The Queen’s Kitchen


Mexican Chicken December 12, 2006

Filed under: Chicken,Healthy,Main Dish — Carrie @ 8:29 pm

This can be used as a filling in enchiladas, tacos, burritos—anything Mexican!

1 roasted chicken from the grocery store
1 can tomato juice
1 onion
2 tsp minced garlic
2 cans diced green chilies
1 T. olive oil
3 T. lime juice
2 fresh tomatoes, diced
1 or 2 jalapenos
1 tsp cumin


Heat oil in a big pot. Stir in diced onions and brown them. When they are starting to look done, throw in the garlic and cumin.

Turn down heat and add in the tomato juice, chopped jalapenos (more for more heat, less for less heat), and diced chiles. As it all simmers, shred your pre-cooked chicken and throw it in the pot. Stir in lime juice and fresh diced tomatoes. Let simmer at least 15 minutes.

You can also modify this and use real chicken breasts or whatever parts you want. Just chop them up and throw it with all the ingredients in a big pot or crock pot. Whatever. It’s a very forgiving recipe.


Americanized Swedish Style Asian Beef

Filed under: Beef/Pork,Healthy,Main Dish — Carrie @ 2:21 pm


1/2 bottle Lawry’s Sesame Ginger Marinade
1 package thin sliced stir fry beef (or a couple of steaks, sliced up)
2 bell peppers
1 bunch green onions
1 handful almonds
2 T. sesame seeds
2 T. soy sauce
1 tsp ginger
1 tsp cream
cooked rice

Heat oven to 350F.

Marinade beef in the marinade for at least 20 minutes. I prefer to stick the meat in a Ziploc bag with the marinade and stick it in the freezer the day I go grocery shopping. Then I can just pull it out and let it thaw.

Slice and deseed bell peppers. Slice green onions on the diagonal.

Line a small baking dish with non-stick foil or spray it with non-stick spray. Put the marinaded beef in the bottom, then cover with the bell peppers, green onions and almonds. Mix together the soy sauce, cream and ground ginger. Pour over the vegetables. Sprinkle with sesame seeds. Bake for about 25 minutes. Serve with cooked rice and chow mien noodles.


No Fat Vegitarian Taco Filling February 2, 2006

Filed under: Healthy,Main Dish,Vegitarian — Carrie @ 7:43 pm

1 red bell pepper, peeled, seeded, diced
1 dl rice
2 dl water
1 can beans of your choice
1 can crushed tomatos
1 packet taco seasoning

Mix it all together in a pot and let simmer for 25 minutes or until rice is done. (To give it more flavor you can throw in chopped onion and minced garlic. You probably should soften that up in a little oil first though).


Basil Butter Chicken

Filed under: Chicken,Main Dish — Carrie @ 7:20 pm

This is my very favorite chicken dinner! It is in no way healthy, or easy, though so we only have it for special occasions. It’s a Jamie Oliver recipe.

4 potatoes, peeled and cut into 1 cm slices
salt, pepper, oregano, basil
olive oil
fresh bunch of basil (I just use 2 T. dried basil)
2 T. butter, softened
2 skinless, boneless chicken breasts (I like to buy the packs of thin cut chicken and just use those–way easier than pounding out the breasts)
12 thin slices pancetta (I use regular bacon)
1 pint of cherry or grape tomatoes
a handful of pitted black olives

Preheat oven to 220C/425F

Parboil the potatoes about 10 minutes. Drain and let them steam dry until cool. Toss with a little oil, salt, pepper, basil and oregano. Spread the slices out evenly on a baking tray and bake in the oven for about 40 minutes.

Chop the basil leaves up very finely and mix with the butter.

Lay your thin chicken breasts out on a cutting board. Salt and pepper each side.

Mix a bunch of basil together with butter and mush it all together. Take a lump and stick it in the middle of each chicken breast. Fold up the chicken breasts, then wrap each breast in the pancetta or bacon (you may find it helpful to use squares of baking paper to assist in the process). Secure with a toothpick.

Mix the cherry tomatoes with the olives and another glug of oil. When the potatoes are nearly cooked, throw the olives and tomatoes over them and add the chicken breasts on top. Put back into the oven for about 20-25 minutes or until the chicken and potatoes are cooked and crispy.


Ham and Potato Bake November 17, 2003

Filed under: Beef/Pork,Main Dish — Carrie @ 4:39 pm

This is a cheesy creamy treat that holds up well for left overs. It’s pretty easy to make, and is very filling.


1 can cream of chicken soup
16 oz sour cream
about 1 pound diced ham
2-3 cups grated cheddar cheese
1 package (about 32 oz) of frozen hashbrowns (they need to be the diced kind. The shredded kind would just make a mess)
1/2 cup finely chopped onion (can be gree, yellow, white, or red. The green is the best though imo)


Let the frozen potatoes sit out for a little while to knock some of the chill off. Mix all the ingrediants in a very large bowl. This is gross feeling, but the best way to mix them is with your hands.

When everythign is all mixed up, put it in a greased 9×13 inch pan. Bake in a 350 degree pre-heated oven for an hour or until it is starting to turn a golden brown and the cheese is all bubbly.


Swedish Meatballs

Filed under: Beef/Pork,Main Dish,Swedish — Carrie @ 12:55 pm

When I think of Swedish food, I automatically think of meatballs. I could eat dozens of these at a time. You can use any spice for them, but we like garlic.


about 1 pound (450 g) ground beef
about 1 pound (450 g) ground pork
1/2 cup (120 g) bread crumbs or oatmeal
2 T. potato flour (I suppose corn starch would work as well)
1 1/4 cup (3 dl) milk or water
2 eggs (1 American egg would probably work, maybe 1 and a half)
3 tsp salt
1 tsp pepper
2 T. yellow onion, grated or very, very, very finely chopped (the balls will all apart if it is not very fine, which is why we grate it)
1-2 gloves crushed garlic, depending on your taste
some butter to fry it in


Mix bread crumbs (or oatmeal), flour, and milk (or water).
Let stand 10 minutes.
Mix in egg, salt, peppar, onion and garlic.
Add meat, and mix it well with a fork until you have a uniform mixture.
Wet your hands with cold water, and form balls out of the meat mixture. They should be about the size of a donut hole. You’ll have to re-wet your hands after every few balls.
In a frying pan, melt about a tablespoon of butter. Stove should be set on medium or medium high. Put in a few meatballs at a time (about 8 or so, depending on the size of your pan), and brown all sides. After sides are browned, lay the meatballs aside and brown about 8 more meatballs. When those are brown, add the previously browned meatballs to the pan and put a lid on the pan. Cook the balls for about 3-5 minutes. Continue doing this until all the meatballs are done.

Serve with potatos and brown sauce, or pasta, or just about anything else you can think of. We like to have the leftovers on a sandwich with tomatoes and mayo.