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Category: Chicken

chicken with fig sauce2

If you go for brunch, which you should if you live in (or visit) Toronto, do you go for sweet or savoury?

I will go for savoury 95% of the time (unless I am at Le Petit Dejeuner for waffles).

However, I somewhat recently was given 3 lovely jars of Bonne Maman jam at a fabulous blogger brunch party at the Tempered Room.  The food — despite being sweet — was incredible, the jams were bright and fruity, and the company was inspiring. But, I rarely use jam, so what was I going to do with it?

Does roasting a whole chicken seem intimidating to you?

That is the response I get from most people when I ask them why they don’t do it. They just don’t know how. Well, I am here to solve that!

I have been cooking up lots of roast chickens to master the easiest recipe just for you. It is actually much easier than cooking any other piece of the chicken on its own, plus it tastes way better! You get deliciously crispy skin with this recipe, which any “good” dietitian would tell you to throw away … but I won’t do that. I love it (don’t tell).

The only thing you need when roasting a whole chicken is a bit more time to cook it (~1.5 hrs). So yes, you have to plan a bit! Or, you can butterfly the chicken (cut out its backbone and flatten it) to cut the cooking time in half (40-50 min).  Here’s a video that shows you how to do that.

Roast Chicken

turkey lettuce wraps

I have lived in Toronto for 5 weeks now.

Things I have discovered about “the center of the universe”:

  • they have no lane ways so you actually see all the garbage we create — somewhat troubling
  • you have to walk out into the middle of the street to get onto a street car — somewhat dangerous
  • MILK COMES IN BAGS — WEIRD
  • taxis make the most outrageous U-turns — one smashed into a fire hydrant right beside me
  • people cross the street with only 1 second left on the countdown — everyone is always in a hurry

curried coconut chicken chowder (2)

Thanksgiving dinner is my favorite dinner of the year. Spending time in the kitchen with family is a great way to spend a weekend. Plus, the fall harvest brings so many delicious ingredients to our kitchen, perfect for recipes like this one.

This recipe makes great use of left over turkey. If you don’t have any then buying a rotisserie chicken and shredding it is an easy alternative, or just skip it all together. It makes a great vegetarian dish.

What is your favorite cuisine?

Such a tough question…

I was recently asked what my favorite cuisine was and struggled to come up with an answer. After making this recipe I think I might have to go with Mexican! Although others (Indian and Thai) are VERY close runners up.

I went on a girls trip to Cancun a few years ago and still think about how delicious the guacamole and fresh salsa were!

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This recipe is a lot easier to make and healthier than authentic enchiladas but just as tasty! It reheats and freezes perfectly too. Using flavored tortillas can add a punch of flavor and fun color. Or, if you have the time, you could get really fancy and make your own!

Salsa Chicken

COMMENT

It’s March!!!!!

march_calendar

…. are you wondering why I am so excited??

It’s National Nutrition Month!

How should you celebrate this fabulous month? Making the delicious recipes off my blog is a good start, but why not make a nutrition month goal?

The theme of nutrition month 2013 is “Best Food Forward: Plan, Shop, Cook, Enjoy!”  Here are some tips for some things to try this month:

  • Get each family member to write down their favorite recipe and the shopping list for it; keep those lists on hand for quick ideas when you’re in a pinch at the grocery store
  • Have each family member responsible for planning meals for 1-2 days out of the week (kids are more invested in helping and eating if they help plan and this is a great teaching tool for them as well!)
  • Get a dry erase board and stick it to your fridge, use it to write out your weekly meal plan. That way whose ever home first knows what’s for dinner and can start the prep.
  • Write a shopping list … and stick to it! This will help you spend less money on impulse buys and things you don’t need at the store.
  • Start your prep when you unpack your groceries: hard boil some eggs, wash and chop veggies, put washed fruit in a bowl by the front door, portion and freeze large packs of meat etc.
  • Cook and enjoy food with friends and family. There are countless studies showing the benefits of enjoying good, wholesome foods with others.

If all else fails my most important nutrition month tip is to stick to real, simple foods!

In honor of promoting real and simple food I am blogging about my favorite weeknight chicken recipe. It is so fast (about 5 min to prep) and so delicious!

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Salsa Chicken

Source: modified from allrecipies

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 tsp taco seasoning
  • 1 cup salsa
  • 3/4 cup shredded aged cheddar cheese
  • Greek yogurt

Directions

  1. Preheat oven to 375 F
  2. Place chicken breast in a lightly greased 9×13 baking dish and sprinkle both sides of breasts with taco seasoning
  3. Top each breast with 1/4 cup salsa (sometimes I like more, especially if it’s homemade salsa!)
  4. Bake in preheated oven 25-35 min, or until internal temp reaches 165 F
  5. Sprinkle chicken evenly with cheese and bake for another couple min until the cheese melts
  6. Top with Greek yogurt and serve

The first time my mom made this recipe she accidentally bought vanilla Greek yogurt to top it with…. and liked it! ..Weird I know… I think moments like this run in the family. What recipe “mistake” have you made that ended up working out?

Thai Chicken Thighs

4 COMMENTS

Spilling the Beans does it again! This book does not disappoint, if I haven’t convinced you to buy it yet…buy it! I loved this recipe. To be honest, I didn’t put much work into making it. My very  lovely friend, Anja, invited me over for a dinner and movie date and I ended up mostly observing while she cooked (… she was just doing such a good job I didn’t want to interfere ;) )

This recipe is packed with protein and flavor, and reheats well so make a big batch! Make it even better by cooking your rice in some light coconut milk and unsweetened coconut flakes! Just a word of warning it takes quite a while to bake (about 1 – 1.5 hours) which we didn’t realize until we where making it…good thing it took us that long to decide what movie to watch. Dietitians are so indecisive…..

I clearly didn’t get a good picture of this dish, I was too excited to eat it! But somethings better than nothing …

thai-chicken-thighs

Thai Chicken Thighs

Serves 6

Adapted from Spilling the Beans

  • 1 to 2 lbs skinless chicken thighs
  • 1 smallish dark-fleshed sweet potato, peeled and cut into chunks
  • 1 red bell pepper, chopped
  • 2 cups black beans (cooked or drained and rinsed if canned)
  • 4 garlic cloves, crushed
  • 1 cup salsa
  • 1/2 cup chicken stock or water
  • heaping 1/4 cup peanut butter
  • 1/2  5.5 oz  can tomato paste
  • 2 tbsp chopped fresh cilantro (optional)
  • 1 tsp ground cumin
  • Chopped salted peanuts and fresh cilantro, for garnish
  • Steamed rice, for serving

Directions 

  • Whisk the peanut butter, cumin, garlic, salsa, tomato paste and water/broth
  • Mix salsa mixture with the remaining ingredients (besides the rice, cilantro, and peanuts) in a 9 x 13 inch casserole dish
  • Cover with foil. Bake at 350 F for an hour to 1.5 hrs — check the temperature. The chicken thighs should reach 165 F
  • Stir every 1/2 hour or so until the chicken is cooked through

Serve over hot (coconut) rice and garish with peanuts and fresh cilantro.

Slow cooker option: Put everything in, cover, and cook on low for 6 hours, stirring once or twice.



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