Skip to main content


Chicken-on-a-Stick with Tzatziki and Quinoa Salad

The frillypantii will always give a big "Phwoarrrrr" when I say dinner is 'chicken-on-a-stick'.  Honestly!  It's ridiculous!  I could nicely dice the chicken,  I could present it in full breast pieces,  I could butterfly some breasts...  and still use all the same ingredients.  But add some bamboo sticks?  Yipeee!!!  Crazy, I tell you.

Now,  this dish can be presented anyway you like.  Marinade (eg Fed Up's golden marinade), don't marinade, bbq, grill...  tonight I served it with a nearly failsafe tzatziki, and a quinoa salad.  The tzatziki is just natural yogurt (moderate amines), one clove of crushed garlic, 1/2 tsp of citric acid in a tab of water and half a peeled and chopped cucumber (moderate salicylates).

What I do want to show is this method I use to make chicken sticks quickly.   I buy organic free-range chicken breasts, packaged up.  They are still in the shape of the package here.  Use as much as your family needs.  Mine are up to 3.  Soak the sticks in water for at least an hour before using.  This will help them not catch fire later.  Always handy. Chicken-on-a-charred-stump is not nearly as much fun.

Then,  with chicken pieces together,  push the sticks through with enough room to slice between.                                      Some of these look very close,  but it's where the chicken is thicker and I've got one on top of the other.

Slice with a good sharp knife... and..  here you go.  Chicken-on-a-Stick in very little time.


  1. Oh you are a LIFESAVER!!!! ( I think in exclamation marks too!!!) I have 5 kids who adore the commercial chicken kebabs, but as I am now the Queen of low salicylate diets (yes I am the culprit, not the kids) everyone is "enjoying" a new supermarket-bought-yucky-too-much-marinade-anyway (I also think in hyphens apparently?) kebabs for us anymore. And I love the cheat-y way you slice I said FIVE kids. Thank you!

    1. Thank you, Sally, for taking the time to leave this comment. :D You are very welcome and I'm so glad it helps. frillypants x


Post a Comment

Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

Popular posts from this blog

Sandra's No-Tomato Sauce

I have been using this all over the place...  and a bit like the Deli Chicken,  it has helped save Failsafe cooking all over again.  People on the facebook Failsafe pages are talking about it,  it has been translated into Thermomix-ese on the "Something From Nothing" page and here's mine.

Oh,  but first,  here's --->  Sandra's original.

Ingredients :

1 tin Red Kidney Beans, drained and rinsed150g Pear, about 2 large halves1 teaspoon Citric Acid1/4 cup (50g) Brown Sugar1 teaspoon Salt2 medium Carrots*, peeled and roughly chopped 1 stick Celery, roughly chopped4 Spring onions roughly chopped3-4 cloves of garlic1/2 cup WaterMethod:
Add all ingredients, except water, to TMX and pulverise on Speed 8 for about 5-8 secondsAdd waterWith MC in, cook for 25minutes,  Speed 3,  100ºC Purée by gradually increasing to Speed 9 for about 15 seconds*Moderate Salicylates

Verdict:  When I first tasted this I thought....    >.<  ewwww!...  but then I remembered I'd just ta…

Real Deli Chicken

The internet community is amazing, isn't it?  I have been a part of special interest forums (infertility, breastfeeding, homebirth, parenting, Thermomix, Failsafe diet) and I love that there's always someone out there with the information you need.  This recipe is exactly that.  On the 'Beyond Failsafe - Biomedical Treatment for Food Intolerances' facebook group, one person asked for some 'chicken-y school lunch ideas'.  Along came Meredith H. with her very simple answer.  She soaks chicken in brine,  poaches it...  and as easy as that you have a very commercial-tasting 'Deli Chicken' with no cruddy ingredients what-so-ever.  Her kids call it 'white bacon'...  we played around with 'chacon', 'bicken'...  and the winner is Real Deli Chicken.

500+g chicken breast filletsAbout 1/4 cup salt1 Litre Cold Water, METHOD:
Dissolve salt in water by stirring wellPut in whole chicken breasts, cover and place in fridge Soak for 2-3…

Yorkshire Pudding

Mr frillipants' mum gave me this recipe, which really is the easiest-peasiest thing ever.

I am in the habit of making this with most roasts now, whether it's red or white meats, and it tastes so yummy with the meat and roasted veggies.  The recipe that I have says cooking time is 40-50 minutes,  which is seriously wrong. No idea where they got that? What I normally do is, when I have taken the cooked meat out of the oven to rest, and the veggies are still cooking, I put my 12-hole muffin tray in to start heating up.  I've already put a tiny dribble of a failsafe oil into each cup.  After a few minutes, I take the hot muffin tray out and, working very quickly, I pour the batter into each cup to about 1/3 full.  This will fill all 12 cups, giving the frillipantii 2 each... because we're greedy-gubbinses when it comes to Yorkshire Puddingses.


125g plain flour2 eggs1 tsp salt275g milkMETHOD Put all ingredients into Thermomix and mix on Speed 5 for 5 secondsScrap…