Salisbury Steak

Salisbury Steak II

Salisbury Steak

  • Servings: 4
  • Difficulty: Easy
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When I here the words “Salisbury Steak” my mind immediately goes back to the days  of Glass and Steel Diners where burly truck drivers would chow down on the Blue Plate Special, often times Salisbury Steak, followed by a dessert of Antacids.

Thankfully things have changed and diner food has been elevated to a much higher level including Salisbury Steak.

Here’s how we do this one.

Shopping list:

For the steak…….

  • 1 pound Ground Beef
  • 3 tablespoons Canola Oil
  • 1/4 cup Bread Crumbs
  • 2 large Eggs
  • 1/4 cup Worcestershire Sauce
  • 2 teaspoons Granulated Garlic
  • 2 teaspoons Granulated Onion
  • 1 teaspoon dried Mustard
  • 2 teaspoons Salt
  • 2 teaspoons Ground Pepper

For the gravy……

  • 1 medium Sweet Onion – sliced
  • 1/2 cup Butter
  • 1/2 cup All Purpose Flour
  • 3 cups Vegetable Broth
  • 2 tablespoons Granulated Garlic
  • Salt and Pepper to taste

Putting it all together:

  1. In a large bowl combine all the ingredients for the steak, form into oval shaped patties about 1/4 inch thick and put in the refrigerator for about 1 hour to set up.
  2. In a large fry pan heat the oil and place the patties in but do not crowd them.
  3. Cook the  patties for five minutes per side, or until the internal temp hits 160° and when done remove to a plate and tent with tin foil to keep warm.
  4. In the same pan the patties were in melt the butter and add the flour. Stir well to make a Roux. Add the onions and cook for another 3 to 5 minutes.
  5. Add the vegetable broth, garlic, salt and pepper and mix well. Let simmer for 15 minutes.
  6. Plate with your favourite side, cover with gravy and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit

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Cheddar Veggie Soup

Cheddar Veffie soup II

Cheddar Veggie Soup

  • Servings: 4
  • Difficulty: Easy
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Chicken soup when you have a cold is just…. well….. gold. However when you don’t have chicken you do the next best thing and use what you have which in this case is veggies and cheddar cheese.

Here’s how we do this one.

Shopping list:

  • 4 cups Chicken stock
  • 2 Tbsp Olive Oil
  • 4 Tbsp Butter
  • 4 Tbsp Flour
  • 1 cup diced Potatoes
  • 1 cup Broccoli florets
  • 1 small Yellow Onion – chopped
  • 4 Celery ribs – chopped
  • 1 cup Carrots – chopped
  • 3 Garlic cloves – chopped
  • 1 Tbsp dried Oregano
  • 4 fresh Basil leaves
  • Salt and Pepper to taste
  • shredded Cheddar cheese for garnish

Putting it all together:

  1. Heat the oil and butter is a large pot or Dutch.
  2. Add the onions and garlic and cook for 3 – 4 minutes.
  3. Sprinkle in the flour and stir well.
  4. Add in the chicken stock and remaining ingredients except the basil and cheese.
  5. Bring to a boil then reduce the heat and simmer until the veggies have softened.
  6. Add the basil
  7. Use an immersion blender or blend in batches until smooth.
  8. Season with salt and pepper and garnish with the cheese.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                          Bon Appetit

 

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Shells with Sausage and Broccoli

Shells with Sausage and Broccoli

Shells with Sausage and Broccoli

  • Servings: 2-4
  • Difficulty: Easy
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Pasta is one of those go to items when you really can’t decide what’s for dinner and since there are literally hundreds of variations you’ll never be stuck for a recipe.

I particularly like this one because my grandson inhaled it and wanted more for lunch at school the next day.

Here’s how we do this one.

