Curried Chicken Wraps

Curried Chicken Wraps

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Curried Chicken Wraps

Ingredients
  • 1 lb boneless, skinless chicken thighs, cut into small cubes
  • ½ tsp coconut oil
  • Salt & Pepper to taste
  • ½ tsp garlic granules
  • 2 sticks celery, chopped small
  • ½ apple, cored and chopped small
  • 1/3 English cucumber, chopped small
  • ½ small red onion, finely chopped
  • 1/3 c raisins
  • ¼ c shredded coconut
  • Handful of cilantro, roughly chopped

    Wrap Dressing

  • ¾ c plain yogurt
  • 2 – 3 generous tsp curry paste or powder (use as much or as little as you like – to your taste)
  • ½ tsp salt
  • Juice of ½ a lime
  • 1 tbsp honey or maple syrup (a little more if you like)

    Salad Dressing

  • ¼ c olive oil
  • Juice of half a lime
  • 1 tsp honey
  • 4 large tortilla wraps
  • 5 c mixed salad greens (1 c to dress the wraps, 4 c for side salads)
  • ½ c cherry tomatoes, halved
  • ½ c pea sprouts (any sprout will do!)

Step by Step Instructions

Step 1

Melt coconut oil in a heavy skillet over medium heat. When the pan is hot, add the cubed chicken. Sprinkle with salt, pepper, and garlic granules and sauté until cooked through and nicely browned (about 10 minutes).

Step 2

While the chicken is cooking add yogurt, lime juice, salt, curry paste/powder, and honey/maple syrup to a large bowl, and whisk until well combined. Add cilantro, coconut, raisins, apple, cucumber, celery, and onion – mix to combine and set aside.

Step 3

When chicken is cooked through remove it to a plate and let it cool for about 10 minutes. While chicken is cooling, prepare your salad dressing: whisk together olive oil, juice of half a lime, and honey in a small jar with a tight fitting lid. Set aside.

When the chicken has cooled add it to the curry mixture and mix well.

Step 4

Spread 4 tortilla wraps on the counter. Make a line of greens (just a little) down the center of each wrap. Add a couple of spoonfuls of curried chicken on top of the greens (not too much as the filling will ooze out of the wrap!). Pull one side of the wrap overtop and fold the side edges over, then roll the wrap closed. Cut each wrap in half (optional – you can serve them whole).

Step 5

Place about a cup of salad greens on one side of each of 4 plates. Scatter cherry tomatoes over the greens and top with a smattering of pea sprouts. Give the salad dressing a good shake and drizzle a little dressing over each salad. Place one wrap on each plate and serve.  And… get the napkins ready – this wonderfully flavorful dinner is delicious and can be very messy!

Roasted Veggie, Chicken, & Mango Quesadillas with Avocado & Black Beans

Roasted Veggie, Chicken, & Mango Quesadillas with Avocado & Black Beans

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Roasted Veggie, Chicken, & Mango Quesadillas
with Avocado & Black Beans​

Ingredients

Roasted Veggies:

  •  1 large Red Pepper, sliced
  • 1 large Yellow or Orange Pepper, sliced
  • 1 large Yam, cut into 1/4″ rounds
  • 1 medium Onion, sliced
  • 1/2 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp chili powder
  • Olive Oil
  • Salt and PepperAvocado & Black Beans:
  • 1 – 398 ml tin black beans
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • ½ – 1 tsp Chili Flakes
  • Salt and Pepper
  • 2 medium Avocado, (ripe) cubed
  • Juice of ½ LemonChicken
  • 6 Chicken Thighs (boneless, skinless), cubed
  • ½ tsp Coconut Oil
  • ½ tsp Chili Flakes
  • 1 tsp Garlic Granules
  • Salt & PepperEverything Else
  • 4 large tortilla wraps
  • 6 Pieces Dried Mango in thin slices
  • ½ cup Sour Cream
  • ½ cup Havarti (or Jack) Cheese (grated)
  • 4 c salad greens
  • 1/2 c cherry tomatoes, halved
  • 1/3 c English Cucumber, cubed
  • Olive Oil and Vinegar to drizzle over salads

 

Step by Step Instructions

Step 1

Preheat oven to 395°.

