Italian Spritz - My Way

I've recently discovered the Italian Liqueur, Aperol.  It's got strong notes of tangerine, it's sweet and slightly bitter at the end.  Delish.  My first thought was to mix with soda water and ice for a very refreshing drink.  It's low in alcohol so it won't toss you on your tush.  The next drink I came across was the Italian Spritz.  I've found the measurements that work for me and I don't use ice, as is normally called for.  I just make sure all ingredients are nice and cold.
This is a wonderfully aromatic cocktail and the colour screams festive to me, however this can be enjoyed any time of the year.  You can garnish with a slice of orange if you'd like but I like mine straight up.  Kind of gal I am.
Merry Chirstmas and a Happy Healthy 2014!

Italian Spritz - My Way

Serves 1

3 oz chilled Prosecco
1 1/2 oz Aperol
Splash of well chilled Soda Water or Sparkling Water
Slice of orange (optional)

Add the first 3 ingredients into a glass.  Garnish if you wish.  Enjoy.

Endive with Goat Cheese and Balsamic Honey Drizzle

Ok, if there was ever a super simple, super delish, yet healthy appetizer, this is it.  I was cooking a fairly rich and delicious braised dish for friends of ours we don't see often enough and I thought, we need something a bit lighter to nibble on before hand.  However, I cannot leave cheese alone because I have an unnatural addiction to it.  A little endive, a little tangy goat cheese, a toasted walnut and a wee drizzle of balsamic spiked with honey and Thyme.....uh, yeah.  Good stuff. 

Make the drizzle early in the day and you can assemble the appies up to 2 hours before....drizzle before serving. 

*It's always safe to buy 3 heads of endive.  The outer leaves are larger and easier to fill...they get smaller the further in you peel.  I use only the large outer leaves and save the rest to shave into a salad.

Endive with Goat Cheese and Balsamic Honey Drizzle

Makes 8 Spears

2 tsp good Balsamic Vinegar or Fig Balsamic
2 tsp honey
1/2 tsp Olive Oil
1 tsp or 2 sprigs fresh Thyme, picked and chopped
Fresh black pepper to taste
2-3 heads of Endive* (see note above)
3 tbsp Soft Goat Cheese, approximately
8 -12 walnuts, lightly toasted

In a small bowl combine the first 5 ingredients and set aside.
Peel off the large outer leaves from the endive.  Place about 1 teaspoon of goat cheese in the endive spear and top with a toasted walnut.  Drizzle with the balsamic honey.  Serve.



Goat Cheese Potato Patties

Super easy and full of flavour, these golden patties are easy enough for a weeknight meal but are elegant enough for company when served with a tender filet mignon or a perfectly roasted piece of chicken on top......num num.  The husband and I opted for the latter of the two.  I popped the perfectly cooked filet on top and drizzled over a red wine pan sauce.  You know that sound that Homer Simpson makes when he salivates?  Nuff said.
Now, I have used Goat Cheese in these but I would highly recommend trying an aged White Cheddar or a beautiful Stilton. 

 

 

 

 

Goat Cheese Potato Patties

 

Makes 4 Patties

 

2 large Yukon Gold Potatoes, peeled, cooked and mashed

2 1/2 oz Soft Goat Cheese (that's half a 140 gram package)

1/2 tsp fresh Thyme or 1/4 tsp dried

1 tbsp fresh Parsley, finely chopped

Salt and Pepper to taste

1 tbsp Extra Virgin Olive Oil

 

In a bowl combine the mashed potato with the Goat Cheese (you should see small chunks of the cheese), Thyme and Parsley.  Check to see if they need salt and pepper. 

Heat a skillet over medium high heat.  Add the oil.  Gently place each patty in the skillet and cook for about 5-7 minutes.  Flip and cook the other side until golden brown. 



Chicken Liver Paté

If you love Paté like I do, then you'll love this recipe.  If the thought of chicken livers grosses you out, too bad for you.  This is a treat. 

I've made a few different versions of this in the past but this one, was my favourite.  I'm constantly tweaking and I do believe I've tweaked it just right.  I usually make this around the holidays and portion it into ramekins.  It freezes well with the layer of butter on top to seal it.  This also keeps well with the butter seal for about 2 weeks in the fridge.  Once the seal is broken, it'll last about 5 days. The best part is, I always have it on hand and it always disappears when I put it out.  You non believers will believe!!

Don't fear all the butter in this.  It makes 4 ramekins and you're certainly not eating a ramekin to yourself.  It needs the butter to make it Paté....it's a French thang. 

Chicken Liver Paté

3/4 cup unsalted butter, divided
3/4 cup finely chopped sweet onion
1 large clove garlic, chopped
2 tsp fresh Thyme or 1/2 tsp dried (go with the fresh if you can)
3/4 tsp salt
Good grinding of fresh black pepper
1/8 tsp allspice
1 lb Chicken Livers, trimmed
2 tbsp Brandy


Melt 1/2 of the butter in a large non stick skillet over medium heat, adding the onion and garlic, stirring until softened.  Add the Thyme, salt & pepper, allspice and chicken livers and cook until livers are cooked on the outside but still pink in the middle, about 7-8 minutes.  Pour in the brandy, off the heat.  Toss the mixture into a food processor and puree until smooth.  Divide into the ramekins.

Melt the rest of the butter in a saucepan over a low heat.  When the butter foams remove from the heat.  Skim off the foam and discard.  Place a sprig of Thyme on each crock of Paté and pour the clarified butter over top.  Refrigerate.  Once the butter has sealed it, you can then wrap tightly and freeze.

Roasted Red Pepper and Artichoke Spread

My mom, in a not so subtle hint sort of way, sent me a link to a Roasted Red Pepper Tapenade.  Assuming she wanted me to make it, I attempted it but of course didn't follow any of the directions and just took off and made it my own.  I'm a rule breaker, a rebel if you will. 
This is a tangy, wicked garlicky, flavourful spread that would compliment a number of different foods.  We served this with slices of fresh baguette and different cheeses.  This would be awesome with goat cheese, stuffed into some chicken, tossed into pasta, tucked into a grilled cheese with aged Cheddar or served as a condiment for a burger.  Many options with this.....we all like options don't we.

Roasted Red Pepper and Artichoke Spread

170 gram jar marinated Artichoke Hearts, drained
1/2 jar  (370ml) Roasted Red Peppers, or roast your own
2 tbsp Capers, drained
1/4 cup Parmesan Cheese
2 cloves garlic, chopped
juice and rind from 1/2 lemon (more lemon juice if you like it really tangy)
3 tbsp Olive Oil
1/4 cup Parsley, chopped

Toss all of the ingredients into a food processor.  Blitz until there are no longer any large chunks.  Refrigerate for at least 2 hours to allow flavours to blend.  Check for seasoning.

