Honey Mustard Chicken with Baked Veggies

 Honey and Mustard Chicken with Baked Vegetables

Hi guys, so This week I tried a new recipe which it turned out amazingly great considering the fact that with the vegetables, I managed to incorporate an apple which turned out to compliment the dish even more!

As ingredients its pretty simple and its actually very fast to make! So enjoy and here are the ingredients :)

© C.Armeni

Ingredients:

© C.Armeni

• 4 Chicken Breasts   

For the Marinade:

• 1 1/2 Tablespoon of Oil (I used Olive Oil)
  
• 1/2 Teaspoon Basil
  
• 1/2 Teaspoon Oregano
  
• 1/2 Teaspoon Salt
  
• 3 Cloves Garlic (Minced)
  
• 1 Tablespoon Dijon Mustard
  
• 3 Tablespoons Honey

For the Vegetables:

© C.Armeni

• Bell Peppers        
  
• Mushrooms
  
• 1 Large Apple
  
• Handful of Fresh Peas (Optional)
  
• 4 Cherry Tomatoes Sliced in Half
  
• 1 Tablespoon oil (Olive Oil)

Directions:

• Pre-Heat oven to 200°C
  
• In a bowl, combine all ingredients for the marinade and reserve half of it in another bowl 

  

  © C.Armeni

  
  
• Put the Chicken Breasts in the first bowl of marinade, mix well and leave to marinate for 1 hour
  
• Slice the peppers, mushrooms, apple and the tomatoes and set aside
  
• In the second Bowl of marinade, put the tablespoon of oil and toss the vegetables and marinate until well combined
  
• Cover an oven-proof dish with an aluminium sheet and smear some olive oil
  
• Distribute the Vegetables on the dish and put the chicken breasts on top
  
• Bake at 200°C for about 35 minutes or until the chicken is well cooked
  
• Serve with Salad and some Couscous or some sweet potatoes

Enjoy !

C.Armeni

© C.Armeni

  

Keto Stuffed Spicy Bell Peppers

                     Stuffed Spicy Bell Peppers


So Guys, today I decided to cook a recipe that uses Bell Peppers since I had around 6 Peppers that if I had left them for another 2 days they would start going bad!

This Recipe is quite easy to make and I usually always make some more mix in case I would like to stuff more peppers the day after. Since this recipe uses CHILI, I am certain that not everyone likes spicy food so obviously put chili as much as you desire. Or else, you could always choose to opt for black Pepper. In the recipe, it states that you should choose Large GREEN bell peppers but as you can see from my photos I only had coloured ones and the taste came out as great! 




© Crii x

Ingredients:

• 4 Large green bell peppers (In my case I used 6 coloured ones)
• 450g Ground Beef (I used around 600g)
• 1/2 Can Crushed Tomato (I Used a Bottle of Polpa)
• 1 Teaspoon of Chili powder - USE as Desired  

  

  © Crii x

• 2 Teaspoons of Cumin powder
• 1 Teaspoon Salt
• 1/2 Teaspoon Pepper
• Mixed Herbs
• Dried Basil
• 1 Medium Size Onion
• 2 Cloves Garlic
• 2 Tablespoons Olive Oil
• 225g Shredded Cheese



© Crii x

Directions:

• Preheat the oven to 200°C
• Cut the peppers in half, discard the seeds and place them in a greased baking dish
• Chop Garlic and Onion finely
• Heat Olive Oil in a frying pan, add the chopped onion and garlic and fry until soft. Add the Ground Beef
• Fry for another 5 minutes and add the chili, cumin, salt and pepper, and the herbs.
• Add the crushed tomatoes (or Polpa) and let everything simmer for around 10 minutes.
• Remove from Heat and Stir in Half of the shredded Cheese
• Stuff the Peppers with the ground beef mix, sprinkle some cheese over the top and Return to the oven
• Bake in the oven for another 25 minutes until the cheese has melted
• Serve with some salad and some olive oil.

Notes:

In my case, since yesterday I was tight on time, As soon as the oven was heated enough, I put the empty peppers in a greased dish so as to soften them whilst I prepared the mixture.

Also the recipe states that the peppers should be cut in half- I Left 4 of them as whole since they weren't big enough.

Enjoy this recipe and Leave your feedback below!

Cu Guys.

Crii x

© Crii x

Pepper Relish

                                             Pepper Relish

Hi guys, this recipe is suitable for vegetarians and can be used either as a starter dish or an contour dish.

