Red Curry Chicken Drumsticks

I don't usually buy drumsticks. I love chicken, but would prefer to buy them whole or if I buy pieces, I prefer the wings or the thighs. That has all changed.

We recently had chicken wings for dinner. As usual, I proceeded to take off some of the meat to give to my 1 year old daughter. This time, however, she was insistent on having a wing too. So, I cut off the drummette and gave it to her. She loved it. So much in fact that she completely cleaned the bone!

Curious to see if this enthusiasm would continue, the next day, I bought a package of chicken drumsticks and made these Red Curry Chicken Drumsticks. I wanted to see if my daughter would like eating off the bone as much as she had the previous day. To my surprise, my daughter happily ate 3 of them! It seems that she likes food with a little kick, and she loves holding the drumstick and eating off of it.

Since that time, I have tried other marinades for drumsticks and I have not been disappointed. My daughter has enjoyed all of them. So I guess I will be buying packs of drumsticks more frequently!

Dry Rub BBQ Ribs

The sun is shining, so it must be time to fire up the barbeque! 

Well, even if the sun isn't shining, it is always a good time to barbeque! Especially in our case, since our barbeque is just outside our kitchen door on the covered part of our deck, sheltered from mother nature and really just an extension of our kitchen! Oh, and did I mention our barbeque is natural gas? No need to lug propane tanks back and forth and no fear that the propane will run out just as your dinner is in the middle of cooking. Yep, it doesn't get any easier than that!!!!

So, now that the barbeque is uncovered and clean, the question is... what to make? I figure that you just can't start barbeque season without ribs, dry rubbed and slow cooked until tender? Yum yum!

I usually make a whole jar of dry rub, then put it in a mason jar to use on both chicken and ribs whenever I feel like it.

Pulled Pork Enchiladas with Spiced Tomato Sauce

A couple of month ago, I wrote about nesting, freezer meals and preparing for the arrival of our first child. Well, our daughter arrived at the end of September, and boy am I glad that I took the time to stock up the freezer! For those days when you just don't have time to think about lunch or dinner, these make ahead meals really save the day!

One of the make ahead dishes that I already shared with you was my Roasted Chicken (or pork) Enchiladas with Salsa Verde, Sour Cream and Cilantro Sauce. 

In addition to those enchiladas, I also made another variation of this dish with a spiced tomato sauce.  After a long, cold day, we pulled one out of the freezer last night and happily enjoyed this warm, homemade but pre-made meal.  It was so comforting on such a cold day, but because it had been made in advance, it took only an hour in the oven, and literally no work!

Citrus Chicken and Potato Bake

As the weather gets colder, I am really into recipes that use the oven and heat up the house. Yes, multitasking at its finest! But not only that-- with a newborn baby in the house, I don't have as much time as I used to, so meals that I can prep in less than 15 minutes, stick in the oven, and forget about until the timer goes off are the new "go to" type of meal. And this is one of them.

In a nutshell, all of the ingredients get squished together in a large ziplock bag (or bowl if you like). This can be done at your convenience, when you have a spare minute or two-- for me with a newborn, these moments can be at random times during the day. Once this is done, you can place the bag or bowl in the fridge for up to day until you are ready to bake.  Then, it's bake, forget, then dinner is served! How easy was that? Oh, and did I mention, you can double or triple this recipe if you want to with minimal extra work (and if your oven is big enough).

Pulled Pork or Roasted Chicken Enchiladas with Salsa Verde, Cilantro and Sour Cream Sauce

It's official. I am nesting. With the upcoming arrival of our first child, I have found myself stationed in the kitchen making freezer meals for the time crunched days and nights ahead.

Lasagna's and chili already done, I was looking to make something a little different. So started my stroll through the grocery store, where I picked up a massive pork shoulder to make a pulled pork with crispy pork crackling! Now, with only 2 of us in the house at the moment, I figured I would need to do something else with the pork besides eat it for lunch and dinner for the next week, so I stopped at the market where my favorite little Mexican joint is and bought some corn tortillas. Enchiladas here we come!

Sweet and Sticky Grilled Chicken Wings

Everything seems to taste better on the grill. And chicken wings, although fantastic baked in the oven until sticky, are no exception.

