Category: Dinner

Beef and Lentil Stew

Beef and Lentil Stew

 

Beef and Lentil Stew

  • Servings: 6 - 8
  • Difficulty: Easy
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Cold season has hit my household and it looks like everyone, save yours truly, has caught one but it is entirely possible, if not probable, that I will sooner or later catch one. Until that time I will continue to look after my guys and so with that in mind I have made them some comfort food that will hopefully help them feel a little better.

Now I have “billed” this one as a stew however from what I can see the only difference between a soup and a stew is the thickness of the broth, except in the case of a Chowder which is thick anyways so if you wanted to make this a soup just thin out the broth.

Here’s how we do this one.

Shopping List:

  • 2 tablespoons Olive Oil
  • 1 1/2 pounds Sirloin Steak  Tails – cut into bite sized chunks
  • 3 Celery stalks- chopped
  • 2 Carrots – peeled and chopped
  • 1 Yellow Onion – diced
  • 3 small Leeks, whites only – chopped
  • 6 cups Beef broth
  • 1 28 ounce can Diced Tomatoes
  • 2 teaspoons Oregano
  • 4 teaspoons Granulated Garlic
  • 2 cups Lentils
  • Salt and Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. Heat the olive oil in a large Dutch oven. Season the beef with salt and pepper and brown in batches removing to a separate bowl.
  3. Add the onion and saute until translucent.
  4. Add back the beef and the remaining ingredients bringing to a boil. Cover and simmer for 45 to 60 minutes.
  5. Adjust the seasoning 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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Sausage and Peppers Sandwich

Sausage and Pepper Sandwich

Sausage and Peppers Sandwich

  • Servings: 6
  • Difficulty: Easy
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Quick and easy lunches and dinners can sometimes be elusive simply because we don’t have that much time to think about it. This particular recipe comes in very handy for just those occasions as there are not that many ingredients and the time from start to finish is short.

Here’s how we do this one.

Shopping list:

  • 1 package of six Italian sausage
  • 6 slices Provolone cheese
  • 6 Panini buns
  • 2 medium Red Pepper – sliced
  • 2 medium Green pepper – sliced
  • 2 medium yellow Onions – sliced
  • 2 tablespoons dried  Oregano
  • 2 tablespoons dried Basil
  • Salt and Pepper to taste

Putting it all together:

  1. In a large pot of water par boil the sausage until just firm.
  2. In a large saute pan saute the peppers and onions until just soft and add the herbs and salt and pepper
  3. Slice the peppers down the middle and flatten.
  4. Place the peppers in a large frying pan and top with some of the onion and pepper mix. Top with the Provolone and cover with a pot lid until the cheese has melted.
  5. While the cheese is melting lightly toast the panini buns.
  6. Place the sausage and peppers in the bun, slice on the bias and enjoy.

Cooks note:  Par boiling the sausage will make it easier to slice them down the middle and will stop them from falling apart.

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

Until next time……..

                           Bon Appetit

Surf N Turf

Surf N Turf

Surf N Turf

  • Servings: 4
  • Difficulty: Easy
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Surf N Turf is one of those menu items that usually means an 8 – 10 ounce N Y Strip and a 8 ounce Lobster tail that comes with a price tag that crashes the $50.00 mark but it also means most working class people can’t afford it and that includes me so I came up with an alternative in this cost efficient version….. 4 people for less than $50.00.

Cooks note: The skewers are best when done on a grill however if you don’t have one or the weather won’t let you then the oven is perfectly fine.

Here’s how we do this one.

Shopping list:

  • 2 1/2 pounds Sirloin Steak tails – cubed into bite sized pieces.
  • 1 package 31 – 40 Shrimp – peeled, deveigned and tail off.
  • 3 tablespoons Garlic butter
  • 1/4 cup Soya sauce
  • 1/4 Fish sauce
  • 2 tablespoons Sambal
  • 1/8 cup Oyster sauce
  • 2 teaspoons Sugar
  • 4 Scallions – rough chopped for garnish
  • 12 Bamboo skewers 

Putting it all together:

  1. Preheat the oven to 375°
  2. Place the steak pieces into a large non reactive bowl. Mix together the soya sauce, fish sauce, Sambal, oyster sauce and sugar and pour over the steak pieces. Cover and refrigerate.
  3. Soak the skewers for at least 30 mins before using so they don’t burn.
  4. Thread the steak on the skewers and place on a sheet tray. Put in the oven for 20 minutes, turning half way.
  5. While the skewers are cooking quick fry the shrimp in the garlic butter until pink.
  6. Serve as an appetizer or as the main for your favourite side dish.

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

Until next time……..

