Meal Planning 101 Recipes

Smoked Cheddar Stuffed Burgers

2012-01-15T20:47:00.001-08:00

2.5 lbs lean ground beef

2 tsp garlic and herb seasoning

Salt and pepper

1 tsp liquid smoke (optional - if you don't use smoked cheddar, this is a nice addition)

4 1-inch chunks of smoked cheddar cheese (or regular cheddar)

1 tbsp olive oil

4 hamburger buns

Favorite burger fixings

In a large bowl combine the beef, herb seasoning, salt, pepper and liquid smoke (if using). Shape the mixture into 8 patties about 1 inch thick. Press a chunk of cheese into the center of four patties, covering it well with the meat. (At this point you can refrigerate the uncooked burgers up to 3 days or freeze up to 3 months; thaw completely in the fridge or microwave on LOW for 3-5 minutes before using.)

Heat the oil in a large skillet over medium high heat. Add the burgers several at a time and cook 4-6 minutes per side for medium to medium well done (about 7 minutes per side for well done).

Serve the four cheese stuffed burgers with this meal on buns, with your favorite burger toppings. Refrigerate the remaining burgers for up to 3 days or freeze up to 3 months.

Potato Skins

2012-01-02T14:11:00.000-08:00

4 small to medium sized baking potatoes (bake 2 extras if you plan to make Crispy Potato Cakes or Baked Potato Soup)
Canola oil
Salt and pepper
6 strips of bacon
1 cup grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions

Preheat the oven to 400 degrees. Wash the potatoes and poke holes (to allow steam to escape). Place in the oven and bake for approximately 1 hour or until the potatoes are soft. To quicken this process, instead of baking, place all 4 potatoes (poked full of holes) into the microwave for about 12 minutes.

Once the potatoes come out of the oven or microwave, cut them in half and allow to cool for a few minutes. When cool enough to handle, scoop out most of the potato innards, leaving about 1/4 inch still in the skin. Save the insides of the potato for another use.

Brush the potato skins with oil, inside and out and place upside down (skin side out) into a roasting pan. Increase oven temperature to 450 degrees and bake for 10 minutes, then flip the skins and bake another 10 minutes.

While the potatoes are baking, cut raw bacon into small pieces, and fry on medium heat until crispy. Drain the bacon and set aside.

When potato skins are out of the oven, sprinkle with salt and pepper, grated cheese and top with bacon crumbles. Broil for 2 minutes or until the cheese is melted and delicious looking.

Serve the potato skins with a dollop of sour cream and chopped green onions.

Deviled Eggs with Smoked Salmon and Dill

2011-12-30T15:56:00.001-08:00

8 large eggs

1/4 cup smoked salmon, minced (about 1 oz)

2 tbsp light mayonnaise

1 tbsp lemon juice

1 tbsp honey mustard

1 tbsp fresh dill

1/4 tsp hot sauce

Salt and pepper

Place eggs in a large saucepan. Cover with at least 1 inch of cold water and heat to boiling over high heat. Remove the saucepan from the heat. Let stand covered for 18 minutes. Immediately pour off the hot water from the eggs, then run cool water over them for several seconds to prevent them cooking any further. Drain and let cool. Once cool, peel the eggs.

Carefully slice the cooked eggs in half lengthwise and remove the yolks. Place yolks in a medium bowl and mash well with a fork. Add remaining ingredients and mix well. Using a small spoon, or a pastry bag with a large tip (or even a ziplock bag with the corner cut off), fill the centers of eggs with egg mixture, mounding slightly. Place a small piece of fresh dill on top of each egg or sprinkle with paprika, if desired. Cover loosely with plastic wrap and refrigerate for at least one hour before serving.

White Bean Dip with Rosemary and Roasted Garlic with Spiced Pita Chips

2011-12-29T14:07:00.000-08:00

White Bean Dip with Rosemary and Roasted Garlic

2 15.5oz. cans of white beans, drained and rinsed

1-2 heads of whole roasted garlic (recipe follows)

3 tbsp olive oil

1/4 cup fresh lemon juice

the grated zest of 1 lemon

2 tbsp chopped fresh rosemary

1/2 teaspoon ground cumin

Salt and pepper to taste

In a food processor, combine all ingredients except salt and pepper; process until smooth. Season with salt and pepper to taste. Serve with fresh vegetables or pita chips.

Roasted Garlic

1 head garlic

1 tablespoon olive oil

Preheat the oven to 375 degrees.

Cut the top third of the garlic head off so that the tops of the cloves are exposed and place on a piece of aluminum foil. Drizzle with oil and cover completely with foil. Bake for 45 minutes to an hour until soft and golden brown. Cool. Squeeze the roasted garlic from each of the cloves and mash into a paste. Store any additional roasted garlic in an airtight container in the refrigerator.

Spiced Pita Chips

1/4 cup olive oil

2 tsp ground cumin

1 tsp ground coriander

1/2 tsp cayenne pepper

1/2 tsp freshly ground black pepper

1/2 tsp salt

6 pita breads, cut into 8 wedges each.

Preheat the oven to 375 degrees.

Combine the olive oil and spices in a large bowl. Add the pita wedges and toss to coat. Spread the wedges in a single layer on two baking sheets and bake, tossing once, until the pitas are brown and crisp, about 10-15 minutes (mine seem to cook quicker). Cool. Serve with white bean dip.

These will keep in an airtight container at room temperature for about 3 days.

Slow Cooker Salsa Chicken

2011-11-10T11:25:00.001-08:00

1 lb bone-in, skinless chicken thighs (or use chicken breast, whatever your preference. It is not necessary to be boneless)

1 10 oz can cream of chicken or mushroom soup

1 package taco seasoning (or 2-3 tbsp of homemade)

1 cup salsa

1 15 oz can black beans, drained and rinsed

1 cup frozen corn

1 cup sour cream

Place chicken, soup, taco seasoning and salsa in slow cooker and stir to combine. Turn on low for 6-8 hours.

When you get home from work, remove chicken and shred. Discard the bones. Stir in black beans, corn, and sour cream, as well as the shredded chicken, turn slow cooker up to high and replace the lid. Put a pot of rice on to cook. Serve creamy salsa chicken over rice.

Coconut Lime Chicken with Chiles

2011-10-23T19:30:00.001-07:00

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

3 cloves garlic, minced

1-2 tsp curry powder

1 14 oz can light or regular coconut milk

1 4 oz. can diced green chiles

Zest and juice of 1 lime

1/4 cup green onion, chopped

2 tbsp fresh cilantro, chopped (optional)

Heat the oil in a large skillet over medium heat. Add the chicken and garlic and cook until golden brown on all sides, about 5 minutes, stirring frequently. Add the curry powder and cook, stirring for 1 minute, until it is fragrant. Add the coconut milk, chiles, lime juice and zest, bring to a simmer, and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper. Remove from the heat, stir in the green onions and cilantro. Serve over rice.

Earl's Warm Potato Salad with Corn and Bacon

2011-08-10T13:35:00.001-07:00

2 lbs new yellow potatoes

1/3 lb bacon, cut into small pieces

1 cup 35% cream

Zest of lemon

Salt and lots of pepper

2 tbsp fresh dill, chopped

1/2 cup corn kernels

4 green onions, chopped

Put a medium pot of salted water on to boil. You want your potatoes to be about 1 inch in diameter, so add them whole if they are small or cut them in half. Once the water is boiling add the potatoes and cook until tender (about 10 minutes). Add corn (frozen or fresh) in the last minute or two. Drain.

While the water is boiling, begin frying the bacon over medium heat in a frying pan until crisp. Remove with a slotted spoon to a paper towel.

In a small saucepan over medium, heat the cream until boiling then turn down to low. Add zest of lemon, salt and lots of pepper. Once it has simmered and reduced a bit, remove from the heat and stir in the dill. Once the potatoes are drained, place them back into their pot and pour over the warm cream while the potatoes are still hot. Toss the potatoes for a couple minutes. The potatoes will suck up the flavor of the cream while you toss. Add the crisp bacon pieces, and chopped green onions and toss again. Pour the potato salad into a pretty bowl to serve.

This can be served immediately while hot, or can sit and rest and be served warm or at room temperature. The longer it sits the more the cream will thicken and be sucked up by the potatoes. Garnish with extra dill.

Beijing Beauty Grilled Pork Tenderloin

2011-08-03T14:48:00.001-07:00

Glaze:

1/4 cup hoisin sauce
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp liquid honey
1 tbsp toasted sesame oil
1 tbsp soy sauce
1 tbsp grated gingerroot (easier to do when frozen)
2 cloves garlic, minced
Zest of one lemon

3 pork tenderloins (12 oz / 340 g each)

To make the glaze, combine all the ingredients into a bowl except for the pork tenderloins and mix well.

Preheat grill to medium-high heat. Spray grill rack with cooking spray or lightly oil. Grill the pork for about 16 minutes, turning occasionally. Pork should be just slightly pink in the center. Do not overcook pork or it will be dry.

Brush pork generously with glaze during the last 5 minutes of cooking time. Baste over and over again with the sauce. The more you baste the more flavor it will have. Once cooked, place pork on a cutting board, cover loosely with foil and let rest for 5 minutes. Cut pork into medallions and serve.

Died and Gone to Heaven Chocolate Cake

2011-07-28T12:33:00.001-07:00

Cake:

3 cups sugar

21/2 cups all-purpose flour

1 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

3 large eggs

11/2 cups buttermilk

1 cup strong brewed coffee, cooled

3/4 cup vegetable oil

1 tsp vanilla extract

4 oz unsweetened chocolate squares, melted and cooled slightly

Frosting:

1 1/4 cups sugar

1/3 cup unsweetened cocoa powder

1 cup whipping cream

6 oz semisweet chocolate squares

2 tsp vanilla extract

8 oz light cream cheese, softened

1 cup butter, softened

Preheat oven to 350 F. Lightly grease bottom and sides of three 9-inch round cake pans. Cut circles of parchment paper to fit bottom of pans and place in pans. Lightly grease paper. Set pans aside.

Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Set aside.

In another large bowl, beat eggs on high speed of electric mixer for about 3 minutes, until they have thickened slightly and are lemon coloured. Add buttermilk, coffee, oil, vanilla and melted chocolate. Mix on low speed until well blended.

Gradually add dry ingredients to wet ingredients and mix on medium speed until batter is smooth. Divide batter evenly among pans. Bake for 25 to 30 minutes, until a toothpick inserted in centre of cakes comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans, peel off paper and cool completely before frosting.

To make frosting: Whisk sugar, cocoa, and whipping cream in a medium saucepan. Cook slowly over medium heat, whisking constantly, until mixture comes to a gentle boil. Cook 1 minute. Remove from heat and stir in chocolate until melted. Stir in vanilla. Let cool to room temperature.

In a large bowl, beat cream cheese and butter on high speed of electric mixer until smooth. Add cooled chocolate mixture and beat on medium speed until well blended. Refrigerate frosting until desired spreading consistency is reached, about 1 hour. It’s important not to let it get too firm, or you won’t be able to spread it.

To frost cake: Place one cake layer on a pretty plate. Spread 1 cup frosting over top. Repeat with second layer. Place final layer on top. Ice top and sides of cake with remaining frosting. Decorate cake with halved strawberries or whole raspberries, if desired. Cover and refrigerate. Let cake stand at room temperature for 30 minutes before serving.

Red Thai Curry Noodles

2011-07-15T15:15:00.001-07:00

2 13 oz cans of coconut milk (at least one can needs to be full fat, not light)

1-2 tbsp Thai red curry paste

1 bunch of cilantro, stems and leaves chopped separately

2 boneless, skinless chicken breasts, thinly sliced

3 cups of chicken stock

6 lime leaves

1 tbsp ginger root, grated

3 tbsp fish sauce

1 8oz package of wide rice noodles

2 cups bok choy, chopped

1 cup bean sprouts

4 green onions, minced

Preheat a large saucepan over medium-high heat. From the full fat can of coconut milk, scoop the thick coconut cream from the top of the can into it. Add the red curry paste as the cream melts into coconut oil. The mixture will start to sizzle as the oil then heats up. Add the chopped cilantro stems and chicken and stir-fry until the chicken is cooked through, about 5 minutes.

Add the coconut juice from the first can as well as the entire contents of the second can of coconut milk, chicken stock, lime leaves, and fish sauce. Grate the ginger into the broth (easier to do if the ginger root is frozen). Simmer for 20 minutes, until the broth has begun to thicken slightly. Remove from the heat.

Place the rice noodles, bok choy and bean sprouts into the broth where they will quickly soften in about 5 minutes. Add all but 2 tablespoons of the cilantro leaves and stir gently.

Ladle into large bowls and garnish with the green onions and the remaining cilantro.

Sweet Mustard and Herb Roasted Chicken

2011-06-20T10:25:00.001-07:00

1 4 lb whole roasting chicken

1 tbsp dijon mustard

1 tbsp brown sugar

1 tbsp fresh rosemary, minced

1 tbsp fresh thyme, minced

1 clove garlic, minced

1 tsp olive oil

1/2 tsp salt

1/2 tsp pepper

Grated zest and juice of half a lemon

Move oven rack to bottom third of oven and preheat to 425 degrees. Place a rack inside a small roasting pan and pour 1 cup of water in the bottom of the pan.

In a small bowl mix together mustard, brown sugar, fresh herbs, garlic, olive oil, salt and pepper to make a paste. Add the lemon zest and mix again. Rub all over the chicken. Place the other half of the lemon inside the chicken and tie the legs together using kitchen string. Place breast side down on the rack and roast uncovered for 30 minutes. Remove chicken from oven and flip over. Add a bit more water to the pan if it has evaporated. Return to oven and roast for 35 to 40 minutes more depending on the size of the bird. If chicken browns too quickly, cover loosely with foil. When cooked, legs should move easily in sockets and the thigh juices should be clear (not pink). A meat thermometer inserted into thigh (away from the bone) should read 170 degrees.

Remove chicken from oven and let rest for 10 minutes before carving.

Southwestern Salad

2011-05-18T08:40:00.001-07:00

Dressing:

2 1/2 tbsp lime juice

1 tbsp olive oil

1/2 tsp cumin

1/4 tsp chili powder

1/4 tsp garlic powder

1/2 tsp salt

1 cup cherry tomatoes, halved

1/2 cup corn

1/2 cup black beans, rinsed and drained

4 green onions, chopped

1/4 cup cilantro, chopped

In the bottom of a medium bowl, whisk together the dressing ingredients until combined. Add the rest of the salad components and toss until combined.

2011-05-18T08:07:00.001-07:00

Meatballs:

2 lbs lean ground beef

2 cloves garlic, minced (or 2 tsp garlic powder)

1 tsp onion powder

1 1/2 tsp kosher salt

1 tsp black pepper

1/2 tsp red pepper flakes

1 tsp oregano or marjoram

1 tsp basil

Donair Sweet Sauce:

1 12 oz. can of evaporated milk (use full fat, not reduced. The recipe won't work)

3/4 cup sugar

1 tsp garlic powder

4 tsp white vinegar, as needed

Pita pockets

Lettuce

Tomates, sliced

Onions, thinly sliced

Preheat oven to 425 degrees.

Mix together all the ingredients for the meatballs. Form into 1 1/2 inch size balls (you should get about 36-40 meatballs). Place on a baking sheet and bake for 18-20 minutes until golden brown.

To make the sauce, whisk together the evaporated milk, sugar and garlic powder in a medium mixing bowl. Gradually whisk in the vinegar one teaspoon at a time until the sauce thickens.

To serve, place donair meatballs inside a pita pocket and fill with lettuce, tomatoes and onions (or your desired toppings) and spoon over some sweet sauce.

Chinese Beef and Green Onion Pot Stickers

2011-05-13T13:25:00.000-07:00

1 lb lean ground beef
2/3 cup green onions, finely chopped
1 1/2 tbsp fresh ginger, grated
1/2 tsp salt
1/8 tsp black pepper
1/3 cup chicken stock or water
2 tbsp soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1 1/2 tbsp canola oil
1 1/2 tbsp sesame oil

1 package of gyoza skins (also called Shanghai dumpling wrappers)
1/4 cup water
1 tsp cornstarch

Filling the Pot Stickers:
Before you start making the pot stickers, prepare your workspace. Get out a large baking sheet and moisten a clean kitchen towel or paper towel until just damp. In a small bowl mix together the water and cornstarch.

