Easy jerk chicken perfect for kids too

Easy Jerk Chicken – Perfect for kids too!

It’s not quite so hot and spicy as some recipes but this easy jerk chicken is just as full of flavour and makes a great family meal.

Easy jerk chicken perfect for kids too

We arrived back from our holidays to a messy house, lots of washing and unpacking and of course the children to entertain at the same time.  I needed an easy recipe but I still wanted that spicy holiday vibe.

This easy jerk chicken turned out to be the perfect recipe for a fuss free family meal.    I love marinades as they are so easy to mix up quickly early in the day or the night before.  You can then just leave them to do their work until you are ready to cook.

This jerk chicken marinade is full of the warm spices of cinnamon and allspice, along with garlic, lime, brown sugar, soy sauce and of course chillies.   I wanted this to be a family meal that we could all enjoy so I only used one chilli and not a scotch bonnet as would have been traditional.   However, this does not mean that you have to follow my lead completely.   Feel free to use hotter chillies and more of them to suit your taste!

Easy jerk chicken perfect for kids too

I cooked this easy jerk chicken in the oven and trust me, it smells amazing as it’s cooking.  However, if you do manage to get the bbq out you could cook it outside or just finish it off on the bbq.

What to eat with the jerk chicken?   Well, you can choose but what could be more traditional than rice and peas?  I’ve been testing some of the Tilda rices recently and as I really needed an easy but tasty meal, I chose to serve it alongside the Tilda Limited Edition Caribbean Rice and Peas.  It cooks in just 2 minutes in the microwave.   It’s got a lovely creaminess from the coconut as well as a slight chilli kick.  It went really well with the jerk chicken.

Tilda limited edition rice and peas. A perfect side for my easy jerk chicken

I also made a quick and easy salad with chopped tomatoes, cucumber, onions, peppers and coriander.   Again, you could add some chopped chilli if you wanted!

So if you’re looking for easy meals full of flavour then this definitely fits the bill.   It’s  also a great #CookOnceEatTwice meal to reheat the next day or even to eat cold.  Why not just put some of the chicken in with your next picnic?

Easy jerk chicken perfect for kids too

 

Easy Jerk Chicken

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: Serves 4

An easy jerk chicken recipe that's perfect for the whole family!

Ingredients

  • Juice of 1 lime
  • 1 tbsp crushed garlic
  • 1 red chilli, finely diced
  • 1 tsp thyme
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1 tbsp soft dark brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp oil
  • 1kg chicken legs and thighs

Instructions

  1. Mix up all the marinade ingredients. Coat the chicken with the marinade and leave in the fridge until ready to cook. I left it for 7 hours but anytime between and 2 and 24 hours is fine.
  2. Put the chicken on a greased baking tray and bake in the oven for 40 minutes at 200C.

Notes

Add extra chillies to the marinade for a hotter jerk chicken.

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Easy jerk chicken perfect for kids too

More tasty marinades

If you like this easy jerk chicken marinade then why not have a look at some of my other tasty marinade recipes

Chicken tikka

Chicken tikka

Harissa marinated lamb salad

Harissa marinated lamb salad

Marinated paneer salad

Marinated paneer salad

Places I’m sharing this easy Jerk chicken

Cook Once Eat Twice hosted by me, Corina, here at Searching for Spice
Recipe of the Week hosted by Emily at A Mummy Too
Cook Blog Share hosted by Kirsty at Hijacked by Twins
Brilliant Blog Posts hosted by Vicki at Honest Mum

 

 

Disclosure: I was sent complementary samples of the Tilda rice but all opinions are my own.

This easy jerk chicken recipe is full of flavour but not too hot. It makes a great easy family meal that kids will love too.
Cook Once Eat Twice July 2017 round up and August linky

Cook Once Eat Twice August 2017

Welcome to August’s Cook Once Eat Twice!  Yet again July was a bumper month with 42 entries so thank you to everyone who’s joining in and making it such a success!

There are such  wide variety of recipes from breakfast recipes such as shakshuka and overnight oats to delicious main meals including curries, soups, burgers and a hearty potato salad.   And if you’re looking snacks or sweet treats now it’s the summer holidays then there’s also a choice of cookies, cakes and muffins.   I do not know what I’m going to make but as usual there at quite a few recipes I’d like to have a go at!  If you’d like to see what I made from last month’s linky then scroll down to the bottom of the page.

Round up of July’s Cook Once Eat Twice

So without further ado, here are all the amazing recipes from last month’s linky.   I hope you find lots of inspiration for your summer meal plans.

Cook Once Eat Twice July 2017 round up and August linky

Above from left to right: 

Roasted eggplant shakshuka by Jhuls at The Not So Creative Cook
Graham cracker cookies by Jhuls at The Not So Creative Cook
Whole 30 harissa sweet potato fries by Jhuls at The Not So Creative Cook
Hummus stuffed dates by Jhuls at The Not So Creative Cook

Cook Once Eat Twice July 2017 round up and August linky

Above from left to right: 

Small batch mango streusal muffins by Jhuls at The Not So Creative Cook
20 recipes for your best vegan 4th July cookout by Nico at Yumsome
Wholesome banana bread by Jo at Jo’s Kitchen Larder
Orange cranberry muffins by Mayuri at Mayuri’s Jikoni

Cook Once Eat Twice July 2017 round up and August linky

Above from left to right: 

Curried potato salad by Helen at Family Friends Food
Burmese eggplant curry by Nico at Yumsome
Chicken rogan josh by Eb at Easy Peasy Foodie
Minion cupcakes by Angela at Only Crumbs Remain

Cook Once Eat Twice July 2017 round up and August linky

Above from left to right: 

