Caprese Panzanella with Chicken

Chicken. Bread. Cheese. Tomatoes. Basil. Heaven. That is all.

SAMSUNG CAMERA PICTURES

SAMSUNG CAMERA PICTURES

Ingredients: (serves 4)

For the chicken-

  • 4 6oz chicken breasts, pounded to the same thickness for even cooking
  • 1/2 tsp each garlic powder, oregano and thyme
  • 1/2 tsp each salt and pepper
  • 2 TBSP EVOO (for pan frying)

For the salad-

  • 1 1/2 C (226G) FRESH mozzarella cheese, diced into 1/4″ cubes
  • 2 1/2C fresh torn basil leaves
  • Balsamic vinaigrette or glaze (optional)

For the Tomatoes-

  • 3-4c cherry tomatoes
  • 8 cloves garlic, peeled and halved
  • 1/2 white onion, cut into 1/2″ chunks
  • 1/4 tsp salt and pepper + a little more to taste
  • 1/2 tsp each garlic powder, thyme and oregano
  • 1-2 TBSP EVOO

For the croutons-

  • 6c day old bread or buns (approx 3 Portuguese rolls) diced into 1″ cubes
  • 1/2C EVOO
  • 3 tsp oregano
  • 1 tsp thyme
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp pepper

Directions:

  1. Preheat your oven to 400F. Line 2 baking pans with tin foil.
  2. In a large bowl, add your cubed bread, olive oil, oregano, thyme, garlic powder, salt and pepper. Toss everything together with your hands to make sure everything is mixed up. Pour on to one of your tin foil lined pans. Bake at 400F for 15 minutes, or until golden brown.
  3. In the same bowl, add your tomatoes. Drizzle with 2 tbsp olive oil. Add your garlic cloves, onion, salt, pepper, garlic powder, thyme and oregano. Toss everything together with your hands and make sure everything is coated evenly. Pour tomato mixture on to the second tin foil lined pan. Bake at 400F for 20 minutes, or until nicely roasted.
  4. In a small bowl, mix together your chicken seasonings. (salt, pepper, oregano, thyme, and garlic powder.) Once mixed, season both sides of your chicken breasts.
  5. In a pan over medium heat, add your 2 tbsp of olive oil. Let it get nice and toasty. Add your chicken breasts to the pan. Let cook on the one side for about 5-7 minutes. Once browned nicely on that side, turn the chicken over and continue cooking until it is fully cooked through. (This will be about another 7 minutes.) Once your chicken is fully cooked (check with a meat thermometer for a temperature that reads 160F) remove from the pan and to a cutting board to rest.
  6. Slice your chicken in to thin strips, or dice it.
  7. In a large salad bowl, add your roasted tomatoes, croutons, chicken, mozzarella cheese and torn basil. Drizzle with a balsamic vinaigrette or a balsamic glaze. Or eat it without it! It is delicious either way!

Grilled Flank Steak with chimichurri sauce

I have come to the realization that we eat way too many flank steaks in my household… Here’s a delicious chimichurri sauce to pair with your flank steak! I’m pretty positive this recipe is already on my blog for a taco recipe – and it’s that good that it needs to be repeated! (Also I’m happy to say the cilantro and parsley were both used from my own garden!)

SAMSUNG CAMERA PICTURES

Ingredients: (serves 2-4)

For the steak-

  • 1 flank steak, tenderized using a meat mallet to the same thickness
  • 1/2 TBSP each of dried: oregano, thyme, smoked paprika, garlic powder, chili powder and coriander
  • 1/4 tsp each salt and pepper, or more to taste

For the Chimichurri sauce-

  • 1C loosely packed cilantro
  • 1C loosely packed parsley
  • 3 cloves garlic, crushed
  • 1 shallot, peeled and rough chopped
  • 2 jalapeno peppers (remove seeds and ribs for less spice.)
  • 1 large lime or 2 small limes zested and juiced
  • salt and pepper to taste
  • about 1/4c extra virgin olive oil, or enough to get it to a smooth consistency.

directions:

