Ronny

Last night I shared a step-by-step demo of these Pan-Roasted, Shwarma-Spiced Chicken Thighs on my Instagram stories and foolishly did so without an accompanying written recipe. Much to my surprise, so many people (at least 3) requested a more detailed breakdown of ingredients, measurements, temperatures and times, all of which I am more than happy to provide! Not pictured here, but enjoyed as part of yesterday’s dinner and shown in the accompanying video, are a quick-and-easy chopped salad and an equally fast-and-simple (<– me demonstrating my expansive vocabulary and knowledge of synonyms)

If you’re anything like me, you often find yourself in possession of some leftover roasted chicken. I’m talking at least once a week and specifically the white meat

This spicy version is inspired by the many oxtail stews I’ve eaten throughout Toronto, but incorporates the addition of sweet potato to round it out as a full meal. It gives the stew more time to develop in flavour by allowing the sauce to reduce and concentrates. If so, you will need to cut the liquid added to the pot by half to account for the fact that the sauce will not reduce under pressure. You can always reduce the sauce after the oxtail is done cooking, but this needs to be factored into the total cooking time as well.

Thanks to a quick-and-easy Whole30 Ranch Dressing, this Classic Wedge Salad is filling without weighing you down! In this “Classic” version, I keep things simple with some chopped tomatoes, red onion, hard-boiled eggs, crispy bacon and fresh chives. To be fair, the “Classic” pairing for a Wedge Salad is a thick and creamy, blue cheese and buttermilk dressing. It’s creamy, tangy and flows through all of the folds in the iceberg wedge making each bite as delicious as the next.