Both kids and adults will love this chicken tender recipe. It’s the double crunch that makes it special, enhanced with Italian herbs and Parmesan cheese brings these tenders to a
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By Joel Mielle

This pasta pesto is a creamy pasta dish with chicken, mushrooms, spinach and sundried tomatoes. It’s simple to make and shines with the true flavours of Italy. Make it with
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By Joel Mielle

The term Frenching means to cut the meat away from the bone leaving the clean bone exposed. It’s used on meats such as lamb, pork, beef and also chicken, purely
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By Joel Mielle

Roast chicken Mediterranean style. A relatively simple meal made with the goodness and health from the Mediterranean flavours. This recipe is made with fresh pasta, but you can make it
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By Joel Mielle

A simple to make mushroom pot pie recipe. It’s made using only one pot or pan and you can buy the puff pastry. By using ramekins, you have the advantage
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By Joel Mielle

Honey and Soy Chicken is classically an Asian dish. This Eastern recipe meets the West by using oregano and parsley. It’s cooked in an oven with soy sauce and honey
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By Joel Mielle

This Roman style chicken recipe is cooked in the oven using only one pot.  It’s best to use a whole chicken so you get the bones for extra flavour and
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By Joel Mielle

A simple to make Cajun style recipe made using tender chicken breast. Serve it with rice or a salad, makes a great quick and easy chicken dinner. You can make
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By Joel Mielle

Most Swedish meat balls are made with beef or pork, as chicken seems to be a more popular protein, I thought I’d make a chicken version. If you ever enjoyed
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By Joel Mielle

If you like chicken Cordon Bleu then you will love this recipe. It’s very similar and a little healthier as it has green asparagus. It’s quite simple to make and
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By Joel Mielle

When travelling to Singapore, chicken Satays were a hot item available at all street stalls and local markets.  This recipe is the Indonesian style which I believe is the best one
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By Joel Mielle

Chicken supreme is actually a cut of chicken, it’s the breast of chicken without the bone. As know in French, Suprême de Volaille. It’s not an actual recipe although it
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By Joel Mielle