meat » Living Lou

Chipotle Chicken Salad Sandwiches

Apparently I’m all about the sandwiches these days, last week was Bacon Avocado Egg Salad Sandwiches and this week it’s Chipotle Chicken Salad Sandwiches. My creativity for meals and writing has completely been sucked out of my brain and replaced with post-post modernism, codecs and action verbs (which are the secret to directing actors, in case you were wondering). It’s that time of year, friends, finals. I’m officially over the hump, 3 down, 2 to go.

No matter how prepared I am with recipes that are ready to share, when I’m bombarded with 5 exams in 6 days, I hit a major case of writer’s block. I guess it’s because I don’t really have much to share since all I’m doing is studying. And going for gelato. It’s all about balance, people! Two of the exams I wrote were the type of exams that no matter how hard you study, you’ll get in there and be completely floored by the questions. You’re not left with that relief feeling after the exam, it’s more of an oh-shit type of feeling. Then you have a little chat with your classmates and realize that nobody knew what they were doing in the exam and you feel a little better. Then you blast 60′s French pop on the drive home and you’re feeling much better.

In other news, and a great way to end a not-so-great week, I’m heading up to the first Food Blogger’s of Canada conference this weekend…I can’t wait to meet some fellow Canadian bloggers, and enjoy the delicious food of Hockley Valley especially after weeks of not so yummy, bland food. Maybe I’ll even learn a few things along the way. Be sure to follow me on Instagram and Twitter to keep up with what I’m doing and follow that hashtag #FBC2013.

Chipotle Chicken Salad Sandwiches (serves 4)
Recipe by Lou

Ingredients

1 chicken breast, poached and shredded
1 green onion, sliced
1 celery stalk, grated
1 medium carrot graed
2 tbsp mayonnaise
1 1/2 tbsp lemon juice
1 tsp Dijon
2 1/2 tsp chipotle hot sauce
1/4 tsp paprika
1/2 tsp chili powder
salt and pepper to taste

Directions

In a large bowl, mix all ingredients together using a fork. Serve over your favourite bread.

I love to eat these Chipotle Chicken Salad Sandwiches for lunch during busy weeks.

- Lou

World’s Best Meatballs

I know, calling this recipe World’s Best Meatballs is a huge statement. But guys, these are actually the absolute best. Maybe it’s the addition of a little sausage meat, or the Italian spices or Parmesan cheese, but whatever it is, it just works. To me, spaghetti and meatballs is probably my favourite comfort food, and I could definitely go for a little comfort right now.

I’m in a bit of a rut right now. Maybe it’s because it’s mid March and it. is. still. snowing. Or maybe it’s because I’m less than a month away from my twentieth birthday, which is a scary thought. Maybe it’s because since January I have been burning the candle from both ends. Or maybe it’s because I have five finals and seven assignments due within the next three weeks. If this was a multiple choice question, the answer would be D. All of the above.

So how does one get themselves out of said rut? I’ve been trying to spend more time doing things I love, like watching 2 hours of Dance Moms. I’ve also been trying to get back into the kitchen, my happy place. The past couple of months have been a little slow and my oven is feeling a little lonely. These meatballs are the kind of dish that will get you excited to get into the kitchen because they are so delicious – you’ll never go back to your old meatball recipe again!

World’s Best Meatballs (makes 24 med/large meatballs)
Recipe by Lou

Ingredients

1 lb ground turkey
1 lb hot Italian sausage meat
1 egg
1/4 cup flour (can easily substitute a gluten free flour here – I’ve used rice flour before.)
1/4 cup chopped fresh parsley
2 tbsp milk
2 tbsp Parmesan cheese
2 cloves garlic, crushed
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp black pepper
1/2 tsp salt

Directions

Preheat oven to 375 degrees and lightly grease a baking dish with olive oil.

In a large bowl, combine all ingredients. I like to use my hands for this, it’s easier than with a spoon. Shape into 24 meatballs and place on the baking sheet.

Bake in the oven for 25-30 minutes or until fully cooked.

To make a quick, easy and delicious weeknight dinner, I like to serve my World’s Best Meatballs meatballs with my favourite Easy Spaghetti Sauce.

- Lou

Crispy Baked Chicken Wings

I have so many thoughts rushing through my head right now that coming up with a coherent sentence is proving to be a huge challenge. But I want to write about these Crunchy Baked Chicken Wings and how good they are. And how they are healthier than your favourite fried chicken wings. And how they are so easy. But it would be nice if I could put that all in a fluffy, beautiful, compound sentences. Maybe I could even throw a few metaphors and similes in there…

Hmm, not today, my friends.

I have a serious addiction to chicken wings. Which you will know if you’ve been reading Living Lou for a while, I’ve shared recipes for Baked Buffalo Chicken Wings and my all time favourite, Living Lou’s Chicken Wings. I knew that the next type of chicken wing I wanted to was a crispy, baked chicken wing that’s healthier than the deep friend variety. I turned to corn starch to create the crunch and a couple of favourite spices – chili powder and cumin – to create a unique chicken wing.This recipe is simple and I have a feeling that kids and adults alike will go crazy for these wings.

Crispy Baked Chicken Wings (serves 4-6)
Recipe by Lou

Ingredients

2 1/2 lbs chicken wings
4 tbsp corn starch
2 tbsp brown sugar
2 tsp salt
2 tbsp chili powder
1 tsp garlic powder

Directions

Preheat oven to 350. Prepare a baking dish with a piece of tinfoil.

