Tag Archives: #Vegetables

Air Fry, Dinner, Oven, Quick Meals

Sticky Texan BBQ Niblets with Salad & Veggie Rice

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Great food doesn’t need to cost the earth, nor be complicated.

This light meal is as cheap as chips, and so simple, you can throw it together with your eyes closed.

We usually make our marinades from scratch, but as we’re travelling Australia full-time cooking in a caravan, this isn’t always the case. Let’s be honest, sometimes we can’t be bothered.

We picked up this affordable and tasty marinade from Woolworths and it came up trumps! So long as you have some salad and rice on hand, all you need is some chicken and the marinade.

In fact, you don’t need the rice, we added it as our 3 and 5 year old aren’t too keen on salad just yet, so we needed to bolster the meal and give them some vegetables too.

Sticky Texan BBQ Niblets with Salad & Veggie Rice

Rating: 1 out of 5.

Ingredients (serves 4)

Please note: this meal contains nuts.

Method

  • Chicken:
    • Place chicken into container and cover with 1/2 the marinade, place in fridge for minimum 30 minutes – the longer the better.
    • Add chicken to baking tray and cook in air fryer on 200 degrees for 15 minutes, rotate, then cook for another 15 minutes.
    • If using an oven, cook at 180 degrees for 35-40 minutes, turning half way. Keep an eye on them, as cooking time varies depending upon size of niblets and ovens. You don’t want them to burn.
  • Rice
    • Put rice on as per packet instructions.
    • Just before serving, cook beans in microwave as per instructions on bag, and mix in with cooked rice.
  • Salad
    • Combine all salad ingredients in a bowl, drizzle with oil and vinegar, and toss.
  • Place remaining marinade in small saucepan and heat on LOW. Spoon over chicken whilst in the pan before serving.
  • Serve niblets with salad and cooked rice mix, drizzling extra heated marinade over rice if desired.
Dinner, Guest Recipe, Lunch, Quick Meals, Stove Top

Guest Recipe – Tuna Smash

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Welcome to our first guest recipe for our new ‘Fellow Foodie – Traveller‘ series, a collection of recipes from travellers we have met on the road.

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Full-time travellers the Donnelly family, are now in their second lap of Australia in their beloved Swagman motorhome.

The energetic family of three – also known as ‘Bussybushome’ – have been on the road since November 2019, coaching squash as they explore the country.

Currently in Nimbin NSW, Lisa said she is excited to be the first family to share their go-to recipe with fellow travellers as part of the new ‘Fellow Foodie – Traveller‘ series.

“This dish is ideal for when we have run out of meat in the fridge, it’s the perfect end to a busy day when we want an easy, healthy, yummy meal,” she said.

“We don’t have the biggest freezer, but we do have a lot of storage space, so we always have Tuna on board,” she said.

Marcus (Dad), Lisa (Mum) & Mabel (three years old)

“You can throw in any vegetables you like, we also use sweet potato, peas, cauliflower and zucchini,” she said.

“Add as many veggies as you like depending on how many people you have to feed,” she said.

“I love the recipe as you can mix and match veggies to suit what you like, you can also remove the garlic if you aren’t a fan,” she said.

“It’s always good the next day as leftovers.”

Guest Recipe – Tuna Smash

By Lisa from @Bussybushome

Rating: 1 out of 5.

Ingredients (serves 4)

  • 2 Potatoes
  • 2 Carrots
  • Silverbeet
  • Kale
  • Large head of Broccoli
  • 1/2 Lemon
  • 1 garlic clove, peeled
  • 1 cup cheese , grated
  • Parsley, chopped

Method

  • In a large saucepan, boil all vegetables and the garlic, on HIGH until soft.
  • Strain the vegetables and place back into the saucepan.
  • Add in a large can of tuna in olive oil, including the oil.
  • Squeeze the fresh lemon and parsley into the saucepan and roughly mash together.
  • Serve with grated cheese on top and season with salt and pepper.

Do you have a recipe you’d like to feature in our ‘fellow foodie – traveller’ series? Get in touch with us here.