Peel and slice yam into ¼ inch rounds. Place in a large bowl. Cut peppers and onion in thin slices and add to bowl. Drizzle olive oil over veggies, add spices, and mix well. Scatter veggies in a single layer over parchment lined baking sheet (you will likely need two) and roast for half an hour.

Step 2

While the veggies are roasting, cut chicken thighs into small cubes and melt coconut oil in heavy skillet over medium heat. Add chicken and spices and sauté until chicken is cooked through.

While chicken is cooking, mix avocado and beans. Mash avocado until fairly smooth. Add lemon juice and spices and stir well. Add beans and mix until well combined. Set aside.

Step 3

Grate cheese and slice mango (use scissors to cut the mango into strips make this task super easy!) – set aside.

When veggies are done remove them from the oven, set aside, and lower the heat to 350°

Set the tortilla wraps in a row on the counter. Spread avocado and bean on one half of each tortilla, and sour cream on the other side.  

Step 4

Place a layer of roasted veggies over the avocado and beans, then scatter the chicken, mango, and havarti over the avocado/bean side of the tortilla. Fold the sour cream side of the tortilla over the chicken and avocado side to close it.

Place tortillas on the same parchment lined baking sheets you used for the veggies, and pop them into the oven for 5 minutes, then reset the oven to low broil and brown the tortillas – about 2 min. Keep a close eye on them. Depending on your oven, they may burn quickly!

Remove tortillas from oven, cut into quarters, and serve with fresh salad greens drizzled with oil and vinegar.

Pancetta, Salami, Onion & Basil Baked Naan

Pancetta, Salami, Onion & Basil Baked Naan

Servings

Four

Ready In:

less than 45 minutes

Good For:

Dinner

Pancetta, Salami, Onion & Basil Baked Naan

Ingredients
  • 1/2 lb Pancetta, sliced and cut into cubes  – or 6 slices thick bacon sliced into bits

  • 2 dry Salami or Pepperoni Sticks cut into
    thin slices (we used Lemon Fennel Dry Salami, but you can use any kind you like!)

  • 3 small Onions, thinly sliced

  • 2 tsp Butter

  • 1 c fresh Spinach Leaves (12 leaves or so)

  • 12 fresh Basil Leaves, chiffonade

  • 1 cup grated mozzarella cheese

  • Fresh grated Parmesan or Asiago to
    garnish (optional)

  • 4 tbsp Sundried Tomato Pesto

  • 4 pieces Naan Bread

  • 4 c fresh salad greens
  • 1/4 c cucumber, cubed 
  • 1/2 c cherry tomatoes, halved
  • olive oil & balsamic to dress salad 

Step by Step Instructions

Step 1

Heat oven to 350°.

In a heavy pan sauté pancetta (or bacon) until just crispy and remove to paper lined plate to drain. Set aside. Sauté onions in butter over medium high heat until caramelized – about 10 min. Set aside.

Step 2

Line two sheet pans with parchment paper and place two Naan Breads on each pan. Spread 1 tbsp sundried tomato pesto (more if you like!) evenly over each piece of Naan Bread. Place four leaves of spinach on each Naan Bread, and sprinkle a smattering of the grated mozzarella over the spinach. Next scatter pancetta, onions, and sliced salami over the spinach and cheese and distribute the rest of the grated mozzarella evenly over the 4 Naan Bread.

Step 3

Pop both pans into the oven and bake for about 10 minutes, until cheese is melted and starting to brown.

While the naans are in the oven, put together a simple green salad to serve along side with the greens, cherry tomatoes, and cucumber. Drizzle the salad with olive oil and balsamic and when the naans are done to your liking – serve and enjoy!

