mozza pesto chicken…with tomatoes

 

So have you tried my bruschetta recipe?  If you haven’t, you should really try it out… it’s a must for your life!  It’s literally mind-blowingly good.  But make sure you keep some tomatoes for this next recipe… definitely one of my new favorite summer dishes: Mozza Pesto Chicken with tomatoes; something I started to make this summer, but will be making forever.  Again, easy and fast, which is perfect for those dreaded weeknights diner, while still full of flavors.

Mozza Pesto Chicken…with Tomatoes

What you need:

4 boneless, skinless chicken breasts

2 fresh tomatoes

1\2 cup of pesto (click here for recipe)

few slices of mozzarella

salt and pepper

How to:

Butterfly the chicken breast and marinate it in 1\4 cup of pesto (can be store bought but homemade tastes so much better) for at least an hour.  Advice:  when you buy large quantity of chicken, always butterfly the breast and freeze them in large Ziploc bag.  When you need them, they takes less time to thaw, you get more marinade on your meat and it takes less time to cook.  In the morning, I take out the meat and throw in the marinade in the Ziploc bag and leave in the fridge.  When I get back from work, the chicken is ready to be cooked.  Heat oven at 400 and place chicken in a Pyrex dish.  Bake uncovered for 20 minutes.  Meanwhile, slice the tomatoes and cheese.  Remove the dish from the oven, place 2-3 slices of tomatoes on top.  Season with salt and pepper and add the leftover pesto on top.  Place the cheese on top.  Return to oven for 10 minutes then broil the cheese until golden.  Remove from oven and let rest for a few minutes

Serve with your favorite veggies and a side of rice.  Delish!  Enjoy!

Mozza Pesto Chicken with Tomatoes
Continue Reading

hello pesto

Oh pasta!  How I love you.

Yeah, it’s clearly one of my weaknesses!

Not sure why I hadn’t done this before, but for the first time last summer I made homemade pesto.  Basil, oil and cheese.  What’s not to love!

So easy, everybody can, and should, make this recipe instead of buying premade from the store.  The boys call this recipe ‘spaghetti vert’, and we all can’t get enough!

Summer is here and I’m planning on planting so much basil plants that my yard will smell Italian!

Meanwhile, buy your basil at your grocery shop and pesto away!

What you need:

1 cup of packed basil

3/4 cup olive oil

1/4 cup Parmesan cheese

1/4 pine nuts

2 gloves of garlic

salt and pepper

How to:

You need a food processor or a magic bullet type of thing.  Roast the pine nuts, watch them, they burn quickly and at that price, you don’t want to waste them!  Place everything the food processor and pulse.  It’s that easy!

I serve with pasta and steak on the side, but you can serve it over chicken, or with bread and charcuterie.  I would say it stores well in an air tight container for a month or so in the fridge.  It taste just like ‘summer in a jar’, so go buy some basil and try this next weekend.

Enjoy!

 

Continue Reading

goat cheese pizza

And the sun is out!  Finally!!!  So, patio time now?  Oh well, I wish, but not for us… we still haven’t started painting our deck, so our time being outside and enjoying the sun will be quite short for now, or until that task is done; because at the moment our backyard is a mess… and we just don’t know where to start!

Anyway, I’ve made up this awesome, quick and delicious pizza/naan bread recipe last week and can’t wait to make it again, and again.  It takes a few minutes to make, all the ingredients are easy to find, and everybody loves it.  I didn’t follow any recipe, so you can change the goat cheese for whichever cheese you like most.  For me it’s not an easy task to decide which one to use… as I love all of them!  But goat cheese, on a pizza, it’s just sooo good!!!

Easy Goat Cheese Pizza Recipe

What you need:

-garlic naan bread

-fresh tomatoes

-olive oil

-goat cheese

-fresh pepper

-fresh basil

How to:

Heat the oven to 350.  Place the garlic naan bread (if you don’t have garlic naan, use regular naan and add fresh garlic to the olive oil) on a baking sheet and drizzle olive oil on it.  Slice the tomatoes and place on the naan.  Place chunks of goat cheese on top and sprinkle with freshly cracked pepper. Put in the oven for 15 minutes and then broil for a few minutes.  Keep an eye on it.  You don’t want to forget it in the oven!  Once the cheese starts to golden, take it out.  Dressed the pizza with some fresh basil and voilà!  Cut in pieces and eat it while in the pool or in between sangrias!

