It’s almost Christmas! The house abounds with cookies, chocolate, wine and treats. Time for a mini detox and lots of salads and greens leading up to Christmas Day and New Year’s. Whipped up this salad today and the chicken and roasted peppers are really the stars. The recipe for the roasted peppers can be found on my blog here. The balsamic glaze at the end really makes the dish. You can find it at any grocery store or specialty food shop. I add it to salads or over cheese on a cheese board. If you have time on your hands here is a great recipe for how to make it at home from the Pioneer Woman. I have also added toasted pine nuts and asiago or parmesean cheese to this salad to fancy it up for guests too. Recipe below serves two.
balsamic chicken salad
2 big handfuls salad greens
2 roasted peppers (hint: recipe here)
2 chicken breasts
salt and pepper to taste
herbamare (can be found here)
half of a lemon
2 tbsp balsamic vinegar
balsamic glaze for drizzling on plate
Preheat your oven to 375 degrees. Coat chicken breasts with a little olive oil and season each side with salt, pepper and herbamare. Roast in oven (I use my cast iron pan) 10 to 15 minutes a side until browned. Pour the balsamic vinegar over the chicken when you flip it halfway during cooking. Remove chicken from oven to cutting board and let cool. Divide greens onto two plates. Dress the greens with a tiny drizzle of olive oil and the juice of half a lemon. Top with roasted pepper pieces. Slice the chicken and add to salad plates. Drizzle balsamic glaze over the chicken and dig in!
Almost ten years ago I backpacked through Morocco with my best, Laura and this week I was craving something warming and exotic. This crispy chicken takes only 45 minutes to roast in the oven, thanks to being flattened. The spice rub is sweet and savory and reminds me of all the tagine meals we devoured with our twenty-something-wonder in North Africa. As I get ready to start feeding our baby boy something other than milk this winter, I get excited at the journey I will get to show him through food in the years to come. Um, perhaps I will start with some sweet potato or mashed avocado first! Enjoy this chicken dish, one of the best parts is the crispy skin. I love to pair it with a simple green salad or cous cous or quinoa with lots of tomatoes and cucumbers and mint. Preserved lemons on the side are lovely too, but not at all necessary.
crispy flattened chicken + moroccan spices
1 whole chicken
1 heaping tsp each of the following:
In addition to:
pinch red pepper flakes
sea salt and fresh ground black pepper to taste
generous drizzle olive oil
Preheat oven to 400 degrees. Combine spices in a small bowl. Using kitchen scissors or a pointed serrated knife slice top of chicken (breasts) in half and flatten the chicken. This saves so much cooking time. Pat the chicken dry with paper towel. Using your hands rub the spices over both sides of the chicken and even under the skin if you can manage. Drizzle with olive oil and roast in a cast iron pan for 45 minutes or until crispy and brown. Let rest a few minutes before diving in. The skin is amazing and so crispy and chicken always moist from the quick cooking time. Enjoy!
Hello summer. It’s been a month since my last post and one month into being a mama! Oscar joined our family in June and my heart feels like it will burst every morning he wakes and smiles at me. What I have learned so far…cooking with a newborn? Challenging. Blogging with a newborn the first few weeks? Nearly impossible! I’m thrilled to be back online and sharing this recipe. The yogurt and curry marinade makes for juicy and flavourful chicken. Been loving this with rice or a green salad. Recipe feeds four and makes so much marinade you could easily add extra chicken and feed six.
tandoori inspired bbq chicken
6 chicken thighs + 2 chicken breasts (or any combination, I used boneless thighs and bone-in breasts)
5 tbsp full fat plain yogurt
2 tbsp curry powder
pinch red pepper flakes
salt and pepper
juice of half a lemon
2 cloves garlic roughly chopped
1 tbsp ketchup (for the sugar!)
Combine all ingredients. Marinate the chicken for a minimum of 4 hours. Heat BBQ and remove most of the marinade from the chicken. We love our Weber Q1200 for its cast iron grates and portability. Grill turning once until fully cooked. Enjoy!
This is my go-to salad this summer. So simple and so good. The bitter arugula plays so well off the sweet pear, salty parmesean, walnuts and lemony dressing. I will often toss this all in a big white bowl and it gets nibbled on before a meal and polished off at the end. This is how salads should taste to me, hearty, satisfying with every mouthful leaving you wanting another. Salad pairs well with any grilled meats, or as a standalone lunch with a poached egg on top too. Hope you love it as much as I do.
arugula pear walnut parmesean salad
Ingredients for the lemon dressing:
4 tbsp olive oil
juice of one lemon
1 and 1/2 tbsp honey
1/2 tsp dijon mustard
salt and pepper to taste
Ingredients for the salad:
2 large handfuls baby arugula
1/3 cup chopped walnuts
parmesean peels (use a potato peeler) to taste (I like A LOT)
1 small ripe pear cut into slivers
Whisk the dressing together. Mix the salad ingredients. Toss and serve. Bonus points! Dressing can be added 30 minutes before serving with no fear of wilting. Recipe serves two as a main, or four as a side.