Juicy, flavour Beer Can Chicken for Father’s Day. Easy to put on the grill and let the beer can do it’s magic.
Juicy, flavour Beer Can Chicken for Father’s Day. Easy to put on the grill and let the beer can do it’s magic.
It’s been quite around here lately. Partially due to my husband traveling for work, but also due to me wanting to hunker down and share more recipes and info closer to my heart. Getting back to the basics of blogging because of the food my family and I love. As well as food that just works. Nutritious, simple, and delicious. And I truly mean delicious. Food that the whole family gets excited about without serving chicken nuggets on repeat.
I’m teaming up with some Canadian Food Bloggers again, but this time for 12 Healthy Weeknight Dinners. A solid roundup that will take you through at least 2 weeks of weeknight meals. And, they all look amazing! Special thanks to my friend Melanie at The Refreshanista for hosting this month’s collaboration! This recipe is something that I’ve been trying to get to you all for some time. Juicy chicken thighs, whole grain barley and seasonal vegetables are a perfect fit in this healthy One Pot Chicken, Barley and Vegetables.
Soups. Not the traditional type of comfort food we may think of, but I know that soup is my go-to comfort dish. Warmth, easy scents that can send me down memory lane and general ease of preparation make soup like a warm hug. Although we’re not quite out of summer, the thought of leaning over steaming hot liquid, wrapping my cold hands around the piping hot bowl, and inhaling the fragrant scents that seem to be welcomed breath have me craving soup regularly. Whether it’s a gourmet bowl of bisque or the ubiquitous red and white can of soup, they both have a way of grounding me unlike any other dish. This is another Canadian Food Creatives Collaboration with 9 Autumn Soups to send a bowlful of warmth your way. I made Roasted Chicken Minestrone as my contribution – a one pot meal that is ready to compensate for those colder, shorter days ahead. Big thanks to Diana of 365 Days of Easy Recipes for hosting!! Be sure to head to the end of this post to see all the soup recipes
The anticipation of eating is a wonderful experience. These days I’m making our dinners multiple hours in advance of suppertime and I often find myself literally wanting to dive in head first into these dishes. The house smells amazing. The kids want to know exactly what it is that I’m taking photos of (usually when I take photos it means the food is extra good, or as one of my twins says “this supper is extra yummy to me mommy”). And I can’t wait to see if all the recipe testing, planning, and effort has paid off. Making this Roasted Chicken Minestrone Soup, filled with fresh vibrant herbs was a pleasure … although the wait felt significant.
Up until recently, soups haven’t had much time at our supper table. Having very small children has limited the amount of soup I make due to the temperature (way too hot for them) and the difficulty of eating it (balancing thin liquids on a smaller spoon). I tried serving it at a cooler temperature in a cup for them to drink, but they still weren’t into it. This dish was much more successful. In large part because it was whole pieces of chicken and pasta – more stew-like, making it way easier for them to eat. I’m hoping that soup becomes a much more frequent dish for us as it’s easy to prepare in advance and make large batches of … making my life way easier. Don’t forget to scope out all the Autumn Soup recipes at the end of this post!
Do your kids like soup? Tell me your secrets! I need a gateway for the colder seasons ahead.
Fall forward into colder and shorter days with a comforting bowl of Roasted Chicken Minestrone Soup - one pot meal!
5 minPrep Time
35 minCook Time
40 minTotal Time
More comforting soups from my fellow Canadian Food Bloggers:
Recipe inspired by a Donna Hay‘s Roasted Spatchcock Minestrone
I can tell you the whole family loved this dish. In fact, I had a difficult time keeping the SunGold Kiwifruit away from tiny toddler fingers who could not get enough. Kiwifruit Chicken Soba Noodle Salad was a total win with adults and kids alike. SunGold’s are sweeter and “less furrier” (as my toddlers like to say) than bright green kiwifruits. In addition, the SunGold’s taste like a cross between strawberries and mango … My mind is reeling with the recipe possibilities of that description (specifically, margaritas … am I right?). This flavour profile is what makes kiwifruit great in savoury dishes like this one; the sweetness balances the spice and saltiness from the other ingredients in the dish.
