Friday, May 27, 2011

Mexican Chicken Bake

I am totally stuck in a rut for dinner ideas.  Or at least I was until I remembered this recipe I had bookmarked a week or so ago.  So glad I remembered!  This was probably one of the best meals I have made in a long time.
I took the original recipe from here…Dandy Dishes
Of course I had to change some stuff around and make it all mine right?

Mexican Chicken Bake Serves 4
3 chicken breasts (follow the simple recipe below for Salsa Chicken)
1 can pinto beans (drained and rinsed)
1 ½ tablespoons cumin
1 ½ tablespoons chili powder, or more if you really like it spicy
1 tablespoon garlic powder
1 tablespoon cilantro, chopped
Juice of 1 lime
¼ cup sour cream
salt & pepper to taste
½ cup shredded cheddar cheese

Optional garnishes:
Shredded lettuce
Diced cherry tomatoes
Sliced avocado
Cilantro leaves
Sour cream

Preheat your oven to 375º. In a large bowl place the shredded chicken, pinto beans, spices, lime juice, sour cream, cilantro and salt and pepper to taste then mix well. Transfer to a lightly oiled baking dish and top with cheese. Pop into the preheated oven for 15 minutes then garnish the top with shredded lettuce, diced tomatoes, avocado slices and serve with a nice dollop of sour cream and your favorite hot sauce.

Salsa Chicken
I jar of good quality salsa (or just you favorite!)
chicken (4 breast or 8 thighs-boneless skinless)
Throw chicken and salsa into a crockpot on low and cook for 4-8 hrs depending on whether or not you had the foresight to thaw your chicken (yes, I throw frozen chicken in here).
Once the chicken is done.  You need to remove it from the crockpot and the sauce and shred it.  This chicken can now be used in tacos, nachos, or anything else that requires some nicely seasoned chicken!

***We ended up using this dish in tacos, as nachos and just like the picture is!  They loved them!!!
***You could also use a rotisserie chicken and shred that in place of the salsa chicken!

Thursday, May 19, 2011

Chickpea Brownies

I know, I know.  I make my comeback and now I seem to be posting some weird stuff.  Trust me these are good. 
Really, really good.
And for anyone who is on a gluten free diet, these work for you too…
Chickpea Brownies (adapted from


  • 15 oz Chickpeas, Canned
  • 3/4 cup Pure Maple Syrup
  • 4 Eggs
  • 1 1/2 cups Chocolate Chips
  • 1/2 tsp Baking Powder
  • Good quality dark chocolate for drizzling over the top
Melt the chocolate chips in a double boiler. Meanwhile, mix in a blender the eggs, drained and rinsed chickpeas, maple syrup and baking powder. Once blended, add in melted chocolate and blend until smooth. Pour into a square baking dish and bake at 350 for 35-40 minutes.  Melt the dark chocolate and using a fork drizzle over the top of the brownies and let cool.
***I loved these and have made them over and over again.  They have become my go to snack.  Love the texture and the feel of them.

Tuesday, May 17, 2011

Baked Fish Sandwiches with Modern Coleslaw

Hi!!!  *waving*  Do you remember me?  Well I’m back with a whole bunch of recipes to be posted and some fun stuff about the all the cool things I have been doing.  I need to pace myself though.  It’s been a while and I need to inch back in slowly…
To start I am giving you a recipe that has become one of our favorites.  So much so that in the past 2 weeks I have made it 2 time with different fish just to see how I liked it!  This recipe can also be made in about 30 minutes making it a real winner in my books!!!
My sister first made this for me when I was up in Toronto mid April for the girls Spring Break.  She got it from the LCBO Food & Drink Magazine.  Unfortunately we don’t get the magazine here in the US but we can get the recipes online.
Baked Fish Sandwiches with Modern Coleslaw (adapted from LCBO Food & Drink Winter 2011)
Serves 4
1 lb haddock or red snapper fillets, cut into 3- to 4-inch pieces (I used the frozen cod and tilapia from Costco and just used 4 pieces thawed.)
½ cup flour seasoned with salt and pepper
1 large egg beaten with salt and pepper
½ cup dry plain bread crumbs
1/2 cup panko
1 Tbsp chopped parsley
preheat oven to 425F

1.  Pat fish dry with paper towels. Dip fish in seasoned flour, shake off excess and dip fish in egg. Mix bread crumbs and parsley on a plate and coat fish. Reserve.

2.  Place fish on a parchment lined baking sheet and bake in oven until golden brown.  This should be about 10-20 minutes (I know that’s a huge range there but it will al depend on how thick you fish is).
3.  Serve the fish in a soft roll (I used the sandwich thins) with tartar sauce and modern coleslaw (recipe below) right on the roll.
Modern Coleslaw (adapted from LCBO Food & Drink Winter 2011)
2 cups slivered napa cabbage (I used regular cabbage)
1 cup julienned English cucumber (regular cucumber – English Cuke is about $2.50 here!!!)
1/2 cup slivered red onion
2 tbsp slivered basil (I used 1 tsp dried basil leaves) 
2 tbsp rice vinegar (I used seasoned rice vinegar) 
1 tbsp olive oil
Salt and freshly ground pepper
Combine cabbage, cucumber, onion and basil in a large bowl. Sprinkle with rice vinegar and olive oil and season with salt and pepper to taste. Serve on top of fish sandwich.