Monday, November 25, 2013

Live on Rogers Daytime York Region!

Today was an exciting day! I had the pleasure of joining Jacqueline from Rogers Daytime York Region for a live segment about Sunday Soup Kitchen!  I thought I would be exceptionally nervous, but turns out I had no nerves at all!

Check out the links below :)  There are two five minute segments.

Sunday Soup Kitchen this weekend was all about preparing my meals that I was going to demonstrate live on air. The two dishes I chose were the balsamic chicken and vegetables in the slow cooker, and a red pepper, black beans, corn salad with a lime/cilantro vinaigrette.

Yesterday I prepared and made a batch of the balsamic chicken dish so that I would have a "finished product" to bring with me.

I spent most of the day prepping my dishes for the show, so there wasn't a lot of cooking going on around here.  Good thing, as my freezer has a lot of cooked meals in it that desperately need to get used!

I did make a chicken dish yesterday, that I have wanted to try for a while.  I've seen a recipe floating around that involved chicken, green beans and red potatoes.  I put my own spin on this so here it is:

Oven Baked Chicken, Green Beans and Red Baby Potatoes

3-4 bonesless, skinless chicken breasts
red mini potatoes quartered or halved
Green beans (about 2 cups)
Seasonings of your choice (I chose rosemary and basil)
2 tsp minced garlic
3 tbsp olive oil
Fresh lemon juice

Lay your chicken down in the middle of an ungreased glass baking dish.  On one side lay the chopped baby potatoes, and on the opposite side the green beans.

Drizzle with olive oil and add the minced garlic on top of the chicken.

Season the entire dish with your choice in spices. Squeeze some fresh lemon juice over top of all of it.

Bake for 1 hour at 350 covered with foil.  Then take the foil off and bake for another 15 minutes.  SO SIMPLE!

Happy last week of November!

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