By: Morgana Jane

Lots of fresh, uncomplicated flavor going on in this dish finished with a spark of balsamic syrup.

It’s savory, colorful, and delicious!

• 4 boneless, skinless, chicken breasts

• Drizzle of olive oil

• Generous sprinkle of salt, pepper, and garlic granules

• Butter to sear the chicken

  Bruschetta

• 1 c cherry tomatoes, each one cut into 6ths

• ½ small red onion, finely chopped

• 2 cloves garlic, minced 

• 10 leaves fresh basil, chiffonade

• ½ tsp salt

• Pinch of oregano 

• Pinch of marjoram

• Drizzle of olive oil

Step 1

Place the cubed potatoes into a large bowl with a drizzle of olive oil, salt, pepper, garlic granules, and parmesan cheese. Toss until evenly coated then transfer the potatoes to the baking sheet in a single layer and pop them into the oven for 40 – 45 minutes, until tender and golden brown.

Place the chicken breasts into the bowl you used for the potatoes with a drizzle of olive oil. Season generously with salt, pepper, and garlic granules, toss until evenly coated and set aside.

Place all the bruschetta ingredients into a bowl, mix well to combine and set aside.

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Step 2

When there is about 20 minutes left on the potatoes start the chicken. Melt 1 tbsp of butter in a heavy skillet over medium high heat. Add the chicken breasts when the pan is good and hot and sear to golden on one side, then lower the heat to medium, turn the chicken and cook through on the other side until and internal temperature of 165° is achieved (15 – 20 minutes, depending on the thickness of the chicken). If the breasts are especially large, it’s a good idea to cover the pan once the chicken has been turned so they don’t dry out.

By: Morgana Jane

The holiday season looks so very different this year… I feel like I have spent more time in line at the post office than I have baking! 

I, like most families, won’t be cooking a 25 lb turkey this year. In fact, I am not cooking a turkey at all. I do love cooking all day for our family gatherings (last year we hosted 25 people for Christmas dinner!!) but it’s been a taxing year and like everyone else, I’m exhausted. This year I vote is to keep it simple! 

• 4 boneless, skinless chicken breasts

• 4 medium potatoes, peeled and cubed

• 4 carrots, chopped

• ¾ lb fresh green beans, whole

• Drizzle of olive oil

• ¾ tsp salt

• 10 cracks black pepper

• Generous sprinkle of garlic granules

• Butter for veggies

• Butter, cream, salt & pepper for whipped potatoes

• Butter to sear the chicken

  Orange Brandy Cranberry Sauce

• 2 c fresh cranberries

• ¾ c natural sugar

• 1 ½ oz brandy

• 1 ½ tsp orange extract

• Pinch of salt

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By: Morgana Jane

This delightful, rich, savory dish is modified from a traditional Greek Stifado, which is usually made with rabbit. However, rabbit isn’t quite as popular here in North America (and certainly isn’t a hit with me…), so I have made it with chicken – and it’s divine. The flavors are rich and smooth and will please every palate.

• 4 bone in, skin on chicken thighs with leg attached (or 8 thighs)

• 2 tbsp butter

• 20 baby onions, peeled and left whole (see warning!) or 2 medium onions, chopped into large cubes

• 6 cloves garlic, minced

• 1 bottle (330ml) cherry tomato sauce (or 1 1/3 c plain tomato sauce)

• 1 oz dry vermouth (or 1 c dry red or white wine)

• 1 bay leaf

• 1 cinnamon stick

• ½ tsp oregano

• 5 sprigs fresh Rosemary, leaves pulled from 1, the rest whole

• 10 cracks black pepper

• ½ tsp salt

• 20 baby potatoes

• 2 tbsp olive oil

• 1/8 c fresh grated Parmesan cheese

• 2 c baby spinach

Step 1

Set the oven to 350°.

Melt the butter in a large cast iron pan (it will need a lid when it goes into the oven – or you can use a Dutch oven) over high heat and brown the chicken on both sides. Remove the chicken from the pan and set aside.

Step 2

Add the onions and garlic to the pan and sauté until the onions begin to brown then add the vermouth (or wine) and deglaze the pan (let the vermouth/wine boil and scrape the crispified bits from the bottom and side of the pan). Next add the tomato sauce, bay leaf, cinnamon stick, oregano, Rosemary, salt, and pepper, maintain a hard boil, stir to combine, and let the sauce reduce a little, then add the chicken back to the pan along with 3 Rosemary sprigs, cover and pop the pan into the oven for 45 minutes to 1 hour, until the chicken is cooked through and ready to fall off the bone and an internal temperature of 165° or more.

Step 3

Once the chicken is in the oven boil the baby potatoes in salted water along with the last sprig of rosemary, for about 10 minutes, until about ½ cooked through then drain well, return them to the pot with 2 tbsp olive oil and a generous sprinkle of salt and pepper, and a sprinkle of fresh grated Parmesan cheese. Gently toss the potatoes (you don’t want the skins to break) until evenly coated, then transfer them to a parchment lined baking sheet and pop them into the oven along with the chicken.

By: Morgana Jane

It took me two days to make this stew… Not because it actually takes that long to make, but because just as I started the rice and was about to pop the yams into the oven on Sunday night, The Flight of the Ducks began.

The flight of the ducks occurs every evening just as the moon is about to pop up – all the ducks in the park across the street take flight en mass, and go somewhere else for the evening. About 3 times a year one of those ducks flies into a transformer on the hydro poll outside of our house – and BAM! It’s lights out for the duck, and at our house!

