Juicy Secret Sauce Burgers

Shrimp cocktail sauce. It might sound weird mixed in a burger, but it works. Probably because it's prepared with horseradish and horseradish is commonly served with beef. So that's my secret sauce!  

Ingredients:

1 lb lean ground beef

1 egg

2 tbsps shrimp cocktail sauce

1 tbsp Montreal steak spice

1/4 cup Panko crumbs

2 tbsps cold butter, shredded

1/4 cup cheddar cheese, shredded

Shred the cold butter and cheddar on a box grater and mix everything together. Form the meat into 4 patties and chill until ready to cook.

Heat barbecue to medium high and grill about 15 minutes, flipping once halfway through.

Then top it your way! I like mine with cheese, relish, mustard and hot pepper rings!

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Grilled Fresh Pineapple

Simple yet awesome! Sweet pineapple rings with caramelized grill marks make a great side for any barbecued meal, like chicken or shrimp. But topped with a scoop of ice cream for dessert it's the bomb! 💣

Ingredients:

Fresh pineapple

Brown sugar

Cinnamon

Take a fresh pineapple, cut the rind off and slice into 1/2" rounds. Cut out the tough center, sprinkle with brown sugar and cinnamon to taste and you're ready to go!

Heat BBQ to 500°F. Grill each side 2 minutes with the cover closed. That's it... yummy! 😋

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Creamy Gnocchi and Chicken

Is there another word besides amazeballs to describe a flavour party in your mouth! If there is, then this is THAT! Tender gnocchi and chicken in a delicious, creamy herb sauce. This one's going into rotation!

Ingredients:

2 cups baby spinach leaves

500 g (16 oz) shelf stable gnocchi

1 boneless, skinless chicken breast, cubed

2 tbsps olive oil, divided

4 tbsps butter, divided

salt and pepper to taste

1 tsp dry basil

1 tsp smoked paprika

1 tsp dry thyme

pinch of red pepper flakes

2 tbsps minced garlic

1/3 cup finely chopped onion

1/3 cup finely chopped red pepper

1 cup chicken broth

2 tbsps flour

1/2 cup milk

1/2 cup 10% cream

1 tbsp chicken bouillon powder

Fresh basil to garnish

In a large skillet heat 1 tbsp olive oil and 1 tbsp butter to medium high heat. Salt and pepper the chicken cubes and add to the pan. Brown and cook through... that'll take 3-4 minutes. Then remove the chicken to a plate.

Boil the gnocchi 2-3 minutes then drain. Heat 1 tbsp olive oil and 1 tbsp butter in the same skillet the chicken was in. Brown the onion, red pepper and gnocchi about 2-3 minutes, then add the garlic for 1 minute longer and remove everything to a plate.

Again, using the same skillet, add 2 tbsp of butter and flour to the pan. Then whisk in the broth, milk, cream and chicken bouillon powder. Scrape the brown bits off the bottom of the pan and add all the seasonings. Heat to medium and stir until the sauce starts to thicken.

Return the chicken, gnocchi, onion and pepper to the pan along with the spinach.

Heat through for 5 minutes.

Then plate, garnish with basil leaves and devour!

Serves 4

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Rhubarb and Apple Custard Tart

For some reason my rhubarb is slow growing this year, but I was able to harvest enough for this creamy, fruity pie.

Ingredients:

1/2 cup flour

3/4 cup sugar

2 eggs, beaten

1 tbsp orange zest (optional)

1/4 tsp salt

2 cups rhubarb, cut in 1/2" slices

1/2 cup chopped apple

pie dough for a single 9-10" crust

Roll out the pie dough and place in a 9 or 10" pie plate. Bake at 350°F for 10-12 minutes.

In a large bowl mix the flour, sugar, zest and salt together, then add the eggs. Once they are well combined add the rhubarb and apple.

Gently pour into the pie shell and bake at 350°F for 40-45 minutes or until the center of the custard is set.

Cool on counter to room temperature before slicing.

July is usually the end of rhubarb season so this might be all I harvest this year. Fingers crossed that next year my rhubarb plants produce just a little more!

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Zucchini Brownies

Rich and delicious, fudgy goodness from the garden. Enjoy this dessert while the zucchini are still plentiful!

Ingredients:

2 cups flour

1/2 cup cocoa powder

1 1/2 tsps baking soda

1 tsp salt

1/2 cup vegetable oil (or substitute with applesauce)

1 1/2 cups sugar

2 tsps vanilla

1 1/2 - 2 cups shredded zucchini

3-5 tbsps water 

Preheat oven to 350°F, line a 13 X 9" baking pan with foil and spray with oil. Set aside.

In a medium bowl whisk the flour, cocoa, baking soda and salt together. In a large bowl mix the vegetable oil, sugar and vanilla together.

Fold the shredded zucchini into the wet ingredients and let sit 5-10 minutes for the moisture to release from the zucchini, then add the dry mix to the wet. If the batter is dry, add water only 1 tbsp at a time, mixing just until the mixture resembles a loose cookie dough. The amount of water needed varies depending on the moisture content of the zucchini you're using.

Spread the batter in the lined and oiled pan.

And bake for 25-30 minutes. 

Cool in pan then lift out using the foil and cut as desired.

They are perfectly good as is or you could dust with a little icing sugar.

Or slather on your favourite frosting!

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Rosemary, Chive and Garlic Bread

This soft, rustic bread is packed with herbs to give you a very flavourful loaf. Golden roasted garlic gives it this lovely brown colour.

