Pizza Grilled Cheese

Pizza Grilled Cheese

This was a recipe I came across on Pinterest and as soon as I did I was like "DUH!  Of course you should put some pepperoni in a grilled cheese.  Of course you should swap out regular butter for garlic butter.  Of course you should dip it in pizza sauce when you are done!"

Yep, definitely something I wished I would have thought of first.


Recipe from Blog Chef
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Serves 4

¼ cup butter, softened
1/8 teaspoon garlic powder (or more to taste)
1 teaspoon oregano
8 slices of bread 
1 package sliced pepperoni
1-1 1/2 cups mozzarella cheese, shredded
Pizza sauce (for dipping)


In a small bowl, mix together butter, garlic powder and oregano.  Smooth onto one side of each piece of bread.  Heat a frying pan over medium heat, and place buttered bread buttered-side down.  Top with a handful of mozzarella cheese (approximately 1/4 cup), and top with slices of pepperoni.  Place another piece of bread on top, with the garlic butter facing out.  I like to place a lid on top to help melt the cheese.  After a couple minutes when the bread is golden brown, flip and cook the other side until golden brown.  Repeat with all sandwiches, and serve with a side of pizza sauce for dipping.


Click here for printable version of Pizza Grilled Cheese

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RESULTS?

As soon as I pinned this I made it. It is such a simple concept, yet turns a regular grilled cheese into something special.  Kids and adults alike love 'em.  My husband was recording in his studio with some friends that had come for a visit, and I realized no one had eaten lunch yet.  I went out there and asked if anybody was hungry.  My reputation as a food blogger convinces everyone that I anything I make must be magic so they were exclaiming "Sure!  I'd love to eat whatever you make Kindra!" but all I could think was "I'm just going to make grilled cheese.  It's not like I'm doing anything fancy."  

Despite the humbleness of the ingredients and the recipe itself, everyone was raving about what a great sandwich it was. "Best grilled cheese I ever had!"

A great lunch or a quick and easy supper, I would definitely recommend these.  

Meal Ideas:

• Pizza Grilled Cheese + Soup

• Pizza Grilled Cheese + Salad

Chicken al Diavlo Penne

Chicken al Diavlo Penne

Recipe originally posted Nov 16, 2008.  Photos and text updated Mar 23, 2012.

There used to be an upscale casual dining restaurant in town called La Bella Note. It was one of our favorites and it was so unique in that the restaurant itself was in an old building that used to be a fire hall. On warm summer evenings, you could walk by and see the big fire hall doors wide open with tables spilling out onto the patio for people to enjoy their meal. It even still had the fire pole right in the restaurant. One of their specialties was their fresh homemade pasta. It was such a decadence for Steve and I to get to enjoy fresh pasta and our favorite pasta dish was this Penne al Diavlo. It's a wonderful pesto-cream sauce over chicken, penne, peppers and mushrooms...with a little bit of chili's for kick.

After my husband proposed to me, he surprised me by taking me to La Bella Note. I walked into the restaurant and discovered we were the only ones in there and the servers were there to serve only us. There was romantic jazz music playing, the lights were turned down low and there was a path of candles that led up to a private table. When we got up to the table it was decked out with a big bouquet of beautiful Gerbera daisies (my favorite), a bottle of wine, and as I looked down on the restaurant floor below us there were candles set out into a huge heart on the floor.

Whenever I make this pasta I think about the romance and perfection of that evening. It warms me to my bones and makes me feel loved. That's what comfort food is all about.


Recipe by Meal Planning 101
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Serves 4-5

1 lb penne rigate

1 lb chicken breasts, cut into bite-sized pieces

1 cup mushrooms, sliced
1/2 tsp red pepper flakes (or more, depending on how spicy you like it)
1 green or red pepper, sliced (or half of each...it looks really pretty that way)
1 450 ml jar (12 oz)  Alfredo sauce
2 heaping tbsp pesto


Put a large pot of salted water on to boil. Add pasta when boiling.

In a frying pan over medium high heat, heat 1 tbsp oil and saute chicken for about 3-4 minutes. Season with salt and pepper, add mushrooms and chili flakes and continue to fry a few more minutes until no longer pink. Add sliced peppers and saute for about 4-5 minutes (this still leaves them with a bit of crunch which is how my husband loves it...if you like them softer, add them with the mushrooms). Once all the veggies and chicken is sauteed, add the jar of alfredo and pesto. Stir and turn down heat to low. Simmer for a couple minutes until the pasta is done.

Drain pasta and toss with sauce.

Click here for printable version of Chicken al Diavlo Penne
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THE RESULTS?
I love how quick and easy this pasta is to throw together as well as it's comforting flavors. The pesto in the cream sauce is wonderful. The chili flakes gives it some kick, so if you want it mild just leave it out. My husband and I love this meal, and discovered our 16 month old loves it as well. She couldn't get enough and kept scrounging out of my bowl for more penne. She wasn't even bothered by the spicy kick.

