Chicken Thighs with Cilantro-Lime Rice

Valentines Day was Friday, birthday party on Saturday, as little as possible Sunday & Family Day Monday. The long weekend has disappeared & I have next to nothing to show for it! No blog posts, but lots of Family time.

Valentines was a fun evening. We made steak & shrimp with garlic mash & asparagus with stuffed mushrooms as an appetizer. For dessert we had fresh fruit, 2 bite brownies & a white chocolate sauce……it was all so delicious, even though I accidentally overcooked the brownies (not that the kids cared lol).

On Saturday we had 7 girls watching a movie, playing & eating lots of pizza & popcorn! We made the pizza from scratch & I am so glad we did. I just love homemade pizza so much more than frozen pizza. My dough recipe is for the breadmaker, but since my breadmaker died I have been making it with my Kitchenaid mixer. I tripled the recipe & made 6 crusts, but we only used 5, so the last one got put in the freezer until later this week when I will either make more pizza or some garlic cheesy bread! (Stay tuned for that post!)

When making this delightfully delicious dish, you will need a frying pan/skillet that you can use over a high heat. The best type would be either cast iron or stainless steel. I used a 12″ non stick stainless steel skillet which worked marvelously, especially for searing the chicken.

Having a great garlic press is a must in every kitchen. I also just invested in this garlic peeler. It is so easy to use & so much easier than struggling to peel your garlic cloves. You put in your garlic cloves & roll it on the counter, voila, you have peeled garlic!

Here is the recipe. It is so delicious & really easy to make

Chicken Thighs with Cilantro-Lime Rice

Serves: 4 Calories: 459

  • 1 tbsp Olive Oil
  • 4 Chicken Thighs
  • Salt & Pepper – to taste
  • 2 cups Chicken OR Vegetable Broth
  • 1 cup Jasmine Rice
  • 1 (15oz) can Black Beans – rinsed & drained
  • 1/4 – 1/2 cup Fresh Cilantro – chopped
  • 1/4 tsp Salt
  • 4 cloves Garlic – minced
  • 2 tbsp Lime Juice
  • 1/2 cup Water

Heat a large skillet on medium-high heat until hot & add olive oil

Season skin side of chicken thighs & sear them on a high-medium heat, skin side down for 5 minutes until the skin turns golden brown

Turn chicken thighs to the other side & sear for 2 more minutes. Remove & set aside

Add broth, water & uncooked rice, 1/4 tsp salt & minced garlic to the skillet & bring to a boil

Mix well, put chicken thighs on top, making wells for them in the rice

Reduce heat to low, cover with lid & simmer for 15-20 minutes, until the rice & the chicken are cooked through

Remove the chicken from the skillet, mix 1 tbsp lime juice, black beans & cilantro into the cooked rice, taste, add more salt or lime juice to taste & serve

Enjoy!

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Homemade Sushi

Everyone who has a birthday in our home gets to choose their meals for the day. Today, my little girl turned 9 years old! I don’t really remember what life was like without kids, the days, months & years have just turned into a big blur! This morning she had requested breakfast sandwiches. We make sausage & egg muffins & they are so delicious & have a lot less fat than the ones you can buy from fast food restaurants. Toasted English muffin with a sausage patty (I like to get the box from Costco as they are already cooked), an egg cooked in a ring & a slice of cheese. In the past I used the breakfast sandwich maker from Pampered Chef, but as there are 6 of us, cooking one at a time in the microwave is very time consuming. Now, I use my double burner Non Stick Griddle as I can fit all the sausage & eggs at the same time. It makes my breakfast sandwich cooking time very fast indeed!

For dinner she requested sushi. I am most definitely not a master sushi maker, but I get by. If you want to learn, I found that the best way to start learning was to invest a few dollars into sushi mats. One thing I figured out (after lots of trial & error) is to put the sushi mat into a Ziploc bag

I cut my vegetables into thin slices & cooked my sushi rice in my rice cooker (because let’s face it, it is so much easier than on the stove hahaha) I also prepped my seafood. I used smoked salmon, crab sticks, & shrimp to go along with my avocado, cucumber & julienned carrot.

One of the things I have learned is to wet your hands while handling the rice & spreading it on the seaweed wrapper & also to wet the knife that you use to cut the roll into pieces.

