Zucchini Goat Cheese Omelet

My mum and dad have by far, the BEST vegetable gardens around. I'm not going to even mention the flower beds because this is a food blog, but lets just say that they could easily be featured in Better Homes & Gardens! This year the zucchini harvest was plentiful!  Just tonnes and tonnes of fresh, beautiful zucchini. Needless to say, I was richly blessed to receive a zucchini-filled care package in the mail earlier this week and decided to make the most out of those delicious little guys. This is a nice, light summer omelet which I hope you will enjoy! Bon appetit!

ps - The picture is a little dark, my apologies, but I had to use this one because I didn't want to display my flopped, failed to be properly formed omelet for all the world to see.  Taste over presentation, taste over presentation ...

Ingredients:
red onion, thinly chopped
goat cheese
3 eggs
splurt of milk
salt/ground pepper
thinly sliced zucchini
fresh baby spinach

Directions:
1. Mix your eggs, milk and salt/pepper in a large bowl and set aside. Pan fry the red onion until fragrant and tender and add your zucchini. Grill until lightly browned. Add everything to the egg mixture.

2. Over medium heat and a lightly oiled pan, fry your egg mixture until the top starts to look kind of cooked. Add the fresh spinach and goat cheese and then flip. Serve hot and enjoy!

Frozen Orange Sherbet Cream Sickle Dessert

This dessert is an orange cream-sickle lover's heaven. It's truly divine and quite possibly my favourite summer dessert. I've also made it with raspberry sherbet and blended fresh raspberries into the creamy part as well, but the orange is definitely my favourite. A perfect summer treat. A couple of hints when making this dessert - you'll want to pre-freeze the plate that you're going to serve it on to avoid a melty mess and you'll also want to make sure that you freeze the whole thing for a good day to make sure that it's good a solid. This just might be a "could have bought it at Loeb" kind of cake! Bon appétit!

Ingredients:

2 cups orange sherbet, softened (enough to have approx. 1 1/2" of sherbet on base of pan)
1 pkg. (8 oz.) cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup frozen orange juice concentrate
rind of 1 orange

2/3 tub thawed coolwhip

Directions: 

1. Line a bread loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

2. Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk, orange rind and frozen juice (I just dollop in 1/2 the can of frozen juice concentrate), beating until blended. Whisk in cool whip; spread over sherbet in pan.

3. Freeze the whole thing for a good 6-7 hours, or, ideally overnight. To unmold, invert pan onto a pre-frozen plate; remove foil.  Enjoy!

Chipotle Marinated Chicken with Black Bean Salsa

I love it when we can actually get our act together and marinade something longer than 20 minutes. The result is always worth the wait! If you haven't noticed, I definitely have developed a new special spot in my heart (and blog!) for canned chipotle chiles in adobo sauce (tends to be found with the mexican food).  I'm telling you, these chiles are so darn delicious and somehow very 'authentic' tasting. A chipotle chile is a smoked, ripe, jalapeno pepper. They're pretty spicy so you may want to taste the sauce first before loading it in to your food. This particular dish can be made with either pork or chicken. The black bean accompaniment is pretty tasty! Enjoy and ...   bon appétit!


Ingredients
For The Pork/chicken
1 canned chipotle chile, in adobo sauce
3 garlic cloves
1/2 cup coarsely chopped white onion
2 tablespoons fresh lime juice
1 teaspoon sherry vinegar
1 teaspoon dried Mexican oregano
1 pound pork tenderloin, trimmed of fat

For The Salsa
1 can (19 ounces) black beans, drained and rinsed
1 cup grape tomatoes, quartered
1/4 cup finely chopped white onion
1/4 cup finely chopped fresh cilantro
3 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chile, in adobo sauce
1/2 teaspoon ground cumin
pinch of vinegar

Directions
1. Make the meat marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork/chicken. Transfer to a dish, and cover with plastic wrap. Refrigerate overnight.

2. Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill meat until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.