Shopping list:

  • 1 1/4 cups Large Shells
  • 3 Tbsp Olive Oil
  • 6 Mild Italian Sausage – casing removed
  • 1 small yellow Onion – diced
  • 1 medium yellow Pepper – diced
  • 2 handfuls Spinach
  • 4 cups Broccoli florets
  • 3 1/2 cups Low Sodium Chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp granulated Garlic
  • Salt to taste

Putting it all together:

  1. Heat the oil in a large pot or Dutch oven and cook the onion and peppers with some salt until softened.
  2. Add the sausage and cook until broken up and brown then add the Broccoli and Garlic.
  3. Pour in half the Chicken broth and bring to a boil. Stir in the pasta shells and cook until the pasta is cooked through and most of the broth is absorbed.
  4. Mix in the spinach and cook until wilted.
  5. Place in bowls and dust with the Parmesan.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                                  Bon Appetit

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Southwest Black Bean Burger

spicy black bean burger

Southwest Black Bean Burger

  • Servings: 4-6
  • Difficulty: Easy
  • Print

I am in no way a Vegetarian and don’t do vegetarian dishes all that often…. maybe one or two a year, however this is a recipe I have wanted to try for some time.

Now the last time I had a Black Bean Burger it was in a local restaurant and it was just awful…… it took me hours to get the taste of Cumin out of my mouth. I mean there was so much of it in the burger that  I could not taste anything else and it was horrid.

So now here is my interpretation of a black bean burger.

Cook’s note: The Ancho chili powder makes this one a little bit spicy so feel free to adjust the amount.

Here’s how we do this one.

Shopping list:

  • 1 medium Green Pepper rough chopped
  • 1 Sweet Onion rough chopped
  • 1 cup Breadcrumbs
  • 2 15 ounce cans of Black Beans – rinsed and set aside in separate bowls
  • 1 1/2 Teaspoons Seasoned Salt
  • 1 1/2 Teaspoons Black Pepper
  • 1 Teaspoon Coriander
  • 2 Teaspoons Granulated Garlic
  • 2 Tablespoons Smoked Paprika
  • 1 1/2 Tablespoons Ancho Chili Powder

Putting it all together:

  1. Place all ingredients except one bowl of black beans in a food processor.
  2. Pulse the ingredients until a paste has formed.
  3. Place the paste in a large mixing bowl and add the remaining beans and the breadcrumbs. Mix well.
  4. Cover and place in the fridge for 40 minutes.
  5. Remove from fridge and form into 5 ounce patties.
  6. Pan fry or grill for 8 mins. per side.
  7. Enjoy

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                                  Bon Appetit

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Shrimp with Sundried Tomato and Basil Risotto

Shrimp and Risotto

Shrimp with Sundried Tomato and Basil Risotto

  • Servings: 4-6
  • Difficulty: Medium
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As my favourite celebrity chef, Emeril Lagasse, says “cooking aint rocket science” and this recipe is a perfect example of that philosophy.

Now this one is a little bit more difficult than the ones I normally showcase but that is because Risotto can be finicky and a little hard to make but don’t shy away because of that. Give it a whack and see….. you just might surprise yourself.

Cooks note: Use warmed stock so as not to retard the cooking process and cost yourself time.

Here’s how we do this one.

Ingredients:

  • 1 bag 31-40 Shrimp tail removed
  • 5 cups Salt Reduced Chicken Stock
  • 2 tablespoons Garlic Butter
  • 2 tablespoons Olive Oil
  • 2 cups Arborio rice
  • 1 medium diced White Onion
  • 3 ounces chopped re-hydrated Sun Dried Tomatoes
  • 2 fine chopped Garlic Cloves
  • 1/4 cup fresh chopped Basil
  • 1/4 cup grated Parmesan
  • Pea Shoots for garnish (optional)

Putting it all together:

  1. In a large pot heat the chicken stock and let simmer on very low heat.
  2. In a large sauce pan heat the olive oil over medium and add the onion. Cook for about two minutes.
  3. Add the garlic and cook for another minute.
  4. Add in the Arborio rice and mix until well coated.
  5. Add the sun dried tomatoes and mix well.
  6. Ladle in some warm chicken stock and stir until fully incorporated.
  7. Continue adding stock until all has been used.
  8. In a separate pan heat the garlic butter and add the shrimp cooking until just pink.
  9. Mix the Parmesan into the Risotto.
  10. Plate the Risotto and add the Shrimp. Top with the peas shoots and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until the next time…….

