Honey Glazed Salmon

I don't even like salmon and this was kind of tasty ;)

Ingredients:

2-4 pieces salmon (I used the Kirkland frozen individual packs from Costco)

3 tbsp key lime juice

1 tbsp oil (I used coconut)

3 tbsp coconut aminos

2 tbsp organic honey

Directions:

Thaw salmon pieces completely. Brush with lime juice. Mix honey and coconut aminos together. Heat oil in large skillet over high heat. Place salmon into skillet and brush with honey mixture. Cover and cook over medium-high heat for 4 minutes. Turn salmon pieces and brush with honey mixture. Cover and cook for 4 additional minutes or until cooked through. Remove salmon pieces from pan. Pour rest of honey mixture into pan and cook over high heat until slightly thickened. Pour glaze over salmon and serve immediately. 

BBQ Chicken French Bread Pizza

INGREDIENTS 

• 1 onion, peeled and sliced
• 1 tablespoon butter or margarine
• 1 tablespoon brown sugar
• 1/2 cup ketchup
• 1/4 cup water
• 1 tablespoon Dijon mustard ( I used a gourmet caramel onion one that worked great!)
• 1 tablespoon maple syrup
• 1 tsp lemon juice
• 2 cups cooked chicken breasts, diced (use leftover chicken if you want a fast meal!)
• 1 lb French bread
• 8 slices provolone cheese

DIRECTIONS

1. Melt butter or margarine over medium heat. Separate onion slices into rings and sauté with brown sugar until softened. 
2. Add remaining ingredients (except bread and cheese). Let simmer for 20 minutes, then stir in diced chicken.
3. Cover and set aside.
4. Heat oven to 350°.
5. Cut French bread in half lengthwise and place cut side up on baking sheet.
6. Divide barbecued chicken mixture evenly on bread halves, spreading to edges.
7. Place 4 slices provolone evenly on each half.
8. Bake for 10 minutes at 350° until cheese is melted. Broil for 1 minute or until cheese begins to brown slightly. Remove from oven and let rest for 5 minutes before slicing.
9. Cut each half into 4-6 slices and serve.

Pasta Primavera

(adapted from this recipe)

900g of pasta (I used Penne) 
1/4 cup butter
1 envelope Knorr's vegetable soup mix
1 1/2 teaspoons all purpose flour

1 pkg frozen veggies (I used the California mix-broccoli, cauliflower, and carrots)

2 cups milk
2 TBS grated Parmesan cheese

1. Bring a large pot of water to a boil and add pasta.  Cook till al dente, and drain.

2. In a saucepan melt butter.  Blend Knorr soup mix with flour and milk, and then add to saucepan.  Stir.  Add in frozen veggies. Bring to a soft boil, and then reduce heat to low and simmer for 7-10 minutes or until sauce begins to thicken.  Stir in grated cheese.

3. Toss with cooked pasta and serve.

Super Easy Chicken Parmesan

Ingredients:
your favourite Chicken Fingers (I like M&M meatshop chicken fingers)
1 slice of mozzarella or provolone cheese for each chicken finger
your favourite pasta sauce, enough to cover
grated Parmesan cheese, optional

Directions:

*Bake chicken fingers until cooked through on a baking sheet.

*Transfer baked chicken to another baking dish (trust me, don't pour cold sauce on top of a hot baking pan...not that I have any experience with what happens if you do!)

*Top each chicken finger with a slice of cheese and pour sauce on top.

*Sprinkle on Parmesan cheese and bake until sauce bubbles.

*Serve with your favourite pasta. 

Thai Peanut and Chicken Flatbread

Ingredients

For flatbread:

Use Naan bread or your own homemade pizza dough.

• (you can also use store-bought pizza dough if you'd like)

For Toppings:

• 1 tablespoon Olive Oil
• 1 large chicken breast half (I used leftover chicken)
• 2 cups shredded mozzarella
• 2 green onions, chopped
• ½ cup white bean sprouts
• ¼ cup carrots, shredded
• 1 tablespoons roasted peanuts, chopped
• 1 tablespoons cilantro, chopped (optional)

For Peanut Sauce:

• ½ cup peanut butter
• 2 teaspoons rice vinegar
• 1 teaspoon ginger, minced
• 2 teaspoons garlic, minced
• 2 teaspoons soy sauce
• 1 teaspoon chili sauce
• 1 tbsp sugar
• 2 tbsp thai red chili sauce
• 2 tablespoons water
• Salt to taste

Instructions

Make flatbread:

1. Preheat oven to 475F. Heat grill pan. Bake flat bread or pizza crust until golden.

Make Chicken.

1. Lightly pound chicken breast to about ¼ inch thick. Drizzle with olive oil and season with salt and pepper. When grill is hot, add the chicken and cook until cooked through, about 3 minutes per side. Transfer to a cutting board and let sit for a few minutes. Dice chicken. (or skip this step and use leftovers like I did!)

Make sauce

1. Combine all ingredients for peanut sauce in a sauce pan over medium heat. Bring the sauce to a gently boil for one minute. Use ¼ cup peanut sauce and mix with chicken.

Assemble flatbread.

1. Cover flatbread with peanut sauce, leaving a little left to drizzle at the end. Add half the cheese, then chicken, grated carrots, and green onions. Sprinkle the remaining cheese over the flatbread then top it with the chopped peanuts.
2. Bake in oven until crisp and cheese is bubbly and golden, about 12-15 minutes.
3. When flatbread is finished, top with bean sprouts, drizzle with remaining peanut sauce and then sprinkle with cilantro, if desired. Serve immediately.

Sundried Tomato and Basil Naan Bread Pizza with Balsamic Drizzle

Ingredients:

2 pieces Naan Bread
1/2 cup of your favourite tomato sauce
1/2 cup sundried tomatoes (the ones I used came in a jar packed in olive oil), cut into small pieces
1 pkg fresh mozzarella pearls (I bought this kind in the States)
5-6 fresh basil leaves, snipped into small slivers
1/2 cup balsamic vinegar

Directions:

Top each naan bread with a thin layer of sauce. Sprinkle on sundried tomato pieces. Place mozzarella pearls evenly on top. Add fresh basil. Bake at 350 degrees for 15 minutes or until cheese is melted and crust starts to brown slightly. While the pizza is baking, heat vinegar over high heat stirring constantly until boiling. Keep stirring until vinegar starts to thicken. Drizzle on warm pizza when it comes out of the oven. Serve immediately.