Baked (not fried) Crispy Panko Crusted Chicken

Craving something crunchy?? I was tonight!  After this recipe you will cure your fix for deep fried chicken.  This recipe is a lot lighter and there is no oil!  So tasty.

Ingredients:
4 chicken thighs (next time I would butcher a chicken and use all the different parts)
1 cup Panko crumbs
1 egg
a splash of milk
4 tbsps of dijon ( I always use Stone Ground Prepared Mustard)
1 tbsp honey
salt and pepper








Directions:
1.   Preheat oven to 425
2.   Cut excess fat from chicken thighs and season with salt and pepper.
3.   Mix egg, milk and 1 Tbsp of Dijon and put in a bowl.
4.   Put the Panko crumbs in a bowl.
5.   Prepare a cooking sheet with tinfoil.  I used nonstick tinfoil so I didn't have to use any oil.
6.   Dip each piece of chicken in the egg and then coat in panko.  Place on cooking sheet.
7.   Place in oven for 20-25 minutes.
8.   Mix remaining dijon and honey.  Put in microwave for 8 seconds.  Now you have an easy dipping sauce.

Pork Tenderloin with Nonna Pia's Rosemary reduction

I was totally dreading cooking after my workout. I knew I had to cook pork tenderloin, because I had some in the fridge. In order to motivate myself I had to keep it simple. I decided to chop up some onions and start to carmelize them. Then I got motivated to make my pork.
Here is the recipe:

Ingredients:
1/2 pound pork tenderloin
rosemary
Salt and Pepper
1 apple
2 onions butter or grape seed oil.

Directions:
1. Chop 2 onions and put in stainless steel pan. Cook on high for 10 minutes. Reduce heat to low- med and add 1/2 cup of water. Cover. Stir and check every 5-10 minutes. Takes about an hour to get perfect onions. Feel free to skip this step and serve the pork with a fresh salad.
2. Pre- heat oven to 425.
3. Heat a stainless steel pan and add butter or grape seed oil. Coat your pork in salt, pepper and rosemary. When the pan is hot sear each side for 1-2 minutes.
4. Chop up an apple and place in oven proof glass pan. Place the seared Pork on top. Cover with Nonna Pia's Rosemary reduction
5. Cook in oven at 400 for about 25 minutes. I cooked mine covered to keep in the juices. Then let it rest for 5 -10 minutes. The internal temperature should be 145.

TIP: Experts used to say to cook pork to 160.  This will leave you with dry pork.  When you check the temperature you should check the thickest park.

 Serve with onion and a fresh salad.

5 minute Prep Meat Loaf

For anyone who knows my boyfriend he is a hunter and tends to hoard his meat.  He does not like to share his venison.  I used to do that with speciality chocolate, but now I just eat it right away.  I am wishing I had one more morsel of that Swiss chocolate.  But that is another story! Now that hunting season is around the corner I can bring out the venison.  My personal favourite preparation is ground venison.

Tonight I have prepared for you a simple and moist meatloaf.  If you do not have venison I suggest bison.

Ingredients:
1pound of ground meat
1/4- 1/2 panko crumbs
squirt ketchup for 3 seconds
squirt mustard for 3 seconds
squirt HP sauce for 1.5 seconds
as much cayenne as you can handle
a pinch of salt
1 egg
1tsp of Worchestershire sauce.
a dash of grape seed oil

Directions:
1. Pre heat oven to 350.
2. Put all of the ingredients in a bowl and mix well.
3. Coat a glass loaf pan with Grape seed oil and pack venison in.  Top with a bit of ketchup and HP sauce
4. Cook covered with tin foil for 30 minutes.
5. Cook uncovered for 30 minutes (if you like it crisp broil for 2 minutes)
6. Check temperature. I left mine at 150.  you could go up to 160.
7. Let sit for 5-10 minutes.

Serve with boiled potatoes, peas and arugula

Enjoy!!!

10 minute prep chicken stock

Easy Chicken stock:

Ingredients:
1 Tablespoon of Grape seed oil
4-5 table carrots
4-5 celery stocks
1 leek
1 large onion
2 chicken wings
1 chicken carcass
handful of pepper corns
3 bay leaves
dry or fresh herbs: such as thyme and Rosemary
6-8 liters of water


Direction:
1. Chop all of the vegetables.
2. Add oil to large pot and put on medium high heat.
3. When the pot is heated add the vegetables and cook for 10 minutes. **If the chicken carcass is already cooked skip step 4.
4. Add the raw chicken wings and carcass.  Try to place in the bottom of the fat so it browns and cooks off the fat.
5. After ten minutes add the water and herbs.  Put on high heat.  Let boil for 5 minutes.
6. Reduce heat to med- low and simmer for 2-3 house.
7. Once cool strain the liquid from the vegetables/carcass and place in fridge over night.
8. Skim the fat and use for soups and risottos.

