No Stir Chicken & Sausage Risotto – Delishar

I was intrigued when I learnt about a no-stir risotto recipe. Risotto is pretty labour intensive as you need to stand by your stove, constantly stirring and slowly adding stock a little at a time. Therefore, when I read about a ‘hands-off’ method, and a pot-one cooking at that, I could not pass up that offer. Don’t you just love lazy efficient cooking?!

I knew that without all the stirring, I’m going to be missing out on some of that really starchy and creamy texture of a traditional risotto. I didn’t quite know what exactly to expect, so to be safe, I amped up on the flavours to compensate. 

No Stir Risotto 8

Although, as I have predicted, the risotto didn’t have that starch & creamy texture. I was actually very glad with how it turned out! It was still starchy and not mushy (I was afraid it will turn out like congee, but it didn’t, so yay!). The arborio rice was al dente with a nice bite to it, and every single grain of rice absorbed the flavours of the wine, stock, herbs, and smoky sausages like a sponge! So if you are looking for a flavourful one pot meal with relatively hands off cooking, this is your go-to recipe! 

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No Stir Chicken & Sausage Risotto


Prep Time 10 minutes

Cook Time 30 minutes

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 400 g chicken breast cubed
  • 2 sausages of choice thinly sliced
  • 1/2 red pepper diced
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 2 cups fresh spinach
  • 1 1/3 cups Arborio rice
  • 1/2 cup white wine
  • 400 g can diced tomatoes
  • 2 1/2 cups chicken stock
  • 3 sprigs fresh thyme
  • 1/4 cup chopped parsley
  • Salt and pepper to taste
  • Season chicken with salt and pepper.

  • In a French oven, heat oil over medium high heat.

  • Brown chicken in pot, remove and set aside.

  • In the same pot, melt 1 tbsp of butter.

  • Saute sausage, onion, garlic, and red pepper for about 3 minutes or until sausage browns and onions are translucent.

  • Add rice, and stir to coat.

  • Add wine, and cook stirring until wine evaporates, about 2 minutes.

  • Return chicken to pot, add can tomatoes, stock, and thyme.

  • Mix to combine, reduce heat to low.

  • Cover and allow to cook for 20 minutes or until rice is tender, and liquid evaporated.

  • Remove from heat, stir in spinach and allow to wilt.

  • Season with salt and pepper as needed.

  • Cover and allow to stand for 5 minutes.

  • Stir in parsley before serving.

You can fine arborio rice from NTUC finest, or cold storage. You could probably get it from Tanglin Marketplace too.
Adapted from

Get the pre portioned cook kit for this amazing dish and
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No Stir Risotto 6

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One Pot Italian Sausage Fusilli – Delishar

One pot meals are truly a life saver! I have so much on my plate lately that I’m up to my neck with stuff I need to do. We are moving in to our new place very soon, and I’ve been trying to get everything in order for the move. The renovation, the furniture hunting, liaising of delivery, trying to pack the whole house up into boxes (Oh, don’t even get me started with that!), and that’s only part of it. I’m also trying to help my new helper familiarise her duties, and making sure she is transitioning well into the family. On top of that, we moved to girls into my husband’s international school. So it’s a whole new culture for them and myself to transition into.

With all that going on, I’m still trying to keep up on posts and my business. I can hardly catch a breather. As I’m writing this post, I’m actually feeling unwell and slightly nauseous. But like most mothers will agree with this statement, “Being a mom is a full time 24/7 job, and we have no off days.” Even when mom is unwell, the family still needs to function. Everyone still need to eat, the kids still need me to do stuff for them, which I’m more than happy to oblige. 

So one pot meals like this sure makes life easier. Very little clean up, minimal preparation, and we all get to enjoy a pot full of yums! The sweet Italian sausages imparted so much flavour to the pasta as it cooks together. Whenever sausages or bacon is use as an ingredient, I know I will not have to fight the kids to finish their food, or tell them to sit down while they get distracted with every single thing that is happening. They sat very nicely to finish their food, giving the dinner plate their full attention. The husband was of course more than happy to see what was on the dinner table. Sausage, cheese, and pasta = a winning dinner. It was a win-win for me too, because I took a mere 30 minutes to make this delicious one pot meal without much effort!  


One Pot Italian Sausage Fusilli


Prep Time 10 minutes

Cook Time 20 minutes

  • 500 g Italian sausage casing removed
  • 220 g fusilli pasta
  • 1 medium yellow onion diced
  • 1 medium zucchini diced
  • 3 cloves garlic minced
  • 2 cups low sodium chicken stock
  • 1 can 227g diced tomatoes
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese or Monterey Jack Cheese
  • Salt and black pepper to taste
  • Sliced spring onion to garnish
  • Heat pan on medium high heat, and add 1 tbsp olive oil.

  • Add sausage and onions, and cook until sausage is lightly browned (about 4-5 minutes).

  • Then add garlic and cook for 30 seconds.

  • Pour in broth, tomatoes, cream, and pasta.

  • Bring to boil, cover, and reduce heat to medium low.