Bacon Wrapped Maple Thyme Salmon

Who doesn't want to make something that's super simple but packs great flavour?!  People, this is it.  On a regular Tuesday evening, I knew we were having salmon....but what to do with it?  I opened the fridge, saw some bacon and fresh Thyme.  Voila!  The beginning of something delish.  Slightly sweet, smoky and herby. 
I took the *skin off of the salmon but I warn you, when you're removing it from the pan, be careful.  The first piece fell apart.  So if it's presentation you're going for, be warned and use a lifter.  This is dead easy and is great for a simple weeknight dinner or company.  I love it when only a handful of ingredients create impact. 

 



Bacon Wrapped Maple Thyme Salmon

Serves 2

2 6oz pieces of salmon (*skin removed - see above)
2 tsp olive oil
1 tbsp Dijon Mustard
1 tbsp real Maple Syrup
2 sprigs fresh Thyme, removed from stem
2 slices of meaty bacon

Preheat the oven to 375F. 
Combine the mustard, maple syrup and Thyme in a bowl.  Add a quick grind of fresh pepper.  Brush half of the mixture over each piece of salmon, reserving the other half for later.  Wrap a piece of bacon around each salmon fillet.
In an oven proof skillet** over medium high heat (I used cast iron), add the olive oil.  Place each piece of fish in the skillet and brown on top and bottom for 2 minutes each, being careful when turning.  After each side has been seared, smear the rest of the maple mixture over the top of the fish and place in the oven for 7 minutes, depending on the size, to finish cooking.  If the bacon on the sides needs a quick sear, gently turn the fish on each side for about 30 seconds once the pan is out of the oven but still hot. 

** When using a skillet in the oven, always remember the handle will remain hot for quite a while.  Once it's out, keep a kitchen towel or oven mitt nearby as a reminder not to grab the handle.  I've done it once....only once.

Mushrooms and Cream on Crostini

I've said it before and I'll say it again....this gal loves a mushroom.  L.O.V.E.  If something on a menu has mushrooms on it, I'm likely to order it.  It's going to happen.  Having said that, I give to you delicious mushrooms, tarragon, garlic, cream......
This is simple appetizer, or make it a main by toasting a thick slices of a French bread and serving with a side salad.  If you really want to live on the edge, serve it on some squares of Polenta.  It's all about the options people.

That's about the consistency you want....hard not to lick the hot pan....joking.  Kinda.

Mushrooms on Crostini

Makes approximately 1 1/2 cups

Crostini (toasted slices of Ciabatta or French Stick)
1 tbsp butter
1 tsp olive oil
1 clove garlic, minced
1 shallot, minced
3 cups mixed sliced mushrooms (I used Shiitake, Cremini and White)
3/4 tsp dried Tarragon or 1 tbsp fresh, chopped
3 tbsp white wine or 1 1/2 tbsp brandy
1/2 cup 35% cream
2 tbsp freshly grated Parmesan
Fresh Parsley, chopped
Salt & Pepper

Melt the butter and olive oil in a large pan over medium high heat.  Add the garlic and shallot sautéing for about a minute, making sure they don't burn.  Add the mushrooms and cook for about 5 minutes, until slightly golden and most of the water from them has evaporated.  Season with a bit of salt and pepper.  Add the Tarragon and wine or brandy, cooking for about a minute.  Add the cream and reduce until thick but still creamy (look at picture above for consistency). Sprinkle in the Parmesan and add a handful of fresh chopped Parsley.   Check to see if it requires more salt and pepper.  Serve warm alongside or over the crostini.
*The mushroom mixture can be made a few hours before and re-heated just before serving.

Maple Mustard Salmon

Salmon is a staple in our house and we eat it at least once a week.  My little people love it as well...phew!  Our favourite way to season it is with a little mayo, Dijon and Dill or Tarragon.  The fish stays moist and it has a little layer of flavour on top.  Way too easy.
I decided to live on the edge and mix it up a little.....I added maple syrup.  Yep, that's living on the edge.  It took our very basic but delish salmon up a notch and added a subtle sweetness that mingles with the Dijon beautifully.  Oh, did I mention this comes together in seconds flat? 

Maple Mustard Salmon

Serves 3

3 5oz pieces of Salmon
1 tbsp light or regular Mayonnaise (do not use fat free)
1 tbsp Dijon Mustard (regular or grainy)
1 1/2 tsp good Maple Syrup
generous 1/4 tsp dried dill or 2 tsp fresh chopped dill

Preheat the oven to 425F.  Place the salmon in an oven proof dish.  Combine the Mayo, Dijon, Maple Syrup and Dill in a small bowl.  Spread evenly over the salmon.  Bake for 10-13 minutes, or until just done.  Don't overcook. 

Halloweenies

Yep, you read that right....HALLOWEENIES.  Not classy, geared towards adults, nor overly healthy but it's straight up F.U.N. 
I rarely give my kids hot-dogs but in this case, they may have them and have fun with them.  I use either the small cocktail wieners or cut Naturals Chicken Dogs in half.  This is more of an appetizer for Halloween shenanigans then a meal of any sort.  I serve this Halloween evening before I send them out into the night, transformed into their own creations and begging for candy.  I've been serving this to the littles and the olds for a few years in a row now......the olds secretly love it too.

Halloweenies

Package of Cocktail Wieners or Hot Dogs, cut in half
Tube of either Crescent Rolls or Pizza Dough
Mustard

Preheat the oven to 375F.  Unroll the dough (if it's pre-cut, try to press seams together).  Cut the dough into long thin strips.  Wrap around the "weenies", leaving a little room for the "face".  Place the "mummies" on a large parchment covered baking sheet.  Bake for 15 minutes or until just golden.  Use the mustard to dot the eyes.  Serve with extra mustard or ketchup.  Have fun!

Chicken with Olive and Tomato Relish

Life gets busy sometimes...waaaay tooo busy.  Our weekends are booked solid into mid January which seems a little ludicrous to me.  Just because life gets busy, doesn't mean you shouldn't cook or eat a meal that's super simple and allows you to just sit back and relax.  This dish takes so little time and packs big juicy flavour.  In fact, all of this can be prepped ahead.....the relish earlier in the day and the chicken can be flattened a few hours before and refrigerated. It comes together in just a few minutes for a satisfying meal. Too simple not to make.

Chicken with Olive and Tomato Relish

Serves 2 - 4

2 boneless skinless chicken breasts, halved lengthwise and pounded to 1/4 inch thick
1 medium ripe tomato, seeded and diced
6-8 olives (green and black pitted), quartered
1 tsp capers, chopped (optional)
1 small clove garlic, finely chopped
2 tsp fresh lemon juice
4 tsp olive oil, divided
tbsp chopped fresh parsley (basil would also be good here)
Salt and Pepper

In a bowl combine the tomato, olives, capers, garlic, lemon juice, 2 tsp of olive oil and parsley.  Season with salt and pepper (go easy on the salt because the olives pack a good amount of salt). Set aside.  Can be made in advance.
In a skillet, heat the remaining 2 tsp of olive oil over medium heat.  Season each piece of chicken lightly with salt and pepper.  Cook  2-3 minutes on each side, or until cooked through.
Serve chicken with the relish. EASY!

