Tag Archives: main course

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! ย A ย 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 ๐Ÿ˜‰ 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 ๐Ÿ˜‰

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 ย 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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Fresh Salsa

Fresh Salsa

Fresh Salsa

 

This year has started out with a bang for me. Just off the hectic holiday season, I’ve thrown myself into a couple of new, exciting opportunities. One of which I’m proud to share today. I’ve recently begun guest blogging for the lifestyle website quicktastymeals.com. My recipe for Pistachio Crusted Salmon was featured on their site yesterday. To see that recipe, click here. Continue reading

Apple and Sage Brined Turkey

Roast Turkey

With Christmas just around the corner, I spent some time this past weekend working on my menu for Christmas dinner. This is an event all on it’s own for me and it’s where my inner food geek really starts to shine through. Every year I get ridiculously excited dreaming up new ways to play around with my recipes. My one exception to that is my turkey brine recipe. The turkey is the centrepiece of Christmas dinner and I like to lavish a little extra love on it to ensure it turns out perfectly. I’ve kept the recipe the same for the past few years and it always turns out moist and flavourful. Why mess with a great thing? If you’ve never brined a turkey before, you should definitely give it a go. It’s one of those things that seems complicated, but really it only takes 15 – 20 minutes to throw together and the results are amazing. Basically, it’s a salt water solution, sometimes with a bit of sugar added. From there you can add whatever additional flavours you like. The trickiest part of the whole procedure is figuring out how or where to store your turkey while it’s brining. We have a turkey deep fryer so I usually use the pot from that, but you could use a cooler or buy a brining bag. Really, whatever works for you. Once you’ve brined, rinsed and patted your turkey dry, you can carry on with roasting it as you typically would. Continue reading

Chickpea and Cauliflower Curry

ย Chickpea Cauliflower Curry

Happy Meatless Monday!

We try to eat a vegetarian dinner at our house at least twice a week, although not usually on Monday. Most of the time I’m not organized enough for that. Typically our Meatless Monday happens on Tuesday after I’ve planned the meals for the week and been to the grocery store. ย There’s no denying that adding a vegetarian meal into our dinner rotation is better for our health. It’s also better for the planet. And with less meat on the menu, the grocery bill tends to be a bit lower, too.

I think it’s important to continually expose kids to a wide variety of foods, vegetarian or otherwise. A great way to do that is to try making dishes from another country or culture. My son has always been very interested in learning about other countries, so for us it becomes a great conversation topic at the dinner table, as well. One of the recipes I make fairly often is this Chickpea and Cauliflower Curry. It’s loaded with healthful ingredients and is the perfect dish to warm you up on a cold winter night. I love the spice from the madras curry and the punch of flavour from the tomatoes, lime and cilantro. Madras curry ย is what I typically have on hand. It’s a fairly spicy curry hailing from the south of India. If you prefer things a bit milder you can certainly use a milder curry or whichever curry powder you’re comfortable with.

1 tbsp coconut oil

1 onion, diced

2 garlic cloves, minced

2 tbsp ginger, grated or minced

2 Tbsp madras curry

1 tsp turmeric

1 tsp cumin

2 tsp coriander

1 Cup vegetable broth

398 mL (14oz) Chickpeas, drained and rinsed

1 head Cauliflower, cut into bite size pieces

2 russet potatoes, peeled and cut into bite size pieces

796 mL (28oz) can of whole tomatoes

1 lime, juice only (about 2 tbsp)

1/2 Cup cilantro

In a large pot, heat the oil over medium heat. Add the onions, garlic and ginger and saute for about 2 minutes until the onions are starting to sweat. Stir in the curry, turmeric, coriander and cumin. Cook for about 1 minute until it starts to become really fragrant. Stir in the broth and then add the cauliflower, potatoes and tomatoes. Simmer over low heat for about 30 minutes, stirring occasionally until the potatoes and cauliflower are just tender. Add the chickpeas and continue simmering for about 15 minutes longer. To finish, stir in the lime juice and cilantro right before serving. Serve over rice or with naan bread.

 

Turkey Meatloaf with Cranberry Sauce

With American Thanksgiving next week and Christmas just 5 weeks away (Yikes!), I’ve been seeing a lot of recipes lately to celebrate the season. I thoughtย it was a perfect time to start working on some of the recipes I’ll be preparing this Christmas. I didn’t get to prepare a (Canadian) Thanksgiving dinner this year, as we went to my in-laws home, so I’m feeling a bit rusty. That’s what I’m telling myself anyway. I really just wanted an excuse to make and eat stuffing without roasting an entire turkey. With that in mind, I thought a turkey meatloaf would do the trick. I made the meatloaf using some of the flavours I usually include in my Thanksgiving and Christmas turkey; apple, sage and of course, cranberry sauce to finish it off.

It was delicious, even if the pictures weren’t the best. I was a little distracted by the other photographer in the room. My daughter sure likes to help make dinner, now if only she would eat it as well…….

 

Turkey Meatloaf with Cranberryย Turkey Meatloaf w/ Cranberry and an extra photographer

Meatloaf:

1 1/2 Lbs ground turkey breast

3/4 Cup apple, diced

1/2 Cup shallot, diced

2 eggs, beaten lightly

3/4 Cup bread crumbs

1/3 Cup fresh sage, finely chopped

salt and pepper

 

Cranberry Sauce:

1 bag (340g) of fresh cranberries

1/2 Cup water

1/2 Cup maple syrup

2 cinnamon sticks

1 orange, sliced in rounds

 

For the meatloaf:

Preheat the oven to 375 degrees farenheit.

In a mixing bowl combine the ground turkey, apple, shallot, sage, eggs, breadcrumbs, salt and pepper. Mix together until just combined. Place in a greased loaf pan and bake for 45 minutes to 1 hour until cooked through. Let rest for 5 minutes before slicing and serving.

 

For the cranberry sauce:

While the meatloaf is cooking, combine the cranberries, water, maple syrup, cinnamon and orange slices in a sauce pan. Simmer over low heat for 20 to 30 minutes until thickened. Remove orange slices and cinnamon sticks before serving.

 

 

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