3. Meanwhile, make the salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the yummy meat! Enjoy :)

- recipe adapted from Martha Stewart

Tomato & Goat Cheese Salad

With the thermometer about to hit 32 (humidex 46!!!) this week, I was keen to find some no-cook, no-heat recipes. This turned out to be a nice, fresh,  kinda different little salad that was easy to put together. Believe it or not, Martha actually suggests cutting your goat cheese with a piece of dental floss - I decided that it was probably better that I simply didn't go down that road.  Bon appetit!

Ingredients: cherry tomatoes, cilantro, red/green onion, fresh goat cheese.

Chipotle Chicken Tacos with Fresh Guacamole

This is a recipe for chicken tacos spiced up with chipotle peppers and topped with a cool guacamole sauce. Again, really, really yummy. A good idea if you happen to end up with left over chicken from another meal. We BBQ'ed our chicken before hand so it had some of that great smokey flavour as well. ENJOY! And, as always ... Bon appétit :)


Ingredients (6 servings)
1 yellow onion, diced
3 cloves garlic, minced
2 chipotle chiles in Adobo, seeds scraped out, minced, plus 1 tablespoon of the Sauce
3 cups cooked chicken, rough chopped
1 teaspoon oregano
1 teaspoon chile powder
1/2 teaspoon salt & fresh black pepper
1/4 cup water
Tortillas/shells
Your choice of fixin's: sour cream, cheese, diced lettuce, tomato, onion, salsa, lime wedges, salsa etc.

Guacamole:
2 avocadoes, halved, pitted, flesh removed
2 teaspoons fresh squeezed lemon juice
1-2 crushed pieces of garlic

1/2 cup tomato, diced
1/3 cup yellow onion, finely diced
2 teaspoon fresh cilantro, finely chopped
Salt and pepper

Directions:
1. Saute the onion in oil until translucent, add garlic and saute until fragrant, add chipotles and saute for a minute or two.

2. Add chicken, oregano, chile powder, salt, pepper, and water. Mix well and heat over medium-low heat about 8 - 10 minutes, stirring often.  You may have to play around with the spices until you get it right... sorry, those are approximations on the spices!

3. Serve in heated tortillas with fixin's.

Chicken Fettuccine with Pesto Cream Sauce

Oh my is this ever an amazing dish.  So pro-star too. You will be so impressed with yourself it's not even funny. I recently posted a yummy pesto recipe too, or you could also pick some up from the grocery store (I of course, highly suggest you make your own though). In Ottawa, you can get great fresh basil this time of year at Nicastros in the Glebe.  Much better tasting (and priced!) in my opinion than the usual tiny sprigs you can buy at the grocery stores. Bon appétit!

ps - My camera battery had died the day I made up this dinner, so you get the beautiful Martha picture to go along with this recipe too.

Ingredients:
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 pound fettuccine
1/2 cup basil pesto
1/4 cup heavy cream

Directions:
1. Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.

2. Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.

3. Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.

4. In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

- recipe cred to Martha 

Sesame Beef Sandwiches

My apologies to my poor little half-abandoned blog. I haven't been taking care of you the past few weeks as I should have. I also haven't been very adventurous in the kitchen the past few weeks either - which, remarkably enough, is suggestive of the fact that the blog has been lacking!

On the weekend, my husband cooked an absolutely mammoth piece of beef. I'm talking huge. It's only the 2 of us and, while I'm sure Georgie would have loved his share, he has quite the delicate little disposition. Needless to say, we`ve been looking for ways to eat up our excess of beef. This recipe is quite different in that you use pan-fried pizza dough as your `bun`. Neato.
Bon appétit!

Ingredients:
1 pound pizza dough (fresh, not frozen)
3 tablespoons vegetable oil, plus more for greasing
2 tablespoons sesame seeds
2 cups shredded coleslaw mix
1 tablespoon rice wine vinegar
1/4 to 1/2 teaspoon chili oil
6 ounces roast beef (you could easily use deli sliced)
1 tablespoon toasted sesame oil
3 scallions, thinly sliced
1/2 teaspoon grated peeled ginger
1/2 cup fresh cilantro

Directions
1. If using pre-bought pizza dough, microwave dough on 50 percent power to soften, 1 to 2 minutes, then let rest 5 minutes. I`ve never tried pre-made dough so hopefully it works out okay. If you`re keen, you can make your own very easily with this recipe. Grease a large plate with vegetable oil; shape the dough into a 9-inch round and place on the plate. Sprinkle with 1 tablespoon sesame seeds and 1/4 teaspoon salt.

