Bacon - In the Oven

I'm astonished at how many people didn't know that cooking bacon in the oven is easier and there's less mess....and it doesn't curl up!  I honestly thought everyone knew about this....apparently they don't, which is why I'm posting about this genius cooking technique. You can thank me later.
Make sure you line your baking sheet with foil for super easy clean up. If you really want to fancy things up, brush the bacon with Maple Syrup the last 10 minutes of cooking.   Again, you can thank me later.  Now go make some bacon.

I used a thick "home" smoked bacon from friends of ours.....droooool!


Bacon - In the oven

Bacon
Maple Syrup (optional)
Cayenne Pepper (optional)

Preheat the oven to 400F.  Line a sheet pan with foil.  Lay the bacon out side by side.  Bake for about 20 minutes.  If using  Maple Syrup, brush on the bacon the last 10 minutes of baking.  If you really want to live on the edge, sprinkle with a tiny bit of Cayenne for a sweet heat combo.

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 large 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
1/4 cup heavy cream (optional)
5 Sage leaves sliced thinly + 8 more for topping lasagna
Freshly ground pepper to taste

Sausage Layer

1 tbsp Olive Oil
1/2 large sweet onion, chopped
2 cloves garlic, finely chopped
6 Italian sausage links, removed from casing
1/4 cup low sodium chicken broth
5 oz baby spinach
1/2 tsp dried Thyme or 3 sprigs fresh
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.

Moroccan Spice Rub

We had some gorgeous local lamb chops that were crying out for something other than my usual and favourite, which is Dijon, garlic and Rosemary.  Unsure of what I was going to do, I looked at a few recipes, got some inspiration and came up with this.  Tossed it on some lamb and voila!  Tasty with big flavour!  This would also be awesome on a whole chicken or chicken pieces, a pork tenderloin or pork ribs.  Fire up the grill and get rubbing people!

Store for up to a few weeks to keep the flavours fresh.....they will deteriorate over time.

Moroccan Spice Rub

Makes over 6 tbsp

2 tbsp ground Cumin
4 tsp ground Turmeric
2 tsp Paprika, not smoked
2 tsp ground Coriander
2 tsp Oregano
1 tsp Garlic Powder
1 1/2 tsp salt
fresh ground pepper, a few good grinds
1 tsp Chili Flakes, more or less depending on your heat tolerance

Combine and store in an airtight container for up to a few weeks, if not using right away.  Depending on how much meat you have really depends on the how much rub you use. 

Spaghetti Sqaush and Turkey Sausage Ragu

This isn't what you think....I'm not dieting.  However, I am involved in an 8 week health challenge which requires me to eat well, drink plenty of water, get a good amount of exercise and be accountable for what I've done and eaten.  Again, I repeat, it's not a diet....I don't do diets.  Cutting out a food group (think carbs or dairy....or wine) just doesn't fly with this gal.  That being said, this is a rather healthy version of a super yum pasta dish.  It combines a ton of veg and some tasty turkey sausage which cuts back on some of the fat from the regular pork.  I still eat pasta by the way....I just chose not to on this particular night.  I finished dinner totally satisfied and feeling great knowing I'd had a good whopping of veggies...and it tasted delish! If you're gluten free, this will work for you.  This would also be fantastic on pasta!
The sauce for this can be made a few hours ahead or even the day before.  I quite often roast my squash ahead of time as well and just re-heat it gently before serving.  If you must know, this dish weighs in around 250 calories a serving. 

Spaghetti Squash and Turkey Sausage Ragu

4-5 Servings

1 large Spaghetti Squash, cut in half and seeds removed
Salt & Pepper

Sauce
2 tsp Olive Oil
3 cloves garlic, minced
1 small sweet onion, finely chopped
1/4 cup low sodium chicken broth or white wine
4 turkey sausages, casings removed
1 796ml can  (San Marzano if possible for the best flavour)
1/2 tsp each basil & oregano
Pinch chili flakes (optional)
Salt & Pepper to taste (Note - wait until the end to check for seasonings.  Sausages can be salty)
3 tbsp fresh grated Parmesan

Pre-heat the oven to 400F.  Place the squash on a baking sheet, cut side up and roast for about an hour.  Remove and using a fork, shred the squash into "spaghetti" like strands.  Season with a bit of salt and pepper.  Refrigerate or set aside and keep warm until sauce is done.
In a blender or food processor, puree the tomatoes with their juices, or if you prefer a chunky sauce, just break them up with a spoon.  Set aside.
Over medium heat in a large skillet, add the oil, the onion and the garlic.  Cook for 2-3 minutes. Add the sausage, breaking up with a spoon cooking for 5-6 minutes.  Add the chicken broth or wine and cook for another minute. Pour in the tomatoes, herbs and chili flakes if using and simmer over low heat for 30-40 minutes, until the sauce thickens up slightly.  Check for seasoning.  Add salt and pepper to taste. 
Pour the sauce over the squash and garnish with fresh grated Parmesan.

