Chicken Schnitzel with Horseradish Sauce

 

Ingredients

2 Chicken Thighs, boneless and skinless

1/2 cup Italian Breadcrumbs

2 Tbsp Mayonnaise

Salt & Pepper

1 Tbsp Oil

2 Tbsp Mayonnaise

3 Tbsp Sour Cream

1 Tbsp Horseradish

Preheat oven to 450 F

Pat Chicken Thighs dry with paper towel.  Place on a flat surface and cover with plastic wrap.  Using a mallet, rolling pin or heavy-bottomed pan, pound each piece until 1/2-inch thick.  Season with Salt & Pepper.

Put Breadcrumbs in a shallow dish.  Coat Chicken all over with 2 Tbsp Mayo.  This is messy so be ready to wash your hands and have a plate ready to lay coated chicken on.  Work with Chicken thighs one at a time, pressing both into Breadcrumbs to coat completely.  Put coated chicken on the plate.

Heat a non-stick pan over med-high heat and add Oil then chicken.  Pan fry until golden brown, 2-3 minutes per side.  Transfer chicken to parchment-lined baking sheet and bake in the middle of the oven 12-14 minutes.

While chicken is in oven, stir together Sour Cream, Mayonnaise and Horseradish in a small bowl.

When chicken is cooked, serve with sauce spooned on top.

Mustard Green Beans

 

Ingredients

Enough Green Beans for 2 people, frozen or fresh trimmed

1 Tbsp Whole Grain Mustard

1 Tbsp Butter

1/2 Tbsp Oil

Heat a non-stick pan over high heat.  Add Oil then Green Beans.

Cook, stirring occasionally, until tender-crisp, 4-5 minutes.

Reduce heat to med-low, then add Mustard and Butter.  Stir to coat and cook 2-3 minutes.

Serves 2

Cheddar-Chive Smashed Sweet Potatoes

 

The perfect side for anything!

Ingredients

1 large or 2 medium  (340 g) Sweet Potatoes

1/4 cup Cheddar Cheese, shredded

1 Tbsp Butter

1/4 cup Fresh Chives, thinly sliced (I use scissors)

Salt & Pepper

Peel then cut Sweet Potatoes into 1/2-inch pieces.  Combine Sweet Potatoes, 1 tsp Salt and enough water to cover in a large pot.  Cover and bring to a boil over high heat.  Reduce heat and simmer, uncovered until tender, 10-12 minutes.

Drain and return to pot.  Add Butter and mash together until creamy.  Stir in Cheddar and Chives.  Season with Salt & Pepper.

Serves 2

Simple Glazed Mini-Meatloaf

 

These are super-easy and quick!  Tasty too!

Ingredients

1 1/2 cup (250 g) Lean Ground Beef

1/4 cup Panko Breadcrumbs

1/4 cup Ketchup

1 Tbsp Soy Sauce

1/4 tsp Salt

Pepper

Preheat over to 450 F

Combine all ingredient except Ketchup in a medium bowl.

Divide beef mixture in half on a foil-lined baking sheet.  Shape into ovals, 1-inch thick.

Spread Ketchup over tops of meatloaves.

Roast in the top of the oven until cooked through, 15-17 minutes.

Serves 2

Baked Chicken Parmesan

 

Easy, crispy and tasty!  Prep involves messy fingers.  The best of all worlds!

Ingredients

2 Chicken Breasts

2 Tbsp Mayonnaise

1/2 cup Panko Breadcrumbs

1/2 Marinara Sauce

1/2 cup Parmesan Cheese, grated

Oil

Salt & Pepper

Preheat oven to 450 F

Pat Chicken Breasts dry with paper towels.  Season with Salt & Pepper.  Add Panko to a shallow dish.  Coat Chicken Breasts all over with Mayo.  Working with 1 chicken breast at a time, press into Panko to coat completely.

Heat a large, non-stick pan over medium-high heat.  Add 1 Tbsp Oil the Chicken.  Pan-fry until golden, 2-3 minutes per side.

