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Archive for December, 2008

This recipe was supposed to be made with pork chops but as I had a tenderloin I wanted to use up I made it this way instead. I seasoned the loin with the lemon pepper seasoning and then cooked it at 180 degrees Celsius and I used the glaze to bast for the last 20 Minutes. The pork came out beautifully moist and tender and the flavour was wonderful. I also poured the remaining glaze with the pan juices over the pork before serving. I served ours over wild rice with a few veggies thrown in. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

THE CHOPS

(As stated above I used a pork loin instead as that is what I had to use up, I adjusted other ingredients accordingly.)

2 Pork chops
1/4 Teaspoon lemon pepper, to taste
1 Lemon, sliced thin

THE GLAZE

2 Tablespoons honey mustard
1 Teaspoon lemon zest, minced
2 Tablespoons lemon juice
1 Cup brown sugar, firmly packed

Method

1. Preheat broiler.

FOR THE GLAZE

1. In a small mixing bowl, whisk together the 4 glaze ingredients, then set aside.

FOR THE CHOPS

1. Place chops on broiler rack or pan 3 to 4 inches from heat, & broil about 4 to 5 minutes or until well browned.

2. Remove from broiler & season with lemon pepper, then turn chops over & broil another 4 to 5 minutes.

3. Remove from broiler & spoon half the lemon glaze over each chop (reserving half of the glaze), then top with each with a thin slice or two of lemon.

4. Return to broiler & broil a final 3 to 4 minutes or until glaze bubbles & browns slightly.

All photos taken by me unless otherwise stated.

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This is a wonderful salmon recipe to make, it is super simple, healthy and tastes fantastic, what more could you ask for. I also added some chopped sun-dried tomatoes on the top of mine instead of fresh and it was a great addition paired with the feta and bacon. I served my fillets as is, what with Christmas around the corner I have been trying to eat a little lighter to make up for the overindulgence we all get into around holiday time. It would be go well on top of a salad or fresh vegetables but you could serve it with rice or potato if you prefer. If you would like to read other reviews of this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Salmon fillets (skin on one side or completely off, it’s up to you)
2 Tablespoons ranch dip (you can substitute ranch dressing or french onion dip)
1 Tablespoon cooked bacon, crumbles (more to taste)
1 1/2 Tablespoons crumbled feta (regular or fat free both work)
Salt and pepper to taste

Method

1. Wash your fish in cold water and dry completely with paper towels. Sprinkle top with salt and pepper. Let it sit out for about 30 minutes to come to room temperature for even cooking.

2. If cooking under the broiler:.

3. Preheat your broiler on High.

4. Line a cookie sheet with aluminum foil. If your fish has skin on one side, just place the fish (skin side down) on the foil in the middle of the pan. If your fish has no skin, coat foil with a little cooking oil spray before placing your fish on the foil.

5. Slather your dip all over the top and sides of the fish. Use more if necessary to make sure it is completely coated.

6. Place fish under the broiler for approximately 13 minutes, remove from oven, sprinkle on the bacon and cheese an return to oven for another 2-5 minutes until cooked (depending on thickness of salmon).

To cook on the grill

1. Preheat grill to 425-500 degrees (at least 10 minutes to get cooking surface hot).

2. Cut a piece of aluminum foil approximately 2-3 times the size of your fish. If your fish has skin on one side, just place the fish (skin side down) in the middle of a piece of foil. If your fish has no skin, coat foil with a little cooking oil spray before placing your fish on the foil.

3. Slather your dip all over the top and sides of the fish. Use more if necessary to make sure it is completely coated.

4. Sprinkle on the bacon and cheese.

5. Fold up the 4 sides of the foil to make a small “tray” for the fish to cook in (it will collect any juices that are released).

6. Grill fish for 15-20 minutes until done (depends on the thickness of your fish).

All photos taken by me unless otherwise stated.

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These are the best burgers I have ever made I love the cheesy filling in the middle it really is delicious. My hubby and son could not stop raving about these and I am so glad I found this recipe and tried it as it is a real winner. I served ours with french fries but you can pair it with whatever you like. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2lbs Lean ground beef
6 Ounces cream cheese, softened
2 Tablespoons blue cheese, crumbled
2 Tablespoons onions, minced
2 Teaspoons horseradish
2 Teaspoons mustard, prepared
12 Slices bacon, thinly sliced
Salt, to taste
Pepper, to taste
6 Large mushrooms, scored and stemed
2 Tablespoons butter
6 Buns, toasted

Method

1. Divide beef into 12 patties;flatten to 1/2 inch thick.

2. Cream cheeses together.

3 .Stir in onion,horseradish and mustard.

4. Top 6 of the patties with cheese mixture leaving 1/2 inch margin for sealing.

5. Cover with remaining patties sealing edges well.

6. Wrap edges with bacon using 2 pieces per patty and secure with toothpicks.

7. Place patties on a preheated gas grill with flame set on medium-low.

8. Broil,turning once until desired doneness (about 10-15 minutes for well done.).

9. Season to taste.

10. While burgers are cooking,lightly brown mushrooms in butter.

To Serve: Place each burger on a bun and top with a mushroom — enjoy!

All photos taken by me unless otherwise stated.

