Recipes From Down Under

Whats for dinner?

Chicken in a Pie. May 21, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 5:27 PM
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Chicken Pot Pie:


  • 1/3 cup butter
  • 1 onion, finely diced
  • 4 cloves of garlic, crushed
  • 1/3 cup flour
  • 1 3/4 cup chicken broth
  • 2/3 cup milk
  • 2 cups cooked chicken, chopped
  • 1-1 1/2 cups of frozen mixed vegetables
  • 2 prepared pie crusts
  • butter, milk, or egg wash


Preheat oven to 425°F. Prepare pie crusts for double crusted pie.

Melt butter in a large skillet. Saute onion and garlic until soft. Stir in sliced mushrooms and sprinkle with flour. Cook flour mixture until flour is golden and mushrooms are beginning to brown. Add broth and milk. Bring to a boil, stirring constantly until thick. Add chicken and vegetables, cook until hot and thick.

Pour into a prepared bottom pie crust, cover with a top crust.  Brush top crust lightly with butter, milk, or egg. Cut vents in the crust and bake for 30-35 minutes.

Allow to cool 10-15 min before cutting.

Adapted from Chaos in the Kitchen


I Did Say I Loved Cheese :)

Filed under: Chicken,Main Dish,Pasta — Aussies Kitchen @ 4:48 PM
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So a friend of mine from work gave me this recipe. When she first said she was bringing Chicken Spaghetti for our pot luck I was a little skeptical about “chicken spaghetti”, however it was delicious. I must warn you though that this dish is very cheesy. Basically it ends up being like queso with some spaghetti in it. HAHA. Anyways add more noodles and it’ll be a lot better then the one I have pictured.

Cheesy Chicken Spaghetti:


  • Pack of chicken breasts (about 4 breasts), diced
  • Block of velveeta cheese
  • Can of cream of mushroom soup
  • Can of cream of chicken soup
  • 2 cans of rotel
  • 1/3 cup of onions, diced
  • 6 cloves of garlic, crushed
  • Handful of cilantro, roughly chopped
  • 4-5 Tablespoons of jalapeno juice
  • Package of spaghetti noodles


Preheat oven to 350 degrees.

Brown chicken in saucepan along with 2 cloves of garlic.

Cook spaghetti noodles according to package directions.

Meanwhile, in a large baking dish combine cream of chicken soup, cream of mushroom soup, rotel, cilantro, 4 crushed garlic cloves, onions and jalapeño juice. Stir well. Dice block of velveeta cheese to allow for easier melting. Add velveeta cheese to baking dish.

Add sphaghetti noodles and cooked chicken to baking dish and combine with other ingredients.

Bake for about 20 minutes, or until cheese is fully melted.


Coffee Cake Lovers May 18, 2010

Filed under: Cake,Dessert — Aussies Kitchen @ 2:54 PM
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Raspberry Loaf:


  • 1/3 cup raspberry jam
  • 3 tablespoon walnuts, chopped
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 4 teaspoons lemon rind, grated
  • 3 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg white
  • 3/4 cup sour cream


Preheat oven to 350 degrees.

Combine raspberry jam and walnuts in a small bowl.

Combine flour, baking powder, baking soda in a bowl. In separate bowl combine sugar, butter, lemon rind, vanilla, egg and egg white. Beat at medium speed until well blended. Add flour mixture and sour cream to sugar mixture and combine well.

Spread half the batter in a 8x4inch loaf pan. Spoon raspberry mixture over top. Spread remaining batter over raspberry mixture.

Bake at 350 degrees for 55 minutes or until tooth pick inserted in middle comes out clean. Cool on wire rack.

Adapted from


Taco Soup

Filed under: Beef,Main Dish — Aussies Kitchen @ 2:30 PM
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Taco Soup:


  • 1 lb Ground Beef
  • 1 Onion, Chopped
  • 28oz Can Diced Tomatoes
  • 2- 15oz Cans Corn, undrained
  • 1- 15oz Cans Black Beans, undrained
  • 1- 15oz Cans Ranch Style Beans, undrainded
  • 1- 15oz Cans Kidney Beans, undrained
  • 1 small can chopped green chilies, undrained
  • 1 envelope dry Hidden Valley Ranch Dressing Mix
  • 1 envelop Dry Taco Seasoning
  • 4 garlic cloves, crushed


Brown ground beef with onion, and drain.

Combine all ingredients in Crock Pot and cook on low for 4-6 hours. Can also be cooked in Dutch Oven.

Serve over tortilla chips with grated cheddar cheese and sour cream


Pucker Up

Filed under: Dessert — Aussies Kitchen @ 2:05 PM
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Key lime pie is one of those really easy desserts to make and they can be quite impressive to guests. I ended up using about 20 key limes to make this pie. Took about 30 minutes to squeeze all that juice out. Now i’m blessed to have key lime smelling fingers for the rest of the day.

