Korean Chicken Drumsticks

Marinating these drumsticks at least a couple of hours before cooking is key to their rich flavour.

Ingredients:

  • 8 chicken drumsticks, bone-in, skin on
  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp garlic, minced
  • 1 tsp ginger, grated
  • 1 tsp brown sugar
  • 1 tsp hot sauce

Directions:

  1. Combine soy sauce, rice wine vinegar, sesame oil, garlic, ginger, brown sugar and hot sauce in a small bowl.
  2. Using a sharp knife, cut a slit on either side of each chicken drumstick.
  3. In a large bowl, combine 1/2 the sauce with the chicken. Reserve other 1/2 of the sauce for later.
  4. Cover with plastic wrap and place in refrigerator for 2 hours to overnight. Occasionally stir to coat the chicken.
  5. Preheat oven to 375 degrees. Line a baking sheet with tin foil (sauce that falls on the sheet will burn so this will prevent the pan from being destroyed).
  6. Place chicken on the prepared baking sheet, skin-side down. Cook for 20 minutes.
  7. Turn the drumsticks over and spoon remaining sauce over. Bake for another 25 minutes.
Korean Chicken Drumsticks

Spicy Chicken Gumbo

This spicy chicken gumbo tastes better the second day when all the flavours have had a chance to meld.

Ingredients:

  • 2 Tbsp olive oil, divided
  • 1 lb uncooked chicken breast, diced small
  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 2 celery stalks, chopped
  • 4 c chicken stock
  • 1 can (28.5 fl oz) diced tomatoes
  • 1 tsp salt
  • 1/2 tsp pepper
  • cayenne pepper, to taste
  • 1/3 c long grain white rice, uncooked
  • 1 c okra, chopped
  • 2 Tbsp fresh parsley, chopped
  • 1 bay leaf
  • 1 dash Worcestershire sauce

Directions:

  1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Cook chicken until no longer pink and slightly browned. Set aside.
  2. Heat 1 Tbsp olive oil in a large pot. Sautee onion, green pepper and celery until translucent.
  3. Add chicken stock, diced tomatoes, salt, pepper, cayenne, rice, okra, cooked chicken, parsley, bay leaf and Worcestershire sauce. NOTE: I like things spicy but I can’t handle too much so I added 1/4 tsp of cayenne pepper. Add as little or as much as to your taste.
  4. Bring to a boil then reduce heat and simmer for 20 – 30 minutes. Remove bay leaf and enjoy.
Spicy Chicken Gumbo

Nutritional Information*

  • Servings: 4
  • Calories per serving: 324
  • Total Fat: 8.5 g
  • Saturated Fat: 1.3 g
  • Total Carbohydrates: 27.6 g
  • Dietary Fiber: 5.0 g
  • Sugar: 6.9 g
  • Protein: 40.7 g

*Nutritional Information estimated using MyFitnessPal

Butter Chicken

Juicy chicken swimming in a rich, creamy sauce served over brown rice topped with a dollop of cool yogurt.

Ingredients:

  • 2 Tbsp olive oil, divided
  • 2 tsp garam masala, divided
  • 1/2 onion, finely diced
  • 2 Tbsp butter
  • 2 tsp lemon juice
  • 2 tsp minced ginger
  • 2 garlic cloves, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 bay leaf
  • 1 c tomato sauce
  • 1 c half-and-half cream
  • 1/2 c plain greek yogurt, divided
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb uncooked chicken breast, diced
  • 1 Tbsp cornstarch
  • 1/4 c cold water

Directions:

  1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Cook onion until translucent. Add in butter, lemon juice, ginger, garlic, 1 tsp garam masala, chili powder, cumin and bay leaf. Cook for 1 minute.
  2. Add tomato sauce, half-and-half cream and 1/4 c of greek yogurt. Stir well. Add cayenne, salt and pepper. Simmer sauce for 10 minutes.
  3. While the sauce is simmering, heat 1 Tbsp olive oil in a large skillet. Cook chicken until golden brown and no longer pink inside. Add a couple of spoonfuls of the sauce and cook for a few more minutes.
  4. Add the chicken into the sauce. Whisk together the cornstarch and cold water and add to the pot. Cook for 10-15 minutes longer.
  5. Serve over brown rice and topped with yogurt.
Butter Chicken

Nutritional Information*

  • Servings: 6
  • Calories per serving: 245
  • Total Fat: 13.5 g
  • Saturated Fat: 6.6 g
  • Total Carbohydrates: 10.4 g
  • Dietary Fiber: 2.4 g
  • Sugar: 3 g
  • Protein: 20.4 g

*Nutritional Information estimated using MyFitnessPal

Sausage Bake

A quick and easy, one-pan dinner that literally involves chopping everything up and tossing it in the oven.