  1. Heat your outdoor grill to a medium heat. In a small bowl mix together your oregano, thyme, smoked paprika, garlic powder, chili powder, coriander, salt and pepper. Spread over both sides of your steak, pressing the spices in to the steak.
  2. Put your steak on the grill. Let cook for about 7 minutes on one side. Flip and continue cooking for another 5 to 7 minutes or until a meat thermometer reads 125F. Remove the steak from the grill to a cutting board, cover loosely with tin foil and let it rest for about 7-10 minutes.
  3. In a food processor or a blender, add in ALL of your sauce ingredients. blend until you get a nice partially chunky but smooth consistency.
  4. Serve with your steak! mmmmmmmmm.

Chipotle Mango BBQ’D Pork Tenderloin

The best thing about spring time is the warm weather and the sunshine (and hopefully in a day or so here BEER for me! Come on baby girl, it is time to vacate the premises!!) And what comes with warm weather, sunshine, and beer?! BBQ SEASON! Keeping your house nice and cool without heating it up more in the stinking hot sun is a truly beautiful thing. So lets get those grills started people!!

When your mother in law brings you a bunch of mangoes… you need to use those mangoes. This was a small experiment that turned out quite delicious! Its mangoes, chipotles in adobo and a few other ingredients. It is absolutely delicious! And it is a bit spicy, but it is a SMOKY spicy. I would dial back the heat to half if you’re not a spice person.

SAMSUNG CAMERA PICTURES

Ingredients: (Serves 2. Use a second pork tenderloin to serve 4. Do not double the sauce recipe, the recipe makes 2 cups already!)

  • 1 pork tenderloin
  • salt and pepper to taste

For the sauce/Baste

  • 2 TBSP pureed chipotle in adobo sauce (see note at bottom of post.)
  • 2 TBSP water
  • 2 TBSP honey
  • 1 large lime, zested and juiced
  • 2 mangoes, peeled and rough chopped
  • a pinch of salt

Directions:

  1. Heat your outdoor grill to MEDIUM heat. No higher. I wouldn’t go lower unless your grill is very hot.
  2. Season your pork tenderloin with salt and pepper.
  3. In a food processor or small blender, add in all of your sauce ingredients. Blend until smooth. Put 1.4c of the sauce in a small bowl to use to baste the pork tenderloin while it cooks.
  4. Slather some sauce on your pork tenderloin and place it on the grill. This will take no longer than 20 minutes to cook through.
  5. Check on your pork tenderloin and turn it every 4 minutes or so to get nice and grilled on all sides. if you go to move your tenderloin and she is still sticking to the grill, don’t touch her. She isn’t ready to be turned over yet.
  6. Baste your tenderloin as you turn it over to cook each side, getting some beautiful grill marks. The color of the tenderloin will be a gorgeous deep orange. Baste and cook until your tenderloin reaches an internal temperature of 145F.
  7. Remove the tenderloin from the grill to a cutting board, cover with foil and let it rest for at least 7 minutes.
  8. Slice into medallions and serve with the remaining sauce on the side.
  9. Serve up with some BBQ’d seasoned carrots and some Bacon Mango Rice !

 

*Note: Whenever I open a can of chipotle in adobo, I know I will not be using the whole thing in a week normally. So I puree it all together, put it in a freezer zip lock bag and break off portions as I need from the freezer. This keeps your waste to a minimum.


Bacon Mango Rice

The perfect side dish for almost anything is RICE in my opinion!! My 14 month old son would also strongly agree… It’s simply one of our favourite things to eat!

SAMSUNG CAMERA PICTURES

Ingredients: (serves 4)

  • 1 1/4c dry jasmine rice
  • 2 1/2c water
  • 6 strips of bacon, diced
  • 1 mango, peeled and diced
  • 3 cloves garlic, minced
  • 1/2 white onion, diced
  • 4 TBSP butter
  • small handful of chives, chopped

Directions:

  1. Cook your rice according to package directions.
  2. In a large skillet over medium heat, add in your 6 slices of bacon. Cook until almost crisp (or however you like to eat your bacon.) Drain ALL of the bacon fat that you can out of the pan. Add in your onion, and cook until soft (a couple minutes.) Add in your garlic and your mangoes, cook while stirring for a minute or two.
  3. Once all your veg and fruit are done cooking, add 4 tbsp butter to your pan and then add in your cooked rice. Toss everything together and then let the rice sit for a couple minutes to crisp up a bit. Stir, and continue crisping up your rice.
  4. Add in your chives and toss everything together again. Serve along side some nice juicy tender Chipotle Mango BBQ’D Pork Tenderloin and carrots!

