24 Hour Chicken

Originally published on July 22, 2014

Something serendipitous happened in my kitchen several weeks ago. I had prepared a marinade for some chicken breasts, got them swimming in it in the fridge, and was just waiting for them to have a little soak before I threw them on the grill. Then, my kids both burst through the front door, excited that their school barbecue was that night. Could we go, could we go?!?!? Of course we could, but what was I to do with this chicken I had ready and just waiting to be cooked? Nothing, except keep it exactly where it was and leave it for the next night. Turns out, letting it sit and marinate for 24 hours was one of the best things I could have done. Because sometimes you need a super quick recipe to get you through, and other times, patience is bliss.

Ingredients:

4 bone-in, skin-on chicken breasts
3/4 cup mint leaves
3/4 cup cilantro
1/4 cup Thai basil
4 garlic cloves, smashed 
2 green onions, roughly chopped
2 tablespoons ginger 
1 tablespoon chili pepper flakes 
Zest and juice of 1 lime 
1 tablespoon rice vinegar
1 – 2 tablespoons water 
Salt 
Pepper 

Directions:

1.) Into a blender place: mint leaves, cilantro, Thai basil, garlic cloves, green onions, ginger, chili pepper flakes, lime zest and juice, rice vinegar, pinch of salt and pepper, and water. Puree until smooth.

2.) Pat chicken breasts dry and place them in a shallow casserole dish. Gently lift the skin of the chicken and push some of the marinade between the skin and the meat. Lay skin back down and pour the rest of the marinade over the outside of the chicken. Cover with foil or plastic wrap and place in the fridge. Leave for 24 hours.

3.) When ready to cook, turn one side of an outdoor grill to medium heat, oil the grates, and close the lid. When the entire grill has preheated, lay chicken breasts, skin-side down, on the side of the grill that has no direct heat. Close lid and allow to cook for about 10 minutes. Turn chicken and allow the other side to cook for another 10 minutes, or until chicken is completely cooked through. (Check by checking the juices and seeing if they run clear, or by checking an instant-read thermometer that reads 165 degrees Fahrenheit.)

4.) Remove chicken from the grill and allow to rest for 5 – 10 minutes.

5.) Serve and enjoy!

Not Your Average Boiled Beets

Originally published on July 23, 2014

Take any vegetable, boil it for a good 45 minutes, and when you remove it from the water you’re pretty much guaranteed that it’s going to be flavourless and completely boring, right? Well, that might be true for most vegetables, but when you’re talking about beets, it’s a whole other story. Especially when you (once again) skip the grocery store and head to a Farmers’ Market to get them. Trust me, it will be well worth any extra effort you took to get there once you’re sitting around your table with the most delicious produce you’ll find, and we can only do it for a couple more months before we’re back to depending on the big chains. So, we may as well take advantage now.

But oh yes, back to the beets. Once you take them out of the piping hot water, take a slice off one and just try it. You will have never had anything so delicious, so tender, and so sweet! I’ve had beets before but I couldn’t believe the sweetness of these particular beets! You could serve them just like that, and they’d be a perfectly beautiful side to any meal, or you can use just a few ingredients to jazz them up a little bit. Either way, these are really, really good.

Ingredients:

6 medium-sized beets 
3 cloves garlic, whole and peeled 
1 green onion, chopped (I used the green and the white) 
2 tablespoons balsamic vinegar 
2 tablespoons olive oil 
Salt
Pepper

Directions:

1.) Place the beets and the garlic cloves in a pot and cover with water. Place them on the stove over high heat and bring to a boil. Lower heat to a low boil, and cook for approximately 45 minutes, until the beets are tender. Remove the garlic and the beets to a plate and allow to cool slightly.

2.) Once the beets have cooled enough that you can handle them, slip their skins off (this will be very easy to do once they have been cooked.) Slice the beets in about 1/4″ to 1/2″ slices and place them in a serving bowl. Chop boiled garlic and add that to the beets, along with the green onion, balsamic vinegar, olive oil, and a pinch of salt and pepper. Toss, taste, and adjust seasoning if necessary.

