Simple Chicken Satay

Happy Tuesday guys! Today’s recipe of the day is Simple Chicken Satay! This is a lovely family recipe that your family would love. It’s simple to make, I baked the chicken in the oven, so the only thing that you need to do really is to marinade it the night before.

Simple Chicken Satay

You can always marinade it for a few hours only but the flavour is much better and the chicken tastes divine when left overnight. It helps the marinade to work properly and the chicken bites to absorb it. 🙂

I used peanut butter, soy sauce and curry powder, oh, and a tiny bit of lemon juice. It got a bit thick so I added a bit of water too.

Simple Chicken Satay

To be honest, I was a bit surprise that my kids actually liked the chicken. I mean, they enjoy chicken but plain, so I was a bit sceptical. But it seems recently they’ve been surprising me a lot in regards to food. I guess their taste buds are changing. 🙂

Simple Chicken Satay

They specifically requested some chips to go with it but as I was on the move, I didn’t have any time so I offered them tasty bulgur salad with olives and cherry tomatoes and they agreed. 🙂 At least I know for sure they like olives and tomatoes so everything with them is fine (almost every time).

And of course, I had to make the chips later on, when I had time. That was the deal. Sometimes, it feels like they can live on chips. And they’re quite fussy about their chips too. 🙂 They should be skinny, plain and yellow in colour. 🙂 What requirements, huh! 🙂 Oh, and not burnt, even a tiny bit.

Simple Chicken Satay

So let me tell you about the bulgur wheat salad… This salad was quite like tabbouleh but with not so much herbs. I find the bulgur so tasty, especially in salads. It’s been a while since I last cooked with it so I’m glad I found it in my kitchen cupboard. And apparently, it is really beneficial to your health. So let’s stock up on some bulgur. 🙂 I really need to now as I’m out of it. 🙂

You can serve the Chicken Satay with almost everything, well I said almost. 🙂 It’ll be delicious with some lime rice, quinoa, chips, couscous, roasted veggies, again, whatever you fancy. 🙂 Or why not make this bulgur wheat salad, it’s super quick and super tasty.

Here’s how to make these Succulent & Simple Chicken Satay

Simple Chicken Satay
 
Cook time
Total time
 
Ingredients
  • 4 chicken breasts, cut into pieces
  • 3tbsp smooth peanut butter
  • 3tbsp soy sauce
  • 1tbsp curry powder
  • 1tbsp lemon juice
Instructions
  1. In a bowl, combine all the ingredients for the marinade and mix well. If the mixture is too thick, add a bit of water.
  2. Add the chicken pieces in, mix them well with the marinade and cover with cling film.
  3. Place in the fridge overnight.
  4. Bake the chicken in the oven for about 20 minutes at 200° or until ready.
  5. Serve with a lime wedge.

 

Simple Chicken Satay

10 Simple & Healthy Salad Recipes

Happy Friday Guys! So today’s post is a round-up of the 10 Simple & Healthy Salad Recipes I love.

To be honest, they’re much more than that, but these are the ones I picked for you.

I do make and consume lots of salads so for me it’s important to make them different and tasty every time. I often add fruit, cheese, seafood, meat and seeds. And some of them get so filling that they can easily pass as a main. 🙂 I’ve got some really skinny ones but most of them are packed with goodies.

Here we go…

MeatlessMonday: Pumpkin & Black Quinoa Salad with Tahini Dressing

So this beauty is made of black quinoa, roasted pumpkin and creamy tahini dressing. Oh, there’s a handful of sunflower seeds for that extra crunch. It’s perfect for the cold days, especially during the pumpkin season. 🙂 It’s super filling and amazingly tasty. Definitely one of my fav!

