Hoisin Glazed Chicken with Orange Rice

So this is going to be a 2 part recipe. The chicken and the rice. Can be eaten together, or use separately. Either way, they are both delish and easy. Sometimes as a student, I end up cooking and eating just one thing. For example - the other day I made mashed potatoes, and just ate those. HA. So complete. Therefore, I am attempting to make sure I eat more whole and complete meals *please note I did have a veggie on the side, it just didn't fit on the plate!

Have you tried hoisin sauce before? It is a Chinese dipping sauce - or - how I usually explain it to people is that it is like a Chinese bbq sauce! It is extremely flavourful and taste amazing with chicken - so why not? And ORANGE RICE? Wha??? It was SO good. But I need to make an important note about this - PLEASE DO NOT USE CHEAP CONCENTRATED FAKE ORANGE JUICE - it will actually taste like chemicals - honestly I have tried this - so please, please don't. Please for me? Kay thanks.

Hoisin Glazed Chicken with Orange Rice
Time: 1 hr (marinate), 25 mins pre/cook   CPS: $3.25                 L of D: Graduate

Chicken
- 6 chicken drumsticks (or thighs, or 2 breasts)
- 1/4 cup of Hoisin Sauce
- 2 tbsp of Soy Sauce
- 2 garlic cloves finely chopped
- 1 tbsp of chopped/grated ginger
- 2 tbsp of sesame oil

Rice (feel free to choose a different type of rice)
- 1 cup of Basmati Rice
- 1 1/2 cup of Orange Juice

Garnish (optional)
- extra Hoisin Sauce
- 2 Green Onions
- 1 tbsp of sesame seeds

Mix together in a large bowl the hoisin sauce, soy sauce, garlic, ginger and sesame oil. Add in chicken and toss to coat. Put plastic wrap over top and place in fridge to marinate for at least 1 hr.

Depending on your rice, you may want to start now. I had to rinse my rice, so I did that first. READ THE DIRECTIONS ACCORDING TO YOUR PACKAGE. So really what you are doing here is just replacing the water with orange juice.

Once you are ready for your chicken. You can bbq, bake, or fry. I chose to bbq - over medium high heat, place chicken on grill for approx. 5 mins per side. The hoisin sauce has a lot of sugar in it so it will look "burnt" but it is not, it is CHARRED. Feel free to bake it at 400 degrees for approx. 20 mins instead. Whatever method you choose, have a side of hoisin sauce on hand and continuously brush on throughout the cooking process (every couple mins on the barbie, or every 5 mins in the oven).

Assemble - rice, chicken, sesame seeds and green onions. EAT. Enjoy.

Butternut Squash Mac and Cheese

Mac and Cheese. Ultimate student food. There is no denying it. We will all eat it at some point in time.
It is quick, cheap, and tasty. My three favourite things in life. However, it is clearly one of the most processed thing we can consume.

But sometimes, we just have to have it. Regardless of what the labels say we just have to have it. So my tummy and brain decided to compromise and we met in the middle. Remove half the powder stuff and add veggies. I think it works... at least gets the craving under control.

Butternut Squash Mac and Cheese
Time: 15 mins                CPS: $0.45 (1/4 box)                    L of D: Undergraduate

- 1 box of mac and cheese (brand of your choice)
- 1 tsp of butter (or according to box)
- 1 splash of milk (or according to box)
- 1 cup of cooked butternut squash
- 1 handful of spinach
- 1/4 cup of cheddar or marble cheese (or more.. obv)
- 1 tbsp of Parm Cheese (optional)

Cook mac and cheese according to package. In mean time, take butternut squash and mash it with a fork or puree it in a blender.

Once noodles are cooked, strain and add back to pot. Add in spinach and butternut squash and give a good stir. There is enough residual heat to cook the spinach. Add about half the cheese-powder mix, butter and milk and stir.

You can do either one of 2 things here (or both actually).
1. Stir in cheese and eat.
2. Move mixture to a casserole dish and sprinkle cheese on top. Put under broiler for 5-6 mins or until cheese is bubbly and starting to brown. - this is the option you will see in the pic above.

Feel better about eating Mac and Cheese! WOO

Cold Balsamic Roasted Brussels Sprouts and Butternut Squash Salad

Welcome to Part 2 of my Balsamic Roasted Brussels Sprouts and Butternut Squash. Need a refresher on part 1? Check it out HERE

Remember me?

Since I have been insanely busy with school lately I have been trying hard to think of dishes that I can make that will transfer into an awesome lunch the next day. However, eating the same thing for 3 days in a row gets boring, so switching it up a bit keeps my tongue and belly happy. So why not take some leftover veggies, add some protein, eat it cold and call it a salad?

This is so unbelievably easy that it can be done the morning of, and really it doesn't even need a recipe but I felt compelled to share because it tastes so darn good.

Cold Balsamic Roasted Brussels Sprouts and Butternut Squash Salad
Time: 5 mins            CPS: $0.60                 L of D: Undergraduate

- Left over Balsamic Roasted Brussels Sprouts and Butternut Squash (recipe here)
- 1/2 cup Chickpeas
- Small handful of Dried Cranberries
- 1 Tsp of Balsamic Vinegar
- A bit of lemon zest

Put all ingredients in a dish. Pour over balsamic vinegar (I just wanted an extra little kick to boost the flavour).

Eat cold. I found it best at room-temperature

Yep. THAT IS IT. I am not lying to you. But here is my suggestions for a few additional ingredients you may want to add if you are feelin it.


- Sliced Almonds?
- Goat cheese?
- Feta cheese?
- Anything you want really!

Balsamic Roasted Brussels Sprouts and Butternut Squash

Still going with my latest obsessions with brussels sprouts as mentioned in my Warm Beet and Brussels Sprouts Salad I have made a 2-part dish. That is why this recipe makes so much because what I did with the leftovers deserved its own post.

SO STAY TUNED FOR PART 2! (mostly because I think it is way better than part 1. However part 1 did serve its purpose and was delicious).

Here it is along side my delicious chicken - YAY gluten free meal!

Pasta with Broccoli Goat Cheese Pesto

Love broccoli. Mini green trees, who wouldn't love them. But what do you do with the stems? I feel like it is a waste to throw it out, however it is woody and a big stringy so not the best part to just eat raw.

Why not hide it somewhere, but let it still feel like it is important? Like a sauce of some sort. Or a pesto. Excellent idea if I do say so myself!

How To: Eat a Banana, Chicken Wings and a Cupcake like a Gentleman or Gentlelady

So apparently I have been eating bananas, chicken wings and cupcakes my entire life.

No word of a lie. My world has been flipped upside down and backwards. I can't even contain myself right now.  I have MOUNTAINS of homework and marking to do, but who gives a flip? I need to immediately go out and get myself a banana, some chicken wings and one badass cupcake.

I stumbled upon this cupcake method a few months ago and never looked back. But when a classmate of mine took out a banana and peeled it like this...I couldn't look away - genius! Then I had to go on a search for video tutorials to share with everyone. Secrets this amazing should not remain a secret! (AMEN brotha!)

THANK GOODNESS for social media tools or else I would still be eating bananas like a chump, chicken wings like a sucker and cupcakes like a fool. Keep reading/watching so you also don't have to.

Warm Beet and Brussels Sprouts Salad

BRUSSELS SPROUTS!!!!

Everyone hates these little guys. Why wouldn't you? They are mini cabbages. I always hated them as a child.

Well you would think I was pregnant or somethin because I have had some massive cravings from them (no worries friends and fam - I am NOT preggers and if I was.. what a horrible way to find out eh?!)