Roasted Chicken with Potatoes and Kale

Recipe modified from original at foodandwine.com.

Even though I love cooking, sometimes it's the best when you make a deliciously healthy dinner that took next to no work at all. This is that recipe. It's healthy comfort food that takes very little prep time.

What you'll need

1 bunch of kale, stems and inner ribs removed, and chopped into large pieces

1 1/2 lb baby Yukon Gold potatoes, halved

1 medium onion, thinly sliced

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

6-8 chicken thighs, skin on, bone in

1 tsp paprika

Lemon wedges for serving

How to

1.  Preheat oven to 450°F. In a large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.

2.  Season the chicken with salt and pepper, sprinkle with the paprika and set on top of the vegetables.

3.  Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. 

4.  Transfer the chicken to plate and spoon the vegetables alongside. Serve with lemon wedges. 

Peanut Thai Chicken Salad

Dressing recipe from Smells Like Home

I worked at Saucer's Cafe for years and still to this day one of my favourite dishes is the Thai chicken salad. So, when I found this dressing recipe, I thought I'd try and create a version for me to eat at home. It was successful! This dressing has a ton of flavour and the perfect amount of spice. Play with the veggies and make this salad how you like it. I would have loved to add bean sprouts, but they were out at the grocery store. Instead I added snap peas, which I may even like better. 

What you'll need

Small head of romaine lettuce, washed and chopped

2 carrots, made into ribbons using a vegetable peeler

1 handful of snap peas (sliced in half if you prefer)

1 yellow pepper, washed, seeded and sliced

150 grams vermicelli noodles, cooked according to package directions and cooled

1/4 cup salted peanuts

5-6 skinless, boneless chicken thighs

skewers (soaked in cold water if wooden)

For the dressing:

1 cup sweet chili sauce
1/2 cup rice wine vinegar
1/2 cup coconut milk
4-6 tbsp light brown sugar (add to your taste)
4 garlic cloves, finely minced
1 tbsp grated fresh ginger
3 tbsp peantu butter
1 tbsp low-sodium soy sauce
2 limes, juiced

How to
1.  For the dressing: Whisk all of the ingredients together in a small saucepan over medium heat until smooth. Allow the mixture to come to a simmer and cook for 3-4 minutes until thickened. Remove the pan from the heat and let the dressing cool for 10 minutes.

2.  Slice each chicken thigh into 2-3 thin strips. Thread onto skewers. Using about 1/4 cup of the dressing, brush dressing evenly over the chicken skewers. Grill on the BBQ over medium-high heat, flipping once, until chicken is cooked through.

3. Split the lettuce onto 4 separate serving dishes, top with carrots, snap peas, yellow pepper, and vermicelli noodles. Drizzle a few tbsp of dressing over each salad. Top with 3 skewers of chicken and peanuts.

Slow Cooker BBQ Jerk Chicken

Recipe adapted from Bakers Royale.

I love jerk chicken, so when I found this recipe I was very excited. This chicken is flavourful and fresh, especially with the lime juice squeezed over top. I've found that my favourite BBQ chicken recipes are often cooked in the oven first and then grilled slightly afterwards to make it crisp. When I found this recipe follows the same concept except uses a slow cooker, I was quite happy to have a reason to retire the oven in my air-conditioner free house! It worked great and my house stayed a few degree's cooler.

What you'll need

8 scallions, coarsely chopped

1/4 cup vegetable oil

2 jalapenos, stemmed and seeded

1 (1-inch) piece fresh ginger, peeled and sliced 1/4 inch thick

2 tbsp molasses

3 garlic cloves, peeled

1 tbsp thyme

2 tsp allspice

1/4 tsp cardamom (optional)

1 tsp coarse salt

4 lbs chicken pieces (breasts and thighs), bone-in, skin-on

lime wedges for serving

How to

1.  Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, allspice, cardamom and salt in a food processor or blender and puree. Transfer 1/2 cup of mixture to slow cooker; reserve remaining mixture.

2.  Add chicken to slow cooker and coat evenly with scallion mixture. Cover and cook until chicken is tender, about 4-6 hours on low.

3.  Heat BBQ to medium-high. Brush the skin side of chicken with half of the remaining scallion mixture and place on the grill skin side down. Grill until slightly charred and crisp, about 5 minutes. Brush the other side of the chicken with remaining sauce and flip the chicken, grilling until the under side is charred and crisp, about 5 minutes. Serve with lime wedges. 

