YUMMY SALAD

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

• 6 (about 12 oz) chicken tenderloins
• 6 tbsp shredded coconut
• 1/4 cup panko crumbs
• 2 tbsp crushed cornflake crumbs
• 1/3 cup egg substitute or egg whites
• pinch salt
• olive oil spray

• 6 cups mixed baby greens
• 3/4 cup shredded carrots
• 1 large tomato, sliced
• 1 small cucumber, sliced

Vinaigrette

• 1 tbsp oil
• 1 tbsp honey
• 1 tbsp white vinegar (balsamic would work too)
• 2 tsp dijon mustard

Whisk all vinaigrette ingredients; set aside.
Preheat oven to 375°

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

A Family Feast

menu

stuffed pork tenderloin

green bean salad

cheesy mushroom pull apart bread

Stuffed Pork Tenderloin

2 cloves of garlic, minced

1 1/2 cups spinach, chopped

1/2 cup sun dried tomatoes, chopped in food processor

1 cup goats cheese

1/2 cup sour cream (i didnt have any so i used plain yogurt)

2 Tbsp olive oil

Preheat oven to 400 F

Saute garlic and spinach in olive oil in a large skillet over medium-low heat.  Cook stirring often until spinach looks wilted.  In a separate bowl mix sun dried tomatoes, goat cheese, and sour cream.  Mix until smooth. Add the spinach mixture and mix thoroughly.

Rinse tenderloin and pat dry with paper towel. Cut tenderloin open so it lies flat.  Spoon cheese and spinach mixture onto tenderloin, place on baking sheet. Roll the tenderloin up like a jelly roll. Secure with tooth picks or kitchen string. 

Brush top of pork with olive oil , salt and pepper.

Bake at 400 F for 50-60 mins. Check internal temperature with a meat thermometer to 155-160 degrees.

Green Bean Salad

1 1/2 pounds of green beans (I used 2 green giant frozen bags, made way to much)

1 container cherry tomatoes, cut in half

1/4 cups basil, chopped

1/4 cup shelled pistachios

3/4 cup feta cheese, crumbled

salt and pepper

1/4 cup olive oil

3 Tbsp balsamic vinegar

Boil a large pot of water, add beans. Cook 5-7 mins, then drain.  Put beans directly into a ice bath to "blanch" them.  Let cool.

Whisk olive oil, vinegar and salt and pepper.

On platter, place beans, then tomatoes, then basil, pistachios, feta and drizzle dressings! 

Such a nice change from normal "lettuce" salads!

Cheesy Mushroom Pull-Apart Bread

2 cups mushrooms, sliced

2 Tbsp butter

1 Tbsp thyme

1 sourdough loaf, uncut

1 pkg monterrey jack cheese slices (kraft makes them)

1/2 cup butter 

1/2 cup green onions, chopped fine

2 tsp poppy seeds 

Preheat oven to 350F

Saute mushrooms with 2 Tbsp butter and thyme until nice and brown. Let cool

Cut bread horizontally and vertically but not all the way through. Insert cheese slices between each cut, pour in mushroom mixture pushing them down to bottom of each slice.  

Melt  the 1/2 cup of butter with green onions, and poppy seeds (i just put it in microwave for less then a minute) and then drizzle over the top of bread.

Place on a foil covered cookie sheet.  Bake for 15 mins (COVERED with foil- I made a foil tent so the cheese didn't stick to the foil) , remove foil and bake for 10 additional mins or until cheese is melted.

My family LOVED this. So easy and sooo cheesy delicious.

Hope you try one or all of these tasty treats! 

Thank god for Pinterest Cashew Chicken!

