I am back and ready for summer!

I'm back! My readers may have noticed that I have been MIA for the past few months but it has been for a great reason. Jordan and I were busy taking care of the greatest thing to happen to us....our new baby boy. I am now totally into the swing of motherhood and ready to start cooking and blogging again.

To start off, I want to share a delicious summer recipe. Nothing says summer more than barbecue and nothing says barbecue more than ribs! These ribs are the perfect combination of smoky, spicy and sweet and because they are slow cooked in the oven before hitting the grill they are perfectly, fall off the bone tender. Serve them up with some grilled corn and vegetables and you have a delicious dinner.

Smoky, Sweet and Spicy Barbecue Ribs

Serves 4

Ingredients:

• 2 racks of pork back ribs, about 3 lbs.
• 2 Tbsp. paprika
• 1 Tbsp. kosher salt
• 1 Tbsp. garlic powder
• 2 tsp. chipotle powder
• ¼ cup brown sugar
• ¾ cup smoky barbecue sauce
• 2 Tbsp. honey
• 1 Tbsp. Dijon mustard
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. apple cider vinegar

Method:

1.   In a small bowl, combine the paprika, kosher salt, garlic powder, chipotle powder and 2 Tbsp. of the brown sugar.
2. Rub the racks of ribs on both sides liberally with the spice rub, leave to marinate at room temperature for 45 minutes.
3. While the ribs are marinating, prepare the sauce. In a medium bowl, whisk together the barbecue sauce, remaining brown sugar, honey, Dijon, Worcestershire and vinegar. Set aside.
4. Pre-heat the oven to 275 degrees F.
5. Brush, each side of the racks with some of the prepared sauce. Place each rack on a piece of aluminum foil and wrap tightly making sure no steam can escape. Place the racks onto a baking sheet, seam side up and place in the oven.
6. Bake the ribs for 2 hours until cooked through and tender.
7. Preheat your barbecue to medium-high heat.
8. Remove the ribs from the foil and place onto the preheated grill. Baste with the remaining sauce and cook until caramelized, about 5 minutes a side.
9. Slice and serve with the remaining sauce for dipping.

**if you don't have a barbecue the ribs can be finished in your oven under the broiler for 8 minutes

Grilled Flank Steak and Tomato-Bread Salad

Although the rain today is definitley regular spring weather, this past week in Toronto has felt more like summer. The other night I made this meal and it was perfect for a HOT spring/summer night

A perfect summer recipe is one that can be made quickly with as little time in the hot kitchen as possible. The marinade for the steak is super simple and I did it quickly before bed the night before so when I got home from work all I had to do was hand Jordan the steak to grill up on the BBQ and then whip up the salad.

I make this salad all the time but this time I decided to add some capers. I found these capers that were marinated in balsamic vinegar instead of regular white vinegar and I thought they would be a nice briny addition to the salad but you can use regular capers or leave them out all together if you wish. Also, I made my croutons from scratch but if you wanted to use store bought that would be great as well.

Marinated and Grilled Flank Steak
Serves 4 or 2 with leftovers for lunch

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves of garlic, minced
• 1 flank steak, about 1-2 lbs

1.  In a large casserole dish whisk together the olive oil, vinegar and garlic.
2. Place the flank steak in the marinade, spooning some of the marinade on the top of the steak. Cover with plastic wrap and place in the refrigerator.
3. In the morning, flip the steak, recover with plastic wrap and place back in the fridge.
4. Right before grilling, remove the steak from the fridge to take the chill off before grilling.
5. Heat your BBQ to high and grill the steak until cooked to a medium-rare, about 4-6 minutes/side.
6. Remove the steak from the grill, place on a cutting board and let rest for 10 minutes before thinly slicing. 
7. Serve with the tomato-bread salad. 

 Tomato-Bread Salad
Serves 2-4

• 1/4 cup extra virgin olive oil
• 2 cloves of garlic, minced
• 1 demi baguette (small baguette), cut into one inch cubes
• 2 pints of cherry tomatoes, sliced in half
• 1 Tbsp. of capers in balsamic vinegar, with the brine
• a small handful of basil, torn into small pieces
• a couple of handfuls of arugula
• kosher salt and freshly ground pepper

1. Heat the oven to 400 degrees F.
2. Place the baguette cubes into a mixing bowl.
3. In a small saucepan add the olive oil and garlic and place over medium high heat. Heat the oil until the garlic is just starting turn golden and fragrant then remove from the heat.
4. Pour half of the garlic oil over the baguette cubes and toss to combine. Season with some salt and pepper then pour onto a baking sheet. Place in the oven and bake until golden and crispy, about 10 minutes.
5. Remove the croutons from the oven and allow to cool, about 5 minutes.
6. In a large mixing bowl combine the cherry tomatoes, capers, basil and bread cubes with the remaining garlic oil. Season with salt and pepper and toss to combine.
7. Place the arugula on a platter and pour the tomato mixture on top.
8. Serve with the sliced steak on the side and enjoy!

Salami and Onion Matzoh Brei Frittata

Here is one more Passover recipe to get you through the rest of the week.

