Hash

 

Breakfast hash

Hash

  • Servings: 2
  • Difficulty: Easy
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Was out of town visiting friends for the weekend when the Canadian weather decided it was going to dump a surprise on us….. Freezing Rain. Now for those of you who are not familiar with this phenomenon it simply means that the rain freezes on the ground and turns everything into a skating rink thereby making travel of any kind rather treacherous but it also means that if you have not made it to the grocery store you could be limited to meal ideas and since hash is simply a base of potatoes and onions together with whatever else you want to add it is a quick and easy solution to breakfast or dinner.

Here’s how we do this one.

Shopping list:

  • Yukon Gold potatoes – diced
  • 1 small Yellow Onion – diced
  • 1 small Yellow Pepper – diced
  • 1 small Red Pepper – Diced
  • 4 large Eggs
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Seasoned Salt
  • Fresh ground Pepper
  • 2 tablespoons Canola Oil
  • Parsley for garnish

Putting it all together: 

  1. In a medium pot of water par boil the potatoes until just fork tender, about 10 mins. Drain and set aside.
  2. Heat the oil in a fry pan and add the onions and peppers and cook for 3 mins. Add the potatoes and mix well.
  3. Add in the seasonings and Worcestershire and cook for about 5 mins more turning it over once.
  4. Top with the over easy eggs, garnish with the parsley and enjoy.

Cooks note: There is an old line cooks trick for making over easy eggs. Once the eggs have been cracked in the pan or on the flat top cover them with a pot lid until cooked.

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

Until next time…….

                           Bon Appetit 

Chocolate Cherry Cake

Chocolate Cherry Cake

Chocolate Cherry Cake

  • Servings: 8
  • Difficulty: Easy
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Was going through my dry goods cupboard making a grocery list and came across a tin of Cherry Pie Filling that I forgot I had and figured no time but the present to make something with it.

Now since I am not that proficient at making pie crusts I decided I would use it in a cake and what better combination  than Chocolate and Cherries?

I present to you my Chocolate and Cherries Cake.

Here’s how we do this one.

Shopping list:

  • 1 cup All Purpose flour – sifted
  • 1 cup Granulated Sugar
  • 1/3 cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 1/2 cup Canola Oil
  • 1 teaspoon Pure Vanilla Extract
  • 1 18 ounce can Cherry Pie filling
  • 9×13 Cake pan

Putting it all together:

  1. Preheat the oven to 350°
  2. In a large non reactive bowl mix together all the dry ingredients and set aside.
  3. In another large non reactive bowl mix together the remaining ingredients except the cherry pie filling.
  4. Pour the wet ingredients into the dry and, using a rubber spatula, mix the ingredients together until smooth. Add the cherry pie filling and mix until a batter forms.
  5. Spray the cake pan with a vegetable oil spray and dust with flour.
  6. Pour the batter into the cake pan and smooth.
  7. Place in the oven and bake for 30 – 35 minutes or until a toothpick inserted comes out clean.
  8. Remove from the pan and cool on a wire rack.

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

Until next time…..

                           Bon Appetit

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

Avocado Toast

Avocado toast III

Avocado Toast

  • Servings: 2 - 4
  • Difficulty: Easy
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When it comes to snack food most people think of potato chips, popcorn and that kind of thing and I admit that I do the same thing however I wanted something different and healthy this time so in searching the pantry I found some Avocados and decided they would be perfect in a snack and they were.

Here’s how we do this one.

Shopping list:

  • 2 Ripe Avocados – pitted and removed from the skin
  • 3 Garlic cloves – finely diced
  • 2 small Shallots – diced
  • 4 Cherry Tomatoes – sliced
  • 2 ounces of Capers
  • Salt and Pepper to taste
  • Small Baguette – sliced on the bias

Putting it all together:

  1. In a medium non reactive bowl mash the Avocado with a fork until just slightly chunky.
  2. Mix in the garlic and shallots and season with the salt and pepper. Cover and place in the fridge for about 30 minutes.
  3. Toast the baguette slices and lightly brush them with the Canola oil, spread on the Avocado and top with the tomatoes and capers.
  4. Enjoy.

