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Simple Sunday: Another Summer Salad

This morning we were reminded just how much we love the Summer.  We went for a run and it was just so beautiful outside we felt like we could have run forever.  And we have to say that so far this has been one of the best running summers we have had in a long time.  Yes, the heat wave we had a couple weeks ago was a bit much (although we refuse to complain!), but that has gone away and left us with beautiful days like today.

But Summer isn’t just awesome because of its blue skies and warm temperatures.  The abundance of fresh fruits and vegetables that can be found at local stands on just about every corner cannot be discounted!  We know we’ve mentioned this many times before and we don’t mean to be repetitive, but every time we eat a fresh tomato from our own garden, or snack on juicy cherries from just down the road, we can’t help but be reminded of how delicious the summer is!

Which is why we made this salad- to showcase the season’s best!

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This salad brings together what in our minds are sort of like the three “stages” of summer produce.  First comes the asparagus in the spring (which is basically like early summer in our opinions!), then you start to get into more of the actual summer months and get strawberries, and then of course the summer is capped off with delicious, sweet corn.

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Of course, there are a million other fruits and veggies that make an appearance during those times, too, like fiddle heads and leafy greens in the spring, cherries, blueberries, raspberries and apricots mid-summer, and peaches are starting to hit the stands now too! 🙂

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Add some chicken and a little tahini drizzle and you’ve got yourself and easy, delicious and fresh-tasting summer meal!  And feel free to change it up a bit, too- local strawberries might be a little tougher to find now, but cherries are out full-force and would work wonderfully in this salad.  The idea is to use whatever summer produce you can find.

We hope you are enjoying your summer as much as we are, and be sure to hit up your local farmer’s market to take advantage of all this awesome food nature has to offer!

Strawberry Asparagus and Corn Salad

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Prep: 10 minutes
Cook: 20-30 minutes
Serves: 4-6

Ingredients:

1 bunch of asparagus, ends trimmed
1 tbsp olive oil
1 1/2 c. strawberries, sliced
1 c. corn (fresh or frozen)
1 clove of garlic, minced
salt and pepper

2 large boneless skinless chicken breasts
1/2 tsp garlic powder
salt and pepper

For the tahini drizzle:

3 tbsp tahini
1 tbsp balsamic vinegar
1/4 tsp garlic powder
salt and pepper
2-3 tbsp water

Directions:

Sprinkle the chicken with garlic powder, salt and pepper and bake in a 350F oven for 20-30 minutes, or until done.  Alternatively you can barbecue the chicken over medium heat for 20-30 minutes if you prefer.

Meanwhile, toss the asparagus in olive oil, salt and pepper.  Roast in the oven for about 15 minutes until they can be easily pierced with a fork, or grill over medium heat for 10-15 minutes.  Set aside.

In a frying pan over medium heat, add a small amount of olive oil.  Add the garlic and corn and saute until the corn begins to blacken a bit.  Turn off the heat and add the strawberries so they cook down just a little bit and release some of their juices into the corn.

Cut the asparagus into bit-sized pieces and add to the pan.  Season with salt and pepper and stir until everything is combined.  Slice the chicken and divide the salad onto separate plates.  Place the chicken on top and finish with the tahini drizzle.

For the Tahini Drizzle:

Combine all ingredients except the water and stir until fully combined.  Slowly add the water until the mixture is drippy but still slightly thick.  Drizzle over top of salad.

~twosaucysisters

What is your favourite part about Summer?  What is the weather like where you live?  How do you like to take advantage of these beautiful days?

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1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

Strange Bananas

Have you ever tried a plantain banana?

Up until about a month ago, we had not.  We were both always a little leery of trying them, because let’s be honest, they kind of look like mutant, over-grown bananas that never really ripened properly- not exactly something that entices you to pick them off the shelf.

But then we saw this recipe: Creamy Pantain and Coconut Chicken by Sonia, the Healthy Foodie.

We knew the instant we saw this recipe that we had to get over our trepidation about plantain bananas.  And boy are we glad we did!

And of course once we had made her recipe, we knew we had to put our own spin on it…

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And since it’s nearing the end of February and we’re craving a little warmth and sunshine, it only made sense to make a tropical version!

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And what comes to mind when you think tropical?  Pineapple and coconut!

