Sheila’s Marinade

Originally published on January 9, 2018

So, I’m not very big on the idea of “New Year, new me” because I think the old me is pretty good. But, after the holidays every year, I do try to eat a little cleaner and a little lighter – for at least a few weeks. I heard somewhere once that people tend to gain between 5 to 10 pounds over the holiday months, and it’s no wonder why. With so much delicious food, it does seem as though the holidays are strictly meant for eating. Oh, and being with loved ones and cherishing the spirit of giving and all that. But mostly, it’s about the eating. So, especially at the beginning of January, I like to pull back just a tiny bit. But that doesn’t mean I can’t still eat delicious food.

And that’s why I’m so thankful for this delicious marinade my friend Sheila sent me just before Christmas. She used it on duck (which looked so phenomenal I instantly wished I had a teleportation device so I could enjoy it with her), but when she gave me the recipe she mentioned it’s also really good on roast chicken and salmon.

Marinating a roast chicken is still on my to-do list with this one, but I started off with salmon. It’s so good, you’ll want to eat it right out of the bowl as you mix it up; probably why Sheila recommended doubling the recipe. You won’t have to fight that temptation for long though, as it takes just a few minutes to whip up and then you just need to pour it over the salmon and give it a quick bake. There are a lot of ways I like to enjoy salmon, but this might be my new go-to.

Ingredients:

  • 4 salmon fillets (doesn’t matter if the skin is on or off, you’re choice)
  • 4 tablespoons soy sauce
  • 5 cloves of garlic, minced
  • 1/2 teaspoon white sugar
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons ground ginger

Directions:

1.) Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with aluminum foil. Oil the foil slightly so the salmon doesn’t stick.

2.) Whisk all ingredients, except the salmon, together in a small bowl. Place the salmon on the baking sheet (skin-side down if you’re leaving the skin on) and pour the marinade evenly over top.

3.) Place the baking sheet into the hot oven and bake for 10 to 15 minutes, depending on the size of your fillets. When the flesh of the salmon just starts to separate into definable layers, it is ready.

4.) Serve and enjoy!

Brie-Stuffed Pork Chops with Cranberry Sauce

Originally published on January 25, 2018

I’ve been trying to eat better lately, which means that my pantry is filled with all kinds of healthy snacks including raisins, nuts, and dried cranberries. The other night for dinner I was staring into my pantry trying to come up with an idea that would go well with the beautiful thick pork chops I had sitting out, and my eyes landed on the dried cranberries.

Thinking about how beautifully cranberries and pork go together, and remembering that I also had some brie left in my fridge, inspiration struck and I had my dinner. Or at least the idea for it. I was going to stuff the pork chops with brie and cover it with a thin cranberry sauce – not the chunky stuff you eat over the holidays, but a nice light sauce that would bring a huge punch of flavour. Not that much longer, my idea turned into dinner and every bite was perfect. Brie, cranberries and pork chops, what a beautiful combination!

Ingredients:

  • 4 bone-in pork chops, 1 1/2″ to 2″ thick
  • 1/2 cup brie, rind removed
  • 2 teaspoons fresh thyme, chopped
  • Salt
  • Freshly ground black pepper
  • 1 1/2 tablespoons olive oil
  • 1 cup dried cranberries 
  • 1/2 cup chicken broth
  • 1/2 cup pure maple syrup
  • 2 teaspoons cider vinegar
  • 2 teaspoons Dijon mustard

Directions:

1.) Preheat the oven to 375 degrees Fahrenheit.

2.) Start by stuffing the pork chops. To do it, lay a pork chop on a cutting board or work surface with the thin end facing towards you. Using a small paring knife, cut a small slit into that thin end and keep inserting your knife lengthwise up the chop, close to the bone. Once the knife is near the top, but hasn’t cut all the way through, move your knife to the other side of the chop, away from the bone, creating a small pocket. Stop cutting once you reach about halfway down the other side of the chop and then remove your knife through the small opening you made on the bottom.