Tomato and basil chickpea burgers by Helen at Roast Chicken and a Country Walk
The world’s best vegan sausages by Nico at Yumsome
Coriander chutney by Sadhna at Herbs Spices and Tradition
Cheesy cashew nut sauce by Choclette at Tin and Thyme

Cook Once Eat Twice July 2017 round up and August linky

Above from left to right: 

Greek style lamb kebabs (souvlaki) by Eb at Easy Peasy Foodie
Strawberry fields overnight oats by Jo at Jo’s Kitchen Larder
Sugar free sticky date and apple cake by me, Corina, at Searching for Spice
Dark and chewy chocolate and peanut butter cookies by Kate at The Gluten Free Alchemist

Cook Once Eat Twice July 2017 round up and August linky

Above from left to right: 

Vegan peanut butter and banana ice cream by Nico at Yumsome
Caramelised onion tarte tatin by Nico at Yumsome
Moroccan lamb chops with cucumber sauce by Eb at Easy Peasy Foodie
Pea and samphire soup by Debbie at Proper Foodie

Cook Once Eat Twice July 2017 round up and August linky

Above from left to right: 

Hidden vegetables turkey chilli pie by Jo at Jo’s Kitchen Larder
Raspberry and reducrrant jam by Jacqui at Recipes Made Easy
Moroccan spiced roasted vegetable traybake by Eb at Easy Peasy Foodie
Homemade strawberry ice cream by Angela at Only Crumbs Remain

Cook Once Eat Twice July 2017 round up and August linky

Above from left to right: 

White chocolate and almond blondies with raspberries by Jo at Jo’s Kitchen Larder
Slow cooker saffron rice pudding by Sadhna at Herbs Spices and Tradition
Quick chicken and almond curry by Debbie at Proper Foodie
Strawberry and dulce de leche bread pudding by Petra at Food Eat Love

Cook Once Eat Twice July 2017 round up and August linky

Above from left to right: 

Slow cooker steamed gooseberry pudding by me, Corina at Searching for Spice
Mini vegetarian chicken and leek pies by Kat at The Baking Explorer
Healthy homemade bbq sauce by Eb at Easy Peasy Foodie
Slow cooker bbq chicken sliders by Eb at Easy Peasy Foodie

Cook Once Eat Twice July 2017 round up and August linky

Above from left to right: 

Bilberry upside down cake by Angela at Only Crumbs Remain
Easy lamb moussaka by Eb at Easy Peasy Foodie

Cook Once Eat Twice July 2017 round up and August linky

Above from left to right: 

Homemade tikka masala paste by Debbie at Proper Foodie
Slow cooker sweet potato paneer curry by Alison at Alison’s Allspice
Soft bake cookies with dairy milk chocolate chunks by Debbie at Proper Foodie
Smoked mackerel and horseradish pate by Jo at Jo’s Kitchen Larder

What did I make from July’s cook once eat twice?

Well, July was a tough month but I was in the mood again!  This time I could not resist trying these delicious sun-dried tomato and basil turkey rolls from a recipe by Jo at Jo’s Kitchen Larder. Jo’s boys have a real love of sausage rolls and these turkey rolls are just a little bit healthier but just as tasty!   I absolutely loved the flavours in the filling and would even go so far as to say they were the best ‘sausage’ rolls I’ve tasted.  If you’re out and about on lots of picnics this summer then I know you’ll love them as much as I did so do pop over to Jo’s blog for the recipe.

Sundried tomato and basil turkey rolls

More #CookOnceeatTwice recipe round ups

If you’d like more recipe inspiration then do visit my previous Cook Once Eat Twice posts  and please let me know if you make any of the recipes!

This month’s cook once eat twice linky

The linky for this month’s Cook Once Eat Twice is now open at the bottom of this page.   Do come and share any recipes that are perfect for more than one meal!

 

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge if you can.  Add your link to the linky.
  • Tweet @Corinathecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • By entering your link, you are giving me permission to include your photograph in the round-up and on social media.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also stumble, flip and yum the entries.
  • It’s acceptable to link up old posts.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is 28 August and the roundup along with the next month’s linky will be posted on 1st September.
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41 delicious recipes that you can cook once eat twice. Perfect for meal planning inspiration and to save time in the kitchen.
BLT Salad - Bacon lettuce and tomato salad

BLT Salad: Much better than a sandwich!

This healthy BLT salad recipe with the traditional ingredients of bacon, lettuce and tomato is so much better than a sandwich.   And if you miss the bread, just serve a fresh bread roll alongside!

BLT Salad - Bacon lettuce and tomato salad

I started off this week feeling  like I needed to go on a diet.   However, I don’t really do diets.   Sometimes I think about them but I don’t think I have ever seriously considered following one.   What I normally do when I feel like this is just add lots of extra veggies to my diet.   One way to do it is to fill a bowl so full of salad that there is physically no room left for the unhealthy stuff.

Well, except bacon.   Unless you don’t eat meat, there is almost always room for a little bacon.    And this salad would not be a BLT salad without the bacon!  Yes, you need bacon for this and it certainly doesn’t have to be unhealthy.   Just a little good quality bacon can add so much flavour to a recipe.

For this BLT salad I used spoiltpig bacon, which is the first raised without antibiotics bacon in the UK market.   Overuse of antibiotics can lead to resistance to antibiotics which is then a threat to both people and livestock.   This doesn’t mean the pigs are denied antibiotics if they need them, but those pigs are treated individually rather than the whole herd.

BLT Salad - Bacon lettuce and tomato salad

Not only is the bacon responsibly farmed, it also tastes delicious and is not at all watery as some supermarket bacon can be.    For a BLT salad with crispy bacon bits, this bacon definitely did the job!

As well as the classic blt sandwich ingredients of bacon, lettuce and tomato, I also added avocado to the salad.   I think avocado goes brilliantly with bacon, tomato and basil.   It also adds some creaminess to contrast with the texture of the crispy bacon.

