Tag Archives: Chicken

Grilled Chicken Lettuce Wraps

 

Grilled chicken wraps

Grilled chicken lettuce wraps

I don’t know about you guys, but this summer has gone by in a flash for me. We’ve been keeping pretty busy and have had a bit more time away than usual, which was wonderful, but I always find that, no matter how fun a vacation is, it’s always really great to be back home. With school starting in just less than two short weeks, it’s great to be able to settle back in and start getting prepared for the chaos that comes with getting two little kids ready for school each day. After being away in Portland last week and eating out for every (delicious) meal, it’s also great to get back in my kitchen.

The recipe I’m sharing today was well received by everyone in my house, including my 4 year old. When she’s the first one done dinner, you know it’s gotta be great. It’s not that she’s picky exactly, she just doesn’t do dinner. At least not while sitting still, nor in a reasonable amount of time. She’s more of grazer and could happily snack all day long. I can’t really complain though, she gladly eats almost any fruit or vegetable I give her, which makes my world a little easier than most parents. Setting the meal up as I’ve pictured above allowed the kids to choose which vegetables they wanted to include and, for my daughter, made her feel like she was at a snack buffet. Maybe that’s why she ate so well.

I hope you enjoy these grilled chicken lettuce wraps as much as we all did 🙂

 

3 cloves of garlic, minced

2″ piece of ginger, minced

1/4 Cup rice wine vinegar

2 tbsp extra virgin olive oil

1/4 Cup tamari (or other soy sauce)

1/4 Cup brown sugar, plus 1 tbsp reserved

2 tsp fish sauce

1/4 – 1/2 tsp chili flakes

1 lbs chicken breast

1/2 Cup carrots, julienned

1/2 Cup red peppers, julienned

1/2 Cup cucumbers, julienned

1 head of butter lettuce, cleaned and separated

Whisk together the first 8 ingredients. Set aside.

Cut the chicken into bite size pieces and place in a shallow bowl or casserole dish. Pour the soy sauce mixture over the chicken and toss, ensuring that the chicken is evenly coated. Set in the refrigerator to marinate for 2-4 hours.

After the chicken has been allowed to marinate remove it from the fridge and begin preheating the bbq. Thread the chicken onto skewers, reserving the marinade, and place it on the grill for 15 – 20 minutes until it’s been cooked through.

While the chicken is cooking, pour the remaining marinade into a small sauce pan. Whisk in the reserved 1 tbsp of brown sugar and bring to a simmer over low-medium heat. Cook for about 5 minutes until slightly thickened.

Serve the chicken alongside the julienned vegetables, lettuce and sauce.

 

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Lemon Herb BBQ Chicken

Lemon Herb BBQ Chicken

Lemon Herb BBQ Chicken

Do you ever notice how opportunity comes knocking at the most in-opportune times? That’s sort of been my story over the past couple of weeks or so. Like most people, I think, I don’t like to pile too much on my plate (metaphorically, of course. If it’s an actual plate, I most definitely like to pile too much on it), but this past week my mentality has completely changed. I’ve decided that I’m probably actually capable of accomplishing way more than I give myself credit for. Sometimes I just need a little kick in the behind to get myself going. In the midst of trying to keep two little ones entertained Continue reading

Pineapple Chicken Teriyaki Kabobs

Pineapple Chicken Teriyaki Kabobs

Pineapple Chicken Teriyaki Kabobs

It’s BBQ season!!!

Sorry if I seem a bit excited. I tend to get that way when summer arrives. Although, if I’m being completely truthful, our bbq season never really left. Our winter here on the West Coast was incredibly mild. By mild, I mean that it never really happened. I think I pulled my winter coat out of the closet twice and made do with my rain coat the rest of the time. I didn’t mind, at all. My kids, on the other hand, felt like they got completely ripped off. No snow?! No fair!! I have to admit, for a kid, that’s a pretty raw deal. Snow should really be a part of the whole “childhood” package. Especially, in Canada. Hopefully (for their sake) we’ll get some snow next year. In the meantime, I’m really enjoying the sunshine and have been bbqing almost every night. That can get a bit boring once in awhile, so I’ve been mixing it up a little bit and playing around with different bbq ideas. This one is a take on my sons favourite dish whenever we go for sushi. We usually have to order an entire plate of chicken teriyaki just for him. This recipe would be entirely effortless if you bought the teriyaki sauce from the store, but, as I stated in my previous post for falafel,  I like to try and make things myself. Here is my recipe for Pineapple Chicken Teriyaki Kabobs. I hope you enjoy it!