Transfer Chicken to foil-lined baking sheet.

Spoon Marinara Sauce over each chicken breast, then sprinkle with Parmesan.

Bake in the middle of the oven until Chicken is cooked through and cheese is golden, 12-14 minutes.

Serve with your favourite veggies or pasta.

Cajun Chicken Bake

 

Ingredients

2 Chicken Breasts, cut into 1" pieces

3/4 cup Basmati Rice

1/2 cup Corn Kernels

1 Sweet Bell Pepper, cut into 1/2" pieces

1 1/4 cups Chicken Broth

2 cloves Garlic, diced or grated, approx 1 tsp

1/4 cup Shredded Cheddar Cheese

6 Tbsp Sour Cream

1 Tbsp Cajun Seasoning, divided

1 tsp Chipotle powder

1 Tbsp Butter

Oil

Salt & Pepper

Preheat broiler to high

Heat a medium pot over medium heat.  Add Butter, Garlic and Rice.  Cook, stirring often, for about a minute then add Chicken Broth.  Cover and bring to a boil over high heat.  Reduce heat to low and cook until rice is tender, 12-14 minutes.

In a bowl, toss Peppers with half of the Cajun Seasoning and 1 Tbsp oil.  Transfer to a baking sheet and broil in the middle of the oven, tossing halfway through, 4-6 minutes.

Sprinkle Chicken with remaining Cajun Seasoning.

Heat a large non-stick pan over medium-high heat.  Add 1/2 Tbsp Oil and Chicken.  Cook, turning occasionally, until golden and cooked through, 6-8 minutes.  Remove from heat and set aside.

Combine Sour Cream and Chipotle Powder.  Use at least 1/8 tsp of the Chipotle, more for more heat.

When rice is cooked, fluff with a fork and season with Salt.  Stir in Corn and roasted Peppers.  Transfer to a lightly oiled 8x8-inch baking dish.  Top with Chicken then sprinkle with Cheese.  Broil in middle of oven until cheese melts, 3-4 minutes.

Divide Chicken Bake between 2 plates and top with a dollop of Chipotle Sour Cream.

Serves 2 

Cheesy Chicken and Pesto Gnocchi

 

Quick and tasty.  Pesto is a great addition to anything!  Yum!

Ingredients

2 Chicken Breasts

2 cups Gnocchi

1/4 cup Parmesan Cheese, grated

1/4 cup Pesto, pick your favorite prepared brand

2 cups Green Beans, fresh or frozen, bite sized pieces

1 Tbsp Italian Seasoning

3 Tbsp Butter, divided

Oil

Water

Salt & Pepper

Preheat oven to 425 F

Season the Chicken Breasts all over with Italian Seasoning, Salt & Pepper.

Heat a large non-stick pan over medium heat.  Add 1 Tbsp Oil then Chicken.  Sear until golden, 2-3 minutes per side.  Transfer chicken to parchment lined baking pan and sprinkle with Parmesan.  Bake in the middle of the oven until cooked through, 10-12 minutes.

While chicken bakes, re-heat the same pan over medium and add 1 Tbsp Oil then Gnocchi.  Cook, stirring occasionally, until golden, 7-8 minutes.

Heat a medium pan over medium heat and add 2 Tbsp Butter then Green Beans and 2 Tbsp Water.  Cook, stirring occasionally until tender-crisp, 5-6 minutes.  Season with Salt & Pepper.

Add Pesto, 2 Tbsp Water and Gnocchi to the cooked Green beans.  Cook for a couple of minutes, stirring until coated.  Remove po from heat and add 1 Tbsp Butter.  Toss until coated.

Thinly slice cooked Chicken.  Divide Gnocchi between plates and top with Chicken.

Serves 2

Italian Salmon with Baked Orzo

 

Easy, tasty recipe that reminds me of summer on a cold winter day.

