Lamb Sauteed Recipe

Lamb Sauteed served with garlic bread

One of my favourite week dishes is this lamb sauteed. With the green peppers and onions deliciousness and the stickiness of the lamb it just all melts in my mouth. It requires a handful of ingredients and it has a mixture of sweetness from the peppers and the saltiness from the lamb.

Ingredients:

3 pieces of cubed lamb shoulders

1 big green bell pepper

2 Tbsp of Soy Sauce

1 clove of garlic

1 big onions

Vegetable Oil/Olive Oil

Salt and Pepper to taste

Directions:

1. Marinate the lamb in two tablespoon of soy sauce together with the grated garlic and salt and pepper for about 30 minutes.
2. Slice the onions into big chunks and dice the green peppers.
3. Heat oil in the pan on medium heat and add the onions until it becomes translucent.
4. Then add the cubed lamb and cook until it develops some colour.
5. Once it is halfway cooked, add the peppers and turn down the heat to low and cover the pan.
6. Leave it to cook for about 20 minutes checking it every now and then.
7. Add salt and pepper to taste.

It is a very juicy and delicious dish and is is so easy and quick to put together.

Happy Eating

#rubinafourie

November 11, 2015November 11, 2015 by rubifoodies Categories: Delicious, Easy, Lamb dishTags: #garlicky, #Lamb, #sweetandsalty Leave a comment

Chicken Enchiladas Recipe

Chicken Enchiladas served with sour cream and spring onions.

This recipe could be viewed as a delicacy in my household for its texture, taste and creaminess. We love anything cheesy and creamy. The chicken enchiladas is a very easy to whip together for a quick and filling dinner.

Ingredients:

Shredded cooked chicken ( I use two chicken breasts)

6 corn/plain tortillas or wraps

Vegetable or Olive oil

1 Onion

1 green chilli

Sour Cream

Spring Onions

Salt and pepper to taste

Cheese blend (I use white cheddar and Mature Yellow cheddar)

For the sauce:

1 can of tomato puree

1/2 cup Water

1 big fresh tomato

2 Tbsp Sugar

Salt and Pepper to taste

(You could use prepared enchiladas sauce)

Directions:

1. Preheat oven to 200 degrees
2. Heat oil in a pan on medium heat and cook in onions until translucent.
3. Finely chop chillies and add to the onions together with the shredded chicken.
4. Cook and stir for about 5 minutes and transfer everything in a bowl.
5. In the same pan, add tomato puree, fresh tomato and water.
6. Leave it to simmer until it becomes a fine sauce but not watery.
7. Add salt and pepper to taste.
8. To assemble the dish, I use a 9 x 13 inch baking dish. I insert a layer of the sauce at the bottom of the dish.
9. In the wraps, I put a little bit of sauce together with the chicken filling and the cheese blend.
10. Roll the wraps and put in the baking dish seam side down.
11. When everything is down in the dish, sprinkle with more sauce to cover all the wraps sprinkle with the remaining cheese blend.
12. Bake in the oven until the top is golden brown.
13. Serve with sour cream and spring onions.

The remaining sauce can be kept in an uptight container in the fridge to be used for other purposes. It is delectably good.

Happy Eating.

God Bless

#rubinafourie

November 9, 2015November 9, 2015 by rubifoodies Categories: Cheese, Chicken, MexicanTags: #cheesy, #delicious, #mexican Leave a comment

Noodle Salad Recipe

Noodles Salad with cilantro and spring onions.

Does it happen to anyone that in the middle of the week you struggle to find what to cook because you are so lazy, I know I am. This week I found a packet of rice noodles laying innocently in my pantry so I decide to whip some easy noodle salad with ingredients that we all have in our house. So here goes.

Ingredients:

250 g Rice Noodles (or any noodles of your choice)

For the chicken:

2 Chicken Breasts

1 Tbsp Soy Sauce

1 Tbsp Vegatable Oil

For the Sauce:

2 Tbsp Soy Sauce

2 Tbsp Rice Vinegar or any Vinegar

1 Tsp Sugar

2 Tbsp Vegetable oil or toasted sesame oil

1 Tsbp Lemon or lime juice

Directions:

1. Cook the noodles according to packet directions
2. Mix soy sauce and vegetable oil in a bowl and add the chicken breasts to marinate for 15 minutes.
3. In a seperate bowl mix all the ingredients for the sauce and keep aside.
4. Grill the chicken on both sides until no longer pink and cut in bite size pieces.
5. Drain noodles and stir in the sauce until fully coated then add the chicken pieces and continue mixing until everything has been coated.
6. Chop some coriander leaves and throw in some sesame seeds.

I eat it as is and it is among the most delicous things ever. You can store it up to 2 days in the fridge in an uptight container or longer in the freezer.

Happy Eating.

#rubinafourie

November 5, 2015November 10, 2015 by rubifoodies Categories: Chicken, Easy Dinner, NoodleTags: #easy, #noodles, #quick Leave a comment