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Category Archives: Main Dishes

Spicy Shrimp Pho

First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.

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Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)

Prep time 10 mins Cook time 20 mins Total time 30 mins  Serves: 4

Ingredients

  • 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon jalapeno, minced
  • 2 tablespoons green onion, sliced thin
  • 6 cups low sodium chicken broth
  • 1 teaspoon fish sauce (or soy sauce)
  • 1 teaspoon sesame oil
  • 1 cup button mushrooms, thinly sliced
  • 12 ounces large shrimp, uncooked
  • ⅛ teaspoon pepper
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, chopped

Instructions

  1. Cook spaghetti until al dente (or prepare rice noodles according to package)
  2. Meanwhile add oil to a large pot or dutch oven.
  3. Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
  4. Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
  5. Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
  6. Take off of the heat and stir in pepper, lime juice, and cilantro.
  7. Divide the noodles among the 4 bowls and pour the soup on top.
  8. Garnish with extra lime wedges and cilantro if desired.

 

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Lobster Thermidor

Just before I get to the recipe, I want to say thank you to the 6000 visitors as of today, who have checked out this blog. You give me inspiration to keep going just when I think I should move on to something else!!

The following recipe was posted by Rachel Ray who has her own cooking show.  I almost hate to say that I was clearing out the freezer and found small lobster tails asking to be used for dinner…LOL. I know, its a little rich, but consider it for a special dinner, make that ROMANTIC dinner…hope you will have an opportunity to try it.

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Lobster Thermidor (Rachel Ray)

Ingredients

4 (6 to 8-ounce) packaged lobster tails,  jumbo shrimp or prawns can be substituted

  • 4 tablespoons butter, divided
  • 1 small white onion, finely chopped
  • 2 tablespoons all-purpose flour
  • Splash dry white wine or dry sherry
  • 1/2 cup milk, eyeball it
  • 1/3 cup grated white cheddar
  • 1/2 teaspoon paprika or crab boil seasoning, recommended: Old Bay
  • 2 tablespoons Parmesan
  • 2 tablespoons bread crumbs
  • Lemon wedges, for garnish
  • Handful parsley leaves mixed with 2 cups baby greens, for plate garnish

Directions

Bring a pot of water to a boil, 3 or 4 inches deep. Add lobster tails to the water and boil 7 to 8 minutes. Drain and shock under cold water to cool. Use kitchen scissors to cut away soft underside of tails. Remove meat and save the shells*, arranging them in a shallow casserole dish. Chop the cooked meat on an angle into chunks.

Preheat your broiler to high.

Heat a medium skillet and a small saucepot over medium heat. To the small saucepot, melt 2 tablespoons butter. Add finely chopped onion and cook 3 to 5 minutes until very soft. To the skillet, add remaining 2 tablespoons butter. When the butter melts, add chopped lobster meat and sauté.

Add flour to sauce pot with onions and cook together another 1 to 2 minutes. Whisk in wine or sherry, then milk. Remove sauce from heat and stir in cheddar cheese and paprika or crab boil. Season sauce with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into and over the shells* in a casserole dish and top with Parmesan and bread crumbs. Broil on high until golden, 2 or 3 minutes. Serve each tail, spilling over with lobster bits in sauce, on a bed of mixed baby greens and parsley with wedges of lemon along side.

  • I did not use the shells…so much for my presentation…

Slow Cooker Kielbasa and Barbecue Beans

Took this recipe off of Pinterest – Mom on Timeout, since I had all of the ingredients at hand and felt like a lazy dinner. I am not a fan of BBQ sauce so I omitted it entirely at first. I also changed the amount of beans as you can see by the red… My slow cooker often seems to cook in less time, so I checked it after 3 hours and it was done as well as I like it.