* This post is sponsored by Zespri Gold Kiwifruit, however, all opinions are mine alone.
Some of you might be questioning my sanity with regards to adding kiwifruit to a savoury dish, but we often add mangoes to curries or strawberries to salad so the flavours work here. It worked so well that I’d love to find other ways to incorporate kiwifruit into everyday meals my family will enjoy, the health benefits combined with the great taste make serving kiwifruit a no-brainer.
As a busy mom I like the shelf life of kiwifruit as well. I won’t waste food if I don’t get to it within a week; park kiwifruit in the fridge and I’ve got a heavy hitter on the backbench waiting to be put in the game for up to 2 weeks. Zespri SunGold Kiwifruit is available May to October at most local supermarkets, however more information and recipes can be found on the Zespri website.
All of us enjoy eating kiwifruit and are fans of how easy it is to eat using the cut and scoop method. Literally cut a kiwi in half and scoop the luscious fruit directly into your mouth. They’re perfect snacking food in addition to being a great addition to any meal. It makes a perfect baby food since it’s naturally soft and unbelievably healthy. I knew kiwifruits were high in potassium (more than the average banana!!), but I had no idea of the other astounding health benefits, from your daily intact of Vitamin C to the low calorie, Vitamin E, and high fibre attributes.
Kiwifruit and chicken go very well together, but adding in the soba noodles for additional (plant-based) iron and fibre is a great go to for any busy individual.
Refreshing and healthy Kiwifruit and Chicken Soba Noodle Salad
5 minPrep Time
20 minCook Time
25 minTotal Time
This post is sponsored by Zespri as part of the Zespri Gold Kiwifruit Cut & Scoop Campaign. My Kitchen Love has been compensated monetarily and with product, although all opinions remain my own.
I’m fairly obsessed with gochujang. I’m the Feed Feed Editor for it and I find ways to work into meals regularly. It is a chile paste, so it has some spice behind it, but when paired with honey, mirin and other sweet ingredients gochujang becomes less about the spice level and more about the depth of flavours. Since I’m a total wimp when it comes to spicy foods it is somewhat ironic that I love gochujang so much. Here, I created Korean Chicken Kebabs with Quick Pickled Vegetables to serve with rice. It’s crazy yummy and comes together quickly.
I had to look up kabob vs kebab to title this recipe. Seriously, the things I Google are probably the most boring topics on the planet to most people. Anyways, I found out (if Google is telling me the truth) that a kabob is also more directed towards meat AND vegetables interspersed on a skewer, while kebab is solely meat on the skewer. And, can we chat about the fact that kids love the idea of kebabs. Food on a stick? You’ll have a line of kids ready to eat dinner with this one. If you’re keen to add vegetables to the skewer, bell peppers, zucchini, and carrots will work well.
What is gochujang? That’s an excellent question. 😉 It’s a chile paste made from chilies (obviously), fermented soy beans, salt, and sticky rice. It’s very thick and a deep crimson colour. For decades gochujang has been a staple in Korean homes. Traditionally used for marinades, added to stews, and added to sauces to accompany dishes like bibimbap. It’s not like the type of hot sauce you’re probably familiar with (sriracha or Tabasco), gochujang is usually added to dishes to create more interest and depth or it should be cut with other ingredients like soy, mirin, honey, etc. when acting as a finishing sauce.
I find gochujang fits perfectly with rice vinegar (they both are made from rice making that a great pairing) and honey. The sweetness of honey balances out the salty/spice levels of gochujang and creates the most wonderful sticky sauce. I have a recipe for some seriously sticky finger goodness chicken wings, here. Although spicy, it’s not crazy burn your mouth spicy. I don’t feed my kids sriracha, but they do eat gochujang.
