Mom’s Belgian BACON STUFFED Waffles

Waffles vs. pancakes… pancakes vs. Waffles. If this question came up 5 years ago I would have said pancakes.  Easily!  For sure pancakes. Even if someone would have asked me a year or 6 months ago… Pancakes for the win!  And then my whole world changed!

I was visiting my fam back home this spring.  I had just spent the day hanging with my little sister while she worked at The Dragonfly Cafe.  (I shouldn’t say I spent it ‘visiting’ because it really was spent drinking far too many of the best iced coffees and eating the most scrumptious, seriously to-die-for, Panini.  I walked back to my parents place, back to my second favorite kitchen, MOMS’s, and it was a busy place.  Waffle iron steaming away. The house smelled so good sausage and vanilla and oh wow just heavenly.  (I was no longer full from previously mentioned ‘to-die-for panini)

Niece and Neph., we’re there and if I remember right,  Dad was drooling, he loves breakfasts, especially for dinner.  I think Niece was pouting at the table, a typical dinner time predicament for her.  Cutest pout ever though; and Mom was helping Nephew operate the coolest waffle iron I’d ever seen.  It’s like a real waffle iron. Like the ones that u flip.  Flipping waffles half way through cooking… perfection!  The bottom side really gets the best golden look and crispy shell, so flipping them gives them that even golden crisp on BOTH sides!  Very cool!

I think I said I wasn’t hungry, but mom gave me a plate and said “too bad” so I dove in head first!  “Oh sweet baby jesus!”  I was not expecting this!  What was I eating?!?!?  This waffle, and may I mention that I eat them plain.  No syrup, peanut butter, honey, jam or even butter for that matter and don’t u dare ask me about that…. ughhh, Nutella. Never in my life will I eat that stuff. Hahaha. I just can’t even fathom it. I mean, no offence, Hubby acts like its gold so there s big jar in this house, but I won’t go near it.  Plain waffles…..

So this amazing flavour that was rocking every tastebud in my mouth was nothing but straight up pure oral pleasure. LOL.

If anything ever was….  this was!

The perfect combination of a crispy outer shell and fluffy interior.  They were so wonderfully sweet yet savory all at the same time and they didn’t even have any bacon stuffed inside.  Mmmm a little vanilla, salt, some butter….  Just too easy and I can’t tell you enough how good the flavour is.  I will never ever buy a store bought product again or Betty Crocker or any kind of mix again.

I love this recipe so much I might frame it and hang it right here on a newly finished wall.  With a big ole hammer and nail.  Nah…. Hubby would lose his shit!   He’s spend so much time making these old walls as perfect as he can.  Haha. If I dare bring out a hammer I’m likely to lose my whole arm all together.

First time I had bacon stuffed waffles was at Hash House A Go Go in Las Vegas.  It comes with sage fried chicken and syrup on top speared with a steak knife LOL. If u haven’t gone….. GO!

I just made these a couple weeks ago as well.  They were the first breakfast in the “Cooking With Hay” Kitchen.  I even served Hubs as he sat on a bar stool at the island.  As long as everyone follows the rules no one will get hurt.  He stays on his side of the island, and I stay on mine.  All will be good.😊

I have been cooking my bacon in the oven for over a year now.  Best way ever. Stays flat and no splatter or greasy mess to deal with.  Preheat your oven to 375 and you’ll need a timer set on 15 minutes once u place the pan in the oven.

Line a baking sheet with foi and place your uncooked bacon. It’s going to shrink up. You can line em up and fit quite a few on a sheet obviously.  I just make sure they don’t touch.

Now start that 15 minute timer.

When the timer goes off they may not be quite done. They may need a minute more or a few more.   Keep in mind they will continue to cook a tiny bit more after u take them out of the oven.

Remove from the oven and lay them on a paper towel to soak up some of that excess grease.  Beautiful bacon!

For the waffle batter mix up the dry ingredients in a bowl.

In a large glass microwaveable bowl melt the butter. Few seconds at a time.

Add in the eggs the milk and the vanilla.

Whisk that up real good. Work it good.

🎵Look at that flick of the wrist…  LOL🎵

I then added the dry mixture to the wet mixture and gently whisked it until it was just smooth. Don’t over mix the batter.  Once it comes together just mix it until and lumps of flour are gone and the batter is smooth.

I like to let my batter rest for a few minutes.  Makes for a super good fluffy waffle.

I have a Cuisinart Griller. It’s like a panini press, a Griller and a waffle maker with all the plates that it uses. It’s fantastic. It was the only thing on my Christmas wish list a few years ago and Santa…. Aka Mom, came through for me!  It goes to work for me about twice a week!