2. Toss the coleslaw mix, vinegar, chili oil, and salt to taste in a bowl. In another bowl, toss the roast beef, sesame oil, scallions and ginger.

3. Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the dough seed-side down and sprinkle with the remaining 1 tablespoon sesame seeds. Cover and fry, shaking the pan occasionally, until the dough is golden, about 3 minutes per side, turning with tongs. Transfer to paper towels, season with salt and cool.

4. Wipe out the skillet and place over high heat. Add the roast beef mixture and stir-fry until crisp, 1 to 2 minutes. Slice the flatbread in half horizontally. Layer the beef, coleslaw mixture and cilantro on the bottom half. Cover with the top and cut into 4 wedges.

- photo and recipe cred to the Food Network

Fresh Basil Pesto

One of my greatest pleasures during the summer months is having access to copious amounts of fresh garden basil. That said, come winter, it`s always so disappointing to have to go and buy those ridiculously overpriced packages of herbs at the grocery store. They really are a taste of those smidgens of summer though and are a real treat for making delicious homemade pesto during that long cold stretch from October-May. I made up this yummy batch of basil pesto and kept some left over basil leaves for adding to our salads and sandwiches this week. So good.

A couple of really important pesto notes:

1. Don't heat it! Rule number one is don't heat the pesto. Let the pesto room to warm temperature and add to hot pasta or top vegetables.
2. Some people prefer to mix half parsley and half basil to tone-down the strong basil flavor. I personally really dig that bail-goodness so I always go for 100% fresh basil.

3. Don't skimp on the cheese. Buy good quality Parmigiano Regiano. The results will be worth the extra dollar for the cheese.
4. You may think it’s nice to toast the pine nuts until they’re coloured, to give them a nutty taste, but, according to Jamie, the really good, truly Italian pestos just have them very lightly toasted, to give a creaminess rather than a nuttiness.

Bon appétit!

Ingredients:
1 clove of garlic, chopped
sea salt and freshly ground black pepper
3 good handfuls of fresh basil, leaves picked and chopped
a handful of pine nuts, very lightly toasted
a good handful of freshly grated Parmesan cheese
extra virgin olive oil
optional: a small squeeze of lemon juice

Directions:
Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Depending on how much of a garlicky taste you like, go for either 1/2 a clove or a whole one. You can add more later if need be. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.

Lemon-Thyme Green Beans

As a nice winter pick-me-up surprise, my mum dropped off a little bundle of summer greens that she`d kept frozen from her beautiful vegetable garden. Included were some "fresh", crunchy french green beans. We made them up with some fresh thyme and freshly squeezed lemon juice. So delicious - such a nice, easy side dish. Be careful not to go overboard on the thyme - just use a sprinkle ... you can easily taint your beans by going 'over thyme'. Bon appétit!

Ingredients
Coarse salt and ground pepper
Big pile of green beans, ends trimmed
Freshly squeezed lemon juice + zest from 1 lemon (? about 3 tbs. maybe?)
2 tablespoons butter
1/2 teaspoon fresh thyme leaves

Directions
1. In a large skillet with a tight-fitting lid, bring about 1/2 inch water to a boil; salt generously.

2. Add green beans; reduce to a simmer, and cover skillet. Steam beans, tossing occasionally, until crisp-tender, 5-6 minutes.

3. Drain off the water and then add your butter to pan-fry the beans for a minute or two. Throw in your zest/thyme and season with salt and pepper, and toss to melt butter. At the last second, squeeze in your lemon juice and remove from heat. Enjoy!

