Hello everyone! It has been quite some time since my last post, but now that summer is here we are super busy out in the yard and taking in the City's outdoor attractions. It has been a fun but busy couple of weeks with visits to the Calgary Stampede, the zoo and Riley Park. I cannot believe how quickly the summer is passing, must enjoy every moment!
Although the last couple weeks have been crazy busy and I have had very little time in the kitchen, the next few weeks are about getting back to healthy eating and home cooking. My garden is coming along quite well and I cannot wait for all the fresh vegetables coming soon. Since I have not cooked many originals as of late, I decided to blog about one of my favorite inspirations, Rachel Ray. I am able to watch her talk show some mornings now that I work in the afternoons and my girls are always asking to watch cooking shows, so we all enjoy seeing what she is going to make today. Her recipes are usually quite simple and made with ingredients you may already have in your fridge or pantry. One of my all time favorite recipes of hers is Maple Walnut Chicken Thighs with Cheddar Apple Rice- it is amazingly scrumptious! However, I always have to make my spin on a recipe, below is a delectable adaptation of this recipe, hope you enjoy!
Maple Walnut Chicken and Cheddar Apple Quinoa
1 1/2 cups quinoa
3 cups chicken broth
1 golden delicious apple, peeled and cut into small chunks
Pepper to taste
1 tsp dried dill or 1 tbsp fresh
1/2 cup cheddar cheese cut into small cubes
4 Chicken Breasts cut into two pieces each (use chicken thighs if you prefer)
1 tbsp olive oil
1/4 cup apple cider vinger
1/2 cup maple syrup
1/4 cup chicken broth
1/4 cup chopped walnuts
1. Add quinoa and chicken broth to a pot, cover and bring to boil and reduce heat to low.
2. After quinoa has cooked for five minutes, add apple and cooked covered for 5 more minutes or until quinoa is completely cooked.
3. Remove quionoa from heat and mix in pepper, dill and cheese, stir well and all cheese to melt for a few minutes before plating.
4. While quinoa is cooking, add oil to a skillet and brown chicken for 3-4 minutes on medium-high.
5. Add walnuts and allow them to toast for 1 minute.
5. Reduce heat to medium-low and add apple cider vinegar, maple syrup and chicken broth. Cook for an additional 4-5 minutes until sauce begins to thicken and chicken is cooked through.
To view the original recipe, check out Rachel Ray's Show.