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BBQ Chicken with Avocado Sauce & Corn Salsa PLUS Panzanella Peach Salad


Overthinking will not empower you over things that are beyond your control. So, let it be if it is meant to be and cherish the moment.

Mahsati A

Sometimes I have so many thoughts that I just can't get them out. Sometimes I feel like the subjects that I want to talk about are too "heavy" for this blog. Sometimes I just having nothing nice to say so like my Mom always told me, "if you have nothing nice to say, don't say anything at all." In light of this GREAT advice I have decided to keep my thoughts to myself this week and maybe I will be more prepared next week to discuss the things that are on my mind like mental health and the Olympics, fires and the need for climate action, residential schools and the Truth and Reconciliation Commission, and why the EFF people are listening to conspiracy theories over educated scientists and can't just get a vaccination?!?!?! Just to name a few 😂. Until then here is a recap of our week with the corresponding photos at the end of the post.

This week SBean watched HBear and I get our second vaccinations! She was a trooper and didn’t even flinch! Sadly we had a few side effects from the shot and both of us slept the rest of the day AND the next day! Not going to lie, I still feel queasy and SUPER tired. Could be the fact that being out to lunch for 2 days made me miss taking my thyroid pill and that is the worst!!! Not to mention I was then out of routine and missed the next 2 days too!! Ugh!!! Whatever, a few side effects is SO worth the relief of having everyone in our family (that can be) vaccinated 💛.

On Friday I felt well enough to meet our GiftedBesties for Teatime! We went to the new Neverland Tea Cottage in Naramata and it was MAGICAL. The tea menu was extensive, the food was delicious and the decor was breathtaking! It was such a nice evening with wonderful company.

While I laid in bed over the past week, SBean baked double chocolate chip muffins and I watched the Olympics. SBean has been practicing her gymnastics moves like crazy and HBear started her week at Ballet Kelowna!

The biggest event this week though was our visitors! It’s been two years but we finally got to see JQ and my SIL from Winnipeg!!! They came over for dinner, SBean has been over there swimming while HBear and I were recuperating from our shots, Ninja took everybody to Kelowna to drop off HBear and we were able to welcome SIL to the podcast for the very first time!

We ended the week with a beautiful smokey full moon.

Check out How Was Your Week, Honey? Episode #234 Brothers and Sisters HERE! This week, for the first time ever, we’re joined by Chris' Sis! Topics: singing, hosting, working out, teaching in COVID, Roblox, fires, dating, country, Wpg & favourite toy.


On Saturday we hosted a dinner for Ninja's parents, his Sis and our nephew JQ! Our first guests that haven't seen our new house... at all!! It was super exciting!! We haven't seen them in 2 years! Every time they come over for dinner (once a year while they are here on holidays) I make Mexican. Not on purpose but over the years it was definitely, a thing. This time I was determined NOT to make fresh, delicious, tasty Mexican food. 😟 This was SO hard. I had the worst time making a menu but once I decided on one, it turned out amazing! This was just as tasty, just as fresh and just as delicious as our favourite summer food, anything Mexican. The best part was that ALL the prep was done early so we could visit with our guests! The salad was SO good! You could use peaches, mangoes or any other fruit you have on hand. I used peaches because they are just coming into season here! Warning... I didn't take pictures!!!! That happens sometimes when I cook a dinner for guests, I forget to take pictures. Also, I don't want to make people wait for me to take 20 pictures before we can eat!!! How rude! 😆 Don't look at the pictures, just trust me! This is the PERFECT summer dinner for your family, or for your guests, and even for your guests that ARE family 😂.

BBQ Chicken with Avocado Sauce & Corn Salsa
Adapted from Half Baked Harvest

1/2 cup of your favourite beer
3/4 cup ketchup
1/2 cup honey
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
salt to taste
2 pounds chicken breasts (I butterflied 7 for 5 adults & 3 kids)

Corn Salsa
1 jalapeño
2 cobs corn, grilled and cut off cob
1/4 cup red onion, chopped finely
2 tablespoons chives
1/3 cup cilantro, chopped
1/4 cup basil, chopped
2 tablespoons lime juice
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1/3 cup feta cheese, crumbled


In a pot, combine the beer, ketchup, honey, Dijon, Worcestershire sauce, chili powder, paprika, garlic powder and about 1 teaspoon of salt. Bring the sauce to a boil over medium- high heat. Reduce the heat to low and simmer 15 minutes, until thickened.

Combine the chicken and about 1/2 cup BBQ sauce in a bowl, tossing to coat.

Set your BBQ to medium-high heat. Grill the chicken until lightly charred and cooked through, turning occasionally throughout cooking, about 10 to 12 minutes total.

At the same time, grill the jalapeño until lightly charred.


Chop the jalapeño and toss with corn, red onion, cilantro, basil, chives, lime juice, lemon juice, and vinegar. Season with salt then toss with the feta.

Avocado Sauce

1 avocado
Juice of 1/2 lime
5-6 sprigs of fresh cilantro (stems included)
5-6 sprigs of fresh parsley (stems included)
5 basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons water


Add all ingredients to a blender or ultimate chopper. Add more water if necessary. Blend until texture that you want.

Serve the chicken with the salsa and avocado sauce.


Panzanella Peach Salad
Adapted from Dishing Out Health

1 ciabatta, preferably stale, cut into 1-inch cubes (about 6 cups)
1/4 cup PLUS 2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 cup red onion, thinly sliced
1 lb. cherry tomatoes, halved
1 cup peaches, cubed
1/3 cup basil leaves, chopped
6 oz. bocconcini cheese, halved
2 tablespoons red wine vinegar
2 teaspoon honey
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon pepper


Preheat oven to 425ºF. Spread bread on a baking sheet and drizzle with 2 tablespoons of olive oil and 1/2 teaspoon of salt; toss to coat. Bake for 10 to 13 minutes, or until edges are golden brown. (We did it on the BBQ because it was HOT out).


Whisk 1/4 cup of olive oil, 
red wine vinegar, honey, Dijon mustard, garlic, salt and pepper in a large serving bowl. Add red onion and let sit for 10 minutes.

Add toasted bread, tomatoes, peaches, and basil to bowl with dressing; toss to coat. Let sit for at least 30 minutes. Garnish with cheese and additional basil.









































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