Happy Mother’s Day to all mom’s!
To honour a special mother in our lives, we cooked up this fab’ chicken cacciatore and superb one-pot mac n’ cheese dinner with some sensational green sides – curry-creamed spinach and Asian-inspired swiss chard and red pepper.
The is a straight forward recipe baked in the oven at 350º for 75 minutes.
♥ 1 Tbsp olive oil
♥ 2 Tbsp soy sauce
♥ 2 Tbsp Dijon mustard
♥ 2 Tbsp garlic powder
♥ 1 and 1/2 tsp dried rosemary
♥ 1/2 tsp black pepper
♥ 1 kg of skinless chicken thighs
- Marinate the chicken with the ingredients overnight.
- Cook your favourite savoury tomato sauce (or if you prefer already-prepared sauce, we recommend Classico, Garlic and Herb).
- Lay the marinated chicken thighs on a pyrex baking dish and bake for 20 minutes to start.
- Remove from the oven after the initial 20 minutes and drizzle 1 ladle-full of warmed tomato sauce over the thighs.
- Return to the oven for another 20 minutes.
- Remove from the oven again. Turn the thighs over and drizzle half to 3/4 ladle more tomato sauce over the thighs.
- Return to the oven for another 15 minutes.
One-Pot Creamy Mac n’ Cheese
♥ 3 cups small elbow macaroni
♥ 4 cups chicken broth
♥ 1 and 1/2 cups milk – divided
♥ 2 Tbsp cream cheese
♥ 1 cup old cheddar, grated
♥ 1 Tbsp cornstarch
- Using a deep skillet with a tight-fitting lid, pour in the uncooked macaroni and chicken broth. Cover with a lid and bring to a boil.
- As the broth is about to boil, turn down the heat and prop open the lid slightly. Stay attentive as the pan will over-boil. Stir often for about 10 minutes.
- Meanwhile, prepare the milk: Heat up 1 cup of milk with 2 Tbsp cream cheese. Heating the milk and cheese in a pyrex cup in the microwave for 1 minute is safe.
- Add the warmed milk with cream cheese to the macaroni while a bit of chicken broth still remains in the skillet. Keep the heat on.
- Add the grated old cheddar.
- Stir well.
- Dissolve the cornstarch in the remaining 1/2 cup of milk (cold), then pour into the macaroni. Stir and allow it to thicken for a minute or two.
Foodies Galore uses frozen spinach for this dish. It’s economical (in fact, it’s less expensive than fresh spinach), and it’s already chopped up well.
♥ 1 cup of watered-down mild curry broth. Flavour the broth to your liking. Add salt to taste.
♥ 1 package frozen spinach
♥ 2 green onions, chopped
♥ 2 Tbsp cream cheese
- Heat a skillet.
- Place the chopped green onion, frozen spinach and curry broth in a sauce pot or skillet and cover with a lid.
- As the spinach begins to thaw it will separate.
- Stir with a spatula every few minutes.
- When the spinach is completely thawed and the curry sauce is mixed in well, add the cream cheese.
- At this point, continue stirring until creamy and well-blended.
- Season with salt and pepper to taste.
Asian-inspired Swiss Chard and Red Pepper
♥ Using a cast iron skillet, sauté chopped swiss chard (about 1/2 a bunch) with 1 red pepper.
♥ Add garlic, soy sauce, hot chili sauce or a pinch of cayenne pepper and a pinch of black pepper.
♥ When done, drizzle sesame oil over the greens and pepper.
Enjoy your mother’s day with the folks who are important to you. Enjoy this heavenly feast bringing home comfort and great tastes!
♥ Happy Mother’s Day ♥