BBQ Dijon chicken

This past week was SO HOT.  On Tuesday, it was even too hot to bbq.  I picked up a deli chicken at the grocery store on the way home from work, and put it on the table with a pile of salad stuff to mix our own salads.  I even shredded some cheddar cheese, put it on the table and it *melted*.  Seriously.

That said, I did get back to the bbq on Wednesday.

I made dijon chicken and veggies.  This was so tasty!

Mix:
1/3 cup djion mustard
2 tbsp white wine vinegar
2 tsp herbes de province
1/4 cup olive oil

I had about 2 lbs of boneless, skinless chicken breasts and thighs.  I cut the breasts to similar size as the thighs, and tossed with about 2/3 of the marinade, and let rest for 1/2 an hour.

Meanwhile, I cut a zucchini and 2 peppers, and one red onion into chunks, and tossed with the remaining marinade.

Then I grilled it.  Simple as that.  My kids, who claim to hate mustard in all it's forms, inhaled it.  Ha!

Teriyaki salmon burgers and mangotinis

Tonight's bbq/not cooking inside meal: Teriyaki salmon burgers with rice and veggies.  I was planning on making salmon fillets, but didn't have any left in the freezer - doh!  Thankfully, I had a 6 pack of salmon burger patties from Costco in the freezer instead.

I whipped up a teriyaki sauce from some soy sauce, brown sugar, ginger and garlic.  Some of it, I tossed with a bit of olive oil and large chunks of assorted coloured peppers and zucchini to marinate them before putting them on the bbq.  The rest I used to brush on the salmon burgers when I had them on the bbq.  Yum.  I also made rice in the rice cooker, which is an easy and fast way to make it without heating up the kitchen.  I use a grill basket for my veggies on the bbq, and it really helps make prepping a side dish of veggies easy.

As a drink for the night, I made mangotinis!  Cases of mangos were on sale this week, so I picked one up.  I cut up a ripe mango, and pureed it in my mini-chopper.  While I did that, I grated up some fresh ginger, and tossed it into a small saucepan with a 1/2 cup of water and a 1/8 cup of sugar and brought it to a boil.  Let simmer a couple of minutes, then strain.  Add the mango puree, and about a cup of vodka.  Chill.  After it's chilled, add some lime juice.  When ready to serve, pour some of the mango vodka goodness into a martini glass, to about half way, add some ice, and some club soda (unless you want to knock yourself out after one glass!).  So good and fresh!  It paired really nicely with the salmon too.

Summer Spaghetti

This is a family favorite, adapted from a Jamie Oliver recipe.  I first made this dish when oldest child was around a year old, and he slurped it down happily and signed for more.  He's loved it ever since.  This can be served hot, or kept chilled and served cold.  It's not an exact recipe, more of a suggestion.

First, smush up some tomatoes into a serving bowl.  Fresh garden ones are the best, but cherry tomatoes or "on the vine" ones will do.  Just not those nasty hot house, lacking in flavor ones.  Smush them up in your hands, keeping all the juices in the bowl, this is a great tension reliever too.

Sprinkle with some sea salt, a few glugs of olive oil.  Then rip up and toss in fresh basil.  Yes, fresh, not dried.  Trust me.

Let that sit for at least half an hour so that the flavors can hang out.

Meanwhile, boil up some spaghetti.  Drain most of the water out, and toss into tomato mixture.  Splash in a few glugs of balsamic vinegar and serve.  It's super good with fresh bread.

Italian Bread Wedges

So, this recipe was shared by a friend of mine, and I'm not altogether sure that I'm supposed to distribute this.  So, shhhh!  *Darts eyes around shiftily*  But it is so very good, that it deserves to be shared!!  Thanks, A!  ;)

I like to preheat my pizza stone, and bake it on this.  That shortens the posted cooking time, a bit.

Dough:
2 1/2 cups flour  (I've used white, whole wheat, or a combo.  It's all good!)
1 tbsp yeast
1 c. warm water
1 tbsp oil
1 tsp sugar
1/4 tsp salt  (I usually omit this.)

Mix (I use my stand mixer with the dough hook) and let it raise for 20 minutes.  Spread on greased pan.  Top with mixed toppings and bake at 450 degrees for 15 minutes.  Enjoy!

