Main Dish

Pecan Crusted Chicken & Apple Salad with Maple Balsamic Vinaigrette

By in Main Dish, Poultry 6 Comments Tags: , , , , , , ,

Pecan Crusted Chicken & Apple Salad with Maple Balsamic Vinaigrette

Oh goodness. I don”t even know how to begin telling you how absolutely delicious this salad is. The only thing I can think to say is that it was so good I was craving it for dessert. Really.

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.

Homemade: Hamburger Helper (Beef Stroganoff)

By in Beef, Homemade, Main Dish, Pasta 7 Comments Tags: , , , , , ,

hamburger helper poloroid

Hamburger Helper reminds me of my dad. When I was a kid and Dad was cooking you almost always knew it would contain ground beef. His specialty was a concoction of ground beef and cream of mushroom soup served over rice. I always looked forward to it whenever he made it and it tasted very similar to the hamburger helper that we also had occasionally. That’s what I was thinking of when I created this recipe.

It’s just as easy to throw together as the boxed stuff and the taste is very similar, but just so much better. And, just like the boxed kind this recipe receives zero points for attractiveness. But taste trumps looks right? I think it tastes just as good heated up throughout the week, as leftovers, as it does the day it’s made.

If you have someone that loves Hamburger Helper but you’d like to get them to try a healthier version, give this recipe a go. It’s a quick and hearty weeknight meal that’s sure to please the beef lovers in your family.

One-Pot Beef Stroganoff

Whole grain pasta may take longer to cook and may need slightly more water than indicated below.

  • 1 pound extra-lean ground beef
  • salt and pepper, to taste
  • 1/2 onion, chopped
  • 2 cups water
  • 2 cups sliced mushrooms
  • 2 beef bouillon cubes (organic if possible)
  • 4 cups macaroni (or other spiral pasta)
  • 1 tablespoon worcestershire sauce
  • 1 cup sour cream

Heat a large non-stick skillet over medium-high heat. Add a bit of oil, brown beef and onion; season with salt and pepper. Cook until beef is no longer pink.

Add remaining ingredients except sour cream. Bring to a boil. Lower heat, cover and simmer, stirring occasionally, for 10-12 minutes or until pasta is just cooked and water is absorbed (add additional water if necessary).

Stir in sour cream. Heat through.

Makes: 6 servings

Chicken Barley Soup

By in Main Dish, Poultry, Soup 6 Comments Tags: , , , , , ,

chicken barley soup

My family (like most families right now) has been struggling with being sick pretty much non-stop. By the time the weekend comes my son has something new to spread around the house. It makes it’s way through the family just in time for something new to catch on. But that’s ok, it’s part and parcel of having kids and having those kids hang out with other kids.

Us adults are lucky, our immunities have already built up and we don’t catch it near as much, or as bad, as the kids. Yay! But it does mean less sleep, lowered immune systems and a general groggy, I’m-feeling-old-and-may-keel-over-at-any-moment feeling. That’s when we turn to chicken noodle soup to boost our immunities again.

Or at least we used to. But recently we tried this Chicken and Barley Soup and I think this may be our go-to from now on. It’s easy, healthy and tastes so unbelievably comforting your mood can’t help but be instantly lifted. It’s easy to throw together and completely homemade, which is just what you need when you’re feeling under the weather.

And, of course, we won’t just be enjoying it when we’re sick. It’s too good to be left on the sidelines. I’m sure we’ll be making and enjoying it often throughout this fall and winter.

Hopefully it can bring some comfort to your family as well, on a cold and sniffley day.

On the day it’s made it’s much broth-ier then shown in the pictures. These were taken the day after and the barley soaked up a lot of the broth overnight. It was still just as comforting and delicious but definitely thicker and heartier. Just FYI. :)

Chicken Barley Soup

For the greatest health benefits use homemade chicken broth or stock.