In a large mixing bowl mix together the ground beef, green onions, ginger, salt, pepper, chicken stock, soy sauce, rice wine, canola oil and sesame oil. You can let this sit covered in the fridge for 30 minutes (or up to 24 hours) to develop the flavors.

To begin filling your pot stickers, hold a dumpling wrapper in one hand. Dip your finger in the cornstarch water and moisten all around the outside edge of the wrapper. Place a heaped teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper in half and pinch in the middle. To make a pleat, you'll need to make a small fold to the left of the middle. Pinch that together. Make another fold to the left of the pleat you just made and pinch together. Make the same pleats pinching them together on the other side until the dumpling is completely sealed. In the palm of your hand or on a hard surface, stand the gyoza up and tap to make a flat bottom.

When you are all done folding and making the potstickers, you could at this point place your whole baking sheet in the freezer. The pot stickers will freeze in about an hour or two and can then be placed in a ziplock bag. This prevents them from freezing into a big potsticker ball. When you are ready to use them, just pull them out of the freezer and add an extra minute or two for cooking time.

Cooking the Pot Stickers:
Whether cooking these fresh or frozen, get out a large non-stick skillet that has a tight fitting lid. Place a couple teaspoons of oil in the pan and turn the heat up to high. Get a 1/2 cup of water ready and place on the counter beside you. Place the pot stickers in the pan on the flat side with their pleats sticking up. Depending on the size of your pan you should be able to fit about 12 or so into the pan (if I'm serving this as a meal for 4, I have two frying pans going at once). After about a minute or two the bottoms of the pot stickers will be browned and crispy. Grab the lid to the frying pan in one hand and the 1/2 cup of water in the other. Quickly pour the water into the pan and put the lid on. Turn the heat down to low and set a timer for 10 minutes. The dumplings will finish cooking in the pan by steaming.

After 10 minutes remove the lid of the pan. If not all the water is gone let them sit another minute or two to let the water evaporate and let the bottoms of the pot stickers get crispy again. Remove to a serving dish.

Serve the pot stickers with your choice of dipping sauce:

#1 Soy Sesame Dipping Sauce
2 tbsp rice vinegar
2 tbsp soy sauce
1 tsp sesame oil

Mix ingredients together in small bowl and serve with gyoza.

#2 Tangy Chili Dipping Sauce
3 tbsp rice vinegar
1 tsp chili oil (Layu chili oil)
Dash of chili pepper (Ichimi togarashi)

Mix ingredients together in small bowl and serve with gyoza.

Both of these are great dipping sauces. I serve both to give my guests choice. My personal favorite is the two sauces mixed together.

Coconut and Beef Curry with Noodles

2011-05-13T10:07:00.001-07:00

8 oz vermicelli rice noodles or angel-hair pasta

2 tbsp vegetable oil

1 lb beef sirloin cut into 2 inch long strips

1 red onion, halved lengthwise and thinly sliced

1 red bell peppers, sliced

1/4 cup water

1 tbsp red Thai curry paste

1 14 oz can coconut milk

Optional: 2 tsp fish sauce and 2 tsp sugar

1 cup packed basil leaves

1 tbsp fresh lime juice

Bring a large pot of water to a boil; add a generous amount of salt. Cook noodles until tender.

Meanwhile in a large skillet, heat the 1 tbsp oil over medium high season beef with salt and pepper; add half the beef to the skillet. Cook without stirring until browned on one side, 1 to 2 minutes. Transfer beef to a plate and continue with the other half of beef.

Add onion, peppers and water to skillet. Season with salt and pepper. Cook, stirring occasionally until vegetables are tender crisp, 3-4 minutes. Add curry paste; cook, stirring and scraping the bottom of the skillet, until fragrant and combined about 1 minute.

Return beef and accumulated juices to skillet; add coconut milk. Stir in fish sauce and sugar if using. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lime juice and season with salt and pepper. Add the noodles to the sauce and toss to combine.

Spicy Meatballs and Spaghetti

2011-04-08T08:28:00.001-07:00

1 lb hot Italian sausage

1 lb lean ground beef

1 egg, beaten

1/2 cup bread crumbs

1/4 cup Parmesan, grated

2 cloves garlic, minced

Salt and pepper

1 batch of simple tomato sauce or 1 jar of spaghetti sauce

3/4 lb spaghetti

Preheat oven to 425 degrees.

Mix Italian sausage, ground beef, egg, bread crumbs, Parmesan garlic, salt and pepper together in a bowl and roll into 1 1/2 inch meatballs. Place on a greased cookie sheet and bake 10-12 minutes or until no longer pink inside.

Put a large pot of salted water on to boil, and prepare spaghetti according to package directions. Warm the tomato sauce in a large saucepan. When meatballs are cooked through, put half of them in the sauce. Let simmer for a couple minutes and serve over cooked spaghetti.

This recipe is doubled so you can allow half of the meatballs to cool and place in the freezer. I like to freeze them on the baking sheet and after a couple hours, place the frozen meatballs into a labeled ziplock bag and store in the freezer. To thaw, place the frozen meatballs into a pot of simmering tomato sauce and simmer until heated through.

Chicken Stuffed with Brie and Balsamic Caramelized Onions

2011-04-02T20:26:00.001-07:00

2 large onions, cut in half lengthwise and thinly sliced into half moons

1 tbsp balsamic vinegar

4 skinless, boneless chicken breasts, trimmed of fat

4 oz Brie, sliced or cut into chunks

1 cup flour

1 cup dry bread crumbs or panko

4 tbsp grated Parmesan

2 tbsp chopped fresh parsley (optional)

Salt and pepper

2 eggs

Thinly slice the onions. Put the oil in a large heavy bottomed pan and heat over medium high heat and add the onions. Stir and season with salt. Turn down to medium heat. Let caramelize for about 20 minutes, stirring occasionally (frequently if you don't have a heavy bottomed pan.) Once the onions are golden and caramel colored (but not burnt), pour in the balsamic, stirring to pick up the sugars on the bottom of the pan. Let cook for about a minute, then remove from the heat.

Preheat the oven to 400 degrees.

Place the chicken on a cutting board, and cut a slit horizontally along one edge of the breast, cutting nearly to the opposite side but not all the way through. Open it so it forms two flaps, attached at the center, like a butterfly. Stuff each breast with about a quarter of the caramelized onions and a quarter of the Brie; close the flap, press it down firmly, and set them aside on a baking sheet. Don’t worry that they aren’t sealed around the edges.

In a shallow dish, combine the bread crumbs, Parmesan, parsley, and salt and pepper to taste. In another dish, lightly beat the eggs with a fork, and in a third dish place the flour. Holding a chicken breast together, dip it in the flour, then the beaten egg, coating it on both sides, then in the bread crumb mixture, turning it over to coat it well. Repeat with each chicken breast.

Drizzle a little oil into a large ovenproof skillet set over medium-high heat. Cook the chicken breasts until browned on one side, then turn them over and place the skillet in the oven. If you don’t have an ovenproof skillet, brown the chicken breasts on the other side, then transfer them to a baking sheet or dish and put them in the oven. Bake the chicken for 15-20 minutes, until no longer pink inside. (Poke them with a sharp knife to peek if you can’t tell.) Serve immediately.

Balsamic Caramelized Onion and Potato Frittata

2011-03-27T13:55:00.001-07:00

2 large onions, peeled and thinly sliced into half moons

2 medium potatoes, peeled and diced into small hashbrown size squares

seasoning salt

1/2 tsp dried basil

2 tbsp oil

1 tbsp balsamic vinegar

6 eggs

1/4-1/2 cup grated Parmesan (you can substitute Gruyere if you have it)

2 green onions, chopped or 2 tbsp parsley chopped (optional)

While the onions are caramelizing, put on a medium pot of salted water to boil. Peel and dice the potatoes and put in the water. Boil for about 10 minutes or until tender. Drain and set aside.

When the onions are done, in a medium non-stick skillet add a tablespoon of oil and heat to medium high. Add the diced potatoes, season with seasoning salt and dried basil and cook for about 5 minutes, stirring occasionally until they get lightly golden. In a medium bowl beat the eggs with a bit of salt and pepper and the Parmesan. Arrange the balsamic caramelized onions over top of the potatoes (don't let them go to the bottom or they will burn) and pour over the egg mixture. Turn heat to medium and let cook for about 5 minutes. Once the bottom has set, put in the oven to finish cooking the top (about another 10 minutes). Remove from oven and sprinkle with green onions or parsley and serve.

Sweet Biscuits

2011-03-25T15:22:00.001-07:00

2 cups flour
4 tsp baking powder

1/4 cup sugar

3/4 tsp salt

1/3 cup canola or vegetable oil

3/4 cup milk

Preheat oven to 400 degrees.

Measure flour, baking powder, sugar and salt into a bowl and stir to combine. Pour in the oil and milk and stir until it forms a soft ball of dough (add more milk if needed to achieve this). Turn the dough out onto a lightly floured surface and knead gently 8-10 times. Roll out into a 1 inch thickness, and using a knife cut into about 12 squares. I never worry about making these perfect. Place the biscuits on an ungreased cookie sheet close together for moist sides or further apart for crisp sides. Dab the tops of the biscuits with a bit of milk so they brown. Bake for about 15 minutes until lightly browned and serve warm. Makes about 12 biscuits.

Skillet Berry Jam with Vanilla

2011-03-25T15:21:00.001-07:00

4 cups berries, hulled (can use all strawberries, blueberries, raspberries, blackberries or a combination)

1/2 cup sugar

1 tbsp lemon juice

1/2 tsp vanilla extract (pure vanilla is best)

In a bowl, roughly mash your berries with a potato masher (you may need to lean into it at first to get them going). Put them into a large skillet with sugar and lemon juice and cook over medium high heat, stirring often and breaking up the large chunks of berry with your spoon, until in thickens and your spoon leaves a trail across the bottom of the pan (this takes anywhere from 10 to 20 minutes depending if you used fresh or frozen berries). Remove from the heat, stir in the vanilla and cool. I love to serve it warm which takes about 10-15 minutes of cooling once you remove it from the heat. Store the rest in the fridge. Makes about 1 1/2 cups.

Sauteed Mushrooms with Thyme

2011-03-19T14:13:00.001-07:00

2 tbsp butter

1 tbsp olive oil

1 small shallot, minced

1 1/2 lbs white mushrooms, halved

Coarse salt and fresh ground pepper

1 tsp fresh thyme, minced

1/4 cup dry red wine or white wine (or water)

In a skillet over medium low heat, melt the butter with the oil. Add the shallot and cook, stirring until soft for about 5 minutes. Raise the heat to medium. Add the mushrooms; season with salt and pepper. Cook covered, until the mushrooms release their liquid about 5-6 minutes.

Uncover and raise the heat to high. Cook, tossing until the liquid evaporates and the mushrooms are brown, 3-5 minutes. Add the thyme and wine. Cook until the skillet is almost dry. Serve hot.

Sauteed Chicken in Mustard Cream Sauce

2011-03-17T14:57:00.000-07:00

4 boneless skinless chicken breasts
2 tbsp olive oil
1/4 cup white wine or chicken broth
1/2 cup heavy cream
2 tbsp Dijon mustard
1 tbsp fresh basil or tarragon, chopped (or 1 tsp dried)

Sprinkle each chicken breast with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.

Pour the wine into the hot skillet; cook, stirring until reduced by half, about 1 minute. Whisk in the cream, mustard and herbs. Whisk until thickened for about 2 minutes.

Pour any accumulated chicken juice into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

Roasted Asparagus with Parmesan

2010-12-29T14:44:00.001-08:00

2 bunches asparagus (1 1/2 lbs)

1 tbsp olive oil

Coarse salt and fresh ground pepper

1/4 cup Parmesan cheese, grated

Preheat oven to 450 degrees. Trim the tough ends from the asparagus.

On a rimmed baking sheet, toss the asparagus with the oil and season with salt and pepper. Spread in an even layer. Sprinkle with the Parmesan cheese.

Roast for 10-15 minutes until the asparagus is tender and the cheese is melted. Serve immediately.

Favorite Turkey Burger with Basil Aioli

2010-12-28T15:19:00.001-08:00

Burger:
1 1/2 lbs ground turkey

1/2 cup finely grated Gruyere cheese

4 green onions, chopped

1/4 cup dried breadcrumbs

1/4 cup Dijon mustard

1 garlic clove, minced

6 ciabatta buns

Basil Aioli:

1/2 cup good quality mayonnaise

2-3 tbsp fresh basil, chopped

1 garlic clove, minced

In a medium bowl, use a fork to gently combine the turkey with the Gruyere, green onions, breadcrumbs, Dijon mustard, and garlic; season generously with salt and pepper. Divide the mixture evenly into 6 1-inch thick patties.

Grilling: Heat grill to high and lightly oil the grates. Place the patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill; continue grilling until cooked through 5-10 minutes per side.

Frying pan: In a large non-stick skillet, heat 1-2 tbsp of olive oil over medium heat. Place the burgers in the pan with a lid on and cook 7-8 minutes per side.

Split the burger buns and toast on the grill or under the broiler for a minute or two. Mix up the aioli in a small bowl and top one side of the bun with the mixture. Lay a turkey burger over the aioli and top with your favorite burger toppings: lettuce, tomato, thinly sliced onion, pickles, cheese, etc.

Toasted Almond Cous Cous

2010-12-13T14:59:00.000-08:00

1 1/4 cup chicken broth
1 cup cous cous
1/4 cup slivered almonds

In a small saucepan, bring the chicken broth to a boil. Once boiling, stir in the cous cous and a pinch of salt, add a lid and remove from the heat. Let sit for 5 minutes. While the cous cous is standing, place the almonds in a dry frying pan over medium low heat and toast them until fragrant and lightly browned. Keep them moving in the pan so they don't burn. Once toasted add to the cous cous and fluff with a fork. Serve.

Indian-Spiced Chicken Burgers

2010-12-07T14:45:00.001-08:00

Burgers:
1 1/2 lbs boneless, skinless chicken thighs (cut into rough chunks)
4 green onions, thinly sliced
3 tbsp chopped fresh ginger
2 tbsp lemon juice
1 tbsp paprika
2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
1 1/2 tsp coarse salt
1/2 tsp fresh ground pepper

4 6-inch pitas (regular pita pockets, Greek pitas, or Naan would also work)
1 cucumber, halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs

Cumin Yogurt Sauce:
1/2 cup plain low-fat yogurt
1/2 tsp ground cumin
coarse salt and fresh ground pepper

In a medium bowl place the chicken, green onions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, salt and pepper. Toss to combine. Set aside to marinate for at least 10 minutes, up to 30 minutes.

Transfer the chicken mixture to a food processor; pulse until coArsely chopped, but not pasty, 10 to 12 times. Take about 3 tablespoons of the mixture and form into a 3/4 inch thick patty, then form the rest of the patties. You should be able to form about 10-12 patties (or up to 16 if you are lucky!)

You can either cook these on the grill over medium-high heat (make sure they are well oiled first) for 2-3 minutes per side, or you can cook them in a frying pan. Turn heat to medium-high and place about a tablespoon of oil in the pan. Cook the patties about 3 minutes per side. Depending on the size of your pan, you may need to do this in a couple batches.

Halve the pitas crosswise (toast on the grill or in a dry frying pan over medium heat if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with cumin yogurt sauce.

Baked Chicken in Tomato Sauce with Olives

2010-12-06T13:29:00.001-08:00

4 chicken breasts
1 tbsp olive oil
1 batch simple tomato sauce
1/4 - 1/2 cup pitted and sliced black or green olives
1 cup shredded mozzarella
1/4 cup basil, torn

Preheat oven to 425 degrees.