Easy Chicken Stir-Fry

Recipe modified. Original recipe by Canadian Living.

I have a few different go to stir-fry recipes because I find when you have a bunch of vegetables that you don't know what to do with, it's always the easiest thing. Like usual, I didn't follow the recipe exactly. The original recipe called for carrots, a green pepper, mushrooms and bean sprouts. I just used what I had on hand. That's the wonderful thing about stir-fry's!

Here is a handy tip. If you're like me and you never end up using all the ginger you buy, here's a great way to keep it longer and always have some on hand when you're in a bind. Peel the ginger and wrap it tightly in plastic wrap. Keep it in the freezer and when you need some, simply remove the plastic wrap and grate off (from frozen) the amount you need. This has come in very handy and I'm no longer throwing out dried out ginger!

What you'll need

4 skinless, boneless chicken thighs 

2 tbsp vegetable oil

1 tsp minced fresh ginger

3 cloves garlic, minced

1/2 a red pepper, seeded and chopped into bite size pieces

1/2 a yellow pepper, seeded and chopped into bite size pieces

15 sprigs of asparagus, ends removed and chopped into thirds

1/4 tsp pepper

2 green onions, thinly sliced

1 tsp toasted sesame seeds

Sauce:

1/2 cup chicken broth

2 tbsp soy sauce

1 tbsp rice wine vinegar

2 tsp corn starch

2 tsp sesame oil

1/4 tsp hot pepper sauce

How to

1.  Trim any excess fat from the chicken and cut into bite size pieces. In a wok or large skillet, heat half the oil over high heat; stir-fry the chicken until no longer pink inside. Transfer to plate.

2.  Add remaining oil to wok; stir-fry ginger and garlic for 1 minute. Add the red and yellow peppers, asparagus and pepper; stir-fry for 1 minute. Add 1/4 cup water; cover and steam until vegetables are tender-crisp, about 4 minutes. 

3.  Meanwhile, to make the sauce, whisk together chicken broth, soy sauce, vinegar, cornstarch, sesame oil and hot pepper sauce; pour into centre of wok and boil, stirring until thickened, about 2 minutes. 

4.  Return chicken to pan; stir-fry until sauce is thickened and glossy. Sprinkle with green onions and sesame seeds and serve with rice or quinoa. 

Slow Cooker Chicken Tikka Masala

Recipe from Real Simple Magazine.

I apologize for my lengthly absence. I began my senior practicum in January and I've been working and learning the joy's of shift work. In fact, it is now just before three in the morning and I'm wide awake. I have been working nights the last two weeks and my body doesn't seems to want to switch back to days yet. Anyways, I thought I'd use this quite peaceful night to post a yummy recipe I've been meaning to post forever! This meal is one of my comfort meals. It is so easy to make and so delicious, I'd be happy to eat it every week. Good thing too, because it looks like I'll be needing more easy meals these days!

What you'll need

1 - 15 oz. can crushed tomatoes

1 medium onion, chopped

2 cloves garlic, chopped

2 tbsp tomato paste

2 tsp garam masala

Kosher salt

Black pepper

8 boneless, skinless chicken thighs

1/2 English cucumber, halved and thinly sliced

1/4 cup fresh cilantro leaves

1 tbsp fresh lemon juice

1 cup basmati rice

1/2 cup heavy cream

How to

1.  In a 4-6 quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, 3/4 tsp salt and 1/4 tsp pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7-8 hours or on high for 3-4 hours.

2.  In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/4 tsp each salt and pepper. Cover and refrigerate for up to 8 hours.

3.  Twenty minutes before serving, cook the rice according to the package directions.

4.  Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Lemon Honey Chicken with Parsnip Mash

Recipe from Anna Magazine.

I cannot say enough how delicious this recipe is. The tartness of the lemon, the sweetness of the honey and the saltiness of the bacon are absolutely perfect together. 

