Tag: easy food

Marinaded Hotdowgs
Stylemesisteradmin
December 28, 2018

Marinated Hotdogs

*Turning the boring hotdog into va va voommmmmmm dowg*

I really admire Mamas that can be openly honest about the fact they *DO* feed their children the food groups that make the pro-raw-no sugar-no fats-no flavour-taste like cardboard foodie Mamas jump straight into their early graves.

I do not feed my children ‘junk food’ on a daily basis however I do factor in ‘treat foods’ because I’m a firm believer that forbidden fruit will drive you to your limits to taste them. So rather than eliminating things from my children’s diet I operate a ‘food within moderation’ system.

My girls love Hotdogs. I am personally not a fan of the humble dog however give me a pimped up dowg and I’m more likely to bite your hand off for a bite of yours.

Standard hotdogs boiled/warmed up make me heave. However marinating them will take them into a realm of their own. I’ve included THREE marinade recipes for you to enjoy. I have it on good authority that these dowgs are the bomb. Okay enough embarrassing street talk let’s get down to business.

These Hotdowgs will literally take your next BBQ up another level without loads of prep work. Trust me on this. Once you marinate dogs you ain’t.never.going.back.

You will need:

6 Standard Hotdogs (I use a beef and chicken mix ones as I follow a Halal diet)
6 Hotdog buns (Brioche Buns are cool for adults….or keep it standard if you wish).
Fried onions

To prepare the dogs:
Remove from the packaging and wash thoroughly.
Now is the fun bit. You want to get flavour into the dogs (not just on the outside). I’ve tried two methods. I pricked the dogs and marinated them and it failed. So I recommend you make small cuts at side of the dogs (basically the dogs will look like they have fins). This method works super well and I got compliments on the dogs so we know it works.
Repeat for all the hotdogs.

Recipe one: the party favourite.

Ingredients:

6 TBSP tomato ketchup (you can use a cheap version however if you do want to be flashy it won’t hurt)
4 TBSP Worcestershire sauce
3 cloves of garlic-crushed!
1/2 TSP crushed chili/chili seeds

1) mix all the ingredients together in a ziploc bag and add the hotdogs. Seal the bag and ‘massage the dogs’ to cover the in sauce. Leave them in the fridge for at least 4 hours (up to 24).
2) Remove from the marinade and cook. You can fry these bad boys or BBQ them (so bookmark this recipe NOW or when summer rolls up…).
3) Serve in the buns with fried onions (optional). You don’t really need any additional sauce.

Recipe two: Sweet and sour dowgs

This recipe is a favourite amongst children that like a bit of sweet and savoury. Adults will love it too…but kids will love these.

Ingredients:
3 TBSP sweet chili sauce
1 TBSP honey
Juice of 1/2 lime
2 TBSP tomato ketchup
Optional: 1/2 tsp chili flakes

Repeat method as above.

Recipe three: Sweet BBQ Chili

Some like is smoky; I love it hot. Here’s a crowd pleasing marinade for the hotdogs.

Ingredients:
2 TBSP BBQ sauce
2 TBSP Sweet chili sauce
1/2 TBSP honey
2 clove garlic-crushed
Optional: liquid smoke (follow instructions on how much to use on the bottle).

Repeat as above.

 

Top tip: these marinades also work for mini sausages so if you need to spice up your buffet for a party look no further.

 

Quick & Easy Chicken Con Carne
Stylemesisteradmin
December 7, 2018

 

Speedy Chicken Mince Con Carne.

Sometimes we need to get dinner on the table asap and I’m no exception to that. My girls love meat. As much as I would love them to eat more lentils, pulses and vegetables red meat always wins.

I serve this awesome family favourite with basmati rice, minty yogurt and a few other trimmings.

The key to the speed of this meal is the fact the protein I am using is chicken mince. It’s healthy, quick to cook and also cheap.

To make a speedy Chicken Mince Con Carne for 4-6 you will need the following ingredients:

500 grams chicken mince
2 small onions sliced
5 cloves of garlic-crushed or 1 tsp garlic granules
2 TBSP rapeseed oil
1 400 grams tin of chopped tomatoes
1 400 grams red kidney beans rinsed and drained

Herbs & Spices:
1 TBSP oregano
1 TBSP cumin powder
1 TBSP coriander seed powder
1 heaped tsp of dried coriander leaves (feel free to use fresh if you have them as I keep dried herbs as they are easier to keep on hand).
1 TBSP salt
1/2 TSP red chili powder
1 TSP paprika
NOTE: for those looking for a real fast meal replace all the herbs and spices for half a sachet (check how much protein the recipe calls for on the packet. If it says 1 kg use half the pack. If it says 500 grams just use the whole pack) of any of the following spice mixes: Fajita/Taco/Chili Con Carne.

