Who doesn’t love a one pot wonder? While grocery shopping this past weekend, I quickly put this recipe together. Comfort food was what I wanted. Something homey, creamy and fabulous all in one pot. I mean come on! Who wants to dirty unnecessary dishes?? Definitely not me. I don’t even like washing the dishes once I’m done cooking or baking! After some thought, I put my vision into action and made it for my family for our weekly Sunday dinner. They were happy (as usual) 😉 It’s pretty much chicken and mushrooms in a creamy sauce topped with peas and of course, crispy bacon. Need I say more?

One Pot Chicken & Mushroom


  • Servings: 6
  • Difficulty: Easy
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  • 4 strips of bacon, cut into ½ inch pieces
  • 6 chicken thighs, skin off
  • 3 tbsp of butter
  • 6 cloves of garlic, minced
  • 10 medium mushrooms (halved if large)
  • 3 shallots, peeled and halved
  • 3 cups of chicken broth
  • ½ cup of heavy cream (33%)
  • 2 tsp of salt
  • ½ tsp of pepper
  • 1 tsp of oregano
  • ½ tsp of parsley
  • ¼ tsp of mint
  • 4 cups of egg noodles
  • ½ cup of peas


  1. In a large pot over medium heat, cook bacon until just crisp. Remove bacon and set aside
  2. Remove any access oil from the pot. Add in 2 tbsp of butter and cook chicken (sprinkled with salt & pepper) until just cooked, flipping once. Chicken will finish cooking with the pasta. Set aside.
  3. Add the remaining tbsp of butter. Add in the garlic, mushrooms and shallots. Cook until liquid from mushrooms has evaporated.
  4. Add in the chicken broth, heavy cream, oregano, parsley, mint and salt & pepper.
  5. Add in the chicken and bring to a boil until sauce has thickened. Add in the egg noodles and simmer until cooked.
  6. Add in cooked bacon and peas. Serve with garlic bread and Enjoy 🙂



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I decided to make some pan fried chicken thighs with wild mushroom rice for my lunches this week. I love to make my roasted chicken at home than to buy it at the store. This way, I can control exactly what ingredients I am putting into each dish I make 🙂 This recipe is super easy to whip up. I started with some chicken thighs and sprinkled salt & pepper onto them. I put some extra virgin olive oil into a medium pan. Browned the chicken and then added in oregano, tarragon, basil, thyme, lemon juice, lemon zest, thickly chopped red onions and lots and lots of garlic!! I then added some chicken broth and let the pot simmer for almost 2 hours 🙂 I then served this over some steaming hot wild mushroom rice 🙂


I’ve been wanting to learn how to make butter chicken for quite some time now. I finally sat down with my mom and learned how to make it. The funny thing is that all of the measurements in any dishes she makes is through her memory. After many tweaks, this recipe turned out amazing!!!


  • Servings: 4-5
  • Difficulty: Easy
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– 4 chicken breasts, cubed
– ½ onion, chopped
– 2 tbsp of butter
– 4/5 cloves
– 1 cinnamon bark
– 3 garlic cloves, finely chopped
– 2 tbsp of grated ginger
– 3 tbsp of cilantro, chopped
– 1 tsp of salt
– 3-4 tbsp of tomato paste
– 1 tsp of chili powder
– ½ tsp of garam masala
– 1 cup of half & half


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1) In a large pot, melt butter over medium heat.
2) Add in cloves, cinnamon bark, garlic and ginger and stir for 3 minutes.
3) Add in onion and cook until soft.
4) Add in chicken.
5) Add in cilantro and salt. Cook for 5 minutes
6) Add in tomato paste, chili powder and garam masala. Cook over medium low heat for 5 minutes
7) Add in half & half and cook until desired consistency is achieved.
8) Garnish with cilantrophoto 3

Using the Naan and Jeera (cumin) rice recipe, prepare the naan and add a layer of rice.
Top with butter chicken and serve warm 🙂

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photo 5I decided to go ahead and make my first curry 🙂 After much research, I’ve found that cinnamon bark is used for upset stomach, diarrhea, menstrual cramps, colds and the flu. Cumin helps our immune system, gives us energy and better digestion. I started with a basic curry served with basmati rice 🙂


