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 ūüėČ


Sticky & Sweet Pork Noodle Bowl

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This is probably one of the tastiest meals I have ever made. What a delicious stir fry. It is so easy to make, and it is quick! So if you don’t have a lot of time for dinner, this is perfect for you!

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Ingredients:

For the pork:

-1lb pork tenderloin, diced. (or any pork of your choice. Any meat actually..)

-4 tbsp soy sauce

-1 tsp sesame oil

-1 tsp sriracha

-2 tsp sugar

-1/2c flour

-EVOO

For the stir fry:

-1 zucchini, diced

-5 cloves garlic, minced

-2″ knob of ginger peeled and minced

-3 small carrots, peeled and sliced

-1/2 red bell pepper, diced

-1/2c fresh packed basil, torn

For the sauce:

-1/2c ketchup

-1/2c honey

-3 tbsp red wine vinegar

-1.5 tbsp brown sugar

-3 tbsp soy sauce

-1 tsp sriracha

-1 tsp each ground ginger and granulated garlic powder

-1 tbsp flour dissolved in 3 tbsp cold water

DIRECTIONS:

In a bowl, mix together 4 tbsp soy sauce, sesame oil, sriracha, and sugar. Add pork. Let sit while you are prepping your veggies.

Once ready to use, remove the pork from the sauce. Add to a bowl of flour. Toss to coat.

In a large¬†pan over med-high heat, add enough evoo to coat the bottom of the pan. Once the oil is hot, add your pork. Don’t try and stir it until it is fully browned and crisp on the one side. Once it is, then flip. Cook the other side. Add in your carrots, peppers and zucchini. Saute for 3 minutes. Add in ginger and garlic. Saute another minute or two.

In a separate bowl, add all sauce ingredients. Whisk together. Add to the pork mixture in the skillet. Toss to coat. Remove from heat and add the torn basil leaves. Serve with rice, or your favourite noodle.


Garlic, apple and onion stuffed pork loin

 

Stuffed Pork Loin

Ingredients:

-1 pork loin, butterflied and pounded to 1/4″thick

-1/2 white onion, sliced

-2 apples, peeled and match sticked

-6 cloves garlic, sliced thinly. Not minced.

-salt and pepper, to taste

-smokey paprika

-Olive Oil

-1c chicken stock

-Butcher twine

Directions:

Brine your tenderloin for at least 2 days, using a salt and water liquid. Use about 1/4-1/2c of salt and about 3-4c of water. You can store in a bowl with a lid, or a zip lock bag that is air tight. Put it in a bowl in the fridge just in case it leaks.

In a sauce pan over medium heat, add olive oil. Enough to coat the bottom of the pan lightly. Once the pan is hot, add your onions and apples. Start browning. once browned, add your garlic, salt, pepper and smoked paprika. Remove from heat.

Lay your butterflied and pounded tenderloin out on a cutting board or a silicon baking sheet. Layer your onion mixture on to the whole tenderloin, covering every inch of it. Season again with salt, pepper and paprika. Roll up your tenderloin, trying to keep everything in it. If some falls out, that is okay! Once rolled up, tie with at least 4 pieces of butcher twine to keep everything in place. Season the outside with salt, pepper and paprika.

In a pan over med-high heat, add some oil. Once the pan is hot, add your tenderloin seam side down. Brown on all sides. Add 1/2c to 1 cup chicken stock to the pan, and throw it in the oven at 350F until cooked through. It should only take about 45 minutes.

*Note- not all frying pans can be put in the oven. Make sure yours is oven safe before it goes in the oven. If not, transfer the pork loin and chicken stock to a new oven safe pan.

 


Cashew Chicken Bowl

I have made it my mission to re-make all the recipes on my blog and make sure they are at their best – so when you make them, it tastes just as amazing as when I make it for myself. This one has been remade and changed up. I hope you enjoy!!!