Pumpkin & Black Quinoa Salad

Meatless Monday: Raspberry Rocket Salad with Cottage Cheese & Avocado

This one is a typical salad I eat during a hot summer day. It’s very light and refreshing but at the same time it’s very nutritious. It’s packed with vitamins and minerals so it’s really good for you. And of course, it tastes delicious! The combination of cottage cheese and fresh ripe raspberries is divine. 🙂

Raspberry & Cottage Cheese Salad

Loaded Shrimp Salad

Well, let me see, this one is a bit on the naughty side, but I every bite of it is pure happiness. 🙂 It’s more of a taco bowl/salad, inspired by my love of Tex/Mex food. What’s not to love about it – succulent shrimp, ripe avocado, crunchy tortilla chips, pinto beans, Mozzarella cheese and a generous serving of sour cream – all in one comforting bowl. 🙂

Loaded Shrimp Salad

Kale, Blueberries & Blue Cheese Grilled Chicken Salad

I’ve been having lots of kale salads recently(recent years I think) so I really tried to mix things ups and make them tasty and pretty. 🙂 This is definitely the one I like most from the kale variety. The blueberries and blue cheese work so well together and the grilled chicken add some extra deliciousness. It’s all taste crunchy, juicy and fresh. 🙂

Kale, Blueberry & Grilled Chicken Salad

Leftover Beef & Pear Rocket Salad

This one I actually made from leftovers. I used some lean beef, ripe pears, rocket and raisins. It turned out the combination was really satisfying and quite filling. You can easily use it as a main dish, plus you get your five a day. 🙂

Beef & Pear Salad

MeatlessMonday: Kale & Orange Quinoa Salad

Simple, but very refreshing salad, ready in just a few minutes. The orange got this salad to a whole different level. 🙂

Kale & Orange Quinoa Salad

MeatlessMonday: Black Quinoa, Farro & Rice salad with Radishes

Next one – earthy and nutty flavour and packed with goodness. This grain salad will keep you full for a long, long time and will give you the energy you need for the busy day ahead.

Black Quinoa, Farro & Rice Salad with Radishes

Grilled Halloumi & Sweet Baby Peppers Quinoa Salad with Raisins

Grilled Halloumi Cheese? Yes, please. Grilled Baby Peppers & Rocket to go with it? Perfect. It’s more of a cheese with salad this one, but as I love Halloumi it’s perfect for me. Well, may be a few pieces less next time. 🙂

Grilled Halloumi & Baby Peppers Salad

MeatlessMonday: Zucchini Spaghetti & Kale Salad with Radishes

For all of you who are on a raw vegan diet, this is delicious, absolutely lovely salad to make in the summer days, either to accompany your mains or as a side. You might’ve noticed, I do like radishes. 🙂

Zucchini Spaghetti & Kale Salad with Radishes

Pomegranate & Feta Cheese Quinoa Salad

I remember I made this pomegranates during the festive period last year and they got really popular amongst my friends and family. Not only they look pretty but they’re also very yummy, with my favourite feta cheese and quinoa – simple but tasty.

Stuffed Pomegranate with Quinoa & Feta Cheese Salad

Cheesy Chicken & Spinach Bites

Happy Monday guys! The recipe of the day is Mozzarella & Parmesan Chicken Bites with Spinach. I made these Cheesy Chicken & Spinach Bites in a muffin tray and baked them in the oven. They tasted so succulent and fresh and were gone too quickly. Even my daughter loved them! She actually thought they are even more delicious than her favourite chicken nuggets. And there was spinach in them too, lots of it, which she didn’t mind at all. I was really surprised that she ate them without even saying anything about the ‘green stuff’. Point for mummy then! :-)I need to add this recipe to the list with her favourite recipes now, which is quite short at the moment. 🙂

As I mentioned, these Chicken & Spinach Bites are actually made in the oven. There’s no frying involved (which I’m not big fan of) and still they taste as they’re deep-fried.

I thought I was actually making too many of them but it turned out they were not enough at all. I wanted to have some for today too but that was not the case. 🙂

They’re perfect for snacking or as a main. We had our Chicken & Spinach Bites with Quinoa which was very delicious combination. You can also use them as a starter. They look so cute, I’m sure your friends and family would be quite impressed. Of course, even more impressed with the flavour. 🙂 Now, I could also have these for breakfast, not sure about you though 🙂 It’s probably the fact that they’ve got eggs so it kind of make them a good start of the day too. It doesn’t really matter how and when you’re gonna have them. 🙂 Make a batch of these, refrigerate and enjoy during the week. Or why not take some for lunch in the office? Whatever you do, just make sure you prepare enough so you can enjoy them for longer!

