Grilled Flank Steak with chimichurri sauce

I have come to the realization that we eat way too many flank steaks in my household… Here’s a delicious chimichurri sauce to pair with your flank steak! I’m pretty positive this recipe is already on my blog for a taco recipe – and it’s that good that it needs to be repeated! (Also I’m happy to say the cilantro and parsley were both used from my own garden!)

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Ingredients: (serves 2-4)

For the steak-

  • 1 flank steak, tenderized using a meat mallet to the same thickness
  • 1/2 TBSP each of dried: oregano, thyme, smoked paprika, garlic powder, chili powder and coriander
  • 1/4 tsp each salt and pepper, or more to taste

For the Chimichurri sauce-

  • 1C loosely packed cilantro
  • 1C loosely packed parsley
  • 3 cloves garlic, crushed
  • 1 shallot, peeled and rough chopped
  • 2 jalapeno peppers (remove seeds and ribs for less spice.)
  • 1 large lime or 2 small limes zested and juiced
  • salt and pepper to taste
  • about 1/4c extra virgin olive oil, or enough to get it to a smooth consistency.

directions:

  1. Heat your outdoor grill to a medium heat. In a small bowl mix together your oregano, thyme, smoked paprika, garlic powder, chili powder, coriander, salt and pepper. Spread over both sides of your steak, pressing the spices in to the steak.
  2. Put your steak on the grill. Let cook for about 7 minutes on one side. Flip and continue cooking for another 5 to 7 minutes or until a meat thermometer reads 125F. Remove the steak from the grill to a cutting board, cover loosely with tin foil and let it rest for about 7-10 minutes.
  3. In a food processor or a blender, add in ALL of your sauce ingredients. blend until you get a nice partially chunky but smooth consistency.
  4. Serve with your steak! mmmmmmmmm.

Chipotle Mango BBQ’D Pork Tenderloin

The best thing about spring time is the warm weather and the sunshine (and hopefully in a day or so here BEER for me! Come on baby girl, it is time to vacate the premises!!) And what comes with warm weather, sunshine, and beer?! BBQ SEASON! Keeping your house nice and cool without heating it up more in the stinking hot sun is a truly beautiful thing. So lets get those grills started people!!

When your mother in law brings you a bunch of mangoes… you need to use those mangoes. This was a small experiment that turned out quite delicious! Its mangoes, chipotles in adobo and a few other ingredients. It is absolutely delicious! And it is a bit spicy, but it is a SMOKY spicy. I would dial back the heat to half if you’re not a spice person.

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Ingredients: (Serves 2. Use a second pork tenderloin to serve 4. Do not double the sauce recipe, the recipe makes 2 cups already!)

  • 1 pork tenderloin
  • salt and pepper to taste

For the sauce/Baste

  • 2 TBSP pureed chipotle in adobo sauce (see note at bottom of post.)
  • 2 TBSP water
  • 2 TBSP honey
  • 1 large lime, zested and juiced
  • 2 mangoes, peeled and rough chopped
  • a pinch of salt

Directions:

  1. Heat your outdoor grill to MEDIUM heat. No higher. I wouldn’t go lower unless your grill is very hot.
  2. Season your pork tenderloin with salt and pepper.
  3. In a food processor or small blender, add in all of your sauce ingredients. Blend until smooth. Put 1.4c of the sauce in a small bowl to use to baste the pork tenderloin while it cooks.
  4. Slather some sauce on your pork tenderloin and place it on the grill. This will take no longer than 20 minutes to cook through.
  5. Check on your pork tenderloin and turn it every 4 minutes or so to get nice and grilled on all sides. if you go to move your tenderloin and she is still sticking to the grill, don’t touch her. She isn’t ready to be turned over yet.
  6. Baste your tenderloin as you turn it over to cook each side, getting some beautiful grill marks. The color of the tenderloin will be a gorgeous deep orange. Baste and cook until your tenderloin reaches an internal temperature of 145F.
  7. Remove the tenderloin from the grill to a cutting board, cover with foil and let it rest for at least 7 minutes.
  8. Slice into medallions and serve with the remaining sauce on the side.
  9. Serve up with some BBQ’d seasoned carrots and some Bacon Mango Rice !

 

*Note: Whenever I open a can of chipotle in adobo, I know I will not be using the whole thing in a week normally. So I puree it all together, put it in a freezer zip lock bag and break off portions as I need from the freezer. This keeps your waste to a minimum.


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.

Juicy Chicken with a lime and cilantro sauce

My favourite dinners are the ones that are easy to make, but also fresh, healthy, and light. It’s officially grilling season, so I don’t need to dirty any pans in the kitchen for this bad boy! Lime and cilantro marinated chicken breast, topped with a fresh herb sauce – it doesn’t get much better than this!

