I’m not one to get mushy and make cards, but now that we have a daughter, I find myself making cards and doing a lot more handmade projects for presents. Valentine’s Day was no exception. Daddy got a homemade heart card using lots of tape as our little one loves tape. Apparently, tape can fix anything that’s broken.
After a nap and the rain settling down a bit in the afternoon, I whipped up this really great pasta dish for dinner. It was really fast too. I marinated the chicken breasts the night before, so all I had to do was boil the pasta and make the sauce. I also steamed some asparagus cause I’m crazy like that.
The original recipe calls for cream and half and half, but since I made cinnamon buns for breakfast, I thought we’d cool it slightly with the calories, so I made the sauce with about 1/3 cup of half and half and 0% plain greek yogourt. My husband said that this meal was a keeper and to keep it in the rotation. My daughter ate a lot of the chicken too. Wasn’t a fan of the lemony pasta, so she got plain pasta with butter on it, snooze! Continue reading “lemony basil chicken pasta”→
It’s been quite a long time since we were in Cuba, but from what I remember there wasn’t that much seasoning on the food. There were lots of beans and pork and plantains, and oh ya, mojitos. How I miss thee! So when I stumbled upon this recipe on Pinterest, I thought it looked really tasty and flavourful, so obviously, I made it.
I prepped the chicken the night before to marinate and chopped up and put into bowls most of the other things the morning of, so that I could get it all ready for dinner once my daughter and I got back from the park.
The weather is getting cooler and calls for soup! This one is super easy, and very satisfying – creamy and flavourful with a little bit of heat. Enjoy!
2 14 ounce cans premium coconut milk
2 Tablespoons of Thai curry paste – I used red
1 cube of Knor chicken stock
3-4 cups of water
2 chicken breasts, chopped into cubes
1 carrot, shredded
1 can of bamboo shoots
1 red pepper thinly sliced (takes a little time but it’s worth it!
2 green onions finely chopped (reserve some of the greener parts for garnish)
2 tablespoons fish sauce
2 tbsp lime juice
1 Tsp of ginger
half of a 250g pkg of brown rice vermicelli noodles
chopped cilantro to taste
Pour all of the contents of the two cans of coconut milk into a large pot on med-high heat with the curry paste. I found two tablespoons provided enough flavour with just a little heat (think of it scaled down from a full on thai curry) feel free to add more or less if desired. Dissolve the chicken stock cube in the water and add to the curried coconut milk (I started with 3 but added the 4th at the end when the noodles had soaked up a lot of the liquid). Once the liquid has reached a simmer, add the raw chicken until cooked, then add the carrot, pepper, green onions, and bamboo shoots, fish sauce, lime juice and ginger. Let simmer until peppers reach desired done-ness (5 mins give or take). Lastly add the noodles (break them in half with your hands, it makes it easier to eat and stir later) and turn off the heat. The noodles should be ready quite quickly, but feel free to let it all sit until you’re ready to eat. Ladle into bowls and sprinkle green onion and cilantro on top.
My husband loves to bbq, enough said! If there’s a way he can make a meal onto the grill, then he’s happy. Summer pretty much means at least one meal a week is bbq’d. Pretty soon this will be at least one crockpot meal a week.
I know, chicken and strawberries together on a bun, sounds weird, but once you bite into it, it’s delicious. I found the recipe amongst a few other burger ideas on pinterest from Women’s Health Magazine.
I had freshly picked strawberries in my fridge from the farm market and ground chicken in my freezer, so came together pretty easily.
They were really good, but next time, I think they need a bit of a kick in the actual patty, ie. red pepper flakes, cumin or a combination.