Beer Braised Chicken Taco Platter


Beer Braised Chicken Tacos with Black Beans

It has been a while since I did a good ol’ fashioned taco Tuesday. So for dinner tonight we have a taco platter topped with beer braised chicken, black beans and of course cheeeeessseeee!

This recipe uses 12 tacos.


12 tacos

1 avocado, sliced

3 green onions, chopped

200g black beans, drained and rinsed

80g mozzarella, shredded

100g cheddar, shredded

1 lime (optional)

Lettuce of your choice (optional)

Sour cream (optional)

For the chicken:

730g chicken breasts (about 5 pieces)

33cl beer (I used Heineken)

1/3 cup chicken stock

1 generous tablespoon tomato paste

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon salt (plus extra)

1 teaspoon pepper


Start by adding all the ingredients for the chicken (except the chicken) to a Dutch oven or slow cooker and mix together. Add the chicken and cook on low heat (or the lowest setting) for 3-4 hours until very tender.

Using two forks shred the chicken, taste and season with extra salt if necessary.

Preheat the oven to 200C and line an oven tray with parchment paper.

Carefully break the tacos in half and spread out on the oven tray. Top with the chicken, black beans, cheese and spring onions. Bake for 10-12 minutes until the taco shells are golden and the cheese is melted. I turn the oven to broil for the last 2 minutes just for that extra color, but be carefully as it can burn easily.

Serve immediately with the avocado, lime, lettuce and sour cream. Enjoy!





Grilled Lemon Mustard Chicken

Grilled Lemon Mustard Chicken

WOW! This chicken is amazing! Seriously the picture just does not do it justice! It is so tender, that the bone just fell right off before we had the chance to put it on the BBQ.

Serve this with some roasted potatoes and a green salad and you are good to go. We grilled the chicken on the BBQ; however, you can grill it in a hot pan or on a grill skillet. Another option is broiling the chicken in the oven; it doesn’t matter what you do, as long as you get that skin nice and crispy!

Note: You can easily double the recipe.

This recipe makes two pieces of chicken.


2 whole chicken legs (about 628g)

¼ cup white wine

2 tablespoons Dijon mustard

2 lemons, juiced

Olive oil




Preheat the oven to 160C.

In a small sauce pan whisk together the white wine, mustard and lemon juice. Bring the sauce to a simmer and turn off the heat.

Transfer one whole chicken leg to a piece of aluminum foil, large enough to cover. Season the chicken with salt and pepper and drizzle with some olive oil. Now push the sides of the aluminum foil towards the chicken, this is to make sure there are no leaks. Pour half of the mustard lemon sauce over the chicken and close the aluminum foil. To make sure it does not leak wrap the chicken ‘package’ in aluminum foil once more. You really want all the sauce and juices to stay in the package. Repeat these steps with the second piece of chicken.

Place the chicken packages in an oven dish, or on an oven tray and place in the oven. Cook the chicken for 2 hours.

When ready to grill, carefully remove the chicken from the aluminum foil. The meat is so tender that the bones will most likely fall out, just discard them. The chicken is much easier to handle when rested and cooled off. Place the chicken on a hot BBQ and grill for about 20 minutes or until crispy on both sides. Enjoy!


Easy Chicken Avocado Salad

Easy Chicken Avocado Salad

Homemade salads are the best. It is such a great way to make something tasty, healthy and creative. Today I went for chicken and avocado, such a great combination. I used mostly Greek yogurt to make it a bit healthier, however I still added 1 tablespoon of mayonnaise just for that extra flavor.

This recipe serves 2-3.


1 chicken breast (about 150g)

1 avocado, diced

2 spring onions, sliced

1 small red chili pepper, deseeded and thinly sliced

Small handful of cherry tomatoes, diced

1 tablespoon mayonnaise

4 tablespoons Greek yogurt

1 ½ teaspoon curry powder

Pinch of chili powder


Black Pepper


Rinse the chicken breast and add it to a pot of water; make sure it is fully submerged under water. Bring to a boil and cook for about 20 minutes or until fully cooked.

Using two forks shred the chicken and add it to a bowl with the remaining ingredients. Mix everything together and taste for extra salt and pepper. Enjoy with some fresh baguette.


