Poulet A La Creme

Poulet A La Creme

Poulet A La Creme

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

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

Coconut Cashew Rice

Coconut Cashew rice

Coconut Cashew Rice

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

Rice is my usual go to for those occasions when I don’t want potatoes but need a tasty side dish to compliment the main ingredient in the meal.

Now if you simply Google “rice recipes” you will come up with approximately 60 million results so naturally a little thought is required to narrow down the results and not send you racing to the loony bin.

With this particular rice dish the Coconut and Cashew gives the dish a very unique flavour and anything else you add is gravy.

Here’s how we do this one.

Shopping list:

  • 2 cups Basmati rice
  • 1 1/2  cups Coconut milk
  • 2 cups Chicken Stock
  • 3 tablespoon Canola Oil
  • 3/4 cup Cashew pieces
  • 2 1/2 teaspoons Salt
  • 1 medium Spanish Onion – chopped
  • 1 medium Red Pepper – sliced
  • 1 medium Green Pepper – sliced
  • 3 Garlic cloves – chopped

Putting it all together:

  1. Heat the oil in a large Dutch oven and saute the onion for 2 minutes.
  2. Add in the rice and stir until well coated.
  3. Stir in the Coconut milk, Chicken stock salt and garlic.
  4. Bring to a boil then reduce heat, cover and simmer for 20 minutes.
  5. In the last five minutes add the peppers and cashews to the rice, re-cover and let sit off the heat.
  6. Fluff with a fork and serve.

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

Until next time……..

                             Bon Appetit

Jambalaya

Sausage and Shrimp Jambalaya

Jambalaya

  • Servings: 6 - 8
  • Difficulty: Easy
  • Print

It’s no secret that I have a bit of a love affair with Cajun/Creole cooking. I mean what’s not to love? The depths of seasoning, the seafood, different vegetable combinations and various meats used in this cuisine open up a whole world of possibilities. The only thing is—— What took me so long to post this recipe??

Now this particular Jambalaya is a marriage of the “King of  Bam” ( Emeril Lagasse) and mine with most of the credit going to Chef Emeril.

Here’s how we do this one.

Shopping List:

  • 3 tablespoons Canola Oil
  • 6 cups Vegetable stock or Water
  • 1 28 ounce can Diced Tomatoes
  • 3 cups Uncle Ben’s™ 5 Minute Rice
  • 1 bag 31 – 40 Shrimp – peeled, cleaned and tail off
  • 1 pound Andouille sausage – sliced on the diagonal and bite sized
  • 2 cups chopped Red Onion
  • 1 cup chopped Celery
  • 1 cup chopped Bell Pepper
  • 3 chopped Garlic cloves
  • 1 cup chopped Green Onions for garnish
  • 3 Bay Leaves
  • 3 tablespoons Smoked Paprika
  • 3 tablespoons Chipotle powder
  • 1 1/2 tablespoons dried Thyme
  • 1 1/2 teaspoons dried Oregano
  • 2 tablespoons Seasoned Salt
  • Ground Black Pepper to taste

Putting it all together:

  1. Preheat the oven to 350°
  2. In a large dutch oven heat the oil and brown the sausage in batches removing to a holding bowl.
  3. In the same pot add the onion, celery, peppers and seasonings mixing well. Cook for about 3 minutes
  4. Add the tomatoes, stock and sausage. Bring to a boil, turn off the heat, cover and put in the oven for about 35 minutes.
  5. Add the rice and shrimp and turn off the heat for another 5 minutes.
  6. Plate and garnish with the green onions if desired.
  7. Enjoy.

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

Until next time……….

                           Bon Appetit 

Arroz Con Pollo

Arroz Con Pollo

Arroz Con Pollo

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

“Arroz Con Pollo” is simply the Cuban version of Chicken and Rice but it is the ingredients that sets it apart from the day to day version. Additions like Safron, Cumin and Olives bring out the “exotic” flavours that make this dish work and that makes it something you want to make again and again.

Here’s how we do this one.