Combine corn starch, brown sugar, salt, chili powder and garlic powder in a large bowl. Toss with the chicken wings. Allow to sit for 10 minutes, allowing the spice mixture to absorb into the wings. Toss again, letting to sit another 5 minutes or until most of the spice mixture has been absorbed into the chicken.

Place wings on the baking sheet and bake for 20 minutes.

Remove from oven and flip over. Cook for another 20 minutes.

Chicken wings are a great way to make something different and delicious for dinner and these Crispy Baked Chicken Wings taste like they’ve been fried without all that added fat.

You see, as much as I love all chicken wings, I have a soft spot in my heart for the crunchy, friend, unhealthy variety…which is not something I want to be eating too often. I set out to create a healthier, alternative and I think I’ve hit the jackpot.

Stuffed Pork Tenderloin

This recipe for Stuffed Pork Tenderloin is a real winner. You can serve it at a dinner party, or as a Sunday lunch, or even just casually on a Thursday night because you felt like it. I mean, there is never a wrong time for good food.

What I love about this dish is that it’s made with such simple ingredients, but when they are put together, they create such a balance and depth. It’s packed with wholesome, flavorful ingredients that really showcase just how amazing food can be. This is the kind of dish that you can be proud to serve to your family.

It’s healthy recipes like this one that make me so happy. Making a Stuffed Pork Tenderloin might seem a little scary, a little out of your comfort zone, but believe me, it isn’t.

Stuffed Pork Tenderloin (serves 4)

Ingredients

3 tablespoons olive oil, divided
1/2 cup diced button Mushrooms
1/3 cup finely diced orange pepper (red or yellow would also work)
2 cloves garlic, chopped
1/4 cup chopped, pitted Kalamata olives
1 tsp dried sage leaves
1 tsp dried thyme
1/4 tsp each salt and pepper
3 tsp Dijon mustard, divided
1 pork tenderloin (about 1 lb)
2 tbsp grated Parmesan cheese
2 tbsp minced fresh parsley
2 tbsp balsamic vinegar
1 tbsp honey
2 cups sliced sweet potatoes (about 2 medium sized sweet potatoes)
5-6 pieces of string for tying

Directions

For the filling, heat 1 tbsp of oil over medium high heat; saute mushrooms and red pepper for 3-4 minutes or until moisture is released from mushrooms and evaporated. Add olives, sage, thyme, salt and pepper. Saute another 1 minute. Remove from heat and stir in 1 tsp Dijon.

Cut tenderloin almost in half lengthwise so it opens like a book; pound to flatten slightly – I used a heavy bottom pan, but a rolling pin would work as well.

Sprinkle the inside of the tenderloin with Parmesan cheese and parsley. Spread and lightly pack the filling down center of pork, leaving a 1” boarder. Fold over the edges, packing down filling as you go, some will spill out the top but that’s fine. Secure with string, tying knots about 2 inches apart. Cut the ends of the string with scissors.

Lightly oil a roasting pan and add sliced sweet potatoes. Place pork tenderloin on top.

In a small bowl, whisk together balsamic vinegar, 2 tablespoons oil, honey and remaining 2 tsp of Dijon mustard. Pour over tenderloin and potatoes.

Bake in a 400 degree oven for 30 minutes. Don’t forget to remove string before serving.

This is one of my favourite recipes right now, let me know if you give it a try this weekend.

- Lou

Moroccan Chicken Soup

In our house, there is always a homemade soup in the fridge. When I was a kid, chicken noodle soup was a staple (I would pick out all the carrots and celery!). But you see, having a soup almost weekly means that it can get boring pretty quickly. Experimenting with different soups can be a lot of fun. Some of our favourites are Borscht, Roasted Sweet Potato Soup and Broccoli Soup.

This Moroccan Chicken Soup was inspired by a soup I had at a restaurant back in December. I loved the depth of flavours in the broth and the chickpeas were a nice textural component, I knew right away that I had to recreate this soup for all of you. One of the great things about this soup is that it’s packed with veggies.

A little process photo that I Instagrammed while making the soup!

Plus it’s a great way to use those skinless boneless chicken breasts that I know you have in your fridge right now. Also, it doesn’t even require chicken stock or broth because the soup makes one itself while it’s cooking which means that you get to control the amount of salt in the soup. Hello! Could it get any better?

Moroccan Chicken Soup (serves 4-6)
Recipe by Lou

Ingredients

2 tbsp Olive Oil
2 boneless, skinless chicken breasts
1 small onion, chopped
3 cloves garlic, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp cinnamon
3/4 tsp turmeric
1/4 tsp cayenne pepper (more to taste if you want something spicy!)
2 medium carrots, diced
2 ribs celery, diced
7 cups water
1/2 cup crushed tomatoes
1 15-19oz can of chickpeas, drained and rinsed
2 1/2 tbsp lemon juice
chopped cilantro, for serving

Directions

In a large soup pot, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Cook for 6 minutes, until browned. Flip chicken and cook another 6 minutes. Remove from pot and set aside.

Add the onion to the pan, stirring occasionally until soft and lightly browned, about 5 minutes. Add garlic and spices, stirring until fragrant, about 1-2 minutes. Stir in carrots and celery, return chicken to pot. Add water and crushed tomatoes.

Bring to a boil. Reduce heat and simmer, partially covered for 35-40 minutes or until chicken is fully cooked.

Next, remove chicken from soup and shred with two forks.

Return to pot. Add chickpeas and lemon juice. Season with salt and pepper.

Serve with chopped cilantro.

We loved this soup. And I mean love as in, we-ate-it-for-breakfast kind of love. I hope you love it too!

- Lou