Pork Tenderloin and Mushroom Cream over Tagliatelle

If you're counting calories, stop reading this ASAP.  If you're not, make this ASAP.  This is a company worthy type meal that is decadent, creamy and really easy to make!  I whipped this up for some friends of ours that popped by for dinner.  To say the least, it was inhaled. 
If you don't do mushrooms, leave them out.  Green peas tossed in at the very end would be nice.  If you don't have Tagliatelle, use any other pasta but I will say, the texture of the Tagliatelle is awesome.  I also recommend not substituting any other cream as it will curdle.  This isn't something you make all the time and heavy cream in moderation, won't kill you.  Everyday and it might.  Oh, and serve this with the wine you use in the sauce....mmmmm gooooood.
p.s. Sorry for the bad photo....I had a table full of hungry people that I had to serve before things got rowdy.

 



Pork Tenderloin and Mushroom Cream over Tagliatelle

Serves 6

2 tsp Olive Oil
2 Pork Tenderloins, cut in slices and pounded out to a 1/4 inch thickness
2 shallots, diced or 1/2 sweet onion
2 cloves garlic, minced
2 cups sliced mushrooms
1 1/2 tsp of fresh thyme
1/2 cup white wine
2 cups whipping cream 35%
2 tbsp Dijon
Salt & Pepper
Parsley (optional)
12 Tagliatelle nests, or 1 1/2 lbs linguine, cooked

Heat a large pan over medium high heat.  Season the pork with a little salt and pepper.  Add 2 tsp of oil to the pan and cook pork on each side for about 1 1/2 minutes each in batches so you don't over crowd the pan, adding a little more oil if necessary.  Set the cooked pork aside and keep warm.
Add the shallots and garlic, cooking for 1 minute.  Add the mushrooms and garlic and cook for about 5 minutes.  Deglaze with the white wine.  Pour in the cream and bring to a simmer for about 5-7 minutes until slightly thickened and reduced*.  Add the Dijon and season with salt and lot's of fresh black pepper to your taste.  Add the pork to the sauce to coat.  Pour over the pasta and toss gently.  Sprinkle with parsley if using.
*If you find you need a little more sauce, add a little pasta water at the end when tossing to coat.  Start with a few tablespoon if necessary.

Maple Balsamic Pork Tenderloin

As a way of saying thanks to my brother in law and his better half....opps, his other half, for having our wee family to their place for the weekend, I brought them dinner.  Truth of the matter is, I'm always quite happy to plan, shop and prep a meal to take to somebody's house to cook for them.  It's just what I do.  I never ever show up to friend or family members home without some sort of food in hand.  It could be an app, a salad or a side dish, but you can bet that I'll be bringing something....and wine.  Always wine.  Wine not?!  Oh dear....please excuse my antics.
I apologize for not having a photograph to go with the recipe, other than the ingredient photo, but I forgot my camera.  Good thing I had my thinking cap on while I was making the marinade.  This is a super simple yet flavourful marinade.  Your pork will thank you if you allow it bathe in this delicious sauce overnight.  No more than 24 hours and no less than 6. 
I baste the pork frequently, up until the last 5 minutes of cooking, while turning every 3-4 minutes.  It creates a beautifully caramalized exterior.  Remember the Maple Syrup can burn so keep an eye on it.
I enjoy standing out by the "Q" with a glass of wine and just breathing in the air, taking in the sights.  Just the kind of gal I am.

Maple Balsamic Pork Tenderloin

Serves 4-6

2 pork tenderloin
1/4 cup balsamic vinegar
3 tbsp real maple syrup
1 tbsp olive oil
1 tbsp dijon mustard
2 cloves garlic, finely chopped
1-2 tsp fresh rosemary, finely chopped
1/2 tsp salt
1/4 tsp fresh ground pepper

Combine the balsamic, maple syrup, olive oil, dijon, garlic, rosemary, salt and pepper and pour over the tenderloins.  Marinate for at least 6 hours or up to 24.
Pre-heat the grill to medium high.  Grill the tenderloins over direct heat, turning and basting with the remaining marinade every 4 minutes for the first 20 minutes until just a hint of pink remains inside, about 20-25 minutes.  Let the meat rest tented with foil for at least 10 minutes.  Slice and serve.