Preheat it, follow your waffle makers instructions.   And spray it with cooking spray so the waffles don’t stick.

Chop up that super fabulous, oh-so-sexy, crispy, crunchy, heavenly BACON!!!

Mmmmmm I love BACON!  Can u smell it wafting in the air?  Taste it’s salty bite on your tongue?  Hahaha. Sorry just playing. I know u want some bacon too!

This is what they look like from the top, once they are all done.

All the bacon peeking out and waving to us saying “EAT ME”

What do you put on your waffles?  Hubbster usually smothers them in crunchy peanut butter and then drowns them in syrup.

Like I mentioned before. My waffle iron doesn’t flip so the bottom side has that perfect golden waffle appearance you would expect, however no bacon can be seen…. that’s just BORING.

Or it’s a good way to surprise your house guests…”Good Morning, here’s a boring waffle” LOL  And then wait for their mouth to drop once they bite inside. The smell of bacon cooking before hand and none appearing on their plate, may make them think you’re bit of selfish.   They’ll get over it once they take a bite though😋

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Mom’s Belgian BACON STUFFED Waffles
Makes 4 Belgian Style Waffles
INGREDIENTS
♥ 1 3/4 CUPS FLOUR
♥ 1 T. BAKING POWDER
♥ 1/2 TSP. SALT
♥ 1 3/4 CUPS MILK
♥ 2 LARGE EGGS
♥ 1/2 CUP MELTED BUTTER
♥ 1 TSP. VANILLA

DIRECTIONS
Preheat waffle iron.
Whisk the flour, baking powder and salt together in a medium bowl.
In a microwave glass bowl melt the butter, beat in the eggs, milk and vanilla.
Combine the wet and dry mixtures and stir until just combined.
Let it sit for a few minutes to develop
Pour the waffle batter into the iron and add the bacon pieces as you like.
Close the lid and be patient.
Mine take almost 10 minutes to cook. I’m going to play with my settings a bit.
Enjoy with your fav waffle condiments

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GARLICKY SAUCED PAN~SEARED CHICKEN

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GARLICKY SAUCED PAN~SEARED CHICKEN

INGREDIENTS
♥ 4 T. OLIVE OIL
♥ 1 LARGE PACK OF CHICKEN THIGHS
♥ ½ TSP. SALT
♥ ½ TSP. PEPPER
♥ 2 CUPS SLICED FRESH MUSHROOMS
♥ 1 T. CHILI PEPPER FLAKES
♥ 1½ FISTS OF GARLIC
♥ 2½ CUPS SAUVIGNON BLANC WHITE WINE
♥ ¼ CUP MILK
♥ 2 T. BUTTER
♥ ¼ CUP FRESH CHOPPED PARSLEY
♥ 2 SPRIGS FRESH ROSEMARY

DIRECTIONS
PREHEAT OVEN TO 375°F

HEAT THE OIL IN A DEEP DISH PAN ON YOUR STOVE TOP. (OR LARGE DUTCH OVEN OR CAST IRON POT) CAST IRON WORKS BEST I THINK AND THE DEEPER THE BETTER, YOUR APPLIANCE WILL THANK YOU LATER. SPLASHY GREASE BLAH.

SEASON THE CHICKEN THIGHS WITH SALT AND PEPPER AND PLACE CHICKEN IN THE PAN. SEAR THESE BAD BOYS UP UNTIL GOLDEN AND THE JUICES JUST RUN CLEAR. THEY WILL COOK MORE IN THE SAUCE.

REMOVE THE SEARED CHICKEN FROM THE PAN AND SET ASIDE.

SEPARATE THE GARLIC CLOVES AND PEEL THEM. ADD THE MUSHROOMS, PEPPER FLAKES AND GARLIC CLOVES TO THE CHICKEN PAN AND IT’S LEFTOVER LIQUIDS.

SAUTE UNTIL TENDER AND GOLDEN, BUT MAKE CERTAIN NOT TO BURN THE GARLIC. TILL JUST GOLDEN. GARLIC GOES QUITE BITTER WHEN OVERCOOKED.

ADD THE WINE, MILK, BUTTER AND STIR IN THE PARSLEY.

GENTLY ADD THE CHICKEN BACK TO THE PAN.

ADD THE ROSEMARY SPRIGS AND COVER.

PLACE IN PREHEATED OVEN. BAKE FOR 20-30 MINUTES. TURNING THE CHICKEN OVER HALF WAY THROUGH.

