Tag Archives: garlic

Italian Skillet Chicken with Tomatoes and Mushrooms

We eat a ton of chicken in our house, so it’s always great to find an awesome new recipe. This one is super tasty and only takes 30 minutes to prepare.

In this recipe, make sure you pound the chicken thin so that it cooks quickly. I did not drudge my chicken in flour. I just seasoned with salt, pepper and oregano and browned it in olive oil. I also did not use the white wine. I replaced with chicken broth.

Add the spinach! This recipe suggests it as optional….but get it in there! It adds great colour plus it’s good for you.

I served my chicken with a masked sweet potato, but you can certainly serve this with orzo, rice, spaghetti or crusty bread.

I found this recipe on Pinterest which lead me to the website themediterraneandish.com.


4 large chicken breasts (pound to 1/4-inch thin)
1 Tbsp dried oregano, divided
1 tsp salt, divided
1 tsp black pepper, divided
1/2 cup all-purpose flour, more for later
Extra virgin olive oil
8 oz mushrooms, cleaned, trimmed and sliced
14 oz grape tomatoes, halved
2 Tbsp chopped fresh garlic
1/2 cup white wine (I used chicken broth)
1 Tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
3/4 cup chicken broth
Handful baby spinach (optional)

1. Pat chicken dry. Season on both sides with 1/2 Tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken with the flour;dust off excess. Set aside briefly.
2. Heat 2 Tbsp olive oil in a large cast iron skillet with a lid. Brown the chicken on both sides (3 minutes or so). Transfer the chicken to a plate for now. (I put my chicken in a 9×13 casserole dish and continued baking it in a 375F oven)
3. In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high heat (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 Tbsp oregano, 1/2 tsp salt and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
4. Now add the white wine (or chicken broth), cook briefly to reduce just a little;then add the lemon juice and chicken broth.
5. Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F. (I kept my chicken in the oven cooking while the sauce reduced. I then poured the sauce over the chicken and served)
6. If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread.


Sautéed Garlic and Parmesan Mushrooms

I made these fabulous mushrooms as a side to our New Year’s Eve dinner. They went beautifully with my husband’s steak and my salmon. We saved a few (it was hard to do, since I could have devoured them all) for my husband’s omelet in the morning. He said they were so good with eggs.

I found this recipe on Pinterest which brought me to a wonderful website jocooks.com. Check it out! So many other great recipes!

I didn’t use the whole 1/4 cup of Parmesan. I sprinkled 2 pinches of freshly grated Parmesan on mine. I also used cremini mushrooms instead of white.


Prep time: 5 mins
Cook time: 8 mins

1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic, minced
10 oz white mushrooms, cleaned and sliced
Salt and pepper to taste
1/4 cup freshly grated Parmesan
Parsley for garnish

1. Heat the olive oil and butter in a skillet over medium to high heat. Add garlic and mushrooms to skillet and sauté for about 5 minutes, stirring occasionally making sure the mushrooms cook on both sides. Season with salt and pepper.
2. When the mushrooms are done to your likeness, I like mine a little more done so I sauté mine for more like 7 to 8 minutes, remove from heat, sprinkle with the Parmasen cheese and parsley.
3. Serve warm.

One Pan Honey Garlic Chicken with Potatoes and Broccoli

This recipe is super fast and easy.  I like this recipe for the busy nights that are filled with the kid’s activities.  Plus the kids gobble it up! (However, except for the broccoli but, I always have the option of fresh cut veggies on the side) To make this recipe even faster to prepare…pre-make the sauce in the morning.

I cut my baby potatoes into quarters. Depending on size, I also just halved them. I flattened my chicken by pounding it with a rolling pin. It ensures a thoroughly cooked chicken breast. Make sure to read the whole recipe! You add the broccoli in the last 10 minutes of baking.

I like this idea of one pan cooking too! It makes for easy clean up!

I found this recipe on Pinterest. It lead me to the website damndelicious.net.


3 Tablespoons olive oil, divided
2 Tablespoons unsalted butter, melted
2 Tablespoons honey
2 Tablespoons brown sugar
1 Tablespoon Dijon mustard
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper, to taste
16 ounces baby red potatoes, halved*
4 boneless skinless chicken breasts, pounded flat
24 ounces broccoli florets*
2 Tablespoons chopped fresh parsley leaves

*24 ounces broccoli florets is equal to about 5 cups
*Cooking time will vary depending on the size and thickness of the potatoes

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray
2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon mustard, garlic, oregano and basil;season with salt and pepper, to taste. Set aside.
3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. stir in broccoli during the last 10 minutes of cooking time. Broil for 2-3 minutes, or until caramelized and slighty charred.
5. Serve immediately, garnished with parsley, if desired.

