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

Maple Glazed Salmon

Salmon was one of the first things I made when I began cooking again a year and a half ago. Pan fried salmon with green beans and mushrooms sauteed in butter. My mom, dad and myself gobbled it up, I remember it like it was yesterday. It is still one of my favourite meals, and I’m still making it today, or at least making variations of this classic dish. Salmon, green beans and mushrooms are like those old friends you can always turn to. Although, I think it’s pretty hard to have three old friends to turn to...at least when you’re still in high school. Anyways, that’s beside the point.

This is a new take on my favourite - Maple Glazed Salmon. I’m Canadian, and we live for maple syrup up here and I don’t know if it’s my Canadian side talking here, but this maple glazed salmon is pretty darn delicious.

I would think that macaroni and cheese, chili, or a big warm bowl of soup would be the most common choices for a comforting dish. Well, if you know me you probably know that I’m not like most people, so, it should come as no surprise that neither of those three are my favourite comfort foods. To me, salmon is one of the most comforting dishes. Is that weird? Probably. I also hate when people talk to me during movies so I enjoy seeing them alone...again, slightly odd. Sometimes, I prefer to eat vegetables over candy. I love words, my dad and I do SAT vocab flashcards for fun. I love going out and forget to do my homework until late Sunday night... wait, that's normal.

I’m not weird, I’m limited edition.

Maple Glazed Salmon (serves 3)
Slightly adapted from: Canadian Living

Ingredients
1 lbs salmon fillets
2 tbsp maple syrup
2 tsp dijon mustard
1 tsp soya sauce

Directions

Preheat oven to 400 (convection oven) or 425 (conventional oven). Line a baking sheet with parchment paper.

Combine maple syrup, Dijon mustard and soya sauce in a bowl. Brush sauce over salmon.

Bake at 400 (convection oven) for 8-10 minutes or at 425 (conventional oven) for 11-13 minutes.

Enjoy this maple glazed salmon with Spicy Broccoli or Green Beans in Vinaigrette.

- Lou

Shrimp in Butter Garlic Sauce

Shrimp is one of my favourite things to eat. No explanation necessary. Personally, I find that when shrimp is slathered in butter and garlic it’s at its best. Again, no explanation necessary. When I was planning my menu for the Royal Brunch I wasn’t really sure if it was all right to have shrimp at a brunch, but I quickly got over those doubts when I realized how tasty this really is. Plus I’m sure Wills and Kate would be down for shrimp. Yes? No? Who cares, I’m down for shrimp.

Doesn’t shrimp, butter and garlic just make you drool? Doesn’t it also make you drool that this is ready in 5 minutes? Do you know what it means when something is ready in 5 minutes? It means that instead of spending lots of time cooking (procrastinating) you will have plenty of time to study for that world issues test. Or, if you’re not into world issues, or school in general, it leaves you with plenty of time to spend with your family, or your plants, or Oprah, or your box of tissues while you watch The Notebook or I Am Sam.

Yep, tons of time for all the important things in life!

Shrimp in Butter Garlic Sauce (serves 6)

Ingredients
1 package of frozen, pre-cooked shrimp
2 tbsp melted butter
1 large garlic clove, crushed

Directions

Thaw frozen shrimp. Follow directions on the back of the package.

While shrimp is thawing melt butter in the microwave for 30 seconds - 1 minute. Then crush garlic directly into butter.

Heat shrimp in butter and garlic in a skillet over low heat. Until heated through. Remember we’re not cooking the shrimp, just warming it up. This should take about 2-4 minutes.

Serve with a sprinkling of freshly cracked pepper.

Whether you serve this for dinner or brunch, you will love it.

- Lou

Bean Salad

Last time I checked it was Spring...almost a month into Spring I might add, so do you think we can forget about this sucky weather for a minute and just enjoy a fresh, bean salad? To me, bean salad is the quintessential dish during the warm months because a) it doesn’t require the use of an oven and b) it’s ready in oh, about 5 minutes.

