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Crunchy Asian Chicken Salad

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There’s something to be said about roasting more than one chicken at a time or in our case buying two rotisserie chickens from the store when time is not on our side. Would you believe it is cheaper at times for us to buy two chickens already cooked then buy them raw and cook them? It’s true and that’s comparing apples to apples (size, supplier, etc.).

One of my favourite things to do is cook one and eat two or three meals from your main meal. Lots of great food can be made using leftover chicken like casseroles, soups, salads, quesadillas, tacos, taquitos, nachos, pot pies, pasta dishes, sandwiches, wraps and more. It’s a winning situation as long as you are prepared for meal 2 or 3.

 

Crunch Asian Chicken Salad
Crunch Asian Chicken Salad

 

This Crunchy Asian Chicken Salad is a family pleasing quick dinner that can be ready in under 30 minutes or less if you cook your chicken the night before. Or buy it like we often do.

Toss together all ingredients, add dressing and top the salad with crunchy itchiban noodles and toasted cashews just before serving.

What do you love making with leftover chicken or turkey (which can be subbed in for any dish that calls for chicken).

 

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Crunchy Asian Chicken Salad
Serves: 4
 
Ingredients
  • 2 cups iceberg lettuce, sliced thin
  • 1 cup red cabbage, sliced thin
  • 2 radishes, sliced thin
  • 4 scallions, sliced thin
  • 2 carrots, grated
  • ½ bell pepper, diced
  • sprigs of cilantro, rough chopped
  • Salt and Pepper
  • ¾ cups cashews lightly toasted
  • 2 package Vermicelli Noodles, cooked as per pkg instructions and drained
  • 2 grilled chicken breasts, sliced into thin strips
  • ½ cup rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp olive oil
  • ½ tsp sugar
  • 1 tsp sambal oelek
Instructions
  1. In a large bowl combine iceberg lettuce, red cabbage, radishes, scallions, carrots, bell pepper and cilantro. Season with salt and pepper.
  2. Make dressing: In measuring cup or bowl whisk together rice wine vinegar, soy sauce, sesame oil, olive oil, sugar and sambal oelek until smooth.
  3. Divide among four individual serving bowls, and in each bowl add salad, vermicelli noodles and top with chicken. Drizzle all with dressing, and sprinkle with cashews an itchiban noodles if using.
Notes
Optional: Itchiban noodles broken up and toasted

 

 

Classic Bits and Bites

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Bits and Bites are one of those classic and tasty snacks many of us remember munching on as kids. My family did not make them when we were littles, however I do recall grabbing handfuls while visiting with friends all throughout my youth and thinking they were the best snacks ever!

In my twenties I bought the boxed bits and bites as I’ve never been much of a cereal eater and didn’t want boxes of extra cereal hanging around only to go stale. As a single twenty something things can go stale quite quickly I learned. The hard way.

Fast forward to adulting and kids, I started making my own bits and bites to cut back on the salt. And list of other ingredients I couldn’t pronounce. This classic bits and bites recipe is fairly simple however we have added fennel seeds into the mix as we love the taste of fennel seed and thought it would be a nice touch. Additionally there are no nuts in this recipe. Having nut free snacks allows us to send them in school lunches without worrying about kids who have nut allergies.

Our family likes bugles so I tossed some of those in and went with loopy pretzels vs straight ones. Seriously almost anything goes when you make bits and bites!

What’s your favourite piece to munch on in bits and bites?!

Classic Bits and Bites
Classic Bits and Bites

 

5.0 from 2 reviews
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Classic Bits and Bites
Author: 
Recipe type: snacks
Serves: 10 cups
 
Ingredients
  • 2 cups cheerios or any o's cereal
  • 2 cups shreddies
  • 3 cups pretzels
  • 2 cups bugles
  • 2 cups mini crackers
  • ½ cup butter
  • 2 tsp Worcestershire Sauce
  • 1 tsp hot sauce
  • 1 tsp fennel seeds
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp seasoning salt
Instructions
  1. Preheat oven to 250 degrees.
  2. In a large bowl mix together cheerios through min crackers.
  3. In a microwaveable jar melt butter. Mix in Worcestershire Sauce, hot sauce, fennel seeds, onion powder, garlic powder, smoked paprika and seasoning salt.
  4. Pour the snack mixture into a large parchment paper lined baking sheet or roasting pan.
  5. Gently stir mixture roughly every 20 minutes.
  6. Remove from oven at about an hour. I tend to let mine go an extra 5-10 minutes as needed.
  7. Serve.
  8. Store in a plastic bag with a closure.