Flank Steak Taco’s with a Tangy Avocado Sauce

I love taco night because it’s one of the quickest dinner ideas when you’re tired and need to get dinner on the table…. And because I love taco’s. Also, flank steaks are so large that in my tiny family, they feed us for days… I suggest if you’re not serving at least 4 to 5 people these taco’s, use the left overs in a stir fry. I used them in my other recipe Sticky & Sweet Pork Noodle Bowl. Obviously I just replaced the pork with the steak. Or, use it in Philly cheese steak sandwiches. mmmm. It’s a great way to use up the left overs instead of leaving them in the fridge to throw away later.

SAMSUNG CAMERA PICTURES

Ingredients: (makes about 10-12 taco’s)

  • 1 Flank steak, pounded to the same thickness
  • Pickled jalapenos
  • 10-12 corn or flour tortillas

Steak Rub:

  • 1/2 TBSP each: smoked paprika, chili powder, oregano, thyme, garlic powder, coriander
  • salt and pepper to taste

Avocado Sauce:

  • 1C Cilantro, rough chopped (doesn’t matter if there’s stems in there.)
  • 1 avocado, halved and divided
  • 2 small limes or 1 large lime, zested and juiced
  • 1 TBSP honey
  • 4 TBSP plain full fat greek yogurt
  • salt and pepper to taste

Directions:

  1. Heat your outdoor grill to medium heat.
  2. Mix all of your steak rub ingredients together in a small bowl, then rub generously over all sides of your flank steak.
  3. Put your steak on the grill and cook on one side for about 5-7 minutes and then flip and continue cooking for another 5-7 minutes, or until a meat thermometer reads 125F.
  4. Once your steak reads 125F, remove it from the grill to a cutting board and cover it with tin foil and let it rest.
  5. While your steak is resting, take out a blender or food processor. Add all sauce ingredients. blend until a chunky smooth consistency. This is going to be a thicker sauce. If you need, feel free to add oil to thin it out a bit.
  6. Assemble your taco’s and garnish with pickled jalapeños and the other half of the avocado that wasn’t used in the sauce.

10 Spice Beer Can Chicken

SAMSUNG CAMERA PICTURES

It was 29 degrees today. WOW. What an ABSOLUTELY beautiful day!!! But on super hot days like today, I don’t really feel like heating up my house any more than it already is – so I decided to BBQ outside! Tonights dinner is a super simple, yet delicious (moist) beer can chicken!!!! If you have never tried something like this, I suggest you do. Serve it up with some BBQ’D sweet potatoes, and BBQ’D whole carrots, and a home made Caesar salad.

SAMSUNG CAMERA PICTURES

Ingredients:

  • 1 3-4LB whole chicken
  • 1/3c EVOO
  • 2 TBSP brown sugar
  • 2 TBSP garlic powder
  • 2 TBSP smoked paprika
  • 1 TBSP cumin
  • 1 TBSP coriander
  • 1 TBSP onion powder
  • 1 TBSP salt
  • 1 TBSP pepper
  • 1/2 TBSP cinnamon
  • 1 TSP cayenne pepper
  • 1/2 can of your favourite beer

Directions:

  1. Wash your bird thoroughly inside and out. Pat dry.
  2. In a small mixing bowl, mix together your brown sugar, garlic powder, smoked paprika, cumin, coriander, onion powder, salt, pepper, cinnamon and cayenne pepper and your evoo.
  3. Place your chicken in a LARGE bowl. Rub your seasoning paste all over the bird.
  4. Heat your outdoor grill to LOW on one side, and MEDIUM on the other side.
  5. Make sure to use some kind of drip tray safe for a BBQ to place your chicken on. Put the beer can in the chickens cavity, place standing up on the drip tray and put it on the LOW heat side of the BBQ. Close the lid. If the brown sugar on your chicken is getting black within the first 10-20 minutes of being on the grill, turn the heat down a little lower.
  6. Set a kitchen timer for 1 hour. This can take up to 90 minutes depending on the efficiency of your grill. My 4lb chicken only took about 1 hour.
  7. Once the thickest part of the chicken reads 165F, it is ready to come off the grill.
  8. Place chicken on a cutting board, let rest for 15 minutes.
  9. Once the chicken is well rested, carve and serve!

Thai Green Curry with Chicken and spring veggies

This Thai Curry uses a home made green curry paste that you can find here

SAMSUNG CAMERA PICTURES

Ingredients: (Serves 2)

  • 3 medium carrots, sliced on the bias (about 1/2C)
  • 7 stalks of asparagus, hard ends snapped off, cut into 1/2″ pieces
  • 4 large green onions both whites and greens sliced on the bias, keep whites separated from the green.
  • 1 398ML can of coconut milk or cream
  • 2 6-8oz chicken breasts, cubed
  • 3 tbsp Green Thai Curry Paste
  • 2 TBSP china lily soy sauce
  • 2 TSP coconut sugar
  • 2 kaffir lime leaves, thinly sliced
  • 1 cup loosely packed basil leaves, torn into pieces
  • 2.5C cooked basmati rice (for serving.)

SAMSUNG CAMERA PICTURES

Directions:

  1. Heat 1/2C of the coconut milk in a wok over low heat. Add your green curry paste and mix until well combined.
  2. Add your cubed chicken and turn the heat up to just over medium. Cook until your chicken is no longer pink.
  3. Add in the rest of your coconut milk, soy sauce, coconut sugar, carrots, asparagus, white parts of the onions, and kaffir lime leaves. Let the curry come to a boil. Once the curry is boiling and foaming, turn the heat back down to low to let the curry simmer for about 7 to 10 minutes, or until your vegetables are tender-crisp. (To your liking.)
  4. Once the curry is done cooking and your vegetables are done, stir in your green onions and torn basil leaves. Serve immediately over steaming hot basmati rice
  5. Enjoy!!

Green Thai Curry Paste

Spring is in the air!! It got up to maybe 13 or 14 degrees today in Edmonton, and let me tell you it was AMAZING. 13 degrees is pretty warm for me after our winters… sadly. Needless to say, I was feeling extra inspired for my meal plan I made this morning! I want to do spring dinners with all the beauty produce that is out and in season! If only I could cook this way the whole year round and not go broke, I would be the happiest girl in the whole entire world!

First meal of this weeks plan is a green curry with chicken and spring veggies, with a home made green curry paste. It is so much better to make your own so you don’t have a store bought container in your fridge with one or two spoonfuls out of it until you end up throwing it out 6 months later. What a waste. Grab your mortar and pestle (or a small blender or food processor) and lets get to it!

 

SAMSUNG CAMERA PICTURES

Ingredients:

  • 1/2 TSP ground cumin
  • 1/2 TSP ground coriander
  • 1″ piece of lemon grass, OR 1 TSP ground lemon grass
  • 2.5 TBSP fresh grated, and peeled ginger root
  • 2 small kaffir lime leaves (it is okay to use dried leaves.)
  • 1.5 TBSP shallot, minced (About half of a shallot.)
  • 1 TSP fresh grated turmeric
  • 1.5 TBSP grated garlic cloves (about 3 large cloves)
  • 5 large basil leaves, minced
  • 2 red Thai chili’s, minced (Use more if you want spicier.)
  • 1/8 TSP freshly ground sea salt

Directions:

Add all your ingredients to your mortar and pestle or food processor and turn it into a paste. This makes about 3.5 TBSP of green curry paste.

I scaled down the spice of this as my 13 month old eats what we eat for dinner, and he sure does not approve of anything too spicy. That being said, up that chili pepper amount and use green Chile’s with red Chile’s. This is a little less than medium spice.


