Citrus Coffee Marinated Chicken

I wasn’t looking for a new chicken recipe yesterday. I had every intention of making my original Roasted Chicken recipe but when I started prepping everything, it turned into something totally different. I made something up, it sounded weird with a side of ‘could be good?’. I had a huge almost 7 pound chicken that was about to get freezer burn. I had some left over coffee from that morning’s fix. And I also had oranges. So I whipped up this little ditty with the hopes that it didn’t taste as weird as it sounded. Well, it smelled incredible. That’s a good sign right? My oven has some sort of weird magic it does where it cooks a 7 pound chicken in just under an hour. So, please keep that in mind if you use this on a whole chicken – your oven probably isn’t magic. This marinade would be just as great as a marinade for chicken pieces or maybe even pork chops! By the way … it was yummy. Super tender, not too citrusy, couldn’t pick out the coffee specifically. Delicious.
Citrus Coffee Marinated Chicken (16)

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Easy Butter Chicken

I feel like I could eat Butter Chicken every day of my life for the rest of my life. It honestly wouldn’t bother me because it’s so flavorful and delicious. There’s a picture of Butter Chicken beside the word ‘satisfaction’ in my personal dictionary. I won’t turn it down, even if it’s being used unconventionally. For example, the Schnitzel House in Abbotsford has a Butter Chicken Schnitzel and it’s yummy! I just went standard procedure with this, but I’m totally not disappointed and I trust that you won’t be either. Being a dish that’s really straight forward to make, it’s perfect for any day of the week and fast enough to be a good solution for an after work meal. Pair it with a simple basmati rice and dinner is served! Be forewarned though that even though this is a healthified version, it’s still pretty packed with fat. I take comfort in knowing what the ingredients are contributing to the fat content though and 12 WW points isn’t that outrageous for something that would really satisfy any of my cravings and make me continue to feel like I can do this weight loss thing. There are no surprise ingredients in this – just pure deliciousness!

Butter Chicken (11)

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Indian Spiced Lemon Chicken

Allow me to introduce you to Indian spice. If you’re not familiar with cooking Indian spices but are curious, this is the perfect recipe. It couldn’t be simpler to make and the hardest part is making sure you have all of the spices. Luckily though, they should be easily sourced from any large grocery store, but definitely from an Indian grocer! I buy mine in bulk so I can buy small amounts and they’re as fresh as possible when I use them. That being said, if you like Indian food in general, you will not regret having any of these spices on hand! A good investment for sure. This recipe is similar in flavor to an African Bobotie, but without the bread and eggs. It’s much easier to make and is lower in calories and fat. Anyways, if you want to take a tiny step outside of your culinary box, or just want a super stripped back, basic recipe for dinner, try this. And then tell me that you love it.


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Sweet & Spicy Cashew Chicken

This recipe is from the Eat, Shrink and Be Merry cookbook. A friend photocopied it and gave it to me and it’s taken me a good year and a half to get around to making it. Quite unfortunate really because it’s incredibly delicious and surprisingly low in fat! I tried it out on friends last night and I think it was a winner. It’s absolutely packed with flavor and I think you’d be hard pressed to distinguish this dish from one in a restaurant! I served it over steamed Gai Lan (Chinese Broccoli) and Bok Choy although the picture shows it over rice.


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Chicken Stock

So like I said in the last post, roasted chicken is a double hitter. Roast up your chicken with some spices, butter and veggies and after dinner, remove all of the meat from the bones and throw the carcass in a slow cooker with your roasted veggies (or fresh veggies if you used the roasted ones for dinner) and some water. I’ve done up this recipe with the assumption that you’ll use fresh veggies. You can use any veggies you want and can add any additional spices you want. I’m not sure how aware you are of the salt content of store bought stocks. Even the low-sodium versions are loaded with salt. It’s used as a preservative and I think it’s virtually unavoidable if you’re going to buy it. No judgement though, I have certainly bought my fair share of stocks but there is almost no sodium in this recipe – I didn’t add any more to the crockpot and it has a pure, delicious chicken flavor. This recipe is absolutely just as easy to make as it is to throw the carcass away so I highly recommend it! You can split it into freezable containers and keep it stored away for several months, or you can do what I did and make Garlic Parsley Risotto and Creamy Cheesey Polenta with it – a great hearty soup is also a solid option. It’s great to plan almost a week’s worth of recipes around one chicken, let me tell you!

