Proscuitto Wrapped Shrimp with Goat Cheese and Basil

This will be my last post until sometime after Christmas.  While in previous years I'm usually organized at this point, this year I seem to be a wee bit behind.  My inner crazy is going to start to show unless I get my arse in gear!  No amount of making lists has saved me thus far.
This delcious Shrimp appetizer is a creation by my cousin Sandra.  She served this at a Christmas gathering earlier this month and since then, I've made it 3 times.  It's soooo good.  I've served it as an app and also over rice to make it a meal. It would great on salad for a light dinner or even over a simple pasta.  It's highly addictive. 
The second time I made this, I wasn't impressed with the basil at the grocery store so I opted for some pesto I had made and kept in the freezer (I blogged earlier about the pesto).  Equally as delicious.  Make this.  It's a must.
I can't give you exact ingredients because I never did use any.  I will do my best to give you an idea of what you'll need.  You can stick a toothpick through the shrimp to hold them together but it's not neccesary.  If you do, soak the toothpicks in hot water for at least 10 minutes to prevent them from burning.  These can be made up to 6 hours ahead and kept in the fridge until it's time to broil. Once they're under the broiler, don't walk away from them.  Enjoy!

Proscuitto Wrapped Shrimp with Goat Cheese and Basil

1 lb raw shrmip, peeled and deveined
1 clove garlic, chopped
juice and rind of half a lemon
1 tsp honey
Soft Goat Cheese, approx 1/4 cup (more if needed)
Basil leaves (large leaves torn in half)
Proscuitto (half a slice per shrimp)

Toss the shrimp in a bowl with the garlic, lemon juice, rind and honey.  Let it marinate no more than 20 minutes, any longer and the lemon will cook the shrimp.  Lay a piece of proscuitto on a board, top with a basil leaf, goat cheese (1/2tsp - 1 tsp per shrimp) and then wrap around the shrimp.  Lay the shrimp seam side down on a foil lined baking sheet and pop under the broiler for 5 minutes (keep and eye on them so they don't burn!), or until the shrimp are just cooked through and pink, flipping once, halfway through. YUM!

Poached Whole Chicken

This isn't so much a recipe as it is a great idea.  I had a 3 1/2 pound bird I thawed out when I realized I was in no mood to roast a chicken.  Then it came to me - poach it.  I had lot's of yummy moist meat for salads, sandwiches and even quesadilla's.  You could throw it into soup, pasta or casseroles. I also wound up with 2 large zip lock bags of delicious broth for the freezer.
This is so easy and it can be done early in the day.  The chicken will keep well in the fridge for about 3 days.
You'll notice there's no picture and for good reason.  Poached chicken isn't pretty.  It's pale and it falls apart as soon as you touch it but boy is it good. 

1 3-4lb Whole Chicken
Onion, cut in half
Stalk of Celery
Carrot Chopped
Couple cloves of Garlic
Few Peppercorns
Sprig of Rosemary, or Thyme or Parsley
Big pinch of Salt
Couple of Bay Leaves

Toss it all into a large pot and put enough water in to cover the bird.  Bring it to a boil for about 8-10 minutes and then turn it down and simmer it for about 1 hour and 20 minutes.  Pull the chicken out and strain the broth.  Remove the skin and bones and shred the meat. Note: Always check that your the juices from the chicken run clear.

Bacon and Blue Pinwheels

It's that time of year and I'll be posting a lot of appetizer recipes because that's how I roll.  Tis the season for finger foods, Christmas parties, drop in's & pop by's. 
I made these last night so I could toss them in the freezer and have them for our Christmas party in a couple of weeks.  There are all things good in this recipe.  Blue Cheese or Stilton, caramalized onion and bacon.  It just doesn't get any better than that.  I came up with this moments before I began making them and boy am I glad I did.  They are super yum. 
If you do want to make them ahead, simply make them and roll them in foil unbaked, and then freeze them.  Let them thaw at room temperature for 10 minutes, slice them and then bake them as directed. 

Bacon and Blue Pinwheels

Makes between 30-40
2 packages of Puff Pastry, thawed
5 slices of bacon
1 large onion, quartered and sliced thinly
pinch of thyme
1 tbsp real Maple Syrup
Salt & Pepper
Blue Cheese (depends on how much you want, 4-5 tbsp works well)
Fresh Parmesan (optional)
1 egg, beaten

Cook the bacon until just crisp and set aside.  Drain all but 1 tbsp of fat and over low heat, cook the onion for about 30 minutes, stirring occasionally.  Season the onion with a pinch of salt and a pinch of thyme and the maple syrup.  Cook another minute or two.  Finely chop the bacon into a bowl and add the onion mixture.  Let it cool.
Roll out the thawed puff pastry into a 20x15 inch rectangle.  Cut it in half horizontaly, so you have 2 pieces. 
On the botton half of the puff pastry, spread a 1/4 of the onion mixture an inch high (remember you're spreading the mixture on the long edge).  Sprinkle with 1/4 of the blue cheese and a grating of parmesan.  Brush the top edge of the pastry with the egg. 
Roll up the pastry into a log, sealing the edge with the egg.  At this point you can freeze the rolls or simply slice into rounds and bake at 400 F for 15-20 minutes.

Coconut Chicken Soup

This is my new comfort soup.  There is nothing authenticly Thai about this.  It's something I was craving so I threw what I thought would taste good into a large pot, and voila!  It was good and so totally comforting.  It's got the perfect amount of heat, great texture and depth of flavour.  You can totally tweak this to make it your own.  Fresh grated ginger would be good but I didn't have any - next time.  You could also use baby bok choy in place of the spinach or shrimp in place of the chicken.  Play with your veggies too.  I just really enjoyed what I used.
If you don't have fish sauce you could perhaps use soy sauce but the fish sauce really does give it great flavour.  If you've never bought and/or used it before, don't smell it.  Just don't do it.  Open it and use it as directed but don't smell it.  It's not worth it.  It stinks but it makes food taste good.  Don't confuse yourself with asking why.  As well, the garlic chili sauce is fairly important but you could probably substitute fresh garlic and chili flakes for it if you really had to or fresh chili.  The sauce is easy to find and inexpensive and it is something that adds great flavour as well as heat to many dishes.  If you don't have lime leaves, use lime rind but it is worth finding the leaves.  Mine weren't fresh, they were dried. 
Again, I know my picture needs work but it was 9:30 at night and I hadn't eaten for almost 10 hours.  I was hungry.  That's my story.  Deal with it.  Enjoy the soup.

Coconut Chicken Soup

Serves 4

4 Cups of low sodium Chicken Broth
1 can Regular Coconut Milk (better flavour than Light)
2-3 tsp Garlic Chili Sauce (I use 3)
3-4 Lime leaves
2 tbsp Fish Sauce
1 Chicken breast, sliced thinly into bite size pieces
1 tomato, seeded and diced
1 cup thinly sliced mushrooms
Big handful of baby spinach
1/2 cup frozen corn (optional)
Rice Noodles, prepared according to directions
1 green onion, thinly sliced
1 lime

Pour the chicken broth and coconut milk into a large pot over med high heat and stir to combine.  Add the garlic chili sauce, fish sauce and lime leaves.  Cook over heat for about 10 minutes.  Add the chicken, mushrooms and tomato and simmer for about 10 minutes until the chicken is cooked through.  Toss in the spinach to wilt and corn if using.  To serve, remove the lime leaves, pour the soup over the noodles in a bowl and garnish with a spinkling of green onion and a fresh squeeze of lime juice.  Yum!

