Tomato and Chicken Tray Bake (4)

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I love the ease of tray bakes. Everything goes into the oven together on the same baking tray and cooks at the same time – in this case baby tomatoes, French green beans (the thin ones), new potatoes, black olives from the deli counter and bite-size pieces of chicken. This same mixture can also be a salad. (see Tomato, Green Bean, Potato and Olive Salad) though of the two I think I prefer the hot dish as it produces some nice juices and cooking the olives brings out their saltiness (so don’t season until you have tasted it).

Pre-heat oven to 350 degrees F.

2 chicken breasts – cut into bite size pieces

1 dry pint or 10 oz. baby tomatoes

8 oz. French green beans

8 medium new potatoes – quartered

20 black olives

2 tbsp. olive oil

Place all the ingredients in a large mixing bowl, pour over the olive oil and toss well together, then tip on to a baking tray and cook in oven for 30 minutes.

 

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Mini Mushroom Frittatas (makes 20)

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Am always looking for new items to serve with cocktails to liven up the cheese and crackers/shrimp with cocktail sauce, etc. I will be serving these at Thanksgiving as nibbles. Cooked in a small muffin sized tray, preferably non-stick silicone, these make great hors d’oeuvres/snacks or a light meal served with a salad. Best served warm. Can be frozen too and de-frosted ahead of a party.

Pre-heat oven to 350 degrees F

1 tbsp. olive oil seasoned with salt and freshly ground black pepper (plus extra oil for greasing muffin tray)

1 onion – finely chopped

2 cloves of garlic – grated

12 oz. portabella mushrooms – cut into small pieces

1 tbsp. parsley – finely chopped

6 eggs – beaten

Heat oil seasoned with salt and freshly ground black pepper in a frying pan and when sizzling add the onion and let soften a little but not brown before adding the garlic and stirring well.

Then add the mushrooms (may seem like a lot but they will shrink) and parsley.

Cook until the mushrooms are soft and any water has disappeared. Take off heat and leave to cool a bit.

Beat the eggs with a fork in a large mixing bowl and then add the cooled mushroom mixture.

Oil the muffin tray and then ladle in the egg mixture.

Cook in the oven for 15 minutes (for mini muffins). Remove muffins immediately and place on paper towel to absorb any moisture.

Serve while still warm.

 

 

 

 

Cranberry Sauce with Marmalade (4-6)

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Maybe you are someone who likes to introduce a few new twists on foods for the Thanksgiving/Christmas period. In which case this may appeal.

The Holidays wouldn’t be the same without cranberry sauce as a condiment and you can either buy it or make it yourself from a family recipe as it comes in all sorts of guises. I have tried many variations over the years but this is my favorite because it is not cloyingly sweet. In fact, the only sugar is contains comes from the marmalade, the orange and the honey (raw and organic) – so fairly pure sources of sweetness and the hint of marmalade is a nice surprise.

8 oz. frozen cranberries

Juice and zest of 1 orange (if there is pulp with the juice that is OK)

1 tbsp. marmalade

1 tsp. runny honey

Place cranberries, orange juice and zest in a saucepan.

Bring to a boil and when cranberries are popping, add marmalade and honey and stir.

Simmer until sauce is thickish.

Puree in a food processor or leave it as is or mash slightly with a potato masher depending on how you like the consistency.