Saturday, 31 May 2008

Tuna Bites

250 grams / (8 3/4 ounces) canned tuna
3 whole eggs
100 ml / (6 3/4 tablespoons) olive
    oil or cold pressed coconut oil
3 tablespoons all-purpose flour
Parsley (to taste)
Pepper or Lemon Pepper (to taste)


  • Drain the tuna and shred it with the help of a fork. Set aside.
  • In a glass bowl mix well the whole eggs along with the flour. 
  • Then, add the chopped parsley and the pepper. 
  • Finally, add the shredded tuna and stir well.
  • Heat the oil in a skillet. When hot, remove small portions of the tuna mixture with the help of a teaspoon and fry them on both sides in the oil until they turn golden (while frying, flatten the bites slightly with the help of a fork to remove the liquid that remains inside).
  • When they are fried, place them on absorbent paper. 
  • Serve the tuna bites with a lettuce salad.


Thursday, 29 May 2008

Butter Pecan Shortbread Cookies

4 ounces butter, softened
1/3 cup light brown sugar, packed
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups all-purpose flour
1/3 cup finely chopped pecans


  • Heat the oven to 325 F.
  • Stir the flour, salt, and finely chopped pecans together in a bowl; set aside.
  • In a medium size mixing bowl, cream butter and sugar until light. Beat in vanilla.
  • Stir in the flour mixture, kneading the dough gently with your hands to bring it together, if necessary.
  • Press or gently roll out on a lightly floured surface; cut into circles or squares about 1/4-inch thick.
  • Bake in the preheated oven for about 20 minutes.
  • Time will vary with thickness, so check them after 12 to 15 minutes if they're a little thinner.


A Bunch of Great Burger Recipes

Last Updated: November 27, 2015

Below are Recipes for:

Cheeseburger Chimichangas
Chicken Burgers
Fried Chicken Burgers
Muffuletta Burgers
Red Curry Chicken Burgers with Grilled Pineapple
Shredded BBQ Chicken Burgers
Shrimp Burgers
Sun-Dried Tomato & White Bean Burgers

⌘/F or CNTL/F to find:






Muffuletta Burger

1 lb burger (divided into 4 equal pieces;
   1/4 lb each)
1/2 c stuffed olives, sliced, drained
1/2 c black olives, sliced, drained
1 carrot, shredded
1 Tbsp capers, drained
olive oil, extra virgin
hard salami, sliced
mozzarella cheese, shredded
taco seasoning or any all purpose
   seasoning of your choice
salt and pepper to taste
2 large hamburger buns, or bread of
   choice, lightly toasted
lettuce leaves
tomato, sliced
dijon mustard


  • Combine stuffed green olives, black olives, carrots, and capers; pour just enough olive over over veggies to barely cover. Store in a jar and refrigerate for a few hours or overnight or for a couple of days. You can add cauliflower and peppers (or what have you?) to this mixture if you desire. 
  • Form 4 patties, 1/4 lb each. With the bottom of a round glass form an well in 2 of the patties. You will fill with olive mix.
  • Place a spoonful of olive mix into well of 2 patties, top with mozzarella and a slice of hard salami. Place 2nd patty on top and seal edges. Season patties with taco seasoning, salt and pepper.
  • In a skillet over a medium heat, fry 4 to 5 minutes on each side.
  • Serve on toasted bun or bread of choice with a little spicy dijon mustard, topped with lettuce and tomato.





Cheeseburger Chimichangas

1 pound ground beef
2 tablespoons mustard
⅔ cup ketchup
¼ cup butter, melted
10 flour tortillas, or 6 for very
   hearty tortillas
1 cup onion, minced
1 cup tomato, diced
1 cup dill pickle slices, cut into
   bite size pieces
2 cups cheddar cheese,
   shredded
2 - 4 cups lettuce, shredded


  • Preheat oven to 475 degrees.
  • In a large skillet over medium heat, brown ground beef. Stir in mustard and ketchup until warmed through.
  • To assemble tortillas, brush one side of each tortilla with butter.
  • Add 1/10th (or 1/6th) of beef filling to centre of unbuttered side of each tortilla.
  • Sprinkle onion and tomato over beef and top with pickle pieces and cheese.
  • Fold two sides of tortilla over filling and roll to cover filling completely.
  • Place in a 9x13 pan and continue until all chimichangas are complete.
  • Bake for 15 - 30 minutes or until golden brown.
  • To serve, create a bed of lettuce on a plate. Place chimichangas on top.




Shredded BBQ Chicken Burgers

1 medium onion, finely sliced
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons sweet paprika
2 tablespoons Worcestershire sauce
3 teaspoons salt
1 teaspoon black pepper
8-10 boneless chicken thighs
6 hamburger buns
1 recipe Guacamole
1 cup shredded colby jack cheese

  • In your crock pot, combine the onion, ketchup, apple cider vinegar, brown sugar, tomato paste, paprika, Worcestershire, salt and pepper. Whisk to combine.
  • Add the chicken thighs and make sure they are all evenly spread out and coated with the sauce ingredients.
  • Place the lid on the crock pot and turn on. Turn to high for Shredded BBQ Chicken to be done in 6-7 hours, and low for Shredded BBQ Chicken to be done in 8-9 hours.
  • Once the timer is up, remove the lid and using 2 forks, shred the chicken while still in the crock pot. 
  • Turn the crock pot to warm and serve the Shredded BBQ Chicken on top of burger buns with a heaping spoonful of guacamole and shredded colby jack cheese.
There's likely endless recipes on the net for guacamole but we just smash up a couple of avocados with a small bit of mayo or Miracle Whip and then add a store bought (or home made - what the heck ¯\_(ツ)_/¯ ) tomato salsa to taste.  




