A Housewives Episode

The theme "The Real Housewives of Saskatoon" was used for a splurge evening this weekend. It was a  bevy of buxom well-heeled big hair babes who spend most of their time shopping, scrapping, going to the spa and emasculating their husbands (this is the show of course!). Everyone had great costumes!
I wanted to incorporate a few new appetizers that are easy to make but look "upper class". Hope you enjoy!

menu 

*in true housewife fashion, characters from Housewives of New York City*

alex's butt out of my $*@% buffalo chicken cups

luann's stuck up as a stick skewers

coo coo kelly's curried shrimp dip

ramona wreaks havoc stuffed endives

zesty zarin's chicken parm bites

bethenny's skinnygirl margaritasTM

Buffalo Chicken Wonton Cups

*the cups can be made the day ahead-keep in airtight container at room temperature*

THESE ARE HOT, LIKE CHICKEN WINGS but with 2/3 less fat.

Wontons

20 wonton wrappers, thawed if frozen

2 Tbsp hot sauce, such as Frank's

2 tsp oil

Filling

2 cups of boneless, skinless chicken breast, diced

2 tsp oil

1/4 tsp celery seeds

1/8 cajun seasoning

pinch of salt and pepper

1/4 cup hot sauce

1/4 cup honey

1/4 cup fresh lime juice

1 cup diced celery

1/4 cup crumbled blue cheese

Heat oven to 375.

Brush both sides of wonton wrappers with the combined oil and hot sauce. Mold each wrapper into the cup of a muffin tin. Bake until lightly browned. Approx 8-10 minutes. Let cool, then remove from tins.

Saute chicken in oil over medium-high heat until cooked (4-6 minutes). Sprinkle with celery seeds, cajun seasoning, salt and pepper. Combine hot sauce, honey, and lime juice; pour over chicken. Cook until sauce reduces and thickens, 5 minutes.

Off heat, combine chicken filling and celery. Spoon filling into cups and garnish with blue cheese.

recipe from cuisine lite magazine

Fancy Skewers

wooden sticks

mozzarella cheese, cut in cubes

cherry tomatoes

fresh basil leaves

Very simple and a great snack. On the skewer place a tomato, followed by basil leaf and a cube of cheese. You can drizzle a bit of balsamic vinegar on the plate.

Curried Shrimp Chutney Dip

*literally takes 5 minutes, can use crab instead of shrimp or a bit of both*

1/2 of a 250g light cream cheese block

1/2 cup light sour cream

2 green onions, finely chopped

1/4 cup finely chopped red pepper

1/3 cup mango or peach chutney (found in asian aisle of grocery store)

1 clove of garlic, crushed

1 tsp curry powder or paste, or more to taste

salt and pepper, dash of each

1 lb COOKED shrimp, chopped or cocktail size shrimp

Combine the cream cheese and sour cream in a medium sized bowl and beat until smooth. Stir in onion, red pepper, chutney, garlic, curry, s and p, and shrimp. Chill.

Serve with fresh torn naan or veggies, pita or bagel chips.

serves 6. I always double the recipe to make enough for a party......also because its sooo good.

recipe from grazing by Julie Can Rosendaal

Endive Spoons with Chicken Pate

This recipe sounds weird...and trust me, as I was making it I was very hesitant that it would be yummy. It was a success! 

1-1 1/2 cups of COOKED chicken breast, shredded

3 Tbsp mayo

2 Tbsp dijon mustard

1 Tbsp minced lemon zest

2 Tbsp fresh lemon juice

1-2 Tbsp minced fresh tarragon (i could find this when i made it)

1/8 tsp salt and pepper

1/2 cup quartered seedless red grapes

1/4 toasted slivered almonds

2 heads Belgian endive (only grocery store i could find it was 8th street sobeys, by cumberland)

honey for drizzling

cracked black pepper

Pulse chicken, mayo, mustard, zest and juice, tarragon, salt and pepper in food processor until blended.

Transfer mixture to bowl and gently fold in grapes and almonds.

Slice root end off endive, then separate leaves to make about 16 individual "spoons"

Spoon 2 Tbsp chicken mixture onto the white end of each endive leaf. Drizzle honey over chicken mixture and sprinkle with black pepper.

**very healthy snack with yummy lean protein**

recipe from cuisine lite magazine

Chicken Parm Bites

1 cup all-purpose flour

2 eggs, lightly beaten

3/4 cup bread brumbs, or panko (makes it extra crispy)

3/4 cup grated parmigiano- reggiano

1 tsp garlic or garlic powder

2 tsp grated lemon zest

1/4 cup fresh flat leaf parsley

2 pounds chicken tenders, each cut in thirds

salt and pepper

3 Tbsp olive oil

1 can crushed tomatoes

1/3 sup basil pesto

In 3 shallow bowls, fill one with flour, one with the eggs, and one with the mixture of bread crumbs, cheese, garlic, lemon zest, and parsley.

