Spinach and Ricotta stuffed Chicken Breasts

Chicken cooking in top oven

 

Ingredients

Stuffing

• 1 tablespoon butter
• 1 small onion, finely, chopped
• 1 small clove garlic, minced
• 1 1/2 cups chopped fresh spinach
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
•     or 1/2 teaspoon dried basil
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated parmesan cheese
• 1 egg, yolk
• 1/4 teaspoon salt
• 1 pinch nutmeg
• 1 pinch pepper

The Chicken Breasts

• 6 chicken, breasts
• 1 tablespoon butter, melted

Directions

Stuffing

1. Preheat oven to 375ºF (190ºC).
2. In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
3. Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates. Let cool completely.
4. In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.

The Chicken Breasts

1. Using sharp knife, bone chicken, leaving skin attached. Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
2. Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly. Tuck ends of skin and meat underneath.
3. Place on greased rack in foil-lined pan. Brush with butter. Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.

Courtesy of  Daphna Rabinovich: Canadian Living

VARIATION: I dipped the chicken into, Milk..Egg..then Panko Bread Crumbs and popped into the over!!!

Pea and Mint Pesto

Pesto:

• 1-1/2 cups fresh peas (of your choice)
• 1/2 cup grated Parmesan
• 1 garlic clove
• 1/4 cup fresh mint leaves
• salt and pepper to taste 
• 1/3 cup olive oil

Add the peas, parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes.
Serve with warmed olives and fresh bread  

My Basil Tree?

hard to believe this is a basil plant I grew from seed, now it's taller than the chair on my front porch

Lobster Stock

We're having Lobster for Dinner and instead of throwing away the shells and bodies I decided to make Lobster stock, which I may use for Risotto ?

Ingredients:
4 pounds lobster shells and/or bodies
10 cups water
2 bay leaves
1/2 bunch fresh parsley
2 medium onions, finely chopped
2 large carrots, peeled and chopped
2 stalks celery, peeled and chopped
6 whole peppercorns
6 clove garlic, chopped
1 cup dry white wine
1/3 cup olive oil
3 tablespoons tomato paste
Salt to taste 

1. Put all the ingredients in a large pot and bring to boil. Reduce the heat and simmer gently for 30 minutes.
2. Remove the stock from the heat. Strain the mixture through cheesecloth.
3. Return the liquid to the stove and simmer until the liquid is reduced by half.
4. Let the stock cool down, then refrigerate or freeze.

Grilled Atlantic Salmon Steaks with Mango Salsa

 brush Salmon steaks with olive oil and season to taste (I use Club House Le Grille Salmon spices) grill on medium, turning only once

Salsa:

1-1/2 cups chopped peeled Mangoes

3/4 cup red sweet red pepper

2 tbsp chopped green onion (I like onion so I use more)

1 Jalapeno pepper seeded finely chopped (I use 1/2)

1 tbsp olive oil

zest of 1 lime + tbsp lime juice

1 tbsp vinegar

salt and pepper to taste

Combine all ingredients in a medium bowl, stir gently. serve (it's also great with nachos)

Fried Green Tomatoes

• 3 medium, firm green tomatoes
• Salt
• 1 cup all-purpose flour
• 1 Tbsp Cajun seasoning (optional)
• 1/2 cup milk
• 1 egg
• 1/3 cup cornmeal
• 1/2 cup Panko bread crumbs
• 1/4 cup vegetable oil

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.

In 3 separate shallow bowls place: the flour and Cajun seasoning (if using), milk and beaten egg, and Panko and cornmeal.

Heat the oil in a skillet on medium heat. Dip tomato slices in the flour-seasoning mix, then milk-egg mixture, then the cornmeal-Panko crumb mix. 

fry in small batches, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

Seared Scallops with Orange Saffron Sauce and Grilled Bok Choi

1 lb (500 grams) Large Scallops  ~ small ligament discarded

(I don't use Atlantic anymore they are on Greenpeace's Red List ~ (not from a sustainable source)

1/2 tsp salt and pepper

1/4 cup butter

1 tbsp butter

Pat scallops dry and season with salt and pepper.

In a heavy skillet heat butter and oil over medium heat until butter is melted and foamy. Add scallops and sear, turning only once, until dark golden brown and just cooked through, about 5 minutes. transfer to platter to rest.

• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 orange, zest finely grated
• Pinch of saffron,
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• Fresh greens such as watercress for garnish

In a heavy saucepan over high heat, add the chicken stock, cream, orange zest, and saffron. Cook until the liquid is reduced and thick, about 10 minutes. 

• 1 lb bok choi ( I use baby bok choi) halved lengthwise, microwave covered for 3-5 minutes
•  Splash of Grapeseed oil or EEVO (enough to evenly coat bok choi)
• 1 tbsp soy sauce
• juice from the orange used for scallops
• salt and pepper to taste

grill for approximately 3-5 minutes until slightly charred

Classic Ranch Dressing

This Recipe is for my son, who eats ranch dressing on everything except Salad, "ranch it up" buddy

Ingredients:

• 1 cup mayonnaise
• 3/4 cup buttermilk
• 1/4 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
•  1 small onion finely chopped
•  1 clove of garlic mashed and chopped
• 1/8 teaspoon dried thyme
• 1 tbsp finely chopped parsley

Preparation:

Combine all ingredients in a bowl and whisk until completely mixed. Cover and refrigerate for 2 hours before serving.