  
Red Curry Chicken Burgers with Grilled Pineapple

Juice and zest of 1/2 lime
1/4 cup mayonnaise
1 pound ground chicken (they don't have ground chicken in Ecuador --
   we use a food processor to grind up a few boneless chicken breasts)
1 cup larger (Panko type) breadcrumbs
2 tablespoons (or to taste) of Thai Red Curry Paste (or curry powder -- see * below)
1 medium red onion, peeled and sliced into 4 thick slices (again - up to you)
1/2 fresh pineapple, cored and sliced into 1-inch-thick slices (you can use
   canned as well, but don't leave out the pineapple slices -- however, you
   don't have to cook them as noted below -- up to you)
Nonstick cooking spray
4 hamburger buns
  • Preheat grill (or frying pan) for direct grilling over medium-high heat. 
  • In small bowl, stir together lime juice and zest, and mayonnaise. 
  • In medium bowl, combine chicken and curry paste*.  See breadcrumbs just below.
  • Form into 4 patties, making sure not to over-work the meat mixture.
  • *Sometimes we'll simply add curry powder to the breadcrumbs instead of using the curry paste with the meat.
  • Dredge each burger through breadcrumbs.  Flop in bowl with breadcrumbs, and then use a spatula to turn.
  • Spray both sides of chicken patties, onion and pineapple with nonstick cooking spray if grilling and if frying, use minimal oil. 
  • Transfer patties, onion and pineapple to hot grill rack. Cook onion and pineapple for 4 to 6 minutes or until dark grill marks appear, turning once; transfer onion and pineapple to plate as they finish cooking. 
  • Cook burgers for 6 to 8 minutes, or until internal temperature of 165 degrees F is reached, turning once.  We find we can't cook them long enough to get them done without the outside being way too dark -- so we cook the outside to an attractive colour and then microwave the chicken burgers for a minute or 3.
  • Assemble burgers using hamburger buns, chicken patties, grilled onion and pineapple, and lime mayonnaise.



Shrimp Burgers

1 tablespoon unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 1/2 teaspoons salt
3/4 teaspoon cayenne
2 pounds medium-size shrimp, peeled,
   deveined, and chopped
2 teaspoons chopped garlic
1/4 cup chopped green onions, scallions
   or chives (green part only)
2 large eggs plus 1 egg, beaten
2 cups fine dried bread crumbs
1/2 cup unbleached all-purpose flour
2 teaspoons Creole Seasoning
2 tablespoons water
1/4 cup vegetable oil
8 hamburger buns (toasted if desired)


  • In a large skillet, melt the butter over medium heat. 
  • Add the onions, celery, bell pepper, salt, and cayenne. 
  • Cook, stirring, until soft for about 6 minutes. 
  • Add the shrimp and cook, stirring, for 3 minutes. 
  • Transfer the mixture to a large mixing bowl and let cool slightly. 
  • Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. 
  • Divide into 8 equal portions and form into patties. 
  • Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. 
  • Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. 
  • Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. 
  • Heat the vegetable oil in 2 large skillets over medium heat. 
  • Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. 
  • Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. 
  • Drain on paper towels. 
  • To serve, spread both sides of each bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.



Fried Chicken Burgers

For the spice mix:
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon garlic powder
1/2 teaspoon freshly ground
   black pepper
2 teaspoons salt
4 boneless, skinless chicken
   thighs

For the flour and buttermilk dredges:
1 cup  all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking powder
1 cup buttermilk (or 1 cup of cream
   with a little less than a teaspoon of vinegar, set aside for a couple of minutes)
1 egg
vegetable, canola, or peanut oil, for frying
  • The day before you plan on frying the chicken, whisk together the paprika, oregano, thyme, marjoram, garlic powder, pepper, and salt to form the spice mix. 
  • Set aside 1 tablespoon of the spice mix, then sprinkle the rest all over the chicken thighs. 
  • Cover the chicken with plastic wrap and refrigerate overnight. 
  • To fry the chicken, mix together the flour, cornstarch, baking powder, and reserved spice mix in a pie plate or shallow dish. 
  • Mix together the buttermilk and egg in another pie plate or shallow dish. 
  • Dredge the chicken in the buttermilk mixture, then the flour mixture, then the buttermilk mixture again, and finally back into the flour. 
  • Fry the chicken for 4 to 5 minutes per side, until deep golden brown all over. If the chicken is not fully cooked place the chicken on a plate covered with paper towels and quick cook to finish off in the microwave.



Chicken Burgers

1 pound ground chicken
2 cloves garlic, finely minced
2 tablespoons chopped fresh
   oregano
2 tablespoons chopped fresh
   basil
½ teaspoon salt
½ teaspoon coarse ground
   black pepper
½ teaspoon crushed red pepper
   flakes
1½ cups panko like bread
   crumbs
2 tablespoons olive oil (more as
   needed)
1 cup of your favourite spaghetti
   sauce
3/4 cup shredded mozzarella
   cheese
1 ripe tomato, thinly sliced
4 soft buns

  • In a large bowl combine the chicken, garlic, oregano, basil, salt, black pepper, and red pepper flakes just until combined. Shape into 4 equal patties.
  • Pour the breadcrumbs into a shallow dish. One at a time, coat all sides of each patty with the bread crumbs.
  • Preheat the oven to 400°F and cover a baking sheet in foil.
  • Heat the oil over medium high heat in a large skillet. Add the patties and cook for about 4 minutes on the first side, checking to make sure they aren't getting too dark. Turn the burgers and cook for another 4 minutes on the second side.
  • Working on your prepared baking sheet, assemble all the bottom buns.  On the bottom bun add a slice of tomato and top it with a chicken patty. Spoon your favourite spaghetti sauce over the chicken and cover it with mozzarella cheese. Repeat with the other 3 burgers. 
  • Place the top buns cut-side down on the baking sheet and put all of it in the oven for 2-4 minutes, just until the cheese melts.
  • Add the top bun to the burgers and serve.



Sun-Dried Tomato & White Bean Burgers

1 or 2 egg
1 regular can of white beans, rinsed and
   drained
1 cup cooked quinoa
3 cloves garlic, minced
2 or 3 heaping tablespoons roughly
   chopped sun-dried tomatoes
1/2 teaspoon lemon juice
1/2 cup packed fresh basil, chopped
3 teaspoons flour
1/3 cup grated Parmesan
Big pinch Chili powder
Salt and freshly ground pepper


  • Crack egg into a large bowl and beat well. 
  • Add the beans and, using a potato masher, mash them together with the egg until relatively smooth but with some chunks remaining. 
  • Fold in the cooked quinoa. 
  • Then add the rest of the ingredients.  Mix until combined. 
  • Roll small handfuls of the batter into balls a little smaller than the size of a golf ball and press them down to form a patty about 3 inches in diameter. 
  • Note: If you're having trouble getting your burgers to adhere, add another egg and mix to combine or add a small amount of flour, just a little at a time, if the mixture is too wet.
  • Grease a pan and heat over medium. Cook the patties about 3 minutes a side, until golden brown. 