What you'll need

4 - 5oz Chicken breast fillets, bone in, skin on (I used chicken thighs, just because I like them so much better)

Coarse salt and cracked black pepper, to season

3 tbsp Unsalted butter, softened

2 tbsp Olive oil

Zest of 2 lemons

1/2 cup Chicken stock

Juice of 1 lemon

1 1/2 tbsp Honey

1 Bay leaf

1 tbsp All-purpose flour

8 strips cooked bacon, to serve

Parsnip Mash

4 Parsnips, peeled, chopped

4 medium Potatoes, peeled, chopped

Pinch of freshly grated nutmeg

3 tbsp Butter, unsalted

1/4 cup Whole milk

1/2 tsp Coarse salt

How to

1.  Season chicken with salt and pepper. In large skillet, melt 1 tbsp butter with olive oil over medium heat. Add chicken and lemon rind and cook chicken 3 minutes per side until well browned; remove and set aside.

2.  Add chicken stock, lemon juice, honey and bay leaf. Mix remaining butter with flour and slowly whisk into liquid. Stir until slightly thickened, about 2 minutes.

3.  Return chicken to skillet; simmer 8-10 minutes or until cooked through.

4.  For parsnip mash, boil parsnips and potatoes together in salted water for 8-10 minutes or until tender. Drain and add nutmeg, butter and milk and mash until smooth. Season to taste.

5.  Divide potato mash onto 4 plates. Top with chicken and bacon, drizzle with sauce and serve.

Roast Chicken with Olives and Prunes

Recipe from Canadian Living magazine.

This chicken is amazing! I don't even know what else to say. It's just so good, you have to try it!

What you'll need

1 Chicken (about 3 lb/1.5 kg)

3/4 cup Pitted prunes

1/2 cup Pitted green olives

3 tbsp Cider vinegar

2 tbsp Olive oil

3 Garlic cloves, smashed

1/2 tsp Salt

1/4 tsp Pepper

1 Lemon, quartered

How to

1.  Cut chicken into 10 pieces. In roasting pan, toss together chicken pieces, prunes, olives, vinegar, oil, garlic, salt, pepper and lemon.

2.  Roast, skin side up, in 450°F oven, basting occasionally with pan drippings, until juices run clear when chicken is pierced, about 40 minutes.

3.  Transfer chicken to platter. Remove lemon and squeeze juice into drippings; return lemon rinds to pan and whisk to comine. Pour over chicken.

Santa Fe Turkey Stuffed Peppers

Recipe modified. Original recipe from www.skinnytaste.com

These stuffed peppers are sooo yummy! Since I was making this recipe for two people, I only used two peppers (4 halves). I saved the extra filling and made nachos with it the next day. They were very tasty too!

What you'll need

1/2 lb Ground turkey

3/4 cup Black beans (canned), rinsed and drained

3/4 cup Corn (canned or frozen)

1 Serrano pepper, seeded and chopped

1 Tomato, diced

2 Garlic cloves, minced

3 tbsp Chopped onion

2 tbsp Chopped cilantro, plus more for garnish

1 tsp Cumin

Kosher salt

Freshly ground pepper

3 Red bell pepper, cut in half lengthwise, seeded

1/3 cup Chicken broth OR water

1/2 cup Shredded Monterey Jack cheese

1 tbsp Chopped scallions for garnish

Sour cream to serve (optional)

How to

1.  In a large skillet, brown the turkey, breaking apart the larger pieces, and season with salt. When the turkey is browed, add onion, garlic, black beans, cilantro, serrano pepper, tomato, and cumin. Mix well and simmer on low, covered for 20 minutes.

2.  Remove lid, add corn and simmer for an additional 5 minutes or until all the liquid reduces. Season with salt and pepper to taste.

3.  Preheat oven to 350°F. 

4.  Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture.

5.  Pour about 1/3 cup water or broth on the bottom of the dish. Cover tight with foil. Bake for 25-30 minutes, or until the peppers become soft.

6.  Removed foil, top each with 1 1/2 tbsp of cheese and broil uncovered for about 1-2 minutes, or until cheese is bubbly. Top with scallions and cilantro and serve with sour cream (optional). Makes 6 servings. 

Wild Rice & Turkey Meatballs in Fresh Tomato Sauce

Recipe from Flavours Magazine.

I was very surprised how delicious these meatballs were. Andrew and I even fought over the leftovers and he doesn't even usually eat leftovers!

