With a little help from my friends...

On Friday I couldn't think of any new recipes worthy of posting so I asked my Facebook if anyone had a great recipe they would like to share. Here is my lovely friend Bethany's contribution. It sounds great for chilly evenings or just in general really. I love her writing style! I can hear her American accent as I read it, I've written some notes in italics, but the rest is all her.

Bethany's Bangin' Chicken pie:

1 onion chopped
2-3 garlic cloves diced/crushed (I never have the patience to properly crush!)
7-10 pepperoni rounds, chopped

Fry in some EVOO until onions are clear. (Extra Virgin Olive Olive in case you were wondering)

Chop some fresh sage, oregano, and marjoram and add to the mix (I'm never exact, it generally depends on how long I feel like standing outside taking herbs out of the garden) and a dash of smoked paprika.

Pour in 1 cup of chicken stock with about 3 tablespoons of flour and 1/4 cup of milk, thicken.

Put on about a cup of frozen peas and cook through in another pot.

Chop up and cut out all the major fatty parts of 6 boneless/skinless chicken thighs and chuck them in the frying pan with the onions. When it is cooked through add the peas and silverbeet (I used a whole head because it was going to seed in the garden, but I'm sure about 10 leaves coarsely chopped leaves would do the same - I love my greens!).

Cover for a few minutes to wilt the silverbeet. Here's where I salt and pepper to taste - careful though, the pepperoni has loads of chucky peppercorns in it, so don't go overboard on the cracked pepper!

When the silverbeet has wilted and cooked down in, pour the mixture into a casserole dish.

Melt about 3 tablespoons of butter (sorry, once American always American - that's how I measure my butter!) and get out your filo ready!

My filo pastry was having some issues, so I ended up tearing up bits and pieces of it, scrunching it up, and dipping the tops in butter before placing on top of the chicken mixture. I made sure that the pieces were densely populating the top, so it looked a bit like a mashed potato topping. I wouldn't suggest using whole sheets at a time because it was so lovely having these little portions that you could hold in one hand and bite into when you took a spoonful of pie!

Bake at 180 until the filo has browned (about 10 minutes? I'm really bad at timing these things, I'm pretty sure it went in when Kurt announced he didn't believe in God and came out when Rachel let Finn get to second base. But I've got pregger brain, so that may not be accurate)

My directions aren't exactly a recipe per say, but you can give it a try and create a proper recipe if you like! And you can tell that I'm trying to really up my veggie intake with all the greens. My semi-vegetarian policy is the more vegetables the better! I actually think this might taste really nice with some grilled eggplant chunks, but it's not in season yet so I didn't try it!

I hope that gives you something to think about for your blog!(Thanks Bethany! You're the best, I am planning on making it tonight, so will post a picture)

Bethany also contributed this little gem!  Can you believe the deliciousness?

Boston cream cupcakes!


These are James's favourite doughnut, in fact he makes a special trip to Dunkun Donuts every time we are home just to get one. I have to try these! Review to follow.