Wedding Wednesdays: Be A Great Wedding Couple

Hello!

I hope you're all doing really well.

A couple of weeks ago, I talked about what I think are important tips about being a great guest at a wedding.  You can read the full post, but, essentially, be thoughtful & respectful of the couple were my biggest takeaways.

Today, as you might have guessed from the title, I am going to talk about what I believe makes a great wedding couple.  Now... this might just be a whole bunch of things a lot of people won't agree with & I'm OK with that.  This is a list of the things that I am being particularly considerate of as I currently navigate through my own wedding journey.

I am pretty sure that a lot of these things are in the forefront of my mind because I plan events for a living - the guest experience is one of the most important things to me, which means that I want to make as many people happy as possible, despite it being our big day.  Whilst it is, for all intents & purposes, all about you, I don't believe that should be at the expense of all of your guests.

I will be honest now - I am a little bit passionate about this particular subject.  It really grinds my gears when a couple is inconsiderate to their guests, or worse, their wedding party.  This is a long one, so grab a cuppa (or a cold one) & settle in.

Let's get into it!

I have said this before but I am going to say it again - this post is 100% my opinion & I definitely don't expect everyone to agree with everything I write.  Share your thoughts & opinions in the comments, but be kind & respect other people's differing opinions :)


o Remember it costs a lot to be a guest at a wedding - think outfit, shoes, accessories (if buying new), accommodation, travel costs, a gift.  Be thoughtful of this when you choose your dress code, your location, the time of day etc.

o Make sure guests know what the venue is like – no one wants to wear stilettos if the whole place is gravel or grass!

o Think about the weather when you set a dress code – you might have a vision for your big day and what you want the pics to look like, but don’t ask everyone to dress in cocktail dresses in the middle of winter.  I have said this before in a previous blog, but you can see when people are too hot or too cold and unhappy in your photos.  It's definitely better to compromise on the overall vision than to have guests look uncomfortable in your photos!

o Tell your guests what is happening – no one likes to be unsure & if guests feel lost it could get awkward. You might want to include some surprises, but share the main parts of your runsheet so everyone knows what is happening & when.

o Outline your expectations! Tell guests if you don’t want them to take pics at the ceremony, or share online, or where you stand with kids & plus ones

o Think about the guest experience: I know I do this more than most because events are my job, but every guest walks away remembering the things they didn’t like! No one likes a huge wedding gap, no one really likes a bridal table, no one likes speeches that go for an hour or more. Guests will remember if the food was good, if the booze was free flowing, if they had fun/if there were any moments where they were cold/weren’t sure where to be or what to do. Just… think about it from the other side too & create something that is fun & amazing from all sides. People are spending their time & money to attend your wedding, so treat them all like guests of honour. No one wants to leave a wedding having not given you a hug, taken a pic with you & actually had a conversation with you, so make sure you factor that in.

Some additional points for your wedding party specifically:

o Take care of your wedding party– they are spending even more than the guests to be at your wedding so make them feel special!  With the added costs of hair & makeup (if you aren't covering it), manicures, extra time spent on wedding things, then hen/buck nights, the least you can do is thank them in some way.  Maybe a gift, maybe covering some of the additional costs, whatever suits you, but a gesture is nice. 

o Choose season appropriate outfits - I know this a repeat of one of the points above, but as well as being considerate in choosing a dress code, you also have to think about your wedding party outfits.  A tea-length dress in winter, or a heavy long dress in summer won’t be super comfortable for them; a 3 piece suit probably isn't great for summer.  I have chosen long skirts, so if my girls want to wear knee high boots & long johns they absolutely can!

o Outline your expectations from them – when you ask people to be part of your wedding party, I think it is really important to talk about what time will be required, what kind of financial commitment they are making and your expectation from the day.  Give them the option to say no - maybe they can't afford it, maybe they don't have time!  This also makes sure that they are not blindsided by additional costs right at the end; e.g. manicure, spray tan, having to pay for their own hair & makeup.

The ultimate takeaway here is be respectful & considerate.  I have been to weddings with a 5+ hour wedding gap, no clear instructions or runsheet or guide to what is happening, speeches that went for 1.5 hours, bridal tables up on a stage where you are not sure if you can go & congratulate, weddings where I haven’t seen the couple at all (Mack attended a wedding where he didn't meet the bride & groom until almost 2 years later!), where you aren’t sure what to wear. These weddings have all matched the couple, sure, but guests are left feeling a little left out & awkward at times.