Salami and Onion Matzoh Brei Frittata
Serves 4

• 6 pieces of unsalted matzoh 
• 6 large eggs
• 1 sweet onion, chopped
• 2 cups Kosher beef salami, cut into small cubes
• 2 Tbsp.vegetable oil
• kosher salt and pepper

1.  Preheat your ovens broiler.
2. Into a colander, break the matzoh into small pieces, about 1-inch in size. Rinse the matzoh under hot tap water until the pieces are softened, about 1-2 minutes. Let stand for 5 minutes.
3. In a large mixing bowl whisk the eggs and season with salt and pepper. Stir in the matzoh pieces until coated well with the egg.
4. Heat a large saute pan over medium-high heat. Add the oil and saute the onions until softened and slightly golden, add the salami and continue to cook until the salami starts to crisp. Turn the heat to high and add in the matzoh and egg mixture. Stir to combine, then using the spatula, flatten the mixture.
5. Place the pan into the oven and bake under the broiler until the top is golden and the eggs have cooked through, about 8-10 minutes.
6. Sprinkle with some salt pepper, and some fresh chopped parsley and serve.
7. ENJOY!

 

Passover Recipe: Passover Fried Chicken

It is now mid Passover week and I don't know about you but by now my mother's delicious brisket leftovers are not so delicious anymore. It is time for something different, so why not go southern?

I based this recipe off of Thomas Keller's famous Ad Hoc Buttermilk Fried Chicken recipe and although obviously not as good as the real thing this kosher for passover recipe is top notch.

Although you have to start the prep for this dish the night before, brining the chicken before hand ensures juicy and flavourful chicken and makes a huge difference. Enjoy this chicken fresh from frying, reheated in the oven or even cold.

Passover Fried Chicken
Serves 6 (2 pieces of chicken each)

• 6 bone-in, skin-on chicken thighs
• 6 chicken legs
• 8 cups of water
• 1/2 cup kosher salt
• 1/4 cup honey
• 6 bay leaves
• 1 head of garlic, cut in half  horizontally
•  1 Tbsp. black peppercorns
• a few thyme sprigs
• a handful of fresh parsley
• juice and zest from 2 lemons
• 6 eggs, whisked
• 4 cups matzoh meal
• 2 Tbsp. garlic powder
• 1 Tbsp. paprika
• a couple pinches of cayenne pepper
• kosher salt and fresh ground pepper to taste
• vegetable or canola oil for frying 
• honey for drizzling

1. In a large pot combine the water, salt, honey, bay leaves, garlic, peppercorns, thyme, parsley, and lemon zest and juice. Place on the stove over high heat and bring to a boil. Cook for one minute until all the salt is dissolved. Remove from the heat and let cool.
2. Once the brine is cooled add the chicken pieces. Place in the fridge over night or up to 12 hours.
3. When ready, remove the chicken from the brine and pat dry. Let come to room temperature.
4. Place the eggs into a shallow dish. Combine the matzoh meal, garlic powder, paprika, cayenne and salt and pepper.
5. Once the chicken is at room temperature you are ready to bread. Working with one piece at a time, place the chicken into the matzo meal mixture, followed by the egg mixture and then back into the matzoh meal. Place onto a baking sheet and repeat with the remaining chicken.
6. Fill a large, saucepan with vegetable or canola oil and place over high heat. Once the oil is heated (if using a thermometer the oil should be about 325 degrees F), start frying the chicken a few pieces at a time until brown and crispy and cooked through. Remove onto a paper towel lined baking sheet and repeat with the remaining chicken.
7. Just before serving drizzle the chicken with a little bit of honey.
8. Enjoy!

Jamie Oliver's Meals in Minutes: Piri Piri Chicken, Dressed Potatoes, Arugula Salad

Last night was the third installment of Jamie Oliver's Meals in Minutes cookbook test!

On the menu:

• Piri Piri Chicken
• Dressed Potatoes
• Arugula Salad

This time, I followed the recipe exactly, no substitutions at all.

Here are my thoughts:

Ingredients: Just like the other recipes all the ingredients were easy to find and economical.

Method: The method for this recipe was pretty easy to follow and was actually the simplest so far.

Cook Time: Because I skipped the dessert portion of the recipe dinner was on the table in 30 minutes.

The Food: This recipe was not one of our favourites. The potatoes were delicious but the chicken was lacking. We found the piri piri sauce to be quite strong from the vinegar and onions. I think if the sauce had some more time to cook, or was cooked prior to being added to the chicken we may have liked it a bit more. Either way it was still a satisfying meal that was easily prepared and I will definitley be making the potatoes again.

Roasted Herb and Balsamic Chicken with Caramalized Shallot Gravy and Shaved, Roasted Brussel Sprouts

This meal is quick, delicious and perfect for weeknight cooking but is also fancy enough for weekend entertaining. I used chicken thighs but you can switch to white meat if you prefer, just adjust the cook time accordingly.

Shaved, Roasted Brussel Sprouts
Serves 4

• 1 lb. brussel sprouts
• olive oil
• kosher salt and freshly ground pepper

1.  Preheat oven to 400 degrees F.
2. Using a knife or the slicer blade of a food processor thinly slice the brussel sprouts lengthwise into thin shavings.
3. Place the brussel sprouts into a mixing bowl and toss with salt, pepper and a drizzle of olive oil.
4. Place onto a baking sheet and roast, stirring occasionally until golden, about 20-25 minutes. Once in the oven, start preparing the chicken.