Flipped Chicken

Right off of the bat, I'm sorry for this sorry excuse for a picture.  There was no time to spruce it up on a pretty platter.  I wanted to crisp up the skin a little more too but again, time was of the essence.  I had two very hungry children demanding their food.  Holding back food from hungry children can be a risky little game.  Anyhow, despite the photograph, this chicken was "num num", as my 2 year old says.
The idea behind the chicken, and the name, is to turn it while it cooks. Basically it will baste itself. This is one moist bird and actually very simple and super tasty. 3-4 lb whole chicken works best.  If you want to crisp up the skin a little, loosen the skin on the birdy before you roast it.
You can use any seasoning you want in the butter mixture.  Lemon rind and garlic. Dried herbs. Garlic powder and paprika.  I opted to keep it simple.  Also, be careful when flipping the chicken.  I found it easiest to to keep the chicken tied and I use an oven mitt on one hand and a spatula in the other.  I used a roasting pan that had grooves in the bottom to help the bird stay on it's side while roasting.  It takes a small amount of effort but the results are one juicy, succulent bird!

Flipped Chicken

Serves 4-6

3-4 lb Chicken (I used 3 1/2 lb chicken)
1 tbsp butter
1/2-3/4 tsp salt
1/4 tsp fresh black pepper
1/2 tsp good poultry seasoning (I used Epicure Selections Poultry Seasoning)

Preheat the oven to 400 F.  Combine the butter, salt, pepper and poultry seasoning.  Loosen the skin on the chicken and stuff half of the butter mixture under the skin, as far under as you can, and rub the rest of it all over the bird.  Place the chicken on a roasting pan on it's side.  Roast for 20 min.  Flip the chicken to the other side and roast for another 20 min.  Flip the chicken on it's back and roast for 10 minutes.  Finally flip the chicken breast side up and roast for another 10-15 minutes.  (It's recommended that chicken be cooked to an internal temperature of 185 F).  Remove the chicken and tent it with foil and let it rest for 10-15 minutes.  Remember, letting the chicken rest will also take it up a few degrees.  Don't overcook it!

My Hot Toddy

I'm back.  Wow, it's amazing how dependant we are on the internet.  What a gong show the last 2 weeks was without it.  I won't get into details but let's just say we switched companies.  Onward and upward!
Anyhow, seeing as we're heading into winter and the evening's are a little, or a lot cooler, I've been looking for something to warm me up at night.  I don't always want a tea.  I want something to soothe me and set me up for slumber.  This is it.  This is my version of the hot toddy.  Perfect when you want a warm up. 

My Hot Toddy

Serves 1

1 oz Whiskey or Brandy
1 tsp honey
1 tsp fresh lemon juice
1 slice of an orange
1 cinnimon stick
Hot water

Put the kettle on to boil the water. Put the first 5 ingredients into a mug.  Top up with the hot water and stir to dissolve the honey.

My apologies

I've been without the internet for almost 2 weeks and am not expected to have it back for another 6 or 7 days. I'm using my Blackberry to post this. I've not forgotten how to cook. I will be back as soon as possible. Keep cooking!!!!

Crispy Smashed Potatoes

I apologize for the lack of posting but I've had some computer issues as well as camera problems.  I had taken photo's to download for the blog and the card in my camera decided to go on the fritz.  I wound up losing all my photo's and finding out the card was dead.  No rhyme or reason.  It just died.
If you like roasted potatoes, you'll LOVE these.  I make this version more than any other.  You can't go wrong with a potato that's been baked to a crispy golden deliciousness on the outside and a creamy centre.  These are so simple that you'll be going back to them again and again.
When you 'smash' the potatoes,  I either use a meat mallet (soft side) or the bottom of a small saucepan.  Use whatever you've got.

Crispy Smashed Potatoes

Serves 4

12-16 Baby potatoes
Olive Oil
Salt and Pepper

Preheat the oven to 425F.  Meanwhile boil the potatoes until they're just done, about 10 minutes.  Drain and lay them on a baking sheet or baking dish.  Smash or pop the potatoes lightly so they are crushed but not falling apart.  Once they're all done, drizzle them with olive oil, enough that they're all lightly coated. Sprinkle with salt and pepper.  Bake for about 35-40 minutes, flipping gently after 25.

Pasta with Garlic and Broccoli

My beautiful cousin Lynne, who loves good food, gave me this recipe and now it's one I frequently crave.  It's so simple and actually really good for you.  Clean and yummy and so satisfying.  It pulls together in the time it takes to boil the pasta.  I made it for my husband and he moaned, nothing new but always a good sign.
For those that cringe at the thought of anchovies, stop.  You don't have to use the actual little fish in the can.  Get the paste and as I've said before, you'll use it.  I have now given you two recipes to use it in and there will be more to come.  It doesn't taste like fish, it adds depth and saltiness....so very necessary.
The recipe calls for 1 tsp of anchovy paste but I used 2 tsp.  I also added 3 cloves of garlic because I have an unnatural love of the stuff.   Just the pasta I want with an olive oil sauce....see, I'm craving it again!

Pasta with Garlic and Broccoli


Serves 4

Head of broccoli, cut into bite size pieces
1 lb pasta
4 tbsp Olive Oil
2-3 cloves of Garlic
1 - 2 tsp Anchovy Paste
Chili Flakes, to taste
Salt & Pepper to taste.
4 tbsp Parmesan (or more if you feel frisky)

In a large pot, cook pasta in salted water according to the directions.  2 minutes before the pasta is done, throw in the broccoli to cook.  Drain reserving 1 cup of pasta water.  Meanwhile, heat the olive oil in a large skillet over med heat.  Add the garlic and anchovy paste and cook for about 1 minute.  Add the chili flakes.  Add the pasta and toss to coat.  Salt and pepper to taste but don't forget the parm and anchovies are salty so go lightly on the salt to start.  If the pasta seems dry, add some pasta water.  Toss the pasta with the parmesan.  Check for seasoning.  Serve with more parmesan if you're so inclined.

Hot Curried Crab Dip

We had some good friends over for appies and cocktails last week.  I decided not to do a dinner and instead, just fill the coffee table with finger foods so we could relax and catch up while the children ran circles around us.  I wanted to try something new, which is always a a risky little move when you haven't a clue how it's going to taste.  Hot dip it was.  Who doesn't like hot dip?  I opted for this hot crab dip because I had everything on hand.  This is what I came up with and it was super yummy.  Rave reviews all around.
I used canned crab (President's Choice has a good one) because buying fresh crab just seems a little extravagant for a hot dip.  I made it early in the day and heated it up just before our old pals arrived.
p.s. you will noticed that there were a few bites taken out of the dip....I forgot to take a picture before we dove in.  It had nothing to do with the wine.  That's my story and I'm sticking to it.

Hot Curried Crab Dip


Serves 6-8

8 oz Cream Cheese (I used light)
1/2 cup Mayonnaise (I used Hellman's Light)
1/2-3/4 cup grated parmesan
1 clove garlic, finely chopped
1 green onion, sliced thin
1 can crab meat
3/4 tsp curry powder
1/4 cup Mozzarella, grated (optional)

Preheat the oven to 350F.  Combine all of the ingredients except the Mozzarella in a bowl and stir until combined.  Transfer dip to an oven safe dish and sprinkle with the Mozzarella.  Bake for 20-25 minutes. Serve with crackers, tortilla chips or pita chips.
p.s. it's hot when it comes out of the oven!!!