REMOVE FROM OVEN WHEN THE SAUCE STARTS TO REDUCE AND THICKEN UP.

I TRANSFERRED ALL OF THIS TO A HOT FRYING PAN FOR APPEARANCE PURPOSES FOR THIS BLOG BUT YOU CAN CERTAINLY FINISH IT UP IN THE OVEN IF YOU CHOOSE. LESS MESS. HOWEVER IF THE SAUCE IS TOO DRY YOU MAY WANT TO ADD MORE WINE AND LET IT SIMMER A BIT LONGER. THIS WAS DEFINITELY EASIER TO DO ON THE STOVE TOP.

SPOON THE GARLICKY SAUCE OVER THE CHICKEN AND SPRINKLE WITH A LITTLE MORE FRESH PARSLEY AND CHILI PEPPER FLAKES.

SERVED SEARING HOT OVER LINGUINE NOODLES.

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I am needing a large tripod and to get my amazing Canon Rebel T3i camera up and running to do these blog photos now that the “Cooking With Hay” Kitchen is nearing completion!

At the time of making this dish I had cabinets, counters and some lighting in. Oh and the backsplash tile was added but had just been grouted. No appliances, no running water, just a much more appealing place for a food blog photo set.

Regardless, it’s all a vast improvement from the basement temp. kitchen, 2×4 studding and insulation backdrops seen in previous blog photos.

Is ‘garlicky’ even a word ? ? ?

The recipe I was using called for white wine… I have drank wine in the past but by any means, don’t consider myself a wine drinker.

However… GalPal is!

She came to my rescue with some suggestions after I let her know my ingredients and what I was making.

Monkey Bay Sauvigon Blanc from New Zealand was the perfect wine, as this dish was phenomenal. Not too sweet, not to dry. I’m not even going to bother experimenting with other wines.

The bottle… as GalPal mentioned, coordinated nicely with the ingredients needed to make this dish. Thanks for the help Amber!! Guess I should make this for you now hey?!

This pepper tho! Gift from Mother-In-Law and I’ve become quite addicted to it. I use it on my sunny side up eggs in the morning to grilled salmon and everything in between. It’s made just a few hours from my house in Keremeos BC. It’s pepper, onions garlic and herbs and is a great change-up to the regular black pepper or fresh ground peppercorns.

Season the chicken thighs with a little salt and sprinkle of pepper. There is enough flavour coming in the garlic and wine and parsley that not much seasonings are needed on the chicken.

I assure you. This dish packs a savory garlic KA-POW with a mix of fragrant herbs. Absolutely delish my gosh!

My mom is a wonderful cook, and I’ve used many of her recipes to get me into cooking. She got me this gorgeous glazed cast iron KitchenAid dish and this is what I used to pan~sear my chicken thighs. Keeps even heat and kept the splatter in the dish rather than on my stove-top.

I used this dish on the stove top to brown the chicken and saute the mushrooms, chili pepper flakes and the garlic. It also has a lid to cover so this same dish was what I used to baked it up into the perfect saucy chicken while in the oven. From Canadian Tire and I definitely recommend one for your cooking adventures also.

After transferring the chicken, there was a fair amount of liquids, chicken grease and juices, left in the bottom of the pan. I removed most of it and left just a small amount in the bottom to saute the mushrooms and garlic in. Your choice.

Now on the bottom of this dish was a dark golden layer from the chicken juices etc. searing up. Don’t be alarmed… I was thinking to myself… Oh shit, did I ruin this whole thing? Is everything now going to stick and burn?

But the mushrooms and garlic seemed to soften it up and cook together and created such a rich flavourful sauce.

I couldn’t have been more pleased. It is really a good day when things work out for me, haha. I’m sure you’d feel the same. Yay for good cooking. Go me Go. Feel free to do a little booty shakin touchdown dance when things like this happen. It’s all about the simple things in life am I right My Lovelies?! LOL

Adding wine to things like this also acts as a de-glazer for your well cooked pans. Don’t waste that seared liquid. That’s your concentrated flavour right there. Just the same as the bottom of your roaster from your roasts and hams make the best gravies and soup broths.

In this case it’s our deglazer and the base for this sauce. I am not a wino so I will admit that I have always been apprehensive about dishes that are made with wine. If someone made this for me and I ate the whole thing… I don’t think I would have even known it was made with wine. I’m serious! So so so so so so good!

**NOTE: Milk is added for volume. This will help create that thicker fuller sauce to coat the chicken. If you wanted a more concentrated demi-glaze like sauce, you can omit the milk completely. As mentioned in the recipe, you may need to add more wine if you find the sauce to dry when you turn over the chicken half way through cooking.**

Time for the fun! Let’s bring it all together. Gently add the chicken back in once you’ve mixed in the wine, milk, butter and parsley.

