Recipe // Roasted Smashed Potatoes.

One word .... delicious...!

Ingredients

1 bag of small yellow potatoes, scrubbed
1/4 cup olive oil*
1/4 - 1/2 tsp rosemary
1/2 tsp mixed herbs
1-2 cloves garlic, crushed
1/2 tsp sea salt
1/4 tsp pepper

Directions

1. In large pot of boiling water, cook potatoes until tender; approx 12-15 minutes. Drain and let cool for a few minutes.

2. Preheat oven to 400 degrees F.

3. Place potatoes on foil-lined baking sheet and gently flatten potatoes just until split. Combine oil, rosemary, garlic, salt and pepper; brush over both sides of potatoes.

4. Bake 30-35 minutes in the preheated oven, turning potatoes halfway through.

Recipe adapted from canadianliving.com.

I have been itching to try this recipe for some time now! These smashed potatoes reminded us a lot of the Hasselback Potato, quite possibly because I used a lot of the same spices. However, the next time I make them, I would use less *olive oil, maybe a little less than 1/4 cup. To be honest, when I cook hasselback potatoes, I normally eyeball the spices and olive oil in a ramekin - I will probably do the same the next time I make these! 

6 Recipes to Try.

One of my favorite parts of the holidays, delicious desserts! I have a huge sweet tooth, I could eat these sweets for breakfast, lunch and dinner. I don't, but I could.

The other day, my chiropractor suggested that I may have a gluten intolerance and that I should try cutting it out of my diet for a week and see what happens. While I totally agree and would love to do that, its next to impossible, especially during the month of December... I have already started stocking up on baking supplies (most of which all probably contain gluten) and there is NO WAY I can miss out on all of these holiday sweets that I would like to start baking. Impossible.

01. Mini Chocolate Candy Cane Cupcakes.

02. Chewy Hot Chocolate Cookie Cups.

03. Candy Cane White Chocolate Mini Cheesecakes.

04. Hot Cocoa Cookies.

05. Mint Brownies.

06. Peppermint Shortbread Bar Cookies.

Anyways, I must end this post ASAP because looking at the above photos is making me really hungry! What are some of your favorite holiday desserts to bake? 

6 Recipes to Try.

These days I am all about meal planning. I don't always stick to my plan, but its always a huge help to know there there is food in the house that can make a tasty meal, especially when I don't have the time or energy to run to the grocery store after work.

Today I discovered my new favorite recipes website (I have a lot of them!) - The Crepes of Wrath. I probably pinned over 100 recipes from their site this afternoon. I was honestly drooling the entire time.

01. Crispy Smashed Potatoes.

02. Oven fried chicken.

03. Sweet Bourbon Glazed Salmon with Crispy Leeks.

04. Mexican Rice.

05. Perfect Cast Iron Pan Pizza.

06. Foolproof foccacia bread. 

I may not have time next week to make all these tasty dishes because I am working a lot, but I do hope to try at least two of them. I'm thinking the mexican rice because we are planning to have tacos one night, and rice with my tacos would be a tasty treat. The second recipe I will more than likely try is the smashed potatoes because, well, we just love potatoes! I could eat them every day for the rest of my life! So good! What are some of your favorite recipes that are on your upcoming meal plan?

Recipe // Apple Strudel Muffins.

Yes, I baked. This was my first attempt at baking something on my own. Was I successful? Oh yes! Yes, yes, yes!! I was pretty stoked!

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1 cup shredded apple
1/2 cup chopped apple
2-3 tbsp apple sauce

1/3 cup packed brown sugar
1 tbsp all-purpose flour
1/8 tsp ground cinnamon
1 tbsp butter

Directions

1. Preheat oven to 375 degrees F.

2. In a medium bowl, mix flour, ground cinnamon, nutmeg, baking powder, baking soda and salt.

3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla and apple sauce. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

5. Bake 20-25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Recipe adapted from allrecipes.com.

I did make a few minor adjustments based on the recipe's reviews, and I am sure glad that I did because these muffins turned out perfectly. I will admit that the boyfriend was a lot a little skeptical about me baking, but he was very impressed with how well they turned out. The recipe made 12 muffins, we only have 7 left - and I only made them yesterday afternoon! 

