Category Archives: Main Dishes

Basic Quiche


I don’t know about you, but I love eating breakfast for dinner. I will gladly accept things like pancakes, waffles, eggs and bacon, or omelettes for dinner. I pretty much love eating breakfast foods ANY time of the day. Now you can understand my excitement when I was flipping through the latest issue of Food Network Magazine and saw the ‘formula’ for the perfect quiche. It gave the proportions of vegetables, meats, cheese, and eggs (1/2 to 1 cup total veggies, up to 1/2 cup meat, 3/4-1 cup cheese) and also provided a few suggestions on which paired well together.

The beauty of the quiche is that you can literally put whatever you want inside! I have made quiches before, but  I think this is a great base recipe, which I will be able to customize it in many different ways in the future. I chose to do a combination of green pepper, red onion, bacon and cheddar cheese for this quiche. I may have a hard time venturing out to try different ingredients next time because it was utterly DELICIOUS. We packed up the leftovers to take to work the next day and it was gone in less than 24 hours.

It does take a bit of prep time, but if you plan it well, you will be enjoying your piping hot meal in no time. I used a homemade pie dough that had been hanging out in my freezer for a few months. You can use your favourite pie crust recipe, or a store bought crust. You can even fly with a crustless quiche if that’s your thing. I will say that if you do use a crust, pre-baking it is an essential step as nobody wants to eat raw dough.

As I said, this can be customized to your liking, just keep the proportions of veggies-meat-cheese the same (or you can substitute the meat for more veggies and vice versa if you are a veggie or meat-atarian. Although I don’t recommend you being a meat-atarian…green is good!)

This would be the perfect addition to your Mother’s Day brunch, or even to your next dinner. I don’t even care if you eat if for dessert, just make this quiche a part of your life! You won’t regret it!

Basic Quiche

Recipe from Food Network Magazine, May 2012

  • 1/2 cup red onion, finely diced
  • 1/2 cup green pepper, finely dicedIMG_1586
  • 1/2 cup bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded
  • 3 eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/4 cups milk (if you’re feeling especially indulgent, use cream)
  • 1/2 tsp paprika (add more or less, and use whatever spices or herbs you like!)

Preheat the oven to 375 degrees. Line a 9inch pie plate with pie dough (store bought or homemade). Line with foil and fill with pie weights or dried beans (this is just to prevent the crust from puffing up when you prebake it!). Bake until crust is set, about 20 mins. Remove foil and weights and bake for an additional 5-10 mins until crust is golden brown. Let cool.

Combine chopped vegetables, meats, and cheese in a bowl and set aside.

Whisk eggs, salt, pepper, and milk in a large bowl. Stir in any spices or herbs. Spread the vegetables, meat and cheese in the crust. Pour the egg mixture over top.

Reduce oven temperature to 350 degrees. Bake quiche until filling is set, 40-50 mins. Let cool for 15-20 mins before serving.

**I probably baked mine for 50-55 mins until it looked set. We did not wait the 15-20 mins before serving and it was a bit runny. As we were eating it definitely firmed up, so I will advise that the waiting time is a good idea! The quiche will fully set and firm up in that time to make for a more pleasant texture.


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Skinny Chicken and Broccoli Alfredo


Hello friends! I am finally starting to wake up from my Easter food coma. After all the deliciousness of the main meal, followed by the discounted Easter candy that I consumed this week, I am ready to get back on track. I see this recipe as sort of like a bridge between the indulgent and the healthy. 

I am always intrigued by recipes which claim to be ‘healthy’ versions of alfredo sauce because I’ve tried quite a few in the past with very limited success. This one uses greek yogourt which I think is a great idea, and we all know greek yogourt is all the rage these days.  The dish is actually really quick to put together, and the end result is pretty impressive. Though It definitely cannot replace a full on alfredo sauce, it is a pretty good substitute for a once and a while treat. If anything, I suggest purchasing a good quality cheese for this recipe, it will make a huge difference in the final product. The original recipe called for parmesan, but I used pecorino romano only because it was what I had on hand. I only ask that you don’t use the powdery kind of parmesan, as it is probably not even 100% cheese, and will compromise the creaminess of the sauce! The nutmeg is optional, but it just adds a little something something to the sauce. Any creamy sauce will perk up with a pinch of nutmeg!

I found this recipe on what may be my new favourite blog, Iowa Girl Eats. Every recipe I see there looks delicious and speaks exactly to the kind of foods that I like. She is also interested in focusing on fun healthy recipes, which is right up my alley as well! Go check the blog out, I guarantee you will find many delicious things and great ideas.