To serve (use what you have available this list is just a suggestion):

Cooked rice (boil the rice alongside the Chili cooking to save yourself time)
Tortilla chips
Chopped tomatoes
Sliced tomatoes
Jalepenos
Sour cream
Grated cheese
Sliced radishes
Shredded lettuce
Wedges of lime

Minty yogurt:
To make minty yogurt place 250 ml of low fat yogurt, a pinch of salt (or more if that’s what you use) juice of 1 lime and 8-10 mint leaves in a processor with a jug attachment (I use my smoothie maker as I often use it to make myself lassi-it’s about making equipment work hard not making you work harder). Whiz the ingredients and voila! Minty yogurt.

1) Heat the oil in a large pan. Add the onion and fry for two minutes. Now add the chicken and fry for 5 minutes. Add the garlic.

2) Whilst the chicken is frying place the kidney beans on a chopping board and chop them up.

3) Add the chopped up kidney beans to the mince mixture. Fry for a minute. Add the herb and spice mix. Fry for a further one minute. If the mixture starts sticking to the pan and if that happens add 3 tablespoons of water.

4) Now add the chopped tomatoes. Stir well. Bring it to the boil and then turn the heat down.

5) After 20 minutes cooking time your chili con carne is ready.

6) Serve!

Additional notes:
Leftover mince can be served with Tacos or as filling for enchiladas.
If you like extra heat add another 1/2 spoon of red chili powder
Like a smoky flavour? Add liquid smoke to the chili
Fresh herbs can be used instead of dried. Fresh herbs are less intense in flavour so you’ll need double the amount of fresh ingredients compared to dried.
As long as you use fresh mince (and not pre-frozen) this recipe freezes well for up to 3 months.
For fussy eaters BLITZ the red kidney beans to a pulp and add them to the mince. This is a great way to get fussy eaters to eat more beans (it works on my 5 year old and if you end up reading this; Mama loves you Boo).

Banana Cake
Stylemesisteradmin
November 9, 2018

Banana Cake with frosting

I love bananas however my girls are not so keen on them so once in a while I find very ripe bananas in my fruit bowl and as someone that really does had waste I developed a Banana cake. Yes Banana bread is bloody awesome however cakes go down easier with my two.

I’ve added chocolate chips to this cake however feel free to omit them.

Ingredients:

125 grams butter softened
260 grams castor sugar
1 tsp vanilla flavouring
2 large eggs beaten
250 ml low fat yogurt
260 grams plain flour
1 tsp baking powder
1/2 tsp salt
3 large ripe (or over ripe) bananas mashed
50 grams chocolate chips ( I used milk chocolate chips)

Icing:

110 grams cream cheese
50 grams butter
300 grams icing sugar
Banana Chips-OPTIONAL

1) pre heat your oven to 170/350/gas mark 4. Grease a 9 inch square pan.
2) beat together the sugar and butter.
3) Add the beaten eggs, yogurt and vanilla. Beat more. Don’t worry if it looks curdled; this will change when you add flour.
4) Add the flour, salt and baking powder and mix well.
5) Add the chocolate chips and mashed bananas and stir to combine.
6) Tip the mixture into the greased pan and bake for 35 minutes until lightly golden brown and a tooth peak comes out clear when you poke it in the middle of the cake.

Allow to cool completely. I usually leave the cake in the pan for 20 minutes and then transfer it to a cooling rack until it’s completely cool before attempting any icing.

To make the icing:

1) beat together the cream cheese, butter and icing until it forms an icing.
2) Spread onto the cooled cake. Cut into squares and serve.

I like to add banana chips to the top as decoration. This is purely optional. Enjoy!

 

Dead mans ribs…
Stylemesisteradmin
October 26, 2018

Dead man ribs

I’m a huge fan of ribs but the sugar content of marinades puts me off…So here we have a recipe that is sweet, sticky but also a bit tart (thank you lemons).

I originally made this recipe for Halloween 2017; but I love it any time of the year.

I first cook the ribs in the slow cooker…and finish them off in the oven. You can just cook them i the oven if that makes it easier for you (I just wanted the meat to fall off…completely.

These guys actually taste awesome the next day too.

Serve with lots of napkins!

Ingredients:

1 KG mutton ribs (we asked for them to be chopped up)
1 1/2 cup ketchup
OR 1 cup ketchup & 1/2 cup chili sauce (if you want a fiery rib baby)
1/2 cup honey
1/2 cup lemon juice
1 tsp cayenne pepper
1/2 TBSP garlic powder
1/2 TBSP onion powder

1) Wash all the ribs and dry.
2) whisk all the ingredients together.
3) place the ribs in a ziploc bag (plastic food bag that can be sealed) and pour in 80% (the majority of the sauce) into the bag. Seal carefully and massage the ribs to get them covered in the sauce.
4) Leave to marinade overnight or for at least 3 hours; in the fridge.
5) To cook in the slow cooker: place the marinated ribs (and the sauce in the bag) into your slow cooker and cook on high for 3 hours.
6) Remove from the slow cooker (leaving any liquid in the slow cooker to dispose of) and place on a baking tray lined with greaseproof paper. Brush over the sauce you kept at step 3.
7) Bake in the oven at 180 for 15 minutes turning once and brushing with any remaining sauce.
8) Serve with plenty of napkins! The meat will be falling off….