Crunchy Chicken Tacos

Crunchy Chicken Tacos with Lime Slaw and Avocado Sour Cream

Hello Taco Tuesday! Making tacos is such a perfect weekday dinner and you can stuff them with unlimited combinations. Today I made panko and black sesame crusted chicken baked in the oven with a lime slaw and some avocado sour cream. This was done within 30 minutes!

This recipe makes 6 tacos.


250g (or 6) chicken tenders

1 cup panko

1 tablespoon black sesame seeds

3 tablespoons flour

1 egg

½ teaspoon salt

½ teaspoon pepper

For the slaw:

2 cups carrot, julienned

2 1/2 cups white cabbage, thinly sliced

¼ cup coriander, chopped

1 spring onion, thinly sliced

Juice of 1 lime

1 tablespoon honey

2 tablespoons sour cream

2 tablespoons mayonnaise



For the sour cream:

1 avocado

1/3 cup sour cream

Pinch of lemon pepper

Pinch of salt


6 small tortillas

Jalapeño slices


For the slaw, whisk the lime juice, sour cream, mayonnaise and honey together in a bowl. Now add the carrot, white cabbage and coriander and mix through the dressing. Season with salt and pepper and keep in the fridge until ready to use.

In a food processor add the avocado and sour cream and blend until smooth. Transfer to a small serving bowl and season with salt and pepper. Keep the sauce in the fridge until ready to use.

Preheat the oven to 200C and line an oven tray with a sheet of parchment paper. Put the flour in one bowl, panko in another and whisk the egg in a third. Mix the panko with the black sesame seeds and season each bowl with salt and pepper. Dredge a piece of chicken in flour, then dip into the egg and finally into the panko. Transfer to the oven tray and repeat with the remaining chicken.

Bake the chicken strips for 10-12 minutes and turn halfway; the strips should be golden brown.

In the meantime heat the tortillas in the microwave or pan.

When ready to serve, scoop some coleslaw in each tortilla, top with chicken, a dollop of avocado sour cream and some jalapeño slices. Enjoy!



Chicken Masala Tacos


Chicken Masala Tacos with Roasted Chickpeas and Coriander Dressing

Always excited when Taco Tuesday arrives, even though you don’t really need an excuse to eat tacos, but it just feels like a good moment to make them. I try to come up with different fillings to stuff the tacos with, and today I decided to go for an Indian twist. Chicken masala with roasted chickpeas, a coriander dressing and for that extra heat some jalapeños. I always need my jalapeños, no matter what the filling is!

This recipe makes 6 tacos.


600g boneless chicken thighs

1 cup plain or Greek yogurt

1 ½ tablespoon garam masala

2 teaspoons salt

3 cloves of garlic, minced

1 tablespoon olive oil

For the chickpeas:

1 can of chickpeas (200g)

1 tablespoon olive oil E.V.

½ teaspoon salt

½ teaspoon curry powder

½ teaspoon garam masala

For the dressing:

1/3 cup plain yogurt,

1/3 cup crème fraiche

¼ cup coriander, finely chopped

¼ teaspoon onion powder

¼ teaspoon salt

Juice of ½ a lemon


6 small tortillas

Lettuce of your choice

Jalapeños, sliced


In a large zip-bag or bowl mix the yogurt, garam masala, salt and garlic. Taste to see if it has enough seasoning. Using a fork, prick the chicken thighs all over and add to the mixture. Mix well to make sure each piece of chicken is coated. Cover and refrigerate for at least 3 hours.

For the dressing, crème fraiche, salt, onion powder, lemon juice and half of the coriander in a food processor. Transfer to a serving bowl and whisk in the yogurt and remaining coriander, cover and keep in the fridge until ready to serve.

Preheat the oven to 200C. Drain and rinse the chickpeas, then pat them very dry with paper towels. Mix the chickpeas with the olive and salt and transfer them to an oven tray lined with parchment paper. Roast the chickpeas for 20-30 minutes or until they are gold brown. Shake the oven tray every 10 minutes to ensure equal browning. Once the chickpeas are done mix it with curry powder and garam masala.

Heat the olive oil in a large pan over medium/high heat. Before cooking the chicken, discard the marinade and remove any excess marinade from the chicken. Add the chicken to the pan and cook for 18-20 minutes. You might need to use two pans to cook all the chicken.

When ready to serve, heat the tortillas in a pan or microwave. Fill each tortilla with chicken, roasted chickpeas, lettuce, jalapeños and serve with the coriander dressing. Enjoy!

