Pierogi Lasagna

I tried a new recipe the other day and though it is quite starchy, it turned out to be extremely delicious. If you like pierogies, but don't like the hassle in making them, then this is a recipe you simply must try.


Pierogi Lasagna

Makes: 8-10 servings
Total Time: 1 hour

http://www.kraftcanada.com/en/recipes/easy-pierogi-casserole-126267.aspx


Ingredients

• 9 lasagna noodles, uncooked
• 4 cups hot mashed potatoes
• 1/2 cup (1/2 of 250g tub) herb and garlic cream cheese spread
• 6 green onions, thinly sliced
• 1 pkg (80g) fully cooked bacon pieces, divided
• 2 cups shredded cheddar cheese, divided

Directions

1. Heat oven to 375 degrees F
2. Cook noodles according to package, omitting salt. 
3. Meanwhile, combine mashed potatoes, cheese spread, green onions, 1/2 the bacon, and 1 cup cheddar.
4. Place 3 noodles in greased 9x13 inch baking dish, cover 1/3 of potato mixture. Repeat layers twice. Top with remaining bacon and cheddar.
5. Cover and bake 30 minutes, or until heated through. Uncover and bake 3 to 5 minutes, or until cheese is lightly browned. Let stand 10 minutes before serving.

Please feel free to attempt, tweak, and enjoy this splendid Pintrest find.



Kage

Homemade Turkey Soup

Well, for those of us Canadians out there, we've all likely had our fill of turkey this past week. Many of us have probably tried a variation or two of turkey soup to try to use up some of that left over turkey. Well let me share with you my most recent discovery of my homemade turkey and rice soup. 

Yes, this dish takes some time and patience, but believe me, it is well worth the wait.

Homemade Turkey Soup
Makes: 4 to 6 servings
Total time required: 2h & 15min

Ingredients
   Turkey Broth

• 1 turkey carcass
• 6-8 cups water
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium onion, chopped
• 1 tsp italian seasoning
• 1 tsp garlic salt
• 2 Bay leaves

   Turkey Soup

• 1/4 cup uncooked barley
• 1 Tbsp butter
• 1 lb cooked turkey
• 2 carrots, diced
• 1 onion, diced
• 1 stalk celery, diced
• 1 227g pkg mushrooms, sliced
• 1 tsp dried thyme
• 1 tsp sage
• 2/3 cup parboiled long-grain white rice
• 2-3 cups turkey broth
• 2 Tbsp tomato paste
• 2 pkgs beef bouillon
• 2 Tbsp all-purpose flour
• 3 cups milk
• salt and pepper to taste

Directions

1. Combine all turkey broth ingredients in a large pot and bring to a boil. Simmer for 1 hour and 30 minutes, or until carcass is tender. Strain broth and set aside.
2. Prepare barley according to packaging instructions and set aside.
3. Meanwhile In the same pot used to prepare the broth, melt the butter over medium heat. Cook carrots, onion, celery, mushrooms, thyme and sage, stirring for 5 minutes or until onion is softened. Stir in rice.
4. Add stock, tomato paste, and bouillon, scraping up any bits stuck to pot. Cover and bring to a boil over high heat. Reduce to medium-low; boil gently for 15 minutes or until rice is almost tender.
5. Stir in turkey and cook, uncovered, for 5 minutes or until rice is tender. Add the barley.
6. Increase heat to medium. Whisk flour into milk, gradually whisk into soup. Cook, stirring for 3 minutes or until slightly thickened. Stir in salt and pepper to taste.

Store bought turkey or chicken broth can be substituted for the homemade broth, but it won't yield the same delicous results. I highly recommend attemting, tweaking, and enjoying this delicious recipe as we have.


Kage

Peach Cobbler

A couple weeks ago I had some peaches that were over ripe, and not so good to eat raw. I sliced the peaches, removed the pits, added a touch of sugar and froze them. This evening I was in the mood for some peach cobbler, but I didn't want much of a fuss. I found a great recipe from Betty Crocker using Bisquick, that turned out to be incredibly easy and delicious.

Classic Bisquick Peach Cobbler
Time: 1 hr. and 10 min.
Makes: 6 Servings

 http://www.bettycrocker.com/recipes/classic-bisquick-peach-cobbler/a2efbfa6-3233-4f7a-bf5b-43ce62bd1055


Ingredients

• 1 cup Bisquick mix
• 1 cup milk
• 1/2 tsp nutmeg
• 1/2 cup butter or margarine, melted
• 1 cup and 3 Tbsp sugar, divided
• 2 cups frozen peaches, thawed
• 1 tsp cinnamon

Directions

1. Preheat oven to 375 degrees F.
2. Combine Bisquick mix, milk, and nutmeg in an ungreased 8x8" baking dish. Stir in butter until combined. 
3. Combine peaches and 1 cup sugar, spoon over Bisquick mixture.
4. Combine remaining 3 Tbsp sugar and cinnamon, sprinkle on top of peaches.
5. Bake 50 to 60 minutes, or until golden.

