Posted in Recipes, What's for Dinner Mom?

Sweet Chilli & Sriracha Chicken – Simple Supper

Simple Supper – Everyday Food.

Let’s see how this goes down then.  These days I’m capturing my everyday cooking on Instagram and as I simply don’t have time to pull out my proper camera to capture images, then edit them and upload them I’m going to transfer those images directly to my blog and see how that goes.  I’m loving Instagram stories for behind the scenes and sharing a snapshot (still selective!) of real life behind the pictures.
Today’s supper needed to be quick and tasty and it’s captured in the images below.

Sweet Chilli & Sriracha

You will need:
Chicken Mini Fillets
Sweet Chilli Sauce
Sriracha Sauce
Rapeseed or any cooking oil
Wholemeal pitas
Mayonnaisse
Rocket or any leaves you fancy
Cucumber sliced
Coleslaw
Method : In pics & captions below :

Preheat the grill to high.  Toss the chicken mini fillets in oil, sweet chilli sauce and a little sriracha (it's HOT!)
Preheat the grill to high. Toss the chicken mini fillets in oil, sweet chilli sauce and a little sriracha (it’s HOT!)
Get Grilling that chicken, turning every so often until beautifully coloured and cooked through
Get Grilling that chicken, turning every so often until beautifully coloured and cooked through
Toast your pita breads in the toaster and slit them open as in the pic....
Toast your pita breads in the toaster and slit them open as in the pic….
spread a little mayo and sweet chilli sauce inside the pita
spread a little mayo and sweet chilli sauce inside the pita
Stuff the pita with some rocket, coleslaw, cucumber slices and that chicken
Stuff the pita with some rocket, coleslaw, cucumber slices and that chicken

Enjoy! Sheila.
P.S. I usually put up some video clips other images etc. in my Insta Story every day – If you haven’t found me yet I’m at https://www.instagram.com/gimmetherecipe/ {& if you’re new to instagram if you want to see my story (changes every 24 hours) click on my profile picture at the top when you get there…!}

Posted in Events & Adventures in Food

On The Pig’s Back

I’m pleased to report that all went well with the catering side of the celebrations last Saturday ( & Sunday, & Monday!).  And having now made their communion Niall and Denny are happily contemplating how best to invest the loot that was bestowed on them by very generous family, neighbours and friends.  The sun shone all day Saturday and the doors and windows remained opened until Midnight with the kids happily running in and out to the bouncy castle.  Our family lunch was a lovely relaxed affair and the beef in red wine hotpot went down well.

The barbeque in the evening was equally successful and O’Crualaoi’s steak burgers were excellent (www.ocrualaoi.com).  Abina’s baking went down a treat as usual and her pavlova didn’t last long.

When I produced the NY cupcakes (see earlier post for picture) based on Magnolia Bakery’s classic cupcake recipe I was delighted to discover that  by happy co-incidence one of our New York based guests – Raymond Sicignano – had recently sold his painting of Magnolia Bakery (www.raizart.com).

In my preparation last week I travelled beyond my local supermarket and visited On The Pig’s Back in Douglas where I bought some lovely cheeses (manchego & comte) along with gubeen chorizo.  They are also based in the English Market and well worth a visit if you are after something special.  (www.onthepigsback.ie)

After a weekend of overindulging and living off leftovers on Sunday and Monday I decided it was time to cleanse the system with a bit of heat so I made up some red thai curry paste and enjoyed this tasty dish this evening.

Recently we’ve been dining on mushroom soup, red onion, cherry tomato & goat’s cheese tart, beef & red wine hot pot, tortilla chips with chilli jam, gubeen chorizo & tomato salad, frittata, red thai chicken curry, strawberry & lemon cheesecakes, pavlova and pear tiramisu.  Til next time, Sheila