Nestle it down in that fragrant garlic bath. Time for these thighs to tantalize.

Cover it with a tight-fitting lid and place it in a preheated oven and bake it up so the sauce can thicken up.

Don’t forget to check it half way through and flip that chicken over. Keep it saucy!

It will look soupy at first. As it continues to cook the sauce will get darker and richer in colour and of course flavour.

Be patient and wait for it. It will look ‘blah’ before it looks ‘ta da’

There it is! TA DA!!!

As mentioned in my recipe, I then transferred my contents of my kitchen aid glazed cast iron dutch oven to a pan for appearance purposes for this blog. LOL

Got to love dirty dishes! LMAO

This pan is worthy of a few photos though. Another splendid purchase from Canadian Tire. I think I’ve gotten every single one of my pans from Canadian Tire over my years. They always have good deals on cookware FYI. Watch the flyers. This is a Heritage Rock Forged Non Stick Pan. It’s got a big capital ‘H’ on the stunning stainless steel handle. My name, being Haley… thus…H-Town bitches…. hahah. Nah my Mommy has one and I used it while at my parents place this spring and of course I fell in love. It having a big ole ‘H’ on it for ‘Cooking With Hay’ is just an added perk. I love this pan so much that I don’t really use any other pans besides The H Rock, this KitchenAid glazed dutch oven or my cast iron dutch oven and griller.

This will be a regular meal cooked in my kitchen. Please give it a try guys! Feedback is always appreciated. As is your SHARES and LIKES on Facebook, Pinterest, Twitter, etc…. Sharing is Caring and it would really help expand my page! Love you all! Thanks for your support.

There you have it. Garlicky Sauced Pan~Seared Chicken ♥

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Grilled Chicken with FETA + BASIL SAUCE

FETA + BASIL SAUCE

♥  2 C. FETA CHEESE, crumbled
♥  2 T. FRESH BASIL, chopped
♥  1 HEAPING T. GARLIC, fresh and minced
♥  ½ C. MILK
♥  ½ TSP. CHILI POWDER
♥  ½ TSP. SUGAR
♥  ½ TSP. PEPPER

Boil a couple inches of water in a double boiler, reduce to med-high.

(or set up a small pot with water and bring it to a boil and have all your ingredients in a heatproof glass bowl larger than the pot.  Place the bowl over the pot.  Make sure it doesn’t touch the water, needs to be above the water)

Combine all the ingredients to the upper pot of your double boiler or into your glass bowl.  Mixing and stirring until creamy and fairly smooth.

You may need more milk if it’s too thick.  This is a thicker type of sauce so it’s not going to be thin and runny…  You want to dollop it on top of your grilled chicken.

Who doesn’t love a dollop of anything?  LOL

I have a large square cast iron dutch oven and the lid for it has grills on the underside so lately I’ve been using this heavy duty thing for everything.  I flipped the lid over and heated up the grills and grilled the chicken.

My go to staple is frozen boneless skinless chicken breast.  I buy them in 4 kg boxes or bags whenever they go on sale and usually have 4-5 packs in my deep freeze at any one time.  Chicken breast is high in protein and low in fat.

Season them with a little olive oil and some salt and pepper and grill to perfection.

When cooking chicken without skin, I always baste with a brushing of olive oil.  This will help seal in the natural juices of the meat and keep your dinner from going dry.  Have the grills or your pan preheated to med-high before adding the chicken.  Avoiding moving the chicken once you place it on the grills.  It will stick at first and you know you’ll be tempted to try and move it and “un-stuck it” but don’t!  It will pull away from the heat source on it’s own when it’s ready.  Well for the most part… just be patient alright.  This way you’ll get the perfect sear and grill marks.  Also, avoid turning and turning pieces of meat.  The raw juices cook on one side and then when you flip the piece of meat you allow the cook juices to run down through the rest of the meat helping cook that side through.  Flipping prematurely and back and forth might withhold some of those raw chicken juices and leave the center raw.  RAW!!!!  Don’t want that.

I heard this along time ago.  I only assume it’s true but it makes sense.  So I try to be as patient as I can and cook evenly and properly per side.

The image above includes salt. However my recipe does not.  When I made this, I added salt and found it to be incredibly too salty.  The feta gives this creamy topping enough salt…
Yum!  Look at it in all it’s feta and basil goodness.  I find I don’t cook with a lot of cheese, but feta can be used in so many ways!  I’m loving it.
Now #getinmybelly!