In a large oven-proof skillet, heat the olive oil over medium-high heat. Season the chicken breasts on both sides with salt and pepper. When the skillet is hot, cook 2-3 minutes on both sides until browned but not cooked all the way through. Turn off the heat and remove the chicken from the pan. Pour in the tomato sauce and scrape up any browned bits from the bottom of the pan. Place the chicken back in the pan and sprinkle over the olives and cover in mozzarella cheese. Bake for 20 minutes until the chicken is no longer pink inside. Remove from the oven and sprinkle with the fresh basil before serving.

Creamy Beef Taquitos

2010-11-27T13:44:00.000-08:00

1 lb lean ground beef
2 tbsp taco seasoning (homemade or store-bought)
1/3 cup cream cheese
1/4 cup salsa
1 tbsp lime juice
3 tbsp cilantro, chopped
2 tbsp green onions, chopped
1 cup grated cheese (cheddar, mozzarella or pepperjack)
12 small flour tortillas

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

In a large frying pan over medium-high heat, brown the ground beef and break it up into crumbles as it cooks. Add the taco seasoning and cook the beef about 8 minutes until cooked through.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cilantro and green onions and stir to combine. Once the beef is browned, add the beef and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Place 2-3 tbsp of beef mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or brush with a bit of oil and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip taquitos in salsa, sour cream, guacamole, or Chipotle Ranch dressing.

Chipotle Ranch Dressing

2010-11-27T12:21:00.001-08:00

1/2 of 28 gram (1 oz) packet of Ranch Dip mix
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 cup salsa
1/2 tsp chipotle chile powder

Put all ingredients into a blender and process until smooth. Store in a resealable jar in the refrigerator for two weeks.

Salmon with Hoisin Glaze

2010-11-24T14:37:00.001-08:00

1 tbsp fresh orange juice
2 tbsp hoisin sauce
2 tsp honey
4 salmon steaks (each 8 to 10 ounces and an inch thick)
OR 4 salmon fillets (totaling 1 lb)
Coarse salt and fresh ground pepper

Heat the broiler. In a small bowl, whisk together the orange juice, hoisin sauce and honey to make a glaze. Season both sides of the salmon with salt and pepper. Place the salmon on a rimmed baking sheet and brush both sides generously with the glaze.

Broil the salmon about 4 inches from the heat source. If cooking salmon steaks, baste once and cook until opaque in the center 10 to 13 minutes. If cooking salmon fillets, cook only about 6-7 minutes until opaque in the center.

Roasted Fennel

2010-11-24T14:21:00.001-08:00

2 medium fennel bulbs
1 tbsp olive oil
Coarse salt and fresh ground pepper

Preheat oven to 425 degrees. Trim the fennel bulbs. Halve the bulbs lenghtwise, the slice lengthwise into 1/2 inch strips. Toss the fennel with olive oil on a rimmed baking sheet and season with salt and pepper. Roast about 25-30 minutes turning once until the fennel is a bit browned and caramelized.

Buttermilk Mashed Potatoes

2010-11-24T13:52:00.001-08:00

1 1/2 lbs (4 medium) potatoes, peeled and cut into 1 inch pieces
Coarse salt and fresh pepper
1/4 to 1/2 cup buttermilk
2 tbsp butter

Peel and chop potatoes, and place them in a large saucepan. Add enough cold water to cover by 2 inches. Turn heat to high, and bring to a boil. Add 1 tbsp of salt and cook until very tender about 20-25 minutes. Drain and place back in the same pot. Mash with a potato masher, then add buttermilk and butter. Season with salt and pepper. Mash until smooth and combined.

Lemon-Parsley Pork Chops

2010-11-24T13:32:00.001-08:00

1 lemon, zested
2 tbsp fresh parsley, chopped
1 garlic clove, minced
Coarse salt and fresh ground pepper
2 tbsp olive oil
4 bone-in pork chops (about 8 ounces each)

Heat the olive oil in a large frying pan over high heat. Season both sides of the pork chops with salt and pepper and place in the hot pan. Brown the pork for 2-3 minutes on each side. Add a 1/2 cup of water to the skillet, cover and turn down to low to let the pork chops simmer until finished cooking, about 8-10 minutes.

While the pork is simmering, zest the lemon using a rasp or peel the zest with a vegetable peeler and finely mince (avoid the bitter white pith). Add to a small bowl along with the finely chopped parsley, minced garlic and 1/2 tsp of coarse salt and 1/4 tsp of fresh ground pepper.

Serve the pork chops drizzled with a bit of pan juices and the lemon-parsley mixture sprinkled over top.

Taco Soup

2010-11-21T15:34:00.001-08:00

1 lb lean ground beef
1 small onion, diced
3-4 garlic cloves, minced
2 tbsp taco seasoning (homemade or store-bought)
1 15 oz can pinto beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
1 cup of frozen corn
1 28 0z can diced tomatoes
1 4.5 oz can diced green chilies
28g pkg ranch salad dressing mix
2 cups water

Optional Toppings:
Sour cream
Cheese, grated

In a large pot, turn heat to medium-high and brown the ground beef with the onions, garlic, and taco seasoning breaking it up as it cooks. It will take about 8 minutes for the beef to brown and the onions to soften. Once browned, add the rest of the ingredients and bring up to a boil, then turn the heat down to low and let simmer for 2 hours. I like to serve this with a dollop of sour cream on top of each bowl for each person to stir in. You can also add a bit of grated cheese if you like.

Alternatively, you could cook this in a slow cooker. Brown the beef, onions, garlic and taco seasoning in a frying pan on the stove top. Once cooked, dump into a large slow cooker and add the rest of the ingredients. Cook 4-6 hours on high or 6-8 hours on low.

Homemade Taco Seasoning

2010-11-20T17:13:00.000-08:00

4 tbsp chili powder
2 tbsp ground cumin
2 tsp paprika
2 tsp salt
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes (or less if you don't like it very spicy)
1 tsp dried oregano

Put all spices into a resealable container or small glass jar, mix, label and store in the cupboard. I find 2 tablespoons of seasoning equal about 1 packet of store-bought seasoning. Use in your favorite recipes.

Sweet Pork Tacos with Avocado Cream

2010-11-18T15:45:00.001-08:00

Sweet Pork:
3 lb pork loin roast (or pork shoulder roast-they are much cheaper)
2 cups salsa
4 oz can green chilies
½ C brown sugar
1 can black beans, rinsed and drained

Avocado Cream:
2 green onions, thinly sliced
1 avocado
2 tbsp reduced-fat sour cream
2 tbsp lime juice
1/4 cup cilantro leaves
1 clove garlic, minced
1/4 tsp salt

Other toppings:
Shredded lettuce
Thinly sliced onion (optional)
Hard shell tacos

In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans. Add the pork roast and cook on high for 4-6 hours or on low 6-8 hours. Take the meat out of the crock pot and shred it up with a fork. Return it to the pot and mix with the sauce and beans.

To make the avocado cream, add green onions, avocado, sour cream, lime juice, cilantro, garlic and salt to a food processor, and puree until smooth.

To serve, scoop the sweet pork into hard shell tacos and top with a dollop of avocado cream, shredded lettuce and onions if desired.

Coconut-Crusted Chicken Fingers

2010-11-08T13:55:00.000-08:00

2 large chicken breasts
1/2 cup flour
1 tsp garlic powder
1 tsp onion powder
2 eggs, beaten
1/2 cup panko breadcrumbs
1/2 cup sweetened coconut

For dipping: Thai Sweet Chili Sauce

Preheat oven to 475 degrees.

I like to use bone-in chicken breasts and save the bone for Freezer Chicken Stock. If you are using bone-in chicken breasts, slide your knife along the breast bone to remove it. The tender fillet will remove easily, so set it aside. The chicken breast will be about an inch thick, so slide a sharp knife along the middle of it so you have two cutlets (now about 1/2 inch thick each). Then cut each cutlet into even strips about the size of the fillet. Season all pieces with salt and pepper.

Set up a breading station with:

Bowl #1 - flour, garlic powder and onion powder (mixed together well).

Bowl #2 - 2 eggs, beaten well.

Bowl #3 - panko and coconut (mixed together well).

Place a rack on a baking sheet and spray with non-stick spray. Coat each chicken finger first in the flour, then egg, then the coconut/breadcrumbs and place on the prepared baking sheet. When all chicken fingers are done, spray with cooking spray or drizzle with a bit of oil.

Bake in oven for 10 minutes, then flip over and bake for 4 more minutes. You can broil for a final minute or two just to get the coconut to toast and go a little more golden.

Serve with Thai Sweet Chili sauce for dipping.

BBQ Ranch Chicken Tostadas with Avocado Corn Salsa

2010-11-05T14:24:00.001-07:00

4 boneless, skinless chicken breasts (or 4 cups cooked shredded chicken)
1/2 cup BBQ Sauce

8 small flour tortillas
1 tsp taco seasoning
lettuce, shredded
1 cup cheddar cheese, shredded
3 tbsp ranch dressing
2 tbsp BBQ sauce

Avocado Corn Salsa:
1 cup frozen corn, thawed
1 medium tomato, diced
1 avocado, diced
1/4 cup green onion, chopped
1/4 cup cilantro, chopped (optional)
1 tbsp lime juice
salt and pepper
1 tsp Poco Picante Salsa seasoning (optional)

Preheat oven to 375 degrees. Place chicken in 9x13 baking dish and season with salt and pepper and pour over BBQ sauce. Bake for 25 minutes, then shred. This can be done one or two days beforehand. Alternatively, you could use leftover shredded chicken heated up with BBQ sauce mixed in.

Take your small flour tortillas and place on a baking sheet*. Drizzle with a bit of vegetable oil and spread on with a pastry brush. To give the tostadas added flavor, sprinkle with a little bit of taco seasoning. Bake at 350 degrees for 8-10 minutes, turning halfway through until the tortillas are golden brown and crispy.

While the tostadas are baking make the avocado corn salsa by mixing together all salsa ingredients. Make the sauce by mixing together the ranch dressing and BBQ sauce.

To serve, put a tostada shell on the plate and top with shredded chicken, shredded cheese, lettuce and some avocado corn salsa. Drizzle over BBQ ranch sauce for added flavor.

*For kid size tostadas or to serve tostadas as an appetizer, use large 10 inch flour tortillas and cut out smaller circles with a cookie cutter. If you don't have a cookie cutter, you can use a jar lid and press down to indent the tortilla and then use a pair of kitchen scissors to cut it out. Bake the same as above.

Spicy Sweet Potato Wedges

2010-11-02T13:55:00.001-07:00

1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/4 to 1/2 tsp dried hot red pepper flakes (the latter will make them quite spicy, so use according to your preferences)
1 tsp kosher salt
2 lbs medium sweet potatoes
3 tbsp vegetable oil

Preheat oven to 425°F. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.

Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven for 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Bombay Sloppy Joes

2010-11-01T12:59:00.001-07:00

Sauce:
1 tbsp vegetable oil
1 tbsp ginger, minced
2 cloves garlic, minced
1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
1 tsp garam masala
1/2 tsp paprika
1 15oz can tomato sauce
1 cup water

Turkey:
2 tbsp vegetable oil
1/4 cup shelled pistachios
1/4 cup raisins
1 tsp cumin seeds
1/2 large white onion, finely diced
1 red bell pepper, seeded and finely diced
1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
Kosher salt
1 lb ground turkey
1/2 tsp honey
1/4 cup half-and-half
1/4 cup fresh cilantro, chopped
4 to 6 hamburger buns

To make the sauce, warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

Meanwhile, in a large skillet, warm 1 tablespoon of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.

Return the pan to medium heat, add 1 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.

Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper. Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro. Toast the buns, fill with the turkey mixture and serve.

Spanish Roast Chicken

2010-10-29T13:48:00.001-07:00

2 lbs potatoes, peeled and cut into 1 inch cubes
3 lb whole chicken
sea salt and fresh ground pepper
11 oz hot or mild Spanish chorizo, sliced on angle
olive oil

Gremolata:
2 lemons, zested
1/4 cup fresh parsley, finely chopped
2 cloves garlic

Preheat oven to 425 degrees.

Peel and cut potatoes and place them in a medium sized pot and cover them with cold water. Turn heat to high and boil for 5 minutes, then drain.

Zest the lemons and place all zest into a small bowl (to be used later). Cut one of the zested lemons in half and stuff it inside the whole chicken. Remove the parsley leaves from the stalks and put the stalks inside the chicken as well. In a 9 x 13 roasting pan, dump in the boiled and drained potatoes and place the chicken on top. Drizzle the chicken and potatoes with a bit of olive oil and season with salt and pepper. Place in the oven for about an hour (or until the chicken reaches an internal temperature of 170 degrees). With 20 minutes left in cooking time, sprinkled the sliced chorizo sausage over the potatoes and chicken to finish cooking.

While the chicken is roasting, you can quickly make the gremolata. Take the small bowl of lemon zest and add the chopped parsley to it. Use a rasp or finely chop the garlic and stir together with the lemon and parsley. Season with salt and pepper.

When chicken is done roasting, remove from the oven and let it rest covered in foil for 10-15 minutes to let the juices redistribute. When it has rested, carve the chicken. To serve, pile some of the chorizo and potatoes onto a plate, add the chicken and scoop out any juices that have accumulated in the pan (they are amazing!) Top the chicken and potatoes with a bit of gremolata for an incredible hit of fresh flavor.

Cream of Broccoli Soup

2010-10-25T14:06:00.000-07:00

2 tbsp butter
1 small onion, diced
1 small potato, diced
2 cups fresh chopped broccoli (can be made with all leftover stalks or stalks and florets)
1 1/2 cups chicken broth
1/4 tsp salt
ground black pepper to taste
1/2 cup cream (whipping, half and half or even whole milk)

In a medium pot, melt the butter over medium heat. Add the onion, potato and broccoli and toss to coat. Add a lid to the pan and let the vegetables sweat until they have softened, but not browned, about 5 minutes. Add the chicken broth, bring to a boil and then turn down and let simmer until the veggies are fork tender.

Pour into a blender and puree until smooth. Pour back into your pot and add the cream, and salt and pepper to taste. Stir and serve.

Freezer Chicken Stock

2010-10-06T14:27:00.001-07:00

1 large ziplock bag full of chicken bones, defrosted
Oil
Water

Optional:
10 peppercorns
1-2 carrots, chopped
1 onion, chopped
1-2 stalks celery, chopped

Preheat oven to 400 degrees.

Pull the chicken bones out of the freezer and into the fridge the day before you want to make the stock so they aren't frozen. Put them in a roasting pan and drizzle with a little bit of canola or olive oil. Roast in the oven for 30-40 minutes until the bones and any bits of meat left clinging to them are lightly browned.

Remove the pan from the oven and dump all the bones as well as any juices into a large pot. Fill the pot with water, covering the bones completely (about 8-10 cups). Bring the water up to a boil, and then turn down to low and let simmer for 1-2 hours. You could also add the peppercorns, onion, and celery to this and let simmer with the bones.

Strain the bones and let cool. If you want to get rid of any fat, put the pot of broth in the fridge. When completely cooled you'll be able to take off the top layer of fat. Broth can be frozen or stored in the fridge for up to a week.

Or alternatively, strain the bones and return the broth to the heat. Chop up and add your choice of vegetables, spices, and/or noodles for a great homemade chicken soup.

Tender and Crisp Chicken Legs with Sweet Tomatoes

2010-09-03T13:08:00.000-07:00

4 chicken legs with backs attached (or 8 drumsticks or thighs)
Salt and pepper
A big bunch of fresh basil, leaves picked, stalks finely chopped
2 cups cherry tomatoes, halved (or use plum tomatoes quartered or a mixture of both)
1 whole bulb of garlic, broken up into cloves
1 fresh red chili, finely chopped
Olive oil

Optional: 1 14 oz can cannellini beans, drained and rinsed
Optional: 2 handfuls of new potatoes, scrubbed

Preheat oven to 350 degrees.

Season the chicken with salt and pepper on both sides and place them in a large oven-proof pan in one layer. Throw in all the basil stalks as well as the tomatoes. Scatter the garlic cloves into the pan with the chopped chili and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath the chicken.

