Bacon Mango Rice

The perfect side dish for almost anything is RICE in my opinion!! My 14 month old son would also strongly agree… It’s simply one of our favourite things to eat!

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Ingredients: (serves 4)

  • 1 1/4c dry jasmine rice
  • 2 1/2c water
  • 6 strips of bacon, diced
  • 1 mango, peeled and diced
  • 3 cloves garlic, minced
  • 1/2 white onion, diced
  • 4 TBSP butter
  • small handful of chives, chopped

Directions:

  1. Cook your rice according to package directions.
  2. In a large skillet over medium heat, add in your 6 slices of bacon. Cook until almost crisp (or however you like to eat your bacon.) Drain ALL of the bacon fat that you can out of the pan. Add in your onion, and cook until soft (a couple minutes.) Add in your garlic and your mangoes, cook while stirring for a minute or two.
  3. Once all your veg and fruit are done cooking, add 4 tbsp butter to your pan and then add in your cooked rice. Toss everything together and then let the rice sit for a couple minutes to crisp up a bit. Stir, and continue crisping up your rice.
  4. Add in your chives and toss everything together again. Serve along side some nice juicy tender Chipotle Mango BBQ’D Pork Tenderloin and carrots!

Roasted beet salad with goat cheese and chives

The title of this post says it all: beets, goat cheese and chives. Well, I added a couple more things, but you get the jist of it!

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Ingredients: (serves 3-4)

  • 3 large beets, ends trimmed
  • salt and pepper
  • EVOO 2 fat drizzles, separated
  • 1 large lemon, juiced and zested
  • 1/2c crumbled fresh goat cheese
  • salt and pepper, to taste
  • 1/3c chives, minced (add much more if desired, they are delicious.)

Directions:

  1. Preheat your oven to 375F
  2. Drizzle your beets with EVOO, and season with salt and pepper. Wrap them in tin foil, place them on a baking sheet and put them in the oven for about 60 minutes, or until they are nice and fork tender.
  3. Let your beets cool down. Once they are cooled, peel their skin off.
  4. Dice up your beets and put them in a bowl. Add your lemon zest, lemon juice, chives, a fat drizzle of EVOO (a little less than a TBSP.) season with salt and pepper, and add in your crumbled goat cheese. Toss your salad together, and serve.

Lemon Parm Orzo with Peas

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Ingredients: (Serves 4-6)

  • 1 1/4c Orzo
  • 2 1/2c chicken stock (or water)
  • 1 TBSP EVOO
  • salt and pepper
  • Juice and zest of 1 lemon
  • 1 1/2c peas
  • 3/4c freshly grated pecorino Romano cheese (or any other hard parm like cheese)

Directions:

  1. In a medium pot over medium heat, add EVOO. Let the oil heat up and then add your dried orzo to the pot. Stir every minute or so until your orzo is nice and browned and fragrant. Now add in your chicken stock or water. Let your pot come to a boil, and then reduce your heat to medium-low and cover the pot with a tight fitting lid. Let cook until nice and fluffy. When there is a few minutes left of cooking, add in your peas.
  2. Once your orzo and peas are done cooking, turn your heat down to low. Remove the lid and add in your lemon zest, lemon juice, pecorino romano cheese, and season with salt and pepper. Mix it all up and serve!
  3. It doesn’t hurt to grate a little extra cheese on top!!

Cardamon rice + Chili Beef

The beef cooked with this rice dish is a straight copy from Chef Ramsays “Great escape” cook book. It’s a great one, I suggest you get that book!! the rice is just something I thought to make with it. And it is sure delicious. Packed with flavour.

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Ingredients:

-chef ramsays chili beef from “the great escape”

-1.5c long grain rice (basmatie or jasmine)

-3c chicken broth

-4 cardamon pods, crush them so the seeds can fall out. keep the pods.

-1 heaping tsp coriander

-1 tsp red pepper flakes

-1/2 a lime, juiced – keep the juiced lime half for cooking

-salt and pepper to taste

-In a medium to large sauce pan over med-high, add your chicken broth. Once the chicken broth is warmed, add your cardamon seeds and pods, coriander, red pepper flakes, lime juice and lime half, salt and pepper. Whisk, and bring to a boil. once it has been brought to a boil, reduce heat to low, and simmer for 15 minutes to let the flavours meld together. once that is complete, cook your rice in the broth according to package directions. I cheat by using a rice cooker 😉


Grilled lemon arugula salad

Easy and delicious salads are the best thing ever. It takes seconds to throw together and it goes great with any protein! The grilled lemon really adds a zing to the salad!

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Ingredients:

-8 cups arugula

-1 whole lemon, halved and grilled until brown and black

-1/2c pecorino romano cheese

-1/4-1/2c good EVOO

-salt and pepper to taste

-1/2c almonds, crushed

Mix all ingredients except the lemon in a bowl. Drizzle the grilled lemon in to the salad. Serve!


Brown butter garlic + thyme mashed potatoes

A small, but delicious twist on traditional mashed potatoes – this is a must try. Plus, it’s so easy!

This recipe serves 4 as a side dish!

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Ingredients:

-3 large potatoes, peeled and cubed in 1″ pieces

-1/4-1/2c cream – or as needed

-1/2c butter

-5 cloves garlic, minced

-2 heaping tbsp fresh thyme

-Salt and pepper to taste

Bring a pot of water to a boil. Add potatoes. Boil until soft. Drain.

In a sauce pan on medium heat, add the butter. As the butter starts to brown, add the garlic and the thyme. The butter will start to smell nutty. Do not let it burn – it’s very easy to burn.

Add the butter to the potatoes. Season with salt and pepper. Add 1/4c cream. blend the potatoes with a hand blender. Add more cream as needed.


Roasted Beet Kale Salad

Roasted Beet Kale Salad

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Ingredients:

4 large beets, trimmed, scrubbed and quartered

1 large onion, diced

3 tbsp minced fresh ginger

3 cloves fresh garlic, minced (or grated.)

1/4 c olive oil

salt and pepper to taste

3 tbsp real maple syrup

1.5-2 tbsp honey dijon mustard

2 tbsp apple cider vinegar

1/2 c fresh parlsey, roughly chopped

zest and juice of one lemon

1 small head of kale, or 4 large leaves of kale, roughly chopped

Directions:

-Preheat your oven to 450 Fahrenheit. Place your beats in a roasting dish, drizzle with olive oil, and season with salt and pepper. Cover with foil, and bake 45 mins to 1 hour, or until tender. * It is always good to do the beets before hand so they have time to cool. I used my beets when they were still a little warm, just my preference!

-Once cooled, remove the skin of the beets and chop into 1″ chunks. Heat 1 tbsp oil in a pan over med-high heat. Add onions, garlic, ginger and parsley. Cook until softened. Season with salt and pepper.

-Add kale to a large bowl. Add the beets, garlic and onion mixture, maple syrup, honey dijon mustard, apple cider vinegar, more fresh chopped parsley and the lemon juice and zest. Serve!