Category Archives: Cooking

Baked chicken and octopus …

EAT AUSSIE STYLE IT’S HEALTHY


Bear loves this


This is what Bear is preparing for guests tonight …

Ingredients:

  • Chicken
  • Octopus

Method:

  1. Heat oven to full and spray a medium casserole dish with non-stick cooking spray,
  2. put chicken and octopus in pan,
  3. take out when smoke alarms sound.

Bear is a good cook you need to follow his directions strictly.

Add any sides you like!


Hope you enjoy!

Awesome

and tasty

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Baked chicken and potato casserole …

EAT AUSSIE STYLE IT’S HEALTHY


Bear loves this


“For an easy and delicious dinner, you can’t go past a casserole. They’re so easy to throw together, and are pretty much set-and-forget in that you just put everything in the oven and wait until you’re ready to eat.
This chicken and potato version with bacon and cream is a little indulgent, but would be so comforting on a cold evening. One of the best things about a casserole is that there are usually leftovers for lunch the next day!” Source

Ingredients:

• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1/4 cup thickened cream
• 2 medium-sized potatoes, peeled and diced
• 500g skinless chicken breasts, diced
• 2 slices bacon, pre-cooked and diced
• 4 tablespoons butter, chopped
• 1 cup shredded cheddar cheese
• 1 stalk spring onion, thinly sliced

Method:

1. Heat oven to 180C and spray a medium casserole dish with non-stick cooking spray.

2. Layer potatoes and chicken in the bottom of the dish, followed by bacon, butter, and then sprinkle with half the cheese and spring onions. Pour cream over the top, then cover with foil and bake for one hour.

3. Bake for a further 30 minutes uncovered, adding the remaining cheese and spring onions in the last 10 minutes.

4. Remove from the oven once cheese is golden and a little crunchy.

5. Serve immediately.


Hope you enjoy!

Please visit source.

Awesome

and tasty

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Slow cooker red wine and rosemary lamb shanks …

EAT AUSSIE STYLE IT’S HEALTHY


Bear loves this


“If you can’t get enough of easy slow cooker meals, this one is for you! For a long time, lamb shanks were out of fashion, but they’ve made a comeback as everyone realises just what sorts of deliciousness they have been missing out on. This one is amazing, and is so good served either with the potatoes cooked in, or over mash with plenty of the gravy from the pot. Yum!” Source

Ingredients:

2 lamb shanks
Olive oil
100ml red wine
1 onion
200g carrots
2 parsnips
150g small potatoes
2 rosemary sprigs
3 bay leaves
250ml lamb stock
1 tablespoon wholegrain mustard
1 tablespoon wine vinegar
Salt and pepper

Method:

1. Season the lamb shanks and fry off over a high heat until browned on all sides. Transfer to the slow cooker.

2. Add the red wine to the pan and simmer to burn off the alcohol, add to the slow cooker

3. Fry the onion until soft and golden and add to the slow cooker. Whilst frying prepare your carrots, parsnips and new potatoes and throw them in the slow cooker too.

4. Add the rosemary sprigs, bay leaves, stock, mustard, and wine vinegar and stir. Season well and stir, and cook for 4 hours on the high setting or 8 on low.

5. Serve with mashed potatoes and enjoy!


Hope you enjoy!

Please visit source.

Awesome

and tasty

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Easy breakfast muffins …

EAT AUSSIE STYLE IT’S HEALTHY


Bear loves these …

Bear loves these


Ingredients:

6 large eggs
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 tablespoons freshly grated Parmesan cheese
1-2 tablespoons olive oil
1 small onion, chopped
1 small sweet potato, cut into small cubes
½ teaspoon dried thyme
¼ cup red capsicum, diced
100g prosciutto, chopped
1 loose cup baby spinach, roughly chopped
2 cloves garlic, minced

Method:

1. Preheat oven to 180C. Grease a muffin pan and set aside. In a large bowl, beat together eggs, salt and pepper until blended. Stir in the Parmesan cheese.

2. Heat a skillet over medium heat. Add the oil and onions and cook for about 3-4 minutes, until onions are golden. Add the sweet potatoes and thyme. Cover and cook for 8 more minutes, stirring occasionally, until the potatoes begin to soften. Add the capsicum and cook 4 minutes more. Stir in the prosciutto. Add the spinach and cook for 2-3 minutes, until wilted. Lastly, add the garlic and cook for another 1 minute.

3. Spoon the vegetable mixture into the muffin pan, distributing it evenly. Top every one with 3-4 tablespoons of the egg and cheese mixture. Bake for 15-20 minutes, until lightly browned.


Hope you enjoy!

Please visit source.

Awesome

and tasty

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Aussie Beef Burger …

EAT AUSSIE STYLE IT’S HEALTHY


Bear loves this …

Bear will order this when out for lunch


Method:

1. Put 4 cups grated beetroot, sugar and balsamic vinegar into a heavy-based saucepan. Stir over medium heat until sugar has dissolved and mixture comes to the boil. Reduce heat and simmer for 25 mins or until liquid has almost evaporated. Add the salt. Stand for 10 mins before spooning into a sterilised jar. When cool, screw on lid. This can be kept in the fridge for up to 2 weeks.

2. Meanwhile, heat a large non-stick frying pan over medium heat. Cook patties for 4 mins each side until cooked through. Remove and keep warm. Cook mushrooms for 2 mins each side or until softened.

3. Place bun bases onto serving plates. Top with lettuce, tomato and a pattie. Place a mushroom onto each and sprinkle with cheese. Finish with a dollop of beetroot relish and hamburger bun tops. Serve immediately.

Ingredients:

aussie-beef-burger-ingregients


Hope you enjoy!

Please visit source.

Awesome

and tasty

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Celebrate Australia with a Lamb BBQ …


Every year for Australia Day Meat and Livestock Australia create an ad marketing Australian lamb. This year’s ad seems to be creating controversy. What they don’t like our inclusiveness?

Watch for yourself Bear thinks it is great and the whingers can go to hell …


I am laughing so hard!

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The Road Ahead – savour the Southern Downs Stanthorpe …

A bit about where I live …

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Please visit source: The Road Ahead


Great area please visit

awesome1

Bear would like to say hello

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