Cinnamon Raisin French Toast

After this last round of back surgery, my mummy came up to look after me for a few days. She brought along a special treat of freshly-baked cinnamon raisin bread (yummmmm...). This morning we decided to use it for our weekly Giles Saturday morning brunch meal. I heart Saturday mornings. Ok, so who doesn't?  Saturday mornings at Chez Giles' always consist of a nice sleep in, morning snuggles, special breakfast and then coffee and tea on the couch. You can use any kind of bread for making french toast, but I have to admit that using homemade bread (especially your mum's homemade cinnamon raisin bread!) will definite elevate it to a cut above the rest. Bon appétit!

Ingredients:
8 slices cinnamon raisin bread
1 cup milk/cream mixture (I like 3:1 ratio milk to cream)
1 large egg
2 tbsp sugar
2 tsp vanilla extract
3/4 tsp cinnamon
pinch of salt

Directions:
1. Mix milk/cream, egg, sugar, vanilla, cinnamon, and salt. Dip each piece of bread into the batter, flipping after 30 seconds to fully saturate bread.
2. On a griddle or a hot skillet, melt 1 tbsp of butter and place dipped bread on hot surface. Cook each side until crispy and beginning to brown (approximately 2-3 minutes per side ... watch carefully so it doesn`t burn!). Serve up with fresh maple syrup!

Bottom of the Bottle Dijon Dressing

I love this idea. Whenever you`re left with just a teeny, tiny, scrapethebottomofthejar bit of mustard, don't throw it out. Instead, toss in a few ingredients and shake a tangy Dijon vinaigrette right in the container. Bon appétit!

Ingredients:

Up to you really: I usually go with 1 crushed garlic clove, some chopped fresh herbs (whatever I have on hand: tarragon, shallot, thyme, basil are all good), some balsamic vinegar, salt and pepper, a touch of sugar, freshly squeezed lemon juice

Directions: 

Mix all of your ingredients directly in the bottle, close the lid and give it all a good shake. Add olive oil (2 parts oil to 1 part vinegar ... I personally like less oil and more vinegar so go with what you like); shake again to emulsify the dressing. Play around with the flavours - there`s no real `recipe` here really. Drizzle over your favorite salad and enjoy. With a tightly sealed lid, the dressing will keep in the refrigerator for up to one week.

Flax & Sesame Multigrain Pizza Crust

This recipe looked so appealing to me because I had a strong desire to make our pizza-night meals more healthiful (I think that`s a word...). As much as I love traditional pizza, I love healthy pizza all the more. And a thick, chewy crust popping with a multigrain crunch? Even better. You can do a couple of different things with this recipe - it would yield about 8-10 6" personal crusts (which can be kept frozen for easy dinners down the road) or you can make a nice big traditional dough for a large sized pizza crust. Either way, just so you know, this recipe will make 2 `large` pizza doughs. So seedy. So grainy. Yum! Bon appétit!

Ingredients:

1 1/2 c. hot water
1 T. yeast
1/3 c. olive oil
1/2 c. oatmeal
1/4 c. quinoa, uncooked
1/4 c. flaxseed
1 1/2 t. salt
1 egg white
1 c. whole wheat flour 2 c. white flour
1 T. poppy seeds
2 t. sugar
1 T. black sesame seeds

Directions:

1. In a large bowl, dissolve yeast into water. Add olive oil and egg white, then add remaining ingredients, mixing in just enough flour to make the dough pliable, but not terribly sticky. Knead until elastic. Monitor your flour content. You may need to add more or less. Drizzle with olive oil, cover loosely with a flour sack, and allow to rise until double in bulk.

2. Press small portions of the dough into very thin, pizza-sized circles. Place onto a well oiled cookie sheet. Allow to rise 20-30 minutes, then bake in an oven heated to 400 degrees just until cooked (but not browned), about 5-6 minutes. Remove and top with desired toppings then return to oven to finish cooking. To freeze, allow cooked crusts to cool. Stack with parchment between each crust, wrap tightly in plastic wrap and freeze. Frozen pizza’s will last up to 2 months in the freezer.

