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Food

Lunch Fit for a Queen (AKA mom!)

Sheena Virmani

One of my favourite things to do for my mom on Mother's Day is cook for her. When I think Mother's Day lunch I think of springtime- light and refreshing. For starters, I am going to serve toasted french bread with a homemade cilantro and agave butter. For the main course, I came up with the idea to serve these delicious crispy sweet potato coated chicken tenders accompanied with a mint and chive sauce. Serving a mixed greens and grapefruit salad with a honey mustard dressing alongside the tenders will compliment the flavours of the chicken really well. 

Now, I know what I just described above sounds very complex! Don't be scared. This complete meal took me about an hour to create from start to finish. Just follow my instructions below and you will be on your way to treating your mom with this delicious meal! 

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Sweet Cilantro Butter:

Recipe:

  • 1/2 Cup Butter Softened 
  • 1 Tablespoon Fresh Chopped Cilantro
  • 1 Tablespoon Organic Agave 
  • 2 Teaspoons Fresh Limejuice 
  • Salt and Pepper to Taste 

1. Combine all ingredients in a mixing bowl until blended. 

2. Wrap in plastic wrap and place in the fridge for 20 mins to let it set before serving. 

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Crispy Sweet Potato Chicken Tenders:

Recipe:

  • 1 Pound Boneless, Skinless Chicken Breasts
  • 1 Egg Beaten
  • 1 Cup of Sweet Potato Cracker Crumbs 

1. Preheat oven to 375 degrees F. 

2. Place beaten egg in one bowl and place the sweet potato cracker crumbs in another bowl. 

3. Cut the chicken breast into bite sized pieces.

4. Dunk the chicken in the egg and then in the crumbs, shake off excess before placing in a greased pan. 

5. Bake for 15-20 mins and serve! 

Mint and Chive Dipping Sauce:

Recipe: 

  • 1 Tablespoon Store Bought Mint Chutney
  • 1 Tablespoon Mayonnaise 
  • 1 Tablespoon Chopped Chives 

1. Combine all ingredients in a mixing bowl until blended. 

2. Serve alongside chicken tenders. 

Greens:

Recipe:

  • 1 Grapefruit segmented 
  • 1 Cup of Mixed Greens (your choice) 
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Honey Mustard 
  • Salt and Pepper to taste 

1. Combine the segmented grapefruit with the mixed greens in a bowl. 

2. Whisk together the honey mustard and olive oil with salt and pepper to taste. If you think the consistency is a little thick for your liking you can thin it out with a bit of water. 

3. Toss the honey mustard dressing with the greens right before you are ready to serve. 

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