3.) Serve and enjoy!

Meatloaf with Bacon Gravy

Originally published on July 25, 2014

I love meatloaf. I mean, I love love love meatloaf. I don’t even know why I love it so much, really. Maybe it’s because I grew up on it and my grandma knew her way around a good meatloaf. Maybe it’s because you can do so much with it, and still keep true to the basic foundations of the dish. Maybe it’s because every time I make it, I think about that old King of Queens episode where Carrie says, “The one good thing about being married to Doug is that you get real good at shaping meat into a big pile.” Truthfully, I think there’s just somuch to love about it, I can’t see why anyone wouldn’t. Especially when you add bacon and gravy not just on the side, but inside the actual loaf itself.

Ingredients:

2 pounds ground beef 
1 onion, diced and divided 
3 cloves garlic, grated or minced 
1 cup bread crumbs 
4 cups gravy, divided (I used leftover gravy from the brisket I had made the night before, but you can make your own or use packaged) 
1 egg, lightly beaten 
2 teaspoons balsamic vinegar 
2 tablespoons fresh thyme
2 tablespoons fresh rosemary, chopped 
6 slices bacon, chopped
1 Portobello mushroom, diced 
2 tablespoon vegetable oil, divided
Salt 
Pepper

Directions:

1.) Preheat oven to 350 degrees Fahrenheit and lightly oil a loaf pan.

2.) Place one tablespoon vegetable oil in a skillet over medium heat. When hot, add chopped bacon and cook until all pieces are brown and crisp. Remove to a plate lined with paper towel and set aside. Reserve bacon fat in the skillet.

3.) Place bread crumbs in a small bowl and pour 1 cup of gravy over top. Stir to combine and let sit.

4.) In a large bowl combine the ground beef, half of the diced onion, garlic, egg, balsamic vinegar, thyme, rosemary, a pinch of salt and pepper, and half of the cooked bacon. Add the gravy-soaked bread crumbs. Mix to thoroughly combine all ingredients, then shape into a loaf and place in the prepared loaf pan. Brush evenly over the top one tablespoon of vegetable oil.

5.) Place meatloaf in the preheated oven and cook for 60 – 70 minutes, until loaf has completely cooked through. Then, remove from oven and allow to rest for about 10 minutes. This will help keep your meatloaf from falling apart when you move it out of the pan to slice it.

6.) While loaf is resting, prepare the gravy. Heat the bacon fat still in the skillet over medium heat. When hot, add the other half of the diced onion along with the Portobello mushroom. Stir to coat everything in the fat and then let cook for 5 – 10 minutes, until mushrooms have just started to brown and onion is soft. Then add the remaining 3 cups of gravy and and the remaining bacon pieces and stir. Allow to cook for about 5 minutes, so that all the flavours can marry, and the gravy can heat through.

7.) After meatloaf has rested, slice into 1″ slices and pour a little bit of the gravy over top. Serve the remaining gravy on the side at the table.

8.) Serve and enjoy!

Leftover Pulled Pork Sandwiches

Originally published on July 30, 2014

Last time I went home to visit my mom, I made a delicious pork tenderloin one night. Before I made it, we couldn’t decide whether I should make both pieces that were in her freezer, or just one. Because I always opt on the side of “have enough to feed an army if you need it,” I made both of them. Of course, we only ate one and at the end of the meal we were left with an entire fully cooked pork tenderloin. And the next night, we proved that you don’t always need a picnic or shoulder roast to make pulled pork sandwiches. These were the easiest ones I’ve ever made, and they were tasty too!

Ingredients:

1 fully cooked pork tenderloin 
1 cup barbecue sauce 
4 hamburger buns 

Directions:

1.) If tenderloin is cold, warm it up in a 350 degree oven for 20 – 30 minutes. Then, using two fork, pull pork apart until you have shredded the entire tenderloin. You can also pull it apart with your hands, much the same way you would with traditional pulled pork.

