This recipe could be used in combination or instead of Alfredo.
Ingredients
2 1/2 to 3 1/2 cups fat-skimmed chicken broth 2 cups dry white wine such as Pinot Grigio or Sauvignon Blanc 1/2 cup whipping cream 1 tablespoon grated lemon peel 1/2 teaspoon fennel seeds OPTIONAL About 1/2 teaspoon pepper 1/4 to 1/2 teaspoon hot chile flakes 8 ounces mushroom-flavored brie cheese 12 ounces dried fettuccine or other pasta gluten free 2 cups coarsely shredded cooked chicken (8 oz.) Grated parmesan cheese About 1 cup watercress leaves, rinsed and drained OPTIONAL
In a 4- to 5-quart pan, combine 2 1/2 cups chicken broth, wine, whipping cream, lemon peel, fennel, 1/2 teaspoon pepper, and chile flakes to taste. Bring to a boil over high heat and boil, uncovered, 2 to 3 minutes.
Meanwhile, with a sharp knife, trim rind from brie and finely chop (rind adds flavor, but discard if you like). Cut brie into about 1/2-inch chunks.
Add fettuccine to pan, pushing it down into boiling liquid. Simmer, uncovered, stirring often, until pasta is tender to bite, 8 to 10 minutes. Add chopped brie rind (if using) and chicken and stir to blend. Stir in chunks of brie. Remove pasta from heat and let stand, uncovered, 5 to 8 minutes, stirring often to make sure all the cheese melts (the rind won't melt). If you want saucier pasta, add up to 1 cup more broth and stir over high heat until steaming.
With tongs or two forks, lift pasta into wide soup bowls; spoon remaining sauce over the top. Sprinkle with parmesan and more pepper to taste, and top with watercress leaves.
Note: Tasty mushrooms:
Since mushrooms release liquid as they cook, it's important to get the process right, or the results can be pale and watery instead of deeply browned. The trick is high heat.
To prep: Trim discolored stem ends from 1 pound mushrooms. Either wipe the mushrooms clean or rinse briefly and pat dry, then thinly slice.
To cook: In a 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms and stir until all the moisture has evaporated and mushrooms are browned, 8 to 10 minutes.
John declared this the crispiest chicken I have made.
Fried Chicken in the Oven
Ingredients:
2 chicken drumsticks or thighs I used quarters 1/2 cup buttermilk I made my own by adding vinegar to the milk 1/2 cup all-purpose flour gluten free
1/2 cup breadcrumbs gluten gree 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp dried thyme ½ tsp dried basil 1 tsp salt ½ tsp black pepper ¼ tsp cayenne (optional) Olive oil spray or melted butter
Instructions:
Marinate the chicken in buttermilk for at least 2 hours or overnight. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it. In a bowl, mix flour/breadcrumbs and all spices. Remove chicken from buttermilk, shake off excess, and coat in seasoned flour. Arrange on the baking sheet. Lightly spray with olive oil or brush with melted butter for crispiness. Bake for 40–45 minutes, flipping halfway through, until golden and cooked through. This baked version delivers that irresistible KFC-style flavor—crispy on the outside, juicy inside!
Combine all seasonings together and store in an airtight container.
Ingredients - serves 4
1 1/2 lbs chicken breast tenders or boneless skinless thighs. rotisserie chicken 2 large bell peppers (any color) 1 yellow onion Jalapenos Siracha 1 tbsp olive oil 1 packet fajita seasoning mix - I make my own see above 1 lime tortillas optional fajita toppings (shredded cheese, avocado, cilantro, sour cream, red onion, iceberg lettuce, tomatoes etc.)
Instructions
Preheat oven to 425 degrees and grease a large baking sheet.
Cut the bell peppers and the onion into long 1/4 inch slices and place them into a large bowl. Toss them with the chicken, olive oil and packet of fajita seasoning mix until well combined.
Spread the mixture out onto your prepared baking sheet and bake for 15-20 minutes or until the chicken is cooked through, and then turn the broiler on for about 2 minutes allowing the veggies to brown a little.
During the last 5 minutes of cooking, wrap the tortillas in foil and place them in the oven to warm through.
Squeeze the lime juice all over the hot fajita mixture, and serve in your warm tortillas with any additional toppings that you'd like.
This recipe was my mother's and then my sister and I have continued to use it. It is perfect when we don't know what we want. As long as there is chicken in the house it doesn't matter what cut, I've used a whole chicken, chicken breasts or even thighs.
June 2019 I found a slow cooker version that is great. I used chicken thighs.
July 2022 I didn't bother transferring it to a casserole and putting in the oven.
Instead I fried the chicken (with corn starch and some spices) and removed it to a paper towel to drain.
