5 Chicken breasts are given global flair, one for each day of the work week. Here are the ingredients and steps to make this recipe!
Meal prep makes our lives so much easier. Good planning can save you a LOT of stress during the week. As I get busier and busier with my channel, prepping meals ahead leaves me more time to experiment with recipes, take care of my family and clean my house! Dinners don’t have to be boring, I’m going to take a few pantry staples and mix it with protein and fresh produce and whip out 5 make ahead Gourmet Global dinners.
Day 1 Indian – Chicken Tikka Breast served wth some beets, raita & roti
Day two Chinese – Soya Sesame breast served with Fried Rice
Day 3 Arabic – this Shish Tawook is served with cold cous cous
Day 4 Mexican – Chicken Taco breast meat is served with Mexican rice
Day 5 French. The Dijon Chicken breast is served simply with beets, roasted mushrooms and beets.
Spinach is a wonderful ingredient to get into your recipes. It’s packed with Iron and other nutrients. In this recipe for a quick Easy Weeknight Meal, I added a leftover bunch of Spinach to enhance my pasta sauce as well as a marinade for some Chicken.
Gordon Ramsay is my culinary idol. I not only love watching on TV, I’ve never been disappointed with any of his recipe ideas. When my husband came home with a large Rack of Lamb, I remembered a recipe of Gordon’s where he smothered the Lamb in mustard and dredged it in a breadcrumb, parsley and parmesan mixture.
Lamb is baby sheep that is under two years old and a lot of Lamb comes from Australia and New Zealand. Anything over 2 years old is considered Mutton. Mutton chops are incredibly tasty as well, they have a more mature flavor and are a bit tougher and take longer to cook. Many people don’t eat Lamb for ethical reasons so Mutton chops are a great idea too.
This Herbed Rack of Lamb makes a great spring meal. Carve it at the table for maximum drama and serve with a salad or veggies. Delicious!
Oooo la laaaaa . This recipe for Riz au lait simply translated to Rice & Milk or Rice Pudding should really be called Riz ooo la la lait. I had this French style rice pudding at a popular restaurant in Paris called Chez L’ami Jean. This restaurant has a very long wait period for reservations. We made our booking online months before our trip, knowing that the menu would be a complete surprise. I have to admit, I wasn’t terribly excited when I found out we were having Rice Pudding for dessert, I was imagining a Crème Brûlée or an exotic Macaroon. But when it arrived, I thought I died and went to heaven. The rice pudding(barely a pudding btw) is folded in with cloud like whipped cream, drizzled with a salted Caramel sauce and studded with a nut praline – it’s decadence at it’s best. There’s a few steps to prepare this sweet delight but they are all easy so don’t let that scare you.
The Praline and Salted Caramel in this recipe can be made to stand alone and uses with other desserts as well. The Praline is highly customizable, you can add Pecans and cranberries at Christmastime, or Pumpin seeds and Walnuts in fall.
I love saying ‘Bechamellllllllll’ and I love eating it. I learned how to make this at a course at George Brown Culinary and love to make it to top a Lasagna, Shepherd’s pie or Moussaka. Simple ingredients like flour, butter and milk are combined to make this delicious silky delight.
Last year I attended an after work course at George Brown College. Besides the initial excitement of receiving a Chef’s hat and coat, we also got to learn how to make really cool things. One of these was making Garlic bread to accompany a Lasagna.
I remember standing there during the demo salivating over the way the butter hit the cheese and the garlic and formed this delicious mixture that the chef slathered over the bread and covered with cheese. You could hear the ooo’s and aah’s as that happened. I decided then and there that I was going to replicate this recipe one day and touch delicious morsels of crab beneath the grated cheese. Since then, I’ve made this a few times to the delight of my family and friends. This is a recipe that simply cannot go wrong. You can make an extra batch of the flavoured butter or use the leftovers to make a compound butter for use later. More about that here.
You can follow my culinary journey at GBC here and watch the entire video for how to prepare this treat here