5 cheeses creamy chicken stuffed avocados

5 Cheeses creamy chicken stuffed avocados

Ingredients: 

3 avocados

mozzarella cheese

Parmesan cheese

garlic, 2-3 gloves crushed

handful of shallots

chicken breast

paprika

chilli flakes

lime to garnish

Providore creamy sauce ( Made in Italy by leggos)

Create:

1. Season the chicken with the spices Paprika, chilli flakes and garlic. Pan fry until cooked through, than carefully break apart the chicken creating a shredding effect. 

2. Once the chicken has cooled down a bit, add it to a large bowl with 2-3 tbsp of the creamy cheesy sauce, shallots and a squeeze of lime.

3. Preheat the oven to 150degrees. Carefully cut each avocado in half and line in a baking dish. Scoop out some more avocado and leave about 1cm of avocado around the sides. Add 1-2 tbsp of mixture into each avocado and finish with Parmesan cheese and mozzarella cheese on top. 

4. Bake in oven for around 15mins or until golden brown, Enjoy!

Chilli Zucchini Frittata's with Egg Capsicum Rings

Chilli Zucchini Frittata's with Egg

 Capsicum Rings

Easy to create and a great way to sneak in some veges to kick start your day!

Ingredients:

1-2 large eggs1 zucchini, shredded
1 tsp of sweet paprika
50-80grams chopped sweet potato (make sure you boil or microwave them first)
1/2 cup of self raising flour
1 small red capsicum, diced finely
Handful of green shallots, diced finely
1 tsp salt
1 tsp crushed chilli
80grams of goats cheese 

 

Create:

1 Grate the zucchini and than using a  towel or cheese cloth, drain zucchini completely. 
2 Combine all zucchini, eggs, paprika, self raising flour, mint, corn, capsicum, shallots, salt and brown sugar into a bowl. Mix until well combined. 
3 Lightly oil a fry pan on medium heat. 
4 Make about 6 small balls and slightly flatten.
5 Add them to the fry pan, than cook on each side for around 2-3mins or until golden brown. Hot tip: Make sure the temperature isn't too hot otherwise they may burn.
6 While the frittata's are cooking, In a separate pan, add some coconut oil on medium. Add a couple of capsicum rings and carefully crack one in each ring. Cook to your liking. 
7 On a plate start with the frittata's as a base add 2-3, than on top add the Capsicum egg rings. Enjoy.

Healthy Stuffed Chicken

Healthy Stuffed Chicken 

Ingredients:

Chicken breast
Kitchen string

Green shallots, diced
2-3 gloves of garlic
Handful of fine pine nuts
1/2 tsp sweet paprika
1/2 tsp turmeric

Create:

1. Preheat oven to 180degrees
2.Combine in a small bowl all ingredients except the chicken and give a good mix and set aside in fridge.
3. Carefully insert pockets into each chicken breast, for smaller breasts thinly cut in half around 1cm in thickness and you will be able to assemble it with some kitchen string.
4. Lightly spray a baking tray with some olive oil. Begin to stuff the chicken for a couple of tbsp of mixture. (Do no overload them as they will overflow in oven)
5. Carefully tie them leaving around 2-3cm in between string. ( Try not to tie them too tight as you may leave imprints on the chicken)
6. Place in oven for 30mins on 180° or until the juices are flowing and golden brown.

Coco's Salsa Verde

Coco's Salsa Verde

 Ingredients

1tbsp dijon mustard 

1 whole lemon, juiced

2 tsp drained capers

1/2 bunch parsley

1/2 bunch of fresh basil

1/2 bunch of fresh mint

2 tbsp red wine vinegar

6 tbsp olive oil

3 gloves garlic

Pinch of salt

Combined all dry ingredients into a blender to blend until fine. Add all the liquids and blend until it resembles a smooth consistency. Easy, simple, delicious :)

Enjoy on all meats or warm crusty bread.

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

Ingredients:

large mushrooms

1 tomato, diced

1 full lemon juice

crab meat 200gms

garlic aioli

bunch of finely chopped shallots

1 tbsp of oregano

1/2 tsp of ginger

100gms danish feta

shaved Parmesan cheese

Create:

1 Preheat oven to 200 degrees

2 Combine all ingredients into a large bowl except the cheese than refrigerate to keep cold.

3 Give the mushrooms a rinse under water, than take the stalks out. Add a splash of extra virgin olive oil all over each mushroom so it doesnt dry out.

4 Carefully spoon some mixture into each mushroom cup than add some danish feta crumbled over the top with some shaved pamersan.

5 Bake in oven on 170 degrees for about 12-15mins or until golden brown. Enjoy.

Peri Peri Pepperoni Pizza

Peri Peri Pepperoni Pizza

Ingredients for Pizza Dough:


4 cups plain flour
1 sachet of dry yeast
1 & 1/2 cups luke warm tap water
Pinch caster sugar
tsp of rock salt
60 ml extra virgin olive oil 


Create Pizza Dough:

1 In one small bowl combine water, sugar and dry yeast. Allow to bubble 5-8mins. Stir to combine.

2 Separately mix 4 cups of plain flour with salt in large bowl, make a well in the centre.

3 Add 60ml of oil in the centre, followed by the small bowl of water sugar and dry yeast. Gradually mix with a wooden spoon. Knead for 10-15mins

4 Once it's all combined, form a ball and than place the ball into a bowl and cover with cling wrap. Place in warmest part of the house to allow the ball to double in size. Takes around 30mins or longer. 