Give this one a whirl guys, it’s super easy and delicious too!

 

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STRAWBERRY JALAPENO SPINACH SALAD with a very special dressing too!

We can’t always explain why we are the way that we are.  We can’t usually find reasons to explain our behavior…. Some  days are good, some are not as good and some are just not good.  It happens.  Well, at least it does to me.  When I get like that it’s no ones problem but my own so I have to find a soloution.  To the kitchen we go….

Something new, summery, and delicious, found it’s way into my menu tonight.  For years I’ve enjoyed my Mommy’s awesome Spinach Salad.  I’ve made it many times and I’ve blogged it here before.  I needed some fresh basil and feta for another dish so I was racing to the grocery store for probably my 3rd trip this week (my organization skills blow chunks)  I walk in and all the fruit was glorious AND….. on sale!  Strawberries were calling my name as were the glorious BC cherries.  KIWIS!! oh and 3 bananas and seriously, these are the largest grapes I’ve seen in my life!!  How lucky to live in such a great place with so much healthy crisp produce. Woooo Hooooo.  Who wants to come visit me??  I’ll feed you!

juicy giant grapes. I am not a lion!!! Big right!

With a cart full of fruit and the rest of the stuff I needed, homeward bound.  I’ve always wanted to add strawberries to a spinach salad but never had the push to do it.  Well its go time now and I’m super excited.  Then the flavour profile I’ve been desiring came to me!  Oh but wait.  I don’t have what I need and I just got back!!!  In a grocery store, I am easily distracted.  Always sure to forget something or things, so I make lists… and even then I fail.  I’m not going back…. so after begging Hubby to go once, twice, 4 or 5 times.. pouted around for a bit…. he put down his tools and ran to the market to get me some Jalapenos.

K so maybe you know your peppers, and you’ve looked at the pics from this post and you know those are not jalapenos in my photos.  Well the little market up the street didn’t have good looking jalapenos…. they were old and wrinkled and worthy mind you but for photos… nope.    Serranos are a great sub for jalapenos but 3 times hotter FYI….

Serrano Chili Peppers are the thinner of the 2, where as a Jalapeno Pepper is the girthy one. *wink wink*

Ladies, I mean chefs…. pick your preference… haha

Photo from http://www.direct-arts.com

The idea in my head comes to life and I’m very pleased with how it turned out.  Photos by me, House Of Haley Photography

Here is my Strawberry Jalapeno Spinach Salad with a very special dressing.  Strawberry Jalapeno Balsamic Red Wine Vinegar Dressing.  Try saying that after a few glass of wine… or bottles for some of you.  Hey, I don’t judge, you do you, its cool!

I’m pretty sure I could have come up with a much more simple name but when I’m looking for a recipe or when i’m wanting to make something it frustrates me having to read through a recipe to try and figure out the flavour profile from it.  The title says it all!

And here is the dressing.  Almost as cute as Strawberry Shortcake LOL.   Seriously made him go to the store for the pepper for this shot.  Let me add in another “LOL”  OMG i’m howling, I’m sorry if that’s not as funny to any of you as it is to me!  Thanks Hubs
STRAWBERRY JALAPENO BALSAMIC RED WINE VINEGAR DRESSING

♥ 2 CLOVES GARLIC
♥ 1 C. RED WINE VINEGAR
♥ 2 T. JALAPENO WHITE BALSAMIC VINEGAR
♥ ½ C. OLIVE OIL
♥ 1 TSP. SALT
♥ 1 TSP. SUGAR
♥ 1 TSP. GRAINY MUSTARD
♥ ½ TSP. GROUND BLACK PEPPER
♥ 1 WHOLE STRAWBERRY

Combine and blend/pulse for just a few seconds till the garlic is no longer whole and vinegars and oil have blended. DO NOT OVER DO IT. Trust me….. Just for a few seconds.

The Jalapeno White Balsamic Vinegar was a Christmas gift from Sister In-Law and it’s a great addition to many meals.  I use it mostly when I do any type of roasted potatoes.  With the right seasonings, its a great way to brighten up the flavours.

I certainly don’t expect you to have this Jalapeno White Balsamic Vinegar, nor do I expect you to go out and buy some.  Althought, it’s totally recommended for your pantry fo sho!  This one is from Evoolution out of Edmonton, Alberta, CA.

Let’s get to it shall we!

Words can’t explain what it’s like to cook upstairs…. renos are coming along… thats all i can say.   So cool!  Look at the way that natural daylight casts across all that divine good-for-you food up there.  haha  It’s the simple things in life.