Portobello Parmesan

Ok, ok, I know I'm doing another mushroom recipe but it's just the way it's going to be.  I've been super busy this past week and am heading into a really busy weekend, shopping with some gals, which is very hard work.  I really haven't had much of a chance to cook.  I made this last week while experimenting with the piles of mushrooms we had on hand.  It was tasty.  It makes for a great side dish or a vegetarian main.  It takes very few ingredients and yet it's very satisfying.  If you really want to amp it up a little, put a little finely chopped garlic in the with the marinara sauce.
When the whirlwind of excitement is over, I'll start cooking again, I swear.

Portobello Parmesan


Serves 4-6

4-6 Portobello Mushrooms
salt and pepper
olive oil
1 1/4 cups marinara sauce, jarred or homemade
3/4 cup spinach, wilted and squeezed dry (optional)
1/2 cup mozarella cheese, grated
1/4 cup parmesan cheese, grated


Preheat the oven to 400F.   Sprinkle the mushrooms with a little salt and pepper and bake for 5 minutes in a baking dish.  Remove the mushrooms and spread 1/4 cup of marinara sauce in the bottom of the dish and drizzle with a little olive oil.  Place the mushrooms back in the dish.  If using the spinach, divide it between the mushrooms and pour the marinara sauce over the mushrooms.  Top each mushroom with the cheeses.  Bake for about 15 minutes.

Mushrooms and Cream in Wonton Cups

I love mushrooms.  I love all mushrooms.  If you put mushrooms in a dish, I'll eat it.  People that don't like mushrooms, have problems.  I don't get it and I won't try to understand.
Now that we have that out of the way.... We were away on the weekend visiting family for Thanksgiving and were lucky enough to come home with piles of mushrooms.  Why, you may ask?!  My husbands uncle works in a mushroom factory.  Bless that man.  I had all the inspiration I needed.
These are simple, yummy, different in a good way and make a fantastic appetizer.  These were so good,  I'll be making them again this weekend.  You could use Thyme or Rosemary but I opted for Tarragon, which I think is a natural match with mushrooms and cream.  This mushroom mixture can also be used over chicken or spooned on top of crostini.  It's decadent.  It's a treat.

Mushrooms and Cream in Wonton Cups


12 Servings

12 Wonton wrappers
2 1/2 cups mushrooms, chopped into smallish pieces
1 tbsp of butter or olive oil
1 shallot, finely chopped
1 clove garlic, minced
1/2 tsp salt. or to taste
fresh pepper
1/4 cup white wine
1/2 cup heavy cream
1/2 tsp dried tarragon, or to taste
1/4 cup fresh grated parmesan
fresh parsley, finely chopped for garnish (optional)

Preheat the oven to 350F.  Spray a muffin tin with olive oil spray or lightly grease.  Place each wonton in a small muffin tin pushing down in the middle and crimping the edges to make a cup.  Place in the oven and bake for 8-10 minutes, checking after 8 minutes.  Remove and place them on a rack to cool off.
Heat the butter or oil over med high heat in a skillet.  Add the shallot and garlic, making sure they don't burn.  Cook for about a minute and add mushroom pieces.  Season the mushrooms with half of the salt and pepper, reserving the other half of the salt.  Cook the mushrooms until most of the liquid is evaporated, 2-3 minutes.  De-glaze the pan with the wine and then add the cream and tarragon.  Let it boil vigorously for a minute then reduce the heat to med.   Cook the mushroom mixture until the cream has thickened and reduced by half.  Add the parmesan.  Check the seasoning, it will probably need the rest of the salt.  Spoon the mushrooms into the wonton cups and serve.  Garnish with parsley if you'd like.
Note: the mushroom mixture can be made ahead of time and reheated before serving.

Italian Rolled Meatloaf

There is meatloaf and then there is this meatloaf, which is brilliant.  This doesn't have ketchup or chili sauce on it.  You don't plop it in a pan.  This masterpiece has Prosciutto and Mozzarella melting throughout the inside and it's baked wrapped in foil.  This is an unbelievably moist, attractive and mouthwatering loaf of love.
I adapted this recipe from All the Best Recipes by Jane Rodmell, which is one of my fav cookbooks.  I tweaked it because I can't leave well enough alone.
I have made this one numerous occasions and I have never ever had a complaint, only ooohs and aaahhhs. I like to serve this with a marinara sauce.  I usually whip together a simple sauce of olive oil, garlic, onions, tomatoes, basil and salt and pepper but you could use store bought in a pinch.  Drizzle the sauce over the top and serve extra with Tagliatelle and a green such as Broccolini or Green Beans.  This is a high end meatloaf people.  Serve it to your company and they will love you!  You won't be sorry you made this!!
p.s. let's get real.  This isn't authentic Italian.  It has some Italian ingredients.

Italian Rolled Meatloaf


Serves 6

1 1/2 lbs medium or lean ground beef
1/2 medium sweet onion, finely chopped
3 cloves garlic, chopped
1 cup bread crumbs
handful of chopped fresh parsley
1 tsp dried basil
1 tsp dried oregano
1 1/2 tsp salt
1/2 tsp fresh black pepper
3 tbsp sundried tomatoes packed in oil, finely chopped
pinch chili flakes (optional)
2 tbsp tomato paste
1 egg, beaten
6 slices of prosciutto, thinly sliced
6 slices of mozzarella

Preheat the oven to 350F.  In a large bowl combine first 10 (11 if using chili flakes) ingredients.  Mix the tomato paste with a 1/4 cup of water and add in.  Add the beaten egg.
On a large sheet of parchment paper spread the meat mixture in a rectangle, (15 by 10 inches), with the longest side towards you.  Place the prosciutto down first and then the mozzarella down the centre in two rows.  Roll the mixture around the filling, forming a tight roll, using the parchment to help.  Bring the parchment up and around the meat (think sushi roll).  Twist the ends tight.  Wrap the package in foil and place in a roasting pan or baking sheet.  Bake for 1 hour or until the internal temp is 160F.  Let it stand for 10 minutes before unwrapping.  Cut into slices and serve.

Gamble Apple Crisp

Ok, I almost have no words for how delicious this apple crisp is.  I was totally speechless while I inhaled it.    As some of you know, I don't bake.  I don't have much of a sweet tooth either.  This is so totally simple and utterly amazing that I had to make it and share it....the recipe that is...I wasn't sharing the crisp.  Maybe a little with my kids but that's it!
One of my best friends Sarah (I'm lucky I have two) and her mom Kathy were more then happy to share this with me.  This recipe was made by Kathy's Mom and her Grandmother Gamble.  It's an oldie but a goodie.  Don't mess with a good thing.
When Sarah was giving me the recipe, she mentioned you can drizzle a little Maple Syrup, which Kathy likes to do, over the apples or sprinkle with cinnamon.  Sarah leaves hers as is.  I opted for the Maple Syrup and I used maybe 2 tbsp.  It was deliciously divine.
This is not for the faint of heart.  There is butter in this and lot's of it.  I wouldn't have it any other way.  It's not something you'll eat all the time, although you may want to.  I figure the apples counteract the fat content in the butter and the calories in the sugar.  Let's just go with that.  Don't skimp on any one ingredient.  You may think that there is way too much topping but it's just enough.  Mound it up (look at the second picture) and some of it will fall through the apple cracks and create heaven.  It will all cook down.  The topping is super crunchy with the perfect sweetness and the apples melt in your mouth.  Make this.  Don't argue with me about it.  Do it.
p.s. I picked these apples with the help of my main squeeze and my little squeezes.