Beef & Bean Sriracha Lime Lettuce Wraps

Beef & Bean Sriracha Lime Lettuce Wraps

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Beef & Bean Sriracha Lime Lettuce Wraps

Ingredients
  • 1 ¼ lbs ground beef

  • ½ tin (398ml) black beans

  • ½ tsp salt

  • 10 cracks fresh black pepper

  • Sprinkle of garlic granules

  • Drizzle of Sriracha

  • 8 Romaine heart leaves (medium sized)

  • 1 bag chili lime nacho or potato chips

    Veggies

  • ½ yellow pepper, cubed (small)

  • ½ onion, cubed (small)

  • 1/3 English cucumber, cubed (small)

  • ¼ small cabbage, thinly sliced or shredded

  • ½ c cherry tomatoes, quartered

  • ½ c cilantro, roughly chopped

    Sriracha Lime Sauce

  • ½ c mayonnaise

  • Juice from ½ lime

  • 1 tsp sriracha

  • ½ tsp garlic granules

  • ¼ tsp salt

  • 5 cracks fresh black pepper

     

Step by Step Instructions

Step 1

Prepare all vegetables (except Romaine) as noted above, place them into a large bowl and mix well.

Place beef into a heavy skillet over medium heat with salt, pepper, garlic granules, a drizzle of Sriracha and sauté until cooked through. Add the beans when the beef is almost done.

When the beef and beans are done tilt the pan and push the beef to the high side of the pan to let any excess fat drain away. Let it sit for about 5 minutes to drain.

Step 2

While the beef drains prepare the sauce. Put the mayo, salt, pepper, lime juice, garlic granules, and Sriracha into a small bowl and whisk together until smooth then set aside.

Step 3

When the beef has drained add it to the vegetables and mix well. Place two Romaine leaves on each of 4 plates. Fill them with beef and veggie mixture, drizzle with Sriracha Lime sauce and serve potato or nacho chips on the side – Now sit down and enjoy this quick and easy weekend dinner!

Burger Night!

Burger Night!

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Burger Night!

Ingredients
  • 1 ¼ lbs ground beef
  • ½ onion, sliced into wheels
  • 1 egg
  • 1 tsp garlic granules
  • 1 tsp paprika
  • Salt & Pepper to taste
  • 4 slices of cheese (any kind you like)
  • Lettuce to garnish burger buns
  • 1 tomato, sliced
  • 4 burger buns
  • Your choice of burger condiments
  • 1 tsp butter

    Caesar Salad 

  • 1 large head Romaine lettuce, chopped into bite-sized cubes
  • 1 egg yolk
  • 1/4 teaspoon salt
  • 1 teaspoon coarsely ground black pepper (about 20 turns of a pepper mill)
  • 6 garlic cloves, minced
  • 2 tablespoons capers
  • Half tube of anchovy paste (about 1 oz)
  • 2 teaspoons Dijon mustard
  • Juice from ½ a lemon
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 1/2 c olive oil
  • 1/4 cup grated Parmesan
  • ½ c croutons (optional)

Step by Step Instructions

Step 1

Place ground beef, egg, salt, pepper, garlic, and paprika into a bowl and use your hands to mix well. Divide the ground beef into 4 portions and form each portion into a burger patty. Make the patties flatter rather than fatter for quicker cooking time.

Step 2 – Time Saver!!

Press an onion wheel into the center of each burger patty. Don’t just set it on top – press it right into the patty. You just eliminated a step and you don’t have to sauté the onions separately because they will cook up nicely along with the burger patty!

Step 3

Melt the butter in a heavy skillet over medium heat and place the burger patties into the pan onion side down. Cook until the edges are beginning to brown on the up facing side of the burger, then flip (carefully so as not to keep the onion wheel intact) the burgers and cook through on the other side. Cooking time will vary depending on the thickness of the burgers but you can count on 10 to 15 minutes altogether.