Cheesy Chicken & Spinach Bites

Here’s what you need for these amazing Cheesy Chicken & Spinach bites.

Ingredients:

  • 2 chicken breasts, finely chopped
  • 150g spinach
  • 100g Mozzarella cheese, grated
  • 100g Parmesan cheese, grated
  • 2 eggs
  • 100g breadcrumbs
  • 1tbsp lemon juice
  • 1tsp paprika
  • 1tsp black pepper
  • 2tbsp sunflower oil
  • salt to taste

Cheesy Chicken & Spinach Bites

Preparation:

  1. Preheat the oven to 200°C.
  2. In a bowl, add all the ingredients and seasoning and mix well.
  3. Grease a muffin tray and make small balls from the mixture so they can fit into the muffin tray.
  4. Bake in the oven for about 30 minutes or until ready.

Enjoy!

 

Cheesy Chicken & Spinach Bites

Tip: I had my chicken bites with lots of hot sauce, but garlic mayo goes really well with them! Just pick the dip you like and dig in!

Two Minute Grilled Jerk Chicken Pita Bread

Happy Tuesday guys! Here’s the new recipe – Two Minute Grilled Jerk Chicken Pita Bread!

Hope you all are having a wonderful week so far and enjoying the last days of Summer!

Today’s recipe of the day is super quick and easy and perfect for a busy weekday night. The only thing you need to do is to prepare the chicken in advance. Once you’ve done that, it’ll only take no more than two minutes to make these lovely pitas.

Here’s what you need for the Two Minute Grilled Jerk Chicken Pita Bread.

jerk chicken6

Ingredients:

  • 2 chicken breasts
  • 1 cup sour cream
  • 4-5 small pita bread (I used wholemeal)
  • a bunch of fresh coriander, chopped
  • 2-3tbsp jerk seasoning
  • 2tbsp olive oil

jerk chicken7

Preparation:

  1. To prepare the chicken breasts – marinade them with the seasoning and olive oil the night before and then grill the breasts untill they’re cooked thoroughly.
  2. Slice the grilled jerk chicken breasts and arrange them on the pita bread.
  3. Add a few spoons of sour cream on top(as much as you’d like) and finish with some fresh coriander on top.

Enjoy!

jerk chicken3

Tip: If jerk is too spicy for you, why not try bbq chicken pita bread!

jerk chicken2

Grilled Chicken, Beetroot & Chickpeas Salad in Spinach Pita/Wrap Bread with Dill Mayo

Mummy’s Fast & Easy

Happy Tuesday guys!

It kind of smells like Spring(or I’d like to think so) and I’m full of yummy recipe ideas which I’d like to try and share with you – all of them fresh, tasty and, of course, quick and easy to make.

Today, I’m really excited to share this recipe – Spinach Pita/Wrap Bread with Chicken, Chickpeas and Beetroot Salad, topped with dill mayo. I know, you might think the title is a bit too long, but it says what is it about.
First of all, I’ve made spinach pita/wrap bread before but never shared it on my blog. 
So the other day, I had some leftover chickpeas and beetroot salad which I wanted to use. And here’s how the idea came. I only added some grilled chicken(which you can conveniently cook in advance the day before) and some homemade dill mayo, which by the way is amazing!
And the result was so yummy that now I’m thinking to make these spinach bread pitas/wraps in a big batch so I can have some during the week. 
These are super good with hummus or even with nothing on.

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 1 beetroot, grated
  • 200g/7oz chickpeas
  • 2 chicken breasts, grilled and sliced
  • 3-4tbsp dill mayo
  • fresh coriander, chopped
  • 1tbsp lemon juice
  • olive oil
  • salt
For the Spinach Pita/Wrap Bread:
  • 150g/5oz spinach, pureed
  • 400g/1lb flour
  • salt
  • water
For the Dill Mayo:
  • 1 cup sunflower oil
  • 1 large egg
  • a bunch of fresh dill
Mummy’s Fast & Easy

Preparation:
  1. To prepare the bread, simply combine all the ingredients and add water as much as needed to make a smooth dough. 
  2. Shape up the bread as big as you’d like and cook in a heated pan with just a tiny drop olive oil for about 3-4 minute on each side or until ready.
  3. In a bowl, mix the chickpeas and coriander and season with salt, olive oil and lemon juice.
  4. Start arranging the wraps -layer the chicken pieces, beetroot and chickpeas salad and finish it off with the dill mayo(to make the mayo – simply process all the ingredients together).
Enjoy!
Mummy’s Fast & Easy

Tip: If you’d rather have a vegetarian version, simply skip the chicken and add some grated carrots instead!