Season chicken with salt and pepper, and coat each first with flour, then in the eggs, and finally in bread crumb mixture. Place in large pan over med-high heat with olive oil. Cook in 2 batches, turning once, until golden brown and cooked thru, 5-6 minutes.

While the chicken bites and cookin, in a small pot put tomatoes and pesto together and bring to a bubble.

Serve the bites with the sauce alongside.

recipe from Rachel Ray's Big Orange Book

Thanks to everyone that came out and made the evening a success! Cheers

Lots of love,  Chan xoxo

The Dressed Pig - a pulled pork delight

Give this easy pulled pork recipe a try, you won't regret it! I have been known to lock up my slow cooker during the summer months to make room for all the wonderful BBQ recipes we enjoy, but when it comes to large groups the slow cooker is key.  Pulled pork sandwiches are easy and always delicious.  Serve with a nice fresh coleslaw and perhaps a spicy horseradish. Bon Appetite! 

Menu

Slow Cooker Pulled Pork

served on a fresh kaiser bun

Pickles

Creamy Coleslaw

Ripple Chips

Vegetable Platter

Ingredients

1 pkg Lipton onion soup mix

1/2 cup ketchup

1/3 cup cider vinegar

1/4 cup packed brown sugar

1/4 cup tomato paste

2 tablespoon sweet paprika

2 tablespoon Worcestershire sauce

2 tablespoon yellow mustard

1 1/2 teaspoon salt

1 1/4 teaspoon ground black pepper

4 lbs boneless pork shoulder blade roast (fresh pork butt)

12  soft sandwich buns or ciabatta rolls, warmed

Dill pickles 

Directions

-In slow-cooker pot, stir onion soup, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper. Add pork to sauce mixture and turn to coat well with sauce.

-Cook on low setting for 8 to 10 hours or until pork is very tender.

-With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.

-While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.

-Spoon pork mixture onto bottom of sandwich buns

My "lil piggy"...heheh he is going to kill me!

Rice is born in water and must die in wine.

I received a delicious sounding chicken recipe from Rob's step mother and thought i should test it on some of my favourite foodies. Les and Sara came for a "romantic" Mediterranean themed dinner. We started out with a fresh greens salad in a classic balsamic vinaigrette, then moved into a feast that featured tastes from Greece, and Italy. I hope you enjoy them! Each one is unbelievable on its own or shared together.  The chicken is to be marinaded the night before so its quite easy to throw in the oven when you get home. 

menu

artisan greens in a classic balsamic vinaigrette

eggplant steaks parmigiana alla ringo

broccolini shiitake risotto
Mediterranean chicken

eggplant steaks parmigiana alla ringo

1/2 cup extra virgin olive oil

1 cup flour

3 eggs

1 cup seasoned bread crumbs (just add some salt and pepper)

1 cup grated Parmigiana Reggiano

1/2 cup chopped fresh parsley

1 tsp lemon zest

4 cloves garlic, finely chopped

2 medium FIRM eggplants (i like the baby ones as a side dish, mediums for main course)

1 can fire roasted tomatoes, already diced

Salt and Pepper

1/3 cup pesto 

1 cup shredded provolone cheese, or mozza, or today i used left over Monterrey jack!

Preheat oven to 375

Heat olive oil in large skillet over medium-high heat.

In three shallow bowls, one being just flour, the next just beaten eggs (add a lil water), and last bowl with have bread crumbs, parmigiana, parsley, lemon zest, and garlic. 

Remove top off eggplants, peel the skin off and slice length wise (approx 1-1.5 inches thick). Coat starting with flour, then egg, then bread crumb mixture.

Brown eggplant nicely, you may have to do a few shifts (maybe 2 minutes, just till golden), then transfer into oven for 10 minutes to finish cooking.

While this is cooking combine tomatoes, salt and pepper, and pesto. Heat on low till bubbles. Remove the eggplant steaks and switch on the broiler on your oven.


On baking sheet, stack one eggplant top with some tomato sauce, then another eggplant slice, then more sauce, then top with cheese and broil till cheese melts.


makes enough for 4 stacks.....its soooooo yummy! i make this often for a change from meat entrees.

broccolini and shiitake risotto (in WINE of course)


2 Tbsp olive oil, divided
1 Tbsp minced shallots
1 cup arborio rice
1/4 cup dry white wine
1 3/4 cups HOT water, divided
1 bunch broccolini
a few shiitake mushrooms, sliced


Preheat grill (i used my george foreman), brush with oil.
In saucepan over medium heat 1 Tbsp of oil. Add shallots; saute 3-4 minutes. Stir in rice; saute 1 minute.
De glaze pan with wine; simmer, stirring constantly until liquid is evaporated. Stir in 1/2 cup HOT water; simmer until liquid is absorbed. Continue adding hot water only after the previous water has been absorbed. 
Coat broccolini and shiitake with remaining oil. Grill until slightly charred on both sides, about 5 minutes total. Chop into bite size pieces; stir into risotto. enjoy!