I have found that my oven is quite hot, and I regularly have to turn the temperature down so as to not bake the food too quickly. Tonight I found that this recipe was even better at the high temperature because the batter became crispy, which only added to an already delicious cobbler.

Please feel free to attempt, tweak, and enjoy this classic peach cobbler.



Kage

Butter Chicken

I made one of our favourites for dinner tonight. However, it is high in butter and cream, so I tend to not make this recipe very often. Not to mention it is a little more time consuming than many of my other recipes, but extremely delicious nonetheless. I was sent this recipe through an e-mail subscription from www.allrecipes.com just over a year ago, and we have loved it ever since.

Butter Chicken
Makes: 6 servings
Total time: 1 hour

http://m.allrecipes.com/recipe/141169/easy-indian-butter-chicken?mvtid_tab=b


Ingredients

• 1 cup butter, divided
• 1 oncion, minced
• 1 Tbsp garlic, minced
• 1 can tomato sauce (15oz)
• 3 cups heavy cream
• 2 tsp salt
• 1 tsp cayenne pepper
• 1 tsp indian masala
• 1 1/2 lb boneless,skinless chicken breast halves, cut into bite size pieces
• 2 Tbsp olive oil
• 2 Tbsp indian masala

Directions

1. Preheat oven to 375 degrees F
2. Melt a few tablespoons butter in a skillet over medium heat. Stir in onion and garlic, cook until onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with tomato sauce, heavy cream, salt, cayenne pepper, and indian masala. Bring to a simmer, then reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While sauce is simmering, toss cubed chicken breast with olive oil until coated, then season with indian masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the centre, about 12 minutes. Once done, add chicken to the sauce and simmer for 5 minutes before serving with Basmati rice.

Please feel free to attempt, tweak, and enjoy this delicious recipe.


Kage

Thai Sweet Chili Chicken

A great place to pick up a new recipe is your local grocery store. Often an individual grocery store will print a flyer to advertise some of the products they offer, which often include recipes. Sometimes they'll provide recipe cards in the entrance of their store, or even down the aisle of a key ingredient they hope to promote. The other day I picked up a couple of these recipe cards from my local Sobeys as they were promoting Knorr products. This evening I made the Thai Sweet Chili Chicken recipe and it turned out to be fairly flavourful and simple, a great combination.

Thai Sweet Chili Chicken
Serves: 4
Total Time: 25 min.


Ingredients

• 1 lb boneless, skinless chicken breast halves, cut into 1" pieces
• 1 Tbsp soy sauce
• 1 Tbsp olive oil
• 1/4 tsp crushed red pepper flakes
• 2 pkgs Knorr Sidekicks, Thai Sweet Chili Noodles
• 2 cups snow peas, halved
• 1 can (250g) sliced water chestnuts, drained

Directions

1. Combine soy sauce, red pepper flakes, and oil. Toss with chicken.
2. Heat mixture in skillet on high and cook chicken about 4 minutes. Remove from heat.
3. Meanwhile, cook noodles according to package. Stir in snow peas, chicken, and water chestnuts during last 3 minutes of cook time. Continue cooking until chicken is done.

Please feel free to attempt, tweak, and enjoy this simple, spicy recipe.


Kage

Simple Homemade Veggie Dip

I tried a new recipe the other day and it turned out to be quite a flop. It sounded like a great idea: veggie fries. The recipe called for a variety of veggies dipped in flour, beaten eggs, and a bread crumb mixture then baked. I was excited to find a healthy replacement for french fries, but neither my husband or I liked them. We ended up eating only a few each then threw out the rest. However, the recipe also suggested a homemade dip for them, which was simply delightful. It was incredibly simple to make, and in the future this is definitely going to be my new go-to recipe for raw veggies.


Simple Homemade Veggie Dip
Total time: 3 minutes


Ingredients

• 1 (6 oz) container Greek Fat Free plain yogurt
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 tsp garlic salt
• 1 Tbsp dried dill weed, or to taste

Directions

1. In small bowl, mix all ingredients. Cover and refrigerate until needed.

I always enjoy making as much as I can on my own, instead of store bought goods, because that way I know exactly what we are eating. Not to mention the possibilities are endless when creating your own dishes. The recipe I used called for 2 tablespoons fresh herbs (basil, dill, oregano, and/or thyme), but all I had was dried dill weed so I made do, and I was thrilled with the result. In the future I will make no alterations to my veggie dip (the above recipe).

Please feel free to attempt, tweak, and enjoy this simple guest impresser. 