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Ingredients: (Serves 2)

  • 2 boneless skinless chicken breasts
  • salt and pepper

Marinade:

  • 2 small limes, zested and juiced
  • 1/4c EVOO
  • 1C loosely packed cilantro, rough chopped
  • salt and pepper

Sauce:

  • 1/2 TSP dried lemon grass, or 1″ fresh lemon grass
  • 1 large garlic clove, peeled and crushed
  • 1/2 of a shallot, about 1.5-2 tbsp rough chopped
  • 1 lime juiced and zested
  • 1/2 of a large bunch of cilantro, rough chopped (some stems okay!)
  • 1 fat TBSP honey
  • 1 TBSP China lily soy sauce
  • dash of fresh ground salt and pepper, to taste

Directions:

  1. In a ziplock freezer bag or small bowl, add your chicken breasts, lime juice and zest, salt, pepper, cilantro and EVOO. Let your chicken marinate for at least 30 minutes up to 1 hour.
  2. Preheat your outdoor grill to medium heat.
  3. Remove chicken from the marinade, and pat it completely dry with paper towel. Season both sides with salt and pepper.
  4. Place your chicken on the grill. cook on one side for about 7 minutes. The chicken will not stick to the grill once it is ready to flip. Once it is ready to flip, flip it over and continue cooking until your internal temp reaches 165F.
  5. While your chicken is cooking, get your sauce ingredients ready.
  6. In a small blender or food processor add all sauce ingredients and blend until you get a chunky or smooth consistency. Whether it is a little chunky or smooth is up to you.
  7. Remove your chicken from the grill and smother it with the sauce. Enjoy!!!

Basil Chicken Pasta

Hi everyone!! What a weekend we have had over here! We had a wonderful dinner with friends friday evening where Jacob (our 13 month old son) got to visit and play with his “girlfriend” who is one month older than him! It was so nice to get to see them play together and eat together! How special. Saturday evening we went to Paul’s parents house to visit with his grandmother. Jacob has never met his great grandmother so it was very special for us to spend some time with her before she went back home. THEN after dinner, we had gone to a friends housewarming party! It was a fantastic (and late) night with friends! I am still exhausted today from not getting to bed early enough! Needless to say, when it came to dinner I really didn’t want to work too hard.

Thankfully in the summer I get to can and freeze home grown tomatoes from my mom, and my mother in laws gardens. I get to can stewed tomatoes, salsa, pasta sauces and soups. How lucky am I? I had one can left of stewed tomatoes, and a basil plant that was on its last legs today. SO we are having a pasta for dinner tonight. What an easy meal to make. Get a pot of water going to boil your pasta, and flavour your tomatoes for a sauce and cook some chicken. SIMPLE.

Hopefully you all had a great weekend whether it was busy or relaxing!!! Here we go!

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SAMSUNG CAMERA PICTURESIngredients: (Serves 3)

  • 2 8oz chicken breasts, pounded to the same thickness
  • fresh ground Salt and pepper
  • 1.5 tsp dried basil, divided
  • 1/2tsp thyme
  • 2c stewed tomatoes
  • 1c chicken stock (or just use the starchy cooking water from your boiling pasta.)
  • 1/2 yellow onion, diced
  • 4 garlic cloves, minced
  • EVOO (extra virgin olive oil)
  • 1C loosely packed fresh basil leaves, sliced or torn
  • pecorino Romano cheese, freshly grated
  • 6-8oz dried spaghettini

Directions:

  1. Bring a pot of water to a boil. Cook pasta according to package directions.
  2. Season your chicken on both sides with salt, pepper and 1 tsp dried basil. In a med-large skillet over medium heat add 1 tbsp EVOO. once thats nice and hot, add your chicken and brown it on both sides. Remove the chicken from the pan and on to a plate, cover it with foil. Your chicken will not be cooked through at this point.
  3. Add another tbsp of EVOO to your skillet. Add your onions, brown them. Once they’re nicely browned add your garlic and cook until fragrant.
  4. Add your stewed tomatoes and your chicken stock to the garlic and onion mixture. Season with salt, pepper, 1/2 tsp of dried basil and thyme. Add your chicken back to the skillet, cover, and let cook until chicken is cooked through. This shouldn’t take very long, use a meat thermometer to read the chicken in the fattest part. it should read 165.
  5. Once your chicken is cooked through, remove it from the sauce. Place on a cutting board and slice it all up in to strips.
  6. Add your cooked pasta, fresh basil and freshly grated cheese to the sauce and toss it all together. Add your chicken on top, or on the side. Serve!

