Charred Orange Cod

Soft garlic aroma and mild citrus taste from the charred orange give these cod fillets a light, less pungent flavour than the lemon usually associated with fish.

Ingredients:

400g (14 oz) cod fillets

1 1/2 tsps brown sugar

1 1/2 tsps smoked paprika

salt and pepper to taste

1/4 tsp chili powder

1/4 tsp garlic powder

1/4 tsp dry minced onion

Charred Orange Dressing:

1/4 cup olive oil

1 orange halved

2 tbsps chopped chives

2 tbsps chopped fresh basil

salt and pepper to taste

2 garlic scapes 

Caramelized Pineapple:

1/2 pineapple cut in 1/2" thick pieces

2 tbsps sugar

1 tsp cinnamon 

Mix the seasonings for the cod together and coat each fillet. Let sit 30-40 minutes. Heat olive oil to medium in a saucepan. Add the orange halves cut side down along with the garlic scapes. Cook until lightly charred, about 5 minutes. Remove from heat and let cool enough to handle oranges. Pour olive oil into a bowl and squeeze the orange juice out of the halves. Add the chives, basil, salt and pepper and set aside. Discard the oranges and scapes (or use as garnish). Oil and pan or griddle and roast the cod in a 400°F for 10-15 minutes or until easily flaked with a fork. Rest 10 minutes. Meanwhile combine sugar and cinnamon and sprinkle half on the pineapple pieces. Bake at 400°F for 10 minutes. Turn them over and sprinkle the remaining sugar/cinnamon and bake another 10 minutes. Broil 2 minutes. Spoon the charred orange dressing over the fish to serve along with caramelized pineapple on the side. Serves 2

 Adapted from: cherryonmysundae.com

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Slow Cooker Pork Stew

Just set it all up in a few minutes and come home to meltingly tender pork and flavourful vegetables in a satisfying one pot meal.

Ingredients:

1 1/4 lb pork shoulder, cubed

1 tbsp flour

1 tbsp vegetable oil

1 onion, quartered

3 tsps minced garlic

2 carrots, diced

5 or 6 mushrooms, halved

1 lb potatoes, cubed

1/2 cup edamame (or peas)

2 cups beef broth

1 tbsp tomato paste

1 bay leaf

salt and pepper to taste

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp celery seed

1 tbsp cornstarch

1 tbsp cold water

Toss pork cubes with flour and place in the bottom of the crock pot. Top with the vegetables (except the edamame). Pour in the broth, tomato paste and add the seasonings. Cook on low for 6-8 hours. In the last 30 minutes make a slurry with the cornstarch and cold water and add to the stew along with the edamame. Remove the bay leaf and serve. Serves 3-4 

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Whole Chicken in Air Fryer

When the weather gets hot who wants to put the oven on? Air fryer to the rescue. This small chicken took less than an hour in the air fryer without heating up the kitchen! 

Ingredients:

1 1/2 lb whole chicken 

1 tbsp olive oil

1/2 tsp smoked paprika

1 tsp garlic powder

1 tsp dry oregano

1/4 tsp dry mustard

1/4 tsp black pepper

Dry chicken with paper towels then rub olive oil all over. Cover with a mixture of the seasonings and roast in a 360°F air fryer for 45-50 minutes. Start with the breast side down then flip it over halfway through the cooking time. When done the internal temperature should read 165°F. Rest 10 minutes before slicing. Serves 4-5 

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Peachy Chicken Drumsticks

This flavourful chicken recipe combines the taste of fresh peaches with a popping honey lemon sauce packing summer into every bite! 

