Indonesian Chicken

Good evening friends!

I've missed ya!

I am back with a delicious recipe. This flavorful chicken won't disappoint.
My trip to Indonesia back in 2010 is the inspiration for this meal.

Here is what you need:

• 1 tbsp oil
• 3 lbs boneless skinless chicken breasts, cut into chunks
• 2 onions, chopped
• 2 tbsp ginger root
• 4 cloves of minced garlic
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 10 almonds
• 1 cup chicken broth
• 1 tsp ground lemongrass
• 1 cup coconut milk
• 1 1/2 tsp soy sauce
• 1 tbsp chili sauce

Step one:

Brown the chicken chunks with oil in a wok or deep skillet. Once all the sides are nicely browned transfer the chicken to a bowl.

Step two:

Now use the leftover oil to cook up the onions, garlic, ginger, turmeric, coriander, lemongrass, and almonds. Cook on med-high heat until the onions soften. 

Step three:

Put the onion mixture into a food processor with the chicken broth, coconut milk, soy sauce and chili. Process until smooth.

Step four:

Return the sauce to the wok and add the chicken. Cover and cook on low for about 30 minutes. Make sure chicken is fully cooked. 

Serve with some fluffy, white rice.

ENJOY!

xo

Lemon Garlic Chicken Bake

Howdy Friends!

How are you guys doing? I am doing mighty fine, thank you!
So...I kinda forgot that I am a food blogger. My bad.
No worries though, I have a recipe today!
We ate this for dinner last week (see I am always late on posting my recipes) & we really liked it. The nice combo of the lemon and garlic was super tasty. MMM.

Here is what you will need:

• a whole chicken, butchered. OR you can use 4 chicken breasts, or thighs. Pretty much use whatever chicken you want. ;)
• 4 potatoes, cut up into bite size pieces
• 2 onions, chopped
• 5 cloves of garlic (I actually used 4 minced and I put a few extra cloves in whole. BECAUSE I LOVE GARLIC)
• 3 tbsps olive oil
• 5 tbsps lemon juice
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• Assorted veggies. I used some green beans and carrots from a frozen bag. I recommend it.

STEP ONE:

Put the chicken, potatoes,onions and veggies into your baking dish.

Look at how cute this thing is! Dan got me this little owl for Christmas. 

OWL OBSESSED.

STEP TWO:

Mix the oil, lemon juice, garlic, salt, pepper and garlic powder together into a little bowl.

Now pour the mixture over the chicken and veggies.

STEP THREE:

Bake at 450F for 50 minutes. When that is done take the chicken out and bake the veggies and potatoes for another 10-15 minutes so they will be nice and soft! 

ENJOY!

Here are some pics of my life as of lately!
We had our youth group over for a fondue dinner & a games night 2 weeks ago! It was so much fun. These kids have a lot of energy ;)

My latest DIY project. Window mirror.

Today I had a lovely day with my friend Marylene. We ate chocolate, drank coffee (of course) and we did pedicures!

#bubbles

I am about to go to a job interview! So wish me luck (or blessings)!
XOXO
Have a great night friends!

-Britt

Honey Mustard Salad Dressing {addiction}

This recipe is supa simple today!
Honey mustard dressing. Sweet & perfect.
Here was my salad for dindins the other night. Leftover chicken thighs, 1/2 and orange, cheese, red onion, avocado, cucumber & baby spinach. The best thing on the salad was for sure the dressing.

Easy-peasy.

You put equal parts of yellow mustard & honey. (Depending on how much you need) You add a little bit of olive oil ( But you can easy omit that) & I add a little bit of garlic powder to it. Add the garlic as you please. Also fresh garlic pieces are delicious in it as well.

Try it on your next salad. It's so easy to make!

xo

Grilled Veggie, Hummus & Chicken Panini {Made on the BBQ}

Good morning, GOOD MORNING! How are you all doing today?  I am going to be honest, I only woke up a half an hour ago, so I am doing really good! Last night Dan, our friend Christie & I went to see the avengers in 3D! So gooooood! It took a long time for the movie to come to our theatre in English! We actually only get 1 English movie a week & it is only 1 showing :( So sad.
Today is my day off work & it  is one of those days that I have a loooooong to do list. I don't seem to mind so much today because it is sunny outside & I am sure I will take a little break midday to layout & enjoy it! Also Dan had a surprise date day planned for us tomorrow, so it looks like we have an exciting weekend ahead of us! Oh yes, now to the point of this post, the food!
These paninis are fabulous let me tell you. It was the perfect meal for a hot summers night! My in laws made this when we went for a visit last summer & I have been dying to make them myself! So here we are. The perfect grilled panini.
You are going to need:

• 1 bread dough recipe. this will make about 16 paninis. feel free to cut the recipe in half.
• 3-4 grilled chicken breasts OR we used leftover chicken thighs from a few nights ago. You would even use the store bought whole chicken & break them into pieces. Anyhow, you just need some chicken :)
• grilled veggies of your choice! we used grilled zucchini, green & red peppers
• red onion, sliced
• lettuce of choice. we used spinach
• hummus of choice. we bought chipotle hummus. it gave it a really good spice!
• grated mozzarella cheese 

Whole wheat bread dough:

IN a large bowl pour 2 cups of lukewarm water

ADD:

• 2 tablespoon sugar
• 1 tsp salt
• 1/3 cup of oil
• 1 tablespoon of yeast
• 1 tsp garlic powder
• 1 tablespoon of Italian herbs

Gradually add 2 cups of whole wheat flour, then 3 1/2 cups of white flour. At first stir it with a fork, but once you can't do that any more, take the ball of dough and put it on a lightly floured surface. Kneed the dough down for about 8-10 minutes. Shape it into a ball, place it in a lightly greased bowl and roll the dough around so it gets covered in the oil. Let it sit for 30-45 minutes so it can rise.

Step one:

While your bread dough is rising prepare your chicken & grilled veggies. I brushed some olive oil & fresh garlic on my zucchini & I cooked the peppers on the stove top because I didn't want to risk losing them on the bbq! Also prepare your chicken however you would like & grate your cheese. 

Step two:

Once your bread dough has risen, pound it down & then break it into pieces. I recommend rolling it out to about the size of a medium dinner plate. We rolled out our dough into massive paninis & we only made 6 LARGE paninis. We ended up cutting them into "sandwich size" after the cooking was done. So please roll them out to be the size of a medium dinner plate. You also don't want it too thick because that it will make it harder to cook. Then oil them on both sides.

rollin..

Step three:

Make sure that both sides of your dough are greased then plop it onto the bbq! Only let it sit on the bbq for a few minutes each side. You don't want it to burn, but you want it to cook all the way through. Once cooked take it off the bbq.

**please remember that our paninis are extremely large. Basically they were the size of pizzas!**

Step four:

Now that it is off the bbq fill it will everything delicious! We bought chipotle hummus & it was amazing. Totally recommend it. Make sure you leave enough to fill all the paninis! Don't get to excited on the first one & overfill it ;)

Fold it over and grill it just for a minute or two to make the cheese all melty.

Lastly, enjoy every single bite! We will be enjoying these paninis today & probably tomorrow seeing as we have so many left! 

Sorry everyone that was a really long post! I just really wanted you guys to see the process step by step! 

I am off to go do my devos, and go for my workout!

What are your plans for the weekend? anything exciting?

xo

Honey Soy Chicken

Hello, hello friends! It's Tuesday! I'm sorry for not blogging on Monday, but I hope my 4 delicious recipes make up for it! I hope you all are having a great start of the week and you're all making scrumptious food! I found this recipe on Pinterest (my new found love) and I wanted to share it with you all! I obviously can't take credit for the recipe so I will share the link! I really liked this recipe. I was a little lazy and I didn't marinade the chicken for the full 3 hours (it was more like 30 minutes haha). Although I didn't follow the instructions with the marination I recommend that you do! Give this recipe a try on your next Asian food night!
http://weekofmenus.blogspot.ca/2010/08/honey-soy-stir-fried-chicken-can-i.html

This is me killing the chicken. haha

My attempt at a nice "raw chicken" photo.

Cooking..

and....done. yum.\

xo
ENJOY!

{Slow Cooked} Sweet & Sour Chicken

Before I get started I would just like to just say that this is my 103rd recipe! How exciting! I should celebrate! I will celebrate by eating this dish as soon as I'm done writing this post :) This amazing dish has been smelling up my house all day in a very good way. If you want an easy meal for dinner this week, here it is. It took me 10 minutes to prepare and then I let it cook for 5 hours! So easy. It is a perfect combo of sweet and hot! Here is what you will need to make this yourself:

• 2 onions, chopped
• 2 green peppers, chopped
• 3 chicken breasts, cut into bite size pieces
• 1 can of pineapple or 1/2 a pineapple cut into bite size pieces
• 1/2 cup of chili sauce
• 1 1/2 cups of water
• 2 cloves of garlic, minced
• 1 bottle of bbq sauce OR use my easy tangy BBQ sauce recipe. You can find it on the post below this one. That is the recipe I used for this meal and I used the entire recipe.  