Topping:
salt & pepper, to taste
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp thyme
1/3 cup italian salad dressing
1/2 cup shredded mozza, optional

Sweet Honey-Glazed Pork Tenderloin

I got this from www.canadianliving.com. Quite a while back, actually. I hadn't actually made it yet, then we moved to the Tarn, and the local honey that Lloyd bought is sooo divine, that I had to try this.

1 clove garlic, minced
1/2 tsp each ground cumin, salt & pepper
2 pork tenderloins (each 12 oz/375 g)
2 tbsp liquid honey
1/2 tsp grated lemon or lime rind
1 tsp lemon or lime juice

In small bowl, combine garlic, cumin, salt & pepper. (I used pink garlic from the Market. Mmmm! And sea salt. I haven't bought kosher salt yet, which is my first choice, and I can't wait to try this with my pink Himalayan salt when I get back to my own kitchen, eventually. But I'll have to figure out how to smuggle some of this local honey home, too...) Rub mixture all over pork. Place on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, about 25 minutes.

Meanwhile, in small bowl, stir honey, lime zest and juice. Brush over pork; grill until slightly sticky and glazed, about 2 minutes. Transfer to carving board and tent with foil. Let stand for 5 minutes before slicing.

(Serve with couscous and peas. Or rice and salad. Whichever! ;)

However, what I ended up making the first time, was something quite different. Stay tuned. ;p

Butter chicken

Ok, I did not create this recipe. I found it, on a whim. My co-blogger had posted something on facebook about wanting to find her butter chicken recipe, and I couldn't get the idea out of my head.

A quick google, and I was off and running. This was awesome, and easy, and quick. My 3 year old declared it the best chicken ever. She may be right.

30 min | 10 min prep

SERVES 4

• 1 ounce butter
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 large boneless chicken breasts
• 1 teaspoon ginger
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3/4 cup fresh cream
• 1 tablespoon tomato paste
• 1/2 teaspoon garam masala

1. Saute onion and garlic in butter.
2. Slice chicken breasts into bite sized pieces.
3. Combine spices and salt and toss chicken pieces until well coated.
4. Saute the chicken each side until golden brown.
5. Stir in the cream and tomato paste.
6. Cover pan and simmer for about 10 minutes until cooked through.
7. Sprinkle with garam masala.

*notes*
I doubled the recipe. I only had 3/4 cup of whipping cream, and used 1% milk for the balance of the milk, and it was perfect (and lower fat, right??) Didn't have garam masala, it was fine without it. Served with rice and steamed broccoli. Wonderful.

Smokey Orange & Dijon Tenderloin

The cost of pork tenderloin often makes this a very rare and special meal, one cooked to impress. I've impressed in-laws, colleagues, and friends with this meal. I've also impressed myself by actually eating & enjoying this, because I am NOT a fan of pork, at all. But this, is awesome!

2 pork tenderloins
2 tbsp frozen undiluted orange juice concentrate. (I've used a mango/passion fruit/orange juice blend, with excellent results.)
3 tbsp Dijon mustard
2 tbsp vegetable oil
1 tbsp paprika, preferably smoked.
1 tsp each ground ginger and garlic powder. (Now, I really like ginger and garlic, and instead of the powders, I use at least 1 tsp of fresh grated ginger, and anywhere from 1 to 3 minced cloves of garlic, depending on my mood;)

Slice each tenderloin into 5 portions. (The recipe calls for each piece to be flattened between sheets of waxed paper, so that all are the same thickness, but I'm too lazy. I just grill them the size they were cut.)

In a medium size bowl, mash frozen juice concentrate with a fork. Add the rest of the ingredients, and stir. It will be a thick mixture. Add meat, and toss to evenly coat*.

Place meat on pre-heated grill. Barbeque, covered, turning often, until pork feels firm to the touch, 10 - 18 minutes.

(Indoor sizzle: Preheat grilling machine to medium-high. Place pork on grill. Grill with lid closed, 5 - 7 minutes.)

*While the recipe doesn't call for marinating, I usually do for anywhere from half an hour, to indefinitely (I freeze it in a zip lock bag, and defrost it when I want to cook it).