Roasted Herb and Balsamic Chicken
Serves 2-4

• 4 bone-in, skin-on chicken thighs
• 3 sprigs thyme, roughly chopped
• 1 small spring rosemary, roughly chopped
• 1 clove of garlic, chopped
• 2 tsp. dijon mustard
• 2 tsp. honey
• 1/4 cup olive oil
• 2 Tbsp. balsamic vinegar
• kosher salt and freshly ground pepper

1. Preheat the oven to 400 degrees F and heat a large saute pan over high heat.
2. Season the chicken breasts with some salt and pepper then place into the heated saute pan, skin side down. There is no need to add any extra oil, the fat from the chicken will  be enough. Let cook until brown and crispy.
3. While the chicken is browning, whisk together the remaining ingredients in a small bowl. Once the chicken is brown and crispy, flip over, allow to cook for a minute longer then remove from the heat. Pour the balsamic mixture over the chicken then place in the oven.
4. Roast until chicken is cooked through, about 20 minutes. A meat thermometer should read 165 degrees F. While the chicken is roasting prepare the gravy.

Caramelized Shallot Gravy

• 1 Tbsp. olive oil
• 2 large shallots, thinly sliced
• 1 clove of garlic, minced
• 1 sprig of thyme, roughly chopped
• 1/4 cup balsamic vinegar
• 1 Tbsp. flour
• 2 cups chicken broth
• 1/4 cup heavy cream
• kosher salt and freshly ground pepper

1. Heat a large saute pan over medium-high heat. Add 1 tsp of the oil, the shallots, garlic and thyme. Cook the shallots, stirring occasionally until almost burnt, about 5 minutes then stir in 1/4 cup of stock and the balsamic vinegar. Reduce the liquid, stirring occasionally until the shallots are caramelized, they should have a syrupy consistency.
2. Stir in the remaining oil and the flour to form a roux. Cook out for 1 minute then slowly stir in the stock. Bring the mixture to a boil, lower the heat and allow to simmer for 1 minute then stir in the heavy cream. 
3. Season with salt and pepper and serve.

Jamie Oliver's Meals in Minutes: Pregnant Jooles's Pasta, Crunchy Red Endive and Watercress Salad

Last night was the second of my Jamie Oliver's Meals in Minutes cookbook test.

On the menu:

• Pregnant Jools's Pasta (essentially pasta with meat sauce)
• Crunchy Red Endive and Watercress Salad (I used baby arugula which the book gave as an option)

I pretty much followed the recipe exactly except for a few simple swap outs. I changed the type of pasta from penne to farfalle (bowties) and instead of using sausages in the sauce I used ground veal. The recipe in the book included a dessert (little frangipan tarts) but since we try to eat somewhat healthy during the week I decided to skip it. The tarts looked and sounded delicious so I will probably test the recipe out on the weekend and bring them to a friend's house.

Here are my thoughts:

Ingredients: Just like last time all the ingredients were easy to find in my local supermarket. Besides being incredibly easy to find the ingredients were also very reasonable. My whole bill for this meal cost just over $20.

Method: This time around, the method was a little tougher than last time. This was partly my fault since I skipped the dessert. Because of this, I had to skip the steps based around the tarts and often found myself losing my spot on the page. Other than that, this recipe was easy to follow. My only other complaint was that the recipe called for the meat to be cooked on a high heat, I found for the time given to cook the meat I had to turn the temperature down a bit about halfway through the cooking time as my sauce was starting to burn but like any recipe you have to pay attention and adjust accordingly.

Cook Time: This meal was even quicker than the last one. I had dinner on the table in just under 30 minutes! In fact, when I called Jordan to the table his response was "What??? Already???"! Granted, I skipped the whole dessert section of the recipe but if you included it it would probably only add about 10-15 minutes to the cook time.

The Food: Once again, DELICIOUS! The meat sauce tasted like it had  been cooked all day and was the perfect comfort food for a cold winter's night. The salad was fresh and crunchy and was the perfect accompaniment for the pasta. Another satisfying meal from Mr. Jamie Oliver!

Tonight I am cooking my own recipe so make sure to check back tomorrow for a post on:

• Roasted Herb Chicken
• Caramelized Shallot Gravy and
• Shaved, Roasted Brussel Sprouts

Jamie Oliver's Meals in Minutes: Green Curry, Crispy Chicken, Kimchee Slaw and Rice Noodles

As discussed in my post the other day, for the next few weeks I am going to be putting Jamie Oliver's Meals in Minutes cookbook to the test.

The book is divided up into different complete meals (3-5 dishes each) so last night I decided to cook:

• Green Curry
• Crispy Chicken
• Kimchee Slaw
• Rice Noodles

You can find the recipe on Jamie's website here.

Here is what I thought of the recipe:

Ingredients: All the ingredients were easy to find in my local supermarket. There was nothing strange or unusual, in fact I had most of the ingredients in my fridge and pantry.

Method: The recipe is written as one long process instead of individual recipes for each dish. This is a super handy feature as it allows you to do many things at once and ensures that all the dishes will be ready at the same time. My only complaint was that because the recipe was written this way, I didn't have much time to clean as I went (one of the number one rules taught in culinary school) so I (and by "I" I really mean Jordan) was left with a sink full of pots, pans, utensils and appliances.

Cook Time: This book definitley delivered on it's title. I got home from work at around 6:30 and Jordan and I were sitting and eating ALL the dishes at just past 7pm. Granted, I have a lot of experience in the kitchen, but  the everyday home chef can definitley complete this recipe in 30-45 minutes.

The Food: First of all, the chicken was AMAZING! It was perfectly crispy on the outside but still juicy on the inside. The honey and green curry paste added a delicious sweet, slightly spicy and sticky glaze that had Jordan and I licking our fingers and plates. The green beans and slaw were delicious as well. We probably could have done without the rice noodles as the three other dishes were enough to fill us, but they came in handy to soak up leftover green curry sauce from the beans.

