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Easy Chicken, Kale & Goat Cheese Enchiladas

Easy Chicken, Kale & Goat Cheese Enchiladas |

Enchiladas were in my dinner blind spot until a year or so ago when I randomly decided that they would be the perfect way to use up some leftover roast chicken. And in my typical go big or go home style, we have probably eaten them just about once a week since then. If it ain’t broke don’t fix it, right? Warm, cheesy, comforting, and easy to prepare with basic pantry staples, these Easy Chicken, Kale & Goat Cheese Enchiladas are sure to become a weekly fixture on your menu too. Continue Reading →

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Foolproof Roast Chicken

Foolproof Roast Chicken |

I’m writing to you from the wild west coast this week. The kids and I came out here for a couple of weeks to take in our family’s Thanksgiving festivities and check out the Food Bloggers of Canada annual conference (more on that to come). Continue Reading →

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Cooking for Beansprout, Part 2: Patty Cake Patty Cake

Meat Patties, Sliders and Meatballs | (Cooking for) Kiwi & Bean

Welcome back to my Cooking for Beansprout series, where I’m dishing up recipes that you can share with your babes. If you are the mom, dad, or caregiver of a mini person, this series is for you! If you are just joining me, check out the Introduction (and giveaway!) and this Baby-Led Weaning Primer.

Today I’ve got patty recipes! Meat patties, sliders and meatballs are perfect for beginning eaters, because (1) you can chop them into soft bite-size pieces perfect for little hands and teeth-less mouths (or even puree them if that works better for your babe), (2) you can pack them with interesting flavours (like lemongrass, ginger, fresh herbs, garlic and caramelized onions) and super-nutritious grated or mashed veggies, and (3) you can make larger adult-size versions (burgers!) for the big people in your family. They are also great for batch-cooking; I like to make a large quantity, bake them up, cool them down, and freeze them in zipper bags for quick lunches and dinners. Continue Reading →

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Big Batch Pulled Chicken Chili

Pulled Chicken Chili by

It’s now T-minus 5 weeks until my new little guy is scheduled to make his appearance, and I am in full-on freezer stocking mode. If we are sleep-deprived and overwhelmed in those first few weeks, at least we won’t be hungry.

So far I’ve got shepherd’s pie, beef chili, barbecue chicken quesadillas, lentil dahl, pulled chicken chili, and a good stockpile of staples—fish filets, shrimp, turkey sausages, chicken breast, ravioli and pesto. It’s getting to the point that I may have to plug in my *second* freezer. Yes, that’s right, I have TWO massive mom freezers in my basement. The mini van dealers are salivating…

Among the current contents of my freezer, the pulled chicken chili is a family favourite. And today I’m sharing the recipe over at the Belly Bootcamp website. This dish is a hearty combo of slow-cooked shredded chicken, black beans, corn, and a rich tex-mex-spiced tomatoey broth. We like to eat it with grated cheddar cheese, chopped cilantro, diced tomatoes, sliced avocado and sour cream. Tasty family fuel for the cold (and in my case sleepless, poop-filled, hectic) days ahead. Head over here for the recipe.

Pulled Chicken Chili by

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