Venezuelan Creamy Rice Pudding

I love rice pudding. Absolutely love it. Whenever I'm home from hospital (ie. OFTEN these days!), it's my go-to food. I really could eat it morning, noon and night. This recipe comes from the Giles' cookbook from their time in Venezuela. It's pretty darn good. Be careful to stir, stir, stir your milky mixture as you cook it though so as not to burn your pudding. Nobody likes burnt rice pudding, trust me. The thing about making rice pudding is that you have to take your time, follow all the directions to a “T” and know your stove-top enough to be able to tell if the pudding is getting too hot or not hot enough. Having a nice, thick-bottomed pot will also work leaps and bounds in your favour. This recipe really does have a lot of stirring, so I tend to set up shop at the stove with a stool and a good book :) Today, however, I'm watching a movie on Netflix about an American man whose job is outsourced to India... it's fantastic. If you're looking for a fun movie to watch, check out "Outsourced". Bon appétit!

Ingredients:
1 cup basmati rice
2 cups water
7 cups milk
4 cinnamon sticks + 1 tsp. cinnamon
2 cups sugar
1/2 tsp. salt
Alternative additions: 1 tsp. vanilla, raisins, currents, rum, whipping or 1/2 and 1/2 cream for part of the milk, nutmeg, cardamom, fresh fruit etc. I tend to like my rice pudding pure and simple, but feel free to be creative!

Directions:
1. In a large, heavy pot, boil your rice and water for 7-8 minutes.
2. Add the milk and cinnamon and boil again for another 15-16 minutes - stir frequently. VERY frequently.
3. Add sugar and cook for 30 minutes. Again, stirring very frequently.
4. Add salt and cook for another 2 minutes. Add your vanilla. Stir, stir, stir.
5. Remove from heat and cool. Yum!

Chicken Stuffed with Spinach & Ricotta

You will feel like a pro-star making this chicken, believe you me. Truly pro-star. This recipe is adapted from a Food Network recipe book that I picked up a couple of years back that has a 'mix and match' stuffed chicken recipe where you can mix up different potential stuffing ingredients (ex. cheese/tomato, feta/olive etc.). I definitely love this spinach and ricotta blend. It's so tasty. So, so tasty. I have made this recipe before using goat cheese instead of ricotta and both are delicious. To save some cooking time, you can pan-fry your chicken for a couple of minutes on each side before baking it. Bon appétit!


Ingredients
1 1/2 cups freshly chopped spinach (or 1 package frozen chopped spinach, thawed)
1/2 cup ricotta cheese or 1/2 cup goat cheese
2 cloves garlic, finely minced
Coarse salt and ground pepper
4 boneless skinless chicken breasts

Directions
1. Preheat oven to 375 degrees. Mix ricotta/goat cheese, garlic, spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir well to combine. Set filling aside.

2. Insert a pairing knife into the thickest part of 4 6-8oz chicken breasts (boneless skinless) to make 3" deep pockets. Stuff the breasts with your prepared filling. Rub olive oil on outsides of chicken breasts and season with salt and pepper.

3. Place on a rimmed baking sheet; roast until chicken is cooked through, 25 to 30 minutes. Another option is to pan-fry the chicken for 2-3 minutes each side (with toothpicks to stabilize) and then bake for about 15 minutes. Important thing is to check that your chicken is cooked to a minimum of 155F inside. Serve immediately. Enjoy!

Mango Vinaigrette

In grade 10, I had the awesome experience of living with a wonderful little French family for 3 1/2 months. It was there that I was introduced to the fact that salad dressing didn't necessarily have to come out of a bottle. In fact, I don't think that I ever saw a container of Hidden Valley or Blue Ranch. It had never dawned on me that you could actually make your own salad dressings! Since then, I usually do make my own vinaigrettes with the ratio that I was taught by my French mom (2:1 vinegar to oil). You really do just have to play around with what you like though and what tastes good to you. This is a super tasty little vinaigrette that would also be good with peach or raspberries. I made it up in our little "magic-bullet" style blender (so easy!). I now feel inspired to post a few more of my favourite home-made salad dressings ... hopefully that will happen in the next couple of weeks. Bon appétit!