Ingredients

2 Salmon Fillets, skinless

1 cup Orzo

2 Roma Tomatoes, cut into 1/4" pieces

1 medium Zucchini, thinly sliced

2 Green Onions, thinly sliced (I use scissors)

1/4 cup grated Parmesan Cheese

1/4 cup fresh Parsley, roughly chopped, divided

1 Lemon, zest and juice of half, cut the other half into wedges

3 cloves Garlic, grated or diced, approx 1 Tbsp

1 Tbsp Butter

1 Tbsp Italian Seasoning, divided

Water

Oil

Salt & Pepper

Preheat oven to 450 F

Add 6 cups Water a 1 tsp Salt to medium pot and bring to a boil.  Add Orzo to boiling water.  Cook, uncovered, stirring occasionally until tender, 6-8 minutes.

While orzo is cooking, sprinkle half of the Italian Seasoning onto Salmon.  When orzo is done, reserve 1/4 cup pasta water then drain and set aside.

In the pasta pot, over medium heat melt 1 Tbsp butter.  Add Garlic and cook, stirring often for about 1 minute.  Remove from heat and add cooked orzo, Lemon Zest, Green Onions, Tomatoes, reserved pasta water, half of the Parsley, remaining Italian Seasoning and 1 Tbsp Lemon Juice.  Stir to combine.

Transfer to a lightly oiled 8x8- inch baking dish.  Top with Zucchini Slices, layered like shingles.  Drizzle with 1/2 Tbsp Oil then sprinkle with Parmesan.  Bake in middle of the oven until zucchini is tender, 10-12 minutes.

While orzo bakes, heat a large non-stick pan over medium heat.  Add 1/2 Tbsp Oil, then Salmon.  Pan-fry until golden brown and cooked through, 3-4 minutes per side.

When zucchini is tender-crisp, turn oven to high-broil until cheese is golden, 2-3 minutes.

Divide Salmon and Orzo between plates.  Sprinkle with remaining Parsley.  Serve with Lemon Wedge.

Serves 2

Sesame Soy Maple Chicken with Buttery Garlic Rice and Bok Choy

 

This Maple Soy Sauce is delicious!

Ingredients

2 Chicken Breasts

3/4 Cup Basmati Rice

1 medium head Bok Choy, cut in 1/2" pieces, approx 1 1/2 cups

1 Onion, sliced

2 Tbsp Soy Sauce

2 Tbsp real Maple Syrup

2 cloves Garlic, grated or diced, approx 1 Tbsp

1 Tbsp Sesame Seeds

1 Tbsp Butter

Water

Oil

Salt & Pepper

Preheat oven to 425 F

Heat a medium pot over medium heat then add Butter.  When melted, add Garlic and Rice.  Cook, stirring often 2-3 minutes.  Add 1 1/4 cups Water and bring to a boil over high heat.  Reduce heat to low.  Cover and cook 12-14 minutes until rice is tender and liquid absorbed.

Heat a large non-stick pan over med-high heat.  Add Sesame Seeds to the dry pan and toast 3-4 minutes until golden, stirring often.  Transfer seeds to a small bowl and set aside.

Season Chicken Breasts with Salt & Pepper.  Add 1 Tbsp Oil then chicken to the same pan and sear 1-2 minutes per side.  Transfer chicken to parchment lined baking sheet.  Bake in middle of the oven until cooked through, 10-12 minutes.

In the same pan, heat 1/2 Tbsp oil then add Bok Choy and Onion.  Cook, stirring occasionally, until veggies are tender-crisp. 4-5 minutes.  Transfer to bowl and cover to keep warm.

Reduce heat to medium-low.  Add Soy Sauce, Maple Syrup and 1 Tbsp Water.  Whisk together until slightly thickened, 3-4 minutes.  Remove pan from heat.

Fluff the garlic rice with a fork.  Stir in half the toasted sesame seeds.  Divide between 2 plates.