Wednesday, 28 May 2008

Coconut Chicken with Pineapple Salsa

14 ounces chicken breast cut into fingers
salt/pepper
2 eggs - beaten
1 cup potato chips crushed - I try &
   pick "fancy" ones
1/2 cup coconut flakes
8 ounces diced pineapple - drained
1 jalapeno - seeded and minced
1 teaspoon fresh lime juice
1 tablespoon parsley roughly chopped


  • Preheat oven to 400 degrees.
  • Season chicken fingers with salt/pepper.
  • Place eggs in a shallow bowl and crisps with coconut into a separate shallow bowl.
  • Dip chicken fingers into egg. Coat both sides. Shake off excess. 
  • Dip into crushed chip mixture making sure it's coated on both sides. Pressing if necessary. Transfer to a rimmed baking sheet lined with parchment paper.
  • Bake for approximately 20 minutes.
  • While chicken is baking, into a medium bowl add: pineapple, jalapeno, lime juice, pinch salt, parsley. Mix to combine. Set aside.
  • Serve finished chicken with salsa.

Tuesday, 27 May 2008

Cookie Cake

1-1/2 cups crumbled butter
   cookies
1/4 cup melted butter
3/4 cup chopped nuts
1/2 cup grated chocolate
1/2 cup candied cherries
1/2 cup dried coconut
397 g condensed sweetened
   milk
1/2 cup chocolate & dash of
   cream melted for topping


  • Preheat oven to 160 C
  • Line a 9x9 cake pan with tin foil, and then spray with Pam
  • Mix the crushed butter cookies with the melted butter and pressed to the bottom of the pan.
  • Spring with the nuts, grated chocolate, cherry and coconut
  • Pour the condensed milk over the top and smooth
  • Bake for 30 - 35 minutes until golden brown.
  • As soon as it's out of the oven, cover with the microwave melted chocolate and cream
  • Allow to cool in the pan and then put the pan in the fridge for several hours or overnight.
  • With a sharp knife, cut into squares.


Avocado Cucumber Salad

2 medium cucumbers, peeled and
    chopped into chunks
Small bunch of chives cut into small pieces
2 avocados, pitted and diced
2 tablespoons mayonnaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste


  • Combine cucumber, chives and avocado in a bowl. 
  • Whisk together mayo, lime and seasonings, adjusting levels to taste. 
  • Drizzle salad with dressing.
  • Enjoy!

Sunday, 25 May 2008

Honey Spice Marinated Grilled Chicken

2 teaspoons ground ginger
2 teaspoons dry mustard
2 teaspoons salt
¼ teaspoon ground pepper
2 tablespoons soy sauce
¼ cup honey
½ cup olive oil
½ cup lemon juice
3 cloves garlic, crushed
2 lbs chicken thighs


  • Combine ingredients and whisk well. 
  • Marinate chicken in a ziplock bag, glass dish, or non-reactive bowl for at least 6 hours, ideally overnight. 
  • Rotate halfway through marinating.
  • Preheat grill to medium high heat. 
  • Grill the chicken, turning periodically, until cooked through.


Torta Pie

1 uncooked dough for three
   pie crusts
2 c shredded mozzarella
   cheese
1 can(s) (15 oz.) sliced olives,
   drained
1/2 lb sliced salami
1 c bottled, roasted red
   peppers, sliced
6 oz flavored cream cheese
   spread (tomato or garden)
1/2 lb deli-sliced turkey
2 c spinach leaves
1 c pesto sauce
2 c parmesan cheese
1 large egg, lightly beaten


  • Preheat oven to 375 degrees. Spray or grease bottom and sides of an 8- or 9-inch springform pan.
  • Roll 2/3 of dough into a circle and press onto bottom and up sides of pan.
  • Fill crust with remaining ingredients, except egg, layering them in order. 
  • Roll out final 1/3 of dough into a circle, and place atop fillings, pinching seams with bottom crust to seal. Make vent holes with a fork, then brush with beaten egg.
  • Bake 50 minutes. 
  • Let rest 15 minutes, then remove from pan. Slice into wedges. 
  • This is also great at room temperature or cold. 

Saturday, 24 May 2008

CheeseCake Stuffed Banana Bread

Banana Bread
2 large very ripe bananas,
   peeled and mashed
⅓ cup butter, melted
¾ cup light brown sugar,
   packed
1 egg
2 teaspoons vanilla
1 teaspoon baking soda
½ teaspoon kosher salt
1½ cups flour
Cheesecake Filling
6 ounces cream cheese,
   room temperature
¼ cup granulated sugar
1 egg
½ teaspoon vanilla
3 tablespoons flour


  • Preheat oven to 350°F. 
  • Coat a 9x5 loaf pan with nonstick spray. Line the bottom of the pan with a long strip of parchment paper, so the ends hang over.  Spray the pan again lightly and set aside.
  • Cheesecake Filling - In a large bowl beat the cream cheese and sugar until smooth. Add in the egg and vanilla and mix until smooth, scraping the sides of the bowl as necessary. Finally add in the flour and mix until just combined.
  • Banana Bread - In another large bowl combine mashed bananas, butter, sugar, egg, vanilla, baking soda, and salt. Stir until combined. Mix in the flour, stirring until incorporated. Set this aside.
  • Assembly - Spread half of the banana bread batter into the bottom of your prepared pan. Carefully and evenly spread the cream cheese mixture in top of the batter. Spread the remaining banana bread batter on top of the cream cheese mixture.
  • Bake for 50-60 minutes until the center of the bread is set. If the bread is browning too quickly, tent the pan with aluminum foil loosely to slow the browning process.
  • Allow the bread to cool in the pan for 20-30 minutes before removing. Allow the bread to totally cool before serving.


Tuna Pie II

Filling:
4 medium sized eggs
1 medium red pepper
1 medium green pepper
1 onion
4 ripe tomatoes
180 grams of tuna
   (drained weight 3 cans)
3-4 tablespoons of olive oil
Salt and brown sugar.
Crust:
3 cups+ Flour
1 cup olive oil (portion thereof
   shall be the excess of filling
   sauce)
1 cup of beer
1 teaspoon salt
1 egg for brushing

1 cup shredded cheese (optional)