Recipe // Hasselback Potato.

Baked potato meets oven fries...

Ingredients

Russet potatoes
Olive oil
Crushed garlic
Sea salt & pepper to taste
Herbs

Directions

1. Preheat the oven to 450°F.

2. Scrub the potatoes.

3. Using a sharp knife, cut through the potato, about 1/8 inch apart, so that it looks like an accordion. A neat trick, line up two regular knives on either side of the potato - they will stop the knife from cutting all the way through.

4. Combine some olive oil, sea salt, pepper, herbs (I used basil, oregano, and rosemary) and crushed garlic. Brush mixture over the potato(s), making sure the oil and herbs seep between the slices.

5. In a cooking dish, bake, uncovered at 450° for 45 minutes to an hour, depending on the size and type of potato. 

Recipe adapted from allrecipes.com.

These potatoes were both different and very delicious! They weren't very difficult to make and took less time to prepare than a baked potato. I love potatoes and have seen this recipe floating around pinterest for some time; I am really not sure why it has taken me so long to try it. Both D and I loved how they turned out and can't wait until the next time I make them! 

Recipe // Curry Meatballs.

All week we have been eating healthy. Every meal has included salad and some sort of meat. Maybe a little focaccia bread here and there. In attempt to use up some of the food we have in the house, I thought tonight would be the perfect opportunity to try a new recipe: curry meatballs. 

I love meatballs and I love curry. The outcome? It was good, but we felt like something was missing? I can't quite put my finger on what it was though. Maybe it was the spices, or maybe the slight modifications I made to the meatballs.

They definitely didn't taste horrible, I don't think, but I think maybe the recipe was missing a spice. Because I didn't have all the ingredients handy, I made a few substitutions... bread crumbs instead of almond flour, regular milk instead of canned coconut milk... (thanks google for the help!). Anyways, we figure they will taste better as leftovers! 

The original recipe for these meatballs can be found on this blog/website called PaleOMG. 

Have you ever tried curry meatballs before? Suggestions?

Recipe // Spaghetti & Meatballs.

I have really outdone myself with this recipe..!

I am no master chef or anything, but I am a picky eater and absolutely LOVE pasta. Chances are if I really like something, everybody else does too!! Approximately a month ago I combined two favorite recipes into one AMAZING recipe. I don't know why I didn't do it sooner because it turned out better than I could have ever imagined. Tonight was the second time I made it and was just as, if not more, delicious than the first time!

Recipe 1: Homemade Spaghetti Sauce

With the first recipe, I basically combine everything except for the ground beef and the diced tomatoes. I also substitute the tomato sauce with two large tins of crushed tomatoes (I love lots of sauce!!). Because you're adding the Worcestershire sauce and the brown sugar, I find the sauce really needs to simmer for a few hours; otherwise, it doesn't taste as good as it could. 

Recipe 2: Lady & the Tramp Spaghetti & Meatballs

I absolutely love this meatballs recipes, so delicious! I follow the recipe to the "t" except for adding the pasta sauce to the meatballs. I used to add it, but I find it works better without. We used to cook the meatballs until they were really browned on all sides, but now I don't because I let them simmer for a few hours in the spaghetti sauce. I do cook them until they are brown on every side, just not burnt brown, and pretty well cooked through the middle.

The great thing about this recipe is that you can't really go wrong with it. The first time I made it, I added a little Prego tomato sauce that I had kicking around. I hate the stuff by itself, but mixed with crushed tomatoes, you have no idea it was in there. Next time I make it, I may even try putting in some red pepper to the mix!

Enjoy!

Recipe // Breakfast Smoothie.

Oatmeal + triple berry smoothie = absolutely delicious! For a quick breakfast in the morning, I have been making a lot of these breakfast smoothies. Another great thing is that these smoothies are full of healthy things, and let's face it, we all need some healthiness in our lives! I have been playing around with my recipe lately, mixing up a few different recipes that I have found. 

Ingredients

1/2 cup quick oats

1/2 cup low-fat yogurt

1 tsp flax seeds

1 cup mixed berries (blueberries, raspberries, and strawberries)

1 cup ice

1 cup milk

Directions

1. Place quick oats and flax seeds in a dry blender. Blend until oats are ground into a fine powder. This step is a must!!