                                        Bon Appetit

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Mojo Chicken

Mojo Chicken 2

Mojo Chicken

  • Servings: 4
  • Difficulty: Easy
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I’m an eclectic cook and love all types of food…. Italian, Chinese, Greek, Mexican and one of my all time favourites CUBAN. 

Now ever since I watched the movie Chef with Jon Favreau and John Leguizamo I’ve wanted to do Mojo Pork and use it to make a true Cuban sandwich however as time was little limited today I took their inspiration and instead did Mojo Chicken and it was outta sight.

Here’s how we do this one.

Shopping list:

  • 12 boneless, skinless Chicken Thighs
  • 1/4 extra virgin Olive Oil
  • 1/3 cup Orange Juice
  • 1/4 cup Lime Juice
  • 1/2 cup finely chopped Cilantro
  • 6 Garlic cloves
  • 6 Mint leaves – rough chopped
  • 1 tablespoon fresh Oregano
  • 1 teaspoon ground Cumin
  • Sea Salt and Ground Pepper

Putting it all together:

  1. Place the chicken thighs in a seal-able bag and set aside.
  2. In a blender mix all the remaining ingredients and blend until just smooth.
  3. Pour the liquid ingredients over the chicken, mix well and refrigerate for at least 3 hours.
  4. Heat the BBQ to 375° and grill the chicken until the internal temperature reaches 165°.
  5. Serve right away with your favourite side.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit

 

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Rigatoni Bake

Rigatoni Bake

Rigatoni Bake

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Dinner just got a whole lot easier with this “two” pot recipe that your family is sure to love.

Here’s how we do this one.

Shopping List:

  • 2 pounds Ground Beef
  • 1 package Rigatoni
  • 2 tablespoons Canola Oil
  • 1 14 ounce can plain Tomato Sauce
  • 3 teaspoons Capers
  • 1 medium Yellow Onion – diced
  • 2 tablespoons fresh Oregano
  • 4 Garlic Cloves – finely chopped
  • 1 cup shredded Cheese
  • 2 Green Onions – chopped
  • Salt and Pepper to taste

Putting it all together:

  1. Heat the oil in a large sauce pan and brown the ground beef. Drain any grease.
  2. Add the remaining ingredients except the Rigatoni, bring to a boil, cover reduce heat and simmer for 45 minutes.
  3. While the Bolognese is simmering heat your oven to 425° and bring a pot of salted water to a boil.
  4. Cook the Rigatoni according to the package instructions.
  5. Drain the pasta and mix it with the bolognese, pour into a casserole dish, sprinkle on the cheese and green onions.
  6. Bake until the cheese has melted and is bubbly.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                            Bon Appetit 

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Poulet A La Creme

Poulet A La Creme

Poulet A La Creme

  • Servings: 4-6
  • Difficulty: Easy
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I came across this recipe in an older cookbook by the renowned chef Jacques Pepin and although it looks very pedestrian the final outcome with it’s wonderful flavour profile will have your guests coming back for more.

Cooks note: I served this one with a Rice Pilaf however it would go equally as well with some Egg Noodles.

Here’s how we do this one.

Shopping list:

  • 8 Skin on Bone in Chicken Thighs 
  • 6 large Mushrooms – sliced
  • 1/4 cup Butter
  • 4 tablespoons Flour
  • 1/2 cup dry White Wine
  • 1/4 cup Water
  • 1/2 cup heavy Cream
  • Salt and Pepper to taste
  • Chopped Tarragon or Parsley (optional)

Putting it all together:

  1. Melt the butter in a large saucepan. Add the chicken thighs to the pan and brown over high heat for about 2 1/2 minutes on each side.
  2. Add the mushrooms to the pan and sprinkle on the flour. turn the chicken over using tongs so the flour is evenly dispersed. Stir in the wine and water and mix well. Bring to a boil, add the salt and pepper and simmer covered for 25 minutes.
  3. Add the cream, bring to a boil, and boil, uncovered for about 1 minute.
  4. Serve sprinkled with the tarragon or parsley if desired.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit

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Texas Chili Stuffed Shells

Texas Chili Stuffred Shells

Texas Chili Stuffed Shells

  • Servings: 6 - 8
  • Difficulty: Easy
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As some of you may or may not know I am an Eclectic cook because I just love different  types of cuisines and the flavours they bring to the table so the whole idea of Fusion cooking is very intriguing because you can blend your favourite recipes, ingredients, countries into one cohesive dish and blow the minds of your dinner guests….. all without breaking a sweat.

