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!

Bacon Penne Carbonara with peas and Leeks

For the love of BACON. Lazy nights equal lazy suppers. Although this dish only takes moments to prepare, it definately does NOT lack in flavour! Pasta, garlic, leeks, fresh peas, bacon and cheese. Need I say more?

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Ingredients: (serves 4)

  • 3c dried penne pasta
  • 1 lb bacon
  • 1 leek, quartered and sliced and rinsed
  • 4 cloves garlic, thinly sliced
  • 1.5c fresh peas
  • 2 egg yolks, lightly beaten
  • parmigianno reggiano
  • parsley, rough chopped
  • salt and pepper, to taste

bacon penne carbonara

Directions:

  1. Bring a large pot of water to a boil. Once boiling, salt the water. Add your penne, and cook until el dente.
  2. In a large skillet over medium high heat, add your bacon. Cook bacon to your liking, drain as much fat as you can.
  3. Once the bacon is almost done cooking, add in your leeks, peas and garlic. Cook until leeks are softened and peas are bright green. (Only a few minutes)
  4. In a measuring cup, gather 1 cup of starchy pasta water and add the 2 egg yolks to the water. Beat the eggs and water together and then pour over your bacon mixture.
  5. Drain the pasta and add it to the large skillet. Season with salt and pepper. Sprinkle with cheese and parsley, toss everything together and serve!

Juicy chicken with a dijon sauce

This is a recipe that has been on my blog for about a year now, and it needed some serious TLC. It was good before, but this is a much better version of it. Juicy BBQ’D chicken with a white wine dijon sauce. Make this alcohol free by using low sodium chicken stock in place of wine. Did I mention that this is a super quick cooking meal? It is!

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Ingredients: (serves 2)

  • 2 6-8oz chicken breasts, pounded to 1/2″ thick
  • fresh ground sea salt
  • fresh ground pepper
  • 1/2 tsp garlic powder
  • 2 tbsp parsley, rough chopped (optional.)

For the sauce:

  • 1 TBSP EVOO
  • 1/2 white or yellow onion, small dice
  • 3 large cloves garlic, minced
  • 1c of your favourite white wine
  • 1 heaping TBSP dijon mustard
  • 1 heaping TBSP grainy dijon mustard
  • 1 tbsp butter
  • salt and pepper, to taste
  • 1/2 tbsp corn starch dissolved in 2 tbsp cold water

Directions:

  1. Preheat your oven or outdoor grill. (oven to 425.)
  2. In a medium skillet over medium heat, add 1 tbsp EVOO. Once the oil is hot, add your onions and brown them. Once your onions are browned, add your garlic, salt and pepper.
  3. Once your garlic is fragrant (1-2 min) deglaze your skillet with your white wine, stirring the mixture. Let the liquid reduce a little.
  4. Add in your dijon mustards (both kinds! if you only have one, then thats fine. add 2 tbsp of one kind.) and add in your butter. Once mixed, add in your cornstarch dissolved in water, and turn your heat down to low.
  5.  Season your chicken breasts on both sides with salt, pepper, and garlic powder. Place on your BBQ on a medium heat. Because the chicken is pounded nice and thin, it will take literally only minutes to cook. Cook for a few minutes on one side, and then flip and cook for another 5 minutes or so. I suggest using a meat thermometer and checking the internal temp of the chicken (165.)
  6. if you’re using the oven – season your chicken on both sides with salt, pepper and garlic powder. in a skillet on just over medium heat, add EVOO. Once your oil is hot, add your chicken. Brown it on both sides. Throw it into the 425 oven for 10-15 minutes.
  7. remove chicken from the grill and top with your dijon sauce. Sprinkle some fresh parsley over it if you like!

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.

 


Ginger & Garlic stir fry

Need a quick dinner idea? Try out this pork stir fry. It takes less than 30 minutes to make!

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Ingredients:

-1 lb pork, cubed

-6 cloves garlic, minced

-2″ knob of ginger, peeled and minced

-1/2 red pepper, diced

-1/2 green pepper, diced

-1/2 white onion, sliced

-2 red chili’s, sliced

-salt and pepper to taste

-1/4c honey

-1/4c soy sauce

-3 tbsp rice wine vinegar

-1 tbsp sriracha sauce

-rice noodles, cooked, to serve with the pork.

In a large sauce pan over med-high heat, add a nice glug of olive oil. Once the oil is hot, add your pork. Season with salt and pepper. Once browned, add your ginger and garlic. Saute for 1 minute. Add the diced peppers, chill peppers, and onion. Cook until slightly softened. Add your honey, soy sauce, rice wine vinegar and sriracha. Cook another 2 mins, or until sauce is heated through. Remove from heat, and serve over rice noodles or rice. Garnish with a little cilantro.


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.


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!!