I knew in the middle of it all that I needed to find a good chicken stock recipe. I’ve tried many, but none of them ever seemed flavourful enough. I wanted something simple, that I could make easily even when the house felt like it was collapsing in on itself, and something that didn’t involve an entire chicken carcass (ick!). I had a bunch of chicken drumsticks that I was never able to barbecue like I had hoped, so I went on a search and finally found the homemade chicken stock I’ve been waiting for. It’s quick (it took me 1.5 hours to make from start to finish, chopping and all), it’s flavourful (with minimal ingredients that I almost always have on hand) and it contains bones (important when making a stock with the most health benefits), with none of the messiness of dealing with an entire slimy bird. Yay!

This is the type of recipe I love making on a Sunday afternoon. Like jam, it quietly simmers in the background, perfuming your house – minimal work but satisfying and comforting results. This will definitely become a regular in our kitchen. And, if you’re looking for a feel good soup to pair it with, this Chicken Barley Soup does the trick.

I’ll be taking a break from blogging over the next couple weeks as some unexpected things have come up. I promise to be back as soon as I can. I appreciate the time you take out of your day to visit this little blog of mine and I’ll try my best to keep you updated on Facebook so you don’t feel like you’ve been left hanging.

See you soon!

Quick and Flavourful Chicken Stock

The stock should stay good for 1 week in the fridge or several months in the freezer.

• 1 large onion, chopped
• 4 pounds chicken backs, wings or legs, cut into 2 inch pieces
• 2 quarts hot (or boiling) water
• 2 teaspoons salt
• 2 bay leaves

Saute onion in a large stockpot, over medium heat, with a small amount of olive oil until onions are softened. Transfer to a bowl. Add half the chicken and cook, flipping halfway through, until no longer pink. Remove to the same bowl as the onions and repeat with the remaining chicken. Once all chicken is cooked, place the chicken and onions back into the stockpot, cover and cook over low for 20 minutes, until the chicken releases its juices. Raise heat to high, pour in hot water, salt and bay leaves. Bring to a simmer (using boiling water brings it to a simmer faster), scraping up any brown bits on the bottom of the pan. Lower heat, cover and let cook at a gentle simmer for 20 minutes.

Remove bones from pot with a slotted spoon (you can remove the meat from the bones and reserve it for chicken soup if desired). Drain stock through a fine mesh sieve lined with cheesecloth or paper towel. Let cool before refrigerating. Once refrigerated you can remove the layer of fat on top.

Makes: 2 quarts

Adapted from Simply Recipes. Originally from In Pursuit of Flavor.

This recipe isn’t completely new, if you’ve been following me for a couple of years you may recognize it. I created the recipe about two years ago when I was writing for Smithfield, but I’ve never actually posted the recipe on this blog. We make it so often I thought it deserved a proper post here. It’s my absolute favourite way to eat pork chops and it comes together so quickly but looks so special. The chops are covered in a homemade cajun spice mix, grilled until smoky, succulent and spicy. Then they get draped with a quick and flavourful creamy mushroom pan sauce. Every time I think of them my mouth just starts to water. My hubby isn’t a fan of mushrooms but he loves this pairing just as much as I do.

I prefer the bone-in pork chops because they have more flavour but feel free to use boneless if that’s what you prefer. Also, when I don’t have access to a grill I have done them on the stove top. They are still absolutely delicious this way so if you don’t have a grill don’t let that stop you from making them.

Now if you’ll excuse me I have to go give my Mom another hug. :)

Cajun Grilled Pork Chops with Creamy Mushroom Pan Sauce

Cajun Grilled Pork Chops

• 4 bone-in pork chops
• 2 tablespoons homemade cajun seasoning

Rub pork chops liberally with Cajun seasoning and grill over medium heat for 5 minutes on each side or until cooked through.

Creamy Mushroom Pan Sauce

• 1 tablespoon oil
• 2 cups sliced mushrooms
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cajun seasoning
• 1/2 cup chicken broth
• 1/2 cup cream cheese spread

Saute mushrooms, onions, garlic and Cajun seasoning in oil over medium heat until softened. Add chicken broth and cream cheese. Stir until smooth. Serve immediately spooned over pork chops.

