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Revamp your pavlova recipes with a burst of spring, thanks to fresh mint and strawberries. These are the perfect mini sweets.

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Herbal Spring Strawberry Pavlova with Eggland’s Best Eggs

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Have a flavorful dinner on the table in just 15 minutes with this easy cilantro lime chicken pressure cooked in an Instant Pot.

Yes, I am officially hooked on my Instant Pot folks! And I’m here with Instant Pot Cilantro Lime Chicken, some of my all-time favorite flavors. Do you have an Instant Pot yet? If not, what are you waiting for? I waited and I don’t know what I was thinking. Dinner can be cooked in such a snap, you’re going to love it. In just about 15 minutes you’ll have your chicken dinner on the table without standing over a stovetop.

Fresh cilantro and lime juice combine with chili powder and garlic for a kickin’ good flavor combo! These flavored juices and tender chicken topped with fresh avocado are fabulous served over hot cooked rice or rice noodles. Instant Pot is in my kitchen now! Oh yum!

Have you tried some of my other easy chicken dinner recipes yet? You’re going to fall in love with Baked Salsa Chicken, Smothered Parmesan Panko Chicken, Baked Bruschetta Chicken and Slow Cooker Salsa Verde Chicken! They’re guaranteed to make those busy days easier for you at dinnertime!

Cilantro Lime Chicken in an Instant Pot

 

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Have a flavorful dinner on the table in just 15 minutes with this easy cilantro lime chicken pressure cooked in an Instant Pot.

Author: Gwynn Galvin

Recipe Type: Main

Serves: 4 servings

Ingredients

• 1½ lbs. boneless skinless chicken breasts, cut in chunks
• ¼ cup chopped cilantro
• ¼ cup fresh lime juice
• 3 cloves garlic, minced
• 2 Tbs. olive oil
• 1 tsp. chili powder
• ¾ tsp. kosher salt
• 1 avocado, pitted, peeled and chopped
• lime wedges

Instructions

1. Arrange chicken pieces in bottom of Instant Pot.
2. Combine cilantro, lime juice, garlic, olive oil, chili powder and kosher salt. Pour over chicken.
3. Seal Instant Pot according to manufacturer's instructions and cook on Poultry cycle for 10 minutes.
4. Cool according to manufacturer's instructions.
5. Serve chicken and lime sauce over hot cooked rice or rice noodles.
6. Top with chopped avocado and serve with lime wedges.

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Make a pan of veggie-loaded eggs and wrap up these easy breakfast sandwiches and stick them in the freezer for the next time you need a breakfast-on-the-go or you have a crowd to feed.

MUM, I am trying to make sandwiches on Sunday that I can take to work for the whole week.

Are you now, how’s that going then?

Well not that well. Do you have any ideas?

Actually yes I do.

Breakfast Sandwiches
That’s how the breakfast sandwich started and this is how it has finished. There are a couple of steps but believe me a few steps on Sunday will save you on Monday, Tuesday, Wednesday…

I’ve used quite flat rolls in both wholewheat and white roll and I’ve also used soft style rolls. They need to be sturdy enough to withstand freezing and soft enough to be great reheated. i haven’t tried sourdough..yet, and can’t imagine how they might turn out but let me know if you do.

These breakfast sandwiches are really the best if you have access to a sandwich press, oven or even a microwave so the the cheese melts . You can see I have used grated sharp cheddar and that’s because I don’t like stringy tasteless Mozzarella cheese but hey, I am not going to judge if you do. You could also use sliced cheese if you prefer that but I am sticking to the classic cheddar for my melt and flavour but you could use Gruyere, Havarti or anything else you like. Get a production line going.

The trick is to make sure you don’t make them too thick. Bake the sliced egg nice and thin and don’t pile the ingredients too high. This makes time from freezer to plate less and if you melt a minute in the micro wave and then pop in a sandwich press or oven that there are no frozen bits inside. you can also put them into a fry pan and toast with the foil still on..(saves washing up)

I had dozens of these in the freezer. I also have lots of house guests and the stash I had was depleted in a very short time.

Give them a try and let me know how you go.

Making Breakfast Sandwiches for a Crowd

 

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Author: Tania Cusack

Recipe Type: Breakfast

Serves: 12 sandwiches

Ingredients

• 40 ml olive oil
• 1 small onion, diced
• ½ cup red pepper, diced
• ½ cup corn kernels, cooked
• ½ cup chick peas, cooked
• 1 Tablespoon oregano , dried
• 6 eggs
• 125 ml milk
• 40 ml tomato sauce (2 tablespoons)
• salt and pepper
• 12 flat bread rolls
• 500 gm grated cheddar cheese
• 24 slices of ham (or more if you like)
• 12 pieces of baking paper
• 12 pieces of foil

Instructions

1. You will need a dish approximately 30 x 23 cm or 9 x 12 inch. Mine is square. Grease with oil or butter. You'll also need a fry pan
2. Set the oven to 190 C / 360 F.
3. Start by making the egg frittata mixture. Heat a fry pan on medium and add the olive oil then the onion and saute till softened. Add the oregano, add red pepper and corn and saute for a couple of minutes without colouring before adding the chickpeas. Stir well.
4. Pour the vegetables into the baking dish you prepared earlier
5. Beat the eggs, milk, tomato sauce and salt and pepper together till well combined and pour over the vegetables spreading flat.
6. Bake the frittata till just firm. Check at 15 minutes and leave in for longer if still not completely set. Depending on your oven it could take 15-25 minutes. (my oven is slow and not fan forced)
7. Take the egg out and set aside to cool while you prepare the bread. Cut all the rolls down the middle and open them.
8. Pile the slices of ham onto each roll. Top with grated cheese and then a slice of frittata. You should get at least 12 squares from your dish (23 x 30 cm). Measure them out evenly before slicing into squares.
9. Once filled put the top on the sandwich and wrap in baking paper and then foil.
10. The sandwiches can be popped into the oven in the foil and paper jacket once defrosted for a few hours. This is my favourite way to eat them. When you open them the cheese is melted and hot.They are also fantastic defrosted and popped onto a sandwich press unwrapped.They can also go into a fry pan to be toasted on both sides with the foil on. this saves on washing up. If you need to microwave them, take out of the foil and unwrap a bit before microwaving. This method will give you a very soft melty roll if that's your thing

Notes

You could add finely cut bacon to your eggs if you want to skip the ham. Just toss 2 finely chopped rashers in with the onions and saute. This will take a little longer as the bacon needs to be heated through well.

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