The concert was AH-MAZ-ING! Kristin is such a pocket rocket with a hugely powerful voice, graciousness and a Wicked wit (see how I just worked that in there haha). The songs were many and varied with 3 encores. By the final encore Kristin was visibly moved and made a number of references to the fact that performing on the Sydney Opera House stage was a lifelong dream. I’m so glad I got to go and spend the evening with my sister♥

Prior to the show, we had a beautiful meal in the Bar of the Sir Stamford Circular Quay and was joined by our Dad. I stepped out of my normal eating pattern and ordered steamed barramundi with veggies and it was sensational!

It was a very decadent night with dinner, a glass of wine, a show and a sleepover……all on a school night!

I was super tired yesterday, though, after little sleep and a mad dash to buy some clothing at 6 am (don’t ask! Let’s just say my super organisational skills really let me down!!!) so was looking for a quick and easy meal for a light dinner. The last of the  Spiced Apple Chutney was available and I *did* tell you to watch for the Mid-Week Makeover for the chutney. This salad, from Pinch of Yum, is easy, nutritious, delicious and has the tick of approval from the dancing daughter.

The day was topped off not only by the night before, a yummy light dinner, and being home with my family, but also because the six foot teenager got his “P’s” for his license on the first go.

I’m so glad he can run his sister everywhere now proud of him not only for this accomplishment but because of the young man he has grown to be ♥ ♥ ♥

Chopped Apple Quinoa Salad ~ (Serves 6)
Recipe from Pinch of Yum
2 apples grated
2 large carrots grated
2 cups cooked quinoa
½ cup chopped almonds or walnuts
¼ cup chopped dried or fresh parsley
⅓ cup spiced apple chutney
mixed salad greens

Prep the ingredients and allow to chill in the fridge.

Once the quinoa and other ingredients are cooled, combine all the ingredients in a mixing bowl and toss until well combined. Serve immediately on fresh greens.

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Last Christmas I was super excited to be given a pizza stone and large cutter by someone very special ♥  Since then, pizza has become a very regular Friday night at chez Sweets of Style but the same pizza rotation is getting, well, a little boring. I’ve raved about the white chicken lasagne I made in the slow cooker (note to self…..make that AGAIN!), so we thought that an interpretation on a pizza would be simply delicious. We were not disappointed in the least bit!

This pizza makes a nice change up from our standard tomato or pumpkin sauces and the creamy cheesiness coupled with the spinach is a perfect combination. (sorry for the lack of photos…….today was pretty full!)

Fake Out Take Out ~ Chicken Alfredo Pizza (yields one large pizza)
Recipe from Food Network
1 x cooked and shredded chicken breast
Salt and freshly ground black pepper
2 Tbls margarine
1 clove garlic, minced
1 Tbls gluten free flour, plus more for work surface
1 cup light cream
1/4 cup grated light Parmesan
1 x package gluten free pizza dough (I use Macro from Woolworths)
2 cups baby spinach, well washed and dried
1 cup grated mozzarella
Olive oil, for brushing crust

Preheat the oven to 220° or 200° fan forced . Adjust racks to the middle of the oven. Put pizza stone or round pan in the oven to preheat while you begin the sauce.

Melt the margarine in a medium-sized saucepan over medium heat. Add the garlic and heat through. Add the flour and lightly brown before you whisk in the cream. Reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.

Flour your work surface and roll the pizza dough into desired thickness. Carefully remove the pizza pan from the oven and put the dough on top. (I pre-baked mine a little to make sure the bottom was crispy)

Ladle the sauce to cover the bottom of the pizza.

Evenly top with the baby spinach, grilled chicken and the mozzarella.

Brush the edge of the crust with olive oil. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven, slice and serve.

DON’T FORGET OUR COFFEE MACHINE GIVEAWAY!!
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The draw will take place on 28 June so get sharing and good luck!

It’s Wednesday so it’s time for some mid-week makeover inspiration. Gee, what a surprise what’s on the menu not. I’m seriously thinking of just changing the name of this segment to Mid-Week Mexican but I promise to think of something completely North of the Border for you in the upcoming weeks. In the meantime, enjoy another Mexican dish that is easy with leftover slow cooker chicken or simple shredded bbq chicken. While you can buy ready made taco shells, this recipe is really worth the little bit of extra effort to bake them yourself. The taste difference is undeniable. So, comer (eat) and enjoy ~ Adiós amigos!