I think part of my problem is that I’ve been feeling this self-imposed pressure to make more complicated dishes. I see all of these inspiring people, with kids, making fabulous involved meals day in and day out and I felt like I needed to step up to the plate. But, after a few attempts at more complicated recipes that ended in failure I was brought down a bit and feeling a little like a farce.

Then I was reminded of something I’ve known for a long time – I just need to be myself and not try to live up to other people’s expectations. I’m not a multi-tasker. Making a complicated and involved meal while my kids run around my feet, means that either the kids will destroy the house, that dinner will be a flop or that I’ll be so stressed out by the end of it all that I’m sitting on the edge of insanity. Or, all of the above. That’s why I like to keep dinner-time simple. Why did I forget this?! Simple = delicious in this house.

Now that I’m embracing this fact once again, I’m hoping the mojo finds it way back soon. Hello, Quick Ham and Cheddar Quiche, I’ve missed your simplicity.

P.S. It probably goes without saying but I’m going to say it anyways, this is the perfect way to use up that Easter ham!

Quick Ham and Cheddar Quiche

This can also be made in a 9-inch pie plate but you will need to increase the baking time.

Filling

• 1 cup chopped ham
• 4 green onions, chopped
• 3 large eggs
• 1.5 cups milk (I like to use whole milk for this)
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese

Add the ham and green onions to a small pre-heated skillet with a bit of oil. Cook until the ham crisps up a bit and the onions are softened. Sprinkle evenly over prepared crust.

Whisk together eggs, milk, salt and pepper. Pour over ham and green onions. Top with cheese.

Bake at 400ºF for 30 minutes or until set in the centre. Let cool 15 minutes before cutting and serving.

No-Roll Pie Crust

• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 2 tablespoons milk

Combine flour, sugar and salt in a 9×13 baking pan. Stir in oil and milk until evenly combined. Crumble over the bottom of the pan and press down to cover the entire bottom of the pan. Fill and bake as directed above.

Serves: 6

No Roll Pie Crust adapted from all recipes. Filling adapted from Tartelette.

I recently made a recipe for a crispy chicken sandwich that was fried in a skillet. *shudder* All it did was remind me of all the reasons I hate deep-frying. Really, I despise it. The greasy smell that lingers in the house. The grease splattered walls and floor. Not my cup of tea! But what it really means, is that I have to find healthier alternatives that are just as yummy as their greasy counterparts. Darn. :)

This Crispy Chicken Sandwich is worlds better than the deep-fried version I tried and makes so much less mess. It’s flavour packed – starting with a sour cream marinade and crispy chicken coating, and ending with a quick aioli slathered onto crusty rolls. Who needs fast food when you can make something this easy and delicious at home?

Crispy Chicken Sandwiches

You can store any leftover aioli in the fridge. Serve it as a dip for fries, spread on burgers and sandwiches, or use it as a yummy alternative to tartar sauce.

Crispy Chicken

• 2 chicken breasts, cut in half widthwise to make 4 thin ones
• sour cream marinade (below)
• 1 cup homemade shake ‘n bake

Sour Cream Marinade

• 1/4 cup sour cream
• 1/2 tablespoon minced chives
• 1/2 tablespoon lemon juice
• 1/2 teaspoon paprika
• 1/2 teaspoon worcestershire sauce
• 1 small garlic clove, minced

Quick Aioli

• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• salt and pepper, to taste

To Serve

• 4 ciabatta rolls (or other), split
• lettuce, tomatoes, cheese

Mix together ingredients for the sour cream marinade. Place chicken in the marinade, making sure each piece is coated evenly. Let sit at room temperature for 20 minutes, stirring occasionally. Meanwhile preheat the oven to 400ºF while you prepare the rest of the meal.

Stir together aioli ingredients in a small bowl and set aside.

Coat marinated chicken pieces in homemade shake ‘n bake. Place on a baking sheet. Bake for 10-15 minutes or  until cooked through.

Serve on rolls spread with aioli and topped with lettuce, sliced tomatoes and cheese.

*Tip: for extra crispiness, bake the chicken on an oven proof cooling rack so the air can circulate under the chicken as well.