Slice cooked chicken.  Add to plates with rice and add veggies.  Drizzle soy-maple sauce over top and sprinkle with remaining sesame seeds.

Serves 2

Caribbean Black Bean and Coconut Rice with Charred Pineapple Salsa

 

Quick, easy and tasty!

 Ingredients

1 1/2 cups Black Beans with 1/2 cup liquid from the can

3/4 cup Basmati Rice

2 cups Pineapple, 1/2" pieces

2 Roma Tomatoes, cut into 1/4" pieces

1 Orange or Yellow Pepper, cut into 1/4" pieces

2 Green Onions, thinly sliced (I use scissors)

1 Jalepeno, finely chopped, remove seeds if you want less heat

1 Lime, zested and juiced

Cilantro, roughly chopped, approx. 1/2 cup

2 cloves Garlic, minced or grated, approx. 1 tsp

1 Tbsp Shredded Coconut

1/2 tsp Sugar

Oil

Salt and Pepper

In medium pot, boil 1 1/4 cup Water.  Add Rice to pot and cover.  Reduce heat to low and cook until rice is tender and water is absorbed, 12-14 minutes.

Heat a large, non-stick pan over med-high heat.  When pan is hot add Coconut to dry pan.  Toast, stirring often until golden, 1-2 minutes. Transfer to a bowl and set aside.  Add Pineapple to the same pan.  Sprinkle Sugar over pineapple and cook, stirring often until tender, 3-4 minutes.  Set aside in another medium sized bowl.

Using the same pan, add 1/2 Tbsp Oil, Garlic, Peppers and 1 Tbsp chopped Jalepeno (this will give medium heat, add more if desired).  Cook, stirring often, 3-4 minutes until fragrant.  Add Black Beans and their liquid and half of the Tomatoes.  Cook, stirring occasionally 5-6 minutes.  Remove from heat and season with Salt and Pepper.

While beans mixture cooks, in the bowl with pineapple, add Lime Juice, Green Onions, remaining Tomatoes and half of the Cilantro.  Toss and season with salt and pepper.

Stir the remaining Cilantro into the bean mixture.  Fluff the cooked rice then stir in Lime Zest and Toasted Coconut.

Divide rice between 2 bowls then top with bean mixture and pineapple salsa.

Serves 2

Shrimp Scampi with Lemon Rice Pilaf

 

Ingredients

20-25 Shrimp, raw and peeled

3/4 cup Basmati Rice

1 Lemon, zest of whole lemon, juice from 1/2

1 Shallot, diced

1 Roma Tomato, cut into 1/4" pieces

1 Red Pepper, cut into 1/2" pieces

1 cup Peas, fresh or frozen

Fresh Parsley, roughly chopped, approx. 1/2 cup

1 1/2 cups Chicken Broth

2 cloves Garlic, diced or grated

2 tsp Italian Seasoning

1 1/2 Tbsp Butter

Oil

Salt & Pepper

Preheat broiler to high.

In medium pot, heat 1/2 Tbsp Oil and Shallot.  Cook, stirring often until softened, 2-3 minutes.  Add rice and toast for 1 minute.  Add Chicken Broth.  Cover and bring to a boil.  Reduce heat to low and cook, covered, until rice is tender and broth absorbed, 12-14 minutes.

While rice cooks, toss Shrimp, Peppers, Lemon Zest, Italian Seasoning and half of the Garlic with 1/2 Tbsp Oil in a bowl.  Place on baking sheet in single layer and season with Salt and Pepper.  Broil in middle of the oven until shrimp turns pink, 5-6 minutes.  Rinse bowl.

In a small pot over medium-low heat melt Butter with remaining Garlic.  Set aside.

Fluff cooked rice with fork, then add Peas, Tomatoes, Lemon Juice and half of the Parsley.  Stir to combine.

Returned cooked shrimp and peppers to original bowl and toss with garlic butter.

Divide rice between plates and top with shrimp mixture.  Sprinkle with remaining parsley.

Serves 2