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Of course, plantain bananas are already a tropical fruit, so the whole thing came together quite naturally- and deliciously, of course! 🙂

Tropical Plantain Chicken
Inspired by The Healthy Foodie

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Prep Time: 15 min
Cook Time: 20 min
Serves: 2

Ingredients:

1 large chicken breast
1 large Plantain Banana
1/3 large onion, diced
2/3 c. diced sweet peppers (red, orange, yellow)
1 clove of garlic, minced
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c. coconut milk
1/4 c. pineapple juice
2/3 c. diced pineapple
1/2 c. plain Greek yogurt
1 tbsp unsweetened flaked coconut
salt and pepper

Directions:

Heat a small amount of olive or coconut oil in a frying pan over medium heat.  Slice the chicken into strips, and put in the pan.  Saute the chicken until the pieces are browned on all sides, then remove fro the pan (it’s ok if it’s not fully cooked- you’ll be adding it back in later).

Add the onion and garlic to the pan and cook until the onions start to soften and turn translucent.   Add the peppers and cook until they begin to soften, about 3-4 minutes.  Add the cinnamon and nutmeg and cook for another minute.  Add the chicken back to the pan and cook until the chicken is cooked through.  Now add the coconut milk, pineapple juice, and pineapple to the pan.  Bring to a boil and then turn the heat down to medium-low and simmer for a couple minutes.  Turn off the heat and remove the pan from the burner.  Stir in the yogurt, coconut, and salt and pepper.  (Adjust the seasonings to your tastes).  Serve over rice.

~twosaucysisters

Have you ever tried plantain bananas?  What is your favourite way to eat them? (We’re always looking for new ideas!)

Comfort Food at it’s Finest

It’s cold outside.  Really really cold.

On Tuesday the temperature was -26 with wind chill, and you know what? It hasn’t gotten much warmer since then.  In fact, when I saw that the temperature was only going to be -20 with wind chill today, I was actually happy about it!  Do you see the problem here? It is -20 and I’m happy that it’s gotten warmer than it was a couple days ago.

Neither Julie or myself have been running outside since Sunday.  There are very few things that will make either of us voluntarily go inside for a run, but bone-chilling temperatures are one of them.

On Tuesday night while I was waiting for the bus my toes got so cold they turned white.  You can be sure that I have been wearing double-socks every time I step outdoors since then!

So what does all this mean (besides a somewhat cranky Brittany)?

2 words, people: Comfort. Food.

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Chicken pot pie falls perfectly into that category for me.  It has been one of my favourite meals ever since I was a little kid.  I think I even remember my brother and I making up a song about chicken pot pie one night- yep, we were cool kids 😉

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Of course, traditional chicken pot pie is made with a pie crust, but to be honest, I’ve never been a huge fan of pie crusts.  Don’t get me wrong, pastry has it’s place (especially when my Grandma makes it, of course :)) but in my opinion, chicken pot pie is much better topped with a tender, fluffy biscuit!  Which is precisely what was done here 🙂

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But the break from tradition doesn’t stop there!  You see, we had this bulb of fennel leftover from our herb-crusted salmon salad the other day, and couldn’t figure out what we wanted to do with it (besides make another salad, of course), so I did a little research.  Turns out, a popular thing to do with fennel is to pair it with apple.  Long story short, we made an apple and fennel chicken pot pie.  Boo-yah!

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The great thing about this meal is that you can make the filling in advance, and store it in your fridge for a few days until you’re ready to throw it in the oven.  The biscuit topping comes together in minutes, so it makes this a snap to prepare for a week-night meal.  And while this recipe make 2 personal-sized servings, it could easily be doubled (or tripled!) and made in one big pot for the whole family- all you’d have to do is adjust the cooking time.