3.) Divide the brie evenly among the four pork chops, stuffing a little bit of it into each pork chop through the opening you made and into the pocket. When each chop has been stuffed, sprinkle both sides of each pork chop generously with the thyme, salt and pepper.

4.) Heat the olive oil in a cast iron skillet (or other oven-proof heavy-bottomed frying pan) over medium-high heat. When oil is hot, sear the pork chops on each side for about 3 minutes, until the pork chops have been seared on both sides and have started to turn golden brown. Then transfer them to the oven for about 10 minutes, until they have been cooked through.

5.) While the pork chops are cooking in the oven, start the sauce. Place the dried cranberries, chicken broth, maple syrup, cider vinegar, and Dijon mustard in a large skillet. Season with salt and pepper and bring to a boil before reducing to a simmer. Cook, whisking regularly, to incorporate the mustard and reduce it until it’s reached a sauce consistency, about 7 minutes.

6.) Place the pork chops on a large platter and cover them completely with the sauce.

7.) Serve and enjoy!

Honey Garlic Chicken Skewers

Originally published on March 19, 2018

Hello again!  Things get so busy sometimes and unfortunately, I can’t always do everything all the time. So, at the beginning of the year I took a little hiatus from the blog. But I am back and ready to have at ‘er!

I hope you are too, because while I may not have been on the blog, I have been in the kitchen. And, deciding that 2018 is going to be the year I start to really pay attention to what I’m eating (or perhaps more importantly, what I’m not eating), I’ve got loads of healthy goodies and nutritious recipes that don’t lose any of the deliciousness.

These Honey Garlic Chicken Skewers are just one example. They’re so yummy, easy to throw together, and can be used for so many things. I did them as a quick and easy supper for a sleepover but they’d work great as an appetizer too. And I can tell you, if you have any leftovers, they also make a nice quick snack when you just need a little something. They’re perfect, and I can’t think of a better way to get back to blogging!

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • Green onions, sliced for garnish (optional)

Directions:

1.) One by one, place each chicken breast in a plastic resealable bag or between two pieces of parchment or wax paper. Using a meat mallet or a rolling pin, lightly pound each chicken breast so it is of even thickness throughout. Set aside and repeat with all remaining chicken breasts. Once all chicken breasts have been pounded, slice them into 1″ strips, widthwise across the breast. Set chicken strips aside.

2.) In a large bowl whisk together the ginger, garlic, honey, and soy sauce until all ingredients are well combined. Place chicken strips into the marinade, turning to coat, and let marinate for 30 minutes.

3.) When ready to cook, insert a skewer into each chicken strip, going up the centre of each but not all the way through the end. Set each piece of chicken aside as it’s skewered and continue on with remaining chicken. If you’re using wooden skewers, you may want to soak them for a good 30 minutes if you’re going to grill them. I never find this works and always have burnt skewers, but I have a trick in the next step to correct the problem.

4.) When ready to cook, heat an indoor grill or griddle to medium-high heat, or about 375 degrees Fahrenheit. Before it becomes too hot, lay a piece of aluminum foil along the bottom. When you place the skewers on, let the wooden skewers hang over the piece of aluminum while the chicken is still in direct contact with the heat.

5.) When the grill or griddle is hot, place your chicken on and cook for about 6 minutes per side. When the chicken is finished cooking, garnish with green onions.

6.) Serve and enjoy!

Flank Steak with Tomatoes and Basil

Originally published on March 24, 2018

Sometimes I know what flavors I want to eat, but I don’t know how I want to put them together. When that is the case, I often find that going simple is best. And those usually turn out to be the best kind of meals.

This Flank Steak with Tomatoes and Basil dish is exactly what you would expect from its title. It’s simple, it’s super quick to prepare, and it will give you all the flavors you’ve been looking for too.

Ingredients:

  • 1 2-pound flank steak
  • 4 tablespoons olive oil, divided
  • 2 tomatoes, diced
  • 3 tablespoons fresh basil, sliced in a chiffanode 
  • 1 tablespoon of white wine vinegar
  • Lots of salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper

Directions:

1.) Preheat the oven to 400 degrees Fahrenheit.