Updated Mar 2012:  I pulled this one out of the archives because it's one of my oldest (and best) recipes on this site, yet it had a terrible picture. I hadn't made this dish in quite awhile, so didn't remember how much we loved it.  My love was rekindled at first bite.  My husband and I ate till we were stuffed and our kids devoured their portions as well.

Sausage, Lentil and Barley Soup

Sausage, Lentil and Barley Soup

I made three different attempts one day to photograph this soup.  It was tough to make it look appetizing, but trust me when I say.... it's frickin' awesome.  Really and truly.  And it only takes a handful of ingredients to throw together.  I love how Italian sausage can flavor the entire soup without having to add any other spices.

Recipe from Dinner with Julie
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Serves 4

2 mild or hot Italian sausages

2 cloves garlic, minced

Half a bunch of celery, diced (about 2 cups)

8 cups chicken stock

1/3 cup dried green lentils

1/3 cup pot or pearl barley

Pinch of red pepper flakes

Salt and pepper to taste

In a large soup pot, heat a drizzle of oil over medium-high heat. Squeeze the sausage out of its casings into the pot and cook, breaking up with a spoon, until no longer pink. Add the garlic and celery and cook for about 5 minutes. Add the stock, lentils, barley, and pinch of red pepper flakes.  Turn the heat down to low and simmer for about 45 minutes until the lentils and barley are tender. Season with salt and pepper and serve hot.

*Alternatively, if you are short on time, you can skip the pot barley and dried lentils and add a can of lentils.  It would only take about 10 minutes to simmer, meaning from start to finish it could be done in 15 minutes.

Click here for printable version of Sausage, Lentil and Barley Soup

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RESULTS?

My kids and I are fans of sausage and gobbled up this soup.   My husband wouldn't stop raving.  If I hadn't stopped us, we would have eaten the entire pot of soup in one night, but I needed one serving to photograph the next day in daylight.  We've NEVER eaten a big pot of soup in one go.  It's safe to say I will be making this soup often.  

Meal Ideas:

• Sausage, Lentil and Barley Soup + Cornbread Muffins

• Sausage, Lentil and Barley Soup + Herb and Cheddar Biscuits

Buffalo Chicken Sandwiches

Buffalo Chicken Sandwiches

Originally posted May 22, 2009.  Photo and text updated Feb 27, 2012.

Do you think it's possible to be addicted to Buffalo Chicken Wings? My husband and I host Community Group in our home every Wednesday evening, which just so happens to be cheap wing night at a local pub.  Steve ends up going out with friends after Community Group almost every Wednesday because he can't get enough Buffalo Chicken wings.  While I have to stay home because our kids are sleeping, he does bring me home some, so it's win win.  Much to my husband's excitement, a few years ago I turned his pub favorite into this easy dinner entree.  

Another win.

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Serves 4

4 boneless, skinless chicken breasts
Salt and Pepper
Paprika
Chili powder

Sauce:
1/2 cup hot sauce (We like "Frank's"....you can also find "Buffalo Wing Sauce" and skip the butter)
2 tbsp butter

Ranch dressing or blue cheese dressing
4 buns
Lettuce

Season chicken with salt, pepper, chili powder, and paprika. Drizzle a frying pan with oil and heat over medium-high heat. Once hot put the chicken in and cook for about 5 minutes. The chicken will get nice and brown. Flip over and cook about 5 minutes on the other side, or until chicken is cooked through.

While the chicken is cooking, place the hot sauce and butter in a medium saucepan over medium heat. Once the chicken is done cooking, place in sauce and stir to completely cover chicken in sauce.

If you like you can toast your buns, cut side up under the broiler for 1-2 minutes until browned.  Serve chicken on a bun with lettuce and drizzle with ranch or blue cheese dressing.

Click here for a printable version of Buffalo Chicken Sandwiches
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THE RESULTS?
Love it. Love it. Love it.  'Nuff said.

To make these sandwiches kid friendly, I skip putting their chicken in the buffalo sauce and just stick with the ranch dressing and lettuce on a bun.  Ranch is pretty much their favorite condiment ever, so they love it.

Meal Ideas:

• Buffalo Chicken Sandwiches + Carrots and Celery Sticks with Dip

• Buffalo Chicken Sandwiches + Fries + Salad

• Buffalo Chicken Sandwiches + Twice Baked Potatoes

• Buffalo Chicken Sandwiches + Creamy Dill Pasta Salad

Leftover Ideas:

• Take leftover buffalo chicken breasts and chop up.  Place over a salad with thinly sliced carrots, celery, green onions, and either ranch or blue cheese dressing.

Roasted Salmon With Sweet 'n' Hot Mustard Glaze

Roasted Salmon With Sweet 'n' Hot Mustard Glaze

This photo has been updated Jan 18, 2012.  All other pictures were from the original Vancouver trip in 2008.