Overall, I was very satisfied with my first meal from this book and am looking forward to the next. Thanks Jamie!

Bobby Flay Inspired Dinner

When I was in Las Vegas in September I ate at a variety of delicious restaurants including Bobby Flay's Mesa Grill. I was so impressed with my meal at Mesa that I ordered the restaurant's cookbook as soon as I got home. Since then I have made a few things out of the book and was very impressed with all of them. Last weekend Jordan and I had my friend Mandy and her fiance Jason over for dinner. They are both HUGE fans of southwestern cuisine so I thought it was the perfect opportunity to prepare a meal from this book. I combined my own recipes with Bobby's (I like to pretend we are on a first name basis) to make the following menu:

• Ginger and Pineapple Mojitos
• Fresh Guacamole and Salsa served with Fresh Tostones
• Warm Cornbread with Honey Butter
• Shrimp and Corn Tamales with Roasted Garlic Sauce
• Chipotle-Honey Glazed Steak with Roasted Pepper Relish
• Roasted Garlic Mashed Potatoes
• Ancho Chili Roasted Brussel Sprouts
• Warm Chocolate Cakes with Dulce de Leche

The tostones, tamales, steak and chocolate cake recipes were all from the cookbook which can be bought on Amazon.ca . You can also find a lot of the recipes published online on various food websites.

Here are the recipes for the dishes I made:

Ginger and Pineapple Mojito
Makes 4 Glasses

• 1/2 cup water
• 1/2 cup sugar
• 3-4 slices of fresh ginger
• 4 shots (about 1.25 oz or 2.5 Tbsp each) dark rum 
• a bunch of mint
• 4 Tbsp. freshly squeezed lime juice
• 1 cup finely diced pineapple
• ice
• 2 cups club soda

1. In a small saucepan combine the water, sugar and ginger. Heat over medium-high heat until sugar is dissolved and the liquid is just simmer. Turn off the heat and allow the ginger to steep while the mixture cools. (this step can be prepared ahead of time)
2. Set up 4 tall glasses. In the bottom each combine, 1.5 Tbsp of the ginger syrup, 1 shot of rum, a few sprigs of mint, 1 Tbsp. of lime juice and a 1/4 cup of the pineapple. Using a pestle or a spoon, muddle the ingredients together.
3. Top each glass with some ice and 1/2 cup of club soda

Fresh Guacamole
Serves 4 as an appetizer

• 2 ripe avocados, peeled, seeded and quartered
• 1 plum tomato, diced
• 1 Tbsp. red onion, diced
• 1/2 jalapeno, ribs and seeds removed, diced (optional)
• 1-2 Tbsp. chopped cilantro (optional)
• juice of 1 lime
• course sea or kosher salt

1. Combine all the ingredients into a mortar or into a large mixing bowl. Using the pestle or a fork mash all the ingredients until the desired consistency is achieved.
2. Season with salt and garnish with some more cilantro and diced tomatoes. 

Fresh Tomato Salsa
Serves 4 as an appetizer

•  6 plum tomatoes, chopped
• 1/4 cup red onion, diced
• 1 clove of garlic, minced
• 1/2 jalapeno, ribs and seeds removed, dice (optional)
• 1-2 Tbsp. chopped cilantro (optional)
• juice of 1 lime
• sea or kosher salt

1. Combine all the ingredients in a mixing bowl. Season with salt.
2. Let rest for at least minutes before serving.

Roasted Garlic Mashed Potatoes
Serves 4

•  2 lbs. Yukon Gold potatoes, peeled and cubed
• 1 head of garlic, roasted and pureed 
• 3 Tbsp. butter
• 1/2 cup heavy cream
• 1/4 cup chopped chives (optional)
• salt and pepper

1. Place the cubed potatoes into a large pot and cover with cold water. Season with salt. Place over high heat and bring to a boil. Once boiled, lower the heat and cover. Let simmer until potatoes are tender, about 20 minutes.
2. Drain the potatoes and place back in the pot. Add the butter, cream and mashed garlic. Using a garlic masher, mash the potatoes until smooth the fold in the chives. Season with salt and pepper to taste

Ancho Chili Roasted Brussel Sprouts
Serves 4

• 1 lb. brussel sprouts, tough leaves removed and cut in half lengthwise
• 1 1/2 Tbsp. olive oil
• 1 tsp. ancho chili powder
• 1 tsp. paprika
• kosher salt

1. Preheat the oven to 425 degrees F.
2. In a large mixing bowl toss the brussel sprouts with the oil, chile powder, paprika and a couple of pinches of salt. Spread out onto an aluminum lined baking sheet.
3. Bake in the oven in tender and brown, about 20-25 minutes, tossing occasionally.  

 
 

Panko Crusted Rack of Lamb with Rosemary and Orange

A few months ago I made a delicious rack of lamb from Thomas Keller's Ad Hoc at Home cookbook. It was one of the best lamb dishes I have ever had with the most perfect crust. Tonight, I prepared lamb using the same coating process as the recipe in the book but changed up the flavourings. I served the lamb with a simple arugula salad with avocado and oranges to compliment the orange zest in the lamb.