2.) Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. While the oil is getting hot, pat the flank steak dry and generously season with black pepper and a generous amount of salt on each side. These two simple seasonings are the only thing the steak is getting to enhance its flavor, so use more salt than you think you have to.

3.) When the oil is hot, almost smoking, add the flank steak to the cast iron skillet. Let it sear and form a good crust for about 4 minutes then flip and cook the other side for another 3 – 4 minutes. You may want to check the temperature of the steak at this point. If it still feels like it needs a few more minutes, place in the oven for no longer than 3 minutes for medium to medium-rare.

4.) While the steak is cooking, place the tomatoes and basil in a medium-sized bowl. Stir to mix and then add the remaining 2 tablespoons of olive oil, white wine vinegar, a good teaspoon or so of salt, and 1/2 teaspoon of white pepper. Stir everything together one more time.

5.) When the flank steak comes off the heat, transfer to a cutting board and let it rest for five minutes. Then slice across the grain and plate. Top with a couple tablespoons of the tomato mixture.

6.) Serve and enjoy!

Maple Roasted Root Vegetables

Originally published on March 28, 2018

Well it’s Maple Syrup Season up in the Great White North, and now is the time I usually start putting maple syrup into anything I touch. Maple Syrup Season is an exciting time. It’s the first real crop of the season because, in my area, it’s still really too cold to grow anything outside, but it’s just warm enough that the ground is softening and the sap starts flowing.

It’s the type of weather that makes these Maple Roasted Root Vegetables perfect. Warm and comforting vegetables with the sweet taste that reminds us spring really is just around the corner!

Ingredients:

  • 1 pound carrots, cut into chunks
  • 3 – 4 beets, peeled and sliced into 1/4″ chunks
  • 1 onion, cut into large chunks
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly ground black pepper

Directions:

1.) Preheat oven to 375 degrees Fahrenheit and grease a 9″ x 13″ casserole dish with olive oil.

2.) Place all vegetables into a large bowl. In a small bowl whisk together the balsamic vinegar, olive oil, maple syrup, cinnamon, and freshly ground black pepper. Pour most of the marinade over the vegetables, reserving two tablespoons. Stir everything together so that the vegetables are evenly coated.

3.) Pour the vegetables into the prepared casserole dish, spreading them out evenly. Place the pan into the hot oven and roast for 45 – 60 minutes or until the vegetables are tender. 10 minutes before the vegetables are finished roasting, pour the remaining marinade over top of them and stir.

4.) Serve and enjoy!

Easy Lo Mein

Originally published on April 9, 2018

I love noodles, especially Chinese noodles that are coated in a salty, fatty sauce. I would always choose noodles over rice and they may be even easier to make, as you’ll see in this Easy Lo Mein recipe. You can add even more vegetables or protein such as chicken or tofu if you want to make it a full meal. On the night I made it, we were having a full Chinese buffet at our house with egg rolls, a platter of vegetables, and chicken balls so there was no need to add too much more to the noodles.

Ingredients:

  • 8 ounces lo mein noodles
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup Savoy cabbage, shredded
  • 1 carrot, julienned
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Sriracha
  • Sliced green onions, for garnish

Directions:

1.) In a small bowl whisk together soy sauce, sugar, sesame oil, ginger, and Sriracha. Set aside.

2.) Bring a large pot of water to a boil. Salt the water generously and add the lo mein noodles. Cook according to package directions and drain.

3.) Heat olive oil in a large skillet or wok over medium-high heat. Add carrot and Savoy cabbage and cook for just a few minutes, until the carrots have just slightly softened, about 3 to 4 minutes. Add garlic and cook for another 30 seconds.

4.) Stir egg noodles into the vegetables and add soy sauce mixture. Toss gently to combine.

5.) Serve and enjoy!

