Grilled Pork Loin

Marinating the pork for a few hours lets it absorb all the wonderful flavours it's soaking in. Then cooking up the remaining marinade gives you a fabulous serving sauce! 

1 3/4 lb pork loin

2 tbsps ketchup

2 tbsps Dijon mustard

2 tbsps soy sauce

2 tbsps olive oil

3 tbsps apple cider vinegar

1 tsp dry thyme

1/4 tsp black pepper

1/4 tsp celery seed

1/4 cup brown sugar

Mix everything together except the brown sugar. Place in a ziplock bag with the pork and refrigerate at least 2 hours or overnight. When ready to cook, remove the meat from the bag and pour the marinade into a saucepan. Add the brown sugar to the pan and bring to a boil for 1 minute, then simmer for 10 minutes. Set aside. Grill the pork loin at 350°F for 15 minutes, turning over once. Next, move the pork to indirect heat for another 15 minutes. Using 1/2 the sauce, baste the meat and grill 5 more minutes. The internal temperature should read 145°F. Let rest 10 minutes then slice and serve with the rest of the sauce. Serves 4  

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Lemon Lime BBQ Chicken

Such a fresh, bright citrusy flavoured marinade keeping moisture locked into these barbecued chicken breasts.

Ingredients:

2 boneless skinless chicken breasts (1/2 lb each)

Zest of 1/2 lemon

2 tbsps lemon juice

1 tbsp lime juice

2 tbsps olive oil

2 tsps minced garlic

1 1/2 tsps balsamic vinegar

1 tsp grainy mustard

1 tsp dry oregano

salt and pepper to taste

1 tsp dry minced onion

1/2 tsp smoked paprika

 

Place chicken in a plastic bag or between 2 sheets of waxed paper and roll out to even the thickness of the breasts to about 3/4". Whisk the ingredients together and marinate the chicken for at least 1 hour. Set the BBQ to 400°F and grill 6 minutes per side to an internal temperature of 160°F. Let rest 10 minutes. Serves 2   

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Yummy Oatmeal Applesauce Doggie Cookies

Karma, aka Queen of the House, turned 13 today so she got some special treats like these applesauce oatmeal cookies. Just 2 ingredients! (3 if you count the dab of peanut butter but that's an option)

Ingredients:

1/2 cup unsweetened applesauce 

1 cup rolled oats

PB optional (make sure it doesn't contain xylitol)

Mix the applesauce and oatmeal together and let stand 5 minutes for the oats to absorb the moisture from the applesauce. It should stick together nicely. If too sticky add more oats, if too crumbly add more applesauce.  Then take a tablespoonful and press together. Place on a lined cookie sheet. If going for the peanut butter option make a small divot in the cookie and fill with a scant 1/4 tsp of PB. Bake at 350°F for 15 minutes then cool completely before handing out the treats! Makes 8 cookies

Also had this little treat that her little human nephew didn't care for. Frozen Greek yogurt with a slice of banana. She says he doesn't know what he's missing!!

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Tuscan Chicken Drumsticks

This skillet chicken recipe delivers a tender, juicy bite of chicken in an oh-so-good cream sauce! 

 

Ingredients:

1 lb chicken drumsticks

1 tbsp olive oil

3 tsps minced garlic

1/4 cup finely chopped sundried tomatoes

1 tsp dry oregano

1 tsp dry basil

pinch of fennel seeds

1/2 cup diced red bell pepper

2 garlic scapes, chopped (optional)

1 cup chicken broth

1 cup chopped kale or spinach

1/2 cup 35% cream

1/4 cup parmesan

pinch of chili powder

 

Heat olive oil to medium in a saucepan and brown the chicken on each side, about 10ish minutes. Make a space in the center of the pan and add the garlic, sundried tomatoes, red pepper, garlic scapes and herbs. Stir 1 minute then add the broth to de-glaze the pan. Add kale and simmer on low for 10 minutes or until the chicken is cooked through and has an internal temperature of 165°F. Pour in the cream, add the parmesan and a pinch of chili powder and simmer again on medium low to heat through and slightly thicken. Spoon sauce over chicken and serve. Serves 4  

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Garlic Chive Ciabatta

If crunchy crust and an unbelievably soft and tender inside is what you are looking for in a bun than this one's for you! And with mild garlic and chive flavour they're just begging for butter! 

