Unlike many people I know I LIKE sweet sauces on meat. Well, some meat. Chicken. Pork. So I was really looking forward to this recipe from Donna Hay this week.


Unfortunately I was quite disappointed in it. The sauce was quite tasty but it didn’t adhere to the chicken or add any flavor to the meat. That doesn’t mean I won’t make it again. I think if the chicken had been sliced and then poached in the sauce it would have added much more flavor over all.

Donna suggested serving it with roasted parsnips and steamed sugar snap peas. I am not a fan of parsnips and I couldn’t find any GOOD peas so I served ours with some Whole Grain Pasta instead.

You can find the recipe on the Lifestyle FOOD website if you would like to try it.

And to see if the other Eaters liked it you can check them out on The Eating with Ellie blog.

If he recipe has the word CURRY in it you can bet I am going to make it. The word just conjures up far away places and exotic flavors. Kayte’s pick for this weeks Wednesdays with Donna Hay did just that. I opned up new food fast to read the recipe and found I had already made it for IHCC last December and it wasn’t one of my fave dishes.

But I decided to make it again with a couple of tweaks!


While Donna says to simply halve the chicken thighs I cut them into smaller pieces. I also cut the sweet potato into smaller bites. I made only 1/2 the recipe but kept the Red Curry Paste at 3 Tbl. MUCH better. And then I added a touch of salt which brought out the flavors more. I thickened the broth some and served it with some browned rice. Also much better. But…. there is still something lacking to my taste buds. I want to like this but it just isn’t there for some reason.

Did the other Ladies of WWDH like Kayte’s pick? Check out their posts by hopping over to the WWDH Website where we all leave our links.

The recipe is on page 67 of Donna’s new food fast.

And anytime you want to join us for some really good food just leave a comment for one of us or on the website. We would love to have you.

I do enjoy a good mystery. With well created characters.

Greg Iles

    Robert Crais.
      James Patterson.
        Jamie Oliver.

Wait! No! Jaimie doesn’t write mysteries. But he does create excellent recipes. Like this Chicken, Mushroom, Bacon and Leek Pie And it contains 4 of the 10 Mystery Box ingredients for this week’s MYSTERY BOX at I Heart Cooking Clubs.

AND…AND… Today. Is. Pie/PI. DAY!!!! March 14, 2015. Pie/Pi -get it? 3.1415…..


2 boned chicken legs thighs, cut into chunks or strips
1 medium LEEK, sliced
2 slices smoked streakyBACON, cut into small strips
6 chestnut MUSHROOMS, quartered {I used button because I could not find chestnut}
Sprig of THYME, leaves picked
1/2 cup chicken stock
1 tbsp corn starch
2 tbsp low fat Greek yogurt/crème fraîche
Salt and pepper to season
Drizzle of olive oil


Drizzle a little olive oil in a medium skillet. Add the bacon and chicken and cook until they start to brown.
Add in the leek, mushrooms and thyme.
Add the chicken stock.
Stir the cornstarch into a little water until you get a smooth slurry. Add the slurry to the chicken mixture in the pan
When the sauce has thickened remove from the heat and stir in the Greek yoghurt or crème fraîche
Pour filling into a pie dish.
Place the rolled pastry over the pie filling. crimp the edges with your fingers and thumb or a fork and cut off any excess pastry.
Cut small slits in the crust to let the steam escape.
Brush the pastry with a beaten egg mixed with a splash of milk and bake in a pre-heated oven at 200c for approximately 25 mins, or until pastry is golden.

250g plain flour
100g lard butter, cubed
A tiny splash milk
1 large beaten egg
Flour for dusting

Place the flour in a processor. Add in the cubed lard and process until mix resembles corn meal. Add in the egg and milk and process until a ball forms in the processor. Remove and place on lightly floured work surface. Lightly flour the ball and pat it into a flat round, then wrap it in cling film and put it in the fridge to rest for at least half an hour
Lightly flour the work surface and roll out the pastry to about 1/4 inch. Place the pastry over the filling and crimp it around the edges until the filling is covered. You can fold the excess under or over on itself or cut off the excess. Cut slits in the top to allow steam to escape and brush a mix of the egg and milk. Bake about 25 minutes at 390 or until crust is golden brown.
Remove from the oven and let the pie rest for a few minutes before serving

    {Original Recipe}


Absolutely Delicious! The flavor of the thyme is definitely there but not overwhelming. The chicken is nicely browned and cooked. The crust is so brown and flaky. This AIN’T your mama’s chicken pot pie! It’s better because there are fewer ingredients fighting for the limelight. Definitely a keeper.