Chicken Stock (3)

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Roasted Chicken

What’s your take on roasted chicken? Is it a go-to in your house or is it a meal that has strong memory connections for you? Do you have a preferred method or recipe? My answer is – none of the above. I’m sure my mom made it as a kid, but I don’t have any powerful recollections. Both of my Grandmothers were terrible cooks and I don’t often make it, even though my mantra is simplicity on all fronts. Roast chicken is definitely simplicity. Of all the recipes I’ve ever looked at I have never come across one that could be classified as complicated. Even the greats use simple tactics and simple ingredients! I have a trick up my sleeve though – one that I don’t see very often in recipes but when I do see it I says to myself “Eh, they know what they’re doing!” The secret is butter. Ssshhhhh Don’t tell anyone! My mom gave me some large (5-7 pounds!) organic chickens and I haven’t used any because the time it takes to roast those suckers is far longer than I want to have my oven on during the summer months. But now, it’s cold, it’s raining and it’s looking a lot like winter. The best thing about roast chicken though is that it’s a double hitter. Take the meat off the chicken, throw the carcass in a crock pot with some veggies and water and you end up with some wicked (and natural!) chicken stock – which I then proceeded to use to make Garlic Parsley Risotto. It’s been in the oven for 10 minutes and already smells great. I only have two hours left …


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Turkey Breast Roast with Creamy Sage Mushroom Sauce

This recipe is DIVINE. Luxurious mushroom sauce doesn’t get any easier than this! We had a late Thanksgiving Dinner (I just finished cleaning) Had the boyfriend’s Dad over for some eats and they were both spoiled rotten with food. (Not rotten food … ) This recipe was outright stolen from the Thrifty’s flyer. (Our local grocery chain) Every week they send out 4 new recipes and this is the first I’ve actually been interested in making. Let me tell you, EASY. It takes zero effort to make this and that was a beautiful thing when trying to compile an entire huge meal. Turkey Breast Roasts are also really fast to cook. Takes about an hour and a half total. Mushroom sauce takes 10 minutes. This sauce can be used outside of the recipe and put on pretty much anything you want! Continue reading

Polynesian Chicken Thighs

Mike and I have varying opinions of chicken thighs. I love the flavor and tenderness of them while he gags thinking about having to eat them. The only way I’m allowed to make chicken thighs for dinner is if I can concoct a great smear to go on it. Too lazy to dream up my own sauce, I stumbled upon this one on Pinterest. I almost didn’t open the recipe because it was titled “Hawaiian Chicken” and that makes me think of pineapple. I have a strong aversion to the stuff so the only thing that drew me in was the picture. I thought maybe I could skip the pineapple or swap it out. Luckily though, I didn’t have to! Coconut milk is the magic ingredient. This recipe makes a LOT of chicken thighs! A summer barbeque or potluck would greatly benefit from this dish. You can marinate in advance or just throw them in 4 hours before you cook. I cut the recipe in half and had lots leftover so I froze them … only to pull them out the next day for dinner. An exercise in futility if there ever was one. It is an attestment though to how yummy these are! You can cut the recipe in half or thirds, depending on how much you want to make. Thought it is kind of smart to buy a Costco pack and freeze all the leftovers! Makes any future dinner quick and easy if you need it to be. You know … like I did.
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Baked Lemon Thyme Chicken

I love lemon. That’s all there is to it. I’d be happy to put lemon juice in everything. I’m even more smitten with lemons after discovering the wonders of the Meyer Lemon. Orangey sweet lemony goodness. I had some leftover so I used them in this recipe, but the original calls for regular lemons so, use whatever you have. Quick to prepare, this chicken dish was perfect with some spicy rice noodles and sauteed veggies. I overcooked the chicken a little bit so keep an eye on your time. My oven always cooks things about 10 minutes faster than it should and I consistently forget that.

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Almond Crusted Dijon Chicken

This is my mom’s recipe. Thanks mum! She made it for us last time we were at her place and while I don’t usually like nuts and I never ever have almonds in my house, this chicken was awesome. Tender, juicy, perfectly crunchy. I promptly went to Costco and bought almonds. And I’m thinking, with a gluten free diet, almonds are the perfect alternative to bread crumbs in almost any recipe. Apparently they’re healthy too. I like chicken prepared this way because it’s so simple to make but has a significant amount of flavor, I love the texture and the almonds and mustard hold the moisture in the chicken. You can literally pair this chicken with anything: quinoa, rice or put it on a salad. I’m willing to bet your kids will like it too!

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