ohhhh momacita soup

September has almost  come and gone. With this busy month I decided to pull out the slow cooker and make some hearty comfort food.  Because we love Mexican! I thought a taco soup would be a delicious choice.

menu

taco soup ole!

Taco Soup in a Crockpot

1-2 lbs of ground beef, or ground chicken or turkey if you prefer

2 cups of diced onion, I omit this cuz Rob hates onion

2 (19 oz) cans six bean medley

1 can whole kernel corn, drained

1 can Italian stewed tomatoes

1 can diced tomatoes

1 can diced green chilies (in mexican section)

1 can black olives, pre sliced and diced!

2 pkgs of taco seasoning

2 pkgs of ranch dressing mix

I add a few dashes of tabasco or hot sauce or you could chop up some jalapenos! 

Brown meat and onion on a skillet, med-high. transfer over to crockpot. Add all other ingredients.

Slow cook on low for 6-8 hours.

Serve in a bowl with grated cheddar cheese, sour cream, and taco chips!

Enjoy!

Burger with a Kick

Summer isn't over yet!  September has been surprising us with beautiful sunshine and hot temperatures.  This makes eating outdoors and enjoying our glorious backyards an absolute given.  I tried this burger on my two gal pals, Andy and Carli last night and had a wonderful evening catching up between bites.  Hope you also can take advantage of the last month of summer!

menu

super spicy burger

served with bbq roasted potatoes and side salad

Super Spicy Burger

1 pound lean ground beef

1 egg, beaten

2 garlic cloves, finely chopped

2-3 Serrano chilies, finely chopped

2 Tbsp Dijon mustard

2 tsp chili powder

8 slices Monterey Jack cheese

4 fluffy burger buns

4 large green-leaf lettuce leafs

4 thin slices of tomato

4 thin rings of green bell pepper

Chipotle sauce

2 tsp chipotle peppers, minced (found in a can in mexican section of grocery store)

1/4 cup mayo

1 Tbsp sour cream

Preheat grill to medium-high heat.

Thoroughly combine the first 6 ingredients and then divide into 4 patties.  Cook each burger about 4-6 mins per side. Top each patty with a slice of cheese; close lid of BBQ until cheese melts.

For the sauce; combine pepper, mayo and sour cream.

Build your burger, using lettuce, tomato, bell pepper and of course, chipotle sauce!!   

Also this is a healthy burger when a hearty whole grain bun is used. 

Le Chicken Spicy 'ish' Taco

It's time for another mexican influenced recipe, why? Because I just received a box of costumes and I found a bottle of tequila I had hid from myself under the bed. I like to call this one:

Le pone mucha crema a sus tacos
an old spanish saying

In English: He/She puts too much cream on their tacos = To exaggerate in a boastful and conceited way (about my tacos, of course?)

  Yep i have been in the tequila already.....

Menu

chipotle chicken tacos

served with mexican rice and black beans

tequila

served with salt and lime

Chicken Chipotle Tacos

1/4 cup olive oil

1 tsp cumin

juice of 1 lime, plus zest

1 jalapeno, stemmed, seeded, and diced

4 chicken breasts

8 tortillas

1/2 cup finely chopped cabbage

1 cup shredded cheese, Mexican blend if u want

1/4 cup cilantro,chopped

Mix first 4 ingredients in a large ziploc; add chicken and marinate for at least 20 minutes. Preheat grill to medium-high heat. Remove chicken, pat dry with paper towel; grill 5-7 minutes per side or until done. Remove and dice.

Chipotle crema

1/2 cup mayo

1/4 cup sour cream

1/2 tbsp minced garlic

1/2 lime, juiced

1 tbsp chipotle peppers, minced (find in mexican section at sobeys, by the canned jalapeno)

Combine ingredients and mix thoroughly.

Warm your tortilla in a pan or in the microwave like i do; fill with chicken, cabbage, and cheese. Top with LOTS of chipotle crema and garnish with cilantro.

Arribba arriba por favour.

Fancy Watermelon Sticks

The end of summer is upon us and I thought I would add a fun and easy appetizer for you to try.  We attended a birthday of our friend Sean last weekend and everyone was asked to bring a dish to the event.  I wanted something light and fresh. This is what I came up with!

Grilled Mozzarella Bites with Raspberry Vinaigrette

Ingredients:

watermelon, sliced 1 inch thick wedges

olive oil

salt and pepper

wooden skewers or tooth picks

fresh mozzarella

arugula

fresh basil leaves

store-bought raspberry vinaigrette (i used Renees dressing)

Brush watermelon wedges with olive oil and season with s and p. 

Grill both sides over medium-high heat until grill marks form.

Slice the flesh into 1 inch squares and slide each square onto a skewer with a ball of mozza, an arugula leaf, and a basil leaf.  Drizzle with raspberry vinaigrette!  