2. Add the yogurt, ice, mixed berries and milk.

3. Cover and blend until smooth and creamy. 

To mix things up a bit this morning, I added 1/2 cup of spinach to my smoothie. I was hesitant about the first few spoonful's, but once I got over the idea of having spinach in my smoothie, it was actually really good. To be honest, I couldn't really taste it, and neither could my boyfriend. To sweeten it up, I also added a spoonful of honey. 

What's your favorite type of smoothie? 

Recipe // Chicken Mozzarella.

Ingredients

2 large boneless, skinless chicken breasts
1 can crushed tomatoes
Mozzarella cheese

Directions

1. Preheat oven to 375 F (190 C).

2. Cut the chicken breasts in half, and put into glass dish and cover with some of the crushed tomato sauce.

3. Cut the mozza cheese into slices and put on top of the chicken and sauce.

4. Add a little more sauce to over the cheese, and a little more cheese on top of the second layer of sauce.

5. Cook for approximately 45 minutes.

This recipe is my mom's take on Chicken Parmesan, but its a lot simpler and quicker to prepare. It's also one of my favorite dishes! I am really bad at taking photos while I cook; this is the only dinner photo I have. If it were a photo of my plate, the potatoes would be covered in tomato sauce. So delicious, and did I mention, easy to make!!! Enjoy!

Recipe // French Onion Soup.

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Ingredients

6 tbsp butter
4 large yellow onions, sliced and separated into rings
1 tbsp white sugar
2 cloves garlic, minced
1/2 cup cooking sherry
7 cups reduced-sodium beef broth
1 tsp sea salt, or to taste
1/4 tsp dried thyme
1 bay leaf
8 slices of French bread
1/2 cup shredded Gruyere cheese
1/3 cup shredded Emmental cheese
1/4 cup freshly shredded Parmesan cheese
2 tbsp shredded mozzarella cheese

Directions

1. Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute. 

2. Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours. 

3. About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet. 

4. Broil bread slices until toasted, 1 to 2 minutes per side. 

5. Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving. 

5. Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

Unless you count chicken noodle soup (that comes in a package), neither D or myself have really made soup before. We decided a few weeks back that we should attempt a slow cooker French Onion Soup recipe. D found this recipe from one of our favorite website, allrecipes.com  -- if you have never visited this website before, you should add it to your bookmarks ASAP!

All in all, it was fairly simple to put everything together and didn't take us too much time. After a few hours of cooking, D mentioned that he didn't think it was going to taste that good because he figured it would taste more like beef broth than french onion soup; but I am pleased to say that he was wrong and absolutely loves how it turned out. The taste is perfect and we wouldn't change a thing about the recipe!

What's your favorite slow cooker soup recipe?? 

Recipe // Homemade Spaghetti Sauce.

Jo-Anna from A Pretty Life posted this recipe on her blog at the beginning of the month. I am a huge fan of spaghetti and meat sauce, so the moment I saw the below image of her sauce, I immediately had to bookmark and try this recipe for dinner one night...!

Ingredients

1 to 2 lbs lean ground beef
1 large onion, chopped
2 garlic cloves, minced
1 – 14 oz can tomato sauce (plain, no spices)
1 – 19 oz can diced tomatoes (plain, no spices)
1 – 5.5 oz can tomato paste
½ cup red wine (or beef broth if you don’t want to use wine)
2 tbsp Worcestershire sauce
2 tsp brown sugar
1 tsp oregano
1 tsp basil
salt & fresh ground pepper to taste

Directions

1. In a large frying pan, brown the beef with the onions and garlic. When the beef is cooked through, drain it, then return to the pan. 

2. Add the tomatoes, tomato sauce, tomato paste, wine, Worcestershire sauce, sugar, oregano, basil and salt & pepper. Simmer for about 1 hour, covered.

For some additional recipe notes/suggestions, head on over to Jo-Anna's blog here.