Ingredients:
1 ripe mango
1/2 cup freshly squeezed lemon juice, 1 lemon
2 tablespoons olive oil
1/4 teaspoon crushed red-pepper flakes

2-3 tablespoons of balsamic vinegar
Salt and freshly ground black pepper

Directions:
Peel and chop mango away from pit and place in blender with lemon juice, and puree until smooth  (magic bullet-type blenders are perfect for this kind of thing). Transfer to a medium bowl, and whisk in olive oil and balsamic vinegar. Add red-pepper flakes, and season with salt and pepper. Add more vinegar if you want more zing. Enjoy!

Moroccan Eggplant

First off - I highly recommend you get past the downright awful looking little side picture.  The end result of actually making this neat little side dish will surely wow you. I will start this post by admitting that I am not a huge eggplant fan myself. I think that it's the texture mainly. The sponginess of the whole thing kind of weirds me out. I decided that I needed to broaden the Giles' vegetable palate this week though and thought that I'd check out a few of the cookbooks. This came up and I thought I'd give it a whirl. I was looking for something fun to serve up beside this Moroccan Chicken dish. The eggplant looks really greasy and gross but it's actually really sweet and tangy and syrupy like. Yummmmmmm. Nice to try something a little different every now and then!  Bon appétit!

(Serves 4 to 6 as a side)

Ingredients:
2 small eggplants (about 1 1/2 lbs.)
2 to 3 tablespoons olive oil
2 tablespoons olive oil
4 garlic cloves, pressed or very finely chopped
4 tablespoons honey
4 tablespoons lemon juice
1 small spoonful harissa, or 1/4 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon ginger
salt

Directions:
1. Peel the eggplants, and cut into 1/4 inch thick slices. Brush both sides of the slices with olive oil.

2. Heat a large non-stick frying pan over medium to medium high-heat. Fry the eggplant, turning once, until golden brown. Set aside.

3. Remove the pan from the heat, and allow the pan to cool for a minute or two. Add the olive oil and the garlic, and leave the garlic to soften. When the aroma of the garlic has been released, add the honey, lemon juice, harissa, spices and salt to taste. Stir to blend.

4. Return the eggplant to the pan, and bring the sauce to a simmer over medium heat. Cook the eggplant for about 10 minutes, or until the egpplant is tender and the sauce has a syrup-like consistency. Add a little water during the cooking if you feel it's necessary, but not so much that the eggplant will overcook while the liquids reduce.

Serve at room temperature.

Moroccan Spiced Chicken

I love, love, love playing around with spice mixtures. I also love it when I can find a recipe that uses cardamom. Who doesn`t love getting out the mortar and pestle?  This recipe uses an absolute plethora of moroccanish spices and the end result is so yummy. I am home recovering from another round of back surgery and have my mum looking after me. It was a lot of fun to make this dish together. We paired it with some super tangy Moroccan eggplant (recipe to follow!). Yum. We altered this recipe a tad so that you have some left-over marinade to serve with the chicken as ours ended up being a little dry. Enjoy! Bon appétit!

Ingredients:
1 cup plain nonfat Greek yogurt
Juice of 1 lime
3 tablespoons honey
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 boneless skinless chicken breasts

Directions:
1. Place Greek yogurt, lime juice, honey, turmeric, ginger, cumin, cinnamon, cayenne pepper, cardamom, nutmeg, and salt in a medium bowl and mix until well combined. Reserve about a 1/4 cup of marinade to serve with your chicken later on. Spread remainder of marinade evenly over chicken breasts in a shallow dish and refrigerate for an hour.

2. Heat oven to 350˚F. Heat a nonstick grill pan over medium high heat. Spray with nonstick cooking spray and sear chicken for 2 minutes per side or until browned. Place chicken in a large rectangular dish and bake with your leftover marinade at 350˚F for 8 to 10 minutes or until cooked through and no longer pink in the center. Makes 4 servings.

Ancho Honey Chicken with Tropical Rice

This chicken was so, so, SO incredibly yummy. We were blown away with the yumminess of it all. You just have to try it. Just have to. Definitely a lot of summer flavours, which made it perfect for a freezing cold January in Ottawa evening!