So even though this is not a “traditional” chicken pot pie, I’m pretty confident that 8-year-old Brittany would give it 2 thumbs up, and when I get home in the evening after spending half and hour standing in the freezing cold waiting for the bus, 20-year-old Brittany is equally as enthusiastic- enough to maybe even bring back the chicken pot pie song…

Apple and Fennel Biscuit-Topped Chicken Pot Pie

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Prep Time: 20 minutes
Bake Time: 20-25 minutes
Serves: 2

Ingredients:

1 chicken breast, cooked and shredded
2 tsp olive oil
1/4 large onion, diced
1 clove garlic, minced
1 apple, diced
1 small fennel bulb, diced
2 stalks celery, diced
2 tbsp flour
1 tsp rosemary
1 tsp thyme
pinch of salt
pepper
2/3 c. milk of choice (unsweetened)
2/3 c. vegetable stock
1 tsp dijon mustard

For the Biscuit:

1/2 c. whole wheat pastry flour
1/2 tsp baking powder
pinch salt
1 tsp rosemary
1 tsp thyme
1 tbsp + 2 tsp coconut oil NOT melted (or margarine)
2 tbsp vegetable stock
2 tbsp apple juice

Directions:

Heat the oil in a large pan over medium heat.  Add the onion and garlic and cook, stirring frequently, until onions are softened. Add the apple, fennel, and celery and cook for another 2-3 minutes.  Add the flour, rosemary, thyme, salt and pepper and continue cooking for another 2-3 minutes.  Slowly add the milk and vegetable stock, stirring as you pour it in.  Stir in the dijon mustard.  Bring to a boil, then turn the heat to low and simmer until the mixture is thickened slightly (this should only take 3-4 minutes).  Remove from the heat and stir in the cooked and shredded chicken.  At this point, you can place the entire mixture in a sealed container in the fridge if you plan on making the pies later.

When you’re ready to make the pies, divide the chicken mixture evenly between two large ramekins.  Preheat the oven 400F (200C).

To make the biscuit topping, whisk together the flour, baking powder, salt and herbs.  Using a pastry cutter or 2 butter knives, cut the coconut oil into the flour mixture until it resemble course crumbs.  Slowly pour in the apple juice and vegetable stock, stirring as you pour, until the entire mixture is smooth and everything has been moistened.  Divide the dough in half and spread each half over top of the chicken filling.

Place on a baking sheet (to catch any spillage) and bake for 20-25 minutes, or until the biscuit is golden-brown on top.

~Brittany@twosaucysisters

What are your favourite winter comfort foods?

A Sticky Situation

The other day while we were browsing through Food Gawker (what else would you do with your free time?) we came across a recipe for sticky chicken.  It looked delicious, and of course we instantly knew that we wanted to make our own version for dinner that night.

There was only one problem- we had no chicken!

For those of you who have cars and are thinking why don’t you just make a quick trip to the grocery store? We agree, what a novel idea!  However for us, a “quick trip” to the grocery store means waiting for the bus, riding the bus, grabbing that one package of chicken, and then waiting for another 20 minutes for the bus to come again.

No thank you.

We also try to avoid multiple trips to the grocery store in one week to save money (student budgets don’t have a whole lot of wiggle room).

So instead we improvised, and used tofu!

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This turned out to be a delicious compromise!  Piled on top of some sauteed julienned vegetables and brown rice, this meal was a snap to prepare and completely satisfied our craving for sticky chicken!

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As we’ve said before, we are not vegetarians, but we love vegetarian cooking, and we especially enjoy making vegetarian versions of traditional meat dishes!  And while this recipe doesn’t have that coveted crispy skin that people love about sticky chicken, the tofu itself is nice and crispy on the outside, but soft on the inside.

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Smother the whole thing in a sweet-and-savoury sticky sauce and you have a winner winner chicken tofu dinner!

DSCN4524So maybe we’ll pick up some chicken on our next grocery trip and try making the real thing, but for now, we’ll just enjoy our vegetarian version! 🙂

Sticky Tofu

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Prep Time: 10 min + 20 min marinating
Cook Time: 20 min
Serves: 2

Ingredients:

1/2 a 420g package of firm tofu, pressed
2 tbsp honey
2 tbsp low-sodium soy sauce
1 tbsp apple cider vinegar
1 tbsp white vinegar
1/4 c. water + 1/2 tbsp corn starch
1-2 tsp dried rosemary
1 large clove garlic, minced
pepper, to taste

Directions:

Mix all ingredients (except tofu) in a seal-able container.  Slice tofu into slices that are about 1/2 a centimeter thick.  Place slices in the marinade and put a lid on the container.  Slowly and carefully turn the container over a couple times so that every piece of tofu is covered in the marinade.  Allow to sit for at least 20 minutes so the tofu can soak up the flavours.

Preheat your oven to 400F.

Remove the tofu from the marinade and place in a single layer on a baking sheet.  Bake for 10 minutes on one side, then flip and bake for 10 minutes on the other side, or until the tofu is browned and crispy on both sides.