Gamble Apple Crisp


Serves 6 (if you insist on sharing)

10-12 apples, peeled and sliced (I used Cortlands)
Maple Syrup or cinnamon, optional
Topping
1 cup of white flour
3/4 cup white sugar
3/4 cup brown sugar
5 tbsp room temperature butter

Preheat the oven to 350F.  Place the sliced and peeled apples in a buttered 8x8 baking dish.  Drizzle with  Maple Syrup and/or cinnamon if you'd like.  In a separate bowl, combine the dry ingredients.  Using your fingers, drop bits of butter into the dry mixture and pinch the mixture until the butter is combined.  It will look like tiny little balls of sugar flour.  Pile, and I mean pile that butter mixture onto the apples.  All of it.  Bake it in the oven for 1 hour.  Let it cool slightly before serving.

Curried Coconut Pumpkin Soup

I'm in soup mode.  It's all I want to eat right now.  It hasn't been bitterly cold out but it must be the way the leaves are changing into beautiful oranges, reds and yellows that creates this craving.
At the grocery store the other day I picked up a can of plain old Pumpkin puree (not pumpkin pie filling), not knowing what I would  do with it.  It sat on my counter for a few days and all I could think about was soup.  So here it is....I winged this and it turned out well.  It's really really simple.  There's nothing complicated about the ingredients or the flavors.  It's just good and it hits the spot, it's healthy and it's a lovely burnt shade of orange.  You can eat it right away or make it ahead.  It held well for two days in the fridge.
If you want to add in extras, be my guest.  As I've said before, it's just a recipe.  Play with it.  Get creative.  It's a base for many possibilities.
p.s. we ate the soup and completely forgot to take a picture.  Please enjoy the scenic pumpkin photo....

 

Coconut Curried Pumpkin Soup


Serves 4-6

1 tbsp Coconut Oil or Extra Virgin Olive Oil
1 med onion, chopped
2 cloves garlic, chopped
1 1/2 tbsp curry powder
1/2 tsp cinnamon
1/2 tsp salt
1 776ml can Pumpkin Puree
4 cups low sodium chicken broth
1 can coconut milk (not light)
2 tbsp maple syrup

Heat the oil in a large soup pot over med heat.  Add the onion and garlic and sweat for a minute or two.  Add the curry powder, cinnamon and salt.  Cook until the curry powder is fragrant, about 45 seconds.  Add in the pumpkin and stir to combine.  Pour in the stock, coconut milk and maple syrup.  Simmer for at least 15-20 minutes.  Puree once the soup is cooled if you want a creamier soup.

Salmon with Panko

  This is almost to easy to post but it's yummy so I must.  This is my go-to salmon.  I almost never stray from this.  My kids inhale it as does the husband.  Keep it simple people....
Use whatever flavorings you want.  I opted for dill in this picture but I've been known to throw curry powder into the mix, or tarragon, pesto or even a little fresh rosemary.  In fact, you could leave all seasonings, herbs and/or flavorings out all together.  This is a base and it carries whatever you want to add.  Feel free to mix up the mustards too.  Use honey mustard or a grainy dijon.  I also like the Panko crumbs (Japanese bread crumbs) because they get super crispy and add fantastic texture.  If you're gluten free, leave them off.  The possibilities are endless with this one.
If you're in a hurry, bake your salmon at 425F for 10-15 minutes.  Check the center of it to see if it's done.  I do believe the rule is 10 minutes of baking per inch of salmon. If you've got time to kill, you can also toss it into a 350F oven for 30 min.  I like to pull mine out about a minute before it's done and let it finish cooking through residual heat to keep it super moist.
p.s. sorry I didn't fancy up the picture but it was a last minute effort.  You can also see where I poked the salmon to see if it was done.  Ok, not my best effort but it tastes good.  That's what matters right?!

Salmon with Panko


Serves 2

2 - 5 oz salmon fillets
1 tbsp mayonnaise, light or regular
1 tsp dijon mustard
Herbs or flavorings of choice
Panko crumbs, seasoned or regular

Preheat the oven to 425F.  Combine the mayo, dijon and flavorings in a small bowl.  Spread over the salmon.  Sprinkle with enough Panko to cover the top of each piece.  If you're using plain Panko, you may want to spray a little olive oil on top to help crisp them.  Bake for 10-15 minutes until the salmon is done.  That's it.  That's all.  Enjoy.

Chicken with Tomatoes and Olives

So, how'd you like the title of this recipe?!  Original isn't it?!  I had no idea what to call this.  It's a cross between braised chicken thighs and a 'kinda' Puttanesca sauce.  Whatever it is, it's good.  The sauce get's all chickeny and thick.  It's easy and I just happen to always have these ingredients on hand.
Now, I know it calls for anchovy paste, don't be frightened.  It doesn't taste fishy at all.  It adds a depth of flavor and I really must insist you don't skimp on the anchovies.  If you don't have a can of anchovies, buy a tube of paste and I guarantee, you'll use it again.  It gives things a deep, salty flavor that you can't get from anything else.  Leave it out and you're missing out.  Just sayin'....don't argue with me on this one. I'll win.
Alternatively, you could add in a big dallop of pesto in lieu of the basil.  That would make things delish.
You could serve this over pasta but I chose to keep it simple and make crostini drizzled with olive oil.
p.s. I took the skin off my chicken once it had been cooked.  If you crisp up the skin, avoid submerging it in the sauce and it will stay a little crispier.

Chicken with Tomatoes and Olives


Serves 4 - 6

8 Chicken Thighs, bone in, skin on
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, chopped
1 red pepper, diced
1-2 tsp anchovy paste or 2 anchovies
2 tbsp capers, rough chopped
1/2 cup olives (black and/or green), rough chopped
2 796 ml can diced tomatoes
2 tsp dried basil or 1 tbsp fresh
2 tsp dried oregano
pinch hot pepper flakes (optional)
1/4 cup fresh parsley, chopped

Heat a large skillet (with lid) over med high heat.  Add oil.  Add chicken (lightly seasoned with salt and pepper) and sear on both sides about 2 minutes each.  Remove and set aside.  In the same skillet over med heat add the onions and garlic and saute for a minute or two.  Add the anchovy paste and let it melt into the onions.  Add the peppers.  Cook another 2 minutes.  Toss in the capers and olives then the tomatoes and finely the basil and oregano.  Simmer for 5 minutes to blend flavors.  Add the chicken and it's juices as well as the pepper flakes if using.  Put the lid on and simmer over med low for about 20 - 25 minutes or until chicken is cooked through.  If the sauce is too thick, add up to a 1/4 cup of water.  Check the seasoning.  Toss in the fresh chopped parsley and voila, dinner is served.

Very Basic Mac and Cheese

Ok, so I didn't use macaroni, but does it really matter?  It's tastes the same.  It's tastes delicious.  It's warm, creamy, soothing, cheesy...need I say more.
I had a couple of extra little people at my house the other day and wasn't quite sure what to feed them.  The boxed mac would have been easy but I don't always do easy.  Too many ingredients in the boxed stuff I can't pronounce that can't be good for little people.  So I took the extra 10 minutes and whipped up a very basic mac and cheese (or pasta and cheese for those that may give me grief for not using macaroni - get over it) a couple of hours before and tossed it in the oven just before dinner.  When I make an adult friendly version, I like to add sauteed mushrooms and truffle oil and top it with panko and parm for crunch.  You can keep it simple or mix it up.  I usually throw in frozen peas for my kids but I wasn't sure if the other little people would like it so I kept it simple.   I will be blogging about another, more adult mac and cheese in the future.  It's easy fun food, so why not?!
Basic rules: Before you add the cheese, take the white sauce, or bechamel, off the heat or the cheese will split.  If you think you have too much sauce or it's not super thick, don't worry, you're baking it and some of the pasta with absorb it and make the sauce thick.  And, if you undercook your pasta by a minute or so, it will be perfect after you bake it.
p.s. you could eat this right out of the pan and not bake it but the little crunch you get from baking rocks.