The Best Ribs

I suppose I should  tread lightly when saying these are the best ribs, but they are, in my opinion, and the opinion of some friends and family.  Everybody has their own way of cooking ribs but I have found that this recipe delivers in every lip smacking way possible.
I have adapted this recipe from Jane Rodmell's Summer Weekend Cookbook (Mexicali Ribs).  I've changed a few things, as I tend to do but only for the better, again in my opinion. 
When you pick up a rib between your fingers, the meat will not fall off until you put that delicious rib between your lips.  They are so tender without sliding straight off the bone.  They have a beautifully caramlized exterior and a perfectly porkalicious, or shall I say tenderlicious interior.  Wicked spice and flavour. 
You need to slow bake these babies and then pop them on the grill.  Quite often I bake them in the morning, or even the day before, and toss them in the fridge until I'm ready to barbeque.  Total perfection, worth every step.  You have to make these.  A good thing, is a good thing.  These are the best.
p.s. the glaze doesn't look like much but once it hits the spice rub and meat, it transforms into something awesome.  Trust me.  I wouldn't lie about food.  Ever.
p.p.s. click on the pictures for an even bigger better view!

The glorious dry rub

Rub those ribs....rub em' good....

Delicious! Look at the caramalized porky goodness....

 The Best Ribs

Serves 4-6

2 good sized racks of meaty pork back ribs

Spice Rub

Rib Baste

Spice Rub

1 tbsp cumin, ground

1 tbsp, fresh ground pepper

1 tbsp chili powder

2 tbsp paprika

1 tbsp oregano

1 tbsp brown sugar

2 tsp garlic powder

1 tbsp salt

1 tsp cayenne (optional)

Baste

1/4 cup apple cider vinegar

1/4 cup lemon juice

1/4 cup liquid honey

2 tbsp olive oil

1 tbsp hot sauce

2 garlic gloves, crushed (not chopped)

Rib Baste: Combine ingredients in a small saucepan and stir over a low heat until honey and flavours are blended.  Set aside.

Spice Rub: Combine all the ingredients and mix thoroughly.

Preheat the oven to 300 F.  Rub the ribs all over with the dry rub and place in a large roasting pan.  Cover the pan loosely with foil.  Slow roast for 1 1/2 hours.  Remove the foil and roast for 1 additional hour.  Remove from the oven and set aside or refrigerate until ready to barbeque.

Place the ribs on a a lightly oiled grill over medium heat and baste with the Rib Baste.  Grill for about 30 minutes, turning and basting every 5 minutes until caramalized but still a little saucy.



Pork Tenderloin with Caramelized Onions and Apples

I'm a pork tenderloin fan.  It's tasty, lean and not overly expensive.  It's easy to cook, as long as you don't overcook it, and it's great for a quick easy meal or to entertain with.  I've pounded it thin and made schnitzel, sliced it into medallions, sauteed it and made a pan sauce, roasted and barbecued it whole....many possibilities. 
I adapted this recipe from Canadian Living on-line.  I'm not normally one to mix sweet and savory.  I don't like cranberry with my turkey, applesauce with my pork chops or raisins in a curry.  This caught my eye and I think it was because of all of the delicious onions.  This has a perfect amount of sweetness without being overly sweet.  The sweetness from the apple is totally balanced by the natural sweetness of the onion.  It was super easy to prep and make.  This was a mid-week meal for 2.  If you don't have cider, use apple juice and toss in a couple of tbsp of Brandy to give it a little punch (dark rum would probably work well too).  Have a little yourself if you need a little warming up but go easy tiger....you still need to serve dinner.

Pork Tenderloin with Caramelized Onion and Apples

Serves 2

1 pork tenderloin

1 tbsp olive oil

fresh ground pepper

1 large sweet onion, cut in half and thinly sliced

1 tbsp butter

1 apple, peeled, cored and thinly sliced

1 cup low sodium beef broth

1/4 apple cider or 1/4 cup apple juice and 2 tbsp brandy

big sprig of fresh thyme or 1/2 tsp dried

1 tsp of cornstarch

Pre-heat the oven to 350F.  In an ovenproof skillet heat the olive oil over med-high heat.  Season the pork with fresh black pepper and brown all over.  Transfer to the oven and roast for about 20 minutes.  Once the pork is done (it should have a hint of pink inside), transfer it to a carving board board and tent with foil to keep it warm and let it rest until the sauce is done.  In the same skillet, melt the butter  over med heat and add onions, cooking for about 5 minutes until golden.  Add the apple and thyme and saute for about 3-5 minutes until the apple is just starting to soften.  Pour in the beef broth and apple cider or apple juice and brandy making sure to scrape up any brown bits from the saucepan.  Reduce until there is about 3/4 cups liquid left. Dissolve the cornstarch in 2 tbsp of water and add to skillet, cooking until sauce is thickend, about a minute. Check to see if the sauce needs salt and pepper.  Slice the pork and serve with onion apple sauce! 



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.