• 1 lb boneless, skinless chicken breast

• 6 c chicken stock (I used 3 bouillon cubes + water)

• 1 tsp salt

• 1 c jasmine rice

• ¼ c red curry paste

• 1 tin (398ml) coconut cream

• 1 small Napa cabbage, shredded

• ½ c cilantro, roughly chopped

• Drizzle of olive oil

• 1 yam, cut into 1/4 “ rounds

• Sprinkle of salt & pepper

• ½ c raw cashews

Step 1

Put the rice on and cook to package instructions.

Set the oven to 375° and line a baking sheet with parchment.

Place the chicken stock into a large pot along with the salt and bring to a boil. Add the chicken breasts and maintain a soft boil until the chicken is cooked through (about 20 minutes).

Once the chicken is on the go place the yam rounds into a bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss until the yams are nicely coated then distribute the rounds over 2/3rds of the baking sheet and pop them into the oven for 10 minutes.

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Step 2

Place the cashew into the same bowl that you used for the yams, drizzle with a bit of olive oil, sprinkle with salt and pepper, and toss well. Set aside. When the yams have had 10 minutes in the oven take them out and add the cashews to the remaining 1/3^rd of the pan then pop the pan back into the oven for 5 – 10 minutes, until the yams are golden and tender, and the cashews are nicely toasted.

• ½ large Cabbage, shredded

• 1 large Golden Beet, cut into thin wedges

• 1 medium Red Onion, cut into thin wedges

• 1 Apple, cut into thin wedges

• 1 tsp Salt

• Pepper to taste

• 2 cloves Garlic, minced

• Long drizzle of Olive Oil

• ¼ cup Balsamic Vinegar

• 8 boneless, skinless Chicken Thighs

• 2 tbsp fresh Thyme

• ½ cup Pecans (or walnuts), coarsely chopped

• 2 tbsp Maple Syrup

• ¼ tsp salt

Step 1 

Set oven to 350°. Place pecans in a small dish.

Add maple syrup and ¼ tsp salt. Mix well and set aside.

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Step 2

Place all other ingredients into a large bowl and mix well until everything is evenly coated with seasoning and olive oil. Transfer to a parchment lined baking sheet and distribute evenly, keeping chicken thighs on top.

Give the pecans a stir then sprinkle them over the pan (drizzle any salted maple syrup that has collected in the dish over the pan as well).

By: Morgana Jane

This is such a delicious recipe – an hearty salad that’s sweet and savory with a mixture of texture:  crisp, crunchy, tender, and chewy.

We have made dozens of variations of this meal – here’s one of our family faves!

• 2 large boneless, skinless chicken breasts (or 6 thighs), sliced into 1/2″ strips
• Butter for sauté
• Salt & pepper
• ½ tsp garlic granules
• 2 yams, cubed
• Drizzle of olive oil
• Salt & pepper
• ½ tsp nutmeg

Step 1

Set the oven to 375° and line a baking sheet with parchment. Place the cubed yams into a bowl, drizzle with olive oil, and sprinkle with salt, pepper, and nutmeg. Toss until the yams are evenly coated then turn the yams onto the baking sheet in a single layer and pop them into the oven for 30 – 35 minutes until they are tender and golden brown.

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Step 2

Place the kale into a large bowl and drizzle with olive oil. Use your hands to massage the oil into the kale. Add the pears, mango, pecans, onions, and vinegar (and another drizzle of olive oil if the salad seems a bit dry) and toss to coat everything evenly – set aside until the yams and chicken are done.

• 8 bone in, skin on chicken thighs
• Drizzle of olive oil
• Sprinkle of salt and pepper
• 1 tbsp butter
• 2 small carrots, thinly sliced
• 1 medium onion, cubed
• 2 sticks celery, thinly sliced
• Handful of cherry tomatoes
• 1 tin (796 ml)  diced tomatoes and the juice they are packed in
• 1 tsp salt, divided
• Pepper to taste
• 2 tsp garlic granules
• 1 tsp basil
• 1 tsp oregano
• ½ tsp chili flakes (optional)
• 1 lb spaghetti
• Butter, salt, & pepper for pasta
• Fresh grated Parmesan cheese to garnish

   

Step 1

Heat oven to 350° and put a large pot of salted water on to boil for the pasta.

Toss chicken in a bowl with a drizzle of olive oil and a sprinkle of salt and pepper. Melt 1 tbsp of butter in a large cast iron pan over medium high heat. Brown chicken until crispy on both sides then remove to a plate.

Step 2

Add a little more butter if needed to the pan and sauté onions until they begin to turn translucent. Add ½ tsp salt, carrots and celery to the pan and sauté until they begin to soften, and onions are beginning to brown – remove from the pan and set aside.

Step 3

Add the diced tomatoes (along with the juice). Add the rest of the salt and pepper along with the rest of the seasoning. Bring to a hard boil until the sauce thickens a bit (5-7 minutes) then remove from heat. Add onions, carrots, and celery to the sauce and mix well, then nest chicken thighs into the sauce, scatter cherry tomatoes on top and pop the pan in the oven, uncovered, for 40 min.

• 1 c jasmine rice

• 2 large boneless, skinless chicken breasts, cubed

• 1 onion, chopped

• 1 crown broccoli, cut into small florets

• Soy sauce to taste

• 1 tsp garlic granules

• 10 cracks black pepper

• 3 tbsp butter, divided

• 1 lime, juiced

• ½ – 1 tsp chili flakes

Step 1

Cook the rice as per package instructions.

Step 2

Melt a tbsp of butter in a large, heavy skillet over medium heat. Add the onion and sauté  until translucent, then add the chicken, pepper, chili flakes, and garlic granules and sauté until the chicken is almost cooked through. Remove from the heat until the rice is done.