Added the green pepper and onion and fried it.
Added chicken back and poured the sauce over it and cooked until chicken was done and sauce had thickened.
I always add a chopped up onion.
Add some heat with hot sauce or guchujang.
You can substitute the molasses with maple syrup, honey, brown sugar.
HOMEMADE CHILI SAUCE
The best, fastest homemade chili sauce using ketchup combines 1 cup ketchup, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, and ½ tsp each of chili, garlic, and onion powder. Whisk these ingredients in a bowl until smooth. This versatile, sweet-and-savory condiment keeps in the refrigerator for up to 2 months.
I first made this in June 2021 and we fell in love with it. Years ago I used to pick up packaged BBQ chicken quarters for myself if I was cooking for me. Then I couldn't find them anymore.
Chicken quarters are not found everywhere but Longo's always has them so I started buying them this year.
December 2021 Revisions
I revised this recipe so that you could make a container of the spice mix and store it with your spices to speed up the preparation.
Chicken thighs (bone in skin on) could also be used.
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Position the chicken quarters onto the baking sheet, making sure that none of pieces overlap. Place the chicken in a bowl and pour the oil over them. In a bowl, whisk together all remaining ingredients or use your prepared jar. Using a silicone basting brush, evenly brush the chicken pieces, using up all of the basting sauce. Add the spices to the bowl and massage the chicken to evenly distribute the mixture.
Can easily be made as a one pan meal. Place in oven and bake for 90 minutes.
Remove from oven, garnish, and serve immediately.
AIR FRYER
Place chicken in air fryer basket, skin down first. 380 F degrees for 25 minutes, check after 15 minutes. Flip and continue cooking for 10 more minutes.
In Quebec I grew up with St. Hubert chicken. It is a chain of Canadian casual dining restaurants.
The first restaurant opened in September 1951 on Saint Hubert Street in Montreal, just south of Beaubien street.
It is a rotisserie chicken with fries, a bun and a dipping sauce, which is the main reason for its popularity. They serve other items but that is neither here nor there!
When we moved to Toronto St. Hubert was hard to find and now it is almost impossible.
We switched to Swiss Chalet. Swiss Chalet is a Canadian chain of casual dining restaurants founded in 1954 in Toronto, Ontario. The first Swiss Chalet (originally Chalet BBQ) restaurant, at 234 Bloor Street West in Toronto, operated for 52 years.
I walked passed this for years until it closed in 2006 and then demolished for a condo development in 2009.
They started out focusing only on charcoal spit-roasted chicken. The founder, Maurice Mauran, was apparently inspired by a Swiss method of roasting chicken over charcoal on a turning spit.
The building featured exposed-beam ceilings in the Swiss chalet style.
Both companies sell their gravies as powdered mixes in Canadian retail supermarkets. The difference for us is that Swiss Chalet is gluten free.
It is an
I used the sauce to make hot chicken sandwiches, leftover homemade roast chicken on a slice of bread with the sauce poured over. Yes, I served it with green peas!
INGREDIENTS
2 cups chicken broth I used homemade broth because I had it
1 Tbsp white vinegar
1 Tbsp tomato paste
1/2 tsp mineral salt
1/2 tsp xylitol or brown sugar
1 tsp Frank's red hot sauce
1 tsp paprika DO NOT do what I did and substituted cayenne!!
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground ginger
1/4 tsp basil
1/4 tsp oregano
1/8 tsp cinnamon
1/8 tsp ground cloves
1/2 tsp xantham gum I used corn starch to thicken
INSTRUCTIONS
Whisk all ingredients together in a saucepan, except for the xanthan gum or corn starch. Bring to a boil and allow to simmer for 10 minutes. Remove from heat and whisk in xanthan gum or corn starch until thickened. Serve as a dipping sauce with cooked chicken.
March 2019 - Toronto ONI was craving Chinese food but we don't have any good take-out delivery and I prefer making my own.But was also lazy when I came across this recipe. It worked out really well! Note that this is six servings so adjust if necessary. My changes are in red.