Home made Raviolli with spinach and ricotta filling

I honestly believe there is nothing in this world as amazing as home made pasta. It is SO fresh and so delicious, I swear I can’t go back to store bought boxes of pasta. You just need to find a really good recipe, and I have tried many. My favourite is from Chef Michael Smith. I made a home made tomato sauce as well, but I will not be posting it for a while, so you will have to make or buy your own!14355589_10157410985795099_816792382677748228_n

Ingredients:

-1 lb favorite pasta dough, rolled into  thin strips

-16 fl oz or 2 cups ricotta cheese

-4 cups spinach, chopped as small as you can get it!

-salt, pepper and a pinch of nutmeg

-1 egg, beaten

-1/4 cup parmigianno reggiano

For topping-

home made or store bought tomato sauce

basil

grated parmesan

 

Directions:

mix your ricotta, spinach, egg, parmigianno, salt and pepper and nutmeg together in a bowl.

Lay your pasta flat on a floured surface. Using a cup, or ravioli cutter, cut out circles big enough to hold 1 tsp of filling, or big enough to fold the pasta over itself. I cut out enough circles so I could put another piece of pasta over the filled ravioli. And then i just used an egg wash to help the edges stick together.

Bring a pot of water to a boil. Once the water is boiling, season the water with salt. A LOT of salt. Add your ravioli and cook for 7-9 minutes.

Add to a plate, throw pasta sauce on top and add some grated parmesan cheese and some basil.


Pork loin with white wine and herb gravy

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Ingredients: (Serves 2)

For the pork-

  • 1 LB pork tenderloin
  • 2 TBSP EVOO
  • 1 TSP each dried thyme, rosemary, onion powder, garlic powder
  • Salt and pepper to taste

For the Gravy-

  • 1C white wine
  • 1/4 TSP garlic powder, thyme, onion powder, rosemary
  • salt and pepper to taste
  • 1 TBSP butter
  • 1/4C heavy cream
  • 1 TSP corn starch

Directions:

  1. In a small bowl, mix together your thyme, rosemary, onion powder, garlic powder, salt and pepper. Spread all over your pork tenderloin.
  2. Preheat your oven to 425F.
  3. Heat an oven proof skillet over medium high heat. Add your EVOO. Once your oil is hot, add your tenderloin and sear it on all sides.
  4. Once your tenderloin is nicely seared, put it in the oven for about 15 minutes or until a meat thermometer reads 145F.
  5. Once your tenderloin is done cooking, remove it from the oven and the skillet and place it on a cutting board. cover it loosely with tin foil and let it rest for about 7 minutes.
  6. Place the same skillet back over medium heat. Add your garlic powder, thyme, onion powder, rosemary and black pepper. Whisk the seasonings together in the pan for a little less than a minute. Add in your white wine and whisk everything together, getting all the nice browned bits of pork and seasoning from the bottom of the pan. Let the wine reduce by a little less than half. Add your butter, season with salt.
  7. Mix your cornstarch with your heavy cream, and then add to the gravy. Whisk and let thicken.
  8. Slice your pork into medallions, and serve with the gravy.
  9. Serve this with roasted carrots and potatoes. season them with salt, pepper and garlic powder, or whatever seasoning you like. bake at 425 for about 20-25 minutes.

 

 

 

 

Grab your pork loin. Make tiny slits all over the loin and slide your garlic slices in. I call this “studding” my loin. Once finished, in a plastic zip lock bag, add half the rosemary sprigs and half the thyme sprigs. Add your salt and your water. Braise your loin for 24 hrs or more. You can also SKIP this step if you don’t have the time.

Preheat your oven to 375F.

In a skillet over med-high heat, add EVOO. Remove your pork from the braising liquid. Dry the loin with a towel or paper towel. Season all sides of the loin with salt, pepper, thyme, rosemary, onion powder, and parsley. Add the loin to the pan. Brown on all sides.

NOTE: I cooked this with balsamic carrots. SO, I placed the sliced carrots in the bottom of a roasting pan, drizzled with balsamic vinegar, salt and pepper and then I placed the garlic loin in the centre. i also added about 1/4-1.2c chicken stock to the pan. Place in the oven, and cook through. About 30-40 minutes or so, depending on the size of your loin.

In the sauce pan that you browned your pork in, deglaze with white wine. Let it reduce to half. Add your chicken stock. Next, add in the remaining rosemary and thyme sprigs.Season with salt, pepper, red pepper flakes, and garlic powder. whisk in your flour coated butter. Once the pork tenderloin is done, add 1/2c of the cooking liquid to the gravy. Simmer until ready to serve.