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Grilled Veggie Fajitas (using a grill basket)

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Grilled Veggie Fajitas (using a grill basket)

 Featured on TV episode: We're in the Backyard Day

Makes 4-6 tacos (depending on size of tortillas)

Ingredients

  • 10 asparagus spears, 1'' pieces
  • 1 medium size yellow pepper, thinly sliced
  • 1 medium size red pepper, thinly sliced
  • 1/2 large yellow onion, thinly sliced
  • 1 small zucchini, thinly sliced
  • 2 cups shredded Napa cabbage
  • 1-2 tablespoons Neutral oil, like avocado
  • ½ teaspoon Kosher salt and fresh ground pepper
  • ½ teaspoon cumin
  • tortillas
  • ¼ cup sour cream
  • 1-2 tablespoons Adobo sauce (optional)

Directions

  • Heat grill basket on medium/high
  • Add asparagus, both peppers and 1 tablespoon of oil, saute for 5 minutes until they begin to soften
  • Add onion and continue for another 5 minutes or so mixing well, then add zucchini
  • Saute all for another couple of minutes, then the Napa cabbage
  • Season with salt, pepper and cumin
  • Turn down heat, and warm tortillas
  • Place a little sour cream, a tiny bit of the adobo sauce (it can be spicy) and some vegetables on each cooked tortilla and roll up

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Quick Asian Chicken Broth

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Quick Asian Chicken Broth

My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.   

INGREDIENTS

  • 4 cups chicken broth
  • 4 green onions cut into 2 inch lengths 
  • 10 or so sprigs of cilantro
  • Four 1/8 inch slices ginger (skin in is fine)
  • 1 clove garlic, peeled & rough smashed
  • 15 or so Sichuan pepper corns
  • 1/4 teaspoon kosher salt 

DIRECTIONS

  1. Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes 
  2. But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
  3. To drink, I remove the peppercorns, ginger & garlic but leave in the greens 

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Hawaiian Pizza

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Hawaiian Pizza

Or at least my version - 'cuz after all I am a Canadian and it was invented by a Canadian. 

But really who cares - just make it.

INGREDIENTS

  • 2 ready-made flatbreads - I used ones that were approximately 10” x 6”
  • ½ cup tomato sauce, see recipe or use jarred (if you don’t care about food)
  • ½ - 3/4 cup crushed pineapple, drained
  • ¼-½  teaspoon crushed red pepper flakes
  • 3-4 slices deli black forest ham, cut into thin strips
  • Approximately ¾ cup shredded mozzarella cheese
  • 1 tablespoon fresh chopped cilantro (optional)

DIRECTIONS

  1. Preheat oven to 400 degrees
  2. Spread sauce evenly over the flatbreads and then add the pineapple
  3. Sprinkle red pepper flakes over all and top with ham and then the cheese
  4. Place flatbreads on baking sheet and bake 10-12 minutes or until cheese melts and flatbreads get crispy
  5. Garnish with cilantro, slice and enjoy.

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Easy Homemade Cauliflower Fried Rice

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Easy Homemade Cauliflower Fried Rice

So delicious and easy - plus you'll almost have no clue it’s cauliflower (but your waistline will).

Serves 2

Ingredients

  • 1 medium head (about 24 oz) cauliflower, rinsed
  • 1-2 tablespoons vegetable oil
  • ½ cup red onions, diced small
  • ½ cup red bell peppers, diced small
  • 1 cup shiitake mushrooms, thinly sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons Sriracha
  • 2 eggs, beaten
  • 2 tablespoons diced green onion

Directions

  1. Remove the core of the cauliflower and coarsely chop off just the florets
  2. Put the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice - shouldn’t take more than 5 or 6 seconds, but if it’s a lot of cauliflower for your processor, do it in 2 batches or it can get mushy.
  3. Heat a large saute pan or wok over medium heat with 1 tablespoon oil then add onions, peppers and mushrooms; stir and cook about 5 minutes.
  4. Stir in ginger and garlic until fragrant (about 30 seconds) then add the cauliflower rice - drizzle with a little more oil, and stir frequently until all is heated through and beginning to get a bit of color - maybe 3 minutes
  5. Then add the soy, sesame oil and Sriracha - mix well
  6. Finally add the beaten eggs, and stir until egg is cooked through - about another minute
  7. Remove from heat - serve and garnish with green onions.
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Mayo Cheese Bread

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Mayo Cheese Bread

My mom's old school recipe never fails.