I think it is also important to note here that it is impossible to make everyone happy! Despite your best efforts, someone will find something to be annoyed or unhappy about - & that is OK!

Even if you do place a high importance on the guest experience, like I do, don't forget that it is actually about you.  I know that is a direct contradiction on what I said at the beginning of this post, but actually both statements are true haha.  You shouldn't place such an importance on yourself at the expense of all of your guests; you also shouldn't place such a high importance on your guests at the expense of yourselves.  I went into this wedding journey with my guest experience being a huge factor when it came to making decisions, especially surrounding location, accommodation, dress code & runsheet.  But we drew the line at making exceptions for plus one's & kids, even though we had guests get upset about it, because it was something we 100% didn't want.

What I'm trying to say, in short, is be thoughtful & respectful (sound familiar), but also be true to yourselves as a couple.  Make concessions, but make sure you won't regret those concessions later.

Much love,
Hx
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Mega Meal Prep: Moroccan Spice Chickpea Bowls

Hello!  Welcome to the last mega meal prep blog in the series.

I am finishing up on a really flexible, really delicious (if not really spicy) dish, that can be served any number of ways.

For this one, we simply prepped the chickpea section as per the below instructions & then did everything else to order.  You can serve anything with it at all, but we have suggested one really yummy option for you here.

Enjoy!


Moroccan Spiced Chickpea Bowl | Serves 12

Ingredients to meal prep ahead of time:
2 tbsp olive oil
1 brown onion, diced
3 cloves garlic, minced
2 tbsp cumin
2 tbsp chilli powder
2 tsp tumeric
2 tsp garam masala
2 tsp sea salt
Cinnamon & cayenne pepper to taste
4 cans chickpeas
4 cans fire roasted diced tomatoes

Ingredients to serve later:
Cucumbers
Couscous
Mint, parsley, coriander
Yoghurt or hummus
Olive oil
Lemon juice
Toasted pita wedges

Method:
Step one: heat the olive oil in a large pan over medium heat.
Step two: add the onion; sauté until soft.
Step three: add the garlic, spices, salt, and chickpeas – stir until very fragrant, then add the tomatoes (undrained) and simmer for 20 minutes
Step four: cool before portioning & freeze

With the above ingredients, you would then need to cook the couscous, chop the cucumbers & herbs before arranging all of the ingredients in a bowl to eat.

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That's it!

Another meal prepping series over.  We are anticipating August for the next big cook so watch this space.

Also check out our NEW meal prepping venture - Shitload of Food.

With so many people asking us to help them do what we do, we thought the best way to do that would be to start a little business - so definitely keep your eye out for that as we start to roll that out.

In the meantime, you can follow us on socials to keep updated!
Facebook @shitloadoffood
Insta @shitloadof_food
Twitter @shitloadofood
Pintrest

See you soon!
Hx
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Mega Meal Prep: Chicken Spring Rolls

Hellooo!

I hope you all had a great week.

We're getting close to the end of the recipes for this meal prep series!  Today, we tackle how to make your own spring rolls.

We opted to make quite large chicken spring rolls this time, which are perfect as a lunch, but you can go for any filling & size you like when you make these.

This is definitely one to get creative with your fillings - there are so many great spring rolls recipes out there.



Chicken Spring Rolls | Makes 24

Ingredients
2 tbsp. crushed garlic
4 tsp. minced fresh ginger
2 tsp. sesame oil
2 tbsp. olive oil
1kg chicken mince
2 cup finely shredded green cabbage
4 spring onions
2 cups enoki mushrooms
4 tbsp. hoisin sauce
24 square spring roll wrappers

Method

Step one: put the garlic & ginger in the sesame & olive oils in large fry pan & cook over set a medium ­low heat.
Step two: add the chicken mince to the pan & fully cook. Add the mushrooms to the pan & cook until just wilted.
Step three: remove the pan from the heat & drain out any liquid. Stir in the green cabbage, spring onions & hoisin sauce until thoroughly combined. Transfer the mixture to a large bowl & let it cool.
Step four: this is where we assemble the spring rolls!  We found it easiest to take one spring roll pastry sheet at a time, keeping the others under a damp tea towel to stop them drying out.
Place 3 to 4 tablespoons of the chicken mixture in the centre of the pastry. Fold the 2 opposite corners into the middle, then roll the wrapper around the mixture.. Wet the last corner before finishing the roll, so the corner seals the spring roll shut.
Step five: freeze the spring rolls at this stage & then cook (either in an oven or deep fryer) when you are ready to eat them!

