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.