Panko Crusted Rack of Lamb with Rosemary and Orange
Serves 4

•  3 Tbsp. unsalted butter, softened
• 2 Tbsp. Dijon mustard
• 1 Tbsp. honey
• 2 cloves of garlic, minced
• 1 Tbsp. orange zest
• 1 tsp. chopped fresh rosemary
• 1 rack of lamb, frenched (make sure the rack has at least 8 bones)
  
• vegetable oil for searing
• 3/4 cup panko bread crumbs
• kosher salt and freshly ground pepper to taste

1. Preheat the oven to 425 degrees F.
2. In a small mixing bowl, combine the butter with 1 Tbsp. of the Dijon, the honey, garlic, orange zest and rosemary. Stir until well combined. Season with salt and pepper and set aside.
3. Season the rack of lamb with salt and pepper on both sides. Heat a large Saute pan over high heat. Once hot, coat the bottom of the pan with vegetable oil and sear the rack, fat side down first, until brown and crisp, about 2 minutes per side. Remove the rack from the pan, and place, fat side up, on a roasting rack in a roasting pan, or on top of a cooling rack placed on top of a sheet pan. Let cool.
4. While the lamb is cooling, gently fold the panko bread crumbs into the butter mixture until just combined. Once the lamb is cool enough to handle, brush the remaining Dijon on the fat side of the rack, then press the butter mixture onto the rack until nicely coated.
5. Place the lamb in the oven and roast until a meat thermometer reads 150 degrees F for medium-rare. About 20-25 minutes. Remove the lamb from the oven and let rest for 10 minutes before slicing in between the bones. 

*if the crust falls off when slicing (it sometimes happens) simply sprinkle the crumbs ontop of the lamb when serving. It will still be delicious!!!!

 
 

Chipotle and Honey Glazed Steak with Warm Corn Salad

This Tex-Mex style dish is spicy but sweet and hearty but light. It is the perfect combination of flavours, is super quick and perfect for a weeknight. The flavours and spice will warm up any cold winter evening but you can also serve the dish at room temperature for lunch or for a light summer meal. I used ribeye cap for the steak because that is what I had on hand but this recipe will work with pretty much any cut of beef you have on hand. flank or flat iron steak will work great as well. Both recipes are adapted from The Mesa Grill Cookbook by Bobby Flay.

Chipotle and Honey Glazed Steak
Serves 4

• 1.5 lb. ribeye cap, flank or flat iron steak
• 1/2 cup honey
• 1 Tbsp. chipotle puree (if you can't find chipotle puree, make your own by pureeing a can of chipotle in adobo in a food processor, the puree will keep in an air tight container in the refrigerator for up to a month)
• 1 Tbsp. Dijon mustard
• 1 Tbsp. vegetable oil
• 1 clove of garlic, minced
• kosher salt and freshly ground pepper to taste
• vegetable oil for searing

1.  Preheat the oven to 425 degrees F.
2. Remove the steak from the fridge and allow to come to room temperature before searing.
3. Meanwhile, prepare the glaze by combining the honey, chipotle, Dijon, vegetable oil and garlic in a small bowl until combined. Season with salt and pepper to taste.
4. Liberally season the steak with salt and pepper.
5. Heat a large skillet over high heat. Once hot, add enough vegetable oil to coat the bottom of the pan. Sear the steak until brown, about 2 minutes per side. Brush the top of the steak with some of the glaze and place in the oven. 
6. Cook until steak is cooked through (about 10-20 minutes depending on the cut of steak), basting with some more glaze halfway through cooking. 
7. Remove the steak from oven, brush with some more of the glaze and let rest for 10 minutes. Thinly slice the steak and serve atop of the corn salad.

Warm Corn Salad
Serves 4

• 1 tsp. vegetable oil 
• 1 tsp. butter
• 1/2 red onion, chopped
• 2 cloves of garlic, minced
•  2 tsp. ancho chili powder (can be found at most grocery stores)
• 1 red or poblano pepper, halved and seeds removed
• 4 ears of corn, kernels remove
• 1 lime, juiced and zested
• chopped cilantro (optional)

1. Preheat your ovens broiler. Place the pepper halves, skin side up on a baking sheet and place in the oven. Roast until the skin is black and charred then place in a bowl and cover with saran. Let sit for 10-15 minutes. Once cool enough to handle, remove saran wrap and peel away the black skin from the pepper. Chop and set aside.
2. Heat a small saute pan over medium heat. Add the oil, onion and garlic and saute until softened.
3. Stir in the chili powder and cook until fragrant, about 30 seconds then add the corn, stir to coat. Continue to saute until the corn cooked through. Stir in the roasted pepper, lime juice and lime zest.
4. Transfer to a platter and top with cilantro if you wish then serve with the sliced steak.

 

Skillet Spanish Chicken

I am always sourcing the internet, magazines, cook books, etc for recipe inspiration. A while back I bookmarked the recipe here with plans to make it eventually. Well last night was the night. I am never one to follow a recipe exactly so I changed it up a bit. It turned out delicious and was super easy for a weeknight meal. The best part? I only used one pan! I served it up with some Spanish rice and it was a perfect hearty meal for a cold and rainy night like yesterday.

