Let's face it...at this point the summer bbq's need a face lift...or a new twist!
I don't know about you, but for me, at this point in the summer I'm starting to feel the burn!
I have three active kids that wake up every morning begging to do something fun, and I gotta be honest Im pooped!
Its the same with our meals...they LOVEEEE burgers on the bbq or chicken lathered in bbq sauce....but I like to switch it up. This Margarita chicken is just what I needed to remind me that summer is not over...not even close! (and this makes having Tequila with my dinner acceptable)
4 skinless boneless chicken breasts
1 tablespoon canola oil
1 tablespoon of honey
2 tablespoons Tequila
Zest of 2 limes
Juice of 2 limes
1/3 cup chopped Cilantro
1 teaspoon of coarse salt
~In a bowl whisk oil, honey, tequila and salt until combined
~Zest and juice the limes over the bowl and whisk again to combine
~In a freezer bag, place the chicken breasts, the marinade and the cilantro inside. Seal the bag, releasing all the air and massage until the chicken is evenly coated
~Refrigerate for 15-20 minutes
~Grill the chicken until tender and the juices run clear
This chicken is begging for a Mexican side dish. Cilantro infused rice or black bean salsa is the perfect side to this dinner!
Natalie
Summer is here and easy recipes are the way to go!
Beets are the healthiest food in the world! Yup...you head me and this is the only way I can get them into my kids!
They are a source of manganese, folate, potassium and copper as well as magnesium, vitamin C, iron and vitamin B6. For me thats equivalent to a multi vitamin! But, they have a very earthy taste and it can be challenging to get them into the kiddos.
This recipe hides them well...as well as I can at least...without compromising their nutritional value. Its a fun way to eat them and the tart apple compliments them perfectly!
If you want, you can change the ratio of apple to beets in this recipe if your nervous that the kids might find out what your up too!
2 Red Beets
1 Yellow Beet
2 Granny Smith Apples
2 tablespoons of Olive Oil
1 1/2 tsp of Apple Cider Vinegar
Pinch of Salt
Pinch of Pepper
~Remove the skins of the apple using a vegetable peeler and do the same for the beets
~Using your box grater, grate both the apples and the beets one at a time (excluding the core and the seeds)
~In a bowl, whisk the oil, vinegar, salt and pepper and add the grated apple and beets and mix to combine
~Chill and serve!
~This is the perfect picnic take along side slaw! I enjoy a little crunch so I top my portion off with chopped walnuts...but any earthy nut will work well if you need a little texture!
Natalie
One of my biggest dilemma's (and Im sure some of you can relate) is when my husband invites people over and "forgets" to tell me! Well... he tell's me...half and hour before they are about to arrive! Of course its usually at the end of the week when all I have in the fridge is leftover pasta and an orange!
Im creative....but not that creative.
I know what your thinking... "you cook for a living, Im pretty sure you can just whip something up..." That might be the case when it comes to whipping up an appetizer or chilling the wine and getting the bbq started. But...when it comes to dessert its kinda hard to just whip it up! (No pun intended)
So, the best way for me to conquer this scenario is opening up the freezer and pulling out a cake! Yup, you heard me, pull out a yummy, moist, flavourful cake that is jam packed with blueberries and all I need to do is let that bad boy thaw for 20 minutes...and when its time for dessert, top each slice with a dollop of Vanilla Bean Ice Cream and a little blueberry jam!
3 cups of all purpose flour
1/4 teaspoon of baking soda
pinch of salt
1 1/2 cups of blueberries (fresh or frozen)
1 stick of butter (room temperature)
2 1/2 cups of sugar
6 eggs
2 teaspoons of vanilla extract
1 cup sour cream (or plain yogurt if you wish)
Powdered sugar just for dusting the cake when cooled
~Preheat your over to 325 degrees
~spray or grease the cavity of your baking dish. This recipe works best with a 10" round pan
~Sift flour and baking soda and salt and set aside
~In your mixer, cream the butter for 2 minutes and add 1/2 a cup of sugar sugar and blend for 1 minute alternating with one egg at a time until sugar has all been added, then add remaining eggs and mix until blended
~Add the vanilla extract and mix to combine
~On low speed, add the dry ingredients in 3 parts alternating with the sour cream (or yogurt if you choose) until all ingredients have been combined
~Gently stir in the blueberries
~Pour the mixture into your greased baking pan and bake for 1 hour (or until toothpick comes out dry)
*Every oven is different, especially when adding moisture to the cake (sour cream/yogurt) it can vary the cooking time However, this cake should not take more than a maximum of 1 hour and 15 minutes
~Cool the cake at room temperature for 15 minutes and sift icing sugar overtop until the top of the cake is covered generously
This cake is the ultimate freezer cake! As long as you wrap it tightly in plastic wrap and place it in a freezer bag, this cake will taste just as good as the day you made it for up to 3 months in the freezer. I love to serve mine with a scoop of blueberry frozen yogurt on a hot summer day...everyone will ask for seconds!