Kage

Sizzling Calamari Al Diavolo

This evening I made an old, but delicious and more adventurous recipe: Sizzling Calamari Al Diavolo. I found this recipe on yet another blog a while ago, but have made some tweaks of my own to suit our personal tastes and grocery store options. This recipe resembles the appetizer from East Side Mario's: Sizzling Calamari Al Diavolo, that comes in a cast iron skillet and literally sizzles as the server sets it down on the table.


Sizzling Calamari Al Diavolo
Serves: 2
Time: 30 minutes


Ingredients

• 1 tsp olive oil
• 1 onion, cut into chunks
• 1/2 red pepper, cut into strips
• 1/2 yellow pepper, cut into strips
• 4 cloves garlic, minced
• 1 jalapeno pepper, seeded and cut in half
• 1/4 cup chunky salsa
• 2 tsp chicken bouillon powder
• up to 1 cup water
• 2 tsp Tex-Mex seasoning
• Franks Red Hot Sauce to taste
• 1/2 lb pre-breaded frozen calamari

Directions

1. Cook calamari as directed on box.
2. Meanwhile, heat olive oil in 10inch cast-iron skillet over medium heat. Add the veggies. As the veggies begin to soften add the salsa, chicken bouillon, Tex-Mex seasoning, and Frank's Red Hot Sauce. Mix together. 
3. Drizzle a little water as needed to keep food from catching, but don't drown it. Cook until veggies are tender, about 20 to 25 minutes. 
4. Add calamari and mix just until calamari is heated through. Do not over cook (over cooking will leave calamari rubbery). Serve immediately. 

As a little tip, don't be tempted to cook the veggies fast or it will burn and the flavours need time to mix well. 
Sorry about the lack of picture, I will need to take one next time I make this.

Please feel free to attempt, tweak, and enjoy this Sizzling Calamari Al Diavolo.



Rage

Crunchy Chicken Nuggets

I found this fun recipe for chicken nuggets using cheerios instead of bread crumbs the other day and it turned out to be quite delicious. I typically do not enjoy breading chicken since it always makes my fingers really gross and goopy, but today I used a bag, like shake 'n' bake. I don't know why I haven't done that before. It's so much easier, less of a mess, and I don't find breadcrumbs under my fingernails during dessert.

Crunchy Chicken Nuggets
Makes: 4 Servings
Total Time: 40 min.

http://www.hellocereallovers.com/recipe/20/


Ingredients

•  2 cups Cheerios cereal
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup milk
• 2 Tbsp honey
• 1 Tbsp mustard
• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 Tbsp butter or margarine, melted

Directions

1. Heat oven to 400°F and line a cookie sheet with foil.
2. Finely crush cereal in a large ziploc bag. Add salt and pepper to crushed cereal. Set aside.
3. In medium bowl, stir together milk, honey, and mustard until blended. Dip chicken into milk mixture and add to cereal mixture. Seal Ziploc bag tight and shake to coat chicken with cereal mixture.
4. Place chicken on cookie sheet and drizzle with melted butter.
5. Bake 20 to 25 minutes or until crust is golden and chicken is no longer pink in center. 

Please feel free to attempt, tweak, and enjoy these homemade chicken nuggets.


Kage

Pork Mole Fajita Quesadillas

I tried something new for dinner today. I was a little skeptical about the combination of chocolate and peppers in a quesadilla, but we tried it. To my surprise both my husband and I thoroughly enjoyed them. I would like to make these again; however, for the time I put into them, it may not be worth it. That's just me though, I strongly suggest you try these for yourself. You may be surprised at how delicious this odd combination will be, and you may have fun trying it.


Pork Mole Fajita Quesadillas
Makes: 4 Serving
Total time: 35 min.

http://www.bettycrocker.com/recipes/pork-mole-fajita-quesadillas/43ec10ab-4c86-482f-a633-eeae8e87c145


Ingredients

• 2 tsp olive oil
• 1/2 lb boneless pork loin chops, trimmed of fat, cut into thin strips
• 1 medium green bell pepper, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 3 cloves garlic, finely chopped
• 1 Tbsp chilli powder
• 1 tsp all-purpose flour
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 cup chicken broth
• 2 Tbsp semisweet chocolate chips
• Cooking spray
• 4 (10 inch) fat-free flour tortillas
• 1/2 cup chopped tomato
• 4 tsp chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese

Directions

1. In 12-inch non-stick skillet, heat 1 tsp of the oil over medium-high heat. Add pork to oil and cook 4 to 5 minutes, stirring frequently, until pork is no longer pink; remove from skillet.
2. In same skillet, heat remaining 1 tsp oil over medium heat. Add bell peppers, onion, and garlic to oil. Cook 3 to 5 minutes, stirring occasionally, until peppers are crisp-tender. 
3. Stir in chilli powder, flour, cumin, salt, and cinnamon; cook 30 seconds.
4. Stir in chicken broth; heat to boiling. Cook about 30 seconds, stirring constantly, until thickened and bubbly. Remove from heat.
5. Stir in chocolate chips until melted. Stir in pork.
6. Spray 1 side of each tortilla with cooking spray. On work surface, place tortillas, sprayed-side down. Arrange pork mixture, tomato, cilantro, and cheese evenly over half of each tortilla. Fold tortilla over filling, pressing gently.
7. Heat 12-inch skillet over medium heat until hot. Cook 2 quesadillas 3 to 4 minutes, turning once, until tortillas begin to brown. Remove quesadillas from pan. Keep warm. Repeat with remaining 2 quesadillas.
8. To serve, cut into wedges, beginning with centre of folded sides.

Please feel free to attempt, tweak, and enjoy my newly discovered recipe.



Kage

Broken Spaghetti Risotto

This recipe has been a big hit with everyone. It's technically not a risotto; however, the attention it requires resembles that of a risotto. It's not a particularly complicated recipe, it simply requires more attention and time than most of my others. This one tends to be another "day off" recipe, but so delicious I'm always lucky if we have leftovers. 

Broken Spaghetti Risotto
Total time: 25 min.
Servings: 2

http://allrecipes.com/recipe/broken-spaghetti-risotto/


Ingredients

• 1 Tbsp olive oil
• 8 oz. uncooked spaghetti, broken into 1 inch pieces
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth
• 1/2 tsp red pepper flakes, or to taste
• 2 Tbsp Parmigiano-Reggiano cheese, or to taste
• 1 Tbsp chopped fresh parsley

Directions

1. Heat oil in a saucepan over medium heat. Add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
2. Stir garlic into saucepan and cook for 30 seconds.
3. Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the broth is absorbed and noodles are desired tenderness, about 10 minutes.
4. Reduce heat to low. Season spaghetti with red pepper flakes to taste and remove from heat.
5. Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

I often find that I need to double this recipe simply for the two of us, because my husband enjoys this so much he would eat the entire pot if I let him. For company I have to at least triple the recipe. Please feel free to attempt, tweak, and enjoy this Broken Spaghetti Risotto.



Kage

 

Pulled pork disaster

Tonight, dinner was easy: pulled pork. However, it hasn't always been easy. I've struggled with the same pulled pork recipe several times this past year, I sure hope you can learn from my misfortunes.

A little over a year ago my husband and I invited my parents over for dinner for my dad's birthday. I had recently discovered a simple recipe for pulled pork sandwiches, a perfect birthday dish. In the morning of this birthday dinner I followed all the directions. I put the tenderloin in the crock pot with a can of root beer. Easy right? I then went to work with the understanding that the pork would be cooked and ready to go when I got home. 

After work, I picked my husband up from the Go Station and headed home. We had been in a bit of a rush to get home, since I knew there were still a few things I needed to do (and dishes to hide) before my parents arrived. When we arrived home, I headed straight to the kitchen to check on the pork. To my surprise and utter horror, it was still completely raw. I had forgotten to turn on the crock pot. How stupid of me to forget such a simple task.

This past week my husband and I felt it was time to host family dinner. I thought it would be appropriate to attempt the pulled pork recipe again. I had recently made it for our camping trip this summer, so I knew exactly how easy it was to prepare, and how many it could feed. That morning however, I distinctly remember turning on the crock pot and setting it to low for 8 hours. Confident this time, I then went to work. Since it was a Wednesday, I knew my husband would be working from home and I had considered calling him on my break to request he check on the pork. I thought better of it since I distinctly remembered the little yellow light moving to highlight the low setting. Confident I had succeeded this time, I got back to work and finished the day. 

When I arrived home that evening, I headed straight to the kitchen to check on the pork. To my surprise and utter horror, again, it was still completely raw. Confused and frustrated I thought my crock pot had simply died. But my husband and I determined that the crock pot was still working fine, the outlet however, was not. Having to order in again, I had trouble keeping my composure since apparently I am not meant to prepare pulled pork for my poor dad. 

I did cook the tenderloin after they left and my husband and I enjoyed pulled pork sandwiches for dinner tonight and dinner for nights to come, since I have plenty more in the freezer.

I have now shared the recipe with my parents and have told them not to expect it from me. I won't attempt it for them again, for I know full well how it will turn out: raw.



Kage

Lemon Chicken Piccata

Tonight I made one of our favourites: Lemon Chicken Piccata. It's not a very complicated dish, but it does require a little more effort than some of my other dishes, which is why I usually like to save this dish for my days off.

