• 1/4 cup butter, softened
• Basil, rosemary and garlic ( to taste, but I used about 1-2 tsp of each)
• salt and pepper to taste - just a bit!

• 1/3 cup olive oil
• 2 tsp rosemary
• pinch of salt and pepper

• 2 cups apple juice
• 1 cup white wine
• 4 garlic cloves

1. Using the rotisserie burner (if you have one) preheat the BBQ to about 350 - 375.
2. Rinse the turkey breast with cool water and pat dry.
3. Combine the Rub ingredients to make a paste and "smoosh" the butter under the skin of the bird and generally all over.
4. Follow your rotisserie instructions for putting the turkey on the spit.
5. Place the drip pan (a tinfoil lasagna pan in our case) on the BBQ and fill with the drip pan ingredients - this kept the turkey super moist and delicious.
6. Close  the lid and let the bird start cooking! Make sure to baste the turkey breast every twenty to thirty minutes.
7. The bird is done when golden brown and when it reaches an internal temperature of 165 F (about an hour and a half to two hours for us).
8. Let rest for 5-10 minutes, carve and enjoy!

So - I have to apologize for the delay - I got so wrapped up in Spring and cooking yummy food that I forgot to actually write about the food I've been making.

One of my favourites in the past week or so has been creamy pesto chicken pasta. One of the best things about this meal is it comes together in under 25 minutes. The key is to start chopping veggies while you preheat the oven and start boiling water once the chicken is in the oven.

Ingredients 

• Two boneless, skinless chicken breasts
• Jar of prepared pesto
• Jar of cream sauce
• Your favourite pasta
• Mushrooms
• An onion
• Sun dried tomatoes copped (it's up to you how much I only like a few - you may like a lot)
• Olive oil
• A couple tbsp of balsamic 

How To

• Preheat oven to 375
• While the oven in preheating dice one onion and start to sweat in a frying pan with a bit of olive oil
• While the onion is sweating chop up about 2-3 cups of mushrooms and add them to the pan
• While the mushrooms are browning prepare the chicken by seasoning with salt and pepper and rubbing pesto on them (about half a tbsp to a tbsp each)
• Bake chicken for about 18 minutes or until done - make sure your water is on starting to boil
• Once the mushrooms have reduced in size and the water has evaporated add some balsamic and reduce until the mushrooms have absorbed the vinegar 
• Don't forget to start cooking  your pasta and follow the cooking directions
• Once the mushrooms are done cooking remove them from the pan and put aside
• In the frying pan add about half a jar of your favourite cream pasta sauce and 2-3 tbsp of pesto and gently heat the sauce
• Add your chopped sundries tomatoes
• Once you chicken is done chop it into bite size pieces and add it to your sauce
• Add the pasta
• Add the mushrooms
• Serve 

Tip: don't forget the Parmesan cheese - you can't have pasta without it!

This meal is so easy and you can do a big batch and freeze it!! I've taken to preparing our meals on Sunday for the week (aka I am lazy in the week). I made this while making another chicken dish and it was fast food made at home.

Ingredients

• 5-6 skinless boneless chicken breasts, cut in cubes
• 1-2 tbsp olive oil
• 1 tbsp basil
• 1 tsp orageno 
• 1 tsp Rosemary 
• 2 cloves garlic
• Tomato sauce 1-2 cups
• 1/4 cup each bread crumbs and Parmesan 
• Several tbsp melted butter
• Salt & pepper to taste
• Mozzarella cheese to top
  
  How To
  
  Preheat oven to 375
  In a ziplock baggie add the first 6 ingredients and smoosh around to make sure the chicken is evenly coated
  Bake chicken for 15 minutes or until cooked through 
  Toss chicken in tomato sauce and place in greased pan
  In a small bowl mix bread crumbs, Parmesan and melted butter until combined and top chicken
  Sprinkle mozzarella over
  
  

• 500g of lean ground beef
  
• 1/2 an onion, chopped
  
• couple cloves of garlic minced
  
• 1 jalapeno, finely chopped
  
• 1 tsp of chili powder (or more if you like it hot)
  
• 1 tsp of chipotle chili powder (or more if you like it hot)
  
•  1 1/2 tsp of paprika 
  
• 1 can of kidney beans, drained
  
• 1 package of cremini mushrooms (mine was 227g) chopped
• 1-2 carrots shredded 
• 1 can crushed tomatoes
• 1-2 tall boys of your favorite beer (I like a beer with flavour, like Sam Adams or Innis and Gunn)
  
• 1 cup frozen corn
  

• Brown meat in a dutch oven on medium high heat, drain and set aside
  
• Sweat the onion with the garlic and jalapeno (add more oil if needed)
  
• Add spices
  
• Add remaining ingredients (except corn - I toss that in in the last half!)
  
• Bring to a boil, then reduce and simmer for half and hour 
  
• Add corn and simmer for another 20 - 3o minutes
  
• Enjoy with your favorite toppings - sour cream, cheese and nachos are popular in our house!
  

• In a zip-lock combine:
  
• 1/2 cup balsamic
  
• 1/4 cup each of: olive oil, maple syrup, and soy sauce
  
• 1 tbsp grain mustard
  
• 2 garlic cloves minced 
  
• Steak spice seasoning to taste
  

• Preheat oven to 400
  
• Bring steak out of fridge and let rest, try to get it close to room temperature
  
• Cover a baking pan in tin foil (or spend your night scrubbing, trust me)
  
• Cook steak at 400 for 15 mins, remove from oven, cover with tin foil and let stand for 10 mins
  
• Carve against the grain - only carve enough for the one night - save the rest for night two!
  
• Serve with potatoes and your favorite veggies!