Vanilla Banana Bread

I know, I know....everyone has a banana bread recipe they use.  This however, is the one I use and it's the only one I will ever use because it's sheer awesomeness.  Moist, great banana flavour, protein from the vanilla yogurt....delish. 
This recipe comes from the same awesome gals who shared the best apple crisp recipe with me...
http://delishdishcooks.blogspot.ca/2011/10/gamble-apple-crisp.html, which is the only apple crisp I'll make. 
I have in the past used a few substitutes for this and they've worked well in a pinch.  The recipe calls for 2 bananas, I have used 3 before.  I have also replaced half of the butter with either Coconut oil or Apple Sauce in the past with great results.  Also, I have started using Vanilla Greek Yogurt (Oikos) for the protein kick.  My kids can inhale a loaf of this stuff in no time....Enjoy.

Vanilla Banana Bread

1 Loaf

1 3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened (or see alternatives in write-up)
1 cup brown sugar
2 eggs
2 tsp vanilla extract
2-3 ripe bananas, mashed (they work well right out of the freezer
3/4 cup Vanilla Yogurt (I use Greek)

Preheat the oven to 350F
Mix the first 4 ingredients in a medium bowl to combine.
In a large bowl, beat the butter and brown sugar until fluffy.  Beat in the eggs one at a time, until well blended.  Beat in the vanilla.  Stir in the Banana and yogurt until blended.  Add the flour mixture and stir until combined
Pour into a greased loaf pan and bake 1 hour.  Let it cool a bit before removing it from the pan.

Easiest Butternut Squash Soup

I'm sure just about everyone who enjoys soup, has made a version of Butternut Squash Soup before.  It's the quintessential Autumn soup.  This version is so easy, so healthy but gives you all the warmth and comfort you crave....it also has options.  Make it your own....own that soup.  Actually, as I'm typing I'm licking a glorious bowl of it clean...well, not actually licking it but I'd like to....I'm a lady.

Keep in mind that I'm using the measurements that work for the size of the squash.  If you have a bigger squash, bump up the ingredients a bit.  This is a forgiving soup and doesn't mind being tampered with.  Also, if you wonder why I roasted the squash, it's because it gives the squash a deeper flavour and saves me from having to peel and cube it. 

P.S. If you don't like Curry, omit it, the Garam Masala and Ginger and add some finely chopped Sage!  If you really want to live on the edge, toss in half a peeled and chopped apple while the onions are cooking. Like I said, you have options.

Easiest Butternut Squash Soup

Serves 3 (I used a small squash)

1 small Butternut Squash, roasted (halve the squash and place cut side down in a baking dish and roast for about 35-45 min in a 400F oven)
1 tsp Olive Oil
1/2 small sweet onion, finely chopped
1 clove garlic, minced
1 tbsp fresh ginger, minced
3/4 tsp curry powder (optional)
1/4 tsp garam masala (optional)
3 cups low sodium chicken or vegetable stock, or homemade
Salt and Pepper to taste
Greek Yogurt or Sour Cream (optional)
Pepitas aka Pumpkin Seeds (optional)

In a saucepan over medium heat, add the oil.  Toss in the onion, garlic and ginger.  Saute for a minute or so.  Add the Curry Powder and Garam Masala if using.  Cook for another minute.  Add the squash and chicken broth.  Simmer for 5 minutes.  Let the soup cool for 10 minutes off the heat.
Add the soup to either a blender* or food processor, carefully if it's still warm.  Blend until smooth.  Check for seasoning.  Garnish with Greek Yogurt or Sour Cream and Pepitas!
*Putting hot food or soup into a blender can cause scalding.  Make sure the soup has cooled down a bit.  Put the lid on, cover with a tea towel holding it on and pulse until it's blended.

Butternut Squash and Sausage Lasagna

If there is a recipe I'm really proud to say is all mine, this is it.  I wanted something to reflect the fall weather and this is what I came up with.  It's sooooo good.  I will toot my own horn on this baby.  I'm going to make this over and over again without hesitation and serve it to those willing to nosh.
This lasagna is creamy, savory, earthy and humble.  Instead of the typical Bechamel or Ricotta layer, I created a sauce out of squash, chicken broth, sage and Parmesan....oh my good gracious.  I could have eaten this just on it's own, but I refrained, with hesitation.
I fed this to a couple of family members with rave reviews.  I'm fairly certain we all had seconds....
p.s. To make things easier, I used  Oven Ready Noodles....you could fresh pasta for an even more luxurious lasagna....I'll be doing that next time.

Crispy Sage Leaves on top...YUM!

DELISH!

Butternut Squash and Sausage Lasagna

Serves 6 to 8

Butternut Squash Sauce

1 medium butternut squash, roasted (cut in half and roast at 400F for 45 min)
3/4 cup low sodium chicken broth
1/4 cup fresh Parmesan cheese
1/4 cup Swiss or mozzarella cheese, grated
2 tbsp heavy cream (optional)
5 Sage leaves sliced thinly
Freshly ground pepper to taste

Sausage Layer

1 tbsp Olive Oil
1/2 large sweet onion, chopped
2 cloves garlic, finely chopped
5 Italian sausage links, removed from casing
1/4 cup low sodium chicken broth
5 oz baby spinach
1/2 tsp dried Thyme
Chili Flakes (optional)

Lasagna

9-10 No cook Lasagna Noodles (or you could use fresh)
1/2 cup fresh Parmesan
1 1/2 cups Swiss or Mozzarella or a combination of both

Scoop the roasted squash into a food processor (blender would work in a pinch) and add the broth, cheeses, Sage, cream and pepper.  Puree until smooth.  Set aside. No need to add salt.
In a large skillet over medium high heat, add the oil, onion and garlic.  Sauté for 3 minutes.  Add the sausage breaking up with a spoon.  Cook until the sausage is no longer pink.  Add the broth, Thyme and spinach cooking for another 5 minutes or until most of the liquid has evaporated.  Add a pinch of chili flakes if you're using.
In a 13x9 lasagna dish, spread a 1/4 of the squash out, just to cover.  Add the noodles, 1/4 squash, 1/2 of the meat and 1/3 of the grated cheeses.  Repeat that layer ending with a layer of noodles, squash and more cheese.
Bake in a 375F oven for about 30 minutes covered with foil.  After the 30 minutes, remove the foil and bake for another 15 minutes.  Remove from the oven and let the lasagna rest for 10 minutes before cutting or serving.  Alternatively, you can assemble the lasagna earlier in the day, refrigerate and bake at a later time.

Chicken Saltimbocca

I love this recipe so much I made it twice in one week...for just the husband and myself.  Easy enough for any weeknight meal but special enough for company and wicked easy. 

Saltimbocca in Italian means "jump in the mouth".  It does.  The lemon in this dish delivers a pop of tartness and mingles with the salty prosciutto and earthy sage for a flavour shindig.  Yes, I said shindig.

