I am always on the look-out for ways to serve chicken! We eat a lot of chicken in this house so new ideas are always welcome! What’s your favourite way to eat chicken? Here’s my latest recipe!
- 4 chicken breasts, boneless and skinless
- 4 cups of spinach chopped (or kale)
- 1 med onion diced
- 4 oz goat cheese crumbled or ricotta would work if you can tolerate dairy
- 8 slices of prosciutto
- 1 tbsp. olive oil
- Take your chicken breast and slice through it to butterfly it. Be careful not to slice right thru! Just slice carefully through the fat part and press open like a book. Pound a bit to flatten. Salt and pepper both sides.
- In a fry pan, sauté the onion, once translucent, add the spinach till wilted. Remove from stove.
- Once your spinach/onion mix is cooled add the goats cheese or the ricotta.
- On your clean work surface, lay your chicken breasts and top equally between the 4 breasts, with the mixture. fold the breast over to close the book.
- Wrap the prosciutto around the closed breasts completely.
- Bake in a 350 degree oven for 30-45 minutes till cooked.
Being a gluten and dairy intolerant diner sometimes makes a dining experience intimidating for the diner and the server! This week I had two dining experiences, one was great, one was frightful! Let me tell you about the great one!
Kel’s in Sarnia is in a strip mall on Christina street North. From the outside you wouldn’t expect too much, but take my word for it, go in there! It’s an old Timmie’s unit so not real fancy on the outside but they’ve made it quite cozy on the inside. Go in there today and tomorrow and tell your friends to go in, and their friends and so on and so on! They are a breakfast and lunch spot that is a little known secret in town. I should say secret weapon! You need to check them out!
Their food is made to order and it’s all delicious. You won’t find any processed chicken fingers here or any processed food, Kelly will make sure of that and I’m pretty sure Bev would back him up! I had the good luck of stopping in on chicken finger day and I asked the server if they’d make them gluten-free, and Kelly the chef agreed to, just like that. They make gluten and/or dairy exceptions whenever possible and with notice they can even make their waffles gluten-free. You see, they’d need to really clean the waffle iron, not to mention whip up a batch of gluten-free batter! But they’ll do it, just let them know you’re coming and that you need them to be gluten-free.
Speaking of waffles, they make them homemade, not a batter mix, and they have a different one every week! Last week was lemon meringue waffles, week before was carrot cake waffles, and I know they’ve done black forest waffles and so on. I haven’t had them but I’ve seen them and the faces of the lucky diners on the receiving end, pretty sure the smiles meant they were very tasty!
They do an a la carte breakfast where you can choose the sides you want, want all meat and no eggs? Ok, you can do that. Want all eggs and no meat, yep can do that do! If you’re a person that needs to not make decisions first thing in the morning, just tell your server you want bacon, eggs and home fries, they can do that too! It’s not rocket science but we just don’t see this done much so for some people it may be intimidating to order a la carte, but have no fear, you’ll be glad you did!
While I was there, I heard one fella tell Maria, the server, that those were the best eggs benny that he had ever had. No big surprise when you have a homemade English muffin and a homemade hollandaise, not from a tin! That’s right, homemade and they’ll even do gluten-free English muffins.(notice is appreciated by them for the g.f. muffins)
So back to my chicken fingers, they came with a homemade smoked apple bbq sauce, crispy, gluten-free and 100% yummy! That’s my technical term there, yummy! They were accompanied by a huge helping of sweet potato chips to boot! Honestly, sometimes dining out can be a bit of a nightmare for me so on most days I pack a lunch but on Thursday I was so happy that I did not!
At Kel’s you will find the prices reasonable, the service friendly and the food outstanding! Please go out and support your local restaurateurs today, the chains will survive a day or two without you!
Check them out on Facebook, just type in Kel’s Sarnia and you will get to see pics and more info!
It’s still peach season so why not whip up some yummy Carrots with Peaches!
Originally posted on My Sweet Marie:
This would be a great side dish to chicken or pork! Easy to do and colorful!
- 1 lb of baby carrots
- 1/2 cup apple juice
- 2 tbsp butter
- 2 tbsp brown sugar
- 3 peaches peeled and sliced
- In a saucepan boil the carrots in the apple juice,covered.Cook till tender. Drain
- Melt the butter and brown sugar together. Add in the peaches till tender.
- Add in the carrots. Stir to coat the carrots. Serve warm.
I am a big fan of the Lara bars but often have a hard time finding them! I have found out that they are real simple to make! You must try these recipes! go ahead, get creative and come up with your own flavor.
Cashew coconut bar
- 1 cup cashews
- 1 cup dates pitted
- 1/2-3/4 cup shredded unsweetened coconut
- Throw all the ingredients in your food processor and process until all very sticky. It’s be a big sticky mess, when that happens, it’s done!
- Pour into a 8×8 pan that has been lined with either parchment or saran wrap. flatten.
- Put in fridge to chill for an hour or so.
- Cut into bars to a size of your liking. enjoy!
Cherry Pecan Bars
- 1 cup sundried cherries
- 1 cup pecans
- 1 cup of dates
Directions same as above.
Banana Walnut Bars
- 1 cup banana chips
- 1 cup walnuts
- 1 cup of dates
Ditto on directions. Enjoy!
It’s picnic season folks, pick a few things off my list, grab your sweetie and head for a beach, the hills, or a park!
Originally posted on My Sweet Marie:
There’s nobody who loves a picnic more than me…I don’t think! I love to pack it and I love to attend them! One time I packed a picnic for a friend that just had a baby. I called her and said don’t make dinner, I am bringing it over. I told her hubby to call me when the baby was settled and to lay a blanket on the living room floor! I packed them a beautiful dinner of salad, peach poached chicken, green beans almondine, rice and I know I packed an appetizer and dessert but cannot remember what they were. She said that they had food for two days and I was glad for it! How nice not to worry about food when you have a new baby in the house!
Now back to picnics, I mean the pack a basket of food and head to the nearest park or…
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Growing up my mother always made this salad, as did my husband’s mother and it’s delicious! If you grew up with a garden in your backyard then likely you’ve had this too! You only need a few ingredients and voila the tastiest, freshest salad ever! To me this is comfort food and each bite full brings back memories of childhood dinners with a table full of siblings making all kinds of noise! You will need fresh leaf lettuce from the garden or the market!
- 1 head of fresh leaf lettuce washed and roughly chopped
- 250 ml sour cream, or goat’s sour cream or whichever sour cream you can tolerate!
- 2 tbsp. vinegar
- salt and pepper
- have your washed lettuce chopped and ready to go.
- in a large bowl, mix the sour cream with vinegar and salt and pepper till runny.
- toss in your lettuce and combine.
- Serve with BBQ chicken, potato salad and watermelon for dessert!
- 1 tbsp. Paprika
- 1 tbsp. garlic powder
- 1 tbsp. smoked chipotle pepper
- 1/2 tsp salt and pepper
- 1 tsp cumin
- Cayenne if you want them spicy, if not then omit)
Can be made into a larger batch, stored in a tightly sealed jar in the pantry! Feel free to vary the ingredients to your taste!