Ingredients:

  • 2 Tbsp olive oil
  • 2 onions, cut into 1/8ths
  • 1 red pepper, sliced length-wise
  • 1 yellow pepper, slice length-wise
  • 1 c green beans
  • 3 garlic cloves, chopped
  • 1 Tbsp fresh thyme
  • 1 tsp chili flakes
  • 1 lb baby potatoes, halved
  • 8 Italian sausages, cut in thirds
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Preheat oven to 400 degrees.
  2. Spray a 9″ x 13″ baking pan or large roasting pan with cooking spray.
  3. Place all ingredients in the pan. Mix well and spreading out evenly.
  4. Roast for 30-35 minutes then stir, flipping the sausage pieces over. Continue to roast for another 20 minutes.
  5. Serve hot.
Sausage Bake

Nutritional Information*

  • Servings: 6
  • Calories per serving: 408
  • Total Fat: 25 g
  • Saturated Fat: 7.4 g
  • Total Carbohydrates: 20.4 g
  • Dietary Fiber: 2.8 g
  • Sugar: 3.3 g
  • Protein: 28 g

*Nutritional Information estimated using MyFitnessPal

Weeknight Lasagna

Lasagna is normally labour intensive which makes it more of a Sunday dinner as opposed to something you would make during the week but this simple recipe is easy enough to throw together on a weeknight and throw in the oven while getting homework done or a workout in. To make it even quicker you can make the sauce ahead of time, and reheat on the stove top when ready to assemble the lasagna.

Ingredients:

  • 1 Tbsp olive oil
  • 1 lb lean ground beef
  • 2 cans/bottles pasta sauce (I like Hunt’s Thick & Rich, but any will do)
  • 1 c water
  • 1 (750 ml) container 1% cottage cheese
  • 1 pkg (1/2 lb) grated mozzarella
  • 8 oven-ready, dry lasagna noodles
  • parmesan cheese

Directions:

  1. In a large pot, heat olive oil on high heat and brown the ground beef. Drain excess oil and add the 2 cans /bottles of pasta sauce. Add the water to the empty pasta sauce cans / bottles, swish it around then pour the liquid into the sauce. Simmer for about 20 minutes.
  2. Preheat oven to 375 degrees. Spray the bottom of a 9 x 13 inch baking pan with cooking spray.
  3. Take a couple small spoonfuls of sauce and spread them around on the bottom of the pan.
  4. Layer 4 lasagna noodles, then 1/2 of the cottage cheese, 1/2 of the grated mozzarella, then 1/2 of the sauce.
  5. Repeat step 4.
  6. Top with a sprinkle of parmesan cheese.
  7. Cover with aluminum foil and bake for 35-45 minutes. Remove the aluminum foil and continue to bake for 10-15 minutes. Let stand 15 minutes before serving.
Weeknight Lasgna

Nutritional Information*

  • Servings: 8
  • Calories per serving: 360
  • Total Fat: 18.2 g
  • Saturated Fat: 8.6 g
  • Total Carbohydrates: 20.2 g
  • Dietary Fiber: 3.4 g
  • Sugar: 10.2 g
  • Protein: 27 g

*Nutritional Information estimated using MyFitnessPal

Dutch Babies – Four Ways

Dutch Babies, German pancakes, this is a fun week-end breakfast option that tastes like a combination of french toast (because of the eggs) and an Amercian pancake.

BASIC DUTCH BABY

This is the basic dutch baby recipe and the basis for the variations.

Ingredients:

  • 1/2 c flour
  • 1 Tbsp sugar
  • 3 eggs
  • 1/2 c milk
  • 1 tsp vanilla
  • 2 Tbsp butter

Directions:

  1. Preheat oven to 425 degrees and place a cast iron pan in the oven to heat up with it.
  2. In a small bowl, combine flour and sugar.
  3. In another small bowl, whisk eggs, milk and vanilla. Combine with the flour mixture. Let sit 5 – 10 min.
  4. Once the oven comes to temperature, remove the cast iron pan and melt the butter in it, swirling it around to coat all sides.
  5. Add the batter in and place back in the oven for 12-13 minutes. The pancake will puff up and turn lightly browned.
  6. Allow to cool slightly and serve with icing sugar and / or syrup.
Dutch Babies

LEMON DUTCH BABIES

Lemon rind in the batter and a sweet lemon glaze makes this version taste like lemon meringue pie.

