Nanny Buff's Recipes

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Fajita Wraps

Thank you so much Elizabeth for your wonderful recipe, it is nice to hear from you. It sounds a great idea for something a bit different on a Saturday night to share with friends. I will share your other recipes next week with everyone. And congratulations on your new baby boy, we all wish you well.

Fajita Wraps (feeds 6)

Ingredients:

A splash of olive oil
1 red pepper (sliced into thin strips)
1 green pepper (sliced into thin strips)
2 onions (sliced, not chopped)
4 chicken breasts (sliced into thin strips)
half tablespoon smoked paprika
half tablespoon ground cumin
half teaspoon chilli powder
small pot soured cream
small tub salsa
iceberg lettuce finely sliced
grated cheddar (optional)
sliced tomatoes
6 large tortilla wraps

Method:

Heat the oil on a medium to high heat and add the chicken. Cook until completely cooked all the way through stirring continuously.

Add the onions and peppers and cook for about three or four minutes.

Add all the spices and make sure the contents of the pan are covered completely.

Add the soured cream and the salsa and cook until hot and bubbling and evenly coated.

To fill your tortillas (you may find it easier to serve the lettuce and tomatoes on the side as a salad garnish, as this makes the tortillas easier to roll)

Lay one wrap out flat on the work surface and place some lettuce, a few slices of tomato and grated cheese (optional) into the centre in a line. Allowing for a two inch gap at each end.

Put a quantity of your chicken mixture on top ensuring that you are still able to fold your tortilla over.

Fold each end in and roll one side over with the ends tucked inside. Keep rolling until your mixture is entirely encased in the wrap.

Cut your wrap diagonally across the middle and serve.

Herb Potato Cubes with Crispy Bacon

This recipe was sent me by Anne, thank you so much.

Its looks very tasty and I shall be trying it out myself.

Ingredients:

650g small baking potatoes, peeled and cut into cubes
4 tbsp chopped mixed herbs
Zest of half a lemon, finely grated
100g fresh homemade bread crumbs
2 egg whites lightly beaten
125g smoked bacon, chopped into small pieces
2 tbsp vegetable oil
salt and freshly ground black pepper

Directions:

Place the potatoe into pan and cover with water, then add a little salt and bring to the boil. Reduce heat and simmer until potatoes are almost cooked. Drain and leave to cool slightly.

Mix together the herbs, lemon zest and bread crumbs, then season with salt and pepper. Season the potatoes, then dip them into the egg whites and cost in the herb crumbs.

Heat a dry fry pan, add the bacon and fry for 2-3 minutes until golden and crisp. Remove the bacon and keep it warm. Add the oil to the pan, followed by the potatoes and fry until golden all over. Return the bacon to the pan, toss with the potatoes and serve.

Hope you will enjoy this lovely dish, which can either be a snack or a side dish.

Thank you again Anne, you are a lovely lady.

Nanny Buff

Cheesy Pork Chops with Spicy Apples
Here's one of my favorites

"Succulent pork chops topped with a spicy apple and onion topping and finished with cheese. Perfect with braised cabbage."

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PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
SERVINGS For 4
INGREDIENTS

" 1 onion, sliced
" 15 grams butter
" 1 g red pepper flakes
" 1 apple, cored and sliced
" 8 g white sugar
" 30 ml balsamic vinegar
" 480 g pork chops
" salt and pepper to taste
" 4 slices extra sharp Cheddar cheese
DIRECTIONS
1. Prepare a grill for high heat.
2. While the grill heats, melt the butter in a skillet over medium heat. Add the onion, and cook until soft. Season with red pepper flakes then add the sliced apple. Stir in the sugar and balsamic vinegar, and simmer for 5 minutes, or until apples are soft and golden.
3. Season the pork chops with salt and pepper. Grill for 3 to 5 minutes per side, depending on thickness. Spoon the onions and apples on top of the chops, and top with a slice of Cheddar cheese. Cover the grill, and cook for about 3 minutes until cheese is melted and bubbling.
4. Enjoy with a nice glass of Chardonnay

Veneto Chicken

A lovely little recipe given to me by my niece after she came back from her holiday in Italy. A really different way to use a chicken. I think you will like it my lovelies. I would suggest you serve it on a bed of rice.

Serves: 8

Ready in: 1 hour 5 mins (15 mins Prep - 50 mins Cook)

Ingredients
" 1 whole chicken, cut into pieces
" flour for dredging
" 4 tablespoons olive oil
" 1 onion, chopped
" 1 stalk celery, chopped
" 125ml dry white wine
" 3 large tomatoes - peeled, seeded and chopped
" 1/4 teaspoon dried oregano
" salt and freshly ground black pepper to taste
" 2 tablespoons balsamic vinegar
" 100g fresh mushrooms, sliced

Preparation method
1. Dredge chicken lightly in flour. Heat oil over medium high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and pepper to taste.
2. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
3. Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.

Lamb Ribs with Honey and Wine

I use to make these for my barbeque parties and bonfire nights. The longer you leave the ribs to marinate the better they will taste. All my friends loved them. You can also serve them as a main dish with rice or potatoes (however you like them) and they are cheap

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PREP TIME 10 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 20 Min

INGREDIENTS

" 1590 g lamb ribs
" 2 onions, chopped
" 6 g minced garlic
" 15 ml honey
" 15 ml olive oil
" 60 ml soy sauce
" 235 ml dry white wine
" 2 g ground black pepper
" 6 g salt
" 60 ml fresh lemon juice
" 2 g ground cinnamon

DIRECTIONS

1. To Marinate: Place lamb in a 9x13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Bake in the preheated oven for 70 minutes or until cooked through.

Four Cheese Macaroni and Cheese
You will love this Macaroni Cheese

"This is a layered four cheese recipe that my very good friend gave me and I want to share it with you."

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PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min

SERVINGS for 8

INGREDIENTS
" 112 g elbow macaroni
" 115 g shredded sharp Cheddar cheese
" 130 g shredded provolone cheese
" 115 g shredded mozzarella cheese
" 135 g shredded Colby-Monterey Jack cheese
" 1 egg, beaten
" 235 ml milk

DIRECTIONS
1. Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
3. Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.
4. Bake in the preheated oven 20 minutes, or until bubbly and golden brown.

Corned Beef Toastie

A lovely quick snack which I find a little different

"This creamy corned beef recipe is easily transformed into a delicious appetiser when served on toast triangles or used as a dip for bread sticks and cheeses. The amount of beef may be doubled."

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PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
SERVINGS for 4

INGREDIENTS
" 15 g all-purpose flour
" 30grams butter
" 5 g salt
" 355 ml milk
" 225 g corned beef
"
DIRECTIONS
1. In a saucepan over medium heat, melt the butter. Stir continuously while adding the flour and milk. Continue stirring until the mixture thickens slightly. Place the corned beef into the mixture and, stirring continuously, cook five minutes, or until the beef is hot.

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Nanny Buff's Recipes

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