Simple Kale Salad with Lemon Dressing

If you like kale…you’ll love this recipe. This salad makes a great base for your favourite toppings. I added grilled chicken, but you can add salmon, avocados, nuts, dried fruits or shaved Parmesan.

I massaged the dressing into the kale for about 1-2 minutes. I don’t mind the texture of kale but massaging it does make it softer. Also, the dressing gets really mixed in.


10 oz raw kale, ribs removed and discarded
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
3 garlic cloves, minced
Salt and pepper to taste

1. In a small bowl mix together the oil, lemon juice and garlic. Pour over the kale and with clean hands start massaging the dressing into the kale. Taste the salad and add salt and pepper and continue to massage again. Taste again and adjust seasoning accordingly.
2. Serve as a side to dinner or have as a lunch.
3. Refrigerate leftovers in an airtight container for up to 4 days.

Real Chinese All Purpose Stir Fry Sauce

This stir fry sauce is amazing. It is super easy and so good! This recipe makes 1 1/2 cups sauce, which is enough for about 12 servings. You can store this sauce in your fridge and use when needed. Make sure to give it a good shake before use.

I used this recipe on vegetables. You can also use it on stir fried noodles. Add some extra water if using dried noodles since they absorb more liquids than fresh noodles.

To make this recipe vegan, substitute the oyster sauce with hoisin sauce.

This recipe is good in the fridge for up to four weeks.

I took this recipe from http://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/


1/4 cup light soy sauce
1/4 cup dark soy sauce
1/2 cup oyster sauce (sub with hoisin for vegan)
1/4 cup chinese wine (or sherry)
1/4 cup cornstarch/cornflour
1 Tbsp sugar
2 Tbsp sesame oil
1 Tbsp ground white pepper

1. Combine ingrdients in a jar and shake to combine. Store in fridge and shake before use.

To Use:

1. Heat 2 Tbsp oil in wok over high heat.
2. Add your choice of base flavourings – fry for 10 seconds or so to infuse oil (Base flavourings can be: Garlic, Ginger OR Fresh Chilies, minced or finely sliced)
3. Add stir fry ingredients in order of time to cook (starting with ingredients that take longest to cook), leaving leafy greens, like the leaves of bok choy, until when you add the sauce (otherwise they will wilt and overcook)
4. Add noodles (if using), sauce and water, your choice of Additional Flavourings (see below) and any leafy greens.
5. Gently toss to combine and to let the sauce cook for around 1 minute. The sauce will become a thick, glossy sauce that coats your stir fry.
6. Serve immediately

Additional Flavouring Suggestions:

1. Sriracha, Chili Bean Paste or other spicy addition
2. Sweet chili sauce
3. Substitute the water with pineapple or arange juice
4. Rice Vinegar – for touch of tartness
5. Fresh cilantro/coriander leaves, or thai basil – for freshness
6. Garlic or ordinary chives – chopped
7. Pinch of Chinese five spice powder


Asian Salmon in Foil

Tired of your plain salmon?  You HAVE to make this recipe!  It’s super easy and full of flavour.

I served my salmon on a bed of mixed greens tossed in Oriental Sesame Dressing

I made this recipe for a friend of mine who is gluten-free. The only ingredient I changed was the soy sauce.  I used gluten-free soy sauce.

I took this recipe from Pinterest.  The original recipe is from Damn Delicious. http://damndelicious.net/2014/12/19/asian-salmon-foil/


1/4 cup honey
3 cloves garlic, minced
2 tablespoons reduced sodium soy sauce (or gluten-free soy sauce)
1 tablespoon seasoned rice vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional
Freshly ground black pepper, to taste
2 pounds salmon
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

1. Preheat oven to 375F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
2. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil.
3. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
4. Place into oven until cooked through, about 15-20 minutes. (Baking time may need to be adjusted depending on the thickness of the salmon) Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.