What did the other cooks/bakers do with their MYSTERY BOX ingredients? Check them out on I Heart Cooking Clubs.

This week’s choice for Eating with Ellie was mine. As I read through her book, Weeknight Wonders the word Parmesan caught my eye. That was all it took for me to latch on to this recipe for this week.


The idea of crusting something with Parmesan just sounded like the right thing to do. So I did.

The flavor of the Parmesan with a little salt and pepper was just about perfect. Except for the fact that I simply could not get the Parm to stay on the chicken while cooking. Maybe I had too little of the Dijon mustard on the chicken. But I did scrape up all the tasty bits and placed them back on the chicken and it was very tasty.

Check out the rest of the Chicken dishes from Peggy, Chaya, Kayte, and Sarah.

And if you want to cook along all you need is Ellie’s book – Weekend Wonders and the need/desire to cook healthy tasty meals.

This recipe is on page 134.

I have seen scores of recipes for this dish for years but I have never made it. Wanted to but just never did. No excuse. Have now – thanks to Kayte.


All of the ingredients are usual for the pantry. I am sure Paprika is something most of us have. The important thing is to use GOOD paprika. Preferably the sweet Hungarian Paprika. Unfortunately I had only 1/2 of what I needed (1+ TBL) so I used 1/2 the Hungarian and 1/2 the OTHER stuff. And THAT was probably why this dish wasn’t what I was looking forward to. While good, it wasn’t great. Sorry, Kayte.

Besides the paprika you also need some green bell pepper {I used orange because We are not fans of the less sweet green.}, cayenne, Italian parsley leaves, onion, and garlic for the flavors. Sour cream for tang and thickening. And chicken broth. {I thought the sauce was a little thin so I thickened it with light roux}

Ellie suggested serving it with noodles so that is exactly what I did. With some sautéed Asparagus.

The recipe is on page 151 of Ellie’s Weeknight Wonders and you can see what the others thought about the paprikash by visiting our home page – Eating with Ellie where you will find a list of the recipes to come.

If I had to choose my favorite cuisine it would have to be Indian. Mostly because of the spices. But also because most of the dishes are fairly quick. If I had my druthers, I would probably eat curry or some other equally spicy dish just about every nite. But I don’t because if I cook Indian it is just for me. And that’s okay. I was excited when Glennis chose this dish for this week’s Eating with Ellie.


The flattened chicken breast is marinated for about 10 minutes in a mix of yogurt, lemon juice, garlic, fresh ginger, and spices. Then popped on a grill (or in my case a grill pan.) Ellie doesn’;t call these recipes Weeknight Wonders for nothing. About 30 minutes and you have a spicy, warm, comforting meal. Ellie suggested serving it with flatbread and a salad, but this called more for a nice spicy yellow rice.

The recipe is on page 137 of Ellie’s Weeknight Wonders. And if you want to see what the other Ellie Eaters thought about this chicken just check over at Eating with Ellie where we all get together and visit.

There is one thing about cooking with Donna Hay, there is always an interesting recipe that will show up. Like this one. Dukkah roasted.,.,, What the heck is /DUKKAH?? It is a mix of nuts and spices. Mainly cumin, sesame, and coriander seeds mixed with the nut of your choice {I used cashews.} And so another exotic spice mix joined the other bottles in the spice drawer – DUKKAH SPICE. Check out the recipe because you can add lots of ingredients to the basic spice.


P1050993The spice, mixed with lime juice and olive oil, is rubbed onto the chicken, I just used quarters, and then roasted in a VERY HOT oven for about 20 minutes. The meat stays juicy while the skin is crisped and the meat is infused with all the lovely spice flavors. KEEPER!!

The only change I would make would be to use less liquid in the rub. It would be better a little dryer and adhere to the chicken better – IMHO.

Meanwhile the couscous, I used a tricolor one, is mixed with parsley, green onions, coriander leaves, salt and pepper. There was supposed to be a tahini yogurt but I am NOT a fan so just left it off. There was plenty of flavor in the chicken so it really wasn’t necessary.

See how the other’s liked the chicken Visit our little place on the WEB – Wednesdays with Donna Hay where we all link together.

The recipe is from Donna’s magazine: December/January 2015. this was Gaye’s choie. Thanks, Gaye – delicious!!

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