Wow, it’s been a few months since I last wrote a blog post – shame on me! I am going to plead extreme busyness (wow, that IS a word…) over the summer both professionally and personally. Obviously, summer is the craziest time of year for us at DQ Canada and with our annual Miracle Treat Day fundraiser and a Guinness World Records event in Calgary for world’s largestfruit sculpture, I barely had time to catch my breath and do the regular stuff.
|Brew House on the Grand, Fergus, ON|
In the kitchen, I’ve been up to my usual antics. I continue to meal plan religiously and try a couple of new recipes every week. Boy, I love to cook. Like, really, really love it. Had I known this 20 (OMG) years ago, perhaps I would have went to culinary school. Although, given that I am the furthest thing from a night owl there is, I probably would have had to specialize in breakfast. And, given that I am not a fan of breakfast (eggs – no thanks, waffles – yuck, pancakes – oh no) I just don’t see it working out for me as a chef. But I digress….
Here’s something super cool that I’ve been doing in the kitchen though! It’s no secret that I love Chatelaine magazine and its recipes, so when I saw that I could apply to be a home recipe tester I filled out those forms at lightning speed. And, guess who was chosen to be a tester? Yes, that’s right – ME! I have now tested recipes for both the November and December issues of the magazine. I’m sworn to secrecy on those recipes until they are in print, but I will tell you this – the ones I tested were delicious, fast and easy, true to Chatelaine form. I could potentially be quoted in the mags when the recipes are printed, so I’ll let you know if I’m now a famous home-recipe-tester when they show up in my mailbox.
I’ve cooked several super delicious meals lately and I don’t have time to elaborate on all, but I will tell you about one from last weekend. This. Chicken. Is. Unbelievable..
|Caprese Chicken with Balsamic Reduction|
The original recipe is from this blog and I followed it pretty much to the letter. I did buy one of those mozzarella balls which I think is much better than the brick mozzarella, although more expensive. Fresh basil leaves are essential and I used Roma tomatoes as they tend to be less juicy and more firm. One thing I did that the recipe did not call for was to marinate the chicken. I threw it in a bowl with some olive oil, balsamic vinegar, S and P and garlic powder for a few hours before BBQ-ing it. I think it was a nice touch and added more flavour.
On the side we had grilled asparagus and a very rich and delicious (read: full of butter, cheese and calories) Parmesan and garlic farfalle pasta. It was a great meal shared with wonderful friends that I will most definitely make again.
September always feels like the time for new beginnings for me, so I am going to make a concerted effort to blog at least once a week. Mark my words!