Peachy Chicken Drumsticks

This flavourful chicken recipe combines the taste of fresh peaches with a popping honey lemon sauce packing summer into every bite! 

Ingredients:

2.5 lbs chicken drumsticks

1 tsp chili powder

1 tbsp dry oregano

2 tsps garlic powder

1/4 tsp red pepper flakes

salt and pepper to taste

2 tbsps olive oil

2 firm peaches, unpeeled and sliced

1 bell pepper, cut in 1" squares

1/2 medium red onion, thinly sliced

3 tbsps honey

zest of 1/2 a lemon

juice of 1/2 a lemon 

2 tbsps butter

Combine the chili powder, oregano, garlic powder, red pepper flakes, salt and pepper in a plastic bag or waxed cereal bag. Toss in the chicken and give it a shake to coat. This can be done several hours earlier and refrigerated. When ready to cook, heat olive oil in a large skillet to medium then add the chicken and cook about 10 minutes without turning them over. Next flip them over and reduce heat to medium low. Cook 10-15 minutes or until internal temperature reaches 165°F. Remove to a plate. To the same skillet add the bell pepper and red onion and cook 10 minutes before adding the peach slices. Cook another 5 minutes to slightly soften the peaches then add the honey, lemon zest and juice along with the butter. Spoon sauce over the peaches. Return the chicken to the  pan and again spoon sauce over everything. Simmer lightly to heat through.  Serves 4 

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Greek Style Meatballs

It's not normal how good these meatballs are! From the red onion and garlic to the seasonings, feta and lemon zest... these meatballs completely satisfy! 

Ingredients:

1 lb ground pork

1/2 cup crumbled feta

1/4 cup finely chopped red onion

3 tsps minced garlic

1 tbsp dry parsley

1 tbsp dry oregano

1/2 tsp ground cumin

salt and pepper to taste

1/4 cup Panko

1 egg, beaten

zest of 1/2 lemon

Serve with lemon slices, diced cucumber and tomato and tzatziki sauce.

Combine the pork, feta, red onion, garlic, parsley, oregano, cumin, salt and pepper. Then add the Panko, egg and zest. Lightly oil hands and form meat into 1 1/2" balls. You should get about 15. Bake on a parchment lined baking sheet at 400°F for 18-20 minutes. The internal temperature of the meatballs should read 160°F when done. Serves 4 

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Braised Pork Loin

A quick sear, then low and slow roasting will give you this tender, fall apart roast. The sauce is a combination of coffee, beef broth, orange juice and raisins/dried cranberries for a subtly sweet earthy taste.

Ingredients:

2 lb pork loin roast

salt and pepper to taste

1 tsp garlic powder

2 tbsps olive oil

1/2 cup brewed coffee

1 onion, chopped

1 cup beef broth

1 tsp hot sauce

1 1/2 tbsp flour

1/4 cup orange juice

1/3 cup raisins and/or dried cranberries

Preheat oven to 325°F. Sprinkle roast with salt, pepper and garlic powder. Heat olive oil in an oven safe skillet to medium high. Sear the meat on all sides, then add the onion for 2 minutes. Mix coffee and hot sauce together and pour in to de-glaze the pan. Combine the broth, orange juice and flour and pour into the pan, whisking while bringing it to a boil. Finally add the raisins/cranberries, spoon sauce over the top of the roast, cover and bake at 325°F for 1 1/2 - 2 hours or until the internal temperature reaches 145°F. Let rest 10 minutes before slicing. Serves 4 

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Sweet Potato Chicken Meatballs

These mellow meatballs are filled with wholesome ingredients to punch up your protein!