Enjoy this pizza this weekend and have fun!  You won’t regret making this.  Cheers!

Continue Reading

chipotle corn on the cob

Who doesn’t like corn?  I mean, aside from Logan, I don’t think I’ve ever met someone that doesn’t like corn on the cob!

I bought corn and I have to say that it was pretty good for not being in season.  I got a new recipe book last week called ‘Summer Table’, in which I found a great corn on the cob recipe for my Mexican week.  I might be clueless, but it required some Chipotle Adobo sauce, which I had never heard of before.  So I looked it up, and it’s actually smoked and dried jalapenos in a sweet tangy purée of tomato.  Sound delish right?  Well it was!

So again, very easy to prepare.  Remove the husk from the corn… I didn’t entirely removed it, I decided to tie it at the other end for prettier pictures!  Then pour the sauce on top of the corn and wrapped it up in foil, leaving the husk on the outside.  Here’s the recipe.

Chipotle Corn on the Cob

What you need:

12 corns

1 can peppers in Adobo sauce (found at my local Food Basics)

1/4 melted butter

2 cloves of garlic minced

1 pinch of cumin

2 TBS tomato paste

2 TBS honey

2 TBS oilive oil

2 TBS sugar

Garnish:

cilantro

mozzarella

hot chili peppers

How to:

Preheat the BBQ at 400.  Remove the husk, leaving it hanging and tie it with twine.  Mix all the ingredients together and pour over the corn.  Wrap four corns with foil, leaving the husk on the outside.  Repeat for all corns.  If you put too many, turning them on the grill will be difficult.  Place the foil packets on the BBQ, placing the husk toward the outside of the BBQ, and close the lid.  Cooking time should be between 20-25 minutes, turning the corns once after 10-12 minutes.  Once they’re ready, remove from foil and let them roast on the grill for a few minutes.  But watch them carefully, if not you’ll end up with popcorn.  Remove from the grill and garnish with mozzarella cheese, cilantro and hot peppers.

The taste is very different than regular boiled corn on the cob, but delicious.  The smokiness from the Adobo plus the grill is amazing.  Perfect for BBQ nights and Cinco de Mayo!

So I’ve discovered a new recipe as well as a new sauce… will definitely try some chicken marinated with this spicy Adobo sauce soon!

I hope you will try some of these Mexican and spicy recipes I’ve share this week.  So far, all three would go great together!  And if you have your own favorite Mexican recipe, please share!

Salud.

 

Continue Reading

my kind of fest

Short and savory post!

Yesterday evening, with the most beautiful weather, we decided at the last minute to go to my new best festival EVER: PoutineFest!  Oh yeah, you read that right… a festival dedicated to my favorite food, POUTINE!

If you’re in the Ottawa region this weekend, and like poutine, then you have to visit Sparks Street.  Right in the heart of Ottawa, food trucks are lined up, waiting for you, and serving all sorts of poutine.  Brian picked me up after work and we drove downtown with the boys.  As soon as we arrived, we could smell all of that fried food!  I’m a cheap date, you know, since I don’t drink, but if you want to make me happy, buy me a poutine!

With so many choices to choose from, it was hard to decide which one to try.  Plus the boys were getting hungry, so we went for a food truck with a short line.  It turned out to be a really good decision, as it was delicious.

I had deep-fried-curds poutine… I wouldn’t say it was ‘good’, I’d describe it better as saying it was ‘life changing’!  OMG.  Brian had an onion ring poutine, which looked really good as well, but WTF… ketchup on a poutine?  Sometimes I just don’t understand him… oh well.

So we got our poutine from the Golden Fries truck.  The boys had some fries, Pogos and donuts.  Well, I might have had a few donuts as well!

