Feisty Tomato Rice (with Chicken)

I just got back from a conference in Edmonton and haven't had a chance to do a full grocery shop. I went to a work out class this morning, came home and needed something quick for Aiden's lunch so he could nap. There was leftover rice in the fridge and decided to use that up.

This recipe has very few ingredients and it was actually really good :) I used a salsa spice I had in my cupboard, but you can make it as mild or spicy as you like. 

I made a decent amount so I was actually able to have it for dinner with a chicken breast and topped with Feta. Very good!!! (My husband is harvesting so he is hardly home, unfortunately I haven't been cooking as much as normal, so this was a 2-for-1...lunch and dinner!) 

Ingredients

- 1tbsp butter

- 1/4 onion, chopped

- 1 yellow pepper, chopped

- 1 can diced tomatoes, drained

- chilli pepper flakes to your liking

- 2 cups cooked rice

- Optional: Cooked chicken and/or Feta

Directions:

1. Melt butter and sauté onion and pepper for 5 minutes 

2. Add tomatoes and chilli flakes, bring to a boil

3. Add rice and simmer for 5 minutes

4. Top with cooked chicken breast and feta cheese 

Tomato Pesto Chicken

It's been so long since I have blogged :( My life is just so crazy right now!! Work, Aiden, Pregnancy, Sickness (the whole family has been fighting this never ending sickness...), and now Christmas celebrations. My nights and weekends are spent with my boys, and the last thing I want to do is take time away from them. BUT I have a few minutes right now!!!

A while ago, I made this really easy but super yummy chicken dish. It honestly took no time to prepare, and was very tasty! It has already been a repeat in our house, and I might even say it is my favourite chicken dish right now!


Boursin cheese on top!



Ingredients:

• 4 boneless skinless chicken breasts
• Pesto
• In a food processor, process 40g fresh basil (stems removed and coarsely chopped), 2 tbsp pine nuts (you can toast them if you want), 1/4 cup grated Parmesan, 2 cloves garlic, Sea Salt and Pepper, and 3 tbsp olive oil until well blended, ensuring you scrape sides a couple of times.
• Tomato, cut into 4 slices
• Cheese (Parmesan, Chedder, or I have even used Boursin - all are equally delicious)

Directions

1. Preheat oven to 375*F.
2. Place chicken breasts on a baking sheet. Top with 1 tbsp pesto, 1 tomato slice and Parmesan cheese.
3. Bake for 30 minutes (or until fully cooked).

Chicken and Broccoli One Dish

I officially had my first day of working as a mommy. Last week was tough with trail daycare days, but we love our daycare provider and I know Aiden is happy there. Today was a better day. I had a few tears when I left the house this morning, but all in all it was a good day! I really think I am going to enjoy my new job and the balance it will bring to our family life. I use to work in a lab, and I really loved the job and the people, but I did not love the shift work. After having Aiden we decided it would be best if I could find a straight day job. Luckily a position became available at Molson while I was on maternity leave. I applied, and got the job!
I wasn't scheduled to return until August 23, but for training purposes they asked me to come in two weeks early. Thankfully they will be giving me two weeks in lieu (plus my 3 weeks of vacation to use before April 1).

I feel like we will be having easy dinners during the work week so I can spend as much time as possible with my little man. This morning I took a pack of chicken breasts out, I didn't really have a meal in mind, just chicken. I threw together this yummy concoction. We still had time to go for a little bike ride, bath and cuddle time!

Ingredients:

• 5 boneless, skinless chicken breasts
• 1 bunch of broccoli, steams removed and cut into florets
• 1 tbsp lemon dill seasoning
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 cup cream (half and half)
• 1 cup shredded cheddar cheese

Directions:

1. Preheat oven to 375*
2. Place chicken in a large baking dish, top with broccoli and season with lemon dill seasoning.
3. Mix mushroom soup, chicken soup, cream and cheese in a bowl. Pour over chicken and broccoli.
4. Bake for 30-40 minutes or until chicken is cooked.
5. Serve over rice.

