making dinner with leftover white wine

i had some leftover white wine in my fridge that i didn’t feel like drinking, so my options were to either make risotto that required a moderate amount of effort, or make chicken with a white wine sauce, that required no effort at all. 

guess which weeknight dinner option i decided to go with?

ingredients: garlic, white wine, chicken, olive oil, fresh thyme, sea-salt, and black pepper. 

season the chicken with salt and pepper, and peel the garlic (i used about two and a half bulbs). heat up some olive oil in a pan and brown the chicken (a few minutes each side on high heat). remove the chicken from the pan, and place the garlic in there with more olive oil. once the garlic pieces are a golden-brown colour, add the wine and rhyme in there, and bring to a boil. add the chicken pieces, reduce the heat, cover the pan, and let the chicken cook. once the chicken is cooked, remove from the pan and serve over rice. 


crockpot coconut curry chicken

photo 1 (2) photo 2 (2)

i took the recipe from here and modified it as i saw fit. i love crockpots because they fit in so easily to a busy, work-filled schedule.

ingredients: coconut milk, chicken, olive oil, garlic, onion, ginger, black pepper, sea-salt, cumin, coriander, turmeric, eggplant, mushrooms, spinach, and whatever other vegetables you’d like to throw in there.

the night before work: place the ginger, onion, and garlic in a blender, and blend together until it forms a paste. heat up a pan with olive oil in it, transfer the paste into the pan, and add the cumin, coriander, turmeric, pepper, and sea-salt to it – cook for a few minutes. chop up all your vegetables as well – put everything away in the fridge.

the morning before work: place the chicken and vegetables in the crockpot – cover everything with the coconut milk and paste. turn it on low, and let it cook while you’re at work.

the evening after work: come home to a delicious smelling place, make some rice, and enjoy a dinner that essentially made itself!

crockpot magic: dinner that will make itself, and leftovers for lunch

photo 1 photo 2

crockpots are one of the most incredible inventions of mankind. the greatest thing about crockpot recipes is that most of them require little to no prep, you can toss all the ingredients in there in the morning before work, leave it to cook for the day, and come home to a delicious dinner that cooked itself.

here’s the recipe to a dish i tried last week. i didn’t use measurements as usual, but just felt it out according to my personal preferences and taste-buds (eg. i like garlic, so i put a lot of garlic in there).

ingredients: chicken, black beans, corn, onions, garlic, chicken broth (just enough to almost cover everything), cilantro, avocado, sea-salt, cumin, garlic powder, black pepper, and rice.

the only real prep that this recipe requires is chopping up the onions and garlic, which i did the night before. i put all the ingredients (except for the cilantro, avocado, and rice) into the crockpot, and left it to cook for the day on the “low” setting (i turned it on at 7 am and came home to it at around 6 pm). then i shred the chicken up into pieces (with a fork and knife) without taking it out of the crockpot, stirred it around, and left it to cook for another 15 minutes. while it was cooking, i made some rice in my rice cooker, chopped up cilantro and avocado, and then put a bowl together when it was all done.

i also had leftovers for days, and i brought a tupperware full with me to work the next day. bringing my lunch to work is something i’ve never been good at, but managed to successfully do four out of five days last week – it was quite the milestone for me, as this was the first time that has happened in my entire working life. according to this article, people who go out for lunch every single day spend roughly around $2,500 a year on lunch. definitely something to think about.


a picture recipe: oyako-don


last night, yukiko came over and taught me how to make a traditional japanese dish, oyako-don.

ingredients: chicken, onions, green onions, hon dashi, soy sauce, cooking sake or cooking rice wine (it’s been confirmed by a legitimate japanese person that both are basically the same thing), eggs, and water.

it was incredibly fast and easy to make, and is best served over rice. follow the pictures above for directions on how to make it.

i was able to come home for lunch today to eat the leftovers. it’s funny how lunch-breaks for me used to be going out to eat every single day with someone… and now, it’s actually a nice change to be able to come home and clean, or do laundry, and just have “me time” to take care of myself and my life. we often get so busy and are constantly surrounded by so many people in this world that we forget just how important it is to get away from it all, in a quiet place, and just have some time alone… even if it’s just for a short period of time each day.


all the money i’ve been saving from not going out to eat all the time is pretty awesome too – we’ll see if i can keep this up once patio season rolls around again.

honey mustard chicken


ingredients: honey, mustard, chicken, sea-salt, pepper, rosemary, and olive oil.

pre-heat the oven to 350 degrees. mix the honey, mustard, olive oil, and sea-salt together in an oven-friendly bowl, and modify the mixture until your taste-buds tell you that you’ve gotten it right. rub the chicken with the salt and rosemary, and place it in the mix – be sure to coat both sides with the mixture. place it in the oven and bake for around 45 minutes (or until the chicken is fully cooked – no one’s got time for salmonella).

super easy, and super tasty… especially after the run i did today. i started the running/training program that my friend dallas (aka the best personal trainer in the world) made for me to start preparing for the half-marathon i’m going to run this summer! seriously, contact him ( if you want an exercise plan or personal training sessions… whether it’s to train for something specific or just to lose weight and be healthy in general. he’ll make you a custom plan that is just tailored to your lifestyle and AWESOME… i mean, mine even has my hungover saturdays factored into it.

gluten/wheat-free dinner


ingredients: chicken, rice, fresh dill, half a lemon, onions, tuscan garlic spice, smoked paprika, black pepper, and sea-salt.

rub the spices into the chicken. make lemon-dill rice in one pot, and pan-fry the chicken in another pan. cook until done.

not only is it gluten/wheat-free dish (for those of you with allergies that require you to go on a cleanse of that nature aka my roommate) but it’s also so simple to make.


* really rubbing in the spices into the raw pieces of chicken versus just sprinkling it on top gives it that much more flavour.

* cutting up the chicken into smaller pieces helps it cook faster and that way, you can really make sure that it’s cooked all the way through.

* in regards to spices, usually less is more. a mix of TOO many different spices is overkill. find a few spices that work well together and keep it simple.

* fresh is always better, even though it’s not always the more convenient choice. but from chopping up garlic cloves versus using garlic paste that comes in a huge tub, to using the juice of a freshly-squeezed lemon versus that concentrated “lemon-juice” that comes in a bottle… it really makes a difference that you can taste, and is worth the extra minute of your time.