Lemon Rosemary One Dish Chicken

Delicious Lemon Rosemary One Pot Chicken

Lemon Rosemary One Dish Chicken

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon whole grain mustard
  • Juice from 2 lemons
  • Zest from 1 lemon
  • Sliced lemons
  • 1 onion, sliced in rounds
  • 3-4 sprigs of fresh Rosemary
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon kosher salt
  • 8 bone-in, skin-on (ideal, but I did boneless/skinless) chicken thighs

Directions:

  • Preheat oven to 400 degrees F.
  • To make the lemon rub, combine olive oil, mustard, lemon zest, oregano,and salt in a small bowl. Using your fingers or a brush, work the lemon rub onto both sides of the chicken.
  • Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, lemon slices, pnion, extra marinade, rosemary sprigs, and sear both sides until golden brown, about 2-3 minutes per side.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Lemon Rosemary One Pot Chicken

Lemon Rosemary One Pot Chicken

Lemon Rosemary One Pot Chicken

Kirsten xo

Teriyaki Salmon Sushi Bowl

Teriyaki Salmon Sushi BowlThis has become an absolute staple in our house. We eat some variety of it at least twice a week, but shamelessly, it’s usually more often. It’s filling, fresh, soooo flavourful, feels hearty, but is so healthy. I need you to bring this into circulation. One of the best parts about it is the flexibility to use what you have, and add/take away things as you desire, plus you can whip it up in 15ish minutes, and even take out sushi can’t beat that!

Deconstructed Sushi Roll Bowl

Serves 4, or 2 with leftovers for the next day

Ingredients:

Additional ingredients: broccoli, red peppers, any vegetables you like, but I prefer to keep it as less of a stirfry and more limited to sushi roll ingredients.

Directions:

Preheat oven to 400

Bring cubed sweet potatoes to a boil until soft to touch with a fork, but not crumbling. Once cooked, toss in a bowl with sesame oil and panko crumbs. Place on a cookie sheet lined with parchment paper and bake for 30 minutes.

Bring rice to a boil.

Place salmon on a tinfoil lined baking sheet, and cook on the bbq for 8-12 minutes until cooked through. You can also do this in the oven after the sweet potatoes are finished, but I prefer the bbq.

While the rice is still in the pot it was cooked in, I toss it with 1/2 of the teriyaki sauce.

The key to enjoying this dish, is assembling it for your guests, otherwise they may serve it all up separately, and the flavours might not mix together as well as they should.

To assemble: serve a scoop of rice into the bottom of each bowl, and spread it out so that it covers the whole base, top with zuchinni, sweet potatoes, 1/2 an avocado each, and finally salmon, in 4 quadrants on top of the rice.

Drizzle the remaining thick teriyaki sauce in circles around the bowl, followed by a drizzle of Sriracha, top with green onion (which I use scissors to cut up quickly and evenly) and sprinkle sesame seeds over top. Voila!

PS stay tuned for the recipe for my favourite drink, pictured below- an orange and rosemary gin and tonic

Deconstructed Sushi Roll Bowl

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Spicy Kale Caesar Salad

This salad you guys- it is soo yummy! My Mom even said this weekend that she would never make a normal caesar again. It’s fresh, but has a nice kick. Hearty with the chicken but light with the kale. It has made it’s way into our weekly rotation as dinner on it’s own and as a side last night with steak. Yum yum yum!

Spicy Kale Caesar Salad | 1924 London

Spicy Kale Caesar Salad | 1924 London

Spicy Kale Caesar Salad:

Ingredients:

1 bunch Kale

1/2-1 cup of your favourite caesar dressing

1/2 cup of your favourite croutons

4 tbsp Siracha

1 avocado

Fresh Parmesan cheese

Optional: grilled chicken breasts diced and tossed

Directions: Toss washed and chopped kale with dressing, Parmesan, avocado, and chicken. Drizzle with siracha and a little more Parmesan! Bon appetit! Kirsten xo

Chocolate Peanut Butter Chia Seed Pudding

We were in the grocery store last week picking up a few things for dinner (when I typed this I wrote dessert- clearly my head is in the wrong place!) when I mindlessly grabbed a bag of chia seeds. I had seen a number of recipes for chia seed pudding and since I love tapioca I thought I would give it a whirl.

Let’s be clear on one thing, this is a breakfast recipe- I swear it just looks, sounds and tastes like dessert. It is the perfect treat to carry you through your morning!

Chocolate Peanut Butter Chia Seed Pudding

Chocolate Peanut Butter Chia Seed Pudding

Ingredients:

1 cup milk of your choice (skim, coconut, almond etc)

1/4 cup chia seeds

1 teaspoon cocoa powder

2 tablespoons shredded coconut

2 tablespoons peanut butter

Banana, coconut, chocolate, granola, blueberries and any other toppings you want

Mix all ingredients except peanut butter and toppings together in a container with a lid and let it absorb over night in the fridge. In the morning I like to throw it in a blender for 10 seconds just to break up the seeds. If you enjoy the texture then leave as is- top with granola, bananas, coconut and shaved chocolate!

Chocolate Peanut Butter Chia Seed Pudding

Kirsten xo

Whipped Shortbread

Whipped Shortbread  | 1924 London

This is possibly one of the easiest recipes that exists. It requires 3 simple ingredients, that when combined, form the most delicious buttery Christmas treats around. There are so many variations that include adding vanilla or nuts, topping with cherries, or rolling into balls. For my first batch of Christmas baking this year I wanted to stick with a classic and keep it simple. These ones totally melt in your mouth, but the secret is definitely in the beating- make sure you do it for at least 10 minutes! Do you have any Christmas staples in your house? I would love to hear about them!

PS here is another awesome shortbread recipe that involves chocolate- yum!

Whipped Shortbread  | 1924 London

Kirsten xo