To be honest, tonight's dinner was a toss up between beef stroganoff or spaghetti. Spaghetti won, of course. I wasn't planing on trying this recipe tonight, but I goofed when opening a can of tomato sauce (diced tomatoes instead of crushed). Thankfully I remembered that this recipe used both diced and crushed tomatoes, so I decided to give it a go. The sauce still has 20 more minutes to simmer, but so far, it tastes AMAZING! ... I may be sneaking a taste of this sauce every 10 minutes while it simmers ... I cant' wait to eat dinner tonight.

Do you have a favorite homemade spaghetti sauce recipe?

Recipe // Boneless Pork Shoulder.

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Ingredients
1 boneless pork shoulder roast, about 4 to 5 pounds
1 tbsp soy sauce
2 tsp galic powder
3 tsp curry powder
2 tsp ground ginger
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
2 tbsp canola oil, divided
1 large onion, halved and thinly sliced

Directions

1. Leave the netting on the roast or take it off and tie with twine. 

2. Combine the soy sauce, garlic powder, curry powder, ginger, salt, black pepper, cayenne pepper, and 1 tablespoon of the oil. 

3. Rub the roast all over with the spice mixture. 

4. Put 1 tablespoon of oil in a large skillet and cook the onions over medium-high heat until lightly browned and softened. Remove and set aside. 

5. Sear the roast in the pan on all sides, about 7 to 10 minutes in all. Put the pork roast in a 4 to 6-quart slow cooker along with the onions. Cover and cook on LOW for about 8 hours, until very tender.

We've had a pork shoulder roast sitting in the freezer for a few months now and I have finally found a recipe that I want to try on Sunday. I found this recipe from About.com Southern Food website; there are no reviews on it, so I hope it tastes okay. We also plan to make some mashed potatoes and cooked vegetables to go with it. I am making myself hungry just thinking about it! 

Have you ever cooked a pork shoulder in the slow cooker before? Any good recipes? 

Recipe // Margherita Pizza.

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Ingredients

1 pound pizza dough, storebought or homemade

1 pound (2 large) ripe summer tomatoes or 1 16-oz can whole or diced tomatoes

1 clove garlic

1/4 cup loosely packed basil, sliced into ribbons

8 ounces mozzarella cheese, sliced

Salt and pepper

Directions

1. Heat the oven to 550°F or as hot as it can go. 

2. Place a baking stone or baking sheet in the oven as it heats. Divide the dough in half and shape each half into 10" rounds. Set aside. 

3. Cut the tomatoes into wedges and trim away the stem area. Gently squeeze the wedges over a bowl to remove the excess juices and seeds. 

4. Combine the tomatoes with the garlic and half of the basil in the bowl of a food processor or blender. Process until the tomatoes break down into a sauce, scraping down the sides as needed. If desired, strain to make a thicker sauce. 

5. Spread a light layer of the sauce over one of the rounds of pizza. 

6. Top with half of the slices of mozzarella. Leave some space between the pieces of mozzarella. 

7. Transfer the pizzas to the preheated baking stone or baking sheet. 

8. Bake for 5-10 minutes—exact cooking time will vary depending on your oven temperature. 

9. Pizzas are finished when the crust is deep brown with charred spots and the cheese is bubbling. 

10. Top and bake the second pizza. 

11. Sprinkle each pizza with basil as it comes out of the oven. 

12. Let them cool briefly before slicing and serving.

I love pizza, but I especially love homemade pizza. Ever since I found this recipe from the kitchn website, I am hooked. Lately, I have been adding a little bit of extra virgin olive oil on top of the tomato sauce, and trying different types of cheese, along with mozza cheese. We've also been using a 50-50 mixture of white and whole wheat flour when making the pizza dough.

What's your favorite homemade pizza recipe? We have a lot of pizza yeast that we need to use up ASAP, so we will be eating a lot of pizza's over the next few weeks!

Recipe // Homemade Garlic Bread.

Ingredients

French bread loaf

Butter

Minced garlic

Parmesan cheese

Parsley

Directions

1. Preheat the oven to 350 degrees.

2. Cut the bread into slices, approximately 1 inch thick and place on baking sheet.

3. In a small dish, melt butter (I normally use about 1 Tbsp for 5-6 slices) in the microwave. 

4. Mix together the minced garlic, Parmesan cheese and parsley with the melted butter. 

5. Put into oven for approximately 5 minutes until toasted. 

I love this recipe because its so simple to make and its super delicious! I normally eyeball the ingredients depending on how many slices of bread I decide to cook. For just the two of us, I normally only prepare 5 - 6 slices of french bread for a meal, using maybe 1 tbsp of butter, 1 clove of garlic, a spoonful of Parmesan cheese and a pinch or two of parsley. 