Ingredients:

  • 1/2 c flour
  • 1 Tbsp sugar
  • 3 eggs
  • 1/2 c milk
  • 1 tsp vanilla
  • 1 Tbsp grated lemon rind
  • 2 Tbsp butter

Lemon Glaze Ingredients:

  • 1 tsp lemon juice
  • 1 tsp milk
  • 1/2 c icing sugar

Directions:

  1. Preheat oven to 425 degrees and place a cast iron pan in the oven to heat up with it.
  2. In a small bowl, combine flour and sugar.
  3. In another small bowl, whisk eggs, milk, vanilla and lemon rind. Combine with the flour mixture. Let sit 5 – 10 min.
  4. Once the oven comes to temperature, remove the cast iron pan and melt the butter in it, swirling it around to coat all sides.
  5. Add the batter in and place back in the oven for 12-13 minutes. The pancake will puff up and turn lightly browned.
  6. Allow to cool slightly.
  7. For the glaze, whisk together the lemon juice, milk and icing sugar. Pour over the Dutch Baby and sprinkle with icing sugar.
Lemon Dutch Baby

APPLE SPICE DUTCH BABIES

Lovely spiced apples turn this Dutch Baby into an apple pie.

Ingredients:

  • 1/2 c flour
  • 1 Tbsp sugar
  • 3 eggs
  • 1/2 c milk
  • 1 tsp vanilla
  • 2 Tbsp butter

Apple Topping Ingredients:

  • 1 apple, peeled and sliced thinly
  • 1 Tbsp butter
  • 2 tsp sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves

Directions:

  1. Preheat oven to 425 degrees and place a cast iron pan in the oven to heat up with it.
  2. In a small bowl, combine flour and sugar.
  3. In another small bowl, whisk eggs, milk and vanilla. Combine with the flour mixture. Let sit 5 – 10 min.
  4. Once the oven comes to temperature, remove the cast iron pan and melt the butter in it, swirling it around to coat all sides.
  5. Add the batter in and place back in the oven for 12-13 minutes. The pancake will puff up and turn lightly browned.
  6. Allow to cool slightly.
  7. For the topping, melt the butter in a sautee pan. Add the apples, sugar and spices and sautee for a couple of minutes, until slightly softened. Pour over the pancakes and sprinkle with icing sugar.

CINNAMON ROLL DUTCH BABIES

Yes, tastes like a cinnamon roll with a swirl in the middle and icing on top.

Ingredients:

  • 1/2 c flour
  • 1 Tbsp sugar
  • 3 eggs
  • 1/2 c milk
  • 1 tsp vanilla
  • 2 Tbsp butter

Cinnamon Swirl Ingredients:

  • 1/4 c butter, softened
  • 1/4 c brown sugar
  • 1 tsp cinnamon

Icing Ingredients:

  • 1 tsp lemon juice
  • 1 tsp milk
  • 1/2 c icing sugar

Directions:

  1. In a small bowl, combine the cinnamon swirl ingredients then load into a piping bag or I just used a small sandwich (ziplock) bag with the end cut off. Set aside.
  2. Preheat oven to 425 degrees and place a cast iron pan in the oven to heat up with it.
  3. In a small bowl, combine flour and sugar.
  4. In another small bowl, whisk eggs, milk and vanilla. Combine with the flour mixture. Let sit 5 – 10 min.
  5. Once the oven comes to temperature, remove the cast iron pan and melt the butter in it, swirling it around to coat all sides.
  6. Add the batter in then pipe or squeeze the cinnamon swirl in in a large circle.
  7. Place the pan back in the oven for 12-13 minutes. The pancake will puff up and turn lightly browned.
  8. Allow to cool slightly.
  9. For the icing, whisk together all the ingredients and drizzle over the pancake.
Cinnamon Swirl Dutch Baby

Creamy Chicken & Wild Rice Soup

Perfect warm-up for a cold winter day. I used a wild rice blend from Floating Leaf.

Ingredients:

  • 1/4 c butter
  • 1 1/2 c chopped carrots
  • 1 1/2 c chopped celery
  • 1 1/2 c diced onion
  • 4 cloves garlic, minced
  • 1 lb raw chicken breast, cubed
  • 2 tsp fresh thyme
  • 1/4 c flour
  • 10 c chicken stock
  • 1/2 c wild rice, uncooked
  • 1/4 c half-and-half cream

Directions:

  1. Heat butter in a large pot. Add carrots, celery, onion, garlic, chicken breast and thyme. Sautee until soft and chicken is cooked through.
  2. Add flour, whisk well.
  3. Add chicken stock and wild rice. Bring to a boil then reduce to a simmer for 30 minutes.
  4. Add half-and-half at the end.
Creamy Chicken & Rice Soup

Nutritional Information*

  • Servings: 6
  • Calories per serving: 280
  • Total Fat: 9.7 g
  • Saturated Fat: 5.7 g
  • Total Carbohydrates: 22.2 g
  • Dietary Fiber: 2.8 g
  • Sugar: 7.2 g
  • Protein: 30.2 g

*Nutritional Information estimated using MyFitnessPal

Simple Alfredo Sauce

If you need a quick meal on the table in 15 minutes, this recipe is your saving grace. The sauce takes the same amount of time that it takes to boil the pasta.