  • Simmer for 8 minutes, and add zucchini.

  • Season with salt and pepper to taste.

  • Toss to mix, cover, and allow to cook for another 5-7 minutes until pasta is tender.

  • Remove from heat, and stir in cheese.

  • Garnish with spring onions and serve.

Adapted from Kevin & Amanda

One Pot Sausage Fusilli

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Sausage and Mushroom Pasta – Delishar

Dinner time is very precious and important to me. It’s a time to connect without distractions, no tv, no phones, no technology. Just family. Well, after my picture shots that is. A time where we catch up as a family. It starts with the usual, “How was your day?”, “Did anything interesting happen today?”, “Tell us something you learned in school today.”

Then there’s a little small talk exchanges between the husband and I. Most often than not, aligning schedule or decisions about the kids. You know, mundane parenting stuff. But nonetheless, over delicious homemade food. 😀 By the way, this recipe converted my non-mushroom loving family into mushroom lovers. 

As we were talking as usual over dinner, the husband brought up spring break, and the possibility of a short vacation. A romantic one, just him and I. *insert heart emoji here* He suggested going to Bali for a our getaway, which I thought was a great idea.

The last time we were in Bali, we had the kids with us, and had a blast. I remembered our gorgeous orange villa in Seminyak area. Private pool, in-house massages, great food all around, great service, and have I mentioned how gorgeous our villa was? We hardly left the place, partly because of our young kids and partly because we wanted to fully enjoy our villa.

So this time round, we are thinking of going back to Bali during spring break to enjoy what Indonesia has to offer. And since we had such a great experience with Villa Getaways, we have been villa shopping for our holiday plans. For now, we are just spoilt for choice. So, lets get back to the pasta.

I ran out of cooking cream that day, and improvised by using roux and milk to make the cream sauce. In order to convert the non-mushroom loving family, I used fresh sausage to flavor the pasta. Because, who can say no to sausages right?! As the sausage cooks, it renders flavorsome fat, which was used to cook the mushrooms, and create the roux. No wastage here.

The end result was an incredibly delicious plate of pasta. A whole new level of umami-ness with the mushroom, cream sauce, and beautifully browned sausage meat. I didn’t have to keep reminding the girls to finish their food and finish it fast. Granted, there was some hesitation at first when they found out it has mushrooms in it. But after applying the golden rule of “Always try new food first, before saying I don’t like it”, solved that problem. After their first bite, they smiled, and I knew I won that battle. 

Sausage & Mushroom Pasta


  • 250 g spaghetti
  • 300 g fresh sausage of choice casing removed
  • 300 g brown Swiss mushrooms sliced
  • 100 g Shimeji mushrooms separated
  • 4 cloves garlic
  • 2 tbsp flour
  • 1-3/4 cup fresh milk I used low-fat
  • 1/4 cup italian parsley chopped
  • Salt and black pepper to taste
  • Cook pasta in a pot of salted water until just shy of al-dente.

  • Drain, and set aside.

  • In a pan, cook sausage until brown over medium heat breaking it up into small pieces with your spatula.

  • Remove sausage on a plate, and drain fat, leaving 2 tbsp in the pan. Set aside the fat for later.

  • In the same pan, over medium high heat, cook garlic for 30 seconds.

  • Then add mushrooms, season with salt and pepper, and saute until brown.

  • Pour mushrooms onto the same plate where you have your cooked sausage.

  • Add 2 tbsp of reserved fat into the same pan, and stir in flour.

  • Cook over medium high heat for a minute.

  • Then slowly drizzle in milk while stirring consistently with a whisk or wooden spoon until combined, and sauce thickens.

  • Add in cooked pasta, sausage, and mushrooms.

  • Toss to combine, and season with salt and black pepper to taste.

  • Remove from heat.

  • Toss in chopped parsley before serving.

* Disclaimer: Although this post is sponsored by Villa Getaways.  I’m only recommending them because we had experienced first hand, the impeccable service they had to offer when we traveled to Bali on our own a few years back. 

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One Pan Cajun Shrimp & Sausage Skillet (Keto, Whole 30, Paleo) – Delishar

When the weekend rolls in, I used to be a little conflicted with wanting to stock up my fridge with fresh ingredients and using up whatever is left in my fridge. I can be quite challenging at times especially when there are changes in plans which can result in a fridge with more or fewer scraps and pieces of produce to work with. 


Slowly, I grew to like ‘clear out weekends’. It allowed me to think on my feet and be creative with leftovers in my fridge. The purge and emptied fridge make the stocking up experience all the more enjoyable. Oh, the little things in life that make me so happy.

While I was digging through my fridge over a weekend, a popular video recipe that I saw on FB immediately came to mind. Inspired by that, I made my version of Shrimp and Sausage Cajun Skillet. This recipe is extremely easy to put together, takes no time at all to cook, and works well with whatever vegetables you have in your fridge. Swap out the sausages for chicken, I’m sure it’ll turn out great too!

