Day 1: Grilled Chili Lime Chicken

Based on Bettycrocker.com recipe.

A Classic Favorite at my house. For those who have been asking for this... here you go finally!

 

Ingredients

2 teaspoons lime zest

1/4 cup lime juice

1/4 cup olive or vegetable oil

2 tablespoons chopped fresh cilantro

1/2 teaspoon sugar

1/2 teaspoon salt

1 small jalapeño chile, seeded, finely chopped

2 cloves garlic, finely chopped

6 chicken thighs (1 1/4 lb)  (the original recipe calls for chicken breast but I personally prefer the texture and flavor using thighs.. if using breasts flatten with a mallet first and only marinate up to 10 hours)

 

Combine all ingredients in a zip lock bag and store in refridgerator and allow to marinate at least 3 hours but no longer than 24.

 

Heat Grill to medium and cook thighs until done. approximately 10 minutes.

Serving suggestion -  with Fresh lettuce and "This Aint No Tomatillo Cafe Rio Dressing" Tortilla strips, Pico De Gallo and Guacamole for a refreshing Salad.

Woking it Satay Chicken

Satay is most commonly served as grilled skewered meat, however, I decided to try it throwing it in the hot wok and serving it "hang free" style. The perfect solution for a satay fix in those winter months when it's too cold to trek through the snow to the barby.

Satay Sauce Ingredients:

2 Cups coconut cream

2 TBSP red curry paste

1 cup roasted, unsalted, ground peanuts

1 TBSP palm sugar

2 TBSP tamarind juice

2 TBSP fish sauce

2 TBSP Kecap Manis

In a wok, heat half a cup of coconut cream, add curry paste and cook until fragrant.  Add palm sugar, fish sauce, tamarind, ,sweet soya, peanuts and remaining coconut cream.  Bring to boil, reduce heat to a simmer and cook for a further 10 minutes.  Store in a sealed glass container in refridgerator.   Keeps well for 2-3 weeks.

To Assemble:

Heat 1 TBSp oil in wok on medium high heat.  Add marinated chicken/meat. Do not over crowd wok, if necessary work in batches. You don't really need to stir this much, in fact I like just letting it sit and get almost a crunchy crust on it.

Cook until meat is cooked through.Remove from heat, pour satay sauce over the top.

Serve with steamed jasmine rice, and fresh cilantro leaves and crispy shallots.

Satay Marinade

This marinade is suitable for 1lb chicken, pork, beef or extra large shrimp. Marinate for at least 2 hours and for best results overnight.  If marinating shrimp a shorter period is required.

Ingredients

1 TBSP Palm sugar
1/2 Cup coconut cream
1 TBSP commercial curry powder
4 cloves garlic
1 TBSP Fish sauce
2 TBSP finely chopped coriander root and stem.

Put all ingredients in a blender and process until smooth.  Marinate meat for a minimum of 2 hours, preferable overnight.

Stirfry Chicken with Roasted Chili Paste, Asparagus and Thai Basil.

I was craving some zingy thai flavors this week. This stirfry was whipped together in 15 minutes. A quick chop of your key ingredients and then it's minutes for a tasty balanced meal. I love those kinds of dinners.

Ingredients

6 Cloves Garlic

500 grams (Approx 1 pound) Uncooked chicken cut into thin strips

1 red onion (If in the U.S. use a small red onion and not the giant ones you commonly find)

2 tsp Roasted chili paste ( This is not Sambel Olek, don't confuse the two)

1 TBSP Fish Sauce

1 TBSP Oyster Sauce

1 TBSP Shaved palm sugar (you can substitute in brown sugar if you cannot access palm sugar)

1 large handful of Sprouts

Approx 2 cups chopped Asparagus (Small and fresh is best)

Half Cup Thai Basil leaves

Coriander (cilantro) leaves for garnishing.

Directions

If you would like to garnish with egg as well lightly beat 2 eggs in a bowl, add a splash of fish sauce and mix. Heat 1 1/2 TBSP oil in wok, throw in egg tipping pan to let it spread around like you are making an omlette or crepe. Allow it to cook quickly flipping when ready to cook the other side without break it apart.

When completely cooked remove from wok and slice into long strips.

Heat 2 TBSP of vegetable oil in wok, add onions and stirfry briefly.

Add Garlic and stirfry briefly. 

Add Chicken and cook a few minutes. 

