Chicken and Zucchini Skewers

This recipe worked out to be quick and delicious. The perfect weeknight grill meal with vegetables!
As someone who is just trying zucchini voluntarily for the first time, I give it two thumbs up. Courtesy of Everyday Food.

Serves 4.

1 pound boneless, skinless chicken thighs (I used 2 chicken breasts as that is what was on hand) cut into 1 inch pieces.
1 zucchini, halved lengthwise and cut crosswise into 1 inch sections
1/2 small red onion, quartered with layers seperated
2 Tbsp olive oil
1 tsp oregano
2 Tbsp red wine vinegar
Coarse salt and pepper

In a bowl, combine chicken, zucchini, red onion, oil, oregano and vinegar. Add 1/2 tsp salt and 1 tsp pepper. Marinate covered and in the fridge for about 30 minutes.

Heat grill to medium. On each metal skewer, thread the chicken, red onion and zucchini (3 chicken, 2 each of the vegetables). Grill skewers, turning them occasionally for about 12 minutes.

I served this with tzatziki and quinoa salad.

Spicy Coriander Grilled Chicken

This recipe comes friend approved, by the wonderful Jennie. To be honest, I ran out of propane while attempting to make this (and apparently there is a shortage of refill tanks in my neightbourhood) so we had to bake it in the oven. But I would recommend it on the grill as the recipe suggests. Courtesy of Canadian Living.

3/4  cup plain yogurt
4 cloves garlic, minced
3 Tbsp lemon juice
1 Tbsp paprika
1 Tbsp ground coriander
1 Tbsp vegetable oil
1 tsp cumin (yurm)
1/2 tsp salt
1/2 tsp cayenne pepper
2 lb (8 pieces) chicken thighs, skinned (the recipe calls for bone in, but I used boneless and just cut the cooking time)
2 Tbsp fresh chopped cilantro

In a large bowl mix together yogurt, garlic, paprika, coriander, oil, cumin, salt and cayenne. Add the chicken and toss to coat. Cover and refrigerate for 8 hours (I only had time for 3 and it was still delicious).

Reserving marinade, place chicken bone-side down on greased grill over medium heat; brush with the remaining marinade. Throw out any remaining marinade as it's touched raw meat. Close lid and grill, turning once, for about 20 minutes. Chicken juices should run clear when pricked. Serve with sprinkled fresh cilantro (I left this out as I didn't have any on hand)

Serves 4. I served it with the Quinoa Greek Salad from last week.

Quinoa Salad

I was introduced to quinoa last year because I was desperately seeking a substitute to couscous (which is a pasta, go figure). I found this today and it is delicious! Courtesy of the Skinny Taste blog.

Serves a whole bunch. Probably 6.

1 cup quinoa
2 cups water
1/2 cube of chicken broth
1/4 cup red onion, diced
1/2 lemon, squeezed
1/4 cup of olives, pitted and sliced
2 Tbsp olive oil
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
1/3 cup crumbled feta
salt and pepper, to taste

Rinse the quinoa in a strainer for about 2 minutes. Fill a medium pot with the water and add the chicken broth/stock. Add the quinoa. Bring to a boil. Lower the heat and simmer for 15 minutes with lid on. Remove from heat and keep covered for an additional 5 minutes. Fluff with a fork and let cool.

While the quinoa is cooking/cooling, dice the vegetables. Add the red onion, cucumber, tomato and olives to the cooled quinoa. Squeeze the juice of half a lemon over it.

Add the olive oil to the salad and mix. Add the feta, as well as the salt and pepper to taste.

Enjoy!

Chicken breasts with wild mushroom sauce

This recipe comes from my dear dad, Steve. I believe he found it somewhere on the interweb, maybe Canadian Living. It was quite delicious but not a fast meal so save it for a Sunday dinner. I served it with rice and kale salad.

Serves 4

4 boneless breasts, with skin on (I used skinless)
Salt and pepper
1 1/2 Tbsp chopped fresh tarragon
2 Tbsp olive oil
1 Tbsp butter
1/4 cup chopped shallots
1 1/2 lb mixed mushrooms, eg. cremini, oyster, shitake, roughly chopped or whole
1 Tbsp chopped garlic
3/4 cup chicken stock (gluten free)
2 Tbsp balsamic vinegar
2 Tbsp soy sauce (gluten free, sodium reduced)
2 Tbsp butter, cut into pieces
2 Tbsp chives, chopped

Preheat oven to 400 F.

Season the chicken with salt, pepper and 1 tsp of the tarragon.  Heat the oil and butter in a large, ovenproof skillet (I used my iron Kitchen Aid one). Sear the chicken over medium-high heat for 3 minutes on each side or until golden.  Remove chicken from the skillet and set aside.

Add shallots to skillet and return to heat. Saute for 1 minute, then add mushrooms, garlic and remaining tarragon.  Saute for an additional 5 minutes or until mushrooms "exude" their juices and the juice begins to evaporate. This really does happen! Who knew mushrooms were this juicy? Immediately add stock, balsamic vinegar and soy sauce.  Boil for 1 minute to combine flavours.