What I love even more about this recipe is that there aren't piles of dishes to clean up afterwards, and on a hot summer day, the house doesn't get heated up with the oven. Oh, and did I mention that the grill just intensifies the amazing flavour of the marinade while keeping the wings nice and juicy?

You can marinade these wings for as little as an hour or overnight. Just take them out of the fridge for about 30-45 minutes before cooking so that they come up to a more ambient temperature (you should do this for everything you put on the grill or in the oven for even cooking).

And one more thing... make sure you have a ton of napkins or wet wipes to clean yourself up after devouring a pile of these!

Homemade Chicken (or Turkey) Noodle Soup

The ultimate comfort food. Who doesn't like Chicken Noodle Soup?

I was  sitting in my office at work the other day when one of my staff walked into my office with a cup of instant chicken noodle soup. The smell was so comforting and I instantly wanted some.  So on the weekend, I went to the grocery store and wandered down the soup isle until I found the cup-a-soup. But I just couldn't bring myself to buying it. I knew if I wanted tasty, satisfying Chicken Noodle Soup, that I would need to make it myself.

As I was buying all the ingredients, I noticed that there were turkey parts available in the poultry section, so I thought I would put a little twist on the classic, but of course, you could make it with a whole chicken or chicken parts as I usually do.

The result was so delicious, and honestly, it is quite simple to make. You could make a whole stock pot and then freeze the stock for later use as well.

Stir Fried Beef and Vegetables

Stir fries are great because they are simple, quick and versatile. Choose your protein and veggies (or skip the protein), add a few pantry ingredients, and voila... dinner is served!

My favorite combination for a stir fry is beef with some crunchy green vegetables. My preferred vegetable for this stir fry is broccoli and that is generally how my mom used to make it. However, because my husband doesn't like broccoli, this dish has been modified in our household and is now made with celery, bok choy, green beans, zucchini and just about every other green vegetable that you can think of.

In this recipe, I am using a mixture of celery and baby bok choy. Use whatever vegetable you like and use a quantity suitable for 2 servings.

Chinese Rice Porridge (Congee)

This is the most fragrant and therapeutic dish ever. I grew up with this rice porridge. In a lot of households, when you are sick, your mom makes you chicken noodle soup or hot water with lemon. In our house, it was congee. Whenever I was sick, this plain porridge made with chicken stock and a little green onion was the perfect remedy for a cold.

However, I don't only eat this porridge when I am feeling under the weather. I love to make a big pot of it at home, especially in the winter, to cure those winter blues. I also enjoy eating congee in Chinese noodle houses. So much so, that I struggle whenever I go to a Chinese restaurant as I am faced with the dilemna of ordering noodles or a bowl of this wonderful concoction. 

Easy Valentine's Day Meals

Happy Valentine's Day!

Going out to a restaurant on Valentine's Day is not my favourite thing. The reason is because I feel that you get crammed in like a sardine, the experience is expensive and the menu might be limited or set, the service is sub par, and on top of it all, you are rushed to leave so the table can be set for someone else.

So, I prefer to make a quiet and delicious dinner at home.

Now you are probably thinking.. what if I mess it up? I can't cook an impressive dinner! Yes you can! And here are a couple of simple main courses to help you through.

Add a nice tossed salad and a simple dessert (strawberries and ice cream or whipped cream anyone?) to accompany any of these dishes and dinner is served!

Bon Appetit!

Easy Puff Pastry Pot Pie

I previously wrote that you can't have a pot pie without top and bottom crust.

And I really do believe that the best pot pies have both crusts. However, I also understand that sometimes, we are pressed for time and can't make our own pastry to line our pies.  The best option in these cases is usually frozen puff pastry. You just thaw it, roll it out over your pie filling, brush it with an egg wash, and put it in the oven. No fuss whatsoever. The down side? No bottom crust, as the puff pastry will be soggy and doughy.

So, sometimes we have to give a little to take a little. Compromise that crust we love so much for the conveniences of frozen pastry. And while I still believe that both crusts are best, I am okay with the compromise once in a while.

How to Cook a Turkey? Happy Thanksgiving!

I first referred to cooking a turkey in one of my earliest posts called How to Cook a Chicken? And in this post, I actually reference turkey as being the bird that introduced me to the method I now use frequently: Breast Side Down.

