DANIELLE AT HOME

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This is the best BBQ chicken I have ever had. They are tender and flavourful and you don’t even need a barbecue.

I use chicken thighs in this recipe since I’m convinced they are impossible to overcook. I also use a sheet pan with a baking sheet on it to crisp the outside of the thighs. This also renders off the excess fat in the thighs.

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You could also of course use your barbecue for this recipe, but I like the convenience of using the oven. Plus you can enjoy it year round!

So are you team barbecue or oven?

Servings: 4

Ingredients:

  • 1 Pound Boneless Skinless Chicken Thighs
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder
  • 1 Teaspoon Chilli Powder
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Fresh Ground Black Pepper
  • 1 Cup BBQ Sauce (my favourite)

Directions:

Preheat the oven to 400°F. Place a cooling rack on a sheet pan and grease the cooling rack with non stick spray.

Mix together garlic powder, onion powder, chilli powder, salt and pepper. Season the chicken thighs on both sides. Place chicken thighs on the cooling rack. Bake the the chicken thighs for 2o minutes, flipping half way through.

Remove chicken from the oven and baste the chicken thighs on one side with BBQ sauce. Bake for 5 minutes. Flip the chicken and baste the other side of the chicken with BBQ sauce. Repeat the process two more times.

Allow chicken to rest for 10 minutes before serving.

 

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I love a good cocktail, and margaritas are at the top of my list! I like my margaritas fresh, unsweetened, shaken over ice in a short glass with a half salt rim. Can you tell I’m a bartenders dream… kidding.

The thing I love of this particular margarita is the twist of adding pineapple juice. It’s delicious and totally customizable to your taste. I love to sip on this with my favourite Mexican food. Chips, salsa, guacamole, tacos, enchiladas and fajitas.

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Now I’m so thirsty, is it 5 o’clock? So whats your favourite margarita?

Servings: 1

Ingredients:

  • 1 Ounce Tequila (silver or reposado are best)
  • 1/2 Ounce Cointreau
  • 1 Ounce 100% Pineapple Juice (no added sugar)
  • 1 Lime, juiced
  • Optional: Salt or sugar for rim, and agave syrup

Directions:

Fill a cocktail shaker with ice, and tequila, cointreau, pineapple juice, lime juice and agave if using. Shake until the cocktail shaker becomes very cold.

Rub the inside of the lime along the rim of your glass. Dip the glass into salt or sugar. Fill the glass with ice, and pour drink over the ice.

 

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These are by far my favourite healthy muffins. They are moist and flavourful without any refined sugar. I love having snacks like this on hand during the week.

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My grandma taught me to always make my muffin batter by hand so that the muffins don’t get tough. This is especially important since whole wheat flour  has a tendency to make dry and tough baked goods. If you do decide to use a mixed be careful to mix just until combined.

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Sometimes I will make these with chocolate chips instead of nuts or a combination of both. I also just use whatever nuts I have in the house, walnuts, pecans, almonds and cashews are all great options.

Whats your favourite type of muffin?

 

Servings: 15 muffins

Ingredients:

  • 1 and 1/2 Cups Whole Wheat Flour
  • 1 Cup Old-Fashioned Oats
  • 2 Teaspoons Ground Cinnamon
  • 1 and 1/2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 3 Bananas, mashed
  • 3 Large Eggs
  • 1/3 Cup Coconut Oil, melted (or your favourite baking oil)
  • 1/3 Cup Honey (maple syrup can also be used)
  • 1/4 Cup Greek Yogurt (plain, vanilla or honey are best)
  • 1/4 Cup Almond Milk (or your preferred milk)
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Chopped Nuts (any kind)
  • optional: Additional chopped nuts for topping

Directions:

Preheat oven to 350°F. Spray muffin pan with non stick spray or line with cupcake liners.

Whisk the flour, oats, cinnamon, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, mash the bananas. Then whisk in the eggs, oil, honey, yogurt, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts. Fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into pan, filling them 3/4 of the way full. Top with chopped nuts, if desired. Bake for 20-25 minutes until a tooth pick comes out clean. Allow to cool in the muffin pan for 5 minutes. Then remove from the pan and allow to fully cool in a cooling rack.

Adapted from Sally’s Baking Addiction

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Today I’m sharing with you my favourite recipe for guacamole. There has been a lot of trial and error to get here. On this mission I once dumped about a tablespoon of salt into a bowl of guac 5 minutes before party guests were to arrive. Everyone politely told me they liked salty guac, but it was barley eaten so I know they were a bunch of liars! But I have finally nailed it and we have been enjoying this recipe along side of our favourite Mexican dishes all summer.