Mummy’s Fast & Easy
Mummy’s Fast & Easy
Mummy’s Fast & Easy
Mummy’s Fast & Easy

Brie, Parmesan & Spinach Hasselback Chicken

Mummy’s Fast & Easy

Happy weekend everyone!

The recipe of the day is finally here!
And it’s perfect for the weekend! I’ve been meaning to make it for a long time now and finally the time has come Hasselback Chicken with Spinach, Brie and Parmesan!
I can’t tell you how tasty this is and is so much easier than you think! What I really love about it is that you can try different fillings, I used spinach, Brie and Parmesan, but I’d love to try it with some mozzarella, sun dried tomatoes and basil and lots more really.

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 5-6 chicken breasts 
  • 150g/5oz spinach
  • 150g/5oz Brie, sliced
  • grated Parmesan cheese 
  • salt and pepper
  • olive oil
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/394°F.
  2. To prepare the spinach – in a bowl, cover with hot water and leave for 2-3 minutes, then remove from the water.
  3. Gently cut the chicken breasts, deep enough to place the cheese and spinach, but be careful not to cut through them. Make about 4-5 cuts, depending on how big the breasts are.
  4. Start placing the cheese slices and spinach. Place them in a greased baking tray, season with salt and pepper, drizzle some olive oil on top and cook in the oven for about 30 minutes or until ready.
  5. Ad the grated Parmesan cheese and serve!
Mummy’s Fast & Easy

Tip: Why not try adding some pineapple slices for some sweetness!

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Leftover Turkey & Apple & Carrot Salad

Mummy’s Fast & Easy

Recipe of the day is here – Leftover Turkey Salad with Apples, Carrots & Celery.

This is a great salad for the upcoming Thanksgiving(for those of you who celebrate). I know many of you have turkey leftovers so this is simple and tasty salad to make from them. And even better, you can store this salad for a several days in the fridge. 
The salad is bursting with so many flavours – sweet, sour, nutty and mustardy.
Yes, the dressing is made of Dijon mustard and honey and it really goes so well with all the other ingredients.
I’d say this is the perfect November salad!

Mummy’s Fast & Easy

Ingredients:
  • 2 turkey breasts, sliced (or other meat you’ve got left)
  • 2 celery stalks, sliced
  • 2 apples (Granny Smith are perfect)
  • 2 carrots, thinly sliced
  • 100g/3.5oz walnuts, chopped
  • fresh parsley, chopped
For the dressing:
  • 2tbsp Dijon mustard
  • 1tbsp Honey
  • 1tsp lemon juice
  • salt
Mummy’s Fast & Easy

Preparation:
  1. In a bowl, start combining the salad ingredients. Mix well.
  2. Whisk the dressing ingredients together and pour over the salad. Mix gently.
  3. If wished, sprinkle some fresh parsley leaves.
Enjoy!

Mummy’s Fast & Easy

Tip: This salad will be delicious with chicken, too. And may be even beef. Just get creative and don’t waste food!

Mummy’s Fast & Easy

Bacon Wrapped Chicken Breasts Stuffed with Feta Cheese & Spinach with Vegetable Quinoa Salad

Mummy’s Fast & Easy

This is what I call a rich and nutritious dinner – Bacon wrapped Chicken Breasts stuffed with Feta Cheese & Fresh Spinach. 
And then on a side I’ve got healthy quinoa salad packed with vitamins..
It’s needless to say that tasted divine and it was quickly gone.
Don’t be put off by the stuffed and wrapped chicken – it literally takes no more then 5 minutes to prepare it. 
I know there’s a bit of naughty bacon but on the other side, there’s no frying involved, the chicken is baked in the oven.
For the quinoa salad, I used spinach and frozen baby carrots. 