Bell Pepper Salad

Originally published on April 19, 2018

If there’s one kind of vegetable that’s always in my fridge, it’s bell peppers. Green, red, yellow, orange, I don’t care. But my fridge isn’t complete if I don’t have at least one in there. They’re great for throwing into a fast stir-fry on busy nights, or for just slicing up and dipping when it’s a working lunch day. But I never really knew how versatile these little bulbs of goodness were until I chopped them up and made them the star of the show in their very own Bell Pepper Salad.

The salad came as a result of a visit home I took many years ago, and I’ve been making it ever since. I bought too many bell peppers, which isn’t a surprise, and needed to use them up before I packed my stuff and headed home. With three bell peppers, and a lot of mouths to feed, I thought a big Bell Pepper Salad would be perfect. And I wasn’t wrong.

Ingredients:

  • 1 green bell pepper, seeded and sliced into matchstick pieces
  • 1 yellow bell pepper, seeded and sliced into matchstick pieces
  • 1 red bell pepper, seeded and sliced into matchstick pieces
  • 1 small onion, sliced
  • 2 tablespoons fresh basil, chopped
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon grainy mustard
  • 1 teaspoon salt

Directions:

1.) Place bell pepper slices, onion, and basil into a large bowl. Season with salt and stir.

2.) In a small bowl whisk together the olive oil, rice vinegar, grainy mustard, and another pinch of salt. Pour over the bell peppers and stir to ensure everything is evenly coated.

3.) Place in the fridge for at least two hours. This will slightly soften the bell peppers and will also mellow out the flavour of the raw onion as it sits in the dressing.

4.) Serve and enjoy!

Chicken Thighs in Creamy Garlic Sauce

Originally published on April 30, 2018

People often get bored with chicken. Well to be honest, I often get bored with chicken. But when that happens, I just have to remind myself that a dish doesn’t have to be about the chicken, but about the sauce you put over top of it. So when I wasn’t excited about the chicken in the fridge one night when about to make dinner, I decided not to spend too much time worrying about the meat, and changed my focus to the sauce.

I’m glad I did because this recipe for Chicken Thighs in Creamy Garlic Sauce is packed with spinach, which not only tastes good but also gets more veggies into my meal. And it all swims in cream and butter to form a beautiful sauce. This was one chicken dish that I was very excited about!

Ingredients:

  • 4 chicken thighs, bone-in, skin-on
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 cup chicken stock
  • 1 cup heavy cream, warmed
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups baby spinach
  • Salt, to taste
  • Freshly ground black pepper, to taste

Directions:

1.) Preheat oven to 375 degrees Fahrenheit.

2.) Sprinkle chicken thighs on both sides with 1 teaspoon of salt and 1/2 teaspoon freshly ground black pepper. Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat.

3.) When hot, add the chicken, skin-side down, and sear for about 5 minutes, until the skin has browned and just starting to crisp. Flip chicken thighs over and sear for another 4 or 5 minutes. Place entire cast iron skillet in the oven and roast for about 40 minutes or until chicken is entirely cooked through.

4.) About 10 minutes before the chicken is done, start making the sauce. In a medium-sized saucepan, melt the butter over medium heat. When it’s fully melted, whisk in the flour, making sure to incorporate both ingredients. Let the flour mixture cook for about 2 minutes.

5.) Slowly add the chicken stock and cream to the flour mixture, whisking as you do to prevent lumps from forming. Add spinach, season with salt and pepper, and stir.

6.) Add the spinach to the cream mixture and stir to let wilt.

7.) Remove chicken thighs from the oven and let rest for five minutes before transferring to a platter. Pour sauce over chicken thighs.

8.) Serve and enjoy!

Copycat Swiss Chalet Quarter Chicken with Chalet Sauce

Originally published on May 18, 2018

I love Swiss Chalet. And I love copycat recipes. Why it’s taken me so long to bring the two together and recreate Swiss Chalet’s quarter chicken meal at home, I have no idea. Now, I don’t have a rotisserie. And I don’t even know anyone that does. If the same is true for you, don’t let that stop you. Just prepare the chicken and when ready to cook, do it all in the oven. It will still turn out tasting quite like the Swiss’ rotisserie. I think the secret is really in the marinade. And that sauce? Now that is pretty darned close to Swiss Chalet sauce.

