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    Chicken Leek and Mushroom Lasagne

    This chicken lasagne recipe is stuffed with leek and mushrooms, and has a creamy and flavoursome Dijon mustard cheat's sauce – great for larger group dinners.


    • 2 x 250 g chicken breast fillets
    • 2 tbsp olive oil
    • 1 leek, thinly sliced
    • 300 g cup mushrooms, sliced
    • 2 cloves garlic, crushed
    • 2 tbsp white wine vinegar
    • 375 g packet fresh lasagne sheets (8 sheets)
    • 2 cups grated tasty cheese

    Cheat's sauce

    • 2 cups water
    • 2 x 10 g chicken stock cubes, crumbled
    • 300 ml carton pure cream
    • 3 egg yolks
    • 1 tbsp Dijon mustard
    • Salt and pepper, to taste


    1. Place chicken on an oven tray lined with baking paper. Drizzle with half the oil.
    2. Cook in a moderate oven (180C) for about 15 to 20 minutes, or until cooked. Cool. Shred chicken.
    3. Meanwhile, make sauce. Whisk all ingredients in a large jug until combined.
    4. Heat remaining oil in a large frying pan over a medium to high heat. Add leek, mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes, or until tender. Transfer to a large bowl. Stir in chicken and vinegar. Season.
    5. To assemble, spread ½ cup sauce over base of a 23cm x 30cm rectangular ovenproof dish (12-cup capacity). Overlap two lasagne sheets to cover sauce. Spoon over 1 cup chicken mixture. Scatter with ½ cup cheese. Pour over 1 cup sauce. Repeat layering with remaining lasagne sheets, chicken mixture, cheese and sauce. Cover with oiled foil.
    6. Cook in a moderate oven (180C) for 30 minutes. Remove foil. Cook for a further 35 minutes, or until golden brown. Stand for 20 minutes before serving.


    Thanks to Foodiful for sharing their fabulous recipe with us http://www.foodiful.com.au/recipes/116760/chicken-leek-and-mushroom-lasagne

    Kung Pao Chicken

    "Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!"

    Preparation Time - 
30 min
    Cook Time - 
30 min




    • 1 pound skinless, boneless chicken breast halves - cut into chunks
    • 2 tablespoons white wine
    • 2 tablespoons soy sauce
    • 2 tablespoons sesame oil, divided
    • 2 tablespoons cornstarch, dissolved in 2 tablespoons water
    • 1 ounce hot chile paste
    • 1 teaspoon distilled white vinegar
    • 2 teaspoons brown sugar
    • 4 green onions, chopped
    • 1 tablespoon chopped garlic
    • 1 (8 ounce) can water chestnuts
    • 4 ounces chopped peanuts
    1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
    2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
    3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.


    Thanks to Allrecipes for posting this recipe for us to share with you http://allrecipes.com/recipe/9027/kung-pao-chicken/?internalSource=hn_carousel%2001_Kung%20Pao%20Chicken&referringId=1984&referringContentType=recipe%20hub&referringPosition=carousel%2001

    Seared Salmon with Mango Salsa Salad

    1. A simple seared salmon rests on your choice of greens and topped with a fresh mango salsa in this Seared Salmon with Mango Salsa Salad

    Servings 2
    Calories 410 kcal


    • 2 salmon fillets
    • olive oil
    • salt and pepper


    • 1 mango , peeled and diced
    • 1/4 red onion , diced
    • 2 tablespoons chopped fresh cilantro
    • juice of one lime
    • 2 teaspoons olive oil
    • 1 jalopeno pepper , sliced


    • 4 cups salad greens
    • 1 tablespoon lemon juice
    • 1 tablespoon olive oil
    • salt and pepper


    1. Heat a frying pan over medium high heat with a little olive oil. Place salmon flesh side down and sear for 3 minutes, turn and finish cooking for about 3 more minutes. Remove from heat.

    2. Place salsa ingredients in a medium bowl and toss to combine.

    3. Divide salad greens between two bowls. Place lemon juice, olive oil and salt and pepper in a small jar and shake to emulsify. Pour over salad greens and toss lightly in bowls. Place a salmon fillet on top. Top the salmon with the mango salsa.


    Salmon Burgers with Sweet Pickle Relish

    This recipe from Tasting Table is amazing.  The flavors of tangy caper- and dill-laced salmon burgers, topped with a sweet pickle relish, iceberg lettuce, all piled on a sweet roll.

    Serves 6

    Prep Time: 20 minutes
    Cook Time: 5 minutes
    Total Time: 25 minutes


    For the Sweet Pickle Relish


1 cup mayonnaise
    • 6 tablespoons minced bread-and-butter pickles
    • 2 tablespoons bread-and-butter pickle juice
    • 2 tablespoons minced dill
    • Kosher salt and freshly ground black pepper, to taste

    For the Salmon Burgers:

    • 1½ pounds skinless center-cut salmon fillet, finely chopped
    • 2 cups panko bread crumbs, divided
    • ½ cup mayonnaise
    • ½ cup finely chopped parsley
    • 1 tablespoon minced dill
    • 1 tablespoon minced capers
    • 1 teaspoon kosher salt
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon finely grated lemon zest
    • ½ teaspoon freshly ground black pepper
    • 2 garlic cloves, minced
    • ¼ cup vegetable oil, divided
    • 6 King's Hawaiian rolls, split and toasted
    • Shredded iceberg lettuce, for garnish


    1. Make the sweet pickle relish: In a small bowl, whisk together all the sauce ingredients, then set aside.
    2. Make the salmon burgers: In a food processor, pulse the salmon until finely minced, then transfer to a large bowl. Add 1 cup of the panko, the mayonnaise, parsley, dill, capers, salt, Worcestershire, lemon zest, pepper and garlic. Using your hands, mix until incorporated, then form into six 4-ounce patties. Coat the patties in the remaining 1 cup of panko bread crumbs.
    3. In 2 large nonstick skillets, heat 2 tablespoons of vegetable oil over medium-high heat. Add 3 burgers to each pan and cook, flipping once, until golden brown and cooked through, 4 to 5 minutes.
    4. Spread the relish on the bottom halves of the buns then place a fish burger on each. Top with more relish, shredded iceberg lettuce and the remaining bun halves, then serve.

    Big thanks to Tasting Table for sharing this recipe on their website https://www.tastingtable.com/cook/recipes/salmon-fish-burger-sweet-pickle-relish-seafood-recipe

    Balsamic Vinegar and Honey Pulled-Pork Sliders

      • 1 2 1/2 pound boneless pork shoulder roast
      • 1 cup chopped onion (1 large)
      • 3/4 cup chopped green sweet pepper (1 medium)
      • 1 teaspoon dried thyme, crushed
      • 1/2 teaspoon dried rosemary, crushed
      • 1/2 cup chicken broth 
      • 1 cup balsamic vinegar
      • 3/4 cup ketchup
      • 1/3 cup packed brown sugar
      • 1/4 cup honey
      • 1 tablespoon Worcestershire sauce
      • 1 tablespoon Dijon-style mustard
      • 1 clove garlic, minced
      • 1/2 teaspoon ground black pepper
      • 1/4 teaspoon salt 
      • 20 sliders buns or small round dinner rolls, split and toasted
      • Purchased deli coleslaw
      • Sweet or dill pickles, coarsely chopped
      1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
      2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
      3. Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
      4. Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in barbecue sauce. Cover and cook for 1 hour on low-heat setting.
      5. To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Cover with bun tops.
      This recipe is presented to us by BHG.com http://www.bhg.com/recipe/balsamic-vinegar-and-honey-pulled-pork-sliders/