2 chicken breasts will get you 4 pieces...now remember, the pieces aren't overly large so serving 2 per person wouldn't be a show of gluttony.  Use only fresh lemon juice for this too. Buy a lemon and squeeze that bad boy yourself.  You know how I feel about lemon from a bottle...I don't.  It has very few ingredients, so use the best ones you can. 

p.s. Sorry about my lame picture.  Was trying to get the food on the table in an orderly fashion.

Chicken Saltimbocca

Serves 2-4 (doubles easily)

2 Chicken Breasts, sliced in half horizontally and lightly pounded
8 Sage leaves
4 pieces of Prosciutto
Flour for dusting
2 tbsp butter
1 tsp olive oil
1/2 cup white wine
3/4 cup low sodium chicken broth (regular broth may be too salty once reduced)
1 tbsp fresh lemon juice (about 1/2 lemon juiced)

Lightly season the chicken with salt and pepper.  Place 2 sage leaves on each chicken cutlet and place a piece of Prosciutto over the leaves, pressing down to help adhere.  Dust each piece of chicken lightly with flour on both sides.
In a large skillet, melt 1 tbsp of butter and the olive oil over medium high heat.  Place each piece of chicken, Prosciutto side down and cook for about 3 minutes.  Gently turn the chicken and cook for another 2-3 minutes or until just cooked through.  Remove the chicken to a plate and tent with foil.
To the skillet, add the wine, broth and lemon juice.  Cook until reduced by almost half.  Swirl in the last tbsp of butter.  Check the sauce for salt and give a good grinding of pepper. 
Place the chicken back into the skillet with the sauce, along with any accumulated juices and heat through for about a minute.  Serve immediately.

Cauliflower Puree with Gorgonzola

If you're looking for something a little different from the old stand by mashed potatoes, this may be it.   Super simple, light and creamy and little fancy, for those that like to be fancy....fancy schmancy. 

If you're not a blue lover, try an aged cheddar or freshly grated Parmesan in place. You wouldn't want to use anything that gets stringy when melted or it'll change the lightness and texture of this.  I made this mid-week and served it with roast chicken.  This would be great for your extra fancy company and served with a fancy schmancy steak....have I gone too far? 

 



Cauliflower Puree with Gorgonzola

Serves 4

1 head of Cauliflower
2-3 tbsp salted butter
1 oz Gorgonzola (alternatively, aged cheddar or Parmesan would work well)
Salt and Pepper to taste

Remove the core from the cauliflower and break into florets.  Fill a large pot with enough water to come just below a steamer basket, about 1 1/2 - 2 inches.  Place the steamer basket in the pot and tip the cauliflower in.  Put the lid on and steam for about 12-15 minutes or until you can stick the tip of a knife easily into a floret. 
Remove the florets and reserve 1/2 cup of water from steaming.  Place the cauliflower in a food processor or blender.  Add about a 1/4 cup of the reserved water and pulse, scraping down the sides when needed.  Add a little more water if needed and add butter.  Puree until smooth and creamy.  Remove to dish and stir in the cheese.  Taste for salt pepper. Garnish with a little extra cheese and more pepper if you'd like. 

Halloumi

If you haven't tried Halloumi cheese, I encourage you to do so.  It's cheese, that you can grill or pan fry without it turning into a gloppy mess.  Yes, you heard me right...cheese.  Grill or fry.  I do believe the heavens just opened up. 

Halloumi is a Greek cheese generally made from Sheeps milk.  It has a high melting point which is why it doesn't melt into fondue when it's heated.  This cheese is meant to be heated.

This is a basic recipe that you can play with and tweak to your liking.  This is just how I like to serve this brilliant salty cheese.  Eat it on it's own as an appetizer, serve it along side a salad, place on top of crostini....whatever suits your fancy. 

This was an impromptu picture taken at my cousin's house just before it was devoured.  Not the best lighting but look at that golden deliciousness....are you kidding me?!  It's begging to be eaten!

Halloumi

1 package of Halloumi, sliced into 1/4 inch slices
Fresh herbs such as Parsley, Oregano and/or Mint
1 lemon, zested and juiced
Olive Oil
Garnish with extra fresh herbs, drizzle of olive oil or finely chopped red chili's (optional)

Place the cheese in a dish that has a lid.  Combine the Herbs, Lemon and Olive Oil and pour over the cheese.  This should marinate for at least and hour and can sit for up to 2 days in the fridge.  Pre-heat a non-stick pan or Grill.  Place the cheese on the grill or in the pan and cook turning after 2 or 3 minutes or until golden on each side.  Serve immediately. 

*Do not add salt as the cheese is salty enough. 

Egg on Tomato Avocado and Basil

If you want simple, fresh and delicious, this is for you.  I have a wee addiction to this ridiculously easy recipe.  I had an abundance of fresh organic tomatoes and Basil from the Farmers Market and a big beautiful Haas Avocado.  The first day I made this and tossed it on a piece of toasted Rye bread....the next day I left the bread out.  Equally amazing.  This is addictive, I warn you.  Breakfast, lunch or a light dinner, I can see this making an appearance on my table as often as I can get the freshest ingredients.
For the egg, either poach it or use a small amount of olive oil instead of butter to cook it.  Butter will make it feel to heavy.  Get the freshest tomatoes and basil possible and all you'll need is a smattering of salt and pepper to finish this off.
p.s. I took the photo with my phone so I apologize if it's a bit grainy. 

Egg on Tomato Avocado and Basil

Serves 1

1 tsp olive oil
1 Egg
3 slices of ripe Tomato
1-2 large whole Basil Leaves
1/4 Haas Avocado, sliced
Salt and Pepper
Grilled or Toasted Bread (optional)

Cook the egg by either poaching or frying and seasoning lightly.  Meanwhile, layer the sliced tomato, then the basil and finally the avocado.  Sprinkle with some salt and pepper and top with the egg.  Alternatively, put all the ingredients on a piece of grilled or toasted bread.

Strawberry Mint Vodka Cocktail

What do you do when you feel like a cocktail?  You make a cocktail. 

I don't stray too much from my beloved wine....perhaps a dirty martini or Gin and Tonic here and there but normally I'm fairly monotonous in the cocktail area.  However, I have been known on occasion to experiment and am I ever glad I did. 

I knew I had vodka, for my martini's of course.  I looked in the fridge and found strawberries and lemons.  The garden was ripe with mint.  How can that combo not work?  To work muddling, pouring and shaking I went....la de da.  First of all, the colour is a juicy pink with flecks of fresh mint but the flavour is bursting with ripe berries, a hint of citrus, refreshing mint and a good zing of vodka.  It's got kick but it's Delish.

Use only fresh lemons, don't even think about squeezing the juice out of a plastic bottle. Shame on you if you even try.  Plenty of ice cubes are a must...I used 5 each time.  Also, to muddle, use the end of a wooden spoon if you don't have the proper tools.  Read below about Simple Syrup.



It's perfectly gorgeous....

It's just so pretty!