  • Servings: 4
  • Difficulty: Easy
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– 4 chicken legs
– 4 tbsp oil
– 4/5 cloves
– 1 cinnamon bark
– 1 tsp of whole cumin
– 4 garlic cloves, minced
– 2 tsp of grated ginger
– ½ onion (chopped)
– 1 tsp of salt
– 1 tsp of turmeric
– t tsp of chili powder
– 1 tsp of ground cumin
– 1 tsp of garam masala
– 2 large potatoes (peeled and cubed)
– ½ can of diced tomatoes
– 400 ml of chicken broth
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1) In a large pot over medium/high heat, add oil.
2) Add the cloves and cinnamon bark to the heated oil.
3) Once the cloves have opened up, add the whole cumin. Add the garlic, ginger and onions. Stir over medium heat until golden brown.
4) Add chicken legs, salt and turmeric.

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5)Stir, cover and cook over low heat for 15 minutes.
6) Over medium heat, add the chili powder, ground cumin, garam masala and potatoes. Stir until well combined
7) Add the diced tomatoes. Stir, cover and cook for 10 minutesphoto 3 (2) photo 4 (2)
8) Add the chicken broth. Stir, cover and cook for 25 minutes
9) Once the 25 minutes have been up, the sauce will have thickened. Serve with warm basmati rice 🙂photo 5 (2)


We had a going away BBQ for a coworker at work on Friday. One of my coworkers brought in minced chicken empanadas. They tasted soo good that I decided to make them from scratch at home. I decided to make the regular chicken empanadas and also make mac & cheese empanadas 🙂


  • Servings: 65 Empanadas
  • Difficulty: Intermediate
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– 2 cups of all purpose flour, will need more for working surface
– ¾ cup of cornmeal
– ½ tsp of salt
– 2 tsp of sugar
– 3 tbsp of Crisco, or other type of vegetable shortening
– 2 egg yolks
– ¾ cup of water

– 350g of ground chicken
– 5 shallots, minced
– 3 garlic cloves, minced
– 2 jalapeno pepper, seeds removed and minced
– 3 tbsp of Smoke Grilling Spice
– ½ tsp of chili powder
– ½ cup of diced tomatoes
– salt & pepper

– 1 cup of cooked macaroni
– 2 tbsp of butter
– ¾ cup of cheddar cheese, grated
– ½ cup of smoked gruyere cheese, grated
– ¼ cup of milk
– 2 tbsp of sour cream
– ½ tsp of salt
– 4 tbsp of chives, minced


1) In a mixing bowl, combine flour, cornmeal, salt, sugar and shortening.
2) Add in egg yolks and water and stir until dough has formed.
3) Knead on a lightly floured surface for about 5 minutes.
4) Cover and let sit for at least 30 minutes before using.


1) In a large frypan, cook chicken while breaking into small pieces.
2) Add the shallots and garlic and cook until golden brown.
3) Add the remaining ingredients and cook over medium heat until sauce has thickened (10-15 minutes).
4) Assemble and bake empanadas as shown below, serve with salsa.

1) In a medium pot,
melt butter and add both of the cheeses.
2) Add in milk, sour cream and salt.
4) Once the sauce has thickened, add the macaroni, stir and sprinkle with chives.
5) Assemble and bake empanadas as shown below, serve with salsa.

1) Preheat the oven to 350º. Ensure the rack is in the middle position in the oven.
2) On a lightly floured surface, roll out the empanada dough until desired thickness has been achieved.
3) Using a large cookie cutter, cut out round circles for the empanadas.
4) Place a tablespoon of the filling into the center of the dough.


5) Fold the dough in half while pinching down to seal the empanada.
6) You can press the edge of a fork for added decoration.
7) Continue until all of the filling has been used.
8) Brush empanadas with some egg whites and bake for 20-22 minutes :).



For my lunches this week, I’ve decided to create teriyaki bento boxes. They’re super easy to make, healthy and full of flavour! Usually, I use the teriyaki sauce that comes prepackaged in a bottle but lately it’s been my goal to make things fresh at home. I whipped up my teriyaki sauce using the following ingredients (soy sauce, rice wine vinegar, garlic, ginger, honey, sesame seeds and my secret ingredient…SAKE!! 🙂 Of course the good thing with making this sauce at home is that the quantity of ingredients is totally up to you. I prefer my sauce to have more garlic and honey.