 

Classic Bits and Bites
Classic Bits and Bites

Jalapeno Tex Mex Dip

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An upgrade on a classic, this Jalapeno Tex Mex Dip is full of flavour and sure to please at your next potluck, event or even on Game Day.

Found in many homes during gatherings and events back in the day, the 7 Layer Dip is really a North Americanized version of Mexican food, a mash up of Tex Mex cuisine if you will. This dish became so popular when we were kids, you would find it at every gathering you attended whether it was a potluck, shower, office luncheon or holiday gathering. Then it seemed to disappear for awhile only popping up on a rare occasion. Since it was one of my favourite things to eat, I snagged the recipe from a friend and I typed it out. Oh yes I did. Typed it out and taped it to a recipe card. Because that was what you did back in the day before the Internet.

Jalapeno Tex Mex Dip
Jalapeno Tex Mex Dip

Recently we visited with family and enjoyed a table full of potluck items, goodies and a similar variation of the 7 layer dip. Only with 2 layers. Got me thinking about the 7 layer dip and that it was time to find this recipe I had typed out so many years ago and make it again. Only with a twist.

Jalapeno Tex Mex Dip
Jalapeno Tex Mex Dip

I’m not a fan of canned black olives so we always use sliced Kalamatas which my girl loves. Jalapenos can be fresh or pickled and if you do not like them, keep them off and replace with chopped up bell peppers instead.

We’ve upgraded the classic 7 Layer Dip with this simple Jalapeno Tex Mex Dip featuring Greek yogurt, to make us feel better about eating it.

Jalapeno Tex Mex Dip
Jalapeno Tex Mex Dip

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Jalapeno Tex Mex Dip
Author: 
 
Ingredients
  • 4oz cream cheese (half a regular size brick), softened
  • ½ cup greek yogurt
  • ¾ cup sour cream
  • ½ cup mayonnaise
  • 3 tbsp taco seasoning
  • 2 tbsp taco sauce, mild, medium or spicy
  • 2 avocados, diced
  • ½ lemon, juiced
  • 2 cups grated cheddar cheese
  • 1 tomato, diced
  • 2 green onions, sliced
  • ¼ cup sliced kalamata olives
  • 1 fresh jalapeno, sliced thin
Instructions
  1. Add cream cheese to a large bowl. Smooth it down in the bowl. Mix in greek yogurt, sour cream, mayonnaise, taco seasoning and taco sauce. Spread evenly on bottom of small casserole dish or pie plate.
  2. In a small bowl pour lemon juice over diced avocado and mix to prevent browning.
  3. Over your base sprinkle on cheese, tomatoes, avocado, green onion, sliced kalamatas and jalapenos if using.
  4. Set in refrigerator for up to an hour or more before serving.
  5. Serve with tortilla chips.

 

White Chocolate Lavender Brownies

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Every summer we visit Kelowna and the Okanagan Lavender & Herb Farm. We love to wander the gardens and stop in the cafe to enjoy a lavender infused treat before we leave. We also drop into the little store they have and I always pick up some cooking lavender (or food grade culinary lavender) to play with at home. This is how this recipe came to be. Rummaging through my baking box in the pantry for white chocolate, I discovered the lavender. Having never heard of lavender brownies before I thought dang this could be good. The flavour is very subtle, but 3 out of 4 of us can detect the lavender in the brownies however next time I might try adding a little more. If you can’t get your hands on lavender, just leave it out.

White Chocolate Lavender Brownies
White Chocolate Lavender Brownies

These brownies are simple to make and easy to eat.

5.0 from 1 reviews
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White Chocolate Lavender Brownies
Author: 
Recipe type: snack, picnic, dessert
Serves: 12
 
Ingredients
  • ⅓ cup butter
  • 6 oz semisweet chocolate
  • ¾ cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • ½ cup white chocolate morsels (Bernard Callebaut)
  • 1 tbsp Culinary Lavender buds
  • 1 cup flour
  • ¼ tsp Salt
Instructions
  1. Preheat the oven to 350F.
  2. In a double boiler or bowl over pot with simmering water melt butter and semisweet chocolate. Remove from heat and let cool 5-10 minutes. With a mortar and pestle or spice grinder grind your lavender until fine.
  3. In a second bowl mix together your sugar, eggs and vanilla. Stir in the white chocolate and lavender. Add your flour and salt.
  4. Line an 8 inch greased baking pan with parchment or foil and ensure it extends over opposite edges. Add batter and bake for 25 minutes or until tester comes out clean. Let cool in pan.