2.) Place barbecue sauce in a pot and heat over low-medium heat. Bring to a simmer.

3.) When both the pork and the sauce are hot, place shredded pork into the sauce and stir to thoroughly coat all of the pork in the sauce. Divide evenly among all four hamburger buns.

4.) Serve and enjoy!

Chicken Pot Pie

Originally published on July 31, 2014

I sometimes find that chicken can be a somewhat boring ingredient. I mean, it doesn’t really have a whole ton of flavour on its own and I rarely order it in restaurants, simply because I eat so much of it at home. At the same time, it can be one of the most comforting dishes on the planet if you know what to do with it. Roasted chicken is one of my very favourite meals, and in the past I’ve called it the ultimate comfort food (and I still do!) Aside from just comfort, roasted chicken is also great for leftovers. The bones can be used for chicken stock and the meat can be used for just about anything. This chicken pot pie is one of my go-tos.

Ingredients:

2 9″ flaky pie crusts 
3 cups roasted chicken, cubed 
1 large carrot, diced
2 stalks celery, diced
1 onion, diced
2 cloves garlic, sliced
2 tablespoons butter
2 tablespoons flour 
4 cups chicken stock 
2 tablespoons olive oil
2 tablespoons dried oregano 
2 tablespoons dried thyme
1 egg, beaten lightly with 1 tablespoon of water
Salt 
Pepper 

Directions:

1.) Preheat oven to 400 degrees Fahrenheit.

2.) Heat 2 tablespoons olive oil in a large skillet over medium heat. When hot add the diced carrot, celery, onion, and garlic. Stir to coat everything in oil and then saute just until vegetables begin to soften, about 5 minutes. Add the roasted chicken, the oregano, and the thyme. Stir to combine everything.

3.) Add the 2 tablespoons of butter to the skillet and allow to melt. Sprinkle the flour over top and then mix so that everything becomes lightly coated in flour. Allow to cook for 2 minutes.

4.) Slowly whisk in the chicken stock, making sure there are no lumps as you pour in the stock. Bring entire mixture up to a simmer. Taste, add salt and pepper, and taste again. Adjust seasoning if necessary and remove from heat.

5.) Roll out the pie crust so it’s about 1/4″ inch thick. Using a cookie cutter or rim of large glass, cut out circles and press them, one by one, neatly into the muffin tin. Press them to the sides a little bit as you do. Using a fork, make small holes at the bottom of each small pie crust. This will help it bake evenly and will prevent it from bubbling up in the oven. Roll out the second pie crust and again with a cookie cutter, cut out circles, hearts, stars, or any other shape that you like.

6.) Ladle the chicken pot pie mixture into the pie crust in the muffin tin, making sure you leave about 1/2″ border of crust above the pie filling. The mixture will expand slightly, and you want to make sure the mixture doesn’t overflow.

7.) Place one shape you’ve cut out with a cookie cutter onto each of the small chicken pot pies in the muffin tin. Brush the shape, as well as the edges of the pie dough, with the egg wash you’ve made.

8.) Place in the preheated oven and bake for 25 – 30 minutes, until the filling is hot and bubbling and the pie crust is golden brown.

9.) Serve and enjoy!

Crispy Chicken Caesar Salad

Originally published on August 1, 2014

Chicken fingers don’t last for very long in my house. I have two children who are like finger monsters and eat them just about any chance they get. But I also have a husband with a very limited palate (I don’t know, is that a nicer way to say he’s picky?) and my homemade chicken fingers top his list of favourites. So while I don’t typically have chicken fingersleftover after dinner, when I do, I like to do more with them than just reheat and serve. With this crispy Caesar salad recipe, you should too.

