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!

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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!

Spinach salad with a creamy brie poppy seed dressing

A few weeks ago, I got a call from my doctor about my most recent routine bloodwork and how my hemoglobin level dropped pretty significantly. (Thanks baby #2!) I was advised to take extra iron supplements, which is obviously a pretty standard thing to do. Iron pills make me so bloody sick that I can’t even function properly, so I stopped taking them… Instead, I just started incorporating more iron rich foods in to my diet and I seem to be much better now! One of those iron rich foods I added in to my diet was SPINACH. I usually do eat spinach, but I swear by now we’re eating it 3-6 times a week depending on how much I have on hand!!

ANYWAYS. I made my Apple+pear+brie stuffed pork tenderloin for dinner again tonight, and I had to revise the recipe. Instead of using 1 full apple AND one full pear to stuff such a tiny tenderloin, I used only half. I also had brie left over from this that I know I am not going to use any time soon. SO, I decided to make a salad consisting of the left over apples, pears and brie. It was an interesting approach and I did not think this would work. Low and behold, it was DELICIOUS. You must give this salad a try!!!

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Ingredients: (serves 4)

For the salad:

  • 3-4 handfuls of fresh spinach
  • 1/2 of a pear, diced
  • 1/2 of an apple, diced
  • 1/2c walnuts (pecans will work also. Or mix together.)

For the dressing:

  • 4 TBSP spreadable brie cheese
  • 1/4c white balsamic vinegar
  • 1/4c + 1 TBSP Evoo
  • 2 TBSP honey
  • A pinch of salt and pepper to taste
  • 1/2 TBSP poppy seeds

Directions:

  1. Toss all your dressing ingredients in a measuring cup or little bowl and whisk until everything is nicely incorporated.
  2. In a separate salad bowl, toss in your spinach, apples, pears, and walnuts.
  3. Dress your salad and eat up!

Herb buttered chicken and a white bean puree

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Ingredients: (serves 2)

-2 boneless skinless chicken breasts, butterflied and flattened to less than 1/2″

-salt + pepper + red pepper flakes (enough to coat both sides of chicken)

-EVOO

-3 tbsp butter

-2 tbsp each minced garlic, parsley and oregano

For the white bean puree:

-Immersion hand blender or regular blender

-1 can white kidney beans, rinsed and drained

-1 cup chicken stock

-4 cloves garlic, chopped

-1 red onion, rough chopped

-salt and pepper, to taste

For the salad:

-1 large handful of arugula

-1 tbsp grainy dijon mustard

-1 tbsp red wine vinegar

-1/2 tsp honey

Directions:

Season both sides of pounded chicken with salt pepper and red pepper flakes. In a little bowl, add butter, garlic, parsley and oregano.

In a skillet over medium heat, add your EVOO. Once the pan is hot, add your chicken breast. Do not move the chicken, let it sit in the pan to brown and cook. After about 6-7 minutes, flip your chicken breasts and cook on the other side for another 6-7 minutes. Add your herbed butter, and continue cooking until the chicken is cooked through. This cooking time depends fully on how flat you’ve pounded your breasts. If you’re unsure of the doneness of your chicken, i suggest a kitchen thermometer. Chicken should be 160F.

In a medium sauce pan over just under medium heat, ands your onions and garlic. Cook until the onions are slightly translucent. Once they are, add your white kidney beans. Cook for another minute or two. Add your 1 cup of chicken stock. Season with salt and pepper. let these flavours boil and cook together for at least 7-10 minutes. After that, puree your mixture with a hand blender. (Or transfer to a regular blender.) Once blended, turn the heat to low and keep warm.

In a medium bowl, add your dijon, red wine vinegar and honey. whisk to mix together. Throw your arugula on top, and toss with your hands to coat the arugula with the dressing.

When ready, serve your chicken on top of your puree with your salad on the side.

This meal tastes best when you eat the puree , salad and chicken in one bite. Yummy!!


Grilled lemon arugula salad

Easy and delicious salads are the best thing ever. It takes seconds to throw together and it goes great with any protein! The grilled lemon really adds a zing to the salad!

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Ingredients:

-8 cups arugula

-1 whole lemon, halved and grilled until brown and black

-1/2c pecorino romano cheese

-1/4-1/2c good EVOO

-salt and pepper to taste

-1/2c almonds, crushed

Mix all ingredients except the lemon in a bowl. Drizzle the grilled lemon in to the salad. Serve!


Roasted Beet Kale Salad

Roasted Beet Kale Salad

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Ingredients:

4 large beets, trimmed, scrubbed and quartered

1 large onion, diced

3 tbsp minced fresh ginger

3 cloves fresh garlic, minced (or grated.)

1/4 c olive oil

salt and pepper to taste

3 tbsp real maple syrup

1.5-2 tbsp honey dijon mustard

2 tbsp apple cider vinegar

1/2 c fresh parlsey, roughly chopped

zest and juice of one lemon

1 small head of kale, or 4 large leaves of kale, roughly chopped

Directions:

-Preheat your oven to 450 Fahrenheit. Place your beats in a roasting dish, drizzle with olive oil, and season with salt and pepper. Cover with foil, and bake 45 mins to 1 hour, or until tender. * It is always good to do the beets before hand so they have time to cool. I used my beets when they were still a little warm, just my preference!

-Once cooled, remove the skin of the beets and chop into 1″ chunks. Heat 1 tbsp oil in a pan over med-high heat. Add onions, garlic, ginger and parsley. Cook until softened. Season with salt and pepper.

-Add kale to a large bowl. Add the beets, garlic and onion mixture, maple syrup, honey dijon mustard, apple cider vinegar, more fresh chopped parsley and the lemon juice and zest. Serve!


Thyme and garlic butter smashed baby potatoes

Here’s a recipe for a delicious twist on baby potatoes!

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Ingredients: (serves 4)

20 baby red potatoes

salt and pepper – to taste

2 tbsp unsalted butter

4 tbsp fresh thyme

5 cloves garlic, minced (to be honest, i used a whole bulb. I love garlic.)

2 tbsp fresh chives, chopped

Directions:

Bring a pot of water to a boil. Salt generously. Add the potatoes. Boil until they are soft enough to put a fork through, but not enough that you can mash them. Not too soft, not too hard.

heat a medium sauce pan on med-high heat. Add butter. Once melted, turn heat down to medium. Add garlic and thyme.

Drain the potatoes. Let them cool off until you can handle them. One by one, place the potatoes on a cutting board. Take a hard flat item (I used a little glass bowl) and lightly smash your potatoes into discs. It makes it a little easier if you slice little slits into the 4 sides of the potato. It is okay if they fall apart a little, they will come together in the pan when they are fried.

Add your smashed potatoes to the pan. Season with salt and pepper. Crisp both sides of the potatoes until fully cooked. (5-10 mins)

Remove from pan. Serve and garnish with the fresh chopped chives.

If you want to splurge, add some crispy fried bacon and some sour cream!!