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I like my guacamole to be fresh and cooling with a hint of heat, but feel free to add extra jalapeños if you like yours extra spicy. I also don’t add cilantro to my guacamole since I am in the percentage of people who hate cilantro and think it tastes like soap. It actually makes me sick. When I was in high school I was a cashier at a grocery store and whenever I would ring through cilantro I would hold my breath because even the smell made me feel sick, crazy right. Of course if you are a cilantro lover go for it! I wish I could join you!

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This recipes is the perfect amount for 2-4 people, I like to serve it with chips, hot salsa, fajitas and a margarita.

So do you love or hate cilantro?

Servings: 2-4 people

Ingredients:

  • 2 Medium Avocados
  • 1 Jalapeño, stem and seeds removed, minced (more or less to taste)
  • 2 Tablespoons Red Onion, minced
  • Juice of 1 Lime
  • 1/2 Teaspoon Salt
  • Dash of Cumin
  • Optional: 1/4 Cup Cilantro, chopped

Directions:

In a bowl mash together avocados, minced onion, minced jalapeño, lime juice, salt, cumin and cilantro if using. Mix together until well combined and reaches your desired consistency. Serve with tortilla chips or alongside your Mexican favourites.

Adapted from, Saveur

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These burgers are amazing! They are based on a burger served at a local gourmet burger restaurant. These have feta cheese, red onion and oregano. They are flavourful and juicy.

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I serve these burgers on a wheat bun with arugula, cucumbers and tzatziki. I love the mix of a warm juicy burgers with the fresh crunch of the cucumber and the cool creamy tzatziki.

These are delicious on there own or served with lemony greek potatoes and greek salad.

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So do you like a traditional burger or a twist on a classic?

Servings: 4

Ingredients:

  • 1 Pound Lean Ground Turkey
  • 1/4 cup Breadcrumbs
  • 1 Egg, beaten
  • 1/4 cup Feta Cheese, crumbled
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Oregano
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 4 Whole Wheat Hamburger Buns
  • Sliced Cucumber
  • Arugula
  • Tzatziki

Directions:

Mix together turkey, breadcrumbs, egg, feta cheese, oil, oregano, salt and pepper. Form mixture into 4 patties. Heat a fry pan or grill over medium heat. Cook the burgers 7 minutes per side until the centre of the patty reaches 165°

Place the burgers on the buns and top as desired.

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I have been wanting to make frozen yogurt at home for years, but I don’t have an ice cream maker. It took a little work to figure out how to make it work, but I did it.

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This frozen yogurt is flavoured with dark chocolate and sweet cherries. I sweetened the yogurt with honey and vanilla extract.

I used a hand mixer to churn the frozen yogurt, but you could use a spoon or spatula.

This recipe was the perfect sweet treat, but a little but healthier then traditional ice cream.

Have you ever made frozen yogurt?

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Servings: 4

Ingredients:

  • 500 ml 2% Plain Greek Yogurt
  • 1/4 cup Honey (more or less to taste)
  • 1 Tablespoon Vanilla Extract
  • 1/4 cup Dark Chocolate, chopped
  • 1/4 cup Sweet Cherries, chopped

Directions:

Mix yogurt, honey and vanilla extract. Pour into a metal loaf or cake pan, freeze for 20-30 minutes.

Using a hand mixer or spoon churn the semi frozen ice cream, return the mixture to the freezer for 15 minutes. Repeat the process of freezing and churning until the mixture is the consistency of soft serve.

Mix in the chocolate and cherries and freeze for another hour until firm.

You may need to let the frozen yogurt sit on the counter for 10 minutes before scooping.

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I love Mexican food tacos, enchiladas, nachos, margaritas, guacamole and of course fajitas. As much as I enjoy going out to my favourite Mexican restaurant I love to cook simple fresh Mexican meals at home.

Today I’m sharing my version of Steak fajitas. They are flavourful and delicious with a nice kick of heat. This recipe is quick enough for a weeknight meal, but impressive enough for casual dinner with friends or family.

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I use flank steak for this recipe since its economical and delicious, but you could use whatever steak is your favourite. If using flank steak you need to marinate for at least 12 hours to tenderize the meat. Also remember to cut your flank steak against the grain to ensure it isn’t tough.

I serve this on corn tortillas with peppers and onions. I also put out salsa, guacamole, cheese and sour cream for topping.

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Do you prefer chicken, steak or vegetarian fajitas?

