Surf N Turf Snack

Surf N Turf Snack

Surf N Turf Snack

  • Servings: 2
  • Difficulty: Easy
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Afternoon snacks around our house while working in the garden are Simple but Tasty and this particular one is a real crowd pleaser.

Here’s how we do this one.

Shopping list:

  • 12 31 – 40 Peeled Deveined Shrimp
  • 1 pound Top Sirloin Steak Tails – cut into bite sized pieced
  • 1/4 cup Soya Sauce
  • 2 tablespoons Butter
  • 2 teaspoons Granulated Garlic
  • 4 tablespoons Garlic Hoisin sauce
  • 2 teaspoons Sugar
  • 1 small bunch Scallions – chopped for garnish
  • 6 Bamboo skewers

Putting it all together:

  1. In a non reactive bowl combine the Soya, Hoisin and sugar and mix well.
  2. Place the steak in a large zip lock bag, add the soya mixture and place in the fridge for 1 hour.
  3. Soak the skewers in cold water for 45 minutes so they will not burn on the grill.
  4. Preheat your grill to 375°.
  5. Thread the steak onto the skewers.
  6. Grill the skewers for 10 minutes per side
  7. Pull the skewers off the grill and tent with tinfoil
  8. Melt the garlic and butter in a large saute pan at medium high heat
  9. Add the shrimp to the garlic butter and saute until all shrimp are pink…. about 8 minutes.
  10. Plate 3 skewers and 6 shrimp per person and garnish with the chopped green onion.

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

Until next time…….

                           Bon Appetit

Potsticker Noodle Bowls

Potsticker Noodle Bowl

Potsticker Noodle Bowls

  • Servings: 4-6
  • Difficulty: Easy
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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

Mashed Potato Cakes

 

Mashed Potato Cakes ii

Mashed Potato Cakes

  • Servings: 5
  • Difficulty: Easy
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Way back when I was first learning to cook I tossed a lot of leftovers because I didn’t know what to do with them but thankfully over the years I have evolved as a cook and now I come up with different and interesting ways of using leftovers.

This recipe is a very simple way of using leftover Mashed Potatoes and it can be used with so many different dishes including….. Breakfast. I mean really, what’s better than Toast, Eggs and a crispy Mashed Potato Cake to start your day?

Cooks note: When I make mashed potatoes I make them with pepper, granulated garlic, parsley, butter and milk (the cooking water already has salt in it) that way I don’t need to worry about seasoning the potato cakes when I make them. 

Here’s how we do this one.

Shopping list:

  • 4 cups Mashed Potatoes
  • 1 bunch Scallions – chopped
  • 2 cups shredded Italian style cheese
  • All Purpose Flour for dredging
  • Vegetable oil for frying 

Putting it all together:

  1. In a non reactive bowl combine the first three ingredients.
  2. Form into patties.
  3. Dredge in the all purpose flour making sure to shake off the excess.
  4. Heat about 2 inches of oil in a large fry pan.
  5. Fry the patties in batches until golden brown and remove to a paper towel to drain.
  6. You can serve as is or top with sour cream and chopped scallions.

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

Until next time……..

                           Bon Appetit 

Sesame Ginger Chicken

Sesame Ginger Chicken

Sesame Ginger Chicken

  • Servings: 4-6
  • Difficulty: Easy
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I’m always on the look out for better chicken recipes and this is exactly what I was looking for and although I don’t really like Ginger there is not enough in this one to turn me off and since there were NO leftovers I would definitely say it was a hit.

Cooks note: The original recipe calls for cutting the chicken up into pieces however I found that leaving it whole produced a much better crispy skin.

Here is how we do this one.