Key Lime Pie:

  • 14oz can sweetened condensed milk
  • 3/4 cup egg substitute
  • 1/2 cup fresh key lime juice (more or less depending how sour you want it)
  • 2 teaspoons key lime rind
  • Graham cracker crust
  • Whipped cream topping


Preheat oven to 350 degrees.

Add condensed milk, egg substitute, lime and rind in mixing bowl and mix until well combined.

Pour mixture into pie crust and bake for 20-25 minutes or until lightly browned.

Let pie cool and top with whipped cream and garnish with fresh sliced limes.


Easy Chinese Dish at Home May 17, 2010

Filed under: Beef,Main Dish — Aussies Kitchen @ 8:59 PM
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I found this dish on my friends website Chaos in the Kitchen and my husband and I absolutely love this dish. I like to add more garlic to the sauce and then I also like to add red pepper flakes to give it a little spice. One of these days I need to go to P.F. Chang’s and give it a try. Never been there.

P.F. Chang’s Mongolian Beef:


  • 2 lbs flank or skirt steak
  • 1/4 cup corn starch
  • 2 tsp vegetable or peanut oil
  • 1 tsp fresh ginger, minced
  • 1 tbsp garlic, minced
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 1/2-3/4 cup dark brown sugar
  • 1 cup vegetable or peanut oil
  • 8 oz button mushrooms, quartered if large
  • 1 bunch green onions, green part only, cut in half


Trim all fat and silver skin from meat.  Lay steaks out horizontally on the cutting board.  The grain in running vertically.  Make several vertical cuts to slice the slab into manageable sized pieces.  Then cut the meat opposite the grain (horizontal) into two bite-sized pieces.  Cut with your blade at a 45° angles to get wide diagonal slices

Dust steak pieces lightly in cornstarch and set aside while preparing the sauce.

In a small sauce pan heat oil over medium high heat.  Add ginger and garlic. Add soy sauce and water to the ginger and garlic before it browns. Add brown sugar and whisk until dissolved. Bring sauce to a boil and simmer about 10 minutes or until slightly reduced and thickened. Remove from the heat and reserve.

In a large skillet or wok heat 1 cup oil over medium high heat. Working in batches, add the steak a few at a time to the hot oil.  Cook about 1 minute without touching the meat then flip each piece and cook 1 minute more. Remove meat while still rare inside, and continue with next batch. Once all meat is browned, pour off oil and wipe out skillet.

Heat skillet over high heat and add mushrooms. Cook without stirring a couple of minutes or until mushrooms are slightly softened and browned.  Reserve.

Add steak to the hot pan and cook about 1 minute. Add sauce to the pan and simmer and toss meat and sauce about 1 minute. Add mushrooms and green onions.  Toss with steak and sauce and heat 1 minute. Use tongs to remove meat and veggies to a serving dish, leaving excess sauce in the pan.  Serve over rice.

Adapted from KSN TV


Super Easy Pasta Dish that is Delish!

Filed under: Main Dish,Pasta — Aussies Kitchen @ 7:23 PM
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If you love the flavours of garlic and lemon, then this is the dish for you. Just make sure you have some gum handy after eating it! This pasta is a very nice light dinner on a hot summer afternoon. It also is great for lunch the next day. The longer you keep it in the fridge after making it, the more the garlic flavour will infuse into the pasta noodles. You can also add various other herbs such as basil, flat leaf parsley, rosemary or sage. Also try putting crumbled feta, brie or cheddar Monterey Jack cheeses on top.

Tomato, Artichoke and Olive Penne:


  • 14 oz penne pasta
  • 1 lb ripe roma tomatoes, diced
  • 4 scallions, finely chopped
  • 2 jars of artichoke hearts, drained and quartered
  • 1/3 cup kalamata olives, sliced in half
  • 4 tablespoons of shredded parmesan cheese

Tomato Oregano Dressing:

  • 3 tablespoons extra-virgin olive oil (or oil from jar of artichokes)
  • Grated zest and juice from 2 small lemons
  • 2 tablespoons of tomato paste
  • 4 cloves of garlic, crushed
  • 6 tablespoons fresh oregano, chopped
  • 1 teaspoon pesto paste
  • Fresh ground pepper


Cook pasta according to package.

Mix together tomatoes, scallions, artichoke hearts, and olives in a large bowl. In a separate bowl, mix oil, lemon zest, juice, tomato paste, garlic, oregano, pesto paste and pepper to taste.

Drain pasta and add to the large bowl. Drizzle the dressing on top and toss well. Garnish with Parmesan and serve immediately.

Adapted from Fast Healthy Food