Cheesy Chicken Maryland on toast | Check out my Chicken Maryland recipe
Chicken Maryland posts are reasonably popular on Yummy Lummy. I don’t know why, but I get most visitors who want a Chicken Maryland recipe. This recipe isn’t healthy. This recipe isn’t low fat. This recipe has no vegetables. This recipe is tasty. This recipe is comforting. This recipe means you use your hands to eat the chicken. This recipe has no leftover juices that get wasted.
Cut a hamburger roll in half and lay out on the tray
Butter the bread if you like or spread some olive oil
Place a piece of chicken on each piece of bread
Sprinkle on the cheese, salt, chicken salt, pepper and mixed dried herbs
Put into the oven for 1 hour
Rest for 20 minutes
Shoot a photograph
Eat with your hands being careful not to be so enthusiastic you eat the bones too
Don’t eat the bones
Wash the dishes
Write the recipe
Blog (verb)
3.5.3208
If you make this be aware that you’ll want to do it again. It’s quite moreish, that’s why I did two pieces of Chicken Maryland. It fits nicely too with just one bread roll. The best part is that the bread toasts and becomes crispy with the chicken fat and cheesy goodness in the oven.
This is a perfect meal for when you come home and need to do other things while a quick and easy meal is cooking.
Earlier today, being pay day, I had a raspberry hazelnut meringue torte from Urban Bean Espresso Bar for my lunch.
Raspberry and Hazelnut Meringue Torte
Please try the recipe and let me know what you think.
What do you cook when you want something quick easy and comforting that you can eat with your hands?
It’s been ages since I’ve eaten spam! Well at least a week. I thought some roast vegetables would be nice for dinner tonight and I pondered what meat to eat. I thought about no meat and then thought bacon. Then I realised I could have spam. The real question was would I use one of the cans I brought back from Hawaii and the recipe book I bought there.
In the end I chose the classic SPAM® and made up the recipe.
Delicious spam and roast vegetables
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
Potato
Sweet potato
Capsicum
Chili flakes
Pepper
Curry powder
Salt
Cheese
Olive oil
Sesame oil
Instructions
Cut the potato and sweet potato into batons
Slice the capsicum into batons as long as the potato and sweet potato
Dice the Classic SPAM®
Add everything to a large mixing bowl and then add in everything else
Mix with your hands
Pour into a baking tray and place into a preheated oven (150 °C) for 45 minutes
Remove from the oven and allow to rest for 5 minutes
Please forgive me I wanted a catchy title. I know full well the majority of earthlings do not share my love for tinned corned beef or SPAM®. In fact some people have made quite gross comments. I don’t care, I like tinned meat products.
Tonight I wanted something to make my quinoa exciting. I had some leftover quinoa from last night’s delicious roasted chicken Maryland (you know, cooked in the cooking juices of the chicken) that I had mixed with arborio rice.
Tonight’s meal is simply curried tinned corned beef bulked up with quinoa and rice and served on a bed of coleslaw. I also added some cheese and green peppercorns for some extra zing.
Corned beef with juices
Probably the only decent thing to come out of New Zealand is this corned beef (apart from cousins and close friends who happened by chance to be born there…)
Quinoa and rice with corned beef on coleslaw
How to make quinoa exciting!
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
Leftover quinoa and rice
Tinned corned beef
Tin of green peppercorns
Cream
Worcestershire sauce
Curry powder
Coleslaw
Red chili for garnish
Instructions
Fry up the corned beef and add the curry powder
Add some Worcestershire sauce
When the corned beef starts to stick to the frying pan add the quinoa and rice and stir through
Again get the corned beef and the rice sticking to the pan and then add some cream
Birthday ice cream cake made by Miss17. Three layers of Queensland nut with extra Queensland nuts, choc chip mint with TimTams and Coconut with 100s and 1000s.
This weekend has been one of the best. I got to celebrate my 50th birthday with my parents and daughters. After the Friday, it carried on in a similar vein to most weekends in Brisbane. That is, driving daughters to and from gymnastics training, to and from gymnastics events, having breakfast out as well as dinner.
So on Saturday morning I took Miss19, Miss17 and Miss14 to Groove Train for breakfast. Miss19 tried the corn fritters for the first time. She thought the fritters were okay but not a super breakfast. I had a taste and agreed the fritters were a little dense but did have a really nice corn flavour. Miss17 had a breakfast burger which of late has become her ‘thing’. Miss14 surprised us all and selected the granola. I went for the eggs Florentine and asked for a side of smoked salmon.