This is my version of Fusion because I have combined a very classic Texas dish, Chili, with an even more classic Italian dish, Jumbo Pasta Shells.

Here’s how we do this one.

Shopping list:

  • 1 package Jumbo Shells
  • 2 pounds ground Beef
  • 1 1/2 cups grated Cheese
  • 3/4 cup chopped Green Onions
  • 1 large Sweet Onion – rough chopped
  • 2 Cubanelle peppers – diced
  • 2 Poblano peppers – diced
  • Garlic cloves – fine chop
  • 3 tablespoons Canola Oil
  • 3 tablespoons Smoked Paprika
  • 2 tablespoons Chili powder
  • 2 tablespoons Chipotle powder
  • 2 tablespoons Ancho Chili powder
  • 1 teaspoon ground Cumin
  • 1 tablespoon Oregano
  • 1 1/2 cups Chicken stock
  • 3 cups Crushed Tomatoes
  • Salt and Pepper to taste 
  • Garnish with Sour Cream.

Putting it all together:

  1. In a large pot heat the oil and brown the ground beef. Drain off the grease.
  2. Add the  beef back to the pot, add the remaining ingredients, except the shells, stir well. Bring to a boil then reduce the heat and simmer for 45 mins to 1 hour.
  3. Cook the shells as per the box instructions.
  4. Drain the shells and let cool so they are easier to handle.
  5. While the shells are cooling heat the oven to 375°.
  6. Ladle a thin layer of chili on the bottom of an 11 x 15 casserole dish. Stuff the shells with a small amount of chili and fill the casserole dish with the stuffed shells. Top with shredded cheese and green onions and place in the oven until the cheese has melted. Garnish with a dollop of sour cream.
  7. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                            Bon Appetit

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Potsticker Noodle Bowls

Potsticker Noodle Bowl

Potsticker Noodle Bowls

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Potstickers, Pierogies, Gyoza, or simply Dumplings all have one thing in common…… they are pieces of dough stuffed with very tasty fillings and then fried to perfection. Serve them with an awesome dipping sauce and you have a fantastic meal or even a simple appetizer and since my dough making skills are less than stellar I sought out a different way of bringing those awesome flavours together in a dish and so we have Potsticker Noodle Bowls.

Here’s how we do this one.

Shopping list:

  • 8 ounces Rice noodles
  • 2 tablespoons Canola oil
  • 1 1/2 pounds ground Pork
  • 2 Eggs
  • 14 ounce bag Coleslaw
  • 7 green Onions – rough chopped
  • 2 Garlic cloves – minced
  • 1/2 cup Low Sodium Soya sauce
  • 1/4 cup Chicken broth
  • 2 teaspoons Rice vinegar
  • 1 1/2 teaspoons Sambal
  • 2 teaspoons Fish sauce
  • 1/2 teaspoon fresh grated Ginger
  • White pepper to taste

Putting it all together:

  1. Prepare the noodles according to the package instructions.
  2. In a non reactive bowl mix together the soy sauce, chicken broth, rice vinegar, sambal, fish sauce, and ginger and set aside.
  3. In an other non reactive bowl whisk together the eggs and set aside.
  4. Heat the oil in a wok or large skillet and add the pork and the white pepper and stir fry until cooked through.
  5. Add coleslaw and green onions and continue to cook until the coleslaw starts to wilt. Add garlic and stir fry for 30 seconds.
  6. Make a well in the center of the wok or skillet, add eggs and scramble. Toss with the stir fry to combine.
  7. Drain the noodles and add to the wok stir frying for 1 minute.
  8. Add sauce and continue to stir fry until the noodles are tender.
  9. Plate and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit

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