I’ve actually made this salad twice more since taking these pictures and I can say that a little torn mozzarella adds another lovely dimension.   Along with the avocado it makes the salad more filling so you really can just eat a big plateful and feel full afterwards.  If you really want bread on the side then garlic bread goes very well!  Why not try my garlic and herb butter quick bread with it?

BLT Salad - Bacon lettuce and tomato salad

BLT Salad

Prep Time: 10 minutes

Yield: Serves 2

An easy tasty summer salad inspired by the flavours of a bacon, lettuce and tomato sandwich. Serve with crusty bread to make it a bit more substantial.

Ingredients

  • 4 strips of bacon
  • Lettuce
  • About 16 cherry tomatoes, halved
  • 1 avocado, cut into strips
  • 2 tbsp chopped basil
  • Juice of 1 lemon
  • 4 tbsp extra virgin olive oil

Instructions

  1. Cook the bacon until it is crisp. Let it rest on some kitchen roll to soak up any fat after it has cooked.
  2. Roughly chop the lettuce and divide between two bowls or plates. Top with the tomatoes, avocado, basil, lemon juice and olive oil. Toss together.
  3. Crumble the bacon over the top.
  4. Serve immediately
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BLT Salad - Bacon lettuce and tomato salad

if you Like this BLT Salad? How about these salads?

Spanish bean salad with red peppers

Spanish bean salad

Roasted Butternut Squash Pecan and Feta Salad

Roasted butternut squash, pecan and feta salad

Bacon, cauliflower and butternut squash salad

 

 

 

 

 

 

Places I’m sharing this BLT salad

Cook Blog Share hosted by Easy Peasy Foodie
Recipe of the Week hosted by A Mummy Too

 

Disclosure:  I was sent complimentary samples of the spoiltpig bacon but the recipe and all opinions are my own.

With this BLT salad you can enjoy the classic ingredients of a BLT sandwich but in a salad. So healthy and easy to make with bacon, lettuce, tomatoes and avocado it makes a healthy main meal, appetiser or side dish.
Slow cooker steamed gooseberry pudding

Steamed Gooseberry Pudding in the Slow Cooker

This slow cooker steamed gooseberry pudding is full of sharp tangy fruit topped with a comforting vanilla sponge.   If you don’t have gooseberries, just replace with other summer fruits!

Slow cooker gooseberry steamed sponge pudding

As I write this, I wish I could say that the weather was hot hot hot.   It was a few weeks ago but not right now.   Even so, the last thing I want in summer is to make the kitchen even hotter by turning on the oven.   Maybe I should just reach into the freezer and grab some ice cream for a dessert?   The only problem is, I don’t just want ice cream.   Even in summer I love summer puddings.   I don’t mean, summer pudding made with bread and berries.   I mean summer puddings made with stewed seasonal fruit and topped with sponge, crumble or pastry.

Well, luckily I have a steamed summer pudding for you that does not involve the oven at all.   This steamed gooseberry pudding is cooked in the slow cooker and unless any fruity baking aromas escape, you won’t even know that something is baking!

Slow cooker gooseberry steamed sponge pudding

If you have a slow cooker but haven’t used it for baking then I have to ask you why not?  After all, it’s so easy to do.   Once you’ve made your pudding, just cover the top with cling film and put it in the slow cooker.   Then add hot water to the slow cooker and leave to cook on high for a couple of hours.

As the pudding is in the slow cooker, the steam doesn’t escape and so unlike a traditional steamer, it won’t heat up your kitchen.   That’s definitely what we all want for summer!

It’s also far more energy efficient.   But, I’m not giving you this recipe because it’s energy efficient.   The reason I want to share this with you is that it is really, really tasty.   My kids loved it and it is pretty much guaranteed to be a hit with anyone who loves a warm fruity dessert.  And if there’s some left over the next day, just pop it in the microwave to reheat and it’s just as delicious.

Slow cooker gooseberry steamed sponge pudding

If you can’t get gooseberries where you live then you could replace them with any other fruit that goes well in a hot steamed pudding.    Of course, apple and blackberries would work but so would cherries, rhubarb or plums. Try to pick something that’s in season if you can.   I picked these gooseberries with my children at our local pick your own farm but their season is almost over now.

I was inspired to make this slow cooker steamed gooseberry pudding by this month’s Recipe Redux.    The challenge was beat the heat with the Slow Cooker/Instant Pot/ Pressure Cooker. Making a hot dessert in the slow cooker definitely helps you do this.   So, why not step out of your comfort zone and use your slow cooker for something different too?

Slow cooker gooseberry steamed sponge pudding

Slow Cooker Steamed Gooseberry Pudding

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: Serves 6

A tangy steamed gooseberry sponge pudding cooked in the slow cooker to beat the summer heat!

Ingredients

  • 200g gooseberries, ends removed
  • 3 tbsp (45g) sugar
  • 175g butter, softened, plus a little extra for greasing
  • 140g sugar
  • 175g flour
  • 3 eggs
  • 1 tsp vanilla extract

Instructions

  1. Put the gooseberries, sugar and 2 tbsp water in a saucepan and heat gently till the gooseberries and soft and beginning to break up.
  2. In a mixing bowl, cream together the butter and sugar.
  3. Add an egg and third of flour and beat in. Add the next egg and half the remaining flour and then the final egg along with the rest of the flour. Stir in the vanilla.
  4. Grease a pudding basin with a little butter.
  5. Put the gooseberries in the bottom of the bowl and spoon over the sponge pudding mixture. Cover with cling film.
  6. Put the pudding basin in the bottom of the slow cooker. Pour a little hot water from the kettle around the sides so it comes half way up the pudding.
  7. Cook on high for 2 - 2.5 hours until it has risen and looks cooked in the middle. Leave to cool a little in the slow cooker then turn out onto a plate to serve.

