Archive for March, 2007

This is one of those quick and easy meals when you are in a rush.  Toss in some shrimp or grill up some pork chop or chicken breasts if time allows, to enjoy with your tasty pasta.

Fusilli with Garlic & Capers

1/2 cup olive oil
4-6 cloves garlic, mashed or chopped
1 cup fresh bread crumbs
1/2 cup drained capers, chopped
1/3 cup chopped fresh parsley (flat leaf or curley)
500g (16oz) fusilli pasta, cooked & drained
1/2 cup freshly grated parmesan cheese

Heat oil in a sauce pan over medium heat. Add garlic and saute for 2 minutes or just until light golden. Do not overcook.  Add bread crumbs, capers and parsley. Cook stirring until bread crumbs are light golden, about 2 minutes. Toss bread crumb mixture with hot cooked fusilli.

Sprinkle with parmesan cheese. Serve immediately.

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This recipe comes from an old family friend of my moms and makes many, many meatballs!   You can cut the recipe in half if you prefer but these meatballs are so delicious and freeze so well, you’ll be surprised how quickly you go through them!  We buy the warehouse pack size of ground beef when it comes on sale and use it to make the meatballs adjusting ingredients appropriately to the amount of beef used.  Put on some music, grab your kids or partner and start rolling meatballs!

Recipe Source: Janny Wassink & Terrace 25th Anniversary Cookbook

A Stash of Meatballs

4 eggs
1 cup fine dry bread crumbs
1 cup milk
1/2 cup finely chopped onion
1/4 cup finely chopped parsley
1 tsp salt
1 1/2 tsp dry mustard
4 lb ground lean beef

In a large bowl, beat eggs and stir in bread crumbs until combined. Stir in milk, onion, parsley, salt and mustard. Add meat and knead with wet hands until well blended. Roll into small meatballs and place into a large shallow baking pan (or broiler pan). Bake in 400F oven for 25 minutes or until browned. Let cool, then freeze in airtight containers or ziplock bags. Will keep in freezer for up to 6 months.

Here are just a couple ideas we use for Meatballs:

1. Spaghetti & Meatballs!
2. Buy a bottle of your favourite sweet & sour sauce (or teriyaki), cut up a pepper, open a can of pineapple tidbits, throw all of it plus your meatballs into a crockpot for 4 hours and yummo!
3. Jelly Balls from the Best of Bridge (you can google this recipe), it has chili sauce & grape jelly – is quick, easy and so tasty!
4. Meatball Sub!
5. Cook up some pasta, warm up some pasta sauce…mix together with some meatballs…throw it into a casserole dish…top with all kinds of gooey cheese and bake for approx. 30 minutes (350F) for a delish baked meatballs and pasta!

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Pina Colada Muffins

These are delicious!

Recipe Source: The Complete Canadian Living Cookbook

Pina Colada Muffins

Step One
2 cups – flour
2 cup – packaged brown sugar
1.5 tsp – baking powder
1 tsp – baking soda
1/2 tsp – salt

Dry Add-Ins
1/2 cup – flour
1/2 cup – shredded sweetened coconut
1/2 tsp – ground nutmeg

Step Two
2 – eggs
1/3 cup – vegetable oil
1 tsp – vanilla

Liquid Add-Ins
1/2 cup – milk
1/2 cup – pineapple juice
1 tbsp – grated lemon rind

Special Add-Ins
3/4 cup – drained canned crushed pineapple

In large bowl, whisk together all ingredients in Step One. Add Dry Add-Ins and mix well.

In separate bowl, whisk together all ingredients in Step Two. Add Liquid Add-Ins, mixing well. Pour over dry ingredients.

Finally add your Special Add-Ins. Stir just until dry ingredients are moistened. Spoon into 12 greased or paper lined muffin cups. Bake in centre of 375 degree oven for 20-25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Transfer to racks and let cool completely. Makes 12 muffins.

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Wow the title of this recipe is a mouthful! We made this dish last weekend and it was truly delicious. Steak is steak no matter how you prepare it, so choose your favourite cut. The relish was good enough to eat by itself and the potatoes melted in our mouths!

Recipe Source: Rachael Ray Express Lane Meals

Steaks with Tangy Corn Relish and Super Cheese/Gr. Onion Smashed Spuds
Add a nice bottle of red wine and your meal is now tummy ready! Enjoy!

2 to 2 1/4 lbs red or white boiling potatoes, cut into small pieces
Olive Oil
1 medium onion, chopped
1.5 tbsp – chili powder
1 tsp – cumin
1 tbsp – sugar (used a pinch instead)
Salt & Pepper to taste
4 of your favourite Steaks
Steak Seasoning (whatever you like)
1.5 cups – chicken stock
1.5 cups – frozen corn kernels
2 ounces – cream cheese (used roughly 2-3 tbsp), room temperature
2 cups – shredded cheddar cheese
4 green onions, sliced
1 lime – zested & juiced
1/4 cup – fresh cilantro leaves, coarsely chopped

Boil your potatoes until fork tender.

For relish, put some olive oil in a pan and add onions letting them cook for a few minutes. Then add your garlic, chili powder, cumin, sugar, salt and pepper. Cook for 4-5 minutes, stirring frequently until the onions are golden and softened. Add the chicken stock and bring to a boil. Add the corn and continue to cook for about 2-3 minutes or until the liquids have reduced by half.

While the relish is cooking, get your steaks ready for the grill and cook them to your liking.

Meanwhile once your potatoes are ready, drain and smash with a masher. Add in the cream cheese, chedder cheese and green onions. Season with some salt & pepper. Remash, taste and adjust seasonings. (it was at this point I added in a little margarine for extra creaminess!).

To the corn relish add the lime zest, lime juice and cilantro. Stir to combine and taste to adjust with salt & pepper if needed.

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