This is an old post from April 2008 when my husband and I went to Vancouver.  I wanted to re-post it because I have a new (much better) picture, it tastes freakin' delicious and it turns out this recipe is in the Robin Miller: Quick Fix Meals cookbook I am reviewing.  Oh...and I MacGuyver'ed it a bit while cooking this recipe in Vancouver.  You'll see as you scroll down ;)


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I'm back from my week on the west coast. Can I just say how utterly awesome Vancouver and Victoria are? I was in my glory when we visited Lonsdale Quay Market and Granville Island Market. We don't have "markets" here in my small city in Southern Alberta. I get the pleasure of grocery stores and ONE small Asian store. But seriously....Granville Island Market?! Oh how I love thee.

We went on a Saturday and the whole market was buzzing and crowded with people. There was a huge organic produce section, many fresh seafood counters, fresh bread, fresh italian....EVERYTHING! Oh and there were buskers everywhere. It was so exciting. We were sick of eating out and wanted to cook a fabulous meal for my Father-in-Law. I had already decided to make my Roasted Salmon with Sweet 'n' Hot Mustard Glaze. We came to a fresh seafood counter and were utterly excited to see bright red salmon fillets staring up at us. We are used to frozen lumps of pink salmon (still good)...but not like this. This was Wild BC Sockeye Salmon....mmm.

We stayed in a guest room in Steve's Dad's apartment building. It came equipped with dishes, a few pots and pans and some cutlery, but no spices, salt....nothin'. I had to keep my cooking simple, since I lacked a stocked kitchen, so this dish was perfect. And seriously delicious. I think my father-in-law wouldn't mind if I stayed permanently in the guest room and cooked for him every night ;)

Recipe from Quick Fix Meals
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Serves 4

Cooking spray
1 pound salmon fillet
Salt and freshly ground black pepper
1/2 cup Dijon mustard*
1/2 cup honey
2 tablespoons fresh lemon juice
1 teaspoon mustard powder*
1 clove minced garlic
2 tablespoons chopped fresh dill

*Instead of using dijon and mustard powder, I just bought Heinz Bold and Spicy Mustard and it did the same thing. I've made this recipe a ton of times the original way and this tasted basically the same.

Preheat the oven to 400 degrees F.

So here is the gorgeous red sockeye salmon fillet we picked up at the market. Use whatever salmon fillet's you can get.


If you are like Steve and I, and staying in a guest room with almost nothing, you will need to go to the nearest McDonald's and swipe yourself some packets of salt and pepper.

If not, then just get out the ol' salt and pepper shaker. I use Kosher salt at home. Season up both sides of the salmon with salt and pepper and then place in a baking dish that has been coated in cooking spray. (I skipped this step since I didn't have any and it worked fine. But usually I use it, just to make sure my beautiful fillet doesn't stick.)


Once your fillet is seasoned up, you can go ahead and make the glaze. Combine your mustard, honey, mustard powder (if you are using it...and I recommend you do if you aren't using a mustard with bite), finely minced garlic and the juice of a lemon. Mix it all up good and then this is when I check to make sure the balance is good. Too lemony? More honey. Too sweet? More mustard. You get the picture.



Then pour about half of the glaze on your salmon. Chop up some fresh dill and add it to your reserved sauce.

Then throw 'er in the oven and let it roast for about 15 minutes until the salmon is fork tender. I kept this supper simple since I didn't have much, and I served it with a baked potato. Spoon more of that sauce over your salmon and dive in. It's so good, Steve's Dad was spooning sauce over his potato as well.
Gotta love those classy dishes the guest room provided us with.

Click here for a printable version of Roasted Salmon with Sweet 'n' Hot Mustard Glaze

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THE RESULTS?
Above and by far our favorite way to eat salmon. This is simple enough that I made it in my little guest room kitchen. We were all licking our plates clean after this one. So try it. Seriously.

Grilled Asian Beef Kebabs

Grilled Asian Beef Kebabs

My husband has the worst memory ever.  Seriously, ever.  He has almost no memories from his childhood and not because it was horrible and painful, but because he can't remember ANYTHING.  If you asked him what he did two nights ago he couldn't tell you. Although, once in a blue moon, he'll surprise me and recall some weird detail or some meal I made for him years ago.  Over the six and a half years my husband and I have been married, I've cooked probably thousands of recipes, and when I mentioned to him "Do you remember these Grilled Asian Beef Kebabs?  What should I say about them?"  his eyes immediately lit up and he was like "YES I remember them.  I love those things!"

So I guess they're pretty good if even Steve remembered them and thought they were fantastic.

Recipe by Robin Miller

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Serves 4

1 lb sirloin steak, cut into 1 inch cubes

¼ cup black bean sauce

2 tsp sesame oil

1 tbsp rice vinegar

Any skewering veggies you like – I use onions, peppers, and mushrooms, because it's a classic flavor combo with steak, cut into 1 inch chunks

Sesame seeds

Wooden skewers *(or metal ones)

Soak skewers in water for at least ½ an hour (*metal skewers don't require any soaking, and they're cheap). Combine black bean sauce, sesame oil and vinegar. Skewer cubes of meat alternating with your favorite veggies and brush on the sauce.  Preheat BBQ or grill to medium heat. Grill 5-7 minutes turning once. Sprinkle with sesame seeds and grill another 2 minutes until sesame seeds toast.