Basic Mac and Cheese


Serves 4

2 cups macaroni (or pasta), uncooked
2 tbsp butter
2 tbsp flour
1 1/3 cup milk
1/2 tsp salt
2 cups cheddar cheese (preferably old), grated + more for topping of pasta

Preheat the oven to 350F.  Cook the macaroni until about a minute before it's done.  Just al dente.  Drain and set aside.  Heat a saucepan over med heat and add butter.  Once the butter is melted, add the flour and whisk it in cooking for about 2 minutes (watch it doesn't burn).  Add the milk slowly while whisking to ensure you don't get lumps.  Cook the white sauce until it thickens, about 5 minutes stirring occasionally.  Turn down the heat if you think it's burning.  Take the sauce off the heat and add in the cheese, stirring until it's melted.  Combine the macaroni and the cheese sauce and pour into a baking dish.  Top with extra cheese if you'd like.  Pop in the oven and bake for 20-25 minutes.  Yum!

Curry Roasted Cauliflower Soup

Knowing that the days aren't as warm as they were in July and the evenings are even cooler, I've been craving soup.  Soupy soup soup.  All kinds of soup.  I was awake at 6 AM today listening to the thunder boomers and the rain and thinking about what I had in my crisper.  Cauliflower.  It took off from there.  It's a simple recipe that's healthy with good flavor and enough substance to nourish your soul.  Sorry, I got a little deep there.  Anyhow, I also apologize for the picture which seems to lack substance but what can you do with a pureed soup?
This is easy peasy and yum yummy.  Geez, you'd think I'd had drink while I'm typing this.  Maybe I should.  I am making Risotto tonight and I do need to add wine....hmmmmm...
p.s. my mom just popped by and put her two cents in.  She said it would be nice to keep a couple of the roasted cauliflower bits and add them as garnish.  I prefer a smooth soup but if you want to 'fancy' it up, it's your soup, do what you will with it.  That's the beauty of cooking.

Curry Roasted Cauliflower Soup


Serves 4

1 head Cauliflower, chopped
2 tbsp Olive Oil
3 tsp Garam Masala
1 small onion, chopped
1 large potato, chopped and peeled
2 cloves of garlic, chopped
1 Bay leaf
1 1/2 - 2 tsp Madras Curry powder, or regular curry powder
4 cups low sodium chicken broth
1/2 cup milk

Preheat the oven to 425 degrees.  Place the cauliflower in a baking dish and drizzle over 1 tbsp of Olive Oil and 2 tsp of Garam Masala.  Toss it to coat.  Roast for about 35 minutes.  Meanwhile, add 1 tbsp of Olive Oil to a large pot and add onions, cooking over medium heat, cooking for 2 minutes.  Add the garlic and potato and continue cooking for 2-3 minutes longer.  Add the curry powder and cook for another minute, then add the bay leaf and chicken broth.  Simmer on low.  When the cauliflower is done, take it from the oven and add it to the soup.  Simmer for another 5 minutes.  Take it off the heat and let it cool for a few minutes before popping it into the blender or food processor in batches (adding hot liquids to a blender can be dangerous so please let it cool off for about 5 minutes or so - it can splatter).  Once it's blended, add 1/2 cup of milk to slightly thin it out.

Baked Stuffed Tomatoes

Tomatoes, tomatoes everywhere!  This is a favorite side dish of mine and my husbands and come to think of it, my daughters.  So totally easy and so super yummy.  I love them with goat cheese but they are equally delish with feta.  Serve them along side steak or chicken.  Toss them on a warm salad or pop a couple on top of a simple pasta with olive oil.  Yum!
I'm not giving exact measurements because I don't have them.  Depends on how many you make.  You could even sprinkle on some toasted bread crumbs.  Wing it.  That's what makes cooking fun!

Baked Stuffed Tomatoes


Plum Tomatoes
Clove of garlic, chopped (optional)
Dried Oregano
Salt & Pepper
Goat Cheese or Feta Cheese
Olive Oil
Fresh Basil (Optional)

Pre-heat the oven to 425 degrees.  Cut the tomatoes in halve and scoop out seeds.  Season tomatoes with salt and pepper and sprinkle in a little chopped garlic and a pinch of oregano.  Mound in your cheese of choice.  Place in a baking dish.  Bake for about 20 minutes or until tomatoes and cheese are soft.  Drizzle with a little olive oil and toss on some fresh basil for good measure.

Pesto

I was in Ottawa for the weekend and spent some quality time in the Byward Market perusing all of the fresh veggies, meats and cheeses.  I was in heaven.  I happened to pick up a huge bunch of Basil with Pesto in mind.
I love Pesto on pasta, mixed with mayo as a spread, drizzled over goat cheese as an app, spread on chicken, fish, seafood, even steak or even drizzled over gorgeous juicy red tomatoes.
I am freezing my pesto in ice cube trays so I didn't add the cheese.  I got about 8 cubes out of this recipe.  I will add the cheese in once it's thawed.  I will give you my recipe for Pesto with the parm in it.  If you are planning on doing as I did and popping it into the freezer, omit the cheese before freezing and simply add it in as you need it, once you've thawed it.  If you're dairy free, don't use it at all.  You're still going to get wonderful flavor from the basil and garlic.

Pesto


2 cups fresh Basil leaves
2-3 cloves garlic, chopped (I used 3)
3 tbsp toasted pine nuts
1/2 cup olive oil
1/2 cup fresh grated parmesan
salt & pepper

Toss the basil, garlic and pine nuts into a food processor (or blender) and pulse, scraping down sides until rough chopped.  Slowly add the olive oil until a loose paste forms.  Stir in parm if using.  Add salt and pepper to taste.

Seafood Stew

I could eat this often.  It's sooooo easy and sooo good.  It's almost necessary to serve it with some crusty bread and a glass of wine.   Again, my kids gobbled this up without hesitation, minus the glass of wine.  It was just one of those rainy, not so warm days that called for something warm and soothing.
There are so many other things you could put in this to tempt your tastebuds.  Fennel would be nice, but not always child friendly, which is why I stuck to fennel seeds, which by the way, are necessary in this.  Scallops, clams, or any other firm fish would work beautifully. I opted out of putting chili flakes in to save  little mouths but I would totally do it next time.  I had a few other extras I tossed in just because they were in the fridge.  I added swiss chard but you could add spinach or leave it out all together.  This is good all year round and so totally satisfying.

Fish Stew


Serves 4

1 tbsp Olive Oil
1/4 cup onion, chopped
1 celery stalk, chopped
1 med carrot, chopped
1 large or 2 med potatoes, diced
3 cloves garlic, chopped
1/4 tsp fennel seeds, crushed
1/2 cup white wine
1/2 cup low sodium chicken or fish broth
2 tbsp tomato paste
1 can good tomatoes
6-7 oz firm white fish, cut in chunks
12 shrimp (I leave the shells on to keep them moist)
Salt & Pepper
Parsley
Chili Flakes (optional)

Heat olive oil in a deep sided pan or large pot over med high heat.  Add onion, carrots and celery, season with salt and pepper to taste and saute for 2-3 minutes.  Add potatoes, garlic and fennel seed and cook for an additional 5 minutes.  Add white wine, broth and tomato paste.  Cook until tomato paste is dissolved.  Add tomatoes and gently break them up.  Simmer for at least 20 minutes.  Add the fish and the shrimp and simmer until just cooked. Check for seasoning and add if necessary.  Serve immediately and garnish with a little fresh parsley.