Enjoy this easy vegetarian recipe ! :]


Ingredients:

© C.Armeni

• 3 Green peppers
• 3 Onions
• 3 Red Tomatoes
• 2 Tablespoons oil
• 1/2 Teaspoon Salt
• 1/2 Cup White Vinegar

Directions:

• Remove Seeds from peppers and slice the peppers lengthwise
• Peel and slice the onions and tomatoes
• Place the Peppers, Onions and Tomatoes in a large saucepan
• Cover and simmer for 1 hour, stirring constantly and put some salt and pepper according to your own tastes.
  
• Add the vinegar and simmer uncovered for 15 minutes. Place mixture in a bowl or jar and refrigerate

Enjoy it :)!

C.Armeni

© C.Armeni

Marinated Mushrooms

                               Marinated Mushrooms


Ingredients:

• 250g button mushrooms
  
• 3 tablespoons lemon juice
  
• 1/2 cup olive oil
  
• 2 tablespoons chopped parsley
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon tarragon
  
• pepper

Directions:

• Wash mushrooms, remove the stalks and slice thinly
  
• In a bowl, combine the lemon juice, olive oil,  salt, pepper, the terragon and the parsley
  
• Add the mushrooms and mix well
  
• Cover with some strech 'n' seal and marinate the mixture in the fridge for about 4 hours or leave overnight

© C.Armeni

Enjoy :)!

C.Armeni

                                               

Light Bite- Aubergine Dip with Pitta Strips

           Roasted Aubergine Dip with Pitta Strips


Hey everyone! Today Its not a normal recipe day but instead I am going to give you an easy dish which is great for a quick snack with friends in the house or when you want to stay light in the evening. 

It is quite healthy too and it doesn't take long to prepare either! This dish is a variation on the traditional Arabic dish known as Baba Ganoush. As well as being great with Pitta strips or bread sticks, this dish is fantastic warmed through and served as a meal accompaniment.

Ingredients:

• 4 pitta breads
• 2 large aubergines
• 1 garlic clove peeled
• 1/4 teaspoon sesame oil
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• salt 
• pepper
• 2 tablespoon fresh chopped parsley
• fresh salad leaves (to serve!)

Method:

• Preheat oven to 180°C. On a chopping board, cut the pitta bread into strips and spread them in a single layer on a baking tray
• Cook in the oven for 15minutes until they become golden in colour and crispy and leave them to cool on a cooling rack
• Rinse the aubergines and trim lightly. Heat a grilling pan and cook the aubergines and the garlic for around 15 minutes.
• Cook aubergines and turn them round until tender and remove from heat
• When cooled, cut the aubergines in half, scoop out the flesh and put it in a food processor
• Remove the garlic skin and add it to the food processor and blend them until smooth
• Add sesame oil, cumin and lemon juice and blend again to mix
• Season mixture with salt and pepper, stir in the parlsey and serve mixture with the mixed salad leaves and the pitta strips

Enjoy :)!

C.Armeni

EASY Thai Curry Wok Dish

                                                       Thai Easy Dish

 Today i am going to give you an easy Thai Dish which is  perfect for weekday dishes. You can use preboiled rice  from the day before or you can boil rice while cooking this  dish :)

© C.Armeni

 Ingredients:

© C.Armeni

•  Sliced red peppers strips (Approx: 100g)
•  Sliced yellow peppers strips (Approx: 100g)
•  Slices green peppers strips (Approx: 70g)
•  Green beans (Optional) (Approx: 30g)
•  Sliced carrots strips (Approx: 90g)
•  Sliced onion strips (Approx: 30-40g)
•  Sliced Mushrooms (Optional) (Approx: 50g)
•  Bamboo shoots (Optional) (Approx: 30g)
•  300g diced chicken (I usually use more)

 For the sauce:

•  400ml (1can) of coconut milk
•  1/2 tablespoon red curry paste (i use hot curry)
•  2 tablespoons fish sauce

 Method:

•  Mix all the sauce ingredients and set aside
•  Dice and fry the chicken in 2 tablespoons of oil and add  all the other ingredients except the sauce ingredients
• Stir fry for about 7 minutes until the carrots start to become soft
• Add the prepared sauce mixture and bring to boil
• Lower Down the Heat and simmer for around 2-4 minutes
• Serve with boiled jasmine rice

Tips: Personally before I fry the chicken I usually toss in some herbs for some added flavour! 

© C.Armeni

Enjoy :)!

C.Armeni