While the tofu is baking, place the sauce in a small pot or pan and place over medium-high heat.  Bring to a boil, then turn the heat to low and simmer until the sauce thickens slightly.

We placed our tofu on top of cooked brown rice and sauteed vegetables, then drizzled the sauce over top, but you can pair it with anything you like!

~twosaucysisters

What do you do when you want to make a meal but you’re missing the main ingredient?  What is your favourite meal to vegetarian-ize?

Taco Time

When my dad went to the grocery store the other day, chicken thighs were on sale, so he picked up a package.  Chicken thighs are already cheaper than the breasts, so when they go on sale they’re an even bigger money-saver.  The thighs, however, are often given a bad wrap for being higher in fat than the breast, which of course, is true.  In all honesty I prefer the breast because of that reason- I’m not a huge fan of all the extra blubber hanging off the thighs- gross.  The meat itself is also a bit darker, and I prefer light meat, so the breast is usually my cut of choice.

That being said, there definitely is a place for chicken thighs, even in a healthy diet.  It just takes a little more creativity.

What are those, you ask?  Why, pulled chicken tacos, of course!

As we have mentioned before, both Julie and I are not overly fond of pork.  Our brothers, though, really love pulled-pork, so this is our compromise.  And here, my friends, is where chicken thighs have found their niche!  You see, in this recipe, the chicken itself doesn’t have to look pretty, because you’re going to be shredding it up anyways, so you can rip it apart and mangle it up as much as you want to cut out a majority of that nasty excess fat that has found its way into all of the nooks and crannies of the thigh.  At the end, if your chicken looks like it got in a fight with a lawn-mower, it doesn’t matter!  The process of cutting out the fat is a little long and tedious, but it is very worth it in the end.

Now, some of you may be thinking that by cutting out all of the fat we will lose all of the moisture.  Ordinarily you would be correct, but in this dish, it is the sauce that is the real show-stopper, and completely makes up for any moisture loss.

Before I go any further with the tacos, though, there is one other component of this meal that deserves some attention.  Because what is a good taco without a little salsa?

We served our tacos with peach salsa and honestly, this may have been my favourite part of the meal!  Julie and I both were eating this stuff with just a spoon, it was that good.  The peaches were perfectly ripe, and the sweet juiciness of them complimented the tacos pefectly.  There isn’t really a whole lot I can say to describe how delicious it really was, so you’ll just have to make it yourself!

This salsa was so fresh tasting, and it was super simple to make.  It would be really good with tortilla chips as a snack to bring to parties, if you’re willing to share it 😉

Summertime Peach Salsa

Prep: 10 min

Makes: 1.5-2 c.

Ingredients:

1 tomato, diced

1 peach, peeled and diced

1/4 c. diced red pepper

1/4 c. diced green pepper

1/4 c. diced hot peppers (we used banana peppers)

1/3 c. diced white or red onion

1 garlic scape, diced

1/4 tsp salt

1 tbsp lime juice

Directions:

Combine all ingredients in a bowl and chill in the fridge for at least 30 minutes prior to serving.

Easy, right?

And now on to the main event!

The first step is making your sauce and pouring it into a slow cooker with the chicken.

   Slow cooker meals are great in the summer time, because when you look outside and the sun is shining, the sky is a perfect blue with hardly a cloud and the thermometer is telling you that its the perfect weather for swimming, the last thing you want to be doing is spending hours in the kitchen.

  The Slow cooker is the perfect solution.  It does all the work for you while you can enjoy the beautiful weather outside.

Julie and I call our slow cooker Ol’ Faithful.  She’s got a few chips and cracks, a few scratches, and is probably older than we are, but she has never failed us.  Never burns our food, never under-cooks anything.  Whatever we put in there always comes out moist and flavourful.  The day this one kicks the bucket will be a day of mourning for us, i’m afraid.

But I digress.

The next step is making your taco shells.  Of course, you can buy taco shells, but we often find them to be too salty.  Instead, we like to use small, 8-inch tortillas. Here’s what we did:

Insert a toothpick into each tortilla to hold them open, then bake them at 350 for 10 minutes.  What we forgot to do: roll up a ball of tin foil and place it inside each tortilla to keep them from collapsing inward when baked.  They still turn out crispy and delicious, you just have to pry them open a bit to get any filling inside.  The tin foil on the inside will help you to avoid any cracked shells.

