Wow, talk about a long hiatus from posting anything! For those of you who used to follow me… my sincere apologies, for anyone seeing any of my posts for the first time…Welcome! 🙂
A lot has happened over the past two years. I quit a horrible job, started a new amazing job, got settled, then subsequently lost track of time. To keep things interesting me and the husband decided to buy a detached house before the market in the Lower Mainland made it impossible to own a house. We got in the market just in time but still over paid…that is another story all together. Last year, we got ourselves into a full scale renovation of said over-priced house. That was an adventure to say the least! Once the dust settled, we had turned an un-kept, filthy house that was stuck in 1995 into a place we could call home. Surprisingly, there was only one major melt down during the entire process. In the end, I got my dream kitchen and our marriage came out stronger. We turned a delivery of 220 boxes from Ikea into something spectacular! Here is a quick before and after:
So now that you are all caught up…on to the cooking and food 🙂
- 6 Chicken Breasts (cut into 1″ strips)
- 3 Tbsp Coconut Oil
- 9 Garlic Cloves (grated)
- 3 Tbsp Fresh Ginger (grated)
- 1 Tbsp Sesame Oil
- 1/2 Tsp Chili Flakes
- Juice from 2 Limes
- 1/4 Tsp Pepper
- 1 Tbsp Paprika
- 2 Lemongrass Stems (cut into 1″pieces)
- 2 1/2 Cups Chicken Broth (no msg)
- Roasted Sesame
- Fresh Cilantro
Prep Time: 15 minutes
Cook Time: 1 hour, 20 minutes
- Place your Coconut Oil and Chicken Pieces into a cast iron pot. Cook on high until chicken is lightly browned. (about 8 minutes)
- Add in your broth and the rest of the ingredients . Mix well and bring to a boil.
- Turn down the heat to low and cook covered for 1 hour. Stir occasionally to prevent sticking.
- Scoop out your chicken strips and dice/shred them up on cutting board.
- With a slotted spoon, remove and discard the pieces of lemongrass.
- Return the now shredded chicken to the broth mixture.
- Let it cook on low for about 20 minutes to allow the chicken to take on even more flavour from the broth mixture.
- Top your chicken with the toppings and serve over rice or quinoa.
As promised here is my Paella recipe. This dish has it’s origins in Spain, more accurately, Valencia, located on the east coast of Spain. Paella also happens to be one of my father’s favorite dishes. I have vague recollections of this dish from my time in Spain but whenever my father reminisces about living in Spain, somehow Paella always manages to get mentioned. There are many different ways to go about making this dish. You can go the all seafood route, a meat and vegetable route, or the one I took which is a mix of all the above. So there you have my inspiration for last nights amazing meal, a walk down memory lane which started off with me trying to figure out what to do with the boring looking chicken breasts I had defrosting in the fridge. I hope I did this fantastic dish justice. This recipe does take a bit more time than most of my other recipes, you will need approximately 2 hours but it is worth it for how much leftover food you have so do not be scared of all the ingredients and steps below 🙂
Helpful Tip: I put all the dry seasoning & spices in a small bowl so I could simply pour them in together and not have to fiddle around with various containers while cooking.
- 10 – 15 Raw Prawns (peeled)
- 3 Chicken Breasts (cubed)
- 2 Medium Chorizo (sliced) – I took mine out of the casing first
- ½ White Onion (chopped)
- 3 Garlic Cloves (chopped)
- 2 Tbsp Olive Oil
- 2 Tbsp Unsalted Butter
- 1 ½ Red Peppers (chopped)
- 4 Medium Carrots (sliced)
- 1 (796ml) Can Crushed Tomatoes
- 1 Pinch Saffron
- 2 Cups Arborio Rice
- 4 Cups Boiling Water
- 1 Chicken Stock Cube
- 2 ½ Tsp Smoked Paprika
- 1 Tsp Cayenne Pepper
- ½ Tsp Turmeric
- ½ Tsp Garlic Powder
- 2 Cups Frozen Peas
- ½ Cup Italian Parsley (chopped)
- Salt & Pepper to taste
- Lime Wedges for Seasoning at the end
- In a large deep skillet or paella pan, melt the butter with the olive oil, toss in the onion and fry on high until it is slightly golden.
- Add in the garlic, carrots and red peppers then saute for 3-5 minutes.
- Add in the chicken breast and cook for approximately 5 minutes or until you can’t see any pink on the chicken.
- Pour in the entire can of tomatoes followed by the chorizo and stir until combined.
- Reduce the heat to medium, add in the paprika, chicken cube (crumbled), garlic powder, turmeric, cayenne and saffron stirring constantly to combine it all.
- Pour in the rice. Cook for about 5 minutes to allow the rice to be coated in all the sauce. Stir constantly.