Sunday Fun-day Slow Cooker Balsamic Chicken

Sunday afternoons I like to tidy the house and make something delicious that will help make Monday easier.  Today I was inspired by my boyfriend, Casey Ardley.  We always try to out due our shelves when it comes to wining and dining. Last time he made chicken he used Nonna Pia's Balsamic reduction and it was so good.

Today I made for you a Slow Cooked Chicken to perfection! I also prepared a chicken stock that only took a few minutes extra to prep, so when I come home Monday night I can easily make a soup.

Tip of the day:
Always buy a whole chicken.  Per kilogram the whole chicken is always cheaper.  It is a simple way to save money.













Ingredients for Slow Cooker Chicken

1 whole chicken (butcher the chicken into 2 breast and 2 thighs and leave the wings for the stock)
1 can of tomatoes (2 fresh tomatoes)
3 sprigs of Rosemary
2-3 Tbsp of Nonna Pia's Balsamic Reduction-Rosemary Flavour
1 onion
Salt and Pepper

Directions:

1. Butcher the chicken. Click here for some tips from Food and Wine magazine.
2. Cut the chicken breast in half and place in slow cooker. Add the chicken thighs as well. I skinned my chicken, but you can do what ever pleases you.
3. Chop the onion and place on top.  Place the tomatoes on top.
4. Sprinkle on the Rosemary.
5. Top with the Balsamic Reduction.
6. Set slow cooker on high for 2-3 hours or on low for 4-5 hours.

Serve with a fresh salad from the farmers market.

Click here for the chicken stock.

Hubbub Sandwich Bliss Review

For some, the sandwich is just something they pack for an easy lunch. This may include something like ham, cheese, lettuce, tomato and mayo with dry bread.  It is time to reinvent the sandwich and think beyond Subway and Quiznos.  A sandwich can be an epic creation and anything done right can be gourmet.  Often I hear people start with sentences such as "I won't eat that..."  But, once something is done to perfection those taste buds relearn that proper food combinations can elevate any food!

Where did I eat this week?
I had the ultimate pleasure of eating a sandwich at Hubbub Sandwich Bliss located in Vancouver BC.  It is a must for any foodie!  At first sight, the restaurant has simple and clean decor. It is a very comfortable environment for sitting or taking out.  The open concept kitchen has impressive attention to cleanliness and detail. And you won't end up smelling like a sandwich when you leave....big bonus!

What did I eat?
Every sandwich begins with a base of pickled jalenpenos, creamy garlic sauce, romaine lettuce, cilantro and crunchy caramelized onions atop a toasty baguette.  Then you simply choose a protein. What a genius idea to set up a perfect base for each sandwich. My boyfriend and I both opted for the pulled pork and it was definitely sandwich bliss.  My first bite blew my hair up like the static ball at Science World.  Combining jalenpenos and cilantro is a great marriage of flavours.  This sandwich was refreshing and satisfying.  The pork is marinated for 24 hours until spicy and tender.  It was the perfect combo of juicy and spicy with the right baguette to meat ratio.  The baguette, itself, was a home run.  It was messy enough to be juicy, but not messing enough that I am wearing the sandwich.

What else?
Gluten Free:
Hubbub creates a warm environment for all types of food lovers. There is an option for Gluten free diets as well. Get any of the proteins on a creative fresh salad. We tried the Quinoa Salad and Clean Slaw.  The Clean Slaw offers a blissful combination of cabbage, coconut, mint and cilantro in a light vinaigrette.  And, of course, there is a liquor licence so it could be a great way to start a friday night before heading to a party.

Overall Review: 5/5
This is fresh and intuitive while keeping it simple. The next best part of this sandwich bliss is that you are supported BC local boys who know good food and service.  These true leaders work with their employees on the lines! Thank you Ben and Stephan for giving the gift of great food! My mouth is salvating at the thought of trying the Veggie (Red peppers, eggplant and squash baked with a chilli-lime mariande.) Keep up the hard work.  Any plans to open up in Whistler?

Wheat free cookies

Looking for a tasty cookie without flour and butter??? I am still playing with the recipe, but I think this is a great start.  They look pretty good!

Yield: 12-15

Ingredients:
1/2 cup peanut butter
1/2 cup almond butter
1/8 cup of honey
splash of vanilla
2 large eggs
optional 3/4 cup oats
heaping tsp of baking soda

Other substitutions: Use coconut flour or rolled oat flour instead of oats.  I think you could skip the honey and add apple sauce.

Directions:

1. Preheat oven to 350.
2. Put all ingredients into a mixer except chocolate chips and mix until smooth. Then stir in chocolate chips.
3. Make each cookie about 2 TBSPs and scoop onto parchment paper.
4. Cook for 10 minutes.

They will be chewy and delicious!