Jamacian Jerk Chicken Skewers

• 2 -3 tbsp ground allspice 
• 1/2 cup packed brown sugar
• 6 to 8 garlic cloves
• 4 to 6 Scotch bonnet peppers, seeded and cored (wear gloves!)
• 1 Tablespoon ground thyme or 2 Tablespoons thyme leaves
• 2 bunches green onions
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• salt and pepper to taste
• 2 Tablespoons soy sauce to moisten
• 4 boneless skinless chicken breasts, sliced into strips

Rub boneless skinless Chicken breasts with spice blend, marinate overnight in fridge

thread strips on to bamboo skewers and grill serve over rice (I add red beans to my rice)

Curried Potato Salad

2 lbs mini red potatoes quartered
3/4 cups plain Greek yogurt 2%
2 tbsp Madras spice
1 -1/2 tbsp Franks hot sauce *or your favorite
3/4 cups finely shredded carrots
1/2 thinly sliced green onions
1/3 cup thinly sliced celery
1/3 cup of fresh snap or sweet green peas
2 tbsp chopped unsalted cashews
salt and pepper to taste

1. Place the potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and cool.
2.  combine yogurt, Madras, hot sauce, salt and pepper.
3. once potatoes have cooled mix everything together and garnish with cashews

Greek Sheppard's Pie

Meat Filling

• 1 tablespoon butter (15 ml)
• 2 pounds  1 ground beef, 1 ground lamb
  
• 2 small onions, finely chopped
• 2 cloves garlic, chopped
• 2 carrots, finely graded
  
• 1 tablespoons fresh chopped mint (10 ml)
• 1 teaspoon dried oregano (5 ml)
• 1 teaspoon dried cumin 
• 1 teaspoon dried parsley
• finely grated zest of 1 lemon
• 1/2 cup crumbled feta cheese
  
• 1 cup beef stock (250 ml)
• 1 tablespoon Worcestershire sauce (15 ml)
• Coarse salt and freshly cracked black pepper

 Potato Topping

• 6 medium Yukon gold potatoes, scrubbed
• Coarse salt and freshly cracked black pepper, to taste
• 1/4 cup half and half cream (60 ml)
• 1 tablespoon butter (15 ml)
• 1/2 cup finely crumbled feta 

Potato Topping

1. Preheat oven to 375 degrees F.
2. Put potatoes into a roasting pan and bake for about 50 minutes to 1 hour, until easily pierced with a fork. Remove from oven, peel and put into a large bowl. Mash potatoes and add butter, cream, nutmeg, and salt and pepper (after initial mashing I use a hand mixer and whip mine). Adjust seasoning.

Meat Filling

Put butter into a large deep skillet over medium heat. Add the onions and sauté until softened. Add garlic and continue to sauté for 3 minutes.

Add meat, breaking it apart and stirring until it’s browned.

Add carrots and spices and stock, boil and reduce heat to low.Season the mixture with salt and pepper and simmer covered, until meat is tender and moisture is absorbed, about 20 minutes.

Put meat mixture into a rectangular baking dish (about 7 ½-inches x 11 ½-inches and at least 3-inches deep). Spread the mashed potatoes over top and bake until top is golden and meat filling is bubbling, about 25 to 30 minutes.

Variation: you can put a lawyer of corn, peas, carrots, or a combination between the meat and potato mixtures

Canadian Eh!

Beer Braised Onions

2 large white onions thinly sliced

1 tbsp butter

1/2 bottle beer

salt n pepper to taste

melt butter add onions saute for 20 minutes 

add salt n pepper deglaze with beer, cook until liquid has evaporated approximately 10 minutes

Bacon Maple Mustard

1/2 lb bacon chopped finely

1/2 cup maple syrup

3 tbsp dijon mustard

3 tbsp grainy mustard

3 tbsp yellow mustard

in a small pan cook bacon for 3-5 minutes and maple syrup and  3 mustards,   bring to boil,  remove from heat then let cool.

Serve on burgers, sausage on a bun, hot dogs

Bocconcini and Cherry Tomato Salad

 yes today's theme is quick easy and nutritious

200 g bocconcini I use the mini size ones
1 package of cherry or grape tomatoes

1/2 cup EVOO
handful of fresh basil
2 cloves of garlic mashed and finely chopped


combine ingredients and marinade @ least 4 hours, I make it the night before and leave in the fridge overnight

Quick and Easy Hot and Sour Soup

This easy recipe actually took longer to write and post than it did to make, enjoy.