If you're like me, a visual of what you are supposed to do is sometimes helpful - writing the assembly of these spring rolls was hard!  We tackled video for the first time with this one - hopefully this helps!


Little pro tip: we actually weighed our spring rolls out, so they were all the same size.  Obviously, not required, but super helpful when portioning out meals.  For guidance, ours were 65 - 75g each.

How do we feel about video instructions? :)

See you next week!
Hx

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Mega Meal Prep: Apple Pie Bites

Hellooo!

We're taking a break from the huge dinner recipes for a little dessert we have made a couple of times now - apple pie bites.

So simple & so delicious!





Apple pie bites

¼ cup packed light brown sugar
2 tsp cinnamon
2 tsp nutmeg
3 tbsp butter
2 Granny Smith apples, peeled, cored & sliced into 8
4 sheets frozen puff pastry

Method

Step one: in a small bowl, combine brown sugar, cinnamon & nutmeg. Set aside.
Step two: melt butter and toss apple slices in butter.  Set aside.
Step three: cut your puff pastry sheets into 4 pieces (I recommend doing this one at a time)
Step four: put a teaspoon of the sugar mixture onto each puff pastry square.
Step five: place 1 apple slice on the sugar & fold into a triangle
Step six: freeze at this stage, or bake for 10 - 12 minutes until golden brown to enjoy immediately.

Such an easy, delightful snack, or dessert!
Hx
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Mega Meal Prep: Mongolian Beef

Hellooo!

Today we turn our attention to a new recipe - Mongolian Beef.

For this one, we made the decision to try out the fast slow cooker, made by Breville.  I do not regret this decision!  Gorgeous, tender beef in a delicious sauce, in under 1 hour - yes please!

I don't appear to have a photo of this dish, so here's a picture of our meal prep at the end haha.

We might be getting better at documenting our cooking, but we are still not 100%!


Mongolian Beef | serves 12

Ingredients
2kg flank steak
¾ cup corn starch
6 tablespoons olive oil
2 tsp crushed garlic
2 cups soy sauce
2 cups water
2 cups brown sugar
3 cup grated carrots

Method
Step one: cut flank steak into thin strips. Coat steak in corn starch.
Step two: add olive oil, minced garlic, soy sauce, water, brown sugar & carrots to slow cooker. Stir ingredients. Add coated flank steak & stir again until coated in the sauce.
Step three: cook for high 2-3 hours or on low 4-5 hours until beef is tender.

This recipe is for a slow cooker; if you want to give the fast slow cooker a try, follow the same steps as above, but put the ingredients in the fast slow cooker & set to the correct setting as per the instructions.  The cycle goes for about 45 minutes, plus 10 minutes to depressurise at the end.

Serve over rice with spring onions - so good!
Hx
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2019 Life Update #2

Hello!

I hope you are all doing really well.

This week's Wedding Wednesday is being replaced by this little life update, mostly because I have run out of scheduled wedding posts & don't have time this week to write more!  I hope you have been enjoying them so far & normal service will resume next week.

So.  It's May.  I say this all the time, but how fast is the time going!?  This year is just crazy.

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March started out relatively chilled.

I went to Orange with one of my bridesmaids, for my wedding hair & makeup trial.  For those of you that don't know, Orange is a wine region about 3 hours from Sydney.  We made a bit of a weekend of it, so we headed out on the Saturday morning, then spent the day just eating cheese & drinking wine.  Really lovely!  Stayed in my first ever Airbnb (yes I know I am a little late to that party haha) - it was really nice!  Had a dinner at the local pub & then spent the evening doing wedding things; predominantly writing a list of all of the things left to do, along with folding my napkins.



On the Sunday, we went for breakfast before going to the trial.  My lady is amazing!  So chill & just really great at her job.  Fun fact - it actually worked out cheaper for me to pay this lady to travel from Orange to my wedding than it was for me to use anyone locally for my hair & makeup.  Totally insane.  

