Entree

One of my favourite things about summer is cooking outside on the grill. The flavours are fantastic and kitchen clean up after supper is so much quicker. This recipe allows for some versatility with having a dual purpose. You can use it for a salad dressing or as a marinade for poultry, fish or salad dressing with equal amounts of success.

My dinnertime recommendation is to start by doubling this recipe. Use half to marinate 4-6 skinless, boneless chicken breasts. Refrigerate the remaining dressing/marinade. For best results, marinate for 6-8 hours. Cooking time will depend on size of chicken pieces. Cook chicken to an internal temperature of 165 F. A digital thermometer can be your best friend while grilling poultry.

While you are grilling your chicken, use the remaining dressing/marinade for a beautiful Greek salad complete with crisp romaine lettuce, cucumber, red pepper, tomatoes, kalamata olives and crumbled feta cheese.

Enjoy!

Greek Salad Dressing & Marinade

1/3 c lemon juice or red wine vinegar
1/3 c olive oil
1 tsp liquid honey
1 clove of garlic, minced
1 tsp dried Italian seasoning or ½ tsp basil & ½ tsp oregano
¼ tsp sea salt

Measure ingredients in a glass measuring cup. Pour into a glass jar and store in fridge for about one week. When ready to use, simply set on counter for 20 minutes or run under warm water to soften the olive oil. The addition of honey helps round out the tartness of the lemon juice or red wine vinegar.

Photo by Mark DeYoung on Unsplash

Father’s Day is just around the corner. It is that time of year where we get to acknowledge the men in our lives who make our days a little brighter, be it your dad, grandfather, brother, special uncle, neighbour, friend, teacher or coach. These guys go above and beyond on the regular to make our lives better.

It has been my experience that guys like to do things together. While it isn’t all work and no play, many bonding times have taken place over a pile of wood, a set of tires or fixing a broken pipe. This year, spend a little extra time with the guy you look up to around the grill and make something delicious in the process.

This steak marinade is quick, easy & delicious. It also tastes great on grilled portobello mushrooms. Pair with a fresh garden salad and baked sweet potatoes for a fantastic meal.

You can even make a big batch and divide it into little glass jars to give away as gifts to all the special men in your life. If you do this, be sure to tell the recipient to store in the fridge and use within a week or two.

Steak Marinade
Enough for 4 average sized steaks

¼ c soya sauce or gluten free tamari
¼ c Worcestershire sauce
1 tbsp white vinegar
1 tsp brown sugar
1 clove garlic, minced or 1 tsp garlic powder

Mix in a small bowl and pour over steak. Marinate for at least 4-6 hours or overnight in the refrigerator. if you are able. If you are using the marinade on portobello mushrooms, pour on 20-30 minutes before grilling.

Photo by Jon Tyson on Unsplash

In a few short days we will get to kick off the season of BBQ’s, camping, cottages and trips to the beach! I am here for all of it after what has felt like a very long winter. While I do enjoy the cozy fare of hibernation food, I am thrilled to welcome the lighter flavours of the season by putting BBQ options into regular rotation once again.

One of our family’s favourite ways to enjoy the grill is with homemade burgers. While we do like a variety of burgers, the recipe that rises to the top are these chicken burgers. The unique pairing of celery, green apples and caramelized onions adds a little extra pizzaz to your plate.

This recipe does take a little more effort than your average burger, but is absolutely worth the effort! Consider doubling the recipe and freeze patties to use later.

Chicken Burgers

1 lb ground chicken (turkey works too, but we prefer chicken)
3 granny smith apples, peeled & finely chopped
1 medium onion, finely chopped
3 stalks celery, finely chopped
1 clove garlic, crushed
1 egg
Oatmeal to hold mixture together – usually about ¼ cup.
2 tbsp Lime juice
½ tsp sea salt
¼ tsp ground pepper
5-10 dashes of Worcestershire sauce

Sauté apple, onion & celery. Set aside and cool before mixing into meat. *Note: To save time, I will often sauté these ingredients the evening before while making dinner. This allows plenty of time for the mixture to cool in the fridge overnight and speeds up the process on the night we want to actually make the burgers.

Mix all ingredients together in a large bowl. Mixture will be moist and a little sticky at first. The patties will hold together much better if you refrigerate the patties for ½ hour before grilling. This recipe will make about 4-6 patties depending on size. Serve on thin whole grain buns with tomato slices, lettuce, sprouts & hummus.

Happy Victoria Day Weekend!

Photo by engin akyurt on Unsplash

For me, curry is one of those welcome fall flavours that I look forward to every year. I find that when fall arrives, I begin to crave warm stews, soups and curries instead of salads and smoothies. If you are looking for a quick & easy meal that is nutritious and delicious, you’ve just found it! Like most dishes like this, you’ll want to make a little extra because it always tastes better the next day!

INGREDIENTS

• 1 tbsp coconut oil
• 1 onion diced
• 1 tomato diced
• 1 lb boneless, skinless chicken cut into bite sized pieces
• 2 cloves garlic minced
• 2 carrots sliced into coins
• 2 medium potatoes diced
• 2 tsp sea salt
• 2 tbsp curry powder
• 1 large can stewed tomatoes
• 1 can coconut milk
• 1 cup chicken or veggie broth
• 3 handfuls of baby spinach

INSTRUCTIONS

• Sauté diced onion and tomato with coconut oil in a large skillet or frying pan until soft and onion is nearly translucent. Add minced garlic, chicken and 1 teaspoon of sea salt. (You can easily swap out the chicken for chickpeas and make a hearty vegan meal.)
• Once chicken is cooked on the outside, add carrots, potatoes, remaining teaspoon of sea salt and curry powder.
• Give it a stir and add the stewed tomatoes, coconut milk and broth. Simmer until carrots are soft.
• Just before serving, add baby spinach and continue to simmer for one more minute.
• Serve with basmati, brown or sticky rice and a side salad. Need a little heat? Add a few dashes of cayenne pepper.

Photo by Dee @ Copper and Wild on Unsplash