Quick Salmon

I love when our local "better" grocery store has salmon on sale. Sure, it's frozen, but it's wild pacific salmon at a great price. My kids love salmon, and it's such a good choice in so many ways.

Here is my simple salmon recipe
1/4 cup or so of melted butter
2 tsp of minced garlic
2 TBSP of lemon juice
a bunch of shakes of dill weed

it's kind of a rough estimate, but mix them all together and pour over salmon. Bake at 425 for about 25 minutes (yes, from frozen). Super tasty.

Taco Bake

I'm wondering how I never posted this before.

Anyhow, this is one of my easy, fast, go-to recipes...and it's not even a real recipe! Part tex-mex, part lasagna, part "use what you got", it's a snap to put together.

Here is the basic format.
-tortilla wraps
-cheese
-filling

I layer a tortilla in a pie pan, and top with filling. Add another tortilla, a bit of cheese with the filling, then top with a third tortilla, and then add grated cheese on top of that. Bake at 350 until the whole thing is hot, and the cheese on top is melty and gooey. So simple!

The creative part comes in the filling. I've done ground beef with taco seasoning, with or without beans added in. I've used up a tex-mex bean and veggie combo. I've done my favorite lentils and rice. You can do just about any combo of tex-mex type fillings with this, you are only limited by your imagination! Tonight, I cooked up a cup of red lentils, and added a can of navy beans and a generous shake or 6 of taco seasoning. Yum! Serve with some fresh sliced veggies, and you are good to go!

chicken thighs, or other assorted parts

Chicken can be economical if you are willing to work for it a bit. Meaning, strip off the skin at home, instead of paying for the store to do it. I will buy the warehouse pack of chicken thighs and strip off the skin, and freeze them in family sized portions.

Then what to do with them? We've got two favorites here for easy, simple, but tasty chicken thighs.

Honey Curry
- 800 grams chicken (give or take)
- 1/2 cup honey (I prefer our local honey)
- 1/4 cup prepared mustard
- 1 tsp curry powder
- 1/4 tsp salt
mix and pour over chicken. Bake at 375 until done. Seriously, that's it. If you want to fancy it up a bit, sprinkle the chicken with 1/2 to 1 tsp dried tarragon before adding honey mix. Awesome with rice.

Sesame Ginger
rub chicken with a couple of drops of sesame oil, then saute in a pan until golden on both sides - about 20 minutes. Then add in:
- 3 tbsp soy sauce
- 2 tbsp grated ginger (hello from a bottle, way faster!)
- 2 tbsp sesame seeds
- 1 tbsp brown sugar
Saute and turn often until chicken is done.

Pineapple chicken

ok, so it's been a while. (looks around guiltily) Let's jump back in, shall we?

Last night, I roasted up two whole chickens. They came two to a package, and were on sale, so why not. I did them up Jamie Oliver style, mashing up lemon rind, rosemary and thyme in butter, and then shoving that under the skin and followed up with lemon wedges inside the birds. Then roasted both birds, eating one last night. I removed the meat from the second bird, and set it aside for another meal and threw the carcasses into my big pot for soup.

So, fast forward to tonight. I decided to make Pineapple chicken with most of the leftover chicken meat.

First, I chopped up the meat, and then marinated it in:
1 tbsp soy sauce
1 tsp minced garlic
1/2 tsp ground ginger
1/2 tsp brown sugar
2 tsp lemon juice

While that sat, I chopped up two red peppers and about 2 dozen baby carrots. Then I threw about a tbsp of olive oil in my skillet, and tossed in the chicken. After tossing the chicken around to get coated in oil, I sprinkled a tbsp of flour on top and tossed again to coat.

After that, I added the peppers and carrots.
a 14oz can of pineapple tidbits and juice
2 tbsp brown sugar
2 tbsp bbq sauce
2 tsp lemon juice
and some salt and pepper

Cook it up for about 10-12 minutes, and serve with rice. The carrots were still crunchy (the way I like them) and it was really tasty.

Chicken Nuggets

My kids love Chicken Nuggets, in all their unhealthy glory. Last night, I felt like something easy, and I had some chicken breasts. I decided to tweak a recipe I've made before to make mostly-healthy Chicken nuggets.