Serves: 4

Aioli adapted from Donna Hay.

Since it’s been so long, I figured it was about time to recreate one at home. They’re so easy to make and since there’s no reason to get dressed before devouring it, you can enjoy your “diner” breakfast in your pj’s, bed head and all. Bonus!

The great thing about these kind of meals is they make quick dinners too. Breakfast for dinner is definitely one of our fallbacks when things are busy.

If you wanted to make this in true diner style you could top it with some homemade nacho cheese sauce. I think that would take it over the top in a major way.

Have a great weekend!

Southwestern Breakfast Skillet

If you don’t have an ovenproof skillet you can assemble to whole thing in a casserole dish before baking.

• 6 eggs
• 2 tablespoons milk
• salt and pepper, to taste
• 1 tablespoon oil
• 1/2 pound spicy italian sausage
• 1/2 onion, chopped
• 1 red bell pepper chopped
• 3-4 tablespoons oil
• 4 cups frozen diced potatoes
• salt & pepper, to taste
• 2 cups shredded cheddar cheese
• salsa and sour cream, to serve

Whisk together eggs and milk, season with salt and pepper. Pour mixture into preheated 12 inch skillet, coated with 1 tablespoon oil. Cook over medium heat, stirring occasionally, until just set. Place eggs in a dish and cover with tinfoil. Set aside.

Wipe out skillet with paper towel, place back over heat. Add sausage, cook until starting to brown then add the onion and bell pepper. Once the sausage is cooked through and peppers are tender scoop into a plate and cover with tinfoil. Leave drippings in pan.

Add 3-4 tablespoons oil to skillet, turn up heat to medium-high and cook hash browns in skillet until brown and crisp. Season with salt and pepper. Once potatoes are ready remove from heat, layer sausage mixture and eggs over top then top with cheese. Bake at 400ºF for 5 minutes or until cheese is melted and food is warmed through. Serve with salsa and sour cream.

Serves: 4-6

Now that we’ve moved to New York my hubby’s office is only a five minute walk away which means he comes home for lunch almost every day. And, I’m loving it. We generally like to keep things pretty simple but soup and grilled cheese are pretty much a must. The thing I love about soup is that it keeps on giving – you make the recipe once and you can have it for lunch again later in the week.

James isn’t a big fan of potatoes, unless they’re in the form of french fries or mashed potatoes (drenched in gravy, of course), so I don’t make baked potatoes very much at all. Baked potatoes are one of my favourite ways to eat potatoes but for the potato-averted they seem to be a bit of a nightmare since they’re so full of… potato. Because of this, I was pleasantly surprised when James loved this soup. I think the number one reason is because the soup is smooth and silky – no bland chunks of potato to be found. Add some crumbled bacon, cheddar cheese and chives and you have a baked-potato-lovers dream that’s fit for non-potato-lovers too.

Loaded “Baked Potato” Soup

• 4 strips bacon, diced
• 1.5 cups chopped leeks, white and light green parts only
• 1.5 pounds Yukon gold potatoes, peeled and diced
• 5 cups chicken stock
• 4 sprigs fresh thyme
• 1 cup full-fat sour cream
• salt and pepper, to taste
• grated cheddar cheese and chopped chives, to serve

In a large saucepan cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. Set aside for later.

Cook leeks in a couple tablespoons of the bacon grease until soft. Add potatoes, stock and thyme. Bring to a simmer, cover loosely and simmer 15-20 minutes or until potatoes mash easily with a fork. Remove the sprigs of thyme and puree the soup with a handheld blender, food processor or blender. Strain through fine mesh sieve to ensure smoothness, if desired. Pour back into pot, add sour cream and season with salt and pepper. Heat over medium heat until warm; do not boil.

Ladle into bowls and serve topped with cooked bacon, cheddar cheese and chives.

Makes: 6 servings

Adapted from Fresh with Anna Olson.

I figured this time around I’d leave the cooking of the beef to the experts and make it more of an assembly process. First you top crisp and airy ciabatta rolls with garlic, butter and cheddar cheese, broil till bubbly and then pile on the beef. Serve them alongside a spiced up beef broth and dinner is served. Easy peasy and crave-worthy delicious.

