Skinny Chicken Marsala

I came across this blog looking for chicken recipes I could make for clients that was a bit different. This one caught my eye. It doesn’t look too difficult and the end result looks amazing.  I am going to try it out this weekend for myself. I love the richness of the colour and the fact that each chicken breast is sliced in half into cutlets makes it that much more appealing. It basically doubles the quantity ;-).  Click here to go to the site for the recipe.

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Check it out!

The photo is from the website Grandbabycakes

Braised Chicken Thighs

One of my food clients requested braised chicken thighs for a dinner. I didn’t remember making this dish before but though “how hard can it be?”

It was super simple in actual fact and the result was a very tasty dish layered with flavours.

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Ingredients (feel free to add anything you like to this – I used what was in the fridge)

1 tbsp of olive oil

Sliced mushrooms (1 pint container)

Carrot pieces – cut or slice anyway you like – about 20 small pieces

Rice – enough for 4 people

6 chicken thighs – boneless and skinless

¼ cup of sherry

Salt and pepper to taste

A dash of oregano

A dash of basil

2 chopped garlic cloves

1 onion thinly sliced (cut in half and slice each half)

Sprinkling of brown sugar (about 1-2 tbsp)

¼ cup of chicken stock mixed with a tbsp of flour (stir till combined)

Chicken stock – enough to cover chicken in pan – approx. ½ – 1 cup

 

Directions

Season chicken with a bit of salt and pepper. In a frying pan sauté chicken thighs till lightly browned on each side.  No need to over cook as they will be braising for a while.

Take chicken out of pan and add onions. Sauté them till they start to get a bit brown then add mushrooms, garlic and carrots. Add flour and water mixture and then add the sherry. Stir till mixed and then put the chicken back in the pan. Cover chicken with vegetables and liquid then add chicken stock to just cover the chicken. Add the oregano and basil and brown sugar. Cover and simmer for about 45 minutes to an hour adding chicken stock if it gets to low. Chicken may start to fall apart but that is even nicer.

Make the rice while the chicken is cooking. You can use either white or brown rice as desired.

Cheese, Arugula, Prosciutto and Chicken Pizza

I had a craving for arugula and prosciutto pizza. Mostly because I had the ingredients and I love the taste of arugula. Originally this was to just be cheese, arugula and prosciutto but I had a couple of chicken breasts that needed to be cooked so I just baked them and sliced part of one for the pizza (The rest will be left overs).

I have also made this as an appetizer without the chicken and cut into small pieces.  Pretty yummy – I used a creamier cheese for that evening (Port Salut).

This was so easy to make and 20 minutes in the toaster oven and I got two meals out of it. (Dinner and lunch the next day).

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Here is the process I followed:

1 stone baked crust (store bought – so many types – just pick one you like or by all means make your own!)

I only had old cheddar cheese on hand so I used that and just cut thin slices to basically cover the base of the crust

A large handful of baby arugula (looks so pretty) spread over the cheese

3 pieces of prosciutto torn apart and scattered over the top.  This alone makes a delicious pizza but I had the chicken so…

Thin slices of chicken breast cooked to cover the top of the pizza

Bake at 375 for about 20 minutes until the crust gets a bit crispy (I cooked it in a toaster oven)

Enjoy!

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Dinner at the Neighbours

A couple of weeks ago I was invited to dinner at one of the neighbours whom I had known for years but never really socialized with. Well I was definitely missing out on great people!  Pina and Dan (and another of the neighbours Mireille) put on a great spread of grilled yakitori chicken skewers with steamed vegetables and roasted tri-coloured potatoes.  What a perfect summer meal!!!  We ate outside and enjoyed great company, great food and great wine (Mireille brought a very nice wine that was just perfect with the meal. It was a white with a slight sparkle to it – “Gazela”).

Dan BBQ’d the chicken skewers brilliantly using foil to avoid burning the wooden skewers.  The meal was finished off with delicious cookies homemade by Emily (Pina and Dans daughter).  What a great evening!

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Grilled Chicken with Goat Cheese and Roasted Peppers

I’m having some friends over on Sunday night for dinner and since our weather has been so wonderful I am planning on eating outside and grilling our dinner. I wanted to try making the dish I was planning on serving first to see how it tasted. It turned out well and I think I will have this on Sunday night.

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To make this chicken dish, I just butterflied the chicken breast and put some goat cheese in the middle along with some roasted sliced red peppers. Fold it over and use toothpicks to hold it tougher so the cheese doesn’t all ooze out while you are cooking.  When it’s on the plate just drizzle some balsamic glaze (buy it in a bottle) over top. Simple.

The sweet potatoes I slice in rounds and put them in a ziplock bag with some olive oil and black pepper. Then put them on the grill and BBQ till each side has grill marks and the potatoes are somewhat soft.

