Tag Archives: lemon

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

Chimichurri Sauce




Several weeks back, my husband and I were out for dinner at a local steakhouse. One of the dishes we ordered was a trio of petite filets, each with their own sauce. The filets were delicious as always, but it was the chimichurri sauce that came with one of them, that left me wanting more.

Originally from Argentina, Chimichurri is an herb sauce primarily made from parsley, garlic, olive oil and white vinegar. It’s usually served with grilled meats, but can also be used as a marinade. I’ve always thought chimichurri would work best with chicken or fish, so I was sort of blown away by how good it was with steak. For some reason, I always thought that steak seemed a bit heavy for such a light, refreshing sauce (even though that is how it’s traditionally served). I’m glad I was so wrong. Chimichurri can certainly hold it’s own against a heavy steak.

With this recipe, I’ve kept to the basic idea of chimichurri sauce, but added a couple of little twists along the way. It’s ridiculously easy to make and incredibly flavourful. Β I hope you give it a try and let me know what you think.

1 Cup Italian flat leaf parsley

1/4 Cup mint

1 small jalepeno

1 clove of garlic, minced

1 tbsp extra virgin olive oil

2 tbsp lemon juice

1 tsp lemon zest

1 tbsp apple cider vinegar

1 tsp maple syrup

Finely chop or mince the parsley, mint, jalepeno and garlic and place them all in a mixing bowl. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar and maple syrup. Pour over the minced herbs and stir to combine. Spoon over your steak (or anything else), use it as a marinade or simply eat it straight out of the bowl πŸ˜‰





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! Β A Β 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 πŸ˜‰ 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 πŸ˜‰

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 Β 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.


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