  • I like to make the filling and crust the day before.  Refrigerate and then put together and bake the next day.
  • Hard boil the eggs - from beginning of bubble 10 minutes.  Cover in cold water and set aside.
  • Peel and cut all the vegetables very small, including tomatoes. 
  • In a deep nonstick griddle or skillet add about 3-4 tablespoons of olive oil. 
  • Fry the onion first, with a pinch of salt. Within five minutes, or when the onion is transparent, add the chopped peppers with another pinch of salt. 
  • Stir with a wooden spoon and let everything fry about 15 minutes. 
  • You may need to add another tablespoon of olive oil, then add the chopped tomato with one or two teaspoons of brown sugar to stabilize the acidity of the tomato. 
  • Stir and let fry about 15-20 minutes, or until the water from the tomato has virtually disappeared.
  • Taste and add pepper & salt as needed.
  • Move the entire contents of the skillet to a fine mesh strainer to drain the oil. This oil is used in the crust, so put the colander over a bowl and leave it dripping a few minutes.  Press from time to time with the back of a spoon to remove most of the oil it contains.  
  • Add drained oil to a measuring cup and top to 1 cup of oil with additional olive oil. 
  • Pour into a large bowl and add 1 cup of beer, a tablespoon of salt and stir.
  • Start adding flour to the mixture a little at a time, mixing with fork so that there are no lumps.
  • When enough flour has been added to make mixing with a fork difficult, place mass on counter and add more flour and knead about 10 minutes 
  • Wrap ball in plastic wrap and paper and put in the refrigerator at least 30 minutes or (see above) overnight.
  • Having completely drained the filling mixture and cooled it, now place in a bowl.
  • Peel the eggs and chop small. 
  • Now add the drained tuna.
  • Mix well, place in container and put in fridge if cooking the next day.
  • Once the crust material is quite cold, separate it into two equal parts. 
  • Put a sheet of parchment paper the size of your 9 x 13 rimmed cookie sheet on your counter.
  • Roll out half the dough approximately the size of your pan.
  • Transfer to baking sheet.
  • Make cuts with a knife to have dough as straight as possible
  • Light the oven temperature to 200 celsius/400 fahrenheit.
  • Beat a fresh egg
  • Put the filling on the base and extend uniformly across the pan, leaving a centimeter per side unfilled. Cover this centimeter with with beaten egg. 
  • Spread shredded cheese across the filling (optional).
  • Roll out second portion of the dough and place on the filling.
  • Press all the edges of the dough so that they're glued.
  • Then sealed with a little pressure and a fork all edges of the pie. 
  • Finally prick with a fork across the top to facilitate the escape of steam.
  • Use the rest of the beaten egg to cover the top.
  • Bake 20 - 30 minutes, or until browned.


Friday, 23 May 2008

Bacon Cheese Burger Pizza

Crust

2.25 teaspoons active dry
   yeast (one envelope)
1 teaspoon white sugar
1 cup warm water
2.5 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Pizza

1 pound ground beef
1 tablespoon Worcestershire
   sauce
1 tablespoon ketchup
2/3 cup ketchup
2 tablespoons mayonnaise
1-1/2 - 2 cups cheddar or mozzarella cheese or both, shredded
6 slices bacon, crumbled
1/2 cup grape tomatoes, quartered
1/4 cup dill pickle slices and then cut into bite pieces
  • Brown ground beef over medium heat in large pan. Stir in Worcestershire sauce and 1 tablespoon ketchup and remove from heat. Set aside.
  • Cook bacon until ready to crumble.  Set aside
  • In a medium bowl, dissolve yeast and sugar in water. Let stand until creamy, about 10 minutes.
  • Stir in flour, salt and oil.
  • Let rest for 5 minutes.
  • Lightly oil pizza pan to avoid sticking.
  • Using oiled hands, press dough onto pizza pan.
  • Preheat oven to 450 degrees.
  • Spread 2/3 cup of ketchup over crust to act as a pizza sauce.
  • Dot mayonnaise over ketchup and then spread with back of dotting spoon.
  • Spread browned ground beef over crust and then crumble bacon and spread over ground beef.
  • Spread tomatoes and dill pickles and then sprinkle cheese over everything.
  • Bake for 20 minutes, cut into slices and serve.



Monday, 19 May 2008

Southwestern Eggrolls

1 1/2 Tbsp butter
3 boneless, skinless chicken
   breasts, cooked and shredded
1 package of taco seasoning
1 can corn, drained
1 hot pepper, seeded & chopped
1 can black beans, drained
3/4 c water
1 large bag of baby spinach
1/2 - 3/4 bag taco cheese blend
1 egg, beaten
10 7-inch flour tortillas
sour cream for serving


  • In a large, deep skillet, melt the butter over medium to medium-high heat. Throw in the chicken breasts and cover, cooking about 10 minutes on each side. They will be a deep, golden brown.
  • Take the chicken out and put on a cutting board. Shred with two forks, then put back into the pan. Pour in the 3/4 cup of water, and stir. Turn heat down to medium-low.
  • Once you've added the water, add in your taco seasoning packets. Stir. If need be, add in a little more water.  You want the chicken and seasonings to be on the thicker side, and not too liquidy.
  • Once you've got the chicken and seasonings well mixed, add in your bag of spinach. Put it on top of the chicken, cover, and let it begin to wilt, about 5-7 minutes. 
  • Once the spinach has cooked down a bit, give it a good stir to make sure it's evenly incorporated into the chicken. Then, add in your corn, hot peppers, and black beans. Stir again to make sure everything is evenly mixed together. Let simmer, uncovered, for about 5-10 more minutes, or until spinach is mostly cooked through, stirring occasionally.
  • Once the mixture is finished cooking, take the skillet off the heat and add in your cheese. Stir until all the cheese is melted and mixed in.
  • Heat up your tortillas until they are hot, about a minute and a half. Spoon about 2 heaping spoonfuls of filling into the middle of the tortilla. Fold each side in, then roll the tortilla over the filling. Before you close the tortilla, brush the edge with some of the beaten egg. Continue rolling until they are closed, then place on a plate, egg-side down.
  • Cover your plate of eggrolls with plastic wrap, and put in the freezer for 2-3 hours (overnight is OK), or until they are cold and the egg has had time to set. 
  • Heat up your frying oil to 350 degrees F.  Take the eggrolls out of the freezer and put them into your pan, being careful not to overcrowd. Cook for about 8-10 minutes, or until both sides are a deep, golden brown. Set on a plate with paper towels to drain excess grease. Serve with sour cream.

Spicy Hot Chicken

10 pieces (breasts halved) of
   chicken
1 tablespoon freshly ground
   black pepper
2 tablespoons plus 4 teaspoons
   sea salt
3 large eggs
1-1/2 cups buttermilk or whole
   milk
2 tablespoons vinegar-based
   hot sauce
4 cups all-purpose flour
Vegetable oil (for frying; about
   4 cups)
3 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika

  • Toss chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours or overnight.
  • Whisk eggs, buttermilk, and hot sauce in a large bowl. 
  • Whisk flour and remaining 4 teaspoons salt in another large bowl.
  • Pour in oil to measure 2".  Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. 
  • Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
  • Working in batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15-18 minutes. 
  • Transfer to a clean wire rack set inside a baking sheet. 
  • Let oil cool slightly.
  • Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup of the frying oil. 
  • Brush fried chicken with spicy oil. 