What, breast side down?? Yes, that's right. Regardless of how you season your turkey, if you stuff it or don't stuff it, cooking a turkey (or a chicken) breast side down is the key to the juiciest bird you will ever eat. 

As I said in my earlier post... "I love turkey, but as a child, I never really liked the breast meat (unless I smothered it in gravy) because I always found it too dry. That is, until one day, I asked my mom to cook the turkey breast side down. My mom asked me why I wanted her to do this. After all, having a nice, golden breast sitting up on a platter is generally how you serve, then proceed to carve, a turkey during the holidays. It's tradition! I explained to her that I thought if she flipped the bird over, the breast would soak up all the juices dripping through the turkey and into the bottom of the pan, and would soak up the flavors of all the aromatics she used to put in the roasting tray. So, she trusted me and she tried it. The result? A very tender, juicy breast and since then, neither she nor I has ever looked back!"

That was probably almost 15 years ago. And every bird I have cooked since then has been breast side down and amazing.

Chinese Poached Chicken with Fragrant Ginger Sauce (Hainanese Chicken)

So, to the untrained eye, this just looks like a plain old chicken. And when I was a kid, this chicken was served with a horrible, spicy, pungent sauce that only my mom would like.

Now? This is a fabulously moist and tender chicken with a flavorful, fresh sauce as a complement. Super simple, but really, can it get any better?

Rotisserie Style Chicken Rub

Some things never change.

Yes, some of you may have noticed that my blog got a little uplift. So that changed recently. But some of my food habits don't. Like rotisserie chicken.

Yes, I am a Rotisserie Chicken addict. In fact, every time I go grocery shopping, I have to force myself not to pick up one of these juicy birds. They are so delicious and make the perfect, inexpensive, quick, guilt free pre-prepared food that can double as a ready to eat meal and a quick sandwich stuffer/ salad topper for lunch the next day. 

I have made rotisserie chicken before on my blog (click here to check that out). That was when I lived in Dubai and my kitchen was furnished with a massive oven with a rotisserie spit inside of it. But this time, I am using a regular old oven with my own spice rub, which gives the chicken that nostalgic rotisserie chicken taste.

Chicken Stew with Acorn Squash & Quinoa

So, I went a little quinoa crazy last month and bought a couple of huge bags of organic quinoa because they were such a great deal. What I failed to consider is what I was going to do with all of this quinoa.  I already felt that I had exhausted all quinoa salad possibilities (okay, don't get me wrong... I love quinoa salad like this one with chicken and apple, but, well, you can't eat it everyday) and was just getting sick of the same old quinoa preparations.

So then I made these Sundried Tomato and Olive Quinoa Cakes which I have to admit, renewed my interest in the whole quinoa thing. However, it still didn't help in reducing my massive pantry stash of quinoa.  I had to keep looking.

Then, I came across a recipe by the Cookin Canuck. Hmm.... a stew with quinoa? Had to be worth a shot. So, I modified the recipe a little according to what I had around, and made an acorn squash, chicken, quinoa stew. And it was surprisingly fantastic! I kinda thought that the quinoa would turn to mush, but it really manages to hold it form and texture. And the olives gave a great saltiness to each bite. Really, it was phenomenal. And another quinoa recipe to add to my repertoire.

Chicken Stew with Acorn Squash & Quinoa

Adapted from recipe from www.cookincanuck.com

Serves 6

1 Acorn Squash, peeled, seeded & chopped into 1/2-inch pieces

3 1/2 cups chicken broth

1 1/2 lb. boneless, skinless chicken thighs

1 tbsp olive oil

1 medium yellow onion, finely chopped

1/2 tsp kosher salt

4 cloves garlic, minced

1 1/2 tsp dried oregano

1 can (14 oz) petite diced tomatoes

2/3 uncooked quinoa

3/4 cup pitted kalamata olives

Freshly ground black pepper, to taste

Heat olive oil in large saucepan over medium heat. Add onions, garlic, oregano and squash and sautee for a few minutes. Add about 1/4 cup of water, cover, and let steam for about 5-8 minutes, until squash just starts to soften.

Add chicken and broth. Cover and let simmer for another 8-10 minutes.