If I remember correctly, I think this was the first main dish I made after my husband and I returned from our honeymoon; boy am I glad this one worked out the first time. Although, I may have set the bar a little high for myself, because I now feel like those real simple dinners like chicken nuggets or hot dogs don't really qualify as dinner. There have certainly been times when I have been stuck on dinner ideas and my husband has to remind me that fish sticks and french fries are great too. Today however, was my day off. So I took advantage of my time and made something I knew would make my husband smile, no matter what kind of day he had.

Lemon Chicken Piccata
Time: 50 minutes
Makes: 4 servings

http://allrecipes.com/recipe/lemon-chicken-piccata/


Ingredients

• 3 large skinless, boneless chicken breast halves, cut into bite size pieces
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 Tbsp olive oil, or as needed
• 2 cloves garlic, minced
• 2 cups low sodium chicken broth
• 1 lemon, thinly sliced
• 1/2 cup lemon juice
• 4 Tbsp capers, drained and rinsed
• 6 Tbsp butter
• 4 Tbsp minced parsley 

Directions

1. Preheat oven to 200° F. Place serving platter into the oven to warm.
2. Season chicken breast pieces with salt and pepper to taste and dredge them in flour. Shake off excess flour. Heat the olive oil in a deep skillet; pan-fry chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place chicken pieces onto warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3. Cook and stir minced garlic in skillet until fragrant, about 20 seconds. Pour in chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in lemon slices and bring the mixture to a boil. Simmer, stirring occasionally, until the sauce reduces to about 2/3 cup, about 5 to 8 minutes. Add lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley, remove from heat and serve over chicken pieces and rice.

Since we usually enjoy this over rice I double the recipe for the sauce, because the rice tends to absorb much of it. The recipe above is the doubled recipe, so if you decide to serve this dish over pasta, or simply as larger pieces of chicken I recommend halving the above recipe for the sauce. Please feel free to attempt, tweak, and enjoy my first official dish. 



Kage

Honey Sesame Chicken

The other day we had some friends over for dinner to celebrate a birthday. However, I knew I wasn't going to get home from work until about 7, so I didn't want to spend much time preparing dinner. Yet, I also wanted to prepare something a little healthier and impressive than KD. Therefore, I pulled my handy dandy Crock Pot out of the cupboard and made Honey Sesame Chicken, another Pintrest find. It took no time at all to prepare, and once we finished work all I had left to do was prepare some rice, shred the chicken, and pull out the prepared salad and fresh veggies.

Crock Pot Honey Sesame Chicken
Makes: 6 Servings
Total Time: 4 hours & 15 min

http://www.chef-in-training.com/2012/04/crock-pot-honey-sesame-chicken/

Ingredients

• 2 1/2 lbs boneless chicken thighs (or breasts)
• salt and pepper
• 1 cup honey
• 1/2 cup soy sauce
• 4 Tbsp diced onion
• 4 Tbsp ketchup
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• Sesame seeds

Directions

1. Season both sides of chicken and place in crockpot.
2. In a small bowl combine honey, soy sauce, onion, ketchup, olive oil, garlic, and red pepper flakes. Pour over chicken.
3. Cook on low for 3 to 4 hours, or on high for 1 1/2 to2 1/2 hours, until chicken is cooked through.
4. Shred chicken with a fork. Serve on rice, topped with sesame seeds. 

 Please feel free to attempt, tweak, and enjoy this simple yet savoury recipe as I have.



Kage 
 

Moist Pulled Pork

This past weekend the in-laws wanted to go camping, so the four of us packed into one car and drove up north to a camp familiar to me and my family. I was in charge of preparing one meal for not only the four of us, but my mom and two sisters who happened to also be there the same weekend. I didn't want to spend too much time preparing dinner - it's camping, who does? I decided to heed my step-mother's advice and do pulled pork in the slow cooker. It was incredibly easy and all the prep work was done by the slow cooker as we were out kayaking, sunbathing, and relaxing for the day. The pulled pork sandwiches turned out to be incredibly moist and a huge hit. My father in-law enjoyed seconds and my twelve year old sister gave me a thumbs up, which is quite a feat for such a picky eater. All-in-all it was the perfect summer meal.


Incredibly Moist Pulled Pork Sandwiches
Makes: 8 Servings
Total Time: 7 hours
 

http://allrecipes.com/recipe/slow-cooker-pulled-pork/

Ingredients

• 1 (2 lb) pork tenderloin
• 1 can root beer
• 1 bottle of your favourite barbecue sauce (we used maple flavoured)
• 8 hamburger buns

Directions

1. Place tenderloin in the slow cooker; pour root beer over the meat. Cover and cook on low until pork is well cooked and shreds easily, 6 to 8 hours. Drain well. Stir in barbecue sauce and serve over hamburger buns.

