Lemon Pesto Chicken with Sweet Potatoes and Cauliflower Rice

Lemon Pesto Chicken with Sweet Potatoes and Cauliflower Rice

This recipe was a complete mistake, but requires so little work, dinner will appear to be done in an instant By using store-bought cauliflower rice you save a lot of time because all you have to do is pop it in the microwave once everything is done. The sweet potatoes are easy to cut into cubes and roast in the oven. You can put the chicken breasts in the marinade in the morning and drop it in the slow cooker as soon as you get home. After only 1-1.5 hours in the slow cooker, you’ll have a complete meal that you didn’t need to supervise.

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Apricot Ginger-Glazed Pork

Hello lovely,

I found this recipe from Publix last summer. But because Publix is prejudice and doesn’t allow anyone outside of the US to simply view the recipes, I had to have a friend copy and paste the recipe in an email for me. There is something about a glazed pork chop that sounds so irresistible. The reason it took me so long to try this recipe is because I couldn’t find apricot preserves in the food store locally. I didn’t think I would have any trouble finding it, but I did. So when I went away in February and found apricot preserves in Try Tuesday, I knew it was finally time to try this recipe.

We always use so even though the recipe calls for tenderloin, it came out just fine. So use whichever cut of pork you fancy. And the best part? This doesn’t require much work at all! Simply season and marinate overnight, before layering the apricot preserve over each cut, then pop them in the oven. I love quick and easy meals that turn out fantastic.  It tasted as great as ordering it from a restaurant. The sweetness from the apricots is perfectly balanced out with the seasonings. This meal was definitely a win for my family so I can’t wait to make it again! 

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Apricot Ginger-Glazed Pork

Ingredients

1 lime, for juice
1 teaspoon fresh ginger, finely grated
1 pork tenderloin (about 1 lb)
4 tablespoons all purpose seasoning
1 tablespoon sesame oil
1 cup apricot (or peach) preserves
1 cup water
1 tablespoon fresh cilantro, coarsely chopped

Steps

  1. Squeeze lime for juice (1 tablespoon); peel and grate ginger. Cut pork into 4 equal pieces; sprinkle with seasoning (wash hands). Chill overnight

  2. Preheat oven to 350°F. Remove pork from refrigerator. Glaze each piece with a generous amount of the preserves. Pour water around the pork chops before covering with foil then place into oven.

  3. Bake for one hour. Chop cilantro; sprinkle over pork. Serve with sauce on the side.

Serve with your favourite side: wild rice, couscous, mashed potatoes or rice pilaf just to name a few.

Serve with your favourite side: wild rice, couscous, mashed potatoes or rice pilaf just to name a few.

As always if you try this recipe, share a photo and tag me on social media using #lifebyolivia!

Slow Cooker Orange Chicken Breasts

Hello Lovely,

Lately I’ve been struggling to write my posts. It’s not that I have nothing to talk about or don’t have the time to work on it, I just really don’t know what to say. I have so many posts that I’ve been rescheduling just because I don’t know how to start it off. But I’m going to start by saying why I made this recipe.

I found this recipe months ago, and saved it on Pinterest. This past Sunday my friends had a birthday celebration dinner for everyone born in February. I found out after grocery shopping my friend had told everyone it was a brunch. So since I already had two trays of chicken breasts (only because I couldn’t find thighs, which I prefer to cook) I decided to go ahead with the recipe. Now the original recipe calls for baking. I don’t like to bake chicken breasts because they always dry out and the meat is already thick and tough. I prefer to use my slow cooker because it really softens the meat. I split the two trays with one pack in the slow cooker and the other in the oven, since they all couldn’t fit in the slow cooker. I estimated about 4 hours needed, but I really only needed about 2.5 and ended up accidentally overcooking it so it resembled pulled pork. But trust me, it was soft and tender.

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Everyone at the “brunch” enjoyed all of the food especially my secret weapon that I whipped up as a surprise (I’ll share that recipe later). I’ve been enjoying pieces of this chicken over a salad and today I’m having it again with some whole wheat pasta for lunch. So let’s get into this recipe shall we?

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Slow Cooker Orange Chicken Breasts

INGREDIENTS

  1. 1 bunch scallions, thinly sliced

    1. 1/2 bunch cilantro, leaves and tender stems only

    2. 2 garlic cloves, chopped

    3. 1 teaspoon finely grated lime zest

    4. 1 teaspoon finely grated orange zest

    5. 1/4 cup fresh lime juice

    6. 1/4 cup fresh orange juice

    7. 1/4 cup reduced-sodium soy sauce

    8. 2 tablespoons vegetable oil

    9. 1 tablespoon kosher salt

    10. 2 pounds skin-on, bone-in chicken thighs

PREPARATION

  1. Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse puree forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 2 hours, but for optimum flavour marinate overnight in the fridge.

  2. Set the slow cooker to high and put the chicken and marinade in. Cook for about 2.5-3 hours carefully turning the chicken every half hour. Serve chicken with reserved marinade and scallions.

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Slow Cooker Honey Teriyaki Chicken

Hello lovely,

Welcome to what was supposed to be the first recipe of the year! I kept pushing this back because of time and forgetfulness, but we’re finally here! I honestly couldn't wait to use my new slow cooker. I looked through Pinterest for the perfect recipe (because, duh, I don't know how to cook in one yet). I don't know why I put so much pressure on picking the perfect recipe just because it would be the first. What I really needed was convenient and cost effective. So when I found this recipe on Kitchen, I knew this would be the one to tackle. It even came with helpful tips on choosing the right part of the chicken and how long the recipe keeps in the fridge.

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Go Thighs for the Slow Cooker

Chicken thighs are the right choice for this take on takeout because their meaty flavor isn't overshadowed by the rich teriyaki sauce and they are more forgiving than chicken breasts, consistently remaining juicy after a couple of hours in the slow cooker. That said, if you've only got chicken breasts on hand, you can substitute them with no change in prep or cook time.

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Slow Cooker Honey Teriyaki Chicken

Serves 4 to 6

  • 2 pounds boneless, skinless chicken thighs (about 6 thighs)

  • 1/2 medium yellow onion, diced (about 1 cup)

  • 2 cloves garlic, minced

  • 1/2 cup tamari or soy sauce

  • 1/2 cup honey

  • 1/4 cup rice vinegar

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon grated peeled fresh ginger

  • 1/4 cup water

2 tablespoons cornstarch

For serving: Cooked rice, red pepper flakes, sesame seeds, sliced scallions

Instructions

Arrange the chicken in a single layer in the bottom of a 6-quart or larger slow cooker. Scatter the onion and garlic over the top. Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken.

Cover and cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest piece registers 165°F.

Transfer chicken to a cutting board and cut into 1-inch pieces.

Pour the sauce into a small saucepan and bring to a boil over medium-high heat. Cook until reduced by half, 15 to 20 minutes. Meanwhile, whisk the water and cornstarch together in a small bowl. Once the sauce has reduced, whisk the cornstarch slurry into the sauce and cook until thickened, 1 to 2 minutes.

Return the chicken to the slow cooker and pour in enough sauce to coat the chicken. Reserve any remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds, and scallions.

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Recipe Notes

Storage: Refrigerate leftover chicken and sauce in an airtight container for up to 3 days.

Make ahead: The chicken and sauce can be made 1 day in advance and refrigerated in an airtight container. Warm in a saucepan over medium-low heat or in the microwave before serving.