Mediterranean chicken


12 pieces of chicken thighs with skin (i just had thighs without skin)
1 cup dried apricots
1 cup prunes
1 small bottle of capers
1/2 cup olives, i buy ones already pitted
1/4 cup oregano
1/4 cup dried or powdered garlic
3/4 cup red wine vinegar
1 1/2 tsp salt and pepper
olive oil to coat chicken


Marinate these ingredients overnight.
Preheat oven to 400. Before cooking add: 1 cup of white wine, and 3/4 cup brown sugar (mixed together then poured on top of baking dish)
Cook for 1.5 hours. Remove 1/2-1 cup of juice before serving.(mine had dried right up, see below)


**** i found that it was a bit long to cook, i would use a covered baking dish or decrease the cooking time by 30-40 minutes without a covered top. 
This is a show stopper, and what a great idea to incorporate chicken thighs!


Cheers, 


Chantal

Summer BBQ Time!!

It feels like summer is finally on the way, and the best way to celebrate is putting a burg on the Barbe. This easy hamburger recipe is a sure winner and the chickpea salad is an excellent change for a side dish.  So grab a great bottle of wine (like Villa Teresa, organic) and give a toast to the beginning of BBQ season!

Menu

The Morgan's Magnificent Burg

Chickpea Salad with Feta Cheese

Grilled Baby Potatoes

Corn on the Cob

Magnificent Burg

2 lbs ground beef, lean

1 pkg Lipton onion soup mix

1 beef Bouillon cube, crushed

1 tsp garlic, minced

1 tsp lemon pepper

1/2 tsp salt

1/8 tsp cayenne pepper

Mix ingredients with your hands. Form patties. barbecue to your liking! Serve on a fresh artisan bun with monterrey jack cheese, lettuce, pickles, tomatoes, and your favourite condiments. 

Makes approx. 10 burgs

Chickpea Salad with feta cheese

1/4 cup extra virgin olive oil

1/2 cup red onion, chopped

1 Tbsp minced garlic

2 cans chickpeas, drained and rinsed

1/2 cup minced fresh cilantro

1/2 cup crumbled feta cheese

16 Kalamata olives, pitted and chopped

1/4 cup sliced scallions

Zest and juice of 1 lemon

1-2 serrano chiles, minced

Heat oil in skillet over medium, add onion and garlic. Cook for 3-4 minutes or until softened.  Remove from heat and allow to cool.

Combine chickpeas, cilantro, feta, olives, scallions, lemon, and chiles.  Stir in onions: toss to coat.

Grilled Baby Potatoes

Bag of baby potatoes, quartered

1 yellow and red pepper, diced

margarine or butter

Hy's seasoning salt, generous shake

pepper to taste

Take 2 pieces of tin foil cross wise, butter the foil.

Place potatoes and peppers on top of foil, sprinkle seasoning salt and pepper.

Add a few more Tbsp of butter on top, then close tin foil to make a pouch.

Grill on medium low for 30-35 minutes. Flipping half way through.

Corn on the cob

Tinfoil corn on the cob with butter. Grill 30 minutes on medium low. Serve with salt and more butter!

Healthy alternative to a buttery cob: Avocado Butter!

2 Tbsp of each chopped fresh cilantro, and sliced scallion

1 Tbsp fresh lime juice

1 clove garlic

1/2 tsp salt

1/2 tsp chili powder

1 avocado, pitted and peeled

Pulse cilantro, lime juice, garlic, salt and chili powder in a food processor until combined. 

Add avocado and process until smooth. Transfer to bowl and cover with plastic wrap (press plastic right onto surface of butter). Chill for 30 minutes or overnight.

Enjoy!!

Mother's Day Brunch

Happy Mother's Day!! We hosted a little brunch for the occasion. The sun came out and we were able to share the company of Rob's mother Pam, Grandmother Mary, Jill, Steve, and lil Ellie. 