Ingredients:

4 – 8 chicken fingers
1 head of Romaine lettuce 
1 cup store bought or homemade croutons
3 slices bacon, chopped
1/2 cup finely grated Parmesan cheese
Lemon slices, for garnish 

For the dressing:

1 head of garlic 
2 tablespoons olive oil 
1 cup mayonnaise
1 tablespoon anchovy paste 
3 tablespoons finely grated Parmesan cheese
1 teaspoon Worcestershire
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt 
Pepper 

Directions:

1.) Preheat oven to 400 degrees Fahrenheit. Chop the top off the head of the garlic, drizzle with the 2 tablespoons of olive oil and wrap in aluminum foil. Place in the preheated oven and roast for 45 minutes to an hour, until the cloves are soft and golden brown.

2.) While garlic is roasting, prepare the rest of the salad. Place chopped bacon in a skillet over medium heat. Cook, stirring occasionally, until bacon is crisp. Move to a plate lined with paper towel and set aside.

3.) When garlic is just about done roasting, place chicken fingers on a baking sheet and pop them into the oven for just a few minutes to warm them through.

4.) Remove garlic at the end of the cooking time and unwrap from foil. Over a bowl, squeeze the garlic cloves out of its skin and mash them slightly. Add mayonnaise, anchovy paste, 3 tablespoons Parmesan cheese, Worcestershire, Dijon mustard, and lemon juice. Stir to combine all ingredients, taste, and add salt and pepper to taste.

5.) Bring the entire salad together. In a very large bowl, place the Romaine lettuce and salad dressing and mix to combine very well. Add in the bacon, the Parmesan cheese, and the croutons and mix once again. I like to do it this way because I want the bacon and croutons to just be “kissed” by the dressing, and not drenched in it. Place the salad in a large serving bowl or on a large serving platter.

6.) Remove chicken fingers from the oven and place directly on top of salad in a decorative way. Add lemon garnishes, if using.

7.) Serve and enjoy!

How to Make Homemade Croutons

Originally published on August 2, 2014

So you’ve purchased a beautiful loaf of Italian or French bread to sop up your spaghetti sauce one night, and now you’re left with half a loaf that you just don’t know what to do with. Well, you could just continue buttering it and serving it as a side to any dish, but you could also do something a little more interesting. You could turn it into croutons for your next Caesar salad, soup, or even panzanella salad.

A word about croutons though. While you can add just about any seasoning and spice that you choose, do not forget the garlic! I did one night when I had my in-laws over for dinner and my father-in-law brought up the garlic-less croutons for the rest of the evening (he’s a big kidder, that one.) So whether you use roasted garlic, garlic powder, or just mince some into the bread while it’s cooking, for the love of God, do not forget this all-important ingredient. And to be honest, it really does make them taste a lot better.

Ingredients:

1/2 loaf Italian or French bread, cut into cubes
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons garlic powder
1 tablespoon onion powder
Salt
Pepper

Directions:

1.) Melt butter and olive oil together in a large skillet over medium heat. When melted, add cubed bread and toss to coat as much of them in the fat as you can (you won’t be able to cover every corner so don’t worry about this too much; just get as much as you can.) Sprinkle with garlic powder, onion powder, salt, and pepper, and toss. Cook until the croutons become golden brown and crunchy, tossing every once in awhile to cook evenly.

2.) Serve, use, and enjoy!

Mango and Corn Salsa

Originally published on August 4, 2014

I’ve lived in a lot of different places during my life. From small towns to big cities, I’m starting to think that I’ve done them all, and I love it. Because of this somewhat nomadic lifestyle of mine, I’ve been able to see what different regions have to offer, and there’s been something specific I’ve loved about each one. Currently, I’m in Perth, Ontario and I have to say, this farm country has the best sweet corn I’ve ever tasted. Best of all, it’s in season right now!

When I first got here a little over a year ago, I heard so much about this sweet corn, and how I’d never find anything else like it. And I have to admit, I was a bit skeptical. Really? I mean, it’s corn. What does it have that all the other ears of corn I’ve tasted in my life didn’t? I soon found out, it does have something a little bit special. And it is in fact some of the sweetest, juiciest corn I’ve ever tasted. It wasn’t long before I was spending the summer hunting down the stuff to turn it into grilled corn, corn casserole, and corn chowder. But I still like it best when it’s left raw, as it is in this mango and corn salsa I created. I tell you, after serving this with chicken or fish, I take the whole bowl and start eating it up with a spoon.