We went for a quick lunch before driving all the way home on Sunday afternoon.  Such a gorgeous way to spend the weekend.

March also saw me start getting back into the gym.  I might talk about this separately another time, but for now, the short version is that, with my new job, using Virgin Active as a gym was no longer feasible.  Which was super sad because I freaking loved it there!  Once I settled into my new role, I joined the gym at the University where I work.  It might not be as awesome, but it's pretty good... & it's definitely a lot cheaper haha.  Loved getting back into training - I had forgotten how much I loved it.  Now I just need to find a new yoga studio & it will be perfect.

On the 16th, I went to a cheese making class with Kat & Court.  It was actually a mozzarella & mimosa class - in the morning on a Saturday.  Haha.  It was so good.  I really enjoyed making cheese (making my own cheeses has actually been on my list for ages!).  I drove, so I didn't get really stuck into the bottomless mimosas, but it was awesome.



The second last Sunday in March saw me finally head back to an old favourite of mine - Shelly Beach.  I haven't spun in a long time & I really enjoyed getting out there again.  Not only do I miss it, but Mack & I want to spin at our wedding, so the time was definitely right to get back into it.  It's funny how hobbies come & go; how some things just fall by the wayside whilst other things take over.  Despite being seriously busy, I think this is one that needs to weave its way back into my regular schedule!



On the 29th, I went with my sister & Dad to see Tim Minchin.  I am thrilled he is back on stage doing his sarcastic, topical, relatable musical comedy!  I have seen him play a predominantly musical show on the steps of the Opera House & I have seen Matilda, both of which were freaking amazing.  But I missed the boat in seeing his old school shows live.  Now I have - & he did not disappoint.  Such relevant, slightly dark humour haha.  It definitely helps that a lot of my views & opinions align somewhat with his.  My Dad & sister hadn't really seen much of him before, so it was lovely to enjoy that with them.



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Before I knew it, it was April, where life went from busy but chilled to full on manic.

Mack's boss sent Mack & I, along with his parents, on a Harbour cruise lunch, as a thank you for his parents helping him out at work.  Which is super lovely!  It was nice to head out on the harbour for a degustation lunch & just spend some time together.









We also caught up with a couple of friends of ours at Korean BBQ.  We don't see these friends enough, but when we do, we usually go for KBBQ haha.  It has become somewhat of a tradition!

I finally made it up the coast to see my parents new house (they have lived there since December!); I also got to hang out with my sister & gorgeous nephew, as they have now moved up there as well.  It was literally a weekend of walking along the beach & eating food & just hanging out.  I definitely don't do this enough with my family.  Dad did rope me into a beach bootcamp on Saturday morning though - really fun, but also really hard work.






Mack & I finally got around to going for a morning walk over the Easter long weekend; something we haven't done for ages & we would love to get back into it.  We just went to Lake Parramatta near our house, but instead of walking, we opted for an hour on the lake in a pedal boat.  Something we have never done as a couple before, so that was cool.  It was really lovely - such quiet time together.


Both March & April involved fine dining experiences!  Tara came up from Melbourne in March & we got in my belated birthday dinner from February.  I headed down to Melbourne on the last weekend of April & we got her belated dinner in there (from October... lol) as well.  Keep an eye out for the fine dining reviews on both of the restaurants coming soon - Nel. & Eureka 89.



My weekend in Melbourne was really fun.  Tara & I got our nails done, had brunch, went for dinner, stayed up too late, went op shopping all day, went for dinner again, stayed up too late again & then I went home.  Haha.  It was just a really, much needed break from normal life & just time to hang out with my best friend!  For once, we didn't have to be anywhere, we didn't have to cook 6 months worth of food.  It was just fun quality time - loved it!





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April sounds just like any other month - it is busy, but should be pretty chilled.  Something which happened during this month, which I'm not going to talk too much about here, is Mack & I have been part of the crew which is building an installation for Vivid 2019.  If you knew Mack well (which isn't likely that you do haha), you would know that it has been a goal of his for years to do the LEDs for an installation for Vivid, so I am thrilled he finally gets to do that.  I am just hired hands for this one, helping build this creation with many other talented people, but it is pretty much taking up all of our time.  If you don't know what Vivid is, check it out!  If you're in Sydney from May 24 to June 15, come & check it out.  I will share pics of our install next time.