Spanish Skillet Chicken
Serves 2-4

•  4 skin on, bone in chicken thighs
• 2 Tbsp. olive oil
• 1 tsp. chopped fresh thyme
• 1/4 tsp. sweet paprika
• 1/4 tsp. smoked paprika
• pinch of cayenne pepper
• 1/4 cup Sherry
• 1 small can cherry tomatoes, excess liquid drained (you can also use 1 pint of fresh cherry tomatoes, but I like the saucy consistency the canned ones add to the dish)
• 1 roasted sweet bell pepper, sliced (I roasted mine myself but to save time you can use jarred)
• 1 roasted piquillo pepper, sliced (same as above)
• 1/2 large sweet onion, sliced
• 1/4 lb. cured chorizo sausage, sliced
• 5 cloves of garlic,  roughly chopped
• small handful parsley, chopped
• kosher salt to taste

1. Preheat the oven to 450 degrees F.
2. In a mixing bowl combine the chicken with the 1 Tbsp. of the olive oil, thyme, both paprika, cayenne pepper and a pinch of salt. Toss until the chicken is coated.
3. Heat a medium sized skillet over high heat. Once hot add the remaining olive oil. Sear each piece of chicken until the skin is crispy, about two minutes per side. Remove the chicken to a plate, keeping the skillet on the heat.
4. Lower the heat to low and pour in the sherry, using a wooden spoon scrape up any brown bits from the bottom of the pan and then let the sherry reduce by half. Once reduced take the pan of the heat.
5. Add the tomatoes, peppers, onion, chorizo, garlic and a sprinkling of salt to the pan lightly stir to combine and then place the chicken pieces on top. Place the skillet into the oven and roast until chicken is cooked through, about 30 minutes.
6. Carefully remove from the oven, sprinkle with the parsley and serve with Spanish rice. 

Weeknight Thanksgiving Feast!

I may be Canadian but this past week every time I turned on the television someone was talking about or making Thanksgiving dinner. The thoughts of turkey and stuffing were filling my head so the other night I caved and made a full out thanksgiving dinner just for Jordan and I!!! You must think I am crazy but it was actually a lot easier than you think. I obviously didn't go and make a 30 lb. turkey but instead bought just a turkey breast. I used some stale hamburger buns to make the stuffing, made a quick pan gravy, microwaved some frozen peas and mashed up some taters and in just over an hour Jordan and I were eating like we were American!!!!

Butter Basted Turkey Breast
Serves 2

• 1 boneless, skin-on turkey breast
• 1/4 cup butter, softened
• 1 Tbsp. parsley, chopped
• 1 clove of garlic, minced
• salt and pepper to taste

1. Preheat the oven to 400 degrees F. 
2. Place the turkey breast on a cooling rack placed on top of a baking sheet.
3. In a small bowl combine the butter with the parsley, garlic, salt and pepper.
4. Using your hands spread the butter all over the turkey breast, including under the skin.
5. Place the turkey in the oven and roast until cooked through (internal temperature should be 165 degrees C), about 30-40 minutes. 
6. Remove from oven and let rest before slicing.

Skillet Stuffing
Serves 2-4

•  1 Tbsp. vegetable or olive oil
• 1/2 Spanish onion, chopped
• 2 ribs of celery, chopped
• 1 clove of garlic, chopped
• 2 tsp. mixed herbs, chopped (you can use whatever you have on hand, parsley, thyme, rosemary)
• salt and pepper to taste
• 4 cups stale bread, cubed
• 1 cup chicken stock (or more if necessary)

1. Once the turkey is in the oven, start preparing the stuffing.
2. Heat a skillet over medium-high heat. Once hot add the oil and the onions. Saute until softened and starting to brown then add the celery and garlic, continue to cook until celery is starting to soften, about 5 minutes then stir in the bread cubes.
3. Stir in the herbs and season with salt and pepper. 
4. Pour over the stock until the bread is just wet, stirring to combine. Place the skillet in the oven and let bake along with the turkey. Remove when the turkey is done, the stuffing should be nice and crispy on the outside but still soft on the inside.

Quick Pan Gravy

• 1 Tbsp. butter
• 1 Tbsp. flour
• 2-3 cups chicken stock
• 1 tsp. Worcestershire sauce
• drippings from turkey
• salt and pepper to taste

1. Heat a small saucepan over medium heat. Add the butter and let melt. Once melted stir in the flour to form a roux (a paste).
2. Cook the roux while stirring for one minute then whisk in 2 cups of the stock. Bring to a boil and let thicken then stir in the Worcestershire sauce. Take off the heat until the turkey is done cooking.
3. Once the turkey is done and resting, place the gravy over low heat and stir in the turkey drippings. Adjust the consistency with some more stock if necessary then season with salt and pepper to taste.
4. Serve with the rest of your meal.

Steak Sandwiches x 2

When I first started dating my now husband (Jordan) his tastes were pretty steak and potatoes, literally! Although over the past 6 years I have gotten him to expand his palate there are still some things I can't get him to budge on (like fancy cheese). The other night I decided to make steak sandwiches for dinner, the only problem is that when I think of steak sandwiches I think of fancy toppings like blue cheese, caramelized onion and arugula and Jordan thinks of steak and barbecue sauce. Tonight, to satisfy both of us I made two different sandwiches, a fancy steak sandwich and a not so fancy one.

I topped my sandwich with a horseradish and blue cheese cream, caramelized onions and arugula and for Jordan I did a simple sandwich with barbecue sauce and sauteed onions and peppers.

I simply grilled the steak up on the barbecue then let it rest before thinly slicing it and placing it on some nice bread and topping with our desired toppings.