                           Bon Appetit

Ground Beef Stuffed Shells

 

Ground Beef Stuffed Shells II

Ground Beef Stuffed Shells

  • Servings: 8 - 10
  • Difficulty: Easy
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This is a recipe I have wanted to try for some time now but for some reason I just never got around to it until today.

Now since I have never made this one before I am borrowing a recipe from Taste of Home Magazine but of course I will be adding my own little flair to it.

Cooks Note: This recipe is a bit labour intensive so give yourself adequate time to prepare it. 

Here’s how we do this one.

Shopping list:

  • 1 package Jumbo Pasta Shells
  • 3 tbsp Canola Oil.
  • 2 pounds Ground Beef
  • 1 Medium Sweet Onion – diced
  • 4 Garlic Cloves – chopped
  • 5 cups Baby Spinach
  • 15 ounces Ricotta cheese
  • 2 cups shredded Italian blend cheese
  • 3/4 cup grated Parmesan cheese
  • 1 8 ounce jar Sun Dried Tomato Pesto
  • 1 jar Spaghetti Sauce
  • Salt and Pepper to taste
  • chopped Parsley for garnish.

Putting it all together:

  1. Preheat the oven to 350°.
  2. In a large pot of salted water cook the shells according to the package instructions. When cooked run under cold water.
  3. While the pasta is cooking brown the  ground beef in a large pan, drain and remove to a bowl.
  4. Return the ground beef to the pan and add in the onion, garlic, spinach, pesto, salt and pepper and simmer for about ten minutes.
  5. In a separate bowl mix the Ricotta cheese, 1 1/2 cups Parmesan and egg.
  6. Mix half the beef mixture with the cheese.
  7. In a greased 13×9 baking dish spread 3/4 cup of pasta sauce. Stuff the shells with the beef and cheese mix and place in the dish.
  8. Mix the remaining pasta sauce in with the remaining half of the ground beef and pour over the stuffed shells.
  9. Top with Parmesan and Italian blend and bake until cheese has melted and is bubbly, about 15 mins.
  10. Garnish with Parsley and enjoy.

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

Until next time……..

                            Bon Appetit

Spanish Pork Stew with Potatoes

Spanish Pork Stew With Potatoes

Spanish Pork Stew with Potatoes

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

Sometime ago I bought a half boneless Pork Loin and broke it down for various dinners. One of the things I did was to cube some of it, season it Spanish style and then vacuum seal for later use. Well today became “later use” and this is an awesome one pot dish that is sure to please everyone.

Here is how we do this one.

Shopping list:

  • 4 tbsp Canola Oil
  • 2 pounds Pork Loin – cubed.
  • 8 ounces Sweet Chorizo – cubed
  • 6 Yukon Gold Potatoes – peeled and cubed
  • 3 tbsp Butter
  • 1/3 cup Flour
  • 1 medium Red Onion – diced
  • 2 Bay leaves
  • 4 Garlic Cloves – rough chopped
  • 1 28 ounce can Diced Tomatoes – drained
  • 4 cups Chicken stock
  • 1 cup Sliced Pimento
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 2 tbsp Smoked Paprika
  • 2 tbsp Granulated Garlic
  • 2 tbsp Granulated Onion
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • chopped Parsley for garnish – optional

Putting it all together:

  1. In a large non reactive bowl place the pork and mix in the salt, pepper, smoked paprika, garlic and onion and mix well. Cover and refrigerate. overnight if possible, 30 mins minimum.
  2. Heat the oven to 350°.
  3. In a large dutch oven heat half the Canola Oil and brown half the pork removing to a separate bowl when done. Repeat with the other half of the pork.
  4. Pour 1/4 cup of the chicken stock into the dutch oven and scrape up the brown bits (Sucs). Add the onion and garlic and let cook for about 5 mins. Add the butter and when melted add the flour and mix well.
  5. Add in the remaining ingredients, mix well and bring to a boil.
  6. Turn off the heat, cover and put in the oven for 90 mins. Remove the Bay leaves.
  7. Ladle into bowls, garnish with Parsley and serve with crusty bread.
  8. Enjoy.

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

Until next time……..

                          Bon Appetit 

 

Ground Beef Stew With Mashed Potatoes

 

Ground Beef Stew with Mashed Potatoes

Ground Beef Stew With Mashed Potatoes

  • Servings: 4-6
  • Difficulty: Easy
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The idea for this dinner came from a conversation I had with my wife where we were reminiscing about the old days and the types of things we used to have for dinner. Now my wife, being born in Manchester England, had a lot of things that were typical in a British household…. Fish and Chips, Lamb Chops, Shepherds Pie just to name a few but there was one that stuck in my head and is the inspiration for this dish….. Ground Beef Gravy With Mashed Potatoes and it is something my late Mother-In-Law loved to make.

