Vanessa Thomas

Grilled Chicken Breast with Potatoes

by

Makes 10 servings

Ingredients

  • 6 chicken breasts
  • 3-4 zucchini or yellow squash, sliced diagonal long, 1/4 in thick
  • 1 lb small red and gold potatoes, chopped 1 in cubes
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 3 tbsp olive oil
  • 1/2 tsp garlic salt
  • Soy sauce
  • Balsamic vinegar

Optional fresh herbs keep on stalk – oregano, thyme, sage, parsley, marjaram, savory.

Method

Marinate chicken in balsamic vinegar and soy sauce. 1 to 2 ratio balsalmic to soy.

Marinate zucchini in balsalmic.

Heat grill to 350.

In a large bowl mix potatoes, oil, dried herbs and garlic salt. Put potatoes in foil lined baking pan. Add any herbs on stalk over potatoes. Cover with foil.

Put the potatoes on the left half of grill, covee grill  and turn heat down to keep at 350. Cook potatoes covered for 35 min.

After 35 mins open grill and turn heat up on the open side. Oil grill. Uncover potatoes. Grill chicken breast for about 6 mins a side or until cooked.

Remove potatoes and chicken and set aside. Put zucchini strips on grill for 4 mins.

Remove zucchini and let cool.

Slice chicken breast in to medallions and split all in to 10 even servings.

 

 

 

Poached Salmon in Coconut Lime Sauce

by
Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Recipe video above. Poached Salmon in a coconut lime sauce that tastes like a Thai coconut curry – except it’s super quick and easy to make! Even though the salmon is poached, it’s well worth searing lightly to brown for the extra flavour on both the salmon and in the sauce.

Servings: 4
Calories: 502 kcal
Author: Nagi 

Ingredients

  • 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
  • Salt and pepper
  • 2 tbsp oil , separated
  • 2 garlic cloves , finely grated
  • 2 tsp ginger , finely grated
  • 1 lemongrass , peeled, finely grated (Note 2)
  • 1 tbsp brown sugar
  • 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
  • 400 g/14oz coconut milk (Note 2)
  • 1 tbsp fish sauce (or soy sauce)
  • 2 tsp lime zest (1 lime)
  • Lime juice , to taste

Garnish/serving:

  • Fresh coriander/cilantro leaves , finely chopped (recommended)
  • Finely sliced large red chillies (optional)
  • Vermicelli noodles , soaked per packet, or rice
  • Steamed Asian greens

Instructions

  1. Sprinkle both sides of salmon with salt and pepper.

  2. Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).

  3. Turn heat down to medium low and allow skillet to cool.
  4. Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.

  5. Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.

  6. Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.

  7. Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.

  8. Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.

  9. Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.

  10. Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.

Notes

1. Salmon – Skinless is better for this dish because it’s not a crispy skin salmon recipe. But skin on is ok too.

2. Lemongrass – peel reedy outer layers and just use the bottom 12cm/5″ of the stalk, the part that’s white and very pale green that can be grated.

Lemongrass paste can be used instead – stir in 1 tbsp once the coconut milk is added.

3. Chilli Paste – Any chilli paste is fine here. Even sriracha or other Asiany hot sauce. This is to add spiciness and adds colour to the sauce.

4. Low fat coconut milk can be used but the sauce won’t have as good a coconut flavour and will be a bit thinner.

5. Variations – This recipe works great with any fish, prawns/shrimp, chicken (thighs or breast halved horizontally or bite size pieces).

6. Nutrition assumes all sauce is used. Remember – all those Omega 3 fatty acids in salmon are good for you! Good for your brain, heart and joints!

Nutrition Facts

Amount Per Serving
Calories 502 Calories from Fat 342
Daily Value*
Total Fat 38g 58%
Saturated Fat 22g 110%
Cholesterol 82mg 27%
Sodium 435mg 18%
Potassium 1017mg 29%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 32g 64%
Vitamin A1.2%
Vitamin C3.7%
Calcium3.4%
Iron16.3%
* Percent Daily Values are based on a 2000 calorie diet.

Stuffed Lemon Squash

by

Ingredients:

  • 1 lb beef
  • 5 lemon squash
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Salt
  • Pepper
  • Worcestershire sauce
  • Soy sauce
  • Shredded cheddar cheese
  • Red bell pepper, chopped

Method:

Halve the squash and scoop out just the seeds, leave as much of the meat of the squash intact as you can.  Set aside.

Preheat the oven to 350.

In a mixing bowl combine the ground beef, Cayenne pepper, salt, a splash of Worcestershire sauce, soy sauce and pepper.  Brown the beef in a medium skillet.  After the beef is browned, remove from heat and add a 1/4 cup shredded cheese and red bell peppers.  Mix well until the cheese is mostly melted. Drain any fat in the pan off before stuffing.

Full the squash halves with the beef mixture and bake for 30 mins.  Pull out, top each with shredded cheese and bake for 10 min minutes.

Let stand for 10 mins. Carefully tilt each squash (without losing the stuffing!) to drain any liquid that may have pooled in the squash.  Makes 10 squash halves.

Irish Cream Bundt Cake

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IrishRecipe By: Sue Haser

Ingredients

  • 1 cup chopped pecans
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/4 cup water
  • 1/2 cup vegetable oil
  • 3/4 cup Irish cream liqueur
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/4 cup Irish cream liqueur

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
  2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
  4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.

Simple Chicken Brine

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Ingredients

  • 1 gallon warm water
  • 3/4 cup kosher salt
  • 2/3 cup sugar
  • 3/4 cup soy sauce
  • 1/4 cup olive oil

Directions

  1. Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
  2. To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

Source: https://www.allrecipes.com/recipe/170656/simple-chicken-brine/

Simple White Bread

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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons canola oil
  • 6-1/4 to 6-3/4 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Chili with Corn

by

Makes 10 servings

Ingredients

  • 1 lb ground beef
  • 1 lb ground turkey
  • 2 cans corn
  • 2 cans diced tomatoes
  • 2 cans black beans
  • 3 bell peppers, chopped
  • 4-5 jalapeno peppers, chopped
  • 2 tbsp Cumin
  • 2 tbsp Garlic Powder
  • 2 tbsp Chili Powder
  • Salt
  • Pepper

Method

Brown meat in pan, drain and set aside

In a large pot add tomatoes and corn without draining.  Drain and rinse black beans and add to pot.  Add the rest of the ingredients to the pot and stir.

Slow cooker: Cook on low for 8 hours

Stove top: Bring to a boil, reduce heat and let simmer for 2-3 hours stirring often so the bottom does not get burnt.