 

White Chocolate Lavender Brownies
White Chocolate Lavender Brownies

Lentil, Cabbage & Sausage Soup

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We recently had a couple of rainy, wet and grumpy kind of days in Calgary which is a good reason to have soup. More specifically Lentil & Sausage Soup. We don’t get these days very often in the Spring (seems more wind and hail the past couple of years) but when we do I’m mentally taken back to my Vancouver days where rainy, wet and grumpy days are the norm. When I lived in Vancouver I learned to live with the rain and secretly enjoy those days once in awhile. In fact Blue Rodeo’s “After The Rain’ was on my favourites play list for many years. Back in those Vancouver days.

With the cooler, damp weather comes the desire for warm comforting foods. Like soup. The typical rummaging through the refrigerator begins the search for soup ingredients. I knew I wanted either lentils or barley in the soup. So I found some green lentils and cooked the lentils in advance. I found some smoked sausage dying a slow death, so it to was in. And I always seem to have your basic vegetables on hand. I went on to pull out some cabbage for good measure. My soup was about to become a reality. My mom used to make a cabbage soup, the variations are endless.

Soup du Jour is this tasty Lentil & Sausage Soup with Cabbage. I hope you enjoy it as much as we did.

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Lentil, Cabbage & Sausage Soup
Author: 
Recipe type: soup, lunch, dinner
Serves: 4
 
Ingredients
  • ½ cup green lentils, cooked
  • ½ cup ham or kielbasa smoked sausage, diced
  • ½ onion, diced
  • ½ cup celery, chopped
  • ½ cup carrots, chopped
  • 1 cup green cabbage, chopped
  • salt & pepper
  • ½ tsp oregano
  • 6 cups chicken broth
  • ¼ tsp fennel seed
  • 1 tbsp lemon
  • olive oil
Instructions
  1. In a large pot over medium high heat add about 1 tbsp of oil. Drop in your onions, carrots and celery. Turn heat down and cook for 5-10 minutes or until vegetables start to soften slightly.
  2. Add in oregano, fennel seed, sausage, and a pinch of salt & pepper. Stir and let cook another 5 minutes.
  3. Pour in stock, and cabbage bringing soup to a low boil. Drop down to a simmer and add your lentils.
  4. Simmer for another 15-20 minutes. Squeeze some fresh lemon on top before serving.

 

 

Avocado Green Smoothie

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Some days we sleep in or at times oversleep ending up frazzled and rushed to get out the door. Can anyone relate? But having a time-crunched morning doesn’t mean you should skimp out on breakfast. Breakfast fuels our body and that’s where creating a quick, simple avocado green smoothie can help you start your day with energy.

Several years ago I tried out the Body For Life fitness program. Breakfasts were easy and consisted of smoothies or shakes with the addition of protein. Throughout the years smoothies have stayed with me as a quick alternative to breakfast, lunch or even a snack. And when I am in workout mode, I am always adding protein powder to my smoothies when I can find one I like.

When I had my babies, smoothies were part of the rotation and they quickly got addicted to them. I would add a little water, fruit juice or coconut milk. I always use any kind of frozen fruit—whether it be berries, mangoes, or pineapples, add cinnamon, spinach and whatever else I could find like a fresh banana. As they have gotten older I do not use fruit juice any more but rather cold green tea, water or coconut milk to decrease any added sugars. Always using frozen fruit ensures a thick smoothie.

This smoothie was a combination of all things green I could find in my fridge or counter top. And since I had an abundance of lemons and limes to use, I added some lime juice to finish it off. If you ever find your smoothies to thick add in a little water to thin it out.

When we make smoothies we use either our blender or immersion blender. If you wanted to make this one for the kids, you might want to add in a little maple syrup for sweetness but its not necessary. Mine have never had added sweeteners so they do not miss it. If you really love green smoothies, check out our Mango Ginger Smoothie, a delicious bright drink with a ginger kick!

What’s your favourite smoothie combination?! Please tell us in the comments below!

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Avocado Green Smoothie
Author: 
Recipe type: snack, beverage, smoothie, green smoothie
Serves: 1
 
Ingredients
  • 1 cup fresh spinach, packed
  • 1 cup cucumber, chopped
  • 8-9 mint leaves
  • ½ avocado
  • 1 tbsp lime juice
  • 1 tbsp chia seeds
  • ½ cup water
Instructions
  1. Toss everything into your blender and puree until smooth. Add more water if you want a thinner smoothie. Pour into a to go cup or drop in a straw. Enjoy.

 

Raspberry Creme Brulee

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Raspberry Creme Brulee is a rich and creamy, easy to make anytime treat. While it may sound like a fancy dessert you only have when you eat out, we are here to show you this dessert can be made at home without too much fuss to the delight of your friends and family.

Raspberry Creme Brulee
Raspberry Creme Brulee

A creme brulee is a combination of whipping cream and egg yolks. It’s a versatile dessert in that you can change it up to suit the seasons, a special holiday or even a celebration. Chocolate can be added, liqueur, even fresh fruit.

