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Posts Tagged ‘cloves garlic’

With activities taking up several evenings during the week I am always on the look out for a quick, affordable and nutritious meal.  Pork Chops can be fried, grilled or broiled quickly and a lean protein our family enjoys.

Adapted from Atco Blue Flame

Maple Soy Pork Chops

2 tbsp maple syrup
2 tbsp soy sauce
1 tbsp oil
1-2 tsp ginger, freshly grated
3 tsp Chinese five-spice powder
3 cloves garlic, crushed
4 boneless pork chops

Add all ingredients except pork chops into a ziplock style bag. Mush it up to combine. Add your pork chops, seal bag and squishy bag to ensure chops are coated evenly.

Marinate for a minimum 30 minutes. Longer is better.

Remove pork chops from bag and grill over low heat on BBQ until done, about 30 minutes for thicker chops.

In the photo I paired my pork chop with balsamic & basil grilled veggies. Will post that recipe soon.

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After a busy Family Day Long Weekend here in Calgary I wanted a relatively simple supper for Monday night since it was weekend wind down night.

I’ve had this recipe filed for a quite some time and while flipping through piles of recipes I came across it. It’s from one of my Sister In Laws.  When she made it for me it was so good I immediately requested the recipe…and then filed it (yikes). Paper piles of recipes….yes it’s true. Back in the day when I lived in Vancouver (early 90’s and slightly before the explosion of online recipes/websites) I used to photocopy or cut out recipes from the Vancouver Province Newspaper. What can I say..the Foodie in me was already emerging. 😉

The photo I took of the chicken is pretty simple. As it was the last day of a long weekend I only had leftovers in the fridge (noodles, potatoes) as accompanients and as such didn’t feel anything looked appetizing enough to be photographed next to my delicious chicken. At least I got the photo before they were devoured!  This recipe has been modified slightly.

Serves 4

Recipe Source: Anita

Honeyed Chicken Teriyaki Bites

3 chicken breasts, boneless/skinless and cut in cubes (1 inch)
1/2 cup flour
1/2 tsp salt or seasoning salt
1/2 tsp pepper
3 eggs beaten
Canola Oil for frying chicken

Glaze
1/3 cup soya sauce
1/3 cup honey
1 tbsp sherry (dry)
1-2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp toasted sesame seeds
Aluminum Foil

Prepare a baking pan by covering it with foil and placing a rack on it.

Combine flour, salt and pepper. Put your beaten eggs in bowl.  Start by dipping your chicken pieces in the egg bowl first and then flour. Set aside.

In a small pan over medium heat combine soya sauce, honey, sherry, garlic and ginger. Heat until warm to combine flavours.

In a large pan pour approximately 1/4 – 1/2 inch oil and heat it until hot. Add chicken a few pieces at a time (try not to crowd pan) and cook until brown on both sides. Remove from oil, drain on paper towel for a few seconds and then dip in the glaze ensuring it’s covered entirely. Place each dipped piece on your baking pan with rack.

When all your chicken has been placed on the baking pan, sprinkle with toasted sesame seeds.  Set your glaze aside.

Bake at 250F for 20 minutes. After 10 minutes brush some of the leftover glaze on the chicken.

Serve chicken with rice, couscous, vermicelli or in a wrap.

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Wanted an easy dish so I dug this one out one night last week and made it for dinner. 3 words or less: Good Comfort Food. 

Pick a white wine you like so you can enjoy it with your chicken & dumplings.

Adapted from Mable Hoffman’s Crockery Cookery

Chicken & Herb Dumplings

1 tbsp butter
1 tbsp olive oil or canola oil
1 medium onion, sliced in chunks
2-3lbs of fryer chicken (thighs, thigh/legs attached)
2 cloves garlic, minced
1/2 tsp marjoram
1/2 tsp thyme
3 bay leaves
3/4 cup chicken broth
1/2 cup dry white wine (chardonnay is nice)
3 tbsp cornstarch
1/4 cup water
1 cup packaged biscuit mix
1-2 tbsp fresh parsley, chopped
6 tbsp milk
Salt & Pepper

In a pan heat your oil & butter over medium-high. Season your chicken pieces then place in pan careful not to overcrowd pan. Get your chicken nice and crispy brown on one side, than flip the chicken pieces and do the same on the other side. Remove from heat and set aside.

In crock pot add your onions, garlic, marjoram, thyme, bay leaves, broth, wine and a little pinch of salt & pepper. Add your browned chicken pieces on top and cook on low 6-8 hours or until chicken is nice and tender.  Fish out your bay leaves and discard. Turn control to HIGH.

In a small bowl mix together cornstarch and water stirring to combine.  Add to chicken mixture.  Now put the lid back on crock pot while you make your dumplings.

In a medium bowl combine biscuit mix with parsley and milk, mixing with a fork until moistened. Drop by teaspoonfuls onto chicken mixture in crock pot. Put cover back on and cook approximately 30 minutes more or until dumplings are cooked in centers (test with fork or toothpick).

Bring entire crock pot to the table and serve away.   Rice, mashed potatoes, even egg noodles goes nicely with this comfort dish. 

Serves 5-6

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I admittedly have never made a Bolognese Sauce.  How crazy is that?!   The family loves my basic beef spaghetti sauce and as so if it’s not broken, don’t fix it!

As I was preparing my menu for the week I found Jamie Oliver’s recipe for an easy Bolognese Sauce and decided it was time to try a new sauce.  This is an Italian Classic sauce made in different ways, using wines and herbs.  Jamie’s version is simple (no wine) and very tasty.   I made it.  The family loved it.  It’s a keeper.

Adapted from Jamie Oliver’s Food Revolution

Bolognese Sauce

3 slices bacon, sliced thin
1 medium onion, chopped small
2 cloves garlic, minced
2 carrots, chopped small
2 celery stalks, chopped small
2 tsp oregano, dried
1 tsp basil, dried
1 lb ground beef
1/2 lb ground pork
1 x 28oz can crushed tomatoes
1 cup tomato sauce
Salt & Pepper to taste
1/2 cup parmesan cheese
Fresh basil

Add your bacon to a pan and cook over medium heat. After bacon has been cooking a few minutes add your oregano. Cook bacon until lightly browned. Add your onions, carrots, celery, garlic and stir to combine. Cook until vegetables have softened. Add your ground beef & pork, the crushed tomatoes and tomato sauce. Fill half the empty tomato can with water and add to the pan. Stir in a good pinch of salt & pepper.

Bring to a boil. Turn down the heat, cover and simmer for approximately 1 hour stirring occasionally. Remove lid and simmer an additional 30 minutes. Keep an eye on the sauce so it does not dry out (add water if you need to). Remove from heat and add your parmesan, stirring to combine. Tear and stir in your basil.

Serve with your favourite kind of pasta, extra parmesan cheese on top, additional fresh basil on top, a drizzle of olive oil and more salt & pepper as needed.  A glass of vino and/or a green salad goes nicely with this meal.  Enjoy.

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