I took some boneless chicken thighs and marinated them with this sauce for a couple of hours in the fridge. I truly do believe in marinating as it really does bring out the flavour! I heated a medium sized fry pan up on low heat. I added the marinated chicken thighs in and cooked for about 40 minutes.

While the chicken was cooking, I prepared my favourite Uncle Ben’s Wholegrain Perfection Brown Rice. My little secret is to add a bit extra butter so they come out super moist and flavourful each and every time 🙂

I also steamed up some veggies (brown mushrooms and broccoli) and added a bit of salt to boost the flavour.

Once the chicken has finished cooking, you will see that the chicken is super super moist and tender! It literally just falls apart as you take it out of the pan 🙂

I usually put all of my lunches into my Rubbermaid Lunch Blox. I purchased mine on Amazon but I’ve since seen it in local stores in the tupperware isle. It’s great because it is so versatile, convenient and easy to clean!



Here is one of my favorite chicken recipes of all time! I absolutely love how the chicken comes out perfectly cooked, moist and tender! I was originally going to make the chicken using buttermilk as a base but due to time constraints, i decided to use my secret ingredient…MAYO!

To make this chicken you will need the following items,
– Chicken of your preference (I used chicken thighs)
Hellman’s Mayo
– Fresh Chopped Parsley
– Fresh Lemon Juice
– Worcestershire Sauce
– Panko
– Fresh Grated Parmesan Cheese
– Tarragon
– Oregano
– Salt and Pepper
– Olive Oil

I started off by skinning and deboning the chicken thighs. I pounded the thighs to get an even thickness and rubbed salt and pepper on both sides. In a bowl, add the chicken thighs, mayo, parsley, lemon juice and worcestershire sauce. Blend the ingredients well together and ensure the batter evenly covers the chicken. Refrigerate the bowl for as long as possible ( I usually keep it in for a good 4 hours). The longer the chicken marinates, the more the chicken will soften and absorb the flavors of the batter.

While the chicken is marinating, you can create the panko mixture. In a small bowl, I combine the panko, salt, pepper, parsley, tarragon, oregano and parmesan cheese. Once the chicken has been marinated, preheat the oven to 350 degrees F. Line a baking tray with parchment paper. Take the chicken and dip it into the panko mixture one by one. Lay the coated pieces onto the baking sheet.

photo_3[1]Drizzle some olive oil onto the chicken and bake for approximately 45 minutes turning the chicken once. I usually serve this chicken with some homemade soup or even stir fried vegetables on the side. You could serve some gravy on the side but I’ve found that using the mayo in the chicken will definitely make it moist



Chicken Burgers!

These yummy chicken burgers contain ground chicken, chopped turkey bacon, eggs, chopped mushrooms, shallots, green onions, garlic, panko, oregano, tarragon, parsley, salt, pepper, fresh romano and asiago cheese, sriracha sauce and of course worcestershire sauce! Top these burgers with some grilled turkey bacon, melted gouda cheese, fresh lettuce, onions and tomatoes with a fresh toasted bun and you are in for a treat!


  • Servings: 4-6
  • Difficulty: Easy
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Chicken Burger
– 1 package of ground chicken
– 10 slices of turkey bacon (finely chopped)
– 1 egg
– 3 mushrooms (finely chopped)
– 1 shallot (finely chopped)
– 1 bunch of green onions (finely chopped)
– 3 garlic cloves (finely chopped)
– ½ cup of panko
– 1 tbsp of dried oregano
– 1 tbsp of dried tarragon
– 2 tbsp of dried parsley
– 3 tbsp of romano cheese
– 3 tbsp of asiago cheese
– 3 tbsp of sriracha sauce
– 1 tbsp of worcestershire sauce

– fresh toasted buns
– grilled turkey bacon slices
– sliced gouda cheese
– fresh lettuce, onions and tomatoes


1) In a medium bowl, combine all of the chicken burger ingredients. Cover and chill in the refrigerator for a couple of hours.
2) Form desired size burgers and place onto the grill/ fry pan.
3) Grill for 8-10 minutes on each side
4) Add the gouda cheese on top of the burgers and let the cheese melt
5) Assemble the burger on top of the grilled bun and add desired topping and enjoy!