This, with some fresh veggies, turned out to be the perfect meal for us hungry campers. Please feel free to attempt, tweak, and enjoy this easy, thoughtless and delicious summer recipe.




Kage

Almond and Peach Crusted Pork Chops

My dad was alone tonight, which is usually our family dinner night, so my husband and I had him over for dinner. Having an additional mouth to feed, I thought it was a great time to reattempt that peachy almond pork chop recipe I burned earlier this month. Tonight, it turned out wonderfully. I didn't burn it this time, and my dad even helped himself to seconds, which is always a good sign. I did however have to alter the original recipe slightly in order to cook the pork through without burning them, again. Next time I will probably try to buy a thinner cut. Tonight, I will share the recipe I used and when you decide to attempt it, feel free to make any alterations as you see fit.


Almond and Peach Crusted Pork Chops
Makes: 6 Servings
Prep Time: 10 min
Total Time: 40 min
 

http://www.bettycrocker.com/recipes/almond-and-peach-crusted-pork-chops/b1c5b55a-51b6-41d6-8bda-c008db0814be

Ingredients

• 1 egg
• 2 Tbsp peach preserves
• 1/2 cup Original Bisquick mix
• 1/2 cup coarsely chopped sliced almonds
• 1 Tbsp cornmeal
• 1/2 teaspoon salt
• 6 pork boneless loin chops, 1/2 inch thick
• 1 tablespoon olive oil
• Chopped fresh parsley, if desired
• Additional peach preserves, if desired

Directions

1. Beat egg and preserves in shallow dish with fork, breaking apart any large pieces of preserves. Mix Bisquick mix, almonds, cornmeal, and salt in another shallow dish. Dip pork chops into egg mixture, then coat with Bisquick mixture.
2. Preheat oven to 350°
3. Heat oil in large non-stick skillet over medium-low heat. Cook pork chops in oil 12-15 minutes, turning once, until crust is golden brown.
4. Transfer pork chops to a casserole dish and bake in oven for 15-20 minutes, until pork is no longer pink in center.
5. Top with parsley and additional preserves if desired. Serve immediately. 

The original recipe can be found on the Betty Crocker website. Please feel free to attempt, tweak, and enjoy this crunchy fruity pork chop.



Kage 

Reuben Casserole

I made another favourite for dinner tonight: Reuben Casserole. Basically, this is a casserole version of the German-inspired Reuben sandwich. Growing up, sauerkraut was something my entire family enjoyed. Every fall my mom's side of the family would gather at my grandparents' and together make buckets and buckets and buckets of sauerkraut. I distinctly remember my grandparents' garage stinking for weeks following. Years after the fun times of sauerkraut making, my step-mother introduced me to this brilliant casserole and I simply couldn't keep the recipe to myself. I once made it for my grandparents (my mother's parents) and they were delighted with the originality of the dish. My grandmother then attempted to find the recipe online with little success. Here you go Grandma.


Reuben Casserole
Makes: 6 Servings
Total Time: 40 minutes

Ingredients

• 2 cups sauerkraut, drained
• 200 grams corned beef, sliced
• 1/4 cup 1000 Island Dressing
• 200 grams swiss cheese, sliced
• 9 slices rye bread, cubed and dried
• 1/4 cup butter, melted

Directions

1. Preheat oven to 325°
2. Spread sauerkraut on the bottom of a 9x13" casserole dish and layer corned beef ontop
3. Pour dressing over corned beef and layer Swiss cheese to cover
4. Toss cubed bread with butter and pile bread on top of cheese
5. Bake in oven for 25 to 30 minutes, or until bread is brown

Please attempt, tweak, and enjoy this delicious combination of beef, cheese, and sauerkraut.



Kage

Chocolate Waffles with Raspberry Syrup

This morning I had ample time to prepare breakfast. Usually I just whip up some eggs or something simple, but when I have extra time I like to have fun and get creative with breakfast. This morning I tried a chocolate waffle recipe. I know, chocolate for breakfast? But for all those chocolate lovers out there, these are simply to die for. To top it off I made a raspberry syrup to add some goodness to the meal which was the perfect touch to the sweet waffles. I found this recipe through the Betty Crocker e-mails I subscribe to. The original recipe suggests a boozy mixed berry syrup, but my husband and I don't drink, so we didn't have booze on hand, or the fresh berries, so I made do. 