It was only last year that I discovered my love for bean salad. I was chatting with a friend of mine on the phone and she was talking about the bean salad she had just made, this got me wondering: Bean Salad? What do you put in a bean salad? Why have I never had one? Has anyone seen my lip balm? Why do people hate on twilight when it’s actually a good movie?

So, I’ll leave you to ponder those questions while making my favourite and easiest bean salad. And like I said, try and forget the fact that just yesterday morning, I woke up to a blizzard outside my house. Mother Nature - figure it out!


Living Lou’s Bean Salad

Ingredients

1 28 oz can bean medley
2 tbsp olive oil
1 tsp balsamic vinegar
2 green onions, sliced (white and green parts)
1 clove garlic, crushed
1/4 tsp thyme
salt & freshly cracked pepper to taste

Directions

Drain and rinse bean medley and put the beans in a serving bowl.

Slice the green onions. Mix the sliced green onions, crushed garlic and thyme in with the beans. Add oil and vinegar and toss to combine. Season with lots of freshly cracked pepper and a little salt.

Enjoy the bean salad and cross your fingers for winter to finally be finished.

- Lou

p.s I don't actually like Twilight.

Spicy Sweet Potato Fries

We’re less than one month away from Living Lou’s first birthday...did you know the first recipe I ever posted was for sweet potato fries? It seems pretty fitting that today I’m talking about my new, favourite recipe for sweet potato fries.

Sweet potato fries remind me of my mom because she loves them as much as I do. Often when we’re watching one of our favourite shows, I’ll make a batch of sweet potato fries for us to snack on. Not only are they fun to eat (who doesn’t love fries?) but they are really good for you as well. This year we’re watching season 2 of Jamie Oliver’s Food Revolution... and all I’m saying is that I’m so glad that I pack my own lunch.

These sweet potato fries are a little spicy, but full of exotic flavors which pair nicely with the sweetness of the potatoes. Not only do these make a great snack but they are a pretty nice side dish with dinner - kids will love them...who doesn’t love fries?


Spicy Sweet Potato Fries (4 servings)

Ingredients
2 medium sized sweet potatoes (each sweet potato should yield 2 servings), cut into matchsticks
2 egg whites
1/2 tsp each of paprika, cumin, chili powder and black pepper
1/4 tsp each of garlic powder, onion powder and salt
1/8 tsp cayenne pepper and cinnamon*

* omit the cayenne pepper if you don’t like spicy foods or are making for children.

Directions

Preheat oven to 425F.

Peel and cut sweet potatoes into desired size. I like to cut mine into thick matchsticks, or the classic french fry shape. Place fries in a large bowl.

Combine all the spices, salt and pepper in a bowl.

Whisk the two egg whites together and pour over the sweet potatoes. Using your hands to mix around making sure all the potatoes are evenly coated.

Pour the spice mixture over top of the sweet potatoes and toss to evenly distribute flavors.

On a baking sheet lined with parchment paper, bake sweet potatoes for 20-25 minutes or until fully cooked.

What shows are you enjoying?

- Lou

Homemade Curry Powder

A few months ago (... November) for Meatless Monday I posted a recipe for Vegetarian Curry which is an ideal vegetarian dish. It’s easy to make, hearty, comforting and easy.

Since I’m a person who likes to do as much as I can from scratch, when it came to making curry I knew it would be no different. It’s easy to pick up a jar of curry powder at the grocery store, but if you have the basic spices, making your own is just as simple. Store this curry powder in your spice cabinet, maybe right next to your Basic Spice Rub.

For tonight’s Meatless Monday why not whip up a batch of Vegetarian Curry with homemade curry powder.

Homemade Curry Powder
Recipe slightly adapted from: zarbizarre on Group Recipes

Ingredients
4 1/2 tsp ground coriander
2 tsp ground turmeric
2 tsp ground cumin
1/2 tsp crushed red pepper flakes
1/4 tsp ground cardamom
1/8 tsp ground cinnamon
1/4 tsp whole cloves
1/4 tsp ground ginger

Directions

Combine ingredients and store in a glass or plastic container. Use in recipes whenever they call for curry powder.