See you then!
Hx

PS last month also saw me girl up a little bit... I bought my first ever makeup brushes, along with the Morphe x James Charles palette.  Such a pretty palette, I love it.  Tiny, irrelevant side note, but I'm a bit proud of myself hahaha.

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Mega Meal Prep: Beef Ragu

Hellooo!

This Sunday, we turn to an old faithful: our beef ragu.

I don't even use a recipe for this one anymore - definitely one of my intuitive cooks, where I just kinda add whatever feels right.

This is such a rich beef dish, so good for a warm, hearty meal.

It actually interests me how Tara & I eat this one.

I see it as an Italian dish & serve with pasta, parmesan & garlic bread.

Tara eats hers with rice.

Works both ways & is so yummy!


This photo actually doesn't do the ragu justice - it is in the pot bottom left... which is a 16L pot.  That's not a normal size pot to have lying around the house hahaha.

Ragu | Serves 32… ish

Ingredients
4kg chuck steak, cut into cubes
Olive oil
Rosemary & thyme
4 brown onions
16 garlic cloves
8 carrots
6 celery sticks
1 bottle red wine
12 cans chopped tomatoes
1L beef stock
1 tsp salt & freshly ground black pepper

Method
Step one: heat oil in your large pot of choice.  Add in the onions & garlic.
Step two: add in the steak & brown
Step three: use the wine to deglaze the pan, then add in all other ingredients
Step four: bring to the boil, then reduce heat to the lowest option & leave to simmer for 8 - 12 hours (the longer the better).  Be sure to stir occasionally.


This is definitely a recipe to put on at the start of the day & leave to develop for as long as possible.  Which is actually a great tip for any rich. tomato based sauce :)

Which do you prefer for this recipe - pasta or rice?
Hx

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Wedding Wednesdays: 9 Things To Remember For Your Intimate Wedding

Hellooo!

How are you going?

This week, let's talk about intimate weddings.

It is becoming increasingly popular to have an intimate wedding - this is typically defined as a small wedding with 1 or 2 dozen people in attendance.

To me, anything less than 50 people I would consider to be intimate.  I view 'intimate' as an event where you have plenty of time to spend quality time with each guest & still have time to sit down & eat & enjoy yourself.  What Mack & I are doing this year I would count as an intimate wedding.

But along with this trend of having a smaller wedding comes a whole lot of misconceptions of what an intimate wedding actually means & entails.  Here is a list of 9 things to remember/consider if you choose to go down the intimate wedding road.


1. It won’t necessarily be cheaper (although it does help!)
It stands to reason that a smaller wedding = lower costs.  It certainly does help the situation.  But what tends to happen, especially if the guest list is 20 or lower, is that the bride & groom splurge on the small guestlist with a really premium dining experience.  I love this idea, actually, but it won't help keep the costs down.  If you're going for an intimate wedding, keep costs in mind & don't assume it will always be cheaper.

2. Define the term ‘intimate’
What does the word intimate mean to you?  To me, it means a tight knit group of our nearest & dearest.  It means being super selective & super strict on the guestlist.  Whatever your definition is, make sure you define it at the beginning so that you know what you are aiming for (& budgeting for).

3. Don’t be afraid to say no your parents, family & random guests wanting to bring a plus one
This leads on from defining what intimate means to you.  If it means your nearest & dearest, then don't be afraid to say no to any & all plus ones who you have never met or don't know well.  Who cares if they have been married to one of your close friends for 10 years - they will survive one night without each other & they don't need to be at your wedding.  It's definitely a hard one, with all of the social norms surrounding weddings, but don't be afraid to stand your ground & break tradition & have a no plus ones wedding.

4. Just because its small doesn’t mean it isn’t special
You are still getting married - one of life's big moments!  You can do all of the normal things that wedding planning entails, just on a smaller scale.

5. A smaller wedding should be a little less formal than a large grand affair
The above said, generally intimate weddings are less formal than a huge wedding.  Make it special, but keep it relaxed, lovely & personal.  It might be weird to walk down the aisle of a church with 8 maids & huge dresses & a ballgown, with only 10 or 20 people there (maybe that would work for you, I don't know haha, but I think it might be excessive).

