I am always looking for new recipes that are easy and quick to do for meals.

I am not a lover of being in the kitchen for hours on end, which I know I have mentioned before.

Well, the other day, I was reading my Mumma's blog (check it out HERE), and she had the very quick and easy recipe for some slow-cooked potatoes. See it HERE.

Well, it is quick in the sense that it does not need much preparation but you do need to make sure you put them on in the morning ready for dinner :-)

I thought this was the perfect solution for our dinner plans. I had some chicken breasts out thawing as I had planned to make my Chicken Parmigiana for tea. But on finding the potato recipe, I decided to make my Country Chicken recipe, which I normally serve on rice, and have that on top of the potatoes.

WELL!!!

I'll definitely be doing it again!

Absolutely Scrummy it was :-)

For serving, I just cut a round bit off the top and 'forked' the inside of the potato and then spooned the chicken on top.

Want the chicken recipe? Well, here it is...

Anna's Country Chicken

What you need

2 x chicken breasts

1 x packet of Cream of Chicken soup

1 1/2 cups chicken stock

2/3 cup of peas (I use frozen)

2/3 cup of corn kernels (I use frozen)

1/4 cup (approx.) of cream (you can add less or more to your liking of how creamy you want it)

1 tsp tarragon

What to do

1. Cut up chicken breasts into about 2.5-3cm cubes. Place in medium sized pot with a dash of oil. On medium heat cook chicken well.

2. Add peas and corn and stir through chicken until thawed (won't take long). Add the tarragon.

3. Sprinkle contents of soup packet over chicken. Pour over the stock and stir, ensuring no soupy-powdery lumps, until starts to thicken.

4. Add cream and stir through. Allow to simmer and thicken on low heat for about 5-10mins, stirring occasionally to ensure it doesn't stick to the bottom of the pot. (You can add more stock if you prefer a more runny, soupy consistency.)

5. Serve on rice or potatoes. Serves 3-4 people depending on the size of serving you want per person.

*NOTE: I have added mushrooms and other vegies (carrots, broccoli) to this before which works nicely as well.

Enjoy :-)

It really was totally Scrummy!

Do try it :-)

What is your most favourite quick and easy recipe? Do share!

With Sprinkles of Sunshine...

Anna



Well, I think so anyway.

This recipe I am sharing tonight was given to me by one of my primary school teachers many years ago.

You know those teachers that are really happy and bright. They are always encouraging you because they truly believe in you and your abilities.

Well...she was one of those.

My favourite teacher!

So, it is only fitting that this is my favourite choc-chip cookie recipe.

And it's really easy.

And it's named after her...

MISS P's COOKIES

You Will Need:

10oz butter/margerine

6 TB golden syrup

2 1/2 cups rolled oats

2 1/2 cups self raising flour

1 cup chocolate chips

And it goes like this:

1. Cream butter and golden syrup.



2. Add rolled oats, choc bits and flour. Mix together well with spoon.

3. Spoon onto greased trays (or I used baking paper).

4. Cook at 180oC for 12-15 minutes.



And they're done!

Best darn choc-chip cookie I've ever eaten!

With Sprinkles of Sunshine...

Anna

P.S.

Something Positive For Today...

I went for a short walk in the sunshine - down to the end of our drive to collect the mail.

A few moments of peace :-)



We are, er, well I am not a big dessert eater. Hubby would definitely scoff down dessert every night after our meal if I made it. I like desserts, don't get me wrong. I just don't cook them very often at home. Like once in a blue moon.

And when that blue moon rises, I like to cook something like this...

LEMON DELICIOUS!

And it really does live up to its name - it's lemony and it's totally, most absolutely DELICIOUS!

Nowadays, I am quite fond of the citrusy desserts. A few years back, if I went out for a meal and we had dessert, it most certainly would be anything with chocolate! And I still do like the occasional chocolatey dessert but it's only if I really feel like it. Whereas, with a citrus dessert, I pretty much could nearly always down it! Funny, how your tastes change and you start loving things you didn't love at all way back when!!

I thought I would share this recipe with you. I made it from a recipe in a recipes+ magazine - Issue 60 July 2011.

So here goes:

*NOTE: It is a serve-at-once dish as the sponge will absorb the sauce if left standing. (But I can assure you, there is no problem about leftovers cos seriously, there will be NONE. Promise!)

*TIP: Have eggs at room temperature before beating.

Ingredients

80g butter, at room temperature

3/4 cup caster sugar

2 tsp finely grated lemon zest

3 eggs, separated

1/4 cup lemon juice

1 cup milk

1/2 cup self-raising flour

Icing sugar, to dust

Ice-cream and berries, to serve

Method

1. Preheat oven to 180oC/160oC fan forced. Lightly grease a 1.5 litre (6-cup) ovenproof dish. Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Beat in zest and egg yolks. Add juice and milk; mix well. Sift flour over mixture; fold until combined.

2. Using an electric mixer, beat egg whites in a medium clean, dry bowl until soft peaks form. Fold whites into lemon mixture.

3. Spoon into prepared ovenproof dish. Stand dish in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of dish. Bake for 35 minutes or until well risen and golden. Dust with icing sugar. Serve at once with icecream and berries.

_________________________________________

I usually just serve with berries but you do whatever you fancy. Have a go - you won't regret it but I warn you now...it is mighty more-ish!!

What's your favourite dessert?

With Sprinkles of Sunshine...

Anna