My Kitchen Rules

Happy Hump Day Peeps,

I have a recipe share for you all today. Once a month (well whenever we can co-ordinate it) we have a themed dinner party with our awesome neighbours, everybody cooks a dish that fits the theme and we share the dishes between us - it usually works out to be a 3 course meal.
The last theme we decided on was

As much as I hate watching people eat I do love the show for it's recipes and techniques. Normally I wouldn't have blogged this recipe but it is not available on the MKR website anymore and I just had to share because it is really flavoursome and filling. It is called " Squid Hood Stuffed with pork with Asian Greens and Sweet Chilli Sauce"

Ingredients

4 Squid Hoods, cleaned

1 Egg, Lightly Beaten

3/4 cp Breadcrumbs

Peanut Oil, For Deep Frying

Pork And Prawn Filling

150g Pork Mince

150g Prawns, Peeled and Chopped

2 Cloves Garlic, crushed

1 Red Chilli

1 Spring Onion

1 tbs Coriander

3 tsp Fish Sauce

1/2 tsp Sesame Oil

1/2 tsp Castor Sugar

1/4 tsp Pepper and 1/4 tsp Salt

Green Chilli Sauce

6 Green Chillis, Deseeded

3 Garlic cloves

1/2 cp Rice Wine Vinegar

1/2 cp Caster Sugar

Asian Vegetables

1 tbs Peanut Oil

1/2 tsp Dried Red Chilli

1 Garlic Clove, crushed

150g Snow Peas, shredded

150g Mushrooms, thinly sliced

2 Shallots

2 Baby Bok Choy

2 tbs Soy Sauce

Method

1. To make pork and prawn filling, using your hands, combine all ingredients in a large bowl

2. Stuff squid with filling (Do Not Overfill). Secure ends closed with a toothpick. Refrigerate until required

3. To make chilli sauce, blend chillies and garlic until chopped. Add 60ml vinegar and blend until finely chopped. Transfer mixture to a medium saucepan, with remaining ingredients and bring to boil. Simmer for about 15-20 min or until thickened. Cool

4. Meanwhile, steam stuffed squid for 5 min. Cool

5. Place flour, egg and breadcrumbs on separate plates. One at a time, dust squid hoods with flour, dip in egg, roll in breadcrumbs

6. Deep fry for about 2 min or until golden. Drain on absorbent paper

7. To cook vegetables, heat oil in a wok. Stir fry chilli and garlic for 20 sec. Add vegetables. Stir-fry for 2 min or until tender. Stir in soy sauce

8. Serve sliced squid with vegetables and sauce

I hope you get a chance to give this a go - it's a challenge but it's definitely worth it. Let me know if you give it a go and don't forget to leave a comment if you drop by

Have a great day

BBx

It's all about family and friends

Good Morning,

Firstly I would like to wish all the miraculous mum's out there a Happy Mother's Day for yesterday and I hope you all had a fantastic day and got spoilt by your little ones. I started off my day in a super way by doing the Mother's Day Classic here in town, it was a fun 3K walk (maybe one year I will get gutsy enough to do the 6K run), it's a great way to raise money for Breast Cancer research and if you have an event held near you I can highly recommend it for you to participate in in 2015. Here is a pic of us that was taken by the local paper -

B, Holly, Jacquie, Noels and Jilly at the finish line

And I have a few scrappy shares of pages I have done as well -

This first layout was one I did for the LSS The Scrap Cottage and it's just mainly me reflecting on just being myself and not worrying too much about what anyone else thinks

"B" You cause everyone else is taken

And the next LO is a christmas one - every year the kids pick a treat to cook for santa that uniquely represents them, I am secretly hoping that maybe one day they will pass the tradition onto their own children

Double LO using Basic Grey POTM

LHS of the LO

RHS of the LO

The Journalling - In 2010 the kids make Holly Jolly Fudge, Santa Boots, Poo Crackles and Rangabread Slice

So what are some family traditions that you hope your kids will pass on? I'd love to hear your ideas.

Enjoy your week and don't forget to leave me some love if you pop by

BBxx

10 Years Goes By So Fast......even faster as you get older

Happy Sunshine Sunday Peeps,

How have you all been? As some may know I have started work full time 6 weeks ago which unfortunately doesn't leave me with much creative time, my blog posts that were far and few between will now more than likely be nearly non existent but I will poke my head in with every opportunity I get.

Today I want to share with you all a layout I created for our LSS The Scrap Cottage, in typical BB style I did a double layout, it is about my baby girl turning 10.

Isn't it amazing just how fast life goes as you get older?

LHS of the double layout

RHS of the double layout

For her 10th birthday she wanted me to make her a dress, she picked the pattern and the material herself, I did my best ( Don't look too close at the dress :) - she wanted to goto the golf club for dinner because she wanted to eat pancakes and she also requested to have an ice-cream cake so I purchased one from Baskin Robbins.

