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    Recipes — kid friendly

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    Crispy Chicken, Ham, and Swiss Roll-Ups

    Meaty, cheesy, moist, and crunchy: This 5-ingredient dish really delivers. Preheating the baking sheet is key to getting the breadcrumb coating crisp within the 20-minute timeframe. If you only have regular breadcrumbs, you can use those and add 1/2 teaspoon dried oregano and 1/4 teaspoon garlic powder. The timing and ingredient amounts work with small, 2-ounce chicken cutlets. If your cutlets are larger, split them in half: Place each one flat on a cutting board, and place your nondominant hand flat on the breast. Holding a sharp knife parallel to cutting board, carefully split cutlet in half using short, swift strokes.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •   1/2 cup Italian-seasoned breadcrumbs
        •   8 (2-oz.) boneless, skinless chicken breast cutlets
        •   2 tablespoons extra-virgin olive oil
        •   4 (1-oz.) slices lower-sodium ham, halved
        •   3 ounces preshredded Swiss cheese (about 3/4 cup)
        •   2 tablespoons chopped flat-leaf parsley

    Method

    1. Place a rimmed baking sheet in oven, and preheat oven to 500°F. (Do not remove baking sheet while oven preheats.)
    2. Place breadcrumbs in a shallow bowl. Brush cutlets with oil; dredge in breadcrumbs.
    3. Top each cutlet with 1 piece of ham and 1 1/2 tablespoons cheese. Carefully roll cutlets, starting at the short end; secure with wooden picks.
    4. Place roll-ups, seam side down, on preheated baking sheet. Bake in preheated oven 8 minutes. Increase heat to broil; broil until a meat thermometer inserted in thickest portion reads 165°F, 1 to 2 minutes. Sprinkle with parsley.



    This great family recipe is thanks to Cooking Light Recipes at https://www.cookinglight.com/recipes/crispy-chicken-ham-swiss-roll-ups

    Easy Chili Lime Fish Tacos with Peach Salsa

    Last year I went to something called the Sustainable Seafood Blog Conference – because, yes, my whole life is a parody sometimes – and it actually totally blew my mind. I learned so much about seafood, sustainable practices for both wild caught and ocean-farmed fish, and how to be a better consumer when it comes to buying seafood.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

    For Chilli Lime Fish:

        •  3 tablespoons butter, melted
        • 
    1 lime, juiced
        • 
    1 teaspoon chili powder
        • 
    1/2 teaspoon garlic powder
        • 
    1/2 teaspoon sea salt
        • 
    12 ounces barramundi, skinless

    For Peach Salsa:

        •  1 peach, chopped
        • 
    1/4 cup cilantro leaves, roughly chopped
        • 
    1/4 cup red onion, minced
        • 
    half a jalapeno pepper, seeded and minced
        • 
    lime juice and sea salt to taste

    For Other Taco Essentials:

        •  corn tortillas
        •  mayo for a quick sauce
        • 
    avocado, lime, or other toppings

    Method

    For Chilli Lime Fish: Defrost the fish by soaking it in the packaging in cold water for about 15 minutes. Preheat the oven to 400 degrees F. Whisk the butter, lime juice, chili powder, garlic powder, and salt together. Place the fish in a small oven-safe dish, pour sauce over the top, and bake for 15 minutes. Remove fish from the oven, flake into small pieces, and toss with any sauce left in the pan. Bake for another 5 minutes so the sauce soaks into the fish.

    For Peach Salsa: Toss all ingredients together.

    For Tacos: Assemble, layer, load it up, squeeze more lime over the top, and DEVOUR.

    NOTES: For a nice quick little sauce, reserve 1-2 tablespoons of the chili lime sauce and mix with mayo or sour cream. Drizzle this sauce over the top of your tacos.