I’m a hardcore #clasher Clash of Clans junkie… game always on… always creepin.  LOL

Again I’m using my new immersion hand blender and the mixing vessel it came with to make this.  You can use a blender but you’ll end up with most of it on the sides.  Use a battery operated whisk or just chop up the strawberry and garlic before you make the dressing, put it all in a jar and shake the crap out of it.

I peeled 2 cloves of fresh garlic.  Its hard for me to use such a little amount, but 2 cloves is just right.

Add in the vinegar’s and then the oil.  If you find after it’s all done that it’s too thick… add in some more vinegar and whisk it up.  If you over blend this you’ll end up with a strawberry like mayonnaise.

Next add in the S+P, sugar and mustard.  The mustard is crucial to the flavour of this dressing.  I’ve used mustard powder before but I find French’s Bold & Spicy Deli Mustard to be the perfect one.  I’m actually addicted to this mustard.  So so so good I could eat it with a spoon.

Now blend.  I’m going to be straight up honest here… I bombed this the first time, hence my warnings…. DO NOT OVER BLEND hahaha.  Pulse a few times, The strawberry is obviously going to thicken it up quite a bit.  I’ve increased the amounts of vinegar to hopefully compensate.  This is why I say recipe blogging is tricky.  So as always, make it your own.  Do what you feel is right and adjust to your liking.  We are all different.

STRAWBERRY JALAPENO SPINACH SALAD

♥ 1 BAG BABY SPINACH, FRESH AND WASHED
♥ HARD BOILED EGGS, COOLED AND SLICED (1 PER PERSON)
♥ MUSHROOMS, FRESH AND SLICED
♥ STRAWBERRIES, SLICED AND SLICED
♥ BACON, COOKED AND CRUMBLED
♥ 2 T. GREEN ONIONS, FINELY CHOPPED
♥ 2 TSP. JALAPENO OR SERRANO PEPPER, FRESH AND DICED

Make this salad up just before you’re ready to eat. Plate it per person rather than in a large salad bowl. I find that the ingredients are at such different weights that you don’t get a proper serving. Person 1 will get all spinach and egg, while the last person gets all the bacon onion and pepper. LOL Just my opinion.

This is where you get to do your fancy…. BE FANCY Plate it up per person, make it pretty, show you care. Then you can give yourself those extra slices of strawberries and bacon. Haha shhhhhhhh….

Use about a handful of spinach leaves per person. Layer in individual salad bowls or plates and drizzle with a little of our Strawberry Jalapeno Dressing from up above.

It was delicious to eat.  Looks pretty cool too.  Each bite held a yummy little mouthful.

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Love Haleykins♥♥

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🍋LEMON ROASTED POTATOES

Spending time with my Mommy in her kitchen is always great.  I pick up some good recipes and get inspired to get in there and get cookin things of my own.  Potatoes are my favourite food.  I wish I could live off of their starchy goodness.  She made these taters to go along side a fabulous greek salad.  So it’s only natural that I do the same.  She used russets and made wedges out of her potatoes but I had this variety bag of baby potatoes to use up.  They were awesome but mine turned out a little less crispy than hers which was unfortunate but still delicious and they still had crunch, just had to keep em in a little longer.  Find her recipe for these yummy Lemon Roasted Potatoes below and stay tuned for a great Greek salad and dressing recipe from my moms kitchen😉                                                              I cut my baby potatoes in half and had them soaking in heavily salted cold water for a few hours to draw out some of their natural moisture and in the end you will achieve a more crunchier potato.

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LEMON ROASTED POTATOES

INGREDIENTS

• 1/4 OIL

• 1/3 CUP LEMON JUICE

• 1 TEASPOON OREGANO

• 1 TABLESPOON FRESH PARSLEY, chopped

• 3-4 CLOVES GARLIC, CHOPPED, chunky is best

• 1 TEASPOON KOSHER SALT

• 1 TEASPOON FRESH GROUND BLACK PEPPER

• 1/2 CUP CHICKEN STOCK

• 4-5 RUSSET POTATOES, cut in wedges lengthwise OR A BAG OF BABY POTATOES, cut in half

DIRECTIONS

*Preheat oven to 400 degrees

1. Combine oil, lemon juice, oregano, parsley, garlic, salt and pepper in a dish

2. Layer potatoes in a single layer in a baking dish.

3. Pour just 3/4 of the dressing over the potatoes and give them a toss

4. Pour chicken stock around the potatoes.  This will be soaked up in the potatoes making them super tender and moist on the inside.