Step 4 – 

While the burgers are cooking prepare your salad and dressing. Place roughly chopped garlic cloves into small food processor and pulse until they are chopped to medium. Add capers, and pulse until medium/fine chop is achieved. Add salt, pepper anchovy paste, Dijon, lemon juice, Worcestershire, red wine vinegar, egg yolk, and Parmesan. Pulse until smooth, then add olive oil a drizzle at a time, and pulse until well combined. Pour the dressing into a jar with a tight fitting lid and set aside until burgers are done.

Step 5

Just before the burgers are finished cooking place a slice of cheese on top on each burger and pop the burger buns into a warm oven for a few minutes (optional).

Place the chopped Romaine into a large bowl and add a healthy drizzle of Caesar dressing (as much or as little as you like) along with the croutons (optional) and toss well. Share the salad over 4 dinner plates and sprinkle each salad with fresh grated parmesan. Add a burger bun to each plate and let your family go to town on condiments, lettuce and tomato, then top each bun with a burger patty, close the bun, and dig in to this all time favorite dinner!

Portobello, Brie & Bacon Burgers with Sautéed Onions and Garlic Roasted Potatoes

Portobello, Brie & Bacon Burgers with Sautéed Onions and Garlic Roasted Potatoes

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Portobello Brie & Bacon Burgers with Sautéed Onions
and Garlic Roasted Potato Wedges

Ingredients
  • 4 large Portobello Mushrooms (Mushroom haters in the family? Substitute a chicken thigh or half a chicken breast (butterflied)
  • 1 large onion
  • 4 – 8 slices of bacon
  • ½ small wheel of Brie Cheese
  • Mixed Lettuce Greens
  • 1 large Tomato
  • 4 Hamburger Buns or a large square of Foaccaia Bread
  • 4 large Potatoes, cut into thin wedges
  • 1 tsp Garlic granules
  • 2 cloves Garlic, minced
  • ¼ c Olive Oil
  • 1 tsp butter
  • Mayonnaise
  • Salt & Pepper

Step by Step Instructions

Step 1

Heat oven to 350° and cook the bacon on a parchment lined baking sheet (about 20 min).  While bacon is in the oven, slice the potatoes into thin wedges, place in a large bowl, sprinkle with salt, pepper, and garlic granules, and set aside.

Step 2

When the bacon is done, remove it from the pan and set aside. Pour the bacon fat that accumulated on the baking tray over the potato wedges (if you are not comfortable using the bacon fat in this way, drizzle olive oil over your potato wedges instead) and mix until wedges are well coated. Place wedges on the parchment lined baking sheet in a single layer (you can reuse the same sheet and paper that you used to cook the bacon) and place in the oven for about 40 minutes, until potatoes are tender and golden (time will vary depending on how thick you sliced your wedges).

Step 3

While the potatoes are roasting, prepare the Portobello mushroom caps. Line another baking sheet with parchment paper, set aside, and brush the mushrooms with a kitchen towel or mushroom brush to clean them, and then remove the stems. Do not wash the mushrooms with water because they will absorb too much water and your dinner will be a hot mess!

Step 4

Mix the minced garlic and olive oil in a small bowl and use a pastry brush to brush the mushroom caps on both sides with garlic and olive oil. Use a thin coating on the top side of the mushroom cap, and be more generous with the underside. You can remove the gills of the mushroom caps by scraping them out with a spoon, if you like, or leave them be. Personally, for this adventure, I just leave them. Your dinner, your call!

Step 5

Next, place the brushed mushroom caps (top side down, gill side facing up) on the lined baking sheet and sprinkle generously with salt and pepper, then, once the potatoes have been in the oven for 20 min, pop the Portobellos into the oven beside the potato wedges for a further 20 min.