This recipe was featured yesterday on Lyfe Foodie. Check out their website for this and other delicious recipes.

1 Lbs chicken breast, cubed

11/2 cups pineapple,

2 red peppers

3/4 Cup brown sugar

1/4 Cup tamari (or other soy sauce)

1/4 Cup chicken stock

2 tbsp rice wine vinegar

2 cloves of garlic, papery skins removed

2″ piece of ginger, peeled

If you’re using wooden skewers, soak them in a pan of water for at least 30 minutes. This will help prevent them from burning.

In a small sauce pan, whisk together the brown sugar, tamari, chicken stock and vinegar. Add the garlic and ginger to the pan and heat over low-medium heat for about 10 minutes until it’s reduced and thickened. Set aside.

While the sauce is simmering, begin preheating the bbq.

Thread the chicken onto the skewers alternating with the pineapple and red pepper. Add the skewers to a greased grill and cook for about 10 – 15 minutes, occasionally basting with the teriyaki sauce, until the chicken is cooked through.

 

 

 

 

Wine Poached Chicken

Wine Poached Chicken

Wine Poached Chicken

Please forgive me if I ramble a bit in this post. You see, the thing is, I’m heading to Vegas in a couple days and I’m feeling a little stressed about all the things that have to get done before I go, including packing for myself, nagging my husband to start packing his suitcase and packing for my two kids who are going to be staying with their grandparents. Woohoo!  A  lot of people would probably put their blog on the back burner for a few days, but I try to keep on a regular schedule with it and nothing bothers me more than having my schedule interrupted. My type A personality really shines through in moments like this 😉 As for the recipe, it’s one I’ve had in my little pink book for quite a while. The only reason I haven’t posted it because I wasn’t entirely pleased with the picture, but the recipe itself is delicious. And it’s really a combination of two of my favourite flavours; wine and lemon. I’m not sure that wine would be considered a flavour in itself, but it does add a lot of flavour to whatever you’re cooking. I love to add it to just about any recipe I can. Aside from the flavour addition, it justifies opening a bottle of wine any night of the week. It’s a win-win, really. But enough with the wine, let’s get to the lemon. I love lemon and will squeeze lemon juice onto just about anything. In this dish, it is by far the stand out flavour. It’s infused into every bite of the chicken and it’s outstanding. With all this delicious wine and lemony goodness going on, it’s easy to forget that this recipe comes together in about 30 minutes and is actually pretty healthy. Because wine is good for you, right? I hope you enjoy this recipe and the bottle of wine you’ll need to open to make it 😉

2 tbsp Avocado oil (or extra virgin olive oil)

1 small red onion, sliced

2 cloves of garlic, thinly sliced

4 chicken breast halves

salt and pepper to season

3/4 Cup dry white wine

1  lemon, juice only

1/4 Cup fresh basil, thinly sliced

1/4 Cup pine nuts, toasted

In a large skillet, heat the oil over medium heat. Add the onions and garlic and saute for 1 – 2 minutes until beginning to sweat. Season the chicken breast with salt and pepper. Add the chicken to the skillet. Cook for about 5 minutes per side until nice and golden. Add the wine and lemon juice to the pan. Cover and simmer for about 15 minutes until the chicken in cooked through. Remove the chicken from the pan. Set it aside and cover it with foil to keep warm. Increase the heat. Simmer the remaining sauce for a few minutes to reduce. Once the sauce has reduced, remove it from the heat and toss in the basil. Serve the sauce over the chicken and top it all off with a few pine nuts.

 

Jambalaya

Jambalaya

I’ve been promising my husband for months now that I’m going to make Jambalaya. With his birthday (and Mardi Gras) last week, it was finally time to make good on that promise. I’ve only tried to make jambalaya once before, years ago. It wasn’t bad, but it wasn’t my favourite, which is probably why I’ve been hesitant to make it again. It just seemed like a lot of work and a lot of expense (there’s a lot of meat in this dish) for something I wasn’t crazy about. This time I did my research and am proud to say I will definitely be making jambalaya again. Meaty, spicy, savoury and comforting, jambalaya has a lot going on. It’s entirely worth the effort and expense. Continue reading

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