Place in the oven for 1.5 hours until the chicken skin is crisp and the meat falls off the bone. You could even broil the dish for a couple minutes at the end to get a nice golden color on the chicken. As an option, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken.

When you remove the pan from the oven scatter over the chopped fresh basil leaves and serve.

I like to serve this with Parmesan-Parsley Spaghetti. To make: Boil spaghetti, drain when al dente. Toss with a tablespoon of butter, a handful of grated parmesan and a handful of finely chopped parsley. Stir together and serve as a bed for the chicken and tomatoes.

Chorizo and Tomato Frittata

2010-08-31T13:21:00.001-07:00

125 g (4.4 oz) hot Spanish chorizo, sliced
2 green onions, sliced (whites and greens separated)
2 roma tomatoes, deseeded and sliced
2 tbsp fresh parsley, chopped
6 eggs
1 red chili, chopped
Salt and pepper

Preheat oven to 375 degrees.

If you have an oven proof skillet use it, if not wrap some tinfoil around the handle of your skillet. I think non-stick works best.

Set your skillet over medium high heat with a drizzle of olive oil. Saute the chorizo and whites of onions for 2-3 minutes until the sausage is starting to brown. Add the tomato and parsley and saute another 1-2 minutes.

In a medium bowl, beat the eggs with the chili and season with salt and pepper. Pour the beaten egg mixture over everything in the pan and sprinkle with greens of onions. Turn the heat down to medium low and let cook for another 5-8 minutes until the bottom of your frittata sets. Then place it in the oven and bake for 10 minutes until the top of the frittata is set and your eggs are golden.

Remove from oven, cut into wedges and serve.

Rosemary Marmalade Ham

2010-08-28T14:11:00.001-07:00

7-8 lb smoked pork shoulder (or other pre-cooked smoked ham)
1/2 cup marmalade
handful of fresh rosemary, leaves picked
Optional: 4-5 carrots, chopped to 1 inch pieces

Preheat oven to 350 degrees.

Place the ham in a baking dish large enough to hold it, fat side up. Place into the oven and roast for about an hour.

Remove from the oven. Turn the oven up to 400 degrees. Stir up the marmalade to loosen and smear it all over the outside of the ham. Sprinkle on the rosemary, reserving some leaves for later. If using carrots, toss them in around the ham and place back in the oven for another 30 minute or so. Remove from the oven and scatter the fresh rosemary leaves over all. Scoop the carrots into a serving dish, carve the ham and pour any juices remaining in the pan into a gravy boat to pass at the table.

Smoked Salmon, Horseradish and New Potato Salad

2010-08-28T13:12:00.001-07:00

1 1/2 lb new potatoes, scrubbed
4 heaping tbsp sour cream
zest of 2 lemons, and juice of 1
4 tbsp extra-virgin olive oil
sea salt and black pepper
1-4 tsp horseradish (can use fresh grated, or prepared)
a handful of fresh parsley
a handful of fresh chives
a small bunch of green onions, fined diced
7 oz smoked salmon or trout

Put a large pot of salted water on to boil. You want potatoes to be a uniform golf-ball size, so add them whole to the pot if they are small enough, and cut others in half if you need to. Get all potatoes into the pot and boil until tender (about 10 minutes or so). Drain and place them back in the pot. While the potatoes are still hot, add the sour cream, zest and juice of 1 lemon and your olive oil. Toss around and season with salt and pepper to taste. Add or grate in your horseradish, tasting as you go, to see how much heat you can handle. Chop up the parsley and chives and throw these into the pot, along with the green onions. Tear up the smoked fish and mix everything together. Now it's very important to balance your salad with more seasoning and maybe an extra squeeze of lemon. You may even want to give it more of a kick by adding more horseradish. Put salad in a nice serving dish and eat as a starter, a salad or even dinner.

Pork Loin with Yogurt and Chickpeas and Pan-Roasted Veg

2010-06-06T23:52:00.000-07:00

3 lb center boneless pork loin roast (mine was a double roast, two singles stacked on top of one another and tied together, although it wasn't marked as such)

2 tsp ground coriander
3 cloves of garlic, peeled and finely chopped
a large bunch of fresh cilantro, chopped
a large bunch of fresh mint, chopped
1 14 oz. can of chickpeas, drained and rinsed
sea salt and freshly ground black pepper
juice of 1/2 a lemon
2 cups natural yogurt

1 butternut squash, unpeeled, cut in half lengthwise and then cut into 8 wedges
a bunch of baby carrots, scrubbed, tops left on
1 red onion, peeled and quartered
1 whole bulb of garlic, broken into cloves (don't peel)
2 teaspoons ground cumin
extra virgin olive oil

In a food processor combine the coriander, garlic, cilantro, mint, chickpeas, lemon and yogurt and pulse until smooth. Season the marinade'

with salt and freshly ground black pepper. Place half of this flavored yogurt in a large plastic bag and add the pork loin. Put the other half of the flavored yogurt in the fridge. Tie the bag up to seal it and turn it around to allow the yogurt to coat all the pork. Leave to marinate for at least an hour, but up to 24 hours in the fridge.

Preheat the oven to 300 degrees.

Cut the butternut squash into wedges (do not bother to peel. The peels get very tender when roasted and are edible. They are also easy to peel off on your plate if it bothers you.) Place the butternut squash wedges, carrots, onion, and garlic in a roasting tray. Drizzle with olive oil and sprinkle on the cumin and toss together to coat. Place a rack over top of your roasting tray. Remove the pork from the marinade, then place the meat directly on the rack with the tray of vegetables below. Cook for about 1 hour 30 minutes or until the internal temperature of the pork is between 145-150 degrees, tossing the vegetables halfway through. Remove the pork from the oven and tent with foil for 15-20 minutes so the internal temperature of the pork can come up to about 155-160 degrees. Remove the twine and slice across the grain. Serve the pork with the roasted vegetables and the extra minty yogurt.

Simple Tomato Sauce Variations

2010-05-30T09:42:00.001-07:00

Spicy Arrabiatta - start the tomato sauce off by adding a few more whole fresh chili's. After the sauce has simmered for 15 to 20 minutes, remove the chili's, chop them up and add back as much as you need to give your arrabiatta the desired heat.

Tomato Basil - a real crowd-pleaser can be made by taking the tomato sauce off the heat when it's ready and adding a big handful of torn fresh basil, a nice swig of balsamic vinegar, a good knob of butter and a handful of grated Parmesan. This is fantastic with pasta like rigatoni or tagliatelle, or with grilled meats and fish.

Puttanesca - simmer the sauce gently with a handful of good pitted and squashed olives, a couple of anchovies and a handful of capers. You can take this in a different direction by flaking in a can of tuna when the sauce is ready.

Tagliatelle, Spinach & Goat Cheese - Cook tagliatelle in a pot of salted boiling water while the sauce is simmering. Just before the pasta is ready, stir in a large handful of spinach into the tomato sauce. Drain the pasta saving a bit of the pasta water, and toss with olive oil and the reserved water, then pour your spinach and tomato sauce over top. Toss and top with grated Parmesan and crumbled goat cheese.

Fish or Chicken, Olives and Basil - Pour your warmed tomato sauce into a small baking pan and put a couple of fish fillets on top. If you prefer to use chicken breasts, brown them first in a little oil before placing them on top. Sprinkle with some pitted olives, capers and basil leaves and top with a little torn mozzarella, and place in the oven at 425 degrees for 15 minutes until the fish is cooked. If using chicken breasts they will need about 20 minutes.

Sausages Baked in Tomato Sauce - Pour your warmed tomato sauce into a baking pan or oven proof dish. Take some nice sausages, toss them in a little olive oil, then place them on top of the sauce and cook at 425 degrees for about 30 minutes or until the sausages are golden and crisp on top. Throw whole basil leaves on top to serve. The sausages will be nice and juicy on the bottom from the sauce and lovely and crisp on top. To turn it into a cassoulet, add a can of beans such as cannellini, flageolet, haricot or chickpeas and chunks of bacon before you bake.

Simple Tomato Sauce

2010-05-30T09:38:00.000-07:00

Olive oil
2-3 cloves garlic, minced
1 tsp dried oregano or chopped fresh basil stalks
1 whole red chili
28 oz can whole plum tomatoes (good-quality Italian ones are best)
Salt and pepper
1 tsp red wine vinegar

In a medium saucepan over medium heat, add some olive oil and fry the garlic, oregano (or basil stalks) and whole red chili. Pierce the red chili first so it doesn't explode. It will give a subtle heat to the sauce. Saute just a minute or two until fragrant then add the canned tomatoes. Do not mash the tomatoes, as the seeds can be bitter and if you chop them up right away the sauce won't be as sweet as it should be. Lightly season with salt and pepper, turn the heat down to low and let simmer for 30 minutes. Remove the chili.

Break and mash the tomatoes up with a spoon, season the sauce more carefully with a bit more salt and pepper, and add a tiny swig of red wine vinegar just to give the sauce a little twang. It is now ready to serve with pasta

Simple Lemon Oregano Roasted Chicken

2010-05-28T09:26:00.001-07:00

2 tsp dried oregano
2 tsp garlic powder
1 tsp kosher salt
1 tsp lemon pepper

1 3-3.5 lb whole chicken
Olive oil

Preheat oven to 350 degrees.

In a small bowl, mix together the oregano, garlic powder, salt and lemon pepper.

Pat your chicken dry. Place in a roasting pan, oven-proof frying pan or cast-iron skillet. Drizzle with a bit of olive oil and rub it all over the chicken. Sprinkle the spice mixture evenly over the chicken. Place your chicken in the oven and roast for 1-1.5 hours until the juices run clear and an internal meat thermometer reaches 170 degrees inserted in the thickest part of the thigh. Remove from oven, cover with foil and let rest 10-15 minutes to let the juices redistribute.

Optionally: You can stuff a half a lemon and some sprigs of fresh oregano inside the chicken before you roast it.

The Ultimate Burger and Chips

2010-05-24T08:19:00.000-07:00

Burgers:
2 lbs lean ground beef
1 onion, peeled and finely chopped
Olive oil
A pinch of cumin seeds (or 1/2 tsp ground cumin)
1 tbsp coriander seeds (or 2 tsp ground coriander)
Salt and freshly ground black pepper
A handful of freshly grated Parmesan cheese (about 1/4-1/3 cup)
1 heaped tbsp English mustard (or whatever mustard you have)
1 large egg
1 1/2 cups breadcrumbs
8 burger buns

Chips:
4½ lbs large potatoes, skins left on, cut into chips ½ inch thick
Olive oil
1 whole bulb of garlic
Freshly ground black pepper
3 sprigs of fresh rosemary
Zest of 1 lemon
3 tbsp sea salt

Place the ground beef in a large mixing bowl. In a big frying pan, slowly cook the onion in a little olive oil for about 5 minutes until softened but not colored. Add the onion to the meat - it will give sweetness to the burger. Using a pestle and mortar, bash up the cumin and coriander seeds with a pinch of salt and freshly ground black pepper until fine and add to the meat (or if using ground spices, just add and skip the pestle and mortar). Then add the Parmesan, mustard, egg and half the breadcrumbs and mix well. If the mixture is too sticky, add a few more breadcrumbs.

Lay some wax paper on a tray or large plate and sprinkle over some of the remaining breadcrumbs. Shape the meat into 8 fat burgers and place these on top of the crumbs on the tray. Sprinkle more crumbs on top and press down gently. The burgers are better if they are chilled before cooking, so put them in the fridge for an hour or so.

Half an hour before you want to cook the burgers, put a large flat baking tray in the oven and turn the heat to 450°F. Parboil your chips (still with their skins on) for about 10 minutes in salted boiling water and drain in a colander. Heat some olive oil in a frying pan, smash the garlic bulb up and chuck in the cloves, then add the chips. Toss in the oil and season with freshly ground black pepper. Transfer the contents of the pan to the preheated tray and cook for 20 to 25 minutes until crisp and golden. Now make your rosemary salt. Remove the leaves from the rosemary and put them in a pestle and mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if the mixture is too wet. Push this paste through a sieve, and keep to one side until you're ready to serve.

Take your burgers out of the fridge and fry them in a little oil or place on the grill on a medium to high heat for about 8 to 10 minutes, depending on the thickness of the burgers and how you like them, turning occasionally. Serve them on toasted burger buns, with tomato ketchup, and your fat chips sprinkled with the rosemary salt. Other great things to top your burger with are layers of sliced tomatoes, thinly sliced cheese, raw onion rings, lettuce, a grating of fresh horseradish - even a fried egg.

Toffee Apple Tart

2010-05-12T14:32:00.001-07:00

Shortcrust Pastry:
1 vanilla pod (optional)
5 tbsp butter
1 cup icing sugar
small pinch of salt
2 scant cups of flour
zest of ½ a lemon
2 egg yolks
2 tbsp cold milk or water

Filling:
2 397g cans of condensed milk or 2 jars of Merchant Gourmet Dulce de Leche toffee
4 medium-sized cooking apples
2 heaped tbsp icing sugar

Put your unopened tins of condensed milk in a high-sided pan, covered with water. Bring to the boil, then reduce the heat and simmer constantly for about 3 hours with a lid on top. It’s very important to remember to keep checking the pan, as you don’t want it to boil dry – otherwise the tins will explode. It will give you the most amazing toffee. Put the tins to one side and allow to cool.

First of all you need to make your pastry. Score down the length of the vanilla pod, if using, and remove the seeds by scraping a knife down the inside of each half (put the empty pod in a container of sugar and in 24 hours you will have your own vanilla sugar). Cream together the butter, icing sugar and salt and then rub in the flour, vanilla seeds, lemon zest and egg yolks – you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape – don’t work the pastry too much otherwise it will become too elastic and chewy, not flaky and short as you want it to be. Wrap the dough in clingfilm and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up and line an 11 inch tart mold with the slivers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mold into the freezer for an hour.

Preheat the oven to 350 degrees. Take the pastry case out of the freezer and bake blind in the preheated oven for 15 minutes. Peel and quarter the apples and remove the cores, then slice finely and toss in the icing sugar. Remove the pastry base from the oven and smear the caramel from both tins of condensed milk over it. Place the apples on top and pour any remaining juices over. Cook at the bottom of the preheated oven for about 40 minutes, to give you a crispy base and bubbling toffee over the apples. Serve with vanilla ice cream. Beautiful!

Curried Chicken Noodle Soup with Spinach and Chick Peas

2010-05-07T20:45:00.001-07:00

1 leftover chicken carcass (optional)

1 tsp fresh ginger, grated
2 cloves garlic, minced
1 celery stalk, diced
1-2 tsp mild curry paste
4 cups homemade chicken broth (or a box of store bought chicken or vegetable stock)
1 cup water
1 cup leftover chicken, shredded (leave out if making vegetarian)
Half 19oz can of chickpeas, drained and rinsed (add the whole can if vegetarian)
2 small bundles of thin Chinese noodles
2 big handfuls of fresh spinach
Salt

To make the chicken broth:
Using whatever leftover roasted chicken you have (this can even be one of those rotisserie ones you pick up at the deli), strip off any meat still left on the bones and set aside. Place the entire chicken carcass in a big pot and cover with cold water by at least 1 inch. Turn the heat up to high until it boils, then turn down to low and let simmer for 1-2 hours. This is all you need to do to get your own chicken broth, but you can add some extra's to give it more flavor. Roughly chop a carrot or two as well as some celery, quarter an onion, and toss it all in the pot as well. You can also add about 10 whole peppercorns if you have them. While it's simmering just skim off any foam or scum that rises to the top. When done simmering, strain out the bones and any veggies. Save 4 cups of broth to use in the soup, anything extra you can pour into clean yogurt containers and freeze.

To make the soup:
In a large pot over medium heat, add a bit of oil. Add your fresh ginger, garlic and celery and saute 3-4 minutes until the celery has softened a bit. Add the curry paste and fry for a minute. Pour in the chicken broth and water and stir to combine, then add the shredded chicken (if using) and chickpeas. Bring soup up to a boil then turn heat down and simmer 15 minutes. Taste and season with salt. Remember that your homemade broth has no salt added yet, whereas store bought will, so season adequately. Turn heat back up to med-high to get it to boil then add the thin Chinese egg noodles. Let cook about 3 minutes until the noodles are tender then remove pot from the heat. Stir in the spinach and serve.