Notes

If you replace the gooseberries with another fruit you may need less sugar as gooseberries are quite tart.

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Slow cooker gooseberry steamed sponge pudding

more pudding recipes

If you’d like to see some more of my hot pudding recipes then why not take a look at one of the ones below?

Gooseberry Cobbler

Gooseberry cobbler

Sticky toffee pudding

Sticky toffee pudding

Microwaved marmalade sponge pudding

Microwaved marmalade sponge pudding

   

 

 

 

 

 

Places I’m sharing this steamed gooseberry pudding

Cook Once Eat Twice hosted by me, Corina
Cook Blog Share hosted by Monika at Everyday Healthy Recipes
Recipe of the Week hosted by Emily at A Mummy Too
Brilliant Blog Posts hosted by Vicki at Honest Mum

 

recipe-redux-linky-logo

 

Comforting recipe for a slow cooker steamed gooseberry pudding. Perfect to make in summer with seasonal fruit as the slow cooker won't heat up your kitchen. If you can't find gooseberries, just replace with other seasonal fruit such as apples, plums or cherries.
Sugar free sticky date and apple cake

Sugar Free Sticky Date and Apple Cake

A rich and sticky date and apple cake recipe with no added sugar.  This cake is perfect as a mid-morning snack and makes a healthy dessert too!

Sugar free sticky date and apple cake

Recently I’ve become interested in the idea of sugar free baking.    Have you heard the theory that you can omit up to a third of the sugar in most cake recipes without it affecting the cake? Except to make it less sweet of course.    I can’t say I’ve tested the theory to that extent but I often add little less sugar than a recipe states.

Personally I don’t have a particularly sweet tooth but unfortunately my children seem to be developing one.   I certainly don’t want them to eat too much sugar so when I was asked if I’d like to review  a copy of Simply Sugar Free by Susanna Booth, I said yes straightaway.

The book is crammed full of sweet recipes for cakes, desserts, ice creams, snacks and sauces, all of which use alternatives to sugar as a sweetener.  Most of the recipes in the book use fruit or vegetables, especially dried fruit as a sweetener.   Of course, the fruit still contains sugar but it also contains fibre, vitamins and minerals so overall it’s a better choice.  Some of the recipes use stevia, which is naturally derived from the stevia plant.   It is 200 times stronger than sucrose so only a little is needed and it can taste bitter if too much is used.   I have to admit, I’m a little suspicious of it and prefer to stick to recipes using fruit as a sweetener.  Luckily the book contains plenty to choose from.

Sugar free sticky date and apple cake

My first recipe choice was this sticky date and apple cake, based on an Omani recipe. The cake is sweetened with apple and dates.   Despite having no added sugar in, it is quite sweet. It also smells deliciously rich and treacly as the dates and apple are cooking.   It results in a rich, moist and soft cake.  But what did the children think?   Well, they ate a little but were a bit put off by the apple slices on the top.  So, no decoration next time!

The other recipe I’ve tried so far is the peanut snack bars which are sweetened with dried figs.   Now, if you are a runner like I am, these make the perfect post-run snack as they are filled with dried fruit and plant protein from the nuts and seeds.   But even if you’re not a runner (and I know most of you aren’t!) they just make a sweet nutty snack.   I made them as bars as that’s how they were presented in the book.   Alternatively you could roll them into balls.   My kids love to eat bars as a snack but I have to say they were suspicious of these as they didn’t come with a wrapper on!

Sugar Free Peanut Snack Bars

So what next?

Well, the recipes I’ve tried so far have been more popular with me than with the children.   However, I do have my eye on a number of other recipes in the book.   Both children love dried apricots so I plan to make the apricot and lemon cake.    I also fancy trying the oatmeal raisin cookies, the raw gingerbread and the apple freezer flapjacks!  I will definitely let you know if I do!

Sugar Free Sticky Date and Apple Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 16-25 pieces

A rich and sticky date and apple cake with no added sugar!

Ingredients

  • 350g sweet apples (about 2-3)
  • Lemon juice (optional as not in the original recipe)
  • 250g pitted dried dates
  • 250ml water
  • 100g unsalted butter
  • 1 tsp bicarbonate of soda
  • 2 eggs
  • 150g wholemeal flour
  • 2 tsp baking powder
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 200C/180C fan.
  2. Grease a square 20cm tin with a little extra butter and line the bottom with baking paper.
  3. Core the apples. Cut one of the apples (150g) into slices. Squeeze a little lemon juice on and set aside.
  4. Chop the rest of the apple and put it in a saucepan with the dates and water. Boil until the apple is soft (about 3 minutes).
  5. Take the pan off the heat and stir in the butter till it melts then stir in the bicarbonate of soda. Don't worry, it's supposed to foam up!
  6. Put the remaining ingredients - eggs, flour, baking powder and vanilla- in a food processor. Add the date mixture and blend until it is combined.
  7. Transfer the mixture to the prepared cake tin. Arrange the apple slices on the top.
  8. Bake for about 40 minutes. A skewer should come out clean when it is ready.
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Sugar free sticky date and apple cake

Some more sugar free bakes

If you’d like to try some more recipes free from added sugar then do check out the ones below

Date and Banana Oaty Bars

Date and banana oaty bars

Deliciously Ella's sweet potato brownies

Sweet potato brownies

Sweet potato & chocolate chip cookies

 

 

 

 

 

Places I’m sharing this sticky date and apple cake

Cook Once Eat Twice hosted by me, Corina here at Searching for Spice
Cook Blog Share hosted by Jacqui at Recipes Made Easy
Recipe of the Week hosted by Emily at A Mummy Too
Bake of the Week hosted by Jenny at Mummy Mishaps

 

Sugar free sticky date and apple cake recipe. This healthy cake is perfect for a mid-morning or mid-afternoon snack. It's also a healthy choice after a workout

Disclosure: I was sent a complimentary copy of  Simply Sugar Free but all opinions of the recipes are my own.

