Recipes From Down Under

Whats for dinner?

Light and Fresh October 12, 2010

As I read through this recipe and read over the ingredients for the vinaigrette I sure screwed my face up at Anchovy Paste. I thought what the hell! That is going to taste horrible and give the pasta a fishy flavour. But, I figured I would give it a go anyways and see what it was like. I promise you that you can not taste a thing! If anything I think it just gives the vinaigrette a salty flavour. But, if you really can’t get past the whole Anchovy thing then just leave it out. The dish will taste just as amazing.



Antipasto Pasta Salad with Red Wine Vinaigrette:


For the Vinaigrette:

  • 1 1/2 tablespoons capers
  • 2 teaspoons anchovy paste
  • 4 garlic cloves, crushed
  • 1/4 cup red wine vinegar
  • 1 teaspoon ground oregano
  • 6 tablespoons extra virgin olive oil

For the Salad:

  • 8oz tri-colour rotini pasta noodles
  • 1 cucumber, sliced in quarters
  • 1 pint cherry tomatoes, halved
  • 1 cup smoked mozzarella, diced
  • 1 cup Italian salami, diced
  • 1 cup red onion, thinly sliced
  • 3/4 cup kalmata olives, pitted and chopped
  • 1/2 cup pepperoncini, chopped
  • 1/2 cup roasted red bell peppers, sliced
  • 1/2 cup marinated artichoke hearts, quartered
  • 2 tablespoons capers


Cook pasta according to directions on back of box. Drain and set aside.

Puree capers, anchovy paste, garlic, vinegar and oregano. Slowly drizzle in oil and blend until emulsified. So I used 4 tablespoons of regular olive oil and 2 tablespoons of my favourite Basil Olive Oil from O&CO.

Mix together the cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted bell peppers, artichoke hearts and capers in a large bowl. Toss with the vinaigrette to coat.

Best to refrigerate overnight to allow the flavours to intensify.


Adapted from Noble Pig.


Mac n Cheese Please September 14, 2010

Filed under: Chicken,Main Dish,Pasta — Aussies Kitchen @ 6:45 PM
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Found this recipe on Noble Pig’s website the other day and thought it sounded quite interesting and yummy. Figured I would give it a whirl. There are a couple of things I would change for next time though. One being, I would use mild cheddar instead of the sharp cheddar. I feel that sharp cheddar is too over powering and I just don’t like the flavour of it. Second change would be using less cheese. I did use less macaroni  than the recipe called for so maybe that was my problem. Overall I think this would be a good dish to take for a family or work pot luck.

Buffalo Chicken Mac and Cheese:


  • 7 tablespoons unsalted butter, plus more for the dish
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 pound chicken breast, chopped in bite size pieces
  • 5 cloves garlic, crushed
  • 3/4 cup Frank’s Buffalo Wing Sauce, divided
  • 2 Tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2-1/2 cups half-and-half
  • 1 pound extra sharp cheddar cheese, shredded
  • 8 ounces pepper jack cheese, shredded
  • 2/3 cup sour cream
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 cup crumbled blue cheese
  • 2 tablespoons chopped fresh parsley


Preheat oven to 350 degrees and butter a 9 x 13 baking dish.

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes.  Drain.

Melt 3 Tablespoons butter in a large skillet over medium heat.  Add the chopped chicken breast and brown. Add the onion, celery and garlic and cook until soft, about 5 minutes. Add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute.

Melt 2 tablespoons butter in a saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.  Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until nice and smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and then the remaining macaroni.  Pour the cheese sauce evenly on top.  Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted.  Stir in the panko, blue cheese and parsley.  Sprinkle over the macaroni.  Bake until bubbly all over, about 30 to 40 minutes.  Let rest 10 minutes before serving.

Add more wing sauce, parsley and blue cheese on top if you desire.

Adapted from Noble Pig.


Italian Enchiladas August 24, 2010

Filed under: Beef,Main Dish,Pasta — Aussies Kitchen @ 7:53 PM
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Beef and Cheese Manicotti:


  • 3 teaspoons olive oil
  • 1 medium onion, coarsely chopped
  • 1 pound ground beef
  • Salt and freshly ground black pepper
  • 14 (8-ounce package) manicotti
  • 1 (15-ounce) container whole-milk ricotta
  • 3 cups shredded mozzarella
  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 2 tablespoons chopped fresh Basil
  • 4 garlic cloves, minced
  • Juice from 1 small lemon
  • 3 cups of your favourite tomato sauce (I use roasted garlic and onion)
  • 2 tablespoons butter, cut into pieces


Heat a skillet over medium heat. Add onion, 2 cloves of garlic and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup pecorino romano cheese, basil and parsley. Add rest of garlic, lemon juice, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the tomato sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture (I used a piping bag to do this). Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of pecorino romano cheese over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Adapted from foodnetwork.


June 27, 2010

Filed under: Chicken,Main Dish,Pasta — Aussies Kitchen @ 5:49 PM
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Chicken & Broccoli with Whole Wheat Pasta:


  • 4 chicken breasts cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 3/4 cup chicken broth
  • 2 teaspoons ground paprika
  • 1 1/2 cups broccoli florets
  • 8 ounces whole wheat linguine
  • 1 cup sour cream


Season the chicken breasts with salt and pepper.

Add chicken to a skillet over medium heat with olive oil or cooking spray. Cook for 7-8 minutes until the pieces begin to brown. Then set aside on a plate.

Add the garlic, onion and 3 tablespoons of the broth to the skillet and stir for 5 minutes. Stir in paprika and cook for one more minute and then stir in the remaining broth, broccoli and chicken. Bring the mixture to a boil and reduce the heat to simmer for 20 minutes. While simmering make the linguine.

Stir the sour cream into the chicken. Cook for 1-2 minutes more and then serve on top of the linguine.

Adapted from recipezaar.


I Did Say I Loved Cheese :) May 21, 2010

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.


Super Easy Pasta Dish that is Delish! May 17, 2010

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