- Lou

Spicy Chicken Skewers

If you're a frequent visitor to my blog, you've probably noticed that I post lots of recipes involving chicken. Chicken is just so fabulous, don't you think? Maybe I just like it because it's something you can cook up however you want, you can throw it in a risotto, or roast it in the oven, it really is so versatile! I usually find myself using chicken for weeknight meals, resulting in quick and simple dishes. Despite being easy to make, they are always full of flavor. In my opinion, there is nothing worse than a bland chicken dish.

Since the base of the sauce is chili sauce, these chicken skewers are spicy. I find that they are a nice little pick me up dinner to keep you going the rest of the week. The addition of dried herbs gives the chili sauce a distinct flavor that everyone will love. Plus, skewers are fun. I love them. And these are so good no one will know there are only 5 ingredients!

Spicy Chicken Skewers
Recipe Adapted from: Canadian Living Magazine

Ingredients

1 lbs chicken breasts, cut into 1 inch pieces
1/4 cup chili sauce
1 clove garlic, minced
1/2 tsp dried thyme
1/4 tsp each of salt and pepper

Directions

You can cook these on the grill or in the oven. Whichever you prefer. I like using the oven!

If cooking in the oven, preheat to 375.

Cut the chicken into desire size and thread onto metal skewers. In a bowl, whisk ingredients for the sauce.

Spray a baking sheet with a little cooking spray.

Brush sauce over all sides of the chicken and bake in the oven for 15 minutes. Turn the chicken over and bake for another 15 minutes, or until chicken is fully cooked.

Sprinkle with a little lime juice and serve.

- 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

Living Lou's Chili con Carne

One of the clearest memories from my childhood has to do with chili. I was five, and was in my kindergarten class crying my eyes out with a terrible, painful ear ache. Lying on a big red pillow with tears steaming down my face, my Dad came and picked me up and brought me home.

Now, my Dad loves to make chili, so that day, after a nice nap and some wonderful medicine to help my ears, we spent the afternoon at home making chili. The smell engulfed the whole house and I immediately started to feel better. After all, when you're a five year old girl, spending the day with your hero, in my case my Dad, might be one of the best things in the world. I remember he let me stir the chili and it was so thrilling, it's probably one of my earliest and fondest memories in the kitchen.

Ever since then, I've loved chili. My Dad and I enjoy sharing our love for chili and trying out different recipes - he has his favourite and I have mine. This is my favourite recipe and we both agree that this is a pretty mean and flavorful chili. This chili is made with ground turkey, because personally, I prefer the texture because it isn't quite as tough as beef, but feel free to sub in ground beef if that's your preference!

Have you heard of Soup-a-Palooza? It's pretty fun, and since I'm such a big fan of soups as I've mentioned before it's perfect for me! Come check it out, and join in the fun with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers. There are tons of other recipes for soups, stews and chilies as well as fun prizes!

Living Lou's Chili con Carne

Ingredients

1 tbsp olive oil
1 lbs ground turkey
1/2 small onion, chopped or grated
2 large cloves garlic, chopped
1 rounded tbsp chili powder
1 rounded tbsp grill seasoning (such as Montreal Steak Seasoning etc.)
1/2 tbsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper*
1 28 oz can crushed tomatoes
1 28 oz can kidney beans, drained and rinsed

*if you're making this for kids, or do not like spicy food, omit the cayenne pepper or use 1/8 tsp

Directions

Heat 1 tbsp oil in a large pot, cook turkey over medium heat until fully cooked, crumbling throughout the process. About 5 minutes.

During that time you can chop (or grate) the onion and chop the garlic.

Once turkey is done cooking and is crumbled to your desired sized, add in the onion, garlic, chili powder, grill seasoning, cumin, coriander and cayenne pepper. Allow to cook until very fragrant, about 2 minutes. Stirring throughout to be sure the spices are evenly distributed.

Add in the crushed tomatoes and bring to a simmer, cover and simmer for 10 minutes.

Finally, add in your kidney beans and serve with your favourite toppings!

This chili is very quick and easy to make, it takes around half an hour.