Cashew Chicken(slightly adapted from Kickin Cashew Chicken on Pinterest)

• 1/4 cup chopped onion
• 2 tablespoons tomato paste
• 2/3 cup cashews
• 1 tablespoon indian curry paste (I used Sharwoods from Safeway, in ethnic section)
• 2  garlic cloves
• 1 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 tablespoon plain yogurt
• 2 tablespoons oil
• 2 large chicken breasts,  cubed raw 
• 1-2 cups mixed frozen vegetables (I used europe's best - nature's balance (broccoli, red/yellow pepper, asparagud, sugar snap peas and leaf spinach)
• 1/4 cup golden raisins
• 1/4 cup fresh chopped cilantro (I used litehouse's freeze dried cilantro in fresh herb section)
• 1 1/4 cup water

 In a food processor, process the onion for about 1 minute or until a smooth puree forms. Add the next 8 ingredients (through oil) to the onion mixture and process for another 1-2 minutes.

In a heavy pan, heat the oil over medium heat. Pour the spice mixture from the food processor into the pan and fry for 2 minutes. Add chicken breast, the cilantro, and the raisins. Stir-fry for another 1 minute. Add the water and bring to a simmer. Cover and cook over low heat for about 10 minutes, or until chicken is cooked through. Serve over rice and garnish with cilantro and/or cashew pieces.

Meat-less Lasagna

I'm on a total "i'm trying to eat less meat" kick.  So i have sat in Indigo books looking at vegetarian cookbooks for months and I just LOVE this Lasagna! UHHHHH heaven.  It's super easy, full of cheese, and practically feeds the neighbourhood.

Mushroom Spinach Lasagna

1 pound of mushrooms, sliced thin

1 large onion, chopped fine

4 cloves of garlic, peeled and passed through garlic press

3 tablespoons oil

1 pound frozen chopped spinach

2 eggs

32 ounces ricotta cheese

1 jar prepared spaghetti sauce (i use organic tomato basil)

1 box no-cook lasagna noodles

1 pound mozza cheese, grated

1 cup parmesan cheese, grated

Preheat oven to 350F.

Place oil in large skillet over medium high heat and add mushrooms, onion, and garlic.  Cook, stirring frequently for 10-12 minutes or until onion has softened.  Add the spinach and cook for 8-10 mins or until all the liquid has evaporated.  

Lightly beat the eggs in a large bowl, then stir in ricotta cheese.

Place a large spoonful of the spaghetti sauce in the bottom of an un-greased 9X13 baking pan and spread it around.  Place a layer of noodles over the sauce and top with half of the ricotta mixture.  Spread one- third of the spaghetti sauce over the cheese and top with half of the spinach/mushroom mixture.  Sprinkle one third of the mozza and parmesan over the spinach.  Continue layering process with noodles, the remaining ricotta, spaghetti sauce, spinach/mushroom, and cheese.  Top with final layer of noodles, sauce, and cheese.  

Cover with foil and bake one hour.  Remove the foil and bake for 15-20 mins or until cheese begins to brown.  Remove from the oven and let stand for 15 minutes before serving.  

Ta daaa! Delicious. 

I sprinkle some red pepper flakes for added heat and sparkle! hehe

Serve with salad, garlic bread, and Wine (not optional)

Take a Seat Manos Lemon Orzo Soup

Lemon Chicken Rice soup move over! My grandmother gave me this recipe a few years ago, she had received it from an old greek man over 30 years ago.  Today i came across it and decided to give it a whirl. WOW! For how simple this recipe is it is absolutely unreal! ENJOY friends!

Greek Orzo Soup


1/2 cup onion, chopped (i used purple onions and used the slap chop till they were super fine)
1 cup celery, chopped (same as above, very fine)
2 Tbsp butter
4 cups of water
2 cubes of chicken base powder
2 cups of liquid chicken stock
1 cup orzo kernals aka orzo noodles
2 eggs
1/2 cup Realemon juice

Fry onion and celery in butter on medium low for 15 mins, stirring frequently in a stock pot. Making sure not too burn.  Add water, bring to a boil.  Add orzo and chicken base and stock.  Return to a hard boil.  Separate egg yolk.  Beat egg yolk first, while stirring soup continuously add the yolks. Do the same with the egg whites, continuously stirring.  Add the lemon juice last, remove from heat completely and let soup sit for at least 10 mins.