Ingredients:

3 ears of sweet corn 
1 mango, cut into a small dice
1/2 cup cucumber, cut into a small dice
1 green onion, sliced
Zest and juice of one lime
Salt
Pepper

Directions:

1.) One by one, place the flat end of each ear of corn onto a cutting board. Starting at the pointy end of the ear and moving down towards the flat base, run a sharp knife along the cob, so that the kernels come loose as you do. Repeat with remaining ears of corn.

2.) Place corn in a large bowl and add mango, cucumber, and green onion. Sprinkle salt and pepper over top, and then zest and juice lime over top. Stir to combine all the ingredients and then you can have it sit in the fridge for an hour or two to combine the flavours, or serve right away.

3.) Serve and enjoy!

Panzanella

Originally published on August 5, 2014

When I first heard of this thing known as bread salad, or “panzanella,” I didn’t know quite what to make of it. I guess that’s par for the course with me, as I might be the only person I know that doesn’t like croutons on my Caesar salad. But, getting through hard crunchy bits that hurt my teeth aside, if you put a bunch of bread in a bowl and then pour dressing over top of it, wouldn’t the bread go soggy? And who wants to eat a bowl of soggy bread? Nonetheless, it was a dish that interested me, and it is Italian after all – a food type that has a very special place in my heart. So I had to give it a try. I don’t know how it happens, but the bread doesn’t manage to get all that soggy. You may get a piece every now and then that does, but for the most part, your croutons will stay crispy and being a big fan of salads, I have to say that this is one that is truly delicious!

Ingredients:

4 cups croutons
2 large tomatoes, diced 
1 red bell pepper, chopped in a large dice
1 green bell pepper, chopped in a large dice
2 green onions, sliced
1 cup basil leaves, torn
3 tablespoons capers, drained

For the dressing:

1 teaspoon minced garlic
1/2 teaspoon mustard
3 tablespoons white wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:

1.) Start by making the dressing. Place the garlic, mustard, white wine vinegar, olive oil, salt and pepper in a blender. Blend for a minute or two, until all ingredients are fully incorporated.

2.) Place the croutons, tomatoes, bell peppers, green onions, basil leaves, and capers in a large bowl. Pour the dressing over top and mix to thoroughly combine.

3.) Serve and enjoy!

Zucchini Sticks

Originally published on August 6, 2014

You can expect to see a lot of zucchini recipes on the site in the next few weeks. That’s right, it’s zucchini season! And while this vegetable can be somewhat pricey in the grocery stores, if you can find a farmers’ market or a vegetable stand, they typically sell for about a dollar apiece. (And they might be cheaper at the grocer’s now, I just rarely even look at them when I’m in there during the summer months.) Remember when you’re choosing a zucchini to choose one that’s small to medium in size. The bigger they get the woodier they get, and they start to lose a lot of their flavour.

Ingredients:

2 small green zucchini, cut in half and then quartered 
1 large egg
1/4 cup bread crumbs
1/4 cup panko
1/4 cup Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder 
1 teaspoon paprika
1/2 teaspoon cayenne pepper
Salt
2 tablespoons olive oil 

Directions:

1.) Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with aluminum foil. Spray the foil with non-stick cooking spray.

2.) In a large bowl combine the bread crumbs, panko, Parmesan cheese, garlic powder, onion powder, paprika, cayenne pepper, and salt. In a separate bowl, beat the egg lightly.

3.) One by one, dip the zucchini pieces into the egg, coating entirely. Then drop them into the bread crumb mixture and turn to fully coat. As you’re finished breading, place the zucchini sticks onto the prepared baking sheet. When all zucchini has been breaded, lightly drizzle with olive oil.

4.) Place in the preheated oven and bake for 5 before turning and baking for another 5 minutes on the other side.

5.) When zucchini is finished baking, remove from oven and sprinkle lightly with a bit more salt.

6.) Serve and enjoy!