The Denver Sandwich

Heellllooo… is anyone still there??

It had been so long! I am so sorry, moving was way more stressful than I expected it to be, but we are finally done. I sure hope we don’t have to do that again for another 12 years!

I am in love with our new place. It is so much bigger, it is amazing.

It has taken a few days but we have most of our things put away. The spare bedroom is still in chaos but it will get there eventually.

I needed to get back into the kitchen today; I have been missing it so much.

I decided to make one of my all-time favourite breakfasts, The Denver Sandwich. It is a simple egg sandwich filled with veggies and bacon, I just love it.

What you need,

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3-4 slices bacon, cooked and chopped

4-5 small mushrooms, sliced

2 green onions, sliced

¼ cup sharp cheddar cheese, diced or grated

2 large eggs

1 tbsp. milk or cream

Salt and Pepper to taste

4 slices hot buttered toast

Start by cooking your bacon. I like to do mine in the oven, it always comes out perfectly. Just cover a pan in tin foil and spray lightly with non-stick spray. Heat the oven to 350 degrees. Lay the bacon on the prepared pan in a single layer, leaving a little space between the slices.

Bake on the lower rack for 12-15 minutes or until you reach your desired crispness, I like to flip mine halfway through.

Remove from the oven and drain the bacon on a paper towel then chop.

In a medium skillet, heat a tablespoon of butter over medium heat. Toss in the mushrooms and cook for 4-5 minutes until softened and starting to brown. Add the green onions and cook 1 minute more.

In a small bowl lightly whisk the eggs, add the milk and whisk to combine. Season the eggs liberally with salt and pepper.

Add the cooked bacon to the mushrooms and onions and stir to combine. Pour the eggs all over and top with the cheese.

Cover the pan with a lid and let it cook until the eggs are cooked through.

Divide the egg mixture between 2 pieces of toast and top with the remaining 2 toasts.

Serve with a little fresh fruit and you have a perfect breakfast, brunch, lunch or even dinner!

Have a great Monday everyone‼

Jen

Shredded Chicken Tacos

It is moving week! I can’t believe it.

 

The movers come on Wednesday to load up and then we head to over to the island on Thursday morning and they will deliver our stuff later that day.

It still doesn’t feel real, despite being surrounded by boxes.

These shredded chicken tacos were the last real meal I made in this little apartment.

They are super simple and taste amazing!

What you need,

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1 deli rotisserie chicken, meat shredded

2 tbsp. homemade taco seasoning

1 cup water

1 cup grated jack or cheddar cheese

2 cups iceberg lettuce, shredded

1 avocado, sliced

6 small flour tortillas

Salsa and Sour Cream for serving

In a large pan over medium high heat sprinkle the taco seasoning over the shredded chicken and stir to coat. Add the water and bring to a simmer. Reduce the heat and let the liquid reduce to almost nothing, about 10 minutes.

Load up a flour tortilla with some spicy chicken, cheese, lettuce and avocado. Top with some salsa and sour cream.

I can’t believe I am never going to make anything else in my tiny kitchen… it is a little sad but also exciting! This week is going to be a little crazy so I doubt I will get to post again this week so have a good one!

I will post some pictures of the new place once we get settled.

Jen

Baked Crispy Chicken and Apple Salad

I don’t eat enough salad. I love salad but I just find that I don’t make them as often as I should.

I decided to make a meal type salad for dinner last night.

I had some chicken in the fridge so I baked it up with a crispy panko coating. Tossed some fresh greens with a sweet crispy apple and a cucumber then made a super simple honey mustard dressing. Perfection!

What you need,

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2 boneless skinless chicken breasts cut into 2 inch strips

1 cup buttermilk

2-3 tsp. hot sauce

½ tsp. freshly ground black pepper

½ tsp. seasoning salt

2 cups Panko crumbs

1 tbsp. dried parsley

½ tsp. freshly ground black pepper

½ tsp. seasoning salt

4 cups red leaf lettuce (or any mixed greens)

2 small Kirby cucumbers, peeled and sliced

¼ cup dried cranberries

1 large ambrosia or gala apple, sliced

For the dressing,

3 tbsp. yellow mustard

3-4 tbsp. honey

Pepper and Seasoning Salt to taste

Heat the oven to 400 degrees. Line a baking sheet with tin foil and spray it well with non-stick spray.

In a large bowl whisk together the buttermilk, hot sauce, seasoning salt and pepper. Place the chicken into the mixture and let it stand for about 15 minutes.

In a small bowl stir together the mustard, honey. Adjust the honey to your liking, I tend to like mine a little bit sweeter.

Season the dressing with the seasoning salt and pepper to your taste.

Put the dressing into the fridge until you are ready to use, it will thicken up a bit as the honey cools down.

On a plate stir the panko crumbs together with the parsley, salt and pepper.

Remove the chicken from the buttermilk, shake off any excess. Place each piece in the crumbs and press to coat well. Place the coated chicken on the prepared pan.

Bake the chicken for 10 minutes, then flip it over and cook another 5-7 minutes until the chicken is crisp, brown and cooked through.

Divide the lettuce between 2 plates. Place half the apple slices and half the cucumber slices on each plate. Sprinkle with some dried cranberries.

When the chicken is cooked, place a couple of pieces on each salad and drizzle with the dressing.

This salad was so great. It only took 30 minutes to prepare and it tasted amazing!

Enjoy!

Jen of My Tiny Oven

 

Orange Hoisin Chicken Stir Fry with Soba Noodles

Making dinners when you are trying to pack and move is a challenge.

Half your stuff is packed away, you don’t have as many groceries, and your kitchen table is full of papers and boxes.

I thought a stir fry would be quick and easy and you can eat it while sitting on the couch!

This Orange Hoisin Chicken tastes fantastic. I love anything with noodles!

What you need,

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2 boneless skinless chicken breasts, cut into 2 inch strips

Salt and Pepper

1 tbsp. peanut oil

3 cloves garlic, sliced very thinly

1 cup orange juice

¼ cup hoisin sauce

2 tbsp. rice wine or sherry cooking wine

1 ½ tbsp. rice wine vinegar or cider vinegar

3 tbsp. brown sugar

1 tsp. chili paste

2 tbsp. soy sauce

2 tsp. toasted sesame oil

1 tsp. corn starch

2 tbsp. cold water

1 red pepper, sliced into thin strips

1 cup sliced mushrooms

1 cup snow peas

1 small package of soba noodles cooked according to package directions (about 2 ½ cups cooked noodles)

In a large skillet heat the oil over medium high heat. Season the chicken with salt and pepper and cook for 5-6 minutes until the chicken is well browned.

Remove from the pan and set aside.

Add the veggies to the pan and cook for 3-4 minutes until they start to soften. Add the garlic and cook 1-2 minutes longer.

Remove the veggies from the pan to a plate.

Add the orange juice to the pan and cook simmering gently until it has reduced by about half, about 5 minutes.

In a small bowl stir together the hoisin sauce, rice wine, vinegar, brown sugar, chili paste, soy sauce and sesame oil.

Once the orange juice has reduced add the hoisin mixture to the pan. Bring it to a boil. Stir the corn starch into the water and add to the pan. Cook 1-2 minutes until the sauce thickens.

Meanwhile cook the soba noodles according to the package directions. Drain and rinse until cold water.

Add the chicken and veggies back to the pan and cook 1-2 minutes until heated through. Toss in the noodles and stir to coat.

Serve right away.

This stir fry was amazing. The sauce has so much flavour.

You could toss in any veggies you like, broccoli would be great or water chestnuts, yum!

It was super quick and easy to put together, a perfect dinner!

Enjoy!

Jen