Here are the recipes for the toppings:

Simple Homemade Barbecue Sauce

• 1 Tbsp. vegetable oil
• 1 small onion, chopped
•  2 cloves of garlic, chopped
• 1 Tbsp. tomato paste
• 1 small can (398 ml) diced tomatoes
• 1/4 cup brown sugar
• 1 Tbsp. Worcestershire sauce
• 1/4 cup white vinegar

1.  Heat a medium saucepan over medium-high heat. Add oil then add the onion and garlic and cook until the onion is translucent. 
2. Stir in the tomato paste and cook for 1 minute then stir in the diced tomatoes, brown sugar, Worcestershire sauce and white vinegar. 
3. Bring to a boil, then lower the heat, cover and let simmer for 30 minutes. Using a hand blender puree until smooth. Season with salt and pepper. 
4. Once cool, store in an airtight container in the refrigerator for up to a week.

Perfect Caramelized Onions

• 1 Tbsp. vegetable oil
• 1 large Vidalia onion, sliced

1. Heat a large saute pan over high heat, once hot add the oil and swirl to coat the pan then add the onions.
2. Cook the onions over high heat and cook until starting to brown, stirring occasionally. It will look like they are going to burn, this is okay. This is the sugar releasing from the onions, you need this for proper caramelizing. This will take about 5 minutes.
3. Once the onions are browned, lower the heat to medium low and continue to cook for 30 minutes, stirring occasionally. 
4. The onions are done when they are wilted, golden brown and syrupy.

Horseradish and Blue Cheese Cream

• 1/4 cup crumbled blue cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 Tbsp. chopped chives
• 1 Tbsp. horseradish
• 1 tsp. Dijon mustard
• salt and pepper to taste

1. Place all the ingredients in the bowl of a food processor and blend until smooth.
2. Season with salt and pepper to taste.
3. Can be stored in an airtight container in the refrigerator for up to two weeks.

Smoky Chipotle and Lime Flank Steak Tacos

The other night I had a craving for tacos, but not the ground beef and crispy shell mess that my husband loves, I wanted traditional tacos with fresh corn tortillas, grilled steak and fresh toppings.

I chose to use a flank steak. I marinaded the steak the night before, then we grilled it up on the BBQ, before slicing it up and serving it with tortillas and traditional taco toppings. YUM!

Smoky Chipotle and Lime Flank Steak
Serves 4

• 1 flank steak (about 2 lbs.)
• 1/2 cup smoky BBQ sauce (like this one)
• juice and zest of 2 limes
• 2 Tbsp. honey
• 1-2 Tbsp. pureed chipotle in adobo sauce (use more or less depending on your taste)
• 1 Tbsp. olive oil

1. Place the steak into a large zip-lock bag.
2. Whisk together the remaining ingredients and pour over the steak. Make sure the steak is covered and refrigerate over night.
3. Before grilling, remove the steak from the fridge to take the chill off.
4. Heat your grill to high heat. Remove the steak from the marinade and grill until cooked to desired doneness (about 4 minutes per side for medium rare).
5. While the steak is grilling, pour the extra marinade into a small saucepan. Place over medium-high heat on the stove and bring to a boil, lower heat and let simmer for about 5 minutes.
6. Remove the steak from the grill and allow to rest for 5-10 minutes before slicing. Thinly slice the steak and serve with your choice of taco accompaniments including the sauce made from the leftover marinade.
 

Delicious Lamb Marinade

Last week I taught a Cottage Entertaining class at work. The chef for the night, Sandra Katsiou developed an amazingly delicious leg of lamb recipe for the class. I have been dreaming about the lamb ever since so I decided to make it tonight. A leg of lamb is too large just for the two of us, so I used the marinade on some  lamb chops. I served it up with some salad and it was perfect summer evening dinner.

Sandra's Lamb Marinade

• 1/2 cup honey
• 1/4 cup regular dijon mustard
• 1 Tbsp. grainy dijon mustard
• 1/4 cup olive oil
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh rosemary, chopped
• 2 shallots, minced
• 6 cloves of garlic, minced
• 1 tsp. cumin seeds
• the juice of 2 lemons
• salt and pepper to taste

1. In a mixing bowl, whisk together all the ingredients until combined.
2. Pour all but 3 Tbsp. of the  marinade into a zip lock bag with the lamb and let marinade for at least 1 hour or overnight.
3. Grill your lamb on the BBQ, basting with the reserved marinade.

Quick Meal: Pizza-nini

Last night was one of those evenings where I had an hour after getting home from work to not only make dinner but eat it too as we had an appointment to get to. I didn't want to just go through the drive through on my way home so I whipped up something I have made before that is super simple, delicious and you don't even need to turn on your oven.

A pizza-nini is essentially, a panini made out of pizza ingredients. I use store bought pizza crust and spread on my favourite toppings. Instead of baking the pizza in the oven, I fold it in half, brush it with some olive oil and grill it on my panini press until the cheese is all melted and then eat it like a sandwich.

You can go classic with cheese and tomato sauce like this pizza-nini for my hubby:

Or you can get a little fancier like this proscuitto, ricotta, fig and arugula one for me:

Get creative!

To round out the meal serve with a salad and you have a quick and delicious dinner in no time. These are great for entertaining and make great appetizers or hors d'oeuvres when cut up into bite size pieces.
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Weekday Cooking: Peanut Chicken Stir Fry

I had a friend ask me the other day how she can make the process of making dinner during the week easier. Like a lot of us she was having a hard time getting home from work at 6pm and then having to come up with a delicious and hot dinner in a reasonable amount of time. The key to being able to cook fast is to plan ahead. I know it is easier said then done but if you can plan your meals at the beginning of the week and have all the ingredients available it will make the process much easier. A great weekday meal is stir fry. It is perfect because if you have time the night before, you can slice the protein, cut up all the veggies and have the sauce ready to go all in separate containers in the fridge. When you get home from work all you have to do is cook some rice and toss everything together in a pan.

