Meat

Chicken Salsa Ranch Wraps

By in Lunch, Main Dish, Poultry 16 Comments Tags: , , , , ,

chicken salsa wraps

James has been traveling for work quite a bit lately so I’ve been doing a lot of cooking for just me and Max. Normally that means I take a break from the kitchen and make things like hot dogs and poutines. But something has gotten into me lately and I’m finding myself wanting to make real dinners even when my hubby’s gone. But, since I’ve got both kids by myself I like to keep it simple and quick.

Recipes like this one are what help me keep it healthy when it’s just me and the kids. It comes together so quick it doesn’t even enter your mind that there might be something simpler to make. This coming from a girl who microwaves ham and cheese quesadillas on a regular basis for lunch. Because who wants to go through all of the work to preheat a pan? (Sad I know, but I honestly don’t mind them this way. These Chicken, Bacon and Black Bean Quesadillas on the other hand are far to special to make in the microwave.)

I’m very lucky because Max is not a picky eater. But, you can always tell when he REALLY likes something because he eats just as much as me (sometimes more). Pizza, waffles and spaghetti are a few of the items on that list and these wraps just joined them.

I love the way the sauce coats the chicken and thickens up a bit once it hits the hot pan. Makes my lips smack together just thinking about it. Although, if you want to pack this in a picnic lunch I would advise simply stirring the salsa and ranch together and using it as a dressing to drizzle over the wraps before rolling up. You could skip the whole cooking process altogether by using cooled leftover chicken as well. Either way it’s super quick and super tasty.

Chicken Salsa Ranch Wraps

  • 1 pound chicken breasts, cut into strips
  • salt and pepper, to taste
  • 1/2 cup salsa
  • 1/4 ranch dressing
  • tortillas
  • shredded cheese, lettuce and sliced red bell peppers, to serve
  1. Heat a skillet over medium high heat. Add a small amount of oil to the pan, add chicken and season with salt and pepper. Cook, stirring occasionally until cooked through. Stir in salsa and ranch. Cook until bubbly.
  2. To serve: Place a tortilla on a plate. Top with chicken mixture, shredded cheese, lettuce and red pepper. Roll up and serve.

Serves: 4

Adapted from Kraft.

Hoisin Chicken with Noodles and Green Beans

By in Main Dish, Pasta, Poultry 25 Comments Tags: , , , , ,

hoisin chicken

I felt like I was getting into a bit of a dinner funk a while back. I kept making the same sorts of things over and over. Different recipes but all in the same “genre”. I was getting bored and this recipe saved me. Well saved our dinner times anyways. :) It was the breath of fresh air I needed to wake me up and get me out of my rut.

It’s such a simple dish. The flavours. The preparation. The presentation. And yet, it packs a flavourful punch. More and more I’m loving recipes with simple, clean flavours. If there’s too much going on the flavours tend to get muddied, but when you keep the flavours simple they shine so much more. And, it usually means they’re quick to prepare, which is the case with this recipe.

I love the fact that this is made with ground chicken. It soaks up so much more of the delicious sauce and helps cuts down on the prep time. It also makes it a little different from most stir-fry recipes you come across, adding a little more variety to your dinner table.

The sauce is different from any recipe I’ve made before. Which is partly what inspired me to get out of my dinner rut and start looking for recipes that might be a little different then I might normally try. It’s not odd, just different. And, that makes me happy!

I am literally addicted to this dish and just looking at it makes me want more. I encourage you to give it a try soon!

Hoisin Chicken with Noodles and Green Beans

  • 300g green beans, cut in half
  • 1 (250g) package ramen noodles
  • 1/2 cup hoisin sauce
  • 1 small lime, juiced
  • 3 tablespoons sweet chili sauce
  • 1 pound ground chicken
  • 4 garlic cloves, chopped
  • 3 green onions, chopped
  1. Bring salted water to a boil in a large saucepan. Add green beans and cook for 10 minutes until tender-crisp. Add noodles to water in last 3 minutes of cooking time (or as long as the package dictates). Strain and set aside.
  2. Mix together hoisin sauce, lime juice and chili sauce. Set aside.
  3. Cook chicken in a small amount of oil until cooked through. Add garlic and cook one minute or until softened. Stir in hoisin mixture. Cook until bubbly and sticky. Stir in noodles, green beans and green onions. Serve immediately.