Boursin Stuffed Chicken Breasts

Shawn wanted goat cheese stuffed chicken breasts for dinner, but I didn't have any goat cheese, and didn't feel like taking a trip to the grocery store. (I have been gone for a couple days to Buffalo for some shopping, so I am a little shopped out! haha).
A couple weekends ago I went to a friend's bridal shower. Someone had brought Boursin Cheese. O.M.Gosh!!! It was amazing!!!! Right away I ran to the grocery store to pick some up and share with Shawn. There was some left in the fridge, so I thought I would make Boursin stuffed breasts! They were phenomenal!!!

I used Epicure's 3 Onion Dip Mix. If you don't have that in your cupboard, you could always use dried onions and chives!

Ingredients:
- 4 Boneless, Skinless Chicken Breasts
- 1 package Boursin Garlic and Fine Herb Cheese
- Salt and Pepper
- 2 cups bread crumbs (I used Panko)
- 1 cup Parmesan Cheese
- 1 tbsp parsley
- 1 tbsp 3 Onion Dip Mix
- 1 egg
- 2 tbsp oil

Directions:

1. Preheat oven to 375*
2. Put a slit in the side of each chicken breast and stuff with Boursin Cheese (equal parts on each breast).
3. Season with Salt and Pepper
4. Mix bread crumbs, Parmesan cheese, parsley and onion mix in one bowl. Beat egg with a little bit of water in another bowl.
5. Dip each chicken breast in egg mixture and coat with bread crumb mixture.
6. Spread oil in a baking dish and place each breast in it.
7. Bake for approximately 40 minutes.

Chicken Pesto Pizza - My 100th Post!!!

This past weekend, my sister in-law and I went on a hunt for this dress I saw on Cityline. My husband is the best man in his friend's wedding in June. I really want to wear a backless dress, so I have been looking for one for the past month or so and have had no luck. This dress on Cityline was from Winners and was really cute...and cheap!! Unfortunately I couldn't find it in any of the three winners I went to over the weekend :( Guess I will keep looking!!!

But during our search, we stopped for lunch at this little Irish pub in one of the towns. We had chicken pesto grillbread and loaded potato skins. The grillbread was amazing!!!! I had a pizza crust in the freezer and though I would make something similar tonight for dinner. I don't usually like chicken on pizza, but I think I liked this one because it had pesto in place of tomato sauce. If you use pizza crust, use one that is already prepared and just needs to be heated up. You could also use something similar to naan bread or pita pockets.

Pesto
In a food processor, process 40g fresh basil (stems removed and coarsely chopped), 2 tbsp pine nuts (you can toast them if you want), 1/4 cup grated Parmesan, 2 cloves garlic, Sea Salt and Pepper, and 3 tbsp olive oil until well blended, ensuring you scrape sides a couple of times.

Chicken Pesto Pizza
Ingredients:

• Prepared pizza crust, naan bread or pita pockets
• Pesto (see above)
• 1 boneless, skinless chicken breast, cut into strips and cooked through
• 1 pepper, chopped
• 1/2 onion, chopped
• 1 cup fresh sliced mushrooms
• 1/2 cup grated Parmesan
• 1/2 cup grated Mozzarella

Directions:

1. Preheat oven to 425*
2. Cook pepper, onion and mushrooms in a frying pan over medium heat until tender (about 5-10 minutes).
3. Spread pesto on pizza crust. Top with shredded chicken, vegetables and cheese.
4. Bake for 8 minutes and then boil until cheese is bubbly (2 minutes)

Bruschetta Chicken

I made this amazing meal for my mother in-laws birthday and had leftover bruschetta mix. I didn't want to waste it, so I used it on chicken. It was so good! I served it over rice.

Ingredients:

• Bruschetta mix
• 4 boneless, skinless chicken breasts
• Cheddar Cheese

Directions:

1. Preheat oven to 350*
2. Cover chicken with bruschetta and top with cheese.
3. Bake for 30 minutes or until chicken is cooked through.

Chicken/Turkey Pot Pie

I am finally going to post about this amazing chicken (or turkey) pot pie I have been promising you!

Two weekends ago I hosted a potluck Christmas dinner with out friends. It turned out great!! I have some seriously good cooks as friends J I made sure to buy a BIG turkey (16 pounds!) so I would have leftovers to make pot pie. I was able to make a double batch and freeze two big bowls.

