Orange Ginger Sesame Chicken

Holy smokes Batman! That's some rain storm out there today. The rain is going sideways and the street lights are coming on its so dark. Here we are, the beginning of June and it feels more like fall outside. What happened to all those lovely warm temperatures we were having. It's windy, rainy and cold out there! It makes you want to hunker down inside the house with a good book, a hot drink, and some good food. Which brings me to my question, What's for dinner tonight?

Orange Ginger Sesame Chicken!

Baked chicken just tastes so good. It's almost foolproof. Every time it comes out perfectly moist and tender. And when you cut into it, it's like cutting butter. Who says that healthy food shouldn't taste good? Lean chicken breast is one of the leanest, most protein packed foods you can eat. But it can also be boring. So why not keep it tasty and try something other than a bottle of sugary bbq sauce?

Enter the marinade. It adds moisture, increases tenderness and adds LOT'S of flavour. The molasses in this marinade gives the dish a slight sweetness, while the ginger is fragrant and zingy.

This pairs perfectly with wild rice and simple roasted asparagus. It's also a great pairing for any asian style meal. I think the next time I make this I will cut the chicken into bite size pieces first and add it too some soba noodles and stir-fried veggies.

Orange Ginger Sesame Chicken with Sweet Glaze (serves 8)

Ingredients:

• 8 boneless skinless chicken breasts (trimmed of excess fat)
• 2 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp unsulfured molasses
• 1 tbsp succanat
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 2 tbsp grated ginger
• zest of 1 cara cara orange (save the orange for slicing)
• 2 green onions, chopped

Method:

1. For the marinade, whisk together cider vinegar, evoo, molasses, succanat, minced garlic, thyme, and pepper in a large bowl. Place your chicken in the marinade, cover with plastic wrap and refrigerate for at least 30 minutes, but you can leave it in overnight. The longer it marinates the more flavour it'll absorb.
2. After marinating, remove chicken from fridge and place in a baking dish reserving the marinade for later. Preheat your oven to 400*. Grate ginger and zest of one orange over chicken using a microplane grater for best results.  Sprinkle chopped green onion and shallots over top. Then place orange segments on top. Bake for 30 minutes and test for doneness with a meat thermometer. Remove from the oven and let the rest for 10 minutes to let the juices reabsorb.
3. Toast the sesame seeds in a small non-stick frying pan over medium-heat. Give them a shake every few seconds or so and watch so they don't burn.
4. While the chicken rests, pour the reserved marinade into a small saucepan and place over medium-high heat on stove. Bring to a gentle boil and cook for a few minutes until it starts to thicken, swirling the pan. Serve with cooked marinade and toasted sesame seeds sprinkled over top. 

Roasted Asparagus

Ingredients:

• 1 bunch fresh asparagus
• 1 tbsp good quality olive oil
• freshly ground black pepper
• pinch of sea salt

Method:

1. Preheat oven to 400*.
2. Break the tough ends off the asparagus. Place them on a baking sheet covered in parchment. Drizzle with olive oil and toss to coat them evenly and spread them in a single layer. Sprinkle with sea salt and pepper. Roast until the skin is slightly brown, about 8 - 12 minutes. The asparagus will be nice and tender when pierced with a fork.

Such a great way to cook chicken! Have you ever baked with it before?

Well I think I'm going to go spend some time today with Helene Dujardin's Plate to Pixel with a good cup of coffee, while I hide from the rain. It's such a good book for anyone looking to learn more about food photography.

Perfect Roasted Potatoes | Potato Lovers Unite

It's Friday!

Happy Victoria day long weekend to all the Canadians out there! I hope you all have fun things in store this weekend.

I don't have much planned but I know exactly what I will be doing. Relaxing with my family on the patio with some good wine, good food, and catching up while enjoying these gorgeous warm temperatures.

But first...Crispy, crunchy, fluffy roasted potatoes.

These are addicting, so consider yourself warned.

Did you know that potatoes are actually a nutritional power house? It's a common misconception that the starchy vegetable isn't good for you. Just as long as you aren't eating them laden with fat, or fried in unhealthy oils. They're a complex carbohydrate choc full of potassium, antioxidants, vitamin C and fiber. Unlike simple carbs, like white flour and sugar, they stabilize blood-sugar levels, keep you satisfied between meals and provide you with energy. You know, so you can trash your muscles at the gym ;) 

My favourite kind are the russets, with the skins left on. They actually have the highest antioxidant count among all potatoes. Now for anyone who's heard of an antioxidant but doesn't know what they are, think of them as bodyguards for your cells. They protect you from free radicals created within our bodies everyday that can be caused by the simplest of things such as breathing polluted air, daily stress (both physical and emotional), or getting a sunburn to name a few. As for vitamin C one medium-sized potato contains nearly half the daily recommended intake. It also helps you keep a strong immune system, and it aids in the absorption of iron...spinach anyone?

A few more interesting facts:

• Potatoes have more potassium than a banana
• Potatoes have more Vitamin C than an orange
• Potatoes have more fiber than an apple
• They're super cheap and ridiculously easy to grow

Perfect Roasted Potatoes with Rosemary & Shallots(serves 3 -4)

Ingredients:

• 3 - 4 large russet potatoes, washed with skins left on
• 1 1/2 Tbsp cold pressed olive oil
• 3 small shallots, chopped
• 2 tsp chopped fresh rosemary
• sea salt & freshly ground black pepper

Method:

Preheat oven to 400* and line a cookie sheet with parchment paper.

Parboil the Potatoes:

Cut potatoes into large chunks and put in a large saucepan covering with cold water. Bring them to a boil, reduce heat and simmer covered for about 5 to 7 minutes until just fork tender. Drain water out of the pot, then give the potatoes a bit of shake to chuff them up a bit - this is the secret to getting them super crispy, golden brown.

Tip your potatoes onto the baking tray and spread them out evenly. Add your olive oil, rosemary, shallots, and season with salt and pepper. Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and crispy.

Parboiled, drained and chuffed:

Chop, chop, chop.

Ready for baking!

 Roasted Goodness...

Next time you have a craving for french fries go make these!

Have a lovely weekend! Tell me what are your plans?