Serves: 4-6

Adapted from Good Food

Homemade: Shake”n Bake

By in Condiments, Homemade, Main Dish, Poultry 35 Comments Tags: , , ,

Homemade: Shake”n Bake

Shake”n Bake used to be pretty much the only way I enjoyed eating chicken until I learned how to pan fry properly. I still crave that crunchy coating though and have always loved the fact that you can get a crunchy skin without any actual skin. It”s also a great alternative for when I”m wanting to use the oven instead of my stove top.

I”ve tried many recipes for homemade coating mix and none of them lived up to my expectations. Most of them were soggy or would become soggy once sitting out of the oven for a bit. This is the first recipe to live up to my expectations. It makes for a quick meal when I”m running out of time. There”s nothing easier then tossing some chicken in the coating mix, throwing it in the oven and forgetting about it while you prepare some side dishes.

We enjoy this Shake”n Bake chicken in many ways. On it”s own, sliced and served on top of salads, sandwiched between burger buns, as chicken fingers/nuggets and in crispy chicken tacos.

This recipe makes enough for approximately 8 meals, using 1 pound of chicken (or 4 chicken breasts) per meal, so it”s a great item to have stored away in the cupboard.

What are your favourite uses for Shake”n Bake?

Approximate Cooking Times:

(Baked @ 400ºF)

  • Chicken Fingers: 10-15 min.

  • Chicken Nuggets: 10 min.

  • Chicken Breast: 20 min.

  • Bone in Chicken: 45 min.

  • Stuffed Chicken (such as Cordon Bleu): 20 min.

One Year Ago: Moist Vanilla Cake

Homemade Shake”n Bake

  • 9 cups cornflakes (4 cups crushed)

  • 2 beef bouillon cubes, crumbled

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • 1 tablespoon parsley

  • 2 teaspoons sage

  • 1 teaspoon paprika

  • 1 teaspoon pepper

  • 1 teaspoon salt

  1. Pulse all together in a food processor until cornflakes become crumbs. Or, mix seasoning with previously crushed cornflakes.

  2. To use: Place 1/2 cup mix in a bag or bowl and coat chicken pieces. Use as you would regular shake”n bake.

*To use as regular shake”n bake:  place the shake”n bake mixture in a shallow bowl or in a bag and toss the chicken pieces in the mixture until completely coated. Bake as directed in the recipe or using the suggested times above.

Makes: 8 (1/2 cup) portions

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Recipes Using this Mix:

Two Recipes and A Baby

By in Life, Main Dish, Pork, Smithfield, Soup 14 Comments

two recipes

I’m sure many of you have guessed from my previous disclosure that I’ve had my baby. She came two weeks early so Grandma didn’t make it in time. We’ve spent the last week in zombie mode: changing diapers, feeding babies, getting every ounce of sleep that we can and trying to heal from a bit of a crazy delivery. I won’t go into great detail since this is primarily a food blog after all, but I will say that I arrived at the hospital just in time. I wasn’t there 40 minutes before I was holding her in my arms.

I actually took the photo of the rice casserole above while I was in labour. It may not be my best work but I was determined to get it done! :) That doesn’t mean the recipe isn’t delicious though. While I was in the hospital my post on Smithfield went live for Ham and Dumpling Soup. It is a delicious and comforting soup that’s perfect for snow days, especially if you keep some Homemade Bisquick Mix on hand in your fridge. Today I’m sharing my recipe for Ham, Broccoli and Rice Casserole along with a few tips on how to adapt recipes to suite your family or your fridge.

I’ll be taking the next couple of weeks off to adjust to my new family and spend some much needed time with my mom. Although, I will be popping up occasionally to share some of my posts for Smithfield and give a little update. Before I take my leave I’ll get to the part that you’re all waiting for.

Meet baby Allison.