Note: you need to roast the chickpeas and cook the chicken at the same time and serve immediately. This is because the chickpeas will stay crispy when warm. However, if they are cooled off they will be chewy but still very delicious, so no worries.


BBQ Pulled Chicken


BBQ Pulled Chicken Avocado Boats

The sun is shining and the temperature is gradually getting warmer, which means summer is on its way! At least I hope so, you know never here in the Netherlands. I am a very big BBQ fan, I actually have no choice since I was born and raised on an island. I love everything on a BBQ: chicken, ribs, sausage, potato, steak and of course a true favorite, corn on the cob. However, my apartment unfortunately does not have a garden or balcony, so no real BBQ going on here. So my oven and stove-top will just have to do! Today I made pulled BBQ chicken, another favorite of mine and my boyfriend! Hope you will like it as well, it is so simple to make. I ate it with avocados but you could put it on your sandwich, baked potatoes, or eat it as a burger!

This recipe serves 2-4.


2 chicken breasts

1 sweet onion, thinly sliced

½ cup ketchup

½ cup packed dark brown sugar

1 tablespoon BBQ sauce

½ – 1 tablespoon honey

1 teaspoon Worcestershire sauce

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon red wine vinegar

½ teaspoon Cajun seasoning

2 tablespoons olive oil


2 avocados



1 tablespoon coriander, finely chopped (optional)


Heat 1 tablespoon of olive oil in a heavy pot over medium heat. Season the chicken breasts with the Cajun seasoning and sear the chicken, about 1 minute per side. Transfer the chicken to a plate and heat the remaining olive oil in the pan. Add the onion and cook until translucent then add the remaining ingredients for the BBQ chicken. Stir and return the chicken to the pan. Cover the pan with a lid and let the chicken cook for 2-2 ½ hours over low heat; make sure the mixture isn’t boiling. Once the chicken is extremely tender, pull it apart with two forks, mix well with the BBQ sauce and return the lid. Allow all the flavors to blend for another 30 minutes over low heat.

Use a spoon to loosen the avocado flesh and cut a cross-hatch pattern with a sharp, repeat with the remaining halves. Season each avocado with some salt and pepper.

Divide the chicken among the avocado halves and top with the chopped coriander. Enjoy!



Asian Baked Chicken Wings

Asian Baked Chicken Wings

My family loves their portion of chicken wings, especially Buffalo style with lots of blue cheese sauce. I am more of a boneless chicken kinda girl, however a few wings never hurt. I still had some noodles leftover, so I decided to make Asian hoisin chicken wings. They were sticky, salty, and sweet and the Sriracha gives it a punch of heat.

This recipe makes about 10 wings.


1kg chicken wings

2 cloves of garlic, minced

1/3 cup soy sauce

1/3 cup hoisin

1 tablespoon sesame oil

1 tablespoon packed brown sugar

1 ½ tablespoon Sriracha sauce

1 tablespoon of sesame seeds, toasted (optional)

In a large bowl mix all the ingredients together, keep ¼ of the mixture separately and add the chicken to remaining sauce in the bowl. Cover and refrigerate for at least an hour.

Preheat the oven to 200C. Transfer the chicken to an oven tray lined with parchment paper and cook for 1 hour. Turn over the chicken halfway and brush some of the leftover sauce you kept separately. When ready to serve sprinkle the sesame seeds and enjoy!

Asian Chicken Meatballs

Asian Chicken Meatballs

We have had so many dinner parties over the past two weeks that it kept getting more difficult to think of something to cook. I didn’t have a lot of time as most of them were during the week, so I wanted something easy while still trying to impress. This is why I came up with these Asian style meatballs which were a perfect fit with noodles: Asian spaghetti and meatballs!

These meatballs would also taste delicious with my peanut dipping sauce. I am already planning on making this combination in the next few weeks.

This recipe makes about 22 medium sized meatballs


900g minced chicken

2 shallots, finely diced

1/3 cup soy sauce

½ cup panko crumbs

2 tablespoons sesame oil

1 tablespoon ginger syrup

1 ½ teaspoon garlic powder

1 ½ teaspoon onion powder

½ teaspoon salt

½ teaspoon white pepper

¼ cup olive oil

2 tablespoons butter


In a large bowl mix all the ingredients together, cover and refrigerate for 1 hour.