Asparagus, Roasted Potato & Rosemary Frittata

2010-05-05T14:06:00.001-07:00

1/2 lb asparagus (small handful), ends trimmed off and cut into 1-2 inch pieces)
1 cup leftover roasted potatoes, chopped into 1 inch squares (any roasted potatoes would work fine. Maybe even frozen hasbrowns?)
6 eggs
1 tsp fresh rosemary, chopped
Salt & pepper
3/4 cup cheddar cheese, shredded

Preheat oven to 375 degrees.

If you have an oven proof skillet use it, if not wrap some tinfoil around the handle of your skillet. I think non-stick works best.

Set your skillet over medium high heat with a drizzle of olive oil. Saute the asparagus for 3-4 minutes. Add your potatoes and any bacon crumbles leftover from your roasted chicken (obviously leave that out if serving a vegetarian). Saute another minute or two and smooth the veggies out into a single layer.

In a medium bowl, beat the eggs with the fresh rosemary and season with salt and pepper (I love seasoning salt with eggs). Stir in the shredded cheese. Pour the beaten egg/cheese mixture over the vegetables in the pan, turn the heat down to medium low and let cook for another 5-8 minutes until the bottom of your frittata sets. Then place it in the oven and bake for 10 minutes until the top of the frittata is set and your eggs and cheese are golden.

Remove from oven, cut into wedges and serve.

Mexican Pizza

2010-05-02T14:34:00.001-07:00

1 lb lean ground beef
1 small onion, diced
1 clove garlic, minced
2 tbsp taco seasoning (homemade or store-bought)
Splash of water

Pizza crust
1 cup salsa
1 cup sour cream
Grated cheese (cheddar, mozza or Monteray Jack would all work fine)
1-2 plum tomatoes, diced
1 cup lettuce, finely shredded or 2 tbsp fresh basil, finely shredded

Preheat oven to 425 degrees.

In a skillet over medium high heat, brown the beef with the onions and garlic. Add the cumin, chili powder, oregano, salsa spice, salt and pepper (or sub out all these spices for your favorite taco seasoning). Mix and cook for about 30 seconds then add a splash or two of water to let the spices create more of a sauce for the beef. Turn to low and let simmer a couple minutes until the water has evaporated and remove from heat.

Put your pizza crust on a baking sheet or pizza stone. Mix together the salsa and sour cream and spread about 1/3 - 1/2 cup over your pizza crust. Top with the taco seasoned beef and shredded cheese. I bake for 10 minutes at 425 degrees and then broil for 1-3 minutes to get the cheese on top a nice golden brown. You should note that I use the par-baked shells from the bakery, so if you use fresh dough adjust your cooking time and temperature accordingly.

Give the pizza just a moment or two to cool ever so slightly and then top with diced tomatoes and lettuce. Serve with the rest of the salsa sour cream as a dipping sauce. Alternatively, you can skip the lettuce and top with finely shredded basil which is FAR tastier. Lettuce is more kid-friendly as well as most people have it in their fridges, but if you do have some fresh basil leaves I recommend trying that.

Creamy Dill Pasta Salad

2010-05-01T13:40:00.000-07:00

3 cups tri-color (vegetable) rotini (or other short cut pasta like pennette rigate)
1 cup light sour cream
1/2 cup mayo
1/2 pkg dill dip mix
1 cup grated carrot
1 cup sliced mushrooms
Lemon, cut into wedges

Dill (dried or fresh), for garnish
Grated cheddar or parmesan, optional

In a large pot over high heat, cook the pasta in salted boiling water following the package directions. Drain them just shy of al dente (with a slight bit more bite to the pasta then you are used to.) The pasta will soften more when the dressing is added. Run the pasta under cold water until cool and drain.

In a small bowl, stir together the sour cream, mayo and dill dip mix. Add a squeeze of lemon juice.

In a large bowl, mix together drained, cooled pasta, carrot and mushrooms. Spoon half the dressing over, mix until combined and add more as needed. You may or may not use the whole batch depending on how saucy you like it. I tend to add more than I think it needs, just so it isn't dried out the next day since the pasta will keep absorbing the dressing as it sits.

Serve with a sprinkle of dill and more lemon wedges for squeezing over the top. You can also sprinkle the top with grated cheddar or parmesan cheese if you like.

Hoisin Cashew Beef in Lettuce Cups

2010-03-10T08:10:00.001-08:00

1 lb lean ground beef
2 cloves garlic, minced
4 green onions, chopped with whites and greens separated
Salt and pepper, to taste
1 cup mushrooms, sliced
2 1/2 tbsp hoisin sauce (I recommend Asian Family)
1/2 cup water*
1/2 cups bok choy, chopped
1/2 cup raw cashews

Butter lettuce or iceberg lettuce, separated into leaf cups
Prepared rice

Prepare your rice according to package directions.

In a large frying pan over medium-high heat, brown the beef about 8-10 minutes. Add the garlic, whites of onions, salt and pepper and saute until mushrooms are browned about 4-6 minutes. Turn the heat down to medium and add the hoisin sauce, water and bok choy. Stir to combine and simmer until the sauce thickens and the bok choy gets tender about 3-5 minutes. Remove from the heat.

While the beef mixture is simmering, place the raw cashews in a small, dry frying pan over medium heat. Watch them carefully and toss them around until they turn a nice golden color on the outside. Remove from pan to a cutting board. Let cool for a few minutes then chop coarsely with a sharp knife.

Stir the cashews and green part of onion into the beef mixture. Serve with lettuce cups and rice. You could spoon both rice and cashew-beef mixture into the lettuce cups and eat, or just the beef mixture and eat the rice separately. It's up to you, but in my humble opinion, it's ALL delicious.

*Adjust the amount of water you use depending on the thickness of your hoisin sauce. Mine is REALLY thick.

Beef and Bean Chimichangas

2010-03-07T14:09:00.000-08:00

3/4 lb lean ground beef
2 cloves garlic, minced
1/2 onion, finely diced
1 19oz can of navy beans, rinsed and drained
Salt and pepper, to taste
2 tbsp taco sauce
1/4 cup salsa
1 tbsp taco seasoning (homemade or store-bought)
1/4 cup water

10 inch flour tortillas
Canola oil
Shredded cheddar optional
Taco Sauce
Sour Cream

Preheat oven to 425 degrees.

In a frying pan over medium high heat, brown the ground beef, garlic and onions about 6-8 minutes until the beef is cooked through and the onions are tender. Add the navy beans, salt, pepper, taco sauce, salsa, cumin, chili powder, oregano and water. Stir to combine. Turn heat down to medium low and let simmer a few minutes until thickened. Remove from heat.

In the middle of a flour tortilla, spoon about 1/2 cup of the beef and bean mixture in a line down the middle, leaving about 2 inches from either side. Add grated cheese if you want. Fold in the sides of the tortilla and tightly roll the bottom of the tortilla over the mixture until you have a burrito. Place seam side down on a greased cookie sheet. Continue until all the beef and beans have been rolled up (this will probably make about 6).

Drizzle the top of the burritos with a bit of canola oil and rub it all over so they are thinly coated. Place in the oven for about 12-15 minutes, flip and bake another 10-12 minutes until lightly browned and crispy. Serve with more taco sauce drizzled over the top and sour cream for dipping.

Teriyaki Pork Burgers

2010-02-25T19:55:00.000-08:00

1 lb ground pork
4 green onions, chopped
2 cloves garlic, grated
1 tbsp grill seasoning, or salt and pepper
1/4 cup teriyaki sauce
1 tbsp oil
1/4 cup pickled ginger
1 english cucumber, sliced
Lettuce
4 buns

In a mixing bowl mix together ground pork, green onions, garlic, grill seasoning and teriyaki sauce. Divide mixture into 4 portions and shape into burger patties.

In a frying pan or on the grill, turn heat to medium and drizzle in your oil. When hot add the burger patties. Let them cook for about 6 minutes, turn and then cook another 4-5 minutes. Make sure your heat isn't too high since the sugar in the teriyaki sauce will want to caramelize and burn. You can put a lid on your pan to speed up the cooking process without raising your heat.

Split open your buns, add the lettuce, teriyaki pork burger and top with cucumber slices and pickled ginger.

Chinese Orange Chicken

2010-02-15T10:00:00.001-08:00

Sauce:
1 1/2 cups water
2 tbsp orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tbsp soy sauce
1 tbsp grated orange zest
1 cup brown sugar, packed
1/2 tsp fresh ginger, grated
1/2 tsp garlic, minced
1/4 tsp red pepper flakes
3 tbsp cornstarch
2 tbsp water

2 chicken breasts, cut into bite sized pieces
1 cup flour
1/4 tsp salt
1/4 tsp pepper
Canola oil

1 head of broccoli, cut into florets
2 green onions, chopped

In a saucepan over medium-high heat combine all ingredients for the sauce except for the cornstarch and 2 tbsp of water. Bring to a boil and stir to combine. Turn heat to low and let simmer, stirring occasionally while you make the chicken and broccoli.

In a bag or on a large plate, combine the flour, salt and pepper. Add the chicken and toss until coated with the flour mixture. In a medium pot over medium heat add enough oil to come up the side of the pot about 1-2 inches. Divide the chicken and add in small batches so the temperature of the oil doesn't drop. Cook for about 3-5 minutes, or until the chicken turns golden and crispy and is no longer pink on the inside. Remove with a slotted spoon to a paper towel lined plate. Continue cooking chicken in batches until all chicken is golden.

In a separate pot or in the microwave, steam broccoli florets for about 5-6 minutes until tender crisp.

Turn the heat on the sauce back up to about medium. Stir together the cornstarch and remaining 2 tbsp of water and add to the sauce. Stir for a minute or two until thickened then remove from heat.

In a large bowl toss together broccoli, chicken and sauce. Top with chopped green onions. Serve over rice or along side fried rice.

Creamy Lemon Basil Chicken & Pasta

2010-01-25T14:53:00.000-08:00

8 chicken thighs
1/2 cup flour
1 tsp lemon pepper
1 tsp dried basil
1/2 tsp seasoning salt

1 lb spaghetti
1 head of broccoli, cut into small florets
1 red pepper, cut into strips
1 jar alfredo sauce
2 heaping tbsp pesto
1 lemon, zest and juice

Preheat oven to 350 degrees.

Put a large pot of salted water on to boil.

In a large oven proof skillet over medium-high heat add 1-2 tbsp of olive oil. Add the flour, lemon pepper, basil and seasoning salt into a bag and shake it up. Add the chicken thighs and shake to coat in the seasoned flour. Add the chicken to the pan and sear sear until golden about 3-4 minutes per side. You don't have to worry about cooking them all the way through, just let it get a beautiful golden color. Transfer the chicken in the skillet to the oven and let bake for 15-20 minutes. If you don't have an oven proof skillet, transfer the chicken to a baking sheet.

Once the water boils add the spaghetti and cook until al dente following the package directions.

In another skillet, heat up 1 tbsp of olive oil over medium-high heat. Add the broccoli and peppers and saute for 2-3 minutes. Add the zest of 1/2 the lemon as well as the juice of 1/2 the lemon. Stir in the pesto and alredo sauce. Turn the heat to low and simmer 1-2 minutes just to heat through. If you simmer the mixture for a long time you will lose the crunch and vibrant color of the vegetables. Drain the pasta and toss with the sauce and vegetables.

Remove the chicken from the oven and squeeze the juice of the other half of the lemon. Serve a mound of creamy lemon basil spaghetti with the crispy lemon chicken on top.

Sweet Basil Pork Ragu

2010-01-14T20:04:00.001-08:00

1 lb ground pork
1 medium onion, finely diced
1 rib celery, chopped
1 cup mushrooms, chopped
2 cloves garlic, minced
1 jar spaghetti sauce
2 tbsp balsamic vinegar
2 tsp dried basil
1 tsp sugar
Salt and pepper

3/4 lb penne

In a large skillet over medium high heat add the pork, onions, garlic, celery, and mushrooms. Fry for about 8 minutes breaking up the meat as it cooks, until the meat is browned and the veggies are soft. Pour in the jar of spaghetti sauce and scrape up the good bits on the bottom of the pan. Add the balsamic vinegar, basil, sugar, salt and pepper and turn the heat down to low. Simmer and stir occasionally for 15-20 minutes.

Put a large pot of salted water on to boil. The sauce will simmer while the pasta is cooking. When the water is boiling, add the pasta and cook following package directions.

Drain pasta and serve with the Sweet Basil Pork Ragu over top.

Vindaloo Korma

2010-01-11T06:51:00.001-08:00

2 medium onions, sliced in half moons
4 cloves of garlic
1 tbsp fresh ginger, grated
a small bunch of cilantro
28 oz. can of diced tomatoes, or 4 ripe tomatoes
1 tbsp vegetable oil
1 tbsp butter
1 3/4 pounds of chicken breasts or thighs, cut into bite sized pieces
1/2 cup of Patak's Vindaloo Paste
1/3 cup of balsamic vinegar
2 tbsp honey
1 13 oz can coconut milk
1 18 oz can chickpeas
1 cup natural yogurt
1 lemon
salt and pepper

Peel and finely slice the onions, and mince the garlic and ginger. Pick the cilantro leaves off the stalks and reserve for later. Finely chop the stalks. If using fresh tomatoes, cut them into quarters.

In a large pot over medium high heat add your oil and butter. To this add the onion, garlic, ginger and cilantro stalks and cook for 10 minutes. Add the chicken, curry paste, chickpeas and coconut milk. Stir well to coat everything with the paste and season with salt and pepper. Add the tomatoes, balsamic vinegar and honey. If you use fresh tomatoes instead of canned, you will have to add some water at this point. Bring to a boil, then turn the heat down and simmer for 45 minutes. Stir curry regularly to make sure it doesn't stick to the pan. When the meat is tender taste the curry and season accordingly with salt and pepper.

Serve on basmati rice with a dollop of yogurt and a sprinkle of cilantro leaves. Or eat it straight up. Either way it's delicious.

Italian Sausage Soup

2010-01-11T06:49:00.001-08:00

1 lb Italian sausage, casings removed
1 garlic clove, minced
2 cups beef broth
1 14 1/2 oz can Italian-style stewed tomatoes
1 cup carrot, shredded
1 14 1/2 oz can white kidney beans, drained and rinsed
2 small zucchini, shredded
2 cups baby spinach, packed and rinsed
Salt and pepper

In a large pot over medium high heat add your Italian sausage. Brown the sausage with the garlic for about 6-8 minutes breaking it up while it's cooking. Add the beef broth, tomatoes, carrots, white kidney beans and zucchini. Allow to simmer for about 15 minutes. Taste the broth and see if it needs any salt and pepper. Turn off the heat and stir in the spinach. The residual heat of the soup will wilt the spinach. Serve.

Shredded Chicken Flautas

2009-10-28T08:52:00.000-07:00

2 cups shredded chicken
1/4 cup water
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp oregano
1/4 tsp onion powder
Salt to taste

2 cups shredded cheddar
8 10-inch flour or whole wheat tortillas

Preheat oven to 425 degrees.

In a medium saucepan over medium heat add the chicken, water, cumin, garlic powder, onion powder, oregano, onion powder and salt. Let this cook down for a few minutes until the sauce thickens and the chicken is heated through. Most of the water will evaporate and you will be left with a nicely coated saucy chicken. Remove from heat and set aside.

In the middle of a tortilla place 1/4 cup shredded cheddar. You want the cheddar to be in a line down the middle of the tortilla leaving about 2 inches from the edge on either side. Place 1/4 cup of the shredded chicken mixture over top of the cheddar. Fold in the two edges where you stopped 2 inches with the mixture. Tightly roll the bottom of the tortilla over the mixture and roll until you have a long, tight, burrito tube. Place seam side down on a baking sheet. Continue with the rest of the tortillas and filling.

Brush the tops of the flautas with a bit of vegetable oil (or spray with a cooking spray), and place in the oven. Bake for 8-12 minutes, flip them over and bake another 8-12 minutes. Serve with salsa, sour cream and guacamole.