Shopping List:

  • 4 Chicken thighs and 2 Chicken legs
  • 2 cups Rice
  • 2 cups Chicken broth
  • 1/2 cup Olive Oil for frying
  • 1 large yellow Onion – chopped
  • 1 large Red Pepper – chopped
  • 4 Garlic cloves – chopped
  • 2 medium Tomatoes – rough chopped
  • 1/2 cup frozen Peas
  • 1 cup stuffed Green Olives
  • 1 teaspoon Saffron or Tumeric
  • 1 Bay leaf
  • 2 teaspoons Oregano
  • 2 teaspoons ground Cumin
  • Salt and Pepper to taste

Putting it all together:

  1. Heat the oil in a large Dutch Oven or frying pan with a tight fitting lid.
  2. Salt and pepper the chicken and brown on both sides. Remove from the pan
  3. Add the onion, pepper and garlic to the chicken fat and cook until the onion is translucent
  4. Add the remaining ingredients except the Olives and Peas and mix well. Arrange the chicken on top of the rice and simmer for approximately 40 minutes.
  5. In the last 5 minutes add the peas and mix. When the rice and chicken are done top with the olives and serve.

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

Until next time…….

                            Bon Appetit

Curried Rice Salad with Shrimp

 

20170717_133534

Curried Rice Salad with Shrimp

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

This is one of those super easy recipes to make that can be a side or main dish and as an added bonus it can be made ahead and left in the refrigerator for a couple of days and all you would need to do when you wished to have it is add the shrimp.

Here’s how we do this one.

Shopping list:

  • 1 bag medium shelled and deveined Shrimp
  • 1 medium White Onion – diced
  • 3 tablespoons Canola oil
  • 1 13 ounce can Coconut milk
  • 3 tablespoons Curry powder
  • 1 8 ounce can of Peas
  • 1 medium Red pepper – diced
  • 2 1/2 cups Chicken Broth
  • 1 cup Long Grain Rice

Putting it all together:

  1. Preheat your oven to 350°
  2. In a large dutch oven heat the canola oil and cook the the onions until just translucent… about 3 minutes.
  3. Add the rice and stir until well coated. Pour in the chicken broth. stir and bring to a boil with the lid on. Turn off the heat and put in the oven for 35 minutes.
  4. In a large sauce pan heat the coconut milk and curry powder stirring continually until sauce starts to thicken. Mix in the red pepper and peas and continue cooking for about another five minutes.
  5. Add the curry sauce and vegetables to the rice, mix well and set aside to cool.
  6. While the rice mixture is cooling saute the shrimp until just pink.
  7. When the shrimp has cooled, plate the rice mix and top with the shrimp.
  8. Enjoy

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

Until next time……

                         Bon Appetit

Souvalaki Pork Stir Fry

20170823_175907

Souvalaki Pork Stir Fry

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Anyone who has ever had Greek food has at one time or another had Souvalaki and those who make it at home know it can be rather labour intensive that is why this time I decided to make it into a stir fry along with some Greek style rice.

The main thing to remember with Souvlaki whether Pork or Chicken is it does not take long to cook and it can easily become dry.

Here’s how we do this one.

Shopping list:

  • 2 pounds boneless Pork loin chops – sliced
  • 1 cup pitted Kalamata Olives
  • 1/4 cup plus 6 tablespoons  Olive Oil
  • 2 Garlic cloves – minced
  • 1 tablespoon Oregano (Greek if you can get it)
  • 1/2 teaspoon Salt
  • 2 teaspoons Tumeric
  • 1 medium White Onion – diced
  • 1 each Yellow, Red and Orange Pepper – sliced
  • 1 cup Cherry Tomatoes
  • 1/2 English Cucumber – diced
  • 2 cups Long Grain Rice
  • 2 1/2 Cups Chicken Broth
  • Sour Cream for garnish

Putting it all together.

