Author: Sill

Chicken, Chorizo & Chipotle Salad

Chicken, Chorizo & Chipotle Salad

Oh my, this is all kinds of yum! It is possible that I’ve started a blog post with that line before, but oh well, it really is!

Seeing as I’m now looking for very low carb/no carb options (and trying to eat as LCHF as possible), dinner time isn’t always as easy as a stir-fry or pasta dish that I now can’t have. In an effort to try to keep dinners interesting, I’m generally playing around with flavours and different ways to make sure we’re full enough.

This dinner ticked both of those boxes in a big way. Meat and lettuce leaves on their own don’t really excite me, but adding some spices to the meat and then drizzling the Chipotle Mayo over the top is the winner here. My Chipotle Mayo recipe comes from ‘A Mexican Cook‘ and I have to say, it works every time. Don’t try this with dry chipotle powder though, you really need to find the tinned whole chipotle in adobo (even here in Australia they are getting easier to find – yahoo!). I make mine in my Thermomix, but the original directions are using a blender/food processor, so it is easily adapted.

 

Chicken, Chorizo & Chipotle Salad

  • 2 Chicken breasts
  • 2 Chorizo sausages
  • 2 tsp Cumin
  • 1 tsp Chipotle powder
  • 1 tsp salt
  • Salad leaves
  • Red onion

Chop the chicken into bite-sized pieces and slice the chorizo. Coat the chicken in the cumin, chipotle and salt mix and then toss in a frypan until cooked. Set on a wire rack to cool. Cook the chorizo pieces and also set aside to cool. Arrange salad leaves and chopped red onion on a plate.

Chipotle Mayo

  • 2 Chipotle chilies in adobo
  • 1 free-range egg
  • 1 tsp American Mustard (or Hot English)
  • 1 tsp lime or lemon juice
  • 1 tsp salt
  • 1 cup Rice Bran oil

Put the chipotle chilis in the Thermomix/blender and blitz until fine (Thermie speed 5 for 3-4 seconds). Add the egg (whole), mustard, lime (or lemon) juice and salt and blitz to combine (Thermie speed 5 for 3-4 seconds or until all combined). If using a Thermomix, insert the butterfly and set to speed 4. Start drizzling the oil in through the lid slowly with the MC on. I usually take 1 1/2 – 2 minutes to pour the one cup of oil in. If using a blender, add the oil through the lid slowly – again, try to take 1 1/2 – 2 minutes for this quantity.

Once the chicken and chorizo pieces are cool, arrange over the salad leaves and then drizzle the mayo over the top. You could probably add coriander leaves (cilantro) as well. Yum.

You’ll definitely want to try this one more than once! Let me know if you make this and what you think.

Chipotle and Pork should be Married

Chipotle and Pork should be Married

Actually, it is probably more true to say that chipotle and *I* should be married! But seriously – how good is that smokey flavour, the heat that creeps up on you but doesn’t overpower… ahhhhh chipotle you have been one of my favs for years and years. I’m glad Aussie palettes are finally getting the opportunity to fall in love with (and totally embrace) chipotle.

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Wow – I hadn’t realised it had been so long since I last shared here. I managed to log back into my account today and I even have some posts in draft that were not quite finished, for whatever reason. In recent news, me, Sill, The Fussy Foodie has had to get a bit more fussy about my food because I was diagnosed as a T2 diabetic just on two months ago (July 2017). Since then (and if you clicked that link you’ll see) I have been blogging that journey and now I’m finding more and more that my food world and diabetic worlds are colliding (well… yeah, they kind of have to develop a harmonious relationship, but I mean in a blogging sense!).

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So when we go to eat burgers out I’m pretty fussy (haha are you senseing a theme?). We’ve been to The Burger Bar at Mooloolaba a few times now (like 5-7) and have never been disappointed. Tonight was no exception.

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Sticky Pork tacos with all sorts of yum!

Yum yum yum! This combination of flavours includes some of my absolute favourites.

I follow a fab food blog Pinch of Yum and in my emails last week I had a couple of yummy things pop up.
First came the recipe for Caramelised Pork Tacos and then a few days later this Avocado and Coriander (Cilantro in other places of the world) dressing/sauce landed in my inbox too – and I’m thinking ooohh… they would go so well together and I needed an excuse to make more Chipotle Mayo which I knew would be a perfect accompaniment. So last Thursday I was determined to make the creations and include some other of my favourite yums as well.

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So today is one of those days I need to accept my limitations. Work is full-on, hubby is working away, kids are busy and I’m exhausted. So suffice it to say, dinner tonight is a bit Unfussy.
It is also not particularly ground-breaking in terms of technique, ingredients… well… anything really but as I was standing stirring the chicken in the pan and staring into space it occurred to me that others probably feel a bit like I do sometimes and that making a grand culinary masterpiece on a Tuesday night isn’t really in everyone’s repertoire so here we go…

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I drove past our local butcher (where I must confess… I rarely shop…) on Tuesday and saw a special on pork spare ribs; ‘must remember to go back and get those at some point’ I thought and wow, I did remember!
Yesterday was my day off work so I knew I could dedicate a bit of time to marinating and preparation so I bought 2kg of the ribs. Now to find a recipe – originally I thought I’d do them American BBQ style however I have done a lot of those flavours lately. The other flavours that (to me) goes beautifully with pork are Asian. I did a quick search and came across Donna Hay’s Sticky Pork Spare Ribs… that’ll work. I bought 2kg of the ribs but just wanted to try this on half (maybe the others will get the American BBQ treatment after all!) so I halved the original recipe’s quantities.

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Wow what a week! I haven’t blogged many (um… any) meals this week as it really has just been me and the kids home. My husband has recently started travelling for work and he is away the first half of each week so I really only get to cook up on the weekends.

I met a friend at Costco on Wednesday and saw a big bit of beef that would do well slow cooked and turned into brisket – I couldn’t wait until Saturday!

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