Before


After

Yes, my poor baby girl had to be wrapped up in her brother’s baby blankets for the first week but Grandma brought lot’s of girly stuff from my family and friends at home so she is bathed in pink now. :)

I’m so excited to get to know this little person and am looking forward to sharing more of our adventures and eats with you soon.

Update: The posts are no longer active on Smithfield. But, I don’t want you to miss out so here are the recipes!

ham broccoli rice casserole

Ham Broccoli & Rice Casserole

  • 1/4 cup butter
  • 1/2 onion, chopped
  • 1/4 cup flour
  • 2 cups chicken broth
  • 3 cups shredded cheese, divided
  • salt and pepper, to taste
  • 1/4 teaspoon dried thyme
  • 1 head broccoli florets, chopped (4 cups frozen, thawed)
  • 2 cups chopped ham
  • 3 cups cooked rice
  • 1/2 cup crushed cornflakes

Melt butter over medium heat in saucepan. Add onion and cook until softened. Stir in flour. Cook one minute. Slowly stir in chicken broth, making sure there are no lumps after each addition. Bring to a boil. Remove from heat and stir in 2 cups of cheese, thyme, salt and pepper.

Combine broccoli, ham and rice. Pour cheese sauce over all. Stir to combine. Spoon into a greased 9×13 pan or divide between 2- 9 inch baking dishes. Top with remaining 1 cup cheese and cornflakes.

Bake at 375ºF for 25-30 minutes or until top is bubbly and golden.

ham dumpling soup

Ham and Dumpling Soup

  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 1/4 cup flour
  • 5 cups water
  • 2 chicken bouillon cubes
  • 3 cups frozen vegetables (I used green beans and carrots)
  • 1/4 teaspoon dried sage
  • 1 cup chopped ham
Dumplings

  • 1 cup biscuit mix
  • 1/4 teaspoon dried sage
  • 1/3 cup milk

Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, until softened. Whisk in flour until incorporated. Add water in small additions, whisking vigorously to combine after each addition. Once it is a smooth liquid instead of paste add remaining water all at once.

Stir in bouillon cubes and vegetables. Bring to a boil. Lower to a simmer and stir in ham and sage before adding dumplings.

To make dumplings: Stir together biscuit mix, sage and enough milk to make it a thick biscuit like consistency. Using two teaspoons drop batter into simmering soup. Allow to cook 10 minutes uncovered, then cover and simmer for an additional 15 minutes until dumplings are cooked through. Do not stir.

Serves: 4

 

Tropical Barbecue Chicken Pizza

By in Main Dish, Poultry 8 Comments Tags: , , , , , ,

Tropical Barbecue Chicken Pizza

Does anybody else feel like Christmas should be at the end of January?We get so excited about the snow leading up to Christmas and then as soon as Christmas is over we seem to be ready for winter to be over too. But, winter has just started!

I genuinely like winter. It gives you the excuse to do lot”s of baking, have a pyjama day without feeling guilty and enjoy the coziness of coming in from the cold and sipping on some hot chocolate. The problem for me is that most of the “magic” disappears along with Christmas. If we celebrated it at the end of January that would give us one whole extra month to be in the Christmas spirit and have something besides Spring to look forward to.

I”m not saying we should change tradition, but I guess maybe it”s just time to find the magic of winter without Christmas. I think my friend Aimée”s idea of a winter picnic would be the perfect way to do that. Now if only my jacket would do up over my pregnant belly. :)

Our family has a pizza night every weekend. For the longest time would just make Hawaiian because it”s my hubby”s favourite. But, since we were having it every week I was really wanting to branch out and find some other favourites. Surprisingly enough it seems difficult to find a pizza that we all love. But this time I hit the nail on the head.

I took our favourite thin crust pizza dough, topped it with barbecue sauce, chicken, cheese, red peppers, green onions and pineapple. It was perfect and we all ate way too much of it. I think my two year old had three or four pieces. Although, when the pizza crust is so thin you can down a lot more slices. :) I love that this doesn”t have the traditional tomato pizza sauce because sometimes you just need to change things up.

This one will definitely be going into our pizza night rotation and I”ll be sure to share any other favourites that we hit along the way.

