Favourite Things Friday Vol 76 - Random Things...

Happy Friday everyone! It is supposed to be sunny and warm here all weekend, which is very exciting. I plan to go to the Farmer's Market, go for a long walk on the Galloping Goose Trail and then sit on my balcony and drink my first Mojito of the season!

This week I am sharing a few of the things that caught my eye on the world wide web this week!

1. These BBQ Chicken Kebabs, from Fabulessly Frugal, they looks soooooooo good! I can't wait to try them. I am putting this recipe on my meal plan for next week for sure.

2. Check out these ridonculous Peanut Butter Pretzel Bars from the amazing Cookies and Cups. I am drooling just looking at them, I need one for breakfast!

3. I bought some vintage Ball canning jars a couple of weeks ago and now I am obsessed with pinning jams/preserves/pickles etc. Here is the link to me canning board. If you are a canner, what are some of your favourite things to preserve?? I think this Blueberry Jam from Dine and Dish is at the top of my list!

4. I love love love Christina and Dessert for Two. She makes the most amazing recipes for just 2 people. I especially love all her mouth watering desserts!!
These Chocolate Mug Cakes are killing me, I have resisted making them since I saw them earlier this week but I have a feeling today is the day!

5. If you are looking for something funny to watch online may I suggest The Nerdist All Star Celebrity Bowling. My god these little videos are hilarious!! He bowls against teams like The Walking Dead, Mad Men and Breaking Bad. I couldn't stop laughing! If you aren't listening to The Nerdist Podcasts you are missing out, he is so funny and he has great guests, like Tom Hanks, William Shatner and Lauren Graham!

6. In a moment of boredom I started watching Dawson's Creek on Netflixs. OMG I forgot how much I loved this show! Now I can't stop, I have to have it on in the background while I am in the kitchen. I don't know about you, but I was always on Team Pacy and I still am!! 

Well I think I have rambled on long enough, get outside and enjoy some sunshine.

Have a wonderful weekend!

Jen

Asparagus & Tomatoes with Goat Cheese and Balsamic

I absolutely adore every single ingredient in this dish. I whipped it up for lunch one day and ate it all‼

The tender asparagus with the sweet tomatoes topped with tangy balsamic vinegar and creamy goat cheese, I die…

What you need,

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1 lb. asparagus spears, trimmed

2 tsp. extra virgin olive oil

1½ cups grape tomatoes, halved

1 clove garlic, minced

2 tbsp. balsamic vinegar

¼ tsp. salt

2 tbsp. crumbled goat cheese

½ tsp. freshly ground black pepper

In a large high sided frying pan heat 3 cups of water over high heat until boiling. Add the asparagus and cook for 3 minutes or until just tender. Remove the cooked asparagus from the water with tongs and place on a paper towel to drain.

Dump the water out of the pan and add the olive oil. Stir in the tomatoes and cook for 2-3 minutes until they start to soften. Add the garlic and cook 1 minute more until fragrant. Stir in the balsamic vinegar and salt. Cook for 2 more minutes until the glaze thickens a little bit. Add the asparagus back in to pan and stir to coat.

Place the asparagus on a plate and pour the tomato/vinegar mixture over it. Sprinkle on the goat cheese and pepper.

Stuff in your face!

This would be a fantastic side dish with chicken or fish or steak.

I was happy just to eat it as it. It is just fantastic!

Enjoy!

Jen

Recipe from Cooking Light Magazine

Crispy Baked Honey Sriracha Chicken Tenders

Yet another chicken tender recipe coming at ya. This one is perfectly delicious and sorta healthy since the tenders are baked not fried.

The sauce is quite spicy but with the perfect sweetness. The butter really makes the sauce velvety smooth and helps it to stick to the chicken tenders.

What you need,

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1 lb. chicken tenders

1 cup buttermilk

1 tbsp. sriracha sauce

¼ tsp. fresh cracked black pepper

¼ tsp. salt

For the sauce,

½ cup sriracha sauce

¼ cup honey

¼ cup water

1 tbsp. brown sugar

2 tbsp. butter

2 cups Panko breadcrumbs

Ranch dressing for serving

In a large zip lock bag combine the buttermilk, 1 tablespoon sriracha sauce and salt and pepper. Add the chicken tenders to the bag and marinade at least 8 hours or overnight.

To make the sauce combine the sriracha sauce, honey, water, brown sugar and butter into a small pot. Over medium heat stir until the mixture comes to boil. Reduce the heat and simmer on low until the chicken is cooked.

Heat the oven to 400 degrees.

Remove the each chicken tender from the marinade and coat well with the panko crumbs. Place the coated chicken onto a rack on a cookie sheet. Bake for 15-20 minutes until the chicken is brown and crisp and cooked through.

When you are ready to serve dip each tender into the sauce to coat completely.

I like to serve mine with a little ranch dip and some fresh cut veggies.

As and aside I would like to say my favorite ranch dip is the Renee’s Buttermilk Ranch.

You can adjust the honey in the sauce if you prefer it a little more or less sweet.

We really loved this dinner; it was quick and easy and had a ton of flavor.

Enjoy!

Jen

Meatballs in Pineapple Barbeque Sauce

I love meatballs! I am always thinking of new ways to serve them. My sister got some pineapple barbeque sauce when she was in Maui not long ago. She was telling me how amazing it is, so I decided to try and make some myself.

It turned out great, a little tangy but sweet with a hint of heat! The sauce was perfect on the meatballs.    

What you need,

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For the sauce,

½ cup cider vinegar

½ cup pineapple juice

½ cup ketchup

1½ tbsp. soy sauce

1½ tbsp. honey

2 tbsp. dark brown sugar

1 tsp. Worcestershire sauce

¼ - ½ tsp. red pepper flakes, depending how hot you like it

½ cup pineapple tidbits (I used canned but you could use fresh)

1 tsp. cornstarch mixed with 2 tbsp. water

For the meatballs,

1 lb. ground beef

1 large egg

¼ cup panko bread crumbs

½ tsp. seasoning salt

¼ tsp. freshly ground black pepper

½ tsp. garlic powder

¼ tsp. onion powder

1 tbsp. Worcestershire sauce

To make the meatballs, combine the beef, egg, breadcrumbs, and seasonings in a large bowl. Combine all the ingredients gently with your hands, don’t over mix. Shape the mixture into 1 inch balls.

I like to make my meatballs a few hours in advance and keep them in the fridge. I find they set up a bit and get crisper when you bake them.

Heat the oven to 425 degrees. Spray a baking sheet well with non-stick spray. Arrange the meatballs in a single layer on the pan and cook for about 20 minutes until well browned and crisp. I turn the meatballs over halfway through cooking. Drain the meatballs on a paper towel before adding to the sauce.

To make the sauce, combine the vinegar, pineapple juice, ketchup, soy sauce, honey, brown sugar, Worcestershire sauce and red pepper flakes in a large pot.

Whisk until well combined. Heat over medium heat until the sauce comes to a boil. Reduce the heat to low and simmer for 20 minutes.

Combine the cornstarch and water in a small bowl and add to the sauce. Stir to combine; the sauce will thicken up very quickly.

Add the meatballs to the sauce as well as the pineapple tidbits.

Allow the meatballs to simmer in the sauce for about 5 minutes before serving.

I served the meatballs over rice with a simple green salad on the side. It was fantastic!

Now if you want to speed this whole process up you could easily use premade frozen meatballs. I always do a double batch of meatballs when I am making them, it isn’t much more work at the time and then you get another super easy meal down the road!

Enjoy!

Jen