This past Sunday I had my grandparents over for a Christmas lunch and we had individual pies. Tonight I used the rest (from that big bowl) and made a large pie (using a bought pie shell). I do make my own pastry which I used on Sunday and for the top of the large pie.

So if you are hosting dinner, make sure you buy a large turkey so you can enjoy this seriously delicious meal!

Chicken or Turkey Pot Pie

Ingredients:

-          ¼ cup butter

-          ¼ cup flour

-          salt & pepper to taste

-          2 tbsp finely chopped onion

-          3 cups chicken broth

-          2 carrots, thinly sliced

-          2 celery sticks, thinly sliced

-          2 potatoes, cubed in small pieces

-          3 cups sliced mushrooms

-          2 tbsp butter

-          ½ cup peas

-          ½ cup corn

-          3 cups cooked & diced chicken

-          Pastry (see below)

Directions:

1.      Melt butter in large sausepan over medium heat.

2.      Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly, until smooth and thickened.

3.      Add carrots, celery and potatoes. Cook until fork tender.

4.      Meanwhile, in a small frying pan, cook the mushroom in the butter until soft.

5.      Add mushrooms, peas, corn and chicken to vegetables mixture. Mix well and pour into casserole.

6.      Cover with pastry and slash to allow steam to escape.

7.      Bake in preheated 400^oF for about 40 minutes or until pastry is golden brown.

Pastry
**Note: I make this right on the counter. It is messy but makes a great pastry!

Ingredients:

-          ¾ pound cold butter

-          3 cups flour

-          1 tsp salt

-          2/3 cup water

Directions:

1.      Cut butter into small cubes using a knife

2.      Cover with flour and salt. Using a pastry blender (or two knives) cut butter and flour together until well combine, but still dry and rough.

3.      Slowly add water and mix (I use my pastry blender to start, but finish with my hands) and roll into a ball.

4.      Flour surface and roll and fold dough a couple times. Refrigerate for 15 minutes and repeat roll and fold process.

5.       Dough is ready to use.

Chicken Parmesan

I actually had a chance to make a decent meal worth posting!! I really like chicken parmesan, but I have never actually made it myself. Tonight I thought I would give it a try! You could easily serve this meal on a bun, or with pasta (like I did). It turned out really well, and was super easy to make. Here you go :)

Ingredients:

-          3 boneless, skinless chicken breasts

-          1 egg

-          1 tbsp water

-          3 pieces of bread, processed

-          1 tbsp oregano

-          1 tbsp Italian seasoning

-          1 tbsp garlic salt

-          1 tbsp oil

-          ½ cup grated Parmesan cheese

-          1 can Hunt's® Thick & Rich Spicy Red Pepper & Chilies Premium Pasta Sauce

-          Cheddar cheese

Directions:

1. In a small bowl, mix egg and water
2. In another bowl, mix processed bread slices, parmesan cheese, oregano, Italian seasoning and garlic salt
3. Heat oil in a large skillet
4. Coat each piece of chicken in egg mixture followed by bread mixture and place in skillet
5. Fry chicken for approximately 5 minutes on each side
6. Pour pasta sauce in a baking dish. Add chicken and top with cheese
7. Bake at 375^oF for 20minutes or until chicken is fully cooked

Beer Can Chicken...YUM!!

Tonight I made a "Beer Can Chicken" and it was amazing!! If you have never made one before you should really give it a try!! The chicken is so moist, it is absolutely delicious :)

You need the little contraption for it to work! You can get them from Canadian Tire or Walmart - I am sure anywhere that sells BBQ accessories will have them. My holder has a bowl on the bottom to collect all the grease, and therefore stops the BBQ from catching on fire!