  • 1 tablespoon olive oil
  • 4 carrots, diced
  • 4 celery stalks, diced
  • 1 medium onion, diced
  • 2 boneless, skinless chicken breasts, diced
  • salt and pepper, to taste
  • 6 cups low-sodium chicken broth
  • 5 sprigs thyme
  • 1 cup quick-cooking barley
  • 5 ounces (5 cups) fresh baby spinach

In a large pot, cook carrots, celery and onion in oil just until tender. Add chicken; season with salt and pepper. Cook until chicken turns white on the edges. Add broth and thyme; bring to a boil. Stir in barley. Lower heat and simmer, covered, until barley is tender and chicken is cooked through (10-12 minutes). Add spinach and cook until wilted. Season with salt and pepper before serving.

Serves: 4-6

Adapted from Martha Stewart.

Quick Chicken Parmigiana

By in Fall, Main Dish, Pasta, Poultry, Valentine's 12 Comments Tags: , , , , , , , ,

Quick Chicken Parmigiana

I used to not be a fan of chicken and tomatoes together. There was something about it that just seemed off to me. Give me cream with my chicken and tomatoes with my beef! That”s what I used to think. I”m not sure what changed my mind.  I guess a part of growing up is that your palate begins to change and things you didn”t like before suddenly become appealing.

I”ve been making this dish for quite a few months now. It”s one of my absolute favourite things to eat. Every time I eat it, it tastes even better than I remember and I wonder why I don”t make it more often (because I”m too busy trying new recipes, that”s why!).

This Chicken Parmigiana is not authentic and to be honest I haven”t found an authentic recipe that I”ve liked… yet. But the pictures always look so tasty that I had to give it a go on my own. This version is faster, through the use of homemade shake”n bake, and healthier, since we”re baking it in the oven rather than shallow-frying it in oil.

Basil is my must-have fresh herb. If you”re going to find one potted herb hanging in my kitchen, it will be basil. The flavour is so completely different then the dried variety and you can use it in so many different dishes, that it won”t have to go to waste. We use it most often in this dish, BLT Chicken Burgers, Spaghetti Bolognese, Sun-dried Tomato, Feta and Basil Bruschetta and Basil and Prosciutto Chicken Cordon Bleu. Definitely a worthy purchase.

This meal comes together in under 30 minutes. It may be a step away from the original but what it lacks in fat it more then makes up for in flavour. It has become one of our favourite weeknight meals and I”m hoping it”s a hit with your family as well.

Quick Chicken Parmigiana

  • 2 boneless, skinless chicken breasts

  • 1/4 cup homemade shake”n bake

  • 2 tablespoons grated parmesan

  • 1 (500g) jar pasta sauce (or 1 2/3 cups)

  • 2 garlic cloves, minced

  • 2 tablespoons chopped fresh basil

  • 250g spaghetti

  • sliced cheese, extra parmesan and basil

Cut chicken breasts in half widthwise to create 4 thin chicken breasts. Flatten with the heel of your hand until approximately even thickness. Mix together shake”n bake and parmesan. Coat chicken in shake”n bake mixture. Place on an ungreased baking sheet and bake at 400ºF for 10 minutes, or until cooked through.

Meanwhile, combine pasta sauce, garlic and basil in a small saucepan. Bring to a simmer and keep warm. Cook spaghetti according to package directions.

Once chicken is cooked through, remove and set the oven to broil. Top each chicken breast with a large spoonful of pasta sauce, a slice of cheese, some grated parmesan and a sprinkling of basil. Place under broiler until cheese is bubbly.

Serve spaghetti topped with pasta sauce and a chicken breast.

Makes: 4 servings

My Favourite Chili

By in Beef, Fall, GF Mains, Gluten Free, Main Dish, Soup 4 Comments Tags: , , , , ,

My Favourite Chili

This chili has a great robust flavour, a good amount of heat and the perfect meat/bean ratio – winning the spot of my favourite chili.

I have a secret to tell you. I used to not be able to make a good pot of chili to save my life. I”ve tried many five-star recipes with promises of perfection, but nothing tasted right when I made it. It wasn”t flavourful enough, hot enough, was too liquidy.. the list goes on. If I had a delicious chili at someone else”s house and asked for the recipe, when I would make it at home, it would always come up lacking.

I”ve heard that everyone has a nemesis in cooking. Something that should be easy to make, that everyone can do, but for some reason it never turns out for you. Chili was my nemesis. But, no more! And, I”m extremely happy about this fact because it is one of my all time favourite meals.