Quick French Dip Sandwiches

These make very hearty sandwiches. For smaller appetites you could easily stretch the meat to 5 or 6 sandwiches. Use your discretion according to your family’s appetites and the size of the rolls.

• 1/4 cup salted butter
• 1 garlic clove, minced
• 4 ciabatta rolls, split
• 1 cup shredded cheddar cheese
• 1 can (14.5 oz) beef broth
• salt and pepper, to taste
• 1/2 teaspoon dried thyme
• 1 pound thinly sliced deli roast beef

Melt butter in a small skillet, over medium heat. Add garlic and cook for 30-60 seconds, until softened. Place rolls on a baking sheet and brush or drizzle with garlic butter. Top with shredded cheese. Place under broiler and let bake until cheese is bubbly.

Place broth, salt, pepper and thyme in a medium-sized saucepan. Bring to a boil, lower heat and toss in roast beef. Once beef is warm remove from heat.

To serve: Remove beef from broth, place on prepared rolls. Pour broth into ramekins or bowls, to dip sandwiches.

Serves: 4

Adapted from Taste of Home.

This recipe helped me knock off yet another of my 2012 food goals – meatless meals that the whole family enjoys. I’m on a roll! ;) Max did have a little bit of trouble eating a full burrito just because it was a little bit too bean-y for him, so I turned his into a quesadilla and served the “salad” on the side (the guys likes his veggies!) and he gobbled it right up.

It’ll definitely be a regular at our table, especially since I almost always have the ingredients on hand. It’s a perfect last-minute meal when you’ve had a tiring day and just want to get something quick and healthy on the table. I’m planning on serving it with Quick Mexican Rice with Beans (minus the beans) next time, to round out the meal.

Growing up we used to heat up those store-bought spicy bean burritos and top them with salad toppings, sour cream and salsa. I’m planning to make my own version by filling some 6 inch tortillas with this bean filling and some cheese, rolling them up and freezing them for quick lunches during the week. To serve, we’ll treat them just like the store-bought burritos and top them with the sour cream and veggies instead of having them in the wraps. I’m already excited to eat them again!

Spicy Bean Burritos

Don’t throw out the extra chipotles! Put them in a freezer bag and pop them in the freezer. When you need some for a recipe, chop off as much as needed and thaw to use.

Bean Filling

• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon minced chipotle in adobo sauce
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• dash cayenne pepper
• 1/3 cup chicken broth
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can pinto beans, rinsed and drained
• 6 tablespoons salsa

To Serve

• tortillas
• shredded cheese
• diced tomatoes
• chopped lettuce
• chopped green onions
• sour cream

Cook garlic in a small amount of oil just until fragrant (30-60 seconds). Add spices, broth and beans. Bring to a boil, lower heat and simmer for 10 minutes. Remove from heat and stir in salsa.

Spoon bean filling into tortillas, top with cheese, tomatoes, lettuce, green onions and sour cream to serve.

Adapted from Pink Parsley via Annie’s Eats.

I used to get together with my sister-in-law and we’d make big batches of cottage cheese perogies together. That definitely made the whole experience a lot more fun and worthwhile, but it’s still not something I would want to do every week.

I grew up with homemade perogies and I honestly don’t know how my mom did it. Three growing boys and one growing girl (with an appetite to rival the boys). Yikes! It must have been like slave labour. And yet she did it. And, every week she would bake fresh buns and bread out the wazoo. How did she ever find time to make homemade pizza pops on top of it all? She was (is!) wonder woman, I tell you.

I came up with this recipe one day when I was really craving homemade perogies but I didn’t have the time or energy to conquer them. You can use this same method with any of your favourite perogi fillings.

All you do is cook up some cannelloni, cut them in half, pipe in some filling, cover and bake for 20 minutes, top with your favourite toppings, bake a little longer, and you’ve got yourself some homemade perogies!

Since my favourite filling is potato and cheese, and since many people will be looking for ways to use up their Thanksgiving mashed potatoes, I thought I would head in that direction this time around. I topped mine with an easy Ham and Garlic Cream Sauce. Heavenly.