 

I made a similar dish Friday for dinner with my friend Richard – just easy grilling chicken breasts and sweet potatoes.  Nothing fancy but tasted great. I just marinate the chicken breasts in a bit of olive oil, black pepper and garlic. To add a spark of flavour I add a tiny sprinkling of maple sugar on one side just to help it caramelize a bit. I love the flavour BBQ gives to food (and I love the low mess and clean up too!)

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More Party Food

In a continuation of the party I went to last weekend and catered as well – I am sharing the food that was prepared for 30 people.  First off the party was amazing – my friends Jay and Jonathan live in Cambridge Ontario and have a fabulous historic home on a huge lot so the evening was spent under a pergola on the deck and then on the grounds for a big bonfire as the evening got cooler.  Too much fun was had by all.

Last weekend I posted the stuffed dates and salad (truth be told the salad was for another event but I liked the way it turned out). This week are all of the foods I prepared.  Remember everything was to be finger food style so plates and cutlery were not a necessity.

Here was my thinking behind the choice of dishes I made. I wanted food that could be eaten with fingers (i.e. on skewers) and to cover the basics of salad, main course meat/fish, side dishes and then dessert.

The while I had the above order in mind – we put everything out together as it worked better for people to just come to the table and pick their choices.

The menu and recipes – this is a long list so stay with me on this…

First off salad skewers made with grape tomatoes, bocconcini cheese balls and chunks of baby cucumbers. Just before serving I drizzled some balsamic glaze over these skewers.

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Next on the list was smoked salmon with cream cheese on crackers with some crushed dried nori (seaweed strips) sprinkled over top.

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Then came Korean grilled beef skewers and the honey mustard chicken skewers.  Below is the recipe for the meat – the Korean Beef is now a new favourite – everyone went nuts over it.

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I did the prep work for the meat the day before and marinated for 24 hours in ziplock bags.

Honey Mustard Chicken Skewers

So the honey mustard chicken is simple – just mix about a ¼ cup of honey with about 1/4 cup of olive oil and about 4 tbsp of dijon mustard – adjust to suit your taste.  I also added a few crushed garlic cloves and some ground black pepper. I used 6 chicken breasts cut into thin strips lengthwise so there was enough to put on a skewer.

Korean Beef Skewers – I got this recipe from Food and Wine magazine but adjusted a bit:

1/4 cup soy sauce

2 tablespoons sugar

2 tablespoons dry white wine – I used the same amount of chicken broth as I didn’t have any white wine handy

2 large garlic cloves, very finely chopped

1 tablespoon toasted sesame oil

2 teaspoons crushed red pepper

1 2 1/2 pound beef flank steak, cut across the grain into thin long slices

1/4-inch-thick slices 16 scallions – I didn’t use these

Vegetable oil, for rubbing

Salt – didn’t add this either as the soy sauce had enough salt

1. Combine the soy sauce, sugar, white wine, chopped garlic, toasted sesame oil, and crushed red pepper, stirring to dissolve the sugar. Add the sliced flank steak and coat thoroughly in the marinade. Cover and refrigerate the steak for at least 4 hours or overnight. 2. Working in batches, grill the steak over high heat (I BBQ’d it) until the slices are richly browned and medium-rare, about 30 seconds per side. Put pieces on a plate and let them cool – then put them on skewers just before serving.

Next was mini turkey meatballs in a sweet chilli sauce – this is my usual baked turkey meatball recipe but just made them smaller and tossed them with a store bought sweet chilli sauce instead of tomato sauce and put some into a cup for dipping as well.

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Next on the menu was my tuna and sweet potato cakes but made mini size and a cup of 1% yogurt for dipping.

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I then thought I needed something else that wasn’t meat and what do people love more than shrimp? Again I had a craving for shrimp and chorizo sausage so that was the next group of skewers.

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These are super simple – I sautéd the sliced chorizo and put aside – next I sautéd the shrimp in some garlic and put them in a dish – then it was just a matter of putting them together on bamboo skewers (they looked better on the shorter skewers than the long ones)

The side dishes were baby stuffed potatoes where you just boil the baby potatoes, then scoop out the centre leaving a bit of potato to hold the shape and then mix crumbled cooked bacon, chives and sour cream with the bits of potato you have scooped out . Once it is all mixed just spoon it back into the potatoes.  This was quite finicky but tasted good in the end so worth while.

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Last of the main course food was grilled asparagus wrapped in prosciutto.  Simple and easy – just toss the asparagus in olive oil, then grill them (I did them on the BBQ) and then wrap a couple of stalks in a piece of prosciutto and you are done.

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Finally dessert – you saw the dates in my last post (I will put in again just so you see them). I put fresh fruit on skewers so they could be taken away from the table and you got several pieces at one without a mess. Each skewer had a slice of pineapple, a green grape, a strawberry, a purple grape and a raspberry.  You can make these with any fruit you like.

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And there you have it the whole party in food.  What I am not showing is the amazing evening we all had.  Great company, kudos to the hosts and all I can say is “when is the next party”?