Step one:

Put the onion, garlic, pineapple, chicken and peppers into the slow cooker. Mix them all together like so...

Step two:

Mix the bbq sauce, water and chili sauce together in a bowl. Then pour it over the chicken mixture in the slow cooker. 

Step three:

Let it cook on high for 4-5 hours. 

Enjoy! It will be an amazing, sweet, hot, sour, tangy, wonderful dinner for you. 

Have a good week everyone!

xo

-Britt

Thai Chicken Curry Soup

Happy Monday everyone! I hope it was a good day for you all! I had my french course this morning and I was looking forward to a nice relaxing afternoon-until my work called me in :( Even though I had to work today, it's been a good day. It was especially good because tonight Dan and I made dinner together. It has been awhile since we actually cooked together. Sad, I know. Dan has been super busy with work & school, so I've been the one cooking most nights. Anywho, it was nice to cook together. Guess what we made?? THIS! This Thai soup was something I was craving, and it totally hit the spot. Here is what you need to make this yourself, today, right now ;)

SERVES 4-6


Vermicelli, as much as you desire.

1 tablespoon olive oil

1 clove garlic, minced

1/2 tsp dried basil

1 teaspoon ground ginger

2 tbsp green curry paste

2 cups carton chicken broth

2 tablespoons soy sauce

1 tablespoon white sugar

1 can reduced-fat coconut milk

2 skinless boneless chicken breasts, chopped into bite size pieces

1/2-1 cup sliced mushrooms

2 big handfuls (yes, I use handfuls to measure) baby spinach leaves

1 tablespoon lemon juice

2 green onions, thinly sliced

1 egg, hard boiled (if desired)

To turn up the heat add:

• 1-2 tsp dried chilies
• 1-2 tsp chili sauce

Step one:

Bring a pot of water to a boil. Add rice noodles and cook until soft, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside. You could also boil water and pour the boiling water over the vermicelli in a medium bowl, and let them soften. We do that a lot.

Step two:

Heat oil in a large saucepan over medium heat. Stir in garlic, basil, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Add the chopped up chicken. Coat the chicken with the curry/garlic/ginger mixture. Now,Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes. It makes the chicken wonderfully tender.

Step three:

Stir in coconut milk, chilies(if desired), mushrooms, spinach, & lemon juice. Increase heat to medium-high, and simmer for about 5 minutes.

Add the cooked rice noodles into the soup.

Step four:

Garnish with half a boiled egg and green onion.

Enjoy!

Have a great week everyone! I shall see(?) you all again this time next week!
xo
-Britt

Spicy Greek Aromatic Chicken

This was a great supper! It was for sure a flavour I have NEVER tasted before! It is strongly spiced, so if you don't enjoy cinnamon, cloves and allspice in your food, this might be too much for you. For those of you who like to try something different and new, TRY THIS. Here is what you need:

• 4-8 pieces of chicken, skinned
• 1/2 lemon, cut into wedges
• 4 tbsps olive oil
• 1 onion, chopped
• 2 large garlic cloves, minced finely
• 1/2 cup or dry white wine
• 400g canned chopped tomatoes with juice
• pinch of sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• salt and pepper
• 400g canned artichoke hearts, cut into halves
• 1/2 can of black pitted olives

Step one:
Rub your chicken pieces with the lemon. Heat the oil in a large, deep frying pan. Add the onion and garlic and fry for a few minutes. Add the chicken pieces for 5 minutes, or until browned on all sides. We had about  6 pieces of chicken, we just hadn't added them yet.

Step two:
Add the wine and the tomatoes with their juice, the sugar, cinnamon, allspice, cloves, salt and pepper, and bring it to a boil. Now cover and let it simmer on medium heat for 45 minutes to an hour. You want the chicken to be tender. If medium heat is too high you can turn it down a bit.

Step three:
Ten minutes before the chicken is supposed to be finished add the olives and the halved artichoke hearts. Cook for the last 10 minutes then serve it hot! Enjoy this excellent Greek dish!

xoxo
 Have a great week everyone!