Strawberry Mint Vodka Cocktail

Makes 1 drink

2 medium ripe strawberries, stemmed and quartered
4 or 5 small mint leaves
1 oz freshly squeezed lemon juice
1 oz Simple Syrup*
2 oz good Vodka
4-5 ice cubes

In a cocktail shaker, toss in the strawberries and mint.  Using the end of a wooden spoon or a muddler, crush the berries and mint until blended and broken up.  Pour in the lemon juice, simple syrup, vodka and ice.  Put on the lid and shake for about 20 seconds.  Pour the entire drink, ice and all into a glass. 
*To make simple syrup, bring equal parts granulated sugar and water to a simmer, stirring until sugar dissolves, making sure not to burn syrup.  This can be stored in the refrigerator for at least a month.  Make extra and you'll always have it on hand,

Moroccan Lentil & Couscous Salad

As a child I can remember my mom making all kinds of dishes with Lentils.  My immediate reaction was always to gag and run.  Thank goodness my tastes have changed.  I love the lentil now and the lentil loves me.

I happened to stumble across Beluga Lentils, yes Beluga.  They're black, firm and have a fantastic texture and flavour.  If you can't find Beluga, use Puy or French Lentils which are widely available.  In fact, you can usually get them at The Bulk Barn if you've got one in your area.  These 2 types of lentils will hold their shape and texture.  Worth seeking them out and if you have any extra, you can also make this....http://delishdishcooks.blogspot.ca/2013/02/braised-lentils.html  It's an amazing side dish...sorry about the picture.  I'm working on it!

I came up with this salad after craving the big bold, bright Moroccan flavours. Don't be intimidated by the list of ingredients...it comes together quickly.  I used couscous as well as the lentils for a contrast in texture but you could substitute Quinoa if you're gluten free.  I also prefer dried cranberries to raisins but that's up to you. This salad will last a few days in the fridge and actually tastes better after sitting for a few hours.  It's bursting with flavour and keep you coming back for more.  Oh, and it's healthy too if there was any doubt.

Moroccan Lentil & Couscous Salad

Serves 6 as a side

1/2 cup dry Beluga or French Lentils, cooked according to directions*
1/2 cup dry Couscous, cooked according to directions**
1/2 tsp each dried cinnamon, turmeric, coriander
1 tsp each dried ginger, cumin
1 clove garlic, finely chopped
1 tsp salt
Few grinds of fresh ground pepper
1 lemon, juiced and half the rind, grated
2 -3 tbsp olive oil
1 carrot, grated
2 green onion, finely chopped
1/2 medium cucumber, diced
1/4 cup dried cranberries or currents
1/4 cup dried apricots, sliced
3 tbsp toasted pine nuts
Handful fresh parsley, chopped

Cook the Lentils and Couscous according to the directions on package or follow the directions below.  Set aside and let cool.
Combine the cinnamon, turmeric, coriander, ginger, cumin, garlic, salt, pepper, lemon and olive oil in a small bowl and stir.
In a large bowl, combine the carrot, green onion, cranberries, apricots and pine nuts.  Add the cooked lentils and couscous.  Pour the dressing over and mix well.  Toss in the parsley.  Make a few hours ahead or up to 24 hours before.

*I used 1/2 cup dry lentils to 3/4 cups water.  Rinse the lentils and add to a pot.  Pour over 3/4 cups water.  Bring to a boil for a 2 minutes, reduce heat to minimum, put a lid on it and cook for 25-35 minutes.  Checking after 25.
**Bring 1/2 cup water seasoned with a little salt or low sodium broth to a boil.  Add the couscous, cover and remove from the heat.  The water/broth should be absorbed after 5 minutes.  Fluff with a fork.

Olive Salad

Don't let the name of this fool you.  This isn't a knife and fork kind of salad.  This is a seriously awesome medley of olives, Gardenia (pickled veggies), garlic and olive oil.  It's kind of like a condiment but it's kind of like an accessory that can take anything it touches and zing it up a few zillion notches.
 
I was introduced to this from my lovely Auntie Mar who then shared it with my mom.  They both make it, jar it and give it as gifts if they can keep it that long in their fridge.  I think the only thing I have done differently then they did is I added about a tsp of lemon rind.

One of my favourite ways to use this is on a crostini or cracker with either, goat cheese, Boursin or cream cheese and topped with a spoonful of the salad.  I have tucked this into a mozzarella grilled cheese and tossed some into a vinaigrette and poured over a plate of tomatoes.  This would also be fantastic tossed into a tomato sauce or on a pizza.  This keeps well in the fridge for several weeks.  Put them in pretty jars and give as gifts.  You'll make one lucky persons taste buds very happy...and perhaps cause them to have an unnatural addiction to this.  Just sayin'.

p.s. use the olives you can get at the olive bar in your grocery store for superior flavour.

Olive Salad

1 cup pimento stuffed Green Olives
1 cup pitted Black Olives
1 cup Gardenia (pickled vegetables)
5 cloves garlic
2 tsp Italian seasoning or Oregano
1 tsp grated lemon rind
1/2 cup Olive Oil

Pulse the first 6 ingredients in a food processor until coarsely chopped.  Pour into a bowl and stir in the olive oil.  Place the salad into jars.  Will keep in the fridge for several weeks.

Tomato, Corn and Avocado Salad

I have been on a "Staycation" for the last week and although I've been here at the lake, I didn't have my computer, hence no posting.  It was a perfect week full of sunshine, swimming, laughter, good food and relaxation. 
Speaking of good food, I came up with this wicked delish salad.  I. Love. This. Salad.  All of my favourite things combined in one bowl bursting with flavour, colour and texture.  My other half took one bite and continued to eat the entire salad.  I don't blame him, I could have done the same.  This is the perfect summer dish as a side or a lunch entrée.
For some of you, using raw corn may seem strange but it's sweet, crunchy and will change the way you think about corn.  Don't use frozen.  It must be fresh corn cut right off the cob in all of it's natural glory. The easiest way is to place a bowl under the cob and slice down so the kernels tumble into the dish. Also, you need to use fresh mozzarella for this....the stuff sold in water, not a mozzarella ball.  Bocconcini will work in a pinch but try to source out the fresh mozza or Buffalo Mozzarella.  So totally worth it. 

How pretty is that bowl of gorgeousness?!

 

 

 

Tomato, Corn and Avocado Salad

 

Serves 4 as a side

 

3 tbsp extra virgin olive oil

1/2 lime, squeezed of its juice

Salt & Pepper

2 large ripe tomatoes, diced, or 1 large, chopped and 10 cherry tomatoes, halved

1 small Avocado, diced

2 large cobs of uncooked corn with kernels sliced off

1/2 cup Fresh Mozzarella, diced or torn into bite sized pieces (about 1/2 large ball)

1 green onion, thinly sliced

Handful of fresh Parsley, chopped

 

Combine the oil and lime juice in a small bowl.  Season with salt and pepper to taste.

Combine the tomatoes, avocado, corn, mozzarella and green onion in a bowl.  Drizzle with the dressing and gently toss.  Sprinkle with the parsley.  Serve.