 

 

 

 

 

 

 

Summer BBQ Dinner

I know you must be getting tired of my raving about Ted and Judy’s cooking but trust me if you were eating their food you would never tired of it!  Last week I was there for dinner on a lovely cool spring/summer evening and Ted BBQ’d simple chicken breasts and asparagus along with fingerling potatoes. Inside a fabulous lush salad was made by Judy with a dressing made by their son Jonathan (apple doesn’t fall far from the tree in that family).

Simple meal but so tasty and cooked to perfection.  Moist chicken (albeit large – which of course just means left overs for me ;-)), Judy found something called seaweed asparagus (think that was what it was called). Tiny little shoots that look like mini asparagus but grown in the sea so quite salty.  She par boiled them and let them soak for awhile and the salt level came right down.  Very much a sea salt flavour as opposed to the stuff you shake on food though – so delicate).

For the potatoes – Ted roasted them on the BBQ then we added the softened garlic that was cooked with them and I mashed it and put it back over the potatoes which Ted then did a light “smash” too to create what you see below.

The sea asparagus was sprinkled over the chicken and the salad provided for a very green and healthy looking delicious dinner.  No surprise there – I figured I have never had a meal there that wasn’t wonderful – okay maybe the company has something to do with it too but truly the food is always amazing – such creative cooks – very inspiring.

 

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Quinoa Crusted Chicken Strips with BBQ Honey Mustard.

Came across this recipe and it looks delicious. Can’t think of a child that wouldn’t like it either.  Check it out. (Photo credit to author of the blog half baked harvest)

Quinoa Crusted Chicken Strips with BBQ Honey Mustard..

Vietnamese Buns

My cousin Tamara was in town recently and that means we get to indulge in Asian flavours as we both love that style of food. This night we went to our neighbourhood Vietnamese hangout called Pho Huo’ng. The restaurant is on the corner of Pacific Ave and Dundas St. West and is a real local spot in the Junction. The restaurant is always busy but we always manage to get a table as the turn over is quite fast.

When you sit down they hand you menus and an order sheet where you write  down what you want.  The waiter swoops back and picks up your order, brings you a lovely tea and within 5 minutes your order arrives – fresh and delicious.

This night I had the lemongrass chicken bun and Tamara had the grilled chicken and pork with a spring roll bun.  Oh so good!!! Including tip and tax the meal is between $9-$10.  How can you go wrong?

For those not familiar with what a “Bun” is – it is “everything in a bowl” – fresh steamed rice noodle vermicelli on the bottom with sliced cucumber, sliced lettuce, bean sprouts, pickled carrots along with whatever grilled protein you order. You pour a vinaigrette over top that is a bit sweet and a bit tangy. Then you dig your chopsticks into it and enjoy.

Highly recommend this restaurant!

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Chicken Wrapped Asparagus

The other day I was rummaging around my freezer figuring out what to make for dinner. I found a tray of thin chicken breasts that were like scallopini. I remembered I bought them on sale for less than $4 (when I see sales like that I stock up and vacuum seal them). I also had a fresh bunch of asparagus sitting in the fridge. I knew I wanted to make something that incorporated both ingredients and then I remembered I also had some low fat old cheddar cheese (not old as in time spent in my fridge but old as in flavour 😉 )

I thought “how about wrapping the asparagus in the chicken lined with some cheese for extra flavour!”

Defrosting the chicken didn’t take long and here is how it turned out.  I got 4 wrapped pieces which is 4 meals along with a salad.  Not bad for a total of about $6 -$7 dollars. They looked great and where tasty too.

chicken wrapped asparagus

Ingredients:

2 Boneless skinless chicken breasts thinly sliced and pounded (or buy them this way as I did)

½ – 1 lb of asparagus

Old cheddar cheese thinly sliced (or any cheese of your liking – goat cheese would work well too – I just used what I had on hand – use 1-2 slices per roll – it will leak out a bit but who doesn’t like melted cheese?)

Pepper to taste

1 Tbsp olive oil

Directions:

Lay a slice of chicken breast flat on a plate or piece of parchment or any type of sheet/board – I have a bunch of those thin plastic cutting boards. Lay down 1-2 slices of cheese (or spread goat cheese) per piece of chicken. Place about 4-5 stalks of asparagus trimmed (it can stick out the bottom and top) and roll the chicken and cheese around the asparagus. Hold together with a toothpick or two – remember to remove these before serving.

Place roll in heated frying pan with the olive oil an sear all around. Once chicken is lightly browned or cooked outside all around, place pan in oven at 350 degrees (F) for 15 minutes. This will finish the cooking and make sure the asparagus is also cooked nicely. Remember ovens vary so if you need a few minutes longer then leave it in for about 20 minutes – shouldn’t need any longer though.

Remove from the pan and serve.  This whole dish took 30 minutes from start to finish. Now thats what I call “Cheap and Cheerful”!