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Grilled Garlic Chicken

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Since about mid January we’ve had mild weather here in Calgary. It’s very unusual for this time of the year as we typically have tons of snow on the ground. I kid you not. In my world we would have 2-3 months of cold winter and snow with the rest of the year sunny and green.

With warm weather comes serious spring fever. Last weekend we did yard work and cleaned up the yard in preparation for planting and Spring. My rhubarb is popping up and I’m ready to start seeding the lawn and eager to start planting. The kids have already advised they will each be having their own pepper and tomatoe(s) plants again this year. Sun and warmth feels so good. With this warmer weather we find we want to grill all the time. Fish and soy sauce are always on hand here and since we are die hard grillers (we will grill in any weather unless it hits -20), it’s not the first time we fired up the BBQ this year. We served up this chicken with our Green Rice.

I prep the food, my husband tends the grill. We make a good team. The longer this chicken can marinate, the more flavour you get.

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Grilled Garlic Chicken
Serves: 4
 
The flavours in this chicken shine when allowed to marinate up to four hours or overnight. If you do not have the time, give the chicken at least 30 minutes to get cozy with the marinade.
Ingredients
  • 6 bone in/skin on chicken thighs
  • ½ cup fresh cilantro
  • 2 tbsp garlic
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp water
  • salt and pepper
Instructions
  1. Loosen the skin on your chicken thighs with your hand keeping skin intact. Put into plastic storage bag & set aside.
  2. In a small food processor or blender, combine cilantro, garlic, fish sauce, soy sauce and a pinch of salt and pepper. Puree until you have a smooth liquidy paste.
  3. Pour marinade into storage bag with chicken and smooshie the bag to combine. Close and store in refrigerator for a minimum of 4 hours or overnight.
  4. When ready to cook ,preheat your grill to medium high. Cook thighs over high heat until brown then move over to indirect heat and continue to cook 20-25 minutes or until cooked through (juices run clear).
  5. Remove to plate and set aside to rest.

 

Grilled Garlic Chicken
Grilled Garlic Chicken

Beef Stir-Fried with Asparagus

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I love cookbooks. In fact my mom started buying them for me back in the 80’s. I started watching cooking shows on the PBS in the 70’s and with my mom buying me cookbooks, well it lead to a small cookbook obsession. Which could be worse right? It’s a good thing except when it comes time to move!

Today I’m sharing a Beef Stir-Fried with Asparagus Recipe from a cookbook called Simply Vietnamese Cooking by Nancie McDermott. This cookbook has 135 recipes and they are all straight forward and easy to make. You’ll find speedy stir-fries, vibrant salads, soothing soups and tasty snacks. Even recipes for seafood on the grill and desserts. Ever wanted to learn how to make a Vietnamese Coffee? You will in this book. The photos are colourful and mouth watering, exactly what I like in a food photo. I love how they’ve even included some local photos of Vietnam.

Simply Vietnamese Cooking
Simply Vietnamese Cooking

I found several recipes I would make and several similar to what I have made in the past (I make spring rolls all the time). I’m always up for learning new tips & tricks and this book has several of them. It was an activity night when I made this recipe, and only 3 of us home to eat dinner [the girl was out selling cookies]. I was able to marinate the beef for almost an hour so this helped with the flavour. The recipe was easy to follow, simple to execute, and the sidebar tips very informative.

Vietnamese cuisine is delicious, unique, fascinating, healthful, and irresistible. Everyone can cook Vietnamese dishes in their own home and this cookbook will help you get started.

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Beef Stir-Fried with Asparagus
Author: 
Recipe type: dinner, lunch
Serves: 4
 
Ingredients
  • 4 oz boneless beef like sirloin, sliced thin (partially freezing first helps)
  • 2 tbsp fish sauce, divided
  • 1 tbsp soy sauce
  • ½ tsp black pepper
  • ½ tsp sugar
  • 8 oz asparagus
  • 2 tbsp oil
  • 1 tbsp garlic, chopped
  • 2 tbsp water
  • 2 tbsp scallions, thinly sliced
Instructions
  1. In a medium bowl, combine beef with 1 tbsp of the fish sauce, soy sauce, black pepper and sugar. Toss to mix well and let marinate for up to an hour.
  2. Trim asparagus, breaking off bottom stalks. Cut green upper portions diagonally into 2 inch lengths. You should have about 2 cups of sliced asparagus. Set aside.
  3. In a large skillet or wok, heat oil over high heat for 30 seconds. Add garlic and toss. Scatter beef in pan and cook briefly on one side, then toss once to sear other side. Add asparagus and toss well. Add remaining fish sauce, water and green onion. Cook tossing once or twice, until asparagus is shiny and tender, but not soft, about 1 minute. Transfer to a serving dish and serve with hot rice.