Natalie
I don't want to jinx it but I think its safe to say that the good weather is fast approaching. Which means get togethers, bbq's and pool parties!
Having guests over for me is always fun...but with three little ones it can get time consuming and by the time my guests arrive I just want to have a glass of wine...not entertain.
Thats where these recipes come in handy. Not everyone can say they looovvvee fish taco's but with this recipe I cook up a few chicken breasts or you can even grab an already cooked chicken from the grocery store. So, while the adults enjoy these taco's, so are the kids....but with chicken!
Its super easy, a great make ahead meal and for me one of my favourites to serve up family style...
makes 6-8 Fish Taco's
6-8 Soft Tortilla's
2 medium white fish fillets (I have used mahi mahi, cod, halibut or even tilapia)
2 Limes
2 tablespoons oil
1 cup shredded purple cabbage
1/4 cup chopped Cilantro
1/2 Avocado, sliced thinly
1/2 mango, peeled and thinly sliced
1 tsp Turmeric
1 tsp Paprika
1/2 tsp Cayenne Pepper
1 tsp Salt
1/2 tsp Pepper
~Cut the fish into bite size pieces and place in a bowl
~Squeeze the juice of half a lime over it and add all the spices and salt and pepper
~Mix until the fish is all evenly coated and place in the fridge while preparing the remainder of the recipe
~Shred the purple cabbage and set aside
~In a medium skillet, heat the oil
~Sear the fish, it will take 2-3 minutes (depending on the size of the pieces), place in a bowl and set aside and start building up your taco!
~you can choose to make all the taco's for your friends and family, but I find it fun to serve this recipe family style too!
~Slice the remaining lime into wedges, slice the avocado and the mango and place a few sprigs of Cilantro aside for your guests
Sour Cream and Lime Sauce
~1/2 cup sour cream
~juice from 1 lime
~2 tablespoons of finely chopped cilantro
~1 tsp Salt
~1 tsp pepper
~In a bowl, combine all the above ingredients and let sit in the fridge until ready to serve
This recipe is a great make ahead and can be served cold. For the kids, you can keep the recipe the same, just take out the Cayenne pepper and instead of fish use chicken!
Natalie
Now that the sun is shining and I think we can officially say that Winter is behind us, it changes the way we eat. I don't know about you, but with Spring calling for a change in wardrobes and having to pack away those heavy sweaters its usually when I realize I've packed on some winter weight.
So that means making some changes to my meals and adding some healthier options...this side salad is the perfect way to start off Spring eating and get yourself feeling motivated and fabulous!
The chick pea in itself is loaded with reasons why you should add it to your grocery list and make it a regular go to snack! They lower cholesterol, they are packed with essential minerals and vitamins including 26% of the daily recommended intake of Iron in just one cup!
2 cups of Chick Pea's (drained and rinsed)
1 cup Edamame (thawed)
1/3 cup cucumber (chopped into pieces-similar in size of the chick peas)
1 tablespoon chopped Red Onion
1 large carrot (grated)
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Apple Cider Vinegar
1 tsp agave nectar
Dried Oregano
Salt
Pepper
~Using a box grater, grate the carrot and set aside
~In a large bowl combine the chick peas, edamame, cucumber, onion and carrot
~In a small bowl, whisk together the oil, vinegar, agave nectar and spices
~pour dressing overtop of the mixture and gentle stir until every coated
~Dig in!
This salad stores well in the fridge in a mason jar and makes the perfect side for your next picnic!
If you can't find agave nectar, you can use honey instead!
Natalie