6. Go out there and find your perfect dress
Intimate or not, you can still go & have the experience of trying on wedding dresses & finding the perfect one for you.  Again, this is not any less special, just smaller.

7. You still need a seating chart!
Just because you don't have many people, doesn't mean you shouldn't determine where people sit.  People like it when you tell them where to go, so just do it!

8. The food is still important to the small guest list of people who are coming
A smaller guestlist might free up more funds to splurge on a really fancy dinner.  But if your budget doesn't allow that, you still need to feed your guests well.  There are lots of delicious budget options out there so search for one that suits you - some food trucks do really amazing catering options for those on a budget.

9. You will offend people
You are never going to please everyone & not everyone is going to agree with your smaller wedding choices.  Just remember it is your big day - no-one else opinion actually matters.

All of this is not to be confused with an elopement, which is usually last minute, minimal planning, minimal guests & most of these things don't apply (although an elopement is still super special!).

What about you?  Would you prefer a smaller intimate wedding, or a huge affair?

What draws you to follow the trend of an intimate wedding?
Hx
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Mega Meal Prep: Tortellini Two Ways

Hellooo!

How are you guys doing?

This week, you are being treated to 2 different recipes in 1!

We have used fresh tortellini in meal prep recipes before & it has worked quite well, so we thought we would do 2 recipes using this time around.

One thing I will say before I begin.  The flavours of these recipes are great, but we made a critical error in cooking the pasta too much before freezing them.

The texture when we reheat these dishes is all wrong (Mack doesn't like them at all because of the texture & Tim has taken to frying the pasta off to make them less soggy haha).  I think we either need to not add the pasta until we serve, or throw the pasta in & immediately take the dish off the heat to cool so the pasta doesn't overcook.

Regardless, these two recipes have delicious flavours - enjoy!


RECIPE 1

Tortellini Primavera | Serves 16

Ingredients
8 cups filled tortellini (we used beef this time)
4 zucchini, diced
4 yellow squash, diced
4 cup of diced carrots
2 broccoli head, cut into pieces
2 large jars pasta sauce (yes we cheated for this one)
4 cups water
8 tablespoons dried basil & thyme

Method

Step one: add all ingredients except pasta to a pot.
Step two: cover & cook over medium heat for 20 minutes or until veggies are soft. Stir occasionally.
Step three: add the tortellini to the pot & take immediately off the heat.

To serve, defrost & heat, then sprinkle with parmesan.  Also tastes great with a salad or garlic bread.


RECIPE 2

Garlic, Chicken & Veggie Pasta | Serves 16

Ingredients
Olive oil
1.5kg chicken breast, diced
8 carrots, sliced
4 zucchini, sliced
4 yellow squash, sliced
6 cups kale, chopped (*note: we totally forgot to put this into ours!)
8 cloves garlic, crushed
600g pasta (we used filled tortellini)
Oregano, salt, pepper

Method

Step one: heat a pan with 2 tablespoons of olive oil on medium-high heat.
Step two: add in diced chicken breast, followed salt, pepper & oregano. Cook until no longer pink. Remove chicken from pan.
Step three: add carrots & sauté for 2-3 minutes until tender.
Step four: add in zucchini & yellow squash, & sauté until they become slightly translucent.
Step five: add in the kale & some more olive oil, salt & pepper.  Sauté until kale begins to wilt then add the garlic.
Step six: put the tortellini & chicken into the pan & mix.

We added a splash of chicken stock into this one for a bit more sauce.

This one also is great served with garlic bread.

Which one is your favourite?
Hx

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Mega Meal Prep: Vegan Chilli

Hellooo!

Another week, another meal prep recipe.

This week, we head to a vegan recipe I found when I was meal prepping for my then pregnant sister last year.  It's healthy, it's delicious, it's vegan... & if you add as much chilli as we did, it's really spicy!

This one is so good to eat in so many different ways.

Use it as a nacho mix.  Wrap it up to make a burrito.  Top with avocado & sour cream & eat it as a burrito bowl.  You can also top it with chicken if you don't want to have a vegan meal.  Super flexible!

And these are just the options I have tried so far.


