13. Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with a lid. 
14. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used). 
15. Season with a little extra salt and pepper if needed and remove from heat. 
16. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. 
17. Serve immediately with sliced green onions and parsley.

Easy Quiche

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Serves 6

Note: This has been borrowed from Australia's Best Recipes.

Ingredients:

4 eggs
1 1/2 Cups milk
3 tbs butter melted
1/2 Cup self-raising flour
1 1/2 Cups cheese, grated
1 Cup mixed vegetables
1 Cup deli meat (I used bacon)

Method:

1. Preheat oven to 180C.
2. Whisk together in a bowl: eggs, milk, butter, and flour.
3. Fold in cheese and fillings.
4. Pour into a 24cm quiche dish or Texas muffin tins.
5. Bake for 40 minutes or until set.
6. Serve hot with vegetables or cold with salad.

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.

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 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 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 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 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.