Before



Directions:

1. Preheat the BBQ on high

2. Put a half can of beer in the holder (I used Molson M, but you can use whatever you want)

3. Rinse a roasting chicken off and put on the holder

4. Sprinkle with Seasoning salt and Montreal Steak Spice

5. Put the chicken on one side of BBQ - Turn this side to medium/low and keep the other side on medium

6. Cook for 1.5 - 2 hours (or until internal temperature is around 82*C)

7. Turn BBQ off and allow chicken to cool for 15 minutes

 8. Serve and Enjoy!



YUMMMMY :)



BBQ Dinner - Wings and Potatoes :)

 These last two nights have been really warm!! As you know we don't have A/C. Luckily our house has been pretty good so far (around 23/24*C), however the last two nights have been much warmer (well only by 2 degrees, but it feels a lot worse!). So of course I turned to the trusty grill!!

BBQ Chicken Wings

I have never made chicken wings on the grill before but these turned out really good, and were really easy!! (Minus the burn on my finger from the sauce). I am pretty much giving directions rather than a recipe!

1. Rinse the wings under cold water and dry them on paper towel

2. Put the wings in a bowl (with a lid) and add sauce - Honey garlic sauce, BBQ sauce and hot sauce (but you can pretty much do whatever you want!)

3. Allow wings to marinate in the fridge for 30 minutes or so

4. Meanwhile heat grill to medium

5. Put wings on the grill for approximately 15 minutes while turning frequently - you can also brush wings with the remaining sauce from the bowl, however I did not do that.

**Note: This is where I burnt my finger!! BE CAREFUL TURNING THE WINGS!!!!! **



OUCH!!!

Sliced Potatoes

The potatoes are also really easy! I put them on the grill about 45 minutes prior to the wings. I used a mandoline to slice potatoes thin. Put on tinfoil with seasoning and add 2 tbsp butter. I usually slice up onions as well, but I didn't feel like it tonight! Wrap potatoes in tinfoil (I use two sheets - wrap once, then wrap again with the folded parts on the opposite side). With the grill on high, put the potatoes on the top rack. Flip after 30 minutes.
**Note: When you are ready to cook wings, remember to turn the grill to medium!!!

Of course I finished my meal off with a little bowl of fresh strawberries (and a little sugar!!). What a perfect HOT night meal :)

Honey Garlic Stir-Fry: An Original :)

We had leftover meat and veggies from our Shish Kabobs, so my husband wanted me to make a stir-fry. The thing is he doesn’t really like rice, and he doesn’t love stir-fry! (LOL) He wanted me to change it up a bit, and use noodles instead of rice. I love trying new recipes (or creating them). So this is an original! I will try my best to give you accurate measurements!! I really enjoyed it, it was very different from anything else I have made, however the next time I make it I want to try and make it spicier. This one was pretty sweet. Enjoy!

Not the best picture...it is our lunch! I forgot to get a picture of dinner :)

Ingredients:

- 2 tbsp oil

- 1 cup diced chicken breast

- 1 cup diced steak

- 1 cup mushrooms (whole or sliced or both!)

- 1 pepper, chopped

- 1 onion, chopped

- ½ jar VH Honey Garlic Sauce

- 2 tbsp soy sauce

- Egg noodles

Directions:

1.    In a large skillet, fry both the chicken and beef in oil

2.    When half cooked, remove excess fat/oil and add veggies

3.    Cook for 10 minutes on medium heat

4.    Add Honey Garlic sauce and soy sauce and simmer for 10 minutes

5.    Meanwhile, cook noodles and drain

6.    Dish out noodles and top with stir-fry mixture

Spring is here!!! Shish Kabobs :)

This past weekend was BEAUTIFUL!! It was a perfect weekend to pull out the BBQ. My husband wanted to make shish kabobs. I love making them! It is one of those meals that we can do together, and we can make them to our liking. I bought a few stainless sticks that we can reuse and put on the BBQ. If you will be making lots of kabobs you can easily buy the wooden disposable ones.

Our kabobs usually consist of bite size pieces of:

- Steak

- Chicken

- Mushrooms

- Peppers

- Onion

Like I said before you can put pretty much ANYTHING on them. You can easily make them all meat, OR vegetarian!! We season them with spices and cook on medium heat for approximately 15 minutes, turning once. However BBQ’s differ! So you will have to watch your kabobs!! Ours turned out great! I typically use BBQ sauce for dipping!!