Egg Roll Stir Fry

2009-08-23T22:29:00.000-07:00

Pork Marinade:
3/4 lb pork chops, cut into thin strips
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil
1/2 tsp sugar

Stir Fry:
1 tsp fresh ginger, grated
2 cloves garlic, grated
1/2 head napa cabbage, cut into thin ribbons (about 2 cups)
3 carrots, peeled and julienned
1 cup bamboo shoots, julienned (buy these canned in the International food aisle)
1 cup mushrooms, sliced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 tsp sugar
1/2 tbsp rice vinegar

4 egg roll wrappers, cut into 1/2 inch x 2 inch strips
2 green onions

In a medium mixing bowl, mix together all pork marinade ingredients. Let the pork marinade on the counter for 20 minutes or in the fridge up to overnight.

In a wok over high heat, add a tbsp of vegetable oil. Add the pork and all the marinade as well as the fresh garlic and ginger. Stir fry for 2-3 minutes until the pinkness in the meat is gone. Add the cabbage, carrots, bamboo shoots and mushrooms and continue to stir-fry for 3-4 minutes until the veggies have softened slightly. While they are cooking, mix together the soy sauce, oyster sauce, sesame oil, sugar and rice vinegar in a measuring cup or small bowl. When the veggies are slightly softened pour in the sauce and continue to stir fry for 2-3 minutes to let the sauce heat through and thicken slightly. Remove from the heat.

In a small pot with high sides, fill with canola or vegetable oil until the pot is half full (don't go over half full or you'll risk the oil spilling over the sides). Turn the heat to medium-high and let the oil come to between 350 and 375 degrees. I like to use a food thermometer for this so I know for sure how hot my oil is. When it's in this temperature range your food gets crispy but not oily. Once the oil is hot, add a 1/4 of the cut up pieces of egg roll wrapper. It's important that they be egg roll wrappers, since spring roll wrappers are much thinner. You won't get a nice crunch out of spring roll wrappers. The wrappers will crisp up really quickly and need only about 30-60 seconds in the hot oil. Remove with a slotted spoon to a paper towel lined bowl and then add another 1/4 of your egg roll wrappers. Continue until all wrappers have been crisped in the oil.

Serve egg roll stir fry over a bed of rice. Sprinkle with the crispy egg roll wrappers and chopped green onions. The flavor of this on it's own is fabulous, but you can also add a dollop of your favorite condiment for dipping egg rolls in. We love Thai Sweet Chili Sauce, but Plum Sauce would work here too.

Creamy Summer Vegetable Soup

2009-08-20T22:50:00.001-07:00

1 cup carrots, peeled and diced small
1/2 onion, diced
1 cup green beans, tipped and diced
2 cups baby potatoes, quartered (or cut about same size as other veggies)
1 cup chicken or vegetable stock
1 cup leftover dill cream (or 1 tbsp butter, 1 tbsp flour, 1 cup half and half cream and 2 tbsp fresh dill)
3-4 cups milk
1/2 cup leftover chicken (optional)
1/2 cup peas
1/2 cup corn
Salt and pepper
1 tbsp fresh dill, chopped

In a large pot over medium heat, add a tbsp or two of oil and add the carrots and onion. Saute for 2-3 minutes until they've had a chance to soften a bit, then add the green beans and potatoes. Continue to soften the vegetables for about 5 minutes. Add the stock to the veggies and turn the heat to medium-low, stir and put a lid on. This is going to help quicken the process of softening the veggies. Simmer and stir occasionally for about 5-8 minutes or until the veggies are tender. If you don't have leftover dill cream, push the veggies to the edge of the pot and add the butter and flour to the middle. Stir and let cook for a minute or so just to let the flour cook a bit then slowly stir in the cream and keep stirring until no lumps remain. Add the dill and stir through. If you have leftover dill cream, just dump into the bottom of the pot and stir until heated through. Slowly stir in the milk until combined with the rest of the ingredients. Depending on how thick your roux was, you may need only 3 cups of the milk or all 4. Stir in until it reaches your desired consistency. It will thicken up a bit as it cooks. Stir in the peas and corn (fresh or frozen) and let simmer for 5 minutes until heated through. Season well with salt and pepper, and stir in some more fresh dill at the very end. Remove from the heat and serve.

Baby Potatoes with Dill Cream

2009-08-20T15:22:00.001-07:00

4 cups baby potatoes (if some are bigger than others, slice them in half to keep them all the same size. Otherwise, leave whole)

1 tbsp flour
1 tbsp butter
1 cup half and half cream
2 tbsp fresh dill, chopped
Salt and pepper

Put on a large pot of salted water to boil. Add the potatoes and cook about 10-15 minutes or until tender. Drain.

While the potatoes are cooking, in a medium saucepan over medium heat melt the butter. Once melted add the flour and stir and let cook for a couple minutes. This is called a roux, and is your thickening agent. You just want it to cook to get rid of the floury taste. Then slowly whisk in your cream adding a little at a time until the roux and cream are worked together and there are no clumps. Let this come up to a simmer and turn down the heat to low. Let cook until the sauce is thick and creamy (add more cream or milk to thin out if you like). Remove from the heat and stir in the fresh chopped dill. You'll need to season liberally with kosher salt and pepper. Season and taste and keep seasoning until it doesn't taste bland.

Serve the boiled baby potoates with the dill cream on the side. Dish on the plate and pour the cream over the potatoes and enjoy.

Linguine Alfredo with Smoked Salmon

2009-08-18T00:35:00.000-07:00

Sauce:
2 cups cream cheese
4 tbsp butter
1 lemon, juiced
1 cup whipping cream
2/3 cup milk
3 cloves garlic, grated
2/3 cup shredded Parmesan cheese

3/4 lb linguine
Small pkg smoked salmon (about 1/2 -1 cup)
2 cup sliced mushrooms
4 green onions, chopped
Salt and pepper to taste

Put large pot of salted water on to boil.

In a frying pan on medium high heat, melt some butter and add sliced mushrooms and most of the green onions (save a handful of the green part). Fry 4 to 6 minutes until the mushrooms are browned and the onions are soft. Near the end of the cooking time you can add salt and pepper. If you add it at the beginning all the liquid will come out of the mushrooms and you will end up steaming them. When done, remove mushrooms to a plate.

In the same pan on medium heat melt butter and add chopped garlic. Saute for about 30 seconds then add cream cheese. Let this melt for about a minute or so. It won't be completely melted yet. Then add whipping cream, milk, and lemon juice. Let this simmer and keep stirring to get out the chunks of cream cheese. When it begins to thicken add Parmesan cheese and salt and pepper to taste.

Add mushrooms back to pan, as well as smoked salmon chopped up (or sauteed shrimp, ham, chicken, etc).

When pasta is done boiling, drain and add back to the pot. Dump the sauce over top, stir together well and serve in a large serving bowl. Garnish with the reserved green onions and serve with a salad.

Turkey Meatballs with Tomato Cream Sauce

2009-08-15T22:48:00.000-07:00

Sauce:
1 tbsp olive oil
1/2 cup onion, diced
1 clove garlic, minced
1/2 tsp red pepper flakes
1 - 12 oz can diced tomatoes
1/2 tsp sugar
1/2 tsp fresh thyme
1/2 tsp fresh oregano, chopped
2 tsp fresh basil, chopped
1/2 tsp salt
1/4 cup heavy cream

Meatballs:
1 lb lean ground turkey
2/3 cup carrots, grated
1/2 cup onion, grated
1/4 cup bread crumbs
2 cloves garlic, minced
1 egg
1/2 tsp fresh oregano, minced
2 tsp fresh thyme, minced
1/2 tsp salt
1 tsp smoked paprika
1/3 cup parmesan, grated

1 lb spaghetti (or any other pasta)

Put a large pot of salted water on to boil for the pasta. Cook pasta until al dente.

Heat oil in a saucepan over medium heat, then add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the tomatoes, sugar, salt, thyme and oregano and stir and let it come to a simmer. Pour into a blender or food processor and add the fresh basil and blitz until smooth. Pour back into saucepan, let come up to a simmer and then add the cream, stir and remove from the heat.

For the meatballs, preheat the oven to broil and cover a baking sheet with tinfoil and spray with cooking spray. Add all ingredients together in a bowl and mix until combined. Take about 2 tbsp of the mixture and form into balls, and place them on the oiled baking sheet. This should make between 25-30 meatballs. Sprinkle the tops of the meatballs with a bit more paprika for color.

Bake the meatballs under the broiler for 10-15 minutes or until cooked all the way through. Toss the pasta with half of the tomato cream sauce and place in a serving dish. Top with the rest of the sauce, the meatballs and more fresh basil.

Nacho Ordinary Taco Salad with Creamy Lime Cilantro Dressing

2009-08-13T14:43:00.001-07:00

Beef:
1 lb ground beef
1/2 onion, chopped
1 jalapeno pepper, seeded and finely minced
2 cloves of garlic, minced
1 tbsp chili powder
2 tsp cumin
2 cups grape tomatoes, quartered
1/3 cup salsa
Salt & pepper

Salad:
1 head of romaine lettuce, cut into bite-sized chunks
1 cup frozen corn, thawed
1 cup canned black beans, rinsed and drained
1/2 diced red or green pepper
1 cup light old cheddar, shredded (surprisingly, you can't even tell it's lower in fat/calories. The cheese flavor is really bold)
4 green onions, chopped
1 avocado, sliced
2 whole wheat tortillas, cut into strips

Dressing:
2 tbsp cilantro, chopped
1 tbsp red wine vinegar
1 lime, zested
1/4 cup lime juice
1/2 cup light sour cream
1 clove garlic, smashed
1 tbsp honey
1/4 cup olive oil
Salt and pepper

In a large frying pan over medium-high heat, add your ground beef, onions, jalapeno and garlic and saute until cooked through. Stir in chili powder and cumin and allow to cook for about a minute. Add the grape tomatoes, salsa and salt and pepper and cook for two minutes until the flavors have combined and the tomatoes soften. Remove from the heat and set aside.

While the beef is cooking, heat the oven to 450 degrees. Cut two tortillas into strips (I like to use kitchen scissors) and throw onto a baking sheet. Toss them with a little bit of oil or spray with cooking spray and place in oven until crispy and brown. This will only take a couple minutes. Set aside to cool.

To make the dressing, blend all ingredients together in a blender. Pour into a resealable glass jar.

To assemble the salad, arrange the lettuce on the bottom of a serving platter (or individual plates). Top with beef, corn, beans, red pepper, cheese, tomatoes, green onions and avocado slices. Pour on the dressing and top with a few crispy tortilla chips.

Thai Larp

2009-08-11T23:07:00.000-07:00

Nam Pic (Sauce):
¼ cup lime juice
¼ cup fish sauce
1 garlic clove, sliced
1 Thai chili’s, deseeded and chopped
1-2 tsp brown sugar

Larp:
1 lb ground pork (or ground beef or ground chicken)
3-4 tbsp Jasmine rice grains
3 tbsp lime juice
3 tbsp fish sauce
3-4 tbsp fresh mint, chopped (or 2 tsp dried mint)
3-4 tbsp fresh cilantro, chopped

Cooked Jasmine rice
Lettuce leafs and/or napa cabbage leaves

To make the nam pic:
Add all the nam pic ingredients in a jar, stir well and let sit. This can be made well ahead of time and once made will store in your cupboard for a month (the longer it sits the more potent it becomes). If you find this is a dish that you really like and make often (like we do), I recommend making up a double or triple batch to save time the next time you make the dish.

To make the toasted rice:
In a dry wok or frying pan, add the rice grains over med-low heat. Let them toast until the grains have a nice golden color (will probably take about 10-15 minutes). Stir around to prevent from burning. A cool trick is to use an air popper popcorn maker if you have one. Add the rice grains, turn on and let toast until golden (probably about 5 minutes). I find this route shorter and you have to babysit the rice less. The rice doesn't burn quite so easily. Once toasted, remove from the heat and let cool. Place the toasted rice in a food processor, spice grinder, coffee grinder or mortar and pestle until they turn to a bit of a powder. My food processor only chops them to this consistency but we like them a bit chunkier and crunchy. This too you can make extra of, and store in a plastic container in the cupboard so prep is quicker the next time.

In a wok or large frying pan over medium-high heat, brown the ground meat until cooked through and crumbly. Once browned add the lime juice, fish sauce and about ½ of the toasted rice grains. Let sauté for about 4-5 minutes. Adding some of the toasted rice now, they will soak up the juices in the meat. When almost ready to serve, stir in the chopped mint and cilantro and top with the rest of the toasted rice. This adds a nice nutty crunch to the top.

Serve ground meat mixture with jasmine rice, nam pic and lettuce and/or cabbage leaves.

I like to put a scoop of rice of on my plate, with a big scoop of the meat mixture on top. I then spoon some of the nam pic over my meat, but this part is totally optional. The meat is already seasoned, but the nam pic just really blows the flavor out of the water and adds a good bit of spicy kick from the chili peppers. When adding nam pic to your food, just take the juice mixture and avoid the bits of garlic and chili. They are seriously potent! I then mix that together and scoop that into either a lettuce leaf or cabbage leaf and roll up like a burrito. Some people eat only the meat mixture in the lettuce/cabbage leaves and eat the rice separately, or eat the rice/meat mixture and skip the lettuce...it's all up to you. I like to the napa cabbage a bit better as a wrap, because it holds together better, is crunchier and has more flavor. But any way you serve this dish up, it's a winner.

Herb & Cheddar Biscuits

2009-08-08T21:13:00.001-07:00

2 cups flour
4 tsp baking powder
2 tbsp sugar
3/4 tsp salt
1 cup cheddar cheese, grated
3 tbsp fresh herbs (any combination - 1 tbsp fresh oregano, 1 tbsp fresh basil & 1 tbsp chives is a good combo for Sweet & Savory Beef Stew)
1/3 cup canola or vegetable oil
3/4 cup milk

Preheat oven to 425 degrees.

Measure flour, baking powder, sugar and salt into a bowl and stir to combine. Add the grated cheese and herbs and stir together well. Pour in the oil and milk and stir until it forms a soft bowl of dough (add more milk if needed to achieve this). Turn the dough out onto a lightly floured surface and knead gently 8-10 times. Roll out into a 1 inch thickness, and using a knife cut into about 12 squares. I never worry about making these perfect. Place the biscuits on an ungreased cookie sheet close together for moist sides or further apart for crisp sides. Dab the tops of the biscuits with a bit of milk so they brown. Bake for about 15 minutes until lightly browned and serve.

Madras Beef Curry

2009-08-04T13:32:00.001-07:00

1 lb beef stewing meat, cut into 1 inch cubes
1 tbsp oil
1 onion, diced
1 clove garlic, minced
4 tbsp Madras curry paste (my favorite brand is Patak's)
1 28oz. can of diced tomatoes

Heat the oil in a large frying pan over medium-high heat. Add the beef, onion and garlic and saute until the onions are soft and the meat is browned. Add the curry paste and saute for a minute or so to let the flavors of the curry paste open up and then add the tomatoes. Stir well and turn down to medium-low and let the curry simmer for 45 minutes stirring occasionally. Taste and season with salt and pepper before serving. Serve over basmati rice.

Sweet & Savory Beef Stew

2009-07-20T15:21:00.000-07:00

1.5 lbs of stewing beef, cut into 1 1/2 inch cubes
2 tsp oil
1 onion, chopped
2 celery ribs, chopped
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 cups beef broth
1 tbsp apple cider vinegar (or balsamic)
2 tbsp tomato paste
1 tbsp sugar
1/2 tsp salt
1/2 tsp pepper
2 large carrots, chopped
1/2 cup light sour cream
1/2 cup frozen peas
2 tbsp fresh basil, chopped
2 tbsp fresh oregano, chopped

In a large pot over medium-high heat, add the oil and the cubes of beef (depending on how big your pot is you may have to do this in two batches). Cook until there is no more liquid coming out of the beef, and the meat moves from a grayish color to a more golden brown color. You'll also have a layer of caramelization right on the bottom of the pan. Once browned, add the onions and celery and cook until the onions have softened, about 5 minutes. If the pan is getting too dry add a tablespoon or so of water and scrape up the browned bits on the bottom (that's all flavor). Add the garlic, dried thyme, and dried rosemary and cook about a minute. Stir in the broth, tomato paste, vinegar, sugar, salt and pepper. Bring the mixture to a boil and then reduce the heat to low and simmer with a lid on for about 45-60 minutes. Add the carrots and simmer 20-30 more minutes until the carrots have softened.