Ingredients:

  • 6 c cooked pasta
  • 1/4 c butter
  • 4 garlic cloves, minced
  • 2 Tbsp flour
  • 2 c half-and-half cream
  • 1/2 c parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 c chopped parsley

Directions:

  1. While the pasta is cooking, heat butter in a large skillet. Add garlic and sautée.
  2. Sprinkle with flour and whisk well.
  3. Add cream and whisk well, simmer for a few minutes.
  4. Add parmesan cheese, salt and pepper. Cook for a few more minutes. If it gets too thick, add a couple spoonfuls of water from the boiling pasta.
  5. Add chopped parsley right at the end and toss with cooked pasta.
Simple Alfredo Pasta

Nutritional Information*

  • Servings: 6
  • Calories per serving: 400
  • Total Fat: 18.7 g
  • Saturated Fat: 11.4 g
  • Total Carbohydrates: 47.3 g
  • Dietary Fiber: 2.2 g
  • Sugar: 4.7 g
  • Protein: 12.9 g

*Nutritional Information estimated using MyFitnessPal

Netasha’s Chicken Rice

This family recipe is courtesy of my good friend Netasha. Like any good family recipe it didn’t have any measurements so I did my best to interpret. My family absolutely loves this dish so I am confident I did it justice!

Ingredients:

  • 2 Tbsp olive oil
  • 5 whole cloves
  • 5 cardamon seeds, whole
  • 1 cinnamon stick
  • 3 whole star anise
  • 2 tsp whole cumin seeds
  • 3 cloves garlic, minced
  • 1 Tbsp ginger, grated
  • 5-7 green chillies, minced
  • 1 large onion, shredded
  • 1 1/4 tsp salt
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam marsala
  • 1 whole chicken, cut into pieces
  • 4 potatoes, cut into small 1-2 inch pieces
  • 1 1/2 c basmati rice, rinsed well
  • 1 1/2 tsp salt
  • 3 c water
  • 1/2 c chopped fresh cilantro

Directions:

  1. Heat olive oil in a large pot. Add cloves, cardamon seeds, cinnamon stick and star anise and heat until popping. Add cumin seeds, ginger and shredded onion.
  2. Cook the onion until slightly brown, stirring occasionally.
  3. Add ginger and green chillies. Add 1 1/4 tsp salt, turmeric powder and garam masala powder. Stir.
  4. Add chicken and stir. Keeping lid on cook on medium-high for 10 minutes, stirring occasionally to prevent from burning on the bottom.
  5. Add the potatoes and stir. Cook another 10 minutes.
  6. Add in the rice, 1 1/2 tsp salt and water. Add chopped cilantro on top and bring to a boil. Reduce heat to simmer approximately 15 minutes with the lid off.
  7. When there is very little water left but still looks moist, cover and reduce heat to low for 5 minutes.
  8. Remove from stove and let stand 3-5 minutes covered. *As you eat the rice, remove any whole spices.
Netasha’s Chicken Rice

Nutritional Information*

  • Servings: 8
  • Calories per serving: 226
  • Total Fat: 4.7 g
  • Saturated Fat: 0.8 g
  • Total Carbohydrates: 16.4 g
  • Dietary Fiber: 1.2 g
  • Sugar: 1.5 g
  • Protein: 36.9 g

*Nutritional Information estimated using MyFitnessPal

Crockpot White Chicken Chili

Ingredients:

  • 1 1/2 lbs chicken breast
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 3 c chicken stock
  • 1 (19 oz) can white kidney beans, drained and rinsed
  • 1 (10 oz) can corn kernels, drained
  • 1/2 bunch cilantro, chopped
  • 4 oz cream cheese
  • 1/4 c half-and-half cream
  • topping: sour cream

Directions:

  1. Place the chicken breast in the bottom of the crockpot. Sprinkle with salt, pepper, cumin, oregano, chili powder and cayenne pepper.
  2. Add onion, garlic, chicken stock, kidney beans, corn and cilantro.
  3. Cook on low for 6-8 hours.
  4. Take two forks and run them through the chicken to shred it – it should be very easy to do.
  5. Add the cream cheese and cream. Turn up to high and cook for 1/2 hour.
  6. Serve with sour cream and chopped cilantro.
Crockpot White Chicken Chili

Nutritional Information*

  • Servings: 6
  • Calories per serving: 277
  • Total Fat: 4.5 g
  • Saturated Fat: 2.6 g
  • Total Carbohydrates: 21.3 g
  • Dietary Fiber: 5.5 g
  • Sugar: 7.1 g
  • Protein: 42.5 g

*Nutritional Information estimated using MyFitnessPal