PS – slept 6.5 hours last night yay!

Baked Tacos ~ (serves 4-6)
12 gluten free corn tortillas
low fat cooking spray
Leftover slow cooker or shredded chicken
Shredded cheddar cheese
Lettuce, tomato, salsa, sour cream etc for topping

Preheat oven to 190° or 170°degrees fan forced.

Working with 6 tortillas at a time, wrap in a barely damp tea towel or paper towel and microwave on High about 30 seconds until pliable. Lay the tortillas on a chopping board or tea towel and liberally spray both sides with cooking spray.

Carefully drape each tortilla over two bars of the oven rack and bake until crispy about 5-7 minutes.

Once crisp, pull the oven rack out as far as possible and carefully remove the shells with tongs and stand upright or on their sides.

Spoon the taco chicken or meat mixture into the taco shells and place into a baking dish, standing up.

Sprinkle cheese over the top of the taco meat in each shell.

Place into the oven and bake for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.

The perfect day to stay inside. Despite my vow to myself NOT to make myself crazy with an insanely long to-do list, I did just that. Also, everyone was home and bored so it wasn’t just me making myself crazy

Still, I got A LOT done with food prep for the week as I have a very busy week ahead with a couple of late nights and one ridiculously early morning in Sydney. Each week I try to get lunches organised for the kids as they like to have lunches from home. The dancing daughter usually requests some sort of salad from a quinoa veggie salad to this week’s offering of chicken, veg and cold rice salad over lettuce. YUM!

I also did a large amount of baking resulting in 2 rounds of my kitchen looking like THIS

This is just a little teaser of what you will see in the coming posts…..

But the hero is dinner. This will be made again VERY VERY SOON! Rave reviews ensued and I hope you like this very easy but super delicious meal as much as we did. Keep warm and dry for the week ahead everyone and thoughts and prayers to all my friends and family in the continuously tornado affected Oklahoma.

 Now, I’ve gotta run…….MASTERCHEF is back tonight wahoooooo!!!!!!!

Slow Cooker Sunday ~ Chicken Parmesan (serves 4 )
Recipe adapted from Creatively Domestic
3 large single chicken breasts, rinsed and pat dry
1/2 cup gluten free bread crumbs
1/4 cup Parmesan cheese
1/2 tps Oregano
1/2 tps Basil
1/4 tsp black pepper
1/4 tps salt
1 x onion chopped
1 Tbls olive oil
Shredded mozzarella cheese
1 x jar of gluten free red pasta sauce

Spread the 1 Tbls of olive oil into a shallow pan and lightly brown both sides of the chicken and remove.

Soften the onion in the same pan and remove.

Lightly spray the bottom of the slow cooker and place the chicken and onion inside. Combine the spices and sprinkle on top.

Spread the bread crumbs on top and then pour on the pasta sauce.

Make sure the entire top is covered in sauce.

Sprinkle the cheese on top, place on the lid and cook on low for 6-7 hours or high for 3-4.

Serve on top of gluten free pasta ~ Ciao!

This is fast, easy, deliciously filling, and served with a crisp green salad, makes a quick fire substitute for traditional Mexican dishes served at my house. Mid Week Mexi Makeover is Magnificent (even if the photos are ordinary )

Mexi Polenta Pie ~ (serves 8)
400 grams leftover Quinoa Chicken Chili
1½ cups polenta
6 cups water
1 x 400gram can of corn, drained and rinsed
salt and pepper to taste
1 cup shredded cheese
Mexican spice

Lightly spray a large round baking dish and place the leftover chili inside.

Bring water to a boil in a large non-stick pan and add a pinch of salt. Add the polenta and cook over medium low heat, stirring often.

Stir in the corn when the polenta is thickened slightly and continue stirring until it thickens as per the package instructions. Add more . water if necessary and season with salt and pepper.

Preheat the oven grill and spread the polenta over the top of the chilli.

Cover with cheese and a dash of Mexican spices

and place under the grill until cheese is melted.

Serve with a green salad and extra salsa and sour cream if desired.

