One Pan Shrimp Orzo

This one pot meal is a comforting mix of juicy shrimp with orzo in a creamy sauce along with spinach and sun dried tomatoes. Another 30 minute beauty!

Ingredients:

1 lb shrimp, 36/56 count

1 tsp smoked paprika

1/2 tsp oregano

1/4 tsp basil

salt and pepper to taste

1 1/2 tbsps minced garlic

2 tbsps olive oil

Orzo:

1 tbsp olive oil

1/3 cup chopped sun dried tomatoes

1 cup uncooked orzo

2 cups chicken broth

4 oz spinach (or spring mixed greens)

1 cup cream (heavy or 10% with 1 tsp cornstarch)

salt and pepper to taste

Season the shrimp with smoked paprika, oregano, basil, salt and pepper. Heat 2 tbsps olive oil to medium high in a large skillet. Add shrimp and garlic and cook 2 minutes. (May need to work in batches so as not to steam the shrimp). Remove from pan and set aside. In the same pan add 1 tbsp olive oil, sun dried tomatoes and orzo. Toast on medium high heat for 2 minutes then add the broth. Bring to a boil then reduce heat and simmer 5-10 minutes or until orzo is cooked. Add spinach and cream and return the shrimp to the pan. Simmer 2 minutes to warm through. Season with salt and pepper. Serves 4 

Adapted from: juliasalbum.com 

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Savory Beef Chop Suey

This flavourful meal checks all the boxes: one pot, healthy, quick and easy ... and delicious! It's the perfect weeknight dinner!

Ingredients:

2 cups thinly sliced cabbage

2 celery stalks, thinly sliced

2 small onions, thinly sliced

1 small carrot, shredded

2 tsps minced garlic 

2 cups bean sprouts

1 lb medium ground beef

salt and pepper to taste

2 tsps minced ginger

1 cup beef broth

1/4 cup soy sauce

2 tbsps cornstarch

sliced green onion to garnish 

In a wok or large skillet brown the beef for about 5 minutes or until no pink remains. Add cabbage, celery, onion, carrot and garlic, cover and cook on medium heat 5 minutes. Then add the bean sprouts, salt, pepper and ginger. Mix the broth, soy sauce and cornstarch together. Make a well in the center of the wok and add the broth mixture. Stir 30 seconds to 1 minute in the center then stir all together with the meat and veggies and heat 2-3 minutes. Plate and garnish with green onion slices. Serves 4

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Chicken Saltimbocca

OMG you guys ... this one is truly amazing! Tender chicken wrapped in prosciutto that crisps up with fresh sage leaves when sautéed in hot olive oil. An easy, classic dish that's definitely a keeper! (It all started because I had sage leaves leftover from last weeks turkey!) Happy New Year!

Ingredients:

2 boneless, skinless chicken breasts

2 tbsps olive oil

8 whole sage leaves, plus 4-6 more to mince

8 slices prosciutto

1/3 - 1/2 cup flour

1/2 tsp salt or original Mrs Dash

1/4 tsp pepper

1 cup chicken broth

2 tsps lemon juice

2 tbsps unsalted butter 

Cut the chicken breasts in half then roll between sheets of waxed paper to make 4 - 1/4" thick cutlets. Mix the flour, salt and pepper in a shallow bowl. Place 2 sage leaves on each cutlet then wrap with 2 slices of prosciutto. Press gently to adhere. These can be made to this point and refrigerated until later in the day if desired. Next step, dredge each piece in flour. Heat olive oil in a large skillet to medium high. Cook two cutlets at a time, 3-4 minutes per side. Internal temperature should be 165°F. Remove to a plate. Repeat with two more and place on plate. Keep the chicken warm with a second plate on top. Meanwhile add broth and lemon juice to the skillet and de-glaze on high for 2-3 minutes to reduce liquid. Remove from heat and add the chopped sage and butter, stir to melt. Add chicken cutlets back to the pan spooning sauce over it all. Serves 4

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Simple Shrimp Dumpling Soup

First snow fall and soup season is upon us. This one comes together quickly and can be customized to what you have on hand... perogies instead dumplings, chicken for shrimp. You get the idea. 

Ingredients:

1 tbsp olive oil

1" ginger, minced

2 tsps minced garlic

1 leek, sliced thinly

1 tsp coriander

8 cups chicken broth

1 cup water

6 mushrooms, sliced

1/2 cup diced bell pepper

1 cup spinach, roughly chopped

2 tbsps soy sauce

1 tsp sesame oil

1/2 lb shrimp (about 18 31-40 size)

16 store bought frozen dumplings or perogies 

In a soup pot on medium heat, add olive oil then ginger, garlic, leek and coriander and stir together 2 minutes. Add chicken broth and water and bring to a boil. Add mushrooms, bell pepper, spinach, soy sauce and sesame oil. Bring back to a boil and add the dumplings or perogies. Simmer until they float to the top, 6-8 minutes. Add the shrimp in the last 3 minutes and it's ready! Serves 3-4

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Honey Garlic Salmon

A quick and healthy dinner that couldn't be easier to make!  Delicious and nutritious with an easy after dinner cleanup thanks to individual foil parcels. 