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
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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 

 

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

Mexican Chopped Salad

Chopped Mexican Salad

Mexican Chopped Salad

  • Servings: 4 - 6
  • Difficulty: Easy
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Staying with the Healthy Eating aspect of my new fitness regime I’m sharing a modified Mexican Chopped Salad that I borrowed from Rachael Ray.

Now this one is modified because there are ingredients she has in hers (Jicama) that I don’t have and I’m using a couple of things she doesn’t (Turnip and Radishes). Also her particular recipe calls for a vinaigrette while mine has no dressing at all.

Thank you Chef for a great salad idea.

Here’s how we do this one.

Shopping list:

  • 1 1/2 heads Romaine lettuce – rough chopped
  • 1 head Kale – rough chopped
  • 1 medium Turnip – cut into matchsticks
  • 6 – 8 Radishes – quartered
  • 3 Roma tomatoes – diced
  • 1 medium Green Pepper – diced
  • 1/2 large Red Onion – diced
  • 1 handful Cilantro – chopped
  • 1 8 ounce tin Corn kernels
  • 1 9 ounce can Black Beans – drained and rinsed
  • Salt and Pepper to taste
  • Juice of 1 Lime
  • Feta cheese for topping

Putting it all together:

  1. In a large bowl toss all ingredients except the Feta and Lime juice.
  2. Squeeze the lime juice over the salad and top with the Feta cheese.
  3. Enjoy.

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

Until next time………

                           Bon Appetit

 

Five Spice Pork with Pineapple Salsa

Five Spice Pork

Five Spice Pork with Pineapple Salsa

  • Servings: 6
  • Difficulty: Easy
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This particular recipe originally was in Chatelaine magazine but as with most recipes I come across I have made a slight adjustment to it based on the ingredients I had in the house and the varying tastes of those in the family.

Here’s how we do this one.

Shopping list:

  • 12 Pork Loin medallions
  • 1 tbsp Oyster Sauce
  • 1/3 cup Hoisin Sauce
  • 2 tbsp Low Sodium Soya Sauce
  • 2 tsp Sambal
  • 1 tsp Five Spice powder
  • 2 cups diced Pineapple
  • 2 medium Tomatoes seeded and chopped
  • 3/4 cup chopped Red Onion
  • 1 medium Red Pepper – diced
  • 1 medium Green Pepper – diced
  • 1/4 chopped Cilantro
  • 1 tsp ground Coriander
  • 1/2 tsp ground Cumin
  • 1/2 tsp Salt
  • 1/2 tbsp Ground Black Pepper
  • 2 tbsp Lime juice

Putting it all together:

  1. Place the pork in a large non reactive bowl with a tight fitting lid.
  2. Mix the next five ingredients in a separate container, pour over the pork, mix well, cover and refrigerate for 1 hour.
  3. For the salsa combine all the remaining ingredients in a non reactive bowl, mix well, cover and refrigerate for at least 1 hour.
  4. To cook the pork heat some oil in a large pan and fry for about 20 minutes or until the internal temperature reaches 160°.
  5. Serve over rice with the pineapple salsa.
  6. Enjoy.

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

Until next time……

                           Bon Appetit 

Spill Clean Up

Spill Clean Up

Spill Clean Up

If you are like me and have the occasional “klutz moment” in the kitchen you generally know how to clean it up really quickly however there is one mishap that quite a number of people encounter but don’t have the foggiest idea how to fix…. Spilling cooking oil on the floor.

Having spent years working in commercial kitchens I encountered this particular “hazard” many many times and found it odd that seasoned line cooks would immediately reach for the bucket of water and a mop in order to clean it up all the while not remembering that the water will simply spread the oil because, as we all know, oil and water don’t mix.

So you may ask what is the correct way to clean up such as mess? Plain old Kitchen Salt poured on the oil and left to dry. 

Now I don’t know the science behind this but I guarantee it works. Once the salt has dried simply sweep it up and no one will ever be the wiser.

So there you have it another “simple and easy kitchen hack from my kitchen to yours.”

Until next time……

                            Bon Appetit