Before you are ready to serve, stir in the sour cream, frozen peas, fresh basil and fresh oregano and remove from the heat. The residual heat of the stew will cook the peas through. Serve with Herb Cheese Biscuits.

Tex Mex Chicken & Rotini Soup

2009-07-15T20:32:00.001-07:00

1 chicken carcass (the leftover Spice-Rubbed Beer Can Chicken carcass is awesome in this soup)
4 cups water

1 tbsp butter
2 carrots, diced
1 celery rib, diced
1/2 cup sliced mushrooms
1/2 onion, diced
1 garlic clove, diced
1/4 cup salsa
1 tsp cumin
1 tsp chili powder
1/2 tsp thyme
1/4 tsp - 1/2 tsp of red pepper flakes (optional)
1/2 cup leftover chicken, cut into bits (or whatever you have left. If you have none that's okay too)
1/2 can black beans, rinsed
1/2 cup frozen corn
Salt & pepper

2 cups whole wheat rotini

Cover chicken carcass in water, put a lid on and simmer on low for about 3-4 hours. Let cool.

Pick any chicken meat off the bones and set aside. Strain the stock of all the bones and bits left in the bottom.

In a medium saucepan add butter and turn to medium heat. Add the carrots, celery, mushrooms and onions and saute for a couple minutes until starting to get soft. Add the garlic and saute another minute or so. You want to add the garlic near the end so that it doesn't burn. Burned garlic is very bitter. Pour your chicken stock over the vegetables and add the salsa, cumin, chili powder, thyme, red pepper flakes, leftover chicken and black beans. Turn heat down to medium-low and let simmer for at least an hour to let the flavors meld. 15 minutes before you are about to eat, put a medium pot of salted water on to boil. Add about 2 cups of rotini and prepare to package directions. I like to keep my pasta separate from the soup so that the pasta stays fresh and firm. If you add the pasta right to the soup, your leftover soup will have no liquid and the pasta will be soggy and mushy. Add the frozen corn and stir through the soup. Now is the time to season your soup with salt and pepper. I use kosher salt and I seasoned quite liberally to make it pop with flavor. I used probably 1/2 - 1 tsp kosher, but regular iodized salt is more "salty". Just keep seasoning and tasting until you've got it right.

To serve, place pasta into each bowl and ladle soup over top.

Slow Cooker Chicken Tikka Masala

2009-07-12T19:42:00.001-07:00

Chicken Tikka:
1 cup plain yogurt
1 tbsp lemon juice
2 tsp cumin
1/4-1 tsp cayenne (depending on how spicy you like it)
1 tsp cinnamon
1 tsp pepper
1 tsp salt

6-8 chicken thighs (skin on, bone-in)

Stir all ingredients except chicken into the bottom of a large plastic container. Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least an hour or overnight.

Masala:
1 can 28 oz. diced tomatoes
1 can 5.5 oz tomato paste
2 inches fresh ginger, grated (store your ginger in the freezer and it will be super easy to grate)
2 garlic cloves, minced
1 onion, diced
1 tbsp garam masala
1 tbsp tikka paste (could use mild curry paste instead, but then also add about a tbsp of lemon juice)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander

1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garam masala
Salt
1 cup cream
2 tbsp fresh cilantro, chopped

Turn your oven to broil. Cover a baking sheet with aluminum foil and place a rack over top. Take the chicken out of the marinade (discard the marinade) and place on the baking rack. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes. You could also do this on the BBQ. You don't have to worry about cooking the meat all the way through, you are just looking for a nice browned color.

While the chicken is broiling, in a pan over medium high heat, add about a tsp or two of oil. Add the onion and saute for a few minutes to soften. Add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your crockpot. To that, add the diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir into the masala (sauce). I have cooked and experimented with this dish quite a few times, and it by far tastes the best when the chicken is first broiled and then slow cooks in the masala sauce. It gives the sauce a real richness of flavor. Slow cook on high for 4-6 hours or on low 6-8 hours.

Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt if it needs it. I find this just brightens up the spice flavors a bit. Then stir in the cream and fresh cilantro. Serve a chicken thigh and lots of sauce over basmati rice or Yellow Basmati Rice: 2 cups basmati, 4 cups water, salt, and 1/2 tbsp of turmeric. Stir together and prepare as you normally would. When the rice is done, stir in 1/2 cup frozen peas.

Indian Spiced Beef with Warm Curry Potato Salad V2 (Ground Beef)

2009-07-09T12:57:00.001-07:00

Beef:
1 lb ground beef
1 tsp grill seasoning
1 tsp cumin
1 tsp coriander
1 tsp curry powder
1 tsp curry paste
1/4 cup chicken stock

In a large saute pan, brown the ground beef. Then add all the spices as well as the chicken stock. Let simmer and cook down for a couple minutes until the flavors are infused and the liquid is gone.

Curry Potato Salad:
4 large potatoes, cut into 1/2-inch cubes
1/2 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 1/2 cups chicken or beef broth
One can chickpeas (15 1/2 ounces), drained
2 tbsp curry paste (hot or mild)
1/4 cup mango chutney
1 cup frozen peas
4 green onions, chopped

In the meantime, put on a pot of water to boil for the potatoes. Add the diced potatoes (I don't bother to peel them, but feel free) and some salt. Let boil for about 12 minutes. While the potatoes are cooking, preheat a large frying pan over medium heat. Add a couple tablespoons of oil to the pan and add the diced onion, pepper, and garlic. Let saute for about 5-6 minutes.

When the onions and peppers have sauteed, add the chickpeas, broth and curry paste. Stir well to combine and add salt at this point. Let it cook down for about 5-7 minutes or until thickened, then stir in the chutney until it dissolves. Then add the peas and potatoes.

Serve warm curry potato salad with seasoned ground beef spooned over top. Or you could also heat up some naan bread and scoop both the beef and potatoes inside and eat like a taco.

Cream of Leek & Celery Soup

2009-07-08T01:26:00.000-07:00

1 celery bunch
2 leeks
Chili flakes (optional, to taste)
2 tbsp butter
1 tbsp oil
2 cups chicken stock
500ml half and half cream
500 ml cottage cheese
½ pkg Knorr Cream of Leek Soup mix (it makes it creamier and thicker but also adds flavor, instead of adding a thickening agent like cornstarch)

Chop entire celery bunch (leaves included) discarding the ends. Chop the leeks, but stop chopping when you get to the green and discard the green part. Place the leeks in a bowl full of cold water – sand gets caught deep inside, between the layers, so when it’s all chopped and broken apart its easier to wash. Drain by scooping the leeks out with a slotted spoon or sieve since the sand will have settled on the bottom of the bowl.

In a large pot, melt butter and oil on medium heat. Sauté the chopped celery and leeks until soft (about 8-10 minutes). Season with salt, pepper and chili flakes (as much as you like...I add about 1/2 tsp and it just gives it a very slight kick. You can skip these if you want). Add the chicken stock (reserve about 1/4 cup). Let simmer for a couple minutes.

In a measuring cup add leek soup mix and reserved chicken stock and mix until you have a slurry. Add cream and leek soup slurry and continue heating on medium. Stir frequently – do not let it boil or scorch on the bottom. When it has come up to temperature add the cottage cheese. This is the secret ingredient that makes it thick and creamy. Stir to melt. Turn heat down.

Serve with warm crusty bread or buns.

Bacon Wrapped Shrimp over Lemon Salad

2009-07-08T01:23:00.001-07:00

12 Jumbo Shrimp 16-20 count per pound or 18 smaller shrimp 50-60 count per pound (peeled and deveined)
6 slices of bacon (cut in half for larger shrimp, cut in thirds for smaller shrimp)
½ lime, juiced and zested
½ tablespoon toasted sesame oil
½ tablespoon grill seasoning or coarse salt and black pepper
½ teaspoon hot red pepper flakes
1 green onion, sliced
Lettuce
Any other veggies you like

2 tbsp lemon juice
6 tbsp olive oil

Preheat oven to 425 degrees F.

Place shrimp in a shallow dish or bowl. Dress shrimp with lime juice and zest, sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp with the appropriate amount of bacon for the size of shrimp you are using, pulling the bacon snuggly around the shrimp. Place on a baking sheet with a rack on it to allow the bacon grease to drip down. Bake shrimp 10 to 14 minutes (if using jumbo shrimp) or 7 minutes at 425 degrees and then 2-3 minutes on broil for the smaller shrimp. You want the shrimp to be pink and curled and the bacon to be crisp.

While the shrimp is baking prepare your lettuce and other greens and put into 2 bowls. We usually just use lettuce, green onion and sometimes celery to keep it simple. Add whatever veggies float your boat.

In a small jar or container combine the lemon juice and oil and a bit of salt and pepper. Shake up and then taste before pouring over your greens. Because I love the flavors of the marinade so much I also sometimes add a bit of grill seasoning and sesame oil. Do whatever you like.

Arrange the cooked shrimp on a bed of greens that have been simply dressed, and serve with a baguette or garlic toast.

Chicken & Tortellini in Rose Sauce with Fresh Basil

2009-07-08T01:20:00.001-07:00

8 chicken thighs, bone-in and skin-on
4-5 very ripe tomatoes, deseeded and chopped
1/3 onion, chopped
2 cloves garlic, chopped
¼ cup chicken broth
Fresh oregano (or 1 tsp dried)
Salt and pepper
½-1 cup heavy cream
Lots of Fresh basil
1 pkg fresh cheese or beef filled tortellini*

Put on large pot of boiling salted water for tortellini.

Heat a pan over med-high heat with 2 tbsp of olive oil. Season the chicken on both sides with salt and pepper. Get out a bowl and put about 1/2 cup of flour in it, and then dredge the chicken in the flour and place in pan. Turn when golden brown. Let other side get golden brown and then remove from pan. (You don't have to worry about the chicken being cooked all the way through, because it will cook some more in the sauce.) Drain the oil except for about a tablespoon.

Add the chopped onions to the pan and turn heat to medium. Sauté for a few minutes, then add garlic. Sauté for another minute or two then add deseeded chopped tomatoes, and oregano. Let come up to a boil then turn heat down to medium-low and simmer. Add a bit of chicken broth to make it more of a sauce and add chicken back to the pan so they can finish cooking. Put on the lid and let sauce simmer for about 10 minutes, until the sauce has thickened and the chicken is cooked through.

Add tortellini to boiling water.

Remove the chicken from the pan, and add the sauce to a food processor. (You don't have to do this step, but I like a nice velvety smooth sauce so I do. If you like chunks, then skip this step.) Process until it becomes a sauce. Pour back into the pan and pour in heavy cream to blush the sauce. Add a good amount of chopped fresh basil. Taste to see if it needs salt and pepper (or more basil :). When tortellini is done drain and add to the sauce.

Plate the chicken with the saucy tortellini and add fresh basil to garnish. Sautéed spinach is a nice accompaniment to this dish. Delicious!

Crispy Potato Cakes

2009-07-08T01:14:00.000-07:00

2 cups leftover mashed potatoes, baked potatoes, etc
1 green onion chopped
1/4 tsp oregano
1/4 tsp basil
1 egg
Salt and pepper
2 tbsp oil

May need: 1 tbsp of butter, couple tbsp of milk, bread crumbs

Most recipes for making these use mashed potatoes that had been mashed with butter and milk. Since mine were plain from making Potato Skins I threw my potatoes in the food processor with a tbsp of butter and a couple tbsp of milk and pureed till I had mashed potatoes. Go easy on the milk, since I added a little too much and didn't have a really stiff potato.

Add to the mix 1 egg, basil, oregano, salt and pepper and if it's too gloppy some bread crumbs. Mix together. Add more breadcrumbs if needed to make them more stiff. If they already are stiff don't bother with the breadcrumbs. Mine were really mushy so I added about 1/2 cup. Stir in some chopped green onion.

Preheat a non-stick skillet to medium heat and add 1 tbsp of oil. You should be able to form this mixture into 8 patties (don't worry if they seem sticky...mine were really sticky and still worked out). Put 4 patties into the hot pan, put on the lid and let get brown and crisp up for 4-5 minutes. Carefully flip them over and continue to brown and crisp for another 3-4 minutes. Remove to a plate and cover with tin foil to keep warm. Add the last tbsp of oil to the pan and add the remaining 4 potato patties. Cook the same as the first batch. Garnish with more chopped green onions and sprinkle of salt.

Phyllo Salmon with Honey Garlic Sauce

2009-07-08T01:10:00.000-07:00

4 salmon fillets
Salt & pepper
Dried dill
4 sheets of phyllo pastry
1/4 cup melted butter

Sauce:
1 tbsp cornstarch
5 oz chicken broth
1 tsp grated ginger
3/4 cup honey garlic sauce
2 tsp Thai sweet chili sauce
1 tsp sesame oil

Take the phyllo pastry from the fridge and let come up to room temperature while you get the other ingredients ready. Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray.

Wash and pat dry your salmon fillets. Season both sides of fillet with salt, pepper and dried dill. Melt butter in a small container. Unroll phyllo pastry and take out 4 sheets. Roll the rest back up and place in a sealed plastic bag in the fridge for another use. Using scissors, cut the 4 sheets in half and set aside 2 sheets, one on top of the other. Cover the rest with a damp kitchen towel or paper towel (this is important since the phyllo pastry will dry out quickly). Place a salmon fillet in the center of the phyllo dough. Using a pastry brush, brush all the pastry surrounding the salmon with butter. Take the left and right side of the phyllo and wrap it around the salmon, then take the top and bottom of the pastry and do the same (it should look like a cute little package.) Brush butter over the entire phyllo sheet that is underneath and wrap it the same as the first. Brush the top with butter, sprinkle with dill and place on the cookie sheet. Do the same to the remaining 3 fillets.

Bake in the oven for 20 minutes. They will get nice and golden brown.

When the salmon goes into the oven, begin to make the sauce. Combine the ginger and cornstarch in a small saucepan and slowly whisk in the chicken stock. Place the pot over medium heat, and add the honey garlic sauce, Thai sweet chili sauce, and sesame oil. Let come to a rolling simmer and let reduce by half until the sauce has thickened. (Mine simmered for 15 minutes and was still pretty runny. I should have added a bit more cornstarch diluted with cold water to thicken it up...but I didn't.)

Serve the sauce on the bottom of each plate with a phyllo-wrapped salmon on top.

Tomato/Avocado/Mozza Salad

2009-07-08T01:07:00.001-07:00

1 ripe avocado, diced
1 tomato, deseeded and diced
1/3 cup cucumber, diced
1/3 cup mozzarella, diced
1/2 lemon, juiced
1 tbsp olive oil
Salt and pepper

Cut the avocado in half around the pit. Twist and separate into two halves. Take a small paring knife and score the flesh down to the skin lengthwise, and then crosswise. Scoop out the flesh with a spoon into a serving bowl and it should come out of the skin in a nice dice. Do the same to other half.

Cut off the top of the tomato where the vine came from. Slice in half horizontally, and over the sink squish out the juicy seeds, leaving the tomato flesh. Slice into rings and then dice and add to the bowl.

Peel and chop the cucumber into same sized dice as the other ingredients and add to the bowl. Slice and then dice the mozzarella and add to the bowl as well. Slice the lemon in half and squeeze the juice into the bowl being sure to catch the seeds (or use 1 1/2 tbsp of Real Lemon juice). Drizzle with olive oil and season with salt and pepper.