Smoked Trout Spread

It was my uncle's 65th birthday dinner and I was asked to bring an appie.  I pondered for a day or two and then I remembered how good the smoked trout spread was the last time I made it.  Problem was, I couldn't remember what I put in it.  I winged it again and I think I was pretty close.  It must have been good because my 2 and 5 year old were gobbling it up!  Who knew they liked smoked trout?! This time I took a picture and wrote down the ingredients.  It's tasty, mildly smoky, creamy, salty and gone within minutes of serving it.
I used what I had on hand and don't know if I'd change anything.  I love all of these flavors.  Clearly I don't smoke my own fish but I do use a fairly local product.  I'm sure smoked salmon would work beautifully in this recipe as well.   I love serving this with cucumber slices, melba toast or crostini.  Endive spears would be good too.

Smoked Trout Spread

8-9 oz Smoked Trout 

3-4 oz Cream Cheese

1 tsp dried dill 

1 tbsp capers

1 tsp lemon rind

1-2 tsp lemon juice (to your taste)

2 tsp horseradish

small handful of parsley

grind of fresh black pepper

Throw all ingredients into the food processor and blend until smooth.  Add salt if necessary (watch out though because the trout may be salty).  Serve with crudites or crackers.  Will keep well for 2 days in the fridge.

Grilled Veggies with a Twist

Simple.  It doesn't get any easier and you may ask why I am blogging about something so brutally simple.  Well, it's just that whenever I put these out on the table, there are ooohs and aaahhhss....  I guess it's the presentation.  So that's what I'm doing today.  Giving you another way to present grilled vegetables.
I used Feta in this photo but I've also used Goat Cheese in the past and it's super delicious and gets soft when it's warm.  I always use Basil because that's my favorite.  Sometimes I use red peppers and sometimes I grill red onions.  Whatever tickles your fancy.  I never over-grill my veg though.  I don't like them mushy, I want some texture.  You can also prepare this an hour or two before and serve at room temp and treat it like a salad.  I can't give you exact measurements because I don't have any.  I wing this...how could you not?!

Grilled Veggies with a Twist


Assortment of vegetables (peppers, zucchini, asparagus, onion, eggplant, mushrooms)
Olive Oil
Balsamic
1 clove of garlic, chopped
salt & pepper
Feta Cheese
Kalamata Olives, chopped or sliced
Fresh Basil, torn

In a dish combine sliced veggies with a drizzle of Olive Oil, a drizzle of Balsamic, chopped garlic and season with salt and pepper.  Toss to coat, marinate if possible for an hour or so.  When you're ready to grill, toss the vegetables on the bbq and set the dish aside.  Grill to desired doneness.  Once veggies are ready to come off, put them back in the bowl or dish and the heat will help absorb any dressing remaining.  Place on a platter, sprinkle with feta, olives and basil.  Drizzle any remaining dressing on top.

Oven Roasted Tomatoes

Tis the season for Tomatoes.  In a couple of weeks, everyone's plants are going to be packed with those gorgeous red jewels.  An overabundance isn't a bad thing.  You can make chutney, tomato sauce, antipasto (the condiment), or roast them, just as I did.  This takes even the most bland tomato and turns it into a sweet little nugget.
I've popped these in my fridge drizzled with a little olive oil and they'll keep for about 5 days, if they last that long.  Pop them into a sandwich, toss them into pasta, place them along side some cheese on a cheese platter, pile them into a salad (roasted caprese) or whiz them into a soup.  Endless possibilities.  Today they got tucked into my husbands sandwich and tomorrow they'll probably make their way onto crostini, with either goat cheese or Ricotta and some fresh basil

Oven Roasted Tomatoes


Tomatoes (I used Roma aka Plum)
Olive Oil
Salt
Pinch of dried Oregano and/or Basil
Fresh Thyme springs

Pre-heat oven to 275 degrees.  Slice the tomatoes in half and place in a baking dish or on a baking sheet and drizzle with olive oil and sprinkle with a little salt, and herbs  Roast for 3-5 hours, checking after 3, or until most of the moisture is absorbed.  Store for up to 5 days in the fridge.

Nana's Spaghetti Sauce

Well, I apologize for not posting anything for the last 2 weeks but I was enjoying a 'staycation' on Mary Lake.  My parents live 15 minutes from our house and have a small but fully functional in-law suite on their house that they use for company.  Myself, my 2 kids and my husband moved in.  We originally said we'd stay for 5 days, which turned into 7 days, then 10.  It's hard to leave such a beautiful spot.  Easily my favorite place on earth.  Anyhow, I had very little access to my computer, therefore no posting.

When my husband and I started camping, we always brought along my Nana's Spaghetti Sauce.  I can still remember calling her for the recipe 7 years ago.  When she passed away, I decided that would always become a staple on our camping trips.  I knew it froze really well and actually tasted even better after the freeze, so I decided that's what we'd take.  It's now become a tradition.  In a couple of weeks we have a 'mother/daughter' camping weekend.  We started this last year and we young mommas take our wee girls and our own enthusiastic momma's with us.  I'm on spaghetti sauce again with no complaints.  

This sauce isn't your typical spaghetti sauce.  I always found this recipe to be so far from what I had always made.  I don't really know what makes it so tasty, but it is.  Like I said, the flavors always seem better after it's been frozen.  It calls for canned mushrooms which I shudder to think about but when Nana made it, that's what was in it and it was good!  I have in the past sauteed my own and added them in but for camping, I'm going all out with the canned mushrooms.  We're a classy bunch on this trip.  Instead of a photo, I have added Nana's original recipe.  I can barely read it these days but I've made it so many times that I know what's in it.  It makes a big batch.  Here's the recipe word for word.

Nana's Spaghetti Sauce


1 lb ground lean beef
1 lb ground lean pork
2 onions, finely chopped
4 cloves of garlic, minced
1-680ml  spaghetti sauce
2-398ml  tomato sauce
8 peppercorns (optional)
1 tsp dried oregano, or to taste
dried parsley, to taste (I use fresh)
1 bay leaf
1 tsp salt, or to taste
1-680ml tomatoes, drained and chopped
1 can mushrooms, drained

Brown meat in 1 or 2 tbsp of oil.  Add onions, lower heat and cook until onions are tender.  Add remaining ingredients and simmer gently 1 to 1-1/2 hours or until desired thickness.

p.s. it goes on to say that it should be served with a lovely greek or caesar salad and garlic bread.  I would have to agree.

Greek Quinoa Salad

With the heat comes salads and lot's of them.  This is a staple in our household.  If I don't use Quinoa, I use Orzo.  I have made this for years and always have requests for it.  It's full of healthy veggies and holds well in the fridge for at least 3 days.  I tend to make the day before to let the flavors mingle, and mingle they do.  

I will do my best to give you accurate measurements but this is one of those dishes that I wing every time.  If you want more cucumber, tomatoes or pepper then go nuts.  This is your salad so do with it what you want.  I prefer sweet onions over red, which I find to powerful, and on occasion I add green onions.  Sometimes I add chickpeas or fresh herbs or artichoke hearts.  Depends on my mood and what my taste buds are telling me they want.  The only thing I would recommend is that you use fresh lemon juice and not the dodgy stuff from a bottle.  Take the 30 seconds to squeeze the lemon and you won't regret it!  Also, the olives and Feta are salty, so start with a little salt and check your seasoning before you serve adding a little extra if you need it.  Remember you can add it but you can't take it away!