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This is great very easy recipe for chicken the marinade gives a lovely flavour to the chicken and it turns out wonderfully moist and tender. I served ours over mixed salad greens and it made for a wonderful meal. This would also be a great one to cook on the BBQ when the weather warms up a bit. I marinated mine in the morning to make that night. If you would like to read more reviews or see more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

1/2 Cup soy sauce
1/4 Cup balsamic vinegar
4 Tablespoons honey
1 Fresh garlic clove, chopped
1 Tablespoon fresh ginger, minced
2 Tablespoons scallions, chopped
1/2 Cup canola oil
4 Skinless boneless chicken breast halves, cut into chunks
1/2lb Bacon, cut in half
2 Cups fresh pineapple, cut in chunks
1(8 ounce) Package mushrooms, cleaned
1 Green pepper, cut in 2 inch pieces
1 Red pepper, cut in 2 inch pieces
Wooden skewers, soaked in water

Method

1. In a large bowl, mix the soy sauce, vinegar, honey, garlic, ginger, scallions and canola oil. Take 1/4 cup of marinade (to be used for basting) and set aside.

2. Place chicken into the marinade and stir to coat. Cover and marinate in the refrigerator at least 1 hour. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate chicken with mushrooms, peppers and pineapple chunks.

3. Lightly oil the grill grate. Arrange skewers on the heated grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

All photos taken by me unless otherwise stated.

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I made this one last night and it was a wonderful meal a truly company worthy dish with hardly any effort. The potato cakes are great but need to be cooked for a good while to make sure they are cooked all the way through. I loved the sauce that went with and I warmed this on the stove before adding to the plate. If you would like to see more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Salmon

2 Salmon fillets
1-2 Teaspoon blackening seasoning, mix
Olive oil

2 Potato Cakes

4 Cups coarsley grated potatoes
2 Eggs, beaten
1/4 Cup self raising flour
1/4 Cup sour cream
6 Teaspoons grainy mustard
1 Tablespoon chopped fresh chives
Salt
Fresh ground pepper
2 Tablespoons olive oil

Sauce

1/3 Cup fat free sour cream
2 Tablespoons mayonnaise
1 Teaspoon prepared horseradish
1 Teaspoon Worcestershire sauce
1 Teaspoon Dijon mustard
1/2 Teaspoon lemon juice
1 Dash Tabasco sauce

Spinach

3-4 Cups fresh baby spinach
Olive oil
Salt
1 Dash red wine vinegar


Method

1. Combine sauce ingredients in a pan, whisk and set aside, just before you are ready to dish warm ingredients on the stove.

2. Prepare potato cakes by combining all the ingredients in a bowl shape into cakes,

3. Cook in heavy large skillet using a scant amount of olive oil, until browned and cooked through. Set aside and keep warm.

4. Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 3-5 Minutes per side (depending on thickness). Remove and keep warm.

5. Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.

To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.

All photos taken by me unless otherwise stated.

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These patties are so quick and easy to make, with a great end result. I served ours as a main over Bok Choy but these would make great finger food for a party. I bought a store bought satay sauce to go with ours but I much prefer homemade, I bought store bought for ease of time, but if you have a favourite brand then serve with that or make your own. If you would like to view the original recipe click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Ground beef
1 Onion, chopped
1 Teaspoon sambal oelek
1/2 Cup dry breadcrumbs
1 Egg yolk (I used 2)
1/4 Cup crunchy peanut butter
Oil (for frying) (I used peanut oil)

Method

1. Combine all ingredients except oil, in a bowl, mix well.

2. Divide mixture into 8 portions, shape each portion into a patty.

3. Shallow-fry the patties inhot oil until well browned all over and cooked through, drain on paper towels.

Serve hot patties with satay sauce.

All photos taken by me unless otherwise stated.

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I had my sister over last night and made this and we all agreed the flavours were wonderful and it made for a light meal that was quick and easy to prepare with an outstanding end result. I added extra salad ingredients like feta cheese, avocado and some fresh raspberries, I also used a mixed bag of salad greens just our personal preference. The marinade makes for a lovely salad dressing that works really well with this dish, I did add a little olive oil to the marinade before drizzling as a dressing. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

6 Tablespoons seedless raspberry preserves
1/4 Cup balsamic vinegar
2 Teaspoons Thai sweet chili sauce (I did tablespoons just personal preference.)
4 Teaspoons minced fresh basil (may substitute 1/2 tsp dried)
1/2 Teaspoon salt
1/4 Teaspoon pepper
4 Tuna steaks (6 ounces each)
10 Ounces torn romaine lettuce (I used a mixed bag of salad greens)
1/2 Cup shredded carrot
1/2 Cup thinly sliced cucumber

As stated above I also added avocado, feta, sun-dried tomatoes and fresh rasberries so feel free to play around with salad ingredients.

Method

1. In a small bowl, combine the first six ingredients.

2. Pour 1/4 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 30-60 minutes, turning occasionally.

3. Cover and refrigerate remaining marinade to use as salad dressing, I added a little olive oil to the marinade here to make for more of a dressing consistency.

4. Coat grill rack with cooking spray before starting the grill.

5. Drain and discard marinade. Grill tuna, covered, over medium-hot heat for 4-5 minutes on each side or until fish flakes easily with a fork.

6 In a large bowl, combine the romaine, carrot and cucumber; drizzle with reserved marinade and toss to coat. Divide among four plates.

To Serve: Top each salad with sliced, grilled tuna.

All photos taken by me unless otherwise stated.

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