Ingredients:

4 salmon fillets

1 bell pepper, sliced

1/2 large onion, sliced thinly

a handful of asparagus for each piece of fish

4 tbsps olive oil

 

Sauce:

1/4 cup olive oil

2 tsps minced garlic

1 tbsp honey

1 tsp Dijon

salt and pepper to taste 

Have 4 pieces of foil cut to 10 X 12" each and spray with cooking oil. Layer onion, asparagus and bell pepper. These shown were very young, thin asparagus so each packet had 10-12 asparagus but if yours are thicker 4 or 5 will do. Drizzle a tablespoon of olive oil on each and add salt and pepper. Top with salmon. Take the sides of each piece of foil and bring up to form a little container or boat then place side by side in a 13 X 9" baking dish. Do not cover the tops, leave the foil opened. Mix the sauce ingredients together and divide evenly over each piece of salmon. Bake at 350°F for 20 minutes or until the fish flakes easily with a fork. You could broil 1-2 minutes if you like. Serves 4

 Adapted from: mediterranean.diet.plan

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Pork Tenderloin with Dijon Sauce

This pork tenderloin recipe is that fancy little dish you've been looking for. With well seasoned meat and a delicious creamy Dijon sauce it can easily be made as a weeknight meal or a sumptuous weekend spread.

Ingredients:

2 - (approx. 1 1/2 lb each) pork tenderloins

salt and pepper to taste

1 tsp dry oregano

1 tsp dry rosemary

1 tsp dry basil

1/2 tsp dry minced onion

1/2 tsp ground cumin

1 tbsp olive oil

1 tbsp Dijon mustard

1 tbsp maple syrup

1 tbsp worcestershire sauce

1 tbsp soya sauce

 2 tbsps butter

 

Dijon Sauce:

1 tbsp butter

2 tsps minced garlic

1 tbsp lemon juice

1/2 cup 10% crean

1 tbsp Dijon

1 tsp oregano

salt and pepper to taste

Combine the salt, pepper, oregano, rosemary, basil, minced onion and cumin together. Pat the tenderloins dry with paper towels then rub the seasoning mixture into the meat to coat. Set aside.

Whisk the glaze ingredients together: 1 tbsp olive oil with 1 tbsp Dijon, maple syrup, worcestershire sauce and soya sauce. Set aside.

Preheat oven to 375°F.

Sear the pork in a skillet with 2 tbsps butter on medium high heat 3-4 minutes per side. Place the meat on a baking sheet and brush with glaze. Roast for 15 minutes then flip them over, brush with glaze and return to the oven for another 15 minutes. The internal temperature should read 145-150°F. Let rest.

Make the cream sauce in the same skillet the meat was seared in. Heat 1 tbsp butter and add the garlic for 1 minute. Then add the lemon juice, cream and Dijon scraping the pan of it's brown bits. Add oregano, salt and pepper and cook 1-2 minutes. If you'd like a thinner sauce add a little chicken broth.

Slice the pork and serve either drizzled with the Dijon sauce or you can set the sauce out in a gravy boat.

Serves 6

Adapted from: butterbeready.com

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Garden Ground Chicken

Lean ground chicken, fresh kale and a bright mix of cherry tomatoes (from your garden) go into this low carb beauty!

Ingredients:

1 tbsp avocado oil

2/3 cup diced onion

2 tsps fresh minced garlic

1 lb ground chicken

1/4 tsp salt

1/2 tsp dry oregano

1/4 tsp dry basil

1/2 cup tomato sauce

1 tsp balsamic vinegar

4 oz habanero cheddar or mozzarella, cut in cubes

8 oz cherry tomatoes

1 cup massaged and chopped kale

 

Heat oil in a skillet to medium then add the onion and cook for 5 minutes adding the garlic in the last 30 seconds.

Add the chicken and seasonings and cook through, breaking up the chicken as needed. This should take 4-5 minutes.

Add the tomato sauce, balsamic, tomatoes and kale. Toss and cook 4-5 minutes or until the tomatoes start to wrinkle and blister.

Throw in the cheese and cook 1-2 minutes just until the cubes start to melt.

Serves 3-4

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Chicken Broccoli Divan

Use rotisserie chicken or your own precooked chicken to make this classic, comfort food staple in about 30 minutes.  

Ingredients:

2 cups cooked, chopped chicken

2 cups broccoli florets

2 tbsps butter

2 tbsps flour

1 cup chicken broth

1 cup milk

1 tsp worcestershire sauce

1/2 tsp salt

1/4 tsp pepper

1/2 cup shredded cheddar cheese

1/2 cup Panko bread crumbs

Place the chicken and broccoli in an oiled 13 X 9" baking dish.