Quick pickled vegetables are one of the best things to serve with gochujang dishes. The high acidity level cuts through the spicy heat and immediately cools things off. Here, the quick pickled salad has celery, cucumber and green apple in it. All have sharp and fresh flavours and a study texture that can handle being placed in liquid for the “pickling” process. I used the celery tops and leaves in this recipe. At the last cookbook club session (read all about that here), I had the opportunity to try a salad made from the entire celery and I really liked it, not only for saving food waste, but for its flavour. I’ll definitely be adding more celery leaves to my salads in the future. Do you use celery leaves in any way?
Grilled gochujang chicken kebabs are ready in minutes and perfect for an easy dinner with rice and pickled vegetables.
1 hrPrep Time
10 minCook Time
1 hr, 10 Total Time
I’m fairly late to jump on the Cinco de Mayo bandwagon, but I think we can all agree that tacos rule the world so it’s an all board kind of situation. We eat Mexican inspired food regularly in this household, including tacos among other easy and delicious meals. And by regularly, I’d say weekly. Tacos are so easy to prep in advance which is why I love them (I can make dinner while the kids are napping and not pass out over the stove when dinnertime actually rolls around). They’re also easy for everyone to add their favourite sides to, which means perfect kids dinners as they can be as picky as they like as long as they eat the tortilla and the chicken. These Slow Cooker Chicken Tanga Tacos are no exception to taco awesomeness.
Tanga means pulled, so essentially it’s Pulled Chicken Tacos. However it may be labelled, it’s a great way to cook a whole chicken that the entire family will love. Here the chicken is slow cooked in tomatoes, onion, garlic and canned chipotle peppers in adobo sauce. If anyone’s adverse to spicy foods I’d recommend halving the amount of peppers. The canned peppers freeze well so pop the remainder into a freezer bag and keep for another use. If the peppers were removed entirely the dish would lose its taco essence, the subtle roasted flavours that linger in the background so I wouldn’t recommend leaving them out.
I used somewhat traditional sides for these tacos including sliced iceberg lettuce, chopped tomatoes (cherry tomatoes since one of my toddlers will only eat whole tiny tomatoes, seriously insert the eye roll emoji here), Mexican Crema, crumbled cheese, and cilantro leaves. I find the crema and cheese helps tame the level of spice which is nice when you’re serving kids as well. Love spice? You could probably do without either the creme or cheese. I ate one of these tacos this morning at 10:30am (quality control is serious my friends) and it was SO good.
The recipe makes a wholesome amount so lunch is good to go for the next day or you could reuse the chicken into bowl and pair with avocados, rice, beans, peppers for a new take on the chicken.
Slow Cooker Chicken Tanga Tacos are perfect for any night of the week and mostly hands off thanks to the slow cooker.
15 minPrep Time
3 hr, 30 Cook Time
3 hr, 45 Total Time
This recipe is a remake of the most delicious Lemongrass Chicken I’ve ever had. I was at my bestie’s family baby shower for her new baby, B, and her family made this amazing chicken to go with sticky rice. Now, I’m positive my ratios are off, but I immediately asked what was in the marinade for the chicken and ran off to write it down – pretty great social skills huh? No concern about catching up with everyone, but rather I race off to write-up a recipe. Sometimes I wonder how I get by in life, I’m truly awkward at the best of times.
My toddlers loved it, G was basically drooling over it,and I was desperate to go up multiple times for seconds, thirds, and so on for this chicken at the baby shower. Who cares about cake when there’s chicken this good? I guess I shouldn’t be surprised that everyone was goo-goo over the baby and I was all like “so that chicken …”. Food blogger at heart (insert eye roll emoji here). My understanding is that each family member makes this chicken, but everyone has their own spin on it since no measurements are ever done making , it just a bit different every time. My remake here is from one of the sisters that made it for the shower I attended. She listed her ingredients and I guessed at their measurements and added one or two so it’s not verbatim what we ate at the shower, but it’s close. We had the chicken barbecued at the shower, whereas I pan seared it at home. G does most of our barbecuing and he was traveling for work the night I made this dish and I wasn’t into lingering outside to BBQ chicken while the 3 kids were asleep inside.