Chocolate Waffles with Raspberry Syrup

http://www.bettycrocker.com/recipes/chocolate-waffles-with-slow-cooker-boozy-berries/41447b18-6f09-46d0-9d3c-fbee4c2668ef


Ingredients
    Syrup:

• 2 cups frozen raspberries
• 1/4 cup water
• 1 Tbsp maple syrup
• 1/4 cup sugar

    Waffles:

• 2 cups Original Bisquick mix
• 1/2 cup sugar
• 1/4 cup unsweetened baking cocoa
• 1 egg
• 1 1/3 cups milk
• 2 Tbsp vegetable oil

Directions

1. In a small saucepan bring raspberries and water to a boil. Reduce heat, adding syrup and sugar, simmer for 10 minutes.
2. Meanwhile, heat waffle iron. In a large bowl mix all waffle ingredients until smooth.
3. Pour 1/2 cup batter onto centre of hot waffle iron (check manufacturer's directions for recommended amount of batter). Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle. 
4. Repeat with remaining batter. Serve waffles with warm berry sauce.

Please attempt, tweak, and enjoy our new favourite waffle.




 Kage 

Peppers Italiano

Well today was a fun day. I was all excited to try a new dish for dinner this evening. I find myself cooking with a lot of chicken, which I don't mind, but every once in a while I like to mix it up a bit with something different. Today I was going to try a peachy, almond pork chop. It sounded delicious and I had a rather enjoyable time preparing the chops. However, I misread the directions by a smidgen and ended up burning most of them pretty bad. As disappointed as I am, I am determined to try them again, perhaps next week. Tonight however, we simply ordered in pizza.

I do have a simple recipe to share, since I want to wait to share this pork chop recipe until I have tried it again. This recipe I call Peppers Italiano. My step mother first introduced me to this side dish and it is a favourite amongst my sisters and step sisters.

Sorry I have yet to provide a picture, but I will at my next opportunity.

Peppers Italiano
Makes: 4 Servings
Total Time: 15 min.

Ingredients

• 1 sweet red pepper, cut into chunks
• 1 sweet yellow pepper, cut into chunks
• 1 sweet orange pepper, cut into chunks
• 1 yellow onion, cut into chunks
• 1/4 cup Italian salad dressing

Directions 

1. Heat dressing in a large non-stick skillet on medium-high heat. Cook peppers and onion in dressing until tender, approximately 10 minutes. Serve immediately.

Please attempt, tweak, and enjoy my step-mother's hit, Peppers Italiano.




Kage

Simple Shrimp Stir Fry

This evening I made one of my all time favourites. I find it to be quick and easy to make. There is very little prep work involved, and I can have it on the table in under 20 minutes.

I first made this particular stir fry only a few months after our wedding. I made the mistake of leaving the dinner preparations to my husband, since I often work late into the evenings. The recipe called for a bag of frozen peppers, mushrooms, carrots, broccoli, and onions. I had bought a stir fry mix of frozen veggies and left them to thaw in the fridge, on top of the chicken he would need for the meal. Unfortunately, he thought the recipe called for a bag of each veggie, which we did not have. Therefore, he made do with what we had in the fridge. He used a bag of frozen mixed veggies (you know, the peas, carrots, corn, and lima beans one) and chopped up a fresh pepper and onion. I do have to give him some credit as he did not do a half bad job at improvising with what he had available, despite missing the bag of stir fry veggies entirely. The dish was fairly tasty, but I was then left with a bag of thawed veggies that I needed to cook with shortly after. I had some leftover frozen shrimp in the freezer that I decided to use in a stir fry (since the the bag of veggies is called "Stir fry medley").

Shortly before moving out of my parents place my step-mother taught me the key to especially delicious stir fries: Oyster Sauce. You can find it near the soy sauce, usually in the international foods aisle. Don't be concerned with the name. Though it sounds very fishy I can assure you it smells and tastes nothing of fish. The following stir fry recipe was originally created in order to use up some ingredients that had little life left in my fridge. The contents of the stir fry can be changed as little or as much as you may desire since it is the sauce that makes it.

Simple Shrimp Stir Fry
Cook: 20minutes
Makes: 4 Servings

Ingredients

• 1 tbsp olive oil
• 1 bag of frozen mixed veggies (Green Giant: Stir Fry Medley)
• 1 1/2 cups sugar snap peas
• 340g frozen cooked, peeled Pacific white shrimp, thawed and tail removed
• 150g egg noodles
• 1/4 cup soy sauce
• 1/4 tsp Worcestershire Sauce
• 2 tsp Oyster Sauce

Directions

1. Heat oil in wok or large non-stick skillet on high heat. Fry frozen veggies and sugar snap peas for about 1 minute, then add half of the soy sauce, half of the Worchestershire Sauce, and half of the Oyster Sauce. Fry until veggies are tender, stirring occasionally. Add Shrimp and cook for another 5 minutes, or until shrimp turns white. Reduce heat to low.
2. Meanwhile, cook egg noodles according to package instructions, then drain.
3. Add egg noodles to veggie mixture and combine the rest of the soy sauce, Worcestershire sauce, and oyster sauce. Stir to evenly coat noodles and serve.