It's my birthday and i'll eat pancakes if I want to

Singing Happy Birthday to herself ( She went into the kids club room and dressed up like a pirate )

Here's a little close up of the VERY YELLOW Ice-Cream cake that included little mini ice-creams on top -

I hope you have all had a lovely weekend and don't forget to leave me some love so I know you have dropped by

Sunshine and Happiness Always

BBxx

Avocado

WOW,

Happy 2014 everyone, hope the year is already proving to be one of the best ever - How did you all bring in the new year?

Don't faint............(Well I probably will today in 40 degree heat) but I actually kicked off my scrappy new year with a sketch challenge from Once Upon A Sketch with the journalling theme of: Lesson learnt

Here is the sketch:

Lesson Learnt: Kids world moment - Jett found a cicada and came running into the house and told me to come outside and have a look cause he found an avocado, so i went outside only to find him pointing at a cicada, he then proceeded to tell me that "Avocado's can fly you know" - priceless.
Here is my layout:

Remember This Moment

Kaiser Wooden Flourish

Journalling

Kids imaginations and ways of thinking are priceless

I used PP that I received from our local Scrap Groups Secret Santa, it was Kaiser PP and a sticker sheet. I enjoyed playing with the fun fresh colours. I also used a few extra bits and pieces from my stash that i already had.

Hope you all have a lovely weekend, stay out of the sun (especially in QLD) and remember to keep hydrated. Don't forget to leave me some love as you stop by............

BBxx

Funhouse

Happy HOT SCORCHING Sunday Everyone,

Hope you all had a very merry christmas and will bring in the new year with love, happiness and a positive outlook. I have a share for you all today, I have had this PP sitting around for ages waiting to get the time to do this LO ( I think it has taken me about 4 years ) - oh well better late than never hey??

I went to the P!NK Funhouse concert back in 2009 - gosh if you all know me well you would know how much I love P!NK and everything that her and her music stands for. Here is my LO:

Double LO - don't ask me what PP I used cause it is too long ago to remember :)

LHS of the LO

RHS of the LO

I was really happy with it when I finished and it bought back great memories of the show - thanks to everyone who shared it with me

If you visit leave me some LOVE ( I need it )

Happy 2014
BBx

Tuscan Garlic Chicken

Good Morning Peeps,

Today I am sharing an absolutely delicious recipe called Tuscan Garlic Chicken that I found on Pintrest and adapted from Mel's Kitchen Cafe, it is wholesome, heartwarming, amazing, gut filling, tastebud tickling awesomeness.

• Ingredients
• 3/4 cup flour
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 6 chicken thigh fillets
• 5 tablespoons olive oil, divided
• 1 tablespoon finely minced garlic (about 4-5 cloves)
• 1 red capsicum, cut into thin strips or chopped
• 1/2 cup chicken stock
• 500g fresh spinach
• 1/2 cup cream
• 2 teaspoons Cornflour
• 1 cup lowfat milk
• 1 cup freshly grated Parmesan cheese
• 1 pkt 500g fettuccine
• 
  
• Method
• 1. Preheat the oven to180c
• 2. Combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture, coat well.
• 3. Heat 3 tbs of the olive oil over medium heat.Place the chicken breasts in the pan, cooking until they are golden and browned, remove and bake in the preheated oven for about 15 min, until the chicken is cooked through. Set aside.
• 4. Cook fettucine
• 5. Wipe out and return pan to medium heat,adding 2 tbs olive oil, garlic and capsicum,sauteing for 2-3 min.
• 6. Stir in one tbs flour. Add the stock and bring the to a low simmer, whisking constantly, until slightly thickened. Whisk together the cornflour and cream. Add the spinach, milk and cream mixture to the pan. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened. Stir in the Parmesan cheese.
• 7. Place pasta on each plate. Top with chicken breast and spoon sauce over the top.

If you have a craving for tender chicken, hearty pasta and an unbelievably tasty creamy Parmesan sauce, this is the meal for you. 
Leave me some love if you pass by and please let me know if you make it and whether it was a hit in your household
Hope you have an amazing day 

BBxx


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Flourless Peanut Butter Cookies

Happy Horrible Monday to you all,

Well that's how I feel today - so what better way to make myself feel better than by baking the absolute most yummiest and tastiest cookies ever on the planet. Seriously these are so unbelievably easy and so super tasty and what makes them even better is the fact that they are flourless.

Ingredients

1 cp Chocolate Chips

1 Egg

1 tsp Baking Powder

1/2 tsp Vanilla Extract

1 cp Sugar

1 cp Peanut Butter

Method

1. In a mixing bowl, use electric beater to beat together egg, sugar, baking powder and vanilla for about a minute.

2. Add peanut butter and , if needed, a tsp water, beat together

3. Add in chocolate chips and mixing well with a spoon

4. Measure out heaped teaspoons onto a lined cookie tray.

5. Bake for 15min at 160c fan forced or 180c no fan

6. Cookies are ready when they feel firm and are slightly brown

So get your Betty Crocker on and enjoy one of these amazing cookies with a nice cuppa - it made me feel better that's for sure
Don't forget to leave me some love if you visit or give me some hot tips if you have a way of making this better

BBxx