Ingredients:

2.5 lbs chicken drumsticks

1 tsp chili powder

1 tbsp dry oregano

2 tsps garlic powder

1/4 tsp red pepper flakes

salt and pepper to taste

2 tbsps olive oil

2 firm peaches, unpeeled and sliced

1 bell pepper, cut in 1" squares

1/2 medium red onion, thinly sliced

3 tbsps honey

zest of 1/2 a lemon

juice of 1/2 a lemon 

2 tbsps butter

Combine the chili powder, oregano, garlic powder, red pepper flakes, salt and pepper in a plastic bag or waxed cereal bag. Toss in the chicken and give it a shake to coat. This can be done several hours earlier and refrigerated. When ready to cook, heat olive oil in a large skillet to medium then add the chicken and cook about 10 minutes without turning them over. Next flip them over and reduce heat to medium low. Cook 10-15 minutes or until internal temperature reaches 165°F. Remove to a plate. To the same skillet add the bell pepper and red onion and cook 10 minutes before adding the peach slices. Cook another 5 minutes to slightly soften the peaches then add the honey, lemon zest and juice along with the butter. Spoon sauce over the peaches. Return the chicken to the  pan and again spoon sauce over everything. Simmer lightly to heat through.  Serves 4 

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Greek Style Meatballs

It's not normal how good these meatballs are! From the red onion and garlic to the seasonings, feta and lemon zest... these meatballs completely satisfy! 

Ingredients:

1 lb ground pork

1/2 cup crumbled feta

1/4 cup finely chopped red onion

3 tsps minced garlic

1 tbsp dry parsley

1 tbsp dry oregano

1/2 tsp ground cumin

salt and pepper to taste

1/4 cup Panko

1 egg, beaten

zest of 1/2 lemon

Serve with lemon slices, diced cucumber and tomato and tzatziki sauce.

Combine the pork, feta, red onion, garlic, parsley, oregano, cumin, salt and pepper. Then add the Panko, egg and zest. Lightly oil hands and form meat into 1 1/2" balls. You should get about 15. Bake on a parchment lined baking sheet at 400°F for 18-20 minutes. The internal temperature of the meatballs should read 160°F when done. Serves 4 

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Braised Pork Loin

A quick sear, then low and slow roasting will give you this tender, fall apart roast. The sauce is a combination of coffee, beef broth, orange juice and raisins/dried cranberries for a subtly sweet earthy taste.

Ingredients:

2 lb pork loin roast

salt and pepper to taste

1 tsp garlic powder

2 tbsps olive oil

1/2 cup brewed coffee

1 onion, chopped

1 cup beef broth

1 tsp hot sauce

1 1/2 tbsp flour

1/4 cup orange juice

1/3 cup raisins and/or dried cranberries

Preheat oven to 325°F. Sprinkle roast with salt, pepper and garlic powder. Heat olive oil in an oven safe skillet to medium high. Sear the meat on all sides, then add the onion for 2 minutes. Mix coffee and hot sauce together and pour in to de-glaze the pan. Combine the broth, orange juice and flour and pour into the pan, whisking while bringing it to a boil. Finally add the raisins/cranberries, spoon sauce over the top of the roast, cover and bake at 325°F for 1 1/2 - 2 hours or until the internal temperature reaches 145°F. Let rest 10 minutes before slicing. Serves 4 

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Sweet Potato Chicken Meatballs

These mellow meatballs are filled with wholesome ingredients to punch up your protein!

Ingredients:

1 lb lean ground chicken

1/2 cup diced and cooked sweet potato, mashed

1/3 cup finely diced onion

1/3 cup finely diced bell pepper

1/2 cup mixed frozen vegetables (corn, peas, diced carrots)

3 tsps minced garlic

1 tbsp maple syrup

1 tsp soy sauce

1/2 tsp cinnamon

1/4 tsp savory

salt and pepper to taste

Glaze:

1/4 cup maple syrup

1/4 cup chicken broth

1 tbsp soy sauce

1 tbsp cornstarch

pinch or 2 of cayenne

Mix the ground chicken, mashed sweet potato, onion, bell pepper, mixed veg, garlic, maple syrup, soy sauce, cinnamon, savory, salt and pepper together. Form into 1" balls and refrigerate 30 minutes. Oil a baking sheet and bake the meatballs in a 425°F oven for 15 minutes. Mix the glaze ingredients together in a saucepan. Heat on medium high for a couple of minutes to thicken. But don't turn your back on it... it'll thicken quickly. Remove from heat. Coat the balls with about half the glaze. Return to the oven for another 5 minutes. Then remove and coat with glaze to serve. Makes 4 servings

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