What you'll need

Meatballs:

2 slices of whole wheat sandwich bread

3 tbsp Milk

500g Ground turkey

1/2 cup cooked wild rice

2 Shallots, minced

1 Egg, beaten

4 Green onions, minced

2 tsp Kosher salt

2 tsp Freshly ground pepper

Tomato Sauce:

1 tbsp Olive oil

1 Onion, diced

3 Garlic cloves, minced

1 796 mL can Diced tomatoes

1 tbsp Dried oregano

How to

1.  Meatballs: Preheat oven to 350°F. Discard crusts from bread and place slices into a food processor; pulse in the processor until crumbs form. Put bread into a small bowl and add milk; let soak for 5 minutes. Remove bread from bowl, discarding any remaining milk.

2.  Combine all ingredients in a bowl and gently mix together. Form into 2.5 cm (1") meatballs. Line a baking sheet with a silicone mat (or parchment paper) and place meatballs on top, leaving 2.5 cm (1") space between meatballs. 

3.  Bake in oven for 15 minutes or until juices run clear when pricked with a toothpick. Remove from heat.

4.  Tomato Sauce: Heat oil in a skillet set over medium heat. Add onion and cook for 5 minutes. Add garlic to pan and cook for 2 minutes. Add tomatoes and oregano. Reduce heat and simmer for 15 minutes.

5.  To serve, divide sauce evenly between 4 bowls. Place meatballs on top of tomato sauce and serve immediately. 

Pad Thai

Recipe from the Winnipeg Free Press.

I have to say, I think this pad Thai recipe makes the best pad Thai ever! Seriously, I'd rather make it myself than get take out. I especially like how many vegetables are in this recipe. I used wider noodles than I usually do this time, just because it's what I had on hand, but you could definitely use ones half the size of what's shown here.

What you'll need

3 tbsp Fish sauce

3 tbsp White sugar

3 tbsp Ketchup

1 1/2 tbsp Worcestershire sauce

1 tbsp Chili-garlic sauce (or more to your taste)

250g Thick white rice noodles

2 tbsp Peanut oil

6 Garlic cloves, minced

8 Chicken thighs, boneless, skinless and cut into thin strips

500g Shrimp, uncooked, peeled and cut into bite size pieces

1 Red pepper, cut into thin strips

1 Yellow pepper, cut into thin strips

3 Eggs, beaten

2 cups Bean sprouts, washed

1 bunch Green onions, green parts only, sliced

1 cup Cilantro, coarsely chopped

1/4 cup Dry roasted peanuts, coarsely chopped

2 Limes, cut into wedges

How to

1.  Prepare and organize vegetables and other ingredients into separate bowls. Combine the fish sauce, sugar, ketchup, Worcestershire sauce, and chili-garlic sauce in a small bowl.

2.  Boil a large pot of water. Place the rice noodles in a lasagna dish or flat roaster and cover with boiling water. When the noodles are al dente, drain into a colander and set aside.

3.  Heat up a large wok on high heat and add peanut oil. Add the garlic and fry briefly. Add the chicken and the shrimp and fry until the chicken is just cooked through and the shrimp are pink.

4.  Add the pepper and fry lightly. Add the sauce to the pan and stir through for about 2 minutes.

5.  Turn heat down to medium and add the eggs. Toss for 1 minute. Add the noodles and stir until well-coated. Add bean sprouts, green onions and half the cilantro. Continue stirring until all are heated through.

6.  Top with the remaining cilantro and peanuts and serve. Garnish each plate with the lime to squeeze over the pad Thai.

Orange Chicken with Asparagus

Recipe from www.fitnessmagazine.com

I found this recipe on Pinterest and it was surprisingly tasty. Sometimes I'm sceptical of recipes that are so simple, but I quite enjoyed it and it was quick and easy to make.

What you'll need

1 tbsp Sesame oil

4 oz. Chicken, sliced into 1/2 inch strips (I used chicken thighs)

2 Garlic cloves, minced (original recipe called for one garlic clove...obviously two is better!)

1/4 tsp Red pepper flakes

1 bunch Asparagus, chopped

1 tsp Soy sauce

1 tsp Honey

1 tsp Sesame seeds

Juice and zest of 1 orange

How to

1.  Heat sesame oil in large skillet over medium heat. Saute chicken, garlic and red pepper flakes for 7 minutes.

2.  Add asparagus and cook for 3 minutes more.

3.  In a small bowl, whisk together remaining ingredients and add to skillet; cook 1 minute. Serve with brown rice (or quinoa).