Servings: 6

Ingredients:

  • 1 Flank Steak
  • 1/2 cup Olive Oil
  • 3 Tablespoons Worcestershire Sauce
  • Juice of 2 Limes
  • 3 cloves Garlic, Minced
  • 1 Tablespoon Cumin
  • 1 Tablespoon Chili Powder
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Tablespoon Sugar
  • 1 Yellow Onion
  • 1 whole Red Bell Pepper
  • 1 whole Orange Bell Pepper
  • 1 whole Green Bell Pepper
  • 1 whole Yellow Bell Pepper
  • Oil, For Frying
  • Corn Tortillas

Optional:

  • Cheese
  • Salsa
  • Sour Cream
  • Cilantro Leaves

Directions:

Whisk together olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper and sugar. Pour half of the marinade over the beef and allow to marinade in the fridge for at least 12 hours or overnight. Refrigerate the rest of the marinate until you are ready to use it.

Slice peppers and onions, pour marinate over the vegetables and marinate in the fridge for a 1/2 hour to an hour. Prepare your toppings, and set aside.

Heat oil over medium high heat in a cast iron or fry pan. Cook the steak 5 minutes per side. Once cooked allow to rest while you cook the onions and peppers. Add the onions and peppers to the pan and cook for 5 minutes until charred and tender. Serve on warm tortillas and top as desired.

Adapted from The Pioneer Woman

 

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It’s been so hot here this summer. I remember going on vacation to the Okanagan to get these kind of temps as a kid. I’ve been living on our deck with a cold drink in hand.

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This has become my new favourite summer cocktail. It’s light refreshing and not too sweet. It’s a hybrid of my two favourite adult beverages margaritas and sangria. And since it’s Friday I’ll be whipping up a pitcher.

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This sangria has orange, lime and strawberries. The fruit is soaked in tequila and rosé to infuse the drink with a sweet fruit flavour. I then serve the sangria over ice and top with soda for a hint of fizziness.

What’s you favourite Summer drink?

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Serves: 8-10

Ingredients:

  • 2 bottles of Rosé
  • 1 Cup Tequila (I prefer blanco, but use your favourite)
  • 3 Oranges
  • 3 Limes
  • 1 cup of Stawberries
  • Club Soda

Directions:

Slice strawberries, 1 orange and 1 lime. Place fruit into a pitcher. Add tequila, rosé and the juice of 2 oranges and 2 limes to the fruit. Stir and place in the fridge to infuse for at least 4 hours or overnight.

To serve fill and oversized wine glass with ice. Fill glass with sangria, and top with club soda. Enjoy alone or with chips and guac!

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I first discovered this pizza dough when planning to make heart shaped pizzas for Valentines Day. The heart shapes didn’t work out, but the dough did and this recipe became a staple. It’s the only pizza dough recipe I’ll use.

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Now you don’t have to use this dough exclusively for pizza. You can make calzones, pizza bread, garlic knots and even cheater focaccia with this dough. One day I’ll share the many ways I use it.

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Have you made pizza dough from scratch before?

Serves: 2 12 inch Rounds

Ingredients:

  • 2 and 1/4 teaspoons Dry Active Yeast (1 standard packet)
  • 1 and 1/3 cups Warm Water
  • 3 and 1/2 cups All Purpose Flour
  • 2 Tablespoons Olive Oil
  • 3/4 Teaspoon salt
  • 1 Tablespoon White Sugar

Directions:

Combine warm water, yeast and sugar together in the bowl of your stand mixed with the dough hook attached. Set aside for 5-10 minutes until the yeast becomes foamy. If your yeast doesn’t foam it is dead and you will need to get new yeast.

Add flour, olive oil and salt. Mix on low until just combined. Once the ingredients are combined kneed the dough on medium speed for 7 minutes. Once complete the dough will been smooth and elastic.

Place the dough in a bowl coated with olive oil and cover with a tea towel. Place dough in a warm spot and allow to rise for 1-2 hours until doubled in size.

Adapted from Sally’s Baking Addiction

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I have a really hard time getting up for work in the morning. My husband basically drags me out of bed with the promise of coffee and breakfast. I wish I was a morning person but I never have been.

 

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Since I always wake up later then I’d like week day breakfast have to be fast, and nothing is faster then a smoothie. This smoothie is full of vegetables, fruit and fibre which keeps you full until lunch. It’s also delicious and sweet.

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So are you a morning person?

Serves: 1-2

Ingredients:

  • 1 cup of spinach
  • 1 cup frozen peaches
  • 1 cup frozen mango
  • 2 tablespoons ground flaxseed
  • 2 cups unsweetened almond milk (Milk of Choice)
  • Protein Powder, optional

Directions:

Put all the ingredients into the blender. Blend until smooth adding additional liquid if necessary.