This recipe is my version of this old time favorite and I hope you enjoy it.

Cooks note: This is a budget friendly recipe. It fed 6 for less than $20.00.

Here’s how we do this one.

Shopping list:

  • 2 pounds Ground Beef
  • 3/4 cup Beef stock
  • 4 – 6 ounces Worcestershire sauce
  • 7 Yukon Gold Potatoes – peeled and cubed
  • 4 Garlic cloves – peeled and chopped
  • 1 medium White Onion – chopped
  • 1 26 ounce bag of frozen Mixed Vegetables
  • 1 28 ounce can Diced Tomatoes
  • 4 tablespoons Butter
  • 3/4 cups Milk
  • Salt and Pepper to taste

Putting it all together:

  1. In a large pot of salted water cook the potatoes until just fork tender.
  2. While the potatoes are cooking brown the ground beef in a large frying pan.
  3. When browned remove the ground beef, drain the grease and add the onions and garlic and saute until the onions are translucent.
  4. Add back the beef and mix in the vegetables, tomatoes, Worcestershire, beef stock and salt and pepper. Cover and simmer for about 15 mins.
  5. Drain the potatoes and mash with the butter and milk.
  6. Plate the mashed potatoes and top with the stew.
  7. Enjoy.

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

Until next time………

                           Bon Appetit 

Balti Chicken

Balti Chicken

Balti Chicken

  • Servings: 4
  • Difficulty: Easy
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I’ve wanted to make this recipe ever since I saw it in a movie set in the U.K. and tried some from a local Indian restaurant, Koh-I-Noor and because it has been rainy and nasty outside today (kind of reminds me of Britain) I decided to make it today.

This particular version is “healthier” than those that you would find in an Indian Takeaway joint in the U.K. however it is still full flavoured and filling.

Here’s how we do this one.

Shopping list:

  • 1 pound boneless, skinless Chicken Breast cut into bite sized pieces
  • 250 ml Passata
  • 150 ml Water
  • 1 1/2 tbsp Vegetable Oil
  • 1 medium Onion – coarsely grated
  • 1 medium Tomato – diced
  • 1 Red Pepper roughly chopped
  • 1 small to medium Green Chili
  • 4 Garlic cloves – diced
  • 1 tbsp Lime juice
  • 2 tsp Paprika
  • 1/4 tsp Chili powder
  • 1 Cinnamon stick
  • 3 tsp Ground Cardamom 
  • 1 1/2 tsp Cumin
  • 3 tsp ground Ginger
  • 1 tsp Turmeric
  • 1 tsp ground Coriander
  • 2 tbsp Garam Masala 
  • Rice Pilaf for service

Putting it all together:

  1. Put the chicken in a medium bowl. Mix in the lime juice, paprika, chili powder and a grinding of black pepper , then leave to marinate for at least 15 mins, preferably a bit longer.
  2. Heat 1 tbsp of the oil in a large non-stick sauté pan. Tip in the cinnamon stick, cardamom , whole chili and 1 teaspoon ground cumin , and stir-fry briefly just to colour and release their fragrance.  Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric,  remaining cumin, ground coriander and Garam Masala together. Tip into the pan, lower the heat to medium and cook for 2 mins . Pour in the Passata and 150 ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
  3. Stir in the tomato, simmer for 2-3 mins. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick and chili.
  4. Serve with rice.

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

Until next time…..

                          Bon Appetit 

Chicken Enchiladas

®Chicken Enchiladas II

Chicken Enchiladas

  • Servings: 8
  • Difficulty: Easy
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My Sunday nights lately consist of making dinner and then rushing out the door to get to my Pool League for 6:00 p.m. and this usually means I miss dinner because I just don’t have the time.

This time I decided that a very simple, time saving recipe was needed so I could eat before going out and since it has been quite awhile since I have made these and the family loves them it was a no-brainer.

Here’s how we do this one.

Shopping list:

  • 8 large Tortillas
  • 4 cups cooked shredded Chicken
  • 1 16 ounce jar of Herdez® Salsa Verde
  • 6 cups shredded Cheddar Cheese
  • 3 Green Onions – rough chopped for garnish
  • 2 Poblano peppers – seeded and diced
  • Sour Cream for garnish

Putting it all together:

  1. Pre heat the oven to 375°
  2. Warm the tortillas for about 30 seconds to make them pliable.
  3. In the centre of the tortilla place a 1/4 cup of cheese then top with 1/2 cup of the chicken, Poblano peppers and salsa. Roll into a cylinder shape and place on a sheet pan.
  4. Repeat with the remaining tortillas.
  5. Cover the enchiladas with the remaining cheese and salsa and put in the oven until the cheese has melted and the enchiladas are heated through.
  6. Plate the enchiladas and top with some sour cream and chopped green onion.