INGREDIENTS

  • 1/3 cup mayonnaise
  • 1/3 cup diced yellow onion
  • 1/3 cup shredded asiago cheese (or a combo of shredded Monterey jack & cheddar)  
  • 1/4 cup finely chopped parsley
  • 1 sourdough baguette  

DIRECTIONS

  1. Preheat oven to 350
  2. Combine mayo, onion, cheese & parsley - mix really well
  3. Season with pepper and a pinch of salt, stir through
  4. Cut baguette horizontally and spread on cheese mayo mix
  5. Bake 10-15 minutes or until golden brown and bubbly
  6. Slice into pieces and serve
may cheese bread stcgo

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Black Bean Burger

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Black Bean Burger

FEATURED ON PANTRY DAY TV EPISODE

Makes 2 big burgers or 3 smaller ones

INGREDIENTS

  • ¼ red onion, diced
  • ½ red bell pepper, diced
  • Olive oil
  • 1 small clove garlic, crushed
  • One 15 ounce can black beans, drained (save a little liquid)
  • Kosher salt & fresh ground pepper to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle powder
  • 1 cup Panko breadcrumbs
  • ½ cup all-purpose flour
  • 1 egg, beaten
  • 2 or 3 English muffins or buns - just something good though ya hear me?
  • ¼ cup sour cream
  • 1 chipotle pepper in adobo sauce, minced
  • Squeeze fresh lime juice
  • ½ cup baby arugula, dressed with a little oil, salt & pepper
  • 2 slices of cheese (whatever you like, I used provolone for one and munster on another)

DIRECTIONS

  1. Cook onion and pepper in a non-stick pan with a little oil until just softened
  2. Add garlic and cook until fragrant, 30-45 seconds more, then set aside
  3. Mash beans in a medium bowl, then add onion, pepper & garlic mixture, pinch of salt and pepper, cumin, chipotle and ¼ cup panko
  4. Mix everything well to combine, put a little oil on your hands and shape into 2 or 3 patties; set aside
  5. Coat the patties (in this order) using 3 separate bowls for flour, beaten eggs then panko
  6. Heat the pan you cooked the onions in, add a little more oil and cook patties until crispy and brown on each side (about 3-4 minutes per side)
  7. Add cheese slices when you flip the burgers over, let cheese melt
  8. Toast English muffins or buns lightly
  9. For the sauce, mix sour cream, chipotle pepper and lime juice; set aside
  10. Build burger: bottom bun, sauce, arugula, black bean burger, bun top.

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Sea Bass with Parsley Cream Sauce

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Sea Bass with Parsley Cream Sauce

...and horseradish - did I mention that?

Makes 4 servings

INGREDIENTS

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 ¼ cup milk
  • ⅓ cup chopped curly parsley
  • 1 tablespoon prepared horseradish
  • 4 -6oz Seabass fillets, at room temperature
  • 2 tablespoons olive oil
  • Kosher salt and pepper to taste

DIRECTIONS

  1. Melt the butter in a heavy-bottomed saucepan on medium heat. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.
  2. Add milk in small amounts, continuing to stir as the sauce thickens. Add pinch of salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes until smooth.  Remove from the heat - stir in parsley and horseradish
  3. Drizzle each seabass fillet with olive oil and season with salt & pepper on both sides
  4. Place Halibut in a hot pan face down and sear for about 3 minutes on each side, until opaque
  5. Plate fish and top with 2-3 tablespoons of the horseradish sauce

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Green Onion & Ginger Sauce

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Green Onion & Ginger Sauce

A classic Chinese oil based sauce - or more accurately a classic ‘Hainanese’ sauce - and it’s a simple and delicious add to almost any protein.

INGREDIENTS

  • 2-3 tablespoons fresh ginger, finely chopped
  • 1 clove garlic, finely minced
  • 1 bunch green onions, white and light green parts only, finely chopped
  • 2 teaspoons Kosher salt
  • 1 cup any neutral oil

DIRECTIONS

  1. Put ginger, garlic, onions and salt In a heat resistant bowl combine
  2. Heat oil in a saucepan until hot but not boiling, and carefully pour on top of gingher combo (It’ll splatter a lot)
  3. When it stops splattering, stir a couple times and then let it cool
  4. At this point you can store it in a container in your fridge up to a couple weeks
  5. Put on eggs, fish, shrimp, chicken, steak - almost anything
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Chicken Soup

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Chicken Soup

There’s something truly wonderful about making your own chicken soup. I make it, eat some, freeze some – and then repeat when I run out.