- Lou

Quinoa Mushroom Pilaf

Quinoa (keen-wah) is something that I've heard a lot about, but have never tried ... despite having some in the pantry for months. It's an interesting, ancient grain that has a rather unique texture, and it's really good for you! The texture is kind of crunchy and soft at the same time. At first I wasn't sure what to expect, but I'm pleasantly surprised. The flavor of quinoa is mild and nutty, which is easily adaptable. This week's Meatless Monday quinoa pilaf is filling and works well as a main course, but it would also make a wonderful side to a nice roasted chicken.

After researching about quinoa and it's flavor, I thought that mushrooms would be a nice compliment to it's flavor. I have to say that after eating this quinoa mushroom pilaf, I'm definitely a big fan of quinoa and can't wait to try more recipes!

If you're on the hunt for a dish that is relatively simple to make, and yields scrumptious results then I highly recommend this one!

Quinoa Mushroom Pilaf (serves 2-4)
recipe inspired by: Food Network

Ingredients

1 tbsp olive oil
4 oz white mushrooms, quartered
1 cup quinoa
1/4 tsp dried thyme
1 large clove garlic, crushed
1 bay leaf
freshly ground pepper and salt
1 1/4 cups water
2 tbsp Parmesan cheese

Directions

Heat up olive oil in a in a saucepan and add your quartered mushrooms, cooking over medium/medium-high heat for about 5 minutes or until slight softened. Add in your clove of garlic, cooking until fragrant, about a minute.

Be sure to rinse your quinoa properly in cold water before adding to the mushrooms. Once rinsed, add quinoa and dried thyme to saucepan, toasting for a minute and mixing around with the mushrooms. It should become rather fragrant. Add in salt and pepper to taste, (be careful with the salt as we will be adding in Parmesan cheese at the end.)

Add water and bay leaf and bring to a boil, cover and reduce heat and simmer for 9-11 minutes. Once cooking time is up, fluff with a fork and add in the two tbsp of Parmesan cheese, let sit for a couple of minutes before serving!

It really is very simple and delicious, try it out!

- Lou

Chili Lime Popcorn

Award show season and popcorn go hand in hand. Now that award show season has officially begun, it's time to get snacking! With the Critics Choice happening last week and now with the Golden Globes today, it marks the time to to root for my favourite movies of the past year. I'm not sure if you, like me, are completely obsessed with award shows ... but it certainly is one of my favourite things about this awful January/February stretch we have here.

Popcorn is probably one of my most beloved snacks; I just can't watch a movie without munching on some of the salty and buttery goodness... but this is the sad part, it's not very good for you - imagine that! Well, the ever genius Martha Stewart has resolved that issue with her to-die-for, healthy, chili lime popcorn, with - gasp - no butter!

So, as we sit down tonight with some chili lime popcorn, rooting for our favourite movies (I'm cheering on Black Swan and The Kings Speech!) and wondering what on earth everyone is wearing and why their stylists would think it would be a good idea to dress them in that, we won't feel guilty for snacking on far too much of this delicious popcorn!

Chili Lime Popcorn
source: Martha Stewart

Ingredients
2 tbsp vegetable oil
1/2 cup popcorn kernels
1 1/4 tsp chili powder
1 1/4 tsp cumin
1/4 tsp salt
1 tbsp lime zest
1 large lime wedge

Directions

Begin by heating up 1 tbsp of oil in a pot over medium heat, place 2 or 3 kernels in the pot. Once they pop pour in the remaining kernels and shake the pan to coat all the kernels in oil and cover the pot. Cooking for about 6 or 7 minutes, shaking the pan occasionally until all the kernels have popped.

While the popcorn is popping, get your lime zest ready (I used about 1 whole lime, depending on the size, you may need 2.) Add the spices, salt and lime zest to a bowl.

Pour popped popcorn into a large bowl and cover with the remaining 1 tbsp of oil, next evenly distribute your spice and lime zest mixture over the popcorn, tossing the popcorn to completely cover. Finally, sprinkle with lime juice and enjoy!

Have you ever noticed, as the night goes on, the Globes begin to get increasingly sloppy? It's pretty entertaining!

And with that, here's to a happy awards show season! Hope you enjoy it as much as I do!

