Monday, March 5th, 2007 at 12:56 am
Taco Stuffed Potatoes Cook the potatoes following the instructions below.
Great Microwave Potatoes (recipe from
Fruitful Words)
Wash potato thoroughly. Poke through several times with a knife.
Place one on a plate and microwave on high 4-6 minutes – depending upon the size of the potato.
2 potatoes cook 6-8 1/2 minutes.
3 potatoes cook 8-11 minutes.
4 potatoes cook 11- 14 minutes.
Take potato(s) out of oven and wrap in tinfoil. It (they) might still be a little hard.
Then wrap tea towel over the foil for about 8 minutes.
Taco Stuffing
1 small onion, finely chopped2 cloves garlic, finely chopped1 tablespoon olive oil500g beef mince1 tablespoons chili powder1 teaspoon paprikaPinch of saltPepper to taste1 cup grated cheesesour cream for topping.
Cook onion and garlic in oil in large nonstick pan over medium heat about 2 minutes or until onion is tender. Add mince, cook about 5 minutes, breaking up large pieces, until beef is browned. Add chili powder, paprika, salt and pepper; heat until hot.Stuffing the Potatoes.Unwrap the potatoes, cut a cross in the top of the potato (not quite all the way to the bottom) place in a bowl and squash down so that the potato opens out. Sprinkle some grated cheese on the hot potato.Pour some of the taco stffing mix over the top of the cheese.Add a dollop of sour cream to the top and it’s ready to eat.
Edited on 10th March to say that these were a hit with my family. The potatoes looked and tasted like they had been baked in the oven for hours and the mince was delicious!
Friday, March 2nd, 2007 at 2:28 am
Here is a really easy recipe for parties or if you have a few people coming over.
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Spinach Cob Loaf
1 large cob loaf
2 x 250 g packets frozen spinach
1 x 30 g packet Spring Vegetable soup mix (dry)
1 cup mayonnaise
1 cup light sour cream
4 spring onions, chopped
1 medium carrot, grated
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Hollow out the cob loaf and cut the bread into 3 cm squares.
Mix all the ingredients together (if possible do the day before).
Place the mixture into the cob loaf and serve with the bread.
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Cut up some extra crusty bread to serve with the dip because the bread tends to disappears before the dip does!
Wednesday, February 28th, 2007 at 11:19 pm
Trista over at The Pumkin Patch has started up a new blog carnival… and you know how much I love blog carnivals, so I couldn’t resist joining in.
So here we go, this is a tried and true recipe that my family love.
Crunchy Nut Chicken
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1 kg flattened skinless chicken breasts or tenderloins
1 cup corn flake crumbs or crush your own corn flakes
1 cup breadcrumbs
1/3 cup finely chopped macadamia nuts
½ level teaspoons chicken stock powder
1 egg white
¼ cup skim milk (full fat milk is ok if you arn’t watching your weight)
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Place corn flakes in a plastic bag and crush finely using a rolling pin.
Add nuts and stock powder and shake to combine. Tip on to a plate.
Beat the egg white and milk with a fork.
Dip flattened breasts in egg and milk mixture, then coat with crumbs.
Place on a flat tray that has been coated with cooking spray.
Spray over the top of chicken and bake in a moderate oven for 25-30 minutes or until cooked and golden brown or fry if you arn’t worried about the fat content 
Wednesday, February 21st, 2007 at 6:31 pm
Crockpot Beef Straganoff
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750g beef, cut into thin strips
2 cloves garlic, crushed
200g mushrooms, sliced
1/4 teas pepper
1 cup beef stock
3 tabs tomato paste
2 tabs sour cream.
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Toss all the ingredients except the sour cream into the slow cooker.
Cover and cook on low for 8 hours or high for 4 hours.
In the last 30 minutes of cooking stir through the sour cream.
Serve with noodles.
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Wednesday, January 31st, 2007 at 10:22 pm
I’ve found another blog carnival to be part of… I’m loving this, sometimes I struggle with things to blog about, but now I have all these fun exciting things to blog about each day 
Here is my first contribution to Slow Cooking Thursday:
Crockpot Barbecued Chicken
1kg chicken (breast or thighs – cut breasts in half, leave thighs whole).
1 can condensed tomato soup
1 onion, chopped
1/4 cup vinegar
3 Tabs brown sugar
1 Tab Worchestershire sauce
1/2 tea salt
1/4 tea basil
1/4 tea thyme
Place chicken in a crockpot (slow cooker).
Scatter the onions over the chicken.
Combine all other ingredients and pour over the chicken.
Cover tightly and cook on low for 6 to 8 hours.
Serves 4.
Head over to Diary of a SAHM to see more great Slow Cooking recipes!
Tuesday, December 26th, 2006 at 7:01 pm
I saw this being made on a cooking show and thought it looked simple and tasty and probably something my kids would like to eat.
Easy Potato Bake
4 large potatoes
4 bacon rashers
1 onion
1 clove of garlic
1 cup grated cheese
Dice the bacon, onion and garlic. Mix together in a bowl with ½ of the grated cheese.
Peel and slice the potatoes.
Lay half the sliced potatoes in a baking dish lined with foil (make sure you use enough foil so that you can cover the top to bake)
Place half the bacon, onion and cheese mixture over the potatoes then layer the remaining potatoes and then bacon mixture on top.
Cover with foil and bake in a moderate oven for 35 minutes.
Take it out of the oven, remove the foil lid and add the remaining grated cheese.
Leave the foil off and return to the oven for a further 15 minutes.
I edited this after making the dish, I changed the cooking time from 20 minutes to 35 minutes as 20 minutes wasn’t long enough.