Sunday, 18 May 2008

Creole Pasta Soup

 2-1/2 teaspoons olive oil
 1 lb. boneless chicken thighs, cut into
   bite size pieces
 12 ounces smoked sausage, sliced
 1 cup chopped celery
 1 cup chopped onion
 1 cup chopped green bell pepper
 1 cup chopped carrot
 5-6 cloves garlic, chopped
 2 (14.5 ounce) can whole peeled tomatoes
   with liquid, chopped
 2 - 3 cups water
 2 chicken bouillon cubes
 1/2 bay leaf
 3/4 teaspoon red pepper flakes
 3/4 teaspoon smoked paprika
 1/4 pinch saffron
 1/4 pinch dried oregano, or to taste
 1/4 pinch dried basil, or to taste
 1/4 pinch dried thyme, or to taste
 1/2 orange, zested
 1/4 cup white wine
 2 cups frozen mixed vegetables
 2 cups pasta
 salt and ground black pepper to taste
  • Heat olive oil in your largest, deep pot over medium heat. Season chicken & sausages with salt and pepper and add to pot and lightly brown on all sides. Set meat aside. 
  • Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
  • Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaf into the vegetable mixture.
  • Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, and white wine.
  • Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
  • Add sausage, chicken & mixed vegetables to pot and bring to a boil.
  • Add pasta to pot and cook until al dente.





Chicken/Broccoli Stir-Fry & Cashews

2 tbsp wok oil,
500g chicken breasts or thigh
   fillets, skinless, cut into bite
   size pieces
1 clove garlic, crushed
1 small leek, thinly sliced,
1-2 carrots cut into matchsticks
   strips
250g broccoli, cut into small
   florets
1 tsp corn starch
125ml chicken stock,
2 tbsp oyster sauce,
100g roasted, unsalted cashew
   nuts


  • Heat up 1 tbsp of the oil in a wok.
  • Add the chicken, stir-fry till cooked through and golden; put aside on a plate.
  • Heat up the rest of the oil in a wok, add the garlic, leek, carrots and broccoli; stir fry until the vegetables are cooked through but still crunchy; add the chicken.
  • Dissolve the cornstarch in the stock, add to the wok together with the oyster sauce and cashews and cook till the sauce thickens.
  • Serve with cooked rice.


Saturday, 17 May 2008

Savory Bread Pie

1 bunch spinach
1/2 jar of dried tomatoes
1 onion
4 eggs
Half+ a loaf of uncut bread,
  chopped into 2" cubes
Slice of thick cut ham, chopped
   into tiny cubes
Pkg. of grated cheese (like
   Taco Blend)
Oil, salt and pepper
Hot Sauce (optional)
1/2 bag frozen peas


  • Chop all the onion, spinach and dried tomatoes
  • In a pot, put a little oil and saute the onion until almost transparent
  • Then, add the spinach. It may seem like a lot but it isn't, because contact with the heat will reduce it greatly. 
  • As spinach changes colour and become fluorescent, add the chopped dried tomatoes, salt and pepper. 
  • Stir a few times and remove from heat. 
  • Beat eggs until foamy 
  • Add hot sauce if desired, cooked onion, spinach & tomatoes, plus frozen peas and chopped ham to eggs.  Stir and add the bread. Mix well. 
  • Add most of the grated cheese and mix again. 
  • Place in a 9 x 13 cake pan and pat down.  
  • Sprinkle left over cheese over the top. 
  • Cook in 350 degree oven for 30+ minutes until cheese is melted and top is brownish. 



Friday, 16 May 2008

Chicken Squash Pasta Bake

1 tablespoon butter
1 yellow onion
a splash of white wine (optional)
1 clove garlic
18 ounces (about 2 cups) of
   squash or pumpkin puree
1 cup chicken broth
1 cup milk
¼ cup olive oil
1 teaspoon salt
1½ teaspoons sage
a pinch of nutmeg 
black pepper to taste

1 lb. uncooked pasta
1 lb. boneless skinless chicken
   breasts
1 cup Mozzarella or other white melty cheese
¼ cup Parmesan cheese

crumbled, cooked bacon (as much or little as you want)
1 cup of boiled brussel sprouts cut in half 
1 large zucchini cut into bite size pieces and fried 
parsley & paprika for topping

  • Cook the pasta according to package directions, stopping a little early so they are still firm enough to hold their shape in the oven. Drain and set aside. 
  • Meanwhile, bring a pot of water to boil and add the chicken, cooking for 10-15 minutes or until the chicken is no longer pink. Remove from the water; when cool enough to handle, shred the chicken.
  • Heat the butter in a large skillet over medium-low heat. Chop the onion and add to the melted butter in the pan. Keeping the heat on medium-low, cook the onions until they are caramelized and deep golden brown, about 20-30 minutes. You can add a splash of white wine as they're cooking to get a little extra sweetness.
  • Towards the end of caramelizing the onions, add your cooked/cut brussel sprouts and chopped zucchini and continue frying until all is cooked.
  • Puree the garlic, squash/pumpkin, chicken broth, milk, olive oil, salt, sage, nutmeg, and pepper in a blender until smooth. Add to the caramelized onions and veggies in the pan and cook until heated through.
  • Preheat the oven to 350 degrees. 
  • Toss the cooked pasta, chicken, and bacon with the squash/pumpkin sauce and ½ cup Mozzarella cheese. 
  • Transfer to a greased 9x13 baking dish, top with remaining cheese and cover with greased foil to prevent sticking. 
  • Bake for 15-20 minutes or until the cheese is melted and the sauce is bubbling. 
  • Sprinkle with fresh chopped parsley and paprika and let stand a few minutes before serving.

Wednesday, 14 May 2008

Sun-Dried Tomato Pesto

6 - 8 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts,
   or nut of your choosing
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/4 cup red wine
1/2 cup grated Parmesan cheese
olive oil as needed
salt & pepper to taste


  • Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  • In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. 
  • Add vinegar, tomato paste, and red wine, and process. 
  • Add Parmesan cheese and salt & pepper to taste.  Process.
  • Add olive oil until Pesto reaches desired consistency. 