- Lou

Living Lou's Omelet

Omelets are such a versatile dish, they are something that can be whipped up rather quickly, with whatever ingredients you have on hand. That is exactly what this omelet was, except I realized it tasted absolutely delicious and wrote down the recipe to share with all of you!


This omelet is pretty packed, every bite is filled with the flavors of either mushrooms, or bacon, or potatoes. It filling and satisfying - it doesn't get much better than this.

Living Lou's Omelet (for 2)

Ingredients

2 strips of bacon, sliced into 1 inch pieces
1/2 cup diced Yukon gold potatoes
1 1/2 tsp oil
4 eggs
2 tbsp milk
1/8 tsp salt
1/4 tsp pepper
1/4 cup grated cheddar cheese
1-2 button mushrooms thinly sliced
1 green onion chopped
1/2 tsbp butter

Directions

For this omelet, I recommend cooking it in a small frying pan.

Begin by slicing bacon in 1-inch pieces, then fry them up in 1/2 tsp of oil over medium heat until lightly cooked.

As bacon cooks, dice your potatoes (do not peel). Once the bacon is done, remove it to a bowl and set aside. In the same frying pan, add in the other 1 tsp of oil and season the potatoes with salt and pepper to taste. Fry the potatoes until golden about 8-9 minutes. Shaking the pan 2-3 times during cooking. Remove from pan with a slotted spoon.

While potatoes are cooking, combine eggs with milk and salt and pepper. Prepare the cheese, mushrooms and green onion.

Once the potatoes are done and removed from the pan, add the butter, followed by the egg mixture, sprinkle with cheese and add your other ingredients (mushrooms, green onions, potatoes and bacon).

Turn down the heat to medium-low and cover the pan and cook on the stove for about 8 minutes. Checking after 8 minutes and seeing whether the eggs have set. If they have you're omelet is done, if not cook for another minute or two.

And there you have it, a delicious omelet, perfect for brunch, or a last minute dinner!

- Lou

Trout with Chili Sauce

I might have mentioned this before, but I'm a big fan of trout. Do you love trout? If not, in my opinion, you should reconsider. That is unless you just absolutely, positively hate fish, then you should probably disregard this post. Just kidding. You shouldn't, I'll try to change your mind.

Trout is pretty versatile, you can dress it up however you like and it always tastes delicious. Something that I find that happens during the week is that you're running around and there isn't enough time to put together a full, healthy meal. Well here's your answer! This trout is so simple, mix a few ingredients together and bake in the oven, serve with a side salad and some brown rice and you're good to go!

One of my favourite ways to eat trout is covered with aromatic herbs with the heat of chili flakes, such as in my Terrific Trout recipe! This version of trout is completely different than my previous recipe, yet it is still very tasty!

Trout with Chili Sauce

Ingredients

1 lbs piece of trout
1 tsp chili sauce
1/8 tsp pepper
1/8 tsp sweet paprika
1/4 tsp parsley
1/4 tsp Dijon mustard
1 garlic clove, crushed

Directions

Begin by preheating your oven to 325 degrees and greasing a baking dish with a little olive oil.

Next, mix together all the ingredients and brush over trout. Place trout in the dish and bake for 18-20 minutes.

For a filling and healthy meal, serve with a spinach salad and some brown rice.

This is the perfect recipe to cook up some scrumptious trout for dinner tonight!

- Lou

Cheese Garlic Bread

You know it's the holidays when in the middle of baking cookies, your doorbell unexpectedly rings and you're left standing there with a big (fake) smile on your face, but really you're thinking "Oh no. I have nothing for them to eat!"

Well don't worry, I've come to your rescue! This is something which can be whipped up in 15 minutes: 7 minutes (yes, very precise) to prep your ingredients, and another 7 minutes in the oven and then a minute to slice and serve! And this is sure to be a crowd pleaser, I can't even begin to tell you how many times people ask me to make this garlic bread.