 

Courtesy of Simply Vietnamese Cooking by Nancie McDermott, 2015 © www.robertrose.ca Reprinted with publisher permission.

 

Pork Belly & Brussels Sprouts Spaghetti (Gluten Free)

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Following a recent and fun evening cooking with Chef Lynn Crawford and Catelli Pasta, I was asked to participate in a Catelli Gluten Free Pastabilities Challenge. I love challenges and especially challenging myself. In celebration of Celiac Awareness Month in May, Catelli asked bloggers to develop an original gluten free pasta recipe using one of four Catelli Gluten Free Pastas – penne, fusilli, macaroni or spaghetti. Did you know Catelli Gluten free pasta won a 2015 Best New Product Award as voted by consumers?!

I’m always looking to incorporate new items and foods into my family’s diet giving us a broader range of items to choose from. Having made several gluten free meals in the past, I was very excited to create something new & flavourful everyone would love. I started brain storming ideas for pasta creations knowing every item I used had to be gluten free. I scribbled out ideas like pulled pork, korean meatballs and ramen pasta. After researching the ingredients (I was leaning towards a ramen pasta) I stalled on pork belly. Pork Belly…what a delicious ingredient to use in a pasta dish. So I built my pasta dish around pork belly.

The next two ingredients were easy. I’ve been on a brussels sprouts kick since last Fall and wanting to make a brussels sprouts pasta. As well as in love with crispy lentils..I put them on many of my dishes. So I decided on a Pork Belly, Brussels Sprouts and Crispy Lentil Gluten Free Spaghetti. Crisp your lentils in advance and keep them in the fridge until ready to use.

I’ve tested this recipe three times and each time it’s come out tasty and the family has enjoyed it. What I did learn about cooking gluten free pasta is it’s best removed from the boiling water at about 5-6 minutes allowing it to soak up some of the pasta sauce and not get to gummy. Third times a charm!

Here is some great information about Catelli Gluten Free Pasta.

  • Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.
  • Available in Spaghetti, Fusilli, Penne and Macaroni (photo attached).
  • Delicious taste, smooth texture.
  • Voted the Best New Gluten Free Pasta by Consumers.*
  • Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.
  • Produced in a dedicated gluten free facility.
  • Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.
  • Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).
  • 310 calories, 2 grams of fat per serving (85 g) of pasta.
  • Low in sodium (0 mg), source of fibre (3 g) per serving (85 g) of pasta.
  • Cholesterol and preservative free.
  • Easy to digest, with the great taste and texture of regular pasta.
  • Available at all major retailers across Canada, in the pasta aisle.

Catelli Gluten Free Pasta Product Shot

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Pork Belly & Brussels Sprouts Spaghetti
Author: 
Recipe type: pasta, dinner, lunch, gluten free
 
Ingredients
  • 1 lb pork belly, rind removed and cut into ¾ inch thick dice
  • 2 cups brussels sprouts, shredded
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 2 shallots, sliced
  • 1 tbsp honey
  • 1-1/2 cups water
  • 3 tbsp fish sauce, gluten free
  • ½ lime, juiced
  • salt & pepper
  • ½ cup crispy lentils (recipe below)
  • 1 340g box Catelli gluten free spaghetti
  • parmesan cheese
Instructions
  1. In a pan over medium high heat add 1 tsp sesame oil and 1 tsp olive oil. Toss in brussels sprouts and sauté until lightly browned & wilted but still crispy (2-3 minutes). Pour into bowl and set aside.
  2. Start a large pot of water boiling, salt it and drop in your pasta. Cook for 6 minutes & drain.
  3. In same pan over medium high heat add your pork belly and cook until nicely crispy and browned. Remove from pan with slotted spoon, and place in bowl. Drain grease from pan.
  4. Put pan back on stove, turn down heat and add shallots. Drizzle in a little olive oil if you need it. Cook until soft. Add honey, 1 cup of water, fish sauce, and lime juice. Bring up to a boil and drop to a simmer for about 3 minutes.
  5. Add your pork belly to the pan and mix in your cooked pasta.
  6. Toss with brussels sprouts, sprinkle your crispy lentils on top, a little parmesan cheese and a cracked pepper. Serve immediately.
Notes
To make the crispy lentils: mix 1 cup cooled cooked lentils with 1 tbsp olive oil, and a pinch of salt and pepper. Spread out on parchment lined baking sheet and bake at 350 F for 25-30 minutes until crispy, stirring every 10 minutes. Season again as needed. Store in air tight container in fridge.

