Poached Chicken Breasts

Poached chicken may not be the most appetizing looking dish in the world, but everyone knows that we shouldn't judge a book by its cover.

Even though I totally judge books by their covers. Shh.

But this is poached chicken, so just don't judge it. Even though it's not a book and doesn't have a cover.

Poaching is just another low fat and easy way to cook chicken. For some reason, I never think to poach chicken unless I'm making a chicken stock, but it does make a nice and basic meal. If you're just starting to get comfortable in the kitchen I think poaching chicken is a relatively simple dish to make that won't hinder your confidence. Plus, you'll end up with some chicken stock in the end.

Plus it makes your kitchen smell yummy, and can be used in hundreds of dishes.

Poached Chicken Breasts (serves 2 or yields about 3-4 cups shredded chicken, depending on size)

Ingredients
2 boneless, skinless chicken breasts
5 cups water
1 medium onion, sliced
2 cloves garlic
1/2 tsp oregano
1/2 tsp salt

Directions

Bring water, onion, garlic and salt to a bowl. Add chicken breasts and oregano.

Turn down the heat and simmer, partially covered for 35-40 minutes.

When finished cooking, remove chicken with a slotted spoon, if using in another dish shred with two forks, if not, serve. Strain liquid and reserve for stock.

Soon, I'll be posting a favourite recipe of mine to use this poached chicken in.

- Lou

Spicy Broccoli

When I was little I always hated broccoli. Actually, correction, I hated the idea of broccoli. It seems that at some point, all kids decide that broccoli is the most disgusting, repulsive, sickening vegetable on the planet. Luckily, I’ve matured (somewhat) since those days and now I wholeheartedly embrace broccoli in all it’s greeny goodness, and am proud to call it my favourite vegetable. I could seriously eat broccoli every day. Sometimes I’ll eat a steamed head of broccoli for dinner, I love it that much.

Now if you’re an adult and you still think broccoli is disgusting, repulsive and sickening, I challenge you to try this recipe. It’s a new take on the slightly boring steamed or boiled broccoli with a little butter. It reminds me a bit of my favourite Green Beans in Vinaigrette. This dish does not take long to make at all, and yields delicious, flavorful results. Garlic, hot chili pepper flakes and lots of cracked black pepper make this side dish delectable.

This side dish would go nicely with Spicy Honey Glazed Chicken Thighs or my Foolproof Sunday Roasted Chicken.

Spicy Broccoli (serves 2-4)
Recipe slightly adapted from: Martha Stewart

Ingredients

2 medium heads broccoli, chopped
2/3 cup water
3 tbsp olive oil
1 large clove garlic, crushed
1 tsp white balsamic vinegar
1/8 tsp hot chili pepper flakes
freshly cracked black pepper

Directions

In a pot or pan bring 2/3 cup of water to a simmer. Place chopped broccoli in the pot/pan, cover and cook for 4 minutes.

In a small bowl, combine olive oil, garlic and hot chili pepper flakes.

Drain the excess water. And pour the oil mixture on top of the broccoli. Tossing to coat broccoli with flavouring.

Remove pot/pan from heat and add the vinegar.

Serve warm.

Enjoy your serving of vegetables today!

- Lou

Brown Rice Broccoli and Sausage Pilaf

Dishes like this Brown Rice Broccoli and Sausage Pilaf are my favourite. Not only is it made in three easy steps, with very few ingredients, and made in one pot, but its flavor is also slightly exotic.

Cumin has to be one of my favourite spices, and if you're new to cumin, this dish serves as a great introduction. Sauteing the broccoli with the cumin is a way of subtly incorporating the flavor into this dish without overpowering the taste buds. This dish is relatively healthy, using brown rice and broccoli as its main components, I added in sausage to please my sister and father - but feel free to leave it out if you're looking for a vegetarian option.

Brown Rice Broccoli and Sausage Pilaf

Ingredients

1 cup brown rice
2 1/2 cups water
1-2 tbsp olive oil
1 large head of broccoli, chopped
1 clove garlic, finely diced
1 tsp ground cumin
3-5 chicken, turkey or pork sausage links, cut into 1 inch pieces

Directions

Chop broccoli into bite size pieces. Finely dice garlic.

Step 1, cook the broccoli. Heat 1 tbsp oil over medium heat in a medium pot (this pot will be used to cook the rice as well). Saute broccoli and cumin for 5-8 minutes, making sure broccoli is cooked through. Add the garlic and saute for another minute or so until fragrant. Remove to a plate using a slotted spoon and reserve.

Step 2, cook sausages. Add 1/2 tbsp more oil to the pan if necessary, fry sausage pieces until fully cooked. Remove to the same plate as broccoli and reserve.