Add your asparagus, stirfry briefly. 

Add chili paste, oyster sauce, fish sauce and palm sugar.

Cook until chicken is tender, only a few minutes.

Add basil, sprouts, and stirfry until greens are slightly wilted.

 

Transfer to serving plate, serve with Steamed jasmine rice and garnish with coriander and egg if desired.



Southwestern Chicken Chili

If you are a fan of the taco soup I posted then you will love this simple and tasty chili soup.

 All these ingredients are usually in your pantry so its quick and easy.

I've tried many chicken chili's and this is by far my favorite. 

Based on a recipe by Pixie Worthen

Ingredients
4 - 6 chicken breasts (if using thighs calculate 2 thighs per breast)
2 cans diced tomatoes (garlic & onion flavor - if you can't get that just plane diced tomatoes is fine)
1 small jar salsa
1 can kernal corn
2 cans black beans, rinsed ( you can always mix this up.. use one black and one pinto)
1 - 2 cans diced green chilis
1 1/2 pkg ranch seasoning
½ - 1 pkg taco seasoning


Topping options: I LOVE to top my chili with the "This Aint No Tomatillo Cafe Rio Dressing," tortilla strips and fresh cilantro.


Directions: 
In a slow cooker, combine all chili ingredients and cook on low 6-8 hours.
Shred chicken, stir back into chili and heat for another 30 minutes-1 hour.
Serve with desired toppings.
Enjoy!

"This Aint No Tomatillo Cafe Rio Dressing"


Ingredients
2 cups sour cream
1 package Ranch Dip Seasoning
2 limes
2 Jalapenos (1 deseeded and deveined, the other whole)
1/2 bunch cilantro(coriander)
2 TBSP milk
1 tsp salt
2 shakes of pepper

In a medium size bowl combine sour cream, ranch dip mix.
Zest both limes, and add the zest plus juice from 1 of the limes to the bowl. mix well. (put remaining zested lime aside in case you need it later)
Chop cilantro and jalapeno. Add it to bowl. Use an immersion blender to puree all ingredients together.
Add milk, salt and pepper and puree more until smooth.
Taste for correct seasoning and add more milk if you desire a runnier dressing.
whualla... no tomatillos required!
This Aint No Tomatillo Cafe Rio Dressing Recipe

Chicken and Shitake Mushroom Lettuce Wraps

My Handy dandy sister in law Camille hooked my up with this great recipe. If you are a fan of the P.F. Chang lettuce wraps then this is the post for you. The smokey flavor of the mushrooms, the slight crunch of the water chestnuts, the coolness of the lettuce, it all works together perfectly for a really tasty Asian inspired meal. Thank you Camille!

Cooking Sauce:

1 TBSP hoisin sauce

1 TBSP soy sauce
1 TBSP red wine vinegar
2 TBSP Oyster sauce
2 TBSP water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch (cornflour)
Iceberg lettuce leaves, or any preferred lettuce leaves (keep in mind you need a good head of lettuce since you need an intact leaf to hold the chicken mixture)

Remaining Ingredients
8 shitake mushrooms minced (you can use dried you just have to soak them with boiling water for 30 minutes and remove the woody stems before use)

1 tspn cornstarch

2 tspn red wine vinegar

2 tspn soy sauce

2 tspn water

salt and pepper

1 1/2 pounds boneless, skinless chicken (approx 680 grams)

5 TBSP fresh ginger, minced

2 cloves garlic, minced

2 green onions, minced

2 small dried chilies (optional.. I did not use them this time)

1x8oz can bamboo shoots, minced

1x8oz can water chestnuts, minced

1 package cellophane Chinese rice noodles, prepared according to package

Directions

Make sure all your ingredients are prepared and ready for use. The key to Asian cooking is having it all prepped because it cooks so fast.

Mix all ingredients for cooking sauce in bowl, and set aside.

In a medium bowl, combine cornstarch, sherry, soy sauce, water, salt, pepper and chicken.  Stir to coat chicken thoroughly.  Stir in 1 tspn oil and let sit 15 minutes to marinate. 

Heat wok or large skillet over medium high heat.  Ad 3 tbsp oil, then add the chicken and stir fry for about 3-4 minutes (until cooked). Set aside.

Add 2 tbsp oil to pan.  Ad ginger, garlic, chilies (if you are using them), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

Return chicken to pan.  Add mixed cooking sauce to pan.  Cook until thickened and hot.

Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them.  Then pour chicken mixture on top of the noodles.

Spoon into lettuce leaf and roll. 

I served mine with Coconut Jasmine Rice.

Project FoodBlog Challenge #1: What defines my Food Blog???

Well... where to start? I originally began posting my recipes online as a quick resource for myself and my family to access our favorite recipes - A great solution to having a pile of 20 different cook books sitting on the kitchen counter, when people asked me what exactly I cook at home I realised I couldn't exactly remember myself, it has been fun looking back at the different foods I have concocted, but to define it???? I suppose I could ramble on for another 800 words but I feel my food and blog is best defined below, just press play!!.

I would love to hear what you think... DON'T FORGET TO FOLLOW THE WIDGET ON THE RIGHT TO VOTE FOR ME ON THE 20th!!!!!!!

Slow and Tasty Apricot Chicken

Apricot chicken is an Australian classic. I used to have it every year at camp and we made it in dutch oven (cast iron) pots.

I hadn't realised until now how simple but full of good flavor this recipe is. Don't be fooled by the "Apricot" title.  It is most definitely a savory dish and you will be suprised if you give it a try. Not only that moms it only has a couple ingredients. Put it on in the morning and come home to a great meal, add this recipe to your list of easy throw it together weeknight meals.

Ingredients

2 x 15oz cans of apricot puree - if you can't find that (like me) get 2 cans of halved apricots and then blend them up in you blender.

1 packet french onion soup mix

4 boneless skinless chicken thighs

6 chicken breast tenders.

salt and pepper to taste

3/4 cup chicken stock

1/4 heavy cream (this is just a twist I added.. if you don't have cream it's still just delicious with out it)

Directions

Spray your slow cooker with non stick cooking spray.

In a pan heat a tabsp of butter or magerine. When pan is hot and butter melted add the chicken to brown and crisp the outside.

While it is cooking add your apricot, french onion soup mix and chicken stock into the slow cooker, mix together.

Place semi cooked chicken into the sauce in the slow cooker. Season with salt and pepper. Cover and let it cook on high for 4 hours. Or on low for 6-7 hours. If you plan on letting it cook for longer you might need to add more apricot sauce.

I recommend tasting before serving so you can add more salt or pepper if it's needed.

When ready to eat serve with rice (I cooked jasmine rice) plate. And if desired drizzle a small amount of cream on top of your chicken.

Then sit back and enjoy a little piece of Australia right at home.

Root Beer Can BBQ Chicken

You've heard of Beer Can Chicken, well why get a beer when you can use root beer. I don't think I've ever cooked such a perfect chicken before. The good thing is if you can't eat it all in one meal.. use the left overs for tacos the next day. mmmmmm.

Ingredients

1 small-medium whole chicken, cleaned
1 can root beer
1 tbsp olive oil
2 tbsp. Barbecue Rub, Recipe Follows
2 cups your favorite BBQ Sauce


Directions
Pop the tab off the root beer. Using a church key style can opener make some more holes around the edge of the top of the can. (I didn't have one so I used a hammer and the end of a sharp knife.. it was a little dangerous so try to get a can opener)


Set up the grill for indirect grilling - I have a gas grill so I turned on the left side burners and placed my chook on the opposite side.
Use a drip pan if you have one, there are good disposable ones in the grocery store, I didn't have one so I created my own pan with a double layer of Aluminium Foil (See the picture)


Remove and discard any other pieces in the cavity of the chicken. Remove and discard the fat just inside the body and neck cavities. 
Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towel.


Loosen the skin from off the body of the chicken by gently sliding your fingers in between the skin and meet. This will create a great added flavor cavity for you to use.


Lightly coat the chicken with olive oil.


Sprinkle the chook cavity with  2 teaspoons of the dry rub.


Set aside 2 tsp of your rub. With remaining dry rub apply it to the outside of the chicken, making sure you are thorough. (Yes it's gross but good food is worth getting your hands dirty)
Put some rub also under the skin, careful not to tear it.


Spoon your 2 tsps of rub in the root beer can.  Don't worry if it foams up, this is normal.  Insert the can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wings tips behind the chicken's back. You might need help in inserting the can.. my 6 year old thought it was the coolest and most funny thing ever!