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Ingredients:

-2 6oz chicken breasts, boneless and skinless¬†cut into 1″ cubes

-1 tbsp each salt, pepper, chili powder, ground ginger and lemon grass divided

-1/2c flour

-3 shallots, diced

-4 cloves garlic, minced

-1″knob ginger, minced

-3 tbsp coconut oil

-3 tbsp rice wine vinegar

-4tbsp ketchup

-1 tsp sugar

-1/2c soy sauce

-1 tbsp sriracha

-1/2c raw cashews, crushed

-1/2 of a bunch of green onions, snipped

In a bowl, add your flour and 1/2 tbsp each of salt, pepper, chili powder, ground ginger and ground lemon grass. Mix together. Add in your cubed chicken and mix until all the chicken is nice and coated with flour. Shake off excess flour.

In a large skillet over med-high heat, add your coconut oil. Let melt and get hot. Add your chicken. Do NOT put it in the pan and immediately stir it around. Let it sit in the oil to get a nice crisp to it. Once you notice that it is browning nicely, you can toss the chicken to crisp up the other sides. Add in your shallots, ginger and garlic. Season with the remaining salt, pepper, chili powder, lemon grass and ground ginger.

In a separate bowl, mix together the rice wine vinegar, ketchup, sugar, sriracha and soy sauce. Whisk. (Feel free to double the sauce recipe if you prefer your noodle bowl to be extra saucy. The sauce really absorbs into the rice you serve it over.)

Add sauce to the skillet. Cook until heated through. Remove pan from heat. Throw in your green onions and cashews and serve over a hot bed of sushi rice. mmmmmmmm.

 


Chicken cutlets with brie and ham & a seedy mustard arugula salad

This is a delicious meal. The salad cuts through the heaviness of the chicken and brie. Perfect combo inspired by Chef Bobby Flay.I make this dish quite a bit!!

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Ingredients: serves 4                                                          Salad

-1.5c all purpose flour                                                        -4c baby arugula

-2c panko bread crumbs                                                   -salt+pepper to taste

-2 eggs                                                                               -2 tbsp red wine vinegar

-kosher salt, pepper, cajun, garlic powder                         -2 tbsp seedy mustard

-2 large 8oz chicken breasts Рboneless/skinless               -2 tbsp bold and spicy dijon

-1/4c EVOO                                                                         -1/4c evoo + more if needed

-8 slices brie

-2 sliced black forest ham, quartered

Directions:

In a large bowl, whisk together all the salad ingredients except the evoo. Once those are mixed, start pouring evoo while whisking until evoo is emulsified. Set aside.

Cut your two chicken breasts in half – start as if you were butterflying the chicken and opening it like a book. But cut the whole way through to create 4 chicken cutlets. Pound down to the same thickness.

Add the flour to a bowl, egg to a bowl, and bread crumbs to a bowl. season all bowls with salt, pepper, cajun seasoning and garlic powder.

Dredge the chicken slices in the flour, then to the egg yolk and then into the panko crumbs. Repeat this with all 4 cutlets.

in a large sauce pan, heat evoo over med-high heat. Once the oil is HOT add your chicken breasts. if the oil is ready, you’;; hear the chicken cooking and sizzling. Heat for about 3-4 mins until browned on one side. Flip, and cook another 4-6 minutes or until chicken is fully cooked through. Add the brie cheese, throw a tight fitting lid over the pan and let the cheese melt.

In a separate pan over high heat, heat ham slices. Add on top of the brie.

Add arugula to the dressing, toss.

Serve the chicken with a bit of salad on top!


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!


Thyme and garlic butter smashed baby potatoes

Here’s a recipe for a delicious twist on baby potatoes!

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Ingredients: (serves 4)

20 baby red potatoes

salt and pepper – to taste

2 tbsp unsalted butter

4 tbsp fresh thyme

5 cloves garlic, minced (to be honest, i used a whole bulb. I love garlic.)