Red Curry Coconut Noodles with Peanuts and Cilantro

Recipe from Flavours Magazine.

Here is a quick and easy meal that is quite delicious. Whatever you do though, don't forget the lime! It really completes the dish and it would just not be the same without it.

What you'll need

2 tsp Peanut oil, divided

1 can (400 ml) Coconut milk

1 Purple onion, sliced

1 tbsp Red curry paste

Vermicelli rice noodles

1 Pre-cooked chicken breast, chopped

Salted peanuts, chopped

1 tbsp Chopped cilantro

1 Lime, cut into quarters

How to

1.  Cook rice noodles according to package directions. Drain water and reserve noodles.

2.  Heat half of oil in a skillet over medium heat. Add onion and saute until lightly browned. Add remaining oil and curry paste, stirring often. 

3.  Add coconut milk and chicken to skillet; bring to a boil then reduce heat and simmer until chicken is heated through. Add noodles to skillet and stir to evenly coat.

4.  Divide noodle mixture evenly between 2 bowls. Top with cilantro and chopped peanuts. Squeeze one quarter of lime over noodles and serve immediately.

Homemade Shake'n Bake

Recipe modified. Original recipe from kitchensimplicity.com.

I don't know why, but I love shake'n bake. It's a easy meal that always tastes great. I do however prefer to make things myself whenever I can. I found this recipe online and it's actually quite tasty! I keep it in portioned zip-lock bags in the freezer, so whenever we're in a bind for dinner, I've got something easy to fall back on.

What you'll need

4 1/2 cups Cornflakes

1 Beef bouillon cube, crumbled

1/2 tbsp Onion powder

1/2 tbsp Garlic powder

1/2 tbsp Dried parsley

1 tsp Dried sage (or marjoram)

1/2 tsp Paprika

1/2 tsp Pepper

1/2 tsp Salt

10 Chicken drumsticks

How to

1.  Pulse all ingredients (except chicken) in a food processor and pulse until cornflakes become coarse crumbs.

2.  Place half of the mix in a large zip-lock bag. Add chicken to bag and seal. Shake bag until chicken is well coated. Place chicken on parchment lined baking sheet. Place the rest of the mix and the chicken in the same bag and repeat.

3.  Bake at 375°F for 20 minutes. Turn each drumstick over and continue to bake until juices run clean and chicken is cooked through, about 20 minutes. 

Crock Pot Honey Sesame Chicken

Slightly modified recipe. Original recipe from Baby Center.

This chicken is so delicious!! I'm telling you, you can't go wrong with this recipe. It is nice and easy...perfect for the busy school season or for when you just don't feel like cooking (which I admit, does happen at times). 

What you'll need

1 1/4 lb. Chicken thighs, boneless, skinless

Salt and pepper

1/2 cup Honey

1/4 cup Soy sauce

2 tbsp Diced onion

2 tbsp Ketchup

1 tbsp Canola oil

1 Garlic clove, minced

1/4 tsp Red pepper flakes (optional)

2 tsp Cornstarch dissolved in 3 tbsp water

Sesame seeds

How to

1.  Season both sides of chicken lightly with salt and pepper, put in crock pot. 

2.  In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. 

3.  Cook on low for 3-4 hours or on hight for 1 1/2 - 2 1/2 hours, or just until chicken is cooked through.

4.  Dissolve cornstarch in water and pour into crock pot. Stir to combine with sauce (You can remove the chicken first if it's easier, but I just poured it right in). Replace lid and cook sauce on high for 10 more minutes or until sauce is slightly thickened. 

5.  Sprinkle with sesame seeds and serve over rice or noodles.

Coriander Chicken

Recipe from Canadian Living magazine.

Here is an easy and flavourful BBQ chicken recipe. Give it a try before the summer's out!

What you'll need

3/4 cup Balkan-style plain yogurt

4 Garlic cloves, minced

3 tbsp Lemon juice

1 tbsp Paprika

1 tbsp Ground coriander

1 tbsp Vegetable oil

1 tsp Ground cumin

1/2 tsp Salt

1/2 tsp Cayenne pepper

8 Chicken thighs, skinned

2 tbsp Fresh coriander, chopped

How to

1.  In large bowl, combine yogurt, garlic, lemon juice, paprika, ground coriander, oil, cumin, salt and cayenne pepper. Add chicken, tossing to coat. Cover and refrigerate for at least 1 hour or for up to 8 hours.