Makes about 12 cups

INGREDIENTS

  • 1 whole raw chicken (with bones & skin for flavor) cut into 8 parts
  • 3 celery stalks, cut into 2 inch pieces
  • 1large onion, cut into slightly largish bite size pieces
  • 4 carrots, cut into bite sized pieces
  • 3-4 stems of thyme (or about 1 teaspoon dried)
  • Kosher salt & freshly ground pepper
  • Parsley, chopped fine for garnish

DIRECTIONS

  1. Put chicken in a large pot, cover with water by about 2 inches & bring to a boil
  2. Let boil 20 minutes, periodically skimming off the foam that floats to the top
  3. Turn down to a simmer and cover for 90 minutes
  4. Then add the celery, onion, carrots & thyme - cover and simmer another 30 minutes
  5. Remove from heat and strain broth into another pot
  6. When the chicken has cooled, separate into bite sized pieces and add to the soup with the vegetables
  7. Season to taste with salt & pepper – be aggressive, it’ll need it
  8. Serve, garnished with a little parsley

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Pasta with Bacon and Brussels Sprouts

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Pasta with Bacon and Brussels Sprouts

FEATURED ON MY TV EPISODE, "NOT SO HEALTHY DAY"

Even if you hate brussels sprouts, I think you’ll like this.

INGREDIENTS

  • 6 ounces bacon, sliced widthwise
  • 10 whole brussels sprouts, sliced thin
  • 6 ounces pasta - your choice but Iike “Casarecce” for this one
  • 1 clove garlic, crushed
  • ¼ cup parmesan cheese
  • Kosher salt & fresh ground pepper
  • ¼ teaspoon red pepper flakes (optional)

DIRECTIONS

  1. Heat a large frying pan, add bacon - cook until just the edge of crispy, take bacon out and drain on paper towels
  2. Leave about 1 ½ tablespoons of grease in the pan discarding the rest and add brussel sprouts -  cook about 6-7 minutes
  3. While it cooks, bring large pot of water to a boil and cook pasta according to package directions
  4. Add the bacon back in the brussel sprouts pan - then add garlic until fragrant and mix
  5. When the pasta is ready, drain (keeping about a cup of the water) and add pasta to bacon and brussels sprouts mixture with parmesan
  6. Stir to combine well and if it's too thick, add pasta water about a 1/4 cup at a time until it's where you like it
  7. Season with salt & pepper
  8. Add red pepper flakes - top with a little more parmesan and serve
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FEATURED ON MY TV SHOW 



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Sous Vide Rack of Lamb with Mint Gremolata

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Sous Vide Rack of Lamb with Mint Gremolata

Using sous vide (a constant temperature water bath) is not just simple, but makes for near perfect meat every time. And if I don’t have to worry about overcooking my lamb, I can worry about other things – like making sure my guests are happy.  


Rack of Lamb

Prep Time: 25 minutes
Cooking Time: 2 hours
Makes: 1 rack of lamb

INGREDIENTS

  • Kosher salt and freshly ground black pepper
  • Rosemary sprig
  • 1 tablespoon neutral oil –
    vegetable, canola etc

DIRECTIONS

  1. Preheat sous vide cooker to135 degrees
  2. Season lamb with salt & pepper, place in a vacuum bag with rosemary, seal and put in the preheated water – let cook 2 hours
  3. While it cooks, make the gremolata
  4. When the lamb is done, remove from the bag and carefully pat dry with paper towels
  5. Add oil to a heavy pan (cast iron is ideal for this) turn on your stove vent and heat until just smoking
  6. Start by carefully placing the rack meaty side down, and sear until well browned all over – should be no more than a minute
  7. Put on a cutting board, slice into individual ribs and serve with the gremolata. 

Mint Gremolata

Prep Time: 5 minutes
Makes: About 1/3 cup
 

INGREDIENTS

  • 1 cup loosely packed mint leaves
  • 2 cloves garlic
  • Zest from 1 small lemon
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons extra virgin olive oil

DIRECTIONS

  1. Put the mint, garlic, lemon zest, Kosher salt, red pepper flakes and olive oil in a food processor, and pulse until finely chopped then set aside (you can easily make this the day before).

