Saturday, April 18, 2015

Zesty Slow Cooker BBQ Chicken


Zesty Slow Cooker BBQ Chicken


John is sick of puddings
So we are being creative to give him some texture!








Original recipe:
  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce









Directions:
  • Place chicken in a slow cooker. 
  • In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce.
  • Pour over the chicken.
  • Cover
  • Cook 3 to 4 hours on High (or 6 to 8 hours on Low.)
Now for our purposes, we will be dicing the chicken for our toothless member of the family.
We served it with mashed potatoes and creamed carrots.


BUT

It was really yummy as an open faced sandwich when John was not looking!









"Bon Appetit!"

Friday, April 17, 2015

seafood chowder


This was super easy.









In a large deep skillet or dutch oven:

  • melt 1/2 cup butter


Add:

  • 1 cup diced onions
  • 2 diced raw potatoes (or 2 cups frozen hash browns)
  • 1 1/2 cups water


Cover and cook on medium heat for 20 minutes or until potatoes are fully cooked.

Add:


  • 1 small can of corn (or cream corn)
  • 1/2 bag frozen baby scallops
  • 1/2 bag frozen baby shrimp
  • 3 tbsp of your favourite seasoning (I used bacon and chives)


Continue cooking on medium and stirring.

Add:

  • 1 cup of milk or cream


I then used an immersion blender to break it down a bit.

John said it was definitely a do again...

especially when he can enjoy non-pureed seafood!

"Bon Appetit!"

Sunday, April 5, 2015

Bacon wrapped Meatloaf


This weeks cooking challenge was bacon.
Although I am not a huge fan, I love the taste IN recipes.
So, I chose this recipe as my family LOVES bacon.





You can make these individual servings.







or as a loaf for family dinner night.






  • 2 lbs of ground chicken
  • diced onions (to taste)
  • garlic seasoning
  • black pepper
  • 3/4 cup of bread crumbs
    (mine was a mix of corn meal, crushed crackers and bread crumbs)
  • 1/4 cup of oatmeal 
  • 1 package bacon



Depending on how much sauce you like you can multiply this combination.

  • 2 tbsp bbq sauce
  • 4 tbsp ketchup
  • shot of your favourite mustard
  • 2 tsp vinegar
  • 2 tbsp brown sugar


*******************************************************


Mix the meat and onions and crumbs.
*I had to add extra bread crumbs as chicken is VERY moist to work with.

Line a loaf pan with bacon!



Press mixture into pan being careful not to knock down the bacon.

Top with more bacon.

Bake at 350 for 1 hour or until bacon is crispy.

Pour sauce over about 10 minutes before it is done or serve sauce on the side heated.

Remove the loaf from the pan and let rest before serving.




For the inspiration recipe go to:

http://www.foodnetwork.com/recipes/bacon-wrapped-meat-loaf-with-brown-sugar-ketchup-glaze-recipe.html




My family LOVED it.

"Bon Appetit!"

Saturday, April 4, 2015

Cut Glass Salad

SOOOOO easy but needs time to refrigerate!

Unfortunately,
I forgot to tell Judy to cut the cold water in 1/2 so our jello
was a little too liquid to hold the cubed shapes.
Although mine LOOKED like soup, it was still super DELICIOUS.



*1 box jell-o
*1 container cool whip
*1 can mandarin oranges
*1 can crushed pineapple
*coconut flakes

nice bowl/serving dishes








Step 1:
Drain 1 can of pineapple and 1 can mandarin oranges,
removing as much liquid as you can from the pineapple
***Let sit to the side in a strainer while jello sets.

Step 2:
Sprinkle fruit with coconut (amount of your choice)

Step 3:
Make any colour jello package
with 1 cup boiling water and 1/2 a cup of cold water.
then REFRIGERATE well.

Step 3:
In large serving bowl mix 1 almost thawed container
of cool whip/no name whip topping to the fruit
DO NOT mix hard! just gently

Step 4:
Cut your jello with a knife into cubes
and drop into cool whip/fruit mixture.






Serve as an appetizer or dessert!

Makes 6-8 large servings










PS: 

We use the mandarin orange juice and pineapple juice
for the dinner too!
In a jug pour the liquid you reserve from the fruit,
add ice and 1 bottle of gingerale
for a fancy tropical dinner drink.

I like to serve them with maraschino cherries too!





"Bon Appetit!"

Thursday, April 2, 2015

Teriyaki Pork Chops

Teriyaki Pork Chops


2 servings
Marinade 30 min 
Preparation 10 min
 
Cooking 10 min
240 calories per serving 

Ingredients

 resealable plastic bag  
2pork chops with bones360 g
1/2 clovegarlic, finely chopped 
1 tbspgingerroot, minced14 g
1 tbspbrown sugar12 g
2 tbspapple cider vinegar 30 mL
1/4 cupsoy sauce, low-sodium 65 mL
1 1/2 tbspmirin (sweet rice wine), or sherry 23 mL
1 tbspcanola oil15 mL

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Place the pork chops in a resealable plastic bag. Finely chop the garlic and mince the ginger then put them in a small bowl. Add the brown sugar, vinegar, soy sauce, and mirin (or Sherry) then stir until the brown sugar is dissolved. Pour the mixture into the bag, then seal it and turn it to coat the pork chops with the marinade. Let stand 30 min at room temperature or chill in the refrigerator 3 h to overnight.
  2. Pour out the marinade from the bag into a small saucepan, bring to a boil, then simmer 2 min. Set aside.
  3. Meanwhile, heat the oil in a skillet over moderate heat until hot but not smoking. Add the pork chops thensauté until just cooked through, 3-4 min per side, depending on the thickness. Serve on the warmed plates. Drizzle the chops with the hot marinade.

Spinach Salad with Apricots

2 servings
Soaking 20 min 
Preparation 10 min
230 calories per serving 

Ingredients

6dried apricots 4 tbsp
2 tbspwhite wine 30 mL
5 cupsbaby spinach 80 g
2 tbspcanola oil30 mL
1/2 tbspapple cider vinegar 8 mL
1/2 tsphoney 4 g
1 pinchsalt [optional]0.1 g
 ground pepper to taste  
1/4 cupwalnuts [optional]26 g

Method

  1. In a small bowl, macerate the apricots in the white wine for at least 20 min. Drain the apricots, resrving the liquid, slice them into bite size pieces and put them in a salad bowl.
  2. Wash the baby spinach and spin dry, then add it to the salad bowl. Set aside.
  3. Mix the reserved wine, oil, vinegar, honey, salt and pepper. Beat the mixture using a fork until well emulsified. Pour the vinaigrette over the spinach and apricots then toss gently. Add the walnuts (optional) and serve.