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    Chicken Taco Avocado Boats

    Chicken taco avocado boats are a quick and tasty healthy alternative for your party or appetizer table. It's all the flavor of tacos with all the healthy benefits of avocados!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 8


        •  4 chicken breasts cubed
    2 TBSP olive oil
    1/2 TBSP BHHY's taco seasoning
    1/2 TBSP lime juice
    4 Hass Avocados halved with pits taken out
    1 medium tomato diced
    1 medium yellow onion diced
    shredded cheese sour cream, and red pepper flakes for garnish


    1. In a large skillet over medium heat, heat the oil and then cook the chicken until golden brown and cooked thoroughly. The last 2 minutes of cooking the chicken, lower the temperature to medium-low and sprinkle the lime juice and taco seasoning on the chicken.
    2. While the chicken is cooking, scoop out about 1/2 of the flesh inside each avocado half using a spoon. (I use these "extras" for guacamole!)
    3. Once the chicken is finished cooking, place the chicken meat inside the avocado boat, quickly sprinkling with cheese to allow it to melt. Sprinkle with tomato, onion, and red pepper flakes, and dollop with sour cream. Enjoy it messy!

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Chicken-Taco-Avocado-Boats-1474647?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Chicken_Under_20

    Thai Red Duck with Sticky Pineapple Rice

    Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 2


        •   2 duck breasts, skin removed and discarded
        •   1 tbsp Thai red curry paste
        •   zest and juice 1 lime, plus extra wedges to serve
        •   140g jasmine rice
        •   125ml light coconut milk from a can
        •   140g frozen peas
        •   50g beansprouts


    1. Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 mins.
    2. Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Stir in the peas, then cover, turn the heat off and leave for another 10 mins. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.
    3. Heat a griddle pan and cook the duck for 1-2 mins each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.

    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/thai-red-duck-sticky-pineapple-rice

    Cajun Shrimp and Sausage Vegetable Skillet

    Cajun Shrimp and Sausage Vegetable Skillet is the BEST 20 minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies.  This makes a great low carb meal and is also great for meal prep!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •   1 pound large shrimp, peeled and deveined
        •   14 ounce pork or chicken sausage, sliced
        •   2 medium sized zucchini, sliced
        •   2 medium sized yellow squash, sliced
        •   ½ bunch asparagus, sliced into thirds
        •   2 red bell pepper, chopped into chunks
        •   Salt and Pepper
        •   2 Tablespoons olive oil
        •   2 Tablespoons Cajun Seasoning


    1. In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated.
    2. Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender.
    3. Garnish with fresh parsley if desired and serve immediately.

    This great family recipe is thanks to The Recipe Critic at https://therecipecritic.com/cajun-shrimp-and-sausage-vegetable-skillet/

    Kung Pao Huon Salmon

    This fresh Huon Salmon recipe packs a punch with the addition of the Sichuan flavour Kung Pao.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   4 x 140g Fresh Huon Tasmania Salmon portions, diced
        •   1 Cup Kung Pao Sauce
        •   2 tbsp Rice Bran Oil
        •   1 Cup Roasted peanuts
        •   1 Spring onion, sliced
        •   1/2 Bunch coriander, picked


    1. Heat the rice bran oil in a large non-stick fry pan, add diced salmon and gently cook for 1-2 minutes.
    2. Add Kung Pao Huon Salmon Sauce and cook for a further 2-3 minutes.
    3. Add peanuts, sliced spring onion and the chopped roots of the coriander.
    4. Remove from the heat and fold through half of the coriander leaves
    5. Serve with remaining coriander leaves

    This great family recipe is thanks to Yummly at https://www.huonaqua.com.au/recipes/kung-pao-huon-salmon/

      The Best Chicken Marinade Recipe

      Look no further for the Best Chicken Marinade recipe ever! This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious - try it today!

      Prep Time

          •    Prep time: 45 minutes
          •    Cook time: 10 minutes
          •    Yield: Serves 6


          •  1/2 cup extra virgin olive oil
      1/2 cup balsamic vinegar or other vinegar
      1/4 cup soy sauce
      1/4 cup Worcestershire sauce
      1/8 cup lemon juice
      3/4 cup brown sugar
      2 tsp dried rosemary
      2 tbsp Dijon or Spicy Brown mustard
      2 tsp salt
      1 tsp ground black pepper
      2 tsp garlic powder
      6 chicken breasts or 3.5 lb chicken


      1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
      2. Remove a half a cup of marinade and reserve for basting the chicken later.
      3. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
      4. Marinate for at least 4 hours and up to 24 hours.

      To Grill

      1. Preheat grill to medium high heat and lightly oil the grates.
      2. Remove the chicken from the marinade, letting the excess drip off.
      3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
      4. Baste the chicken occasionally with the reserved marinade.
      5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

      Optional: If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

      Recipe Notes: I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time.

      This great family recipe was tested by a customer of ours Caroline who says it was amazing and is by far the best marinade she has ever had. To review this amazing recipe goes to Momontimeout at https://www.momontimeout.com/the-best-chicken-marinade-recipe/