Cheese Garlic Bread
Recipe adapted from: One Lovely Life

Ingredients

1 loaf of bread, can be a french loaf, but I find that ciabatta has the best results
2 green onions, sliced
1/2 cup mayonnaise
5 tbsp softened butter
2 cloves garlic, crushed
3 cups grated cheese (I use the store bought, pre-grated mixture of cheddar, Colby and Monterrey Jack)
1/4 tsp black pepper

Directions

Preheat oven to 350 degrees.

Half your load lengthwise. Roughly slice your green onions. Soften butter in the microwave for 10-20 seconds.

Now that all the ingredients are prepared, combine the green onions, butter, mayonnaise, crushed garlic, pepper and cheese in a bowl. Make sure it's fully combined.

Spread evenly over both halves of bread, and pop in the oven for about 5-7 minutes. Or until the cheese is melted and bubbly.

Allow to cool for a minute or so, and slice bread into 1 1/2 inch pieces. Serve immediately!

This is seriously the best garlic bread, and whoever you serve it to will be completely smitten!

Hope this holiday season is treating you all well,

- Lou

Spicy Honey Glazed Chicken Thighs

With the holidays around the corner for a lot of people it means baking, baking and more baking! BUT, let's not forget that we also have people to feed! As much as some would love to live off holiday cookies, (myself included), it really isn't the best idea!

I bet lots of people are looking for quick and easy dinner ideas, and here's one... today I bring you one of my favourite recipes for chicken thighs: Spicy Honey Glazed Chicken Thighs. Not only are these chicken thighs extremely tasty, (sweet & spicy, need I say more?) but they are super easy too! And will be all cooked up and ready faster than you can say gingerbread.

Now, take a break from your holiday baking frenzy and make some of these for dinner!

Spicy Honey Brushed Chicken Thighs
Recipe adapted from: Cooking Light

Ingredients

8 chicken thighs (with bones and skin)
2 tsp garlic powder
1/2 tsp salt
1 tsp cumin
1 tsp paprika
1/8 tsp red pepper flakes
6 tbsp honey
1 1/2 tsp balsamic vinegar
cooking spray (for coating the pan)

Directions

Line a baking sheet with tin foil, and spray foil with cooking spray.

Combine the salt and spices in a bowl and rub on both sides of the chicken. Place the chicken on the baking sheet and broil for 5 minutes on each side.

While chicken is broiling, combine the honey and vinegar in another boil. Once the chicken has done both sides, remove from the oven and brush with the honey mixture; be sure to coat it very well! Broil for another minute or two. Remove the chicken from the oven once again and flip it over, brush this side with the remaining honey mixture and broil for an addition one to two minutes.

Check to be sure chicken is done, if not broil for another minute, be sure to watch it very carefully!

Enjoy this tasty dish, it's positively perfect.

- Lou

Kickin' Parmesan Roasted Potatoes .... Meatless Monday!

I've missed a few Meatless Monday's throughout my self imposed hiatus. It was a busy time with exams and such, which left me with basically no time for sleeping, let alone cooking!! So, unfortunately, and reluctantly, cooking was put on the back burner... but now that summer has officially started and I've had a little bit of time to recuperate it's time to try some fun new things in the summer!!

To start us off, here's a fun little twist on the classic roasted potatoes that everyone loves! They are completely delicious and super easy! I like to add in a little cayenne just for a bit of bite, but you can add in as much as you please, or, can handle!

Ingredients
1 package of red baby potatoes
1/4 cup olive oil
sea salt and freshly cracked pepper to taste
1/4 cup of Parmesan cheese (grated)
1/4 tsp mustard powder
1/8 tsp of cayenne (more depending on level of heat wanted)
1/8 tsp ground black pepper
butter

Directions
Preheat oven to 375 degrees.

Wash and thinly slice the potatoes (no peeling necessary!) Toss in a baking dish with the olive oil, sea salt and freshly cracked pepper.

Next, to make your Parmesan mixture, mix together the remaining ingredients (cheese, mustard powder, cayenne and black pepper.) Throw the mixture into the dish with the potatoes and toss to coat. Place in the oven uncovered for 45 minutes. Once they are done, throw a bit of butter on top and serve.

And there you go! These are the perfect side dish for practically anything - I would even eat them as a meal...