Click here for printable version of Grilled Asian Beef Kabobs

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THE RESULTS?
These are ridiculously quick and simple to throw together.  The sauce is so flavorful and delicious.  Even if it's not summer time, these are worth it to make on a grill pan in the dead of winter.  They'll make you happy.

Meal Ideas:

• Grilled Asian Beef Kebabs + Fried Rice

• Grilled Asian Beef Kebabs + Rice + Sauteed Bok Choy with Teriyaki Sauce

• Grilled Asian Beef Kebabs + Cilantro Lime Rice

Red Thai Curry Noodles

Red Thai Curry Noodles

A few months ago, after I came down with my 50th cold/flu of the year, I started think maybe I needed to change my diet and up my vitamin intake to combat the germs my body was not fighting off.  Being in a preschool with 18 germy 3-year olds took a toll on my immune system!  I began a 3 week detox cleanse to rid my body of sugars and other garbage and kick start healthier eating habits.  For 3 weeks I had to give up caffeine (my sweet, sweet coffee!), sugar (noooo!), red meat, dairy, wheat, yeast, alcohol, nuts, soda, deep-fried anything and no fruit.  Yep.  I'm sure you're wondering what the heck I ate!  I assure you, I would not have done the detox if I didn't have delicious food to eat so I was very strategic in my planning.  

Turns out that a lot of Asian recipes fit the bill, specifically Thai food, which happens to be one of my favorites!  Score for me.  These noodles were so spicy and slurpable, my husband and I couldn't get enough.  I made this recipe twice in two weeks we loved it so much.  It is indeed gluten free, dairy free, sugar free and minus the chicken, could be meat free.  Despite all that, I'd eat this even without being on a detox.  It's fantastic!

While some of you may be tempted to swap the coconut milk for light, make sure at least one can is full fat.  You need the thick coconut cream from the top of the can to melt into coconut oil to cook your chicken in.  Very authentic and full of flavor!  When you are at the store, shake the can of coconut milk near your ear.  If you can't hear any sloshing around thats good.  It means the coconut milk is good quality with lots of rich coconut cream at the top.

Recipe adapted from Chef Michael Smith

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Serves 4

2 13 oz cans of coconut milk (at least one can needs to be full fat, not light)
1-2 tbsp Thai red curry paste
1 bunch of cilantro, stems and leaves chopped separately
2 boneless, skinless chicken breasts, thinly sliced
3 cups of chicken stock
6 lime leaves
1 tbsp ginger root, grated
3 tbsp fish sauce
1 8oz package of wide rice noodles
2 cups bok choy, chopped
1 cup bean sprouts
4 green onions, minced

Preheat a large saucepan over medium-high heat. From the full fat can of coconut milk, scoop the thick coconut cream from the top of the can into it. Add the red curry paste as the cream melts into coconut oil. The mixture will start to sizzle as the oil then heats up. Add the chopped cilantro stems and chicken and stir-fry until the chicken is cooked through, about 5 minutes.

Add the coconut juice from the first can as well as the entire contents of the second can of coconut milk, chicken stock, lime leaves, and fish sauce. Grate the ginger into the broth (easier to do if the ginger root is frozen).  Simmer for 20 minutes, until the broth has begun to thicken slightly. Remove from the heat.

Place the rice noodles, bok choy and bean sprouts into the broth where they will quickly soften in about 5 minutes. Add all but 2 tablespoons of the cilantro leaves and stir gently.

Ladle into large bowls and garnish with the green onions and the remaining cilantro.


Click here for printable version of Red Thai Curry Noodles
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THE RESULTS?
My husband and I loved these noodles.  We love spicy Thai food.  I found that 1 tbsp of curry paste was perfect for me: warm with lip tingling sensations.  2 tbsp was just a tad much, but my husband LOVED it with 2 tbsp of curry paste.  I would suggest starting with 1 tbsp of curry paste and see how you like it.  You can always add more as it's cooking.  Made even with 1 tbsp of curry paste the dish was too spicy for my young kids, so I steeped some plain rice noodles in boiling water and drained them.  I tossed them with a smidgen of chicken and bok choy from the pot...it was just enough to give the noodles flavor, protein and veggies but the sauce was so diluted they didn't complain of spiciness.


With leftover Thai red curry paste, you can make:

• Coconut and Beef Curry with Noodles

Cookbook Review - Sauteed Chicken in Mustard Cream Sauce

Cookbook Review - Sauteed Chicken in Mustard Cream Sauce

So when you go three months without posting anything substantial on your blog, you start to get an itch to jump back in there but....where the heck to start?  New meal plan?  Pick up where I left off on my cookbook review?  It's St. Patrick's Day, so um...maybe something green?

I found this recipe already queued up and ready to go so I thought it as good a place as any.  A quick and easy chicken dish with a luxurious wine cream sauce to spoon over top.  Soooo....are we still friends?

Recipe from Everyday Food: Great Food Fast
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Serves 4

4 boneless skinless chicken breasts
2 tbsp olive oil
1/4 cup white wine or chicken broth
1/2 cup heavy cream
2 tbsp Dijon mustard
1 tbsp fresh basil or tarragon, chopped (or 1 tsp dried)

Sprinkle each chicken breast with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.