Slow Cooker General Tso’s Chicken Author: Christine of Must Love Home Prep Time: 5 minutes Cook Time: 3 hours Total Time: 3 hours 5 minutes Yield: 6 servings
Ingredients 3 boneless, skinless chicken breasts (1.5 – 2.0 pounds total), cut into bite-size chunks I used boneless skinless chicken thighs 1/4 cup cornstarch 1/2 tsp black pepper 2 TBSP vegetable oil didn't use 1/2 cup hoisin sauce 1/4 cup soy sauce 1/4 cup honey 1/4 cup rice wine vinegar 1 TBSP minced garlic 1 tsp fresh minced ginger 1 tsp sriracha pinch red pepper flakes sliced green onion for garnish (optional)
Instructions Place cornstarch, black pepper and chicken chunks into a plastic bag. Shake until chicken is evenly coated with cornstarch. In a large skillet, heat vegetable oil of medium-high heat. Add the chicken to the skillet and cook until chicken is browned on all sides, about 5 minutes. Chicken will not be cooked thru. I said I was feeling lazy and skipped this part and put the cut up chicken into the slow cooked and tossed in the corn starch. Remove the chicken from the skillet to the slow cooker. In a small bowl, combine the hoisin sauce, soy sauce, honey, rice wine vinegar, garlic, ginger, pinch of red pepper flakes and sriracha. Stir until well blended. Pour over the chicken in the slow cooker. Stir the chicken until coated with the sauce. Turn the slow cooker to high and cover. Cook for 3-4 hours until the chicken is cooked thru and the sauce is thick. Serve over rice.
Notes
Start checking the slow cooker at 2 hours. Depending on the size and power of your slow cooker, this dish may be done in less time. I added chicken stock as required.
Easy Mozzarella Chicken is a low carb dream! Seasoned chicken simmered in a homemade tomato sauce, topped with melted mozzarella cheese! A 20-minute Low Carb Chicken Parmesan WITH NO BREADING! You don't even MISS a crispy crumb on this chicken. It is SO good!
Calories: 309 kcal
Ingredients
4 5-ounce (150 gram) boneless skinless chicken breasts I use chicken thighs 1 tablespoon Italian seasoning 1 teaspoon paprika 1/2 teaspoon onion powder Salt and pepper, to season 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced 1 fire roasted pepper, (fire roasted capsicum), chopped 15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata) 2 tablespoons tomato paste, garlic and herb flavoured if possible Pinch crushed red pepper flakes OPTIONAL Siracha sauce 3/4 cup shredded mozzarella 1 tablespoon freshly chopped parsley, to garnish
Instructions
Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat.
Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper. Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside.
Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if including) and remaining Italian seasoning. Give it a good stir to mix well. Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes). Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling. Garnish with parsley and serve.
This was very good. My only comments would be that I am not sure that it was necessary to cook the chicken in the oven first. I'm also not sure why there is a two step marinating process. Next time I would just add all the marinating ingredients together and let them soak for the 3-4 hours. I would probably just add the chicken to the pan with the tomato paste and let that cook the chicken. I also added cauliflower and potatoes to the mixture.
We didn't take a photo but it looked like this and we had rice and poppadoms with it.
Ingredients
For the butter chicken marinade 800g chicken thighs, boneless and skinless, cut into 3-4cm pieces 2 garlic cloves, peeled and finely crushed 2cm ginger, peeled and finely grated ½tsp fine sea salt ½tsp hot chilli powder 1½tbsp lemon juice 75ml natural yoghurt ½tsp garam masala (mixed Indian spices) ½ tsp ground turmeric 1tsp ground cumin 1-2 tbsp vegetable oil, for brushing
For the sauce: 1½ tbsp ghee or melted, unsalted butter 2 garlic cloves, peeled and finely chopped 2cm ginger, peeled and finely chopped 1 cardamom pod, seeds lightly crushed 2 cloves 1tsp ground coriander 1tsp garam masala (mixed Indian spices) 1tsp ground turmeric 1tsp hot chilli powder, or to taste 275ml tomato pure paste 1tbsp lemon juice 40g unsalted butter 100ml double cream I used 35% 1tbsp chopped coriander, to garnish
Method
To make this chicken curry recipe, place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins. Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours. Preheat the oven to 180ÂșC/Fan 160ÂșC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through. For the sauce: Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 mins until they give off a lovely aroma. Stir in the tomato pure and lemon juice and cook for another couple of mins. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
Transfer to a warm bowl and serve hot, garnished with chopped coriander.
And to something totally different! A Toronto coffee shop Niche is serving up a menu of these Freakshakes!
Saturday
The things I think about at 5AM.
Check the spices in the fridge - done. Remember last week I went to the Bulk Barn? I bought cardamom seeds, turns out I had not one, but two different packages in the fridge.
Filled up the other spices from my stash.
DVD movies - moved here five 5 cinco cinq V years ago and have never seen the light of day. Still outstanding
Travel books - too heavy to take with you. There are apps for that...
Or I print off info and then toss it as we go. Still outstanding
Electronics - printer, tablets, cell phones - still outstanding
Shredded more paper.
Baked an orange yogurt loaf. I thought I would freeze half but it was so good I never got a chance. Definitely a keeper!! BTW I used the no name gluten free flour from Bulk Barn and it worked like a charm.
Before I put the glaze on, straight out of the oven.