- Lou

A Meatless Monday Appetizer!

I haven't been feeling very well today so I had to skip out on my usual "Meatless Monday" dinner post, but I've come up with the next best thing... a Meatless Monday appetizer!! So here's a super easy and tasty recipe for Parmesan straws! The good thing about this recipe is that you can change up the fillings to be basically any flavour you want! This was my second time making these Parmesan straws and both times they have been an absolute hit; these will definitely be on the menu for all future dinner parties!

Ingredients
2 sheets of frozen puff pastry (thawed)
1 egg
1/4 cup grated Parmesan
1/2 teaspoon mustard powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
All-purpose flour, for rolling

Directions
Thaw the pastry and preheat the oven to 400 degrees F. In a small bowl create an egg wash by whisking the egg and 1 tablespoon water together. In another small bowl, combine Parmesan, mustard powder, salt, and cayenne; set aside. On a lightly floured work surface, roll out the first sheet of dough. Brush with the egg wash onto the dough and then liberally sprinkle the cheese mixture over the egg wash. Roll out the second piece of dough and brush one side with the egg wash. Place the second piece (egg wash side down) on top of the first piece and press down to adhere the two sheets together.

Using a pizza cutter cut the dough into 24 strips about 1/2 inch to an inch wide. Twist the strips and place them onto a baking sheet, pressing down on the tips to adhere them to the baking sheet. (You press the tips down in order for them not to loose their shape.) Bake until golden and puffed about 8-10 minutes.

These are seriously so tasty! They are wonderful straight out of the oven but they are also amazing when they've cooled down.

- Lou

Recipe adapted from: Martha Stewart's Parmesan Straws

Cheesy Garlic Bread!

Garlic bread... everyone loves garlic bread. It's the best snack ever. (Other than the icky effects on your breath...) It's so easy and quick to throw together, and everyone always has all the ingredients lying around... it's just the perfect dish! I like to put a little cheese on mine, how do you like yours?

Ingredients
your favourite type of bread (preferably whole wheat as it's better for you!)
2 tbs butter (softened)
2 cloves garlic (crushed)
cracked ground pepper to taste
cheddar cheese (optional)
a pinch of thyme

Directions

Preheat oven to 250 F.

Slice your bread to your desired thickness. Soften the butter in a microwave, crush your cloves of garlic into the butter and mix it around to create a paste. Brush the paste onto your slices of bread. Layer the cheese on top of the butter mixture and top with a sprinkle of thyme. Drizzle a little olive oil over the pieces of bread and put it in the oven for 5 minutes. (Note: You can also grill the garlic bread and it's wonderful.)

This is just a nice and simple garlic bread recipe, you can always add spices and other herbs to spice it up! Also, using whole wheat bread makes this a little less indulgent... at least that's what I tell myself!

- Lou

Baked Sweet Potato Fries

It's tough to believe that one of the sweetest and most delicious vegetables is also one of the best for you. Most people associate sweet potatoes with thanksgiving, but I think that they should be eaten all year 'round. And I have to say, when you're in the mood for a nice tasty snack there is nothing easier and tastier than some savory, sweet potato fries! (well not really fries, since I bake 'em!)

Let's discuss the nutritious nature of sweet potatoes. They are one of the "super vegetables" and many people say that sweet potatoes may in fact be one of the healthiest vegetables for you. They are full of vitamin A and vitamin C, vitamin B6 as well as proteins which are unique to root vegetables. Sweet potatoes also contain antioxidants which help to eliminate chemicals which damage cells. Want to know more nutritious info about sweet potatoes? Check out this analysis.

Baked Sweet Potato Fries

Ingredients
1 sweet potato
2 egg whites
olive oil
salt & pepper to taste

Directions

Preheat the oven to 425 F. Line a baking sheet with wax paper and a little olive oil to ensure your potatoes do not stick.

Chop the sweet potato into your desired shape. (I like matchstick.)

Whip two egg whites together in a boil and drench your sweet potatoes in the egg white mixture. Lay them out on the wax paper and garnish with salt and pepper to taste. Pop them in the oven for 20-30 minutes, and voila!

- Lou