2.  Reserving marinade, place chicken, bone side down, on greased grill over medium heat; brush generously with marinade. Discard remaining marinade.

3.  Close lid and grill, turing once, until juices run clear when chicken is pierced, about 20 minutes. Serve sprinkled with fresh coriander. 

Thai Coconut Lime Wings

Recipe from Canadian Living magazine.

I made these wings while we were at the cottage this weekend. I had them marinating for two days before I cooked them up. They were delicious, and so full of flavour! I think I'll be making these a lot this summer.

What you'll need

1.5 kg Chicken wings

1 can (398 ml) Coconut milk

1 tbsp Red curry paste

2 tsp Granulated sugar

1/3 cup Fresh coriander, finely chopped

2 Garlic cloves, minced

2 tsp Lime rind, grated

1/4 cup Lime juice

1 tbsp Sesame oil

2 tsp Fish sauce

1 tsp Lemongrass puree or grated lime rind

1 tsp Gingerroot, grated

3/4 tsp Salt

1/2 tsp Dried hot pepper flakes (optional)

How to

1.  In small saucepan, whisk together coconut milk, curry pasted and sugar; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes. Let cool slightly.

2.  In large glass baking dish, whisk together coconut milk mixture, 1/4 cup of the coriander, garlic, lime rind and juice, oil, fish sauce, lemongrass, ginger and salt. Add wings, turning to coat. Cover and refrigerate for 4 hours.

3.  Reserving marinade, place wings on greased grill on on grill rack over medium heat; close lid and grill, turning occasionally and brushing with reserved marinade halfway through, until crisp and juices run clear when chicken is pierced, about 30 minutes.

4.  Sprinkle with hot pepper flakes (if using) and remaining coriander.

Chicken, Green Bean and Mushroom Stir-Fry

Recipe modified, original recipe form Fine Cooking Magazine.

This stir-fry is nice and fresh and it doesn't have any heavy sauces that can be overpowering at times. Don't worry though, there is still a ton of flavour in this dish and the perfect amount of spice.

What you'll need

4 oz Wide rice noodles (pad thai)

4 oz Green beans, cut into 1/4 inch slices (to yield 1 cup)

1 tbsp Vegetable oil

1 tbsp Minced garlic

4 Chicken thighs, boneless, skinless and cut into 1/4 inch slices

2 tbsp Fish sauce

1 tbsp Minced fresh ginger

1 tbsp Sugar

1 Red or green serrano chile, seeded and minced

2 oz Cremini mushrooms, thinly sliced (to yield 1 cup)

1 tbsp Chicken broth or water

A small handful of fresh cilantro (or fresh basil), roughly chopped

1 Lime cut into wedges for serving

How to

1.  Soak or cook the rice noodles according to package directions. Drain.

2.  Meanwhile, bring a pot of well-salted water to a boil. Add the green beans and blanch until crisp-tender, 30-60 seconds. Drain in a colander and run under cold water to stop the cooking.

3.  Heat oil in a large skillet or stir-fry pan over high heat until very hot. Add the garlic, stir and immediately add the chicken. Season with 1/2 tsp salt and stir-fry until the chicken is partially cooked, 1-2 minutes.

4.  Add the fish sauce, ginger, sugar, and chile and stir to combine. Add the mushrooms and stir-fry until they're limp, 1-2 minutes. 

5.  Add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 minute. If they are too firm, add 1 tbsp broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 minute.

6.  Transfer to a platter or plates, and garnish with the cilantro or basil. Serve immediately with lime wedges on the side.

Chicken Noodle Stir-Fry

Recipe modified. Original recipe by Canadian Living.

This recipe calls for baby bok choy, but I made it with kale instead. It's supposed to be so good for you and I certainly don't eat enough of it, so I thought I'd try it here. It turned out great. Even the leftovers were delicious!