The pulled chicken is really delicious, and you don’t just have to do tacos.  We’ve made it before and put in on a bun, on salad, in wraps- it’s very versatile!  This is one of our family’s favourite meals, so we hope you enjoy!

Pulled Chicken

Prep Time: 20 min

Cook Time: 3-8 hours*

Serves: 6

Ingredients:

1 c. tomato paste

1 tbsp lime juice

1 tbsp worchestershire sauce

1 tsp chipotle puree (chipotle peppers in adobo sauce blended until smooth)

1/2 tsp liquid smoke

1 tbsp apple cider vinegar

2 tbsp honey

1/2 tsp garlic salt

1 tsp molasses1/2 c. water

1 tbsp corn starch

1 large package of chicken thighs

Directions:

Open up the chicken thighs and remove the excess fat. Place in the slow-cooker.

Combine all other ingredients except for corn starch in a separate bowl, stirring until smooth.  Add the sauce to the slow cooker and stir.  Cover and cook on low for 6-8 hours.

Remove the chicken from the slow cooker shred it using 2 forks.

Meanwhile, pour the sauce into a sauce pan and add the corn starch, whisking quickly to avoid clumps.  Bring to a boil, then turn to low and simmer for 5-10 minutes or until slightly thickened. Add shredded chicken to the sauce and stir until evenly coated.  Serve over buns, in tacos, over salad, etc.

Enjoy!

~Brittany @ twosaucysisters

Do you like pulled pork?

What is your favourite slow-cooker recipe?

What to do, what to do…

We’ve said it before, and we’ll say it again: We don’t like to waste food! This includes those annoying broccoli stems that you never know what to do with.

You can’t put them in your veg stock unless you’re making broccoli soup.

You don’t really want to eat them raw (though we love them for dipping!).

So what to do, what to do?

Carrot Broccoli Grain Salad!

With lemon chicken and a lemon tahini dressing on top, of course!

This salad is seriously good! And what’s better, is it is very versatile – you can put any flavours in it that you want! In ours. we used lemon juice and vinegar and that’s it! Keeping it simple is key.

Also, we simple can’t talk about this meal without mentioning the Lemon Tahini Dressing! It was the string that tied it all together. It was tangy, while also adding a slight nutty flavour to the dish. Mmmm perfection!

<— And how do you like that flare! 😉 Perhaps we are starting to get a little bit better of a hold on this whole take-a-pretty-picture thing? Maybe just a little.

This meal is easy to put together and great for summer, too. A nice, light, healthy chilled grain and veggie salad. Aint nothin’ better 😉

Carrot and Broccoli Grain Salad

Serves: 6-7 people

Time: 25min

Ingredients:

5 medium sized carrots

4 broccoli stems

1/2 white onion

3/4 c. couscous

1/2 c. bulger

1/2 c. raisins

1/2 c. walnuts

2 Tbsp lemon juice

2 Tbsp white vinegar

Directions:

Put bulger and 1 c. water in a pot, bring to a boil and then reduce to a simmer, lid on, for 20min.

Bring 3/4 c. water to a boil. once boiled, add couscous to water, cover and let sit for 5 min.

Add roughly chopped carrots, broccoli stem and onion to a food processor and pulse until finely chopped. Stir in raisins, walnuts, lemon juice and vinegar. Chill in fridge until ready to serve. Top with lemon baked chicken breast and lemon tahini dressing (see below).

Lemon Baked Chicken

Serves: 12

Time: 30min

Ingredients:

6 large boneless skinless chicken breasts

3 Tbsp. Dijon Mustard

Lemon slices

Directions:

Pre-heat oven to 350.

Brush chicken with dijon mustard, place lemon slices on top.

Bake for 25-35min, or until done (no longer pink inside and juices run clear).

Lemon Tahin Dressing

Makes: 2/3 c.

Time: 5min

Ingredients:

1/4 c. tahini

1 Tbsp Lemon juice

1 tsp Dijon Mustard

1 tsp. nutritional yeast

1/4 tsp. garlic salt

3-4 tbsp water

Directions:

Combine all ingredients except water and stir well. Add water gradually while stirring until desired consistency is reached.

– twosaucysisters