]]> http://sweetsofstyle.com/2013/05/29/mid-week-makeover-mexi-polenta-pie/feed/ 0 http://sweetsofstyle.com/2013/05/26/slow-cooker-sunday-and-meatless-monday-stuffed-tomatoes/ http://sweetsofstyle.com/2013/05/26/slow-cooker-sunday-and-meatless-monday-stuffed-tomatoes/#comments Sun, 26 May 2013 09:33:02 +0000 sweetsofstyle http://sweetsofstyle.com/?p=4658 Today was an absolutely GLORIOUS day with beautiful sunshine and breakfast with my gal pals. It was so nice to catch up over a delicious meal and coffee. Funny thing was that we saw a number of people that we all knew while we were dining……once again, Newcastle is not 6 degrees of separation but 1! I do miss my pals so much each day so I am gratefully for the chance to spend some noshing time with them. I even sent treats home as a special bonus. But the best thing about such a beautiful day is using the slow cooker to make sure you have a wonderful family meal without having to miss out on all the sunshine ♥

Can you believe that up until recently I refused to eat tomatoes. Just add this to the list of weird-o habits that have changed in my 40’s. I still don’t like them raw so this recipe is perfect for a very light dinner or lunch or as a side dish for something more substantial. 3 ingredients plus seasoning is all you need……you can’t get any better than that! Both myself and the dancing daughter have put this on our top “thumbs up” list.

Oh, and by the way, I’m cheating today.  I am going to play hookey tomorrow for Meatless Monday.  Oh, today’s recipe for Slow Cooker Sunday…….well, just read it again tomorrow and pretend it’s brand new for Meatless Monday LOL!  It’s that delicious that you are going to want to make it twice anyway

Slow Cooker Sunday ~ Stuffed Tomatoes (serves 4 with salad)
4 or more large tomatoes
1 x container of light ricotta cheese
100g frozen or fresh spinach (if frozen heat and drain away moisture)
Garlic, salt, pepper to taste

Carefully cut the core out of each tomato and set aside.

In a bowl, mix together the ricotta cheese with the chopped spinach and season with desired seasonings.

Fill the tomatoes with the cheese mixture.

Pour 1/4 cup of water into the slow cooker and place the tomatoes into the bottom (stacking is ok)

Cover and cook on low for approximately 4 hours. Serve with salad or as a side dish for a more substantial meal.

It’s remained a family favourite to this day and always has a positive response. Just make sure when you grab the GF pretzels you get the plain variety and not the chocolate……that can come as quite a surprise when you open the package to make dinner. It’s a pity that they are then open and have to be eaten

Weight Watcher Wednesday ~ Pretzel Chicken (serves 4)
Recipe adapted from Weight Watchers
4 x chicken breast, rinsed, dried and cut into strips
1/2 tsp salt
1/2 tsp black pepper
1 cup buttermilk
2 x packages Eskal gluten free pretzels (or equivalent like Mary’s Gone Crackers)

Marinate chicken strips in the buttermilk for about an hour.

Preheat an oven to 190° or 170° fan forced and spray a baking sheet with low fat cooking spray and set aside.

Place pretzels in a sealable plastic bag, seal, and finely crush through the bag with a rolling pin or other heavy utensil. Place the crushed pretzels into a shallow but wide bowl and add the salt and pepper. Stir well.

Using tongs, transfer the chicken strips to the crushed pretzels and thoroughly coat. Then transfer them to the baking sheet and lightly spray the tops of the strips with low fat cooking spray.

Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.

Chili has a different connotation me than Aussies who would automatically think of Thai inspired flavours using sweet chili, but those of us from the US Midwest know that chili was born on the range and can be served on it’s own, with fritos, over spaghetti, or with corn chips. Any way you scoop it, chili is a hit. So set your slow cooker for this updated chili and get out and enjoy the sunshine! PS-this recipe makes a LARGE batch. Go ahead and make it all and freeze half if you can. You never know when you might need it for a Mid-Week Makeover

Slow Cooker Quinoa Chicken Chili~(serves 8)
Recipe from The Girl Who Ate Everything
1 x can of diced tomatoes
1 x jar of gluten free salsa
1 x can of red kidney beans, rinsed and drained
250 grams canned corn, drained
2 cups chicken stock
2 large boneless skinless chicken breasts (use 3 if they’re small)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
2-3 teaspoons Mexican spices
1 cup of dry quinoa, rinsed
toppings of your choice (cheese, sour cream, avocados, and tortilla strips)

Rinse the quinoa well.