When you are ready to cook, stand the chicken up in the center of your drip pan on the opposite side of your running gas burners.  If using charcoal grill, toss some wood chips on the coals.


Cover your grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 Degrees F. About 1 1/4 - 1 1/2 depending on the size of your bird.


Monitor it closely you do not want to over cook this juicy bird!


I had to rotate my chicken about half way through to get all sides evenly crispy.  A good sign it was done was when the juices in the pan were coming out clear.


Using tongs, carefully transfer the chicken.  You might need help removing the can. One person holding the can with tongs and the other sliding off the chicken.


Allow it to rest before carving it up. Serve it with your BBQ sauce, I also served it with some grilled bacon and button mushrooms. (See Recipe to follow.)

RUB RECIPE

1/4 cup firmly packed brown sugar

1/4 cup paprika

2 tbsp ground black pepper

3 tbsp salt

1 tsp garlic salt

2 tsp garlic powder

2 tsp onion powder

2 tsp celery seeds

1 tsp cayenne pepper

BBQ'd Thai Coriander Garlic Lime Chicken

This flavor packed marinade is not for the weak in tastebuds.

Grilled slow and low for perfect juiciness!

Ingredients

3 Tbspoons Finely chopped garlic

4 Tbsp finely chopped coriander (Cilantro)

1 1/2 tbsp Oyster Sauce

2 splashes fish sauce

1 lime

1 tbsp oyster sauce for extra basting while grilling

Vegetable Oil

Create the following marinade for the chicken.

Finely chop all the garlic and coriander.  If you have a mortar and pestal then use it to pound the ingredients into a paste. If not use the flat back of a large knife to press and smear the ingredients together.  Add salt and pepper (if you want it spicy add more pepper).
Once paste is juicy and well smooshed together add in 1 1/2 tbsp of Oyster sauce and the spashes of fish sauce. Mix together.
Using your hands (it's really the only way to do this) smear all the paste evenly over the chicken pieces. I used 2 skinless chicken breasts and 2 drumsticks with the skin on, just for a little variety, and also convenience - it was the only chicken I had in the fridge. You can use whatever you like. Once covered in marinade squeeze the juice from half lime over the top of the meat. (Put other half of lime aside to use later)
Place in an airtight container and store in the fridge for at least an hour.

When you are ready to grill heat the BBQ, and then reduce the temperature to medium low. lightly grease the grill and place chicken trying to keep as much of the marinade on as possible.

Cook for approximately 25 minutes or until completely cooked through. While cooking watch closely and turn and baste with remaining oyster sauce, I also drizzled some vegetable oil over them about halfway through the cooking time . When done squeeze extra lime juice over the top to your taste.

                                           Serve with a salad or side of vegetable stirfry noodles.

Leftover Alfredo Pastries

Using leftovers from the "Perfect Alfredo" recipe, and some sheets of puff pastries in my freezer I concocted this little meal for my family. It was a hit so I am posting it, try it and see what you think too!

Ingredients

Left over Perfect Alfredo - refridgerated until solid

5 slices plain thick cut bacon, fat removed

1 or 2 sheets puff pastry depending on how much leftovers you have.

Directions

Heat oven to 400. F

Cut bacon into small pieces and cook in a pan to your preferred crispy stage.

Allow your puff pastry to defrost, and on lightly floured surface roll it out a bit. 

With a knife cut your solid alfredo leftovers into a square or rectangle shape. (see picture)

Cut out desired size of pastry, enough to wrap around teh entire piece of alfredo.

Place alfredo and wrap pastry around it. tucking and squishing in corners and edges, so that when cooking there are no holes for the creamy alfredo sauce to come out.

Whisk an egg and a tsp of milk together and lightly brush over your pastry.

Repeat for all leftovers.- I made mini pastries for my kids so feel free to do what you like size wise.

Put foil on top of a cookie sheet and bend up the edges to catch any juices that may escape while cooking so it won't make your oven dirty.

Allow to cook for approximately 20 minutes, until pastry is cooked and the inside is bubbling. It's easy to tell this by the steam and bubbles moving the pastry. Your pastry should be dark golden brown.

Like I said this is largely dependant on how many leftovers you have.

 

Perfect Alfredo

This is based on a recipe by Giada DeLaurantis, with some helpful hints from my sister in law Melinda.  In this particular instance I used chicken, but feel free to use this base and add in your preference, shrimp, scallops, mushrooms would all be scrumptous.