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

Until next time………….

                           Bon Appetit

 

 

Shrimp Alfredo Pasta Bake

Shrimp Alfredo Bake

Shrimp Alfredo Pasta Bake

  • Servings: 4 - 6
  • Difficulty: Easy
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Around our house on Fridays we try to have fish or seafood just because it’s healthy for you and let’s face it, it’s good. Now this particular recipe came about as a collaboration between my wife and my grandson. My wife said she wanted a seafood pasta and my grandson (all of 7 yrs old) asked for Lobster….. Really?? Where did this kid come up with these Champagne tastes??

Well it just so happened one of my local grocers had Lobster tails on sale for $3.00 each so I said “What the hell” and went for it.

Here’s how we do this one.

Shopping list:

  • 2 lbs Penne
  • 8 ounces Slab Bacon – diced
  • 1 bag 21 – 30 Shrimp – cleaned, peeled and tail off
  • 4 3 ounce Lobster Tails
  • 2 jars Classico Alfredo Pasta sauce
  • 4 Garlic cloves – chopped
  • 1 medium Shallot – chopped
  • 1/4 cup Parmesan cheese

Putting it all together:

  1. Preheat your oven to 350°
  2. Cook the pasta in salted water according to the package directions.
  3. In a saute pan cook the bacon until lightly browned. Remove from the pan and set aside.
  4. In the bacon fat cook the garlic and shallots for about three minutes. Add the shrimp and cook until pink.
  5. Drain the pasta, add the Classico sauce, half the Parmesan, bacon and shrimp mixture. Pour into a casserole dish, cover with tin foil and bake for about 20 minutes.
  6. While the pasta is baking boil the lobster tails in salted water until pink in colour. Let cool and remove from shell.
  7. Plate the pasta, top with the Lobster tail and garnish with parsley and the remaining Parmesan.
  8. Enjoy.

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

Until next time……..

                           Bon Appetit 

Schnitzel on a Bun

 

 

 

Schnitzel on a Bun ii

Schnitzel on a Bun

  • Servings: 10 - 12
  • Difficulty: Easy
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This is a very classic and iconic German dish that goes by many names and is present in many cuisines around the world…. Weiner Schnitzel in Vienna, Jagerschnitzel (hunters schnitzel) in Germany and Chuleta in Colombia. 

Schnitzel is made by pounding meat thin, putting it through a breading station and then frying it until crispy. It is traditionally served with a lemon wedge and either potato salad,  boiled potatoes with parsley and butter or, as is the case in Germany, Spatzle. Here in North America it is not uncommon to find it served on a bun with tomatoes and Sauerkraut alongside french fries but since I can’t stand Sauerkraut I used Coleslaw instead

However you choose to do it this is one awesome dish that is sure to please.

Here’s how we do this one.

Shopping list:

  • 1 half Pork Loin (about 4 pounds), trimmed of fat and sliced into 1/2 inch thick cutlets.
  • 1 cup Bread Crumbs
  • 1/2 – 2/3 cups Flour
  • 3 Eggs plus 3 tbsp Water
  • 3 Lemons – quartered
  • 10 – 12 Lettuce leaves
  • 2 large Tomatoes
  • 3 tsp Granulated Garlic
  • 1/4 grated Parmesan cheese
  • Salt and Pepper
  • 10 – 12 Crusty rolls
  • Canola Oil for frying
  • German Mustard or a Grainy Mustard (optional)

Putting it all together:

  1. Place the cutlets between two pieces of wax paper and, using a meat mallet, pound until 1/4 inch thick.
  2. Using three shallow pans set up your dredging station by placing the flour in one, breadcrumbs in the second and the egg and water in the third.
  3. Season the flour with salt, pepper and garlic.
  4. Mix the egg and water until well blended.
  5. Mix the Breadcrumbs and Parmesan until well incorporated.
  6. Heat about a half inch of oil in a large pan
  7. Taking the pork dredge in the flour, dip in the egg and cover with breadcrumbs shaking off the excess.
  8. Shallow fry the pork until golden brown on both sides and set on paper towels to drain.
  9. Toast the inside of the crusty roll and build the sandwich by placing lettuce on the bottom topped with the schnitzel and tomato.
  10. Spread mustard on the top bun and plate.

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

Until next time……….

                           Bon Appetit