God could not be everywhere and therefore he made mothers.  ~Jewish Proverb

Menu

Fresh Fruit and Cheese

Banana Chocolate Chip Muffins

Breakfast Pizza

Mimosas

Breakfast Pizza

1 store bought pizza dough (i use pillsbury)

2 Tbsp melted Butter

4 Tbsp cinnamon-Sugar, recipe to follow

2 cups mascarpone cheese

1 Tbsp heavy cream

2 Tbsp lemon juice

1 tsp lemon zest

2 cups mixed berries

Preheat oven 350 F

Roll our pizza dough to about 1/4 inch. Transfer dough to a baking sheet (lines with parchment paper). Brush dough with melted butter and sprinkle 2 Tbsp cinnamon-sugar on top. Bake until golden brown 15-20 mins.

Cool pizza on wire rack.

In medium bowl, mix together cheese, cream, lemon juice, and zest.

Spread cheese mixture over cooled crust, Top with berries and remaining cinnamon-sugar.

Slice and serve.

Cinnamon-Sugar:

1 vanilla bean

1/2 cup sugar

1 Tbsp cinnamon

Cut vanilla bean in half, lengthwise. Scrape along the vanilla bean and collect seeds. Combine seeds, sugar and cinnamon and stir.

Recipe by Giada De Laurentiis (my fav Italian recipes come from her)

Dinner with a Twist of Lime

A casual dinner party with our good friends Dave and Tracie became a little more than expected.  We had a few extra guests ( one of my besties, Les [above] and me) and soon our home looked like the crazy cactus. Note to self: Margaritas taste just as good on a Sunday night when you have to get up in the morning.   

Menu

Fresh Salsa

Jalapeno Poppers

Black Bean Salad

Skirt Steak and Chicken Fajitas with Pico De Gallo

SkinnyGirl(TM) Margaritas 

Fresh Salsa

( easiest and freshest salsa - a sure fire win)

6-9 tomatoes, finely chopped 

1 can green chilies, minced (i think these are a tostitos brand in the chip aisle)

1/4 onion, minced

2 Tbsp chopped cilantro

green onion, sliced

1/4 cup tomato sauce

1/4 t garlic powder

1/4 t cumin

1/2 t chili powder

1/2 t vinegar

1 Tbsp olive oil

1/2 lime, juice

combine ingredients in a bowl. Enjoy

(this recipe given to me by the great Jeanelle Baillargeon)

Jalapeno Poppers

6 large sized jalapeno peppers

1 pkg light cream cheese, softened

1/2 cup grated mozza cheese

1/2 tsp cumin

1/4 tsp cayenne pepper

2 eggs

1/2 cup flour

1/2 tsp garlic powder

1/4 tsp salt and pepper

2 cups panko (crunchy breadcrumbs)

1/2 tsp paprika

Preheat oven to 350.

Cut jalapenos in half lengthwise, remove seeds and membranes.

In bowl, stir cream cheese, mozza, cumin. Stuff Jalapeno halves. Rolling cheese is easiest.

In a bowl beat eggs with a fork. In another bowl combine flour, s&p, garlic powder. In third bowl combine crumbs and paprika.

One at a time, dip jalapenos in flour, then egg, then crumbs.

Place on greased baking sheet (non-stick spray) cut side up.

Bake for 30 minutes. Serve immediately. 

Makes 12 poppers

(recipe from "grazing" by Julie Van Rosendaal)

Black Bean Salad

2 cans black beans, drained and rinsed

1 can corn, drained

2 roma tomatoes, diced

1/4 cup diced red bell pepper

1/4 cup diced red onion

1/4 cup diced green onion

1 sliced avocodo

1 Tbsp chopped cilantro

1 jalapeno, seeded and minced

4 Tbsp sherry vinegar

juice of 1/2 lime

3 Tbsp honey

1 Tbsp salt

1 tsp pepper

pinch of cumin

Mix together and refrigerate for 1 hour. Serve

(recipe from Guy Fieri)

Fajita with Pico de Gallo

1/2 cup oil

1 yellow onion, sliced

2 cloves garlic, chopped

1 jalapeno, minced

1 Tbsp chopped oregano

1 tsp cumin

1 Tbsp chile powder

2 Tbsp cilantro

1/4 cup Tequila

1 1/2 tsp salt

1 skirt steak or 4 chicken breasts

Mix marinade together, let sit overnight, turning occasionally. Grill (dont cook steak over med-rare)

12 flour tortillas

Pico de Gallo

2 tomatoes, chopped

1 yellow onion, chopped

1/4 cup cilantro

1 jalapeno, seeded and minced

juice of a lime

salt

Mix together, place on fajitas. Serves 4-6

SkinnyGirl(TM) Margaritas

1-2 oz CLEAR tequila

1 ozish Orange Liquor

juice of 1 lime

Mix in shaker over lots of ice. Enjoy! Low Calorie Drink! Very Strong but so good.

Good meal with great company. Found skirt steak too tough but the rest was delicious.