Next time, I want to go with lots of people who can order all kinds of poutine and share.  Here’s some of the type of poutine you can find on Sparks Street this weekend:

-Cinco de Mayo Poutine

-Lobster Poutine

-Pad Thai Poutine

-Pulled Pork Poutine

-Bacon Cheeseburger Poutine

-Deep Fried Cauliflower Poutine

-mini donuts and more!

So if you have a bit of free time this weekend, it’s quick and fun.  Spring as arrived and finally we can spend some time outside; so why not spending it downtown Ottawa eating a poutine while sitting on the sidewalk (yeah, there’s not many option when it comes to sitting and enjoying your poutine… so we picked an open spot on the sidewalk and ate there).  Go have fun and eat an amazing poutine!  If you do, let me know which one you had and if it was worth it!

Have a great weekend!

Continue Reading

pasta carbonara

ALERT pasta lovers, this Spaghetti Carbonara recipe will change your life!  OMG… new recipe that I found this week that you have to make and eat, like, right now!!!

Easy, fast and sooo delicious.

I’ve never craved for that type of dish before… I love pastas, like, I could eat pasta all the time, but I’m not really into creamy white sauce with my pasta… never really made or ordered something like that before.  But God was I missing on something.  Simply to die for.  I feel like I’m overselling it… but can’t see how you’d be disappointed!

The boys ate a big plate and then asked for more ‘Spaghetti à la crème’.  It was a winner for myself and the entire family.  This recipe will now be in our meal rotation.

I based my recipe on a Jamie Oliver online recipe.  He uses pancetta, I used bacon and added cream.

So easy, you can do all the prep while the pasta is cooking.  Within less than 15 minutes you have an amazing week night meal.

What you need:

3 egg yolks

5 slices of bacon

1 box of spaghetti

1 garlic clove

1/2 cup of 35% cream

salt and pepper

How to:

In a large pot, cook spaghetti in salted water until al dente.

Meanwhile, in a large pan, cook the bacon slices until crispy, once cooked, remove the slices and cut in small pieces.  Leave the bacon grease in the pan and crush the garlic and let it flavor the bacon fat.  You should have about 2 Tbs of fat, if more, remove from pan.

In a bowl, mix the egg yolks, Parmesan cheese, pepper and cream.

Once the pasta is ready, keep 1/2 cup of cooking water and drain the pasta.  Quickly place the pasta in the pan, adding the cooking water, bacon and the egg mix.  Mix well and serve immediately.  Serve with more Parmesan cheese and freshly cracked pepper.

I served this dish with a light arugula salad with a lemon and olive oil.

This is now a favorite of mine.  Hope it becomes one of yours too!

Enjoy!

Continue Reading

3 resolutions and a recipe

Sadly, our Christmas break is over.  On monday morning, the three of us were back at school.  Bittersweet, because it’s fun to go back to our routine and see friends and coworkers, but it was sooo much fun to spend those last 2 weeks at home with the boys.  I’m now counting the days till our March break! (then I’ll start counting the days till our Summer break… I guess I can’t complain!)

So, 2017, did you make any resolutions?  Usually I don’t.  But I’ve decided that I should try to improve myself, so there is goes.

#1 Be more patient… my Mom and husband are probably overjoyed by this first resolution.  I’m not always very patient, I like things my way and I like order; and I have two beautiful boys who are testing my patience daily.  So I want to try to make more time for them, listen to them and be more present, and when it won’t go the way I want it to go, I’ll try to take a breath and go forward without necessarily making them do it or act the way I want.  So to be more patient, flexible, agile and understanding with them.  We’ll see how it goes!!!

#2 Be more healthy.  Last year, I ran my first 10k race.  I was really proud of myself.  I trained hard and I did it.  After that, I kept running once or twice a week but with no other race in mind.  Unless you count the Disney Run… which is my dream race, and yes I’m planning on doing it soon, but right now there’s nothing ahead that I have to train for… and yeah, sometimes it’s hard to get motivated to go out and run just for fun… well that was in 2016… cause in 2017 I’d like to always have a race scheduled ahead, a goal, so I have a reason to go out and run!  So I want to register for the Ottawa 10k again but improve my time.  I also want to eat more healthy and make better nutritious choices for my family.  Less restaurant, fast food and treats.  More fruits and veggies, more homemade meals and plan more our weekly meals.  It’s 2017, it’s a new year, and I need to kill it with #2.