Barbacoa beef steak tacos

Easy Barbacoa Beef Steak Tacos

These tasty easy barbacoa beef steak tacos are a great bbq dish!   Healthy as well as full of flavour, it’s a recipe that’s perfect for the bbq this summer.

Barbacoa beef steak tacos

When the weather is hot like it is right now, the only foods I really want to eat are salads and barbecue dishes.    These barbacoa beef steak tacos are a great combination of the two as well as being an easy summer recipe.   You can cook the beef on the bbq and then serve it with loads of salad for a healthy delicious meal.

I have to admit that I made these a couple of days ago when we couldn’t have a bbq and the beef is so tasty even when cooked in a frying pan.  I just know it would be a great recipe to remake this weekend when we do hope to do some cooking outside!

How to prepare the barbacoa beef steak tacos

Prepare all the toppings for the tacos first.    I had salad leaves, tomatoes, radishes, sliced red chillies and red onion (similar to this beef salad) but you could also add avocado, sweet corn and spring onions.   I topped with a little sour cream, lime juice and chopped fresh coriander but of course, you might want to add extra chilli sauce or guacamole.   Even a little crumbled feta would be great.   In our house we all like different  toppings and this is the type of meal that can please everyone.   My rather picky children can add as many or as few salad items as they want.

Barbacoa beef steak tacos

The beef is then so simple to cook.  Just rub the seasoning in well and cook for about 3 minutes on each side.   Or a little longer for a well done steak.

For the steak rub I used the Santa Maria  Argeninian Barbacoa Beef Steak rub from their new Latin American Kitchen range.    The rub contains a mixture of seasonings including chilli pepper, smoked paprika, cumin, oregano and ginger.    It gives the meat a lovely smoky flavour even if it isn’t cooked on the bbq!

I’d definitely recommend it along with the other products in the Santa Maria Latin American Kitchen range.  Sometimes life is busy and even if you want to cook from scratch, using a sauce or seasoning mix just gives you a little extra time on days when there are so many other things to do.

Barbacoa beef steak tacos

 

More recipes to make with santa maria products

The Santa Maria Latin American Kitchen range includes seasoning mixes, sauces, rice, tortillas, toppings and sides.   It’s a “Mix and Match” range with everything designed to work together and above all, keep everyone in the family happy!  We all enjoyed the coconut taste of the Mini Coconut and Black Pepper Tortillas.    Also, after really enjoying the Cuban Chilli Sofrito sauce (see below) I’m now looking forward to trying the Caribbean Pineapple and Chilli Sticky Sauce as well as the Peruvian Garlic and Tomato Sauce.  I’ll be trying these soon on a busy weeknight.

 

cuban chilli sofrito chicken stuffed marrow

So, what did I prepare with the Cuban Chilli Sofrito Sauce?     Well, last week Master Spice and I went fruit and vegetable picking and came home with a marrow to cook.   A few years ago I wouldn’t have known what to do with it but having experimented with a few stuffed marrow recipes over the last few years I knew just how to serve it.

I halved the marrow, scooped out some of the seeds, seasoned it with a little black pepper and  sprayed with olive oil.   I then roasted it the oven.   While it was cooking, I sliced up a couple of chicken breasts and cooked them in a saucepan.  Then I added the Santa Maria Cuban Chilli Sofrito and simmered till the chicken was cooked through.   I then filled the marrow halves with the chicken and sauce.    It would have been lovely with rice or flatbreads but the marrow was a great alternative too.   So if you’re wondering what to do with a marrow…

Stuffed marrow with chicken in a santa maria Cuban chilli sofrito sauce

Are you Looking for more stuffed marrow recipes?

Kidney Bean and Mozzarella stuffed marrow

Kidney Bean and Mozzarella Stuffed Marrow

Baked Marrow stuffed with vegetable chilli

Vegetable Chilli Stuffed Marrow

Spanish Rice Stuffed Marrow

Spanish Rice Stuffed Marrow

 

 

Recipe for barbacoa beef steak tacos

 

Barbacoa Beef Steak Tacos

Yield: Serves 4

Ingredients

  • 500g sirloin steak
  • Sachet of Santa Maria Argentinian Barbacoa Beef Steak Rub
  • 1 pack of Santa Maria Mini Coconut & Black Pepper Soft Tortillas
  • Mixed green salad leaves or chopped lettuce
  • 4 tomatoes, sliced
  • 1 red onions, sliced
  • A few radishes, thinly sliced
  • A couple of chilli peppers, sliced
  • Small bunch of coriander, roughly chopped
  • Sour cream
  • Limes (optional to serve)

Instructions

  1. Heat a little oil in a frying pan.
  2. Rub the barbacoa beef steak rub seasoning into the steaks
  3. Fry the steaks on each side for about 3 minutes or 4 minutes for well done
  4. Let the steaks rest for five minutes before slicing them into strips
  5. Warm the tortillas according to the pack instructions
  6. Put all the toppings on the table so everyone can make their own tacos depending on how they like them.
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Barbacoa beef steak tacos

 

Places I’m sharing these barbacoa beef steak tacos

Cook Blog Share hosted by Eb at Easy Peasy Foodie
Recipe of the Week hosted by Emily at A Mummy Too

 

Cook Blog Share new logoRecipe of the Week

 

Disclosure: I was sent a range of products to try from the Santa Maria Latin American Kitchen range but all recipes and opinions are my own.