Add everything into a large slow cooker except your chosen toppings.

Cook for 6-8 hours on low or 4-6 hours on high.

Remove the chicken and shred it with two forks.

Return the chicken to the slow cooker and stir well.  Garnish with cheese, sour cream, avocados, and tortilla strips.

]]> http://sweetsofstyle.com/2013/05/19/slow-cooker-sunday-quinoa-chicken-chili/feed/ 1 http://sweetsofstyle.com/2013/05/17/fake-out-takeout-cashew-chicken/ http://sweetsofstyle.com/2013/05/17/fake-out-takeout-cashew-chicken/#comments Fri, 17 May 2013 10:37:06 +0000 sweetsofstyle http://sweetsofstyle.com/?p=4516 By the time Friday rolls around I am generally to tired to lift a pan to cook dinner. It’s the end of the week, everyone is tired *and* famished, and we need a quick and easy meal to feed the masses that appear at our house each weekend. Friday is also one of those rare times that we are all home to enjoy a catch up with each other and various friends. While we used to head off to the local takeaway shop, the quality, price and unpredictability of “safeness” has meant that it is easier, and tastier, to make my own adaptations! With a little bit of forethought, most dishes can be easily prepped for a quick tumble into a wok or the oven and, voila, a Fake Out Take Out is hot, tasty, and quickly on the table.

Cashew Chicken ~ (Serves 4-6)
Recipe slightly adapted from Erecipecards
1 BBQ Chicken, meat removed and shredded
2 Tbls sugar or sugar substitute like Natvia
8 tsp gluten free cornflour
1/2 cup gluten free soy sauce
4 Tbls gluten free Worcestershire sauce
2 cups chicken stock
2 tsp sesame seeds
1 tsp garlic
1 tsp sea salt
Juice of 1 Lemon
1 cup cashews
Cooked brown rice to serve

In a medium size bowl, combine the sugar, corn starch, soy sauce, and Worcestershire sauce and whisk to form marinade.

Add the marinade to the chicken, mix and allow to sit for 5 minutes.

In a wok, heat chicken stock to simmer.

Add the marinated chicken, including all of the sauce in the bottom of the bowl.  Stir to combine and mix with the stock.

Continue heating until the sauce begins to thicken. Add the lemon juice and cashews. Do not over cook the cashews as you want them hot but still retain a bit of their crunch.

Add the sesame seeds, garlic and salt.

Serve over prepared rice or noodles.

I still love a (meatless) cheeseburger made from Portobello, but the rest of my family enjoy a juicy burger now and again. I was scouring my recipes for something quick and easy to prepare for mid week and, having already prepped the mince on the weekend and then frozen until the night before I wanted to use it, I was armed for the test of the casserole that passes as a burger.

The six foot teenager was dubious, at best, when he asked and was told what was for dinner. 99.9% of the time he turns his nose up at any casserole that uses mince so I wasn’t surprised at the lukewarm reception I received upon the declaration of “Cheeseburger Casserole.” The end result, however, was anything but lukewarm. All 3 carnivores in my house gave this the silent thumbs up (because their mouths were engaged in eating), ate all the leftovers, and asked me to make it again. Winner! And not a “golden arches” in sight

Mid Week Makeover ~ Cheeseburger Casserole (serves 4-6)
Original recipe adapted from Pillsbury
1 lb lean mince, cooked and any remaining fat drained
¼ cup chopped onion
¼ cup relish pickles
½ cup water
½ cup ketchup
1 tablespoon yellow mustard
1/8 tsp teaspoon pepper
6 slices Cheddar cheese
1 x box gluten free pizza dough + ingredients to make
1 egg, beaten
1 Tbls sesame seeds

Heat oven to 200° or 180° fan forced. Place the cooked mince into a large bowl and stir in the pickles, water, ketchup, mustard and pepper.

Spoon beef mixture into a 20cm square glass baking dish and place the cheese slices on top.

Prepare the pizza dough as per the box directions. Press into a rectangle, as much as you can, and then spread to nearly the edge but leave a small gap around the outside for the steam to escape.

Brush the top of the dough with egg and sprinkle with sesame seeds.

Bake 25 to 30 minutes or until deep golden brown.

 Serve and enjoy!