Sorry I have no picture for this one.... we ate it too fast to catch it on the camera!

Ingredients

2 1/2 cups of heavy cream
12 TBSP butter
2 cups grated parmagiana reggiono cheese
salt and pepper
2 chicken breasts (sliced into bite size pieces)
2 tsp garlic
2 tsp butter
1 lb Mostaccioli pasta ( or whatever your preference, make sure it's a firm pasta that won't turn to mush)

Directions
Cook pasta in a large pot of boiling salted water until tender but firm to the bite (aldente). Drain.
Heat the 2 tsp butter and garlic in a skillet on low until melted and starting to heat the garlic (without burning it) add in chicken and allow it to grill and reduce butter to create a nice browning on each side of the chicken pieces.
Rinse the large pot you used to boil the pasta and dry. Stir 2 cups of the cream, add the butter (12 tbsp) and cook over medium heat until butter is melted. 
Add the pasta and toss through the cream mixture. Add cheese, mix through, add remaining 1/2 cup of cream. Season with salt and pepper. Toss over low heat until mixture starts to thicken slightly (it will thicken upon cooling as well with the cheese in there)
Add in chicken, mix throughout - serve hot.

Satay Chicken Wraps

Tender, and TASTY. Give these wraps a try. I used leftover satay chicken to make myself an asian salad the next day. I love a good meal that just keeps on giving.

Ingredients

Marinade
1 pound boneless, skinless chicken thighs, pounded/flattened, cut into 1-inch strips (Approximately 4-6 thighs)
3 tablespoons peeled, roughly chopped ginger
3 tablespoons roughly chopped white onion
2 tablespoons roughly chopped garlic
2 tablespoons olive oil
3 tablespoons rice vinegar
2 tablespoons crunchy peanut butter
1 tablespoon soy sauce
1/2 teaspoon red chili flakes
1 tablespoon fish sauce

To cook
3 tablespoons peanut oil
3/4 cup julienne red onion
1/4 cup shredded carrots
1/2 cup julienne red bell pepper
1/2 cup julienne bok choy
3/4 cup mung bean sprouts
1 tablespoon minced ginger
1 teaspoon minced garlic
Asian Mayonnaise, recipe follows
6 flat out wraps, (or naan bread)

Directions

Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour at least. You can marinate this as long as you want overnight is fine, you can't over marinate it.
While the chicken is marinating, prepare the Asian Mayonnaise.
Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately. The asian mayo is pretty strong tasting. Feel free to try it with or without the mayo.. the chicken flavor is fantastic either way.

Asian Mayonnaise
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1 teaspoon finely chopped cilantro(coriander) leaf
2 teaspoons finely chopped green onions

In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes

BBQ'd Bacon Wrapped Creamy Mustard Chicken

I pulled out a bunch of ingredients sitting in my fridge that needed to be used last night. All I knew was I felt like BBQ'ing and it had to be chicken. What was originally a throw it together meal turned into a creamy, moist and extremely satisfying winner of a meal.

My daughter gave it 100/10!

Note: This meal does not HAVE to be BBQ'd, it was the method I chose, I am sure it will turn out great if you cook it in a pan on low on your stove top.

Ingredients
4 chicken Breasts trimmed of fat
1 packet maple bacon (trimmed of fat) - it will work with normal bacon too but the maple bacon turns this flavor into honey mustard, if you use normal bacon you won't get that effect.
1/3 cup mayonaise
3 tbsps sour cream
4 tbspoons yellow mustard
pinch salt
pinch pepper
3 tbsp Spade L Seasoning (Beef)
approx 1/2 cup grated monterey jack cheese or blend mix.
Toothpicks


Instructions

Place chick inen a zip lock bag or cover with plastic. Place on a chopping board and with a mallet (or anything heavy pound it flat and even. The thinner it is the quicker and more evenly it will cook)
Mix Sour cream, mayonaise, mustard, salt and pepper together in a small bowl. Whip it together well until it looks creamy.
One piece of chicken at a time spread a generous amount of mustard mix on the inside of the breast, sprinkle cheese on top of the mustard (just enough to lightly cover it. Layout enough strips to cover the cheese (it doesn't have to be exact).
Starting at on end of the chicken breast firmly roll it up, keeping a good firm grip and tension on it without breaking it. Then use 4 or 5 strips of bacon to wrap around the outside and hold the roll shut by overlapping ends. Using toothpics pin the bacon and chicken in place, tucking in the open ends to keep as many juices in as possible. sprinkle the outside of the roll generously with Spade L Seasoning. Let it sit 5 minutes. The smear a littel more mustard mix over the outside of the chicken. So it looks like the picture while grilling.