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Zucchini Fritters

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Zucchini Fritters

INGREDIENTS

  • 4 cups grated zucchini
  • 2 tablespoons flour
  • 2 tablespoons bread crumbs
  • 1 large egg
  • ¼ cup grated parmesan cheese
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • Pinch of Kosher salt
  • Vegetable or canola oil
  • Sour cream & diced green onions for serving

DIRECTIONS

  • Put zucchini in the center of kitchen towel, fold up sides, twist at the top to make a tight package and then squeeze like crazy removing as much liquid as possible then put in a large bowl
  • Add the flour, bread crumbs, egg, cheese, red pepper flakes, garlic powder and alt - mix really well to combine
  • Heat pan and add a thin layer of oil
  • Scoop a couple tablespoons of batter at a time and put into the pan - flatten out and cook about two minutes on each side until crispy and gorgeous
  • Serve with sour cream and green onions to garnish
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Fresh Tomato Sauce

The only way this gets easier is if someone makes it for you.

INGREDIENTS

  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 3 cloves garlic, minced
  • 5 vine-ripe tomatoes, roughly chopped
  • ⅓ cup red wine (any wine you enjoy drinking will do)
  • 2 tablespoons tomato paste
  • 10 fresh basil leaves, chiffonade (stacked, roll like a cigar and then thinly sliced lengthwise)
  • Kosher salt and pepper

DIRECTIONS

  1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes
  2. Add garlic and cook another minute or so - just until fragrant
  3. Add tomatoes, turn heat up and let cook a minute or two
  4. Next add wine and tomato paste, mix then bring sauce to a boil, turn down heat and let simmer about 10 minutes
  5. Add the basil then season with salt and pepper to taste
  6. Serve on everything - pasta (of course), toast, eggs, polenta, pizza, grilled bread, chicken... did I say on everything?
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Baked Beans

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Baked Beans

What’s not to like?

Makes 6 servings

INGREDIENTS

  • ½ small onion, diced small
  • ½  green pepper, diced small
  • 1 - 28 ounce can baked beans
  • ¼ cup chili sauce (like Heinz, not the spicy version)
  • 1 tablespoon yellow mustard
  • ½ tablespoon Worcestershire
  • 2 tablespoons maple syrup
  • 2 tablespoons brown sugar
  • 1 tablespoons chipotle peppers, minced
  • ⅓ pound bacon, cooked halfway (not crispy)
  • Big pinch Kosher salt
  • Chopped green onions, for garnish

DIRECTIONS

  1. Preheat oven to 350
  2. In a large oven proof pot (that has a lid) cook onion, green pepper and bacon until beginning to soften and brown
  3. Add remaining ingredients, stir well, cover and bake about 45 minutes to an hour or until bubbly
  4. Garnish with green onions
  5. Serve hot.

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2 Ingredient Biscuits

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2 Ingredient Biscuits

The Easiest Biscuits EVER

 

Biscuits are too fussy you say…they take too much time you say.

Not anymore, cuz with only 2 ingredients you’ll be making and eating these all the time.

INGREDIENTS

 

  • 1.5 cups self rising flour
  • 3/4 cup heavy cream + a little extra for baking
  • 1/4 teaspoon each Kosher salt & fresh ground pepper

DIRECTIONS

 

  1. Preheat oven to 450
  2. Mix all ingredients well in a bowl
  3. Scoop 1 ounce portions onto a parchment lined baking sheet, and flatten slightly
  4. Brush tops lightly with extra cream and bake about 10 minutes or until done

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Fried Pizza

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Fried Pizza

Yes, you read it right, fried damn pizza. Make it, fry it, eat it. Oh my…

Makes 1

INGREDIENTS

  • Oil to fry, canola works great
  • 1 quarter of the 3 minute pizza dough
  • Flour
  • ⅓ cup tomato sauce, any you like
  • ½ cup burrata cheese
  • 2-3 basil leaves, torn into small pieces
  • 2 tablespoons shredded parmesan cheese

DIRECTIONS

  1. Preheat oven 350 degrees
  2. Pour about ½ inch of oil into a large heavy pan (cast iron would be ideal) and heat to approx 350-375 degrees
  3. Sprinkle a little flour on a working surface and roll out dough into a circle 6- 8 inches in diameter
  4. Carefully put the dough into the hot pan - lay it down facing away from you
  5. Cook about 1-½ minute on each side, flip over carefully using tongs
  6. Drain fried dough on paper towel, then place the crust on a baking sheet
  7. Spread sauce evenly over the crust and then the burrata
  8. Sprinkle with basil leaves and top with parmesan
  9. Bake in the oven for about 5 minutes or until cheese melts
  10. Slice and serve - you can thank me later.