Step 6

While everything is finishing up in the oven, slice up that onion, sauté in a heavy pan with dash of butter until golden brown, and set aside. Slice your tomato, and slice the Brie into nice thin slices (Brie is lovely and rich, so you don’t want your slices too thick), ready your greens, toast or warm your burger buns or foccacia bread, if you like, and set out your condiments. For these burgers I recommend mayo only. There are a lot of wonderful flavors going on with these burgers and you don’t want to squelch them with too many condiments – mustard and relish would be an overwhelming insult…

Step 7

Once the Portobellos have been in the oven for 20 min, pull them out and dress them. Start with a layer of onions, then a slice or two of bacon, and finally, top them with a few slices of Brie, then pop them back into the oven for five minutes until the Brie is nicely melted.

Step 8

Next, turn off the oven, remove the potatoes and Portobellos, and let your family build their burgers! Spread mayo on the buns, add a nice layer of fresh greens, a mushroom cap, and slice or two of tomato and close it all up with the top of the bun. Serve the Garlic Potato wedges on the side, and enjoy your feast!

Basil Pesto, Chicken, Bacon, & Pear Naan

Basil Pesto, Chicken, Bacon, & Pear Naan

Servings

Four

Ready In:

about half an hour

Good For:

Dinner

Basil Pesto & Garlic Chicken Naan Bread Pizzas

Ingredients
  • 4 authentic naan rounds
  • 2 chicken breasts, in thin slices
  • 4 pieces thick cut bacon, cut into bits
  • 1 cup baby spinach
  • 2 onions, sliced
  • 2 pears, cored and thinly sliced
  • ¾ c (177g) basil pesto
  • 1 lb mozzarella, grated
  • Sprinkle of salt, pepper, and garlic granules
  • Butter to sauté

Step by Step Instructions

Step 1

Melt butter in a heavy skillet and sauté onions until they begin to caramelize then remove from the pan and set aside. In another skillet cripspify the bacon bits until they are slightly crispy and cooked through, remove from the pan and set aside.

Pan fry the chicken in which ever pan finishes first (bacon or onion.) Add a touch more butter (if necessary) along with a sprinkle of salt, pepper, and garlic granules and pan fry until cooked through.

Step 2

Prepare the naans while while the bacon, onions, and chicken are cooking. Line two baking sheets with bakers’ paper and place two naan on each sheet. Add a few generous spoonfuls of basil pesto to each naan and spread evenly over the surface and set aside until the rest of the toppings are cooked as above.

Step 3

Set oven to 350

Share onions, spinach, and chicken evenly over the four naan rounds. Share the sliced pears over the chicken, onions, and spinach, then add the mozzarella (evenly), and finish by scatter the bacon bits over top.

Step 4

Pop these beauties into the oven for 10 minutes, then set the broiler on low and broil for a minute or so to brown up the mozzarella, then remove from the oven, slice each naan into four pieces, sit down and enjoy what I deem as the best naan pizza ever made!

Awesome Basil Pesto Burgers with Roasted Parmesan Potato Wedges

Awesome Basil Pesto Burgers with Roasted Parmesan Potato Wedges

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Awesome Basil Pesto Burgers with Roasted
Parmesan Potato Wedges

Ingredients
  • 1 ¼ lb ground beef
  • 4 burger buns
  • ½ tsp salt
  • 10 cracks fresh black pepper
  • 1 tsp garlic granules
  • 1 tbsp basil pesto (pre-made or
    you can make your own!)
  • 1 onion, in thin slices
  • 8 slices bacon
  • 4 slices cheddar cheese
  • Lettuce & tomato (for burgers)
  • Burger condiments (your choice)
  • 4 large potatoes, cut into wedges
  • Drizzle of olive oil
  • Salt & Pepper
  • ¼ c grated Parmesan cheese
  • Butter to sauté

Step by Step Instructions

Step 1

Set the oven to 350.

Put the potato wedges into a large bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss them well until evenly coated then pour them onto a parchment lined baking sheet and pop them into the oven for 40 – 50 minutes, until they are golden brown and tender to a fork (time will vary depending on how thickly you slice your wedges).

Step 2

When the potatoes have been in the oven for a bit, place the bacon strips on a parchment lined baking sheet in a single layer and pop them into the oven for 20 – 25 min, until cooked through and slightly crispy. When the bacon is done remove it from the oven and set aside.