Skinny Chicken and Broccoli Alfredo

Barely adapted from Iowa Girl Eats

  • 2 chicken breasts, seasoned to your taste with salt, pepper, garlic powder
  • 1 head of broccoli
  • 8 oz pasta of your choice ( I used gemelli -  use about half IMG_1450of a 500g box)
  • 2 tbsp extra virgin olive oil
  • 2 tsp garlic, minced (2 cloves)
  • 2 tbsp flour
  • 1 cup chicken broth, low sodium
  • 1/4 cup milk (I used skim)
  • 1/4 cup plain greek yogourt
  • salt and pepper to taste
  • pinch of nutmeg (optional)
  • 3/4 cup pecorino romano cheese, grated

Cut chicken breasts into cubes, and cook in a pan over medium high heat, remove from pan and set aside.

Cook pasta in boiling salted water. Add broccoli to pasta water during last 3 minutes. Drain pasta and broccoli and set aside.

Heat EVOO in a skillet over medium heat. Add garlic and cook for about 1 minute stirring constantly. The garlic will burn, so adjust the heat and stir stir stir!

Sprinkle flour into skillet with garlic and whisk to incorporate for 1 minute.

Slowly whisk in chicken broth and milk. Whisk in greek yogourt, and salt, pepper and nutmeg to taste. Turn the heat down to low and let simmer for a few minutes to thicken.

Turn off the heat and stir in cheese and chicken until combined. Mix with pasta and broccoli and stir to coat.

Serve with additional cheese on top if desired. Enjoy!


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Thai Chicken Quinoa Bowl


I remember the first time I tried quinoa. It was around 7 or 8 years ago and we spotted it at the bulk barn, and after reading about its super powers, decided to try it out. Let’s just say that the end results were less than amazing. This was probably due to a complete lack of knowledge of how to prepare it, or what to eat it with. Fast forward a few years, I gained a little Peruvian influence and quinoa made another appearance in my diet. Only this time, I loved it! Once you realize all the health benefits it has, and how easy it is to prepare, you’ll love it too!

As soon as I saw this recipe, I knew I had to try it. I literally went straight to the grocery store to get the ingredients because I knew I had to have it as soon as possible! It is a unique way to incorporate quinoa into a dish, and reminded me of a fried rice dish that I used to looooove from a food court Thai place. This recipe has so many flavour levels. The quinoa develops an intense flavour from the coconut milk, but combined with all of the other flavours, it isn’t too overpowering. This is officially my new favourite way to eat quinoa, and one of my new favourite dishes and I’m already thinking of when I can make it again!

Thai Chicken Quinoa Bowl

Barely Adapted From Iowa Girl Eats

  • 1 boneless, skinless chicken breast  IMG_1349
  • 1 cup quinoa
  • 1 cup coconut milk (light)
  • 1 cup chicken broth
  • 3 green onions, chopped
  • 1 tbsp ginger (minced or grated)
  • 2 tsp garlic
  • 1 cup frozen peas
  • 1 1/2 cups pineapple tidbits, drained
  • 1/4 cup cilantro, chopped
  • 2 eggs
  • 2 tbsp soy sauce
  • juice of half a lime
  • chopped peanuts, lime wedges for serving

Cut chicken breast into cubes or strips, and season with salt and pepper. Saute in a lightly oiled pan about 6-8 minutes until cooked through. Set aside.

Combine quinoa, chicken broth and coconut milk in a medium saucepan and bring to a boil. Once boiling, turn to low-medium and cover. Cook until liquid has been absorbed about 15-20 mins.

In a lightly oiled wok, combine green onions, garlic, and ginger and cook over medium-high heat for one minute. Stir constantly or garlic will burn.

Add peas, pineapple and cilantro to wok and cook for 1 minute.

Create a space in the centre of the wok by pushing the ingredients to the sides. Pour in the 2 eggs (you can whisk them together in a small bowl before adding to the wok to make this easier). Stir the eggs until they are scrambled and cooked, and then combine with other ingredients.

Add cooked quinoa, chicken, soy sauce and lime juice to wok and combine with other ingredients. Cook for a couple more minutes.

Serve with chopped peanuts on top and additional lime wedges on the side.


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Lemon Spaghetti with Chicken and Broccoli


Another dinner recipe? I know, things are getting a little crazy over here, and everyone is experiencing sugar withdrawal, but I promise this recipe is a good one! My mom started making this probably the year before I moved away from home. I made it a few times while I was on my own, but then kind of forgot about it until a few months ago. I can’t tell you how happy I am that I have rediscovered it.