Stir in the tomatos and quinoa. Cover and cook for another 15 minutes.

Pull out the chicken, remove the bones, and shred.

Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.

Summer Quinoa Salad with Chicken & Apple

Nothing says summer like barbeques, picnics on the beach, and tasty, light summer food.

This salad is great because it is both a fresh and light accompaniment to any meal, or a healthy summer lunch or dinner! I love quinoa, but you could use couscous, bulgar, rice or even pasta in this recipe, and it would be fantastic.

I like to make this salad one evening for dinner, and keep the leftovers for lunch the next day! The perfect tasty timesaver!

Summer Quinoa Salad with Chicken & Apple

Serves 4

1 1/2 cups Quinoa

3 cups Water

4 Chicken Thighs, boneless and skinless

Juice and Zest of 1 Lemon

1 Large Apple, peel on, diced small (I used a Fuji apple but you can use whatever you have)

2/3 cup Yogurt

1/2 Red Onion, diced small

1 Zuchinni, peel on, diced small

1 can Black Beans, rinsed and drained

1/2 cup Raisins

1/2 cup Cilantro, chopped

Salt and Pepper

Place the quinoa and the water in a saucepan over medium-high heat. Bring to a boil, reduce to a simmer, cover and cook for about 12 minutes until the water is soaked up. Remove from heat and let sit for another 10 minutes or so. Fluff with a fork.

Season the chicken thighs with salt and pepper. Place in a pan over medium heat with a drizzle of oil and cook for about 4 minutes on both sides until cooked through. Let cool then shred with your hands.

In a large bowl, mix together lemon juice and zest and chopped apple. Stir in the yogurt. Add the onions, zuchinni, black beans, raisins and cilantro. Season to taste with salt and pepper.

Wonton (Chinese Dumplings)

I am always looking for recipes that I can make in quantity and store for days when I don't have much time. This is definitely one of them. In fact, this isn't just a large recipe, it's a HUGE recipe!

Yes, this recipes really does make about 150 wontons! But I did that on purpose. I won't lie.... making wonton is a lot of work. So, I buckle down and spend the better part of a day making a ton of them. Then, I freeze them for many many meals to come.

So, you must wonder... don't they get boring? I mean, especially for two people? At about 6 wontons per person per meal, that is 25 meals, or about 13 meals per person of the same thing.

But it doesn't have to be boring. Wonton can be cooked and served so many ways that they become a freezer staple.

Wonton

Made about 150

For the Filling:

750 grams Ground Pork

500 grams Ground Chicken or Turkey

2 Egg Whites

1/3 cup Water

1/3 cup Soy Sauce

2 tbsp Chinese Black Vinegar

1 tbsp Sesame Oil

2 1/2 tbsp Ginger, minced

1/3 cup Cornstarch

1 tbsp Brown Sugar

1 1/2 tsp Salt

1 tsp White Pepper

2 cups Napa Cabbage, chopped (white and green parts)

1 cup Green Onion, chopped (white and green)

150 Wonton wrappers

In a large bowl, thoroughly mix together all filling ingredients. Cover and place in the fridge for about 45 minutes. Once the filling has sat for about 45 minutes, I usually taste it, either by cooking a bit in a non-stick pan, or making 1 wonton just to check the seasoning. This is entirely optional, but if you are about to spend the time to make dozens of them, I just think it's better to double check that you are happy with the taste!

To fill the wontons, place 1 rounded teaspoon of filling in the centre of the wrapper. (You might feel that this doesn't look like a lot of filling, but do not add more! When you try to close the wonton, the filling will push out creating a mess!)

Brush all of the edges of the wrapper with water (I use my fingers by dipping them in a bowl of water, but you could also use a brush). The fold as desired. Here are the 2 folds that I prefer:

1. The basic triangle fold- bring 2 opposite corners together and press the wonton wrapper together around the filling, making sure to push out all the air.

2. The purse fold- bring all 4 corners to the centre and stick together, push all the air out, and press each set of edges together.

Place on a wax paper lined baking sheet.

At this point, there are many directions you could take with these. You could cook them (either boiled, fried, or in soup), or you could freeze them for later.

