These were my most watched viral recipes of 2024. I feel so blessed to share this community with you. Thank you all so much for the love and support over the past year. It was a wild one, and I am so grateful to all of you. Every message, like, comment, share, follow on my page and recommendations to friends and family, means the world to me. I can’t wait to keep sharing more delicious and nutritious recipes with you this year. Cassie x
Creamy chicken lasagna - 33k
Cheesy, melty and delicious 🤤 this lazy night’s lasagna is made with chicken breast, broccolini and baby spinach in a creamy sauce that’s all made in one pot. It cooks in the oven in 30 minutes and is hella TASTY 😋 save the recipe for later. This makes 6 serves so is perfect for next day lunches, leftovers or some freezer portions
Serves 6
Lasagna sheets
4 chicken breasts, diced
1 tsp garlic granules
1 tsp paprika
1 tsp dried oregano
2 tbs extra virgin olive oil
1 brown onion, diced
2 cloves garlic, crushed
1 bunch broccolini, chopped
2-3 cups baby spinach
500ml chicken stock
600ml cream
1 tsp dried oregano
1 tsp garlic granules
1 cup shredded tasty cheese
Sprinkle salt and pepper
Preheat your oven to 180 degrees fan forced. Season the chicken breast with dried oregano, paprika, garlic, salt and pepper. In a large saucepan add half the olive oil and cook the chicken until browned all over, set aside. In the same pan add the remaining olive oil and sauté the onion until translucent. Add the garlic and cook until fragrant. Add the broccolini, chicken stock, cream, dried oregano and garlic granules, bring to a simmer. Add in the chicken, baby spinach and season with salt and pepper. In a large lasagna dish, add a layer of the sauce, lasagna sheets and more sauce. Repeat the layers until the dish is full, top with shredded cheese and bake for 30-35 minutes until cooked through and golden on top.
2. Birria tacos - 25k
Hands down the best tacos that I’ve ever made! The slow-cooked beef brisket is so tender, it literally falls apart and the sauce is beautiful and balanced. Serve in a crispy, fried tortilla with cheese, top with lime, coriander and onion. And don’t forget the broth for a dipping sauce!
1.5kg beef brisket
1 onion, halved
5-6 garlic cloves
3 bay leaves
3 tomatoes, whole
3-5 gaujillo chillies
1-2 chiles de arbol
3 cups beef broth
water (for slow cooker)
Seasoning: 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp oregano, 1 tsp ground coriander, 1 tsp ground cloves, sprinkle salt and pepper
Optional toppings: coriander and onion
Season the beef brisket with salt and pepper and sear on all sides, set aside. Remove the stems and seeds from the chillies, add to the slow cooker with the onion, garlic, tomatoes, bay leaves, seasonings and water to cover. Simmer for 15 minutes, then strain and add to a blender with 1 cup of broth, blitz until smooth. Add the seared beef brisket into the slow cooker with the blended sauce and beef broth. Slow cook on low for 8 hours or ideally overnight. Shred the meat and set aside. Dip tacos in broth, add cheese, shredded beef brisket and fry on both sides until crispy. Save the broth for a dipping sauce with onion and fresh coriander. Top with lime and extra onion/coriander mix. Enjoy!
3. Oven-baked chicken meatballs - 24k
These oven-baked chicken meatballs are so juicy and delicious! The breadcrumbs soaked in milk make the meatball mixture super soft and tender and they are the perfect finger foods for our littlies too. I served with basmati rice (also cooked in 15-20 mins), sliced cucumber and homemade tzatziki. Share the recipe below 👇🏼 enjoy! ❤️
Chicken meatballs
1kg chicken mince
2 garlic cloves, crushed
1 shallot, finely diced
1 egg, whisked
1/2 cup panko breadcrumbs
1/2 cup milk
1/4 cup crumbly feta cheese
Handful of fresh dill
Zest of 1 lemon
1 tsp dried oregano
1 tsp cumin
Sprinkle salt and pepper
Soak the breadcrumbs in the milk in a small bowl. Meanwhile, preheat your oven to 200 degrees fan forced and line a large oven-safe tray with baking paper (or 2 small trays). In a large bowl, add the chicken mince and the remaining ingredients, including the breadcrumb and milk mixture. Mix well to combine everything together. Using your hands, roll roughly 1 heaped tablespoon of the chicken mixture into a ball and place on the tray. Repeat until all the mixture is used up. Drizzle with a little olive oil and bake for 15-20 minutes or until cooked through.
4. Osso Buco - 18k
This is such a comforting meal for those cosy nights when you need something to warm up to ❤️🔥 the sauce is rich and full-bodied and the osso buco is so tender it literally falls apart. I made this in the evening and let it slow cook overnight for roughly 10 hours. Served with creamy mash the next day for the perfect comfort food! Save the recipe below 👇🏼
Cassie x
Slow Cooker Osso Buco
3 large Osso Buco
1 tbs extra virgin olive oil
1 large onion, diced
2-3 cloves garlic, crushed
2 large carrots, diced
2 celery stalks, diced
1 tbs tomato paste
400g tomato passata
2 cups beef broth
2-3 bay leaves
1 tsp Greek style seasoning
1 tsp dried oregano
3 tbs plain flour
Sprinkle salt and pepper
Optional: mashed potato to serve
Coat the osso buco in Greek style seasoning and flour. Sear the osso buco in the slow cooker with a little olive oil until browned on both sides, roughly 5 minutes (if your slow cooker doesn’t have a sear setting then do this in a frypan). Remove and set aside. Add the olive oil, onion, garlic, carrot and celery and sauté until translucent. Add the tomato paste, passata, beef broth, bay leaves, dried oregano and salt and pepper. Add the osso bucco back into the slow cooker and cook on high for 4-6 hours or low for 8-10 hours. Serve with creamy mashed potato on the side, enjoy!
5. Vermicelli noodle salad - 14k
Summer vibin’ with this vermicelli noodle salad 🍜 it’s the perfect summer salad to keep you feeling fresh. Packed with a rainbow of veggies and zingy Asian-style flavours. It’s light, tasty & delicious and ready in minutes! This one’s a winner if you ask me 💜 enjoy the summer vibes!
125g vermicelli noodles
1/2 red cabbage
1 red capsicum
2 small cucumbers
2 small carrots
handful of fresh mint + coriander
dressing: 2 tbs soy sauce, 1 tbs maple syrup, 1 lime juiced, 1 tbs fish sauce, 1 tbs sesame oil (optional sriracha or chilli flakes)
Place vermicelli noodles in a bowl of boiling water and let cook for 3-5 minutes. Make the dressing by combining dressing ingredients and mixing well or shaking in a jar. Grate the carrot, slice the cucumber, cabbage and capsicum. Add the fresh mint and coriander, cooked vermicelli noodles and prepared salad dressing. Toss to combine and enjoy.
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