Cranberry and Sunflower Salad with Chicken

I love salad. Not garden salad but creative salads. Different seasonal vegetables, nuts, cheese, whatever floats your boat but annnything different from lettuce, tomatoes, and cucumbers ahah.

I came up with this quick the other day when we needed a quick meal that also gave leftovers for the next day!

Ingredients:
Chicken breasts (depending on how many people you’re cooking for)
Spinach
Green onion
Cranberries (dried or not)
Sunflower seeds
Blue cheese
Multigrain rustic baguette
EVOO
Balsamic glaze

Methods:
Preheat the oven to 375 and put chicken breasts in parchment paper and season with your favourite seasoning. I used a simple garlic powder, salt, pepper, and rosemary.

Cook through.

Individually make salads. Combine spinach, green onion, cranberries, sunflower seeds, blue cheese crumbled.

Drizzle with EVOO and balsamic glaze

Serve with chicken and toasted multigrain bread

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Rustic Mustard-Sage Bites

Growing up in the largest Oktoberfest city, outside of Germany, was awesome. The family-time, the endless flow of beer, music, outfits, parades, long nights of dancing in arenas and halls, and last but not least… the food. All of these things make up an amazing two weeks in Kitchener-Waterloo. Not to mention… through this all… Thanksgiving graces us with it’s b-eau-t-i-ful face. You literally cannot go wrong if you decide to visit K-W this time of year and I suggest to anyone… go. Try it and have a blast. Because you will!

So because I was able to be apart of this amazing celebration while growing up, one of the first ingredients that come to mind this time of year is …. Oktoberfest Mustard. I could eat spoonfuls of this stuff; sweet and tangy and goes with everything. So to celebrate this amazing invention, I came up with a great appetizer or snack idea for your Oktoberfest party or Thanksgiving!

Ingredients:
Rustic baguette – I used a spelt sourdough baguette
Oktoberfest Mustard
Shaved yellow onion
Sage white cheddar cheese

Method:
Slice the baguette and put the pieces under the broiler for a few minutes.
Spread on the Oktoberfest Mustard.
Top with the onion and crumbled cheese

Done! Enjoy!

Burrito Bowl

Chilly weather has arrived and so have the long days in the classroom! Having something in the crockpot that makes the house smell like heaven for when you get home, make those long days much more enjoyable when you get home! The best parts about these types of recipes are how easy it is to make them, the lack of mess, the leftovers, and the deliciousness! You could use this add burrito filling if you wanted, I skipped the tortilla bread, added some cheese and green onions and had it like a bowl of chili!

Ingredients:
15 oz can of black beans
15 oz can of diced tomatoes
2 boneless, skinless chicken breasts
1 1/2 cups of chicken broth
1/3 onion chopped
2 minced garlic cloves
1 cup of corn
2 tsp of chili powder, paprika, cayenne pepper, oregano
Green onion
Shredded Jalapeño Cheddar Cheese
Cooked Rice (depending on the amount of people)

Method:
Get out the crockpot!
Add in the beans, tomatoes, chicken breasts, chicken broth, onion, garlic, and spices
Cook on low for 5 hours
Add in the corn and cook on high while you cook your rice.
In bowls, add the crockpot mix and rice to each and mix together.
Serve with cheese and fresh green onions on top.

Done! Enjoy!

Harvest Chicken Bake

The time is here!! I feel like it is now official. Autumn food; warm, hardy meals. As my favourite time of year, the ideas just flow when it comes to food, recipes, ideas, and dinner parties; it all just comes together this time of year! People, I find, have more time to get together and we cannot forget… fall fair season!! Festival food. Greasy, unhealthy, amazing fall fair food. Haha. Ok. So. Count on some great recipes and ideas to come with this little positive rant in mind!

Now lets talk about a fabulous one-pot meal ladies and gents!

Ingredients:
Butternut squash chopped
1/3 onion chopped
2 carrots chopped
2 boneless, skinless chicken breasts
2 cloves of garlic minced
3 large potatoes
1/4 cup of chicken broth
2 tsp of butter
Chicken Rub:
Paprika, garlic powder, salt

Method:
Preheat the oven to 375F
Rub the chicken with the spice mix
In a baking dish, lay the vegetables, garlic, butter, chicken, pour the broth over the top and bake for 35 minutes or until the veg is soft and chicken breasts are cooked through.
Serve and pour juices over everything.

Done! Enjoy!