To Boil or Steam

Bring a pot of water to a boil. Drop the wonton into the water, being sure not to overcrowd the pan. Bring back up to a boil, then reduce to a simmer and cook for about 4-6 minutes until the filling is cooked through. Remove the wonton from the water with a slotted spoon, trying to remove as much excess water as possible. Serve with Wonton Dipping Sauce.

To Fry

Heat a pot of oil or fryer to 350 degrees. Place the wonton in the oil in batches, being sure not to overcrowd. Fry for about 4-6 minutes until the wonton are golden. Great served with sweet and sour sauce, chili sauce, or wonton dipping sauce.

In Soup

Blanch the wonton for a couple of minutes in boiling water. Drain. Place the wonton in your soup broth and finish cooking. Spoon broth and wontons over shredded napa cabbage and cooked egg noddles. Drizzle with sesame oil and garnish with green onions.

To Freeze

To freeze, place the wax paper lined baking sheet with the wontons directly in the freezer. By freezing them first on the sheet, it will ensure that they freeze individually instead of sticking together. When they are completely frozen, place in a container or ziplock bag.

To cook from frozen, boil, fry, or place in soup just as above. Just note that they will take a couple extra minutes to cook.

Wonton Dipping Sauce

1/4 cup Soy Sauce

1/4 cup Chinese Black Vinegar

1/2 tbsp Ginger, minced

1 Small Red Chili, seeded and chopped

1 tsp Sesame Oil

Just mix all the ingredients together! That's it!

Proscuitto & Wild Rice Stuffed Chicken

As I have mentioned time and time again, I love dark meat. I just think it has more flavor. Having said that, although I made this recipe with chicken breasts, feel free to substitute boneless, skinless chicken thighs instead.

So, back to the chicken breasts. I am always looking for new ways to cook and add flavor to chicken. And this is the answer....Here is a simple method that is super easy and allows you to add whatever flavors you want to chicken, making it a great and exciting weekday chicken dish.

The basic principle is this... Pound out boneless chicken piece until it is a flat, blank canvas. Cover it with ingredients and flavors that inspire you. Roll it up. Stick it with a couple of toothpicks. Cook in a pan. Eat.

Oh, and I forgot the best part. This recipe is for 1. Or more if you like.

Proscuitto & Wild Rice Stuffed Chicken

Serves 1

1 Chicken breast

1/2 cup Cooked Wild and Brown Rice

1 tbsp Green Onion, sliced

1 tbsp Cream Cheese

2 slices Proscuitto, cut into pieces

Salt and Pepper

Olive Oil

Place the chicken breast between 2 pieces of plastic wrap and pound until about 1/2 cm thin. Season with salt and pepper on both sides.

In a small bowl, mix together rice, green onion, cream cheese and proscuitto. Spread the mixture onto the chicken breast. 

Roll the chicken breast and secure together with a couple of toothpicks

Heat some olive oil in a pan on medium-high heat. Sear the chicken breast roll on all sides until brown. Reduce the heat to medium-low, cover, and let cook for about 8-10 minutes until cooked through. Remove the toothpicks, slice, and serve!

Creamy Cilantro & Coconut Chicken

Here is an interesting dish.... creamy and comforting lifted up with the freshness of cilantro. Inspired by Thai flavours with the coconut milk and fish sauce, this dish is super easy to make and is a great alternative for those who do not like spicy dishes. Also, because of the light, fresh flavours, this dish would make a great summer main course.

If you prefer, you could make this delicious dish with a nice white fish like halibut or grouper. Just cut it into 1 1/2 inch cubes and instead of adding them at the beginning of the recipe, add them after you add the coconut milk and fish sauce. Let the fish cook in the sauce for about 5 minutes only.  Enjoy!

Creamy Cilantro & Coconut Chicken

Serves 2 generously

1/3 cup Fresh Cilantro Leaves, chopped

6 cloves Garlic, peeled

1/2 tsp Black Pepper

Pinch of Rock Salt

2 tsp Vegetable Oil

400 grams Skinless, Boneless Chicken Breast or Thigh, cut into 1 to 1 1/2 inch cubes

1 Medium Onion, diced (about 2/3 cup)

1 can (14 oz) Coconut Milk

2 tbsp Fish Sauce

Place the cilantro, garlic and rock salt into a mortar and pestle and pound into a paste.