 

Pork Belly & Brussels Sprouts with Gluten Free Pasta
Pork Belly & Brussels Sprouts with Catelli Gluten Free Pasta

Thai Beef in Toast Cups with Mango Salsa

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In my daily activities I come across many contests and challenges out there for food bloggers. What you learn along the way is you have to be picky and choosy with what you take on as recipe testing, buying ingredients, making notes, testing again until you get it right, photographing and the like all takes a tremendous amount of time. Which is why I admittedly do not enter as many as I used to. Although I still love a challenge which is where this Thai Beef in Toast Cups with Mango Salsa recipe comes in.

Weeks ago I caught wind of a contest featuring ground beef and mushrooms encouraging us Food Bloggers to Blend & Extend these two special ingredients to show you can get more vegetables (in this case mushrooms) into your meals without the family knowing. We are fortunate in that our kids love almost all vegetables fresh with mushrooms being one of them. My daughter actually eats them whole and peels them like a banana (there’s one in every crowd)!

Thai Beef in Toast Cups with Mango Salsa
Thai Beef in Toast Cups with Mango Salsa

When I started recipe testing for this challenge I made three separate beef and mushroom dishes over the course of a couple of days. Each recipe had it’s own unique flavour profile and was inspired by recipes I already make. The caveat, they needed to be bite size.

To each recipe I added just over a cup of minced fresh white button mushrooms. I was pleasantly surprised you couldn’t even tell there were mushrooms mixed in with the beef. The kids, not any wiser, enjoyed each recipe for different reasons. As such new recipes have been born and at least one will be entered into the contest.

 

Thai Beef in Toast Cups with Mango Salsa
Thai Beef in Toast Cups with Mango Salsa

 

The inspiration for this recipe comes from two I currently make which are both very popular on the blog. Cesar Salad in Toast Cups and a Pork Thai Salad with Jalapeno & Mint. I took the flavour profile from the Pork Thai Salad and infused it into the beef, mixing in mushrooms, and topping it with a delicious mango salsa. I make varieties of the Salad Toast Cups so using the toast cup itself as the vessel to hold the beef and mushroom mixture worked perfectly. I knew I wanted to top it with something fresh so a minced mango salsa was prepared to top the beef. The flavour combination worked well. Out of six taste testers (young and old) I’d say only 1 gave it a thumbs down.

Here is how I made Thai Beef in Toast Cups with Mango Salsa.

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Thai Beef in Toast Cups with Mango Salsa
Author: 
Recipe type: Appetizer
Serves: 12
 
Ingredients
  • 1½ lbs ground beef
  • 1 cup white button mushrooms, finely diced
  • 1 tsp olive oil
  • 2 tbsp fish sauce
  • 2 tsp sugar
  • 2 tsp sesame oil
  • 2 tbsp soya sauce
  • ½ cup water
  • 1 cup mango, diced small
  • 2 tbsp red onion, small dice
  • 1 jalapeno pepper, remove seeds, small dice
  • 2 tbsp cilantro, chopped
  • salt
  • ½ lime, juiced
  • 6 pieces of normal size bread (like wonderbread) with all 4 sides/crusts removed
  • Cooking spray or melted butter
  • Mini muffin tins
Instructions
  1. Heat 1 tbsp oil in large saucepan over medium-high heat.
  2. Add beef and break it up into smaller crumbles. Cook a few more minutes and add in your mushrooms. Continue to cook until you get a good brown on the beef. Brown = flavour.
  3. In a bowl or cup mix together ½ cup water, fish sauce, sugar, sesame oil, soya sauce and stir. Pour into beef mixture, cook until almost all liquid is gone and flavours combined. Set aside to cool a bit.
  4. To make the salsa, in a bowl mix together mango, red onion, jalapeno, cilantro, pinch of salt and lime juice. Set aside.
  5. To make toast cups, preheat your oven to 350F
  6. Cut the crusts off each piece of bread. Cut each piece into four equal squares.
  7. Spray mini muffin tins with cooking spray or brush with melted butter.
  8. Flatten each piece of bread a little with your hand or a rolling pin. Gently press each bread square into a mini muffin cup. Give another quick spray or brush of melted butter. Continue until you have filled all 12 mini muffin cups or if you have two pans, 24. If you do not have two pans, you will need to do this two times.
  9. Place in oven and bake for 6-8 minutes or until the bread has turned lightly brown. Remove from pan, place on platter and begin assembling.
  10. Scoop a little beef mixture into each toast cup. Top with a small amount of the mango salsa. If you have juice in the salsa sprinkle a little on top. You can either top with a cilantro leaf or serve as is. Serve immediately.