Vegan Chilli | Serves 12

Ingredients
2 cup quinoa, uncooked
2 cans black beans
2 cans whole kernel corn
2 large cans crushed tomatoes
2 large sweet potato, peeled & diced
4 cups vegetable stock
1 large red onion, finely diced
6 tablespoons chilli powder
4 cloves garlic, crushed
2 tablespoons ground cumin
2 teaspoons paprika

Method
Step one: place all the ingredients in a slow cooker & give it a good stir.
Step two: cover and cook on high for 3 hours or on low for 6 - 8 hours (until quinoa & sweet potatoes are cooked).

Optional toppings to serve this one with include:
Fresh coriander
Greek yoghurt
Avocado
Sour cream
Chicken
Paprika

How do you eat yours?

See you next week.
Hx

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Mega Meal Prep: Chicken & Chorizo Risotto

Hellooo!

Another beautiful Sunday morning, another crazy meal prep day recipe!

This week, we have another delight for your oven.

Tara found this recipe on Pintrest; original is here.

Aside from doubling the recipe to make more of it, I actually followed this one almost to the letter.  I wasn't sure how much I trusted the oven to cook a risotto nicely; usually a risotto needs a lot of love & a lot of stirring.

But this works!  & it's really yummy!


Oven Baked Chicken & Chorizo Risotto | Serves 12

Ingredients
4 teaspoons olive oil
1kg chicken thigh fillets, cut into chunks
4 chorizo sausages, sliced
2 large onions, finely chopped
3 cups Arborio rice
6 cloves garlic, crushed
750g Napoletana Sauce
6 cups chicken stock
2 cups white wine
ground black pepper
2 cups frozen peas
200g marinated char-grilled capsicum, cut into strips
1 cup finely grated Parmesan cheese, plus extra to serve

Method

Step one: heat oil in a large flameproof casserole dish (we cooked in a frypan & added to 2 casserole dishes) over a high heat. Add chicken & brown.  Remove chicken.
Step two: add chorizo to pan. Cook, then remove.  Add onion & cook until translucent, then add the rice & garlic.
Step three: stir in the sauce, stock, wine, seasoning, chicken & chorizo, then bring to the boil.
Step four: transfer to a casserole dish (if you weren't already cooking in one) then cover & bake for 15 minutes.
Step five: stir, then bake for 10 minutes more
Step six: Stir again, adding in the peas & capsicum, then bake for 5 minutes (*note: we did not add the capsicum here; we topped with this later, because Mack doesn't like them).
Step seven: allow to cool, then stir through parmesan to finish


Another absolutely delicious meal to come home to!

Until next week.
Hx
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Wedding Wednesdays: 10 Things Your Guests Do Care About

Hellooo!

Last week, we looked at the 10 things your guests don't care about.  You can check that out here.

So this week, we take a look at the things your guests actually do care about.

If you are planning your wedding on a budget, these are the main things your guests will remember - as such, these are the things you should focus the money on.


1. Food

If the food is bad, you will hear about it for the next many years from your guests!  There are so many great venues & caterers out there, so find something that's delicious that suits you & your budget.  Definitely do a tasting beforehand so you know what to expect.  And make sure there is enough food - you don't want your guests grabbing Macca's on the way home!

2. Booze

Your guests have spent time & money attending your wedding - they do not want to have to pay for booze!  There are lots of ways you can provide an open bar without breaking the bank.  A beverage package as part of your all inclusive package is one, beverages on consumption is another.  Some venues might allow BYO & some bottle shops do a buy back system, where they will buy back what you don't consume.  So look into all of the options to be able to provide your guests with drinks all night.  You don't need fancy cocktails or spirits available either - standard beer & wine is more than sufficient!  You can always have spirits as a cash bar, so you don't have to wear the cost for your whisky or vodka drinkers - & that's OK.  As long as there are free options.

3. Music

The age old question: wedding band or DJ.  The choice is entirely up to you.  But just remember that your guest list has a wide range of people who will all have different preferences.  Is it good, easy listening music?  Is it too loud?  You don't want people to be screaming over each other whilst they eat dinner & your Nan doesn't want to hear songs with offensive words in them.  So just give it a thought as to what part the music will play in your day - you can use music to differentiate between the sections.  For example, a ceremony playlist, a cocktail hour playlist, dinner music & then a pumping DJ set list to get people on the dancefloor to finish off.