  1. Mix together the pork, garlic, oregano, 1/4 cup olive oil and salt and put in a seal-able bag in the refrigerator for about 1 hr
  2. When the pork has marinated for about 45 mins preheat your oven to 350°
  3. When the pork has finished  marinating heat half the remaining oil in a dutch oven and add the onion cooking for about three minutes. Mix in the rice and Tumeric making sure to coat the rice well. Add in the chicken broth and bring to a boil.
  4. Take off the heat and put in the oven for approximately 35 minutes or until the liquid has been absorbed.
  5. In a wok or a large fry pan heat the remaining oil on medium high and flash fry the pork. Pull the pork from the wok, add the peppers and garlic and saute for about four minutes. Add back the pork and continue cooking for about another 4 minutes.
  6. Plate the rice and top with cucumbers, tomatoes, olives and feta cheese.
  7. On the other half of the plate place the pork and peppers and top with sour cream.
  8. Enjoy.

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

Until next time……

                           Bon Appetit

Chicken and Shrimp Burritos

2017-03-28 17.39.02

Chicken and Shrimp Burritos

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

“Nouvelle Cuisine, roughly translated, means: I can’t believe I paid ninety-six dollars and I’m still hungry.”

Mike Kalin

When I picked my grandson up from school today he looked at me and said “Pops……. you know what day this is ? It’s Taco Tuesday!!” Now I love Mexican food….. Carne Asada, Pozole, Chicharone and Taquitos……… but lately I’ve kind of gone off Tacos and decided that I wanted something different—– enter Burritos.

There is something about the mix of meat and rice and seasonings that I find very alluring in a Burrito unfortunately the Mexican take out places we have in the area are so heavy handed with the hot sauce that you can’t taste anything else and so I made my own.

Due to having a bunch of starving kids running amok in the house I took the liberty of some short cuts that I don’t normally use because if I didn’t I surely would have lost my sanity.

Oh and my grandson still got his Tacos.

Here’s how we do this one.

Shopping list: 

  • 1 package of large 10″ Tortillas 
  • 2 Boneless Skinless Chicken breast
  • 12 Shrimp – shelled and deveined
  • 5 teaspoons Vegetable oil
  • One package shredded Cheese
  • 1 8 ounce can Corn kernels
  • 1 10 ounce can Black Beans
  • 6 Spring Onions – white only, sliced
  • 1 18 ounce can Diced tomatoes
  • 3 cups Uncle Ben’s 5 minute Rice
  • 3 cups Water
  • 1 tablespoon Old Bay seasoning
  • 2 tablespoons granulated Garlic
  • 2 tablespoons Chili powder
  • 2 tablespoons Smoked Paprika
  • Salt and pepper to taste
  • 6-8 tablespoons Salsa Verde

Putting it all together:

  1. In a large pot bring the water, corn, black beans and tomatoes to a boil for 5 minutes. Stir in the garlic, onions and rice. Cover and remove from the heat and let sit for 5 minutes.
  2. In a large fry pan heat 3 tablespoons oil, add the diced chicken, season with the chili powder, salt, pepper and smoked paprika and saute for about 5 minutes. Remove from the pan and set aside.
  3. In the same pan heat the remaining oil, add the shrimp and season with the Old Bay. Saute until firm – about 3 minutes. Add to the chicken.
  4. To build the burrito: Heat a tortilla for approximately 20 seconds. Place some cheese in the center of the tortilla, top with the rice, chicken and shrimp mix, salsa and more cheese. Fold the east and west side flaps of the tortilla until they meet in the middle. Using your thumbs fold the bottom flap up and over and roll until you have made your round burrito.
  5. Enjoy.

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

Until next time……..

                          Bon Appetit

Chicken and Tomato casserole

dsc01050

Chicken and Tomato casserole

  • Servings: 6-8
  • Difficulty: easy
  • Print

This recipe comes from my Diabetes cookbook and with some embellishments from me (because I can’t help myself) it turned out to be one of the best, and healthiest,  casseroles I think I have ever made. I will most certainly be making this one again.

Here’s how we do this one.