 

Honey Ginger Chicken

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Chicken recipes are always enjoyed in our house. The kids loved this honey ginger chicken I made the other night, enhanced with garlic, oyster sauce and fish sauce. A sweet and savory combination that required no marinating. Brushing the sauce on during cooking did the trick. And since we busy parents don’t always have time to marinate meat before we cook it, it’s the perfect quick meal to make after a busy day.

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Honey Ginger Chicken
Author: 
Recipe type: dinner, lunch
Serves: 5
 
Ingredients
  • 1 tbsp grated ginger, fresh
  • 2 cloves garlic
  • ¼ cup honey
  • ⅓ cup oyster sauce
  • 2 tsp fish sauce
  • 2 tbsp olive oil
  • ¼ tsp hot sauce
  • pinch of salt & pepper
  • 10 skinless, boneless chicken thighs
Instructions
  1. Preheat grill to medium high.
  2. Mix ginger through hot sauce in a bowl. Set aside.
  3. Lay chicken thighs out on a platter or tray. Sprinkle with salt and pepper. Drizzle on a little of the honey ginger sauce.
  4. Over medium high heat grill chicken for about 10-15 minutes turning at least once. Baste regularly with honey ginger sauce.
  5. Remove from grill and let rest. Serve immediately.

 

 

 

Coconut Chicken Thighs

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Another recipe on the radar for awhile.  I love anything with coconut.   And finally I pulled the chicken out of the freezer and got them into the marinade.  Then after a long day with an activity night ahead of us, I decided against grilling the chicken and opted for quick sandwiches instead.  It was just one of those days.

The chicken ended up getting grilled the next night and as such marinating for 24 hours.  Uh, yum.  The coconut did it’s job and the chicken was delicious but did not have an overpowering coconut flavour.  It received 4 thumbs up.

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Coconut Chicken Thighs
Author: 
Recipe type: Chicken, Dinner, Grilling, Lunch
 
Ingredients
  • 1 cup canned coconut milk, stir well
  • 1-2 tbsp fresh lime juice
  • 2 tsp lime peel, grated
  • 1 tbsp fish sauce
  • 2 tsp fresh ginger, grated
  • 1 clove garlic
  • 10 bone-in, skin on chicken thighs
Instructions
  1. Combine all ingredients in ziplock bag, except chicken. Swishy the bag to incorporate and mix up ingredients. Remove ½ cup of the marinade, cover and refrigerate.
  2. Add chicken to the bag, close bag and move around to marry it with the marinade. Marinate for a minimum 30 minutes up to several hours if you have the time.
  3. When ready to grill remove chicken from the marinade. Grill over medium heat for approximate 15 – 20 minutes or until chicken is cooked through. Keep an eye on them as flare ups may occur and the skin will get quite charred.
  4. Serve with reserved marinade and coconut rice.


Sassy Noodle Salad

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A sassy noodle salad, made whizzing together fresh ingredients including red onion, cilantro and lime, becomes the perfect accompaniment to any grilled meat or seafood.

We first tried this noodle salad piled high in a lettuce wrap with this chicken satay with peanut sauce. A Jamie Oliver recipe, it was a delicious explosion of flavours as the chicken itself is quite flavourful. It was however very spicy as the original recipe calls for one entire red chile – and they are smokin hot! So we’ve paired down the heat and would even suggest just one or two thin slices of red chile until you are sure you can take the heat.

With so many varieties available, I have had my share of chow mein noodles. I like this brand of instant noodles as inside the package are 8 individual groups of noodles which works perfectly when you want either a small portion or need to portion the noodles out. We used 4 of the groups for this recipe leaving 4 for soup or whatever else we want to add noodles to.

A delicious salad you will want to make again.

Chow Mein Noodles
Chow Mein Noodles
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Sassy Noodle Salad
Author: 
Serves: 6
 
Ingredients
  • 8 ounces dried chow mein noodles
  • ¼ medium red onion, peeled & rough chopped
  • ½ fresh red chile (seeds, ribs and stem removed)
  • ½ bunch fresh cilantro
  • 1 tbsp soy sauce
  • Juice of ½ lime
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • olive oil
  • Food Processor or immersion blender
Instructions
  1. Put your noodles in a large bowl, cover with boiling water and a plate. Let them soak for about 7-10 minutes.
  2. Place the red onion in your mixer of choice. Add the red chile, cilantro, soy sauce, 1-2 tbsp olive oil, lime juice, sesame oil and fish sauce. Puree until smooth. Pour into a large bowl.
  3. Drain your noodles, give a quick rinse with water, drain again then add to bowl with sauce. Stir well to combine flavours of sauce with noodles. Serve with Chicken Satay in Lettuce Leaf Wraps.