6 cups stock, homemade or low sodium store bought chicken (veggie or beef)
1 cup finely chopped baby boc choi
1 cup finely chopped chinese broccoli
1/2 finely chopped green onion
2 eggs beaten
1 tbsp lemongrass
1 tbsp chili pepper

when fresh aren't readily available I swear by these

Method:
in a large pot bring stock to boiling point, stirring gently in the same circular direction slowly pour in beaten eggs and let swirl until cooked, takes only a few seconds, add remaining ingredients and cook untill greens are tender but not mushy (3-5 minutes)

Garnish with chow mien noodles or a handful of sesame seeds

Vegan variation: use veggie stock and omit the egg

Caribbean Pickerel with Rice

 Pickerel

• 2  pickerel fillet
• 1 cup vegetable oil
• 1 whole scotch bonnet pepper
• 2 tablespoons chopped ginger
• 4 whole basil leaves
• 2 whole garlic cloves

1. Combine all oil ingredients and gently heat over low heat for 15 minutes. Remove from heat and allow to cool- use the oil to baste the shark fillets when grilling over wood coals.
2. Brush the fillet with the seasoned oil. Grill on a wire rack over hard wood briquettes or BBQ or char broiler on each side for 3 minutes. Remove from heat and serve with fresh herbs.

Rice

• 1 cup long grain rice (250 ml)
• 1 tablespoon olive oil (15 ml)
• 1 tablespoon onion, diced (15 ml)
• 1 garlic clove, minced
• 2 cups chicken stock (500 ml)
• 1/2 cup fresh coconut, shredded (125 ml)
• 2 tablespoons coconut milk (30 ml)
• Salt and pepper, to taste

1. Melt butter in a small saucepan. Sauté the onion, carrots and hot pepper in the butter until the onions are soft. Add the washed brown rice, salt, pepper, ground cinnamon and chicken stock. Bring to a boil and reduce heat to low. Cover and continue to cook until the stock is absorbed and the rice is tender. Remove from heat and fluff with a fork. Add sliced green onion for a garnish.

variation: I am going to add a can of red beans to the rice

layered eggplant, zucchini and tomato casserole

this rated a 2 tumbs up from 3/4 of my children, the youngest swears I am a WITCH and trying to poison her with Veggies!

*Variation, I added 3 cups of my favorite homemade basil pasta sauce instead of the lb of cut up plum tomatoes

3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
2 eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
salt and pepper
1/2-3/4 cup onion, chopped
3 garlic cloves, chopped
1 pound plum tomatoes, cut into 1/2-inch dice
3/4 freshly grated Pecorino Romano or Parmesan cheese
1/4 cup fresh basil, julienne
1/8 cup fresh parsley, chopped
1/3 cup panko or coarse dry bread crumbs


Directions
Preheat the oven to 425.
1. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until softened, 3 minutes. Add garlic and sautee for another minute or so. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
3. Oil a large, shallow baking dish. Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the pecorino romano, basil and a small handful of breadcrumbs.
4. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, parsley, eggplant and zucchini.
5. Top with the remaining tomato, pecorino romano and any leftover herbs. Sprinkle about one tablespoon over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Coupe Mount Kenya

For a final geography project my daughter did Kenya so we decided to try one of their regional desserts, this was so easy to make and yummy delicious

Coupe Mount Kenya

4-5 ripe mangoes
1 cup heavy cream
1/2 cup sugar
2 tbsp lemon zest
1/2 cup condensed milk
1/2 tsp salt

~peel pit mash mango (2 cups)
~whip heavy cream with sugar until stiff
~in a large bowl combine 2 cups mashed mango, lemon zest. condensed milk and salt
~fold in whipped cream
~pour into freezer trays or a 6 cup mold to freeze

Paleta: Frozen Mexican "popsicle"

Mango Paleta

Paleta flavors can be divided in two categories: cream-based and water-based.

Milk-based flavors are creamy in texture and traditionally include vanilla, chocolate, rum, coconut, pecan/walnut (nuez), and arroz con leche, which is a type of rice pudding. Ice-based flavors include strawberry, mango, lime, cucumber, dill pickle, Jamaica, cantaloupe, watermelon, pineapple, guava, and tamarind. They are made from juices and sometimes include bits of frozen fruit. Although most flavors are sweetened with sugar, some are not, such as pepino con chile y limón (spicy cucumber with lime).

1-3/4 cups crushed mango
1 cup heavy cream
1/2 cup milk
1 teaspoon cornstarch
1 (15 oz) can sweetened condensed milk
2 tablespoons sugar

Directions

1. Place all the ingredient in a blender. Blend until well combined.

2. Pour into popsicle molds or paper cups. If using cups, you’ll need to insert wooden popsicle sticks. Freeze for about 4 hours, or until firm.

Kitchen gadgets I couldn't live with out

Aerogarden Herb n Serve

AeroGarden

 

Mandolin

Nanna B's Tangy Mustard Sauce

A family favorite at Easter and Thanksgiving, this sauce is divine with baked ham.

1 cup white sugar

2 eggs ~ beaten with fork

3 level tspns dry mustard

2/3  cup white vinegar

Place sugar and egg in a small sauce pan mix until well blended. Mix vinegar and mustard in a small bowl add to the egg mixture. Cook slowly over medium heat, stirring constantly until thick (5 - 10 minutes) If your sauce looks thin it will continue to thicken as it cools. May be stored in a covered jar in the refrigerator.