Shape the meatballs, depending on what size you prefer, I made them into medium sized balls.

In a large pan heat the olive oil and butter over medium heat and cook the meatballs, you might need to do these in batches. Depending on the size of the balls, it will take about 8-15 minutes.

Serve these with noodles and your favorite dipping sauce..




Chicken Salad with a Yogurt Dressing

Chicken Salad with a Lemon Yogurt Tahini  Dressing

Salads are my go-to when I have no inspiration. They are so easy to play around with and you can create so many different versions with different ingredients. Today I went for a simple chicken salad but since we were both hungry I added roasted baby potatoes to make it more filling. The combination was lovely with the extremely simple lemon dressing. I hope that you will like it as well!

I wanted to add boiled eggs to the salad, but I completely forgot about them when taking the pictures… oops!

This recipe serves 2.


80g lettuce mix of your choice

200g baby potatoes, washed and halved

2 chicken breasts

1 avocado, sliced

6 cherry tomatoes (keep them on the vine if possible for the presentation)

2 eggs

4 tablespoons olive oil

Cajun spice



For the dressing:

1/3 cup plain yogurt

2 tablespoon mayonnaise

1 tablespoon tahini

Juice of ½ lemon

Salt, to taste

White Pepper, to taste


For the dressing whisk all the ingredients together in a small bowl and keep covered in the fridge until ready to use.

Preheat the oven to 200C. Add the potatoes to an oven proof tray, drizzle 1 tablespoon of olive oil and season with salt and pepper. Mix until all the potatoes are coated and roast them in the oven for 40-50 minutes.

In another oven proof dish add the tomatoes; add 1 tablespoon of olive oil and season with salt and pepper. Put them in the oven with the potatoes (if your oven is big enough) and roast for 30 minutes.

Boil some water in small pot; there should be enough water to cover the two eggs. Carefully add the 2 eggs and cook for 6 minutes. Transfer the eggs to cold water to cool off. Peel and cut the eggs in half.

Heat the remaining 2 tablespoons of olive oil in a pan over medium heat. Season the chicken breasts with Cajun spice, salt and pepper. Cook the chicken for 18-20 minutes and let it rest for5 minutes before slicing.

To assemble, mix the salad and potatoes with some of the dressing in a bowl and divide among two plates. Top with the chicken slices, avocado, tomatoes and eggs and serve with some extra dressing on the side. Enjoy!


Buffalo Chicken Tacos



Buffalo Chicken Tacos with Butternut Squash Puree

Love love love this recipe! The spiciness of the Buffalo sauce with the sweetness of the butternut squash and the saltiness of the feta is just the most amazing combination. You guys have to try it! Since avocado is an addiction (I’m guessing for everyone), I added this to the tacos as well.

If you like blue cheese (I don’t) then use it instead of the feta. You can never go wrong with the Buffalo and blue cheese combination.

This recipe makes 12 tacos.


12 small tortillas

800g chicken thighs, sliced

½ cup Buffalo sauce

½ cup feta or blue cheese, crumbled

2 avocados

Juice of 1 lime



1 teaspoon Cajun Seasoning

2 tablespoons olive oil

For the puree:

1 small butternut squash

Olive oil

1 tablespoon honey




Lettuce (I used lamb’s lettuce)

Lime slices


Preheat the oven to 200C. Slice the butternut squash in half and scoop out the seeds. Drizzle the butternut squash with olive oil and season with salt and pepper. Line an oven tray with parchment paper and place the butternut squash, cut-side down. Roast for 50 minutes until the butternut squash is very tender. Once it is cool enough to handle scoop out the flesh and place in a food processor. Add the honey and blend until a smooth consistency; taste and season with extra salt and pepper if necessary.


In a small bowl mash the avocado, using a fork, and mix in the lime juice. Season with salt and pepper and set aside.

Heat 2 tablespoons of olive oil in a pan over medium/high heat. Season the sliced chicken thighs with Cajun seasoning, salt and pepper and add to the pan. Cook the chicken until golden brown and add the Buffalo sauce, stir to make sure every piece is covered.

Before serving, heat the tortillas in a pan or microwave. Spread some butternut squash puree in each tortilla and top with lettuce, Buffalo chicken, avocado and feta. Serve with extra lime slices and enjoy!