Pour the wine into the hot skillet; cook, stirring until reduced by half, about 1 minute. Whisk in the cream, mustard and herbs. Whisk until thickened for about 2 minutes.

Pour any accumulated chicken juice into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

Click here for printable version of Sauteed Chicken in Mustard Cream Sauce
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RESULTS?

I'm really thinking of starting a page for recipes with "Little Effort" since I'm all about them.  This chicken was really fantastic and could easily fit under that category.  I chose to use basil in my cream sauce where the original recipe said tarragon.  I'm really not a tarragon fan since it has a really strong black licorice flavour so I subbed in the basil which is slightly licoricey, but mellower and sweeter, and I thought it worked perfectly.  Throw some broccoli in a steamer or asparagus in the oven and you've got a minimal effort, big flavor, fancy-ish sorta meal.


Although, those sauteed mushrooms were divine with this chicken too.

Meal Ideas:

• Sauteed Chicken in Mustard Cream Sauce + Sauteed Mushrooms with Thyme

• Sauteed Chicken in Mustard Cream Sauce + Steamed Asparagus (or Parmesan Roasted Asparagus)

Cookbook Review Recipe: Salmon with Hoisin Glaze

Cookbook Review Recipe: Salmon with Hoisin Glaze

Salmon is one of those things that can be cooked so simply and quickly that it becomes true "fast food". Mix together a speedy glaze and you can inject wonderful flavor. In this recipe, the bold rich flavor of hoisin sauce pairs nicely with citrus which helps to lighten it up a bit. You'll love how simple it is to prepare.


Recipe from Everyday Food: Great Food Fast
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Serves 4

1 tbsp fresh orange juice
2 tbsp hoisin sauce
2 tsp honey
4 salmon steaks (each 8 to 10 ounces and an inch thick)
OR 4 salmon fillets (totaling 1 lb)
Coarse salt and fresh ground pepper

Heat the broiler. In a small bowl, whisk together the orange juice, hoisin sauce and honey to make a glaze. Season both sides of the salmon with salt and pepper. Place the salmon on a rimmed baking sheet and brush both sides generously with the glaze.

Broil the salmon about 4 inches from the heat source. If cooking salmon steaks, baste once and cook until opaque in the center 10 to 13 minutes. If cooking salmon fillets, cook only about 6-7 minutes until opaque in the center.

Click here for printable version of Salmon with Hoisin Glaze
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THE RESULTS?
I loved the ease of preparation with this dish and it had great flavor to boot!

Because I live in the middle of the Canadian prairies, I don't bother buying fresh seafood since it was probably already frozen and thawed before buying at the grocery store. I like to get the one pound package of 4 salmon fillets that have already been skinned and boned, which is why I adapted the recipe slightly to accommodate the thinner salmon pieces. From mixing up the glaze to getting the fillets in the oven and pulling them out is TEN MINUTES! That's some serious fast food. And look at how pretty, nutritious and well-balanced it is as well .

Meal Ideas:

• Salmon with Hoisin Glaze + Toasted Almond Cous Cous + Steamed Broccoli

• Salmon with Hoisin Glaze + Rice + Sauteed Bok Choy
  

Cookbook Review Recipe: Lemon-Parsley Pork Chops

Cookbook Review Recipe: Lemon-Parsley Pork Chops

Thank you so much for voting for my hubby's song. It made me smile reading your comments, so thank you, thank you, thank you! If you didn't vote yet and have a second to click a button and cast him a quick vote go here. Their band is "Stars from Streetlights".


Okay, onto the food. Recently I was visiting my friend Bree and saw this cookbook Everyday Food: Great Food Fast on her cookbook shelf. As I began rifling through it, marveling at each recipes short list of ingredients and the beautiful pictures, she started to tell me how much she loved this cookbook and often she found herself cooking from it.


I've noticed lately in my own cooking that I am beginning to gravitate towards food that can be cooked quickly yet still deliver big flavor. Some of my older recipes from a year or two ago, while delicious can be quite ingredient heavy making them more daunting to cook when you want dinner on the table fast. I am finding that whenever I put a slightly more labor-intensive recipe on my meal plan it continually gets bumped from one week to the next as I groan with tiredness.

With Bree's recommendation and my need for fast, flavorful meals this cookbook has become my next to review. I was so excited to find that my library carried it and after reading it all in one sitting, have already written down over 20 recipes to try.


First on my list, were these Lemon-Parsley Pork Chops. I chose this one because I bought a massive package of pork chops on sale and have been slowly cooking different variations of them for the past couple weeks, our favorite being Maple Mustard Pork Chops but I wanted something with a completely different flavor. The thing that makes these chops special is the lemon-parsley mixture, exactly the same concoction as the gremolata that makes my Spanish Roast Chicken so incredibly delectable. Simple with a big bang of flavor. I can dig that.


