Wednesday, 29 January 2014

Garlic and Brown Sugar Chicken

This recipe floated around Facebook and Pinterest for quite a while.

But the last time I made something that was everywhere on Pinterest - I was kind of underwhelmed.

(It was this chicken)

And to be honest - I have no idea why I decided to go ahead with this.  Especially based on my previous experience.

So I threw a frozen pizza into the freezer (just in case) and went about my business.

First things first is to prep the cooking liquid for the chicken.
In a medium-size bowl, combine the Sprite (or another type of Lemon-Lime flavoured pop),

the vinegar,

the brown sugar (yep, a full cup!  But stay with me)

a lot garlic, 

soy sauce,

annnnd the pepper.  I know it looks like a lot.  Just toss it in there.

Put the chicken breasts in the bowl of a slow cooker and pour the pop mixture over top.

Then cook.  I did mine on low for about 6 hours.
Then there's more.  But I forgot to take those pictures.  Or maybe I did and I just lost my mind and can't find them. 
Probably it's that last part.
Once the chicken is cooked, remove it from the cooking liquid.  Then pour the liquid into a medium-size pot and cook over high heat.
In a small bowl, combine cornstarch and water until smooth and add to the cooking liquid.  Bring the liquid to a boil and cook for a couple of minutes until it thickens and turns into a glaze.
Shred the chicken and pour the (now) glaze over top and stir to combine.

Then serve the chicken over noodles (or rice....  To be honest, I would prefer rice, but decided to shake things up a little have use egg noodles).

My GOODNESS this was delicious.  It even illicited a "Ummm, this is really good Heather" from my brother after the very first bite.

Oh, it is suggested that Red Pepper Flakes can be used as an optional garnish - my brother used them and decided that it made the chicken even better.

The smokiness from the soy sauce, the sweetness from the sugar and pop, the garlic - it was all delicious and perfect together.

I am completely delirious to report that I LOVED this recipe and have been sharing it with everyone who comes within earshot.

Make this for Sunday dinner.  Heck, make it for TUESDAY dinner.  Just make it.

xoxo - Heather

Friday, 17 January 2014

Blueberry and Caramelized Shallot Pizza

Before I start - I feel like I need to apologise for these pictures.  This is one of the first recipes I wrote about after I moved into my house.  Every. Single. Bulb. in this house is a high-efficiency bulb and they cast this BEEEEAUTIFUL yellow color all over everything.

It's so gross.

Of course, I didn't realize this until I downloaded these pictures and started working through them.


Shortly after these were taken, I started to change out the bulbs.  Also, I've been working on a lighting system courtesy of Bob at BS' in the Kitchen

You know - on top of everything else.

Moving along.

Jessica over at How Sweet It Is has a most exciting array of gourmet pizzas on her blog.

And.  Well.

We all know how I feel about pizza.

Jessica put this gourmet pizza on a whole wheat crust - and I did try it.  For posterity.  And just in case I actually liked whole wheat crust.

That would be a big no.

Next time I would put this on just a regular white crust.

After your crust is ready and rising, get started on caramelizing those shallots.  In a frying pan, melt some butter.

Then add the shallots.

And cook until browned.
Then add some brown sugar.
Basically you're making candy out of those shallots.

Once they're done, set aside and let cool.

Jessica's instructions clearly indicate to process the ricotta cheese with the lemon zest in a food processor until smooth.
But the ricotta that I bought was really smooth already - so I just stirred the zest in really well.

Then top the ricotta with half the mozzarella.

Top that with the caramelized shallots.

And sprinkle with thyme.

Then spread the blueberries over all of that.

Top with the remaining mozzarella.

And bake.

Then top with shredded Parmesan cheese.


I really liked it - I was slightly thrown off by the whole wheat crust and I though there could have been a little less thyme, but in all - it was pretty dang good!
If you're into unusual - and gourmet style pizza - I would definitely recommend this!
Happy Friday! - xoxo, Heather

Monday, 13 January 2014

Root Beer Float Cream Pie

I'm over healthy.

I want me some PIE.

Specifically, Root. Beer. Float. Cream. PIE.

Let's start with the crust.

A very simple graham cracker crust - all the focus is on the filling here folks.

In a medium bowl, combine the graham cracker crumbs, butter, and sugar.

Press into the bottom and sides of a 9-inch pie plate.  Then bake for about 7 minutes.

Then move on to the filling. 
In the event that you are making a quick trip to the States, buy yourself some root beer extract.  You might be seeing a few more root beer flavoured recipes coming up.
On the other hand, if you don't have and root beer extract, you could probably make this pie without it - but the flavor probably won't be as intense. 

