Archive for October, 2007

Husband¬†picked this one out and made it last night for dinner. While I love salmon and have been eating it all my life…I don’t ever believe I’ve had it with raspberries! This was very tasty and a good choice by our favourite Sunday night dinner chef!¬† And H…well she enjoyed it when it was covered in dip!!

Salmon with Raspberry Glaze

4 x 6oz salmon filet (we used wild coho)
2 tbsp oil
salt & pepper

Raspberry Glaze

1.5 cups – frozen raspberries
1 tsp – chopped fresh ginger
1/4 tsp – paprika (can also used smoked)
1/2 lemon – juiced
1 tsp – sugar
salt & pepper

Place frozen raspberries into pan and turn heat on low allowing raspberries to defrost. Add lemon juice, paprika, ginger, sugar, salt and pepper stirring to combine. Simmer over medium-high heat for 5 minutes. Take off heat and set aside. Side note: the original recipe calls for you to remove the raspberry pulp so you are left with just the juice. We didn’t do this extra step and it made no real difference over all.

Preheat your BBQ and oil grill. Season salmon with oil, salt & pepper, placing on hot grill. Baste continously with raspberry glaze approx. 10 minutes per inch of salmon or to your preferred doneness. Serve & Enjoy!

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About 4 years ago I ventured into the world of Atkins and began sampling their recipes (or rather Rob & I began sampling recipes ha ha). Although it was fun while it lasted….my Atkins plan has gone by the wayside due to weddings & babies but I do however still use some of the recipes and remember some of the techniques I learned from that time!

Side note (it was also around this time I became addicted to expresso….since I couldn’t have sugar in my coffee….so I learned to go without! To this day I typically drink my coffee black unless it’s a special one!)

In any case this is a modified version of an Atkins recipe that is mmmm mmmm good!

Turkey Cutlets with Green Peppercorn Sauce

1/4 cup – flour
1/2 tsp – salt
1/4 tsp – pepper
2 tbsp – unsalted butter, divided
2 tbsp – oil, divided
2 1/2 lbs – turkey cutlets (about 8 pieces)
2/3 cup – reduced sodium chicken broth
2/3 cup – heavy cream
2 tbsp – green peppercorns, rinsed and lightly crushed (they come canned)
1 tsp – sugar

Preheat oven to warm setting. Combine flour, salt and pepper on a plate. Lightly coat cutlets in mixture, tapping off any excess.

Heat butter and oil in a large nonstick skillet over medium-high heat. Saute cutlets in batches, 2 minutes per side until lightly browned and just cooked through. Transfer to a platter; place in oven to keep warm.

Add chicken broth and cream to skillet. Increase heat to high and cook for 10 minutes, stirring occasionally, until liquid is thickened and reduced by slightly more than half. Stir in peppercorns and sugar and cook 2 minutes more. Season to taste with salt and spoon sauce over cutlets.


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Crockpot Stuffing

For the last several years we have been making this dish whenever we cook up a big turkey dinner. Stuffing just doesn’t get any better than this and is sooo delicious! Rob was the chef in charge for most of our thanksgiving turkey dinner this year and I think he even found this recipe incredibly easy to put together!!

Note: when we make this dish we cut the recipe in half otherwise it feeds an army!

Crockpot Stuffing

4 or 5 – mild italian fresh sausage links (pending size)
2 cups – chopped onions
1.5 cups – thinly sliced celery
1/4 cup – butter
1 tbsp – sage, crumbled
1 tsp – marjoram, crumbled
1/2 tsp – salt
1/2 tsp – freshly ground pepper
1/4 tsp – thyme, crumbled
12 cups – bread cubes, lightly toasted
1/4 cup – fresh parsley
1.5 cup – chicken stock

Large / Oval style crockpot

In a large frypan squish sausage out of casings, breaking up as you do. Fry until cooked through. Pour into a large bowl and set aside. In same frypan saute your onions and celery in butter until tender. Stir in sage, marjoram, salt, pepper and thyme. Pour this mixture into your bowl with your sausage adding in your bread cubes and parsley. Pour in your chicken stock and stir well to combine.

Spoon mixture into your crock pot. Cook on low for approx. 3-4 hours, stirring every hour. Sometimes we spray the crock pot with pam first to help ensure the stuffing doesn’t stick. This serves approx. 10.

If you love cranberries add a handful of dried or fresh cranberries into the mixture at the beginning of the cooking process to add more flavour and colour!

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