Shopping list:

  • Eight bone in, skin on chicken thighs
  • One 10 ounce tin black beans
  • One 16 ounce tin diced tomatoes
  • Three tablespoons dried Oregano
  • Three tablespoons granulated Garlic
  • 1/2 cup sliced pimento stuffed olives
  • Two cups Long Grain Rice
  • Four tablespoons Canola oil
  • Chicken dry rub (see Dry Rubs and Marinades)
  • Parsley for garnish (optional)

Putting it all together:

  1. Pre heat your oven to 375 degrees
  2. Lightly season the chicken thighs with the dry rub
  3. In a large non reactive bowl mix together all the other ingredients and pour into a large casserole dish
  4. Heat the oil in a large saute pan and brown the chicken on both sides
  5. Place the chicken on top of the tomato mixture and put in the oven for approximately 35 minutes or until the chicken hits 165 degrees internal.
  6. Garnish with Parsley and serve.

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

Until next time……………..

                       Bon Appetit

 

 

Lemon and Herb Risotto Cake

  • Servings: ”4″
  • Difficulty: ”medium”
  • Print

Lemon and Herb Risotto cake

 

Risotto….. Just the name alone conjures up images of silky, smooth and creamy Arborio Rice as the backdrop to a fabulous and decadent main dish and I mean seriously who does not like Risotto…… except for my daughter who says that “rice should not be creamy”. Oh well you can’t have everything.

This particular recipe comes to us from a book that quite frankly I had forgotten that I even had…… did I mention that I have somewhere round 80 cookbooks?…… and it is dedicated to nothing but RISOTTO and it contains 75 different variations of this wonderful dish.

Now I have to admit that the thought of making a Risotto cake never entered my mind…. a main dish or even Arancini most certainly…. but never a cake and as such I have not made this one nor have I ever tried it but I am sure it will be a monstrous hit.

Here’s how we do this one.

Shopping list:

  • 1 Small Leek – finely sliced
  • 2 1/2 cups Chicken stock
  • 1 cup Arborio rice or other Risotto rice
  • Grated rind of one Lemon
  • 2 Tbsp snipped fresh Chives
  • 2 Tbsp chopped Parsley
  • 3/4 cup grated Mozzarella
  • salt and fresh ground pepper

Putting it all together:

  1. Preheat oven to 400° and lightly oil a 8 1/2 inch round cake pan
  2. Put the leek in a large pan with 3 Tbsp of stock.
  3. Cook over a medium heat, stirring occasionally until softened. Stir in the rice and the remaining stock
  4. Bring to a boil. Reduce heat, cover the pan and simmer gently, stirring occasionally for about 20 minutes
  5. Stir in the lemon rind, herbs, cheese and seasoning.
  6. Spoon the mixture into the tin and bake for 30-35 minutes or until lightly browned.
  7. Let stand for 5 minutes then turn out and slice.

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

Until next time………..

                          Bon Appetit

Shrimp creole

Shrimp Creole

Growing up as a kid I loved to go fishing with my older brother or my friends and it didn’t hurt that our “fishin” hole was a short hour’s walk from home and we could have a blast catching all the pan fish, and the odd Bass, that we wanted.

The funny thing is when people asked what we did with the fish we caught we usually answered “threw them back” and when they said “why don’t you eat them” I was like “are you serious?” The mere thought  of eating fish was enough to put my appetite on hold for a few days. I mean who could actually enjoy eating something that smelled and tasted so, well, FISHY ?

Well time goes by, tastes change and health concerns come to the for front and now fish and seafood has become one of my favorite dishes to make whether it is Nut Crusted Tilapia or pan fried Catfish or some kind of Shell Fish.

Thissimple but tasty dish combines two of my loves. Shrimp and Southern cooking.

Creole sauce

Ingredients:

1 tablespoon butter

1 tablespoon olive oil

1 small onion, chopped

1 clove garlic, minced

1/2 cup chopped green or red bell pepper

1/2 cup chopped celery

1 teaspoon Creole seasoning

1/2 teaspoon dried leaf thyme

1/2 teaspoon ground paprika

1 teaspoon Worcestershire sauce

dash ground black pepper

1/4 teaspoon salt

1 can (14.5 ounces) diced tomatoes with juice

1 tablespoon tomato paste

1/2 cup chicken broth

15 35-40 count peeled and tail off shrimp

Directions:

In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the shrimp and cook until shrimp has turned pink. Serve over rice.

I hope you enjoy this dish and thanks for visiting.

Bon apetite