 

 

 

 

 



Duo of Flavoured Butters

Butter.  Who doesn't like butter?!  It's not something we eat all the time but when we do, we're going to enjoy it.  Slathered on fresh baguette, tucked under the skin of a chicken to add flavour, in a Bechamel and my new favourite,  co-mingling with other delicious ingredients and melting over a steak.  Sigh.....

If you want to add a whack of flavour to your steak, this is it.  In fact, try the Dijon Tarragon on fish, chicken or vegetables or either one with baguette for something a little different.  These both keep well in the fridge for at least a week and you can freeze them for up to a month.  Store them in either a small ramekin or place the softened butter on a piece of plastic wrap, roll it tight, sealing the ends and refrigerate until cold and then slice as you need it.  It's too simple not to try.

Don't they look so pretty!

If you choose to roll them, then you can slice them....Freeze the whole roll and just slice off what you need.

Duo of Flavoured Butters

Blue Cheese and Chive Butter

1/4 cup unsalted butter, softened
1/3 cup blue cheese (I used a Gorgonzola)
1 tbsp chives, finely chopped
1 tbsp fresh parsley, finely chopped (optional)
Freshly ground Black Pepper


Dijon Tarragon Butter

1/4 cup salted butter, softened
2 tsp Dijon mustard
2 tsp dried Tarragon or 1 tbsp fresh, finely chopped

Bring the unflavoured butter to room temperature.  Stir in the ingredients either by hand or using a small food processor.  Roll into a log using the plastic wrap or smear it into a ramekin and refrigerate until firm.  Will keep in the fridge for up to a week or freeze for up to a month.

Tomatoes with Buffalo Mozzarella (Caprese Salad)

If there ever was a salad that completely rocks my world, this is it.  It's a seasonal salad which brings me massive amounts of joy.  When I say seasonal, I say this because the tomatoes should be in season.  Nothing worse than a pale mealy tomato.  Blech.  In the winter months, I'd have to recommend roasting the tomatoes to get the maximum flavour and texture.
If you've never had fresh Buffalo Mozzarella cheese, you need to.  It's insanely delicious.  The Butcher's Daughter's http://butchersdaughters.ca/ in my area carries it, thank goodness.  It's next to impossible to find it in my neck of the woods and when I crave it, I must fulfil that craving.  I was constantly substituting with Bocconcini which bares no resemblance, in my opinion and certainly wasn't cutting it.
I won't give you exact ingredients for this because it's really up to you how much to make, but I will tell you to use only the best ingredients. Great cheese, ripest tomatoes, garden fresh basil, great balsamic (optional) and really good quality olive oil)  It makes all the difference.  Don't skimp.  You deserve this.  It's wicked delish.
P.S.  sorry about the photo.  It was taken on my phone.  I will update when I make this again....very soon.

Tomatoes with Buffalo Mozzarella aka Caprese

Fresh ripe tomatoes, sliced
Buffalo mozzarella, torn into chunks (more rustic)
Fresh Basil, torn
Good Quality Olive Oil
Good Quality Balsamic (optional)
Salt

Lay the tomatoes on a platter, top with the cheese, basil and drizzle with the olive oil and balsamic, if using.  Sprinkle with some salt.  Serve immediately.

Nadine's Chickpea and Artichoke Salad

Excuse my absence....it's called summer.  Our social calendar is never dull and always full.  I can't complain...we're blessed to have so many great friends and family around to eat and cocktail with.

We all have our own recipes, styles of cooking, favourite ingredients and signature dishes.  Some of us have recipes that are similar but with a slight difference, such as this one.  I posted my version of this last year.  This is my mom's version and equally delish and just slightly different.  It's a fresh and simple summer salad that's healthy and will easily sit for up to 3 days in the fridge without losing it's flavour.  Double it to feed a crowd. 

 

 

 

 

Nadine's Chickpea and Artichoke Salad

 

Serves 8-10

 

Salad

2 (19 oz) cans Chickpeas, drained and rinsed

1 can Artichoke hearts, drained, rinsed and quartered

3 cloves garlic, minced

3 green onions, sliced

10 grape tomatoes, halved

1/3 English Cucumber, quartered and sliced

1 orange or yellow pepper, diced

handful of chopped Fresh Parsley

Dressing

1/4 cup good Extra Virgin Olive Oil

juice of 1 lemon and the rind of 1/2 of it

1 tsp dried Oregano

1 tsp cumin

Salt and Pepper to taste

 

Combine the salad ingredients in a bowl.  Combine the Dressing ingredients and pour over the salad.  Toss to combine and let it sit for at least 2 hours.  It gets better with time and will last for 4 days in the refrigerator.



Pasta with Fresh Tomatoes Mozzarella and Basil

We complained that it wasn't warm out and apparently someone was listening....she's hot out.  Not just hot, humid and I'm the type that melts in this weather.  I don't just melt, I swell and turn a certain shade of red.  It's not pretty.  When the humidity strikes, we go into "lock-down".  All the windows get closed, blinds are down and don't you dare leave the door open for more than 3 seconds or this gal snaps.  We don't have Air Conditioning so there are some strict rules in this house.....that also means I forbid anyone to cook anything inside unless it's in the evening when it cools off and it requires the stove, not the oven.  Crazy... perhaps, but an overheated me get's a wee bit scary.
This recipe requires a minimal amount of cooking....just the pasta.  The rest is basically prepping raw ingredients and is heated through by the pasta that comes straight out of the water.  It's fresh, flavourful, beyond easy and screams summer. Can you hear it?! I love every aspect of this.  My husband couldn't get enough of it and he didn't seem to care there was no meat.  If you need something more substantial, some grilled shrimp would be gorgeous with this. 
*I highly recommend mixing the tomatoes ( I had beautiful gems from the farmer's market), olive oil, salt and pepper an hour or two before and leaving it at room temp.  The natural tomato juices will come out and create a mouth watering "sauce".  Do not skimp on the oil at all....it gives the sauce body and gives it a delish mouth feel.

Pasta with Fresh Tomatoes Mozzarella and Basil

Serves 4

1 lb dry pasta (your choice)
3 large ripe tomatoes, medium dice (remove some of the seeds)
1/4 cup good Extra Virgin Olive Oil
1 tsp salt
Fresh ground Pepper
150 grams fresh or Buffalo Mozzarella (or a 1 large ball)
Handful of Fresh Basil, torn
Olive Oil for drizzling (optional)
Chili Flakes (optional)
Fresh grated Parmesan (optional)

Cook the pasta in a large well salted pot of boiling water.  In the meantime, toss the tomatoes in a bowl with the olive oil, salt and pepper.  This can be done an hour or two ahead and benefits from doing so (*see above).
Just before the pasta is done, tear up the mozzarella and basil and add to the tomatoes. Drain the pasta and immediately add it to the bowl of tomatoes.  Toss and allow it to sit for a minute or two to absorb the juices.  Check for salt and pepper.
Drizzle with a little extra olive oil, a sprinkle of chili flakes or a smattering of fresh Parmesan just before serving.