I also never, ever do anything exciting with rice. I am truly a plain Jane when it comes to rice so this recipe definitely called for a step outside of the old rice comfort zone.  End result was pretty darn tasty if I don`t say so myself. You will end up with lots of left over fruit (1/2 a cantaloupe and a good deal of pineapple too) so have some fun and make yourself up a nice big fruit salad for later deserts and lunches. Scour your kitchen for any other left over fruit you might have on hand - I added some chopped oranges, a handful of blueberries and more lime with a sprinkle of sugar. Très bon appétit!

Ingredients:
Chicken:
2 tablespoons packed brown sugar
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon Worchershire sauce
1 tablespoon ancho chili powder
1 teaspoon cayenne pepper
3/4 teaspoon salt (1/2 tsp. sprinkled directly on chicken)
1 tablespoon canola oil
4 boneless, skinless, chicken breasts

Tropical Rice:
2 cups finely chopped cantaloupe
2 cups finely chopped fresh pineapple
1 red pepper, finely chopped
1/2 cup finely chopped red onion
4 cups cooked brown rice
1 cup toasted slivered almonds
2 tablespoons canola oil
Juice of one lime
3/4 teaspoon salt

Directions:
1. To make the chicken, heat oven to 350˚F. Place brown sugar, honey, vinegar, Worchershire sauce, ancho chile powder, cayenne pepper, and 1/4 teaspoon salt in a small saucepan and cook over medium heat for 5 minutes or until brown sugar is dissolved and mixture has reduced to 1/4 cup. Sprinkle chicken breasts with remaining 1/2 teaspoon salt. Place chicken breasts on a grill pan heated over medium high heat and sear chicken breasts on both sides for 1 to 2 minutes or until lightly browned. Place seared chicken in a 13×9-inch baking dish and use a pastry brush to rub half the glaze on all sides of the chicken breasts. Bake at 350˚F for 10 minutes. Remove from oven and baste with remaining glaze. Bake an additional 2 minutes at 350˚F or until chicken is cooked through and no longer pink in the center.

2. Meanwhile, make the tropical rice by mixing cantaloupe, pineapple, red pepper, and onion in a large bowl. Remove 1/3 cup fruit mixture for chicken garnish, if desired. Stir in rice, toasted almonds, canola oil, lime juice, and salt until well mixed.

3. To serve, place rice on 4 plates and top each with a piece of chicken and fruit garnish. Makes 4 servings.

- recipe cred to Bake, Batter & Bowl  :)

Spaghetti Carbonara with Leeks & Lemon

Any time I make carbonara, I feel like I'm having a massive freak-out in the kitchen. I'm always afraid that if I don't move fast enough, the egg won't set and I'll have runny, gooey pasta. I definitely recommend having a buddy on hand for this dish. That, or have everything right ready to go so that you can move quick, quick, quick when you're mixing the egg mixture into the pasta. Quite a yummy dish this one is. Do try to get the real parmesan cheese - you won`t regret it. Bon appétit!

Ingredients
Coarse salt and ground pepper
6 slices bacon, cut crosswise into 1-inch pieces
4 leeks (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
3/4 pound short pasta, such as campanelle or orecchiette
2 large eggs
1/2 ounce Parmesan, grated (1/4 cup), plus more for serving (optional)
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup fresh parsley leaves, coarsely chopped

Directions
1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.

2. Add pasta to pot and cook according to package instructions. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.

3. Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.

Oven-Baked Zucchini Chips

The temperature in our house is currently 16C. Brrr. Our furnace seems to be slowly dying so it feels so good to be working in the kitchen and opening a 425F oven for these little guys. This is definitely a different, fun-for-the-little-guys way to make zucchini. Usually I just pan fry my zucchini with a little bit of olive oil so this was quite the experience! Very yummy. Bon appétit folks :)

Ingredients
1/4 cup dry breadcrumbs

1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper

sprinkle of fresh thyme

2 tablespoons milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

Directions
1. Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl.

2. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.