Ingredients:

1 1/2 tsps rapid rise yeast

1 cup warm water (110-115°F)

2 tsps sugar

2 tsps salt

3 tbsps olive oil

2 1/2 cups bread flour

2 tsps fresh chopped rosemary

3 tbsps fresh chopped chives

1/4 tsp pepper

1 head roasted garlic (see the easy how-to below)

1 tbsp milk

sea salt to sprinkle

To roast garlic, peel papery outer layer away, cut about 1/4" off top (save the bits for another use) Lightly press down on the bulb to slightly crush. Pour some olive oil over top of cut bulb and wrap in foil. Stand in a muffin tin and roast in a 400°F oven for 30-35 minutes.

Or for microwave "roasted" garlic check out this recipe 🠇

https://hotandcoldrunningmom.blogspot.com/2017/11/roasted-garlic-in-microwave.html

To start the bread, sprinkle yeast on top of the water in a large mixer bowl. Stir in the sugar and salt and cover with a dish towel for 10 minutes until the yeast gets foamy, then add the olive oil.

Add the flour and knead with the dough hook or by hand for 10 minutes. Add rosemary, chives and pepper and knead an additional 5 minutes. Finally, squeeze out the roasted garlic bulbs from their skins and mash. Knead into the dough for 1 minute and form into a ball. Oil a large bowl and coat the dough ball with oil too. Let it sit, covered in plastic wrap and in a draft-free area, for 1-2 hours or until doubled in size.

Gently punch down and shape into a ball again. Place on a greased sheet and with a sharp blade make a cut or two across the top. Cover with an inverted large bowl for another hour or until doubled. 

Bake at 375°F for 25-30 minutes. Remove from oven, brush with a little milk and sprinkle with sea salt if you like. Raise the temp to 425°F and return the bread to the oven for another 3-4 minutes.

Rest 10 minutes before slicing (and devouring!)

Adapted from: chewoutloud.com

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Panko Pork Tenderloin

This pork tenderloin turns out moist and juicy with a crisp, seasoned coating and a hint of mustard. Cooks up quick for a fancy, shmancy weeknight dinner!

Ingredients:

1/2 lb pork tenderloin

1/4 cup Panko bread crumbs

1 tsp fresh chopped rosemary

2 tsps minced garlic

salt and pepper to taste

1 tbsp olive oil

1 tbsp Dijon mustard

Mix the Panko, rosemary, garlic, salt and pepper together then add the olive oil. Brush Dijon all over the pork tenderloin and roll in crumb mixture to coat completely.

Place on a foil lined baking sheet and bake at 400°F for 20-25 minutes or until internal temperature is 145°F.

Let rest 5-10 minutes before slicing.

This small 1/2 lb tenderloin serves 2

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Garlic Pork Zucchini Boats

These stuffed zucchini boats are piled high with an Asian inspired filling. Serve them up with your favourite rice dish or keep it low carb with a simple salad.

Ingredients:

1 lb (2 medium) zucchini

1/2 cup chopped chives

1" ginger, minced

2 tsps white sesame seeds

2 tsps black sesame seeds

2 tbsps vegetable oil, divided

1/4 - 1/2 tsp salt

1/4 cup loosely packed basil leaves

2 tsps minced garlic

1 lb ground pork

1 1/2 tbsps soy sauce

1 tbsp oyster sauce

1 tsp rice wine vinegar

1/4 tsp black pepper

Sauce:

1 tbsp sweet chili sauce

1 tbsp soya sauce

1/2 tsp rice wine vinegar

pinch sugar

You want medium sized zucchini for this recipe so that they keep their shape and don't get mushy when cooked like the humungous zuccs can get! Slice the zucchini in half lengthwise and using a melon baller or small spoon scoop out the flesh of the zucchini leaving 1/4" around. Place the boats cut side down on a baking sheet and set the flesh aside for now.

Toast the sesame seeds in a small frying pan until the white ones are lightly golden, 1-2 minutes.

Chop the zucchini flesh. Heat 1 tbsp vegetable oil in a large skillet to medium high and add the flesh. Cook 3 minutes without stirring. Add the ginger and salt, stir and cook 2 more minutes, then remove from heat and add the chives.

Drizzle 1 tbsp vegetable oil over zucchinis using your hands to rub all around, then turn over to cut side up and coat with oil then season with salt.

Now add the basil, garlic, pork, soya sauce, oyster sauce, rice wine vinegar and pepper to the zucchini mixture. Divide evenly into zucchini shells, piling high and pressing firmly. Sprinkle the sesame seeds on top.

Bake at 425°F for 18-22 minutes. The internal temperature should read 165°F. Stir the sauce ingredients together and spoon over each zucchini boat. Yum!

Adapted from: thekitchn.com

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Swedish Berry Rice Krispie Squares

Rice Krispie treats with a candy twist!  My daughter and her boyfriend bought these as a packaged snack and wondered if I could make a copycat recipe. Challenge accepted!

Ingredients:

6 cups Rice Krispies

1/4 cup salted butter

40 large marshmallows or 5 cups of minis

1/2 tsp vanilla extract 

1 cup (185 g bag) quartered Swedish berries

2 tbsps red sprinkles, divided

Cut the Swedish berries in quarters (that's the most work this recipe requires), and toss them with the Rice Krispies. Melt the butter in a large pot then add the marshmallows and melt on low heat, stirring pretty constantly.

Once the marshmallows are melted remove from heat and add the vanilla, then the krispie/berrie mix along with 1 1/2 tbsps red sprinkles. Butter a 13 X 9" baking dish and gently press the mixture in evenly using a silicone spatula or buttered hands. Don't squish down to hard or the squares will not be as tender as they should be. You can shake more red sprinkles, about 1/2 tbsp, on top and lightly press to make sure they stick. 

Let set 1 hour before cutting into squares. After every couple of cuts run the knife under hot water then dry and continue cutting

This helps avoid gummy buildup.

They are just so darn good! I wonder what gummy bear krispies would be like?!

And the verdict... "they're better than the original!"

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