This stir fry is delicious and is very versatile. Feel free to switch up the chicken with anything you have on hand like beef, shrimp or tofu, and to add any veggies you want or have on hand.

This stir fry is perfect with some steamed rice or noodles or as I made it tonight as a filling for lettuce wraps.

Peanut Chicken Stir-Fry
Serves 4

• 2 tsp. cornstarch
• 1 Tbsp. mirin (Japanese cooking wine, you can use sherry or any sweet wine you have)
• 2 Tbsp. water
• 1 Tbsp. soy sauce
• 1 Tbsp. hoisin sauce
• 2 Tbsp. oyster sauce (I used vegetarian oyster sauce)
• 1 tsp. sesame oil
• 1 tsp. sugar
• 2 Tbsp. vegetable oil
• 1 1/2 lbs. boneless, skinless chicken thighs or breasts, cut into small cubes
• 1 tsp. minced ginger
• 2 cloves of garlic, minced
• 4 green onions, sliced
• 1 red pepper, chopped
• 1 cup shitake mushrooms, sliced
• 1 (8oz) can, sliced bamboo shoots, rinsed and drained
• 1 (8oz) can, sliced water chestnuts, rinsed and drained
• 1 cup roasted peanuts

1. In a small bowl whisk together cornstarch, mirin, water, soy sauce, hoisin sauce, oyster sauce, sesame oil and sugar. Set aside.
2. Heat a wok or a large skillet over medium-high heat. Once hot add 1 Tbsp. of the oil and chicken and stir fry until almost cooked through, about 3 minutes. Remove from the pan and set aside.
3. In the same pan add the remaining oil, ginger, garlic and onion and stir fry until softened and fragrant. Add the mushrooms, peppers, bamboo shoots, water chestnuts and peanuts and stir-fry for a minute longer. Add the chicken back into the pan and pour over the stir-fry sauce. Cook until the chicken is cooked through and sauce has thickened, about 2 minutes.
4. Remove from heat and serve with steamed rice or wrap up in crisp iceberg lettuce leaves.

Hearty Kale, Sausage and White Bean Soup

I know it is Spring, but it is still pretty chilly out so I decided to warm up with a hearty soup for dinner tonight. This soup is delicious, filling and nutritious!

Hearty Kale, Sausage and White Bean Soup
Serves 4

• 2 chicken or turkey sausage links, casings removed
• 1 tsp. plus 2 tsp. olive oil
• 1 spanish onion, chopped
• 1 clove of garlic, minced
• 1/2 tsp. red chili flakes
• 1 tsp. paprika
• 6 cups chicken or vegetable broth
• 1 small bunch of kale, roughly chopped
• 1 can white cannelinni beans, drained and rinsed
• salt and pepper to taste
• Parmesan cheese for garnish

1. Heat a large sauce pot over  medium-high heat. Add the 1 tsp of olive oil and the sausage and cook, crumbling with a wooden spoon until cooked through, about 4 minutes. Using a slotted spoon remove the sausage to a bowl and set aside.
2. In the same pot add the remaining oil, onions and garlic. Saute until onion is soft, lower heat and continue to cook until onions are golden and caramelized. Stir in red chili flakes and paprika and cook for 30 seconds more.
3. Pour in chicken broth and bring to a boil, add kale and beans and simmer until kale is wilted.
4. Add in sausage with its juices and continue to simmer for five minutes.
5. Skim off any excess fat from the top of the soup, season with salt and pepper and serve with a sprinkling of Parmesan on top.

 ENJOY!

Dinner for One: Bruschetta Chicken

The hubby was working late tonight so I was on my own for dinner. I usually take this opportunity to order in some take out but I have been eating out a lot lately so I decided instead to whip up something easy for myself. I make this dish often, it is incredibly simple, yet incredibly delicious. It is simply bruschetta, minus the bread, using a breaded chicken cutlet as the base.

Chicken Bruschetta
Serves 1 with leftovers, or 2

• 1 tsp. plus 2 Tbsp. olive oil
• 1 large clove of garlic, minced
  
• 4 vine ripened tomatoes, roughly chopped
• a few basil leaves, torn
• 2 boneless, skinless chicken breasts
• 1/2 cup flour
• 1 egg, beaten 
• 1/2 cup seasoned bread crumbs
• salt and pepper

1. In a small saute pan add 1 tsp. of the olive oil and the minced garlic. Place over medium high heat and cook until garlic starts to become golden. Immediately remove from heat and pour over the chopped tomatoes. Stir to combine, season with salt and pepper and set aside.
2. Place the chicken breasts in between 2 pieces of saran wrap. Using a mallet, frying pan or rolling pin, pound the chicken into thin cutlets.
3. Separate the flour, egg and bread crumbs into three separate bowls. Season the flour with salt and pepper. Dredge the chicken pieces first in the flour, then the beaten egg, followed by the bread crumbs. Set aside.
4. Heat a large fry pan over medium-heat. Add the remaining 2 Tbsp. of olive oil into the pan and swirl to coat. Pan fry the chicken breasts until golden and cooked through, about 3 minutes a side.
4. Place the chicken onto a plate or serving platter and top with the tomato mixture. Top with the torn basil.

Tonight I served the chicken breast on top of some baby arugula and threw some goat cheese on top! Delish!