Ingredients:

1 lb lean ground chicken

1/2 cup diced and cooked sweet potato, mashed

1/3 cup finely diced onion

1/3 cup finely diced bell pepper

1/2 cup mixed frozen vegetables (corn, peas, diced carrots)

3 tsps minced garlic

1 tbsp maple syrup

1 tsp soy sauce

1/2 tsp cinnamon

1/4 tsp savory

salt and pepper to taste

Glaze:

1/4 cup maple syrup

1/4 cup chicken broth

1 tbsp soy sauce

1 tbsp cornstarch

pinch or 2 of cayenne

Mix the ground chicken, mashed sweet potato, onion, bell pepper, mixed veg, garlic, maple syrup, soy sauce, cinnamon, savory, salt and pepper together. Form into 1" balls and refrigerate 30 minutes. Oil a baking sheet and bake the meatballs in a 425°F oven for 15 minutes. Mix the glaze ingredients together in a saucepan. Heat on medium high for a couple of minutes to thicken. But don't turn your back on it... it'll thicken quickly. Remove from heat. Coat the balls with about half the glaze. Return to the oven for another 5 minutes. Then remove and coat with glaze to serve. Makes 4 servings

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Italian Sheet Pan Chicken

These colourful vegetables and tender, seasoned chicken will be on repeat all summer long!

Ingredients:

1 1/4 lbs boneless, skinless chicken breast, cut in 1 - 1 1/2" cubes

2 tsps dry oregano

1 tsp dry basil

1/4 cup olive oil

2 tsps minced garlic

1 tsp smoked paprika

salt and pepper to taste

8 oz asparagus, trimmed and cut in half

2 bell peppers, cut in 1" pieces

1 onion, cut in 1" pieces

5 oz grape tomatoes

balsamic glaze and fresh basil to finish

Preheat oven to 400°F. Combine the dry oregano, basil, olive oil, garlic, paprika, salt and pepper. Then add the rest of the ingredients and marinate for 30 minutes. Spread everything out on a lined baking sheet and bake at 400°F for 20-25 minutes. Drizzle balsamic glaze (otherwise known as balsamic magic!) and add fresh basil leaves to garnish. Serves 4 

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Panko Parm Crusted Cod

Fish Friday favourite with a crunchy panko crust, just a hint of garlic and mayo to keep the cod incredibly moist. 

Ingredients:

14 oz (400 g) cod fillets

2 tbsps mayonnaise

1 tsp lemon juice

1 1/2 tsps minced garlic

salt and pepper to taste

1/2 cup panko

1/4 cup parmesan

2 tbsps olive oil

1 tsp dry parsley

Preheat oven to 425°F. Pat the cod fillets dry with paper towels and place on a parchment or silicone mat lined baking sheet. Mix the mayo, lemon juice, garlic, salt and pepper together and spread on top of each fillet. Combine the panko, parmesan, parsley and olive oil and sprinkle over each piece of fish. Press gently. Bake at 425°F for 10-12 minutes broiling the last 2 minutes to get a nice crust. Rest 5 minutes. Serves 2-3

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Lemon Butter Chicken

Easy, tasty pan fried chicken with a simple buttery sauce.

Ingredients:

1 large boneless, skinless chicken breast, about 3/4 lb

2 tbsps olive oil

1 egg

1 tsp minced garlic

1/4 tsp dry oregano

salt and pepper to taste

1/4 cup parmesan

2 tbsps flour

1 tsp cornstarch

4 tbsps butter

2 tbsps finely chopped red bell pepper

1 tsp minced garlic

2 tbsps lemon juice

2 tbsps chicken broth

pepper 

zest of 1/2 lemon

lemon slices to garnish 

Pat the chicken breast dry with paper towels then slice lengthwise and pound to an even thickness. Whisk the egg, 1 tsp minced garlic, oregano, salt and pepper together. In another bowl, mix the parmesan, flour and cornstarch together. Dip the chicken in egg mixture then dredge in the parmesan mix. Heat olive oil in a skillet to medium high. Cook chicken 4-5 minutes per side to an internal temperature of 165°F. Lower the heat if the chicken is browning too quickly. In a saucepan melt the butter. Add the red pepper and sauté 3-4 minutes then add 1 tsp minced garlic for 1 minute. Add the chicken broth, lemon juice, pepper and lemon zest. Heat for 2 minutes then pour over the chicken. Garnish with lemon slices. Serves 2 

 

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