Harissa Spiced Roasted Chicken

Chicken pieces spiced with homemade harissa – spicy, sweet and delicious! This can be marinated ahead of time and roast the next day.

It’s funny how we complain about things without (sometimes) thinking that there are situations crazier than ours. I was just going through my drafts and saw less than 15 drafts to get rid of.  Then I’ve read Angie’s post and she has 61, while Mollie was down to 70 from 170. Wow! I laughed at myself. Now, I need to start getting rid of them. I have trashed some already, not because I don’t like the taste, but because I didn’t like the photo and I cannot take another photo after realizing that. Why not? Well, they’re already gone – swimming inside my tummy!

To get rid of my drafts, I am starting off with this one – Harissa Spiced Roasted Chicken. Super easy recipe, yet so good! You start off my mixing your spices, rub them all over the chicken pieces and add the veggies. Next thing is you roast them. Now, you can relax while waiting or you can muli-task. I’ll take the multi-tasking part! 😀

 

This dish came out a little lemony since I included lemon wedges with the chicken and other veggies while roasting. I am sure you can just squeeze lemon juice – it’s up to you. I used homemade harissa and my tummy was very happy!

I hope I am not that late to this week’s Fiesta Friday #182, co-hosted by Liz @ Spades, Spatulas & Spoons and Jenny @ Jenny Is Baking. Thanks, ladies and Angie!

Harissa Spiced Roasted Chicken

Ingredients:

  • 3 garlic cloves, peeled and crushed
  • 3 tsp harissa paste
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Pinch of salt
  • 4 chicken (I used drumsticks and thighs)
  • ½ lemon, sliced in wedges
  • 1 onion, quartered
  • 150g cherry tomatoes, halved

Instructions:

  1. Preheat the oven to 400F.
  2. In a small bowl, add crushed garlic, harissa paste, olive oil and a pinch of salt. Give it a good mix and rub all over the chicken pieces. Place in a baking dish.
  3. Add in sliced onion, tomatoes and lemon wedges, making sure that all seeds have been removed.
  4. Roast for 40-50 minutes or until chicken is cooked through, turning the pan halfway through cooking.

Source recipe: Sainsbury’s Magazine

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Featured at Melt in your Mouth Monday Recipe Blog Hop #319

 

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Cookie Butter Filled Chocolate Muffins

Chocolate muffins filled with creamy, cheesy cookie butter mixture. For all those chocolate and cookie butter lovers, you’d definitely love every bite! 

So I had plan for the previous weekend. You know I always do. I cannot go on a day without planning what do I have to do for the weekend. When the plan is finalized and entered on my system, nobody should change it. I even cannot change it. Otherwise, there will be a glitch. I had planned to go to to get stuff I’ve been planning to buy. No cooking and I finally get to buy those things – yay! Guess what? Just before that supposed to be a happy day (coz I call grocery day a happy day), friends called and said they will be coming for a visit.

Glitch incoming – I felt it.

So many things going on in my mind like ‘you know you should give me like a week notice’, ‘no food for you tomorrow’…. the mood changed to 180 degrees!

But knowing myself, I couldn’t let them come without anything to offer. And I have this mark on them that I always give them ‘take away’ bag whenever they come to visit. So I checked what can I make them for them to take home.

I remembered that I had cookie butter that’s going to go bad and needed to be used ASAP! And that recipe I pinned has been waiting for a while to be tried. Problem solved and the happy mood came back. I made a batch at night and saved some for the photoshoot the next day. I was waiting for them to leave before I do the photoshoot, but one stayed for a little more time. And that’s it – she found out why I haven’t placed much on their take way bags – coz I saved some take photos. 😀

These chocolate muffins are filled with cookie butter-cream cheese mixture. Every bite is a piece of heaven – chocolatey, creamy from the cookie butter filling. You can also find chocolate chips inside the muffins, so this is such a perfect treat.

Take a cup of tea with you (or should I?) and enjoy these yummy treat at this week’s Fiesta Friday #180. And hey, I am co-hosting with the lovely Tracey @ My Baja Kitchen.

Please do join us by clicking the image below and do not forget to mention in your post that you are linking up to Fiesta Friday party so you can be selected for the feature. And please, please be nice and polite by saying “hi” to our host, Angie, to your co-hosts and to some (if not all) party goers. Besides, this is a party. So bring out that chatter in you. 😉

 

Cookie Butter Filled Chocolate Muffins

Ingredients:

For the cookie butter filling:

  • 4 oz cream cheese softened
  • ½ cup cookie butter
  • ¼ cup white sugar
  • ½ tsp vanilla extract

For the chocolate muffins:

  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup chocolate chips, to be mixed with the batter
  • ¼ cup canola oil
  • ½ cup white sugar
  • ¼ cup milk
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/3 cup plain yogurt
  • ½ cup chocolate chips, for topping

Instructions:

  1. Preheat oven to 350F. Prepare 12 muffin cups lined with a paper liner.

For the cookie butter filling:

  1. In a heatproof bowl, add in cream cheese and cookie butter. Microwave for 1 minute with 15 seconds intervals until mixture has softened a bit.
  2. Add in sugar and vanilla extract. Mix and set aside.

For the chocolate muffins:

  1. In a large bowl, mix flour, cocoa powder, baking soda and salt.
  2. In another small bowl, add ½ cup chocolate chips and take about 1tbsp from the dry ingredients and add to the bowl with chocolate chips. Mix to coat. Set aside. (This will keep the chocolate chips to sink at the bottom)
  3. In a bowl or jug, add oil, sugar, and milk.
  4. Add egg, yogurt and vanilla and mix until well incorporated.
  5. Add dry ingredients to the wet ingredients and mix (do not overmix).
  6. Add in chocolate chips coated with dry ingredients and mix again to incorporate.

