This is a recipe that I have made time and time again. I first discovered it on the Skinnytaste blog and it was love at first bite! My boyfriend requests this all the time! Little does he know how healthy this soup is! That is one thing I love about recipes from the Skinnytaste blog. The author, Gina, finds creative ways to come up with healthy and delicious food. Chicken pot pie soup tastes just like a pot pie but without any of the crust. I am sure this will be as loved by you as it is by us 🙂
I was looking over my recipe photos tonight trying to decide what I wanted to post. I found the photo of Key West Grilled Chicken and although it is more of a summer recipe, it is so darn good I had to share this with you!! I found it on the Iowa Girl Eats blog. If you haven’t seen this blog you need to check it out. It is witty and funny and full of really good and healthy recipes.
I have never tasted so many amazing flavours all in one dish. It is spicy and sweet in all the right ways. The rice is amazing too. It also has a secret!! It is actually cauliflower shredded and sauteed!! Is that cool or what? It tasted like rice but with far less calories and healthy too!
Here is the recipe, if you still have decent weather and can BBQ, you have to try this!
Chicken adapted from AllRecipes.com
For the Key West Grilled Chicken:
1/4 cup soy sauce
1/4 cup honey
3 Tablespoons vegetable or canola oil
3 Tablespoons fresh lime juice (1-2 limes worth)
3 garlic cloves, crushed
1/2 jalapeno, seeded
4 chicken breasts
For the Mango Salsa:
1 mango, chopped
1/2 jalapeno, seeded & minced
2 green onions, sliced
1 garlic clove, minced
1/4 cup cilantro, chopped
juice of 1 lime
salt & pepper, to taste
For the Cilantro-Lime Cauliflower Rice:
6 cups shredded cauliflower (about 1 head)
4 teaspoons vegetable or canola oil
1-2 Tablespoons fresh lime juice
1/4 cup cilantro, chopped
- For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl. Place chicken breasts in a ziplock bag and pour mixture on top. Add jalapeno, squish to coat chicken in marinade, then refrigerate for 1 hour, or up to 8 hours. Grill chicken over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills.
- For the mango salsa: Combine all salsa ingredients in a bowl. Refrigerate until ready to use.
- For the cilantro-lime cauliflower rice: Shred cauliflower using the shredding blade on a food processor, or by hand with a flat or box grater. Heat vegetable oil in a large skillet over medium-high heat. Add cauliflower, season with salt, then saute until soft and just starting to turn golden brown, about 10 minutes. Turn off the heat, then add 1 Tablespoon lime juice and cilantro. Taste and add more lime juice if desired.
*Tip: To make all three components of this recipe you’ll need 1 bunch cilantro, 1 jalapeno, and 4 limes.
Do you ever have those nights when you get home from work and you are sooo exhausted but really hungry? It’s a night that calls for something quick and easy. Sometimes when people are that tired they feel like they have to resort to some kind of pre-packaged food (cough, cough). Well….I have an answer to those types of nights.
For years as a kid I hated salmon, actually any and all fish, especially tuna from the can. A handful of years ago, I was at a food festival and tried a sample of fresh salmon and was surprised, It was good! If you haven’t tried eating salmon since you were young, this is definitely the way to try it as an adult. It is so tender and the flavour is not fishy, just a mild taste to it. I usually buy it at Costco and just cut the whole thing into single servings, then freeze until ready to use.
I now present you with the easiest recipe you can possibly make on a crazy night! Hoisin Glazed Salmon! It literally takes 3 minutes to make the sauce, 8 minutes to marinade the salmon, (you can make your veggies of choice and pre-heat the oven while it marinades) and then 8 minutes in the oven, and….done!
Here is the supporting cast:
Up next the star of the show:
Yield: 4 Servings
- 2 tbsp hoisin sauce
- 2 tsp low sodium soy sauce
- 1/2 tsp dark sesame oil
- 4 (6 oz) skinless wild salmon fillets
- Cooking spray
- 1 tsp sesame seeds
- Lemon rind strips (optional)
1. Pre-heat oven to 400 degrees
2. Combine first three ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occaisionally.
3. Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400 degrees for 8 minutes or until fish flakes easily with a fork. Garnish with rind if desired.
I made the tastiest crock-pot meal a few nights ago. I found the recipe on the Chatelaine website through an email that I get daily from the magazine. The meat came out so tender and so flavourful. Having the cinnamon stick in the pot really adds to the taste. At the end of the recipe it says to crisp it up after pulling it out of the slow cooker. I actually did not do this and I liked it fine without. I served mine up with sliced avocado and greens dressed with a balsamic vinaigrette.
Here is the recipe (also, if you click on the title of the recipe it will link you to the recipe as posted on Chatelaine):
Preparation time 15 minutes
Cooking time 4 hours
Standing Time 10 minutes
Makes 6 Servings
- 1.5 kg boneless pork shoulder blade
- 1 tsp salt
- 1 tsp chili powder
- 1/4 tsp hot-red-chili flakes
- 1/8 tsp cumin
- 1 cinnamon stick
- 1 bay leaf
- 1 small onion, cut into 8 wedges
- 2 garlic cloves, thinly sliced
- Set slow cooker to high.
- Cut pork into 4-in. pieces. Combine salt with chili powder, chili flakes and cumin. Rub into meat until fully coated. Season with pepper. Arrange pork in 1 layer in slow cooker insert. Add cinnamon stick, bay leaf, onion and garlic. Cover with lid and cook for 4 hours.
- Remove pork to a cutting board and let cool slightly. Using a fork, pull the pork apart into bite-sized pieces. Spoon 2 tbsp. of drippings and cooked onions from slow cooker into a large non-stick frying pan set over medium-high. Add half of pork to hot pan and cook until edges are slightly crispy, 4 to 6 min. Repeat with remaining pork, adding additional drippings if needed.
If not using a slow cooker, preheat oven to 325F. Follow directions for coating of spice mixture as above. Arrange pork in the bottom of an ovenproof pot. Add cinnamon stick, bay leaf, onions and garlic. Cover pot and bake 4 hours. Continue with recipe.
We have a regular Friday tradtion in our home. Every Friday night we make pizza! Once in a while we will order delivery but our homemade pizzas are so good and so easy to make.
We buy our crusts pre-made, although I have made my own crust in the past. Making your own crust is actually pretty easy to do, but we enjoy the crusts that we buy from Costco. You can pick up a 4pk thin crust style there. I just keep them in the freezer until I am ready to use one.
Most of the time we put the same toppings on; pepperoni, hot pepper and pineapple. I have tried different variations in the past, the nice thing about making your own pizza is that you decide! I use whatever cheese we have in the fridge, sometimes I pick up pizza mozzerella.
If you want to make your own crust I would suggest you check out The Small Things Blog, there is a tasty and easy to follow recipe there.
Have a great weekend 🙂
- Pizza & Beyond! 15 Recipes for Pizza, Flatbread, and More – Recipe Roundup (thekitchn.com)
- Creepy Mini Pizzas (mix1051.cbslocal.com)
- Ice Cream Pizza (spoonful.com)