To make the creamy Béchamel sauce melt the butter in a medium saucepan then add the flour and cook for 1 minute. Whisk in the milk, broth and worcestershire sauce and cook on medium heat to slightly thicken. Remove from heat and add salt, pepper and cheese and pour over the chicken and broccoli.

Sprinkle with Panko

Bake at 350°F for 25-30 minutes

Makes 3-4 servings

Adapted from: cooktopcove.com

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Grilled Zucchini and Shrimp Kebabs

Got more zucchini in the garden? Just thread them onto skewers along with shrimp, onions and pepper and grill 'em up!

Ingredients:

300 g (2/3 lb) medium to large shrimp

1 medium zucchini, sliced 3/4 - 1" thick in rounds or half-moons

1 onion, cut in 1 1/2" squares

1 bell pepper, cut in 1 1/2" squares

1 tsp lemon juice

4 tbsps worcestershire sauce

2 tbsps olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp lemon pepper

pinch of red pepper flakes

salt and pepper to taste

Fresh chopped chives and lemon juice to serve

Combine 1 tsp lemon juice, worcestershire sauce, olive oil, garlic powder, onion powder, lemon pepper, red pepper flakes, salt and pepper. Feed the shrimp and vegetables onto skewers then spoon the sauce over each one. Marinate for 20 minutes. Spray the barbecue with cooking oil, then heat to medium temperature. Grill 4-5 minutes per side, then plate topped with chopped chives and a squeeze of lemon juice.

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Sheet Pan Orange Cod

Orange slices brighten this veggie loaded sheet pan fish dinner. Just stack everything up and bake together for a colourful, flavourful feast.

Ingredients:

14 oz (400 g) frozen cod filets

3 small to medium potatoes, thinly sliced

1 orange, sliced

1 onion, sliced

2 or 3 handfuls of arugula

1 tomato, diced

1 red pepper, diced

2 tsps minced garlic

Old Bay seasoning to taste

drizzle of lemon juice

8-10 fresh basil leaves

Line a sheet pan with foil and spray with cooking oil. Layer the sliced onions in the center of the pan. Add potatoes and arugula.

Mix the red pepper and tomatoes together and place on top of the arugula. Then add the orange slices topped with frozen or still partially frozen cod filets.

Drizzle with some lemon juice. Season well with Old Bay and minced garlic and scatter the basil leaves.

Place a second piece of foil on top and tightly seal the edges.

Bake at 440°F for 25 minutes then check to see if fish flakes easily. Let sit covered for 5 minutes before serving.

Serves 2-3

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Sausage Mishmash

Here's one of those clean-out-the-fridge type recipes. A little bit of this and that left in the fridge comes together to make a one of a kind and colourful meal. This is a guideline to help you use up those odds and ends in your fridge! 

Ingredients:

4 sausages (I had 2 hot Italian, 1 mild Italian and 1 bacon cheddar)

olive oil

1/2 a red onion, sliced

1 small yellow onion, sliced

3 radishes, sliced

1 small carrot, sliced

2 stalks of celery, sliced

1/2 a red bell pepper, sliced

a handfull of leftover roast potatoes

about 1/2 cup leftover cooked chow mein noodles

3 chopped garlic scapes and some fresh parsley

ponzu sauce

fresh lemon

Heat a tablespoon or 2 of olive oil in a large skillet. Cut sausages into 1 1/2" pieces and brown in oil. Next add the carrot and stir for 1-2 minutes, then add the red and yellow onions and radishes. Once they are tender crisp add the celery and red pepper and cook until the sausages are cooked through and the vegetables are cooked to your liking.

I then took my leftover potatoes and chow mein noodles and tossed them in. I wasn't sure if I would make a mess of my stir fry or not, but I took the chance. Added a splash of Ponzu sauce, garlic scapes and parsley with a generous squeeze of lemon juice right before serving. It was delicious!

Makes 2 servings

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Italian Sausage Pizza Sub

Easy pizza sub for lunch or dinner. Delicious whether you fold it up and bite in or knife and fork it!

Ingredients:

1 lb Italian sausage, casings removed and chopped

1 tbsp olive oil

1 medium onion, thinly sliced

1 medium red pepper, thinly sliced 

1 tsp minced garlic

1/4 cup pizza sauce 

1 tsp dry oregano

Red pepper flakes to taste

1 cup shredded mozzarella

Fresh chopped parsley

2 -10" sub (or hoagie) buns

Heat oil in large skillet.  Sauté peppers and onion on medium heat 4-5 minutes. Then add garlic for 1 minute before removing everything to a plate. Add chopped sausage to the skillet and cook, breaking it up as it browns, for 5 minutes on medium high heat. Add the oregano and red pepper flakes.

Slice rolls in half lengthwise but not right through. Open them like a book arranging on a foil lined baking sheet. 

Spread pizza sauce on the cut sides then layer the veggies, sausage and cheese to top. You can add a sprinkle more oregano if you like.

Pop in a 450°F oven for 5-10 minutes then garnish with fresh chopped parsley.

Serves 2

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