Sunday, 11 May 2008

Sweet Pickle Relish

2 large cucumbers, peeled, deseeded
   and chopped
1 onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1⁄8 cup kosher salt
2 cups sugar
1 cup cider vinegar
1/2 tablespoon celery seed
1/2 tablespoon mustard seeds


  • To deseed cucumbers, cut them in half lengthwise and scoop out the seeds with your finger - then peel.
  • Best to chop the cucumbers as well as the other vegetables with a chopper, or if not available into the smallest pieces as can be managed.
  • Put all the vegetables in a large bowl.
  • Sprinkle the salt over the chopped vegetables.
  • Cover with cold water and let stand for 2 hours.
  • Drain vegetables well, then press out as much liquid as possible.
  • In a large pot, combine sugar, vinegar and seeds.
  • Bring to a boil.
  • Add vegetables.
  • Bring back to a boil and simmer for 10 minutes.
  • Using a slotted spoon, put into pint jars according to standard canning procedures.



Green Chicken Curry & Thai Pineapple Fried Rice

6 skinless chicken thighs, cut into bite size
   pieces
1 onion, diced
2 red bell peppers, sliced
14oz can coconut milk
3 tbsp Thai fish sauce
2-3 tbsp green curry paste
2 tbsp palm or dark brown sugar
1 tbsp lime juice
1/2 inch ginger, peeled and finely diced
Handful of sugar snap peas, sliced
   lengthwise
2 kaffir lime leaves or juice from one lime
1 red chilli, sliced into thin strips
4-5 basil leaves (Thai basil if possible)
Vegetable oil to fry


  • Heat 1 tbsp vegetable oil in a large pot and fry the onion over medium-low heat until soft.
  • Add the chopped bell pepper and fry for 2-3 minutes. 
  • Add the chicken and brown.
  • Add the curry paste and stir together.
  • Add the kaffir lime leaves (or juice), coconut milk, fish sauce, sugar and ginger. Stir together and let it simmer for about 10 minutes or until chicken is cooked through.
  • Add the snap peas and cook for a couple of minutes. 
  • Garnish with torn basil leaves and the red chilli.
  • Serve with plenty of sticky Thai rice to soak up the lovely broth.



Thai Pineapple Fried Rice

2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1½ cups chopped fresh pineapple
1 large red bell pepper, diced (about ¾ cup diced)
½ bunch green onions, green and white parts, thinly sliced (about ½ cup)
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled rice
1 tablespoon soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Season with salt, to taste

  • Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. 
  • Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
  • Add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
  • Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.
  • Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon of soy sauce and chili garlic sauce or sriracha, to taste. 
  • Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt. Transfer to individual serving bowls, with chili garlic sauce or sriracha on the side.



Black Bean & Mango Chili

1 medium onion, diced
3 medium cloves garlic, minced
1/3 - 3/4 teaspoon chili flakes
2 (14.5-ounce) cans of diced
   tomatoes
4 cups cooked black beans
   (or 2 [15-ounce cans] black
   beans, drained)
1/2 cup orange juice
1/2 cup raisins
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon kosher salt
2 cups diced ripe mango (from
   about 2 large mangoes)
Additional salt and pepper, to taste
See meat & dairy options below*

  • Add all ingredients except the mangoes and additional salt and pepper to a 3-quart or larger Crock Pot. Stir gently to combine. 
  • Cook on low for 8-10 hours (or on high for 4-6 hours). 
  • Stir in the mango, cover, and cook for another 10 minutes or so - just enough to warm the mangoes. Taste and add additional salt and pepper if desired.
  • Scoop into large bowls and top individual servings with an assortment of toppings*.


*Dairy & Meat Options:

  • Top with a dollop of sour cream or Greek yogurt and shredded Jack cheese.
  • Add chicken or pork cut up into bite size servings with the rest of the ingredients or add cooked shredded chicken or pork to individual servings 


*Topping Ideas:

  • Lime wedges (for squeezing over the top of individual servings)
  • Diced avocado
  • Sliced scallions
  • Chopped mango
  • Halved cherry tomatoes



Saturday, 10 May 2008

Coconut Chicken

Spicy Strawberry Salsa
1 medium sized ripe mango,
   peeled, pitted + diced
1 1/2 cups strawberries, chopped
1/4 cup parsley chopped
1 jalapeño, seeded + chopped
1 lime, juiced
pinch of cayenne pepper
pinch of salt

Chicken
2 pound skinless chicken thighs
   or breasts, cut into bite size
   cubes
3/4 cup soy sauce
1/3 cup canned coconut milk (lite
   or regular both work great)
juice of 2 limes
1/4 cup rice vinegar
1/4 cup honey
4 cloves garlic, minced or grated
2 teaspoons fresh ginger, grated
1/2 teaspoon black peppercorns
Coconut rice*, for serving
Mango strawberry salsa*

Coconut Rice
1 cup uncooked jasmine or basmati rice
1 cup light, canned coconut milk
3/4 cup coconut water
1/2 teaspoon salt
3 tablespoons unsweetened, flaked coconut
1 tablespoon coconut oil


  • Day Before
  • Mix all the ingredients for the Spicy Strawberry Salsa in a pot and cook until combined and somewhat thick.  When cooled, place in a container in the fridge overnight.
  • Next, add the cut up chicken to a large bowl or gallon size ziploc bag. 
  • In a blender, combine the soy sauce, coconut milk, juice of 2 limes, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth. 
  • Pour the marinade over the chicken.
  • Cover the bowl or seal the bag and place in the fridge overnight.
  • Half Hour to Forty Minutes before Meal
  • Drain marinade off into small pot, bring to boil and cook for about 5 minutes or until somewhat reduced. 
  • Cook the chicken in a skillet with a teaspoon of oil.
  • About 30 minutes before you are ready to eat make the rice. 
  • Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. 
  • Alternatively, place rice in rice cooker, add the other ingredients, stir and set cooker.  You'll want the rice to stay on "Keep Warm" for a little while.
  • Serve the chicken with the marinade sauce and the coconut rice with a healthy dollop of  Strawberry Salsa on the side or on the top of the chicken dish. 



