EASY Garlic Chicken

I had chicken and almost nothing else in my house last week one night.  I wanted to do something flavourful but didn't want to go to the store.  This actually turned out quite well and I've made it twice now since trying it.  Super easy- but beware, people will be able to smell it on you all night.

Ingredients:

4 boneless skinless chicken breasts or up to 8 thighs (any more and increase the sauce)
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
splash of chicken broth
italian seasonings
salt/pepper

Directions:

Season your chicken with salt, pepper, and italian seasonings (whatever you have on hand).
Sear your chicken in a hot pan with olive oil then set aside in tinfoil lined baking pan.
Lower the heat to LOW on your pan, add a little more oil and sauce your garlic until nice and fragrant- be very careful not to burn.
Remove from heat and add brown sugar, the splash (very little) of broth and a little s/p.
Pour over chicken and place in a 450 degree oven to finish cooking.

Baked Mustard Lime Chicken

From this site: http://www.elanaspantry.com/baked-mustard-lime-chicken/

I love this recipe- so simple yet so bold; so easy yet impressive enough for company.  I managed to take pictures of the prep but after marinating I came back, got into the groove of cooking, and it wasn't until we were half way through that I realized I never took a picture of the end result.  Oh well...go look at the picture on the site I got the recipe from.
I wouldn't suggest skin on chicken for this recipe and if you use bone-in make sure to increase the cooking time.  Recipe is still good if you only have a few minutes for marinating.

Easy, delicious, flavour forward!

Ingredients:

• 1 pound skinless boneless chicken breast or thigh
• ½ cup fresh lime juice (it took me about 3 limes)
• ½ cup fresh cilantro or parsley, chopped (parsley is my favourite)
• ¼ cup dijon mustard
  
• 1 tablespoon olive oil
  
• 1 tablespoon chili powder
• ½ teaspoon sea salt
  
• ½ teaspoon pepper

Directions:

1. Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor (I used my magic bullet)
   
2. Pulse until ingredients are well combined
3. Rinse chicken breasts, pat dry and place in a baking dish
4. Pour marinade over chicken, cover and refrigerate for at least 15 min-6 hours 
5. Bake at 350° for 18-20 minutes uncovered (bone-in increase to 35-40), or until an instant read thermometer reads 165°
6. Serve with extra sauce spooned over top

Marinade

Marinated chicken

Banh Mi

If you've heard or know of Banh Mi then this post title should have brought a smile to your face.  Banh Mi sandwiches are delicious.  Here's one variety I've tried at home myself now.

Pork Meatball Banh Mi with Vietnamese Pickled Vegetables and Hot Chili Mayo

-pork meatball recipe found here
-pickled veg recipe found here

Ingredients:

Hot Chili Mayo:

• 2/3 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon hot chili sauce (such as sriracha)

Meatballs:

• 1 pound ground pork
• 1/4 cup finely chopped fresh basil
• 4 garlic cloves, minced
• 3 green onions, finely chopped
• 1 tablespoon fish sauce
• 1 tablespoon hot chili sauce (such as sriracha)
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon freshly ground black pepper
• 1 teaspoon coarse kosher salt

Pickled Vegetables:

• julienned carrots 
• julienned cucumber
• julienned daikon
• 1 c sugar
• 1 c water
• 1 c rice vinegar
• 2 tsp salt

Directions:

Hot Chili Mayo:

-mix everything together, chill until ready to use

Pork Meatballs:

-Line rimmed baking sheet with wax paper. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. Cover and chill so they can set up- but let them sit on counter to come to room temperature about a half hour before cooking them.  Mine only sat in the fridge for like 30 minutes.

-Preheat oven to 350°F. Heat oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and carmelized all around, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.  Mine were in the oven for like 15 minutes while I got other things ready for dinner.

Pickled Vegetables:

-disolve sugar and salt in the liquids and then put the vegetables in to pickle for 1-5 hours.  I would even suggest less sugar...I thought they needed a little stronger of an acidic punch when I tried them.  The site provided up top gives step by step instructions.

Sandwich:

-Submarine bun+mayo+meatball+cilantro+vegetables=delicious!

Chewy Chocolate Chip Oatmeal Cookies

This is my go to chocolate chip oatmeal cookie recipe.  I didn't take picutes- mostly I just want to be able to easily find the recipe when I want to use it.  No substitutions here- just yummy cookie goodness!