Now you can have homemade perogies on a weeknight, made from scratch, and your children will think you’re wonder woman. ;)

Note: I like to keep the peel on my mashed potatoes when I make them just for us, because that’s where most of the nutrition is. If you do the same, know that those potatoes will work fine in this recipe.

Shortcut Potato & Cheese Perogies

The perogies will only be as good as your mashed potatoes, so make sure they’re well seasoned and delicious before you begin.

Filling

• 2 cups leftover mashed potatoes, warmed
• 1 cup grated cheese (cheddar is yummiest)
• 1/4 teaspoon onion powder

Pasta

• 12 cannelloni, cooked according to package directions and cut in half width-wise.

Sauce

• 1 tablespoon butter
• 2 garlic cloves, minced
• 3/4 cup heavy cream
• 1/4 teaspoon salt
• pepper, to taste
• 1/2 cup chopped ham

Mix together filling ingredients. Place in a large resealable plastic bag. Snip off the corner of the bag and pipe the filling into each cannelloni half, until full. Place, in a single layer, in a 10 cup casserole dish and cover with foil. Bake at 350º F for 20 minutes.

Meanwhile make the sauce: Melt butter in a small saucepan, add garlic and cook for 1 minute until softened. Add cream, salt and pepper. Bring to a boil and simmer for 15 minutes to reduce.

Once the filled cannelloni are done baking, remove from oven, sprinkle with ham and pour sauce over all. Bake, uncovered, for 10 minutes, or until sauce is bubbly.

Serves: 4

Chicken breasts coated in a pecan, sesame seed, flour mixture – pan-fried til crisp and then baked in the oven. Served over a bed of salad greens, apple slices, red onion, dried cranberries and almonds. All of that drizzled with a simple Maple Balsamic Vinaigrette. It’s heaven on a plate I tell you!

My three year old son had three helpings, and gobbled up every last drop of everything. I think this will become a regular at our table when we want something a little lighter but still with the warmth and feel of fall.

As you can see there are no cranberries in the salad pictured, but they are listed in the ingredients below. That’s because both me and my grocery store were lacking in the cranberry department. But I just know they would be perfect in this salad and will be adding them next time.

This is even tasty as leftovers (with everything stored separately). I ate it the next day while the chicken was cold and I thought it was just as delicious as when it was fresh. So, if you wanted to make the chicken ahead and pack this for lunch throughout the week that would be a very viable and tasty option.

I have no problems eating salad for dinner when it tastes this good. If you get tired of all the heavy fall food I encourage you to give this recipe a try.

Pecan Crusted Chicken & Apple Salad with Maple Balsamic Vinaigrette

For the assembly of the salad I don’t have an exact measurement of ingredients because my family likes to make and customize the amounts on their own. Feel free to pre-assemble the salad or leave the ingredients separately for people to make their own.

Pecan Crusted Chicken

• 4 chicken breasts, flattened slightly
• 2 tablespoons milk

Coating Mixture

• 1/4 cup flour
• 1/2 cup pecans
• 1 tablespoon sesame seeds
• 3/4 teaspoon paprika
• 3/4 teaspoon pepper
• 1/2 teaspoon salt

Place coating ingredients in a food processor and process until pecans are finely ground, transfer to a shallow dish. Alternatively you can chop the pecans finely by hand and simply mix the ingredients together.

Coat chicken in milk and then in coating mixture. Pan-fry in a small amount of oil, in a large non-stick skillet, until coating is crisp and golden. Transfer to a lightly greased baking sheet. Bake at 350 for 15-20 minutes or until cooked through.

Allow to cool slightly before slicing on a diagonal. Or, refrigerate once completely cool for use later.

Maple Balsamic Vinaigrette

• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup
• pinch salt
• 1/4 cup olive oil

Whisk together vinegar, syrup and salt. Whisk in oil, in a steady stream, until combined.

Salad

• mixed salad greens
• 2 apples, thinly sliced
• red onion, sliced
• dried cranberries
• pecan crusted chicken, sliced
• sliced almonds
• maple balsamic vinaigrette

Place salad greens on a plate. Top with apples, onion and cranberries. Place a chicken breast on top and sprinkle with almonds. Drizzle with vinaigrette just before serving.

Serves: 4

Pecan Crusted Chicken recipe adapted from Taste of Home.