Lemon Parm Orzo with Peas

SAMSUNG CAMERA PICTURES

Ingredients: (Serves 4-6)

  • 1 1/4c Orzo
  • 2 1/2c chicken stock (or water)
  • 1 TBSP EVOO
  • salt and pepper
  • Juice and zest of 1 lemon
  • 1 1/2c peas
  • 3/4c freshly grated pecorino Romano cheese (or any other hard parm like cheese)

Directions:

  1. In a medium pot over medium heat, add EVOO. Let the oil heat up and then add your dried orzo to the pot. Stir every minute or so until your orzo is nice and browned and fragrant. Now add in your chicken stock or water. Let your pot come to a boil, and then reduce your heat to medium-low and cover the pot with a tight fitting lid. Let cook until nice and fluffy. When there is a few minutes left of cooking, add in your peas.
  2. Once your orzo and peas are done cooking, turn your heat down to low. Remove the lid and add in your lemon zest, lemon juice, pecorino romano cheese, and season with salt and pepper. Mix it all up and serve!
  3. It doesn’t hurt to grate a little extra cheese on top!!

Juicy chicken with a dijon sauce

This is a recipe that has been on my blog for about a year now, and it needed some serious TLC. It was good before, but this is a much better version of it. Juicy BBQ’D chicken with a white wine dijon sauce. Make this alcohol free by using low sodium chicken stock in place of wine. Did I mention that this is a super quick cooking meal? It is!

SAMSUNG CAMERA PICTURES

Ingredients: (serves 2)

  • 2 6-8oz chicken breasts, pounded to 1/2″ thick
  • fresh ground sea salt
  • fresh ground pepper
  • 1/2 tsp garlic powder
  • 2 tbsp parsley, rough chopped (optional.)

For the sauce:

  • 1 TBSP EVOO
  • 1/2 white or yellow onion, small dice
  • 3 large cloves garlic, minced
  • 1c of your favourite white wine
  • 1 heaping TBSP dijon mustard
  • 1 heaping TBSP grainy dijon mustard
  • 1 tbsp butter
  • salt and pepper, to taste
  • 1/2 tbsp corn starch dissolved in 2 tbsp cold water

Directions:

  1. Preheat your oven or outdoor grill. (oven to 425.)
  2. In a medium skillet over medium heat, add 1 tbsp EVOO. Once the oil is hot, add your onions and brown them. Once your onions are browned, add your garlic, salt and pepper.
  3. Once your garlic is fragrant (1-2 min) deglaze your skillet with your white wine, stirring the mixture. Let the liquid reduce a little.
  4. Add in your dijon mustards (both kinds! if you only have one, then thats fine. add 2 tbsp of one kind.) and add in your butter. Once mixed, add in your cornstarch dissolved in water, and turn your heat down to low.
  5.  Season your chicken breasts on both sides with salt, pepper, and garlic powder. Place on your BBQ on a medium heat. Because the chicken is pounded nice and thin, it will take literally only minutes to cook. Cook for a few minutes on one side, and then flip and cook for another 5 minutes or so. I suggest using a meat thermometer and checking the internal temp of the chicken (165.)
  6. if you’re using the oven – season your chicken on both sides with salt, pepper and garlic powder. in a skillet on just over medium heat, add EVOO. Once your oil is hot, add your chicken. Brown it on both sides. Throw it into the 425 oven for 10-15 minutes.
  7. remove chicken from the grill and top with your dijon sauce. Sprinkle some fresh parsley over it if you like!

Take-Out Mongolian Beef

This Mongolian beef stir fry is a delicious weeknight dinner and it’s decently quick to whip up. (minus marinating your steak. but you can really just omit that step if you wanted to.) You’ve got to give this a try!!