Recipe from Everyday Food: Great Food Fast
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Serves 4

1 lemon, zested
2 tbsp fresh parsley, chopped
1 garlic clove, minced
Coarse salt and fresh ground pepper
2 tbsp olive oil
4 bone-in pork chops (about 8 ounces each)

Heat the olive oil in a large frying pan over high heat. Season both sides of the pork chops with salt and pepper and place in the hot pan. Brown the pork for 2-3 minutes on each side. Add a 1/2 cup of water to the skillet, cover and turn down to low to let the pork chops simmer until finished cooking, about 8-10 minutes.

While the pork is simmering, zest the lemon using a rasp or peel the zest with a vegetable peeler and finely mince (avoid the bitter white pith). Add to a small bowl along with the finely chopped parsley, minced garlic and a pinch of coarse salt and fresh ground pepper.

Serve the pork chops drizzled with a bit of pan juices and the lemon-parsley mixture sprinkled over top.


Click here for printable version of Lemon-Parsley Pork Chops
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THE RESULTS?
I loved how ridiculously simple this recipe is to make. Plain ol' pork chops sauteed with salt and pepper and topped with lemon, garlic and parsley. That's it. For such an easy preparation, the flavor is great and the gremolata gives it a fresh boldness. We did have a problem with the saltiness of the gremolata as written in the cookbook. It calls for 1/2 tsp of salt and when you are topping that over already seasoned pork chops, the saltiness factor was way overboard. You really only need a pinch so as you can see I amended it.

Since this book is all about preparing delicious food quickly, every recipe has a listed prep time and total time it should take to make each recipe. I decided to time myself making the recipes to see how accurate they were. This one says it should take 25 minutes total, and to my surprise and delight, even after making mashed potatoes and roasted fennel on the side, I still finished at exactly 25 minutes. All in all, this was fantastic.


Meal Ideas:

• Lemon-Parsley Pork Chops + Buttermilk Mashed Potatoes + Roasted Carrots

• Lemon-Parsley Pork Chops + Creamy Coleslaw

• Lemon-Parsley Pork Chops + Baby Potatoes with Dill Cream + Green Beans
  

Cookbook Review Recipe - Chorizo and Tomato Frittata

Cookbook Review Recipe - Chorizo and Tomato Frittata

At the end of a busy workday I pick up my kids, pull out my hair because they are already driving me nuts, and try to muster up the energy to put some delicious food on the table. Since most of this is done while also having one of them directly underfoot and/or pulling on my pant leg and the other one is barking orders and requests at me, I can really use a meal that requires little brain power and energy. I love hands off meals; the kind that you put very little effort into and yet they still knock your tastebuds around a bit.

Jamie Oliver's cookbook Jamie's Dinners: The Essential Family Cookbook has a great chapter called "5 Minute Wonders" in which he pulls off a meal for one in five minutes or less. I spotted a recipe for a Chorizo and Tomato Omelette and the chorizo was beckoning me. Since this recipe is only for one person, I adapted the omelette into a frittata in order to feed my whole family. It's a meal that can be prepped in 5 minutes and you'll be sitting down to eat 15 minutes later. I can definitely handle that.

Recipe adapted slightly from Jamie's Dinners: The Essential Family Cookbook
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Serves 4

125 g (4.4 oz) hot Spanish chorizo, sliced
2 green onions, sliced (whites and greens separated)
2 roma tomatoes, deseeded and sliced
2 tbsp fresh parsley, chopped
6 eggs
1 red chili, chopped (optional)
Salt and pepper


Preheat oven to 375 degrees.

If you have an oven proof skillet use it, if not wrap some tinfoil around the handle of your skillet. I think non-stick works best.

Set your skillet over medium high heat with a drizzle of olive oil. Saute the chorizo and whites of onions for 2-3 minutes until the sausage is starting to brown. Add the tomato and parsley and saute another 1-2 minutes.

In a medium bowl, beat the eggs with the chili and season with salt and pepper. Pour the beaten egg mixture over everything in the pan and sprinkle with greens of onions. Turn the heat down to medium low and let cook for another 5-8 minutes until the bottom of your frittata sets. Then place it in the oven and bake for 10 minutes until the top of the frittata is set and your eggs are golden.

Remove from oven, cut into wedges and serve.


Click here for printable version of Chorizo and Tomato Frittata
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THE RESULTS?
The flavor of chorizo is fabulous and all the spices and garlic and paprika kind of melt into the oil when you saute it, which give the entire frittata a nice smokey spicy flavor. Studded with the bits of juicy tomato this meal will surely win you over. The combo is fabulous and the meal is effortless.

If I am being honest about the recipe as written in the book, the process is quite vague. Jamie doesn't give a clear set of directions for actually cooking the omelette, saying only "continue to fry until the eggs set, giving you a lovely little omelette." Ummm...how do you cook an omelette? No seriously. Had I actually cooked an omelette I would have had to google that first, then proceeded accordingly. But the flavors are smashing and lovely and wonderful, so I can't fault him for that :)


Meal Ideas:

• Chorizo and Tomato Frittata + Arugula Salad drizzled with Lemon and Olive Oil
• Chorizo and Tomato Frittata + Cream of Leek & Celery Soup
  

Cookbook Review Recipe - Simple Tomato Sauce

Cookbook Review Recipe - Simple Tomato Sauce

Jamie Oliver's book Jamie's Dinners is divided into interesting chapters, more than just appetizers, meats, and desserts, one of them being Family Tree Recipes. Jamie gives a basic parent recipe and then ideas for 5-10 different recipes the original could be used in. It's a wonderful concept and provides inspiration for your own spin offs and creations.