Caesar Dresssing

My 4 year old has been raving about Caesar Dressing and how much he loves it because he's had it at daycare.  This is the child that thinks everything is spicy.  I had to know...what kind was he having?  Well, I found out his lovely daycare provider has been making a scratch dressing and he loves it.  So, I get the recipe from her, whip it up and he has nothing to do with it.  I thought it was great but he ran when I tried to give him more.  Apparently, this is something he'll only eat at daycare that she has made, which is fine with me.  The mere fact he's eating it, impresses me.

Onward and upward, I am still determined to make one he'll eat at my house.  After some tweaking and altering, this is what I've come up with and it's awesome.  I made it 3 times in one week with rave reviews. It's thick and creamy, garlicky and the small child will eat it.

I use a blender to make this because I can add the olive oil in a slow stream to ensure it's thick consistency.  If you'd like to try going old school and whisking by hand in the salad bowl, go for it.  I myself have not yet test driven that method.  When I do, I'll let you know how that works out for me.  If you're taking the time to make a scratch dressing, take the time to make  homemade croutons (I will be blogging about them soon) and some good bacon or Pancetta.  Great ingredients make all the difference

P.S. Use the freshest eggs you can find.  Read below on how to coddle an egg if you're sketchy on using a raw yolk for the dressing.

Caesar Dressing

Makes about 3/4 cups

2-3 cloves garlic, minced
1 egg yolk*
2 tbsp fresh lemon juice
1 tsp anchovy paste or 1 anchovy, chopped
1 tsp Dijon
1/2 tsp Worcestershire
1/2 cup Extra Virgin Olive Oil
1/4 cup Parmesan, freshly grated
Freshly ground Pepper

In a blender whiz together the egg yolk and garlic.  Add the lemon juice, anchovy paste Worcestershire and Dijon.  Open the lid or remove it from the blender and in a slow stream, drizzle the olive oil in with the machine running until it's a thick consistency.  Blend in the Parmesan and a good grinding of black pepper.  Check to see if it needs salt.  Keep refrigerated for up to 2 days.

*Bring a small pot of water to a boil.  Once it's boiled, remove from the heat and gently place the egg in the water for 30-45 seconds.  Immediately remove from the pot and run cold water over it to cool down the shell and make it easier to handle.  From there, you can separate the yolk from the white.

Chimichurri

What is Chimichurri some of you may ask?!  Well, it's a sauce that originated in Argentina and it's used on grilled meats.  A sort of Argentinian condiment, "Salsa" or "Pesto" if you will.  This stuff is really really really good.  On grilled steak it's amazing and adds a little pizazz but this herbaceous sauce on fish, chicken or pork would be equally delish. 

I scoured many different recipes for ideas and this combo is what I came up with.  I made this for my family and served it with T-bone steaks that I had cut off the bone and sliced thinly.  My mom made a couple of amazing sides....my dad and other half liked the Chimichurri so much, they put it on everything that was on their plate. Everything.

With the amount of Parsley and Garlic that's swimming in this, you can be sure you'll be giving your health and heart a boost of antioxidants and vitamins. This is definitely going to be a staple for my grilled meals from now on.

p.s. this can all be done by hand if you're willing to take the time and finely chop everything.  If not, give it all a rough chop and toss it into the food processor to make things a lot easier.



Chimichurri

1 cup roughly chopped Parsley
1 tbsp fresh Oregano or 2 tsp dried oregano, roughly chopped
5 cloves garlic, roughly chopped
2 tbsp capers (optional)
2 tbsp red wine, white wine or sherry vinegar (I used red but these would all be delicious)
1/2 cup good extra virgin olive oil
1 tsp salt
Freshly ground pepper, good grinding
Pinch of Chili Flakes (to your heat tolerance)

Toss the Parsley, Oregano and garlic into a food processor and pulse until it's finely chopped.  Remove to a bowl and stir in the remaining ingredients.  Refrigerate until ready to use.  Can be made hours before.  Serve with grilled meat, fish or veggies.

Curried Broccoli Slaw

We invited some friends for dinner and as I do, I shopped a few days ahead so I could do my prep ahead of time.  The day of, I felt a little under the weather and unfortunately had to cancel.  Not impressed with my well being that day and terrified how we would attempt to consume the massive amount of food I'd purchased.  Anyhow, I was going to make my Sriracha Coleslaw to accompany the chicken and ribs I was making and had bought a huge bag of  broccoli slaw..... Needless to say, we ate a lot of different variations of coleslaw that week. A lot.  This one was my favourite. So much so that I made it 3 times and still didn't get sick of it.  Apparently I was on to something, according to my taste buds.
This has crunch, mild heat, sweetness and the ability to make you eat more than you really should.  I found it kind of addictive.  Am I ever glad I wrote down the recipe the first time I whipped it up.  It's best eaten the day of but it can be made a few hours ahead and should be made at least 30 minutes ahead to allow the flavours to hang out and get to know each other.  Double the recipe if need be.

Curried Broccoli Slaw

Serves 3-4

3 cups Broccoli Slaw
1/2 small apple, julienned or small dice
1/4 cup walnuts, toasted
1/4 cup dried cranberries
3 green onions, finely sliced
1/4 cup Mayonnaise
1 1/2 tbsp cider vinegar
1 1/2 tsp honey
1/2 tsp Sriracha (optional)
1/2 - 3/4 tsp curry powder (start with 1/2 tsp and work your way up if you'd like more)
1/4 tsp salt
fresh black pepper

In a bowl combine the broccoli slaw, apple, walnuts, cranberries and green onion.  In another bowl combine the remaining ingredients and stir until combined.  Pour over the slaw and refrigerate for at least 30 minutes or up to 4 hours.  Check for seasoning before serving.

Mushroom and Goat Cheese Paté

If you're a mushroom hater, stop reading now and walk away.  This baby ain't for you.  However, if you love the fungus as I do, you'll love this creamy, tangy, shroomy spread. 
I was attending a birthday celebration for a couple of fabulous gals and asked to bring along an app, which I was told I do well....patting myself on the back.  I needed something new, something different.  I wandered aimlessly through cookbooks and web-sites to no avail.  Nothing was jumping out at me.  I then chose an ingredient to fly with and tickle my taste buds.  The Mushroom.  I looked up Mushroom Paté and came across a recipe from Emeril Lagasse, who's recipes I've never used before.  So here I was, staring at what I thought sounded delish.  I have adapted this from his....couldn't just follow a recipe.  This is sooo good.  It can be made the day before and doesn't take a lot of time to assemble.  Perfecto.
p.s. use a variety of mushrooms...I chose Cremini, Shiitake and Button
p.p.s. if you don't have Truffle Oil, don't worry about it but it's worth buying a small bottle for many delicious reasons.