Also - you could use real whipped cream for this.  But I was being lazy.
In a medium bowl, combine the pudding.

And root beer.

And the milk.

Then the root beer extract.

And combine everything until smooth and thickened.
Then add the Cool Whip - 3 cups.
8 ounces of Cool Whip is about 3 cups.
Confession time.  I made this twice to be exact.  The first time, I made the silly assumption that 8 ounces was only 1 cup.  I was wrong.  The Cool Whip is measured by weight.

Then gently fold everything together and spread into the prepared graham cracker crust.

This pie is TERRIFIC.  It's light and fluffy and delicious - I LOVED it. 

And even the version I made WRONG was amazing! 

The root beer flavor was not too intense and paired perfectly with the graham cracker.  Although I would say a shortbread or Nilla wafer crust would be awesome too. 

Every time I think of pie......


(I've never posted a video in a post before.....  If it doesn't work, click this link)

I love me some pie.

Now go make some!

Friday, 10 January 2014

Middle Eastern Turkey Burgers

Are you still keeping with your New Year's resolutions?  It's been like 2 weeks - so most people would still be going strong.

I'm so proud of you!

Would turkey burgers fit into your diet plan?  Probably.  And these ones are chock full of "good-for-you" stuff.  ALSO - they're topped with lettuce (healthy!) and tzatziki (OH SO HEALTHY!!!!).

Plus - they're pretty good.

To begin with, you mince some garlic and then sprinkle with salt and mash it together to make a paste.

I did not do that.
But you should.
Then add the mint.  (I have to mention here that I spent an extra 10 minutes in the grocery store standing over the fresh mint and breathed it in. I scared an old lady.)

And add the parsley. 

Then add the olive oil.

Add the paprika.

And, finally, the cumin and coriander.

Mix it all together into a paste.

Add the ground turkey.

Gently combine the turkey and the spices by hand.  Be sure not to over-work the meat.
Then divide the mixture into 4 equal patties, about 1/2 (to 3/4) inch thick.  Refrigerate for at least 20 minutes, or up until 4 hours if made earlier in the day.
Heat a pan over medium-high heat.  Once the pan is hot, add the burgers and cook about 4 minutes until cooked through (or an instant-read thermometer reads 165 degrees F).
Then serve with buns, lettuce, tzatziki, tomatoes, or whatever delightful trimmings you would like.

In a world of SUPER-boring ground turkey dishes, this one was definitely made to please.

I would also consider that everything that goes into these burgers is good for you - so it's a delicious, healthy burger that won't bore you to death.

Try it out!  - the Cane girl

Tuesday, 7 January 2014

Skinny Sour Cream Chicken Enchiladas

How was your holiday season?!  Did you overindulge?

Me too.

My fat pants aren't feeling so big right now. Is that normal?

So today we're going to have a low fat meal.

Don't look so surprised.  It's not a butter fiesta over here all the time.

(yes it is.)

To be honest, I rarely venture into low fat anything....  I fear lack of flavor. 

But I've been assured these enchiladas are anything but boring.

Okay - that cheese is not low fat.  I couldn't find the reduced fat version.
Sorry.  But let's just pretend it is.
In a medium pot, combine the cilantro,

the sour cream, 

and the soup.  And cook over medium until heated through and set aside.

Then, in a frying pan combine the onion,

Then add the Ro-tel tomatoes, the chiles, and chicken.  Cook over medium heat until the onions are translucent.

Once the onions are cooked through, place about 2 tablespoons of the chicken mixture on each tortilla and top with a little cheese.  Ahem, low fat of course.

Roll them up and place them seam-side down in a baking pan.  I found a 9 x 13 was a little large for this batch, but it was the only pan I happened to have.
Then pour the sour cream sauce over top, you might have to spread it around a little.

And top with the rest of that cheese.

Okay, seriously - I know that topping the works with cheese seems a little off the point of a low fat meal.  But since it's low fat, it totally counts as healthy.
And bake.

That's some pretty yummy healthy eating right there.
I considered serving these with additional sour cream, guacamole, and refried beans.  But I kind of figured it would take these out of the low fat category - so I skipped them.

I was totally surprised.  These enchiladas were delicious!  Although I have to say that there was a LOT of onions.  I would suggest cutting the amount in half. 

On occasion I can be converted.  But only very temporarily.

Then it'll be back to ensuring there is butter in the fridge at all times.

On a side note, I used "Hot" Ro-Tel tomatoes - it was too much for me.....  But I'm kind of wimpy.

Hopefully our pants will be fitting properly again very soon.

Good luck with that - the Cane girl.