What's Cooking This Week
5 recipes + an Italian restaurant recommendation in Brisbane
I’ve had a busy week in the kitchen and am feeling really inspired again. I listened to an astrology podcast and the theme for this month is indulging, which I’m really happy about because I do love a little indulgence here and there. And it turns out that I am going to a really great restaurant tomorrow with some girlfriends so I will make sure to stick with the theme for May and indulge in a few glasses of bubbles and some really yummy Italian food (I’ll give you the details in my next newsletter).
Which reminds me, a few weeks ago I went to Bianca in the James St Precinct in Brisbane and oh my was their Paccheri al pomodoro absolutely delicious!! I’ll have to try and recreate it at home because it was amazing. They were so good at catering to allergies and dietary requirements as well and had the most incredible gluten free pasta. I really need to start remembering to take photos when I eat out - I’m usually just so into the food and the atmosphere that I completely forget.
Here’s a sneak peak into what I’ve been cooking this week…
What’s Cooking This Week
This perfectly golden brown and crispy chicken tenders recipe is excellent to have in your back pocket. There’s so much you can do with them from chucking them into a salad, wrap or burger or eating them straight up with some of your fav dipping sauce. I love them with Sriracha Mayo. This recipe makes a really decent amount of chicken tenders - we always have enough to feed our family of 5 and still have leftovers (although my daughters are very light eaters). There is definitely enough for four reasonable eaters.
You know I’m a salad girly so I couldn’t resist creating a light and fresh salad using the chicken tenders. It’s my kind of dreamy combo that I could live off for weeks and not get bored.
If you would like some more inspiration for salads for the week then check out my post, where I’ve listed some of the best salads from across the internet.
Healthy Berry Breakfast Crumble
I can always get behind dessert for breakfast, especially when it’s filled with juicy berries and a golden crisp topping. Serve this alongside your favourite yoghurt for a delicious breakfast or serve with ice cream for a healthier dessert.
The weather is cooling down, which obviously means that hot chocolates are necessity. This oat milk hot chocolate is pretty dreamy and has the option of a whipped coconut cream topping.
Have a lovely weekend and happy cooking!