I made my first ever ice cream, coconut mango no churn. I had bought 3 mangos for $5 yesterday with another recipe in mind for company on Sunday.
I was a little icy, but that may be because there wasn't any cream in this recipe and I don't think the coconut milk was full fat.
BUT I think I have found an even better recipe from Gordon Ramsey!!!
I tired a new recipe (it's family, after all) P F Chang's Mongolian beef from Damn Delicious. It doesn't marinade the flank steak and I thought it needed it as it was a little tough for my liking. I also tripled the sauce amount as we like more sauce for the rice.
I served it with slivered snow peas, celery, scallions, carrots and cucumbers and made an Asian salad dressing. The recipe in the video above also looks very good as they add chopped mushrooms and top it with slivered radishes.
For dessert I made a coconut cheesecake adding some shredded coconut and omitting the *shudder* Cool Whip. I topped the servings with pureed mango mixed with lemon juice and honey and also chopped macadamia nuts.
Monday we headed out to Humber Nurseries to pick up some plants for our balcony. We decided to go with succulents as it gets quite warm out there.
We used to go to the nursery all the time when we lived in our house and gardened a lot.
There were some odd strange garden sculptures for sale.
This was rather cute, sorry about the price tag attached to her spectacles! Books and cats, certainly appeals to me.
This place is huge!
On our way back we made a stop. We saw these statues from the highway on our way to the nursery.
When we got back I set out to plant our plants. The nursery had a similar planter for sale at $119, I made two for about $100 including the soil and the pots.
I had bought a pomegranate (first time ever) with the intention of using the seeds to serve with the cheesecake but went with the mango instead.
I love the seeds and first had them in yogurt in Mexico.
Tuesday we puttered around home as it was a rainy dull day.
Lunch was gluten free hot dogs.
I decided to make a pot of chicken soup, the stock was from a frozen batch I had and then added vegetables and spices. I did it in the slow cooker, for no particular reason, here it is cooking on high after about an hour.
Dinner was leftover Mongolian beef and rice with salad, I did saute some mushrooms, snow peas and tomatoes in soy sauce, hot chili sauce and rice vinegar to serve with the meat.
Wednesday was a gloriously warm day. Finally!
For lunch I used the leftover carrots and potatoes to make cakes. I had come across a recipe for them to be served with a curry sauce. We didn't love the curry sauce, it definitely needed something to combat the slightly gritty curry.
John went to his weekly golf game and I went for a haircut and then went looking for two CONTACT photography exhibits. I found one, at Scotiabank, Nature is Calling, that I didn't really care for.
I realized I had never been in the Scotiabank street level, Old Banking Hall before!
This is the heart of the banking financial district, in the photo below you can see t he BMO sign reflected.
The only piece in the exhibit that I liked.
CIBC has this sign for Canada's 150th birthday coming up in July.
I didn't find the second exhibit, in the CIBC (Canadian Imperial Bank of Commerce) building across the street. But I did come across a fascinating display of historic banking equipment in its lobby. I will have to go back with John as he will enjoy it.
I came home and replanted the herb garden I had bought last week into various pots for the balcony.
I made a mozzarella stuffed meatloaf with mashed potatoes, corn and Brussel sprouts for dinner. Not a bad recipe, but it needed more spices.
Thursday we were treated to lunch at Canoe, as it is one of our favourite restaurants. It is on the 54th floor of the TD building in the heart of the financial district.
The menu always reflects Canadian sourced items.
I had "braised tamarack lamb anchovied turnips, broccoli, spÀtzle + beurre noisett".
OK so I googled anchovied turnips when I came home as there was no flavour of anchovies.
Seems there are quite a few turnip recipes with anchovies.
The lobby of the TD building had an interesting display.
Some photos as we walked around.
Dinner was leftover meatloaf after that exotic lunch.
Friday I met my BFF for lunch and a looooong chat!
John golfed.
Dinner was steak, baked potatoes and broccoli.
BOOKS
Reading has definitely taken a back burner the last couple of weeks to knitting and cooking show competition bingeing.
I thumbed (electronically) through a library book, A Beautiful Bowl of Soup this week. The title is from a Lewis Carroll poem: BEAUTIFUL Soup, so rich and green, Waiting in a hot tureen! Who for such dainties would not stoop? Soup of the evening, beautiful Soup! Soup of the evening, beautiful Soup!
It seemed every recipe was a family favourite. It did leave me wanting to make a tomato soup and an onion soup.
I started reading Love May Fail and so far I am enjoying it.
DECLUTTERING
1 bag shredded paper - is there no end?
4 hand towels blue and green. They were looking tired and old.
John - t shirt and a pair of shorts
Some user manuals/brochures that can be found online
Plant pots
