Chicken Bacon Club with Chipotle Mayo

235509840051202After taking some much need time off from my food blog, I have returned with a fresh new take on family life and cooking.

I’ve calculated the insane about of dinners I have and will be cooking over the course of my lifetime and deduced that I really need to simplify my approach. Nutrition being the most important followed by flavour , ease of preparation and clean up.  I cook for boys. I can’t mess around too much or make it too fancy. We are flexitarians in the loosest way possible. Meaning nothing if off the menu, as long as it fills them up.

These sandwiches are a family favorite. Loaded with fresh veggies and my new favorite nutritional bestie Microgreens.

Chicken Marinade Recipe

  • 4 boneless, skinless chicken breasts cut in half horizontally. You will have 8 pieces of chicken. Sliced thinly enough for sandwich making.
  • Zest of one lime finely grated.
  • Juice of one lime. About 2 tablespoons.
  • 3 cloves of garlic finely chopped or grated.
  • 1/4 teaspoon pink salt,
  • 1/4 teaspoon fresh cracked black pepper.
  • 1 tablespoon chili powder.
  • 1 teaspoon smoked paprika,
  • Pinch of cayenne pepper.

Place all ingredients except for the chicken in a plastic resealable bag. Mix thoroughly.  Taste! At this point you can add more seasonings and adjust it to your liking. Now add the chicken. Seal the bag and massage the marinade into the chicken breasts. Leave for 30 minutes to overnight.

You can also freeze the chicken at this point for later use.  They freeze beautifully and make an easy dinner for busy nights, camping or at the cottage.

Begin to get the other ingredients together for the sandwiches. Any type of bread, buns or wraps will do. For this sandwich I used sourdough bread.

  • Cook 8 pieces of bacon.
  • Slice 1/2 Vadallia  onion.
  • Slice Heirloom or Beefsteak Tomato.
  • Slice about 8 slices of aged cheddar cheese.
  • Wash and tear about 8 leaves of Boston Bibb lettuce.
  • Wash a handful of microgreen sprouts.
  • Get out the grainy mustard.

Make the Chipotle Mayo.

  • 1 cup good mayonnaise.
  • 1 tablespoon fresh lime juice, about 1/2 a lime.
  • 1 clove of garlic finely chopped or grated.
  • 2 teaspoons of chipotle sauce. I use Cholula Hot Sauce. I say 2 teaspoons, that’s conservative. I keep adding it until my tongue lights up!
  • A pinch of salt.
  • Pepper to taste.

Mix all the ingredient in a small bowl with a fork. If serving this for guests transfer to serving bowl and top with fresh chopped cilantro or green onion. Cover and refrigerate until needed.

Cook the chicken.

Heat the gas grill on medium heat. Grill for 4-5 minutes on each side. Always use a meat thermometer and cook to the recommended temperature.

Assemble sandwhiches! I usually have everything cut up on serving plates and everyone assembles their own. There are way to many  mind changes on likes and dislikes around here. I can’t keep up. Don’t forget the chipotle sauce, not only is it great on the sandwich, it works well  as a dip.

Serve with a simple tossed salad or veggie sticks.

Love to you all!













Lemon Coconut Chicken Curry with Cucumber and Tomato Kachumbar

finished curryOn the days when I’m immersed in one of my projects,  I often enlist the creativity of my youngest foodie, to help get dinner on the table. This colourful curry is one of his most requested dinner suggestions.  The cucumber and tomato kachumber  offsets the rich creamy gravy, with a fresh, tangy crunch. Simple to make and full of flavor, this is one meal that is on regular rotation in the cooler months.

The Rice

  • 1 1/2 cups basmati rice
  • 3 cup cold water
  • Pinch of salt
  • Tablespoon of butter


Place rice, water and salt in a medium size pot with a tight fitting lid, and cook on high until water starts to boil.

Turn to low heat and let it cook until all the water is absorbed, about 15 min. After this time, turn the element off and allow rice to steam with the lid on until the curry is ready.

When ready to serve, fluff the rice with a fork and add butter.

Ingredients for the currycurry ingredients

  • 4 boneless, skinless chicken breasts, cut into 1 inch pieces
  • 2 tablespoons coconut oil
  • 1 medium onion cut into half moons
  • 1 inch piece of ginger grated
  • 3 cloves of garlic roughly chopped
  • 2 tablespoons yellow curry power
  • 2 tablespoons fresh lemon juice
  • 1 can organic coconut milk
  • 1 28 oz can tomatoes
  • 1 organic chicken bouillon cube
  • 3 cardamom seed pods
  • 1/4 teaspoons hot chili flakes
  • 1/2 cup plain yogurt
  • 1/2 cup cilantro chopped
  • Salt and pepper to taste


Heat coconut oil in a large heavy bottomed skillet on medium heat.bubbling curry

Add chicken to brown and season with salt an pepper.

Add onion and cook until soft.

Add ginger and garlic and cook for 2 minutes.

Add curry powder and cook until fragrant. About 2 minutes.

Add coconut milk and deglaze the pan, scraping all cooked bits off the bottom.

Add tomatoes, lemon juice, chicken stock, yogurt and cilantro. Mix well and let it simmer for about 20 minutes or until chicken is fully cooked.

Cucumber Tomato KachumbarKachumber

  • 1 cup grape tomatoes cut in half
  • 1 cup cucumber diced
  • 1/2 cup green onions chopped
  • 1/2 cup cilantro chopped
  • 1 tablespoon mint leaves chopped
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

Toss all ingredients together in a a bowl, and serve on top of curry.
curry from up high

These leftovers are even better as the flavours deepen when left to sit overnight. A good choice if you need to make a meal ahead of time. The curry also freezes well.

Please feel free to ask any question. I hope you enjoy!