Friday, 9 May 2008

Pasta Salad II

1 pound short cut pasta
3/4 cup chunky basil pesto or
   store bought pesto
2 tablespoons sun-dried tomato
   pesto OR 1/2 cup oil packed
   sun-dried tomatoes, drained
juice of 1 lemon
1/2 cup kalamata and or green
   olives
2 red bell peppers, diced
2 ears grilled corn, kernels
   removed
1 ripe peach or nectarine, diced
1 cup cherry tomatoes, halved
8 - 15 ounces cheese, cubed
olive oil, for drizzling
1/2 cup toasted sunflower seeds (optional)
salt, pepper and crushed red pepper, to taste


  • Bring a large pot of salted water to a boil. 
  • Boil the pasta until al dente, drain.
  • Meanwhile, in a large serving bowl, combine the basil pesto, sun-dried tomato pesto, juice of 1 lemon, olives, red peppers, corn kernels, peach or nectarine, cheeses, and a pinch of smoked salt, pepper and crushed red pepper. 
  • Add the hot pasta and a little drizzle of olive oil. 
  • Toss well to combine. 
  • Top with toasted sunflower seeds.
  • Serve warm or at room temperature.


Thursday, 8 May 2008

Shrimp Patties

1 pound of shrimp, peeled &
   deveined and chopped into
   as tiny pieces as you can
   manage
1 large egg
A bunch of chives scissored
   into tiny pieces
1/2 tablespoon of
   minced ginger
1 tablespoon of dijon mustard
1 teaspoon of your favourite
   hot sauce
1/2 teaspoon of salt
A pinch of ground black pepper
1 cup of homemade bread
   crumbs (save crusts in  
   freezer until you have a bag full, dry in oven -- (turn on heat
   until you can smell, then turn off heat and wait until oven cool, and then turn on heat
   again... and repeat until chunks of bread are dry... then grind in food processor.
   Come on... waste not want not -- and they taste way better (!) and are heftier than
   store bought bread crumbs)
2 tablespoon of peanut, vegetable oil, or cold pressed coconut oil


  • In a large bowl combine shrimp, egg, chives, ginger, mustard, hot sauce, salt, and pepper. 
  • Add 1 cup of bread crumbs to the bowl and combine using your hands. 
  • Place in fridge overnight or for a few hours (what are you making them for?) with a piece plastic wrap right over top of the mixture.   You don't have to do this step -- but it's way easier to form patties if you do.
  • Form mixture into patties.
  • Heat 2 tablespoons of oil in heavy large skillet over medium-high heat. 
  • Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
  • Yummy!  No... honest... truly yummy!


Thai Chicken Salad

1 small cabbage or combination of different cabbages to = 6 cups, thinly sliced*
2 medium carrots, grated* (about 1 cup)
3 green onion, thinly sliced*
2 cups cooked, shredded
   chicken breast
3 tbsp slivered almonds,
   toasted

Dressing:
1 lime, juiced
3 tbsp natural peanut butter
2 tbsp soy sauce
3 tsp honey
2 tsp fish sauce
2 tsp rice vinegar
1 tsp chili garlic sauce


  • In a large bowl, combine the cabbage*, carrot*, green onion*, toasted almonds and chicken breast. 
  • Toss with the dressing.


Dressing:

  • In a small glass bowl, combine the lime juice, peanut butter, soy sauce, honey, fish sauce, rice vinegar and chili garlic sauce. 
  • Whisk until smooth.


*Or put through food processor
If put through food processor, squeeze excess liquid out before mixing up salad.

Wednesday, 7 May 2008

Peanut Butter Chocolate Cheese Cake

Chocolate Crust


1+ cup of chocolate wafers after being
   smushed in food processor
3/4 cup of bitter or semisweet chocolate,
   coarsely chopped
1/2 cup packed dark brown sugar
7 tablespoons butter, melted and still hot

Fudge Layer

1 cup heavy or whipping cream
1-1/2 cups+ bittersweet or semisweet
   chocolate, chopped
2 tablespoons smooth peanut butter

Cheesecake Layer

2 8-ounce packages cream cheese, at room temperature
1-1/4 cups smooth peanut butter
1 cup granulated sugar
3/4 cup sour cream
3 large eggs
2 teaspoons vanilla extract

Ganache Topping

1/3 cup heavy or whipping cream
1/2 cup+ bittersweet or semisweet chocolate, chopped
1 tablespoon (smooth peanut butter)


  • Crust:  In a food processor, blend cookies, chopped chocolate and brown sugar together until finely ground. 
  • Drizzle in melted butter and process until crumbs begin to stick together, scraping down the bowl if needed. 
  • Transfer crumbs to LARGE springform pan. 
  • Wrap fingers with plastic wrap and press crumb mixture up sides to within 1/2 inch of top, then evenly over bottom of pan. 
  • Chill crust until next step.
  • Fudge:  Bring cream to simmer in large saucepan. 
  • Remove from heat; whisk in chocolate and peanut butter until chocolate is melted and mixture is smooth. 
  • Can do above in microwave, stirring after each minute until smooth.
  • Pour mixture into bottom of chilled crust and spread in an even layer. 
  • Refrigerate until cheesecake layer is ready. 
  • Heat oven: To 325°F.
  • Cheesecake:  Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well-blended and fluffy. 
  • Beat in sour cream, then eggs, one at a time, and vanilla. 
  • Mix until smooth. 
  • Pour over fudge layer.
  • Place springform pan on middle baking rack with large pan full of water on rack that is lower.
  • Bake cake until slightly firm to the touch and the top appears dry, about 1 hour. (In the Andes this took over 2 hours).  The centre two inches should only move slightly when pan is gently shaken. 
  • Transfer cheesecake to rack in the fridge.
  • Ganache: Heat cream in a small saucepan until simmering. Off the heat, whisk in chocolate and peanut butter.  (You can also do this in microwave, heating 1 minute at a time and stirring until blended.)
  • Pour onto chilled cheesecake and spread to the edges. 
  • Return cheesecake to the fridge overnight.
  • Serve in very skinny wedges!
  • Freezes well.


Peanuts & Jam Cookies

2        cups plus 2 tablespoons
             roasted peanuts
1 1/4  cups confectioners' sugar
2        cups plus 2 tablespoons
             all-purpose flour
1        teaspoon salt
3/4     teaspoon baking powder
3        tablespoons butter, melted
2/3     cup fragrant peanut,
              canola, or sunflower oil
1        egg, beaten
1/2     cup your favourite jam


  • Position a rack in the middle of the oven and preheat to 325° F. 
  • Line 2 baking sheets with parchment or spray with Pam. 
  • Put the peanuts in a food processor and grind into the texture of coarse crumbs. 
  • Add the confectioners' sugar and process until there is a mixture of fine crumbs and powder, stopping to scrape the bottom of the bowl if needed. Do not over process or you'll end up with peanut butter. 
  • In a large bowl, combine the flour, salt, and baking powder. 
  • Dump the peanut mixture into bowl and stir until well combined. 
  • Drizzle melted butter and the oil into the bowl. 
  • Add the egg.
  • Use your hands to mix and knead the ingredients to form soft dough. It will soften as you knead it. The dough texture feel a bit like coarse playdough. If the dough becomes too soft to handle and feels oily, refrigerate the dough for 15 minutes to firm up. If the dough feels dry, add oil one tablespoon at a time. 
  • Roll the dough into 1-inch balls and put them on the baking sheets, spaced 1 1/2 inches apart. 
  • Dent each ball with your finger. 
  • Add 1/4 teaspoon of your favourite jam to the dent. 
  • Bake for 20 to 22 minutes until light golden in color. 
  • Transfer to racks and let cool completely before eating or storing in an airtight container. These cookies are very delicate and can crumble easily. Be gentle with them and eat over a napkin or plate. 

