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Current Recipe

          • Half Baked Harvest 30 minute Sticky Apricot Chicken with Green Beans
          • 1. Preheat the oven to 475° F. Line a baking sheet with parchment paper and grease with oil.

            2. Place the chicken on the prepared baking sheet. Drizzle with olive oil. Bake for 12 minutes. Flip the chicken and drizzle with a little more of oil, salt, and pepper. Return to the oven another 5 minutes, until the chicken is cooked through. Reduce the oven temp to 425° F.

            3. Pour the sauce over the chicken, tossing to combine. Return everything to the oven for 3 minutes, until the sauce coats the chicken, watch close the sauce can burn.

          • Green Beans

            1. In a non stick skillet or wok over medium high heat, add some oil and let the pan get hot.
            2. Add the green beans (there should be a sizzle) and salt and pepper and without turning down the heat, cover with a lid.
            3. Cook for 3 minutes, add about 3 tablepoons of water and cover for another 3 minutes.
            4. Remove lid and adjust the seasoning making sure the green beans are tender and cooked.
            5. Serve immediately.

           

           

          Charle's Favourite Thai Mango  Coconut Cod
          1. Dry the cod and rub on the spice.
          2. Add the butter to a skillet over medium heat. Cook for 10 seconds and add some olive oil and the cod filets. 
          3.  Cook 5 minutes per side. 
          4. Add the coconut milk  bring mixture to a simmer and adjust the salt.
          5. Remove from heat and  serve over warmed rice and top with the mango salsa.

           

          Vietnamese Chicken Bowl

          1. Cook the chicken in the oven or on the BBQ 
          2. Pour some boiling water over the noodles and allow to soften and drain.
          3. Layer the bowl with lettuce, carrots and cucumber, noodles, chicken, bean sprouts  and a drizzle of the dressing.