4. The ceremony

At the end of the day, you have gathered all of your nearest & dearest together to watch you get married.  Regardless of how long or short you want this to be, make sure our guests have something to see!  By the same token... make sure it's not too long either... :)

5. Info on the day

People just like to know what is happening - where they should be & when.  The best way to do this nowadays is to put all of your details on your wedding website.  How to get to the venue, where they can stay, the run sheet (what is happening & when); that way, when the guests arrive, they don't feel lost.

6. Thank you notes

Yes it might be an extra cost, but sending a thank you for coming / thank you for the gift is hugely appreciated by your guests.  Even just an email would be better than no thank you at all.

7. The venue

Where is your venue?  How far do guests have to travel?  How are guests going to get there?  Where can they stay nearby?  How will they get from their accommodation to their venue & back again?  Is the venue too hot or too cold?  What is the ground like - are stiletto heels appropriate?

All of these questions are things you should ask yourself before selecting your venue.   They are all things that make the guests as comfortable as possible, so if you haven't thought them through, your guests might not have the best time .  You want people to arrive easily, be in a good mood, be warm enough/cool enough & have a great time, so tell them about the venue & what to expect beforehand.

Guests will also notice if the venue is neat & tidy, if the staff are friendly, if they got fed their dietary requirement meal & if the staff are filling up their beverages.  Make sure your venue knows what you & your guests expect.

8. The seating plan

People don't like to walk into a room full of other people they don't know & have to work out where to sit.  Take out the awkwardness & make a plan.

9. The personal touches

Your guests will notice all of the little things you add to your day to make it yours.  You don't have to break the bank going crazy with personal touches, but your guests will notice them, because it is what sets your wedding apart from every other wedding.

10. A huge wedding gap with nothing to do

I know the tradition is to get married in the afternoon, take photos & then have the reception in the evening.  But what are your guests doing when you go to take photos?  The longest wedding gap I ever experienced was 5 hours.  Which is just ridiculous.  I get that it's your wedding but at least have some consideration for what your guests can do in that time.

Have a think about a slightly later wedding so the gap is only an hour or two.  Think about having a cocktail hour (or 2 hours) with lawn games & food & booze whilst you go & take photos. Have a first look & do all of your photos first so you never have to leave & there is no gap at all.  Just consider your guests is all I ask - they will notice if there is a huge gap where they have nothing to do (especially if they have travelled far).

I'm doing a first look with no wedding gap because this one is my biggest pet peeve! I can't wait!

See you next week :)
Hx
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Mega Meal Prep: Chicken & Mushroom Rice

Hellooo!

Welcome back to another meal prep blog.  I hope you're all going well!

This week, we head to a recipe we discovered recently on Pintrest.  We were looking for something we could make in the oven, as well as something we had never made before.


This is the original post can be found here.

I took this recipe, doubled it... & then totally ignored the steps to freeze the ingredients before baking to order haha.

Here is how we did it.

First, we mixed white rice with black rice, along with all of the spices.


We topped this with the veggies.


Lay the chicken thighs on top of the rice & veggie base.


Rub the marinade on the chicken.


After that, pour the stock over everything & bake!

Oven Baked Chicken & Mushroom Rice | Serves 12

Ingredients
1 chopped onion
1 cup sliced fresh mushrooms
2 stalks celery, chopped
1kg chicken thighs (about 8 large)
1 cup marinade (I used 2 tbsp Dijon mustard mixed with olive oil & garlic)
4 cups brown rice
1 cup black rice (wild rice also works)
2 teaspoons smoked paprika
1 teaspoons dried thyme
1 litre low-sodium chicken broth (note I did not double this ingredient!)
Salt & pepper

Method
Step one: mix the rice & spices together in an oven safe tray
Step two: spread the onions, celery & mushrooms out over the rice
Step three: arrange the chicken on top of the base, then spread your marinade over the chicken.  Season.
Step four: pour the stock over everything.  I actually didn't double the original recipe on the stock to 2 litres out of necessity... because my oven tray wasn't big enough haha.  But it actually didn't need it.
Step five: cover with foil & bake in the oven at 180 degrees for about one hour.
Step six: uncover the dish & return to the oven for a further 30 - 45 minutes, until the rice is soft, the liquid is absorbed & the chicken is cooked.
Step seven: leave to cool fully before portioning


This one is so delicious - definitely one of my favourites from this round of prepping!

See you next week!
Hx
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