Shopping list:

Chicken Marinade

  • 2 1/2 pounds boneless skinless Chicken thighs
  • 6 tablespoons Sesame oil
  • 2 1/2 tablespoons Sugar
  • 2 tablespoons Soya sauce
  • 1 teaspoon cracked black Pepper

Stir Fry

  • 1 cup Cornstarch
  • Vegetable oil for frying
  • 2 tablespoons minced Garlic
  • 2 tablespoons minced Ginger
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons Oyster sauce
  • 3 tablespoons Soya sauce
  • 1 1/2 tablespoons Sambal
  • 1 1/2 tablespoons Sweet Chili sauce
  • 2 tablespoons Hot Pepper oil
  • 2 teaspoons Lime juice
  • Black and White Sesame seeds for garnish
  • chopped Scallions for garnish

Putting it all together:

  1. In a large non reactive bowl mix together the marinade ingredients and add the chicken. Cover and refrigerate for 1 hour.
  2. While the chicken is marinating combine the remaining ingredients in a measuring cup, except the sesame seeds, scallions, vegetable oil and cornstarch, and set aside.
  3. Heat about 2 inches of oil in a large pan or a Wok.
  4. Remove the chicken from the marinade and discard the liquid. Evenly coat the chicken in cornstarch shaking off any excess.
  5. Fry the chicken in batches until golden brown and remove to paper towels to drain off the excess oil.
  6. Top with the sesame seeds and scallions and serve over hot rice.

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

Until next time………

                            Bon Appetit 

Pad Thai Meatballs

Pad Thai Meatballs

Pad Thai Meatballs

  • Servings: 4-6
  • Difficulty: Easy
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Fusion in cuisine is the blending of two cultures into one and making it work which I guess is what this recipe really is because it has taken what is considered a traditional Italian dish, Meatballs, and blended it with a traditional Asian dish, Pad Thai, and frankly it works.

Now as a time saver and the fact I was feeling rather under the weather today I used frozen meatballs and that’s okay with me.

Cooks note: At the end of the day this recipe fed 4 Adults and 1 Child for a total of $20.00 which is astounding for anyone’s budget.

Here’s how we do this one.

Shopping list:

  • 2 pounds frozen Pre Cooked meatballs 
  • 1 package Extra Broad Egg Noodles
  • 3 tsps Olive Oil
  • 1/3 cup Water
  • 1/3 Cup Fish sauce
  • 1/4 cup Soya sauce
  • 1/3 cup Brown Sugar
  • 3 tbsp Sambal
  • 2-3 tsp Lime juice
  • 2 tbsp Peanut Butter
  • 4 Garlic cloves – rough chopped
  • Salted Peanuts – crushed for garnish
  • Cilantro – chopped for garnish
  • Scallion greens – chopped for garnish
  • 2 tbsp Cornstarch and 4 tbsp Water   (optional)

Putting it all together:

  1. Heat the oil in a large fry pan and heat the meatballs on medium high.
  2. While the meatballs are heating mix the remaining ingredients, except the peanuts and cilantro, and mix well.
  3. When the meatballs have heated trough add the sauce mix stirring well. If you wish for your sauce to be thicker this is the time to add the slurry of cornstarch and water.
  4. Plate the noodles and top with the meatballs
  5. Garnish with the peanuts, scallions and Cilantro
  6. Enjoy.

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

Until next time……

                           Bon Appetit 

Chili Cheese Fries

Chili cheese fries

Chili Cheese Fries

  • Servings: 4-6
  • Difficulty: easy
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There are foods that North Americans eat that Europeans find really strange….. okay even some North Americans find strange. Things like Poutine, Ketchup Potato Chips, Root Beer and yes…. Chili Cheese Fries.

Now there was a time when Chili Cheese Fries were reserved for county fairs or cheap diners but they have seen a resurgence in popularity recently mainly due to celebrity chefs bringing this dish back into the spotlight because, as with everything else, “what was old is new again.” The other awesome thing with this recipe is that the chili part of this can be made a few days ahead of time and then frozen for when you need it.

Here’s how we do this one.

Shopping list:

  • 3 cups Chili – See Texas Style Chili for the recipe.
  • 1/2 block Old Cheddar – shredded.
  • 1 bag frozen French Fries or 4 – 6 fresh cut Yukon Gold Potatoes.
  • 3 Scallions – rough cut for garnish.
  • Sour Cream for garnish – optional.

Putting it all together:

  1. If using frozen fries cook them per the bag instructions. If using fresh toss the fries with Canola Oil, salt and pepper and place on a sheet tray in a 425° oven for 18 – 20 minutes.
  2. While the fries are cooking heat the chili in a medium pot.
  3. To serve place the fries on a plate, top with the chili and cheese and garnish with the green onion and sour cream.
  4. Enjoy

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

Until next time……..

                            Bon Appetit