Garnish with a dash of dill!
SOOOOO GOOD! i promise!

Tastes of Thailand

It has been way too long since my last post! I have quite a back log of delicious recipes that need to get on here. I will start with a little party we threw a few months ago. We love a good themed meal so it was Thai Night at our place.  The party really escalated and not a morsel of food was left.  Even the leftovers were sought out from the fridge. These dishes are from my step dad Graham who won me over with these recipes. If you like Thai food you will LOVE these three dishes.  We make home made Tamarind paste a few days ahead of time (I think it tastes better when you do this ahead) and it lasts a few weeks if covered in a fridge.  Thai food is to be served fresh and hot so everything will be on the stove together and directly onto everyones plates.

menu

Shrimp with Chili Tamarind Paste 

Yellow Curry

Spicy Green Bean

Shrimp with Chili Tamarind Paste

1/2 lb fresh tiger shrimp, shell and devein

3 heaping Tbsp chili tamarind paste (recipe to follow)

2 cloves garlic, minced

2 Tbsp oil

1 Tbsp fish sauce

Heat oil in wok or heavy frying pan, add garlic and stir fry for 30 secs.  Add chili tamarind paste and stir fry for 30 sec more.  Add shrimp and fish sauce and stir fry shrimp until cooked (pink), no more than 2 mins.  Serve immediately.

Home-made Chili Tamarind Paste

1 oz tamarind pulp (found at the asian markets)

8-10 red chili peppers

1/3 cup sliced garlic

1 cup sliced shallots or red onion

1/2 cup dried shrimp (optional, also found in freezer section of asian markets)

3-4 Tbsp tamarind SAUCE (found at asian market)

plus combine 3 tsp coconut palm sugar (asian market) and Tbsp fish sauce

1/4 cup of oil

Fry garlic until brown, remove

Fry shallots until brown, remove

Fry chilies 1 mins, remove

add oil, shrimp (optional) and food process these until smooth

put in a saucepan and heat, then add sugar and fish sauce 

cook until the paste darkens

let cool and store in the fridge

Yellow Curry

1 can coconut milk

1 Tbsp fish sauce

1-2 Tbsp yellow curry paste (found at asian market)

1 large potato, peeled and cut in 1/2 inch chunks

1 boneless skinless chicken breast, cut in 1/2 inch chunks

1 small onion, diced

Heat coconut milk in saucepan until it begins to steam, then add fish sauce and curry paste, stir until combined.  Add potato and onion, bring to a boil, then reduce heat to medium and cook, stirring occasionally for 5 mins or until potato starts to soften.  Increase heat and add chicken and bring to boil again.  Reduce heat and cook, stirring occasionally for 3-4 mins, or until chicken is cooked.  Remove from heat and serve!

Spicy Green Beans

2 Tbsp oil

1 Tbsp red curry paste (found at asian market)

1/2 lb pork tenderloin, cut into THIN bite sized pieces

6 lime leaves (found in freezer section of asian market)

1 cup long green beans

1 tsp sugar

1 Tbsp fish sauce

1/3 cup water

Tear lime leaves into 3-4 pieces, cut beans into 2 inch segments.

In heavy saucepan, heat oil over medium and fry curry paste for 1 min, stirring.  Add pork and lime leaves and stir fry till pork begins to turn colour, about 2 mins.  Add green beans, sugar, fish sauce, and water and stir to combine.  Reduce heat, and cook COVERED, stirring occasionally for 4-5 mins till beans are soft. WATCH that it doesn't dry out, add more water if needed.

These can all be served with some yummy rice. You can also have a few lime wedges and crushed peanuts to garnish. Hope you enjoy!!!