These barbacoa beef steak tacos make a delicious light healthy summer meal. Cook the steak on the bbq or inside and let everyone help themselves to the taco fillings and toppings. They make a tasty easy family meal.
July cook once eat twice and round up of June's entries

Cook Once Eat Twice July 2017

Welcome to another month of  Cook Once Eat Twice.   Thank you to everyone who joined in and shared your recipes.   The linky is getting really big now with 39 entries which is wonderful!

If this is your first visit to #CookOnceEatTwice then let me explain what it is.   It is THE place to link up any recipes you make that are just as good to eat when they are freshly made as they are the next day.   This month one pot meals, picnic recipes, salads, frozen desserts and cakes are just some of the recipes to choose from.    And each month I do choose one of the recipes to remake in my own kitchen at home.  Scroll down to the bottom to see which one I made this month!

So, please come and share your recipes!   Or, if you are just looking for ideas for easy meals and recipes that will save you time in the kitchen then I’m sure you’ll find lots of inspiration.

 

Last month’s Cook Once Eat Twice entries

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Homemade harissa by Jhuls at The Not So Creative Cook
Ground beef in teriyaki sauce by Jhuls at The Not So Creative Cook
Whole 30 sheet pan chicken fajitas by Jhuls at The Not so Creative Cook
Minty veg yoghurt salad raita by Sadhna at Herbs Spices and Tradition

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Persian jewelled rice and spicy lamb meatballs by Eb at Easy Peasy Foodie
Baked  pork loin chops with carrots and cheesy crust by Jo at Jo’s Kitchen Larder
Sausage pizza roll pinwheels by Jenny at Mummy Mishaps
Oven baked chicken shawarma with garlic sauce by Eb at Easy Peasy Foodie

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Lamb meatball curry with coconut gravy by me, Corina at Searching for Spice
No sugar added cherry lime slushy by Gloria at Homemade and Yummy
Smoky aubergine lentil dip, preserved roasted red onion relish and more by Elaine at Foodbod
Vegan Thai massaman curry by Nico at Yumsome

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Tarragon fish stew by Monika at Everyday Healthy Recipes
Salmon and mackerel fish cakes by Debbie at Proper Foodie
Beetroot kofta curry by Sadhna at Herbs Spices and Tradition
Easy tabbouleh salad by Eb at Easy Peasy Foodie

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

A feast of falafels for International Falafel Day by Nico at Yumsome
Easy no churn mojito sorbet by Nico at Yumsome
Lemon Cake by Turks Who Eat
Chocolate brioche pudding with raspberries by Jo at Jo’s Kitchen Larder

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Perfect homemade hummus by Eb at Easy Peasy Foodie
15 manly mouth-watering vegan recipes for father’s day by Nico at Yumsome
Coffee brownies  with almond nut butter by Choclette at Tin and Thyme
Smokey chilli con carne with cannellini beans by Debbie at Proper Foodie

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Sun-dried tomato and basil turkey rolls by Jo at Jo’s Kitchen Larder
Homemade coffee cream chocolates by Angela at Only Crumbs Remain
Gluten free spanakopita galette by Kate at The Gluten Free Alchemist
Popcorn bites flavoured with coriander, horseradish and lime by Debbie at Proper Foodie

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Spicy quinoa stuffed aubergine by Monika at Everyday Healthy Recipes
Asparagus and parma ham twists with pesto by Jo at Jo’s Kitchen Larder
Leftover lamb korma by Eb at Easy Peasy Foodie
Coffee and walnut chocolate brownie by Angela at Only Crumbs Remain

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Strawberry and basil upside down cake by Angela at Only Crumbs Remain
Easy vegan kung pao jackfruit by Nico at Yumsome
Brown bread baguette by Kate at The Gluten Free Alchemist
Stan’s rhubarb and crumble shortbread bars by Nico at Yumsome

 

Cook Once Eat Twice June recipe round up and July food blog linky

Above from left to right: 

Strawberry yoghurt cake by Jo at Jo’s Kitchen Larder
Smoked mackerel quiche with horseradish by Jo at Jo’s Kitchen Larder
Easy no mayo coleslaw by Eb at Easy Peasy Foodie

 

What did I make from June’s Cook Once Eat Twice Linky?

Well, last month was also huge and I was really spoilt for choice.    I almost made Sadhna’s orange and dried berry cupcakes and I do really want to make an orange cake soon.  However,  I’ve been doing a lot of sweet baking this month so I opted for something savoury.  I love pastry and I just could not resist making this easy asparagus and ricotta tart by Jacqui at Recipes Made Easy.  It has such a simple but delicious filling packed with healthy veggies too.  It would be great for lunch, dinner or a picnic so is a great recipe to make this summer.   Do go and have a look at the recipe on Jacqui’s blog.

easy asparagus tart cook once eat twice july linky and june round up

 

THIS MONTH’S #COOKONCEEATTWICE LINKY

The linky for this month’s Cook Once Eat Twice is now open at the bottom of this page.   Do come and share any recipes that are perfect for more than one meal!

 

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge if you can.  Add your link to the linky.
  • Tweet @Corinathecook using the hashtag #CookOnceEatTwice and I will retweet all that I see.
  • Include the source of any recipe if applicable and use your own photos.
  • By entering your link, you are giving me permission to include your photograph in the round-up and on social media.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.  I also stumble, flip and yum the entries.
  • It’s acceptable to link up old posts.
  • Please take the time to visit some of the other links that catch your eye.
  • The closing date is 28 July and the roundup along with the next month’s linky will be posted on 1st August.
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39 recipes to cook once eat twice. Round up of all the recipes in the June cook once eat twice linky. Come and get some meal planning inspiration for this month and if you're a food blogger, share your recipes.
Spanish chicken kebabs

Spanish Chicken Kebabs – Perfect for the BBQ!