Roll it up tightly using your hands & the sushi mat & cut into pieces

She got a jumbo muffin for her ‘cake’ this year. That thing was huge! Hopefully she had a great day with all her Valentine celebrations at school. Talking about Valentines, what plans do you have for tomorrow?

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Roasted Red Pepper & Walnut Dip

Over the past few years I have discovered a hidden treasure trove, Pampered Chef.ca. It has been a great inspiration to new recipes & meal ideas. Today’s recipe comes from their website & is so delicious. It is also a great alternative dip for veggies, crackers or flat bread. I am personally not a fan of hummus, although I make it every couple of weeks for my husband.

If you have a blender that is strong enough to grind & make a nice smooth hummus, then you will be able to make this. My blender died over the summer & so I was beyond excited when I found out in August that Pampered Chef’s new product would be a blender! I was even more excited when I found out all the different things that I could do with it. Soups, sauces & jams were the ones I was most excited about, but my kids love me to make them smoothies, & ask for one every day!

My Deluxe Cooking Blender. It even fits under my cupboards!!!

Without further ado, here is the recipe

Roasted Red Pepper & Walnut Dip

  • 1 jar (16oz) Roasted Red Peppers – drained
  • 1 1/2 cups Roasted Walnuts – shelled
  • 2 cloves Garlic – peeled
  • 2 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tbsp Honey
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Red Pepper Flakes

Place all the ingredients, in order, in your blender & grind together until the dip reaches a smooth texture.

Serve with raw vegetables, grilled flat breads or crackers

Enjoy!

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Recap, Reboot & Mango Chicken Curry

It has been so long since I posted anything on here, but I am really needing to get back at it, so here we go, no time like the present!

Lots has happened since I last posted. We moved from Yellowknife to Edmonton & then up to the Grande Prairie area for work. We have been up here now for coming up to 4 years, oh how time has flown. The kids are now so much bigger that we got a new family picture done last Thanksgiving.

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Honestly, we are very blessed. The kids will eat most dishes I put on the table & don’t refuse to eat much. I will continue my blog much the same as before, showcasing the food I make with recipes & some videos even. I started my own Pampered Chef business as a consultant coming up for 3 years ago & am loving the new vamp to the tools in my kitchen. That being said, it is now time to reboot & document my culinary journey with my family

Today I made Mango Chicken Curry. It was delicious. The chicken was so tender & the curry masked some of the onion & tomato flavour (2 of my kids were pleased about that) This is definitely a  recipe I will make again. It was fast & simple & the rice cooker took care of the basmati rice!

I like to use Sharwoods mango chutney & Pataks curry paste, but I am sure any brand would work just as well.

The serving size was a little off, I served 6 of us (including 2 little kids) & we still had leftovers

Here is the recipe:

Mango Chicken Curry

Serves: 4          Calories: 246

  • 2 tsp Butter
  • 1 Onion – chopped
  • 2 cloves Garlic – minced
  • 1 1/2 lb Chicken Breast – cut into bite-sized pieces
  • 2 tbsp Mild Curry Paste
  • 1/3 cup Mango Chutney
  • 1 (14oz) can Diced Tomatoes

Melt butter in a large skillet over a medium heat & add onions & garlic. Saute until translucent

Add chicken & cook for 30 seconds while stirring

Add curry paste, stirring until chicken is well coated. Add chutney & tomatoes & cook until chicken us cooked through, about 10 minutes

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Shepherds Pie & Freezer Meals

This evening I made freezer meals in my favourite way. I made Shepherds Pie for dinner & made 4 extra for my freezer. I find that it takes way less time to make freezer meals when you just make extra of the dish you are already making. It took me an hour from start to finish to make it all & now I have 4 meals that I don’t have to make over the next few months!

Another bonus is the price; $1.50 per meal!

Tomorrow I am making Pizza Casserole the same way & am looking forward to having meals ready for those crazy days.

School starts up again in a week & as we moved Rhys is going to a new school & Anwyn gets to stay home with me for a year. She spent last year in Preschool, but here in Yellowknife the cut off dates for school are different & so she has to wait an extra year to go to Kindergarten. I will do some ‘school’ with her at home this year & hopefully we will be able to spend some quality time together while Rhys is at school.

Spaghetti Bolognaise & Freezer Meals

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