Toppings:

pepperoni
red capsicum
mushrooms
lemons
rocket
fresh basil
diced bacon
Italian herbs
cherry tomatoes and 'GOLD' cherry tomatoes
red onion
red short chillies
ginger
pizza topping ( garlic, basil and tomato)
peri peri sauce
blend of 3 cheeses ' Mozzarella, Parmesan and Tasty '


1 Once the pizza dough is ready, take it out of the bowl and divide into two balls. Start to roll one into a round circle and about 1cm in thickness. Meanwhile, preheat the oven to 200degrees.

2 Now to make the pizza, start with the pizza sauce and add all the ingredients, make sure you add the cheeses on last. Do not use the peri peri sauce just yet.

3 Turn the oven to 175degrees and place pizza in the oven for 16mins or until golden brown. Finish with a nice topping of peri peri sauce, add fresh basil, rocket and a squeeze of lemon. Enjoy.

Coco's Chimichurri

Coco's Chimichurri 

South American 

Ingredients:

1 whole tomato, seeded and diced finely
1 brown onion, diced finely
Bunch of fresh coriander, chopped finely
2-3 bay leaves 
Bunch of fresh flat leaf parsley, chopped finely
1/2 red capsicum
1 tbsp coarse rock salt
1 tsp black pepper
4-5 gloves of garlic, crushed
1 tbsp of oregano
1/2 cup Extra Virgin Olive Oil
1/4 red wine vinegar
1/4 water
1/2 lemon, squeezed freshly
1/2 tsp of chilli powder (optional)
1 tsp of paprika (optional)

Create:

1 Add all dry ingredients into a large bowl, give a good mix and rest well on the kitchen bench for 30mins.

2 Add the red wine vinegar, lemon juice and water. Give a good mix than rest for a further 15mins.

3 Finally add the extra virgin olive oil, until well covered. Enjoy.

Hot Tips...

• Best served at room temperature.
• Keep refrigerated when not in use.
• Lasts up to 7 days, store in an airtight container. 

Coco's Chicken Chimichurri Burger

    Coco's Chicken Chimichurri Burger

Ingredients:

Chicken breast tenderloins
Red capsicum
Avocado
Chimichurri 
Tasty cheese, sliced
Garlic Aioli 
Stone baked ciabatta loaf

Create:

1 Create the Chimichurri the day before for maximum flavor. Please see separate recipe for Chimichurri.

2 Start by preparing your burger bits. Slice some tomatoes, roughly cut some avocado, slice tasty cheese. Cut some capsicum into little fingers.

3 Preheat oven griller for a few mins on high. Spray the capsicum with canola oil, than add the capsicum on some foil and bake until golden. Only takes maximum 4-5mins.

4 Pan fry your chicken tenderloins until golden on each side. Meanwhile have your ingredients on the side ready. Toast your ciabatta pieces just a min or two before your chicken is ready

5 Meanwhile assemble your burger. Start with one piece of toasted ciabatta, a good spread of garlic aioli, slice of tasty cheese, couple of slices of tomato, salt n pepper, smashed pieces of avocado, grilled capsicum.. Finally your chicken pieces and a good dollop of chimichurri. Last piece of ciabata toast.

6 Add chimichurri on the side for extra garnish, enjoy.

Mexican Naked Beef Pie

Mexican Naked Beef Pie

Ingredients:

2 x sweet potato large
1/2 cup mild salsa 
3-4 gloves garlic, minced
1 large red capsicum, roughly diced
1 large yellow or orange capsicum, roughly diced
4 green chillies, diced
1 tsp sweet paprika
1/2 tsp chilli powder
1/2 bunch shallots, chopped
1 brown onion, diced
1 can whole peeled tomatoes
500gms beef mince 
2 tbsp butter 
2 tbsp olive oil
1/3 milk
1/2 cup grated tasty cheese

Create:

1 Preheat oven to 180° degrees. Spray with canola oil or line with baking paper.

2 Peel and dice the sweet potatoes and place in a microwave safe container. Fill up with water, until it covers all sweet potatoes than place in microwave for around 18mins on high. 

3 Meanwhile, In a fry pan place on medium heat. Add garlic, butter and olive oil. Next add mince and brown. 

4 Transfer mince to a bowl and cover. Add in the same fry pan: shallots, onion, both capsicums, green chillies, sweet paprika, chilli powder, whole peeled tomatoes (crush with your hands over mixture to release maximum flavor) and give a good stir.