After eating this simple tomato sauce, I wanted to cook and consume every single one of the kin recipes. I still might. Scratch that. I WILL.

Recipe from Jamie Oliver - Jamie's Dinners
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Serves 4


Olive oil
2-3 cloves garlic, minced
1 tsp dried oregano or chopped fresh basil stalks
1 whole red chili
28 oz can whole plum tomatoes (good-quality Italian ones are best)
Salt and pepper
1 tsp red wine vinegar

In a medium saucepan over medium heat, add some olive oil and fry the garlic, oregano (or basil stalks) and whole red chili. Pierce the red chili first so it doesn't explode. It will give a subtle heat to the sauce. Saute just a minute or two until fragrant then add the canned tomatoes. Do not mash the tomatoes, as the seeds can be bitter and if you chop them up right away the sauce won't be as sweet as it should be. Lightly season with salt and pepper, turn the heat down to low and let simmer for 30 minutes. Remove the chili.

Break and mash the tomatoes up with a spoon, season the sauce more carefully with a bit more salt and pepper, and add a tiny swig of red wine vinegar just to give the sauce a little twang. It is now ready to serve with pasta, or stir in some additions to take this sauce forward:

• Spicy Arrabiatta - start the tomato sauce off by adding a few more whole fresh chili's. After the sauce has simmered for 15 to 20 minutes, remove the chili's, chop them up and add back as much as you need to give your arrabiatta the desired heat.
  

• Tomato Basil - a real crowd-pleaser can be made by taking the tomato sauce off the heat when it's ready and adding a big handful of torn fresh basil, a nice swig of balsamic vinegar, a good knob of butter and a handful of grated Parmesan. This is fantastic with pasta like rigatoni or tagliatelle, or with grilled meats and fish.

• Puttanesca - simmer the sauce gently with a handful of good pitted and squashed olives, a couple of anchovies and a handful of capers. You can take this in a different direction by flaking in a can of tuna when the sauce is ready.

• Tagliatelle, Spinach & Goat Cheese - Cook tagliatelle in a pot of salted boiling water while the sauce is simmering. Just before the pasta is ready, stir in a large handful of spinach into the tomato sauce. Drain the pasta saving a bit of the pasta water, and toss with olive oil and the reserved water, then pour your spinach and tomato sauce over top. Toss and top with grated Parmesan and crumbled goat cheese.

• Fish or Chicken, Olives and Basil - Pour your warmed tomato sauce into a small baking pan and put a couple of fish fillets on top. If you prefer to use chicken breasts, brown them first in a little oil before placing them on top. Sprinkle with some pitted olives, capers and basil leaves and top with a little torn mozzarella, and place in the oven at 425 degrees for 15 minutes until the fish is cooked. If using chicken breasts they will need about 20 minutes.

• Sausages Baked in Tomato Sauce - Pour your warmed tomato sauce into a baking pan or oven proof dish. Take some nice sausages, toss them in a little olive oil, then place them on top of the sauce and cook at 425 degrees for about 30 minutes or until the sausages are golden and crisp on top. Throw whole basil leaves on top to serve. The sausages will be nice and juicy on the bottom from the sauce and lovely and crisp on top. To turn it into a cassoulet, add a can of beans such as cannellini, flageolet, haricot or chickpeas and chunks of bacon before you bake.

Click here for printable version of Simple Tomato Sauce

Click here for printable version of Tomato Sauce Variations
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THE RESULTS?
This is the best tomato sauce ever. It is SO worth it to go out of your way and look for good quality Italian tomatoes for this recipe. I made the recipe once using the a regular can of tomatoes (not Italian), and the sauce just wasn't as sweet.

The first time I tried this sauce it was made by my friend Tara, who stirred in some chopped basil and cream to blush the sauce. She mixed it into some penne and I swooned and drooled and exclaimed it was the best pasta sauce I had ever eaten. That was over 2 years ago. I'm not sure why I waited so long to make this myself!

When I made this sauce myself, I turned it into the Tomato Basil variation where balsamic, Parmesan, butter and basil were stirred in and served it on tagliatelle. So wonderful. You can taste the difference the quality ingredients make. So sweet, rich and addicting.

I saved about a cup of the sauce and made Sausages Baked in Tomato Sauce the next night, using hot Italian sausages. The flavors and oils in the sausages cook down and release into the sauce making it completely irresistible. I served it with roasted potatoes the first night, and the sauce kind of acted as a fancy ketchup for dipping the potatoes and bites of sausage into. The next day for lunch I served the leftover sausages and sauce with the leftover tagliatelle. My husband told me I need to make him that pasta dish for the rest of his life.