Baking the muffins:

  1. Using an ice scream scoop or a ¼ cup measuring cup, divide the batter into the prepared muffin pan, noting that you have to fill until halfway only.
  2. Take about 1 tbsp from the cookie butter mixture and add on top chocolate batter.
  3. Cover the cookie batter with the remaining chocolate batter.
  4. Top with the remaining ½ cup chocolate chips.
  5. Bake for 20-25 minutes or until toothpick inserted in the middle comes out with few crumbs, but not wet batter.

Source recipe: Peanut Butter Filled Chocolate Muffins by Sugar Spun Run

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{Whole30} Spicy Ground Beef and Butternut Squash

This dish of ground beef and butternut squash is spiced with nutmeg and cumin – will leave your kitchen smelling so warm and inviting and your tummy full and happy. 

There are times that even if you haven’t tasted the food or the combination of ingredients, you’d instantly thing that it’s weird. That’s what happened when I saw nutmeg and cumin a recipe. I am not a huge fan of cumin, but I am trying use it so I would be used to it. And nutmeg – I only use it for white sauce for pasta. The smell of nutmeg is kinda weird to me when I think of adding it to food. So nutmeg and cumin? Hmm, let me think about that! But you gotta try to see for yourself, right?

If you notice from the amount of serving I have written below, it’s 1-2. That is because I just wanted to try this recipe, especially the combination of cumin and nutmeg. I was doubtful at first, but I know I’d eat anything with butternut squash. I cannot explain how I liked the dish, but it was definitely good! It was a unique combination (at least for me) of everything, but I am happy that I tried it – so perfect for to add up to my collection of Whole30 recipes. And as I expected, I finished the dish in one go!

I am taking this with me at Fiesta Friday #179, hoping that my food buddies will love this. Thanks to our co-hosts, Petra @ Food Eat Love and Laura @ Feast Wisely. And of course, to our lovely Angie!

Spicy Ground Beef and Butternut Squash

Ingredients:

  • 1 tbsp olive oil
  • ¼ cup onion, chopped
  • 1 tbsp jalapeno, chopped
  • 4 garlic cloves, minced
  • 1 tsp paprika
  • ¼ tsp cumin powder
  • Freshly grated nutmeg
  • 250g ground beef
  • 1 cup peeled & chopped butternut squash
  • Parsley or coriander, to garnish*

Instructions

  1. In a pan with medium heat, add in olive oil.
  2. Add onion and jalapeno and cook for about 5 minutes or until onions turn brown.
  3. Add in beef and cook until no longer pink.
  4. Add in powdered spices and mix to incorporate.
  5. Add in butternut squash and put the lid on. Cook until the butternut is cooked (about 8-10 minutes).
  6. Remove the lid and season with salt and pepper. Add in fresh herb.

Source recipe: Spicy Ground Beef and Butternut Squash by My Heart Beets

Notes:

The source recipe calls for fresh sage, but I didn’t have any.

This serves from 1-2. You can double the recipe. 

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Nutella Brownies

These bars of brownies are fudgy and so full of Nutella goodness

New colleague with two adorable girls who absolutely love anything Nutella gave me an excuse to make these super fudgy brownies that’s bursting with Nutella flavor. Unlike other Nutella brownies that I have tasted, this one is packed with so much Nutella love. You can really identify that this is a Nutella brownies. You know what I mean?

The kids loved these so much and they even sent me video of them eating and thanking me. I also gave some away to my cousin’s colleague and said it was really divine as if this was made by a professional. Ha! Also, one of my friends asked me to make this for her kids as she doesn’t know how to bake and she said her kids loved Nutella, too.

See? This is super amazing! If you are a certified Nutella lover, I am sure you’d want to keep the whole pan for yourself.

I am taking this with me at Fiesta Friday #179, hoping that my food buddies will love this. Thanks to our co-hosts, Petra @ Food Eat Love and Laura @ Feast Wisely. And of course, to our lovely Angie!

Nutella Brownies

Ingredients

  • 1 cup unsalted butter, melted & cooled
  • 1 ¼ cups brown sugar, packed
  • 1 ¼ cups Nutella
  • 2 eggs + 1 egg yolk, room temperature
  • 1 ½ tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 tsp cornstarch
  • ½ tsp baking powder
  • ½ tsp salt
  • Nutella, for topping/swirling, optional

Instructions

  1. Preheat oven to 350F. Prepare a 9×9 baking pan, lined with parchment paper. Set aside.
  2. In a bowl, mix flour, cornstarch, baking powder and salt. Set aside.
  3. In another bowl, mix melted butter and brown sugar. Add in 1 ¼ cups Nutella and mix well. Add eggs and egg yolk on at a time, mixing after each addition. Add in vanilla extract.
  4. Add in dry ingredients to the wet ingredients and mix until well incorporated.
  5. In a separate, medium-sized bowl, whisk together flour, corn starch, baking powder, and salt.
  6. Pour into the prepared baking pan.
  7. Add dollops of Nutella over the batter and use a skewer or toothpick to make a swirl.
  8. Bake for 35 minutes or until a toothpick comes out with few crumbs, but not wet batter.
  9. Cool completely before cutting.

Source recipe: Nutella Brownies by Sugar Spun Run

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