These Spanish chicken kebabs are perfect for cooking on the bbq right now.   Beautifully marinated, they’re just as good grilled or baked.  They make a great easy family dinner that we all love!

Spanish chicken kebabs

I don’t normally think of kebabs as being particularly Spanish.   I generally think of more eastern Mediterranean or Middle Eastern countries when I think of kebabs.  Or at least I used to.

During our recent holiday I realised just how popular they are in Spain.   It may be because I have two rather picky eaters and marinated grilled chicken just happens to be one of those foods they are always happy to eat.   Whatever the reason, these tasty chicken skewers became a very popular menu choice during our week away.

Once we got home, the two little ones were more than happy for me to recreate the recipe.   The best thing about it, is that it’s a meal everyone will enjoy and so I don’t need to prepare two different dinners.   Although we might want different sides with our kebabs, all four of us are happy to eat them.

Spanish chicken kebabs

I  like to eat these Spanish chicken kebabs with a nice big salad and some fresh bread.   It makes such a simple meal in the evening and who doesn’t want an easy meal in this hot weather?   The chicken is very very easy to prepare too.   It only takes 5 minutes to mix together the ingredients for the marinade.   I left mine in the fridge overnight but if you are short on time you can marinate it for just a couple of hours.

The chicken is really tender and tasty with a lovely yellow colour from the turmeric and paprika.   If you wanted the recipe to be really authentic, you could use saffron instead of turmeric but it’s more expensive and turmeric and paprika are often used as substitutes in Spain too.   They also happen to be spices I use a lot  and I know the children will like too.

I cooked these in a griddle pan inside but they would be great cooked outside on the bbq.   We’ll definitely be trying them cooked that way this summer.  It’s always good when a recipe is so versatile and that’s exactly what this recipe is.   You could even cut the chicken into strips and stir fry it if that’s easier!

Spanish chicken kebabs

 

Spanish Chicken Kebabs

Yield: Serves 4-5

Ingredients

  • 1 tsp turmeric
  • 1/2 tsp hot paprika
  • 1/2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2 cloves of garlic, crushed
  • A few sprigs of fresh thyme
  • Black pepper
  • 2 tbsp sherry or wine vinegar
  • 2 tbsp olive oil
  • 4 chicken breasts, cubed into approx 2.5cm pieces

Instructions

  1. Mix together all the ingredients for the marinade. Just add the leaves from the thyme by running your fingers down the stalk starting at the top.
  2. Put the chicken in the marinade and stir it around so all the pieces are coated.
  3. Refrigerate overnight or for a minimum of 2 hours.
  4. Thread the chicken on to skewers. If using wooden ones, soak in water first.
  5. Cook the chicken in a hot oiled griddle pan. Cook for about 5 minutes on each side. Alternatively bake for 15 minutes in the oven or cook on the bbq.
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Spanish chicken kebabs

more of my spanish recipes

Are you looking for more Spanish or Spanish inspired recipes?   How about these ones?

Spanish bean salad with red peppers

Spanish bean salad with red peppers

Pinchos morunos - Spanish pork skewers

Pinchos morunos – Spanish pork skewers

Spanish rice stuffed marrow

Spanish rice stuffed marrow

Places I’m sharing these spanish chicken kebabs

Cook Blog Share hosted by Hijacked by Twins
Recipe of the Week hosted by A Mummy Too

Cook Blog Share new logoRecipe of the Week

Spanish chicken kebabs. These chicken kebabs are so easy to prepare. Prepare the marinade the night before and cook quickly in the evening. So tasty too and a real family friendly recipe
Strawberry chocolate banana muffins

Strawberry Chocolate Banana Muffins

These strawberry chocolate banana muffins taste just so good and so much healthier than a typical muffin.  Soft, moist chocolatey and fruity they’re the perfect afternoon snack.

Strawberry banana and chocolate muffins recipe

I have a real love of muffins.   I love to eat them and I love to make them.   They are one of the easiest things you can make.   So if you are scared of baking, don’t be.   Just put all the ingredients in a bowl, fold them together and that’s basically it with most muffin recipes.

The thing that’s even better about these muffins is that they are full of fruit too as well as being chocolatey!   They’re a great way of using up those overripe bananas that we all have and don’t want to eat any more because the skin’s all brown.   Just mash them up and put them in some muffins.

Strawberry chocolate banana muffins

 

I almost always do that with overripe bananas and this recipe is just an adaptation of one my favourite muffin recipes.   I’ve never posted the basic recipe but I’ve made them with chocolate chips, mini creme eggs and raisins.   I suspect this summer I’ll try a few more fruity variations.   I think plums or nectarines would be fantastic as would other berries like raspberries or blueberries.

In fact, just thinking about the other variations I could make has me wanting to rush out to buy bananas just so I can let some of them go black!   If you have too many overripe bananas then just peel and freeze them to use later.   The bananas are fine to use once defrosted.

Strawberry chocolate banana muffins

I love these muffins as an afternoon snack but you could even eat them for breakfast.   You can also eat them as a dessert fresh from the oven with a little cream, ice cream or yoghurt, depending on how decadent you’re feeling!  Because of the fresh strawberries they won’t keep for longer than 2-3 days at most after you’ve baked them but they do freeze well.    So if you won’t have time to eat them when they’re freshly made then just pop some of them in the freezer.   You’ll thank yourself later.

These muffins are my  Recipe Redux contribution for June.  As it’s the group’s 6th birthday, the theme is small bite desserts and cake.   If you love cake and you love healthier recipes then do take a look at the other contributions and be inspired!