I never want to make another tomato sauce again. I love Jamie's suggestions for what to do with the sauce and find myself drooling over ALL of them. This recipe is worth going out of your way to find the Italian tomatoes, making a huge batch and freezing it in baggies to try his variations or in your own concoctions. Try this!

Firecracker Shrimp Bowties

Firecracker Shrimp Bowties

Reposted from the archives with updated photos. Originally posted Dec /08.

This dish is recreated from the dish of the same name at East Side Mario's. I order it every time I go there, and one day started to realize how ridiculously easy it would be to make at home. It's so easy, my husband offered to make it the other night when I was too tired to cook. I was able to give him simple directions while my butt made a nice little indent on the couch and he whipped up this totally delicious gourmet pasta.

Recipe inspired by East Side Mario's
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Serves 4

1 lb frozen raw shrimp
1 pkg snap peas (or snow peas)
1-2 tomatoes, deseeded and chopped.
4 tbsp jarred pesto
A good drizzle of olive oil
1 lb bowtie pasta (also called farfalle)
1/4 tsp garlic powder
1/4-1/2 tsp dried red chili flakes
Salt and pepper

Get your shrimp running under cold water in a colander for 5 minutes to defrost them. Also put on a big pot of water and salt it for your pasta.

While you are waiting for your shrimp to defrost and water to boil, you can start de-stringing your pea pods. This is the only tedious part. Grab the tip of one end and pull the string until it comes out the other end. Do this to all your pea pods and then cut them in half. To deseed your tomato, you cut it in half (with the tomato sitting face up on your cutting board), and then stick your fingers inside and pull out all the juicy seedy parts. Leave all the tomato flesh inside. This will make your sauce taste much better.

Put your pasta in the boiling water. De-shell the shrimp once they are defrosted as well as remove the tail. Put a frying pan on medium-high heat with a tablespoon or so of olive oil. Once the pan is nice and hot, throw in your shrimp and season with salt, pepper, chili flakes and garlic powder. They should really only take 1 to 2 minutes to cook. You just want them to have barely turned pink. Remove them from the pan onto a plate and add your pea pods to the frying pan. Sauté for 2 to 3 minutes and then add the tomatoes and sauté for another 1 or 2 minutes. You can then turn off the heat, add the pesto and a good healthy dose of olive oil. It’s an olive oil based sauce so be pretty liberal with it. You can also add your shrimp back to the sauce.

Once the pasta has cooked to al dente, drain and add the veggie/shrimp/olive oil sauce. Dish up and serve with French bread slices and sprinkle with a bit of parmesan.

Click here for printable version of Firecracker Shrimp Bowties
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THE RESULTS?

Our family LOVES this pasta. I find it hard not to gorge myself and fall into a carb-induced coma. The bread is great for sopping up the olive oil/pesto sauce.


For more recipes, visit the Grocery Cart Challenge Recipe Swap

Italian Sausage Soup

Italian Sausage Soup

I happened to get a 3 lb package of Italian sausage 50% off last summer and came home with my loot and froze it. My love for Italian sausage knows no bounds, but my knowledge of recipes that use the savory meat is limited. I went on a search and bookmarked all kinds of recipes, even ones that I wouldn't normally try. This recipe was one of those ones. I'm a Go Big or Go Home kind of girl when it comes to spices and combining flavors but since a friend had passed on some carrots and zucchini from her garden I tried this soup. Not my usual style; there's no fresh herbs, no dried spices, no addition of condiments lurking in the fridge. Just meat, vegetables and broth.

Much to my surprise, I had to have 3rd and 4th helpings of this soup. The flavor is incredible!
The spices in the Italian sausage marries with the broth and vegetables creating a soup so delicious it is now at the top of my favorites list.

I shredded the carrots and zucchini in order to disguise them from my 2 1/2 year old, but doing so also has the added benefit of cooking up in a snap.


Recipe slightly modified from Recipezaar
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Serves 4-6

1 lb Italian sausage, casings removed
1 garlic clove, minced
2 cups beef broth
1 14 1/2 oz can Italian-style stewed tomatoes
1 cup carrot, shredded
1 14 1/2 oz can white kidney beans, drained and rinsed
2 small zucchini, shredded
2 cups baby spinach, packed and rinsed
Salt and pepper

In a large pot over medium high heat add your Italian sausage. Brown the sausage with the garlic for about 6-8 minutes breaking it up while it's cooking. Add the beef broth, tomatoes, carrots, white kidney beans and zucchini. Allow to simmer for about 15 minutes. Taste the broth and see if it needs any salt and pepper. Turn off the heat and stir in the spinach. The residual heat of the soup will wilt the spinach. Serve.

Click here for printable version of Italian Sausage Soup
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THE RESULTS?
Soups are perfect for cold weather and since it has been -35 C here this soup NEEDS to be the remedy. Doctors orders for frosty bodies and tempting tummies.


I submitted this recipe to Gayle's Grocery Cart Challenge Recipe Swap
and the $5 Dinner Challenge.