- Add in 3 cups of the boiling water slowly and stir carefully to combine everything.
- Cover the pan and cook on low – medium for 20 minutes stirring occasionally to prevent sticking.
- Add in the leftover 1 cup of water slowly and combine.
- Cook for another 20 – 30 minutes stirring occasionally.
- The rice will get plump and slowly start to stick a bit to the bottom of the pan. This is totally fine and adds a great flavor to the dish, just don’t let it burn completely and stir every so often.
- Once most of the liquid has evaporated, toss in your raw prawns and place the cover back on to allow the prawns to cook. (approx. 5 mins)
- Once the prawns are pink, toss in your parsley and frozen peas. Stir to combine evenly.
- Once the peas are defrosted and hot your dish is ready. Add Salt & Pepper to taste.
I served mine up with some fresh lime wedges to squeeze on the dish at the table. It adds a great little burst of flavor. 🙂 Enjoy.
I’m back! After a couple weeks spent gallivanting across Scotland and Ireland for my first wedding anniversary with my amazing husband I have had to come back to reality. Lucky for you, this involves me cooking again! The last couple of days have been spent cleaning, unpacking and doing the dreaded laundry *shudder* so last night marked only day 3 of me cooking again.
After a solid two weeks of having others cook for us and enjoying some heavy but delicious meals, we both noticed our clothes getting a little snugger than they were prior to our vacation. I do not regret it one bit! After all “we were on vacation” so when the server asked if I wanted another pint of Guiness with my chicken and mushroom cream pie the answer was naturally a YES please!
Upon our return and a moment of panic when I couldn’t find an appropriate work outfit we both knew we had to get back on track with our eating habits. From this came a wonderful, easy and might I add Paleo dinner idea last night.
I had been wanting to try my hand at an almond chicken for awhile now, the main thing stopping me was my husband of all things. Not for reasons you may think though. Bless his heart, he has been helping me out before I get home from work by washing and prepping the chicken breasts. However, out of habit he would also marinate the chicken. Now normally I would never object to this, but for this meal that I had in mind I needed un-marinated chicken breasts.
Last night I came home to cleaned un-marinated chicken and quickly got to work. This super easy and quick meal was not only healthy, it was delicious!
- 2 Chicken Breasts (washed and fileted in half)
- 1 Egg (beaten)
- 1 Cup Almond Meal
- 1 Handful Sliced Almonds
- 1 Tbsp Garlic Powder
- 1 1/2 Tsp Seasoning Salt
- Juice from Half a Lemon
- 2 Tbsp Ground Fresh Ginger
- Place your cut chicken in a shallow dish and “marinate” it with the lemon juice and ginger. Let it sit for 10 minutes.
- In another shallow dish put in your egg and beat it.
- In another shallow dish assemble the almond meal, sliced almonds and seasoning.
- Pre-heat your oven to 415 degrees F.
- Take your marinated chicken and let the lemon juice drip off a bit (you can decide how much ginger you want on each piece by rubbing it in a bit at this stage).
- Dredge the chicken through the egg on both sides followed by the almond mixture. You may need to sprinkle the meal by hand to fully cover the chicken.
- Place your “breaded” chicken breasts on a lightly greased baking rack. Place some more almond slices on top if you wish for extra crunch.
- Place the tray in the centre of the oven and bake for 30 minutes or until they turn golden.
This is such an easy dinner! Always a hit at our house especially mid-week when tasks and daily life seem to pile on. I buy our chickens from a free range farm every couple of months, there is just such a difference between these chickens and the ones you can buy from a large grocery chain. If you do not have access to a farm bought chicken I sometimes buy them at a local butcher shop as well 🙂
- 1 Whole Chicken (washed)
- 2 Tbsp Butter (melted)
- 1/2 Cup Chicken Broth (i used the powdered No MSG)
- 1/2 Tsp Cayenne
- 1 Tsp Paprika
- 1 Tsp Garlic Powder
- 1/2 Tsp Cumin
- 2 Sprigs fresh Thyme
- Seasoning Salt & Pepper to taste
1) Preheat your oven to 375 F. Grease a 9″ glass baking dish with some butter or cooking spray and add in the broth.
2) Rub the bird with the melted butter. Combine your seasonings and rub the chicken with the mix.
3) Place your seasoned chicken into the baking dish then place it into the center of the oven uncovered.
4) Bake your chicken for 1 1/2 Hours.
5) After about 30-40 mins of the bird baking I start basting it with the broth and juices every 10-15 mins to keep it moist.
6) Once you get to the last 10 mins stop basting and let the bird get crispy.
Serve up and enjoy!
Come back soon…this weekend I’m cooking up some Venison!! Should be interesting.