One Year Ago: Cappuccino Nanaimo Bars

Tropical Barbecue Chicken Pizza

  • 2 chicken breasts, cut into small pieces

  • salt and pepper, to taste

  • 1/2 cup barbecue sauce, divided

  • 1 ball thin crust pizza dough

  • 3 cups shredded cheese

  • 1/2 red bell pepper, chopped

  • 2 green onions, chopped

  • 1 (227g/8oz) can pineapple tidbits

  1. Preheat a skillet over medium high heat. Add a small amount of oil and then add chicken. Season with salt and pepper. Cook, stirring occasionally, until cooked through. Add 1/4 cup of barbecue sauce and toss to coat.

  2. Roll and stretch pizza dough to cover a 12×15 inch jelly roll pan. Spread remaining 1/4 cup barbecue sauce over all. Top with chicken, cheese, pepper, onions, and pineapple.

  3. Bake at 500ºC for 10-12 minutes until cheese is bubbly and crust is cooked through.

Serves: 4

*Make sure to use your favourite barbecue sauce. The better it tastes the better the pizza will taste!

* You can use whatever pizza dough you like just make sure to follow the instructions for the baking of that dough.

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Healthier General Tso’s Chicken

By in GF Mains, Gluten Free, Main Dish, Poultry 45 Comments Tags: , , , ,

general tso"s chicken

In exactly two weeks my mom will be getting on a plane to come and help us with the new baby. I could not be more excited! It’s been over a year since I last got to hug her. That’s far too long! Thankfully I’ve been able to see her beautiful face on Skype almost every week. I don’t know what I would do without Skype!

I’m already dreading when she’ll be leaving but I’m so thankful that we’ll get to spend this time with her. I wish my dad could come too and I know he wishes he could be here as well. Maybe we’ll just have to kidnap my mom and keep her for ransom. ;)

I’m now spending far too much time worrying over whether the baby will make it’s appearance on time. Not too early. Not too late. But, right when Grandma is visiting please!

I’ve reached the mark where the baby could arrive at any moment, so if there’s a sudden lull in my posting with no explanation you can send up a prayer and give me a big push!

But, enough baby stuff. That’s not really the reason you came here is it? :)

This is a healthified version of General Tso’s Chicken. Normally the chicken is coated in the egg white/cornstarch mixture and deep fried till golden brown. This version however is pan fried in a drizzle of oil until crisp and tender, making it not only quick enough to eat on a weeknight, but healthy enough to eat as often as you like.

The fact that it requires no special ingredients, pastes or sauces makes it a great last minute dinner too. You could swap out the snow peas for whatever veggies you have on hand in your fridge or freezer. I like to store some fresh ginger in the freezer as well so that it’s there when I need it.

We generally like having some sort of stir-fry one night a week because it’s a healthier meal and we love Asian flavours. With it’s sweet and slightly spicy sauce, this one has definitely become a favourite.

What are some of your favourite stir-frys?

One Year Ago: Fresh Berry Crisp with Brown Sugar Cream

Healthier General Tso’s Chicken

adapted from Martha Stewart

Sauce
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 cups snow peas, trimmed and halved diagonally
  • 4 garlic cloves, sliced
  • 2 teaspoons grated fresh ginger
  • 3 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • 1/4 – 1/2 teaspoon red pepper flakes
Chicken and Coating
  • 2 large egg whites
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound chicken, cut into bite-size pieces
  1. For sauce: Mix together water and cornstarch until smooth. Stir in remaining ingredients. Set aside.
  2. For chicken: Whisk together egg whites, cornstarch, salt and pepper. Stir in chicken.
  3. To cook: Heat skillet over medium-high heat. Add a small amount of oil. Add half of chicken to pan, dripping off excess coating. Cook, stirring occasionally until golden brown and cooked through. Remove from pan, add more oil if necessary and repeat with remaining chicken. Set the chicken aside.
  4. Add sauce to skillet and cook until snow peas are tender and sauce is thickened. Add chicken (and any collected juices) to skillet.Toss to coat.
  5. Serve with rice.

Serves: 4

*Make sure to use gluten-free soy sauce if cooking for those who cannot handle wheat.

* Feel free to add as many veggies as you like.

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