Recipes From Down Under

Whats for dinner?

Dip March 7, 2011

Filed under: Appetizers,Sides — Aussies Kitchen @ 3:58 PM
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7 Layer Bean Dip:



  • 1 can refried beans
  • 2 tablespoons Jalapeno juice
  • 1/2 cup diced tomatoes
  • 1/4 cup diced onions
  • 4 garlic cloves, crushed
  • Juice from 1 lime
  • 1 large avocado
  • 1 container of sour cream
  • 1 cup shredded cheese
  • 1/4 cup sliced olives
  • 1/4 cup diced green onions
  • Tortilla chips


Heat refried beans on the stove top and add the jalapeno juice. Stir until nice and smooth. Add beans to a serving dish and spread out evenly.

Next make the guacamole. Combine 1/4 cup diced tomatoes, 1/4 cup diced onions, garlic cloves, lime juice and avocado. Stir until well combined and smooth. Add salt and pepper to taste. Spread this mixture on top of the refried beans.

Next add the sour cream and smooth out evenly. Sprinkle shredded cheese all over the top and then sprinkle the remaining diced tomatoes, green onions and olives.

Serve with tortilla chips. Enjoy!




Homemade Tortillas October 4, 2010

Filed under: Sides — Aussies Kitchen @ 2:46 PM
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Thought it might be fun to make my own tortillas for our fajitas one night. Lets just say they tasted wonderful and definitely better than the store bought ones but it is wayyyyyyyyyyyyyy easier and quicker to just buy them from the store! These guys do come out nice and fluffy and you have the ability to make them as thin or thick as you like, which I enjoyed. I think next time I’ll make a whole lot and then freeze the left overs.

Homemade Tortillas:


  • 2 cups Tortilla Flour (I used a brand called La Paloma)
  • 1/2 cup warm water


Preheat a griddle or electric skillet to 400-425 degrees.

Pour 2 cups flour into a large mixing bowl and then add 1/2 cup warm water. Mix well. Knead mixture for about 5 minutes until the dough is smooth and slightly elastic. If the dough is sticky then add a little more flour.

Cover in bowl with a damp cloth and let rest for about 15-20 minutes.

Depending how big you want your tortillas divide your dough into small little balls. This batch made about 8-10 tortillas. On a lightly floured surface roll out the dough balls using a rolling pin. Make them about 1/8 inch thickness. Don’t worry if the dough looks thin, it will fluff up once you start heating it.

Place tortillas on the hot skillet and cook for about 2 minutes on each side. Making sure they are golden brown on each side.

Adapted from my friend Dina 🙂


Tacos September 14, 2010

Filed under: Main Dish,Pork — Aussies Kitchen @ 7:04 PM
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Let me start by saying that this tasted sooooooooooooooo wonderful! I was a little iffy about trying this only because I don’t like the flavour of pork in some dishes. It tastes kinda weird to me sometimes. But, this was so tender, juicy and had a nice sweetness flavour to it.



  • 3 pounds pork shoulder (butt) roast
  • 1 cup orange juice
  • 8 cloves garlic
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • water to cover


Cut pork shoulder in pieces and arrange in a large cast iron pan or skillet.  You want a pan you can cover at least partially and is large enough at the base so the meat is in a single layer (or close to).

Add the garlic, salt, orange juice, and enough water to just cover the meat. Bring the mixture to a boil and cover loosely.

Allow meat to simmer until tender and liquid is evaporated (about 3 hours or so). If liquid evaporates and the pork is not yet fork tender, add more liquid and continue to simmer.

Once the liquid evaporates and the pork is tender, there should be rendered fat in the pan.  Break the meat up into small chunks with a fork.

Turn heat to medium and fry the meat until brown and crispy.

Adapted from Chaos.


Nachos July 22, 2010

Filed under: Beef,Main Dish — Aussies Kitchen @ 1:40 PM
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Quick and easy meal to make when you don’t have alot of time.

Beef Nachos:


  • 1lb Ground Beef
  • 3 Garlic cloves, crushed
  • 1 packet taco seasoning
  • 1 can Rotel
  • Shredded Cheese
  • 1 tomato, diced
  • 1 small onion, diced
  • 1 avocado, diced
  • Sour Cream
  • Jalapeños
  • Tortilla chips or Doritos (I use tortilla chips with a hint of lime)


Brown beef in a skillet with the garlic. Drain off any fat once browned. Add can of rotel with half the juices and taco seansoning. Stir well. Allow to simmer for about 5-7 minutes.

Place desired amount of chips on a plate. Cover with the beef. Then some diced onion. Sprinkle generously with cheese and then melt in microwave for about 45 seconds.

Sprinkle more onion (I love onion), the tomatoes, avocado and jalapeños. Top with sour cream.


Guacamole June 29, 2010

Filed under: Appetizers — Aussies Kitchen @ 6:20 PM
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I love love love guacamole. I seriously could sit there all day eating it. It’s fabulous and it’s really easy to make.



  • 5-6 ripe avocados
  • 4 roma tomatoes, diced
  • 1 small onion, diced
  • 1 jalapeño, diced
  • 4 cloves garlic, crushed
  • Handful of cilantro leaves, chopped
  • Juice from 2-3 limes
  • Salt and Pepper to taste


Combine all ingredients into a large bowl and mix well. You can also add a dash of garlic and onion powder if you wish to give some more flavour.

Depending on the size of your avocados (or how much you want to make) you may need more or less of the tomatoes, onions and jalapeños.

Enjoy with your favorite tortilla chip!


Best Enchiladas Ever! May 16, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 5:03 PM
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Everyone around here loves some good mexican food. I stumbled across this recipe one day and fell in love with it. The spices and cheesyness of it all mixed with a little bit of sour cream on top is wonderful. I’ve modified this recipe to my liking, such as adding more garlic, cheese and enchilada sauce.

I have found that I always make a huge mess whenever I cook this dish, but it is a lot of fun. I like to cut my chicken into bite size pieces before I start sauteing it. Then instead of pulling the chicken apart I find that it is easier to put portions in the food processor and get them nice and little. This makes it easier to wrap the tortillas up and lay in the pan. Also, with the stewed tomatoes I like to cut those up before I place them in the pan otherwise you will end up with huge chunks of tomato in your mouth. Lets face it, they are chicken enchiladas and not tomato enchiladas right?  Before you start placing the chicken in the tortillas, try the mixture first, if it’s not spicy enough then add more chilis in there. Enjoy!

Chicken Enchiladas:


  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 2 teaspoons of Mexican spices (I use a mix of Chile, cayenne pepper and paprika)
  • 1 red onion, chopped
  • 4 cloves garlic, minced (I always use lots of garlic)
  • 5 canned whole green chilies, seeded and coarsely chopped
  • 4 canned chipotle chilies, seeded and chopped (I use the ones in adobe sauce)
  • 2 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 2 packs of flour or corn tortillas
  • 2 big cans of enchilada sauce
  • Shredded Cheddar and Jack cheeses
  • Garnish: chopped cilantro leaves, chopped scallions, sour cream and avocado


Pre-heat oven to 350 degrees.

Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Sauté onion and garlic in chicken drippings until tender. Add chilies. Stir well to combine. Add canned tomatoes, sauté 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Spoon some chicken mixture in each tortilla. Cover with a little bit of cheese. Fold over filling, place enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15-20 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.

Adapted from Foodnetwork