B.B.Q Chicken Breasts

Even though it is dead cold winter, doesn't mean that I cannot enjoy a taste of a summer barbecue chicken.  These chicken breasts were marinated overnight and were tender and juicy...just the way I like them.  Simple and delicious.

Ingredients:
4 organic chicken breasts (I used bone in, for ultimate flavor)

Marinade:
1/2 cup olive oil
salt and pepper
pinch crushed chili's
1/4 cup balsamic vinegar
1 clove garlic minced
1tsp onion powder

1/2 cup of your favorite B.B.Q sauce


Method:
Combine all ingredients. Wash chicken breasts with COLD water and pat dry.  Place chicken breasts in marinade and refrigerate overnight (or at least 4 hours). Remove chicken breasts from marinade and remove excessive marinade.  Place the meat on parchment lined baking dish and bake at 400 degrees for 30 minutes (you could also grill them on your stove top with a grill pan). Brush some of your favorite B.B.Q sauce on breasts and bake for 5 minutes more. Repeat again with the sauce. Test by slightly inserting a sharp knife just a bit into the flesh to see if juices run clear.

Coconut Macaroons

 As I was starring out the back door, I marvelled at the piles of snow that were just ploughed into monster sized mountain peaks, and I (always having food on the brain and a little too much time on my hands), thought about coconut macaroons! Funny the way the brain works when you are snowed in. Anyway, the last time I tried to make these sweet treats, I opened the oven to find a big, messy, gooey-goop. This time I looked high and low for a good recipe for them, and here it is! As you can see, they are not gooey or goopy.  They were delicious and I hope that you will give them a try.

Ingredients:
2/3 cup sweetened condensed milk
1 large egg white
1½ teaspoons vanilla
1/8 teaspoon salt
3½ cups coconut (sweetened shredded)

For the chocolate dipping:
About 1/2 cup chocolate (you can use semi-sweet or milk chocolate)

Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Add in the coconut and mix well.
With a spoon, scoop up about 1 tablespoons of the mix and place them on the baking sheet about 2 inches apart.  (Form the cookies into semi-tight haystacks). 
Bake cookies for 15 minutes. Until light golden brown (Keep an eye on them).
Cool the cookies on the baking sheet for about  5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack.

Melt chocolate in a microwave safe bowl. You can melt the chocolate in a bowl over a pan of boiling water if you wish.

Lay out a large piece of parchment paper.  Drizzle all of the cookies.
Let the cookies sit until the chocolate has dried. Enjoy!

French Canadian Tortiere

The reason I enjoy this recipe so much is my absolute desire for any kind of meat pie. This is a classic Canadian favourite. Served up with a side order of poutine (French fries with beef gravy and cheddar cheese curds), which happens to be another Canadian staple.Very easy to make and very delicious too.
Ingredients:
For double pie crust
2 cups all purpose flour

1 tsp salt
3/4 cup crisco shortening
4-8 TBSP cold water

Method:
Blend flour and salt. Cut in pieces the shortening. Add to flour. Gently use pastry cutter or two forks to combine until mixture resembles small peas. Add a little water at a time until you get the consistency ,(not too wet). Add flour if this happens.  Do not overwork dough.  Divide the dough into halves, and flatten into 1 1/2 inch rounds.  Place in plastic wrap and put in the refrigerator for approximately 1 hour.

Ingredients :
Meat filling
1 lb ground beef (or pork, or combination)
1 large yellow onion, finely diced
1/2 t ground cinnamon
1/4 t ground cloves
1/4 t black pepper
1 t salt
1/2 t dried thyme
1/2 c beef broth
2 T breadcrumbs


Method:
Put the stock in a large pan or pot and bring to a boil.  Add the beef, onions, and seasoning.  Cook with the lid on until the meat is completely broken down and cooked, about 1hour.  Remove the lid and cook until all of the liquid has evaporated.  Add bread crumbs one tablespoon at a time to soak up any oil.  Cool completely before filling the pastry shell

Meanwhile, remove the dough from the fridge and throw some flour on area where you will roll it out. Roll the dough to fit in pie plate and fill the shell with the COOLED filling.  Roll out the other crust and place on the top of filling. Remove excessive dough and brush with egg wash, (1 egg with a tsp water combined). Sprinkle a little salt and pepper on top and bake for 25-30 minutes (check after 20 minutes), at 375 degrees. Let cool 15 minutes. Slice and enjoy!