Slow Cooker Kielbasa and Barbecue Beans (Author: Trish – Mom On Timeout)

Ingredients

  • 2 large can black beans, drained and rinsed (originally 2 – 15 oz. cans)
  • 1 15.8 oz. Great Norther beans, drained and rinsed (instead of two)
  • 1 15.25 oz. can kidney beans, drained and rinsed
  • 1 onion, diced
  • ½ cup barbecue sauce (omitted and it made no appreciable difference)
  • ¾ cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp mustard
  • 1 tsp chili powder
  • 1 tbsp apple cider vinegar
  • ½ cup maple syrup
  • ¼ cup molasses
  • 1 14.5 oz. can chicken broth
  • ½ lb. bacon, cooked, cut into bite size pieces
  • 2 lbs. Kielbasa, cut into bite size pieces (or less)

Instructions

  1. In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
  2. Place the kielbasa on top and cover with the lid.
  3. Cook on low for 6 to 8 hours or high for 4 to 5 hours. (I found it was done on low after 3 hours and kept it on warm for 2 more).

Notes

I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.

 

Linguine with Red Clam Sauce

Checked the pantry and found a large can of clams…should I make chowder or linguine? No potatoes…decision made…linguine! Pinterest to the rescue again.Quick and fairly straight forward if you use the canned clams. Certainly would make a special dish for a memorable dinner…

Linguine with Red Clam Sauce
Prep Time: 15 minutes Cook Time: 20 minutes Yield: serves 4 to 6**
Ingredients
• 1 pound linguine
• 2 tablespoons extra virgin olive oil
• 4 anchovies, packed in oil
• 3 cloves garlic, minced
• 2 shallots, minced
• 1/2 teaspoon red pepper flakes
• 1 cup dry white wine
• 18-ounce jar diced tomatoes
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 2 pounds littleneck clams* OR 13 oz. canned clams drained (save the juice)
• Parmesan cheese
Directions
1. Bring a large pot of salted water to boil. Add linguine and cook for 3 minutes. The pasta will finish cooking in the sauce. Strain the pasta, reserving 1/2 cup of the pasta water, and set aside. If using clam juice discard the pasta water
2. In a very large sauté pan over medium heat, heat oil. Add anchovies, garlic, shallots, red pepper flakes, and a pinch of salt. Sauté for 3 minutes until the anchovies “melt” and the shallots become translucent. Add wine and bring to a boil over medium-high heat. Cook until the wine reduces by half, about 5 minutes. Next, add tomatoes, 2 tablespoons of parsley, thyme, and reserved pasta water or clam juice. season with a pinch of salt and pepper. Bring to a boil.
3. Add linguine and clams to the sauté pan and cover. Cook for 5 to 7 minutes or until the clams open. Discard any clams that do not open.
4. Garnish with the remaining parsley, a drizzle of extra virgin olive oil, and a pinch of sea salt. Serve immediately. Pass the cheese…

Chicken and Mushroom Casserole

Okay, so I was going to end this blog once I reached 250 posts! We were heading off on a trip to Oaxaca and Puebla and I thought it was a good time to put this blog to rest. The trip was great and now I am invigorated to continue on. (If you are interested in the latest trip then follow this link – www.oaxaca2016.wordpress.com )

This is another Costco recipe – too many mushrooms again! Hope you will enjoy it. It would be great for a brunch!

Ingredients

4 -5 large boneless chicken breasts, trimmed and cut into 1 -inch thick strips
Salt and Pepper to taste
1 cup all-purpose flour to coat the chicken
6 Tbsp olive oil, divided
1 pound fresh mushrooms, thickly sliced
1 medium onion, finely diced
3 garlic cloves, minced

Ingredients for the Sauce:
3 Tbsp unsalted butter
3 Tbsp all-purpose flour for the sauce
1 1/2 cups chicken broth
1 Tbsp lemon juice
1 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)’OR plain yogurt
1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and sauté until golden. Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.
2. 2. Wipe down the skillet with a paper towel. Add 3 Tbsp oil along with sliced mushrooms and diced onions and sauté until soft and golden. Add garlic and sauté another 1-2 min. Spread mixture over the chicken.
3. 3. In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
4. Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste
5. 5. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.