5. Bake for about an hour, giving them a quick toss every 10 minutes, until they are crispy crunchy and golden brown.  

6. Pour remaining dressing over the “hot out of the oven” taters and serve.  

I was a little alarmed that perhaps I added too much chicken stock but after 10 minute in the oven I could see that the liquids wouldn’t last for long and they would then crisp up, so not to worry!  I just love the chunky garlic and parsley on these potatoes.  The lemon flavour isn’t overpowering at all and the chicken stock keeps them moist.    I took these pictures before I poured over the remaining dressing… . so they are missing the yummy fresh parsley and chunky fresh garlic but at least I remembered before I served them😜  Top them with a little dollop of sour cream and more fresh parsley.  

I grilled up some chicken breast in made some more of that yummy marinade from the salad I made a few days ago.  I just added in the juice of half a lemon and let them chill in the fridge for a few hours.  Then grilled them on the bbq and drizzled them with a bit of the Apple Cider Vinagrette from the salad that I had in the fridge.  No point in that going to waste.   

I’m going to do wedges next time with some russet potatoes.  Will make for better presentation.  But I did enjoy these lil lemon gems🍋

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Love Haleykins 

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Chimichurri Chicken

Chimichurri… where has this been all my life? Chimichurri is an Argentinean sauce similar to a pesto with many variations for sure.  Make it your own😉

🌿I’m telling you, amazingly good and I can’t even believe how much I love it.  I had it in Jamaica and had to try it at home.  Fan-freakin-tastic.  I also made it with my Mom a few weeks ago.  We had it on some bbq’d pork chops… Hello melt in my mouth delicious!  I’m already checking the calendar to see when I can make it again!  On steak next time I think… 😊 INGREDIENTS

• 1 CUP FIRMLY PACKED FRESH FLAT LEAF PARSLEY

• 1/2 CUP FIRMLY PACKED FRESH CILANTRO

• 2 TABLESPOONS FRESH OREGANO LEAVES (or you can use 2 teaspoons of dried oregano)

• 4 GARLIC CLOVES

• 1/2 CUP OLIVE OIL

• 2 TABLESPOONS WINE VINEGAR (red or white, I used white)

• 1 TEASPOONS SEA SALT OR KOSHER SALT**

• 1/4 TEASPOON GROUND BLACK PEPPER

• 1/2 TEASPOON CHILI PEPPER FLAKES

DIRECTIONS

1. Pulse the parsley, cilantro, fresh oregano, and garlic in a food processor until it’s a coarse consistancy

2. Scrape down the food processor and get all that good green out into a nice little glass dish

3. Gently stir in olive oil, vinegar, salt, pepper, and chili pepper flakes. 

💡Adjust your seasonings to your liking.  If you won’t be using all the sauce the first night, any chili pepper flakes will continue to make the sauce hotter as they marinate in the oil… Sometimes hotter is better💡

4. Serve immediately or refrigerate. Bring to room temperature before serving. 

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Love Haleykins 

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Oriental Salad

I’m getting back into the swing of food blogging…. Hard to believe that besides these last 3 posts…. the last one was in May or 2014!!!  Wow…

Oriental Salad – This is a fantastic salad that I remember my mom making back when I lived at home.  Back when I had no taste buds or basically didn’t like food or flavour…. boy…. all those wasted years… ugh!!!  What was wrong with me?  Why! Why! Why! 

Popped my mom an iMessage and asked her for her recipe… I wanted something to go with my Chicken Satay with Coconut Peanut Thai Sauce, and a traditional coleslaw just didn’t seem up to par for this dish.   She hit me back with the deets and I went shopping!  I had never before purchased bean sprouts so that was number one on my list.  Always excited to buy new things… yea I know, as if I’ve never bought bean sprouts, LOL ___________________________________________________

ORIENTAL SALAD

• 1 BAG COLESLAW MIX

• 1 BAG BEAN SPROUTS

• SLICED GREEN ONION

• SLICED MUSHROOMS (fresh)

• CHICKEN FLAVOURED ICHIBAN SOUP (uncooked, reserve seasoning pack for dressing)

• CHOW MEIN NOODLES (uncooked)

• TOASTED SESAME SEEDS

• TOASTED SUNFLOWER SEEDS

• TOASTED SLIVERED ALMONDS

This makes a lot of salad!  If it’s for a smaller group or if you plan on eating it for a few nights, only make up what you’lll use for that night as it doesn’t make very good leftovers…. (soggy noods…😩)

Toss all the ingredients in your salad bowl, use as little or as much of each as you want.  We like less noodles, and lots of veggies and seeds.  I actually didn’t even use chow mein noodles when I made mine.  Still just as good… less crunch I suppose. 😜