Loved this recipe! easy and sooo perfect for a summer appy!

Whiskey with your Salmon?

We hit the lake up the other weekend with friends, good food, and yummy drinks. The weather was awesome and so were all the delicious meals.  We all take turns making a meal and I signed myself up for dinner.  I decided on a beef tenderloin that we picked up from Costco (cut into steaks) and salmon. I'm a straight shooter and I will tell you that salmon is not on my Top 10 list, but here is a kick ass way to do salmon that I'm sure will become one of your faves too.  

Menu

Wild West Salmon with cucumber chutney

Beef Tenderloin

French Style Potato Salad

Salad

Wild West Salmon

1 large salmon cut in 4-6 pieces

Marinade:

1/2 cup rye

1/4 cup molasses

1/4 cup brown sugar

1/2 cup oil

4 tbsp soya sauce

1 tbsp salt and pepper, each

3 cloves minced garlic

MARINADE OVERNIGHT, anything less will make this salmon taste like straight whiskey.

BBQ skin side down on a disposable tin sheet till done

Cucumber Chutney

Dice a long english cucumber into very very small pieces, remove excess water with paper towel.  Add a few tbsp sweet chilli sauce and some white and black sesame seeds. 

Place a tbsp of chutney on top of the salmon before serving. Enjoy

French Style Potato Salad

2 1/2 pounds small new potatoes, scrubbed

1/2 cup olive oil

salt and pepper

3 tbsp white wine vinegar

1 tbsp dijon mustard

1 small red onion, halved and thinly sliced

8 cornichon, finely diced (these are mini pickles)

2 tbsp capers, drained

Cook potatoes in a boiling pot of water with some salt.  Let them cool once done and slice in half.

Whisk together vinegar, mustard, and oil in a large bowl. Add onion, cornichon, and capers.

Throw potatoes in with other ingredients and season with s&p. YUM YUM

Get me to the Greek!

After a recent dinner date with our friends, the Korpans I decided to blog some delicious Greek recipes.  When I think of yummy Greek food I think of lemon, oregano, and more lemon!  I hope you enjoy these two awesome recipes! They will leave your guests licking their fingers for more.

Menu

Greek Ribs

Greek Style Potatoes

Greek Salad 

served with warmed Na an bread and Tzatziki

Greek Style Potatoes

1/4 cup olive oil

3/4 cup water

4 cloves garlic, minced

1/2 cup lemon juice

3 cubes chicken stock, crushed

1 tsp thyme and rosemary

pepper to taste

6 large potatoes, peeled and quartered

Preheat oven to 350

Combine ingredients in a bowl and pour over potatoes in a shallow baking dish

Roast for 1 1/2 to 2 hours, turning occasionally.

Greek Ribs

3 lbs pork back ribs

2 tsp lemon rind

1/3 cup lemon juice

1/4 cup grated onion

2 tbsp oregano 

2 tbsp oil

2 tsp honey

3/4 tsp garlic powder

salt and pepper

Whisk ingredients and marinate pork for 8-24 hours in the fridge.

Preheat oven to 400 F. In a well foil lined roaster, roast pork for 10 mins. Reduce heat to 375 for 1 hour. Baste a few times during cooking.

These are two of my secret (now not so secret) recipes. 

Thai-Style Halibut with Coconut-Curry Broth

This delicious coconut curry dish is a wonderful addition to a recipe collection. Using some fresh halibut is such a great change from the standard chicken I tend to use.  It's such a quick recipe; dinner is on the table within 30 minutes!

Menu

Coconut Curry Halibut

served with fluffy rice and steamed vegetables

Coconut Curry Halibut

Ingredients:

2 tsp oil

4 shallots, finely chopped (3/4 cup)

2 12 tsp red curry paste

2 cups low sodium chicken broth

1/2 cup coconut milk

1/2 tsp salt

4 (6 oz) pieces halibut fillet, skin removed

steamed spinach

1/2 cup coarsely chopped fresh cilantro leaves

2 scallions, green part only, thinly sliced

2 tbsp fresh lime juice

freshly ground black pepper

2 cups cooked rice

In a large saute pan, heat the oil over medium heat.  Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.  Add the curry paste and cook, stirring, until fragrant, about 30 seconds.  Add the chicken broth, coconut milk, salt, and simmer until reduced to 2 cups, about 5 minutes.

Season halibut with 1/4 tsp salt.  Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.  Cover and cook until the fish flakes easily with a fork, 7-10 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates.  Top with fish fillets.  Stir cilantro, scallions (green onion), and lime juice into the sauce and season with salt and pepper.  Ladle the sauce over the fish and serve with rice and vegetables.

Enjoy!

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)