Check out more of Natasha’s blog, from where I found this recipe!

http://natashaskitchen.com/2011/04/17/chicken-and-mushroom-casserole/

 

Spanish Bean Soup (Potaje de Garbanzos)

Still got that hambone in the freezer since Christmas? I was keeping ours to make split pea and ham soup, since I really miss the Canadian brand, Habitant. Every store I checked never had split peas, so I decided to try canned garbanzos. The Internet turned up this recipe, which I modified as seen by the red lettering.

It was suggested on the site that one could go to Honey Baked Ham and get a bone if you don’t have one. I was thinking after, why not just buy a ham steak and chop it up?

Let me know how you like it…

Spanish Bean Soup (Potaje de garbanzos) adapted from www.thekitchn.com
1 pound dried garbanzo beans (chickpeas) (I used a can of garbanzos)
8 ounces good-quality bacon or salt pork, chopped
1 (6-8 ounce) leftover hambone or smoked ham hock OR one ham steak
8 ounces Spanish chorizo, sliced (you can omit)
1 small onion, chopped
1 ripe tomato, chopped
1/2 bell pepper, chopped * I added a few more veggies like carrot and celery
2-3 cloves garlic, minced
1 bay leaf
Chicken stock or water, to cover (or mix of both)
Pinch of saffron threads
3 medium potatoes, peeled and cubed (canned will work)
Kosher salt and pepper
Wash garbanzo beans in cold water, discarding any beans with visible imperfections. Cover with 3 inches of salted water and soak overnight. Drain and rinse the beans thoroughly and set aside.
OR…use the canned ones to simplify your life and speed up the process
In a large Dutch oven, combine the bacon, ham bone, onion, tomato, green pepper, garlic, and bay leaf. Cover with two inches of chicken stock (or water) and bring to a boil, skimming off any foam as needed. Cover and lower heat to a gentle simmer.
Cook for 30 minutes, then add the reserved beans. Bring to a boil again, cover, and return to a simmer for another 30 minutes. Stir in the saffron and cook for an additional 30 minutes, or until the beans are tender but not overcooked. Remove the ham bones, shredding and returning any meat left on the bones.
Add the potatoes and season with salt. Cover and cook until the potatoes are cooked through, another 30 minutes or less if using canned potatoes Season to taste.

Garlic Roasted Sundried Tomato Shrimp

One of my blogs which I follow, Rasa Malaysia, shared this recipe recently. Its a great site, well worth visiting – http://rasamalaysia.com/ The recipe was full of flavour, ok, a little spicy, but you can adjust the original amount of chili flakes to your taste. You can always put some flakes in a small dish on the table and let your family or guests adjust the heat. It makes a beautiful dish!

Garlic Roasted Sun-Dried Tomatoes Shrimp Recipe

Serves 4 | Prep Time: 10 Mins | Cook Time: 10 Mins
Ingredients:
4 tablespoons olive oil
4 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil
1 heaping teaspoon chili flakes, or more to taste
1 lb shelled, deveined and tail-on shrimp
1/4 teaspoon salt or to taste
1 tablespoon parsley leaves, chopped
Method:
Heat up the oven to 375F.
Heat up a skillet with the olive oil on medium heat. Add the garlic and lightly sauté. Add the sun-dried tomatoes and the chili flakes, stir to mix well, until the oil becomes slightly red in color. Add shrimp, salt and parsley leaves, stir to combine well.

Bake at 375 degrees for 8 to 10 minutes*

* I have to admit I served the dish, forgetting all about the 10 minutes in the oven…LOL.It was still really awesome, but next time I should follow the recipe and see what difference it makes…

Serve over pasta or rice…

Eggplant Parmesan

Tired of turkey yet?

One day I am going to do a cookbook for Costco…LOL. This time we bought a bag of 10 little eggplants there but it was my intent to either grill them or make eggplant Parmesan. I chose the latter. This is a perfect dish for your vegan friends as long as they still do cheeses.

Pinterest to the rescue again. Thanks to Like Mother Like Daughter for this recipe with some changes.