It is so easy to whip up on a weeknight, and it is so so sooo delicious. Every time I eat it, I can’t believe how simple it is, yet how good it tastes! I think you should probably make it tonight!

I usually never make it with feta, but it just so happened IMG_0815that this time we had some kicking around in the fridge. It tastes amazing with or without it, so don’t worry if you don’t have it. The parmesan is essential though!

I have gone through like 12 lemons this week, and I have to say that I LIKED it. My other lemony creations were full of sugar and butter and lots of other gross stuff like that…..who am I kidding, we all know sugar and butter make everything better! I can’t wait to share those recipes with you very soon!

Anyways, here is the recipe, one of my all time favourites, and one that you should definitely try!

Lemon Spaghetti with Chicken and Broccoli

Serves 2-3

  • 1 large or 2 small chicken breasts (you can really do as much or as little chicken as you like)IMG_0817
  • 1 tsp. garlic, chopped
  • 1 head of broccoli, chopped
  • 1 yellow or green pepper, sliced
  • 1/2 lb.  spaghetti or any other long pasta (about half of a box)
  • Juice of 1 lemon (could be more or less depending on your tastes)
  • Parmesan cheese/feta, to your liking

Slice chicken into strips or chunks, and season liberally with salt and pepper.

Add 1-2 tbsp. of oil to a skillet, and heat over medium-high. Once pan is hot, add chicken and garlic, and stir. Turn heat down to medium, and cook until chicken is cooked through (5-6mins). IMG_0828

Meanwhile, add spaghetti to a pot of boiling salted water. Add broccoli and peppers to boiling pasta water with pasta during last few minutes of cook time.

Drain pasta and vegetables, and add cooked chicken to pot.

Mix in juice from one lemon, and parmesan cheese/feta to your liking. (Start with a little, and add until it tastes good to you, we like a lot of lemon and cheese, but everyone’s tastes will be different.)



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Chicken Soup For the Soul….and the Runny Nose

So I have been feeling a little under the weather this weekend…and there is nothing better to soothe my throbbing head than a hot bowl of chicken noodle soup! I had actually planned to make this before I was sick, but now it’s even better. Most of the recipes that I share will probably be sweet baked treats, but I do have to eat something other than sugar and chocolate once in a while, mostly only to make my dentist happy!
Whenever the President’s Choice Air Chilled Chickens are on sale, I pick up a few because they are REALLY good, and can be roasted or used for so many delicious things like soup!
My slowcooker is like the best friend I always forget about, I don’t use it as much as I should, but when I do, I fall in love all over again.
It is so easy and it seems like anything you put in there turns into pure gold.

Basically, I threw everything into the pot, put the whole chicken on top, and let the slooooow cooking begin. And it is slow, I kid you not. After a few hours, the smells coming out of the kitchen become almost torturous. 

Despite this, I would recommend cooking it on low for 8-10 hours, because the flavours will be more intense, but if you are in a hurry and don’t feel like eating dinner at midnight, you can crank it to high for 4-6 hours.
I like my soups chunky, so the vegetables are roughly chopped into big chunks (thanks to my special helper for prepping the veggies so as not to infect the soup with my icky germs <3)
Once the chicken was fully cooked, I removed it from the pot, and shred the meat, discarding the bones. At this time I added some mini potatoes, and let it cook for maybe 30-40mins longer.
We made this one into a chicken and rice soup, and I would recommend precooking the rice and adding a scoop to each bowl at serving time. Otherwise, I found that it gets lost in the soup, or gets too soft. You could easily substitue the rice for egg noodles, or any kind of pasta but I would recommend adding them when the soup is done, and the slow cooker has been turned off. They should soften up in about 20 minutes, but keep your eye on them.
Slow Cooker Chicken Noodle Soup
  • 4 cups water and 4 cups canned or boxed chicken broth (could substitute 8 cups of chicken broth)
  • 1 cup carrot,chopped
  • 1 cup celery,chopped
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2tsp dried thyme
  • salt to taste
  • freshly ground black pepper to taste
  • garlic salt
  • 1 3 1/2lb roasting chicken
  • 15 mini potatoes (optional)
  • Egg Noodles / Rice (optional)
Season chicken with freshly ground pepper, and garlic salt. Combine all other ingredients in 4 1/2 – 6 quart slow cooker. Place whole chicken on top of liquid and vegetables. Cover and cook for 8-10 hours on low or 4-6 hours on high. Turn slow cooker to low. Remove chicken to a cutting board, remove skin, fat and bones, and shred chicken. Add potatoes and noodles if desired. Return chicken to slow cooker and cook on low for 20-30 mins more until potatoes are tender.



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