The cat has been out of sorts lately, I was wondering what was up until kitty tray duty this morning. After finding the squidgy bit from the end of my earphones embedded firmly in a little cat nugget the mystery is solved. Even cats gets a grumpy belly when they eat things that are made rather for poking in your ears than in your mouth. He seems to be back to his normal self, thank goodness.
Tonight was left over tomato & bacon oven risotto and sesame chicken.
I had the risotto left over from earlier in the week when I was looking for a recipe to use up the last bits of bacon left over from cooked breakfast at the weekend campsite.
I had chicken out but hadn’t made a plan. Dinner time came around sooner than expected so the sesame chicken recipe seemed a quick and easy way to go.
It was an odd combination but it was all tasty and worth making again, just maybe not together.
Oven baked Rissoto with Bacon
4 pieces of short cut bacon chopped
1 onion chopped
1 1/2 cup rice
400g can tomatoes
2 1/2 cups chicken stock
Preheat oven to 180C.
Brown bacon and onion in an oven proof pan.
Add all other ingredients.
Cover and bake for 30 – 35 mins.
Baked Sesame Chicken
Makes 4 servings
2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
Preheat oven to 200C.
Place soy sauce in a dish. In another
dish, mix together the sesame seeds, flour,
salt and pepper. Dip the chicken pieces in the soy sauce
to coat, then dredge in the sesame seed mixture. Arrange
in baking dish in a single layer, then drizzle with olive oil.
Bake at 200C for approximately 40 minutes, or until chicken is
cooked through and tender and juices run clear.
Turn once during cooking time.
Give them a go.
I am off to find more squidgy things to stuff in my ears and to keep them well out of the way of Mr Fussypants, that cat that won’t eat chicken wings.