Chef Cory Vitiello whips up a menu for everyone’s favourite pastime - TV binge watching.

 

BREAKFAST - Coffee & Banana Smoothie

Ingredients:

  • 2 Frozen bananas
  • 1.5 cups Skim Milk
  • 1 Cup Yoghurt
  • 1 Tsp. Instant coffee
  • 1 Tbsp. Smooth Peanut butter
  • 1/8 tsp cinnamon

Instructions:

  • Chop frozen bananas into 1-2 inch pieces, add all ingredients into blender and puree until blended well and smooth.

 

BREAKFAST - Crunchy Breakfast Parfait

Ingredients:

  • 2 Cups Seasonal Fruit
  • 1.5 cup Greek yoghurt
  • 2 tsp Honey
  • 1 cup Sweetened Cereal
  • ½ cup Trail mix or other fruit and nut mix

Instructions:

  • Alternate layers of fruit and yoghurt, in a tall glass. Top with trail mix and drizzle with honey.

 

LUNCH - Creamy Tomato Soup with Grilled Cheese Croutons

Ingredients

  • 2 tbsp Olive oil
  • 1 Red onion
  • 3 cloves garlic
  • 1 (28 oz.) Can Crushed Tomatoes
  • 4 cups chicken stock
  • kosher salt
  • black pepper
  • ¾ to 1 cup heavy cream
  • 1 bunch basil, torn

Instructions:

  • Chop onion and garlic, sweat over medium heat in a medium sauce pot.
  • When onions are translucent, add tomatoes and chicken stock.
  • Simmer for 15-20 minutes.
  • Add all remaining ingredients except basil, and blend with stick blender, until desired consistency is reached.
  • Garnish with torn basil.

*For the croutons:

  • 4 white bread slices
  • Butter
  • Grated Aged cheddar cheese

Instructions:

  • Butter the bread generously, sprinkle the un-buttered side with grated cheese and toast in a preheated 350 degree oven, until cheese is bubbling and both sides of the bread are golden, about 10 minutes.
  • Flatten slightly with a spatula.
  • Let cool, chop into crouton sized pieces and garnish the soup.

 

DINNER - Pulled Chicken Tacos With Tomatillo, Poblano & Avocado

 

Ingredients:

  • 6 tomatillos, husked and halved

  • 2 poblano peppers, halved and seeds removed 
 & chopped
  • 3 T Extra-virgin olive oil

  • 6 bone-in, skinless chicken thighs

  • Kosher salt

  • 1 large Spanish onion, cut into 1/4-inch dice

  • 3 cloves garlic, finely chopped

  • 2 cups chicken stock

  • 2 limes, zested and juiced

  • 1/4 cup chopped fresh cilantro

  • 8 - 4inch corn tortillas

 

Directions:

  • In a large shallow sided pot, heat the oil over high heat. Add the tomatillos, jalapenos and chicken thighs, taking care not to overcrowd the pan. Brown each on both sides.
  • Add salt, onion, garlic, lime juice and chicken stock.
  • Cover with a lid and simmer for 1 hour, or until the chicken is falling off the bone and the tomatillos have fully broken down. You may need to add more stock if the pan dries out too much.
  • Carefully remove the chicken from the pan. Turn the remaining mixture to medium-high heat and reduce until most of the liquid has evaporated. It should be quite wet, but not so much that liquid is pooling in the bottom of the pan.
  • Pull the chicken meat from the bone and add it back to the mixture in the pan along with the chopped cilantro.
  • Serve with fried tortillas while still warm.
  • Garnish with sliced avocado, shaved red onion, cilantro leaves, sour cream, lime wedges.