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Chicken Francaise

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Chicken Francaise

A delicious & simple chicken dish that will have you mentally wandering the Champs-Élysées – or sitting at your kitchen table. In any case you’ll be very happy.

INGREDIENTS

  • ½ cup all-purpose flour
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh ground pepper
  • 1 chicken breast (pound down to ¼ inch thick)
  • 2 eggs
  • 1 tablespoon olive oil
  • ¼ cup vermouth or white wine
  • ½ cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cold butter
  • 2 tablespoons chopped parsley

DIRECTIONS

  1. In a large bowl, combine flour, salt and pepper - mix well
  2. In a separate bowl (large enough for the chicken) beat the eggs
  3. Heat oil in a large non-stick  pan
  4. Put the chicken into the flour mixture and push down lightly to coat both sides then shake off any excess),
  5. Dip both sides of the chicken into the beaten eggs and then carefully put into the hot pan - lay it down facing away from you
  6. Cook chicken until lightly golden brown, about 3-4 minutes on each side
  7. Remove the chicken when done and set aside - cover loosely with foil to keep warm
  8. In the same pan, carefully add vermouth, scraping up any bits on the bottom of the pan - simmer about 2 minutes
  9. Add chicken broth, lemon juice and butter
  10. Slowly swirl pan to incorporate the butter
  11. Add parsley then season with salt and pepper to taste
  12. Plate chicken and serve with the sauce over the top

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GRILLED STUFFED TERIYAKI BURGER

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GRILLED STUFFED TERIYAKI BURGER

Not to sound like a broken record, but it’s time to stop eating the same thing all the time. So for something a little different, I suggest trying a stuffed burger. And this one has sautéed onions, Swiss cheese and well, you’ll just have to watch, then make it.

Makes 2 burgers

Ingredients

  • 1/3 cup red onion, diced
  • 1 teaspoon butter
  • Kosher salt & fresh ground pepper
  • 1 pound ground beef
  • 2 slices Swiss cheese
  • 1/3 cup teriyaki sauce
  • 4 pineapple rings
  • Iceberg lettuce

Directions

  1. Cook onions with butter in a non-stick pan until softened, season with salt & pepper and set aside.
  2. Flatten beef into 4 patties, and using your hands or burger press, make a pocket in two of them. Put half the onion and one piece of cheese (folded to fit) into the pockets and top with second patty. Season each stuffed burger well with salt & pepper.
  3. Preheat grill to medium high and put on the burgers and pineapple slices. Cook until done on one side, then flip them over, and begin brushing both with teriyaki. When both sides of burgers and pineapple are almost done, add more sauce, then toast buns on the grill.
  4. Build burger: bun bottom, lettuce, burger, pineapple slices, bun top.
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Udon with Shrimp

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Udon with Shrimp

Yes, I make a lot of Asian food. And so should you cuzit’sway better for you than fast food and certainly much faster.

Serves 1

INGREDIENTS 

  • 1/3 cup oyster sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ pound peeled, deveined shrimp (31-40 size)
  • 2 small bunches baby bok choy
  • 1 package udon noodles – frozen noodles work too
  • 1 tablespoon vegetable/canola oil
  • Sesame seeds to garnish

DIRECTIONS

  1. Combine oyster sauce, soy and sesame oil in a small bowl – mix well
  2. Add half the sauce to the shrimp and let marinate
  3. Prepare bok choy-cut the ends to separate individual leaves
  4. Cooking noodles according to package directions – adding bokchoy after about a minute
  5. Heat a pan or wok over medium/high, add oil and marinated shrimp, cook until done - about 3 minutes
  6. Drain noodles & bokchoy, put back in pot and mix with remaining sauce
  7. Place the noodles/bok choy in a bowl and top with shrimp, garnish with sesame seeds
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