#3 Be more organized.  Organize our home, cupboards and pantries, closets, cars, basement, backyard and GARAGE.  Being more organized in my mind, setting goals and getting there.

All of these are doable.  I’ve been trying to become that better version of myself for years now, but in 2017, I will.  Never too late to change, and I feel like it’s time to stop trying or wishing for better and to just do it.

Do you take any resolutions?  I’d like to know what they are!  Inspire me! (for next year thought, as I have enough already for 2017!!!)

So for today, I’m leaving you with a restaurant worthy ham and cheese panini.

Easily the best sandwich I ever made, fresh, explosion of flavour and lots of cheese.  You can never have too much cheese, right?  Yes, I know what my resolution #2 is… but what do you want me to do with all that cheese I bought in 2016, it won’t eat itself, so I will!

Ham and Cheese Panini

Heat up your panini grill or a skillet.

Butter some rye bread.

Mix a tablespoon of Dijon mustard with a tablespoon of maple syrup.  Spread on the rye bread.

Add some slice aged cheddar cheese, shaved black forest ham, a few thinly sliced Granny Smith apple slices and some more CHEESE.

Place on the panini grill until the cheese is melted and the bread is golden brown.

Cut in half and serve with a lemon and oil arugula salad.

Enjoy!

Continue Reading

do you want to build a … lasagna

snow4

I love finding new ways to make something. It just makes me happy… and these mini lasagna sure fit that mold!  You know, not everything I try is worth sharing on my blog… I don’t share when it ends up as a fail… but these are no fail, these are just as cute as they are good!!!

Easy, fun to do with the kids and delicious!  I found these baking dish at my local dollar store.  We love lasagna -who doesn’t love lasagna, come on!!!- but these mini-individual-snowman-lasagna are now a favorite of ours.

snow

Use your regular pasta sauce (next time I want to try pesto and chicken lasagna), cook the noodles and let cool.  Grate lots of cheese!  You can never have too much grated cheese!  Wrap one large noodle inside, around the baking dish, and then fill up the layers with pasta sauce, pasta, cheese, pasta sauce, pasta and more cheese!  I made the eyes and mouth with black olives and the snowman nose with a mini carrot!  So the veggies make it cute and also help with the guilt of eating pasta again!!!

Bake for 30 minutes at 350 and broil for a few minutes but don’t overdo it, you don’t want a sunburned snowman!

The next few months will be cold, so warm up with this cute diner and watch Frosty or Olaf.

 

 

Continue Reading

beau’s lug tread french onion soup

14045600_10154227815901293_2718473495704514851_n

We’ve been getting lots of rain lately, an nothing’s better than soup: Beau’s Lug Tread French Onion Soup!

My favorite soup by far, that rich broth and all that gooey cheese!  This soup is a meal in itself.

So run over at Beau’s Brewery and get yourself a few beers and you’ll still have time to make it before dinner!

What you need:

3 tablespoon of butter

6 cups of thinly sliced yellow onions

1 tablespoon of sugar

1 tablespoon of balsamic vinegar

2 cloves of garlic, minced

3 tablespoon of flour

2 cups of Beau’s Lug Tread

5 cups of chicken stock

thyme, to taste

salt a pepper

slice bread

cheese, lots of cheese (I used Swiss and Mozzarella)

How to:

Melt the butter and add the onions on high.

Cook for 30 minutes, stirring occasionally.

Add sugar, vinegar, thyme, salt and pepper.  Then add the flour, mix well, for 2-3 minutes.

Add the Lung Tread and simmer for 5 minutes.

Add the broth and let simmer for 30 minutes.

Prepare bowls, bread and cheese.

Fill up the bowls, add the toasted bread and cheese.

Broil for a few minutes.

ENJOY!

 

I used 3 Fois Par Jour recipe and changed it up a bit.  It’s an amazing recipe, but I needed to make a few changes for the beer that I used!

Continue Reading