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DRESSING

• SEASONING PACKET FROM ICHIBAN SOUP

• 1/2 CUP OIL

• 4 TABLESPOONS SOY SAUCE

• 3 TABLESPOONS VINEGAR

• 1 TABLESPOON SUGAR

• SALT AND PEPPER

Combine all ingredients into a jar and give it a good shake.  Only use as much as you need for the night, as mentioned above, this makes a large salad.  If you’re making a smaller salad you may want to half this dressing recipe.  You don’t want soggy noods…

 Thanks Mommy, for another good recipe!  I will be making this scrumptious one again soon I know it.  Doesn’t it look pretty with the little pops of colour from the coleslaw mix 😜  Serve it up along side something yummy for your tummy and enjoy this bowl full of goodness.❤️ Thanks for visiting, if you liked this blog please click LIKE below. If you want to follow my blog please scroll to the bottom, click the FOLLOW button and enter in your email address. 

Love Haleykins 

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Marianne’s Fancy Chicken Salad

My first post in 2015!😮 Hello!!!!!  Oh wow it’s been soooo long since i did a blog post.  I’m sorry!   I was recently back home visiting my family and my wonderful creative mother made me this scrumptious salad for dinner!  I loved it so much that I asked for all the recipies so I could try it for myself.  I’m very glad I did as it’s now one of my favourite dishes ever.  If you like grilled chicken and fresh wholesome salads, then this is something you should try.  😋

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MARINATED RED ONIONS

• 1 medium red onion, thinly sliced

• ½ cup apple cider vinegar

• 1 cup warm water

• 1 tablespoon sugar

• 1½ teaspoons Kosher salt

• Red pepper flakes

• Garlic

PREPARATION

1. Combine Ingredients and bring to a bowl. 

2. Remove from heat and refrigerate for 6 hours.

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MARINATED CHICKEN BREASTS

• 1 to 2 tablespoons vinegar, like cider, balsamic, or red wine

• 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf

• 1 to 2 tablespoons mustard, whole grain or Dijon

• 1 to 2 teaspoon garlic or onion powder, optional

• 1/4 cup extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 4 boneless, skinless chicken breast, each about 6 ounces

PREPARATION

1. Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. 

2. Close the bag and shake to combine all the ingredients. 

3. Open the bag, drop in the chicken breast in the bag. 

4. Close and shake the bag to coat evenly. 

5. Freeze for up to 2 weeks.

I love to bbq and the flavour that grilling gives these marinated chicken breasts is so perfect, and just in time for summer.  I bbq year round because I have a covered patio off the kitchen.  So although the rain was coming down hard it didn’t stop me from getting these gorgeous cross grill marks on the chicken.   Slice each breast in 1/2 inch slices to add to your bed of greens and veggies.

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APPLE CIDER VINAGRETTE

• 1/4 cup apple cider vinegar

• 1/4 cup white wine vinegar

• 1 tablespoon Dijon mustard

• 2 tablespoons agave syrup

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/2 cup canola oil 

• 1 1/2 tablespoons minced shallots

PREPARATION

1. Combine first 6 ingredients in a small bowl, stirring with a whisk. 

2. Gradually add oil, stirring constantly with a whisk; stir in shallots.

I kinda splurged and purchased some Jamie Oliver Pinot White Wine Vinegar because… well… I’m a fan!  It was very pricy but I’ve learned my mistake in the past by buying cheap vinegars….  I definetly recommend you buy good vinegars for your food.  You’ll notice the quality of the flavour for sure.  Well I do anyways.

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FERNIE SALAD

• Greens/ romaine

• Carrot sticks

• Red cabbage

• Cukes

• Marinated red onions

• Toasted Pumpkin seeds

• Feta

• Grilled chicken breast

• Apple cider vinagrette

• Fresh Dill

PREPARATION

1. Place romaine and greens on a plate. 

2. Add shredded red cabbage, carrots and cucumbers. 

3. Sprinkle with salad dressing. 

4. Top with sliced grilled chicken breast. 

5. Add marinated red onions, feta and pumpkin seeds.

 

Once this salad is plated it’s a vibrant flavourful delight!

I had some leftover toasted sunflower seeds and slivered almonds so I added those too and topped it off with a sprinkle of chopped fresh dill. ________________________________________

And there you have it My Lovelies, Marianne’s Fernie Chicken Salad.  Named after a similar salad that she had tried in Fernie, British Columbia.  Awesomesauce!  I hope you give it a try and if you do, I hope you enjoy it.  Please let me know what you think guys!