Repeat with all chicken.
Heat BBQ up to medium low heat. In order to keep it moist while not burning the bacon cook around 310 for 30 minutes covered so the inside is cooked and not dry. Keep an eye on it and use your judgement. Lower and longer means a more succulent piece of meat.

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Potatoes

Nothing feels like summer more than grilling with fresh ingredients . This light and slightly sweet vinaigarette is the perfect compliment to simple simple ingredients.

Recipe from Bobby Flay

Ingredients
For the roasted garlic-oregano vinaigrette:
8 cloves roasted garlic
1/4 cup white wine vinegar
2 tablespoons fresh oregano leaves
2 tablespoons fresh parsley leaves
1 tablespoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil
1/4 teaspoon red chili flakes (optional, add if you want a little spicey zing)
For the grilled chicken and potatoes:
8 small potatoes, scrubbed and large cubes (not so small they fall through grill holes)
Kosher salt
Olive oil
4 Single chicken breasts
Freshly ground black pepper

For the roasted garlic-oregano vinaigrette:
Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes if desired.

For the grilled chicken and potatoes:
Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.

Heat the grill to medium.

Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

White Chili

This recipe is from my friend Kristy and I do not know where she got it. It's perfect for those cold winter months, and while it's more of a comfort food sometimes we just get those cravings and make it up during the summer months as well. Serve with a toasted bun or eat it as a thick soup. It's up to you ... however you like your chili. I love this options to the other more commonly known red chili.

Ingredients
1 lb. Chicken, cubed(raw)
1 medium onion, chopped
1 1/2 tsp garlic powder
2 TBSP. Butter or margarine .
2x15oz cans Great Northern Beans (Really just any good white bean will do if you can't find them)
1 14oz Can of Chicken broth
1 tsp salt
1 tsp oregano
1 tsp cumin
2x4oz cans chopped green chilies (as a substitute if you can't find them try just chopping up 2 medium sized ones of your own.. remove seeds and veins for no heat)
1 cup sour cream
1 cup grated pepper jack cheese

Directions
Brown Chicken, Onion, Garlic powder and Butter/margarine together in a large pot.
Add beans, chicken broth, salt,oregano, cumin, green chilies. Bring to a boil and simmer for 30 minutes.
To finish up add in sour cream and pepper jack cheese and let simmer 5 minutes until cheese is melted.
Cuddle up by the heater and enjoy.

Crockpot Chicken Cordon Bleau

Recipe Courtesy Marcia Evans

YUM YUM YUM... and it's so easy.

6 large Boneless Skinless Chicken Breast Halves
6 slices fully cooked ham (you can substitute bacon ifyou wish)
6 slices swiss cheese
1/4 cup Plain Flour
1/4 cup Parmesan Cheese
1/2 tsp sage (dried herb)
1/4 tsp paprika
1/4 tsp pepper
2 cans cream of chicken soup
1 cup chicken broth
tooth picks or skewers

1.Combine: Flour, Parmesan cheese, Sage, Paprika and Pepper in a bowl.

2.Flatten Chicken to 1/8 inch thickness
3.Place ham and cheese on inside part of chicken. Roll up tightly and tuck in the end. Secure it with toothpicks (you don't want the cheesy goodness to ooze out!).
4. place chicken roll-ups in the bowl and coat them completely with the flour mixture. Pat it on to make sure it sticks all over.
5. Cover and refridgerate for an hour
6. Heat oil in a pan and and brown the chicken on all sides.. do not cook it all the way (get a nice crisp coat on the outside ... it will help it hold together while it cooks)
7. Transfer to slow-cooker.
8. Mix chicken soup and broth together and pour over the chicken. Cover and cook on low for 4-5 hours.
Remove toothpicks and garnish with parsely if desired.
Serve with steamed rice.

Crockpot Chicken with an Italian Twist

While I was putting together my regular crockpot chicken for sunday dinner I decided to add some more ingredients and change it up a little. While it's always a great dinner of tender creamy chicken I was craving a little more flavor and I think I got it right first try. See what you think.