SAMSUNG CAMERA PICTURES

Ingredients: (Serves 4)

Marinade/Sauce:

  • 1 large flank steak, thinly sliced against the grain. As THIN as you can get.
  • 1C China Lily soy sauce
  • 1/3C water or chicken stock
  • 1 tbsp sriracha hot sauce (more if you want it spicier.)
  • 2 tbsp Rice wine vinegar (Or a sherry vinegar.)
  • 1/4c Hoisin sauce
  • 2 tbsp Brown sugar (You can omit this and use honey instead.)
  • 1″ ginger, finely grated (or minced. I freeze peeled ginger and grate it as I need. WAY easier.)
  • 3 large garlic cloves, minced. I would use 5 if they’re smaller.
  • Salt and pepper, to taste. (I suggest tasting the sauce before adding salt. depends on your soy sauce and how salty it already is. This is why I use china lily, it is DELISH and not crazy salty like most soy sauces.)

For the rest:

  • 1.5C dry rice + 3 cups water (Or you can use noodles. whatever makes you happy!)
  • 1 medium red bell pepper, thinly sliced into strips
  • 1 medium yellow bell pepper, thinly sliced into strips
  • 1 small Spanish onion, halved and thinly sliced into strips
  • 1/2 + 1.5 Tbsp corn starch, separated
  • small handful of Cilantro (or flat leaf parsley if you hate cilantro.)

Directions:

  1. In a freezer zip lock bag or bowl, add ALL marinade/sauce ingredients, including your thinly sliced steak. Marinate for at least 1 hour and up to 24 hours.
  2. Start cooking your rice according to package directions.
  3. Remove sliced steak from the marinade to a piece of paper towel. (KEEP THE MARINADE. we are USING this and not wasting it.) Dry it as much as you can. In a bowl, add 1/2 c cornstarch and add your beef to it. Toss the beef to coat.
  4. Heat a large skillet over medium-high heat with about 1.4c EVOO, vegetable or cooking oil. Once the oil is hot, add your beef. Let it sit and cook and get crispy, then stir it up to crisp up the rest. When you’ve stirred the beef to crisp the other side, add your peppers and onions. Let them cook together for a couple minutes.
  5. Add 1.5 tbsp corn starch to your marinade. Mix it together, and then add it to the skillet with the beef and veggies. Let the sauce come to a boil for a minute or two. Turn the heat down to low-medium and let it thicken up and cook your peppers and onions a little bit more.
  6. Once the peppers and onions are cooked to your liking and your sauce has thickened up a bit, remove the skillet from the heat. Spoon on top of your steaming hot rice or noodles and throw some parsley or cilantro on it. AND EAT UP!!

Apple & Pear Stuffed Pork Loin

This pork tenderloin recipe has been an absolute hit! I am so happy that so many of you like it! Along with the revamping of the rest of my blog, I am also revamping some recipes and photo’s. The recipe for this is pretty much almost the exact same, but it has a different cooking method to ensure moist and juicy pork, and we added in some brie cheese. (Because why not?!) Hopefully you like this version just as much (if not more) than the last one! The fruit content has been cut down to a reasonable amount to stuff the pork tenderloin without too much overflow and waste. The left over apple and pear in this recipe that is NOT used on the pork, is used in this Spinach salad with a creamy brie poppy seed dressing. Enjoy!

Ingredients: (serves 2-3 with some left overs.)

  • 1/2 of an apple, sliced thinly. It’s your choice to peel or not to peel.
  • 1/2 of a pear, sliced thinly. it’s your choice to peel or not to peel.
  • 3 cloves garlic, sliced
  • 1 TBSP fresh rosemary, minced
  • 2 TBSP Evoo
  • 2 TBSP maple syrup
  • 1 pork tenderloin, butterflied and pounded to 1/4″ thick. (Thinner is better. don’t worry if you can’t get it quite this small.)
  • Enough salt, pepper and smoked paprika to season BOTH sides of your tenderloin
  • 3 heaping TBSP Brie cheese

Directions:

  1. Preheat oven to 425F
  2. In an ovenproof skillet over medium heat, add 1 tbsp EVOO. Let it get nice and warm. Add your sliced apples and pears. Cook until soft. Add in your sliced garlic and rosemary. Cook until your garlic is fragrant. Careful not to Burn your garlic. Remove from heat.
  3. Lay the mixture out into a line closest to one edge of your ALREADY seasoned pork tenderloin. Add the cheese along the line (all things stuffing the pork should be going from one side to the other.) Drizzle your maple syrup on top of the garlic and pear mixture.
  4. Start rolling your pork. Bring one end of the pork OVER the stuffing. Keep rolling nice and as tight as you can. Once you’ve rolled up the pork, secure it in at least 4 to 5 places with butcher twine.
  5. In the same oven proof skillet over med-high heat, drizzle another TBSP of EVOO. Let it get nice and hot. Sear your pork tenderloin on all sides. Let it sit for a few minutes on each side to get nice and browned to lock in all that flavour. Don’t flip your pork if the cooking side is still only white. IT MUST BE BROWNED.
  6. Once pork is seared on all sides, place it straight into the oven at 425F for 10-13 minutes, or until a meat thermometer reads 145F.
  7. Take pork out of the oven and move to a cutting board. Let it rest for 5-8 minutes. Then slice, and serve!

 


Greek Chicken Skewers with Tzatziki

House cleaning day/laundry day/shopping day/day at the park day means this 40 week pregnant mama has zero time to spend making and preparing dinner.  I can get the marinade done early in the day or the day before, marinate the chicken and do the tzatziki at the same time. So by the time it comes to BBQ, all I need to do is cut up some veg and make a side salad. for me, this is simple!

Cheers to the BBQ and healthy dinners!

SAMSUNG CAMERA PICTURES

 

Ingredients: (serves 4)

For the chicken + marinade-

  • 10 boneless skinless chicken thighs, cut into 1″ cubes
  • 1 tsp dried oregano
  • 2 garlic cloves, minced
  • 1 palm full of fresh basil, minced
  • 1 palm full of mint, minced
  • 1 palm full of parsley, minced (roughly 1-2 tbsp)
  • 1 palm full of dill, minced
  • 3 tbsp EVOO
  • 3 TBSP full fat plain greek yogurt
  • 1 lemon, juiced (About 3 tbsp)
  • salt and pepper, to taste

For the Tzatziki sauce-

  • 1 1/2C full fat plain greek yogurt
  • 1/4 red onion, grated
  • 1 garlic clove, grated
  • 1/2 English cucumber, grated
  • 2 tbsp mint, minced
  • 1 tbsp dill, minced
  • (If the garlic doesn’t sit in the yogurt for a little while, it can have a very strong flavour, especially if it is fresh garden garlic. If the flavours are too strong for you, I would suggest adding in 1 tbsp of honey. This can really help!)

Directions:

  1. In a medium sized bowl, or a food storage bag add all of your chicken and marinade ingredients. Let marinate for 30 minutes, up to one hour.
  2. In a separate bowl, mix together all of your tzatziki ingredients except for the DILL. Set aside and let sit for as long as your chicken is marinating.
  3. Heat your outdoor grill to just below medium heat. Start skewering your chicken on to metal skewers or pre-soaked wooden skewers. brush the skewers with the marinade, and add them to the grill.
  4. Turn once your chicken starts looking opaque. *Note- if your chicken skewers are sticking to the grill, your heat may be too high. To avoid pulling all the meat off the skewer itself, I suggest using a metal spatula and gently scraping underneath the chicken skewers to move them before you turn them with a pair of tongs.
  5. Once your chicken is no longer pink (test a large piece or use a meat thermometer and make sure the temperature reads 160F) remove from the grill.
  6. Add your dill to your tzatziki and mix together.
  7. Serve with grilled peppers + onions, your tzatziki sauce and my Fresh Dill and cucumber salad!

 

 


Carrot Ribbon and Radish salad

I served this salad with my Pineapple pork satay, and the dressing was made from the reserved portion of the sauce. So if you plan on making this salad without the pork satay, you will have to scale it way back or you’ll have way too much sauce.

SAMSUNG CAMERA PICTURES

Ingredients:

  • 3 large carrots, washed and peeled in to ribbons
  • 5 radishes, washed, halved and thinly sliced
  • 1/2 bunch of cilantro
  • pork satay dipping sauce

Directions:

  1. Add all salad ingredients to a bowl, toss and serve with Pork satay!