In a last minute effort to enjoy a healthy and delicious weekday meal my roomie and I threw together a quick salad with grilled chicken. The flavour combo was out of this world making it definitely worth sharing! A couple of weeks ago I mentioned a salad that we enjoyed with Rosemary Brie Chicken Burgers, and we put a little spin on that tonight!
My roommate grilled some chicken on the barbecue while I went to 2 different convenience stores to try and make change in order to start my laundry (I don’t wanna talk about it…). The weather was unseasonably warm today so we took advantage of the outdoor grill and the chicken turned out very moist and tender! When the chicken was cooked we put together the salad as follows:
Mixed Greens Salad with Maple Dressing
In a bowl, combine: mixed greens, chopped & lightly toasted walnuts, dried cranberries, crumbled goat cheese and thin slices of red onion.
In a jar with a tight sealing lid, combine: extra virgin olive oil, white vinegar and pure maple syrup. Shake the jar to mix all ingredients together (more fun than it should be)!
Toss the salad and dressing and serve with a piece of grilled chicken.
A light and easy dinner with an excellent flavour dynamic that’s great for any weeknight!
Another Sunday, another brunch! Not just any old Sunday but Easter Sunday, which I’m not overly concerned about in the grand scheme of things but nonetheless an excellent excuse to enjoy a day off and a tasty brunch.
I decided to put a gourmet twist on an old classic. Classic what you ask? Well, Eggs Benedict of course! To add some flair to this dish I added peameal bacon, arugula, brie cheese and freshly baked croissants.
As you know I could ramble about the versatility of eggs benny for hours and I really can’t stress enough how many options there are to make this dish your own. Soft cheeses and flaky croissants are timeless brunch staples and really add to the gourmet factor!
To see how to make the basic poached eggs and hollandaise sauce that create the framework for any eggs benny, click here. To see a picture of my darling roommate, click here.
Other items you’ll need for this new twist include:
- thinly sliced pieces of creamy brie cheese
- a handful of washed arugula
- 2 slices of pan-fried peameal bacon
- 2 fresh croissants, cut in half & toasted
Assemble the Eggs Benny in this order:
- Bottom half of CROISSANT
- Top half of CROISSANT
We had a bowl of fresh berries and a hot cup of coffee and indulged in these decadent sandwiches. What do you like to add to eggs benedict to make it your own? Always experiment because it usually turns out delicious!
As a lover of all things pasta and all thing cheesy, mac & cheese is definitly one of my favorite meals. Comfort food at it’s finest! Mac & cheese isn’t for the faint of heart. It’s chock full of dairy fatty goodness, combined with carb-filled pasta. Somethings are just not meant to considered healthy. It does make for great leftovers though!
¾ box of small pasta, your choice (Macaroni, penne, etc.)
½ stick of butter
3 gloves of garlic, chopped
½ cup of flour
¼ cup of white wine
3 cups of milk
3 ½ cups of shredded cheddar cheese, preferably old cheddar
1 tablespoon of dijon mustard
1 tablespoon paprika
dash of salt
slice of whole wheat bread
I’ll start of by saying that this recipe is totally adjustable! I have on many occasions used honey mustard in place of dijon, tons of different cheeses, and even used a cream/water mixture when I had no milk. You can easily make this recipe your own! I have even added finely diced jalapeno pepper for a bit of kick. Go ahead and be creative!
Preheat your oven to 350F. Boil your pasta in VERY salty water, until al dente. On medium heat, melt your butter in a saucepan, then add garlic. Cook for a minute until softened. Add your flour and smooth out with a wooden spoon until a smooth paste forms. Let it cook for a minute and then add in your wine. Stir in until smooth again. Using a whisk slowly add in your milk. Continue stirring, it should thicken in a couple of minutes. Add in your cheese, mustard, paprika, and salt. Combine with your cooked pasta and pour into a baking dish.
I use my Magic Bullet to make the breadcrumbs. Tear up your bread and place in blender with garlic seasoning. Pulse until “breadcrumby”. Add olive oil and pulse again. Sprinkle over the top of your mac & cheese. Bake for about 30 minutes or until the breadcrumbs have toasted. Enjoy!