Ingredients for the chicken:

  • 4 quarter chickens
  • 2 tablespoons vegetable oil
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons tomato juice
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1 cup water
  • Salt, to taste  

Ingredients for Chalet sauce:

  • 3 cups chicken broth
  • 1/4 cup tomato juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 1/2 teaspoon paprika
  • 1 teaspoon white sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon onion powder
  • 1 bay leaf
  • 2 teaspoons lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon vegetable oil

Directions:

1.) Mix all the ingredients for the chicken, except for the chicken quarters, in a large resealable bag or bowl. Combine thoroughly then add chicken. Place in fridge for at least 6 hours or overnight.

2.) When chicken is finished marinating, preheat oven to 425 degrees. Remove chicken from the marinade, allowing excess to drip off, and place on baking sheet. Sprinkle with your desired amount of salt (I usually use between one and two teaspoons) and place in preheated oven and bake for about 45 minutes, until chicken is tender and completely cooked through.

3.) While the chicken is cooking, prepare the sauce. Pour all sauce ingredients except lemon juice, cornstarch, water, and vegetable oil into the pan. Whisk to combine all ingredients.

4.) Bring the mixture to a boil. Reduce heat and simmer for about 10 minutes to reduce slightly.

5.) Remove bay leaf and stir in lemon juice. Mix cornstarch with 1 tablespoon of cold water and stir into the sauce. Whisk the sauce constantly until thickens then add vegetable oil.

6.) Serve quarter chicken with sauce on the side, and enjoy!

Anthony’s Bad Boy Cauliflower

Originally posted on June 25, 2018

On June 8, 2018, we sadly lost Anthony Bourdain. Anyone who’s ever watched one of his shows, read one of his books, or even just listened to one of his interviews knows that while Bourdain loves good food, he knows that it doesn’t always have to be taken so seriously. Garnishes don’t always need to be placed ‘just so’ on plates using a pair of tweezers. You don’t need a culinary certificate to be able to cook a good meal. And just because you pay $100 for a meal doesn’t guarantee that it’s going to be any better than what you can make in your own kitchen.

This is the thing I loved most about Anthony Bourdain. He literally walked into Parts Unknown in his hit CNN show and showed us the importance of not only food and drink around the world, but also the people that made it. It was rarely fancy, but it always left the viewer wanting a taste.

After hearing the news of his tragic death, I knew I wanted to search out some of his recipes and post them. Not only to remember Anthony, but also to help carry on the idea that good food doesn’t need to be gourmet food. This recipe for Anthony’s Bad Boy Cauliflower exemplifies jut that. The recipe is in his latest book Appetites and while simple, is so good it still leaves you wanting just one more little taste. Thank you, Anthony, for this recipe, and for showing us time and time again what good food is really all about.

Ingredients:

  • 1 head of cauliflower, broken by hand into florets
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • Freshly ground black pepper, to taste
  • 2 tablespoons tahini
  • 1 tablespoon white miso
  • 2 teaspoons red wine vinegar
  • 1 1/2 tablespoons water
  • 3 tablespoons white toasted sesame seeds

Directions:

1.) Preheat the oven to 450 degrees.

2.) In a large mixing bowl combine the cauliflower, oil, salt, coriander, oregano, and pepper. Toss well to evenly coat the cauliflower with the oil and spices. Transfer to a baking sheet and arrange in an even layer, leaving as much space as possible between the florets.

3.) Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.

4.) While the cauliflower roasts, combine the tahini, miso, vinegar, and water in a small bowl. Whisk until smooth.

5.) After the cauliflower has finished cooking, remove it from the oven and transfer to a large mixing bowl. Pour the sauce over the cauliflower, add the sesame seeds, and toss.

6.) Serve and enjoy!