Greek Quinoa Salad


Serves 8-10

3 cups cooked Quinoa (or Orzo)
1/2 cucumber, sliced and quartered
1/2 pint cherry tomatoes, halved
1 red or green pepper, chopped
1/4 cup finely sliced sweet, red or green onion
1/2 cup feta, cubed or crumbled
1/2 cup kalamata olives
3 tbsp olive oil
1/2 lemon squeezed
1-2 cloves garlic chopped
1 1/2 tsp dried oregano
salt & pepper to taste
fresh chopped parsley (optional)

Combine first 7 ingredients in a bowl.  Combine the next 5 ingredients and mix well.  Pour over the salad and let sit at least 1 hour or up to 24 hours before serving.  Sprinkle in fresh herbs before serving and check your seasoning.

Nana's BBQ Sauce

My nana, whom I miss dearly, had some tasty recipes in her repertoire.  I was lucky enough to get some of her cookbooks and recipe collections when she passed away and I hold them near and dear.  She loved to cook for her family but she also enjoyed being cooked for.  I used to love watching her eat.  She was so dainty - always a lady.
I don't like a smoky BBQ sauce so this is right up my alley.  Sweet, a little tangy and sticky.
This recipe is very simple and takes only 5 minutes to make.  Keeps well in the fridge for a few days or you can freeze it.  It's awesome on chicken and it's great on ribs.  Just remember because of the sugar content, to only smear it on the chicken or within the last 15 minutes of cooking so it doesn't burn.
Here is the recipe, word for word. Thanks Nana! Cheers to you!

Nana's BBQ Sauce

1/4 cup butter
1/2 onion, finely chopped
1 cup Ketchup
1/4 cup brown sugar
1 1/2 tsp chili powder
3 tbsp Worchestershire sauce
1/2-1 tsp salt, or to taste
1/8 tsp pepper
dash of Tabasco

Melt butter and add onion, cook until tender.  Stir in remaining ingredients and simmer for 5 minutes.  store in the refrigerator or freeze for longer storage.

Cucumber Salad

With this super humid weather we've been having, I needed something fast, crisp and cold to serve along side hamburgers we had the other night.  Light, refreshing and super simple.  It almost seems silly to blog about something so easy but it's one of those side dishes I often forget about because it is so easy.  My husband and I love this salad and surprisingly, so did my wee ones.  Wasn't sure if they'd like the vinegar but they did and they gobbled it.
It's another hot sunny day in beautiful Muskoka and we're heading to the lake to spend the day on the dock.  I imagine we'll BBQ later and I may just have to make this again.
The addition of finely sliced red or sweet onions is always nice but my kids aren't fans of raw onion so I left it out.  I also like the salad to sit for an hour or two and toss the cucumbers to make sure the dressing is coating everything.  You will wind up with a lot more liquid then when you started.  Drain it or leave it.  I prefer to leave it in case anyone wants a little extra drizzled on theirs.  The addition of the water dilutes the vinegar for those that don't like to much tang.

Cucumber Salad

Serves 4

1 English Cucumber, slice as thin as possible
4 tbsp vinegar (I used white wine vinegar but white is fine)
1 tbsp sugar
1/2 tsp salt or to taste
1/2 tsp dried dill or tbsp fresh, chopped
1 tbsp water (optional)

Mix together the vinegar, sugar, salt and water if using until the sugar is dissolved.  Pour over the cucumbers and add the dill.  Let sit at least an hour stirring once or twice to coat the cucumbers.  Drain or serve with the juices.

Layered Goat Cheese Spread

Whenever I take this absolutely delicious spread to a friends house, I have at least 3 people ask me for the recipe.  I make this spread often.  It is bursting with mega flavour and texture.
About 10 years ago, a close family friend Patti, made this at my mom and dads to nibble on while we had cocktails.  My mom and I were intrigued by the ingredients and all of the fresh herbs.  One bite and we were  totally hooked.
I am attending a girls night, dubbed Stiletto Thursday tonight and the temperature with humidex is 41 degrees.  I have offered to bring some apps, all of which will be cold.  This is perfect for that.  Serve it with crackers, crostini or endive spears.
The leftovers, if there are any, can be tossed into pasta or stuffed into chicken.  If you're feeling frisky and not worried about your breath, finely chop a small clove of garlic and mix it in with the goat cheese.  Today I added some lemon rind, but that is totally up to you.  I'm not one to follow a recipe too closely but this one I do not stray from.  It's perfect.  The addition of anything else will make it too complicated and leaving any one ingredient out will leave it begging for you to add it back in.  Don't mess with a good thing.
p.s. spread everything out evenly so you get all the ingredients in one lip smacking bite!

 

Layered Goat Cheese Spread


5 oz Soft Goat Cheese
1 tsp Lemon Rind, finely grated (optional)
4-5 Sundried Tomatoes in oil, slivered
2 tbsp each Fresh Basil and Parsley, chopped
1/4 cup Pine Nuts
Good Olive oil (optional)

Toast the pine nuts in a dry pan over med heat until just golden.  Keep an eye on them as they tend to burn quickly.  Set aside to cool.  Spread the goat cheese in a shallow dish, put a layer of sundried tomatoes on and sprinkle with the lemon rind if using.  Mix the chopped herbs together and layer over the tomatoes.  Finally, sprinkle on the pine nuts and drizzle with a little good quality extra virgin olive oil.  It can be served right away or popped in the fridge for a few hours covered.

Asparagus Goat Cheese Crostini

Simple as it is, this is full of flavor.  I serve these as an app but I've been be known to sit down with a few of these and a glass of wine and call it a meal.  Steam your asparagus, roast your asparagus or grill it.  Whatever floats your boat.  Same with the crostini.  No need to fire up the oven for this one when you can do it all on the grill.  If you don't know how to make crostini, refer to the Ricotta Tomato Crostini recipe in the description.
I quite often buy baguette's and freeze them so I can make crostini at a moments notice.  Great for unexpected guests or a fast light meal.
p.s. did I mention I love crostini!

Asparagus Goat Cheese Crostini


Serves 4 (as an appetizer)

8 Crostini
8-10 spears of Asparagus (snapped where it naturally snaps)
1 clove garlic, chopped
salt & pepper to taste
1/2 cup Goat Cheese
Tbsp lemon rind
Tbsp fresh parsley, chopped

Toss the asparagus with a little olive oil, chopped garlic and S&P.  Grill the asparagus for 5-7 minutes until just tender.  Cut in half and set aside.  Blend together the goat cheese, lemon rind and parsley.  Spread about a tbsp of goat cheese on each crostini and top with a couple asparagus halves.  Serve at room temp.  Voila. It's that simple.

The Best Pork Tenderloin

When I say this is the best, I mean it.  This is my "go to" recipe for summer entertaining.  I always have these ingredients on hand for a super simple main.  Every time I make this, somebody asks for the recipe.  It's sweet, savory, tender and it's best when done on the BBQ.  This is another dish my husband moans through.  I've learned that's a compliment and I'm okay with it.
If you're making more than 1 tenderloin, use a 1/3 cup of each of the 3 main ingredients.  Always save some for basting and try to marinate this for no less than 2 hours.  Overnight and it's even better.  I don't always throw fresh herbs in but while I was BBQing, my herb garden was staring at me and I grabbed a handful of rosemary and parsley and tossed it into the basting bowl.  It's also extremely important to let the pork rest.  It's keeps it oh so juicy and unbelievably tender.
I haven't tried this on chicken but I'm sure it would make the chicken sing.

