End of summer BBQ and a giveaway!

So, Loblaw sent 2 great little packages, one for me, and one for a lucky reader! Perfect additions for one last BBQ before the coldness consumes our fair country.

Ingredients:
chillies
garlic
honey
soy sauce
Diana Gourmet bbq sauce
chicken
avocado
cucumbers
tomatoes
romain lettuce
Kraft Ranch dressing
grilled shrimp

Guidelines

For the Chicken:
Mash the garlic and chillies together

Then add the mixture to the bottled bbq sauce with some honey and soy sauce.

Add your preferred seasonings to the chicken, I just kept it simple with a few herbs and garlic seasoning, then put the pieces in the oven until about 3/4 cooked.
We used a small coal grill, and I must admit that the taste was better than using a gas powered grill! Once the chicken is almost fully cooked, paste the sauce onto each piece until fully cooked.

For the salad:
Mash an avocado and mix into the Ranch dressing.
Add the chopped cucumbers, lettuce, tomatoes together in a bowl, add sliced avocados.
Mix the salad dressing into the salad, and garnish with the grilled shrimp.

Serve with Tostitos, Cranberry juice, and have some Jello for desert!

For the giveaway…
courtesy of *Eat Well Save More from Loblaw*

Open to Ontario residents only, email me for a chance to win in a random draw next week Monday!

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Creamy Jerk Chicken

Tasty jerk chicken, takes 7 mins to prepare!!

Day 1, Week 20

If you’re in Toronto, maybe you’ve seen the Hellmann’s mayo commercial with a fan recipe video for “helmania chicken” (I couldn’t find it on the net), but this is loosely based on that!

Ingredients:
jerk seasoning
whole chicken
paprika
mayo
soy sauce
crushed garlic

Guidelines:

Put whole chicken into a dark-colored baking dish
Add on top the garlic, soy sauce, salt and pepper to taste
Sprinkle generously with jerk seasoning
Add about 2 tbsp of mayo and 1tbsp of butter and mix everything together, rubbing it into the chicken (I used my hands)
Cover with foil and bake at 350 for about 1hr or until fully cooked and tender

Served with linguini in a spinach and cheese sauce and veggies.

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Tandori Chicken

Day 3, Week 15

I think that Tandoori Chicken from scratch might be a challenging feat, but now that there are great seasonings by Shan, I can feel confident in my Eastern cuisine conquests!

Ingredients:
Shan Tandoori Mix
yogurt
tomatoes
potatoes
chicken pieces
onions

Guidelines:

Season the chicken with the tandori mix, but be warned, it is hot! (only use half the amount if you are unsure about the spice)
Put the chicken into a dark colored baking pan
Add in the yogurt, onions, chopped tomatoes and potatoes and mix well
Drizzle a little olive oil over the top
Cover with foil and bake at 350 degrees Fahrenheit for half hour
Remove the foil and put the oven on broil for about 20 mins, but it has to be watched so that it does not burn

Put back the oven on bake until the chicken is cooked

Serve with basmati rice

Shazia Mistry
www.shazblog.ca

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My Version of Chicken Pilaf

Day 1, Week 15

Pilaf is apparently a common Middle Eastern dish, and can be made in a variety of different ways, although I bet that they don’t make it like this!

Ingredients:
long grain rice
stock
minced chicken

chopped broccoli
pressed garlic

Guidelines:

Cook rice in the stock (vegetable stock or chicken stock) until it is almost done and remove from heat
In a sauce pan, heat up a little olive oil and add in the garlic, cook until slightly brown
Add the minced chicken and cook until it is completely brown
Add in the rice and broccoli, leave on medium heat until it fully cooked

This is a very, very easy and tasty dish! Enjoy!

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Little Cheesy Thing

Day 1, Week 13

(pre-cooked version… after it’s cooked, it actually looked pretty quesadilla-ish)

My son was really begging for Tacos yesterday, but you know… I already cooked that! So, I suggested Quesadillas!

Except… I really had not a clue how to make it and what to use!! After some thought, I had a little idea! Introducing, Quesadilla-ish!!

Ingredients:

soft taco shells
chicken breast
cheese
butter
chopped spinach
salsa

I used a sandwich maker to do the grilling… that was the best I could do at the time!

Guidelines:

Cook chicken breast to your liking, I just used simple seasonings, paprika, garlic, some herbs and cut into thin slices
Put 1 taco shell on the sandwich maker, add the chicken, salsa, cheese, spinach, then another shell on the top and close the lid
(I put some butter on the grill just to get the taco to get a little crisp)

Cut in halves and serve! Kids LOVED them! So did I actually… you don’t need too much cheese either, just a tiny bit on the top. Yum!

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