Stuffed Sweet Potatoes

Sweet Chicken Goodness
Another weekend is here, and it's a special one for the awesome dad's out there. Why not try this out this weekend and see if dad (and everyone else) thinks it's a winner! This recipe is a meal in itself, but if you want to make it a side dish, just eliminate the chicken and keep the veggies to serve on the side of a nice BBQ Grilled Steak and you have another meal dad will love!

 

 

Stuffed Sweet Potatoes (makes 4 servings)

Ingredients:

4 Medium-sized Sweet Potatoes (Orange or Yellow Flesh will work)
1lb Grilled Chicken Breast, shredded (Even easier - buy a cooked rotisserie chicken and use the meat from that! One less thing to cook!)
1 Cup Kale, stems removed and chopped
Freshly Squeezed Lemon Juice
Avocado Oil
Sea Salt
Freshly Ground Pepper

1. Heat oven to 450F, and bake off the sweet potatoes for about 45 minutes. Check at about the 30 minute mark to see if you nee the full 45 minutes. They will be done once you can easily pierce the skin with a fork. 
2. Remove potatoes from the oven and allow to cool slightly.
3. In a bowl, combine the kale with about a tablespoon of avocado oil and a couple teaspoons of lemon juice, and season with sea salt and pepper to taste. The kale should start to soften so it is easy to handle; mix in the shredded chicken.
4. Cut the sweet potatoes in half, length-wise, and press the ends in to loosen the sweet potato. Top with the kale and chicken mixture.
5. For more flavour, you can top with your favourite BBQ sauce, or some caramelized onions - whatever your taste buds are telling you!

Awesome Asparagus

A is for ASPARAGUS

We are in the tail end of asparagus season, so hopefully you have all enjoyed this tasty and versatile veggie already. Asparagus is a great side dish to any meal in the spring and summer season (even if it makes your pee smell funny LOL). One of the best, and quickest ways is grilling it up on the good ol' bbq - keep it simple and enjoy one of the great flavours of Ontario.

Ingredients

1 Bunch Fresh Ontario Asparagus
Extra Virgin Olive Oil

Sea Salt
Freshly Ground Black Pepper
Lemon or Balsamic Vinegar (optional)

1. Cut 1-2" off the bottom of the asparagus - this part if inedible, it is too tough and fibrous to eat.
2. In a bowl, toss the asparagus spears lightly in olive oil, add a pinch of salt and pepper.
3. Place asparagus on the grill on medium-high heat with the lid closed. Make sure to turn the asparagus occasionally to cook it evenly. It is done once a charred look is achieved. This takes about 5-6 minutes.
4. Remove from grill and dress it with freshly squeezed lemon, or even drizzle with balsamic.
5. Enjoy it on the side of a nice juicy grilled steak.

BONUS!

Amp up your asparagus, by grilling it wrapped in bacon! Follow the method as above, but before grilling, take a half slice of bacon and wrap the asparagus spear in a spiral starting at the top below the flower tip. Then grill it on a BBQ friendly aluminum foil pan for approximately 4-5 minutes per side. This is a great summer party appetizer - quick, easy, and tasty!