The Best Pork Tenderloin

Serves 2-3

1 Pork Tenderloin
1/4 cup Dijon Mustard
1/4 Honey
1/4 Soy Sauce
1-2 Tbsp Balsamic Vinegar
1 clove of garlic, chopped
Fresh Black Pepper
Fresh Herbs (optional)

Combine mustard, honey, soy sauce, balsamic and garlic.  Pour half of it over the pork and save the other half for basting.  Give the pork a good grinding of pepper and let marinate for a minimum of 2 hours or overnight.
Pre-heat one side of the grill to med-high.  Once heated place pork on the grill over the heat turning every 2-3 minutes while basting.  After 10 minutes, move to the other side of the grill and continue basting and turning over indirect heat for another 10 min (close the lid in between basting) until just a hint of pink remains inside.  Remove from the grill and tent with foil for at least 10 minutes.  Slice and serve.

Ricotta Tomato Crostini

As hard as I tried yesterday to post a new recipe, I failed.  I made these crostini for a light dinner and then decided to go out with some girlfriends for a much needed beverage....or two.  I saw a recipe similar to this one a few years ago on TV. I think it was a Bobby Flay recipe.  Of course, I tweaked it.  I just can't seem to leave a recipe alone.  I have made this and used a large fresh french bread and served it as a meal with a chilly glass of white wine, either as a lunch or light supper.  I have also served it this way with smaller crostini as an appetizer.  Either way, it's so yummy.  I use Proscuitto but if you don't like the texture of it, crisp it up a bit and pan.   If you don't like Proscuitto all together, crumble some crispy Pancetta overtop.  If you don't eat meat, leave it out all together and shave some fresh parm on top, which I have done and it's just as yummy. The other reason I like this recipe is because you can prepare all of the components ahead of time and assemble them right before you serve them.
If you don't know how to make crostini, just take a baguette, slice it on angle about 1/2 inch thick.  Drizzle with olive oil and toss into a 400 degree oven for about 8 minutes.  Alternatively, you can grill your crostini or whatever bread you're using.  To take it up a notch, rub the toasts with a clove of garlic while it's still warm.

Ricotta Tomato Crostini

Serves 4 (as an appetizer)

8 Crostini
1/2 cup Ricotta
small handful of Parsley, chopped (optional)
salt and pepper to taste
1/2 pint Cherry Tomatoes
2 tsp olive oil
1 garlic clove, chopped
4-6 slices of Proscuitto, halved
handful of fresh Basil
Olive oil for drizzling (optional)

Stir together the Ricotta, parsley (if you're using it) and the salt and pepper to taste.  Set aside or keep cool in the fridge.  Preheat your grill, oven or saute pan.  Drizzle the tomatoes with the oil, throw in the garlic and season with salt and pepper.  Grill them, slow roast them or saute them until they get soft and start to burst.  Set aside to cool or use them right away warm.  Top the crostini with ricotta, then tomato mixture,  some torn Basil and finally the Proscuitto. Drizzle with a little Olive Oil if you so desire.  Serve.

Tomato Salad Dressing

I have been smokin' busy the last few days with my daughter's 5th birthday falling on the Canada Day long weekend.  I hosted a rather large party with 30 adults and 11 kids and served Pulled Pork as I do every year.  It was delish.  Although the party is over, as is the weekend, I haven't been home much to get anything done.  My fridge is empty and the laundry is piling up.  Needless to say, I haven't had time to post.  So in lieu of a recipe with a photo, I'm going to post a super simple tomato salad tip.  Easiest dressing ever.
I'm not going to give you measurements, just the basics.  Take a salad bowl and throw in a finely chopped clove of garlic (you need to like garlic to like this dressing).  Toss in a chopped tomato or a handful of halved cherry tomatoes.  Sprinkle with salt and pepper and then drizzle with olive oil - a tbsp usually serves 4.  Let it sit at room temp (as we all know you should never stick tomatoes in the fridge) for at least a half hour or up to an hour.   The salt draws out some of the juices from the tomatoes as they sit which then mingles with the olive oil and creates a dressing. Toss on some salad greens and you've got yourself a really yummy, clean tasting salad.  If you want to take it further, throw in some green onions, cucumbers, basil or bocconcini.  So totally simple and so seriously yummy.
I am going to do my best to post a recipe tomorrow.  I'm thinking something on crostini...yum.

Sweet Garlic Dressing on Baby Greens

This is one of my very favorite salads.  Another one of those "I need to get that recipe from you" recipes.  You can change up the ingredients but this is the one I adore.  Try Feta in place of the Goat Cheese.  Walnuts instead of Almonds.  Red onion instead of green onions.  The dressing will make extra...use what you want on the salad and stick the rest in the fridge for up to 3 days.  Simple, bright and bursting with flavor and texture.
p.s. Happy Canada Day Weekend!!

Sweet Garlic Dressing on Baby Greens

Serves 2

2 Tbsp Dressing (recipe below)
2 1/2 cups of baby greens
1/4 English cucumber sliced
1 green onion sliced
2 tbsp dried Cranberries
2 tbsp toasted almonds
1 oz soft Goat Cheese

Assemble, drizzle with dressing and serve.

Sweet Garlic Dressing

1/4 Olive Oil
1/4 Seasoned Rice Vinegar
1 tsp Honey
1 clove garlic, chopped

Put all ingredients into a jar, shake and serve.  Refrigerate for up to 3 days.

Mustard Balsamic Beef

I've made this recipe before but last night, it was the best yet.  My husband was in heaven.  This is a man who moans when he's eating something he likes...makes for interesting dinner conversation.  This is a super simple and oh so yummy marinade for a top sirloin steak.  I love serving top sirloin to a crowd mainly because you can feed 4 people with one good top sirloin.  Beats buying 4 separate steak!  Once it's cooked, slice the steak and serve it on a platter and why not throw on some grilled veg and roasted potatoes for good measure.  Sometimes I do two different marinades to keep it interesting.  Top Sirloin is a fairly lean meat but it holds up well and benefits from marinating, something I would never do to a striploin or rib-eye.  I use Epicure Selections Sweet & Spicy Mustard which lends a sweet and savory flavor but you could use any dijon or grainy mustard you have on hand.  I also use herbs from my garden but if you don't want to buy a bunch of herbs you might only use once, omit them but they do really add another level of delicious tastiness (that's a technical term in my kitchen).  Don't substitute with dried, it won't be the same. If cooking for 6-8 people, use a 1/4 cup of each Mustard, Balsamic and Olive Oil and 2 cloves of garlic.

Mustard Balsamic Beef

Serves 2

2 Tbsp Mustard (Sweet & Spicy, Dijon or grainy)
2 Tbsp Balsamic Vinegar
1-2 Tbsp Olive Oil
1-2 cloves garlic minced
1 Tbsp each fresh Thyme and Rosemary, chopped
small handful parsley, chopped (optional)
good grinding of black pepper
salt to taste
1/2 lb top sirloin (1 to 1/2 inch thick)

Mix first 8 ingredients in a dish.  Pour over steak and let marinate at least 1 hour, or even better, up to 24 hours.  Place on a well heated grill and cook until medium rare to medium, 6-8 minutes.  If you have left over marinade, you can baste the steak within the first couple of minutes.  Once cooked, remove the steak and let it rest for at least 5 minutes.  Tent with foil to keep it warm.  Slice and serve.  A sprinkling of salt takes it over the edge.

Note:  Letting meat rest is so very important.  I quite often remove the meat about a minute before it's done to my liking and rest it under foil for 5-10 minutes.  It will continue to cook slightly due to the residual heat.  Think of it as the last 5 minutes to get the rest of the meal ready.