One Pan Cajun Skillet (Keto, Whole 30, Paleo)

  • 10 large shrimp peeled & deveined
  • 2 compliant sausages sliced
  • 1 medium sized zucchini sliced
  • 1/2 red bell pepper diced
  • 1/2 yellow pepper diced
  • 1/4 yellow onion sliced
  • 1 clove garlic minced
  • 2 tbsp olive oil
  • 2 tbsp Cajun Seasoning
  • Salt and black pepper to taste
  • Lemon slices
  • Parsley chopped to garnish
  • In a bowl add the shrimp, and toss with 1 tsp of cajun seasonsing.

  • Heat oil in a large skillet on medium high.

  • Cook zucchini, and set aside.

  • In the same pan, add onion, peppers, and sausages to cook for 3-5 minutes.

  • Then add garlic, shrimp, zucchini, and seasonings.

  • Cook until shrimp is cooked through.

  • Remove from heat, spritz in a little lemon juice and toss.

  • Garnish with fresh parsley and serve immediately.

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Mango Chicken Sausage on Spinach with Roasted Tomatoes – Delishar

Sausages have been quite the staple at the Kay household and rightly so because it tastes so good! However, good sausages are quite pricey to buy from stores. I’m talking about the real raw meat sausages in the casing, not the with added fillers or pink in colour. In an attempt to save some money and know exactly what goes into my meat, I made my own with herbs and mango to lend some sweetness.

To simplify things, I shaped them into patties to pan-fry instead of stuffing them into casing. Usually, I’d make a large batch of it, cook it, and freeze them for use later on. It goes well with everything, keep some raw sausage meat to use for your taco stuffing, or make bigger patties for burgers.

This recipe has been a winner with the family. The girls love having them on little slider burgers when I’m in a pinch for time to make lunch or dinner. It’s low-fat, paleo, whole30 approved, gluten-free and can be adapted to make it Keto just by opting out on the mango. This whole meal is quick to put together, healthy, and looks extremely appealing! Nuff said, let’s cook!

Mango Chicken Sausage on Spinach with Roasted Tomatoes

Prep Time 10 minutes

Cook Time 15 minutes

Mango Chicken Sausage

  • 220 g minced chicken
  • ¼ cup finely diced mango
  • 2 tsp chopped spring onions
  • 1/8 tsp red pepper flakes
  • ½ tsp garlic powder
  • ¼ + 1/8 tsp salt
  • 1 tsp olive oil

Spinach with Roasted Tomatoes

  • 220 g mango sausage
  • 40 g baby spinach
  • 8 cherry tomatoes halved
  • 65 g white button mushroom sliced
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • Mix all ingredients for Mango Chicken Sausage together

  • Form 4 patties from the chicken sausage mixture.

  • Heat pan on medium-high with 2 tsp olive oil and cook chicken sausage for 2-3 minutes each side, until cooked through. Transfer to a serving plate

  • Add 1 tsp olive oil, and cook mushrooms until brown, about 2-3 minutes.

  • Then add garlic and tomatoes, cook for 45 seconds.

  • Add spinach, season with salt and pepper, then cook until wilted.

  • Serve with Mango sausage.

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Sausage Sweet Potato Kale Hash – Delishar

Hash is one of my favourite breakfast meal. It’s a shame that we don’t find it often at restaurants here in sunny Singapore. However, the saving grace is that it is easy to put together and you can put whatever you like in it to make it your own nutritious and delicious creation. Here’s my take to a gluten-free, whole 30, paleo, and keto-adaptable breakfast hash.

If you are on a keto diet, skip the sweet potatoes and scramble some eggs to the mix. Zucchini sounds hella good too! Pick your choice of keto veggie to replace the sweet potatoes, and you are good to go. Although, I have to say that the star of the show here is the homemade sausage mix. I like to make a large batch and freeze it by portions to make patties, throw it in pasta sauce, or make them into meatballs.

My favourite part about making hash is that I can make it for the whole family in just one pan. Making clean up a breeze. When you do make your hash, tag me on IG @_delishar_. I’d love to see it!

Check out my other hash recipes:

Chicken Sausage Sweet Potato Kale Hash

Prep Time 10 minutes

Cook Time 15 minutes

Homemade Sausage

  • 200 g minced chicken
  • ½ tsp fennel seeds
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp black pepper
  • 1/8 tsp white pepper
  • 1 ½ tsp Italian seasoning
  • 1/8 tsp marjoram
  • 1 tbsp olive oil

Sweet Potato Hash

  • 200 g chicken sausage mix as above
  • 240 g sweet potato diced
  • 80 g red pepper diced
  • 35 g kale chopped
  • ½ tsp onion powder
  • 1 tbsp olive oil

Sweet Potato Hash

  • Heat pan on medium-high heat with 2 tsp olive oil.

  • Add sweet potatoes and cook for 4 minutes.

  • Break the chicken sausage up into small chunks and drop into pan.

  • Then add sweet red pepper, onion powder, salt, and black pepper.

  • Cook until chicken is cooked through, about 2 minutes.

  • Add kale and cook for a minute until wilted.

  • Serve immediately.

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