2 tbsp fresh chives, chopped

Directions:

Bring a pot of water to a boil. Salt generously. Add the potatoes. Boil until they are soft enough to put a fork through, but not enough that you can mash them. Not too soft, not too hard.

heat a medium sauce pan on med-high heat. Add butter. Once melted, turn heat down to medium. Add garlic and thyme.

Drain the potatoes. Let them cool off until you can handle them. One by one, place the potatoes on a cutting board. Take a hard flat item (I used a little glass bowl) and lightly smash your potatoes into discs. It makes it a little easier if you slice little slits into the 4 sides of the potato. It is okay if they fall apart a little, they will come together in the pan when they are fried.

Add your smashed potatoes to the pan. Season with salt and pepper. Crisp both sides of the potatoes until fully cooked. (5-10 mins)

Remove from pan. Serve and garnish with the fresh chopped chives.

If you want to splurge, add some crispy fried bacon and some sour cream!!


Bacon Carbonara!

Bacon Carbonara with a Red wine sauce

This is a carbonara with a twist!!! It’s basically what happens when you’re a red wine drinker, not a white – and you don’t have white wine in the house. When all else fails, use red wine to make a delish pasta sauce!

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Ingredients: -serves 4

-1/3 lb bacon (I used 8 slices), sliced

-5 cloves garlic, minced

-1/2 large onion, chopped

-1/2 cup of your favorite red wine

-pepper and salt – to taste

-3 large egg yolks

-1 lb pasta

-grated Parmesan cheese

-1/2 c flat leaf parsley, chopped

Prep:

Bring a pot of water to a boil. Salt generously. Cook pasta according to package directions.

In a large skillet add your diced bacon. Turn heat on  medium-high heat. (Do not pre-heat the pan. Add the bacon in the pan and THEN turn the heat on.) Brown your bacon for a few minutes (3/4 of the way to your desired doneness.) Add the garlic, onions, salt and pepper. Cook until fragrant (2 mins or so) Add in the red wine. Stir to combine. Reduce heat.

In a separate bowl, whisk together your egg yolks, salt and pepper. Add 1/2-1 cup of the starchy cooking water from the pasta SLOWLEY while whisking at the same time. Reserve another 1 cup of starchy water, set aside.

Drain pasta, and toss it with the bacon mixture. Remove from heat, add the egg yolk mixture, and 1/2 cup starchy cooking water. Mix together. Sprinkle with parmesan cheese and parsley, serve!


Prosciutto wrapped chicken

This is one of my favorite meals (besides my moms pulled pork sandwiches, of course!)

prosciutto wrapped chicken

Prosciutto wrapped chicken

  • 4 boneless skinless chicken breasts
  • 8 slices prosciutto
  • salt & pepper
  • 2 tbsp butter
  • 1 large clove of garlic, crushed
  • 2 tbsp olive oil, divided
  • fresh thyme sprigs, chopped
  • 8 slices of vine ripe tomatoes
  • 1/2 c grated parmigiano reggiano cheese
  • 4 thick slices of smoked mozzarella cheese
  • few torn leaves of basil, torn into small pieces

Directions:

Pre heat your oven to 400 degrees F.

Heat 1 tbsp olive oil in a pan over med-high heat. Add the butter and the crushed garlic clove, and melt into the oil. Add the chicken, and lightly brown 2-3 minutes per side. Remove to a plate.

Sprinkle the chicken with the chopped thyme, and top each piece with a slice of smoked mozza, and then wrap with the prosciutto. Arrange on a baking sheet, and place the chicken BACK in the oven for 15-20 minutes, or until finished.

chicken prep

While the chicken is cooking, heat oil in a skillet over med-med high heat. Add your slices of tomato, season with salt and pepper. Let the tomatoes get golden, flip, and then do the same to the other side. When they are finished, sprinkle them with the grated parmigiano reggiano cheese and the chopped basil. Serve.