Savoury Chicken and Roasted Vegetables

 

This is tasty and simple and only uses 2 pans!

Ingredients

2 Chicken breasts

2 medium Potatoes, cut into 1/2 " pieces, approx. 2 cups

1 medium Carrot, peeled and cut into 1/4" rounds

2 Cups Broccoli, cut into bite sized pieces, approx. 2 cups

1 Shallot, thinly sliced

1/2 cup Chicken Broth

3 Tbsp Sour Cream

2 Tbsp Butter

1/3 cup Fresh Parsley, roughly chopped

1 Tbsp Thyme, divided

1 clove Garlic, diced or grated

Oil

Salt and Pepper

Preheat oven to 450F

Toss Potatoes, Carrots, Broccoli and half of the Thyme with 1 Tbsp Oil.  Arrange evenly on parchment lined baking sheet.  Season with Salt and Pepper.  Roast in middle of oven 12-14 minutes.

While veggies are cooking, season Chicken with Salt, Pepper and remaining Thyme.  Heat a large, non-stick pan over medium heat.  When hot, add 1/2 Tbsp Oil then Chicken.  Cook until golden brown, 3-4 minutes per side.

Remove pan from heat and veggies from oven.  Turn vegetables and place chicken on top of them.  Return to oven for another 12-14 minutes until chicken is cooked through.

Heat the same pan over medium heat.  Add Butter, then Shallots and Garlic.  Cook, stirring often, until shallots are softened, 2-3 minutes.  Add Chicken Broth and cooking, stirring often until gravy slightly thickens, 3-4 minutes.  Remove from heat and stir in Sour Cream and Parsley. 

Divide chicken and vegetables between plates and spoon gravy on top.

Easy Sweet and Sour Pork Meatballs

 

This is super easy because short cuts are good!

Ingredients

250 g  ground pork

2 Tbsp bread crumbs

1 Tbsp (3 cloves) grated or minced garlic

1/8 tsp salt

1/8 tsp pepper

1 small onion, sliced

1 bell pepper, cut into 1/2" pieces

2 cups sugar snap peas, trimmed

1/2 cup sweet and sour sauce - use whatever prepared brand you like

3/4 cup basmati rice

water

oil

Preheat oven to 425 F

In a large bowl, combine ground pork, bread crumbs, garlic, pepper and salt.  Combine well and shape into 8 meatballs.  Place on parchment lined baking sheet.  Bake in middle of oven until golden brown, approx. 10 min.

Bring 1 1/4 cups of water to boil in a covered medium pot.  Add rice and reduce heat to low.  Cook, covered until rice is tender and water is absorbed, 12-14 min.

While rice and meatballs cook, heat a large pan over med-high heat.  When pan is hot, add 1/2 Tbsp oil then onions, pepper and peas.  Cook 2-3 min until tender-crisp, stirring occasionally.  Add sweet and sour sauce and 1/4 cup water.  Stir to combine, reduce heat to medium.  Simmer until sauce thickens slightly, 4-5 minutes.  Remove from heat.

Once meatballs are cooked, add them to the pan and toss to combine.

Serve over rice.

Serves 2

Carrot Kale Slaw

 

I'm a big fan of easy so this is simple.  Buying bunches of kale, I either get totally sick of eating it or end up throwing a lot out so for this I take the easy way: bagged kale slaw from the grocery store!

Ingredients

1 bag of kale slaw

1 medium carrot - peeled and grated

4 Tbsp Mayonnaise

1 Tbsp White Wine Vinegar

1/2 Tbsp BBQ Seasoning - I just buy a prepared one from the spice aisle (easy) but you can make your own

Whisk together the mayo, vinegar and seasoning in a large bowl.

Add kale slaw and grated carrot.  Toss to combine.

Mediterranean Tortellini

 

Ingredients:

1 Package fresh Cheese Tortellini

1 small zucchini - cut into 1/2-inch half moons

1 sweet bell pepper - cut into 1-inch pieces

1 shallot- peeled and thinly sliced

1/4 cup basil pesto

1/4 cup shredded Parmesan cheese

1 Tbsp Mediterranean Spice blend (divided)- if you don't have a pre-made blend then combine paprika, cumin, garlic powder, salt and pepper

2 Tbsp butter

1 Tbsp oil

Preheat oven to 425F

Fill pot with salted water to cook pasta and bring to a boil.

While water is heating, put veggies into a medium bowl and add half of the spice blend and 1 Tbsp oil. Toss and put on baking sheet.  Roast in the middle oven rack until softened, 14-15 minutes.

While veggies are roasting, add tortellini to boiling water. Cook, stirring occasionally until heated through, 2-3 minutes.  Reserve 2 Tbsp pasta water, then drain and set aside.

Using same pot, add butter and remaining spice blend.  Stir over medium heat to melt butter and toast spices.  Remove from heat and add tortellini, pesto, roasted veggies, half of the Parmesan and reserved pasta water.  Toss until well combined.

Divide between bowls and top each with remaining Parmesan.

Serves 2

Super-Soft Bread

Yeast mixture:
3 TBSP Active Yeast
1 TBSP Sugar
1 cup warm water (think baby bath water)*

*the temp of the water is important. Too cold or too hot will kill the yeast. It needs to be the temperature you’d use for a newborn’s bath. 

I measure this right into my 2 cup glass measuring cup and add the (1 cup) warm water. When the mixture bubbles/foams up to the top of the two cup mark it’s ready!

9-10 cups all purpose flour
1/2 Cup sugar
1 TBSP salt
Yeast mixture
3 cups warm water
1/2 cup oil

Mix everything together and knead until dough is soft. It will be tacky, but not stick to your fingers. Add more flour if it’s too sticky.

Put in a greased bowl and cover with a towel for 1 hr 

Punch it down after it’s risen and give a quick knead.

Grease bottom of baking tray(s) (I use shortening) and make 48 rolls.

Cover the rolls and let rise again for 1 hour.

When they are ready to go in your oven, put softened butter on the tops of each and a little sea salt.

Bake at 375° for 20-30 min.

*note: I have halved this recipe and it has turned out just fine!

FOR CINNAMON ROLLS: let the dough rise as normal then cut it into two or four equal portions. Roll one out and spread softened butter to the edges, sprinkle cinnamon and brown sugar, then roll up. Cut, place in a pan, and let rise for 1 hour before baking. I use cream cheese, powdered sugar and milk for the icing.

Citrus Gin Iced Tea

Citrus Gin Iced Tea

Orange Pekoe Tea Bags

boiling water

Lemon/Lime Soda (Sprite)

Lemon Juice

Lime Juice

Gin

Brew tea and let cool.

Combine 2 parts tea and 1 part soda.  Add lemon and lime juices.  Add gin and stir.

Amounts depend on how much you are making.  Flavour to taste.

Serve over ice

Fish Taco Sauce

Fish Taco Sauce

1/2 cup sour cream

1/3 cup mayonnaise

2 Tbsp lime juice (1 medium lime)

1 tsp garlic powder

1 tsp sriracha (or to taste)

Combine all ingredients and whisk until well blended