Ingredients:

1 1/4 cups + 1 tbsp water (120°F)

2 tsps yeast

3 cups flour

2 tbsps olive oil

1 tsp salt

4 tbsps chopped garlic scapes

4 tbsps chopped chives

4 cloves of garlic, thinly sliced 

Mix flour and yeast together then add the water. Stir just until all the flour is incorporated. The dough should be quite goopy (technical term!) If the dough is stiff add a little more warm water. Cover and let stand 60 minutes. Add olive oil, salt, chopped scapes, chives and sliced garlic by folding in. Add some each 1/4 turn and fold of the dough 4 or 5 times, then cover and let rise 1 1/2 hours. Turn dough out onto a well floured surface and, using wet hands, gently stretch to the loose shape of a rectangle. Cut into 6 pieces. Have a well floured piece of parchment ready. Fold each piece of dough under itself in half and place on the parchment. Try to handle as little as possible. Once the 6 rolls are done let sit uncovered for 10 minutes. Place a pan of water in the bottom of the oven, a pizza stone on the middle rack and set the temperature to 440°F. Using a pizza peel lift the parchment with the buns onto the pizza stone. Bake for 10 minutes, then reduce the temperature to 350°F and bake 15 minutes or until the internal temperature reaches 205-210°F. Makes 6 ciabatta

Look at that crumb!!

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Sheet Pan Mediterranean Chicken

At 30°C with a humidex of 42°C (that's 107.6F !!!) I'm staying in my air conditioned kitchen and making this simple sheet pan dinner. No BBQ tonight! Happy Canada Day! 

Ingredients:

1 lb boneless, skinless chicken breasts, cut in 3

4-5 red potatoes, diced (4 cups 1-1 1/2" cubes)

3 tbsps olive oil

salt and pepper to taste

1 tsp garlic powder

1 tsp dry oregano

1 tsp dry basil

1 tsp smoked paprika

1 tbsp lemon juice

1/4 cup sliced sun dried tomatoes

1 onion, thinly sliced

10-12 asparagus spears

1-2 garlic scapes (optional)

Cut potatoes to uniform size then toss with 1 1/2 tbsp olive oil in a plastic bag or bowl. Toss the chicken with 1 1/2 tbsps olive oil in a separate vessel. Mix the seasonings together then add 1 tsp of the mix to the potatoes and 1 tsp to the chicken. Shake or toss to coat. Place the chicken on a lined baking sheet and the potatoes next to the chicken. Sprinkle the remaining seasonings on top. Place the onion slices in the bag the potatoes came out of and set aside. Bake in a 400°F oven for 15 minutes. After that time add the asparagus drizzled with a little oil on each side of the pan, place the onion slices on top of the potatoes and the sun dried tomatoes on top of the chicken. Add chopped garlic scapes if using. Return to the oven another 10 minutes or until internal temperature of chicken is 165°F.  Sprinkle with lemon juice and serve. Serves 3-4

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Easy Angel Food Strawberry Shortcake

Strawberries are a little late this year but are ripening just in time for Canada Day! Of course if you want to make this dessert for Independence Day just add some blueberries.

 

Ingredients:

283 g (10 oz) store bought angel food cake

1 quart strawberries

3-4 tbsps sugar

1 cup whipping cream

2 tbsps icing sugar

1/2 tsp vanilla

 

First slice the strawberries and mix with sugar. I used 3 tbsps of sugar but if you want your berries more sweet go for 4 tbsps. Leave on counter for 30 minutes or refrigerate overnight. Slice the angel food cake in half horizontally and set aside. In a chilled bowl beat the whipping cream, icing sugar and vanilla together until stiff. Take the top half of the cake off and spoon half the berries and juices on the cake. The add a little less than half the whipped cream on top of the strawberries. Put the top half of the cake in place then add a layer of whipped cream and spread evenly on top and over the sides. Top with strawberries and add a few around the bottom edge. Garnish with mint leaves if desired. Serves 10

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Confetti Pork Patties

Colourful diced (confetti) veggies add moisture and crunch to these pork and cheese protein patties.

Ingredients:

1 lb ground pork

1/2 red pepper, finely diced

1/4 cup onion, finely diced

1/3 cup kernel corn

1/3 cup kidney or black beans

1 tsp ground coriander

1 tbsp Taco seasoning - homemade link here: https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html 

 3/4 cup shredded jalapeño or Mexican cheddar cheese

1 egg

1/3 cup Panko

some chopped kale or spinach 

spray oil

salsa to serve 

Combine the pork with everything except the spray oil and salsa. Form into 6 patties. Place on a lined baking sheet and refrigerate for at least 30 minutes. Then spray cooking oil on tops and bake at 400°F for 20-25 minutes. Broil 2 minutes for a nice golden top. Internal temperature should read 160°F when done. Serve with salsa and vegetable sides or in a burger bun. Serves 6

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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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