Please attempt, tweak, and enjoy our favourite stir fry.





Kage

Mushroom Masala

This evening I tried a new recipe: Mushroom Masala. I picked up a few recipe cards at the grocery store the other day and this recipe is the last of three thus far. After attempting the two simpler ones first - both successful by the way - I thought it was time to try the more complicated one. The unfortunate thing was I couldn't find all the ingredients, so I had to make do. The following recipe is the original recipe.


Mushroom Masala
Prep time: 20 min.
Cook time: 1 hour
Makes: 4 servings

http://www.presidentschoice.ca/en_CA/recipes/recipeslisting/mushroom_masala.html



Ingredients:
  

• 3 tbsp Omega Oil
• 1 tsp cumin seeds
• 3 cups chopped white onions
• 2 tbsp minced garlic
• 2 tbsp minced ginger root
• 1 tsp ground coriander
• 3/4 tsp turmeric
• 1 can whole tomatoes, pureed with juices
• 3/4 tsp salt
• 2 pkg (250g each) White mushrooms, cut into quarters
• 2 sweet red peppers, chopped
• 2 tsp chili powder
• 3 tbsp plain low fat yogurt
• 1/2 cup chopped fresh coriander

Directions:

1. In saucepan, heat half of oil over medium-high heat. Add cumin seeds; cook for 30 to 45 seconds or until they sizzle and start to pop.
2. Add onions; cook, stirring occasionally, for 15 minutes or until soft and browned.
3. Stir in garlic, ginger, ground coriander and turmeric; cook, stirring for 2 minutes longer .
4. Stir in pureed tomatoes and salt. Bring to simmer. Reduce heat to low. Cook for 30 minutes, stirring occasionally and adding a bit of water as necessary to prevent sticking
5. Meanwhile, in large non-stick frying pan heat remaining oil over medium-high heat. Add mushrooms and peppers; cook for 15 to 20 minutes, stirring frequently, or until soft and browned. Add chili powder; cook for 2 minutes longer
6. Stir mushroom mixture into tomato mixture; simmer for another 5 minutes.
7. Stir in yogurt and coriander. Adjust consistency by adding more water if you like. 
8. Serve over basmati rice.

Now, perhaps because I couldn't find Turmeric and I omitted it altogether, my husband and I found this dish somewhat bland. However, he did return for seconds, leaving very few left-overs. I do like the combination of the spices with peppers, tomatoes, and especially the mushrooms, but it certainly needed something else to add a little more flavour, for our tastebuds anyway.

And on that note, please attempt, tweak, and enjoy!




Kage

Healthy Taco Salad

I really need to thank Pintrest. Most of my more exciting finds have been discovered on that fabulous website. My husband often accuses me of being addicted to Pintrest. Is that even possible? I say no. I don't know about you, but I know I can't get enough of it. Besides, he only enjoys the discoveries.

Today, I want to share my husband's personal favourite, a Pintrest find of course. We call it "Taco Salad", but it's more like a chicken salad with taco flavouring. The link I found on Pintrest took me to yet another blog, where she calls it "Southwestern Chopped Chicken Salad". I like this particular dish because it's easy to make, extremely delicious, always a huge hit, and super healthy. I don't feel guilty going back for seconds, and when my husband doles up his third portion, I am happy knowing he's getting so many nutrients. 


Taco Salad: Southwestern Chopped Chicken Salad
servings: 6
Time: 15 min.
 

http://www.greensnchocolate.com/2012/05/southwestern-chopped-chicken-salad.html

Ingredients
     For the Salad:

• 2 cups cooked, shredded chicken
• 1 green bell pepper, diced
• 1 can black beans, rinsed
• 2 cans yellow corn (or 2 cups frozen corn, thawed)
• 2 Roma tomatoes, diced
• 2 avocados, diced
• 1 head of iceberg lettuce, washed and chopped
• 4 green onions, sliced
• 1/4 cup cilantro, chopped
• 3 cups (approx.) crushed tortilla chips

     For the Dressing:

• 1/2 cup mayonaise
• 2/3 cup greek yogurt (plain or vanilla)
• 1 package taco seasoning
• 1 package ranch seasoning

Directions

1. In a large bowl combine all the salad ingredients together, excluding the tortilla chips
2. In a small bowl combine all the dressing ingredients together
3. Pour dressing over salad and toss to combine
4. Dish salad onto serving plates and top with tortilla chips

Since I usually make this for just the two of us, I wait to add the tortilla chips once the salads are on individual plates to prevent the chips in the leftover salad from going soggy. My husband certainly appreciates this.

Please attempt, tweak, and enjoy this delicious dish as we have! And I won't tell the kids it's actually good for them.





Kage