5 Add mince mixture back to frypan, stir well and turn down to a low heat. 

6 Once potatoes are ready, give them a good mash, add some butter, milk and salsa. With your baking tray, add all the mince mixture into tray followed by the potato mixture on top. Season with salt and pepper. Add grated cheese. 

7 Keep in oven for around 15-20mins or until golden brown. Serve and enjoy.

Serves 6

Nice to do:

Add Parmesan on top with some crusty warm bread..

Lemongrass Chilli Chicken

Lemongrass Chilli Chicken

Ingredients:

1-2 red long chillies, sliced finely
3-4 garlic gloves, diced finely or minced
2 lemongrass stalks, cut finely
1 tbsp of brown sugar
2 tbsp of soy sauce
Small piece 3cm of ginger, grated 
1 red onion, roughly chopped
Good handful of fresh snow peas
500gms chicken breast, cut into cubes 
2 tbsp of coconut oil 
Jasmine rice 

Create:

1 In a large bowl throw in chilli, lemongrass, ginger, red onion, coconut oil, garlic, soy sauce, brown sugar and 500gms of chicken breast. 

2 Mix until chicken is well coated, leave overnight or at least an hour for the flavors to set in.

3 Heat fry pan on medium add red onion and coconut oil, give a good stir. After a minute add the chicken mixture. Cook for around 8mins (depends on size of chicken pieces) 

4 Serve with Jasmine rice. 

Leave for at least an hour or overnight.

Nice to do...

Add some fresh coriander on top as a garnish.

Coco's Chilli dogs

Coco's Chilli dogs

Ingredients:

chorizo or Italian Sausages

fresh avocado

red onion

hot chilli sauce

extra virgin olive oil

chilli concarne (400gms beef mince, kidney beans, whole peeled tomatoes and concarne mix)

grated mozzarella cheese

garlic

long crusty rolls

READY IN 20MINS SUPER EASY

Create:

1 Slowly cook the chorizo or sausages in a medium fry pan, turning regularly to ensure they are cooked right through.

2 Meanwhile, in a separate pan turn on medium heat. Add some oil than add 400gms of beef mince. Once the mince is brown add the concarne flavouring mix, red kidney beans and whole peeled tomatoes. Also add 1/2 cup water. Turn on low and simmer for around 10-15mins.

3 Once sausages are cooked, through in same pan the red onions and garlic, stir for a min or two.

3 Preheat grill to high and prep the buns. First cut length ways and add avocado to one side.

4 Next add a sausage, some chilli concarne mix, red onion mixture, a squeeze of hot chilli sauce and grated cheese on top. 

5 Place inside a baking tray until golden brown, around 5 minutes or so. Enjoy. 

Moroccan Chicken Tagine

Moroccan Chicken Tagine

Ingredients:

1 kilo chicken breast, diced
2 brown onions 
4 gloves of garlic, crushed
5 tspn cumin 
4 tspn ground ginger 
2 tspn oregano 
2 tspn sweet paprika
2 tspn turmeric 
500ml chicken stock 
Rice or couscous 
2 cans chickpeas, drained
2 cans of whole peeled tomatoes

Create: 

1 Start with Frypan on Medium heat add olive oil,garlic and onion. Stir until combined. 
2 Add all spices until fragrant, than gently squeeze the whole peeled tomatoes over mixture. 
3 Add chicken breast to pan and give a good stir until all chicken is brown.
4 Slowly add chicken stock until well covered. Last pour in Chickpeas. 
5 Turn heat to high, bring to the boil. Than turn to low and simmer for 30mins. Occasionally stir. Cover with Lid.
6 Serve with jasmin rice or couscous.

Serves 6 to 8 

Beef, Spinach and Ricotta Lasagna

Beef, Spinach and Ricotta Lasagna 

Ingredients:

500gm lean beef mince
1 brown onion 
Dolmio extra spaghetti bolognese
1 can whole peeled tomatoes
Latina Fresh Pasta sheets
200gm low fat ricotta cheese
1 packet frozen chopped spinach
Grated tasty cheese
Grated mozzarella cheese
Shaved Parmesan cheese
Salt & Pepper 
Canola oil
Olive oil

Create:

1 Preheat oven to 170* degrees.
2 Brown the onion with some olive oil and than add the mince on medium heat. Once its brown, add the dolmio pasta sauce along with the whole peeled tomatoes. Squeeze them gently over the pan one by one to create texture and release maximum flavor.
3 Microwave the spinach, once it has defrosted, mix it with the ricotta cheese in a small bowl separately. Set aside.
4 Using a baking dish, first spray with canola oil to avoid it from sticking. Add a little sprinkle of grated cheese as the base.  
5 Layer it with some pasta sheets, add a small layer of beef mince, than tasty cheese, mozzarella cheese and small amount of Parmesan cheese. 
6 Add a layer of pasta sheets, followed by the spinach and ricotta mixture.  
7 Repeat step 5, and finally on the top layer add all three cheeses, salt and pepper.
8 Bake in the oven for around 40mins or until golden brown. 

Hot tip... 

If beef mixture appears too runny, add some cornflour to thicken it up.