Melt a little butter in a heavy skillet and sauté the onions until they are golden, remove from heat and set aside.

While the onions are cooking prepare the meat patties. Place beef, egg, pesto, salt, pepper, and garlic granules into a bowl and use your hands to mix all ingredients well, then form into 4 patties and set aside.

Step 3

When the potatoes are about 15 minutes from being finished, put the hamburgers on. Melt a little butter in a heavy skillet add the patties and cook over medium heat , flipping half way through, for about 15 minutes until they are browned nicely on both sides and cooked through (cooking time will vary depending on the thickness of the patties).

Step 4

Just before the burgers are done top each patty with a slice of cheese and place the buns into the oven to warm a bit (optional).

When everything is done place the potato wedges into a large bowl with the Parmesan cheese and toss until well coated. Cut the burger buns in half, spread with your choice of condiments, then add lettuce, tomato, burger patties, bacon, and onions. Share out the potato wedges (evenly, or there will be fighting…), sit down and enjoy these juicy and delicious gourmet burgers!

Basil Pesto & Garlic Chicken Naan Bread Pizzas

Basil Pesto & Garlic Chicken Naan Bread Pizzas

Servings

Four

Ready In:

less than half an hour!

Good For:

Dinner

Basil Pesto & Garlic Chicken Naan Bread Pizzas

Ingredients
  • 4 authentic naan breads

  • 6 boneless, skinless chicken thighs, cut into strips

  • ¾ c basil pesto

  • ½ lb mozzarella cheese, grated

  • 1 large leek (including the green top!) sliced

  • 1 c baby spinach (optional)

  • 1 c blackberries, raspberries, or blueberries

  • Sprinkle of Salt, Pepper, and Garlic Granules

  • Chili flakes (optional)

Step by Step Instructions

Step 1

Set oven to 350 and line two baking sheets with parchment paper.

Sauté chicken in a heavy skillet with salt, pepper, and garlic granules until chicken is cooked. Sauté the leek in a separate pan.

Step 2

While the chicken and leeks are cooking spread each naan generously with basil pesto and place two naan on each baking sheet.

Step 3

When the chicken and leeks are done scatter them evenly over each naan. Add spinach (optional) and scatter mozzarella (and chili flakes – optional) over each naan, then top each naan with fresh berries (I used blackberries and they were amazing! If you have a berry hater in your family, as we do, substitute some apple or pear slices!

Step 4

Pop the pans into the oven for about 10 minutes, or until the cheese is melted and beginning to brown. Remove from the oven, cut each naan into quarters and serve immediately and enjoy this delightful sweet and savory naan!

Pizza Margherita Flatbread

Pizza Margherita Flatbread

Servings

Four

Ready In:

Less than 30 min

Good For:

Dinner

Pizza Margherita Flatbread

Ingredients
  • 4 pieces authentic naan flatbread
  • 4 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 roma tomatoes, thinly sliced
  • 20 slices bocconcini (grated mozza works too!)
  • Salt and Pepper to taste
  • ½ cup fresh basil, roughly chopped or chiffonade
  • 4 pieces prosciutto, roughly chopped (optional)

Step by Step Instructions

Step 1

Set oven to 350°.

Mince garlic and mix it into the olive oil, or chop garlic in a small food processor along with the olive oil. Use a pastry brush to spread the olive oil & garlic evenly over each piece of naan bread. If you prefer, you can use tomato sauce instead of olive oil and garlic – your call!

Step 2

Distribute bocconcini evenly over each flatbread, and then add tomatoes and prosciutto to each piece. Sprinkle with salt and pepper to taste and pop the flatbread into the oven on parchment lined baking sheets. Bake for about 10 minutes, then put the broiler on to brown things up a bit.

Step 3

Remove the flatbread from the oven, sprinkle with fresh basil and serve immediately!

Pin It on Pinterest