4 chicken breasts
cut breasts into "nuggets" and soak in a 1/2 cup of low fat milk for at least 20 minutes
Then mix:
2/3 cup crushed Bran Flakes
1/4 cup low fat grated parmesan cheese
dash of pepper

Dredge the nuggets in the breading, and place on greased cookie sheet (a shot or two of Pam is sufficient). Then spray the tops of the nuggets with cooking spray. Bake at 375 about 20 minutes. Tasty, and almost cancels out the ketchup my kids eat them with (right?)

Pumpkin Crock Pot Oatmeal

I had some homemade pumpkin puree in the fridge, and I haven't wanted to make more cupcakes (even though they were delicious!) or muffins or other delicious baked goods with it. I have 3 more pumpkins we grew this year in the house, and I need some good ways to use them that aren't all baked goods. Oatmeal!

Here goes:
4 cups water
1/2 cup pumpkin puree
1 1/3 cup oats (use old fashioned 10 minute oats, unless you like serious mush)
1/4 cup brown sugar
2 tsp cinnamon
1/4 tsp nutmeg

Mix in crockpot, and cook on low for 6-7 hours. Serve with milk and nuts.

I threw it all in the crockpot and started it at the end of Lost (midnight). By 7:30, the house smelled delicious, and it was fully ready to go. I did a double batch, and there is enough for the kids to have it again tomorrow. I bet it would be good with raisins, but I'll only be able to guess at that. I'm the only raisin fan in the house. It's a custardy texture with the old fashioned oats. The kids liked it, I did too, and the husband found it a bit too mushy for his liking. 4/5 liking it isn't a bad rating around here!

Leek & Potato Soup

The friend of a friend was making this on Sunday, and it was sooo delicious. (This is a best guestimate of the recipe, as was described to me.)

4 leeks, white parts only, sliced
4 potatoes, diced
salt & pepper to taste,

Place sliced leeks and diced potatoes in a pot, cover with water, add salt & pepper. Bring to a boil, and cook until the potatoes are well cooked. Mash, partially or completely, in pot. Stir in butter (as little or as much as you want!), or opt for adding some (tablespoon, maybe?) of olive oil.

Enjoy!

Was particularly delicious with dark bread, and raw vegetables...

Lentil Shepherds Pie

I love red lentils and sweet potatoes. This dish combines both AND is fast, inexpensive and vegetarian. Red lentils are cheap - like under $2 a bag, and that goes for 2 + meals. Sweet potatoes are generally on sale in the Fall. What's not to love?

1 cup lentils
1 Tbsp grated ginger (you can sub 1/4 tsp powdered, but it's not as good)
1 tsp cumin
14 oz veg. broth (you could sub chicken and make it not veg)
1 bay leaf
1 1/4 c. water
Combine in skillet, bring to a boil, reduce heat, cover and simmer about 20 minutes. Then remove bay leaf

Meanwhile:
1 Tbsp olive oil
1 tsp curry
1/8 tsp red pepper flakes
2 lbs sweet potatoes (cubed into 1 inch pieces)
1 tsp salt
3/4 cup water
Heat oil in pot, add curry and pepper. Then toss in sweet potato, salt and water. Bring to boil, reduce, cover and cook until potatoes are tender - about 15 minutes.

Once sweet potatoes are done, mash them and spoon over the lentils

Coconut Curry Red Lentil Soup

Ohmygoodness! This was amazing!

Adapted from Sarah Kramer's La Dolce Vegan

2 tbsp olive oil
3 cloves garlic, minced
1 tsp or so onion powder
saute in oil in large pot

Then add:
1 good sized sweet potato, diced in small cubes
2 medium sized potatoes, diced in small cubes
4 cups stock (veggie or chicken)
1 cup red lentils
1.5 tbsp of red curry paste (can find in jars)
sprinkle of salt and pepper

bring to a boil, then reduce and simmer until veggies are tender and fully cooked

Stir in one (or two) 14oz cans of coconut milk
(the cheaper milk - baking grade - is generally a bit cheaper, and thicker so it goes farther)

You can puree the soup up, but it's awesome as is.

Serve this with a salad and bread. My son ate three helpings. So good.