Step 3, cook rice. If necessary add the remaining 1/2 tbsp of oil to the pan. Toast rice for a minute. Add 2 1/2 cups of water and bring to a boil. Turn down to a simmer and cook for 40-45 minutes, or until no water remains and rice is fully cooked. Add the broccoli and sausage back to the rice and stir to combine.

Enjoy!

- Lou

Living Lou's Chicken Wings

March brings to mind two things: Spring break and March Madness. Sadly, the first, and more exciting of the two is over, which means that March Madness has begun! The time when we all pretend we've been following College basketball and cheer on our "favourite" (or the best) team.

When I think about food to eat while watching sports chicken wings are the first thing that come to mind. They are probably one of the most loved foods to eat whilst watching a sporting event, whether it be the Superbowl, or say, the World Figure Skating Championships. In my opinion wings should always be on the table.

These are not your typical chicken wings, oh no, these are much better. And they're baked, not fried! The sweet and spicy, tangy and smoky flavors are unusual and perfect. Rubbed with a simple spice rub before cooking enhances the flavours, of the wings, and the Chipotle pepper is what gives them that smoky flare which takes them over the edge. The molasses in the sauce gives them that finger-licking factor, and the Dijon mustard lends a tangy bite. I promise you, these wings will be a new favourite.

Living Lou's Chicken Wings

Ingredients

3 lbs chicken wings

Spice Rub
1 tbsp chipotle chili pepper powder
1 tsp sweet paprika
1/2 tsp dried oregano
1/2 tsp coriander
1/2 tsp dried mustard
1/2 tsp cumin
1/4 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp brown sugar

Sauce
1/4 cup Dijon mustard
1/4 cup spicy mustard
1/4 cup molasses
3 tbsp ketchup
2 tbsp honey
1 tbsp brown sugar
1 tsp chipotle hot sauce
1/2 tsp garlic powder
1/2 tsp onion powder

Directions

Preheat oven to 375.

Combine ingredients for the sauce in a bowl and refrigerate for 15-30 minutes.

In a separate bowl, combine ingredients for the spice rub.

Place wings in a large bowl and cover with spice rub. Using tongs mix chicken wings and make sure all pieces are well coated.

Grease a baking sheet and bake spice rubbed chicken in the oven for 15-18 minutes. After the 12-15 minutes, turn the wings over and bake for another 15-18 minutes more.

Once cooking time is up, turn on the broiler and remove wings to another large bowl. Pour 1/2 cup of the sauce over the wings, use tongs to stir and coat the chicken.

Place back on the baking sheet and broil for 2 minutes on one side, then flip chicken over and broil for 1 minute on the other side.

Serve with remaining sauce and plenty of napkins!

- Lou

Edamame Guacamole

Remember back a few weeks when the blogging world was buzzing with dips, like this Edamame Guacamole? It was the Super Bowl, which could possibly be the most important TV event of the year in the lives of many. For me, the Super Bowl doesn't mean anything, but man, the Oscars, now those are something.

If there's one thing to know about me, it's that I love film. Absolutely adore it, all genres, all aspects of films, it's my passion. Now, my love of film means that I'm one of those who watches almost every Oscar movie, excluding a few documentaries and foreign films, I've seen 'em all. My favourite of this year's nominees? Darren Aronofsky's Black Swan - he's a genius, and this film is a true masterpiece. Also, just saw Denis Villeneuve's Incendies and am completely blown away.

So, if you're like me, and must be munching on something come Sunday when I sit around the TV rooting for my favourite movies of the year and discussing that disgusting dress or hideous hair so-and-so was sporting, I always need a snack, or a few, on hand. This edamame guacamole is definitely the dip I'm reaching for. With the creaminess of guacamole, the freshness of cilantro and edamame, this has got to be one of my favourite dips, the fact that it's so simple to prepare is just a bonus!

Dip your chip into some of this dip, and enjoy the Oscars!

Edamame Guacamole
Recipe: Two Peas and Their Pod adapted from Epicurious

Ingredients

1 cup frozen shelled edamame, thawed

1 ripe avocado, peeled and pitted

1/2 cup chopped cilantro

2 cloves garlic, roughly chopped

1/4 onion, roughly chopped

1/4 jalapeno, roughly chopped

Juice of 1 limes
2 to 3 tablespoons water

Salt and freshly ground black pepper, to taste

Directions

Combine the edamame, avocado, cilantro, garlic, onion, jalapeno and lime in a food processor. Pulse until well combined. Add in the water and pulse another few times, taste for seasoning and add salt and pepper to taste, pulsing again to distribute the seasoning.

Serve with your favourite corn or potato chips, and enjoy the Oscars, I know I will.

- Lou