Fettuccini with Rosé Sauce & Chicken.

Ingredients

Olivieri Rosé Sauce, 600 ml
Olivieri Fettuccini, 350 g
2 boneless, skinless chicken breasts

Directions

1. Cut up chicken breasts into small pieces.

 2. Stir fry chicken pieces in approx 1 tbsp olive oil. When chicken is cooked, add rosé  sauce and let simmer.

3. Cook pasta as per directions on the package.

4. Mix sauce with pasta, and enjoy!

Olivieri pasta sauces are probably my favorite because they make cooking dinner so simple. I am not a huge fan of this sauce by itself, but find adding some chicken (and maybe a splash of white wine for flavour) makes for the perfect sauce!! We used to eat this meal at least once a month, but haven't had it in almost a year mainly because the grocery store replaced the Olivieri sauce with their own brand of sauce. I tried the store brand once, and will never buy it again. Enjoy!

Butter Chicken.

Ingredients

1 pkg of fusion spice works butter chicken sauce mix
1 cup of milk
2 boneless and skinless chicken breasts
1/4 cup of diced onion (optional)
4 tbsp butter
basmati rice

Directions

1. Cut up chicken breasts into small pieces.

2. Stir fry chicken pieces in 4 tablespoons of butter on medium to low heat. When chicken is almost cooked, add diced onions and continue to cook until chicken no longer pink.

3. Mix half of the fusion spice works butter chicken sauce mix into 1 cup of milk.

4. Gradually whisk mixture into pan with chicken and onion; continue to whisk and bring to a boil over medium heat.

5. Reduce heat and simmer for 1 minute, whisking frequently.

6. Add to some cooked basmati rice and enjoy.

Up until maybe 2 or 3 years ago, I never would have touched rice, let alone any type of Indian dish. Rice, I never cared too much for the taste and I had this preconceived notion that I would not like the taste of butter chicken. Thankfully, my amazing boyfriend slowly introduced me to new food and now butter chicken and basmati rice is one of my favorite dinners! We have tried several different butter chicken sauces, but recently came across this fusion spice works butter chicken mix. It is by far our most favorite. I also really like how the recipe only calls for half the package of the sauce mix; for each half package, we probably get 6 meals out of it. 

Tip: we usually start cooking the basmati rice while the chicken is cooking on low heat, the rice that we make takes approximately 15 minutes to cook. 

Do you make butter chicken from scratch, or do you buy a pre-made sauce? 

Recipe // Spaghetti & Meatballs.

Ingredients 

Meatballs:
1 pound ground sirloin
1/4 cup minced fresh onion
2 tablespoons dry breadcrumbs
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 large egg white, lightly beaten

Sauce: 
1 (796 ml) can crushed tomatoes
1/2 minced fresh onion
2 cloves of garlic, diced
1 can tomato paste

5 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
5 tablespoons grated Parmesan cheese

Directions

1. Saute 1/2 minced fresh onion and 2 cloves of garlic, diced.

2. Add 1 can of crushed tomatoes and 1 can of tomato paste to onions and garlic.

3. Let sauce simmer on medium to low heat.

4. Combine the first 6 ingredients and 2 tablespoons of pasta sauce in a medium bowl.

5. Shape the meat mixture into 25 (1-inch) meatballs.

6. Place a large nonstick skillet over medium heat until hot. Add the meatballs, and cook approx 6 - 10 minutes, browning on all sides.

6. Add cooked meatballs to simmering pasta sauce.

7. Cover, reduce heat, and simmer 30 minutes or until the meatballs are done, stirring occasionally.

8. Serve the meatballs over spaghetti, and sprinkle with Parmesan cheese.

Spaghetti and meatballs is probably one of our most favorite meals. I originally found this recipe from myrecipes.com, but have altered it a little bit. I find that starting the sauce first and allowing it to simmer for longer, it tastes a lot better. I also like to add a splash or two of red wine, and a few pinches of Italian seasoning to the sauce mixture. Yum! 