1 c butter
1 c brown sugar
1/2 c white sugar
2 eggs
2 tsp vanilla
1 1/4 c flour
1/2 tsp baking soda
1 tsp salt
3 c oats
1 c chocolate chips

325
12-14 mins
ungreased cookie sheet

Sweet Potato Latkes

Inspired from a recipe shown on The Chew.  Very important to get as much liquid out of your grated vegetables/fruit as possible.  Great as a side to dinner or breakfast.  We love having them with poached eggs on a breakfast for dinner night. 

Note: when poaching eggs add a tbsp of vinegar to your water to help your egg whites stay together

Note: when shallow frying anything, keep your heat around medium and you will know it is hot enough to start cooking when bubbles form around the base of your wooden spoon when you touch it to the bottom of the pan. 


Ingredients:

1 sweet potato
1/2 onion
1 apple
2 egg whites lightly beaten
1/4 Cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper

Directions:

Drop by spoonful in a small layer of oil (shallow frying) in a pan on medium heat.  Flip after a few minutes.  Remove to a paper towel to sop up some of the extra oil and sprinkle with a little finishing salt while still hot.

PS- I have tried it with yam and sweet potato.  Sweet potato is by far the better tasting root for this recipe.  I didn't like the yam version at all.

Quinoa Cakes

Jalapeno Cheddar Quinoa Cakes

This recipe was adapted from THIS site.  I made a non vegan version but if vegan is what you're looking for, check out the site.  Really yummy.  I served them with a garlic aioli (3 garlic cloves minced, 1/3 c mayo, juice from half of a lemon or lime, salt/pepper). 

Ingredients:

2 cups cooked quinoa (cooled)
1/4 cup flour
2 eggs, beaten
1/2-3/4 cup Cheddar Cheese
salt to taste (about 1/2 tsp)
pepper to taste (about 1/2 tsp)
1/2 tsp paprika (or you can use chili powder)
1/4 tsp cayenne pepper
 2 tbsp fresh chopped cilantro
1 chopped, de-seeded jalapeno pepper

Directions:

Mix everything together.  Drop by 1/2 cup full in a hot pan with some olive oil.  Sear on both sides then transfer to a 350 oven on a cookie sheet lined with parchment paper...for like 10 minutes or so.
(I didn't take a picture but because I altered the recipe, mine ended up looking more like quinoa cake from the site provided for the recipe below-Quinoa Burger)


Quinoa Burger

I made these a while back in a big batch and froze them for lunches in packets of 2.  They are less than 150 calories each.  Super yummy- I usually melted a little cheese on top and ate them with a little sour cream! From THIS site.

Ingredients:

2 rounded cups cooked quinoa, cooled

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1/2 teaspoon black pepper

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon garlic powder

Olive oil for frying

Directions:

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 5 minutes on each side.   Makes approx. 14 burgers.

Southwest Quinoa Salad

I love Southwest flavours and I'm always trying to find more salads that encorporate those flavours.  Here's a really delicious and healthy one featuring quinoa (from where else? Pinterest: here).  I've started buying my quinoa at Costco- 4 lbs (or 1.8 kg) for $10.  Let me know if you have found a better deal.

Ingredients:

• 1 cup dry quinoa, rinsed
• 1 tbsp oil
• 1 3/4 cup water
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks
• handful cherry tomatoes, halfed (or some diced regular tomato)
• 1/2 red onion, diced (I find raw red onion too aggressive for my taste, so I substituted green onion)
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced
• 2 limes, juiced
• 1 tsp cumin
• 1 tbsp olive oil
• 1 small clove garlic, minced
• salt and pepper, to taste
• 1/4-1/2 tsp on chili powder, optional

Directions:

1. Warm the oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer on low with a lid on for 15-20 minutes. 
2. Transfer cooked quinoa to a bowl and fluff.
   
   

   

   Cooked, fluffed quinoa

3. Chop veggies and make dressing. Prepare the dressing by combining the lime juice, oil, cumin, garlic and salt/pepper. Whisk it aggressively. Adjust seasoning as necessary.
   
   
   
   
   
   
4.  Add all the remaining ingredients, including the dressing and beans, and mix. Adjust seasoning if necessary. Serve with tortilla chips.  We also sprinkled cheese on top, but if you omit that it's vegan friendly.  It's also gluten free- our tortilla chips were made from corn.  If you're not concerned about the vegan label it's great as a side to some grilled protein as well.
   
   
   
   
   

(We got 2 servings plus my 10 month old daughter's serving, plus 2 more left over servings...which we may have eaten later that night.  So much for a ready to go lunch...)

HUSBAND AND BABY APPROVED!