Eggplant Parmesan (LMLDFood@gmail.com)
Ingredients
• 1-2 large eggplant or 5 small ones
• 2-3 eggs, whipped
• ½ cup Italian bread crumbs
• ⅛ cup Parmesan cheese
• ½ TBS oregano
• ½ TBS basil
• 3-4 cups tomato sauce (or 1 can of chopped tomatoes and 1/2 cup salsa)
• 4-8 oz. mozzarella cheese, shredded (I used all Parmesan)
• 8-16 oz. cooked pasta noodles optional
Instructions
1. Preheat oven to 425 degrees.
2. Peel eggplant skin off. Cut into slices, about ½ inch thick.
3. Dip eggplant slices into egg and then breadcrumbs. Cover evenly.
4. Place on a sprayed baking sheet in one layer.
5. Cook for 8-10 minutes and then flip. Cook 8-10 minutes on second side.
6. Pour about half of your sauce into a baking pan.
7. Lay eggplant in sauce. Top with cheese. Cover with additional sauce. (Do 2 layers of egg plant if necessary)
8. Cover with foil and cook for 20 to 30 minutes.
9. Remove foil and cook for another 5 minutes.
10. Serve eggplant on top of prepared pasta.
11. Top with additional Parmesan or mozzarella cheese if desired.

We were thinking if you skipped the pasta, you could easily serve this with some nice pork chops for your carnivore friends!

HAPPY NEW YEAR! PROSPERO ANO NUEVO!

 

 

Pork Chops with Balsamic Sauce

This recipe would be great with mashed sweet potatoes. The sauce is awesome… Check out Canadian Living for more great recipes!!

Pork Chops with Balsamic Sauce

  • 2 T extra virgin olive oil
  • 2 tsp. dried Italian herbs
  • pinch salt
  • 4 pork loin centre pork chops
  • 2 T balsamic vinegar
  • 1 tsp. cornstarch
  • 3/4 cup sodium reduced chicken stock

In small bowl, mix together oil, Italian seasoning and salt. Brush over the chops.

In non stick skillet fry chops over medium heat until browned and just a hint of pink remains inside (about 4 minutes per side). Transfer to a plate and keep warm. Drain off fat from pan. Add balsamic vinegar to pan. Simmer over medium heat for 30 SECONDS. Whisk cornstarch into the stock and add to the pan. Bring to a boil, stirring and scraping up any brown bits. Reduce heat and simmer until thickened (about 1 minute). Return chops to pan, heat through, turning to coat.

Serve with the mashed sweet potatoes.

Filet Mignon with Balsamic and Rosemary Glaze

Trying to come up with a dinner without too much meat and found this one on Pinterest (a great site BTW). Simple to put together with some baked potatoes and  steamed broccoli. The glaze was very flavourful.

Filet Mignon with Balsamic Glaze
(makes 4 servings)
Ingredients
• 2 tablespoons plus 1 tablespoon (set aside) butter
• 4 filet Mignon steaks
• 1/2 teaspoon freshly ground pepper
• salt to taste
• 2 shallots
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine
• 2 tablespoons rosemary, finely chopped
Directions
1. Pat the steaks dry with a paper towel. Pepper and salt both sides of each steak to taste. Heat a skillet over medium-high heat. Melt 2 tablespoons butter, then add the fillets to the pan and allow to sear for 4 minutes, then flip and let sear for another 4. Four minutes resulted in a medium well meat. Next time I would try three and three or less! I like medium rare.
2. Transfer the filets to a plate, and keeping the burner on medium high. Melt the last tablespoon butter then add the shallots and saute for 3 minutes. Add the wine and vinegar to deglaze, using a spatula to scrape off the browned bits. Add the rosemary. Bring the mixture to a boil, and season with salt to taste. Turn the heat down to medium and simmer until the liquid is reduced by half.
3. Return the fillets to the pan and cook to desired doneness, flipping halfway through. Plate the steaks with steamed vegetables and potatoes, then spoon the reduction over top of the steaks.
4. Enjoy!
Recipe adapted from All Recipes