Raspberry Creme Brulee before bruleeing
Raspberry Creme Brulee before bruleeing

We’ve added fresh raspberries to our velvety, rich custard infusing it with fresh picked raspberries for a light and delicious Spring or Summer dessert. Make the custard the day before you plan to serve it and store keep it in the fridge until ready to brulee and serve.

Raspberry Creme Brulee
Raspberry Creme Brulee

There are two ways to brulee the top. Invest in a creme brulee torch or bake in the oven as per instructions. We’ve found the torch the better option of the two giving the top the crunchy, delicious topping everyone associates with creme brulee.

Pro Tips:

  • Whipping cream can boil over so watch it carefully
  • Strain your custard before pouring into your ramekins
  • Once in ramekins remove the bubbles from the surface otherwise your sugar will not brulee properly
  • Use paper towel to remove bubbles on custard
  • You can make and chill the custard in the ramekins a day ahead

If you are looking to try some different creme brulee recipes, check these out:

  1. Blueberry Lavender Creme Brulee
  2. Pumpkin Creme Brulee
  3. Chocolate Rum Creme Brulee
5.0 from 2 reviews
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Raspberry Creme Brulee
 
Ingredients
  • 3 cups whipping cream
  • 8 egg yolks (whites can be frozen for later use)
  • ⅓ cup granulated sugar
  • 2 tsp vanilla
  • 1-2 cups fresh cleaned raspberries
  • ½ cup granulated white sugar (for topping)
Instructions
  1. Preheat your oven to 300F.
  2. In a pan over medium-high heat add your cream and heat until it is steaming (not boiling).
  3. In a bowl whisk together your egg yolks with your sugar. Mix well. Now you need to temper your eggs. Pour in ¼ cup of the hot cream and mix well. Then pour in another ½ cup of the hot cream, mixing well again. At this point your eggs should be tempered and you can slowly pour the rest of the hot cream in. Whisk and add vanilla. Skim off foam with a spoon.
  4. Add a 6 raspberries to each ramekin. Pour egg mixture into ramekin with raspberries. Place in a large casserole pan.
  5. Pour in enough boiling water to come halfway up the sides of ramekins.
  6. Bake in oven for 10 minutes and then increase your temperature to 350F.
  7. Bake for 20-25 minutes or until edges set, the centers still jiggle and toothpick inserted comes out creamy.
  8. Remove from water bath and let cool on racks. Once cooled relocate to the fridge, cover and leave for several hours until set.
  9. Turn oven to broil and move oven rack up. Place ramekins on rimmed baking sheet. Sprinkle sugar evenly over entire top of ramekins.
  10. Or using a torch carefully brulee the sugar staying away from the edge of the ramekin and constantly moving the torch.
  11. Broil approx. 6 inches from heat for 2 – 5 minutes or until sugar bubbles and darkens.
  12. Remove from oven and let cool down enough to place back in fridge for at least 30 minutes before serving.
  13. To serve put single ramekin on a place and sprinkle fresh raspberries on top.

Irish Soda Bread

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Irish Soda Bread is a delicious bread made with baking soda instead of traditional yeast and is the perfect accompaniment to a hearty stew.

Irish Soda Bread
Irish Soda Bread

This Irish Soda Bread has become a tradition in our family for St. Patrick’s Day regardless of what we are eating that day! We’ve added cranberries for a different spin and they add an extra hint of tart and sweet to an already tasty bread.

Irish Soda Bread
Irish Soda Bread

We try to have some form of Irish food on St. Patrick’s Day, to teach the kids about different cultures and cuisines. It doesn’t always work and may sometimes end up with oreos dipped in green chocolate or green beer, but we try nonetheless!

This bread is delicious paired with our Dublin Coddle, an Irish Stew from Dublin typically made using pork. Do you celebrate St. Patrick’s Day?!

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Irish Soda Bread
 
Ingredients
  • 3 cups flour
  • 2 tsp sugar
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • ½ cup raisins
  • ½ cup dried cranberries
  • 1½ cups buttermilk
  • 1 tbsp butter, melted
Instructions
  1. Combine first 5 ingredients. Stir in raisins.
  2. Mix together buttermilk and butter; stir into flour mixture until blended.
  3. Knead for 1-2 minutes.
  4. Shape into a round loaf, 2 inches thick.
  5. Place on parchment paper lined baking sheet. Using a sharp knife, score an "X" in top of loaf, cutting ¼ inch deep.
  6. Bake at 350F for 45 minutes or until loaf sounds hollow when tapped. Cool on a rack.