Teriyaki Chicken Burgers

This burger is awesome!  This recipe is taken from one of my favorite cookbooks “The Complete Light Kitchen” by Rose Reisman.  I used ground turkey instead of chicken on my first try of this recipe and it was fabulous!  I served my burgers with the extra teriyaki sauce and grilled pineapples.  Since we were at the cottage when I made this burger, we decided to also serve french fries from the local chip truck Rolly’s Homemade Fries.

teriyaki turkey burger

1/3 cup brown sugar, packed
3 Tbsp low-sodium soy sauce
1 Tbsp water
3 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp cornstarch
1 1/2 tsp crushed fresh garlic
1 1/2 tsp minced fresh ginger

1 lb ground chicken breast
1 egg
1/3 cup dry seasoned breadcumbs
3 Tbsp finely chopped green onion

2 tsp sesame seeds, toasted
3 Tbsp chopped cilantro or parsley

1. To make the teriyaki sauce, whisk the sugar, soy sauce, water, vinegar, oil, cornstarch, garlic and ginger in a small skillet. Simmer for 3 minutes or just until thickened.
2. Place 3 Tbsp of the teriyaki sauce in a bowl and add the chicken, egg, breadcrumbs and green onion. Mix well. Form into 5 patties.
3. Spray a grill or non-stick skillet with cooking oil and heat to high. Cook the patties for about 6 minutes per side or until no longer pink in the centre.
4. Serve with the remaining sauce and garnish with sesame seeds and cilantro.

Chicken Meatloaf Layered with Monterey Jack Cheese and Roasted Red Pepper

This is not a boring old meatloaf recipe! The flavour combinations in this loaf are so delicious!

I took this recipe from one of my favourite cookbooks “The Best of Rose Reisman” by Rose Reisman.

I love a recipe that I can throw together in the morning to bake later that evening. It can also be made ahead, up to a day in advance.  Reheat in a 300F oven for 15 minutes.

Rose Reisman also states in her cookbook to try mini meatloaves by using either a muffin cup mould or mini loaf pan. Divide mixture into 12 servings.


1 1/2 lb (750 g) ground chicken
1/2 cup (125 ml) seasoned dry breadcrumbs
1 1/2 tsp (7.5 ml) finely chopped garlic
1 large egg
1/4 cup (60 ml) finely chopped yellow onion
1/4 cup (60 ml) ketchup
1/2 tsp (2.5 ml) dried basil
pinch of salt and pepper
1/3 cup (80 ml) finely diced green onions
2 oz (60 g) roasted red pepper, chopped (about 1/2 red bell pepper, roasted)
1/4 cup (60 ml) diced rehydrated sun-dried tomatoes
1/2 cup (125 ml) shredded Monterey Jack cheese or white aged cheddar (2 1/4 oz/65 g)
2 Tbsp (30 ml) grated Parmesan cheese (1/2 oz/15 g)

1. Preheat oven to 375F (190C). Line the bottom and sides of a 9×5-inch (2 L) loaf pan with foil or parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, garlic, egg, onion, ketchup, dried basil and salt and pepper until well mixed. Pat half the chicken mixture into the prepared loaf pan. Sprinkle with the green onions, red pepper, and sun-dried tomatoes. Mix the Monterey Jack and Parmesan cheese and add all but 2 Tbsp (30 ml) of the cheese mixture to the loaf. Pat the remaining chicken mixture over the filling. Bake for 40 minutes or until the interior temperature reaches 165F (74C). Sprinkle with the remaining cheese and bake for 2 minutes or until the cheese melts. Let stand for 10 minutes, then slice and serve.

Nutritional Information per serving:
Calories 280
Carbohydrates 13 g
Fibre 1.8 g
Protein 22 g
Total fat 14.3 g
Saturated fat 4.9 g
Cholesterol 130 mg
Sodium 420 mg


Baked Honey Garlic Chicken

My sister-in-law made this recipe and loved it!  She shared it on Pinterest with me and now it is one of our favorites as well. So quick and easy. The original recipe can be found on http://www.damndelicious.net.


1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
1 cup Panko

1/3 cup honey, or more, to taste
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Sriracha, optional
1 tablespoon cornstarch
2 green onions, thinly sliced
2 teaspoons sesame seeds

1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
3. Add chicken to prepared baking dish. Place in oven and bake until golden brown and crisp, about 15 to 20 minutes.
4. In a medium saucepan over medium high heat, combine honey, garlic, soy sauce, and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. stir in chicken and gently toss to combine.
5. Serve immediatley, garnished with green onions and sesame seed, if desired.
YIELD – 4 servings

Lime Grilled Chicken

This chicken is so easy to throw together.  Perfect for the BBQ.  I love this chicken paired with Santa Fe Salad. I found this recipe in The Best of Bridge – The Best of the Best and more.


1/2 cup fresh lime juice (2 large limes)
1/4 cup vegetable oil
2 Tbsp honey
1 tsp thyme
1 tsp rosemary
1 garlic clove, crushed
2 whole chicken breasts, skinned, boned and halved

In a bowl combine all ingredients, except chicken, whisking until well blended. Marinate chicken breasts in lime mixture 1-2 hours. Broil or grill approximately 4 minutes per side, until chicken is cooked through. Baste during cooking. Serves 4.