Strawberry chocolate banana muffins

Strawberry Chocolate and Banana Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 15 muffins

Ingredients

  • 2 bananas
  • 2 eggs
  • 100ml vegetable oil
  • 30ml milk
  • 1 tsp vanilla extract
  • 180g self-raising flour
  • 1.5 tsp baking powder
  • 45g cocoa powder
  • 170g caster sugar
  • 200g strawberries, quartered (or halved if they are small)

Instructions

  1. Using a fork, mash the bananas in the bottom of a large mixing bowl until they have become a puree.
  2. Add all the rest of the ingredients, except the strawberries. Sift in the cocoa powder if it is lumpy. Fold together until everything is just combined. Don't overmix. Fold in the strawberry pieces.
  3. Line a muffin tin with muffin cases.
  4. Put a couple of spoonfuls of mixture into each case. The cases should be about two thirds full.
  5. Bake in a preheated oven at 160C for 20 minutes.
  6. Cool for a few minutes in the tin then transfer the muffins to a wire rack to finish cooling.

Notes

Feel free to experiment with different fruit instead of strawberries.

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Are you looking for more fruity muffin recipes?

How about these ones?

pumpkin apple muffins

Pumpkin and apple muffins

Lemon Raspberry and Chia Seed Muffins

Lemon and raspberry chia seed muffins

Dairy free lemon muffins

Dairy free lemon muffins

 

 

 

 

 

Places I’m sharing these strawberry chocolate banana muffins

Cook Blog Share hosted by Monika at Everyday Healthy Recipes
Recipe of the Week hosted by Emily at A Mummy Too
Treat Petite hosted by Kat at The Baking Explorer
Brilliant Blog Posts hosted by Vicki at Honest Mum

 

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These strawberry chocolate banana muffins make a healthy sweet treat for an afternoon snack or dessert. Serve warm with yoghurt, cream or custard or delicious cold too. It's a recipe you and your kids will love.
Olive oil lemon drizzle cake. This zesty lemon cake made with olive oil is full of Mediterranean flavours and perfect for afternoon tea or a snack

Olive Oil Lemon Drizzle Cake

What cake could be better for summer than this zesty olive oil lemon drizzle cake?  Inspired by the Mediterranean, this soft moist lemon cake recipe is perfect for afternoon tea too!

Olive oil lemon drizzle cake. This zesty lemon cake made with olive oil is full of Mediterranean flavours and perfect for afternoon tea or a snack

I came back from my holidays in Spain with a lemon that had fallen off a tree where we were staying.   I asked my children what we should make with it and the unanimous answer was a lemon cake.  Little Miss Spice loves it when I turn up with homemade cake for her after school snack and so lemon cake it was.

I decided to use extra virgin olive oil in the cake too to give it even more of a Mediterranean flavour.  Lemon and orange cakes are popular in Spain and olive oil is often used instead of butter.    I use oil in the muffins I make but I hadn’t used olive oil before.   I think you can just pick up a hint of it if you know it’s there but if you didn’t know you probably wouldn’t notice it.

Olive oil lemon drizzle cake. This zesty lemon cake made with olive oil is full of Mediterranean flavours and perfect for afternoon tea or a snack

It’s a simple looking cake but it is really zesty and full of flavour as well as light and moist.   The lemon drizzle syrup sinks into the cake and makes it extra moist and lemony too.    There’s also a slight crunch on top of the cake after the syrup has set.

If you don’t like having to spend ages decorating a cake then a lemon drizzle cake is a good choice as the syrup is so quick and easy to make.     Even so, you could dress the cake up a bit more for a special occasion.   How about slicing it horizontally and spreading with lemon curd? I’d also love to try it made with other citrus fruits such as limes, oranges or even grapefruit.

My children love this cake and I suspect it’s a recipe that I’ll end up making again and again with all sorts of variations.   Do let me know if you try it and I’d also love to know about any other Spanish cakes recipes you’ve made.   Let me know in the comments.

Olive oil lemon drizzle cake. This zesty lemon cake made with olive oil is full of Mediterranean flavours and perfect for afternoon tea or a snack

 

Olive Oil Lemon Drizzle Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: 12-16 slices

Ingredients

    For the cake
  • 250g caster sugar
  • 3 eggs
  • 2 unwaxed lemons
  • 120ml olive oil
  • 100ml milk
  • 275g self-raising flour
  • 1/2 tsp baking powder
  • For the drizzle
  • Juice of 1 lemon
  • 50g caster sugar

Instructions

  1. Heat the oven to 160C. Grease and line a 20cm cake tin
  2. Whisk together the sugar and eggs until light and fluffy.
  3. Fold in the juice and zest of the two lemons along with the olive oil and milk.
  4. Then fold in the flour and baking powder.
  5. Put the mixture into the tin and bake in the oven for about 50 minutes until a skewer come out of the cake clean.
  6. Take the cake out of the tin and cool on a wire rack.
  7. Prepare the drizzle by heating the lemon juice and sugar in a saucepan.
  8. Prick the top of the all over and pour the drizzle over the top.

Notes

Why not make with limes, oranges or grapefruit instead? Cut in half and sandwich with lemon curd for even more of a zesty flavour.

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Olive oil lemon drizzle cake. This zesty lemon cake made with olive oil is full of Mediterranean flavours and perfect for afternoon tea or a snack

Are you looking for more citrus cakes?

Angela at Only Crumbs Remain has a great lemon drizzle olive oil cake too.

Or how about these zesty recipes?

orange buttermilk cake with cream cheese marmalade icing

Orange buttermilk cake with cream cheese marmalade icing

Dairy free lemon muffins

Orange Cheesecake

Orange cheesecake

Places I’m sharing this olive oil lemon drizzle cake

Cook Blog Share hosted by Jacqui at Recipes Made Easy

Olive oil lemon drizzle cake. This zesty lemon cake recipe made with olive oil is full of Mediterranean flavours and perfect for afternoon tea or a snack.