Ingredients
6 chicken breast halves (you can use frozen chicken as well. it cooks for so long it doesn't matter)
1 regular sized container of Sour Cream
1 small can Cream of Chicken Soup
1 Small can of cream of Mushroom soup
1 packet of chicken maggi noodle (ramen) flavoring (or I guess just a teaspoon of powdered chicken bullion)
1 cup uncooked bacon with fat cut off chopped into small pieces
1 tsp italian seasonings (basil, oregano,thyme)
1 cup sundried tomatoes chopped
Grated Parmesan cheese to taste

Directions

Spray inside of crockpot with non stick spray.
Mix together sour cream, and soups, italian seasonings, bacon, place in crockpot.
Place chicken in the sauce and wiggle it around to fit, spoon over creamy mixture on top of the chicken, making sure each breast is covered in sauce. Sprinkle half the chicken flavoring on top.
Turn crockpot on low and cook for 8 hours. (Stir occasionally and halfway through add the rest of the chicken seasoning.. this isn't absolutely necessary though.. if you have to leave it cooking all day while you are at work just add the rest at the end)
Turn off crockpot and add sundried tomatoes.
Serve with Rice or pasta noodles, sprinkle parmesan cheese generously on top while it's hot.

Parmesan and Garlic Crusted chicken with Artichoke, Bacon, Roasted Capsicum. Harvarti Cheese and Herb Aioli Panini

If you think the name is a mouthful you should try eating it!!

Ingredients

2 Chicken Breast Halves

2 tbsp Parmesan Cheese

1 tbsp Finely chopped and then smooshed Garlic

1 loaf "everything Italian" Bread (Walmart $1.50!)

1 Small Jar Marinated Artichoke Hearts

1/4 cup thinly sliced Roasted Red Capsicum(Bell Peppers)

8 slices Harvarti Cheese

4 slices bacon cooked till crispy (broken up into chunks)

Herb Aioli Ingredients & Directions

1 cup Mayonaise

2 tsp Finely Crushed Garlic

1/2 tsp chopped Fresh Thyme

1/2 tsp chopped fresh Oregano

3 tbsp freshly squeezed lemon juice

Combine all ingredients in a food processor, when totally mixed allow it to sit in fridge for at least 30 minutes before using.

Directions

1, Season the chicken with Salt, Pepper, and the chopped and smooshed garlic. Place the chicken in a pan on low temp, cover and allow to slowly cook for 15 minutes. Sprinkle parmesan cheese on the chicken when you turn it . Check the inside of the chicken to make sure it is not pink. Set aside and allow it to rest.

2. While chicken is cooking. slice loaf of bread into 4 equal sections, halve it to create tops and bottoms for the sandwhich. Butter both sides and grill in a pan to create a nice crust.

3. Slice chicken breast 1 cm thickness.

4. Generously spread Aioli on the bottom bread pieces. Place half the Harvarti cheese on the bottom of the paninis, layer on chicken, bacon, chopped artichoke hearts (as much as to your taste) sliced capsicum and top with remaining cheese.

5. Warm pan on medium heat, place sandwhich in pan and put a really heavy pan on top. Allow it to squish and crisp then quickly turn it to the other side and repeat. Repeat for all sandwhiches.

ENJOY

Stir fry of Chicken, Basil and Kaffir Lime Leaves

Recipe courtesy "Spirit House" cooking school.

Ingredients

2 tbsp Vegie Oil
2 tbsp chopped fresh garlic
4 golden or red shallots, finely sliced
500 gms (1.10lbs) Boneless chicken thigh, chopped into bite sized pieces
2 red chilies finely chopped (remove seeds and veins for less to no heat)
2 green chilis, finely finely chopped (remove seeds and veins for less to no heat)
2 kaffir lime leaves, finely shredded (these are available at your local asian market )
2 tbsp kecap manis
1 cup sweet basil leaves
2 tbsp fish sauce
freshly ground white pepper to season

Heat oil in wok until smoking. Add shallots, stirfry briefly, add garlic, stir fry until golden. Add chicken, stirfry a minute or two until it is coloured. Toss in chilis, kaffir lime leaf, kecap manis, fish sauce and stirfry until chicken is cooked. Add basil and stir fry until wilted.
Sprinkle on white pepper and serve immediately with Jasmine rice