Here’s what you need.
Mummy’s Fast & Easy

Ingredients:
  • 5 chicken breasts
  • 100g/3.5oz fresh spinach
  • 200g/7oz feta cheese
  • 5 bacon strips
  • salt and pepper
For the quinoa salad:
  • 200g/7oz quinoa, cooked
  • 150g/5oz baby carrots, frozen
  • 100g/3.5 oz fresh spinach
  • 2tbsp olive oil
  • salt
Mummy’s Fast & Easy

Preparation:
  1. Preheat the oven to 200°C/394°F.
  2. Place the chicken breasts between cling film and gently pound them with a meat mallet until they’re thin enough sou you can easily stuff them and then wrap them. Be careful though, chicken is very tender!
  3. Mix the cheese and spinach and start stuffing the breasts and wrapping them with a bacon strip. Season with salt and pepper.
  4. Place on a greased baking tray and cook in the oven for about 30 minutes or until ready.
  5. Combine the quinoa, spinach and baby carrots (just pour over hot water over the baby carrots and leave them for 2 minutes, then drain) and add the olive oil and season with salt.
  6. Serve the chicken with a side of the quinoa salad and some extra spinach leaves for decoration.
Enjoy!
Mummy’s Fast & Easy

Tip: Why not try adding some mozzarella cheese too!

Mummy’s Fast & Easy

Black Bean, Avocado & Spinach Chicken Wraps

Mummy’s Fast & Easy

Who’s up for some wraps?
I love these black bean, avocado & spinach chicken wraps. Topped up with some  creamy Greek yogurt and served on wholemeal Lebanese bread, they make the perfect weeknight dinner.
Make your black beans and chicken in advance and this goodness will literally take you two minutes.
By far my most favourite quick dinner!

Here’s what you need.
Mummy’s Fast & Easy 

Ingredients:
  • 3-4 wholemeal wraps (I used Lebanese bread which I absolutely love!)
  • 3 ripe avocados, sliced
  • 2 grilled chicken breasts, sliced
  • 1 cup black beans, cooked
  • 4-5tbsp Greek yogurt
  • a handful of fresh spinach
  • lime juice
  • salt
Mummy’s Fast & Easy

Preparation:
  1. Heat up the wraps (preferably in the oven) and start arranging the other ingredients – beans, chicken, avocado. Season with salt and squeeze some fresh lime juice.
  2. Add the spinach and top them up with some Greek yogurt.
  3. And don’t forget the hot sauce!
Enjoy!
Mummy’s Fast & Easy

Mummy’s Fast & Easy

Tip: If you’d rather opt out for a veggie version, try swapping the chicken with some grilled mushrooms!

Mummy’s Fast & Easy

Mummy’s Fast & Easy

Kale, Blueberries & Blue Cheese Grilled Chicken Salad

Mummy’s Fast & Easy

I love adding fruit to my salads. It’s kind of making them taste fresher and healthier, plus it’s a great way to eat your fruit, isn’t it?
Blueberries taste delicious and are known for their health benefits (such as being antioxidants) so why not add them to your salad.
And combined with another superfood – kale, you’ve got a superfood salad!
I’ve added some blue cheese and grilled chicken to make it more filling and nutritious.
If you prefer, or you’re a vegetarian just skip the chicken.

Here’s what you need.

Mummy’s Fast & Easy

Ingredients:
  • 2 grilled chicken breasts, sliced
  • 150g/5oz fresh blueberries
  • 200g/7oz kale
  • 100g/3.5oz blue cheese, crumbled
For the dressing:
  • 3tbsp extra virgin olive oil
  • 2tbsp balsamic vinegar
  • salt

Mummy’s Fast & Easy

Preparation:
  1. As I’ve mentioned before, kale is tough, so you need to take the time and gently massage it with some olive oil for a few minutes.
  2. Transfer to a salad bowl and gradually start adding the other ingredients.
  3. Add the berries, blue cheese and chicken. Season with salt and vinegar and mix gently.
  4. The salad is ready to serve!
Enjoy!

Mummy’s Fast & Easy

Tip: You can easily substitute the blue cheese with feta or goat’s cheese!

Mummy’s Fast & Easy

Mummy’s Fast & Easy