Leftover Dill Chicken

I had all this dill leftover from the tilapia earlier in the week. I couldn't let it go to waste so I decided to try another recipe from my Eat Shrink and Be Merry cookbook.

Yet another silly name....Dilly Beloved...ugh

It was just a marinade, however the recipe called for the chicken to be marinated and baked in the same dish (which meant a fair amount of leftover "sauce"). So, since I had a big red onion on hand I decided to throw some thinly sliced onions into the dish to marinade and bake with the chicken. The end result ended up being quite nice. I served it with some oven roasted cauliflower. Clutterbuck LOVED this dish!

The recipe was as follows:

Marinade:

• 1/4 cup pure maple syrup
3 tbsp grainy Dijon mustard

2 tbsp minced fresh dill

2 tbsp freshly squeezed lemon juice

1 tbsp olive oil

1 tbsp balsamic vinegar

2 tsp grated lemon zest

1 tsp minced garlic

1/4 cup each salt and freshly ground pepper

...Alas I did not snap a pic because I did not think it was blog worthy...but it actually kind of was...next time.

Turkey Stuffed Portobellos

So this was a new one for us. I seasoned some ground turkey breast with poultry seasoning and salt and pepper. Mixed it well and formed it into 4 balls. I brushed the mushrooms with olive oil and a bit of worcestershire sauce. Placed a ball of turkey in each mushroom cap (gills scraped off) and patted it down to form a patty. Topped it with some caramelized mushrooms and sautéed tomatoes and a little mozzarella cheese.

So hearty and yummy and actually quite simple and easy to make. They tasted even better as leftovers once all the flavours had more time to get to know each other.

Tilapia Two Ways

Well, I’ve finally bit the bullet and decided to move along with my New Years Resolution to eat more fish…yes, I’m aware its May…baby steps.

First attempt was a panfried Fillet. I seasoned it with some salt and pepper, coated it with a little flour and fried it in some cooking spray.

It was served with some oven roasted tomatoes and mushrooms, asparagus and Franks (Anything to hide the fishyness of it). Forgive the unflattering photo, it was a bit of an afterthought. I was so hungry that I gave absolutely no thought to plating or lighting.

The second attempt was broiled in the oven and then topped with a light (but creamy) mustard-dill sauce. It was better…but I’m still not into the texture of it all. Plus, as much as I love dill pickles...don't really care for dill other things (except chips).

Spicy Peanut Stirfry

This was awesome. I went a little too heavy on the noodles which left the noodle to sauce ratio a little low, but I’m confident I can fix that next time around. Although maybe not, I have a heck of time guesstimating pasta serving sizes, especially rice noodles for some reason. However, one thing that was bang on was the Sriracha, theres is a reason this is becoming known as the "new" ketchup. Its such a brilliant condiment. LOTS of heat but doesn't dominate other flavours. 

The recipe I used for the sauce was:

1 can chicken broth

5 tbsp Whipped Peanut Butter

1 tbsp Sriracha chili sauce

2 tbsp honey

2 tbsp soy sauce (use Tamari for gluten free)

1 tbsp freshly grated ginger

2 cloves garlic, minced

I sautéed a few thinly sliced chicken breasts and threw in some broccoli slaw in at the tail end. LOVE broccoli slaw. You get all the flavour of broccoli with the same texture as coleslaw (which I hate).