Eggs Florentine and smoked salmon from Groove Train Chermside
I was pretty happy with the eggs and salmon. I got so much salmon I was able to share some with Miss17 who really likes smoked salmon.
After dropping Miss17 and Miss14 at training I spent some time with Miss19 who was busy with an assignment and wrote my birthday blog post. We avoided lunch in preparation for afternoon tea and dinner while Mum and Dad enjoyed some really great smelling tomato soup.
At 3 pm we picked up the gymnasts and drove to Cold Rock to see if my birthday ice cream cake that Miss17 made had survived the power outage from the previous day’s deluge.
GOOD NEWS, the cake survived. It looked fabulous. Three glorious layers and extra scoops on top. The ground layer was Queensland nut ice cream with extra Queensland nuts added. The middle layer was mint chocolate chip with TimTams. The top layer was coconut ice cream with 100s and 1000s added. The cake was superb and the perfect afternoon tea.
Birthday ice cream cake made by Miss17. Three layers of Queensland nut with extra Queensland nuts, choc chip mint with TimTams and Coconut with 100s and 1000s.
After afternoon tea we went to the Kedron-Wavell Services Club for dinner in Cafe HQ. Miss19 had to go to work so it was Mum, Dad, Miss17, Miss14 and me.
Mum and Dad had the tempura battered snapper, Miss14 had beef nachos, Miss17 had crumbed flathead and I had surf and turf.
Mum’s tempura battered snapper and chips from HQ Cafe Kedron-Wavell Services ClubMum’s tempura battered snapper and chips from HQ Cafe Kedron-Wavell Services ClubMiss17’s crumbed flathead and chips from HQ Cafe Kedron-Wavell Services ClubMy surf and turf, prime rib on the bone with garlic prawns at HQ Cafe at Kedron-Wavell Services ClubMy surf and turf, prime rib on the bone with garlic prawns at HQ Cafe at Kedron-Wavell Services ClubMy surf and turf, prime rib on the bone with garlic prawns at HQ Cafe at Kedron-Wavell Services Club
On Sunday morning, Miss14 and my parents went to a gymnastics event while I took Miss19 and MIs14 to breakfast at 63 Cafe Wilston. They had waffles and I had what was called the Stockman’s treat. The Stockman’s treat consists of lamb’s liver, bacon and gravy. I asked for a couple of fried eggs too.
Liver, bacon, fried egg and gravy from 63 Cafe Wilston
I’d have to say this was a pretty good breakfast. I’d happily have it again.
On the flight home back to Canberra (QF1549) I enjoyed some delicious cheese and a piece of coconut cake.
After getting home I went and bought some food for dinner and switched on the TV to watch New Zealand defeat Australia in the Rugby League test match. I wonder what the result might have been in the wet conditions of Friday night with Dad and me there to cheer on the Kangaroos.
For dinner I made some salmon with noodles. A nice light meal after a huge weekend of eating.
It’s time to bring this quinoa cooked in business to a close
That doesn’t mean I’m giving up on quinoa or that I’m going to stop mentioning quinoa. That would be crazy. But I’m not going to make a big deal anymore about cooking quinoa in various animal fats, viz., beef, lamb, pork and poultry fat.
Tonight I made a meatloaf and used regular beef mince which means it’s not lean and there’s more beef fat in it. I also added some butter, which is made from cream from bovine milk. So another form of beef fat.
Quinoa cooked in beef fat
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
500 g Regular beef mince
⅓ cup Quinoa
1 tbsp shredded Parsley
1 tbsp shredded Mint
1 tbsp shredded Coriander
1 sliced Jalapeño pepper
1 sliced Red chili
½ tsp Ground pepper
½ tsp Sea salt
50 g Butter
100 g Smoked cheddar cheese
1 Egg
1 tbsp Worcestershire sauce
Lime zest 1 lime
Lime juice 1 lime
Instructions
In a large bowl add everything and with your hands mix it all together except for the butter and cheese
Put a layer of meat mixture in the bottom of a pyrex bowl
Add a nice big wedge of butter and thick slices of smoked cheddar cheese
Put the remaining meat mixture on top and add more butter and cheese
Cook in an oven at 150 °C for 45 minutes
Allow the meatloaf to rest for 15 minutes
Slice and serve with salad
Shoot a photograph
Eat the meal
Wash the dishes
Write the recipe
Blog (verb)
3.2.2925
Should I do another “quinoa cooked in”? If yes, what should I try?
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(apart from cousins and close friends who happened by chance to be born there…)
I’m exhausted