This chili has a great robust flavour, a good amount of heat, without being too hot, and has the perfect amount of meat/bean ratio (for me). Having a thick and hearty chili is a must for us because we like to scoop it up with a side of corn chips.

If this chili wasn”t so filling I would probably eat the entire pot myself. It is that good.

Do you have a cooking/baking nemesis?

Favourite Chili

  • 1 pound lean ground beef

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 2 tablespoons chili powder

  • 1.5 teaspoons ground cumin

  • 1.2 teaspoon dried oregano

  • 2 cans (19 oz each) kidney beans

  • 1 can (28 oz) diced tomatoes

  • 1 cup beef broth

  • 1 can (4 oz) chopped green chilies

  • 1 cup corn (fresh, frozen or canned)

  • shredded cheese, sour cream and corn chips, to serve

Brown the beef, onion and garlic in a large sauce pot  or Dutch oven over medium heat, until meat is cooked through and onions are tender (drain off fat, if necessary). Add spices, stir to coat. Add beans, tomatoes, broth and chilies. Bring to a simmer. Lower heat and simmer, uncovered for 20 minutes. Add corn and cook until heated or cooked through. Serve with cheese, sour cream and chips, if desired.

Makes: 8 servings

Adapted from KraftCanada.

Vegetable Bibimbap

By in Fall, GF Mains, Gluten Free, Main Dish, Meatless 9 Comments Tags: , , ,

vegetable bibimbap

I have a tendency to stay away from foods with weird names that I don’t recognize. I’ve come to the realization that I’ve been doing myself a great disservice. I’ve been missing out on tons of great food just because it doesn’t look like something I would normally eat.

This Vegetable Bibimbap definitely falls into that category. I almost flipped past it on my newest iPad edition of Everyday Food. But then I got after myself and decided to take a look at the ingredient list and found that it actually contained a lot of the foods we love, even if they were in a different format then I was used to. I decided to get out of my comfort zone and give it a try.

I’m so glad I did.

It was a simple meal with a great authentic (Korean) taste. I was a little hesitant about stir-frying cucumber because floppy cucumber didn’t sound great to me, but I was proved wrong and discovered that I like warm, floppy cucumbers. Who would have guessed? I wasn’t too sure about the egg either but everything just worked so well together and had a great Asian flavor.

I wasn’t too nit-picky about cutting the vegetables julienne since I was just serving it to my family. That’s definitely the most time-consuming part of the recipe. But, if you’re not too picky it really doesn’t take too long (or if you’ve got mad knife skills. I do not.).

This recipe has reconfirmed the fact that I need to take a step back from my American food rut and enjoy making something different.

Do you skip by recipes with names you don’t recognize or do they pique your interest?

Vegetable Bibimbap

This recipe uses toasted sesame oil, which I think is a worthwhile ingredient to keep in your pantry if you enjoy making Asian food. It adds much more authentic flavour to many dishes, and since you don’t use much in one recipe it lasts a long time.

  • 3 carrots, cut into matchsticks
  • 1 garlic clove, thinly sliced
  • 4 green onions, thinly sliced (white and green parts separated)
  • 3/4 pound shiitake mushrooms, trimmed and thinly sliced
  • 1 English cucumber, cut into matchsticks
  • 5 cups (5 oz) baby spinach
  • 2 tablespoons soy sauce
  • 4 large eggs
  • 4 teaspoons toasted sesame oil
  • hot cooked rice, for serving
  • Sriracha sauce, for serving (optional)

Add a small bit of oil to a large nonstick skillet, heat over medium-high. Add carrots and cook until crisp-tender (3 minutes). Add garlic and white part of the green onion; cook just until fragrant (1 minute). Add mushrooms; cook for 4 minutes. Add cucumber and baby spinach; cook until softened (3 minutes). Stir in soy sauce; toss to coat. Remove vegetables to serving platter; wipe out skillet.

Add a small amount of oil to the skillet and heat over medium. Add eggs and cook, without flipping, until whites are set but yolks are still runny (5 minutes).

To serve: Place rice in a bowl. Top with vegetables and an egg. Drizzle with a little bit of toasted sesame oil, sprinkle with green parts of green onions. Serve with Sriracha sauce, if desired.

Serves: 4

Adapted from Martha Stewart.

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