Recipe // Hamburger Soup.

Ingredients
1 1/2 pounds lean ground beef
1 medium onion chopped fine
1 - 28 ounce can diced tomatoes
2 cups water
3 cans beef consomme soup, undiluted
4 carrots, chopped fine
1 bay leaf
3 stalks celery, chopped fine
1/2 teaspoon thyme
1/2 cup pearl barley
parsley, salt & pepper to taste

Directions

1. Brown meat and drain off fat. Add onion and sauté about 3 minutes.

2. Combine all ingredients in large 5 quart pot or crockpot and simmer for a minimum 2 hours. If you are using a crock pot you can cook it all day.

Earlier this week we decided to make a slow cooker dinner. D found this tasty recipe online, so we decided to make it. Yum, yum, yum -- so delicious! The only thing I would change is maybe a little bit more liquid because once refrigerated, its more like stew than soup. I also added in a little bit of red wine. Enjoy!

Perfect Roast Chicken.

Source: food.chatelaine.com via Chelsea on Pinterest

Ingredients

3 1/2 lb (1.75 kg) whole chicken
1 large lemon
4 garlic cloves, peeled
2 tbsp (30 mL) butter, at room temperature

Directions

1. Preheat oven to 375 F (190 C). 

2. Remove neck and giblets from body cavity of chicken. Set aside and use for gravy if you wish. Place rack in shallow-sided roasting pan. Lightly spray with oil and set both aside. 

3. Cut lemon into 4 wedges. Coarsely chop garlic. Sprinkle garlic and salt over the inside of cavity. Stuff with lemon wedges. 

4. Place chicken breast-side up on rack in roasting pan. Rub butter over skin. Sprinkle all over with salt. If you want chicken to hold it's shape, tie legs together. But when testing, we got a more evenly cooked bird with crispier leg skin when we didn't do this. Tuck wings underneath bird. 

5. Roast, uncovered, in centre of preheated oven, basting once or twice with pan juices, until an instant read thermometer inserted into thickest part of thigh reads 170F (77C) and leg moves easily and its juices run clear, about 1 1/4 to 1 3/4 hours 

5. Remove cooked chicken to a cutting board. Loosely cover with foil and let stand 10 minutes before carving.

Instead of cooking a turkey for thanksgiving, we decided to attempt to cook a whole chicken. Prior to this past weekend, I have never cooked a whole chicken before. I found this amazing recipe from Chatelaine and it was amazing. However, we didn't follow the recipe exactly. We added a little bit of spice to the outside of the bird -- garlic powder, onion salt, etc. Combined with the lemon taste, the taste was incredible. Yum, yum yum! 

I meant to take a photo of the final product, but was too eager and drove in before realizing I forgot to take a photo. Once I get my iPhone I promise I will take more photos of everything!

Recipe // Lemon, Herb & Goat Cheese Roast Chicken.

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Ingredients

4 skin-on boneless chicken breasts
1 tbsp olive oil
1/2 cup minced shallots
2 cloves garlic, minced
1/2 tsp each, salt, pepper
1 tbsp fresh chopped oregano
2 tsp lemon zest
1/2 cup goat feta cheese
4 thin slices lemon

Directions

1. Preheat oven to 375°F.

2. Gently slide your fingers in between the skin and the breast meat of each chicken breast to make a space but not detaching from one side of the breast (it will open like a flap). Set aside. 

3. In skillet, heat oil over medium high heat. Cook shallots until tender and golden, about 5 minutes. Add garlic and cook one minute. Sprinkle with salt, pepper, oregano and lemon zest and let cool completely. Stir in feta. 

4. Divide the feta mixture over each chicken breast, under the skin, pulling skin over the filling, pressing gently to even out filling and secure skin. Sprinkle with remaining salt and pepper. Top each with a slice of lemon. 

5. Roast for 30 to 35 minutes or until chicken is cooked through. 

6. Rest for 5 minutes before serving.

Yum, yum, yum! I love goat cheese and I love chicken, add them together, delicious! I found this recipe from the Ontario Goat Cheese website and made it for dinner tonight. It took a little time to prepare it all, but was well worth the time spent!!