Double Baked Potatoes

Sometimes I feel like all you can do with a potato is roast, bake, or mash it. So I do this over and over again. So this time, I decided to do things a little differently this time! This recipe actually didn’t take too long, which surprised me, because of all the steps involved! It can take longer if you do bake the potatoes first, if you have a microwave, it can be a lot faster for those weekdays where dinner needs to be now. This recipe can be used for leftovers, it can also be used for freezing and re-heating for those ahead-of-time meals. I served this potato recipe with steak and corn… a fabulous BBQ dinner… but… this recipe literally goes with anything. Versatility my friends!

This makes two potatoes. Just double the recipe for a family of 4

Ingredients:
2 yellow potatoes
1/3 cup of milk
1 tbsp. of butter
Salt and pepper
1 green onion
Grated parmesan

Method:
Microwave or bake your potatoes until they are soft.
Spoon out the inside of the potatoes and put the insides in a bowl. The rest of the potato should look like little bowls.
Add your milk, butter, salt, and pepper to make mash potatoes
Preheat the oven to 375F
Put the mash back into the potato bowls. Put green onions on top and the parmesan cheese.
Bake the potatoes for 25 minutes or until the tops start to turn a nice golden brown.

Done! Enjoy!

Chicken Cheese and Broccoli Pasta Casserole

This is a make ahead and leftover recipe for during those hectic weeks! So delicious for company, for the kids, or a fabulous comfort meal! Broccoli is in season! Enjoy it!

Ingredients:
100g of sharp cheddar
1 cup of milk
2 tbsp. of butter
2 minced garlic cloves
salt and pepper
1/4 cup of flour
Head of broccoli chopped
1/2 chopped yellow onion
2 chicken breasts chopped and cooked (boiled)
Penne noodles cooked

Method:

Preheat the oven to 375F

Put the butter and garlic in a saucepan and melt/heat the garlic. Add the flour and mix. Add the milk and mix. Cook to a simmer. Add in the cheese and cook.

Put the broccoli, onion, and cooked chicken in a baking dish. Pour the sauce over it all and bake for 15 minutes

While this is happening, cook your noodles.

Mix and Serve!

Done! Enjoy!

The Sweet Cauliflower Side

Cauliflower and corn are in season right now which makes this side, the best kind of side. I had it with a steak and because cauliflower is so hardy, I held out on the starch! The corn is sweet right now so the side becomes sweet, but the beer adds a nice savoury taste to it and the sage pulls it altogether. Enjoy this as a leftover as well, add some chicken or beef to it and it comes a nice lunch!

Ingredients:
1 head of cauliflower
3 cobs of corn (cut the corn off the cobs)
2 green onions chopped
1/3 cup of beer (I used Coors, you could use chicken broth if you want)
3 springs of sage chopped
1/4 cup of grated parmesan cheese
1 tsp of butter
Salt and pepper

Method:
Preheat the oven to 375F
In a baking dish: beer, cauliflower, and sage. Cover and put in the oven.
Cook for 10 minutes
Pull out and put in the corn, green onions, and over that, put the cheese, butter and then season with salt and pepper.
Bake uncovered for another 10 minutes.

Done! Enjoy!

Veal Stew and Mash

Lately, you’d think it really was autumn in this house. Giving you guys some ideas for the back to school, quick meals which can be frozen or premade the night before is one reason I’m here. This is definitely at the top in the premade meal category, especially for those chilly autumn or winter evenings after the kids need some warming up from outside! I love this recipe because of it’s flexibility. Veal can have a nice bite to it and if the kids aren’t a fan, change the veal to beef instead. Carrots can be replaced with sweet potato or butternut squash oorrr parsnips. You can add more vegetables, like peas. It’s a very simple and versatile recipe for the whole family to enjoy. Make enough for lunch leftovers!

Ingredients:
5 veal sausages (or stewing beef)
2 cloves of garlic, minced
EVOO
3 chopped carrots
1/2 cup of red wine (or beef broth)
1 tomato or a handful of cherry tomatoes
Springs of oregano
1.5 lbs of potato (this depends on how much mash you want to make)
Milk
Butter
Chopped chives or green onion
Salt and pepper

Method:
Boil your potatoes, I leave the skin on for my mash sometimes, whichever you prefer.
Mash and add in the milk, butter, salt, pepper, and chives to make your mash potatoes
In a deep frying pan or a medium pot, add in the EVOO, garlic, meat and cover to cook.
Add in the rest of the ingredients and cover again.
Cook for approximately 25 minutes. You want everything to blend and the tomatoes to boil down. Stir regularly.
Once done, remove the oregano springs and serve over the mash potatoes.

Done! Enjoy!