Mushroom and Goat Cheese Paté

3 tbsp butter
3 green onions, sliced thinly both white and green parts
3 cloves garlic, minced
8 oz Cremini, roughly chopped
8 oz Button Mushrooms, roughly chopped
8 oz Shiitake, roughly chopped
2 tsp fresh thyme, chopped
1 1/2 tsp fresh rosemary, chopped
1/2 cup white wine
1/2 tsp salt
Fresh Black pepper, generous grinding
1/4 cup cream cheese
1/2 cup goat cheese
1 1/2 tsp Truffle Oil (optional)
2 tbsp fresh parsley, finely chopped


Heat a large pan over medium high heat and add the butter.  Add the garlic and onions and saute for 1 minute, making sure not to burn the garlic.  Add the mushrooms and cook stirring occasionally for 6-7 minutes.  Add the Thyme, Rosemary, wine, salt and pepper.  Cook for another 3 minutes or until most of the liquid has cooked off.  Remove from the heat.
In a food processor add both cheeses, the mushroom mixture, truffle oil and parsley.  Blend until it's all combined and creamy.  A little texture is just fine.  Taste for seasoning.  Refrigerate until cool and ready to use.  Can be made a day ahead.  Serve with toast points, crackers or crostini.

Boursin Topped Beef Tenderloin

There is no way this is a recipe...more of an idea and delicious one at that.  A while back I was craving a tenderloin steak with blue cheese.  To my shock and sadness, we had none.  This gal, was not a happy one, however I did stumble upon some wicked awesome (as my husband says) Boursin cheese in my fridge.  Seriously, how bad could that be?!  Wicked delish.  2 ingredients.  That easy. 

I don't cook my beef tenderloin steaks on the BBQ because I feel they will dry out a bit and tenderloin has very little fat.  I do mine in a cast iron pan, which can also be thrown on a grill if you wish.

My Technique - Season your steak on both sides with S & P. Get that pan hot, toss in a bit of butter and sear each side for 2-3 minutes, depending on the thickness (let's pretend it's 1 1/2-2 inches thick).  Once seared, throw the whole pan in an oven pre-heated to about 425F for a few more minutes to finish cooking to no more than medium rare.  Remove the steak and let it rest for 5 minutes...tent it loosely with foil to keep it warm.  That's how this gal does it...that pan gives it a mouth watering crust and gorgeous colour.

Any steak will do just fine but I love this lean cut with the soft, garlicky cheese. 

Boursin Topped Beef Tenderloin

Perfectly cooked Beef Tenderloin Steak (read above for my technique)
Boursin (Herb & Garlic)

Top the perfectly cooked tenderloin with a good size dollop of cheese. Voila.

Mini BBT's (Bacon Basil Stuffed Tomatoes)

These are wicked good.  Bite size morsels of salty, semi spicy, juicy deliciousness that dances on the tongue.  Almost impossible to eat just one.  In fact, I can guarantee you won't stop there. 
These take a tiny bit of time to make but once they're done, they can be popped in the fridge for an hour.  Amazing for cocktail hour.  I have slightly spiced things up by mixing Sriracha with mayo to take it to another level....follow the link for the recipe....  http://delishdishcooks.blogspot.ca/#!/2013/02/spicy-mayo.html You can control the heat.  I naturally chose Basil because of the love affair between it and a tomato instead of something like spinach or lettuce. 
These bad boys look so cute on a platter and your guests will love the effort you put into them.  To make things easier, I suggest a sharp paring knife for the tomato's and a squeeze bottle, which you can pick up at a dollar store or restaurant supply store, for the mayo. 
Give it a whirl!!

Mini BBT's

24 Approx

Pint of Round Cherry Tomatoes (grape tomato's won't stand up)
5-6 large Basil leaves, sliced or torn into quarters
2 portions of Spicy Mayo (see link above), you can always store extra in the fridge
4-6 slices of bacon, cooked almost crisp

Slice a tiny piece off the bottom of a tomato so it stands upright.  Slice the top off and gently scoop out most of the seeds.  Flip upside down and let drain while doing the same to the remaining tomatoes. 
Place a piece of Basil in the tomato, top with a squirt or dollop of the mayo and pop a piece of bacon in.  Continue with the remaining tomatoes.  Once done, they can be refrigerated for up to an hour.
* A lot of this can be prepared ahead.  Cook the bacon ahead, make the mayo ahead and drain the tomatoes 1/2 hour before you prepare them.  However, don't tear the Basil in advance because the edges tend to turn a bit dark.

Roasted Asparagus with Parm and Pine Nuts

Easiest. Recipe. Ever.  I'm sure I've said that before...in fact, I know I have.  It's a just a twist on my usual steamed or grilled version.  For those that don't do the nut thing or eat them, just omit and it's still delish.  I wouldn't lie.  It's not in my nature when it comes to food.  Ever.
Make this for your mom this weekend!  She'll love you for it!  Happy Mother's Day!!

Roasted Asparagus with Parm and Pine Nuts

Serves 4

1 lb Asparagus, ends snapped
2 tsp olive oil
3 tbsp Parmesan, freshly shaved or grated
2 tbsp toasted pine nuts
Quick zest of a lemon, optional


Pre-heat the oven to 400 F (alternatively, you could grill these for about 7 minutes).  Toss the asparagus with the olive oil and a little salt and pepper to taste.  Spread out on a baking sheet or a baking dish.  Roast for 15 minutes.  Sprinkle with parm, pine nuts and lemon zest if using.  Voila.

Gorgeous Marinated Flank Steak

The name....I know.  What else am I suppose to call it?  Any ideas, let me know.  However, it is gorgeous.  It looked even more gorgeous on the plate with the rest of the other gorgeous food.
With the bout of fantastic warm weather we've had, I had a deep need for summertime food.  This entire meal made that happen.  I love a piece of flank....beefy flavour and when you cook it right, it's juicy.  Do not over cook a piece of flank (think medium rare) and slice it against the grain on a bias.  This ensures wicked awesomeness, as my husband puts it.  I also believe in marinating flank.  It has tough fibres and the marinating helps to break those down.  This marinade I came up with, hits every little spot and will become a staple in this household.  It was delish.
p.s. marinate this for at least 4 hours and up to 24.


That screams Summer...

 

 

Look at the sheer juciness of it all.....Oh. My. Goodness.

 



Yep, gorgeous....

Gorgeous Marinated Flank Steak

Serves 2-3
 
1 - 1 1/2 lb Flank Steak

2 cloves garlic, minced
1 tbsp extra virgin olive oil
1 tbsp honey
2 tbsp Worcestershire
1 tbsp Balsamic vinegar
1 tbsp either Dijon or Grainy Mustard, or a combo
Salt & Pepper

Mix the marinade ingredients together in a shallow dish or large resealable plastic bag.  Toss the steak in, soaking both sides and pop in the fridge for 4-24 hours. 
Grease the grills on the BBQ.  Pre-heat to high.  Grill the steak for about 3 minutes per side or until medium rare has been achieved.  Remove the steak and let it rest for 5 minutes. 
To serve, slice it against the grain thinly and on the bias.  Serve with all of it's delicious juices.