Return the chicken to the skillet and place the whole thing in the oven for 20 to 30 minutes (depending on the thickness of the breasts) or until the juices are clear. Remove chicken and keep warm.

Stir in butter, piece by piece, until absorbed and melted, with the pan off the heat. Place the mushrooms and sauce on a serving plate and top with chicken. Garnish with chives (optional).

Shrimp Pad Thai

This recipe post is inspired by my good friend Sarah. She made me Pad Thai but then went away on vacation before I could get the recipe so after much searching I found this.  I can't attest to how authentic it is, as I've seldom had Pad Thai (nut allergy) before but it is delicious! Serves 4 and is courtesy of Everyday Food. 

8 oz rice stick noodles (I found some great ones at Superstore)

1/4 cup tomato-based chili sauce

1/4 cup lime juice

3 Tbsp soy sauce (gluten free)

2 Tbsp brown sugar

1 Tbsp anchovy paste (look for it in the seafood section of your grocery store)

4 Tbsp vegetable oil

4 garlic cloves, minced

1 pound, peeled and deveined medium shrimp

3 cups bean sprouts, more for garnish

8 scallions, trimmed, halved lengthwise and cut crosswise in 2 pieces

1 large egg, lightly beaten

Garnishes (optional)

Pinch of red pepper flakes

1/4 cup fresh cilantro

Lime wedges

1/3 cup dry-roasted peanuts (I obviously leave these out.)

Bean sprouts

Bring a large pot of water to boil. Remove it from the heat. Stir in noodles, let soak until softened (but still undercooked), about 3 minutes. Drain and rinse under cold water. 

In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar and anchovy paste. In a large non-stick pan, heat 2 tablespoons of oil over medium-high heat. Add garlic, and cook for 30 seconds. Add shrimp; cook, tossing often, until the shrimp are pink on both sides but just opaque through. This takes about 3 minutes. Transfer shrimp to a plate and set aside.

Return skillet to medium-high heat. Add the final 2 tablespoons of oil along with the noodles and chili sauce mixture; cook, tossing often, for 1 minute. Add bean sprouts, scallions and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve with chosen garnishes. 

Chicken Parmigiana

I have never really tried to make Chicken Parmigiana before but tonight I thought I would give it a shot. I took two different recipes from Bobby Flay and Everyday Foods, kept the bits I liked of both and made this hybrid. It was much faster than I expected and I liked serving it with a salad to keep it light rather than pasta.

Serves 4

3/4 cup plain breadcrumbs (gluten-free)
3/4 cup parmesan cheese
2 cups flour (I used a gluten-free all purpose mix)
4 boneless skinless chicken breasts, cut into halves horizontally
Salt and pepper
1 large egg, beaten
2 cups of jarred tomato sauce
1/4 cup olive oil
6 oz mozzarella cheese cut into eight thick slices (or whatever works)
Extra parmesan for sprinkling

Heat the oven to 400 degrees F. Combine the breadcrumbs and parmesan in a bowl. Season both sides of the chicken with salt and pepper. Dredge each chicken breast half in the flour, then dip in the egg. Let the extra drip off, and then dredge in the breadcrumb/cheese mixture.

Spread the tomato sauce onto the bottom of a 10 by 15 inch baking dish. Heat 2 tablespoons of the oil in a skillet over medium heat. Place 4 chicken cutlets in the skillet; cook until golden, about 2 minutes on each side. Transfer the browned chicken to the baking dish, placing them on top of the sauce. Repeat with the remaining chicken and oil.

Top each cutlet with the mozzarella cheese, a dash of parmesan and some extra sauce if you like.  Bake in the oven until the chicken is cooked through and the cheese is melted. Flay's recipe said to do this for 5-7 minutes but I gave it a good 10.

These were great! The cheese with the breadcrumbs helped hide the gluten-free crunchy texture breaded food tends to have.

I like my pork sticky and sour

Aka pork tenderloin with sticky lime glaze. It's been a while since I posted a new recipe and I have a few on reserve. It's starting to get warm and I've been craving some sweet new flavour. This is delicious and goes great with salad and potatoes. Serves 4. Courtesy of Canadian Living.

1/4 cup soy sauce (gluten-free)
1/4 cup liquid honey
2 tsp grated lime rind
3 Tbsp lime juice
1 small onion, finely diced
2 Tbsp minced gingerroot
2 cloves garlic, minced
1/2 tsp pepper
2 pork tenderloins
1 tsp vegetable oil

In a bowl, mix together the soy sauce, honey, lime rind, lime juice, onion, gingerroot, garlic and pepper. Add pork and coat thoroughly with the sauce. Cover and marinate in fridge for about 1 hour.

Drain pork, saving marinade. In a large skillet, heat oil over medium-high  heat. Brown the pork. I used the marinade here to pour over pork.

Place the pork in a rimmed glass dish or baking sheet. Roast in the oven at 400 degrees F. This will take about 18-20 minutes. It is cooked when the juices run clear or when just a hint of pink remains. Transfer to a cutting board and tent with foil. Let stand for 5 minutes; slice. Enjoy!