Hearty Chicken Noodle Soup

Last night we had a roasted chicken. I love using the leftovers to make stew, soup or pot pie. Today I decided to make soup. It is freezing out and soup sounded fabulous!

Last year my friend had an Epicure party where I bought a few of their products. For my stock I used their Chicken Bouillon Base, as well as 900mL of Campbell’s Chicken Stock. I find the Epicure bouillon is amazing, but you can use any kind of bouillon. I added the Campbell’s stock just to make more (without using all my Epicure base!)

Ingredients:

-          2 or 3 cups of cooked chicken (in small pieces)

-          8 cups of water

-          8 tsp of Bouillon base

-          900mL Campbell’s stock

-          1 onion, chopped

-          2 cups carrots, sliced

-          1 tbsp each of basil and parsley

-          Ground pepper to taste

-          3 cups cooked noodles (I use the No Yolks noodles)

Directions:

1. In a large stockpot add all ingredients except noodles
2. Simmer for 2-3 hours
3. 30 minutes before serving add noodles
4. Top with parmesan cheese!

**We had the soup with my previously posted bread**

ENJOY!!!

Chicken Stuffed with Goat Cheese

I love going to my moms for dinner. She is an amazing cook, and never fails to wow us. A while ago she made this goat cheese chicken and we loved it! It was phenomenal. I have made it a few times, and last night I felt like making a delicious meal so I made it. In all honesty it only takes about 15 minutes to prepare, so it isn’t really time consuming and trust me, you will wow whoever you prepare it for!! This recipe is from Canadian Living (however we add a little twist!).

Enjoy!!

Ingredients:

-          ½ cup sliced almonds (I ran out of sliced almonds, so I chopped up whole almonds in my food processor)

-          1 package (4½ oz) goat cheese

-          1 tbsp minced chives or green onion

-          1 tbsp parsley

-          1 tbsp fresh dill

-          ½ tsp pepper

-          4 boneless skinless chicken breasts

-          ½ cup bread crumbs

-          2 tbsp butter, melted

-          1 egg

-          ¼ tsp salt

Directions:

1. Toast almonds in a small skillet on medium-low heat for approximately 3 minutes. Let cool.
2. In a bowl, combine goat cheese, 2 tbsp of the toasted almonds, chives, parsley, dill, and half of the pepper.
3. Cut the chicken breasts in half (but not all the way – so you can open them like a book). Spoon ¼ of filling over one side and fold uncovered side over filling.
4. Combine remaining almonds, bread crumbs and butter in a shallow dish. In another dish, lightly beat egg with remaining pepper and salt.
5. Dip each chicken breast into the egg mixture and then press the chicken breast into the bread crumb mixture to coat both sides. Place on greased baking sheet.
6. Bake at 375^oC for 30 minutes (or until no longer pink inside).

Adding the breading

Before going in the oven

Finished Product :)

Chicken and Broccoli Alfredo

Well apparently I didn’t get around to doing my second Christmas baking post. Sorry! I honestly just ran out of time!! I hope everyone had a great Christmas holiday!! We sure did. It was our first Christmas as a married couple, and let me tell you it was very busy!! But awesome nonetheless.

Last night I made one of my favourite pasta dishes. Chicken Alfredo.

Ingredients:

-          2 boneless skinless chicken breasts, cut into small pieces

-          1 onion, chopped

-          1 red pepper, chopped

-          2 gloves of garlic, minced

-          1 cup of freshly sliced mushrooms

-          2 cups frozen broccoli pieces

-          1 jar of Classico Roasted Garlic Alfredo Sauce

-          ½ cup milk

-          Noodles (I like bowties, but you can use whatever)

Directions:

1. Cook chicken in a large frying pan
2. Once partially cooked, add onion, red pepper, garlic, mushrooms and broccoli
3. Cook on medium for approximately 10 minutes, until broccoli is cooked
4. Meanwhile cook noodles
5. Add the Classico Alfredo Sauce and milk to chicken mixture
6. Simmer for 10 minutes
7. Serve noodles covered in Alfredo sauce. Top with parmesan and fresh pepper

I hope everyone has a good New Years!! I really hope 2011 is as good as 2010 was to us!!