Grilled Beef Skewers on a Pita with Tzaziki

2009-07-08T01:02:00.001-07:00

Tzaziki Sauce:
1 1/2 cups plain yogurt
1/2 cup grated cucumber
1 clove garlic grated
1 tsp dried dill
Salt and pepper

Beef Skewers:
1 lb ground beef
1 tbsp cumin
1 clove grated garlic
Salt and pepper

8 wooden skewers
4 pitas

Put the wooden skewers in a container of water to soak for about 30 minutes. In the meantime, put yogurt in a bowl. Grate the cucumber and place in a clean kitchen towel. Wring out over the sink, then place dry cucumber into the bowl with the yogurt (this step is important, since it ensures that your sauce won't get runny). Add garlic, dill and salt and pepper to taste. Place in the fridge to let the flavors meld until you are ready to eat.

Heat an indoor grill or barbecue to medium heat.

In another bowl place the ground beef, cumin, garlic and salt and pepper. Mix together well and divide the mixture into 4 equal portions. Shape each portion into about a 6 inch log, and then skewer with two wooden skewers. Place on a plate and drizzle with oil. Place the skewers on the grill and cook for about 8 minutes or until no longer pink in the center.

Microwave the pitas for about 10 seconds each right before you are ready to eat. Serve a beef skewer on top of a pita and drizzle with tzaziki sauce.

Baked Buffalo Chicken Wings

2009-07-08T00:56:00.001-07:00

3/4 cup flour
1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp garlic powder (or 1 clove fresh grated)
1/2 tsp salt
1 lb chicken wings
1/4 cup melted butter
1/3 cup hot pepper sauce, such as Frank's Red Hot

Cover a baking sheet with aluminum foil and spray with cooking spray.

In a bag place the flour, cayenne pepper, chili powder, garlic powder, and salt and shake to mix. Add the chicken wings to the bag and shake until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour (I only did 1/2 an hour and it was fine).

Preheat oven to 400 degrees F (200 degrees C).

Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the hot sauce mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 40-45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Serve with carrot and celery sticks (just like the pubs :) and ranch or blue cheese dressing for dipping.

Carrot Muffins with Cream Cheese Icing

2009-07-08T00:53:00.001-07:00

2 eggs, lightly beaten
2/3 cup white sugar
1/3 cup brown sugar
1/4 cup vegetable oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups shredded carrots
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon fresh grated ginger (or ground ginger)
1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Icing: (Optional)
1/2 cup low fat cream cheese, softened
2 tbsp butter
1/2 cup icing sugar
_____________________________________

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

Beat together the eggs, white sugar, and brown sugar in a bowl. Mix in the oil, applesauce, ginger and vanilla. Fold in grated carrots. In a separate bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Scoop muffin mixture into the prepared muffin cups.

Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

While muffins are baking, in separate bowl beat butter and cream cheese. Gradually add the icing sugar until everything is mixed.

When the muffins come out of the oven, cool completely on wire racks before topping with the icing. For added decoration, you can make a cinnamon-sugar mixture and sprinkle over the top or sprinkle with extra nuts.

Creamy Chicken & Black Bean Enchiladas

2009-07-08T00:50:00.000-07:00

Filling:
1 tablespoon oil
1 tsp cumin
1 ½ tsp chili powder
4 chopped green onions, green parts reserved
2 cloves garlic, minced
6 boneless chicken thighs, cut into chunks
1 can of black beans (use only half if also making Mexican Rice)

Sauce:
1 clove garlic, minced
1 (4 ounce) can diced green chilies
1 can ½ fat cream of mushroom soup
½ cup salsa
1 tsp chili powder
½ tsp cumin
1/3 cup sour cream

1 cup shredded Cheddar cheese
6 (12 inch) flour tortillas (any flavor)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

In a sauté pan heated to medium-high heat , add 1 tbsp of oil. Sauté chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt (to taste) and pepper. Mince 2 cloves of garlic and add to the pan along with the white part of the chopped green onion. Sauté for a couple more minutes. Drain and rinse a can of black beans and add to the mixture. Heat through 1 minute and then remove from heat.

In a medium bowl add the minced garlic clove, and then stir in the green chilies, cream of mushroom soup, sour cream, salsa, chili powder and cumin. Mix well. Add ½ cup of this mixture to the chicken and beans and stir to combine.

Divide the chicken mixture into 6 portions (should be approximately ½ cup each). Fill a tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. Continue doing this with the remaining chicken and tortillas.

Spoon the reserved sauce over the rolled tortillas and top with shredded cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. Top with reserved chopped green onions, and more sour cream and salsa if you like. Serve with Mexican Rice or your own favorite rice.

Garlic Scallion Noodles

2009-07-08T00:44:00.001-07:00

7 ounces skinny dry egg noodles (I found these in the International Food aisle)

1/4 cup green onions, chopped

3 garlic cloves, finely minced

2 tbsp brown sugar

1 tsp fish sauce

1 tbsp oyster sauce

3 tbsp butter

Prepare noodles according to package directions. Drain.

In a wok or large saute pan, heat about 3 tablespoons butter over medium-low heat. Before the butter gets too hot, add the scallions and garlic. Fry until fragrant, but careful not to let it burn. Slowly frying on med-low heat will flavor the butter. Add brown sugar, fish sauce and oyster sauce. Stir.

Add the drained noodles. Fry for 2 minutes until the noodles are done.

Pecan Crusted Tilapia with Honey Glaze

2009-07-08T00:41:00.001-07:00

4 whole tilapia fillets, cut in half lengthwise - you should have 8 pieces about 6″ x 2.5″ each (I used 9 small perch fillets)
3 tbsp honey
1 cup Panko breadcrumbs
1/2 cup crushed pecans (I used my food processor)
salt & pepper
3 eggs, beaten in a bowl

Honey Glaze: 3 tbsp honey mixed with 2 tbsp hot water
3 tbsp olive oil, for frying

Wash your fish fillets and pat dry. Using a brush, brush both sides of the fillet with honey. Generously salt & pepper both sides of the fillet.

Combine the Panko and crushed Pecans. Lay out your ingredients in this order: Tilapia - Egg mixture - Panko/Pecan mix. Dip the fish in the egg, coat with Panko/pecans on both sides, set aside. Repeat with all fillets.

Heat a large fry pan over medium heat. Add olive oil. When the oil is hot, turn the heat down to low. Add the fillets to the pan, make sure the fillets don’t touch each other. You may have to do this in separate batches. Fry on low for 2 minutes until the underside is golden brown. Turn. Fry another 2 minutes or until the fish is cooked through. Pour the honey glaze over the fish.

Note: if you don’t fry on low heat, the panko/pecan coating will burn before the fish is cooked through.

Slow Cooker Minestrone Soup

2009-07-08T00:31:00.001-07:00

1 onion
2 stalks celery
3 Carrots
2 cloves chopped garlic
4 cups (900 ml) Vegetable Broth, Low-Sodium (or Chicken Broth)
1 can diced Tomatoes (14 oz / 398 ml)
1 can mixed Beans (19 oz / 540 ml)
2 tbsp tomato Paste
2 tsp Italian Seasoning (or 1tsp oregano, 1tsp basil)
Pepper
1/4 cup grated Parmesan cheese
1/4 cup basil pesto (From a jar)
1 cup macaroni

Optional Garlic Bread:

Baguette or French crusty bread
Butter or olive oil
1 clove garlic

I did this part the night before, but you could certainly do it in the morning if you have time. The prep is about 10 minutes to pull it together.

Finely chop onion and slice carrots and onion and add them to your slow cooker. Chop garlic and add. Gradually add stock, tomatoes, mixed beans, tomato paste, spices, Parmesan cheese and pesto.

Cover with lid and put it in the fridge if you prepping the night before. Take it out of the fridge in the morning, let it sit on the counter while you are getting ready and then put in your heating element on low for 6-8 hours.

If making right away, turn on low heat until dinner (6-8 hours).

When you get home for dinner:
Fill a large stove-top pot with water and season with salt and bring to a boil. When boiling add macaroni and simmer according to package directions.

While you are waiting, a good accompaniment to this soup is garlic bread. Preheat oven to 425 degrees. Slice crusty bread or baguette and place on baking sheet and spread with butter or olive oil. Place in oven for about 5 minutes until the bread gets golden and crusty. When the hot bread comes out of the oven, rub with a fresh garlic clove.

When macaroni is done, drain and set aside. Scoop macaroni into bowls and ladle soup over top. Serve with hot crusty garlic bread.

Creamy Coleslaw

2009-07-08T00:27:00.001-07:00

1/3 cup mayonnaise
1 tsp mustard
1/2 tsp sugar
1 tbsp vinegar
Salt and pepper to taste

2-3 cups shredded cabbage (or bag of coleslaw mix - so easy and takes all the chopping out of it. You also get red and green cabbage, as well as carrots)

Mix dressing in the bottom of a bowl. Taste and if it's too sour, add more sugar. Too watery, add more mayo. Too sweet, add more mustard or vinegar.

Add the shredded cabbage to the bowl. If there's too much dressing, add more cabbage. Not enough dressing, mix up a little extra.

Pulled Pork Sandwiches

2009-07-08T00:25:00.000-07:00

1 (5 pound) pork butt roast
Salt and pepper to taste
1 cup beef broth
1/4 cup brewed coffee
1 tsp liquid smoke
Your favorite BBQ Sauce

10 buns

Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth, coffee and liquid smoke over the meat.

Turn the slow cooker to low, and cover. Cook for 6 to 8 hours on low, or until the roast is fork tender.

Carefully remove the roast to a cutting board. Pull the meat apart using two forks. If it has cooked long enough, it should easily shred. Strain the liquid from the slow cooker and add about 1 cup of the liquid back into the slow cooker, along with the meat. Turn the slow cooker up to high. Dump in as much of your favorite BBQ Sauce to your liking. If you like it really saucy add lots. If not, add just enough for the meat to hold together.

Let the meat and sauce heat up for 15-20 minutes. You can get the buns sliced and the side dish prepared while you are waiting. (I served mine with coleslaw.)

Scoop meat onto the buns and enjoy!

Slow Cooker Butter Chicken

2009-07-08T00:21:00.001-07:00

4-6 boneless chicken thighs cut into bite-sized pieces
1 onion diced
3 cloves garlic minced
2 tbsp butter
2 tbsp oil

Stir fry chicken, onion and garlic in frying pan on medium heat until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add:

15 green cardamom pods (can be strung together with needle and thread - I always do it this way, and then a friend informed me putting it in some cheesecloth would be easier...good thinkin')
2 tsp curry powder
1 tbsp curry paste (like Patak’s mild curry paste**)
1 tsp cayenne powder (optional) It’s really hot if you add this
2 tsp tandoori masala*
1 tsp garam masala*
1 can coconut milk
1 cup plain yogurt
1 can tomato paste
Salt to taste

Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours.

*If you live in Canada you can find these two spices (as well as the cardamom pods) at Superstore in the International Foods aisle.

**I have also used Patak's Hot Curry Paste and it makes this dish have a good kick to it. When serving company (or kids) I stick with Mild.

Serve with basmati rice and warm naan bread.

Won Ton Soup

2009-07-08T00:19:00.000-07:00

Package of won ton wrappers

Filling:
1 lb ground pork
2 tablespoons soy sauce
2 tablespoons oyster sauce
A few drops sesame oil
1 teaspoon sugar
2 green onions, finely minced
2 teaspoons cornstarch
2 dashes of white pepper

Soup:
Water for boiling won tons
4 1/2 - 5 cups chicken stock
Green onion, thinly sliced, as desired
A few drops sesame oil
Bok Choy chopped up (as much as you want)
Any other veggies you may want (such as carrots, celery, etc) sliced very thin

Get a big pot of water on to boil. In another pot bring the chicken stock to a boil. Add the green onion and bok choy and the sesame oil. Turn to low and let hang out while you get your won tons made.

Combine all the won ton filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out. Moisten all the edges of the won ton wrapper with water. Place a teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse. Make sure you don't fill them too full, or you won't be able to seal them...you'll have filling oozing out the top. When you are done you will have around 50 won tons made, but you only need half that for serving 4 people. Freeze the rest for another time.

Add the won tons to the pot of water that should be now boiling, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

Place 6 won tons in each bowl and ladle the warm broth over top. Eat and enjoy!

Spice-Rubbed Beer Can Chicken

2009-07-08T00:17:00.001-07:00

Spice Rub:
2 tbsp garlic powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
1 tbsp kosher salt
1 tbsp freshly ground black pepper
1 tsp cayenne pepper
1/2 cup olive oil
1 lemon, zested

1 (3 1/2 to 4 pound) chicken
1 (12-ounce) can beer

Heat up your BBQ to about medium-high and make sure it has a lid big enough to accommodate the bird. Put a drip pan below the grates. This step is very important! We forgot and we had a large fire on our hands. I had to put the chicken into a pan to stop it from being engulfed in flames. Next time, I'll follow the directions and put it under the grate ;) You also want to make sure you only turn on one side of the burners, because the chicken will go on the other side, so it gets the indirect heat.

Mix the ingredients for the spice rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out. Don't be shy with it. It looks like a lot, but rub it everywhere: inside the chicken, outside the chicken, under the skin if you want. It's so good, you don't want to miss out on an ounce of the flavor. I found by rubbing it inside the chicken, it also seemed to infuse the chicken with more flavor.

Open the beer and take a big swig or just pour out a couple of ounces (which is what I did ;). Sit the chicken on the beer can, so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan (on the side you didn't turn on). Put the cover on and cook over indirect heat until the juices run clear, about 1 hour.. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.) If you have a temperature gage on your BBQ you want it to read around 350 to 400 degrees. When the chicken reaches an internal temperature of about 175 degrees, remove the chicken from the gril to a platter and cover with aluminum foil and let sit for about 10 minutes. This helps the juices in the chicken to redistribute and the heat of the chicken will continue to cook it so it reaches a safe interal temperature of 180 degrees. Carve the chicken and serve with your favorite summer BBQ side dishes.

Roasted Chicken & Potatoes with Rosemary and Lemon

2009-07-08T00:15:00.001-07:00

3-4 lb chicken
Salt and freshly ground black pepper
4½lb potatoes, peeled
1 large, preferably unwaxed, lemon
1 whole bulb of garlic, broken into cloves
A handful of fresh thyme
Olive oil
A handful of fresh rosemary sprigs, leaves picked
8 strips of smoked streaky bacon

Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 375°F.

Bring a large pot of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes into the roasting pan while still hot so their outsides get chuffed up and fluffy - this will make them lovely and crispy when they roast.

Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. While the lemon is still hot, carefully stab it about 10 times. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into the roasting tray and cook in the preheated oven for around 45 minutes.

Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.) Mine needed an extra 20 minutes, so make sure you have a meat thermometer. It should read about 170 degrees.

Remove the bacon from the chicken and crumble it up over the potatoes. Then remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

Beef Stroganoff with Red Wine, Dijon & Dill

2009-07-08T00:00:00.002-07:00

1 lb ground beef
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 can of beef consommé, available in soup aisle
About 1/4 a cup of good red wine (You can find 250ml bottles in the liquor store if you don't want to drink a whole bottle)
2 teaspoons Dijon style mustard
1/4 cup sour cream
1 tablespoon olive oil
1 small onion, diced
1 cup of sliced cremini mushrooms (baby portabellas)
1 tablespoon of fresh dill (add a little more if you like)
1 pound egg noodles, cooked to package directions

Boil water and cook noodles according to package directions.

Heat a skillet over medium heat, melt 2 tablespoons butter and cook with flour for 1 minute. Whisk in wine and allow alcohol content to burn off just a few minutes. It makes a delicious looking pink/purple paste. Then whisk in consommé. Thicken 1 minute. Stir in mustard and sour cream, allow to thicken 2 to 3 minutes. Remove from heat add dill and season sauce with salt and pepper.

Heat a second skillet over high heat. Melt 1 tablespoon oil and 1 tablespoon butter, then add the ground beef and onion and cook over high heat until brown, 3 to 4 minutes total. Then add the mushrooms and cook for another few minutes, until the meat is no longer pink and the mushrooms look nice and brown.

Toss noodles, sauce, and beef mixture together while noodles are still hot and serve. It pairs nicely with a glass of the left over red wine.

Beef Stroganoff

2009-07-08T00:00:00.000-07:00