Pesto Chicken and Veggies

Today, my eldest daughter is the chef of the day!

Right after school just now, she went to Cold Storage and bought ingredients to cook this dish, Pesto Chicken and Veggies.

She did this on her own initiatives and I am always happy to see any of my daughters doing so 🙂

So looks like I shall enjoy my dinner very much cos it’s being cook by someone else 😉

Pesto Chicken and Veggies

This is the dish … (she sent me a photo via watsapps just now). She could not find asparagus and so substitute it with capsicum. Looks good and according to my gal, it tasted good too!

I can’t wait to eat it! 🙂

Pesto Chicken & Veggies

Ingredients:
2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes, drained of oil, chopped
1 pound asparagus, ends trimmed, cut in half, if large
1/4 cup basil pesto
1 cup cherry tomatoes, yellow and red, halved

Method:
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes – and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.

Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.

Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

(source: Pinterest)

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No crust quiche

No Crust Quiche

I baked these no crust quiche early dawn before getting ready for work. Hubby loves them and so do my colleagues 🙂

It’s a very easy recipe and depending on your quiche mold, you can easily get about 8 pieces, based on the recipe below.

No Crust Quiche


Ingredients:
2 chicken sausages – diced
1 big onion – diced
1/2 red capsicum – diced
1/2 green capsicum – diced
1 tbsp butter
4 tbsp of milk
6 eggs
1 cup cheddar cheese – grated coarsely
1/2 tsp of salt
1/2 tsp of ground black pepper

Method:
– Preheat oven at 200 degree C.
– In a saucepan, melt the butter and saute the onions, capsicums and sausages for about 3-4 mins. Off fire and let it cool slightly.
– In a bowl, combine the eggs, milk and cheddar cheese and the sauteed ingredients.
– Add the salt and black pepper and mix well.
– Spoon the mixture into muffin cups or quiches molds
– Bake till cook for about 10-15 mins in the oven.

Note: I baked my quiches using aluminium molds but if using muffin cups or molds, do grease them a bit before adding the mixture.