Monday, 5 May 2008

Oatmeal Jam Pecan Cookies

1 1/2 cups pecans
1 1/2 cups rolled oats
1 1/2 cups flour
1 teaspoon salt
3/4 cup coconut oil
3/4 cup maple syrup
3/4 cup jam


  • Preheat the oven to 350 degrees F.
  • Put the pecans and oats in a food processor and pulse into a rough meal.
  • Add the flour and salt and pulse to combine.
  • Finally, add the coconut oil and maple syrup and pulse a few more times.
  • Scrape the dough into a large bowl and push it into a ball with your hands (if the coconut oil didn't integrate all the way, work it in now).
  • Form balls of the dough (saving aside 2) and put onto a Pam sprayed 13 x 9 inch pan.
  • Punch a hole into the balls with your finger.
  • Fill each hole with less than a teaspoon of jam.
  • Patch each hole with pieces of the 2 balls set aside and squeezing balls around the jam.  This is not a science, some jam will escape and burn onto your pan. ¯\_(ツ)_/¯ 
  • Bake for 20 - 30 minutes, until the topping has browned a bit (it won't darken dramatically) and the cookies are set.
  • Remove from the pan from the oven and let cookies cool. 

Sunday, 4 May 2008

Chicken Taco Salad with Creamy Lime Dressing

2 tablespoons olive oil
1 1/4 pounds boneless skinless
   chicken breasts, cut into
   bite-sized pieces
2 tablespoons taco seasoning
4 cups romaine lettuce
6 - 12 cherry tomatoes can in
   half
1/2 cup canned corn, drained
   (fresh or frozen may be
   substituted)
1/2 cup canned black beans,
   drained and rinsed
1 medium avocado, peeled
   and diced
1 cup shredded cheese
1 cup seasoned tortilla chips,
   crushed
1/4 cup sour cream
3 to 4 tablespoons lime juice
1/2 teaspoon granulated sugar,
   optional and to taste


  • To a large skillet, add the olive oil and chicken.  
  • Evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. 
  • Allow chicken to rest in pan off the heat while you assemble the salad.
  • To a large platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside.
  • To a small bowl, add the mayo, sour cream, lime juice, 1 heaping tablespoon taco seasoning, and whisk to combine. Add additional lime juice to thin out dressing if desired. Taste dressing and depending on how much lime juice was used, add sugar to taste. 
  • Evenly drizzle dressing over salad. 

Saturday, 3 May 2008

Sun Dried Tomato Spinach Stuffed Chicken Thighs

4 Boneless Chicken Thighs
1/2 cup wilted, and drained
   & chopped Spinach,
1/4 cup Sun Dried Tomato,
   finely chopped
1/2 cup Artichokes, chopped
4 leaves Basil, sliced
1/4 cup Feta Crumbles
1/4 cup Cream Cheese,
   softened
Salt and Pepper to taste
1/4 cup Olive Oil
1/2 cup Chicken Broth


  • Remove chicken from the fridge at least 20 minutes before cooking to let the chicken come up to temperature and take the chill off for even cooking.
  • Preheat oven to 350 degrees.
  • In a small bowl, combine spinach, artichokes, sun dried tomatoes, feta cheese, cream cheese, and basil. Gently spoon the filling under the skin of the chicken and pull the skin taught over the chicken securely. Season the skin of the chicken with salt and pepper.
  • In an oven proof skillet (like cast iron or stainless steel), preheat olive oil in the pan over medium high heat on the stove. While the oil is heating, prepare chicken. Season all sides of the chicken thighs with seasoning.
  • Place chicken, skin side down, into the pan in the oil. Cook chicken for several minutes until the chicken is dark golden brown and crispy - about 4 minutes. Using tongs, turn the chicken over and cook on the other side until dark golden brown.
  • Pour the chicken stock into the bottom of the pan and carefully cover the pan with aluminum foil or a lid and place in the oven for 12-15 minutes until the internal temperature of the chicken reaches 160 degrees. 
  • Remove and let rest for 5 minutes before serving.


Carrot, Tomato, Corn & Coconut Soup

1 tbsp cold-pressed coconut oil or olive oil
1 onion, chopped
2 garlic cloves, chopped
10 medium size carrots, rinsed and sliced
5 chopped fresh tomatoes
water, enough to cover
sea salt & black pepper
1 can creamed corn
1 can coconut milk


  • Heat oil in a pot. 
  • Add onions and garlic sauté until soft and fragrant. 
  • Add carrots and tomatoes and cook for a minute or so, while stirring. 
  • Now add water, sea salt and pepper, cover and let simmer until the carrots are tender. 
  • When the soup is ready, use an immersion (hand) blender to puree until smooth or use a regular blender, mixing the soup in batches.
  • When all is blended, stir in the coconut milk and creamed corn.


Friday, 2 May 2008

Tomato Basil Chicken Pasta Salad

8 - 12 oz cooked chicken cut
   into chunks
8 - 12 oz rotini, or bowtie pasta
Salt - for pasta cooking water
3/4 - 2 c caesar dressing
4 oz sundried tomatoes in oil,
   chopped
1/2 can artichoke hearts -
   chopped roughly
1/2 c basil pesto
1/2 can large black olives,
   sliced, drained
1/2 c romano cheese - grated
chives finely minced
8 - 12 cherry tomatoes,
   chopped


  • Cook pasta to al dente, according to package directions.
  • Strain in a colander, and rinse briefly with cold water to cool the pasta. 
  • Allow to drain thoroughly.
  • Place pasta into a large bowl together with half of what you feel would be enough caesar dressing, then add all remaining ingredients mixing gently to combine. 
  • Add more dressing as desired. 
  • Refrigerate till chilled.