    This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/easy-chili-lime-fish-tacos-pinch-of-yum/

    Beef and Sweet Potato Burgers

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •   400g lean beef mince
        •   350g orange sweet potato, peeled, cut into 2cm pieces
        •   1 clove garlic, crushed
        •   2 tbsp chopped flat-leaf parsley
        •   1 zucchini, grated and excess water squeezed out
        •   1 egg lightly beaten
        •   2 tbsp olive oil
        •   4 mixed grain rolls
        •   1 avocado, sliced

    To Serve:

        •   Sliced tomato
        •   Lettuce leaves
        •   Sliced red onion

    Method

    1. Steam or boil sweet potato until tender. Mash. Combine with garlic, beef mince, parsley, zucchini and egg. Form into 4 patties.
    2. Heat large non-stick frying pan. Add oil and heat. Cook patties over medium heat for 4–5 mins on each side or until cooked. Keep warm.
    3. Half the rolls and toast. Top one half with lettuce, burgers, onion and tomato. Top other half with sliced avocado.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/beef-and-sweet-potato-burgers/

    Black Pepper Beef Kebabs with Rice Noodle Salad

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •   600g diced beef (3cm cubes)
        •   1 large red onion, cut into wedges
        •   250g cherry tomatoes
        •   1 yellow capsicum, cut into 3cm pieces
        •   1 green capsicum, cut into 3cm pieces
        •   1 tbsp vegetable oil
        •   2 tbsp kecap manis
        •   1 tbsp cracked black pepper
        •   200g dried rice noodles
        •   2 cups (270g) frozen broad beans
        •   Zest and juice 1 lime + wedges, to serve
        •   2 tbsp mirin
        •   2 tsp fish sauce
        •   1 Lebanese cucumber, peeled into ribbons
        •   ½ cup mint leaves
        •   ½ cup coriander leaves

    Method

    1. Using 8 metal or bamboo skewers, thread beef, onion, tomatoes and capsicum alternatively onto skewers. Brush skewers with oil and kecap manis, sprinkle with pepper and season with sea salt.
    2. Pre-heat a char-grill pan or barbecue over medium-high heat and cook skewers for 8 to 10 minutes, turning often, or until lightly charred and cooked through.
    3. Meanwhile, prepare noodles according to packet instructions. Drain and rinse under cold water. Prepare broad beans according to packet instructions. Drain and when cool enough to handle remove from shells.
    4. In a screw-top jar place lime zest and juice, mirin and fish sauce. Shake well to combine. Place noodles, broad beans, cucumber and herbs in a large bowl. Drizzle with dressing and toss to coat.
    5. Serve skewers with noodle salad and lime wedges.

    TIPS:

    1. You will need 8 bamboo or metal skewers for this recipe - soak bamboo skewers for 10 minutes to prevent burning.
    2. Substitute broad beans with edamame or sugar snap peas.
    3. You can dice your own beef using rump, sirloin, scotch fillet or eye fillet.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/black-pepper-beef-kebabs-with-rice-noodle-salad/

    Argentine-Style Sausage Sandwiches

    These big, bold, juicy sandwiches are from Morgan Robinson, chef-owner of Smoke Open Fire Cooking in Napa. He grills the sausages and melts the cheese on the grill too, in a small cast-iron skillet, then puts both on the table with crusty rolls and chimichurri. It's good to have an indoor option like this one.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4-6

    Ingredients

    CHIMICHURRI:

        •   1 tablespoon minced garlic
        •   1 1/2 teaspoons red chile flakes
        •   1/2 cup extra-virgin olive oil
        •   6 tablespoons chopped flat-leaf parsley
        •   2 tablespoons minced fresh oregano leaves
        •   1/4 cup red wine vinegar
        •   Salt

    SANDWICHES:

        •   4 sandwich rolls, such as Mexican bolillos
        •   1 teaspoon olive oil
        •   4 fresh Italian-style pork sausages (not hot)
        •   4 ounces sliced provolone cheese
        •   1/8 teaspoon sweet smoked Spanish paprika

    Method

    1. Mix 2 tbsp. boiling water, the garlic, and chile; let steep 3 minutes. Stir in remaining chimichurri ingredients; season with salt.
    2. Halve rolls and toast, cut side up, in a 350° oven until crisp, about 10 minutes.
    3. Heat oil in a large heavy frying pan over medium heat and add sausages. Cook, covered, turning often, until cooked through, 15 to 20 minutes. Top each with cheese, remove from heat, and cover until cheese melts. Sprinkle with paprika.
    4. Spoon 2 to 3 tbsp. chimichurri onto roll halves and make a sandwich with sausages. Serve with remaining chimichurri.

    NOTES: You can easily double or triple the sandwich part of the recipe (one batch of chimichurri, though, will be enough for at least 10 sandwiches).



    This great family recipe is thanks to Myrecipes Recipes at https://www.myrecipes.com/recipe/argentine-sausage-sandwiches