The recipe could easily be doubled or tripled if need be. It is a terrific recipe for the grill and for large gatherings; I have big plans for it this summer. It’s the first full summer we’re in our new home and have BBQ so we’re under the mindset that if it’s nice and we can BBQ we will 😉 Another great chicken recipe is this one with chickpeas and arugula, you can find the full recipe here. It’s a perfect warm Spring night kind of meal, topped with delicious peppery arugula.
I served this chicken over rice noodles with lots of veg. Rice, rice noodles, vermicelli noodles, and even couscous would be delicious with this recipe. There’s no spiciness in this recipe. The chilies you see in the photo are garnish only. If you like spicy food either garnish with red Thai chilies or blend in one chili (seeds removed).
If you’re not familiar with cooking with lemongrass, here‘s a great tutorial on how to prep it. Note that you only need it roughly chopped for this recipe so don’t worry about crushing or grating it.
Lemongrass chicken for a show-stopping meat.
5 minPrep Time
15 minCook Time
20 minTotal Time
Hot wings never go out of style. Right? Hot wings are a treat that we enjoy a couple of times per year at home. This recipe however, may make it’s way into all things chicken. Savoury, a slow heat, with some sweetness from honey … all good factors in dinner.
Gochujang is a Korean hot pepper paste. It’s my personal favourite of the Asian hot pepper pastes I’m familiar with. If you have a hard time sourcing Gochujang, Sriracha is an fine substitute. Sriracha is a bit spicier so I’d recommend reducing the overall amount included in the recipe or increasing the amount of honey used.
3 lbs chicken wings
1/2 cup Gochujang (or any Asian pepper paste)
1/4 cup honey
2 tbsp rice wine vinegar
In a large glass or metal bowl whisk together Gochujang, honey and vinegar. Add chicken and toss until thoroughly coated. Chill for 3 hours or up to 2 days.
Preheat oven at 400° F. Place chicken and marinade on a large baking sheet. Bake for 30 minutes, flipping once halfway through.
Turn broiler to high and broil wings for 2-5 minutes until nicely browned.
Things have been a bit crazy lately. Mostly due to the requirement of daily naps from this baby bump. As I’m quickly approaching the third trimester my energy levels seem to be dropping more and more. Having toddler twins probably isn’t doing much for my quality of sleep either. Teething phase I’m totally ready to break up with you!
Bringing all of this to a point; one pan dinner. A completely satisfying and wholesome one pan dinner. The crispy skinned chicken, savoury potatoes and roasted vegetables make this dish a weeknight staple.
I served this meal with a side of Cucumber-Cilantro Yogurt to cut through some of the heat and help with the pregnancy heart burn. Mix together 1/2 cup Greek yogurt, 1/4 chopped cucumber, 1/4 cup chopped fresh cilantro, and 1 tbsp lemon juice. Season with salt and pepper.
Adapted from Bon Appetit
2 tbsp Harissa paste
6 tbsp olive oil
1 lbs chicken legs, drumsticks and thighs separated
1 lbs baby new potatoes, sliced into 1/4″ thick pieces
4 green onions, trimmed
2 large bell peppers, halved and deseeded
salt and pepper
Preheat oven to 425° F.
Mix Harissa paste and olive oil together in a small bowl.
Place potatoes, green onions, and peppers on a large baking sheet and toss with about 3/4 of the Harissa oil mixture. Nestle in chicken pieces and brush with remaining Harissa oil mixture.
Bake for 30 minutes, flipping the potatoes once.