Heat the vegetable oil in a large pan over medium high heat. Cook the chicken for about 3-4 minutes, then add the onions and cook until the onions just start to soften. Add the cilantro paste, coconut milk, and fish sauce. Let cook for about 8 minutes until the chicken is cooked and the sauce thickens a little.

Serve over steamed rice or tossed with rice noodles.

Tea Party Ideas: BBQ Chicken Pitas with Zesty Cabbage Slaw

Tea Parties. Elegant parties with elegant little food. Cucumber sandwiches, smoked salmon rolls, petit fours and the like, right? Well, not in my book.

After all, who says that tea parties have to follow the "rules" when it comes to food? In my eyes, a tea party is a chance for people to get together, drink tea, perhaps champagne, and enjoy "little" food..... and by that, I simply refer to food that can be eaten while drinking tea.

So, this weekend was my sister's bridal shower. And it was a tea party.  So of course, food was an extremely important component. The question is, are all the traditions of a tea party really necessary?

Tea parties staples are in fact, just a suggestion, but they are not a requirement. It is not mandatory to adorn the table with perfect little cheddar sandwiches, deviled eggs, and fruit tartlets. This is a an opportunity to create an interesting spread of finger foods. Of course, details are everything. They need to look good and taste fantastic.

The first item on the menu were these BBQ Chicken Pitas with Zesty Cabbage Slaw. Definitely not the traditional tea party food, but colorful, comforting and just really delicious. They were a hit!

BBQ Chicken Pita with Zesty Cabbage Slaw

Makes a lot of little pitas (or you could just pile it onto a rolls and eat it yourself for lunch!)

For the Chicken

2 kg Whole Chicken Legs, bone in, skin on

Paprika

Salt and Pepper

For the BBQ Sauce

2 tbsp Canola Oil

1/2 Onion, chopped

4 Cloves Garlic, minced

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 1/2 tsp Ground Cumin

1/2 tsp Ground Cloves

2 tsp Paprika

1 Bay Leaf

1/2 tsp Salt

1/2 tsp Black Pepper

2/3 cup Water

1/2 Orange, zest and juice

2 cups Plain BBQ Sauce (bottled)

For the Slaw

1 Head Cabbage, shredded (green, purple, or mixed)

1/2 Red Onion, thinly sliced

1/2 cup Raisins

For the Slaw Dressing

Juice of 1/2 Orange

Juice 1/2 Lime

2 tbsp Red Wine Vinegar

1/2 tsp Sugar

1 tbsp Dijon Mustard

1 tbsp Ginger, minced

1 small Red Chili, seeded and chopped

1/4 cup Extra Virgin Olive Oil

1/4 cup Plain Yogurt

Pita Bread (you could also use bread rolls or whatever bread you like)

For the Chicken

Generously season all sides of the chicken legs with salt, pepper and paprika. Place on a foil lined baking sheet and bake in a 350 degree oven for about 1 hour or until cooked through and the juices run clear. Remove from the oven and let cool.

Once cooled remove the skin and discard. Then shred or pull the chicken into small pieces and set aside.

For the BBQ Sauce

This is a really great way to make your own custom BBQ sauce. It really brings some additional great flavors to the table without needing to do everything from scratch.

Heat the oil in a large pot over medium heat. Add the onions and garlic and cook until translucent, about 5-8 minutes. Stir in all the spices. Then add the water, orange juice and zest, and BBQ sauce. Reduce the heat to medium low and let the BBQ sauce cook for about 45 minutes. This allows the flavors to meld together and the mixture to reduce a little.  After 45 minutes, remove the bay leaf.

Pour the BBQ sauce over the shredded chicken. Mix well and set aside.

For the Zesty Slaw

In a large bowl, add the orange and lime juices, red wine vinegar and sugar. Whisk until the sugar dissolves. Whisk in the dijon, ginger and chili. Then add the olive oil and yogurt and mix until smooth and creamy looking.  Add the cabbage, onions and raisins and toss with the dressing. Set aside.

To Prepare the Pitas

Cut each pita into triangles (I cut each pita into about 8 triangles). Top with a little slaw (make sure each portion has a few raisins), then the BBQ chicken. Enjoy!