What you'll need

6 Chicken thighs, boneless, skinless and cubed

1 tbsp Soy sauce

1 tbsp Sesame oil

1/4 tsp pepper

2 Garlic cloves, minced

1 lb Baby bok choy, cut in half lengthwise (or kale, torn into bite size pieces)

2 tbsp Vegetable oil

1 Red or yellow pepper, chopped into bite size pieces

1 thumb-sized piece of fresh ginger, minced

2 pkg (100g each) Dried ramen noodles

1/4 cup Hoisin sauce

1 Green onion, thinly sliced

How to

1.  Toss together chicken, soy sauce, sesame oil, pepper and half of the garlic; marinate for 10 minutes. 

2.  In wok or large skillet, heat 1 tbsp of the vegetable oil over high heat; stir-fry chicken mixture until chicken is cooked through, about 3 minutes.

3.  Add bok choy (or kale if using), red or yellow pepper, ginger and remaining garlic; stir-fry until tender-crisp, about 2 minutes. Transfer to plate

4.  Add 1 1/2 cups water and remaining oil to wok; bring to boil. Discard spice packet in packages and add noodles to wok; cover and steam until softened and loose, about 3 minutes. Break noodles apart.

5.  Return chicken mixture to wok. Add hoisin sauce and green onion; toss until hot and combined. If mixture is too sticky rather than saucy, stir in 1/4 cup of water. Serve.

Cobb Salad

Recipe modified. Original recipe from Fine Cooking Magazine.

I loooove a great salad! Especially when you can eat it as an entire meal. This salad is delicious and filling. I should also mention that my husband loved it, and if my husband loves salad for dinner, it must be amazing! 

What you'll need

2 tbsp Mayonnaise

1 tbsp Dijon mustard

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

3 large Boneless, skinless chicken breast halves

2 small heads Romaine lettuce, trimmed, torn into bite-size pieces, washed and dried

1 1/2 cups lightly packed Fresh parsley leaves, torn if large

3/4 cup lightly packed Fresh mint, torn if large

3 large Avocados, peeled, pitted and diced

2 1/2 cups Grape tomatoes, halved

12 slices Bacon, cooked, cooled and crumbled

1 heaping cup Feta cheese, crumbled 

2/3 cup Slivered almonds, toasted

1/2 cup Fresh chives, sliced

Vinaigrette

3/4 cup + 2 tbsp Extra-virgin olive oil

1/4 cup Red wine vinegar

2 tsp Lemon zest, finely grated

1 tsp Granulated sugar

1 tsp Garlic, minced

1/2 tsp Dijon mustard

1/2 tsp Kosher salt

1/4 tsp Worcestershire sauce

1/4 tsp Freshly ground black pepper

How to

1.  Heat a gas grill to medium high. In a large bowl, combine the mayonnaise, mustard, salt and pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4-6 minutes per side. Let cool and cut into small dice.

2.  To make the vinaigrette, put all the ingredients in a glass measuring cup and mix well.

3.  Combine the lettuce, parsley and mint in a large bowl. Divide among 6 dinner plates.

4.  Divide the avocado, tomatoes, bacon and chicken among the 6 dinner plates.

5.  Sprinkle each of the plates with the feta, almonds and chives.

6.  Drizzle the vinaigrette over each of the salads. Enjoy!

Pacific Rim Chicken Thighs

Recipe from manitobachicken.ca

This chicken is delicious. The marinade has so much flavour. Switch up your BBQ routine and try this recipe!

What you'll need

8 Chicken thighs, bone in, skin on (I used boneless, skinless...use whatever you prefer)

1/4 cup Ketchup

1/4 cup Hoisin sauce

2 tbsp Rice vinegar

2 tbsp Soy sauce

4 tsp Curry powder

4 tsp Sesame oil

1/4 tsp Hot sauce

How to

1.  Put chicken in a large re-sealable plastic bag. Whisk together remaining ingredients. Save half the marinade for basting and pour the rest into the bag. Seal the bag and turn gently so marinade coats the chicken. Refrigerate for 2-6 hours, turning occasionally.

2.  Preheat grill to medium. Grill chicken for 2 minutes on each side. Turn off one burner, move chicken over that burner. Continue grilling, basting frequently with reserved marinade, until a meat thermometer inserted in the largest piece reads 170°F, about 30-40 minutes (boneless will take significantly less time).

3.  Remove from heat and let stand for 10 minutes before serving. Serve with grilled pineapple.